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Six Nations Week 2-Italy vs Wales

Updated: Feb 20, 2019

Avocado Panzanella



800g ripe tomatoes

1 garlic clove, crushed

1½ tbsp capers, drained and rinsed

1 ripe avocado, stoned, peeled and chopped

1 small red onion, very thinly sliced

175g ciabatta/crusty loaf

4 tbsp extra virgin olive oil

2 tbsp red wine vinegar

small handful basil leaves


Halve or roughly chop the tomatoes (depending on size) and put them in a bowl. Season well and add the garlic, capers, avocado and onion, and mix well. Set aside for 10 mins.


Meanwhile, tear or slice the ciabatta into 3cm chunks and place in a large serving bowl or on a platter. Drizzle with half the olive oil, half the vinegar and add some seasoning.


When ready to serve, pour over the tomatoes and any juices. Scatter with the basil leaves and drizzle over the remaining oil and vinegar. Give it a final stir and serve immediately.



Welsh Cakes


225g of self-raising flour (If you don't have SR, you can use 225g plain flour and 1 tsp baking powder instead)

Pinch of salt

100g of butter/ margarine, plus extra for cooking

50g of caster sugar (And a little for sprinkling on top!)

50g of currants

1 egg, beaten together with 3 tbsp milk


Mix the flour and salt together in a large bowl and rub in the margarine or butter. Add the sugar and currants, stir well

Pour the egg mixture in and combine together until you have a stiff dough

Roll the dough out on a lightly floured surface/board until 5mm (1/4 inch) thickness and cut out rounds using a pastry/biscuit cutter


Heat a pan over a medium heat until hot and grease with a little butter (make sure the pan is hot before adding mixture)


Cook the cakes for about 3 to 4 minutes each side, until they are golden brown and have risen slightly


Sprinkle with sugar to serve


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