Month: October 2016

Banana and strawberry smoothie

Serves 2



1 ripe banana

100 g frozen sliced strawberries

1 1/2 scoops of strawberry sorbet

1 1/2 scoops of vanilla ice cream

1 cup skim lactose-free milk


Separate frozen strawberries and cut into small pieces

Peel banana and cut into chunks

Put half the strawberries, banana, sorbet and ice cream into a blender

Add the milk, put blender lid on, pulse first to mix then blend until smooth

Put the other half of the strawberries, banana, sorbet and ice cream into the blender

Blend until smooth. Add extra milk if it is too thick.


Zucchini, bacon and feta fritters



6 medium zucchini

2 medium potatoes

3 eggs

300 g diced bacon style pieces

100 g crumbled feta cheese

1/2 cup of parsley

4 tbsps olive oil

3/4 cup plain flour


Line a large bowl with a double layer of paper towel, using enough to fold over at the top

Cut ends off zucchinis and grate into bowl

Peel potatoes and grate into bowl

Fold paper towel over grated vegetables and press to absorb excess moisture

Crack eggs into a clean large bowl. Beat until yolks and whites are just mixed.

Cut parsley finely

Add zucchini, potato, bacon, parsley and feta to the bowl with eggs. Stir to coat vegetables and bacon with eggs.

Add olive oil to two non-stick pans, coat surface, heat pans to medium-high heat

Add flour gradually to zucchini mixture in bowl, stirring to coat.

Put four large spoonfuls of mixture in each pan, flatten. Cook fritters for about 5 minutes on each side or until well browned.

Take fritters out of pan and put on a warm plate, cover with foil to keep warm.

Repeat until all mixture has been cooked.