Clare’s Warm Salmon and Potato Salad

Today I bring you a salad that I just adore, this is a warm, hearty salad that you can enjoy all year round and not just in Summer, This is my Warm Salmon and Potato Salad. This is fresh, home cooked food at its best and you can have this super supper on the table in 30 minutes

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Makes: 4 servings

Preparation Time: 10 minutes

Total Time:  30 minutes

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Ingredients

• 400g Salmon Fillets
• 200g baby/new potato
• 100g Green Beans
• 6-8 Tomatoes
• 1 bag of mixed lettuce leaves
• 2-3 spring onions
• 1/4 of a Cucumber
• 2 tbs wholegrain mustard
• 2 tbs olive oil
• 1 tsp Cracked black pepper
• pinch of salt
• pinch of sugar
• Juice of 1 lemon
• 1 tsp of clear honey
• 1 Vegetable stock cube

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1/ Cut your potatoes into 1inch thick slices and place in a steamer, cook for 10 minutes and now add the green beans, cook for another 6-8 minutes until potatoes are tender, once cooked, drain the water in the base of the pan and place the potatoes and green beans back in with the lid firmly in place, this will keep them warm while you build the rest of this salad.

2/ Cut your tomatoes in half and place on a lined baking sheet, I de core mine but I do not remove the seeds, sprinkle with salt, sugar, pepper and a drizzle of olive oil (use no more than 1/2 a tbs for all the tomatoes) Cook on a low heat for 10-15 minutes

3/ Place your salmon either in a steamer for 10 minutes or in vegetable stock for for 10 minutes.

4/ Cut your cucumber and spring onions into bit size slices.

5/ Mix the remaining olive oil, pepper, salt, honey, mustard and lemon juice together, add to the warm  potatoes and green bean, re place the lid for a few moments, add the warm tomatoes, flake the salmon, add the salad leaves, spring onions and cucumber and serve a big pile of this either on its own or with some crusty breads.

Top Tip: If you do not like salmon use any other meat , fish or opt for tofu of some squash to make this a veggie salad, this works incredible well with grilled peppers and feta cheese.

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Thank you for reading you FABULOUS people

❤ Clare with the Hair ❤

Clare’s Prawn Fried Rice

I am a big fan of Fried Rice and this is one of my favourites, it is simple, like seriously simple to create but packs a real flavor punch and so much better than opting for the take out version, if you are not much of a cook, you will be able to create this and if you are a whiz in the kitchen you may tweak to create a whole different flavor. If you are not a fan of Prawn’s then add chicken,beef etc and for a fab veggie option add tofu, broccoli and or mushrooms.

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Makes: 4 servings

Preparation Time: 10 minutes

Total Time: 40 minutes

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Ingredients

250g of Brown Rice (I used the boil in the bag type, feel free to use the 2 minute micro version)

400g of Fresh water jumbo prawns

150g Baby Spinich

1 med white onion Peeled and diced

100g button mushroom sliced

3-4tbs coconut oil

1bs Chilli paste

1tbs Garlic paste

1/4tbs Cracked black pepper

2tbs Mirin

1/4tbs sugar

2tbs light Soya Sauce

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PREPARATION

1/ Place the rice in a pan of hot water and bring to the boil and cook per packet instructions, or as per microwave instructions. Once cooked set to one side.

2/ Cook the onion and mushroom in the coconut oil until soft 3-5 minutes, remove from the pan and set to one side.

3/ Garlic, Chilli, Mirin, Pepper, Sugar and soya sauce in the pan and add the prawns, cook for 1 minute, add the spinach, mushrooms, onions and rice and mix well, cook for 2-3 minutes and plate up.

4/ Fry eggs in 2-3tbs coconut oil and place o top of your Prawn fried rice.

Enjoy!

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Thank you for reading your FABULOUS people

❤ Clare with the Hair ❤

Clare’s Quick and Easy Herby Mushroom Soup

Soup is one of those foods I can love or hate, I love a good home-made soup and I love the filled with cream and butter soups you can get at lunchtime in most placing offering a lunchtime carvery, Ideally we should opt for the home cooked low fat alternative 🙂

Clare’s Quick and Easy Herby Mushroom Soup

Making soup is so easy, you do not need any fancy equipment, you do not need to be exceptional in the kitchen and you do not need tonnes of time to get a big pot of fabulous home-made soup on the table for you and your family.

Today I bring to you my super Quick and Easy Herby Mushroom Soup

Makes: 4 servings

Preparation Time: 15 minutes

Total Time:  45 minutes

Ingredients

• 600g Mix of Mushroom’s (I used Chestnut and Button)
• 2 shallots Diced finely
• 2tbs Coconut oil (or use a low fat oil spray)
• 4 cloves of grated Garlic
• 1cm piece Ginger grated
• 1tbs chilli flakes (optional but adds a little heat in the colder months)
• 2 spring onions Diced finely
• 500ml Low sodium Vegetable stock
• 2tbs Chopped Parsley
• 2tbs Chopped Rosemary
• 2tbs Chopped Thyme
• 1/2tbs of Freshly ground black pepper
• 2tbs of Flour to thicken (optional)

REPARATION

1/ Melt the Coconut oil in a pan, add the shallots, garlic, ginger, chilli and cook until soft but not coloured, add the mushrooms, spring onions and herbs and continue to cook for 5-6 minutes.

2/ Add the flour and cook this off for 2-3 minutes , top with the stock and leave to simmer for 20 minutes, server on its own or with some crusty bread.

Clare’s Quick and Easy Herby Mushroom Soup

Top Tip: I make 2 or 3 times this and freeze in batches, also I diced the mushrooms, you can slice them and blitz afterwards for a smooth soup, I personally like the texture of this un blitzed .

Thank you for reading you FABULOUS people

❤ Clare with the Hair ❤