FIFE DIET MARCH RECIPE IDEAS
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WINTER COLESLAW 2 carrots
red/white onion400g red & white cabbage1 small turnip1 beetroot1 fennel bulb if possible
small celeriac juice of 1 lemonolive oil250ml plain yoghurtsome fresh herbs like parsley, mint, dill, chopped2 tablespoons mustardsalt & pepper
You can vary the vegetables used according to what you have, but the more variety the better.Prepare all the veg by either scrubbing or peeling & then finely shred either by hand, or by using the bigger shredding setting on a food processor. Place all the vegetables in a large bowl. In another bowlmix together all the other ingredients to make a dressing – adjusting the olive oil, yoghurt andmustard to suit your taste. Pour the dressing over the veg and mix well. Season with salt & pepper.
CARROTS FOR A CHANGEcarrots2/3 garlic clovessea saltoilteaspoon each of mustard seeds, black peppercorns, cumin seeds, coriander seeds
After a while carrots can get a bit boring and this makes a nice change.Peel (or scrub), and cut your carrots into chunks. Add some water to a pan with lid and steam on thehob for 5-10 minutes. Meanwhile, crush 2 or 3 garlic cloves and pound with some sea salt and a tablespoon oil. Toast a mix of spices in a dry, heavy frying pan. E.g. a teaspoon of mustard seeds anda teaspoon of black pepper corns, or a teaspoon of cumin seeds with a teaspoon of coriander seeds.Once they start popping crush them in a mortar and pestle. Put the garlic, oil, salt mix and thecrushed spices in a bowl. It doesn’t look like much, but don’t worry. Drain the carrots and add to themixture coating well. Tip out into a baking tray and finish off in the over at about 220 C for another20 minutes to half an hour.
SPICY YELLOW SPLIT PEA SOUP3 tablespoons rapeseed or olive oilonion1
teaspoons of cuminchilli flakes, smoked paprika or smoked chillione cup of yellow split peas
This is an alternative to lentil soup, using the closer to home yellow split peas.Heat 3 tablespoons rapeseed or olive oil and add one finely chopped onion and a pinch of salt. Sweatfor 5 minutes on a medium heat. Dry toast 1
teaspoons of cumin and then grind. Add this to thepan and also a sprinkle of chilli flakes, smoked paprika or smoked chilli. Rinse one cup of yellow splitpeas picking out anything that looks like a stone and add to the pan. Stir all this together for a minute. Add 1
pints boiling water. Bring to the boil and then reduce to a simmer with the lid on.Stir often, and cook until the peas are so soft they have disappeared. You don’t want to eat theseundercooked, so probably about an hour. Even better, put it in a pressure cooker to cut the time andenergy used. There should be no need to blend, but you might want to just a little and serve withsome yoghurt on top.