Trout and ricotta pâté
This light pâté is delicately flavoured with dill and makes a quick lunch
or starter. It is a good way of getting oily fish in your diet.
Serves 2-3
Preparation time: 5 minutes
A good source of:
Protein and Omega3 fatty acids
150 g smoked trout fillet juice and grated rind of 1 lemon
100 g ricotta cheese
2 large sprigs fresh dill
black pepper, to taste
In a medium-sized bowl, mash the trout lightly using a fork. Add the
lemon juice, rind and ricotta cheese. Mix well.
Season with black pepper and using kitchen scissors, snip the dill into
the mixture. Mix again and chill.
Serve with crusty bread.
Two pear and walnut salad
Red pears such as Red Williams or Forelles will add to the visual quality
of this salad but a well-flavoured green pear such as Conference will
work just as well. The apple juice and thyme in the salad dressing add
an old English flavour to this delicious salad.
Serves 2 as a starter or 1 for lunch
Preparation time: 5 minutes
Good
source of:
Slow-release sugars and vitamins C and E
50 ml apple juice
2 tablespoons olive oil
1 tablespoon cider vinegar
1/2 tablespoon finely chopped fresh thyme
lamb’s lettuce, to serve
1 ripe red skinned pear, sliced lengthwise
1 ripe avocado pear, sliced lengthwise
50 g walnuts, roughly chopped
To make the dressing, place the apple juice, olive oil, cider vinegar
and thyme in a bowl and whisk until blended. Season to taste. Place the
lamb’s lettuce on a serving dish, arrange the pear and avocado slices
on top, and sprinkle over the walnuts.
Gently pour the dressing over the salad to serve.
Try some delicious Mocktails – alcohol-free
cocktails for mums-to-be!
