This mornings workout consisted of a Full Body Circuit Workout which was effective and great fun! Give it a try. We did each circuit section through three times before moving onto the next section. It was a real body blast to the legs, arms, abs and a sweaty cardio section to finish.
For dinner we tried out the latest recipe from The Little Cooking Company – Spring Green Fritters, they were YUMMY! Nicky says they make a great starter or lunch, but could also be served alongside roast lamb as part of an Easter feast.
Here’s how to make them:
Serves 4 (makes about 12)
2 medium courgettes, grated
100g spring greens, washed & shredded
3 spring onions, thinly sliced
200g feta cheese
Grated zest of 1 lemon
Small handful of mint leaves, roughly chopped
1 red chilli, finely chopped (optional)
1 egg, beaten
Sea salt & freshly ground pepper
Get started by steaming the shredded spring greens for about 3 mins, until just tender. Refresh under the tap with cold water (to retain the lovely bright green colour), and then wrap in kitchen roll and firmly squeeze to remove as much liquid as possible.
Place the grated courgette, spring greens and sliced spring onions in a large bowl with the lemon zest, mint, chilli (if using), a good pinch of salt and a few grinds of freshly ground pepper. Add the flour & egg, and mix well to combine. Crumble in the feta and toss together, trying not to break up the feta too much – it should be evenly distributed in crumbly chunks throughout the mixture.
The mixture should be sticky enough to hold together, but isn’t as thick as normal batter mix, as you’re aiming for light fritters packed with good for you greens, not too weighed down by flour & egg.
Heat a glug of olive oil over a medium heat in a non-stick frying pan. Flick a tiny bit of batter in the pan, and when it starts to sizzle, you’re ready to go. Drop heaped dessertspoons of the mixture (or a small handful – if you don’t mind a bit of mess!) into the hot oil and gently press down to slightly flatten the fritters. Cook for 2-3 minutes on each side, or until golden brown and no batter oozes out when you press down on them with a spoon.
These mounds of delicious spring vegetables are best eaten warm, but will keep in the fridge for 2-3 days, and can be frozen too.
(My favourite way to eat them is with a tomato & mint salad….and dipped into a generous puddle of sweet chilli sauce!)
Let us know what you think!