Pistachio, apricot & dark chocolate energy bars

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Ingredients

  • olive oil , for greasing
  • 75 g shelled pistachios
  • 100 g mixed seeds
  • 250 g rolled oats
  • 8 Medjool dates
  • 100 g dried apricots
  • 50 g quality dark chocolate (70%)
  • 100 ml maple syrup
  • 4 tablespoons smooth almond butter

Method

  • Preheat the oven to 180ºC/gas 4. Grease and line a 20 x 20cm square baking tin.
  • Chop the pistachios, then scatter over a baking sheet with the mixed seeds and oats, and roast for 20 minutes, or until golden and toasted, turning occasionally.
  • Meanwhile, destone and roughly tear the dates, roughly chop the apricots and chocolate.
  • Place the maple syrup, almond butter, dates and 150ml of water in a small saucepan over a low heat. Gently heat for 10 minutes, mashing the dates with the back of your spoon, until you have a sticky sauce.
  • Tip the oats, seeds and pistachios into a large bowl along with the apricots and pour over the maple syrup mixture. Coat everything in the sticky sauce before gently folding through the dark chocolate.
  • Pour the mixture into the baking tin, using a back of a spoon to press into an even layer.
  • Bake for 15 to 20 minutes, or until golden, then cut into portions.

 

Source: http://www.jamieoliver.com/recipes/chocolate-recipes/pistachio-apricot-dark-chocolate-energy-bars/

Salmon with young garlic & tomato sauce

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Ingredients

  • 1 bulb of fresh young garlic (if you can’t find young garlic, substitute with 2 chopped cloves of garlic and 1 sliced bulb of fennel)
  • 1 punnet ripe cherry tomatoes
  • 1 lemon
  • olive oil
  • 4 salmon fillets , skin on, scaled and pin-boned, from sustainable sources
  • a few sprigs of fresh mint
  • a few sprigs of fresh dill

Method

  • Slice the bulb of garlic into thin wedges, then squash the tomatoes. Halve the lemon, then slice half finely.
  • Add a good drizzle of oil to a hot frying pan and fry the garlic until it softens and caramelises. Add the tomatoes and cook till they soften.
  • In another pan, heat oil on a medium-high heat. Season the salmon and cook, skin-side down, for 3 minutes. Turn, add the lemon slices to the pan, and cook for 2 minutes, or till the salmon is done to your liking.
  • Pick, finely chop and stir the mint and dill through the sauce, then tip over the salmon fillets and serve.

 

Source: http://www.jamieoliver.com/recipes/fish-recipes/salmon-with-young-garlic-amp-tomato-sauce/

Baked eggs brunch

This low-calorie vegetarian breakfast with sundried tomatoes, spinach, leeks and cheese is the perfect way to start a day.

baked-eggs

Ingredients

  • 2 tbsp olive oil
  • 2 leek, thinly sliced
  • 2 onion, thinly sliced
  • 2 x 100g bags baby spinach leaves
  • handful fresh wholemeal breadcrumbs
  • 25g Parmesan (or vegetarian alternative), finely grated
  • 4 sundried tomato, chopped
  • 4 medium egg

 

Method

  1. Heat oven to 200C/180C fan/gas 6. Heat the oil in a pan and add the leeks, onions and seasoning. Cook for 15-20 mins until soft and beginning to caramelise.
  2. Meanwhile, put the spinach in a colander and pour over a kettle of boiling water. When cool enough to handle, squeeze out as much liquid as possible. Mix the breadcrumbs and cheese together.
  3. Arrange the leek and onion mixture between 4 ovenproof dishes, then scatter with the spinach and pieces of sundried tomato. Make a well in the middle of each dish and crack an egg in it. Season and sprinkle with cheese crumbs. Put the dishes on a baking tray and cook for 12-15 mins, until the whites are set and yolks are cooked to your liking.

 

Source: http://www.bbcgoodfood.com/recipes/baked-eggs-brunch