Fruit Salad

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I made this fruit salad as a pudding for after our dinner this evening, my mouth is watering here just looking at the picture lol I could just eat it all over again!

Ingredients:

1 Large Juicy Orange, Peeled and segmented.

1 Macintosh Red Apple, peeled, cored and sliced,

half a tin of Pineapple cubes including the juice (leftover from yesterday’s pudding)

Grated zest of 1 unwaxed lemon and a sprinkle of caster sugar.

Serve with …. either of the following

Ice cream

fresh single or double or clotted cream

or if you are watching your waistline…

Low fat Creme fraishe, or low fat yoghurt or.. just eat the fruit salad naked :o) (the fruit not you)

Oven Roasted Vegetables

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Above the tray of Roasted Vegetables ready to be put into the Oven

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Above the Tray of Roasted Vegetables cooked and ready to eat.

Recipe:

1 Large Oven Tray

1 Small Bag of New Baby Potatoes (waxy varieties work well)

1 Yellow Pepper

1 Green Pepper

1 Red Onion

1 Bulb of Garlic

Baby Plum Tomatoes

Garlic Olive Oil

Maldon Salt

Freshly Ground Black Peppercorns

Method:

Slice potatoes in half and arrange on the baking tray

Slice peppers and add to tray

Half plum tomatoes and add to tray

Cut red onion into wedges and add to trya

seperate bulb of garlic and arrange cloves around the baking tray

Sprinkle with maldon Salt

Sprinkle with greshly Ground Peppercorns

Give a generous covering of the Garlic Olive oil but not that the veggies are swimming in it.

Cook in oven at 200-220 degrees C for half and hour to 45 mins until the potatoes are soft.

Enjoy :o)