Red Cabbage Salad

Absolutely nothing as filling as a crunchy and exotic salad with finely chopped vegetables. Served alone or alongside meals, their rich taste is one of a kind. Let's look at the recipe below on how this can be achieved.

Ingredients

1 medium cabbage (Red or White)

2 medium cucumbers

4 medium carrots

2 medium onions

4 big tomatoes

3 medium potatoes, diced and cooked

5 big eggs

8 tbsps of salad cream

7 tbsps of mayonnaise

½ tsp sugar

A pinch of salt

Preparing the Salad

· Hard boil the eggs. After it is cooked, slice using an egg slicer which gives it a round shape

· Finely chop the cabbage, cucumber and onions into very tiny pieces. Then dice the tomatoes into small pieces.

· Scrape the carrot and cut into very tiny pieces using a grater.

· Arrange the veggies on a tray step by step in a sequence.

· Then, mix the mayo, salad cream sugar and salt in a bowl.

· Pour the cream onto the tray of the vegetables and cover with a cling film.

· Place in the fridge. Serve when chill. Enjoy.

Homemade Potatoe Pizza | Potatoe Omelette

For the base: 500g potatoes cooked and then mashed 6 eggs whisked 1/2 tsp curry, thyme, chilli powder and ground parsley 1 garlic clove, grinded 1 bouillon cube Salt, to taste For the topping: 1/2 of one Red, Green and Yellow Bell peppers, sliced/diced Other toppings may include cooked sausages and bacon Cooking instructions 1. Combine the potatoes with the eggs and spices. Then, set aside. 2. Steam the bell peppers with some garlic in the microwave with about 2 spoons of water. If you want it even flavourful, you can fry the bell peppers lightly in a pan with other toppings and add salt to taste 3. Put 1 cooking spoon of oil in a pan on medium-low heat. 4. Add the egg and potatoe mix in, then follow up by topping the veggie mix on the surface. 5. Tilt the pan sideways consistently until the mix is spread across the pan. Let it cook for about three minutes. 6. Once you notice the sides firming up, tilt the pan sideways again, checking to see that the mix is not stuck to the pan. 7.

Egusi Soup with White Rice and Hake Fish

Here is the link for instructions on how to make Egusi soup and White Rice: http://abefeskitchen.blogspot.co.uk/2015/03/egusi-melon-soup.html http://abefeskitchen.blogspot.co.uk/2014/11/rice-with-stir-fry-vegetables.html I would be giving you a very simple and easy method of making your fish taste delicious. There are various methods for preparing fish, it could be by smoking, grilling, frying, cooking etc. I prepared the Hake fillet in this picture by grilling it. And if you are just like me (trying to eat healthy) :p, fish is just one of the best options for you. Ingredients 1 Hake Fillet (should be about 170g) 1/2 of a Lemon 1 scotch bonnet pepper 1 small onion 1/4 tsp garlic 1/4 tsp paprika 1/4 tsp curry 1/4 tsp basil 1 bouillon cube/Knorr cube 1/2 tsp salt 1/2 tbsp Olive Oil Preparing the Fish - Soak the already washed fish fillet in a bowl of little water. Squeeze the lemon juice into the water and add 1/4 tsp of salt to it. Set aside for about 20 minutes.

Avocados'

Avocados are very nutritious and contain monounsaturated fats (MUFA’s), fibers, potassium and some vitamins. Avocados are said to contain around 160 calories, 3 grams of protein, 12 grams of carbohydrate and about 21.5 grams of fat with the majority of carbohydrates in form of fibers. You can eat them in moderation as part of a weight-loss diet or add them to your regular diet as a concentrated source of calories to help you gain weight. While Avocados contain relative high calories, the Oleic acid contained in the MUFA’s can help to reduce one’s cravings for food and is used by the body as an energy burner, instead of the saturated fat you must have assumed it was. They also contain beta-sitosterol, a compound known to lower cholesterol levels. There are lots of health benefits attached to eating Avocados from improvement in Eye health to a glowing skin tone. Avocados can be eaten with almost anything, but for a healthy diet, I would recommend eating them with Salmons, Wheat brea

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