Monday, 24 April 2017
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Easter 2017

Designed to prevent you from fretting and obsessing over food, Sandra Mahut's new go-to guide for future mums, provides a wealth of information as to what you can, and can't, eat whilst you are pregnant, as well as providing delicious, nutritious and preg

I'm craving chips
Oven Chips
sweet potato + parsnip + carrot + purple potato

- makes one large bowl of chips
- preparation time 20 minutes
- cooking time 20-25 minutes

1 potato
1 sweet potato
1 parsnip
1 carrot
2 purple potatoes, such as congo, sapphire, purple gem
2 tablespoons olive oil
2 garlic cloves, peeled and crushed
paprika or mild chilli powder (optional)
salt flakes (e.g. Maldon) or fine sea salt
Preheat the oven to 210°C (425°F). Wash and dry all of the vegetables (keep the skin on if they are organic). Using a Y-shaped peeler or a mandoline, cut the vegetables into very thin slices.
Place the vegetables into a zip-lock bag and add the olive oil, garlic and your choice of spice. Seal the bag and shake so that the vegetables are well-coated with the seasonings.
Lay the vegetable slices flat on a baking tray lined with baking paper, without overlapping them. Bake for 20-25 minutes. Remove the chips from the oven, season with salt and let them cool. Store in an airtight container.

Note: Choose fresh, firm vegetables which will be easier to cut into very thin slices.

I'm craving peanuts
Satay noodles

with lime + spinach

- Serves 2
- preparation time 10 minutes
- cooking time 10 minutes
- resting time 5 minutes

200 g (7 oz) rice noodles
boiling water, as required
1 tablespoon shelled unsalted peanuts
2 handfuls baby spinach leaves
½ organic lime, plus wedges, to serve
1 pinch of hot paprika (optional)
3 tablespoons home-made peanut butter (see below)
juice of ½ lime
1 garlic clove, peeled
1 tablespoon soy sauce (salt-reduced if possible)
2 tablespoons agave or maple syrup
1 pinch of chilli powder
Blend all the sauce ingredients together with 150 ml (5½ fl oz) water in a food processor until creamy. In a small saucepan, heat the sauce for 5 minutes over low heat.
Place the noodles in a large mixing bowl and cover with boiling water. Let them stand for 5 minutes, then drain.
Toast the peanuts for a few minutes in a dry frying pan, add the spinach and stir fry it very quickly. Mix the noodles with the sauce. Divide between shallow bowls and top with the spinach and toasted peanuts.
Serve with a wedge of lime and sprinkle with a little hot
paprika if you like spicy dishes.

Note: You can also add a small, well-cooked chicken
breast fillet.

Craving: Eating Well Throughout Your Pregnancy by Sandra Mahut (Murdoch Books, £14.99). Photography by Emile Guelpa. Sandra has written and photographed several books on food. Her recipes are delicious, easy and fun.

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