A new week, a new recipe!

Happy Monday, I hope you all had lovely weekends and are ready for the week ahead. I’ve got a new recipe for you today, and my oh my it’s delicious!

My dinner last night/ lunch today was a bit like Liz’s in Eat Pray Love when she eats asparagus, prosciutto and boiled egg on the floor of her apartment in Rome. So satisfying, so simple and packed full of flavour!
eat pray love

I had boiled egg, yellow courgette, sourdough with Boursin and asparagus wrapped in prosciutto with even more Boursin! There is very little that doesn’t go nicely with Boursin:-)

Ingredients (makes one serving):

  • 3 slices of prosciutto (or serrano or parma ham)
  • 6 spears of asparagus
  • 1/2 large Yellow courgette
  • 1 large egg
  • 1 slice of sourdough bread
  • Boursin cheese

Method:

  1. Pre-heat the oven to 180 Celsius
  2. Cut the 1/2 courgette into strips approximately 1/2 cm thick
  3. Lay out the ham and spread the Boursin in a thin layer, covering most of the slice
    20150719_190524
  4. Roll 2 spears of asparagus into each slice of ham
    20150719_190640
  5. Place the courgette and the ham rolls onto a baking tray
  6. Spray olive oil (or your preferred cooking spray) onto the courgette and sprinkle with dry chilli flakes
    Courgette and parma ham asparagus rolls
  7. Put them into the oven and roast for 10 minutes
  8. Bring a pan of water to the boil and add your egg
  9. After 2 minutes, turn the heat off and leave the egg in the warm water until the vegetables are cooked
  10. Run the egg under cold water and peel
  11. Toast the sourdough and spread with a think layer of Boursin
  12. Remove the vegetables from the oven and plate everything up
    20150719_193545 20150719_193555

I enjoyed my meal with a glass of Pinot Blanc from Alsace and it felt light yet satisfying, I think it was all the Boursin:-)

Monday weigh-in = Still 160lb but I’m starting to notice that I’m definitely less bloated and my belly is looking less rounded, wahoo!

xoxo

Vegetable and Parma Ham Garlic Bread

You may remember my recipe post for home made pizza and last night’s evening meal was a variety of the same recipe.¬† On top of a thin crust garlic bread (like a pizza but without the cheese and tomato) I added fresh asparagus, spinach and parma ham, with a sprinkling of cracked black pepper for a punch of flavour. It was delicious, you definitely don’t need loads of cheese to make this any better (although a nice bit of mozzarella would be fabulous!).

Last night’s exercise consisted of an arm workout with dumbbells, some fitness/cardio moves and then a round of yogic sun salutations.

Here’s today’s menu:

Breakfast = Thin slice of banana and walnut loaf

Lunch = lemon and herb cous cous with peas and sweetcorn

Snack = apple

Dinner = Chicken with spinach, asparagus and peppercorn sauce

Today’s Exercise: A session on the treadmill followed by more arm toning exercises.

Tomorrow I will have a delicious halloumi and chicken dish inspired by flavours from Greece.

xoxo

Recipe: Filo parcels with roule, parma ham and asparagus

These filo parcels are super tasty, perfect for a stater portion or make them a bit bigger and serve with salad for a main course.

Ingredients (Serves 2 people):

  • 1 x pack of ready made filo pastry
  • 1 x pack of half fat Roule cheese (soft herby cheese)
  • 1 x bunch of asparagus
  • 1 x pack of parma ham or 4 rashers
  • handful of petit pois or garden peas
  • Black pepper and salt

Method

1. Lay three sheets of filo pastry on top of each other and cut into a large square (approximately 20cmx20cm) and then place on a baking sheet – repeat

2. Cut the ham and asparagus into 1cm pieces

3. Heat a non-stick frying pan and add the ham and asparagus

4. Cook until the ham is crisp and the asparagus is tender

5. Add the peas and season with salt and pepper

6. Spoon half of the mixture into each filo square

7. Divide half of the cheese between each parcel and tear/cut into 1cm chunks and place with the ham and asparagus mixture

8. Pull the corners of the pastry into the middle and twist so that the parcel is sealed (like in the picture)

9. Brush the pastry with egg or oil

10. Place the parcels in a medium oven for 15-20 minutes or until they are golden and crisp

Once the parcels are finished serve with a side salad and enjoy!

I promise my next recipe will not include asparagus or parma ham xoxo

 

Recipe: Asparagus wrapped in parma ham

This isn’t so much a recipe but more of an assembly. And it’s one of my favourite meals when mixed with other interesting foods – but more on that later…

Ingredients to serve 2 people:

  • 1 bunch of asparagus (12 spears)
  • 6 slices of parma ham or prosciutto
  • Spray oil or olive oil

Method:

1. Wrap 2 asparagus spears in 1/2 slice of parma ham and continue until you have used up all of the asparagus and ham

2. Spray a griddle pan or flat bottom frying pan with spray oil or drizzle a small amount of olive oil into the pan

3. Allow the oil to heat up and place the asparagus and ham rolls onto the heat

4. Leave for 2 minutes and then turn over for another 2 minutes

5. keep on the heat, turning regularly until the asparagus is cooked through without letting the ham burn

They are now ready!

Serve them with:

A poached egg – they are like dippy soldiers!

Steak – they make a meaty yet fresh side dish

Chicken and sauteed potatoes – the smokey ham adds another meaty flavour to the dish and the asparagus and potatoes work well together

Enjoy! xoxo