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.
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!
Attention attention! This is such a great recipe I’m willing to say that it is my favourite so far! I cant urge you enough to try it. It is simply delicious.
1lb Flank/Skirt steak thinly sliced across the grain
3 cloves garlic, minced
1 tbsp. olive oil
4 spring onions, thinly sliced
1 large white onion diced
roughly 2 small crowns of broccoli florets
2 tbsp. cornflower
80ml low sodium soy sauce
2 tbsp. brown sugar
1 tsp. fresh ginger, minced
⅛ tsp. crushed red pepper flakes
- Slice your steak into thin pieces across the grain. (I actually ended up using scissors to cut the beef as it can be quite tough).
- Heat the oil in a skillet over medium-high heat. Add the beef and cook until well-browned, about 6-8 minutes.
- Now remove the beef from the skillet and set to the side.
- In the same pan that the beef was in add the garlic, white onion and spring onions. Cook for 1 min stirring throughout.
- Add the broccoli to the skillet and cover with a lid for 5 mins. Open pot half way through the 5 mins and give the ingredients a stir. Then replace the lid for the remaining time.
- In a mixing bowl, combine water and cornflower and mix until no longer lumpy. Now add the soy sauce, brown sugar, ginger and red pepper flakes to the same bowl and stir to combine.
- Remove cover from pan and add sauce. Cook until sauce starts to thicken, about 3-5 minutes. Add beef and stir , cooking an additional 2-3 minutes.
- No you are ready to serve ans enjoy!
I cannot stress enough how much I enjoyed this recipe. I would happily eat it most nights for dinner. Also this would be a great one to prep at the start of the week and bring in for lunch during the working week. I choose to serve this with plain noodles as the beef is so flavoursome you don’t really need anything else. However this would also go well with the likes of rice, chips and even mashed potatoes. I absolutely love a good Chinese takeaway but we all know how unhealthy they are. This is a fantastic healthy alternative containing lots of protein as well as a hell of a lot less salt than your usual takeaway whilst still maintaining a mouthwatering full-bodied flavour. Honestly if you decide to try none of my other recipes at least try this one you wont be disappointed. As usual let me know what you think if you do decide to get cooking and of course send me your photos and I will feature them on my FB and blog.