Month: June 2018

This week without any question has been the most challenging dealing with my IBS flare up, as such my diet has been tailored to help me heal and it’s strictly gluten free.

I craved for my lightly smoked Salmon fillets (from Sainsbury’s) and thought of a refreshing Salad to accompany my dish, as I drove home from work.

My intention was to purchase the Salmon fillets and Cucumber, however I ended up with a weeks worth of groceries including Pre cooked King Prawns, Cockles, Chicken Wings, Tuna Steaks, Shitake Mushrooms, Corn on the Cob, Coconut, Shallots, Lemons , herbs and vegetables just shy of £50.00

My purchases can only mean one thing, more creative gluten free recipes 👌🏾

The Cucumber Salad is refreshing and can be enjoyed on its own or with your preferred protein.

INGREDIENTS

1 large organic Cucumber  £1.75 reduced to 0.80p

2 medium strength Red chillies

1 medium sized thinly sliced Red Onion

1 levelled teaspoon of Nigella seeds (Optional)

240g of lightly smoked Salmon fillets (from Sainsbury’s) £5.75 reduced to £4.00

DRESSING

6 tablespoonful of extra virgin Olive oil

2 tablespoonful of White Wine Vinegar

1 tablespoonful of Rice Wine Vinegar

1 teaspoonful of Fish sauce

1 tablespoonful of Honey

Juice of 1 Lemon or 2 Limes

Salt and Pepper to taste.

METHOD

Watch how to prepare this beautiful refreshing Salad and other creative Salad recipes on my YouTube channel,  ‘Ndudu by Fafa’, below;

Don’t forget to subscribe, try the recipe, leave comments with your feedback and share.

All photos, recipes and videos are by the owner of this blog.

London has been blessed with sunshine this week and it’s just beautiful (apart from the high pollen count). I made this simple and equally tasty recipe yesterday for dinner, using ingredients I had readily available in my Kitchen.

I sliced and grilled the Aubergines for a smoky flavour, used finely diced and de seeded Red chillies for that residual heat, White Wine Vinegar for the slight sour taste, Almonds and Parmesan shavings for the added crunch and creaminess.

Why not try this recipe for dinner later and share your experience 😘

INGREDIENTS

1 large Aubergine

2 tablespoonful of Olive oil

1 teaspoonful of Balsamic glaze

20g of Parmesan shavings

DRESSING

2 medium strength de seeded Red chillies

1 teaspoonful of Nigella seeds or 1 finely chopped, small Red Onion

2 tablespoonful of White Wine Vinegar

5 tablespoonful of Extra Virgin Olive Oil

30g of Almond flakes or toasted Pine nuts

20g of chopped Parsley

Salt and milled Black Pepper to taste

METHOD

Place your griddle pan on a medium heat.

Wash and slice your Aubergines in a disc shape

Place the Aubergines in a bowl and add 2 tablespoonful of Olive oil and Salt.  Mix till well combined.

Carefully place each Aubergine disc in your griddle pan and grill for 3 minutes on each side.

Whilst the Aubergines are cooking make your dressing.

Add the Red Chillies, your preferred Onion (Red Onions or Nigella Seeds), Parsley, Almond Flakes, White Wine Vinegar, Olive oil, Salt and Pepper to taste.

Mix everything together till it’s well combined.

TO SERVE

Remove each Aubergine disc from the griddle pan and place it on a plate .

Scoop  a teaspoonful of your dressing on top of each Aubergine disc.

Top each disc with a Parmesan shaving. (use a Potato peeler for a beautiful curly shaving).

For that added je ne sais quoi, drizzle with  a little Balsamic glaze.

Enjoy!

Find more inspiring and quick summer recipes below;

Don’t forget to subscribe, like the videos and share.

All photos, recipes and videos are by the owner of this blog.

MELON & FETA SALAD

Whilst compiling a list of quick lunch ideas, I couldn’t help but wonder what people across the world had for lunch.

I find Rice as the quickest meal option to make, provided one has already made their stew to accompany it. Then again rice can be enjoyed with most things.

Enjoy my compilation and feel free to leave comments with what you had for lunch today.

Don’t forget to subscribe, like the videos and share. All photos, recipes and videos are by the owner of this blog.

I knew I had to put a smile on Mums face, as I quickly dashed into the Kitchen to create a quick healthy meal.

The organic and naturally sun ripened Mangoes with the creamy Avocado (which is popularly known as ‘Pear Nku’ in Ghana) makes this dish incredible. It’s simple but packed with natural flavours and a must try recipe.

GHANAIAN MANGO

AVOCADO (PEAR NKU)

I diced the sun-ripened Mangoes, creamy Avocado that I purchased from a beautiful lady into a bowl, drizzled it with Olive oil and the juice of half a Tangelo.

Whilst mixing the Avocado, Mango and Ghanaian Basil together my thoughts wandered to my little brother, as my throat choked with tears.

I avoid talking about my little brothers death, however the days are numbered for his funeral. I’m aware I cannot run away from it………

Mum enjoyed her portion, gave me ‘the’ nod of approval and thanked me. I liked that❤️.  I suggested Mum and I went exploring , which was a perfect thing to do.

I hope you’re inspired to try the recipe.

INGREDIENTS

1 large peeled and diced Sun ripened Mango

1 large, peeled and diced Avocado

The juice of 1 medium sized Tangelo or Lime

2 tablespoonful of Olive oil

15g of shredded Ghanaian Basil, Nigerian Scent leaves or Basil

Optional Salt to taste

METHOD

Add all the above ingredients to a bowl and mix till it’s well combined. Serve with croutons and add more green salad leaves and herbs, like Rocket, Mint, Coriander etc

Find more inspiring breakfast ideas on my YouTube channel below;