Green curry with salmon, prawns and chickpeas - idea for fish meal

This green curry is an idea for a meal with fish and prawns. Additionally, full of vegetables and easy to prepare - you need only one pot to make it. Seasoned as you like so can suit even the smallest gourmets

Ingredents:

• 500g of salmon
• 200g prawns (I've used already peeled and pre-cooked)
• a can of chickpeas (240g)
• 2 onions
• 4 cloves of garlic
• 4 stalks of celery
• 2 cm of ginger
• a bunch of chives
• fenugreek, cumin, coriander, cardamom, turmeric, salt, pepper
• 200g of green beans
• 150g of mange tout
• 400 coconut milk light (can)
• spoon of rapeseed oil

Method:

Using oil, fry finely chopped onion, celery, garlic, ginger, spices and chives in order. Pour water (just to cover the vegetables) and cook until the vegetables are soft. Pour in coconut milk and blend. Put pieces of salmon, prawns, chickpeas and vegetables - beans and mange tout into the cooking sauce. Simmer for another 15 minutes. Serve with your favourite toppings such as couscous, rice, papadoms or naan bread.

Sorrel soup with hard boiled egg - idea how to use sorrel

When I was 10 years old I remember walking with my grandmother at her allotment picking sorrel. Then she would make sorrel soup with potatoes, bacon, egg and a lot of butter. Delish. I have done a slightly slimmer version but still tasty. It is quite sour so may not appeal to everyone. Sorrel is quite rich in vitamins A and C, but vitamin C dies at a high temperature, so eating this soup to increase your vitamin C intake makes no sense. It also contains smaller amounts of calcium, potassium, iron, magnesium and zinc. There is also a lot of confusion around oxalates, however occasional consumption has no negative effect on health

Ingredients:

• 500g potatoes
• big carrot
• 2 stalks of celery
• 2 onions
• 4 garlic cloves
• 4 bay leaves
• spoon of butter
• 50 ml single cream
• 200g sorrel
• 4 eggs

Method:

Fry the finely chopped onion and celery in butter. When they soften, add garlic and fry for a while. Pour water or broth (about 1.5l). Add diced potatoes and carrots and bay leaves. Cook until the potatoes are tender. Chop the sorrel and add when the vegetables are soft. Add cream, mix and bring to a boil. Serve with a hard-boiled egg.

Courgette fritters - fried without fat

Vegetable pancakes or fritters can be prepared from various vegetables, e.g. carrots, cauliflower, sweet potatoes. Unfortunately, to make them crispy we fry them in a large amount of oil and these vegetables absorb it a lot. So, from a healthy, low-calorie vegetable, we create a fatty high-calorie meal. Below I give you an alternative to deep fried fritters.

Ingredients for 2 servings:

• 3 small courgettes
• small onion
• 2 garlic cloves
• 6 tablespoons of wholegrain flour
• 2 tablespoons parmesan cheese (finely grated)
• 2 tablespoons of chopped chives
• salt, pepper, nutmeg

+ Greek yogurt or cottage cheese, radish to serve

Method:

Grate courgette, onions and garlic on a cheese grater. Add salt and put it on a sieve ale leave it fo 10 min. Squeeze it to drain excess water.  Transfer to a bowl and mix with flour, sesame and spices. Fry in a Teflon pan without fat. About 4 minutes on each side. Serve with Greek yogurt or cottage cheese and sliced radish. They taste good hot or cold

Sweet potato, lentil and cinnamon soup. Healthy, delicious and vegan

This soup is super easy to prepare. 100% vegan. Everybody from my household enjoyed it. Children ate the cream alone and the adults along with kale to enrich the texture a little.

Ingredients:

• 2 large sweet potatoes
• 2 carrots
• 2 onions
• 4 garlic cloves
• 2 cm ginger
• a tablespoon of olive oil
• a glass of red lentils
• 200ml coconut milk light
• cinnamon, salt, pepper, turmeric

In addition, kale

Method:

Fry chopped onion, garlic and ginger in olive oil. Peel and dice the potatoes and carrots. Put in a pot with lentils and pour water so that the water is over the vegetables for about 4 cm. Cook for about 30 minutes until the vegetables and lentils are soft. Add the remaining spices and coconut milk. Blend it. Serve with kale fried in olive oil