LET'S GET OUR FRUITS AND VEGGIES ON
RECIPE 1. STRAWBERRY & PINEAPPLE SMOOTHIE
INGREDIENTS:
100g (4 oz) of strawberries
1 small banana
150ml (1/4 pint) of pineapple juice
INSTRUCTIONS:
1. Remove the green stalks from the strawberries and peel the banana.
2. Put the fruit in a jug and mash until it is smooth.
3. Add the pineapple juice and mix.
4. Pour smoothie into a glass and add a straw.
5. Enjoy!
RECIPE 2. CLOUDY LEMONADE
INGREDIENTS:
4 lemons, preferably unwaxed
225g (8 oz) caster sugar
Chilled still or sparkling water
A few ice cubes
INSTRUCTIONS:
1. Use a vegetable peeler to peel the rinds from the lemons in thin strips. Try to peel just the yellow part of the rind and not the bitter white pith.
2. Put the rind in a pan with 225ml (8floz) water. Put the pan over a very low heat. When the water boils, put on a lid. let the water bubble gently for 5 minutes. Turn of the heat.
3. add the sugar to the pan and stir until it has dissolved completely. Then, take the pan off the heat and leave it to cool.
4. Cut the lemons in half and squeeze out all the juice. Pour the juice through a sieve into a large jug. Pour the cooled sugar syrup through the sieve as well, then throw away the leftover lemon rind.
5. Stir the syrup to mix it. Then, pour some syrup into a glass, filling it about a quarter full. Add a few ice cubes, then top up with chilled still or sparkling water.
6. Enjoy!
RECIPE 3. ROASTED VEGETABLES
INGREDIENTS:
2 red onions
450g (1 lb) medium sized potatoes or sweet potatoes or a mixture
2 carrots
2 1/2 tablespoons of olive oil
1 tablespoon of runny honey
1 teaspoon of wholegrain mustard (optional)
INSTRUCTIONS:
1. Put a roasting tin in the oven. Heat the oven to 200°C, 400°F or gas mark 6.
2. Peel the onions. Pull off any roots. Cut each onion in half, through the root. Then cut each half into three wedges, through the root.
3. Scrub or peel the potatoes and carrots. Cut them into 2 cm (3/4 in) thick slices. Put them in a bowl. Put the onion wedges in, too.
4. Put 2 tablespoons of olive oil in a cup. Add the honey and mustard and mix with a fork. Pour the mixture over the vegetables in the bowl. Mix everything together.
5. Take the tin out of the oven. Tip in the vegetables. Spread them out in a single layer, then bake for 40 minutes.
6. Wearing oven gloves, take the tin out of the oven. Turn the vegetables over. Then put them back in the oven for another 20 minutes.
7. Enjoy!
I HOPE YOU ENJOY THESE YUMMY DISHES. I HOPE YOU KEEP READING MY POSTS. KEEP COOKING AND ENJOY!
ALL RECIPES TAKEN FROM USBORNE START TO COOK BY ABIGAIL WHEATLEY