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Hello everyone, Easter is suddenly upon us and so I thought that you might like to try some of the special recipes below. They are real treats and ofcourse healthy.
Salmon with Lemon and Dill Nut Crust.
This would make a lovely change from the traditional roast lamb that most people seem to have at Easter or use it any time as a special supper dish for entertaining or for the family.
you will need; 3 peppers red/yellow deseeded and cut into chunks, 2 courgettes cut into slices, 2 red onion peeled and quartered, drizzle olive oil, 1 small egg, zest of 1 lemon, handful of fresh dill finley chopped, 1 tbsps of walnuts crushed, 2 tblsp of gound almonds, 4 salmon fillets.
1. preheat the oven 180'C.gas6. put the vegetables in a baking tray and drizzle with olive oil. Put to bake they will need at least 10mins at this stage.
2. Beat the egg in a bowl and add the dill, walnuts and almonds, season and mix.
3. Remove the vegetables from the oven and place the salmon on top leaving a gap between each fillet. spread the nut mix evenly over the salmon pieces and bake for a further 15-20mins.
4. Serve with some steamed brocolli or a large green salad.
This recipe was taken from the 8 week blood sugar diet recipe book by Claire Bailey.
Pear and Brazil Nut Chocolate Brownies.
These make a real treat and will freeze well.
you will need; 60grms of date chopped, 60grms of coconut oil, 3 eggs, 100grms of almonds, 1 pear quartered cored and skin on, 140grms of dark chocolate, 25grms of brazil nuts chopped.
1. preheat the oven 180'C gas 6. grease 20cm square cake tin. Put the dates in a small saucepan with a splash of waterand simmer gently for 3-5mins till soft. Allow them to cool then belnd them with the coconut oil in a food processor or with a hand blender.
2. Transfer to a bowl and add the eggs and mix well. Add the almonds mix well. Dice the pear and add to the mixture with the brazil nuts.
3. Melt the chocolate in a bowl over hot water, cool slightly and stir into the brownie mix. Pour into the tin and bake for 15-20mins.
Can be served as a pudding topped with live yogurt or creme fraiche
Taken from the 8 week blood sugar diet recipe book.
Gooey chocolate and raspberry pudding.
you will need; oil for greasing, 140grms of whole meal flour or gluten free alternative, 2 tsps baking powder, 1 tbsp cocoa powder, 1 tsp vanilla extract, 100grms of sugar free apple puree (I use the baby food jars), 100grms of milk or milk alternative, 1 tbsp xylitol, 125grms of fresh or frozen raspberries.
1. preheat the oven 160'C gas 5. grease an 8" round baking dish. Put the flour BP and cocoa in a bowl.
2. mix together the apple puree, milk and xylitol and beat into the flour mix. stir in the raspberries and spoon into the baking dish.
3. Mix the sauce ingredients with 12 fl oz. boiling water and pour gently over the batter. Do not mix in.
4. Carefully put the dish in the oven and bake 35-40mins until the pudding is firm on top with a gooey sauce underneath. serve with extra raspberries. This will keep for 2 days.
Taken from the book Nourish by Christine Bailey.
I hope that you try these and enjoy the results.