Thai cod with basmati rice – a super healthy recipe idea

Fish is the dish for healthy living. And this delicious recipe from hospital superchef Simon Smith will have your tastebuds drooling. It’s quick and easy – shouldn’t take more than about 20 minutes or so. Please leave a comment below to let Simon know what you think – he loves reading all your great feedback.

INGREDIENTS

(Amounts are for one serving)

I fillet fresh (or frozen) cod, cut into large cubes

1 tablespoon frozen peas

1 dessert spoon green curry paste

Half tin of coconut milk

1 teaspoon fish sauce.

1 teaspoon chopped fresh or dried coriander

Small amount of basmati rice

Fresh basil leaves

METHOD

Cook a serving of the rice according to pack instructions.

Brush a saucepan lightly with oil, add the green curry paste and fry for one minute stirring continuously.

Add coconut milk and bring to boil.

Stir in the cod and frozen peas and simmer gently for about 10 minutes.

Season with fish sauce; draw off the heat and sprinkle over fresh basil leaves.

Serve immediately with rice. Garnish with lettuce and tomatoes.

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Thai cod with basmati rice – a super healthy recipe idea https://t.co/mWlJUWrTZF

Thai cod with basmati rice – a super healthy recipe idea https://t.co/mWlJUWrTZF

— sosnicaragua (@sosnicaragua) February 8, 2018

from Twitter https://twitter.com/sosnicaragua

Floral omelette recipe that’s packed with goodness https://t.co/v1y4gv24F4

Floral omelette recipe that’s packed with goodness https://t.co/v1y4gv24F4

— sosnicaragua (@sosnicaragua) February 2, 2018

from Twitter https://twitter.com/sosnicaragua

Floral omelette recipe that’s packed with goodness

NHS superchef Simon Smith says: “One of the joys of cooking in a  hospital is that every day I know that by giving people nutritious meals I’m helping them to enjoy a more healthy lifestyle.” Today he’s got a delicious idea for a weekend brunch that will absolutely fill you with goodness – it’s called a floral omelette, and the picture shows you exactly why.

This recipe contains nearly 100 per cent of your daily requirement of Vitamin C thanks to Nature’s wonderfood the red pepper. Adding the cheese (the harder the better) means it is also high in calcium, Vitamin A, Vitamin B2 and Vitamin K and contains magnesium, iron and potassium.

The protein in the eggs helps to make you feel full for longer, so it’s a great late breakfast/early lunch on a busy day like a Saturday, when you know you’re going to be on the go. By the way, it only takes about 10 minutes to make.

Floral omelette

Ingredients

(amounts are per person)

Two eggs

One red pepper

Seasoning and herbs to taste

A few slices of your favourite cheese

A few cherry tomatoes

A bit of greenery for garnish

Method

Whisk up two eggs, add seasoning (herbs and spices, salt and pepper or chives and spring onions).

Chop 3 slices of red pepper, fry in a pan for about 1 minute then add the beaten eggs, pouring them inside and outside the pepper flowers.

Sprinkle the cheese inside the flowers (in the picture we used camembert because we like it) .

Fry on a low heat until the base of the omelette has set, then transfer the pan under a hot grill and grill the top until it has cooked to your satisfaction.

Garnish with greens and cherry tomatoes in the middle of the flowers.

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Try This Hearty and Healthy Vegetable Soup

You can’t beat a thick soup on a cold winter’s day. In this vegetable soup use whatever you can find in your vegetable drawer and add fennel to give it a nice tang and cumin to add extra warmth. The mixture of different coloured vegetables adds a great selection of vitamins, minerals and fibre to your diet.

Here’s a good tip: If you like a thick, smooth soup puree it all in a blender; if not, puree half the soup and add it back to the pan to make a lumpy but thick soup.

Hearty Winter Vegetable Soup

Serves 2

Time: 40 mins

Ingredients

1 onion

1 stick celery

1 clove garlic

1bsp olive oil

1 carrot

1 medium potato

Other vegetables of choice (in the picture I used a small chunk of aubergine, a small chunk of fennel and a parsnip)

1 stock cube ( I use chicken stock as I am not vegetarian, but vegetable stock is good too)

1 tsp cumin

Mixed herbs

Method

Chop the onion and celery finely, crush the garlic and fry all of them together in a saucepan in the olive oil until soft.

Dice up the other vegetables into small chunks, add to the pan with the stock cube, the herbs and the cumin.

Cover with boiling water and simmer for 30-40 minutes. Sample one piece of each kind of vegetable you have used to check if it is done.

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Try This Hearty and Healthy Vegetable Soup https://t.co/qRCrDvONmi

Try This Hearty and Healthy Vegetable Soup https://t.co/qRCrDvONmi

— sosnicaragua (@sosnicaragua) January 26, 2018

from Twitter https://twitter.com/sosnicaragua

Yes, there is such a thing as healthy fat! https://t.co/RGkolPqhuP

Yes, there is such a thing as healthy fat! https://t.co/RGkolPqhuP

— sosnicaragua (@sosnicaragua) January 24, 2018

from Twitter https://twitter.com/sosnicaragua