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Small portions.

To help you get your five a day, this week we look at new and exciting ways to eat your fruit and veg.

CABBAGE: Finely shred a pointed cabbage and steam until tender. Mix with mashed potato and peanuts. Fry in olive oil until golden, turning occasionally.

ORANGE, pictured: Peel and slice oranges, sprinkle with mixed spice and drizzle with honey, wrap in foil and bake in a hot oven for 5-6 minutes. Sprinkle with toasted almonds.

LEEKS: Fry sliced leeks until tender, then add a cooked, diced potato. Pour over four beaten eggs and cook until set. Sprinkle with cheese and grill until golden.

SWEDE and APPLE: Mix bite-sized chunks of swede and dessert apple in a roasting tin with a little oil. Roast in a hot oven until golden and serve with parsley butter.

* Recipes from November's edition of Somerfield magazine.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 2006 Gale, Cengage Learning. All rights reserved.

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Title Annotation:Family Life
Publication:Evening Gazette (Middlesbrough, England)
Date:Nov 20, 2006
Previous Article:Small talk.
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