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The Cookery Book

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Recipe

Layered Sweet Potato, Butternut Squash, Carrot Lasagna with Feta, Walnuts, and Pomegranate-Honey Glaze

Vegetarian

Top Easy Recipes 26.3.26

Ingredients:

For the vegetable layers:

2 large sweet potatoes (thinly sliced)

1 medium butternut squash (peeled and thinly sliced)

4 large carrots (thinly sliced)

2 tbsp olive oil

1 tsp dried thyme

1 tsp paprika

1/2 tsp garlic powder

Salt and black pepper to taste

For the pomegranate-honey glaze:

1/2 cup pomegranate seeds

3 tbsp honey

2 tbsp water

1 tbsp lemon juice

1/2 tsp cinnamon

For layering & topping:

1/2 cup crumbled feta cheese

1/3 cup walnuts (toasted and chopped)

Fresh parsley (chopped)

1 tbsp olive oil (for finishing drizzle)

Directions:

Preheat oven to 200°C (400°F) and lightly grease a baking dish with olive oil.

Toss sweet potatoes, butternut squash, and carrots with olive oil, thyme, paprika, garlic powder, salt, and black pepper.

Layer vegetables in a baking dish, alternating slices to create a colorful stacked “lasagna” effect.

Cover with foil and bake for 35 minutes, then uncover and bake another 15–20 minutes until tender and slightly caramelized.

Meanwhile, prepare the pomegranate-honey glaze by simmering pomegranate seeds, honey, water, lemon juice, and cinnamon in a saucepan for 5–7 minutes until slightly thickened. Lightly mash seeds to release juice.

Remove lasagna from oven and drizzle generously with the warm glaze.

Top with crumbled feta, toasted walnuts, and fresh parsley.

Finish with a light drizzle of olive oil and serve warm.

Cloud Cake

CAKES

Jamie Oliver

I make it twice a week: Cloud Cake Just put everything in the blender > I sent it to whoever sent it Hi

Ingredients:

200g (7 oz) cream cheese, softened

50g (3 tbsp) unsalted butter, softened

100ml (7 tbsp) milk

4 large eggs, separated

70g (⅓ cup) granulated sugar

40g (⅓ cup) cake flour

10g (1 tbsp) cornstarch

1 tsp vanilla extract

Must Express Something to keep getting my recipes.

Recipe on meta

Allie Eats FB 26.3.26

Miso Ginger Carrot Salad 🥕 So refreshing and perfect for this hot weather! I eat it as a side or even by itself bc it’s that good

Recipe inspired by @dishingouthealth

Ingredients:

• 1.25 lbs carrots

• 3 tbsp extra-virgin olive oil

• 1/4 cup fresh orange juice

• 1 tbsp white miso paste

• 1 tbsp rice vinegar

• 1 tsp maple syrup

• 2 tsp ginger, grated

• 1 garlic clove, minced

• sesame seeds, for topping

• green onion, for topping

Harissa roasted cauliflower on smoky aubergine purée with pomegranate.

salads

Medicinal Chef - Dale Pinnock 18.3.26

What a belter!! Cauliflower provides glucosinolates that support detoxification pathways and cellular protection, while roasting enhances flavour without compromising its fibre content. Aubergines supply nasunin, an anthocyanin shown to protect cell membranes from oxidative stress. Harissa contributes polyphenols and capsaicinoids that help modulate inflammatory signalling. Pomegranate seeds add anthocyanins and ellagic acid associated with vascular protection and antioxidant defence, while olive oil enhances absorption of fat-soluble phytonutrients and supports metabolic health.

Ingredients Serves 3-4:

For the cauliflower

1 large cauliflower, cut into florets

2 tbsp olive oil

1½ tbsp harissa paste

½ tsp ground cumin

Sea salt and cracked black pepper

For the aubergine purée

2 large aubergines

2 tbsp tahini

1 clove garlic

Juice of ½ lemon

2 tbsp olive oil

Salt and pepper

To finish

Seeds from ½ pomegranate

Small handful fresh parsley, chopped

Extra olive oil for drizzling

Method:

🥦 Preheat the oven to 220°C (200°C fan). Toss the cauliflower with olive oil, harissa, cumin, salt and pepper. Spread onto a roasting tray and roast for 25–30 minutes until tender and deeply caramelised.

🥦 Meanwhile place the aubergines directly onto a baking tray and roast in the oven for 35–40 minutes until completely soft and collapsed.

🥦 Allow the aubergines to cool slightly, then scoop the flesh into a bowl. Add the tahini, garlic, lemon juice, olive oil, salt and pepper, and blend or mash until smooth and smoky.

🥦 Spread the aubergine purée onto a serving plate. Pile the roasted cauliflower on top and scatter with pomegranate seeds and parsley. Finish with a generous drizzle of olive oil.

*Actually* Delicious Tofu Marinades (8 Flavors)

Vegan

Servings: 4 servings

Prep: 15 minutes

Total: 15 minutes

These 8 tofu marinades bring real flavor and crispy edges—no more bland cubes. A fast, flexible way to meal prep vegan protein in just 15 minutes. - Courtesy of By: Sarah Bond

Ingredients

1 x 14-oz block tofu, 396 g

Smoked Bacon

¼ cup oil, 60 mL
¼ cup soy sauce, 60 mL
2 tbsp maple syrup, 30 mL
2 tsp liquid smoke, 10 mL
1 tsp smoked paprika
1 tsp garlic powder

Sesame Ginger

¼ cup soy sauce, 60 mL
2 Tbsp sesame oil, 30 mL
2 Tbsp unflavored oil, 30 mL
2 Tbsp finely chopped fresh ginger
2 Tbsp brown sugar

BBQ

½ cup BBQ sauce, 120 g
2 Tbsp apple cider vinegar, 30 mL
2 cloves garlic , minced
¼ tsp salt

Herby Balsamic

¼ cup oil, olive oil is great here, 60 mL
¼ cup balsamic vinegar, 60 mL
4 cloves garlic , minced
1 Tbsp dijon mustard
2 tsp dried basil

Fajita

¼ cup oil, avocado oil is great here, 60 mL
¼ cup lime juice, 60 mL
2 cloves garlic , minced
1 tsp onion powder
½ tsp each cumin, chili powder, smoked paprika
¼ tsp salt

Garlic & Herb

¼ cup oil, olive oil is great here, 60 mL
2 Tbsp apple cider vinegar, 30 mL
6 cloves garlic, minced
1 Tbsp Italian seasoning
¼ tsp salt

Tandoori

½ cup canned coconut milk
1 Tbsp finely chopped fresh ginger
2 tsp each paprika, ground coriander
1 tsp each garam masala, garlic powder, cumin, turmeric
¼ tsp salt

Cilantro Lime

½ cup finely chopped fresh cilantro
¼ cup oil, coconut oil is great here, 60 mL
¼ cup lime juice
2 cloves garlic, minced
¼ tsp salt

Lemon Butter Cod with Garlic, Capers & Cherry Tomatoes

FISH

Flaky white fish bathed in a silky lemon butter sauce with garlic, briny capers, and sweet cherry tomatoes. Bright, elegant, and incredibly easy — a restaurant-style fish dish made at home.

Recipe and photo courtesy of Sandra Pescador Facebook 9.2.26

⸻

Ingredients

• 600 g white fish fillets (cod, haddock, or sea bass – clean, boneless)

• 30 g olive oil

• 40 g unsalted butter

• 10 g garlic, minced

• 120 g cherry tomatoes, halved

• 25 g capers, drained

• 40 g fresh lemon juice

• Zest of 1 lemon (≈3 g)

• 3 g salt

• 1 g black pepper

• 1 g paprika (optional)

• 10 g fresh parsley, chopped

Method

Pat fish dry and season with salt, pepper, and paprika.

Heat olive oil in a wide skillet over medium-high heat.

Sear fish 2–3 minutes per side until golden and just cooked through. Remove and set aside.

Lower heat and add butter to the same pan.

Add garlic and cook gently until fragrant.

Stir in cherry tomatoes and capers; cook 2–3 minutes until tomatoes soften.

Add lemon juice and zest, letting the sauce gently simmer. Return fish to the pan and spoon sauce over the fillets. Finnish with fresh parsley and serve immediately.

Add lemon juice and zest, letting the sauce gently simmer.

Return fish to the pan and spoon sauce over the fillets.

Finish with fresh parsley and serve immediately.

WRAPS

Easy Veggie Wrap

SERVINGS: 4

PREP TIME: 15MINUTES

COOK TIME: 25MINUTES

TOTAL TIME: 40MINUTES

STELLA DRIVAS -Courtesy of hungryhappens.net 7.2.26

This delicious and unique veggie wrap is a healthier alternative to the traditional wrap!

EQUIPMENT

Large mixing bowl
hand held grater
12x17 inch rimmed baking sheet

INGREDIENTS

2 cups (248 g) zucchini, grated + squeezed well
2 medium carrots, grated
1 medium potato, grated + squeezed
3 eggs
2 cloves garlic, minced
1 tbs parsley, chopped
3 tbs flour
1 cup (112 g) shredded mozzarella
1/2 tsp each salt, garlic powder, onion powder, chili flakes + black pepper
Assembly: whipped cream cheese, lettuce, provolone cheese, turkey, tomato, avocado + balsamic glaze

Method

Preheat oven to 350℉. Line an 12x17 inch sheet pan with parchment paper.
In a large bowl, add in the zucchini, carrot, potato, eggs, garlic, parsley, flour, mozzarella, salt, garlic powder, onion powder, chili flakes, pepper and mix until combined. Transfer the mixture to the pan flatten and spread out evenly about 1 inch thickness. Bake for 25-30 minutes or until golden brown on the edges.
Let cool slightly and flip over. On one side of the rectangle, spread the whipped cream cheese, top with lettuce leaves, provolone slices, turkey, tomato, avocado, balsamic glaze or any other dressing you prefer. Roll the wrap up as tight as you can. Slice into four rounds and serve!

NOTES

Store leftovers in an airtight container in the fridge.
Use cornstarch or potato starch in place of flour to make this gluten free.

Potato wrap

Courgette wrap

Aubergine wrap

If making wraps with these three vegetables, simply make fine slices, lay these out on an oiled lined baking sheet and sprinkle liberally with either grated mozzarella, cheddar or parmesan, or a combination, and bake in the oven until golden. Remove from the oven and carefully flip and then add fillings of your choice, roll and eat!

WRAPS

Crispy potato wrap just out of the oven

Courtesy of Food by Lilly, Bayern, Germany 7.1.26

Low carb, made quickly and really tasty.

Ingredients (1 serving):

• 1-2 potatoes

• grated cheese (light, parmesan or your choice)

Filling

• Cream cheese

• some horseradish (optional)

• Lettuce leaves

• Smoked salmon

• Salt/pepper to taste

Method

1. Slice potatoes into very thin slices.

2. Lay close to each other on a baking paper sheet.

3. Sprinkle with cheese, slightly salt/pepper.

4. At 200 ° Celsius. Bake for 25 minutes until a golden cheese crust forms.

5. Take it out and let it cool off for a bit.

6. Coated with cream cheese + horseradish.

7. Put lettuce and salmon on it.

8. Carefully roll up like a wrap - check!

POKE BOWL

Spicy Chicken Poke Bowls

Serves: 4

Courtesy of Glow Recipes shared on Facebook 4.2.26

Ingredients

For the Taco Chicken

700 g (1½ lb) boneless skinless chicken breast or thighs, diced or use Quorn or Tofu

2 tbsp (30 ml) olive oil

2 tsp chili powder

1 tsp ground cumin

1 tsp smoked paprika

1 tsp garlic powder

½ tsp onion powder

¾ tsp salt

¼ tsp black pepper

Juice of ½ lime (about 15 ml / 1 tbsp)

For the Cilantro Lime Rice

1½ cups (300 g) long-grain white or brown rice
3 cups (720 ml) water or chicken stock
Juice of ½ lime (about 15 ml / 1 tbsp)
2 tbsp (8 g) fresh cilantro, finely chopped
¼ tsp salt

For the Bowl

1 cup (170 g) black beans, drained and rinsed
1 cup (150 g) cherry tomatoes, halved
1 cup (150 g) corn kernels (fresh, frozen, or canned)
1 ripe avocado, diced
½ small red onion, finely sliced

Optional Toppings

Greek yogurt or sour cream
Salsa or pico de gallo
Extra lime wedges

Directions

In a mixing bowl, combine olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, and lime juice. Add chicken and toss to coat evenly.

Heat a large skillet over medium-high heat. Cook the chicken for 6–8 minutes, stirring occasionally, until fully cooked and lightly browned. Remove from heat and set aside.

Cook rice according to package instructions using water or stock. Fluff with a fork and stir in lime juice, cilantro, and salt.

Warm black beans and corn gently in a small saucepan or microwave.

4:5. Assemble bowls by layering cilantro lime rice, taco chicken, black beans, corn, cherry tomatoes, red onion, and avocado.

Finish with optional toppings and serve immediately while warm.

Crispy Vegetable Pancakes with Asian Dipping Sauce Recipe

Recipe and photo courtesy of Imane Dahar on Facebook published 4.2.26

VEGETARIAN

For the Pancakes:

1 cup shredded zucchini
1 cup shredded carrots
½ cup shredded cabbage
1/4 cup green onions, chopped (optional)
1/2 cup flour (or gluten-free flour)
1 large egg, beaten
Salt and pepper to taste
Oil

For the Asian Dipping Sauce:

2 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon honey or sugar (optional)
1 teaspoon grated ginger (optional)

Sesame seeds and chopped green onions for garnish (optional)

Method

Prepare the Vegetable Mixture:

In a large bowl, combine the shredded zucchini, shredded carrot, shredded cabbage, and green onions (if using).

Squeeze out excess moisture from the vegetables using a clean kitchen towel or paper towels.

Mix the Batter:

Add the flour, beaten egg, salt, and pepper to the vegetable mixture. Stir until well combined.

Cook the Pancakes:

Heat touchnof oil in a pan over medium heat.

Drop spoonfuls of the vegetable mixture into the oil, flattening them slightly to form pancakes.

Cook for about 3-4 minutes on each side, or until golden brown and crispy.

Make the Asian Dipping Sauce:

In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey (if using), and grated ginger (if using). Adjust the flavors to your liking.

Serve:

Serve the crispy vegetable pancakes warm with the Asian dipping sauce on the side. Garnish with sesame seeds and chopped green onions if desired

Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce

POKE BOWL

Recipe and Photo courtesy of northeastnosh.com 3.2.26

We are really into all those lovely Poke bowl recipes and they just

make such a fun lunch with basically very healthy ingredients and a simple

assembly with minimal cooking.

Ingredients:

For the Shrimp:

1 lb large shrimp, peeled and deveined

1 tablespoon olive oil

1 teaspoon paprika

1/2 teaspoon garlic powder

1/4 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon cayenne pepper (optional)

For the Corn Salsa:

1 cup frozen corn, thawed

1/2 cup diced red onion

1/4 cup chopped cilantro

1 lime, juiced

Salt to taste

For the Creamy Sauce:

1/2 cup mayonnaise

1/4 cup sour cream

1 tablespoon chopped cilantro

1 tablespoon lemon juice

1 clove garlic, minced

1/4 teaspoon salt

1/4 teaspoon black pepper

For the Bowl:

1 avocado, sliced

Cooked Jasmine rice

Sesame seeds, for garnish

Chopped green onions, for garnish

One cup cooked jasmine rice

Method

Prep the Shrimp: In a bowl, combine shrimp, olive oil, paprika, garlic powder, salt, pepper, and cayenne pepper (if using). Toss to coat.
Make the Corn Salsa: Combine corn, red onion, jalapeño (if using), cilantro, lime juice, and salt in a bowl. Mix gently and set aside.
Grill the Shrimp: Grill the shrimp over medium heat for 2-3 minutes per side, or until cooked through.
Make the Creamy Sauce: In a small bowl, whisk together mayonnaise, sour cream, cilantro, lime juice, garlic, salt, and pepper.
Assemble the Bowls: Divide the corn salsa between bowls and top with grilled shrimp, avocado (sliced, cubed or mashed), and drizzle with Creamy Garlic Sauce. Garnish with sesame seeds and chopped green onions.

Grilled Chicken & Sweet Potato Poke Bowl.jpg

Grilled Chicken & Sweet Potato Poke Bowl with Avocado Salsa with Herbed Yogurt Dip

Serves: 2

Preparation: 30 minutes

Marinade: 30 minutes

Cooking Time: 45 minutes

Total Time: 1½ hours

Recipe and photo courtesy of Rosie -Top Easy Recipes on Facebook 25.01.26

This is one of many new salad bowls with a Mediterranean theme, fresh ingredients and healthy meal with some great flavours.

I like to use Jasmine rice, with fresh spinach leaves, some salad ingredients, salsa and sauce and fresh herbs. In this specific recipe, the rice is replaced with the roasted sweet potatoes.

There are some great ideas on the internet and I am having fun trying these out and sharing them on!

You can always substitute chicken for turkey, chicken style quorn, tofu or even partridge breasts.

Ingredients

For the Grilled Chicken

1½ lbs boneless, skinless chicken breasts or thighs

2 tbsp olive oil

Juice of 1 lime

2 cloves garlic, minced

1 tsp smoked paprika

1 tsp ground cumin

¾ tsp salt

½ tsp black pepper

For the Roasted Sweet Potatoes

2 medium sweet potatoes, peeled and diced

1 tbsp olive oil

½ tsp smoked paprika

½ tsp salt

¼ tsp black pepper

For the Avocado Salsa

2 ripe avocados, diced

½ cup cherry tomatoes, halved

2 tbsp red onion, finely diced

Juice of ½ lime

1 tbsp fresh cilantro, chopped

Salt and pepper, to taste

For the Herbed Yogurt Dip

½ cup Greek yogurt

1 tbsp fresh parsley, chopped

1 tbsp fresh dill, chopped

1 tsp lemon juice

½ clove garlic, grated or minced

Salt and black pepper, to taste

Optional Bowl Add-Ins

Cooked quinoa or brown rice

Mixed greens or spinach

Toasted seeds or nuts for crunch

Method

Preheat oven to 425°F (220°C).
Toss sweet potato cubes with olive oil, smoked paprika, salt, and pepper. Roast for 20–25 minutes until tender and slightly caramelized.
In a bowl, mix olive oil, lime juice, garlic, smoked paprika, cumin, salt, and pepper for the chicken. Marinate chicken for at least 20 minutes.
Grill or pan-sear chicken over medium-high heat for 6–8 minutes per side until cooked through. Slice thinly.
In a small bowl, combine avocado, cherry tomatoes, red onion, lime juice, cilantro, salt, and pepper to make the avocado salsa.
For the herbed yogurt dip, stir together Greek yogurt, parsley, dill, lemon juice, garlic, salt, and pepper until smooth.
Assemble bowls with a base of quinoa, rice, or greens. Top with roasted sweet potatoes, grilled chicken, and avocado salsa. Serve with a side of herbed yogurt dip and sprinkle with optional seeds or nuts.

Lime Sesame Chicken

Prep Time: 10 minutes

Cooking Time: 25 minutes

Total Time: 35 minutes

ervings: 4 servings

Recipe and photo courtesy of Foodie Idea on Facebook 28.01.26

Tangy, savory, and perfectly sticky! This lime sesame chicken is juicy, flavorful, and coated in a zesty lime-sesame glaze—ideal for a quick weeknight dinner.

Ingredients:

1½ lbs chicken thighs or breasts, boneless - or use quorn, tofu, partridge, turkey breasts
Salt and black pepper to taste
2 tablespoons olive oil
3 tablespoons soy sauce
2 tablespoons honey
1 tablespoon lime juice
1 teaspoon lime zest
1 teaspoon sesame oil
2 cloves garlic, minced
1 tablespoon sesame seeds

For Garnish

Sliced green onions

Fresh chopped parsley

Method

Season chicken with salt and pepper (2 minutes).

Heat olive oil in a skillet over medium heat (2 minutes).

Sear chicken until golden brown on both sides (5–6 minutes per side).

In a small bowl, whisk soy sauce, honey, lime juice, lime zest, sesame oil, and garlic (2 minutes).

Pour glaze over chicken and reduce heat to low (1 minute).

Simmer until sauce thickens and chicken is cooked through, spooning glaze over the top (8–10 minutes).

Remove from heat, sprinkle with sesame seeds and green onions (1 minute).

Serve hot with rice or vegetables.

Cranberry & Spinach Stuffed Chicken Breasts_edited.jpg

Cranberry and Spinach Stuffed Chicken Breasts with Brie

Courtesy of Bnews Food published on Facebook 28th January 2026

Ingredients

4 boneless,, skinless chicken breasts

½ cup fresh spinach, finely chopped

⅓ cup dried cranberries

4 oz / 115g brie cheese, sliced

2 tablespoons olive oil

t east-on garlic powder

½ teaspoon dried thyme

½ teaspoon salt

¼ teaspoon black pepper

For the Glaze

2 tablespoons honey

1 tablespoon balsamic vinegar

¼ teaspoon Dijon mustard

Method

Preheat the oven to 375F / 190C.
Using a sharp knife, carefully utilise a pocket into the side of each chicken breast without slicing all the way through.
In a small bowl, mix the chopped spinach and dried cranberries.
Stuff each chicken breast with the spinach mixture and sliced of brie cheese, secure with toothpicks.
Brush the chicken breasts with olive oil. Season evenly with garlic powder, dried thyme, salt and black pepper.
Heat a large oven safe pan over medium heat. See the stuffed chicken breasts for 2-3 minutes per side until golden.
In a small bowl, whisk together honey, balsamic vinegar and Dijon mustard.
Brush the glaze over the chicken breasts, transfer the pan to the oven and bake for 18 - 22 minutes or until the chicken is cooked through.
Remove fro the oven and let the chicken rest for five minutes before serving. Remove toothpicks if used.
10.Serve with roasted vegetables, creamy mashed potatoes or a fresh green salad, with a light pomegranate molasses dressing.
11.Drizzle any remaining glaze over the chicken, if you wish.

Spicy Garlic Chicken Bowl with Hummus and Cucumber Salad

Recipe and Photo courtesy of recipes by sylvia.com published on Facebook 27.01.26

Total Time: 27 minutes

Yield: 2 servings

POKE BOWL

Spicy Garlic Chicken Bowl with Hummus and Cucumber Salad is a bold, fresh, and comforting weeknight meal with juicy chicken, creamy hummus, and crisp cucumber salad all in one perfect bowl.

Ingredients

• 2 chicken breasts, diced

• 1 tbsp olive oil

• 2 garlic cloves, minced

• 1 tbsp tomato paste

• 1 tbsp honey

• 1 tsp chili flakes

• 1 tbsp lemon juice

• Salt & pepper to taste

• Fresh parsley for garnish

• 1 cup cucumber, diced

• 1/2 cup cherry tomatoes or red bell pepper, chopped

• 1 tsp lemon juice

• 1 tbsp olive oil (for salad)

• Salt to taste

• 1/2 cup hummus (store-bought or homemade)

• 1 tsp olive oil (for hummus)

• 1/4 tsp smoked paprika or chili powder

Method

1. Dice the chicken and mince the garlic. Prep cucumbers, tomatoes, and herbs.

2. In a skillet, heat olive oil over medium heat. Add garlic and sauté 30 seconds.

3. Add chicken, tomato paste, honey, chili flakes, lemon juice, salt, and pepper. Cook 10–12 minutes until golden and cooked through.

4. In a separate bowl, combine cucumber, tomatoes, lemon juice, olive oil, and salt. Toss and let sit.

5. Spread hummus on each bowl’s base. Drizzle with olive oil and sprinkle with paprika or chili powder.

6. Top hummus with the hot chicken and fresh cucumber salad. Garnish with parsley.

7. Serve immediately with pita or enjoy as is!

Notes

– Swap chicken for crispy tofu, quorn or roasted chickpeas for a vegetarian version.

– Use boneless thighs for a juicier, richer flavor.

– Adjust chili flakes to taste — or use sweet paprika for a milder version.

– Make ahead by storing each component separately up to 4 days.

Lamb Kebabs with Bharat

This recipe comes courtesy of Get your Seasoning here: https://baharat.co.uk/products/turkish-dinner-collection

This is a delicious Middle Eastern spice commonly used for both shish and diner kebabs

🔥 1. Oven-Baked Lamb Shish

You’ll need:

500g lamb shoulder or leg, cut into cubes
2 tbsp Baharat Lamb Shish Seasoning
Optional: 1 grated onion, 1 minced garlic clove, 1 tbsp plain yogurt or olive oil
Wooden skewers (soaked in water for 30 minutes)
Baking tray + foil

Steps:

Mix lamb with seasoning and optional ingredients.
Marinate for at least 2 hours.
Soak wooden skewers in water for 30 minutes.
Thread lamb onto skewers and place on a foil-lined tray.
Bake at 200°C (fan) for 20–25 mins, turning once.
Grill for 2 mins at the end for extra char if you like.

Cottage Cheese and Veggie Bake

VEGETARIAN

Servings

4–6

Prep Time

15 minutes

Bake Time

35–40 minutes

Mediterranean Diet 23.1.26

23rd January iPhotos

A light, protein-rich Mediterranean-style bake packed with colourful vegetables and creamy cottage cheese. Perfect for breakfast, lunch, or a healthy dinner.

Ingredients

2 cups cottage cheese

3 large eggs

½ cup shredded mozzarella or cheddar cheese

1 zucchini, grated and squeezed dry

1 red bell pepper, finely chopped

1 cup spinach, chopped

1 small onion, finely diced

1 clove garlic, minced

2 tablespoons olive oil

½ teaspoon dried oregano

½ teaspoon dried basil

Salt and black pepper to taste

Optional add-ins

Mushrooms, tomatoes, olives, feta cheese, or fresh herbs

Instructions

1. Preheat oven to 180°C (350°F). Lightly grease a baking dish.

2. Heat olive oil in a pan over medium heat. Sauté onion and garlic until soft.

3. Add bell pepper and zucchini. Cook for 3–4 minutes until slightly tender. Remove from heat and let cool slightly.

4. In a large bowl, whisk eggs. Add cottage cheese, shredded cheese, oregano, basil, salt, and pepper.

5. Stir in the cooked vegetables and spinach. Mix until well combined.

6. Pour mixture into the prepared baking dish and smooth the top.

7. Bake for 35–40 minutes until set in the center and lightly golden on top.

8. Rest for 10 minutes before slicing and serving.

Tips

• Squeeze excess moisture from zucchini for best texture

• Serve with a fresh salad or whole-grain toast

• Stores well in the fridge for up to 3 days

• Can be reheated or enjoyed cold

Fluffy Cottage Cheese Blueberry Cloud Bread

Courtesy of Cooking with Sabrina on Facebook 20.1.26 Photo 21.1.26

Airy, melt-in-your-mouth bites with sweet blueberry bursts

high-protein and heavenly!

Ingredients:

½ cup blended cottage cheese

3 large eggs, separated

1 tbsp cornstarch (or almond flour)

½ tsp vanilla extract

1 tbsp honey or sweetener (optional)

⅓ cup fresh or frozen blueberries

Instructions:

Step 1: Prep Oven & Batter

Preheat oven to 300°F (150°C). Line a baking sheet.

In a bowl, mix egg yolks, cottage cheese, vanilla, cornstarch, and sweetener.

Step 2: Whip & Fold

Beat egg whites until stiff peaks form.

Gently fold into yolk mixture. Then fold in blueberries carefully.

Step 3: Bake

Scoop fluffy rounds onto baking sheet (makes 5–6).

Bake 25–30 mins until golden and set. Cool slightly.

Crunchy Rainbow Thai Peanut Chicken Wraps

Prep Time: 10 minutes | Total Time: 10 minutes

Kcal: 350 kcal | Servings: 4 wraps

Courtesy of Omega Recipes 19.1.26

A vibrant, fresh wrap filled with juicy chicken, crunchy veggies, and a creamy Thai-inspired peanut sauce that bursts with flavor!

Ingredients:

2 chicken breasts, cooked and shredded 🍗
1 cup purple cabbage, shredded 🥬
1 carrot, julienned 🥕
1/2 cup red bell pepper, thinly sliced 🌶️
1/2 cucumber, julienned 🥒
1/4 cup fresh cilantro, chopped 🌿
1/4 cup chopped peanuts 🥜
4 large whole wheat or rice wraps 🌯

For the Peanut Sauce:

1/4 cup peanut butter 🥜
2 tbsp soy sauce
1 tbsp honey 🍯
1 tbsp lime juice 🍋
1 tsp sesame oil 🌰
1 tsp grated ginger 🧑‍🍳
1 tsp chili sauce (optional) 🌶️

Method

Prepare the Peanut Sauce: In a bowl, whisk together peanut butter, soy sauce, honey, lime juice, sesame oil, grated ginger, and chili sauce until smooth. (5 minutes)

Assemble the Wraps: Lay out the wraps and evenly distribute the shredded chicken, cabbage, carrots, bell pepper, cucumber, and cilantro. Drizzle with the peanut sauce. (5 minutes)

Roll the Wraps: Carefully fold in the sides of the wrap and roll tightly to secure all the filling. (3 minutes)

Serve & Garnish: Slice the wraps in half and garnish with chopped peanuts and extra cilantro. Serve with extra peanut sauce on the side! 🥜🌿 (2 minutes)

Cranberry Glazed Quorn & Avocado Rice Stack with Feta and Walnuts

VEGETARIAN

Prep Time: 10 minutes

Cooking Time: 25 minutes

Total Time: 35 minutes

Calories: ~400 kcal per serving

Servings: 2–3

Recipe and Photo Courtesy of Recipes Realm 17.1.26

Ingredients

For the Chicken:

2 boneless, skinless chicken breasts (about 1 lb / 450 g)
Salt and black pepper, to taste
1 tablespoon olive oil (15 ml)
½ cup cranberry sauce (120 g / 120 ml)
1 tablespoon balsamic vinegar (15 ml)

For the Rice Stack:

1 cup cooked basmati or jasmine rice (185 g)
1 ripe avocado, diced (150 g)
2 tablespoons fresh parsley, chopped (8 g)

Toppings:

¼ cup crumbled feta cheese (60 g)
¼ cup toasted walnuts, chopped (30 g)
Extra parsley for garnish

Optional Drizzle:

Extra cranberry sauce or a squeeze of lemon

Method

Preheat oven to 375°F / 190°C. Season chicken with salt and pepper. Heat olive oil in a skillet over medium-high heat and sear chicken 3–4 minutes per side until golden.

In a small saucepan, combine cranberry sauce and balsamic vinegar. Heat gently for 3–5 minutes until smooth and slightly thickened. Brush or drizzle over seared chicken. Transfer chicken to oven and bake for 10–12 minutes until cooked through (internal temperature 165°F / 74°C).

To assemble the rice stack, place a layer of cooked rice on each plate. Top with diced avocado and parsley, then slice chicken and layer on top. Sprinkle crumbled feta and toasted walnuts over the stack. Drizzle extra cranberry sauce or lemon if desired.

Sweet Chilli Tofu Bowl

Prep Time: 10 minutes | Cooking Time: 12 minutes | Total Time: 22 minutes

Kcal: 380 kcal | Servings: 2–3 servings

Courtesy of Foodie idea. 14.1.26 Jim

Crispy, sticky, and full of flavor! This Sweet Chili Tofu Bowl is a perfect balance of sweet heat, crunchy tofu, and fresh veggies. A healthy, satisfying plant-based meal!

Ingredients:

14 oz (400 g) firm tofu, pressed and cubed

2 tbsp cornstarch

2 tbsp vegetable oil

1/3 cup sweet chili sauce

1 tbsp soy sauce

1 tsp rice vinegar

2 cups cooked rice

1 cup steamed broccoli

1/2 cup shredded carrots

2 green onions, sliced

Optional: sesame seeds for garnish

Instructions:

Toss tofu cubes with cornstarch until evenly coated. ⏱️ 2 minutes

Heat oil in a skillet over medium-high heat. Cook tofu until golden and crispy on all sides. ⏱️ 8–10 minutes

In a small bowl, mix sweet chili sauce, soy sauce, and rice vinegar. ⏱️ 1 minute

Pour sauce over crispy tofu and toss gently until glazed. ⏱️ 1–2 minutes

Assemble bowls with rice, broccoli, carrots, and sweet chili tofu. Garnish with green onions and sesame seeds. 🥗