Category Archives: Fitness over fifty

Boiled gammon with tomato salsa and green leaf salad

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Chicken and lobster sticky rice recipe

Steamed Lobster Rice With Chicken

I bet you have never eaten this dish before 😍 Yummy Yummy 🤤🤤

Publié par NTD Taste Life sur samedi 25 novembre 2017

I love this dish very much!!

❤️❤️❤️❤️❤️

 

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Lemon Basil Vinaigrette

I like to use my own dressings.
I keep them in small bottles with my own tags on them.
If you use white vine vinegar instead of lemon juice, you can keep your dressing for longer than a lemon based dressing.
The lemon juice can spoil sooner.
I use this dressing on a salad with grilled salmon.
Ingredients

1/4 cup lemon juice plus zest of one lemon or white vine vinegar

1/2 cup olive oil

1 tablespoon dijon mustard or mustard powder

1 teaspoon honey

2 cloves garlic minced

8 basil leaves fresh or dried

1/2 teaspoon dried oregano or 1 teaspoon fresh

1/4 teaspoon sea salt

1/8 teaspoon black pepper freshly cracked

  1. Mix the ingredients in a blender a let it rest for a day then strain if you like the solid parts in it.

Keep in stylish bottles.

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Chicken and sun dried tomato frittata

 

Ingredients

Chicken meat

Eggs

Cheddar to your liking

Sun dried tomatoes

Spring onion

Garlic

Salt and black pepper

Method

Cook or pan-fry or grill chicken meat pieces. Keep warm.

On a little oil fry spring onion and garlic. Add the chicken meat.

Arrange the mixture in a pan.

Lightly whisk the eggs season with salt.

Pour over the meat, arrange the tomato slices on top.

Fry for a few minutes on the hob and put into the oven and bake at 150 C° until it sets.

 

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Little gem Wedges with Sardines & Caramelized Onions

Little Gems with Sardines Snack

 

Do you feel hungry? Are you stressed and you want to nibble something?

Or just you want a good inter-meals meal?

Don’t ever eat chips, sweet or salted snacks!

This dish gives you the right balanced snack you need.

You can use different  jams, chutneys to give a special flavour to your mayonnaise dressing.

Ingredients

2 Little gem cut to two wedges

1 can sardines, drained, broken

1 tbsp yoghurt

1 tbsp mayonnaise

1 tsp white wine vinegar

Salt and black pepper to your tasting

Caramelized onion rings

A few cherry tomatoes, halved

Seedless grapes halved

 

 

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Petite pois á la Francaise

 

Four- five times a week I eat poultry, mainly chicken.

To keep diversity in front of my eyes I rotate different vegetable side dishes with the meat.

This time I prepared green peas with baby carrots.

In this recipe I used tinned peas except the onions.

You can use fresh peas and baby carrots if you like.

Ingredientsts

  • 1 tablespoons butter
  • 6 pearl onions, peeled and halved or quartered
  • 4 – 5 cm chorizo slices,
  • 1 tin green peas
  • 1 tin baby carrots
  • 1/4 cup/60 ml chicken stock
  • Salt and freshly ground pepper
  • 1 bib lettuce, cored and sliced

Method

Melt the butter and fry the chorizo slightly.

Add the chopped onion, the onion sections the chopped garlic and fry on medium heat  a for a few minutes.

Add the shredded lettuce and stir fry until wilted.

Finally add the drained  peas.

Season with a crumbled chicken bouillon cube, salt and black pepper, red chili flakes.

Add a little water the pea if it’s too dry.

It’s ready in a few minutes.

Enjoy with grilled chicken breast of chicken a la Milanese.

Or with grilled halloumi cheese.

Another good alternative is poached salmon.

 

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Crunchy beetroot salad with grilled chicken breast

Always tailor the chicken breast hence it will be cooked evenly.

I always cut the breast to 1 cm thick escaloppe.

Ingredients

Chicken breast cut to 1 cm thick pieces

Beetroot julienned

Apple julienned

Rocket or maché leaves

French vinaigrette dressing

Chopped nuts

Method

I use raw beetroot. It gives the crunchiness to the salad.

I toss with the salad leaves only in the last minute to avoid making the salad red by beetroot.

 

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Green avocado salad

 

Avocado green salad

Ingredients

Avocado, diced

Cucumber, reseeded, diced

Tomatoes, deseeded, diced

Mache

Soya beans or broad beans

French dressing

For plate decor

Basil oil

 

 

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Raspberry mousse

Use this mousse on any base. I used red velvet cake mix to make the base.

Spread the cake base layer with raspberry jam and top with the mousse.

Yummy, creamy light foamy dessert.

The raspberry mousse

450-500 gr raspberry
330 g hung yoghurt
200 ml double cream
20 g Dr Oetker gelatine + water
Icing sugar or sweetened condensed milk

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Duck egg in spicy tomato sauce

 

Duck egg shakshuka in spicy tomato sauce

Another tasteful dish lo lose fat from around your waist.

Eggs give all the necessary nutrients you need.

The tomato sauce which I like when it’s thick gives your carb and fat supply.

Ingredients for one person

2 duck eggs hard boiled

1 Onion, chopped

2-3 Garlic clives chopped

1 can chopped tomatoes

2 tbsp tomato paste

1 tsp red chili powder

1 cube chicken bouillon

Salt and black pepper

Method

First prepare the sauce.

Sautée the onions on medium heat, add garlic then adc red chili powder. Add the chopped tomatoes and tomato paste.

Add spices as well.

Simmer on low heat until it becomes thick.

Arrange the halved hard boiled duck eggs in the sauce and warm through.

Serve with strictly only 50 g boiled pasta or rice.

Enjoy!

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