Harissa Eggs On Pesto Pea Courgetti

  • 25 January 2017 2017-01-25T16:55:05+0

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Serves 2 | Cooking time 15 minutes | Skill: Easy

 

Ingredients

400g frozen peas

1/4 tsp pink Himalayan salt

Juice of 1 lemon

15g dill

3 tbsp olive oil

2 courgettes, pre-spiralized

2 eggs

1 tbsp apple cider vinegar (for poaching egg)

1 tbsp harissa paste

1 tbsp water

 

Optional garnish: Chilli, sesame seeds and chopped dill

 

Method

Defrost the peas by placing them into a bowl and pouring some boiling water over the top. Leave to sit for 2 minutes and then sieve.

Put the defrosted peas, pink Himalayan salt, lemon juice, dill and olive oil into a blender or food processor and blend until a chunky mixture forms.

Mix the pesto through your pre-spiralized courgettes and put onto a plate.

Boil a pan of water and add 1 tbsp apple cider vinegar. Bring to a low simmer and crack both eggs into the water.

Leave to cook for 2 minutes and take out.

Serve the poached eggs over the courgettes.

Loosen the harissa paste with 1 tbsp water and drizzle over the top of the egg and serve with optional garnish.

 

Note:

If you are keeping one portion for the next day, do not mix the pesto through the courgette as it will get too wet. Just mix before you eat.

If you want to pre-poach your egg to take with you to work, after taking out of the water, put into freezing cold water it will keep the yolk runny and fresh. Or you can have boiled eggs instead as these are easier to transport.

 

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Spinach Frittata

  • 25 January 2017 2017-01-25T16:52:03+0

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Serves 2 | Cooking time 20 minutes | Skill: Easy

 

Ingredients

1 clove garlic, sliced

1 tsp cumin

1 tsp coconut oil

1/4 tsp nigella seeds

50g spinach

10g dill

6 eggs

Salad leaves

Left over beetroot leaves, if you have them

 

Method

Pre-heat oven to 180 degree fan.

In a small frying pan (approximately 8inch in diameter), melt the coconut oil with the sliced garlic, Nigella seeds and ground cumin for 1 minute.

Beat the eggs in a bowl with a pinch of Himalayan salt before adding the raw spinach (and beetroot leaves if you have them).

Pour the egg mixture into the pan. Leave to cook for 1-2 minutes until the sides of the egg starts to harden.

Put the pan into the pre-heated oven for 15 minutes until cooked.

Please be careful when taking it out of the oven, the pan handle will be extremely hot.

Serve with salad leaves and chopped dill over the top.

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Natasha Corrett’s Butternut Squash Soup

  • 25 January 2017 2017-01-25T16:44:44+0

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Serves 2 | Cooking time 5 minutes | Skill: Simple

 

Ingredients

500g roasted butternut squash (all that you roasted in preparation)

1tsp sunflower oil

1/2 tsp vegetable bouillon powder

250ml boiling water (use kettle water)

Generous pinch of pink Himalayan salt

1/2 tsp cumin

 

Method

Place the butternut squash into the blender with the remaining ingredients and blitz until velvety smooth. Heat up in a saucepan, unless your blender has a heat function. Serve and enjoy.

 

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Poached Eggs On Portobello Mushroom

  • 25 January 2017 2017-01-25T16:39:48+0

 [Youtube##1##16x9##6gES80HypjA]

Ingredients

1 portobello mushroom

1 clove garlic

1 tbsp olive oil

5 tbsp water

2 Eggs

 

Optional: Dill for garnish

 

Method

Pre-heat  oven to 180 degrees. Top  the mushroom with sliced garlic and olive oil, then bake for 15 minutes. Alternastively, heat oil in a large frying pan and saute the garlic for 1 minute. Add the mushroom and 3 tbsp water to the pan. Add the lid  and cook for 2-3 minutes until soft. Add more water if neccessary to keep the steam in the pan.

To poach the eggs, bring a pan of water to the boil and then turn the heat down to a simmer. Add the vinegar. Crack the eggs into the water.  Once the egg whites have formed you can turn the heat up. Cook for 2 minutes and then serve over the mushroom and top with dill.

 

 

 

 

Love the stylish tableware used by Natasha? It's all available at Prezola, the UK's leading independent gift list service; visit their website to create your own list now.

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