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Easter Nests

This was very much a make it up as you go along recipe so the quantities are rough estimates so just adapt it if necessary to get the right consistency.

Ingredients

2 tbsp cocoa powder

3 tbsp honey

3 tbsp peanut butter

1 ½ cups of jumbo rolled oats (added a few more as I went to thicken it up)

2 tbsp espresso coffee

1 tbsp coconut oil

Desiccated coconut

Dark chocolate drops

Wafer flowers

Method

1. Place all ingredients apart form the last 3 in a bowl and mix thoroughly.  I put it in the microwave for 1 minute on low just to soften everything and make it easier to mix. You want the whole mixture to go dark brown and the oats to be full covered.

2. Press a heaped tablespoon of the mixture into cupcake tray making a dip in the middle of each one and pushing mixture up the sides of each cupcake hole.

3. Place in fridge for half an hour to harden.

4. Remove from the fridge and fill the dips with the desiccated coconut and then decorate with chocolate chips and flower.

Spicy Meatballs with Mozzarella and Fresh Basil

Ingredients

Lean mince

2 red chilies

2 garlic cloves

Fresh basil

Pack of mozzarella

1 carton of passata

1 tbsp tomato puree

2 tbsp grated parmesan

1 tsp mixed herbs

Salt and pepper

1 onion

Rocket

Fresh gnocchi

Groundnut oil

Extra virgin olive oil

Method

1. Place the mince, chopped chilies, garlic and mixed herbs in a bowl, season with salt and pepper and mix together and then make into small meatballs.

2. Fry meatballs in frying pan in a little groundnut oil and once browned add the onion and continue to cook on low temperate until onions have softened and meatballs are cooked through.

3. Add passata, tomato puree, parmesan and cook until warmed through. Season with salt and pepper.

4. Slice mozzarella and place on top with fresh basil and leave for a couple of minutes for mozzarella to melt.

5. Served with fresh gnocchi and rocket and drizzle with a little extra virgin olive oil.

Salmon and Sweet Potato Fishcakes

Ingredients

2 salmon fillets

3 sweet potatoes

Chilli

Parsley

Coriander

1 egg

Zest of 1 lime

3 spring onions

Black sesame seeds

Rocket

Cottage cheese

Method

1. Preheat oven to 200oC.  Cook sweet potatoes in microwave and peel off skins.

2. Place in bowl with all other ingredients apart from sesame seeds, cottage cheese and rocket.  No need to pre cook the salmon just mush it in.

3. Mix thoroughly and then make into fishcakes.  Add a little cornflower if too moist.

4. Sprinkle a little flour on foil on a baking tray and place fishcakes on top with a sprinkle of sesame seeds then bake in oven for around 30 minutes.

5. Serve with rocket and cottage cheese.

Stuffed Peppers

Ingredients

2 whole peppers that stand up easily

Celery

Carrots

Mixed beans (kidney, black, chic peas etc)

Green lentils

Quinoa

Broccoli

Coriander

Red chilli

1 garlic clove

Spring onions

Mozarella

Method

1. Preheat over to 180oC. Cut tops off peppers and remove all seeds.

2. Finely slice all over veg and mix in bowl with quinoa and pulses.

3. Stuff into peppers making sure it’s as compact as possible and place in over for around 30 minutes.

4. Remove lids and add slice of mozzarella on top of each and place back in the oven for 2 more minutes.

5. Serve with salad for lunch or some meat/fish with dinner.