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Recipe - Tomato baked hake

  • 1 fresh hake fillet
  • 7-10 cherry tomatoes, halved

Preheat the oven to 200 degrees.

Put the fish skin side down into a roasting bag (easily available in most supermarkets) & put the bag onto a baking tray.

Place the tomatoes cut side down onto the fish & seal the bag with the tie provided in the pack.

Bake for 25-30 minutes.

Carefully cut open the bag (the steam inside will be HOT so don’t scald yourself) & use a spatula/fish slice to lift the entire thing onto a warmed plate. If the tomatoes slide off just scoop them up & pile back on top of the fish.

Serve & eat whilst hot.

This comes to 103 calories per serving. I served mine with roasted vegetables & new potatoes but this would work with many other side dishes.


If you can’t find roasting bags in your local supermarket then you can make this by cooking the fish in a roasting tin & covering with foil. I prefer roasting bags as they stop the smell of fish from lingering around the Lodge for days after cooking.

Recipe - Diet Friendly Brunch Version 2: Baked egg, mushroom & tomato layer.

  • 200g pack chestnut mushrooms, wiped & sliced
  • 6 medium ripe tomatoes, cut into slices
  • 6 medium eggs
  • 150ml skimmed milk
  • Peppercorns in grinder (I used a mixture of pink & black)
  • Spray olive oil

Preheat the oven to 200 degrees.

Use a few sprays of oil & clean fingers to grease two individual oven proof dishes (it really is best to make this dish in individual portions)

Place a layer of sliced tomatoes in the bottom of the dish like this:

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Place a layer of sliced mushrooms on top of the tomatoes:

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Repeat with alternating layers of tomato & mushroom until you reach just below the top of the dish. (As all vegetables & fruits grow to different proportions you may find that you don’t quite use all the slices or your dish may be deeper than mine so it may not layer up to the top.)

Put the milk, eggs & a generous twist of pepper into a bowl & beat together with a whisk/fork.

Pour half the egg mixture over each dish. It should ideally just cover all the layers like so:

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Carefully put the dishes into the oven (you may find them easier to handle if you put them on a flat baking tray) & bake for 25-30 minutes or until set.

Serve & enjoy whilst hot!

This produced two generous servings with a calorie count of 298 calories per person. 

Recipe - Diet Friendly Brunch: Sautéed chestnut mushrooms, peppered scrambled eggs & seeded toast.

  • 200g pack chestnut mushrooms, wiped & cut into quarters/sliced
  • 6 medium ripe tomatoes, cut into large chunks
  • 4 medium eggs
  • 50ml skimmed milk
  • 2 slices seeded bread (I love M&S Super Seeded Bread)
  • 14g clover spread (or whatever spread/butter you prefer)
  • Peppercorns in grinder (I used a mixture of pink & black)
  • Spray olive oil

Sauté the mushrooms & tomatoes in a few sprays of oil over a moderately high heat stirring with a spatula/wooden spoon to prevent them from sticking & burning.

Once the mushrooms begin to colour & the tomatoes soften pop your bread into the toaster to your preferred setting for brownness.

Mix the eggs, milk & a few twists of pepper in a bowl with a fork.

Just as your toast pops up turn off the heat under the mushrooms & tomatoes & pour the egg mix into a small pan over a moderate heat. Stir it continuously as it cooks until it is just setting then turn off the hob.

Spread the clover/butter on your toast (if you wish you can omit this to save the extra calories) & serve up everything on a warmed plate. Eat immediately.

This recipe serves two but the quantities can easily be increased to serve more. According to the recipe builder on Dailyburn this recipe when made with exactly the ingredients listed as above contains 408 calories.

You could try this with scrambled tofu instead of egg for vegans!

Recipe - Indian Tomato Salad

This salad matches perfectly with spicy dishes such as Spinach & Mushroom Biriyani (click here for recipe) or pop into a wrap with salad leaves & chicken for lunch. This is a vegan friendly recipe with no alterations.

  • 4 ripe tomatoes chopped with seeds removed 
  • 1/2 cucumber diced 
  • 1 small red onion chopped 
  • Small bunch coriander chopped 
  • Juice of 1 lemon 
  • 1 tsp ground cumin 

Mix all ingredients together in a bowl & chill for at least 30 minutes in the fridge to allow the flavours to infuse together before serving. This recipe gives four generous servings.

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