Ingredients
- 1 tbsp pine nuts
- 1 tbsp sun dried tomatoes
- 1 tbsp fresh parsley
- 250 gr. brie
Preparation instructions
Heat oven to 230°Celsius. With a sharp knife, trim white rind
off top of cheese. Place cheese in a pie plate. Mix sun-dried tomatoes
and parsley. Spread evenly over surface of cheese. Sprinkle with pine
nuts. Bake 10 minutes until heated through.
Ingredients
- 2 tsp ground pepper
- 1 tsp salt
- 1 aubergine
- 6 tbsp olive oil
- 1 clove(s) garlic
- 1 tbsp fresh coriander
Preparation instructions
Preheat oven to high. Cut the aubergine on all sides with deep
slashes and place in a baking pan. Roast until soft, 30 to 40 minutes.
Set aside until cool enough to handle, about 15 minutes. Peel aubergine
and coarsely chop (or briefly pulse in a food processor or blender) and
place in a medium bowl. Mix in oil, garlic and coriander.
Salt and pepper to taste.
Ingredients
- 7 tbsp olive oil
- 2 aubergine
- 1 tsp salt
- 2 tbsp lemon juice
- 1 tsp dried oregano
Preparation instructions
Preheat oven to 425F/220C/Gas mark 7. Pour half the oil into a
roasting pan and spread around bottom, dip half the aubergine slices
into oil to coat and arrange in the pan in one layer. Bake for 10 mins.
Turn the slices and bake for another 10 mins. Remove to a serving plate
and sprinkle with half the lemon juice and crumble half the oregano on
top. Repeat with the remaining aubergine slices. Cool to room
temperature before serving.
Ingredients
- 250 gr. mild cheddar cheese
- 1 frozen artichokes
- 0.25 tsp crushed red pepper flakes
- 3 spring onion
- 2 tbsp soya flour
- 1 tbsp chopped garlic
- 2 tbsp fresh parsley
- 0.50 tsp salt
- 0.25 tsp ground pepper
- 2 tbsp extra virgin olive oil
- 4 large egg
- 0.50 tsp dried oregano
Preparation instructions
Preheat oven to 165°Celsius. In a medium skillet over
medium-high heat, heat oil and sauté green onion until softened, about 4
minutes. Add garlic and sauté until aroma is released, about 30
seconds. Add artichokes, oregano and pepper flakes and cook until
artichokes are warmed through, about 2 minutes. Allow to cool slightly,
about 5 minutes.In a large bowl, gently whisk eggs, cheese, soy flour,
parsley, salt and pepper until well-combined. Using a wooden spoon, stir
in artichoke mixture. Pour artichoke batter into an 8 square baking
dish and bake 30 minutes, until set and slightly golden on top. Cool
slightly before cutting into squares.
Ingredients
- 6 smoked bacon
- 24 cocktail sausages
Preparation instructions
You can make these ahead of time and they are great as a snack.
Put chipolatas in a large saucepan. Cover with cold water. Bring to the
boil over high heat. Remove pan from heat. Allow sausages to stand in
water for 10 minutes. Drain. Cut bacon in half lengthways and then cut
each piece in half crossways. Wrap a piece of bacon around each
chipolata. Secure with a toothpick. Grill or barbeque for 2-3 mins.
Ingredients
- 20 gr. pecans
- 1 tbsp worcestershire sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- 100 gr. cheddar cheese
- 8 tbsp cream cheese
- 8 smoked bacon
Preparation instructions
Cook bacon; drain and crumble. Combine with rest of ingredients (except nuts) and form into ball. Roll in finely chopped nuts.
Ingredients
- 500 gr. mixed salad leaves
- 4 slice swiss cheese
- 1 tsp salt
- 2 tsp cajun seasoning
- 1 tbsp worcestershire sauce
- 800 gr. ground sirloin beef
- 2 onion, fresh, med
- 6 bacon brld med slice
Preparation instructions
In a frying pan, fry the bacon until crisp then set aside.
Finely chop 1/2 of one of the onions and saute it; add to the bacon and
let cool.
Thinly slice the remaining onion and saute the onions over medium heat.
Remove the onions from the pan and keep warm while cooking the burgers.
Meanwhile mix the ground beef, Worcestershire sauce, seasoning and salt
in a large bowl. Stir in the bacon mixture. Form into 4 patties. Cook
the burgers 4 minutes per side for medium-rare and 6 minutes per side
for medium-well. Top each burger with 1/4 of the cheese; cover the pan
until the cheese melts. Serve the burgers topped with the sauteed
onions. Serve with a mixed salad.
Ingredients
- 120 gr. fresh spinach
- 4 egg
- 0.50 tbsp white wine vinegar
- 4 smoked bacon
- 2 tomatoes
- 1 tbsp olive oil
- 0.50 tbsp fresh thyme
Preparation instructions
Preheat a grill to medium-high. Combine the thyme, oil and some
salt and pepper in a small bowl. Place tomatoes on a grill pan and
drizzle with thyme mixture. Cook for 6-8 minutes until softened.
Transfer to a plate and cover to keep warm. Cook the bacon to your
liking then remove from heat and keep warm. Meanwhile, bring a saucepan
of water to the boil and add the vinegar. Create a whirlpool, then drop
the eggs into the water, one at a time. Reduce the heat to very low and
cook for 2-3 minutes for soft-boiled. Use a slotted spoon to transfer to
a plate with the bacon, spinach and tomatoes.
Ingredients
- 1 tsp salt
- 400 gr. mixed salad leaves
- 2 smoked bacon
- 4 tbsp heavy whipping cream
- 10 mushrooms
- 1 clove(s) garlic
- 2 chicken breast with skin
- 2 tbsp butter
Preparation instructions
Preheat oven to 180 degrees C/Gas Mark 4. Put melted butter
into baking dish. Add chicken, skin side down and sprinkle with garlic
and salt. Turn chicken over and season and put bacon on top. Add
mushrooms and bake for 45 mins. Remove all onto plate then whisk juices
from baking dish with cream and pour over chicken. Serve with salad.
Ingredients
- 7 egg
- 170 ml unsweetened soya milk
- 0.5 onion, fresh, med
- 0.50 cup peppers, bell, green, sweet, chpd, stmd
- 5 mushrooms
- 6.50 tbsp flax seed meal
- 5 smoked bacon
- 200 gr. cheddar cheese
- 1 tbsp fresh thyme
Preparation instructions
Heat oven to 350 degrees/Gas Mark 4.
Saut the onions, peppers, and mushrooms in a little oil. Layer the
vegetables, cheese, and bacon in a casserole dish. Blend the eggs, milk,
flax meal, and spices and pour over the top. Sprinkle with paprika if
you want.
Bake for about 30 minutes, or until the centre just begins to set. Let sit for 5-10 minutes to finish cooking the centre.
Ingredients
- 31 gr. crumbled feta cheese
- 1 small tomato
- 2 artichoke hearts
- 1 cup fresh baby spinach
Preparation instructions
Combine all ingredients and toss with dressing.
Ingredients
- 1 cup fresh baby spinach
- 0.25 cup tinned chickpeas
- 5 cherry tomatoes
Preparation instructions
Combine all ingredients and toss with dressing.
Ingredients
- 7 walnut halves
- 5 black olives
- 0.5 avocado
- 31 gr. crumbled feta cheese
- 1 cup fresh baby spinach
Preparation instructions
1. Combine all ingredients and toss with dressing.
Ingredients
- 0.5 small red onion
- 313 gr. mixed salad leaves
- 1 tsp dried tarragon
- 3 tbsp extra virgin olive oil
- 0.25 tsp ground mustard seed
- 1 grapefruit (red)
- 1 grapefruit (white)
Preparation instructions
1. To section grapefruit: Cut off the top and bottom of each
grapefruit slightly, so they can stand upright on a cutting board. Using
a sharp chefs knife knife, peel grapefruit skin off going from top to
bottom, and circling the entire fruit, making sure to leave very little
white pith behind. Using a smaller paring knife, cut out each segment
from the white membrane. Squeeze out any remaining just from fruit when
done, and reserve 1 tablespoons juice for dressing. 2. Add reserved
grapefruit juice to a mixing bowl. Add mustard. 3. Slowly drizzle in
olive oil, whisking well, until well-combined. 4. Stir in tarragon, and
add salt and pepper to taste. 5. Add greens and toss gently with
grapefruit sections, red onion and salad dressing.
Ingredients
- 1000 ml vegetable broth
- 3 avocado
Preparation instructions
Heat the broth. Put the avocados in a blender with the broth, puree until very smooth, and serve.
Ingredients
- 2 egg
- 2 tbsp butter
- 50 gr. cheddar cheese
- 0.5 avocado
Preparation instructions
Melt the butter in a frying pan and add the omelette mixture
until nearly done. Add cheese and avocado slices and double over to
finish cooking.
Ingredients
- 2 avocado
- 1 tbsp lemon juice
- 15 strawberries
- 150 gr. greek yogurt
- 1 tbsp fresh peppermint
Preparation instructions
Cut the avocados in half and remove skin & stones, then
slice flesh into thin slices. Place in a bowl and sprinkle with half the
lemon juice. Slice the strawberries and toss them lightly with the
avocado slices. Mix the yogurt with enough water to make it pourable,
stir in the mint and season to taste. Spoon dressing over the salad to
serve.
Preparation instructions
Put the prawns and peeled and cubed avocado in a big mixing
bowl. Slice the scallions, including the crisp part of the green, and
add to the bowl as well. Shred the lettuce and add to the bowl and then
drizzle over the olive oil and vinegar and toss to coat.
Ingredients
- 90 gr. mixed salad leaves
- 3 tbsp fresh lemon juice
- 3 tbsp olive oil
- 2 spring onion
- 1 cucumber
- 1 avocado
Preparation instructions
Combine salad leaves, chopped avocado, onion and cucumber in a
bowl. Place lemon juice and oil in a screw-top jar. Season with salt.
Ingredients
- 1 tbsp fresh lemon juice
- 2 tbsp fresh peppermint
- 70 ml whole milk yogurt
- 2 fresh parsley
- 2 tomatoes
- 2 tbsp olive oil
- 2 aubergine
Preparation instructions
To make dressing, combine the yoghurt, mint sauce, fresh mint
and lemon juice in a jug. Season with salt and pepper. Heat the grill on
high. Lightly brush the aubergine with olive oil. Season with salt.
Cook for 2 minutes each side or until brown and tender. Cut into 2cm
strips. Place the aubergine, tomato and parsley in a large bowl. Gently
toss to combine. <br />
Place the aubergine mixture on a serving plate and drizzle with the dressing. Serve.
