Chicken Pho Soup

Vietnamese Pho (pronounced fur) is one of my all time favourite recipes.

 It is a bowl of ultimate goodness in my books - with a healthy broth and punchy kick!

 I love that you can wing it with the ingredients and can never get it wrong! Its my go to hangover cure, cold buster, and just so tasty every time.  To make it even healthier you can make it with courgetti (courgette noodles) instead of rice noodles (flat or vermicelli).  

Remember fresh herbs are a must, as is the fresh chilli, whether you make your own broth or use a pre made stock its always sure to be a recipe staple you will make again and again.

Serves 2

INGREDIENTS

• 4-6 chicken tenderloins
• 1- 1.5 litres of water
• 1 clove of star anise
• 1 Knox chicken stock cube
• 1 tspn ginger, chopped
• 1 tspn (or small lug) of light soya sauce (you don't want the broth turning dark brown)
• 1/2 - 1 red chilli, sliced 
• 1/2-1 tbspn fish sauce (more to taste at the end)
• 2 spring onions, sliced
• 1 handful of fresh mint and coriander
• 1 handful of fresh bean sprouts
• 1 segment of rice noodles or 1 courgette (spiralled) or both
• 1 lime, halved

METHOD

• Add the stock cube to the water and pour into a pot
• Add the star anise, 1/4 sliced spring onions, ginger, 1/2 the chilli, soya sauce, and squeeze in one half of the lime (leave this in the broth) 
• Feel free to taste the broth and add more water if it is not to your taste
• Place the chicken in the water and bring to the boil, then a simmer until the chicken is cooked through (they cook surprisingly fast - max five minutes once the water has boiled)
• Once the chicken is cooked, taste the broth again and even add some fresh herbs if you like! 
• Remove the cooked chicken and cut into small slithers (so it is easy to pick up with chopsticks)
• Add the rice noodles to the broth and cook for a further couple of minutes (if using courgetti add this last and only cook for a minute - if you over cook they will be mushy noodles!)
• Serve the broth and noodles into large bowls, top with the chicken, fresh herbs, spring onions, chilli, bean sprouts and extra lime and fish sauce to taste.

Seriously, seriously good!!!

Love Bites Pork Steaks with Lentils and Greens

This recipe is a well balanced and delicious dish, low in carbohydrates and full of flavour. The tang of the artichokes is well balanced by the saltness of the feta and acidity of the cider vinegar. Feel free to mix the green salad with pork belly or chops or mix the spinach with rocket and cress. Broccoli, beans and asparagus are also tasty alternatives or additions. 

A perfect seasonal dish that is easy and always tasty.

Serves 2

INGREDIENTS

• x2 Pork steaks
• 1 Tspn fennel seeds
• 1 garlic clove, crushed
• Salt and pepper to season
• 1/2 Cup marinated artichokes (cut into smaller wedges if necessary)
• 70g Spinach or mixture of rocket
• 80g Feta cheese
• 300g Can of cooked lentils
• 1/2 Cup garden peas
• A handful chopped parsley
• Good quality olive oil, cider vinegar and extra lemon juice salt & pepper to dress and garnish

METHOD

• Season the steaks in salt and pepper, garlic and fennel seeds, and cook 2-3 minutes each side on a medium - high heat
• Heat the lentils on the stove or microwave as per instructions on the can (feel free to also cook dried lentils)
• Boil the peas and drain
• Arrange the spinach on the bottom of the pan add the lentils, peas and artichokes
• Dress the salad a lug of olive oil, cider vinegar, lemon juice if desired and salt and pepper
• Lay the pork on top of the salad and garnish with the chopped parsley and feta

Notes: feel free to add any additional vegetables, like green beans, broccoli, or asparagus and mix up the herbs - basil, coriander or a bit of mint is a delicious and fresh addition!

Love Bites Beetroot Quinoa and Feta Salad

This dramatically coloured salad was inspired by a lunch I had in Dubai last year. It is super filling, and is the perfect accompaniment to any grilled meat especially lamb. In these photos I have added lamb steaks or grilled chicken tenderloins for some extra protien but it is perfectly delicious just on its own. It is a super easy salad - and can be made in as long as it takes to cook the quinoa. Take it to a BBQ or have it on its own as a meatfree dish. It's deliciously devouring!

Serves 2 with leftovers

INGREDIENTS

• 60g Quinoa per person plus water for cooking
• 4 Large cooked Beetroot
• 70g Rocket
• 125g Feta
• Juice of one lemon
• Cherry Tomatoes, halved
• 1 Red Onion, finely sliced
• 1/4 Cup toasted pine nuts 
• Salt and pepper to season

METHOD

• Cook the quinoa as per packet instructions (usually 60g with 180ml water per person and bring to the boil, hen simmer until cooked through and the water dissolved)
• Finely mash the beetroot or even better finely chop in a food processor
• Stir the beetroot and lemon juice through the cooked quinoa,  and season to taste
• add the cherry tomatoes and red onion, then stir through the rocket, pine nuts and crumble the feta (leave a little feta and nuts for garnish). Enjoy! 

Love Bites Prawn and Avocado Courgetti

This was one of my first courgetti recipe attempts and turned into a sure winner. It's a light take on a prawn spaghetti dish made with courgettes, dressed in lemon juice and an honestly healthy meal that is full of nutrients and flavour. A perfect dish literally made in minutes, and a great way to start the New Year by replenish some goodness back into your body. Go on #eatclean2015

Serves 2

INGREDIENTS

• oil for cooking
• x2 large courgettes
• 50g rocket
• 175g uncooked prawns
• x1 garlic clove, crushed
• 1/2 chilli, finely diced
• x1 avocado, diced
• juice of a lemon
• good quality olive oil for dressing
• salt and pepper to garnish

METHOD

• Spiralise the courgettes on a Spiraliser with the smallest circular blade, set aside
• Bring a pot of water to the boil (do not add the courgettes yet)
• Mix the lemon juice, olive oil and salt and pepper in a small dish and stir to combine, set aside
• Heat the oil in pan over a medium heat, add the garlic and chilli, stir fry until lightly cooked, add the prawns and cook for a further 2 minutes or until pink and cooked through, remove from the heat
• Place the courgettes into the boiling water and cook for 1 minute (Be careful to not overcook as it will fall apart)
• Drain immediately and pat dry with a paper towel if necessary
• Add to the pan with prawns, still through the rocket, avocado and dressing
• Season further with salt and pepper if required

(the courgetti can also be served raw if you prefer)

Love Bites Baked and Stuffed Squash

This recipe was inspired by a colleagues bolognaise-stuffed squash at work one day. This is a  healthy, meat-free meal that is super filling and packed full of goodness. Just don't get put off by the shape of the squash!

INGREDIENTS

• x1 butternut squash
• Olive oil, salt and pepper and oregano
• 100g quinoa
• 1/2 each coloured peppers (red, orange and green)
• 70g kale
• 1/2 a small red onion, diced
• 2 tbspns toasted pine nuts
• 100g feta
• small bunch of parsley for garnish
• juice of half a lemon

METHOD

1. Heat the oven to bake at 200 degrees
2. Halve the squash and scoop out the seeds with a spoon 
3. Place the squash on a baking tray, skin side down and sprinkle with olive oil, salt and pepper and the oregano
4. Bake in the oven for 40 minutes - 1 hour depending on the size of your squash
5. Slice the peppers into 1cm thickness and bake with the squash about five minutes before you remove the squash

1. While the squash is baking, cook your quinoa according to the packet instructions (alternatively you can also use pre-cooked quinoa)
2. Cook the kale for a couple of minutes with a small amount of water in a covered microwave safe dish, blanch with cold water and drain, then roughly chop
3. Slice the red onion and dice the peppers once they are removed from the oven
4. Combine the quinoa, kale, peppers, red onion, crumbled feta and toasted pine nuts with the lemon juice
5. Once the squash is cooked through (check by piercing the squash with a knife - if it goes through smoothly it is cooked) remove from the oven and spoon the quinoa mix into the hole and down the neck of the squash
6. Garnish with salt and pepper and parsley. 

Love Bites Seasonal Green Salad

This vege salad was inspired by a recipe by the vege master himself Ottolenghi. The beauty of this salad is that you can add any green vegetables into it that are in season which makes it very versatile (tendersteam broccoli, edamame beans, and courgettes are good alternatives). It is a great accompaniment to any meat especially fish (see pics below) or served as a main by itself. Each veg creates an exciting texture to the dish and the pop of colour from the chilli and black onion seeds makes this salad a sure must go to for Spring.

INGERDIENTS

Green Salad:

• 200g bunch of asparagus, sliced lengthwise or at an angle
• 200g round beans, trimmed and left whole
• 1/2 cup frozen peas, 
• 3 spring onions, thinly sliced
• 70g fresh baby spinach leaves
• 1/2 red chilli, finely diced
• 1 small bunch of fresh coriander leaves
• 2 tspn toasted sesame seeds
• 1 tspn black onion seeds (or nigella seeds)
• Salt and pepper to season

Dressing:

• Juice of one lemon
• 1/2 tsp sesame oil
• 1 tbspn good olive oil

METHOD:

• Blanch the asparagus and beans separately in boiling water (asparagus for 2-4 minutes so still al dente, and beans for approx. 5 minutes), once removed place into a bowl of ice cold water
• Add the frozen peas to the boiling water and cook for 2-3 minutes, remove and drain
• Drain the asparagus and beans and combine with the peas, spring onion, chilli, spinach and the coriander leaves
• Combine the dressing ingredients and serve over the salad
• Sprinkle the onion seeds and toasted sesame seeds on top

Love Bites Aubergine Parmigiana

This dish is an Italian favourite in Love Bites style. Very easy to assemble and looks and tastes delicious. A nice alternative to lasagne without the pasta and full of your five plus a day!  Feel free to add more layers as you wish but this recipe was just perfect for two. 

A sure winner for some warming comfort food, yum! 

INGREDIENTS

• 1 aubergine sliced widthways in about .5cm slices
• 1 courgette sliced widthways .5cm slices
• 1 300g jar of Lloyd Grossman tomato and basil sauce
• 1 ball of mozzarella 
• 100g feta 
• 1/3 cup of fresh bread crumbs
• 2 tbspns toasted pine nuts
• 1 handful of basil leaves

METHOD

• Heat the oven to 180 degrees
• Lightly fry the aubergine and courgette slices On a medium heat in a fry pan on both sides
• Remove from the heat and layer the aubergine in the bottom of a medium sized lasagne dish 
• Pour over half the tomato sauce mixture and layer over the courgette
• Tear over half the mozzarella and feta then layer with another layer of aubergine and courgette if you have some left over. Repeat with the sauce and cheese, top with the bread crumbs, half the basil leaves and pine nuts
• Cook the Parmesan in the oven for 20 minutes until the aubergine and courgettes are cooked through. You can test this by pricking a knife through the centre of the dish. 
• Remove from the beat sprinkle with the remainder pf basil leaves and serve with a side salad.