150g cream cheese (could use ricotta cheese if preferred)
75g Parmesan cheese, grated
4 tblspn water
1 tblspn olive oil
Salt and pepper
Preheat the oven to 190C/375F degrees.
Cook the spinach until tender. Mix with the cream cheese, half the Parmesan cheese and season with nutmeg, salt and pepper.
- Whisk the eggs with the water and add a pinch of salt and pepper.
- Heat the olive oil in a frying pan on a medium heat and pour in enough egg mixture to make a small, thin omelette. Cook until firm and turn over to cook the over side. Remove and place to the side. Continue to do this until all of egg mixture is used.
- Spoon some of the spinach mixture onto an edge of an omelette and roll up. Place in a shallow gratin dish and repeat using all of the omelettes.
- Sprinkle with the remaining Parmesan cheese and bake for 25 minutes.
I was eager to try this recipe as I absolutely love cannelloni. I thought making it using omelettes would be a real challenge but it actually worked out really well. A good tip is not to overfill your omelette as they are quite thin and prone to splitting. This tasty recipe yields about four portions. The filling was lovely and can easily be adapted for your own tastes. I think next time I will throw in a bit of chicken into the spinach mix to pack it out a little more. This makes a great main as it is extremely filling and much healthier than the pasta versions you would be used to. The dish is packed with protein from both the omelette and Spinach so would be ideal to have after a workout. I really cant get enough of this one and urge you all to try it. Also it is a great way for those of us who are obsessed with cheese to get our fix! As usual let me know if you have tried this and send e your pictures if you would like.
A wee note about this recipe- This recipe was kindly baked by my partner and donated to us by his lovely mum. Although it is not particularly on the healthy side if you are going to have bread with your meals (especially soup) you might as well have the best. Remember as long as things are eaten in moderation it is ok to treat yourself to things like bread once in a while to keep those cravings at bay. I hope you enjoy this recipe as much as we did and I hope to make many more soups to go with it. Watch this space!
550g wholemeal flour
350g white flour
1 tsp of bicarbonate of soda
1 tsp of salt
200ml natural yoghurt
For brushing – 50ml milk and 1 egg
- Pre-heat your oven to 220°C, 425°F, Gas Mark 7.
- Sieve the flours into a large mixing bowl, followed by the bread soda and salt. Using clean hands mix the flours and bread soda together. Make a well in the centre of the bowl.
- Whisk together the yoghurt and milk and slowly pour into the well of dried ingredients. Using your free hand to mix the flour into the buttermilk, try and spread your fingers far apart so it resembles a trough. Make sure that there are no dry patches and that the dough is completely wet.
- Pat your hands with flour and shape the dough into one round. Place on a floured baking tray. Flour a large knife and cut the shape of a cross into the top of the dough about two-thirds of the way through, and then pinch every quarter with the knife.
- Lightly beat the egg and milk together and then brush the round of bread using a pastry brush, this will give a lovely golden colour to the bread once baked.
- Bake in a pre-heated oven at 220°C, 425°F, Gas Mark 7 for about 25 minutes, then turn the bread over for a further 5 minutes. To test whether the loaf is cooked, tap the back with your knuckles; it should sound hollow. Leave to cool on a cooling rack.
1 large head of broccoli
1 large potato peeled and chopped into cubes
1 Large white onion diced
2 cloves of garlic
500ml vegetable stock
250ml low fat milk
Salt and pepper
- Cut the broccoli into roughly 1 inch pieces. You can cut and add a bit of the stem but discard the main stem.
- Put all the ingredients into a pot except the milk, salt and pepper.
- Put on the lid of the pot and bring to the boil. Once boiling turn down the heat to medium and rapidly simmer for 8-10 minutes.
- Remove the lid and add your milk. Now bring back to the boil and then remove from the heat altogether.
- Now whizz the hand blender until thoroughly mixed together.
- To thicken the soup cook it longer on the stove at a medium/low heat.
- Add salt and pepper to taste.
- Serve with a side of your choice. (I have chosen some gorgeous wheaten bread that my talented partner made *recipe for this to follow).
I was a little sceptical of this recipe when I first made it. I’m not really sure why, maybe it was the colour of the soup that made my brain think this may be healthy but I bet it doesn’t taste great. Maybe the green reminded me of lettuce too much haha! Think again. This soup is so unbelievably tasty. I absolutely love it. Plus it is packed full of nutrients from all that veg! I like to have this recipe for dinner but it would make a great packed lunch too. It makes enough soup for about 3-4 servings so you could easily make it at the start of the week and just store it in the fridge. *I am lucky enough to have a partner who loves to bake. He inherited a great bread recipe from his lovely mum and was able to make us a great side for this dish. Bread isn’t very healthy as we all well know but when eaten in moderation it compliments this soup perfectly.
For those who are interested I will post the bread recipe up here as well shortly.
If you do try this recipe I would love to know what you thought of it and by all means send me some pictures if you’d like.
Enjoy and happy cooking!