Simple supper, an easy-cook weekday meal ! Fresh bacon muffins and beet root salad

This evening we are all occupied with various activities so we will have our evening meal at different times.

I am preparing a very easy-to-make supper in advance that can be refrigerated and everyone can help themselves to fit in with personal plans.

I am making a lovely Beetroot and Greek yoghurt salad, Fresh Bacon Muffins
and a Fresh Fruit Salad

Beetroot and Greek Yogurt Salad

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You will need:

Beetroot, I use the precooked vacuum packed variety, calculate one to two beetroots, per person depending on appetite
Greek Yoghurt, I use 0% fat variety and it still has a lovely and creamy taste. With regards to quantity, this is a matter of personal preference, so as little or as much as you like. Bear in mind the calorific value:
0% fat being 52 calories per 100 g
2% fat variety is 73 calories per 100g
Full fat yoghurt is 93 calories per 100g
Parsley, finely chopped, I like the flavor of the flat leaf variety with the beetroot
Olive Oil, drizzle
Maldon Salt and freshly ground pepper

Chop up the beetroot into smallish squares. It does not matter if it is a quick chop and does not have to be too neat. Place two thirds of it in a large bowl and set aside the rest for garnish. Season with Sea Salt and Fresh Pepper. Drizzle some good olive oil. Add the finely chopped fresh parsley, keep some aside for garnish. Add the Greek yoghurt, quantity according to your preference. Mix very gently and until the pinky color of the salad is quite uniform but be careful not to break up the beetroot. Place in a large salad bowl and garnish with the rest of the beetroot and parsley that you have kept aside. Cover with cling film and refrigerate until needed. This salad is healthy, delicious and packed with nutrients. If you have any leftovers it will be a good side to accompany any meal.


Fresh Bacon Muffins

This recipe makes six giant muffins or 12 regular size, it is a very easy recipe that never fails.

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Preheat oven to 200 C

You will need:

2 cups plain flour
3 level teaspoons baking powder
1/2 teaspoon salt
Pinch of sugar
1 cup low fat or fat free milk
4 tablespoons melted butter
4 rashers of bacon, cooked and finely chopped
2 eggs

Sift flour and mix all dry ingredients. Add the bacon and mix well.

Beat the eggs until light and add the milk and melted butter making sure that the butter is not hot. Stir and add into dry mixture only enough to dampen the flour. Do not over mix and the texture should be lumpy.

Pour into muffin cases arranged on a muffin tray.

Bake for 15 to 20 minutes. Leave to cool in muffin tray.

And finally a fresh fruit salad. I am arranging mine on a platter these days as we are blessed on the island with beautiful summer fruit and it is a shame to chop it up too much. I am using yellow peaches, kiwis, nectarines, red plums, banana and white donut peaches. I squeeze a mix of lemon and orange onto the fruit. I think the mixed citrus brings out more flavor in the fruit, however the lemon is a necessity to avoid discoloration.

I love donut peaches, they are so juicy and the flesh comes away from the stone so easily. I used to think they were genetically modified but found out that they originate from China and they are called Pan-tao peaches….They are completely natural !

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