What have you just eaten??
- Thread starter Blondee
- Start date
Wannabethin1979
Full Member
Banana
emmyemms83
Full Member
Pork loin steaks, mash, green beans and carrots
Illbethin1day :)
Full Member
Modarella said:
Yea mite be but im easily pleased wiv grub so that mite b y i liked it haha
Illbethin1day :)
Full Member
Curry rice onion salad and used my hexb pitta cut in half n baked till crispy like a poppadom was yummy
xMandyDx
Determination is Key
I've just had a Golden Delicious apple - peeled and cored and cut in quarters. Yum. I'm now about to have a bit of 7up Free.
I used to have SUCH an addiction to coca cola it wasn't even funny. When I didn't have a sip of it for more than a few hours I would get the most ghastly headache. I'm absolutely delighted that I don't drink it anymore, as even my teeth were suffering!
I used to have SUCH an addiction to coca cola it wasn't even funny. When I didn't have a sip of it for more than a few hours I would get the most ghastly headache. I'm absolutely delighted that I don't drink it anymore, as even my teeth were suffering!
bilsat
Really likes to cook
yesterdays food..............
Pete’s Salmon Couscous Salad
Serves 2
Ingredients
2 Salmon Fillets
1 Spanish onion, chopped into 5mm pieces
1 large tomato, chopped into 5mm pieces
5 cm of Cucumber, chopped into 5mm pieces
1 spring onion, chopped into small pieces
¼ sweet pepper
1 spring onion
A few lettuce leaves, chopped into small pieces
1 tsp sea salt
1 Lemon
1 Knorr Vegetable stock pot
100g couscous
Method
Place the salmon on a grill tray covered in tinfoil, zest the lemon over the salmon, cut and add the juice, loosely cover with the tinfoil and grill for 20 mins , turning halfway through, when cooked, remove to a plate and allow to cool.
While the salmon is cooking, prepare the couscous, add 200mL of stock made from a Knorr vegetable stock pot, cover with cling film and set aside.
Prepare the salad by cutting all the ingredients and placing in a large serving bowl, add salt and set aside.
When the salmon has cooled, flake it and add to the serving bowl with the salad ingredients, remove the cling film and fluff up the couscous, add to the serving bowl, season to taste and enjoy!
Pete’s Onion & Tomato Salad
Ingredients
1 Spanish onion, chopped into 5mm pieces
1 large tomato, chopped into 5mm pieces
5 cm of Cucumber, chopped into 5mm pieces
1 spring onion, chopped into small pieces
¼ sweet pepper
1 spring onion
1 tsp sea salt
Zest of a lemon
Juice of one lemon
10 mint leaves, chopped finely
Method
Place all chopped veg into a bowl; add juice of the lemon, also the zest.
Mix together and add the salt. Place covered in the fridge to chill, when serving with a meal, add the chopped mint and mix again.
Pete’s Salmon Couscous Salad
Serves 2
Ingredients
2 Salmon Fillets
1 Spanish onion, chopped into 5mm pieces
1 large tomato, chopped into 5mm pieces
5 cm of Cucumber, chopped into 5mm pieces
1 spring onion, chopped into small pieces
¼ sweet pepper
1 spring onion
A few lettuce leaves, chopped into small pieces
1 tsp sea salt
1 Lemon
1 Knorr Vegetable stock pot
100g couscous
Method
Place the salmon on a grill tray covered in tinfoil, zest the lemon over the salmon, cut and add the juice, loosely cover with the tinfoil and grill for 20 mins , turning halfway through, when cooked, remove to a plate and allow to cool.
While the salmon is cooking, prepare the couscous, add 200mL of stock made from a Knorr vegetable stock pot, cover with cling film and set aside.
Prepare the salad by cutting all the ingredients and placing in a large serving bowl, add salt and set aside.
When the salmon has cooled, flake it and add to the serving bowl with the salad ingredients, remove the cling film and fluff up the couscous, add to the serving bowl, season to taste and enjoy!
Pete’s Onion & Tomato Salad
Ingredients
1 Spanish onion, chopped into 5mm pieces
1 large tomato, chopped into 5mm pieces
5 cm of Cucumber, chopped into 5mm pieces
1 spring onion, chopped into small pieces
¼ sweet pepper
1 spring onion
1 tsp sea salt
Zest of a lemon
Juice of one lemon
10 mint leaves, chopped finely
Method
Place all chopped veg into a bowl; add juice of the lemon, also the zest.
Mix together and add the salt. Place covered in the fridge to chill, when serving with a meal, add the chopped mint and mix again.
Attachments
jentwinkle
Full Member
Weetabix, milk and banana.
