5 minute read
Great Food with Two Greedy Gals
from BSA Today Issue 14
by bsatoday
Our local Instagram foodies, Two Greedy Gals, have created some delicious summertime treats for you to share with family and friends. We hope you enjoy these tasty recipes – bon appétit!
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Red Cabbage Coleslaw
Serves 12 | Time 15 mins
Ingredients
• 400g red cabbage
• 400g green cabbage
• 2 large carrots
• 1 red onion (optional)
• 200g Greek yoghurt
• ½ lemon (juice only)
• 2 tsp cider vinegar
• 1 tsp celery salt
• 3 tbsp fresh chives
• Salt and pepper
Directions
1. Thinly slice the red and green cabbage, carrots and red onion and then combine in a large bowl.
2. In a separate bowl, mix together the yoghurt, lemon juice, cider vinegar, celery salt and chives.
3. Pour the yoghurt mixture over the sliced vegetables and mix. Add salt and pepper to taste. Refrigerate until ready to serve – done!
Nutritional Values per Serving
The Big Green Sandwich
Serves 2 | Time 30 mins
Ingredients
• 2 chicken breasts
• 1 tsp olive oil
• Salt and pepper
• 1 tbsp paprika
• 4 slices of bread of your choice (we like a classic crusty loaf)
• 1 large avocado
• 1 fresh mozzarella (sliced)
• 1/3 cucumber (sliced)
• 4 butterhead lettuce leaves
• 2 tbsp green pesto (see the Green Pesto Pasta Salad recipe)
Directions
1. Preheat your oven to 200C/gas mark 6. Grab your chicken breasts and, using a rolling pin or a meat mallet, lightly pound until they are the same thickness throughout.
2. Place the chicken breasts on a lined oven tray, drizzle with olive oil and season with salt, pepper and paprika (you can season however you’d like at this step – get creative!). Leave to cook for 20–25 minutes, until they’re nice and juicy. Cut into slices.
3. Lay out the bread, ready to make two sandwiches. Smash the avocado and divide it between two slices of bread, then season to taste. Then, layer these slices with the chicken, mozzarella, cucumber and lettuce leaves. Coat the other two slices of bread with the green pesto.
4. Once you’ve assembled the sandwich, wrap it in greaseproof paper and cut it down the middle. This is the perfect sandwich for your lunchbox or a picnic!
Nutritional Values per Serving
Green Pesto Pasta Salad
Serves 8 | Time 35 mins
Ingredients
For the pesto
• 3 garlic cloves
• 50g fresh basil leaves
• 50g parmesan
• 55g pine nuts (toast lightly, if preferred)
• 150ml good quality extra virgin olive oil
• Juice of ½ lemon (optional)
• Salt and pepper
For the salad
• 250g cherry vine tomatoes
• 1 tbsp olive oil
• 500g dried pasta
• Salt and pepper
• 200g feta
Directions
First, make the pesto. You can do this ahead of time for a quick and easy pasta dish!
1. Start by peeling and crushing the garlic cloves and roughly chopping the basil leaves.
2. Place the basil, garlic, parmesan and pine nuts into a food processer and lightly pulse.
3. Slowly add in the olive oil while whizzing until you have a smooth texture.
4. Add the lemon juice and season with salt and pepper to taste.
Then make the salad.
1. Preheat the oven to 200C/gas mark 6.
2. Place the cherry tomatoes (on the vine) on an oven tray, drizzle over the olive oil and season with salt and pepper. Bake for 12–14 minutes.
3. While the tomatoes are roasting, boil a pan of salted water, and cook the pasta for the time shown on the packet. Chop the feta into small cubes.
4. Once cooked, place the pasta into a large serving bowl and mix in 4–5 tablespoons of pesto (add more for a more intense pesto flavour) as well as the tomatoes and the feta.
This dish can be served hot or cold – perfect for sharing. Enjoy!
Nutritional Values per Serving
Peach and Raspberry Iced Tea
Serves 10 | Time 1 hour 20 mins
Ingredients
• 200g granulated sugar
• 5 ripe peaches (4 chopped, 1 sliced to serve)
• 200g raspberries (save a small handful to serve)
• 4 teabags (we like to use Earl Grey)
• Ice
• 250ml water
Directions
1. Add the sugar and water to a pan and bring to the boil slowly.
2. Once the sugar has completely dissolved, add the chopped peaches and raspberries, cooking until soft.
3. Once cooked, remove from the heat and mash the fruit. Leave this to infuse for around an hour.
4. Run the mixture through a fine sieve into a jug, getting as much juice from the fruit as possible. Set the syrup aside.
5. Place the teabags in a separate, large jug and pour in around 2 litres of boiling water, leaving to steep for 5 minutes. Remove the teabags and leave the tea to cool.
6. Once cooled, stir in the peach and raspberry syrup, ice, and remaining fruit.
Nutritional Values per Serving
