April 8, 2019
2 x 125g skinless cod fillets
1 lime, zested and juiced
1 small mango, peeled, stoned and chopped
1 small avocado, stoned, peeled and sliced
¼ cucumber, chopped
160g cherry tomatoes, quartered
1 red chilli, deseeded and chopped
2 spring onions, sliced
Handful chopped coriander
Heat oven to 200C/180C fan/gas 6.
Put the fish in a shallow ovenproof dish and pour over half the lime juice, with a little of the zest, then grind over some black pepper.
Bake for 8 mins or until the fish flakes easily but is still moist.
Meanwhile, put the rest of the ingredients, plus the remaining lime juice and zest, in a bowl and combine well.
Spoon onto plates and top with the cod, spooning over any juices in the dish.
1 cup walnuts
1 cup almonds
Good pinch Sea salt
The juice of 3 lemons
1 tsp lemon rind – grated
2 cups cashews soaked overnight or for a few hours
1 tablespoon Agave (or your favourite natural sweetener)
1 teaspoon turmeric
Pinch of sea salt
1/4 cup water (optional – thin out the filling a bit)
4 egg whites
1 tablespoon Agave
Preheat oven on 100 degrees Celsius.
Place walnuts, almonds, dates and salt into food processor and blend until ground – transfer to bowl.
Place soaked cashews, lemon juice, lemon rind, agave, turmeric and salt into food processor and blend until smooth. This may take a bit of blending.
Whip up egg whites gradually adding in agave until egg whites form soft peaks.
On a piece of baking paper smooth out with a knife the meringue so it is about 1cm thick – bake in the oven until golden brown, turn oven off and leave it in the oven, let meringue crisp up.
Then assemble your Lemon Meringue Pie starting with the nutty base, followed by the lem...
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