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3 Easy-to-cook summer (healthy) recipes perfect for coders

3 Easy-to-cook summer (healthy) recipes perfect for coders

It’s hot, hot, hot in the Maltese islands and the chances are that the last thing you feel like doing is cooking. Since it’s a bit too sweltering to be preparing (and eating) such staple Winter fare as heavy pasta or steak dishes, we have come to the rescue with three yummy ideas for light and healthy eating which are also quick and easy to prepare. We’ve gone for three recipes – fish, vegetable and, of course, dessert.

 

1. Fishy fare – grilled salmon on a bed of noodles

Ingredients:
4 salmon fillets
sunflower oil
2 tsp balsamic vinegar
2 tsp soy sauce
1 tsp smoked paprika
200g dried rice noodles
3 tbsp sunflower oil
3 garlic cloves, finely grated
25g ginger, finely grated
8 spring onions, sliced
2 medium red chillies, thinly sliced
100g beansprouts
Small pack of coriander, chopped
1 tbsp fish sauce

Boil the noodles for 3 mins in a large pan, drain and rinse under cold water through a sieve and set aside to drain completely. Heat the grill to high. Mix together the balsamic vinegar, soy sauce and paprika and brush over the salmon fillets. Lay the salmon skin side down on a greased baking tray and grill for 6 to 8 minutes until just cooked through. Heat the oil in a wok or saucepan and stir-fry the garlic, ginger, spring onions and chillies for a couple of minutes until soft, then add the cooked noodles, beansprouts and coriander. Toss everything together until well-combined and turn off the heat. Stir the fish sauce into the vegetables and noodles, then pile onto plates, topping with the salmon.
Recipe adapted from www.bbcgoodfood.com

 

2. Veggie virtuosity – Vegetarian tartlets

Ingredients:
1500 g block of ready-made puff pastry
plain flour, for dusting
4 teaspoons pesto
1 handful of mixed, ripe cherry tomatoes
8 asparagus spears
4 baby courgettes
2-3 jarred roasted peppers
½ a bunch of fresh basil
olive oil
8 black olives
1 x 100 g ball mozzarella
20 g Parmesan cheese

Turn on the oven to 200 degrees Celsius. Cut the pastry block in half with a table knife. Wrap the other half and refrigerate or freeze for later. Dust some flour onto a clean work surface and, using a rolling pin, roll out the pastry into a square, measuring 26cm x 26cm. Cut into 4 equal squares. Place the pastry squares on a baking tray, leaving a space between each. Using the back of a spoon, spread the centre of each square with pesto, but don’t spread it onto the edges. Squash the tomatoes into a large mixing bowl, then snap the asparagus spears into 3cm pieces (discard the ends). Shred the courgettes into ribbons using a peeler. Tear the roasted peppers into strips and add to the bowl. Pick the basil leaves. Place the large ones in the mixing bowl. Mix the vegetables together in the bowl, adding a splash of oil. Pile a little of the mixture on each pesto-smeared tart and top with two olives. Break up the mozzarella and place little bits on top of each tart. Grate over some Parmesan. Bake for 15 to 20 minutes, until the pastry is golden and the cheese is bubbly. Once the tarts are ready, allow to cool slightly. Sprinkle with the leftover basil leaves. If you don’t like or eat olives or parmesan, you can leave these ingredients out.
Recipe adapted from www.jamieoliver.com

 

3. Delicious dessert - Chocolate-Covered Banana Ice Cream Bars

Ingredients:
3 cups sliced bananas
⅓ cup smooth natural peanut butter
¼ cup water
Pinch of salt
1½ cups dark chocolate chips, melted and cooled (you can do this in a microwave)

Combine the bananas, peanut butter, water and salt in a large food processor. Pulse several times, then process until smooth, stopping to scrape down the sides as needed. Divide among eight popsicle moulds and freeze until firm. Line a baking sheet with parchment or wax paper. Release the popsicles from the moulds one-by-one. Place the popsicles on the prepared baking sheet and return to the freezer to firm up. Using a small spatula, spread the chocolate onto the popsicles. Place the popsicles back on the baking sheet and return to the freezer until the chocolate has hardened. Recipe adapted from http://www.eatingwell.com/

Bon Appétit!

Authored by Dmax Blogging Team for Finerton.com – July 2019
Images: Unsplash.com & Pixabay.com

Last modified on: July 26, 2019

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