33 - 36 Weeks
As your energy needs increase don't forget to eat plenty of fresh fruit
and vegetables - vital for the well-being of you and your baby. Now is
also the time to stock up the freezer, ready for the busy weeks after
the birth.
The recipes are taken from The Complete Pregnancy cookbook by Fiona Wilcock published
by Carroll & Brown Ltd.
Fish brochette with coconut dressing
The firm texture of orange roughy fish is ideal for this Thai-inspired
fish dish. If you can't find it, any firm white fish such as cod or monkfish,
will do. The brochettes are spiced up with red chilli - chillies are considered
by herbalists to stimulate the appetite, increase blood flow and help
with digestive problems.
Serves 4
Preparation time: 5 minutes
Marinating time: 30 minutes
Cooking time: 10 minutes
 A
good source of:
Beta carotene, iodine, protein and vitamin C
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 stalk lemongrass, trimmed and sliced finely
2 cloves garlic
1 hot red chilli, halved and deseeded (optional)
50 g fresh coriander
200 ml coconut cream
4 5 140 g orange roughy fillets, skinned and cut into large chunks
1 red pepper, cubed
1 yellow pepper, cubed
Place the coriander and cumin seeds in a heavy-based pan and heat gently
for 1 minute. Remove from the heat and place in a food processor. Add
the lemongrass, garlic, chilli, coriander and coconut cream to the food
processor and whiz until smooth.
Place the fish in a large dish and pour over the marinade mixture. Cover
and leave to marinate in the fridge for at least 30 minutes. Meanwhile,
preheat the grill to high. Thread the fish on to 4 long metal skewers,
alternating with pieces of read and yellow pepper.
Grill the skewers for about 10 minutes until the fish is cooked through.
Serve with rice and a green salad.
Fennel and almond soup
A subtle, creamy soup that is ideal for those days when you don't feel
like eating much, and want something with a mild flavour. Fennel also
helps digestion and eases stomach pains.
Serves 4
Preparation time: 10 minutes
Cooking time: 30 minutes
Good source of:
Calcium and vitamin E
1 tablespoon rapeseed oil
1 onion, peeled and roughly chopped
1 fennel bulb, roughly chopped
4 celery sticks, roughly chopped
2 teaspoons fennel seeds, ground
100 g ground almonds
700 ml water s
alt and black pepper, to taste
Heat the oil in a large saucepan and cook the onion, fennel and celery
over a low heat for 10 minutes.
Add the ground fennel seeds and almonds and cook for a further 1-2 minutes.
Pour over the water and bring the mixture to the boil, stirring frequently.
Cover and simmer the soup for 30 minutes.
Transfer the mixture to blender or food processor, and whizz until smooth.
Pour into a clean pan, and gently heat through. Season to taste. Serve
sprinkled with croutons or with crusty French bread.
Try some delicious Mocktails - alcohol-free
cocktails for mums-to-be!
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