Ann's favourite healthy recipes

RECIPES

Beetroot Lentil Salad BowlBy Ann Ogden Gaffney

In a bowl, put the diced beets, scallions, and chopped mint. Drizzle over the olive oil and rice vinegar. Sprinkle with a little sea salt. Toss together. Set aside.

Apple Rosemary CakeBy Ann Ogden Gaffney

Warm the butter, milk and vanilla together over a low heat. Cook until the butter has melted. Set aside to cool.

Tomato & Sweet Potato SoupBy Ann Ogden Gaffney

Remove the bay leaf. Puree soup in the pan using an immersion blender, or transfer to a stand blender in small batches, to process a little at a time.

Soft Apricot BiscottiBy Ann Ogden Gaffney

Store in an airtight tin or container. They will keep 3-4 days.

Banana Almond BreadBy Ann Ogden Gaffney

Add the pureed bananas a little at a time, folding and mixing as you go.

Mediterranean Kale SaladBy Ann Ogden Gaffney

Although Tuscan kale is the most tender, you can use any kale varietal to make this salad as long as the tough stems are stripped away and the leaves thinly sliced.

Creamy Aubergine and Peanut CurryBy Ann Ogden Gaffney

If using dried curry leaves add them in with the tomatoes in step 4.

Quick Spinach CurryBy Ann Ogden Gaffney

As soon as the garlic starts to color, about 1 minute, start adding the spinach in big handfuls.

White Bean and Farro SoupBy Ann Ogden GaffneyCannellini beans are the classic for this soup, but you can use anything- borlotti, cranberry, pinto, Lima beans, you name it

Leek and Potato SoupBy Ann Ogden GaffneyLeeks are full of grit. It’s easiest to clean them undercold running water after cutting or shredding them.

Potato GaletteBy Ann Ogden GaffneyIt’s important to cook the potatoes slowly. Covering the pan over lowish heat acts a little like an oven. The potatoes cook through in their own steam without burning, releasing their starches to help the slices stick together. Meanwhile the edges of each slice gradually caramelize where they hit the hot bottom of the pan.

Salvadorian Butter CakeBy Ann Ogden GaffneyHeat the oven to 370F/190C. Grease and flour a 8″ springform baking dish. Set aside.

Minestrone della NonnaBy Ann Ogden GaffneyWhen the vegetables are soft, mix in the cabbage. Cover and sweat for another 5 minutes or until the cabbage begins to soften and wilt.

Roasted PlumsBy Ann Ogden GaffneyTake the buttered gratin dish. Arrange the halved plums cut sides up in a single layer

Summer Vegetable RagoutBy Ann Ogden GaffneyDrizzle 2 teaspoons of the olive oil over the parchment. Add the cherry tomatoes. Shake them around on the sheet until they are coated in oil. Add the shishitos and do the same thing. Roast in the oven on a medium/high shelf until softened and slightly caramelized, about 15 minutes. Set aside.

Cheese & Onion TartBy Ann Ogden Gaffney Cook stirring from time to time until the onions are very soft and almost jammy, but take care thay don’t color too much, about 20 – 25 minutes

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