Tag Archives: recipes

Sophie Mitchell Summer Diet Recipe: Wednesday

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Frost is doing a recipe everyday for Sophie Mitchell’s Tweet yourself thin summer diet. Happy cooking.

WEDNESDAY

Smoked salmon and avocado rye toasts
Prep time 5 minutes
Cooking time 5 minutes
Serves 4
4 slices of rye bread
2 avocadoes
4/8 slices of salmon
1 lemon
Black pepper
1. Toast the bread and then top with the slices of avocado and smoked
salmon.
2. Finish off with a squeeze of lemon and black pepper

Beetroot, goats cheese and mint Quesadillas
Serves 4
Prep time 10 minutes
Cooking time 20 minutes
200g cooked chicken breast (optional for meat eaters)
4 spring onions
200g goat’s cheese
150g cooked beetroot
1 tablespoon chopped fresh mint
4 soft tortillas (I love the wholemeal ones or seeded kind)
250g salad leaves (rocket is great here)
Lemon juice
1 tsp olive oil
1. Shred the chicken and finely slice the spring onions and beetroot. Lay a tortilla flat on a board or
clean surface, and spread half of each tortilla with some of the goat’s cheese (divide between the
four)
2. Then sprinkle with mint and spring onions, and lay on the sliced beetroot, chicken and fold over.
3. Heat a frying pan up to a medium heat and lay a tortilla in the pan, with no oil. Cook slowly until
it’s golden and crisp, and then flip over. Repeat with all of the tortillas, and keep warm in the oven if
wanted.
4. To serve cut the Quesadilla in half, dress the rocket with the lemon and oil and then plate.

King prawn and Asparagus rice
Serves 4
Prep time 10 minutes
Cooking time 20 minutes
400g cooked wild and basmati rice mix
1 tbsp olive oil
1 onion
3 cloves of garlic
300g cooked king prawns
1 bunch of asparagus, trimmed
25g butter
1 lemon
Sea salt and pepper
1. Cook the rice according to the instruction on the packet. As a rule I cook rice with one and half
times the liquid, covered until the water has evaporated, but wild rice can take longer (so therefore
needs more water) and can vary more.
2. When the rice is cooked, cool it. Bring a pan of water up to the boil and then blanch the asparagus
for 3 minutes, and refresh under cold water.
4. Dice the onion and mince the garlic, fry both off in the olive oil, you can get colour at this stage,
but do not burn. This should take about 8 minutes. Then add the prawns and the asparagus and cook
for 4 more minutes.
4. Add the butter, melt, then add the rice, cook until

Sophie Michell & Ocado- Tweet Yourself Thin-recipes for summer: Tuesday

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TUESDAY

Coconut, Mango and banana smoothies

Makes 4
Prep time 5 minutes
300ml of natural coconut juice (like Vita coconut)
1 ripe mango
3 ripe bananas
1 lime
1. Peel and roughly chop the mango and bananas.
2. Place the fruit and the coconut juice into a blender and blitz until smooth,
then add the lime to taste and serve!
Sweet chilli and soy chicken wrap
Prep time 10 minutes
Cooking time 1o minutes
3 chicken breasts (approx 180g each)
1 tsp soy sauce
2 step sweet chilli sauce
½ cucumbers
2 spring onions
2 carrots
Handful of rocket
4 flour tortillas
1. Cut the chicken breasts into strips and then mix with the soy sauce and a table spoon of the chilli
sauce. Leave while you prep the veggies.
2. Cut the cucumber into strips, and then do the same with the spring onions and the carrots.
3. Heat up a frying pan and then pan fry the chicken strips for about 10 minutes, turning
occasionally. Make sure the chicken is cooked throughout.
4. Then build the wraps, by piling up some veggies, chicken strips and rocket, in a tortilla with an
extra drizzle of chilli sauce if wanted.

Pecorino, Pear and watercress salad with char grilled turkey breasts
Serves 4
Prep time 10 minutes
Cooking time 15 minutes
4 turkey breast steaks (approx 180g per steak)
4 ripe pears
2 celery sticks
150g pecorino cheese
150g watercress leaves
50ml olive oil
Squeeze of lemon
Sea salt and pepper
2 tsp thick balsamic

1. Heat a griddle pan up very hot and then oil and season the turkey steaks. Then lay each steak
down on the griddle and cook for about 5 minutes each side.
2. Finely slice the pears and the celery (on an extreme diagonal looks great) then using a peeler add
shavings of the cheese and add the watercress. Mix with the lemon and the olive oil, and then
season.
3. Pile up the turkey breast and salad on the plates then drizzle with a little balsamic

Greg Rusedski's Creamy Fish Pie with Cheese and Potato Topping

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The Ocado Fish Pie Mix makes this a delicious, chunky dish.

Classic, tasty and filling, our prepared mix means that this comforting dinner is even easier to make
Prepare Ahead

Preheat the oven to 200’C / 180’C Fan/ Gas 4. Have a 1.5L ovenproof dish ready.
Instructions
1. Cook the potatoes in lightly salted boiling water until just tender; drain well then return to the hot saucepan. Mash together with 25g butter and 4 tbsp cream or milk. Beat in half the cheese and season to taste.
2. Meanwhile heat 450ml milk in a saucepan, add the fish, cover with a lid and poach gently for 4-5 minutes. Use a slotted spoon to strain and transfer the fish to a 1.5L ovenproof dish.
3. To make the sauce, melt 50g butter into the hot milk then sprinkle on the flour. Heat gently, whisking continuously until the sauce thickens and becomes smooth. Check the seasoning. Stir in the peas and chopped eggs then pour over the cooked fish.
4. Carefully spread the potato topping out evenly over the filling. Scatter on the remaining cheese mixed with the breadcrumbs or crisps, if using.
5. Bake in the oven for 20-25 minutes until piping hot with a golden brown potato topping.

Ingredients

* 1½ kg Ocado Perfect for Mashing Potatoes, peeled
* 75g Butter
* 50g Ocado Mature Cheddar Cheese, grated
* 1 handful fresh Breadcrumbs or crumbled Plain Crisps (optional)
* 2 x 320g Ocado Fish Pie Mix
* 450ml Semi-Skimmed Milk, plus 4tbsp for the mash
* 50g Plain Four
* 2 Ocado Free Range Eggs, hard-boiled, roughly chopped
* 200g Ocado Fresh Shelled Garden Peas (optional)
* 1 pinch Salt , to taste
* 1 pinch Pepper, to taste

Serves 6

Total time required Total time:1 hr

* Preparation time: 35 mins
* Cooking time: 25 mins