Tag: nutritious

Simple Fish Pie

| March 12, 2013

Welcome to my family meals where I share my favourite fresh, nutritious, easy and quick meals for the whole family to enjoy. Where possible, we always eat and cook with organic ingredients. I like to buy the freshest produce for my family to ensure we’re getting the essential vitamins and minerals we need through our food.

This Simple Fish Pie is nutritious, quick (the green beans and spinach cook in the oven) and my toddler loves it.

Serves 4

Prep Time 10 minutes. Cooking Time 25 minutes.

You’ll Need:

  • 1 Red Onion
  • 2 cloves of Garlic
  • 8 Potatoes
  • 2 Carrots
  • 200g Green Beans
  • 3 handfuls of Spinach Leaves
  • Tin of Salmon
  • 1/2 cup Milk (to help mash the potatoes and carrots)
  • Sprinkle of low-fat Cheese for the topping
  • Sprinkle of Pepper to taste
  • Serve with Sweetcorn (I use super sweet Waitrose Organic Frozen Sweetcorn)

Let’s Make Simple Fish Pie

Fish Pie

1. Wash and chop the potatoes and carrots. Boil until soft.

2. Chop and saute the onion and garlic in some olive oil.

3. Wash and chop the green beans into small bite sized cuts. Add to the onion and garlic for a few minutes and stir occasionally.

4. Open the tin of salmon. Add the onions, garlic, green beans, salmon and spinach into a Pyrex Dish and mix together.

5. Mash the potatoes and carrots with a little milk until you have a smooth consistency.

6. Add the mashed potato mix on top of the vegetables and salmon.

7. Sprinkle a little cheese over the potato mix and add pepper to taste.

8. Cook in the oven on fan bake at 180 degrees Celsius for 25 minutes (until potato top is turning golden).

9. Boil frozen sweetcorn for 40 seconds.

simple fish pie

10. Serve with sweetcorn and savour this hearty and healthy meal with your family.

fish pie

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Grilled Fish with Lemon

| January 23, 2013

One of the great pleasures of summer is cooking and eating outside. Celebrity chefs Jamie Oliver and Hugh Fearnley-Whittingstall of River Cottage each have their own take on summer recipes and eating al fresco.

My favourite way to enjoy summer fare is to eat fresh, organic and home grown food when possible. Nothing tastes better than fruit or veg plucked straight from the garden. Today we enjoyed grilled fish cooked in the garden with organic home grown sugar snap peas and runner beans, freshly picked lemons, organic brown rice and avocado.

Grilled Fish with Lemon

It’s so simple to put these ingredients together to create a healthy, quick and nutritious meal for the family to enjoy at lunch or dinner time.

Avocado

Do you grow your own potatoes? These would taste delicious with the fish as an alternative to brown rice. And if you’re cutting back on the carbs a green salad would be a perfect accompaniment for the grilled fish with lemon.

What’s your favourite summer recipe?

Grilled Fish with Lemon

Super Vegetable Soup

| November 10, 2012

Super Vegetable Soup

Super Vegetable Soup

I’m not a fan of recipes, simply because I like to be a little creative and find it hard to stick rigidly to a recipe.

Unsurprisingly things don’t always work out as they should, but they still end up tasting great.

For lunch I made a Super Vegetable Soup.

It’s super because:

  • I use all organic ingredients
  • It’s packed full of vitamins, minerals and hearty goodness
  • It’s really quick to make
  • I make it using only one pan
  • It’s great value for a fresh and nutritious meal that feeds 6 people
  • I chop the vegetables roughly because they’re blended with a Hand Blender

This soup is perfect for anyone wanting an easy, quick, healthy and filling meal to feed their family.

Organic Ingredients:

  • 1 small Red Onion
  • 2 cloves of Garlic
  • 2 Leeks
  • 2 Carrots
  • 6 New Potatoes
  • Half a Buttnernut Squash
  • 2 large handfuls of Kale
  • A splash of cream can be added to taste when serving

How I make it:

  • Chop onion, garlic, leeks and saute in a large pan. When sauteed I transfer these into a bowl whilst I prepare the remaining vegetables.
  • Chop the carrots, potatoes and butternut squash into small cubes and add water to just cover the vegetables. Boil until cooked.
  • Wash and chop the kale and add to the pan of boiling vegetables. Cook for 2 minutes.
  • Blend the vegetables in the pan using a Hand Blender.

And there it is, cooked and ready to eat!

I don’t add salt or pepper when cooking the soup so it’s suitable for my baby to eat.

Pepper and salt can be added to suit individual tastes when serving. Add a splash of cream if desired.

Serve the soup with warm crusty bread.
 
What’s your favourite winter soup?