Preparation instructions
3 Japanese eggplants may be substituted for a regular eggplant
in this recipe. Heat 2 tablespoons oil in a large skillet over
medium-high heat. Cook eggplant cubes 5 minutes, until golden. Transfer
to a bowl. Add remaining oil to skillet. Cook onion and red pepper 5
minutes, until vegetables are softened. Add garlic and cook 1 minute
more.Mix in tomatoes, lemon juice, and sugar substitute. Return eggplant
to skillet; cook 6-8 minutes, stirring occasionally, until vegetables
are tender, and sauce thickens slightly. Season to taste with salt and
pepper.
Preparation instructions
Heat grill to medium, or heat broiler*. Line a cookie sheet
with paper towels.Meanwhile, slice eggplant into twelve 1/2-inch rounds,
and sprinkle with 1/2 teaspoon salt; let stand for 10 minutes. Remove
paper towels, and brush with 2 tablespoons olive oil, coating all sides.
Sprinkle with 1/4 teaspoon pepper. Let stand until grill is ready.Brush
asparagus with remaining 2 tablespoons olive oil, and sprinkle with
remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Grill eggplant
slices for 3 minutes per side. Grill asparagus until halfway cooked but
still firm, 2 to 3 minutes per side (depending on thickness). Transfer
each to a plate.Using a length of unwaxed dental floss, cut goat-cheese
log into 16 slices. Arrange on work surface in a single layer, and
sprinkle with thyme.Using the divided containers, place 1 eggplant slice
on one side of each container. Place 2 goat-cheese rounds over each
eggplant slice. Repeat, layering each with an eggplant slice, then 2
slices of cheese, ending with an eggplant slice. In a small bowl,
combine ketchup with the water. Stir in oregano and rosemary. Spoon 2
tablespoons over each eggplant stack. Place 5 asparagus spears (cut into
2-inch pieces) in the other section of each container. Seal, and
freeze. (The eggplant can be stored, frozen, for up to 1 month.)When
ready to serve, slightly open one corner of container to vent. Microwave
on high until hot, 4 to 5 minutes. Let stand in microwave for 1 minute
before serving.
Preparation instructions
In a large skillet, melt 2 tablespoons butter over medium-high
heat. Reduce heat to medium. Add scallions, and cook until green portion
is wilted, about 3 minutes. Add garlic, and cook for 30 seconds. Add
remaining tablespoon butter; when melted, add mushrooms. Cook, stirring
occasionally, until mushrooms are softened, about 5 minutes. Add
vinegar, and cook for 2 minutes.Pour the water into skillet. Add
asparagus, and bring to boil over medium-high heat. Reduce heat to
medium, and simmer for 5 minutes. Add peas, and cook for 2 minutes. Add
heavy cream, and continue to simmer until sauce thickens, about 2
minutes. Transfer to a serving bowl, stir in basil, and season to taste
with salt and pepper. Sprinkle with Parmesan, if desire. Serve
immediately
Preparation instructions
Bring a large frying pan of salted water to the boil. Add the
asparagus and cook for 2-3 minutes or until bright green and tender
crisp. Transfer the asparagus to a plate and cover to keep warm. Add the
vinegar to the water in pan and reduce heat to medium-low. Crack 1 egg
into a small bowl. Use a spoon to stir the water to make a whirlpool.
Carefully pour the egg into the centre of the whirlpool. Cook for 4
minutes for a soft yolk or until cooked to your liking. Use a slotted
spoon to transfer to a plate. Cover with foil to keep warm. Repeat with
remaining eggs. Divide the asparagus among serving plates. Top with an
egg. Season with salt and pepper. Top with parmesan and a sprinkle of
paprika to serve.
Preparation instructions
Place asparagus on a baking sheet and drizzle with oil and cook
until preheated grill for 3-4 minutes until beginning to char. Serve
with parmesan shavings and plenty of black pepper
Heat oil in a large pan over medium-high heat. Add onion and
cook 5 minutes, until softened but not browned.
Add broth, asparagus, celery, salt, pepper and half of the
tarragon to the pot. Bring to a boil. Lower heat, cover and simmer 20
minutes, until asparagus is very tender.
In a blender, pure soup in batches until smooth. Return
to pot. Add cream and remaining tarragon. Heat soup
through over medium heat.
Preparation instructions
Wrap a slice of prosciutto around each asparagus spear. Preheat
grill or barbecue to high heat. Drizzle the asparagus lightly with
olive oil. Cook, turning occasionally, for 3-4 minutes or until the
prosciutto is golden and the asparagus is bright green and tender crisp.
Transfer to a serving platter to serve.
Preparation instructions
Melt butter in a large pot over medium-high heat. Add leek and
saut for 3 minutes. Add asparagus and cook 1 minute more. Add garlic and
saut for 30 more seconds.Add broth to pot and bring to a boil. Lower
heat, cover and simmer 8 to 10 minutes, until asparagus is tender.Mix in
cream, salt and pepper. Blend soup in a food processor or blender until
smooth. Return to pot to heat through before serving (if necessary).
Salt and pepper to taste.
Preparation instructions
Preheat oven to 180C/350F/Gas Mark 4. Cut asparagus into 1 inch
pieces and steam until tender. Beat eggs and milk together, stir in
cooked asparagus. Add ham. Pour into pan and top with cheese then bake
for 20-30 mins until egg is set in centre.
Preparation instructions
Preheat the oven to 450F/230C/Gas Mark 8. Trim the ends from
asparagus and cut into 5mm slices. Heat oil in a frying pan and add
asparagus for 3-4 mins. Add the garlic and cook for 1 minute. In a large
bowl whisk the eggs, salt and pepper. Add to pan and cook over low heat
unil edges start to set. With a rubber spatula, lift all around the
sides of the frittata whilst tilting the pan, to allow the uncooked egg
to flow underneath. Let cook for 1-2 mins and then repeat. Scatter
cheese on top and transfer pan to oven for 7-10 mins, until eggs are
set. Transfer to a plate and serve.
Preparation instructions
1. Place cabbage in a large bowl; grate carrot into cabbage.
Mix in snow peas. 2. In a small bowl, mix oils, vinegar, soy sauce,
ginger and sugar substitute. 3. Pour dressing over salad; toss to coat.
Season to taste with salt.
Preparation instructions
1. Preheat grill to high. Combine soy sauce, sherry, sesame
oil, ginger, garlic and sugar substitute in a large bowl. 2. Add tuna,
scallions and red pepper and toss to coat. Marinate for 15 minutes in
the refrigerator. Remove tuna, scallions and red pepper from marinade
and set aside. 3. Toss eggplant in marinade and let sit for 3 minutes.
Remove eggplant and set aside with other ingredients. Discard marinade.
4. To assemble skewers: Alternate 3 pieces tuna, 2 pieces scallions, 2
pieces red pepper, and 3 pieces eggplant (eggplant should be skewered
through both skin sides of the rounds). Grill for 3-4 minutes per side
(tuna will be rare in the centre). You will need 8 bamboo skewers,
soaked in water for 15 minutes
Preparation instructions
1. Preheat oven to 200 celsius. 2. Arrange artichoke hearts in a
single layer on the bottom of an 11-by-7-inch (2-quart) baking dish. 3.
Spread garlic over artichokes and then pour over broth. 4. Drizzle with
olive oil and lemon juice. Sprinkle with parsley and basil. 5. Cover
evenly with the cheeses, ending with the Parmigiano-Reggiano. 6. Cover
with aluminium foil, and bake until artichokes are tender and cheeses
are melted, 15 minutes. 7. Uncover, and bake until cheese is lightly
golden and slightly crusty, about 25 minutes more. 8. Remove from over,
and cool. Serve warm or at room temperature.
Preparation instructions
Trim the stems of the artichokes to about 2 inches. Bring 4
quarts of water to a boil in a large pot . Halve 3 lemons and squeeze
juice into water. Add lemon halves, coriander seeds and salt. Place
artichokes in the cooking liquid, and cover with a heavy plate to keep
them from floating. Boil 15 minutes, until a paring knife, inserted
where the stem meets the bottom, comes out easily. In a small bowl, melt
butter in a microwave or saucepan. Mix in juice of remaining lemon,
salt and pepperServe each person one whole artichoke, accompanied by a
ramekin of butter sauce and a large bowl for discarded leaves. Salt and
pepper to taste.
Preparation instructions
Melt the butter and saute the onion, celery, and garlic over
low to medium heat. Drain the artichoke hearts and trim off any tough
bits of leaf. Put the artichoke hearts in a food processor. Add 120 ml
of the chicken broth and the Xanthan and process until the artichokes
are a fine puree. Add the remaining chicken broth, and set over
medium-high heat to simmer. When the onion and celery are soft, stir
them into the artichoke mixture. When it comes to a simmer, whisk in the
cream. Bring it back to a simmer, squeeze in the lemon juice, and stir
again. Add salt and pepper to taste.
Preparation instructions
Preheat oven to 325 degrees. Drain and chop the artichoke
hearts and mix with the mayonnaise, cheese, and garlic. Put the mixture
in a small, oven-proof casserole dish, sprinkle a little paprika on top,
and bake for 45 minutes. Dip with cucumber and pepper strips.
Preparation instructions
Put 1 tbsp olive oil in a large shallow bowl. Add fennel seeds
and sage, season and mix well. Add pork medallions and rub mixture into
meat. Heat remaining oil in a wok. Add cabbage and broccoli and stir fry
for 6-8 mins until starting to soften. Heat a non-stick griddle pan,
fry medallions for 2-3 mins each side, remove and put to one side,. Add
apple rings to pan and cook for 1-2 mins each side until they start to
caramelise. Serve with the pork and vegetables.
- Breakfast
- 10 Minutes
- 5 Minutes
- 8 Persons
Preparation instructions
In a large bowl mix the egg yolks, cream, and sweetener until smooth. In a small bowl, whisk the ground almonds and baking powder together; whisk into the yolk mixture. Place egg whites in a medium bowl and beat with electric mixer until soft peaks form. Stir 1/4 of the whites into the yolk mixture to loosen it up and then fold in the remaining whites. Heat a large frying pan over medium heat. Add the butter and form pancakes using 2 tbsp of the batter for each one. Cook for 3 mins and gently turn over and cook another 2 mins on the other side.
