Dietwell Healthy Recipes

Vegetable`s are crammed with vitamins and minerals high in fibre,all the important things you should have in your diet and a great recipe for feeling great.

A vegatable rich diet will not only help you feel great every day but offers many long term benefits so try

some of our great recipe`s and get feeling great !

Lovely Lentil Soup Recipe

ingredients

2 table spoons olive oil ,  1 medium sized  onion diced ,  2 large carrots diced or sliced   2 garlic cloves crushed    1/2  pound of lentils rinsed thoroughly    1 pint of water    1 bay leaf

Cooking procedure

1.   Heat the olive oil in a large pan over medium heat. Once oil is hot, add the onion and carrots. Cook for a 10 minutes or until the vegetables have started to soften, then add the garlic.

2.   Add the lentils, bay leaf, and water to the pan. Simmer over low-medium heat for 20-30 minutes, until lentils are softened.  serves 4

ST. ANDREW'S SOUP Recipe

ingredients

4 large potatoes, 1 pint of clear tomato juice (from tinned tomatoes),
1 pint of milk, 1 pint of water, 2 eggs, 1 oz. of butter, seasoning to
taste.

Cooking procedure

Boil the potatoes in their skins; when tender peel and pass
them through a potato masher. Put the potatoes into a saucepan with
the butter, tomato juice, and water, adding pepper and salt to taste.
Allow the soup to simmer for 10 minutes, then add the milk; boil up
again, remove the saucepan to the cool side of the stove and stir in
the eggs well beaten. Serve at once with sippets of toast

Roasted Vegetable Pasta Recipe This is a tried and true favourite. You can add whatever vegetables you prefer

 ingredients

3 large leeks, white parts only, split in half lengthwise and cut to bites sized pieces 1 medium red onion, cut into eighths 2 red pepper  cut into wide strips olive oil 2 fresh sprigs of thyme vegetable stock or water 4 large garlic cloves, chopped 1 1/2 cups tomato sauce 1/2 cup chopped fresh basil 1/4 glass white wine 1 tablespoon (or less) of salt 3/4 pound dried penne pasta (doesn't have to be penne) 1/3 cup grated Parmesan cheese optional: 3 ounces mozzarella or goat cheese

Cooking procedure

Preheat oven to 425 degrees F    220 c  gas mark  7

Put leeks, onion, and red bell pepper in a shallow roasting pan, tossing them with a tablespoon of olive oil to coat them. Add thyme and roast until they are cooked and start to brown (about 30-45 minutes). Hint: check early to make sure they're not burning, and add a little water or vegetable stock if the juices are evaporating.

While vegetables are roasting, saute the garlic in a tablespoon of olive oil until it begins to colour. Add the tomato sauce and simmer 1 minute. Then turn off heat and add the basil. Stir the roasted vegetables into the sauce.

Turn oven down to 375 F. 190 C  gas mark 5. Add wine to roasting pan and stir, scraping up bits of vegetables that are stuck to pan, and add these  juices to the sauce

Boil large pot of water and add the salt and pasta - undercook the pasta - should take only 6-8 minutes.

Drain pasta, add it to the sauce and vegetables. Add the cheese and mix it all. Grease a 2 to 2 1/2 quart casserole dish and pour it all in. Top with the optional mozzarella or goat cheese if you like, then bake it all for another 15 minutes in the 375 F  290 C oven.

HOT-POT Recipe

ingredients

2 lbs. of potatoes, 3/4 lb. of onions, 1 breakfastcupful of tinned
tomatoes, or 1/2 lb. of sliced fresh ones, 1 teaspoonful of thyme,
1-1/2 oz. butter, pepper and salt to taste. Those who do not like
tomatoes can leave them out, and the dish will still be very savoury.

Cooking procedure

The potatoes should be peeled, washed, and cut into thin slices, and
the onions peeled and cut into thin slices. Arrange the vegetables and
tomatoes in layers; dust a little pepper and salt between the layers,
and finish with a layer of potatoes. Cut the butter into little bits,
place them on the top of the potatoes, fill the dish with hot water,
and bake the hot-pot for 2 hours or more in a hot oven. Add a little
more hot water if necessary while baking to make up for what is lost
in the cooking.

EMPRESS PUDDING

ingredients

1/2 lb. of rice, 2-1/2 pints of milk, the rind of 1/2 a lemon, 3 eggs,
 raspberry and currant jam

Cooking procedure

Gently cook the rice with the lemon
peel in the milk, until quite soft; let it cool a little and mix with
it the eggs, well beaten. Butter a cake tin, place a layer of rice
into it, spread a layer of jam, and repeat until the tin is full,
finishing with the rice. Bake the pudding for 3/4 of an hour, turn
out, and eat with boiled custard, hot or cold

Ambrosia Fruit Salad Recipe

ingredients

 2 (11 oz) cans mandarin orange segments in juice, drained   2 (15 oz) cans fruit cocktail in juice, drained  2 cups flaked coconut  2o miniature marshmallows  1 (8 oz) container sour cream

Cooking procedure

Mix the mandarin oranges, fruit cocktail and coconut in a large bowl.Fold in the sour cream and marshmallows.Chill for at least an hour. Stir again before serving.