Why not try some of our yummy recipes. We use real ingredients, all our recipes are wholefood. You will not find “low fat” recipes here, just healthy and tasty…….enjoy!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Roasted Vegetable Soup, serves 3 to 4 as a light lunch. Freezes well.

4 or 5 medium to large carrots peeled and cut into large peices

1 Parsnip peeled and cut into large peices

1Yellow pepper de-seeded and cut into large pieces

1 Medium onion peeled and cut into large peices

1 Garlic clove crushed

1 Tin tomatoes

1 Cup of vegetable stock made with good quality stock cube such as Kallo

Teaspoon of honey

Salt and pepper to taste

2 Tablespoons of Olive oil

Preheat oven to 220 C. Place the carrots, parsnips, onions, peppers and the agrlic clove in a baking dish and drizzle with olive oil and honey. Work the oil and honey into the vegetables with your hands making sure they are all well coated. Make sure the veggies are evenly spread on the tray and sprinkle with a little salt and pepper. Roast in the oven for about 3/4 hour or untill the vegies are browning. It doesn’t matter whether the root vegetables are soft but they do need browning a little.

Empty the tin of tomatoes into a pan and add the hot stock and the vegies from the oven. Cook untill the root vegetables are soft. Blend the soup until smooth. You can always add more stock or water at the end to make the soup thinner.

Serve with goat cheese or a swirl of sour cream and wholemeal bread.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Field Mushrooms with Goat Cheese and Cherry Tomato,  1 or 2 mushrooms per person. Recipe here is for one mushroom.

1 Large flat field mushroom

2 Cherry tomatoes

1 Piece of goat cheese (brie type and not cream cheese type) about an ounce per mushroom but more if liked

Olive oil

Pre-heat the grill. Brush the outside of the mushrooms with olive oil. Remove the stalk and then lay the mushroom gill side up on an oiled baking sheet. Cut the cherry tomatoes in half and cut the goat cheese into four pieces. Lay the  pieces of goat cheese and cherry tomatoes (cut side up) inside the mushroom alternating cheese with tomato.

Place the mushrooms under the grill until the cheese has melted and a little brown. The mushroom and the tomatoes should be cooked through and soft.

Searve with wholmeal bread if liked to mop up the delicious juices that will spill from the mushroom when you cut it open.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~