Ingredients
- 0.5 lemon
- 0.75 cup salted butter
- 4 raw lobster
Preparation instructions
Bring 10 quarts of salted water to a boil (you may need to use
two pots). Plunge lobsters directly into the boiling water, making sure
they are completely covered.Bring the water back up to a boil. Cover and
cook for 20 minutes from the time the water returns to a boil. Remove
lobsters from water with tongs; drain on paper towels. Serve with butter
in small dipping cups and lemon wedges.
Ingredients
- 125 gr. celery stalk
- 8 large hard boiled eggs
- 0.50 tsp salt
- 0.25 tsp ground pepper
- 1 tbsp dijon mustard
- 0.50 cup full fat mayonnaise
Preparation instructions
1. Chop eggs roughly, or push them through the large-holed side
of a four-sided box grater. 2. In a large mixing bowl, mix eggs with
mayonnaise, mustard, salt and pepper with a wooden spoon. Stir in
chopped celery.
Ingredients
- 0.33 cup sugar free apricot jam
- 1 tbsp sweetener
- 0.25 tsp ground cloves
- 0.50 tsp ground cinnamon
- 1 tsp ground cumin
- 1 tbsp spice paprika
- 1 tbsp chilli powder
- 2500 gr. ham shank
Preparation instructions
1. Prepare the grill for indirect heat. Place a disposable
aluminium drip pan in centre of bottom grate or floor of grill. For a
closed gas grill, heat on high for 10 to 15 minutes, then turn off heat
source directly under pan, leaving the other one or two burners on.
Adjust heat to register between 190 Celsius and 220 Celsius on an oven
thermometer. For a charcoal grill, build two equal piles of briquettes
on either side of drip pan. Burn coals about 25 minutes, until they are
covered with gray ash. 2. Place ham onto grill and close lid. Grill 45
minutes. Turn ham over (adding more briquettes if necessary), and grill
45 to 60 minutes more, until an instant-read thermometer inserted in
centre of ham (away from bone) registers 140F. 3. Combine chili powder,
paprika, cumin, cinnamon, cloves and sugar substitute in a cup. Score
top and sides of ham with a sharp knife in a crisscross pattern.
Sprinkle rub over all sides. 4. Place ham on prepared grill over pan.
Spoon or brush jam over ham. Cover and grill 5 minutes more. Let stand
15 minutes before carving.
Ingredients
- 188 gr. firm tofu
- 1 serving mediterranean marinade (ar)
Preparation instructions
1. Drain and pat tofu dry with a paper towel. Cut into 1/4 inch
strips. 2. Preheat oven to 190° Celsius. Marinate tofu for 30 minutes
or more if desire. 4. Bake on a greased flat pan for 15 minutes, turn
over and bake an additional 15 minutes till golden brown and slightly
crispy.
Ingredients
- 188 gr. firm tofu
- 1 serving latin marinade
Preparation instructions
1. Drain and pat tofu dry with a paper towel. Cut into 1/4 inch
strips. 2. Preheat oven to 3190° Celsius. Marinate tofu for 30 minutes
or more if desire. 4. Bake on a greased flat pan for 15 minutes, turn
over and bake an additional 15 minutes till golden brown and slightly
crispy.
Ingredients
- 188 gr. firm tofu
- 1 serving chipotle marinade (ar)
Preparation instructions
1. Drain and pat tofu dry with a paper towel. Cut into 1/4 inch
strips. 2. Preheat oven to 190° Celsius. Marinate tofu for 30 minutes
or more if desire. 4. Bake on a greased flat pan for 15 minutes, turn
over and bake an additional 15 minutes till golden brown and slightly
crispy.
Ingredients
- 188 gr. firm tofu
- 1 tsp extra virgin olive oil
- 1 serving cajun spice rub
Preparation instructions
1. Drain and pat tofu dry with a paper towel. Cut into 1/4 inch
strips. 2. Preheat oven to 190° Celsius. Rub seasoning and oil onto
tofu allow to marinate for 30 minutes if desire. Or rub seasoning into
tofu and cook immediately. 4. Bake on a greased flat pan for 15 minutes,
turn over and bake an additional 15 minutes till golden brown and
slightly crispy.
Ingredients
- 188 gr. firm tofu
- 1 tsp extra virgin olive oil
- 1 serving bbq rub (ar)
Preparation instructions
1. Drain and pat tofu dry with a paper towel. Cut into 1/4 inch
strips. 2. Preheat oven to 190° Celsius. Rub seasoning and oil onto
tofu allow to marinate for 30 minutes if desire. Or rub seasoning into
tofu and cook immediately. 4. Bake on a greased flat pan for 15 minutes,
turn over and bake an additional 15 minutes till golden brown and
slightly crispy.
Ingredients
- 188 gr. firm tofu
- 1 serving asian marinade (ar)
Preparation instructions
1. Drain and pat tofu dry with a paper towel. Cut into 1/4 inch
strips. 2. Preheat oven to 190° Celsius. Marinate tofu for 30 minutes
or more if desire. 4. Bake on a greased flat pan for 15 minutes, turn
over and bake an additional 15 minutes till golden brown and slightly
crispy.
Ingredients
- 188 gr. firm tofu
- 1 tsp extra virgin olive oil
Preparation instructions
1. Drain and pat tofu dry with a paper towel. Cut into 1/4 inch
strips. Pour olive oil over tofu. Season with salt and pepper or other
seasonings of choice. 2. Preheat oven to 190° Celsius. Bake on a greased
flat pan for 15 minutes, turn over and bake an additional 15 minutes
till golden brown and slightly crispy.
Ingredients
- 4 seabass fillet
- 1 tsp dried oregano
- 3 tbsp olive oil
- 1 tbsp lemon juice
- 0.50 tsp black pepper
- 0.50 tsp salt
- 1 clove(s) garlic
Preparation instructions
Put fish on a piece of foil. Make marinade in a small bowl,
mash garlic with salt & pepper, add lemon juice and whisk in olive
oil and oregano. Pour half marinade over fish and rub in both sides.
Wrap foil around fish and put in fridge for 2 hrs. Preheat oven to
350F/180C/Gas Mark 4. Open foil and pour remaining marinade over fish
and seal package again. Set fish package on baking sheet and bake for 45
mins until flesh is opaque.
Ingredients
- 1 flour tortilla
- 0.25 tsp salt
- 0.50 tsp ground pepper
- 0.25 cup fresh coriander
- 1 jalapeno peppers
- 0.25 cup green salsa
- 250 gr. mozzarella cheese
- 500 gr. pork chop
- 2 tbsp white onion
- 2 tbsp olive oil
Preparation instructions
1. Heat oven to 230 celsius. 2. Heat 1 tablespoon of the oil in
large skillet over medium-high heat. 3. Cook onion 5 minutes, until
softened. 4. Transfer to a bowl. 5. Add pork, cheese, green salsa,
jalapeno, cilantro, pepper and salt. 6. Mix well.Brush one side of each
tortilla with remaining oil. 7. Spoon one-eighth of pork mixture over
half of non-oiled side. 8. Fold tortilla in half over filling. 9.
Arrange on a baking sheet. Bake 5 minutes, until crisp and golden. 10.
Serve with tomato salsa.
Ingredients
- 2 tbsp sour cream
- 0.5 small baked potatoes
Preparation instructions
Preheat oven to 200°Celsius. Scrub potato clean, prick the
potato with a fork in several areans around the potato. Wrap in tin foil
if you prefer to keep the skin moist. Bake for 45 minutes. or Follow
cleaning and preparation steps above (be sure not to skip pricking it
with a fork) and microwave on high for 5-10 minutes until cooked
through. Split down the centre to open up potato or if only using 1/2 of
the potato cut it in half and cut off the other end so it sits on a
plate without rolling over. Open up the end by making an X in the centre
and spread open. Serve with 2 tablespoons sour cream.
Ingredients
- 0.25 tsp vanilla extract
- 2 tbsp water
- 0.25 tsp ground cinnamon
- 0.25 tsp ground ginger
- 0.25 tsp ground pepper
- 1 tbsp fresh lemon juice
- 1 tbsp unsalted butter
- 2 pears
Preparation instructions
1. Preheat oven to 190 Celsius. 2. To make pear fans: make
1/4-inch lengthwise slices along length of each half-pear, starting
1/3-inch from the stem end and cutting all the way down toward the
rounded end. 3. Place butter in a 9-inch-square baking pan and melt on
the stovetop. Add lemon juice, pepper, ginger, cinnamon and water to
butter. Mix well. 4. Place pears in the pan, rounded sides up. Cover
with aluminium foil and bake until pears are fork tender, about forty
minutes, turning once halfway through baking time. 5. With a slotted
spoon, transfer pear halves onto serving plates and carefully fan them
out. 6. Stir vanilla into sauce in pan. Place pan on stovetop and cook
to reduce slightly, about 1 minute. Spoon sauce over pears and serve
warm.
Ingredients
- 115 cup tinned diced tomatoes
- 2 tsp capers
- 2 basil leaves
- 2 tbsp olive oil
- 2 clove(s) garlic
- 0.50 tsp salt
- 0.50 tbsp fresh lemon juice
- 0.30 tbsp lemon zest
- 680 gr. halibut fillet
Preparation instructions
Preheat oven to 180C/350F/Gas Mark 4. Lightly oil a baking
dish, season the fish with salt & pepper and place in prepared dish.
Bake for 15-18 mins until fish is opaque. Viniagrette: Combine lemon
zest & juice, salt and pepper in a small bowl. Spear the garlic on a
fork and use it to beat lemon juice mixture, beat in the oil and then
stir in basil, capers and tomatoes. Place fillets on plates and spoon
over vinaigrette.
Ingredients
- 1 cup whole ricotta cheese
- 3 tbsp parmesan cheese
- 3 tbsp walnuts
- 12 fresh spinach leaf
- 0.13 tsp salt
- 2 tbsp fresh basil
- 0.13 tsp ground pepper
- 4 cooking spray
- 2 large egg
Preparation instructions
Heat oven to 175 Celsius. Spray cooking spray onto four 5-ounce
ramekins or custard cups. Combine ricotta, goat cheese, Parmesan,
walnuts, basil, egg, salt, and pepper in a bowl and mix well. Line each
ramekin with 3 spinach leaves. Divide cheese mixture; fill full. Bake 30
minutes. Cool 5 minutes.To serve, run a knife around the rim of each
custard. Invert onto small plates.Salt and pepper to taste.
Ingredients
- 0.50 tsp ground paprika
- 0.50 tbsp parmesan cheese
- 15 ml single cream
- 2 egg
- 50 gr. fresh spinach
- 1 tbsp butter
Preparation instructions
Preheat oven to 325F/170C/Gas Mark 3. Butter a ramekin and add a
layer of spinach. Put ramekin on baking sheet and into oven for a few
minutes. Crack eggs into a saucer and slice them into ramekin, add salt
& pepper and pour over the cream. Sprinkle cheese and paprika on top
and put back into oven for 5 mins under a loose tent of foil.
Ingredients
- 500 gr. aubergine
- 2 tsp extra virgin olive oil
- 1 tbsp fresh parsley
- 0.13 tsp salt
- 0.13 tsp ground pepper
- 0.75 cup extra virgin olive oil
Preparation instructions
Preheat oven to 220 Celsius. Cut the eggplant 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
eggplant and coarsely chop (or briefly pulse in a food processor or
blender). Place in a medium bowl. ix in oil, garlic and parsley. Salt
and pepper to taste.
Ingredients
- 2 fresh parsley
- 2 tbsp butter
- 1 tsp ground paprika
- 1 tbsp fresh lemon juice
- 1 onion, fresh, med
- 4 leeks
- 2 tsp ground pepper
- 1 tsp salt
- 700 gr. cod fillet
Preparation instructions
Preheat the oven to 325 degrees. Arrange the fish in the
prepared pan and sprinkle with salt and pepper to taste. Scatter the
sliced leek and onions over the fish. In a small bowl, combine the lemon
juice and butter and pour over the fish, leek and onions. Sprinkle with
paprika. Bake for 30 mins and then sprinkle with parsley.
Ingredients
- 188 gr. catfish fillet
- 1 tbsp extra virgin olive oil
- 1 serving cajun spice rub
Preparation instructions
1. Prepare Cajun Rub. 2. Evenly coat catfish with oil then rub.
2. Bake at 180°Celsius for 10 minutes. Do not overbake or fish will dry
out. Fish is done when flesh is white and flaky.
