LE SOMMET JUICE

2 Carrots

1 stick of celery

1 Apple

1 Kiwi

Handful of spinach

½ of Lime

100ml apple juice

400ml of water

Juice all ingredients and fill into three drinks bottles to have before every meal , sip slowly ,if too thick add more water and juice . This juice will last in the fridge for a couple of days.

 

BELLE FONTAINE BEAN SOUP

2 x smoked bacon chopped

Olive Oil a splash

1 onion finely chopped

2 tins of chopped toms

1 chicken or veg stock cube in 500ml hot water

Squeeze of tom puree

Chorizo sliced

Tin of chick and cannelloni beans 

Cayenne pepper

Light creme fraiche and chopped chives

In a large saucepan cook bacon and onion with small amount of olive oil, add chorizo when onions have softened. Add in chopped toms, stock, puree and beans and cook for ten minutes. Season and add cayenne pepper to taste , pour in bowl and add 1 small spoonof crème fraiche and chopped chives to finish.     



 

MOURIER BEAN SALAD.

1x tin of mixed Bean Salad in water

1 x pack of ready to use Puy Lentils

100g of Feta Cheese chopped into small pieces

Sliced Olives Black roughly 8

Sun dried tomatoes chopped x2

Table Spoon of Balsamic Vinegar

Olive oil a good splash

Red Wine Vinegar tbl     

A pinch of Mixed Italian Herbs

 

Strain bean salad and lentils under cold tap, shake off water and place in bowl,add chopped tomatoes, lives , cheese and herbs. Stir well and then add olive oil and vinegars and season well. This will keep well for about five days in the fridge, add two table spoon to salads or add one to a wrap with sliced chicken,
yum ! 
 



 

NOIRMONT ROASTED VEGATABLES.

1x Aubergine

2x courgettes

1x Red Pepper

1x Green Pepper

1x Yellow Pepper

1x babycorn

1x sugar snap peas

8x baby tom

6x cloves of garlic no skin

½ jar of M&S smoked Paprika paste

Generous slash of Olive Oil

 

In a large roasting tray, add vegetables chopped roughly the same seize, season and drizzle oil
and mix well. Add ½ jar of paste and mix well again. Place in oven for 30 minutes at 180. Half way through stir around, keep covered in tin foil. This
will last for about 3 days in the fridge, it can be added to salads and mixed with Quinoa to make
L E HOCQ
QUINOA
add 2 tablespoons of quinoa to 5
tablespoons of vegetables. You could also use in soups either blend in or leave chunky.

 

 

LA COUPE SOUP

1x butternut Squash Roasted

Chicken Stock x 1ltr

2x smoked bacon chopped.

1x bag of spinach

1x mixed rocket salad bag.

Seasoning

 

First of all roast butternut squash for about 40 minutes at 180, or until soft. Take out of oven
and allow to cool. Put chicken stock in a large saucepan . Fry bacon until well cooked. In a food processor blend spinach and salad, it may look like a green mess but it tastes great! add to stock with bacon and then blend butternut squash .Also add to
stock , also to simmer, season and enjoy.



 

SOREL SMOKED SALAD

1x bag of mixed salad       

Beetroot salad ready made

1x grated Carrot               

4x spring onions 

1x Romaine lettuce       

50g of smoked Salmon           

Mixed peppers 

¼ of a red cabbage  

1 x courgette

½ a cucumber



 

Chop up mixed salad and lettuce so it's easier to eat & doesn't go all over your face! Place in a large bowl that can fit in fridge, then chop the rest of veg small and add to salad , mix all up . On a medium seized plate add 2 handfuls of mixture, cover the bowl in
cling film and place in fridge, this will last about 5 days as long as there is no dressing on it and it is very handy to snack on as well as use for other
meals
FLIQUET WRAP / BELVAL SALAD
/ MOURIER SALAD /LA ROCO SANDWICH
. If there's no room in the fridge place in sealable bag. Add 50g of salmon and tablespoon of beetroot salad, use some dressing such as M&S chilli and coriander.



 

  

MAUFANT TURKEY MEATBALL AND SALAD

500g of turkey mince

3 slices of smoked bacon

Wholemeal or rye bread crumbs. Just wiz four slices in food processer. I buy a loaf especially to wiz and using small freezer bags I prepare ahead.Just take out when you need,no need to defrost use straight away.

1 happy hen large egg
Seasoning

 

Finely chop bacon, then add to mince,mix up and add breadcrumbs and then egg and season well, you could add chilli flakes and fresh coriander. I make about 2kg of mince up cook and freeze so there is always a supply available and the kids love em .Make into medium seize balls (golf). preheat oven at 180 place tin foil on a baking tray (saves washing up) with a little bit of sunflower oil to prevent sticking and
cook for about 25/30 minutes , serve 2 with good serving of salad , used in the Sorel recipe .