40+ Weeks
Whether your baby has arrived or you are still waiting you will most
likely feel very tired, so eat small amounts regularly. Make a smoothie
if you can't face preparing a meal.
The recipes are taken from The Complete Pregnancy cookbook by Fiona Wilcock published
by Carroll & Brown Ltd.
Pork brochettes with basil and lemon
A lovely barbecue dish, serve with Chive Couscous or new potatoes and
a green salad. Pork is low in fat, but high in thiamine.
Makes 4 brochettes
Preparation time: 5 minutes
Marinating time: at least 30 minutes
Cooking time: 10 - 12 minutes
 A
good source of:
Protein and vitamins B1 and C
400 g pork fillet, cubed
1/4 pineapple, cubed
rind of 1 lemon
8 fresh basil leaves, roughly torn
1 tablespoon olive oil
Place the pork and pineapple in a non-metallic container and sprinkle
over the lemon rind, basil leaves and olive oil. Cover and marinade in
the fridge for at least 30 minutes.
Light the barbecue well in advance or preheat the grill to high. Thread
the pork and pineapple onto skewers and barbecue or grill for 5-6 minutes
on each side (turning once only) or until the pork is cooked thoroughly
and the juices run clear when the meat is pierced with a sharp knife.
Avocado and red pepper crepes
This is very quick and easy to make. The recipe makes about 8-10 pancakes,
so you can freeze some for another day if you like. Simply layer any extra
pancakes with greaseproof paper and wrap in foil for freezing.
Serves 2
Preparation time: 5 minutes
Cooking time: 10-15minutes
Good source of:
Calcium, protein and vitamins B1,C and E
For the filling
1 ripe avocado, peeled and chopped juice of 1 lemon or lime
1 red pepper, deseeded and chopped
100g feta cheese
black pepper, to taste
a few fresh herbs of your choice
For the pancakes
50g plain white flour
50g wholemeal flour or buckwheat flour
1 large egg
1 dessertspoon olive oil
300ml semi-skimmed milk
vegetable oil for frying
First, prepare your filling. Sprinkle the avocado with the lemon or lime
juice. Mix with the red pepper and feta cheese. Grind over some black
pepper and toss in a few chopped, fresh herbs of your choice.
To make the pancakes, place all the pancake ingredients in a food processor
and blend until smooth. Alternatively, place the flour in a bowl, add
the egg. And pour in the milk, whisking all the time to make a smooth
pouring batter.
Heat the vegetable oil in a 20cm frying pan and when hot, pour in enough
batter to just cover the bottom of the pan. Swirl around to ensure the
base is covered evenly and cook until the pancakes is lightly browned
on one side.
Turn or toss the pancake over and cook on the reverse side. Remove from
the pan and repeat until all the batter is used. Keep the pancakes warm
on a warmed plate. Interleave with greaseproof paper and cover with foil
to keep them separate. Spoon some of the avocado mixture into the centre
of each pancake, and fold over, to serve
Try some delicious Mocktails - alcohol-free
cocktails for mums-to-be!
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