Spring is finally here and the Live Well team have been busy planting and cooking up a storm. Here we share some of our latest recipes and a few snap shots from beautiful Limborough Garden.
Ingredients (Serving 8)
400g of Polenta (ground maize) 1l and 1⁄2 of water
1tbsp of salt
Bring the water to boil in a large pan with salt.
Add the polenta gradually to the boiling water, stirring continuously with a wooden spoon or
Bring back to the boil and simmer for 2 minutes for a firm texture.
Preheat the oven 180*C or 170*C fan
Move the pan off from the hobs and spill the polenta on a large tray, flat it equally on the
tray and let cool it down for 15 minutes.
Ask the children to cut the polenta in square or rounded pieces.
Cook in oven for about 15 minutes until golden and crisp.
Sweet Pepper boats
6-8 large sweet peppers
1 bowl of cherry tomatoes 3 shallots
2 tbsp of oil 1tsp of thyme 1tsp of oregano 1 tbsp of pepper 1 pinch of salt
Preheat the oven 170*C fan.
Wash and cut the peppers in quarters along the white ribs, scrap off any seed or white core.
Chop the tomatoes, shallots, and courgette and mix them in a bowl with oil, herbs, salt and pepper. Place the sweet peppers in an oven tray lined with baking paper.
Fill the peppers with the chopped vegetables and cook in the oven for about 20 minutes.
Brown Rice Salad
For the dressing:
· 2 tablespoons of lemon juice
· 4 tablespoons of olive oil
· Salt and pepper
· 1 large clove of garlic, finely chopped
For the topping (optional):
· 1 pomegranate
· 1 small handful pumpkin or other seeds
· Feta cheese
· 400 g quinoa
· 1 red onion, finely sliced
· 400g can of beans of choice, drained and rinsed
· 1 small courgette, made into ribbons
· 2 small cooked beetroot, diced
· 1/2 cucumber, cored and diced
· 10 fresh mint leaves, finely chopped
1. About 1/3 cup rice per person
2. Bring 1l and 1⁄2 of water to boil and add the rice and 1tbsp of salt.
3. Stir, cover and simmer for 20-30 minutes.
4. Drain off excess liquid and set aside to cool.
5. In a pan, dry fry the seeds on a medium heat and set aside to cool.
6. In a large bowl mix together the quinoa, vegetables, beans and mint.
7. In a small bowl mix together the dressing, then stir into the vegetables.
8. Get the pomegranate jewels by cutting the pomegranate in half width wise, hold the half pomegranate, cut side down, over the salad and tap on the skin with a wooden spoon.
9. Top the salad with the fennel and pumpkin seeds. Voila!
3 ripe bananas
1l of coconut milk
1 pack of frozen berries
2tbsp of honey or agave syrup
Smash the bananas then mix everything with a blender, serve cold.