Look Fabulous Forever - Eatwright cookery demo Leonie Wright: Salmon Stir-Fry and Chocolate Muffins

This week on Eatwright with Leonie, it was all about Stir-frys and Snacks!
Recipe's below (click 'SHOW MORE')...

Salmon or Prawn Mushroom and Ginger Stir-Fry (serves 2)

Ingredients:
 3-4 tbsp extra virgin olive oil
 2 carrots, thinly sliced
 400g mixed mushrooms, cleaned with paper towel
 2 large red peppers, thinly sliced
 160g baby sugar snaps, washed
 450g large chopped organic salmon OR raw prawns, peeled
 2 garlic cloves, finely chopped
 Fresh coriander leaves to garnish
For the sauce:
 150ml fish or chicken stock made with ½ stock cube
 2 tsp sesame seeds
 3 tbsp finely cut or grated fresh ginger
 1 tbsp low salt soy sauce
 1 tsp gluten free cornflour

Method:
1. In a small bowl, stir together the stock, sesame seeds, ginger, soy
sauce and cornflour until blended. Set aside.
2. In a large frying pan or wok, heat 2 tbsp of oil. Stir-fry the carrots for 3 minutes, remove from pan and set aside.
3. Add 1 tbsp of oil to frying pan or wok and fry mushrooms and sugar snaps for 2 minutes. Remove from pan and set aside.
4. Add more oil if needed and stir-fry the pepper with the prawns and garlic for 3 minutes, until prawns turn pink and opaque.
5. Stir sauce again and pour into the frying pan. Cook until the mixture bubbles, then return carrots and mushrooms to the pan. Cover and cook for a further 2 minutes, until heated through.
6. Serve with courgetti and garnish with coriander.

Healthy Chocolate Muffins (makes 6-8)

Ingredients:
 60g ground almonds
 50g courgette, grated
 ½ banana, mashed
 100g coconut oil, melted
 120g gluten free oats
 1 tbsp desiccated coconut, for garnishing
 3 tbsp raw cacao powder
 3 tbsp Erythritol (Sukrin:1)
 5g baking powder

Method:
1. Preheat oven to 180C/350F/Gas mark 4.
2. Mix dry ingredients together except for the desiccated coconut.
3. In another bowl mix wet ingredients together.
4. Mix dry and wet ingredients together in a large bowl.
5. Divide mixture over 6-8 muffin moulds.
6. Bake the muffins in for 15-20 minutes depending on your oven type and its temperature.
7. Leave the muffins to cool in the moulds for 15 minutes, then take them out of the moulds and place on a wire rack to cool down further.
8. Garnish with desiccated coconut.

TOP TIPS:
If you prefer the muffin to be more solid replace 50g coconut oil with 1 egg and add a little lukewarm water.
Add 1 tbsp cacao nibs to make the muffins more crispy!

You can get Leonie's Recipe Book here: https://www.eatwright.co.uk/product/c...

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Видео Look Fabulous Forever - Eatwright cookery demo Leonie Wright: Salmon Stir-Fry and Chocolate Muffins канала Tricia Cusden