Masak Masak Ala Emak

Peach melba overnight oats Easy overnight oats are perfect as a healthy post-exercise breakfast. It's quick to prepare and ready-to-go when you are! Each serving provides 534 kcal, 26g protein, 66g carbohydrate, 17g fat, 8g fibre. Ingredients 60g/2¼oz porridge  oats ½ tsp ground  cinnamon 1 tsp granulated sweetener 60g/2¼oz tinned  peaches  (in natural juice), drained and roughly chopped plus 2 tbsp juice from the tin 100ml/3½fl oz full-fat  milk 100g/3½oz fat-free Greek-style  yoghurt 50g/1¾oz  raspberries 1 tbsp  flaked almonds , toasted 1 tsp  honey Method Put the porridge oats in a plastic container. Add the cinnamon and sweetener, stir to mix and then add the peach juice, milk and yoghurt. Stir well, put a lid on the container and leave in the fridge overnight. In the morning, stir a little water into the oat mixture to loosen. Stir in half of the peaches and raspberries and transfer to a cereal bowl. Top with the remaining peaches and ras

Garlic, chilli and broccoli stir-fry Skip the boiled broccoli and keep the crunch with this speedy side dish. Ingredients 1 tbsp  olive oil 85g/3oz  broccoli , cut into florets 1  garlic  clove, chopped ½ red  chilli , finely chopped 2 tbsp  soy sauce 1 tsp  sesame oil ½  lime , juice only salt and freshly ground  black pepper How-to-videos Method Heat the olive oil in a wok, add the broccoli and fry for 2-3 minutes, or until starting to soften, then add the garlic and chilli and fry for 1-2 minutes. Add the soy sauce, sesame oil, lime juice, salt and freshly ground black pepper and fry for 1-2 minutes, or until the broccoli is tender. To serve, spoon the stir-fry into a bowl and serve as a side dish. https://www.bbc.co.uk/food/recipes/garlicchilliandbrocc_90660

King prawn and broccoli stir fry Using raw prawns makes all the difference to the flavour and texture in this speedy dish. Great served with rice or noodles. Ingredients 2 tbsp  sunflower oil 2 large  shallots , very thinly sliced 1 red  chilli , seeds removed, thinly sliced 2cm/¾in piece  ginger , peeled and thinly sliced 350g/12oz raw peeled king  prawns 250g/9oz  broccoli , cut into tiny florets 150g/5½oz  oyster mushrooms , thickly sliced 6 tbsp  black bean sauce 2 tbsp dark  soy sauce ½  lemon , juice only salt and freshly ground  black pepper Method Heat a large frying pan until very hot. Add the oil, shallots, chilli and ginger and fry for 30 seconds. Season the prawns with salt and pepper. Push the vegetables to one side of the pan. Add the prawns and fry until starting to turn pink. Add the broccoli and mushrooms, toss together using two spatulas and fry for about 2–3 minutes. Mix the black bean sauce, soy sauce and lemon juice togeth

Prawn stir fry with cashews This prawn stir-fry is packed with veggies, so you don't need any starchy carbs with it. Once the chopping is out of the way this dish is ready in a couple of minutes. Each serving provides 406 kcal, 26.5g protein, 32g carbohydrate (of which 24.5g sugars), 17g fat (of which 2.5g saturates), 11.5g fibre and 3.4g salt. Ingredients 300g/10½oz broccoli, cut into small florets 30g/1oz unsalted cashew nuts, to garnish 1 tbsp  vegetable oil 1  garlic  clove, finely sliced 4  spring onions , trimmed and sliced on an angle 1 fresh  chilli , seeds and white membrane removed, finely chopped (alternatively use 1 tsp  chilli  flakes) 5cm/2in piece fresh root  ginger , cut into thin batons 1 red  pepper , cut into strips 1 yellow  pepper , cut into strips 170g/6oz cooked  prawns 100g/3½oz  beansprouts 1½ tbsp  soy sauce 3 tbsp sweet  chilli sauce 1 tsp  sesame oil 1  lime , juice only Method In a pan of boiling water, cook the