Simple Pleasures. - Three Cornered Leek and Wild Fennel

There is something very pleasing about picking food from the wild (or foraging as it now seems to have become trendy to call it) and making it into something delicious. Recently I was visiting my parents and on a walk came across not one, but two wild treats. the first was some beautiful three cornered leek and the second some wild fennel. I've spoken before about this before after picking blackberries and wild apples. Sometimes the simple pleasures really are the best...

Wild fennel tends to have less of a bulb than cultivated fennel but the stalks and the lovely fronds were delicious paired with lemon, Parmesan and chicken in this simple recipe.

Three cornered leek really is a beautiful vegetable, from the triangular stem it gets its name from to the pretty little white flowers. It has a very delicate flavour, similar to wild garlic but milder, so be careful not to over cook it and destroy the flavour. Here is the recipe.

Now to find some wild garlic before the season is over...

Smoked Salmon and Cream Cheese on Rye Bread

As everyone I'm trying to get back to normal eating after Christmas. I try and eat clean during the week and then have an evening off during the weekend where I enjoy whatever I want.

Over the next few weeks ill be trying to share some healthy but easy recipes with natural ingredients - minimum processed food, low sugar, unrefined carb and so on.

Today, I came back from the gym earlier and was starving, but still wanted to eat healthily, so this was a perfect quick lunch. It's more of an assembly job than a real recipe but gave me chance to try out Snapguide and hopefully will give you a new lunch idea.

Here is the finished article.




The full recipe can be found here.

Check out How to Make Smoked Salmon on Rye #Healthyeating by Sarah's Kitchen Diary on Snapguide.

Enjoy!

Cheese Soufflés

I'm working from home today so decided to try a new recipe which I could whip up as quickly as making as sandwich for my lunch I found in a free baking leaflet. It's a quick and easy, relatively healthy version of a cheese soufflé made with Philadelphia Light. I whisked 1 egg yolk with 100g of Philadelphia Light and added some thyme and 12g of flour and then folded in the egg white (whipped to peaks). Strangely the recipe had no seasoning mentioned but I added salt and pepper and a grating of parmesan to the top and then put the mixture into two greased ramekins, baked for 25 mins at 160 C and served with a green salad.

The mixture raised well and didn't sink when it was removed from the oven but I felt as though it could do with some parmesan stirred through the mixture to improve the flavour. Also the texture wasn't as good as a normal souffle but I seeing as it's so quick to make and pretty low calorie then I can't complain too much!