Frozen strawberry yogurt

 

  BodyChef

Ingredients

·         140g strawberries

·         ½ x 405g can light condensed milk

·         500g tub 0%-fat Greek yogurt

Method

1.    Roughly chop half the strawberries and whizz the rest in a food processor or with a stick blender to a purée.

2.    In a big bowl, stir the condensed milk into the puréed strawberries then gently stir in the yogurt until well mixed. Fold through the chopped strawberries.

3.    Scrape the mixture into a loaf tin or container, pop on the lid or wrap well in cling film and freeze overnight, until solid. Remove from the freezer about 10-15 mins before you want to serve the frozen yogurt. Can be frozen for up to 1 month.

  BodyChef

Sea bass en papillote with Thai flavours

 

  Whisk Hampers

Ingredients

·         2 small seabass, scaled and gutted

·         12 new potato, cleaned

·         small knob salted butter

·         coriander leaves, to serve

For the stuffing

·         2 lemongrass stalks

·         100g chunk fresh ginger

·         3 garlic clove

·         3 small red chilli, finely chopped

·         zest and juice 1 lime, plus extra wedges to serve, if you like

Method

1.    Heat oven to 180C/160 fan/gas 4. To prepare the stuffing mixture, bash the lemongrass with the blunt side of your knife to bruise it, then slice it into thin rings. Finely slice the ginger (across the grain) – you can leave the peel on. Squash the unpeeled garlic cloves to release their aroma. Put all the stuffing ingredients into a bowl and mix together.

2.    Take a piece of baking parchment about 50cm in length and place the 2 sea bass across its width. Fill the stomach cavities with ¾ of the stuffing mixture, scattering the rest over the fish, then season. Fold the sides of the parchment over the heads and tails of the fish, then roll it into a parcel. This can now be stored in the fridge for a few hrs, if you like. When ready to cook, place on a tray in the oven and bake for 20-25 mins, until the flesh flakes off the bone.

3.    While the fish bakes, put the new potatoes in cold water and bring to the boil. Once cooked, drain well, slice in half and return to the pan with a knob of butter.

4.    Arrange the new potatoes and sea bass on the plate, still in the parcel, if you like, and sprinkled with the coriander leaves.

Minty pineapple smoothie

 

  BodyChef

Ingredients

·         200g pineapple, peeled, cored and cut into chunks

·         a few mint

 leaves

·         50g baby spinach leaves

·         25g oats

·         2 tbsp linseed

·         handful unsalted, unroasted cashew

nuts

·         fresh lime juice, to taste

Method

1.    Put all the ingredients in a blender with 200ml water and process until smooth. If it’s too thick, add more water (up to 400ml) until you get the right mix.

  BodyChef