A food and wellness writer and pescatarian recipe developer, Razan Al Arabi is certified in cuisine techniques by Le Cordon Bleu (London) and in nutrition for everyday living by London’s College of Naturopathic Medicine.
She’s passionate about health and wellbeing and marries her love of great, nutritious food with teaching yoga to both adults and kids. With that kind of combination, you can be guaranteed that the products of her busy kitchen will be both flavourful and healthful.
Here she shares two new recipes exclusively for WTM readers.
Salmon with Sun-Dried Tomato
Ingredients:
Ingredients:
250g salmon
4 cloves garlic
2 tbsp organic tomato paste
10 sun-dried tomatoes
1 pack feta (basil and sun-dried tomato flavour works well, but plain is fine)
1 bunch fresh basil, chopped
2 tbsp olive oil
1 tsp each of oregano, paprika, sea salt.
Method:
Mince the garlic cloves and place in an oven dish with the olive oil. Broil the garlic at 250°C for five minutes until golden brown. Place the salmon (skin removed) in the same oven dish and season with sea salt, oregano and paprika. Coat the salmon with the organic tomato paste and the garlic pan juices. Cover the salmon with sun-dried tomatoes and feta. Cook in the oven at 180°C for 25 minutes.
Serve with freshly chopped basil.
Bacon, Date and Garlic Cheese Canapés
Ingredients:
1 pack turkey bacon
1 pack medjool dates (pitted)
250g garlic and herb cream cheese
2 tsp brown sugar
Method:
Place the turkey bacon in an oven dish and season with brown sugar. Cook at 180°C for 15 minutes. Stuff each pitted medjool date with a teaspoon of garlic and herb cream cheese. Wrap each stuffed date with a slice of brown sugar-coated turkey bacon. Stick a toothpick in each date to hold the ingredients together! These make for great canapés!
