Ratatouille

Try this tasty, fresh dish as an alternative to regular vegetables on the side or as a great accompaniment to meat and fish. I love it as a meal in itself but it's also wonderful with white fish or steak. I like my ratatouille to be quite saucy -if you prefer it dryer, don't add the tin of tomatoes. I think i'll be making plenty of this in the run-up to summer - I tend to make it in big batches and eat it with a variety of things throughout the week. Enjoy!

Ingredients

2 Aubergines
2 courgettes
1 red onion
2 red peppers (you can use yellow pepper as well if you wish)
4 plum tomatoes
1/2 tin of chopped tomatoes
2 cloves of garlic
oil
basil
Tsp caster sugar

1. Chop the aubergine and courgette lengthways and then into chunks. Chop the peppers into slices and place vegetables into roasting tray. Season with salt and pepper and 2 tablespoons of oil. Place into oven on 180 degrees and roast for 40 mins or until soft. Stir occasionally.

2. Chop the onion and fry gently. Add the garlic and some chopped basil leaves.

3. Using a knife, make a cross on the bottom of each tomato and add to a bowl of boiling water. Leave for 1 minute and then remove and remove the skin (this should be easy, if not, place back in the water for a bit longer)

4. Chop the tomatoes and place into the pan with the onions and garlic. Add the chopped tomatoes and the sugar.

5. Once the vegetables are roasted remove from the oven and place into the tomato sauce. Season to taste and leave on a low heat for a further 15 minutes.

6. Serve with a sprig of basil.

Gazpacho

Determined to get beach-body ready (it will happen this year, it definitely will, it must) I have given up carbs... during the week... after 4pm (baby steps people!). In actual fact i've pretty much not eaten carbs so far this week at all apart from some noodles on Tuesday, but I'm not missing them that much. I'm allowing myself carbs on weekends because i'm not the sort of person who has enough will power to give something up entirely and I know i'll just crave them if I can't have them at all so weekends will be cheat days. 

It's making me more adventurous in the kitchen and i'm having to think of meals that I wouldn't normally make. God, I miss pasta, how easy is it?! So I thought I'd share with you my carb-free meals as I go. First up this week is Gazpacho, the spanish classic which is perfect for a hot summers day and is actually much more filling than you'd expect. This is a cold soup but is so tasty! 

Ingredients

(Serves 4)

1 kilo ripe tomatoes
1 green pepper
3/4 of a cucumber (peeled)
1 spanish onion
1 clove of garlic
4 tablespoons olive oil
2 tablespoons of vinegar (red or white wine)
Salt
1 boiled egg (optional)

1. Roughly chop the tomatoes, pepper, 1/2 the cucumber, 1/2 the onion and the garlic. Leave a small amount of the green pepper aside.

2. Put the chopped vegetables into a blender or use a hand whisk and blend until there are no chunks of vegetables left and it is liquidy. 

3. Add the olive oil, vinegar (do this one tablespoon at a time and taste, if you want more add to taste) and salt. Mix together. 

4. Chop a small amount of cucumber, green pepper, onion and boiled egg and sprinkle over gazpacho.

Dish of the Week - Puy Lentil and Salmon Salad

For a low-carb, filling meal this salad is delicious. Get a big salmon fillet and cook as normal (i cooked it in foil with oil, chilli and garlic) and add to these fresh ingredients and hey presto you have yourself a meal which is healthy and guilt-free. The dressing really adds some lovely flavour so don't be put off by the fact it's a salad - the lentils bulk it up a bit! 

Ingredients

Dressing:

Olives (I used green but you can use any you like)
5 tbsp olive oil
2 tbsp red wine vinegar
1 clove of garlic (finely chopped)
Fresh basil leaves (chopped)
Capers (I love capers so use quite a lot but it's up to you how many you want to put in)

Salad:

Green beans
2-4 eggs (depending on how many you're feeding!)
1 or 2 pouches/tins of puy lentils
4 tomatoes (roughly chopped)
Salmon fillets (1 per head, or if you want to use less you can flake it through the salad)
Rocket
Romaine Lettuce (chopped)

1. Cook the salmon how you like. I cook mine in foil on 180 degrees for 15-20 minutes.

2. Slice the olives in half and put in a small bowl. Add the remaining dressing ingredients

3. Hard boil the eggs. Boil the beans in a separate pan until al dente.

4. Microwave the lentils for 2 minutes (or according to instructions on pack). Pour into a bowl or dish you are using to serve. Add lettuce, rocket, tomatoes and beans and add the dressing. Mix well.

5. Place salmon fillets and the eggs (quartered) on top of the salad. 



I adapted this recipe from BBC Good Food.