Easy, simple and delicious by Sonia Cabano

By Sonia Cabano

Most folks imagine fit consuming includes boredom and deprivation. Sonia Cabano begs to vary! in response to her, along with offering strength, foodstuff should still style stable, and each mealtime can be a party. Sonia likes to prepare dinner yet realises that cooking is a chore for many humans. effortless, easy and scrumptious is basically encouraged by means of the numerous requests she has bought from humans begging for quick, effortless and fit recipes. whereas her emphasis is on speedy and clean, Sonia recognises that foodstuff made with care sustains greater than the physique, it nourishes the soul. This publication encompasses a number of recipes, a few requiring a bit extra time than others, yet all effortless, uncomplicated and delicious!
With attractive full-colour images, the booklet is split into 4 chapters: ‘Fresh’ urges us to detox and recharge; ‘Fast’ deals quickly and simple connoisseur nutrients; ‘Lazy’ invitations us to wind down and rejoice; and in ‘Staples’ we learn how to refill the larder.

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This is mine. Ingredients 1 t (5 ml) fresh or dried thyme 2 x 425 g bottles Kalamata olives in brine 1 t (5 ml) fresh or dried origanum or marjoram 1 T (15 ml) coriander seeds 2 small dried chillies or 1 t (5 ml) dried chilli 1 t (5 ml) cumin seeds flakes (optional) 2 t (10 ml) fennel seeds ¼ cup (60 ml) best extra-virgin olive oil 1 t (5 ml) crushed fresh garlic grated peel and juice of 1 lemon Method 1. 2. 3. 4. Drain the olives and place in an attractive serving dish. Discard the brine. Toast the seeds lightly in a dry frying pan until just aromatic and remove from the pan immediately.

3. 4. 5. 6. 7. 8. Preheat the oven to 180 °C and spray a baking tray with non-stick cooking spray. Combine the melted butter with the boiling water and 1 t (5 ml) of the honey. Use to lightly brush each sheet of phyllo and stack the sheets on top of each other. Cut four squares out of the stacked phyllo sheets. Quarter the pear halves and place in the centre of each square. Sprinkle over the chocolate chips and 2 T (30 ml) of the almonds in equal proportions and drizzle over a little honey. Roll the phyllo away from you, folding the edges inwards to make a neat cigar.

About an hour before cooking, remove the chicken from the refrigerator to reach room temperature and soak the satay sticks in hot water to prevent them scorching on the grill. Thread the chicken cubes onto the satay sticks and grill over coals or in the oven until cooked – about 20 minutes. Discard any remaining marinade. Serve with basmati rice, poppadoms, banana sambal (see below) and fresh coriander chutney (see opposite). Serves 4 Banana sambal Ingredients 2 firm ripe bananas, peeled and chopped ½ cup (125 ml) plain yoghurt ¼ cup (60 ml) desiccated coconut Method 1.

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