Healthy Low Fat Recipes

Quite often browsing the web I would come across some delicious, healthy and low in fat recipes and each time I'm thinking I will have to make it some day and then of course I never remember or can't find it again!
So I've decided to create this post as my personal recipe compendium and update it every time I find something new that I would like to make :-)

Baked fish fillets 

Ingredients (serves 4)

• 2 green onions 
• 1 red pepper 
• 1 carrot 
• 4 thick white fish fillets, (Perch or ling would be suitable) 
• 1/4 cup reduced-salt soy sauce 
• steamed rice or cooked noodles, to serve 

Method

Preheat oven to 200°C. Cut onions into 5cm lengths. Remove seeds from capsicum. Peel carrot. Finely shred all vegetables and place into a bowl. Toss until well combined.
Line a baking dish with baking paper. Place fish fillets into prepared baking dish. Top each fillet with shredded vegetables. Drizzle with soy sauce. Season with salt and pepper.
Place another sheet of baking paper over fish. Fold all sides of baking paper together to form a parcel. Place dish into oven. Bake for 12 to 15 minutes, or until fish flakes when tested with a fork. Serve with rice or noodles.

Ginger Carrot Soup

 

• 1 tbsp Olive Oil
• 1 Medium Onion
• 6 Large Carrots
• 10g Root Ginger
• 1 Vegetable Stock Cube
• 1½ Pints Boiling Water
• 1 tbsp Basil
• 1 tsp Black Pepper, Freshly Ground
• 1 tsp Sea Salt

Method

1. Heat oil in a large pan. Add in onion, carrot & ginger. Let cook for 5 minutes to soften the onion.
2. Mix up vegetable stock using water and stock cube. Add to pan and bring to the boil. Cover saucepan and let simmer for 35 minutes so that your carrots are nice and soft.
   
3. Pour contents of pan, along with salt & pepper, into food processor and blend, adding more water if needed.
   
4. Garnish with basil and serve.

Wash and peel all the vegetables. Grate carrots, parsnips and celery. Finely chop the onion and leak. Fry the onion until its cooked adding a bit of water so that it doesn't burn. Put the rest of the veggies in a deep pan with a couple of table spoons of olive oil and fry for a couple of minutes then add a little bit of water, bay leaves and allspice and onions and cook until carrots start to soften. Mix the tomato pure and season with salt and pepper to taste.

Cut fish into pieces and season with salt. Beat the egg and roll fish pieces in egg then in flour and fry in olive oil until nice and golden and the fish is cooked thru. 

Now all you have to do is layer the fish and the veg in a deep dish. 

It can be eaten hot or cold and tastes best the next day :-)

Chilli Pork Stirfry

Ingredients

• 3 cloves garlic
• 2 inch fresh ginger
• 1 large pack of spring onions
• 1 bulb pak choi
• 1 medium carrot
• 300g pork
• 3 sprays Frylight
• 1 green chilli
• ¾ pint chicken stock
• splash soy sauce
• to taste ground black pepper
• SERVE WITH...
• 175g boiled rice

1. Finely chop up the garlic, chilli and ginger, halve the spring onions and cut the pak choi into strips, lengthways.

2. Cut the carrot in half lengthways. Continue to cut lengthways to produce thin, narrow batons. Pre-cook in a microwave for 2mins.

3. Cut the pork into bite-size pieces.

4. Heat some Fry Light in a wok and add the garlic, ginger, spring onions and chilli. When slightly softened, add the pork.

5. Once cooked, add the chicken stock and a generous splash of soy sauce. Season with black pepper.

6. Add the pak choi and carrot batons and toss well. When the pak choi starts to wilt, it's time to eat!   

This dish is called Greek Style Fish but apparently Greeks have never heard of it!lol  

500g Fish fillet (white fish, cod, sea bass whatever you fancy)

2 Carrots

1 Parsnip

1 Leak small

1/2 Celery (optional)

1 Onion

6 tsp Tomato pure

Olive Oil, 1/2 lemon juice, flour, 1 egg, salt, pepper, 3 bay leaves, allspice