Fruit Kebabs with Chocolate Sauce

Fruit Kebabs with Chocolate Sauce


FB-Fruit-Kebabs-w-Chocolate-Sauce_p [640x480].jpgServes 4
Preparation time: 15 minutes
Cooking time: 5-7 minutes

Selection of seasonal fruit
eg: pineapple, nectarines or peaches, strawberries or kiwi fruit,
2 tbsp Filippo Berio Mild & Light Olive Oil
2 tbsp caster sugar
Chocolate Sauce:
3 tbsp Filippo Berio Mild & Light Olive Oil
75g/3oz dark chocolate
3 tsp cocoa powder
3 tbsp maple syrup

1. To make the chocolate sauce, put all the ingredients into a small saucepan, heat gently, stirring until the chocolate has melted and the sauce is smooth.
2. Remove the core from the peeled pineapple and cut the flesh into chunks. Halve the nectarines or peaches, remove the stones and cut into thick slices. Cut the kiwi fruit into quarters.
3. Thread the fruit onto skewers, brush with olive oil and dust with caster sugar. Place on a medium hot barbecue, cook for 5-7 minutes, turning to grill all over.
4. Serve with the chocolate sauce.
Fruity Ideas:
Pineapple slices: Dry fresh slices of pineapple on kitchen paper. Brush with olive oil and sprinkle with caster sugar, then caramelise on the barbecue.
Bananas: select firm bananas and barbecue in the skins until charred and soft to the touch. Offer rum to pour over the peeled bananas and a bowl of the chocolate sauce.

Sea Bass with Lemon and Dill

Sea Bass with Lemon and Dill
(barbecue recipe)



FB-Sea-Bass-w-Lemon-Dill-HR_p [640x480].jpgPreparation time: 10 minutes + marinating time
Cooking time: 15-20 minutes
Serves 4

2 medium sea bass, cleaned and descaled
6 tbsp Filippo Berio Extra Virgin Olive Oil
Juice of 1/2 lemon
1/2 lemon sliced
Handful of fresh dill sprigs


1. Use a sharp knife to cut slashes in the fish skin. Mix the oil, lemon juice and half the dill together in a shallow non-metallic dish. Push the lemon slices and remaining dill inside the fish cavity. Place the fish in the marinade and spoon the juices all over and inside the fish. Cover and leave to marinate for at least 2 hours in the fridge, turning the fish at least once.
2. To barbecue, lift the fish from the marinade and place on a large piece of foil, fold over the foil and scrunch the edges to seal and make a tight parcel. Cook the fish over hot barbecue coals for 15-20 mins, turning once until the fish flakes easily when tested with a fork.

Crispy Salmon with Marinated Crudités

Crispy Salmon with  Marinated Crudités


FB-Salmon-w-Marinated-Crudites_p [640x480].jpgServes 4
Preparation time
: 10-15 minutes + 1 hour marinating
Cooking time: 4-6 minutes

100g/4oz fennel
100g/4oz tomatoes
100g/4oz celery
100g/4oz salad onions, trimmed
50g/2oz flat leaf parsley
100g/4oz carrots, peeled
100g/4oz red radishes
50ml/3 tbsp Extra Virgin Olive Oil
Juice of 2 lemons
4 salmon steaks
Salt and freshly ground black pepper
To garnish:
Lemon wedges
Sprigs of dill

1. Thinly slice the vegetables and chop up the herbs. Place them into a large bowl with 2 tbsp olive oil, lemon juice and seasoning. Allow to marinate for 1 hour.
2. Heat the remaining olive oil and pan-fry the salmon steaks on high heat for about 2-6 minutes each side or until crispy brown.
3. Put the salmon onto 4 hot serving plates served with the marinated vegetables.
4. Garnish with lemon wedges and sprigs of dill.

Cook’s Tip:
Replace the salmon with cod steaks or other seasonal fish.

Moroccan Chicken with Tomato Dressing

Moroccan Chicken with Tomato Dressing

FB-Moroccan-Chicken-w-Tomato-Dressing_p [640x480].jpgServes 4
Preparation time: 25 minutes, plus overnight marinating
Cooking time: 12-15 minutes
4 chicken breasts, skin on if preferred (healthier without because most of the fat is within the skin).

Moroccan Marinade:
1 tsp cumin seeds
Large handful of fresh coriander, chopped
1 small onion, very finely chopped
1 red chilli, deseeded and finely chopped
2 plump garlic cloves, crushed
120ml/8 tbsp Filippo Berio Olive Oil
1 lemon, juice only
Salt and freshly ground black pepper
Tomato Dressing :
100 ml/3½ fl oz Filippo Berio Extra Virgin Olive Oil
3 tbsp roughly chopped chives
1 tbsp red wine vinegar
350g/12oz vine-ripened tomatoes, halved
Salt and freshly ground black pepper

1. Slash the chicken breasts 3 times with a sharp knife and put into a glass dish.
2. To prepare the Moroccan marinade, heat a small heavy-based pan on the hob and add the cumin seeds. Shake them around for a few seconds until their aroma rises. Remove from the heat and crush roughly using a mortar and pestle. Put the seeds into a bowl with the coriander, onion, chilli, garlic, olive oil and lemon juice. Add salt and pepper to taste and mix all the ingredients together well. Pour over the chicken, cover and refrigerate overnight.
3. To make the tomato dressing, pour the olive oil into a blender or food processor,
add the chives and vinegar and blend until smooth. Scrape the mixture into a bowl.
4. Remove the seeds from the tomatoes then chop. Add to the dressing and season.
5. Cook the chicken on a fairly hot barbecue for about 6-7 minutes on each side
or until cooked through, brush with the marinade during cooking. Serve with the
tomato dressing.

Linguini with Crab

Linguine with Crab
(Linguine alla Polpa di Granchio)



FB-Linguine-with-Crab [640x480].jpgPreparation:  5 mins
Cooking: 10-15 mins
Serves 4

450g linguine
5 tbsp Filippo Berio Extra Virgin Olive Oil
2 cloves of garlic, chopped
2 red chillies, deseeded and sliced
6tbsp dry white wine
1 (170g) can white crabmeat, drained and juices reserved
3 tbsp flat leaf parsley, chopped
Salt and freshly ground black pepper

1.  Cook the pasta in a large pan of boiling salted water for 10 mins or according to packet instructions.
2. Meanwhile, heat 3 tbsp of the oil in a large frying pan and gently fry the garlic and chillies for 2 mins. Add the white wine and reserved crab juices to the pan and simmer for 2 mins or until reduced by half. Add the crabmeat and parsley to the pan and cook for 1 min or until hot. Season to taste
3. Drain the pasta and add the crab mixture, toss together. Drizzle over the remaining oil. Sprinkle with chopped parsley and serve.

Griddled Chicken with Conchiglie, Rocket and Asparagus

Griddled Chicken with Conchiglie, Rocket and Asparagus


FB-Griddled-Chicken-w-Conchiglie-LR_p [640x480].jpg 

Serves 4
Preparation time: 15 minutes
Cooking time: 15 minutes

225g (8oz) conchiglie (shell shaped) pasta
250g bundle of asparagus
4 tbsp Filippo Berio Olive Oil
1 tbsp red wine vinegar
1 tsp Dijon mustard
4 skinless chicken breasts
50g packet rocket
120g sunblush tomatoes
40g (1 1/2oz) pine kernels, lightly toasted in a dry frying pan
Salt and freshly ground black pepper


1. Cook the pasta in plenty of boiling water for 10 minutes. Trim the woody ends off the asparagus and cut into 5 cm (2″) lengths, place in a steamer, place over the boiling pan of pasta and cook for 5 minutes until tender crisp. Remove and set to one side while continuing to cook the pasta.
2. Meanwhile, heat the griddle pan or heavy frying pan, brush the chicken portions with a little of the oil then place on the griddle pan and cook over a medium high heat for about five minutes on each side or until cooked (the juices should run clear when a skewer is inserted in the centre of the breast). While the chicken is cooking, put the remaining oil in a bowl with the vinegar and mustard, season with salt and pepper and whisk together.
3. When the pasta is cooked, drain well then return to the pan. Roughly chop the rocket and add to the pasta with the asparagus, tomatoes and pine kernels, add the dressing and mix well to combine. Divide between 4 warmed  plates and top with the chicken breast.
For a vegetarian alternative, replace the chicken breast with cubes of mozzarella.

Recipe of the day – Aromatic Salmon and Leek Parcels by Filipo Berio


This dish takes only a few minutes but its low calorie, delicious and packed with anti-aging nutrients.

Aromatic Salmon and Leek Parcels

These can be served hot, straight from the barbecue, or do as the eastern Mediterraneans do, which is just as delicious, and let them cool in their packages and then serve them cold.

Serves 4

Preparation time: 10 minutes
Cooking time: 15 minutes

2 medium leeks, trimmed
4 salmon fillets, skinned, about 175g (6oz) each
6 tbsp Filippo Berio Olive Oil
3 tbsp chopped coriander
1 teaspoon medium hot curry powder
2 tbsp lemon juice
Salt, freshly ground black pepper
4 stems of cherry tomatoes on the vine


1. Thinly slice the leeks, place in a large sieve and rinse under cold water to remove any grit. Drain well.

2. Cut out 4 large squares of heavy-duty foil, grease lightly with a little oil, and
then divide the leeks, placing in the centre of piece of foil. Scatter half of the coriander over. Place a salmon fillet on top of each, season.

3. Mix together the remaining oil, curry powder and lemon juice and pour some over each steak, allowing it to drizzle over the fish onto the bed of leeks. Season with salt and freshly ground black pepper, then fold the foil over and seal the packages.

4. Put the packages on the grilling rack of a preheated barbecue and cook for 15 minutes. Halfway, place the stems of vine tomatoes on the barbecue and cook alongside the salmon (cooking time will depend on the temperature of barbecue and whether the barbecue is used open, which will take slightly longer than with a lid). To cook the salmon parcels in the oven, heat the oven to 200C/400F/gas mark 8. Place the parcels on a baking tray and cook for 15 minutes. Unwrap one parcel and test the fish is cooked using the point of a knife.

5. Remove the packages and either serve immediately, in or out of the foil. Scatter the remaining chopped coriander over the fish and serve with the tomatoes to accompany. Alternatively, allow to cool, then remove the wrappings and serve cold.

Try these tasty diet recipes from Canderel


Sugar substitute recipes don’t have to be boring – Canderel shows you how.

Spiced Fruity Glazed Duck Breasts
Serves: 4
Preparation Time: 10 minutes
Cooking Time: 15-20 minutes

For the meat:
4 duck breasts
2 teaspoons black peppercorns
1 teaspoon rock salt
1 teaspoon coriander seeds
½ teaspoon ground all spice
Pinch of ground cinnamon

For the sauce:
2 tablespoons granular Canderel
150ml red wine or port
1 orange
75g fresh or frozen cranberries
2 tablespoons cranberry jelly

Per portion with calculation based on recipe making 4 portions
Energy 875kJ /208kcal
Fat 8 g


Grind the spices (black peppercorns, rock salt, coriander seeds, ground all spice and ground cinnamon) in a pestle and mortar or small food mill.
Make 4 to 5 slits into the skin of the duck breasts and rub the spices all over.
Heat a large griddle or frying pan and cook the duck breasts skin side down for 4-5 minutes, then draining off any excess fat, turn the breasts and cook for a further 4-5 minutes according to thickness, allow a little longer if you like the meat well cooked. Allow to rest in a warm place for 2-3 minutes.

Meanwhile to make the sauce, add Canderel, wine, zest and juice of orange, cranberries and cranberry jelly to saucepan and simmer for 10 minutes until thickened and syrupy.

Slice the duck breasts diagonally and serve with red cabbage (see next recipe) on a bed of sweet potato mash drizzled with the sauce.

Teriyaki Salmon

Serves 4

Preparation time:
10 minutes + marinating & cooking

4 Salmon Fillets

For the Marinade:
160ml Japanese Soy Sauce
160ml Mirin
30ml Sake
2 tbsp Granular Canderel

Place the salmon in the teriyaki marinade for 10 minutes. Turn occasionally. Drain salmon, reserve the marinade.
Cook the salmon in a heated oiled pan, brushing occasionally with the marinade, until cooked as desired.
Bring the reserved marinade to a boil in a small pan. Reduce heat & simmer until the sauce thickens slightly. Add Canderel once heated.

Serve salmon with pak choy, noodles & a drizzle of teriyaki sauce.

Alternatively substitute the salmon for chicken breast or strips of sirloin beef.

Teriyaki Style Salmon Fillet
(Canderel Recipe)

Analysis Unit Per 100g Per portion
Energy Kcal 138 288
kJ 576 1203
Protein g 11.2 23.4
Fat g 6.9 14.4
Carbs g 2.6 5.4
Sugar g 2.4 5.0

Thai chicken and sweet potato curry

Serves: 4
Preparation: 15 minutes
Cooking: 25-30 minutes

2 Stalks lemongrass
50g Butter
6 Shallots, thinly sliced
3 Garlic cloves, crushed
4 Skinless chicken breasts, cut into thick strips
2.5cm Piece of ginger, grated
1 Large sweet potato, cut into chunks
400ml Can coconut milk
150ml Chicken stock
2 tbsp Granular Canderel
1-2 tbsp Thai red curry paste
1 tbsp Fish sauce
1 tbsp Light soy sauce
100g Mangetout, shredded
Fresh coriander, to serve

Remove the tough outer leaves from the lemongrass and discard. Bash the
stalks with a rolling pin to flatten slightly, then very finely chop.

Melt the butter in a large frying pan or wok. Add the shallots, garlic
and chicken and stir-fry over a high heat for 3-4 minutes until the
chicken is browned. Add chopped lemongrass and the remaining ingredients (except the mangetout and coriander) and bring to the boil.
Reduce the heat to a simmer for 15 minutes.

Sprinkle over the mangetout and simmer for a further 5 minutes or until the sweet potatoes are tender.

Season to taste and serve with steamed jasmine rice and sprinkle with
fresh coriander leaves.

Nutritional values per 100g
Fat: 4.9g
Carbohydrate: 6.1g
Calories: 95kcal