Here's a healthy alfresco meal while we're able and its not done on the Barbie! And to finish a twist on that summer time favourite 'Eton Mess' (well why not, we don't get this kind of weather too often do we?!).
Salmon Fishcakes with a Mint Green Salad
calories 360, serves 4
400g (13oz) new potatoes, scrubbed
juice of 1 lemon
3 tablespoons coconut milk
4 shallots, diced
2 x 200g (7oz) cans of salmon in spring water, drained and mixed thoroughly
2 tablespoons of plain flour
1 egg, beaten
75g (3oz) fresh wholegrain breadcrumbs
2 teaspoons olive oil
Salt and pepper
Serve with a green salad made of spinach, rocket, watercress and torn mint leaves, dress with a drizzle of olive oil and balsamic vinegar. And a dollop of low fat creme fraiche on the side.
Steam or boil the potatoes until tender. Mash, then stir in the lemon juice, milk, cooked shallots and salmon. Season to taste.
Place the flour, egg and breadcrumbs in separate bowls. Form 8 round patties from the salmon mixture, dip into the flour, egg then the breadcrumbs. Transfer onto a lightly oiled baking sheet.
Drizzle over the remaining oil and cook the fishcakes in a preheated oven at 200C / 400F / Gas mark 6 for 12 - 15 minutes, turning once until golden on both sides. Serve immediately with the salad.
Very Berry Crush
Calories around 160, serves 4
500g (17oz) of mixed berries and fruit such as strawberries, blackberries, blueberries, raspberries etc
washed, plus leave a few extra to decorate.
1 teaspoon of Stevia
300g (10oz) low fat fromage frais or low fat creme fraiche
4 ready made meringue nests
Mint leaves for decoration
Mash the fruits and Stevia with a fork or throw the lot in a food processor.
Put the fromage frais or creme fraiche in a separate bowl, crumble the meringue in and mix together lightly.
Add in the fruit mixture and fold together with a spoon until you reach a pleasing marble effect. Spoon into tall glasses, decorate with the left over fruit and a mint leaf.
Yum, my mouth is watering as I'm typing this, I know what we'll be eating tomorrow:)
Till next time, enjoy