Tag Archives: Eat healthy. kalila community

Green Pea and Mint hummus

Green Pea and Mint hummus (adapted from recipe by Yotam Ottolenghi) A GREAT DIP FOR SNACKS AND ACCOMPANIMENT TO FISH AND MEAT DISHES Ingredients 250g frozen peas, boiled (you can substitute with green or yellow split peas) ¼ tsp bicarbonate of soda 100g toasted sesame seeds, ground or blended with c. 1tbsp olive oil and […]

Tomato, Feta, Zucchini, and Thyme Torta Salata

Tomato, Feta, Zucchini, and Thyme Torta Salata A BRIGHT AND COLOURFUL SUMMER FLAN Ingredients: Home-made shortcrust pastry or 1 pack ready to use shortcrust / puff pastry, 100g cubed Feta, 8-10 Cherry tomatoes (halved), 1/2 round zucchine or 1 small long zucchine, 3-4 sprigs thyme, salt and pepper, olive oil for drizzling Preparation: 10 mins + 25 […]

Mediterannean Quinoa and roasted vegetable salad

Mediterannean Quinoa and roasted vegetable salad (adapted recipe and image from cookieandkate.com) A BRIGHT AND COLOURFUL SALAD RICH IN PROTEIN Ingredients (serves 2) 1 cup cooked quinoa 2 small zucchini, diced 1 small yellow squash, diced 1 sweet red bell pepper, diced ½ fennel, diced 3 to 4 tablespoons olive oil, divided 1 clove garlic, […]

Peach & Rhubarb Roulade

Peach & Rhubarb Roulade (with fresh mint) (Recipe and image Kalila’s own) FANTASTIC FOR A LUNCH OR  SUMMER AFTERNOON TEA Ingredients: 4 Egg whites, 6oz / 170g caster sugar, 1/2 tsp cinnamon, chopped almonds to decorate, additional sugar to sprinkle, 125ml single cream (whipped) + fruit of your choice (Berries, peaches, rhubarb). Preparation: 15 mins […]

Chocolate or Fruit Muffins

Chocolate Muffins (Recipe and image Kalila’s own) GREAT TASTING BREAKFAST OR AFTERNOON SNACK Ingredients: 50g butter, 50g caster sugar (can be switched for desiccated coconut for a sugar-free option), 1 egg, 300ml milk, 50g oatbran, 50g dark chocolate (70% cacao), 100g buckwheat flour, 1tbsp of baking powder (c. 15ml), pinch of salt Fruit Muffins As […]

Smoked haddock Kedgeree

Smoked haddock Kedgeree (Recipe and image adapted from BBC Good Food) A HEARTY SCOTTISH DISH IDEAL FOR A BRUNCH, LUNCH OR SUPPER Ingredients (serves 4) 300g undyed haddock fillet (frozen) 2 bay leaves 300ml rice milk 4 eggs, hard boiled, cut into quarters 1 handful chopped parsley 1 handful chopped coriander 2 tbsp olive oil […]

Stuffed Peppers (or beef tomatoes) with eggs Florentine

Stuffed Peppers (or beef tomatoes) with eggs Florentine (recipe adapted from The Dish) FANTASTIC FOR A WEEKEND BRUNCH Ingredients (serves 1) 1-2 large organic / free range egg 1 small red pepper (cut in half, de-seeded) or 1 large beef tomato (with top cut off like a lid) 1 large handful of baby spinach leaves […]

Butter bean salad with calamari (or shrimp), rosemary and pumpkin seeds

Butter bean salad with calamari (or shrimp), rosemary and pumpkin seeds (Recipe and image adapted from The Dish) FANTASTIC FOR A LUNCH OR DINNER AND SERVED WITH A MIXED HERB SALAD Ingredients (serves 2) 100g bacon pieces or calamari or shrimp 1x400g tin of butter beans, drained ½ clove garlic, finely chopped 1 tbsp pumpkin […]

Squash, Red lentil and coconut curry

Squash, Red lentil and coconut curry (recipe and image from hemsleyandhemsley.com) A PERFECT ONE POT MEAL THAT CAN BE ADAPTED WITH SEASONAL VEGETABLES Ingredients (serves 12) 2 medium organic butternut squash 7 cloves organic garlic, chopped 6 inches fresh ginger, grated or finely chopped 6 medium organic onions 2.2 – 2½ litres homemade vegetable stock […]

Buckwheat Pancakes

Buckwheat Pancakes A GLUTEN FREE PANCAKE OPTION   Ingredients (Serves 4) Ingredients (Makes 12 x 18cm pancakes) 2 tsp coconut oil (for frying) 200ml whole milk or unsweetened almond / rice milk 130g buckwheat flour (farina di grano saraceno) – or 50/50 buckwheat and rice flour 2 small eggs, preferably organic free-range ½ tsp cinnamon (optional) ¼ tsp vanilla […]

X