Counting carbs? Try these tasty and easy low carb recipes!
CRISPY TOFU SALAD
Tip: Try browning strips of tofu drizzled with soy sauce and sesame oil in a pan, and then leave it to absorb the flavours before adding it to stir-fries.
– 1 block tofu
– 4 sprig onions 2cm ginger root, freshly-grated
– ½ red chilli, thinly sliced
– 1 clove of garlic, crushed
– 1 dessertspoon toasted sesame oil
– 200g mixed salad leaves
– Sunflower oil 1 dessertspoon soy sauce 1 dessertspoon honey ½ lime’s juice
Cut the block of firm tofu into half-a- centimetre thick slices and pat dry with kitchen paper. Slice onions and mix with ginger root, red chilli, garlic and sesame oil. Arrange mixed salad leaves on plates. Add a little sunflower oil to a pan and cook the tofu until crisp on both sides. Remove the tofu from the pan and reserve. Add the spring onion mixture and cook for a couple of minutes stirring constantly, then add the tofu back, stir, and add soy sauce, honey and lime juice. Spoon onto the salad leaves and serve.
PEA AND BEAN SALAD WITH FETA
Tip: For a buffet supper, arrange thinly sliced tomatoes on a platter then sprinkle everything else on top.
– 300g broad beans
– 1 cup podded peas
– 2 cups tomatoes, chopped
– 100g crumbled feta cheese
– 10-12 chopped mint leaves
– ½ lemon’s juice
– Olive oil
– Salt and black pepper
Pod and cook fresh broad beans in boiling water for four minutes. Add freshly podded peas and cook for a further two minutes. Strain and rinse under cold water. Remove the outer skin of the broad beans by nipping the end with your fingers, then gently squeezing out the inner bean. Chop two cups of tomatoes (a mixture of beefsteak, vine and cherry). Place in a bowl on top of a large handful of mixed leaves. Add the beans and peas, feta cheese and chopped mint leaves. Drizzle with the juice of half a lemon and some olive oil, season with salt and black pepper, and serve.
MACKEREL WITH LEMONGRASS, SOY AND MIRIN
Tip: Don’t overcook your fish! Cooking until just firm means the flesh holds together and the bones come away easily.
– 1 stick crushed lemongrass
– 4 lime slices
– 3cm ginger root, peeled and shredded
– 6 garlic cloves, lightly crushed and unpeeled
– 3 Mackerel (whole, headless, cleaned)
– 1 tablespoon soy sauce
– 1 tablespoon mirin (Japanese rise condiment)
– ½ lime’s juice
– ½ chilli, deseeded and shredded Coriander
Place a large sheet of foil on a baking tray and scatter with lemongrass, slices of lime, ginger root and garlic cloves. Make three slashes on each side of the mackerel and lay them on the foil on top of the lemongrass and other ingredients. Drizzle the fish with soy sauce, mirin (Japanese rice condiment) and lime juice, then sprinkle shredded chilli on top. Fold the foil and crimp the edges to create a sealed parcel and bake in a pre-heated oven at 200°C/gas mark 6, for 25–30 minutes. Discard the lemongrass before serving, and garnish with a little shredded chilli, some fresh lime and coriander, and drizzle the cooking juices on top.