SALMON AND RICE NOODLE SALAD
Preparation time: 10 min
Cooking time: 10 min
Serves 4 to 6
YOU WILL NEED
Salmon
30 ml (2 tbsp) oil
1 clove garlic, chopped
2 fresh salmon steaks
juice of half a lemon
125 ml (½ cup) cooked rice noodles
1 clove garlic, crushed
15 ml (1 tbsp) lemon juice
5-10 ml (1-2 tsp) peanut or olive oil
60 ml (¼ cup) cashew nuts, roughly chopped
2 spring onions, sliced
60 ml (1 packet) watercress or mixed salad leaves
2 chillies, seeded and sliced
Method
1. Salmon
Heat the oil and sauté the chopped garlic for a minute until soft.
Add the salmon steaks and fry for 2 to 4 minutes until cooked but still pink inside.
Squeeze over half a lemon’s juice and set aside.
2. Dressing
Whisk together the crushed garlic, fish sauce, lime juice and peanut oil in a large salad dish until combined.
Set aside.
3. To make a salad
Mix the cooked rice noodles with the nuts, spring onion, watercress or mixed leaves and chillies.
Place the salmon pieces on top and drizzle the dressing on top.
Toss gently and serve.
THAI GREEN PRAWN AND VEGETABLE CURRY
Cooking time: 10 min
Preparation time: 20 min
Serves 6
YOU WILL NEED
30 ml (2 tbsp) oil
1 onion, finely chopped
2 cloves garlic, crushed
8 cm piece ginger, grated
2 red chillies, finely chopped
60 ml (4 tbsp or 1 packet) green curry paste
250 ml (1 cup) prawns, deveined and shell removed
1 red pepper, cut into strips
250 ml (1 cup) each baby carrots, stemmed broccoli, baby corn
410 g (1 can) coconut milk
45 ml (3 tbsp) soy sauce
15 ml (1 tbsp) teriyaki sauce (optional)
Serve with Basmati rice
Method
Heat the oil and sauté the onion for 2 minutes.
Add the garlic, ginger and chillies and sauté for another minute.
Add the green curry paste and stir for a minute.
Add the prawns and cook 4 minutes until done.
Remove them from the pan and set aside.
Add the veggies and cook for 3 minutes.
Pour in the coconut milk and cook for another 5 minutes.
Add the sauces and stir for a few minutes until all the flavours are well combined – but do not overcook the veggies.
Serve with the rice, garnish with extra chillies and enjoy!
TIP: There is no need to add salt to this dish as the soy and teriyaki sauces are quite salty. You can, however, add freshly ground pepper to taste.
DESSERT: NUTTY BANANA MUFFINS
Cooking time: 10 min
Preparation time: 20 to 30 min
Makes 12
YOU WILL NEED
250 ml (1 cup) rice flour
2 ml (½ tsp) bicarbonate of soda
2 ml (½ tsp) cream of tartar
2 ml (½ tsp) ground cinnamon
1 ml (pinch of) salt
50 ml (10 tsp) Xylitol (aspartame-free sugar replacement)
100 ml (⅓ cup + 4 tsp) oil
2 eggs
250 ml (1 cup) grated carrots
50 g (½ packet) chopped nuts
2 large bananas, mashed
Method
Sift the dry ingredients together (flour, bicarbonate of soda, cream of tartar, cinnamon, salt and Xylitol)
Beat the oil and eggs together until combined.
Add the carrots, nuts and mashed banana and mix well.
Spoon the batter into prepared muffin tins until they are a third full.
Bake for 25 to 30 minutes until done. Leave to cool down and serve with sugar-free jam and low fat cheese if you like.