With so much good food out there, we want you to start cooking!
You do not need to be a Delia or a Gordon to get to work in your kitchen, you just need to be interested in what you are putting into your body.
Take time to buy fresh, take time to prepare your food and start to feel the benefits of eating well. Remember, it is not what you eat, but what you digest that makes the difference. Lynn xx
Roman Salad Dressing
You will need:-
A good slug of excellent extra virgin olive oil (look for something really green in colour).
A good slug of balsamic vinegar.
4 cloves of garlic.
Fresh sea salt
Fresh black pepper.
Fresh Rosemary, finely chopped.
Fresh Parsley, finely chopped.
Fresh Basil (if you can get it) finely chopped.
Either chop the garlic really finely, or better still put in a mortar with the sea salt and pound to a paste.
Then add everything else.
Leave it to infuse for about 20 minutes.
Them pour it over your salad!
Have plenty of fresh bread to mop this up, you will not want to waste any of it!
A good slug of excellent extra virgin olive oil (look for something really green in colour).
A good slug of balsamic vinegar.
4 cloves of garlic.
Fresh sea salt
Fresh black pepper.
Fresh Rosemary, finely chopped.
Fresh Parsley, finely chopped.
Fresh Basil finely chopped.
Either chop the garlic really finely, or better still put in a mortar with the sea salt and pound to a paste.
Then add everything else.
Leave it to infuse for about 20 minutes.
Them pour it over your salad!
Have plenty of fresh bread to mop this up, you will not want to waste any of it!
Lemon & Garlic Potatoes
Enough potatoes for you all, sliced into half inch pieces.
A whole head of garlic cut in half to expose the little cloves inside.
Two whole lemons, cut in half.
A few big sprigs of Rosemary.
Olive Oil
Preheat your oven to 200 (gas mark 6)
In a big oven dish put some of the oil on the bottom and scatter in the potatoes.
Amongst the potatoes, put in the two halves of the head of garlic.
Add the lemon halves
Amongst the potatoes put the rosemary.
Cover with the remaining oil.
Bake in the oven for about an hour, or until the potatoes are cooked through.
Give them a final scatter, and turn out the potatoes.
With the back of a fork, squash the garlic and let the soft garlic mix with the remaining oil, squeeze out the juice from the lemons and mix all together in the bottom of the pan. Pour over the top of the potatoes. Delicious!
