YumFood

Pineapple, nectarine, strawberry and banana smoothie

Ingredients:

• Quarter fresh pineapple
• 1 Nectarine
• 4 small Strawberries
• 2 bananas
• 1 fruit or vanilla yogurt
• 4 ice blocks

How to:

• Remove all unwanted skins
• Chop fruit into bite size pieces
• Blend till smooth

Serves 2 to 3

Delicious Healthy Summer Smoothies

Strawberry and Bannana Smoothie

Ingredients:

• 2 Small bananas
• 4 Strawberries
• 1 Vanilla yogurt
• 4 Ice blocks

How to:

• Chop up fruit, removing all pips and inedible outer skins
• Blend till smooth in texture

Serves two

Cooking Time:
Prep: 5-10 minutes, Cook: 2-3 minutes

Asparagus and tomato salad

Ingredients:

• 1 cup cooked, chopped asparagus
• 1 red ripe tomato, cut into wedges
• 1/2 cup fat free Italian dressing
• 10 jumbo black olives
• 2 oz mozzarella cheese, part skim milk, cut into cubes

How to:

• Cook the asparagus to desired tenderness.
• After asparagus is cooked take all ingredients and put together and mix.
• Chill and serve

Greek pizza

Ingredients:

• 1 Pizza crust (12″)
• 1 tbsp Olive oil
• 1 small Red onion, thinly sliced
• ½ tsp Garlic, minced
• 2 cups Mozzarella, grated
• 2 medium Tomatoes, sliced
• 2 tsp Oregano, fresh, chopped
• ½ cup Spinach, cooked, chopped (squeeze dry)
• ¼ cup Black olives, sliced
• 1 cup Feta cheese, crumbled

Instructions:

• Heat the olive oil in a skillet. Add the onion and garlic. Cook until just soft. Set aside.
• Sprinkle the Mozzarella over the pizza crust. Top with the sliced tomatoes. Sprinkle on the oregano. Spoon on the onion mix, spinach, and black olives. Sprinkle on the feta.
• Bake at 425° for 15-20 minutes or until the cheese is melted.

Recipe source: http://www.professionalrecipes.com/recipes/veggie/greek_pizza.html

Side salads

Ingredients:

• 1 cup cooked, chopped asparagus
• 1 red ripe tomato, cut into wedges
• 1/2 cup fat free Italian dressing
• 10 jumbo black olives
• 2 oz mozzarella cheese, part skim milk, cut into cubes

How To:

• Cook the asparagus to desired tenderness.
• After asparagus is cooked take all ingredients and put together and mix.
• Chill and serve

Recipe source: http://www.professionalrecipes.com/recipes/apps/asparagus-tomato-salad.html

Ingredients:

• 500 ml Self-Raising Flour
• 250 ml Sugar
• 125g Stork Bake Margarine
• 3 to 4 Ripe Bananas, mashed
• 2 Tbs Lemon Juice
• 125 ml warm water
• ½ Tsp Bicarbonate Of Soda
• ½ Tsp Salt or a pinch

How to:

1. Preheat oven to 180°C . Beat margarine and sugar until pale in colour. Beat in the bananas, lemon juice and salt add in the flour. Mix water and bicarbonate of soda and stir in.
2. Place mixture in greased and lined loaf pan.
3. Bake for 60 mins.
4. Allow to cool in pan before serving.

Banana Bread

Recipe by MayoClinic.com

Ingredients:

• 2 Portobello mushrooms, stemmed and wiped clean
• 1/2 cup balsamic vinegar
• 1 tablespoon brown sugar
• 1/4 teaspoon dried rosemary
• 1 teaspoon minced garlic
• 2 slices (1 ounce each) Provolone cheese

How to:

• Preheat the broiler (grill). Position the rack 4 inches from the heat source. Lightly coat a glass baking dish with cooking spray. Place the mushrooms in the dish, stemless (gill) side up.
• In a small bowl, whisk together the vinegar, brown sugar, rosemary and garlic. Pour the mixture over the mushrooms. Set aside for 5 to 10 minutes to marinate.
• Broil (grill) the mushrooms, turning once, until they’re tender, about 4 minutes on each side. Place a cheese slice on each mushroom and continue to broil (grill) until the cheese melts. Transfer to individual plates and serve immediately.

Portobello Mushrooms

Ingredients:

• 1 onion
• 1 pack mixed veg (carrots, pumpkin, beans, cauliflower, celery, baby sweet corn etc)
• Fresh parsley and coriander
• Garlic butter
• Chicken stock
• 1 pack chicken soup
• 1 chili
• Salt, pepper and mixed herbs for taste

How to:

• Chop up onion and sauté in pot with garlic butter, mixed herbs, chopped parsley and corriander.
• Add pack of mixed veg, and cover with boiling water.
• Add 1 chicken stock, pack of chicken soup and chopped chili.
• And bring to the boil for 30 minutes, stirring regularly.
• Add salt and pepper for taste and allow to simmer on a low heat for an additional 15 minutes before serving.

lasagne

Ingredients
For sauce:

For lasagne:

• 18 (7- by 3 1/2-inch sheets) dry no-boil lasagne (1 lb)
• 2 1/2 lb fresh mozzarella (smoked or plain), chilled and coarsely grated (6 cups)
• 1 cup freshly grated parmesan

Preparation

Make sauce:
Cook onions in butter and oil with oregano, thyme, and salt and pepper to taste in a 4-quart saucepan over moderate heat, stirring, until onions are softened. Add garlic and cook, stirring, 1 minute. Add tomatoes and simmer, uncovered, stirring occasionally, until slightly thickened, about 18 minutes. Remove from heat and stir in parsley, orange juice, and salt and pepper to taste.

Preheat oven to 200′C. and butter 2 (13- by 9-inch) baking dishes.

Assemble lasagne:
Soak lasagne sheets in hot water to cover by 1 inch until softened and flexible, about 20 minutes.

Spread 1 1/2 cups sauce in each baking dish and top sauce in each dish with 3 drained pasta sheets, overlapping if necessary. Sprinkle 1 cup mozzarella and 1/4 cup parmesan evenly in each dish. Top with 3 drained pasta sheets per dish, overlapping if necessary. Repeat layering with 1 cup mozzarella, 1/4 cup parmesan, 1 cups sauce, and 3 drained pasta sheets in each dish. Finish assembling lasagne by topping each with 1 cups sauce. (You will have leftover sauce and mozzarella.)

Bake lasagne, covered with foil, in middle of oven 30 minutes. Remove foil and sprinkle evenly with remaining 2 cups mozzarella. Bake until bubbling and cheese is melted, about 10 minutes more.

Serve lasagne with some of remaining sauce, reheated.

Tomato and mozerella lasagna

Cooks’ notes:

•Sauce may be made 3 days ahead and chilled, covered.
• You can make and bake lasagne 1 day ahead up to point of adding last layer of mozzarella. Cool completely, then chill, covered. Bring to room temperature before reheating with final layer of mozzarella, covered, in a 200′C oven until hot, 20 to 30 minutes.

PASTA ARABIATA
(The Jade way)

Ingredients:

* Penne pasta
* 2 tins tomato and onion mix
* 1 onion
* Garlic butter
* 1 chilli
* Feta
* Rocket
* Mixed herbs, salt and pepper

The how to:
1. Boil pasta in a big pot of water with a drop of olive oil and a pinch of salt.

* Strain, rinse and steam to re heat once ready.

2. Chop up onions and sauté with garlic butter in frying pan till golden in colour.

* Pour tins of tom and onion mix into pan, add chopped chillies, salt, pepper and mixed herbs, and allow to simmer.

3. Serve over a bed of pasta, and top with feta crumbles and fresh rocket leaves