Ocean Bake

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All of the ingredients used in our recipes can be bought at Beanbag Natural Health, 2 Wesley Walk, Witney, Oxon 01993 773922

This main course meal is gluten free, wheat free, and can be made Dairy free if the cheese is left out.

Filling

100g (4oz) Cooked fresh salmon (flaked)

50g (2oz) Cooked prawns

75g (3oz) Pecorino cheese (grated)

50g (2oz) Peas

300ml of Provamel unsweetened Soya milk

half a teaspoon of black pepper

half a teaspoon of salt

half a teaspoon of onion salt

1 teaspoon of dairy free margarine

1 tablespoon of cornflour

1 teaspoon of dried parsley

For the potato topping

3 medium potatoes

1 Tablespoon of dairy free margarine

25 ml of Provamel unsweetened Soya milk

salt and pepper

1. Peel and dice the potatoes and boil in salted water.

2. In a small saucepan, mix a small amount of milk with the flour until it forms a paste. Then slowly add the rest of the milk, stirring all the time. Add to the mixture the parsley, salt, pepper, onion salt and margarine.

3. Put the pan on a medium light and when it starts to thicken take off.

4. Away from the heat, add the cooked prawns, salmon, peas and cheese.

5. Return the pan to the light until it is the desired consistency. Pour into an oven proof dish.

6. Meanwhile mash the cooked potatoes with the margarine, salt and Soya milk. When smooth, spread over the fish layer and even out with a fork.

7. Bake in the centre of a pre-heated oven on Gas Mark 6, 200C for 25minutes.

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For more information go to Contact Us, or send mail to sharonokin@tailormadediet.co.uk, or call us on +44 (0) 7961 434347