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
- 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.
Ingredients
- 3 spring onions
- 0.50 cup condensed coconut milk
- 500 gr. aubergine
- 0.5 jalapeno peppers
- 3 tbsp canola oil
- 1 clove(s) garlic
- 1 tsp fresh ginger
- 1 tbsp fresh coriander
Preparation instructions
Heat 2 tablespoons oil in large non-stick skillet over medium
heat. Add eggplant cubes and cook 7 to 8 minutes, until golden; transfer
to a bowl.Heat remaining tablespoon oil and cook onions 3 minutes,
until softened. Add ginger, jalapeno pepper, and garlic; cook 2 minutes
more.Return eggplant to skillet; pour in coconut milk. Mix well, cover,
reduce heat to medium-low and cook 15 minutes until eggplant is tender.
Sprinkle with cilantro before serving.
Ingredients
- 2 tbsp fresh coriander
- 1 clove(s) garlic
- 240 ml coconut milk fresh
- 1 tbsp fresh ginger
- 0.5 chili peppers, jalapeno, fresh, sliced
- 3 spring onion
- 3 tbsp olive oil
- 2 aubergine
Preparation instructions
1. Heat 2 tablespoons oil in large nonstick pan over medium heat. Addaubergine cubes and cook 7 to 8 minutes, until golden; transfer to a bowl.
2. Heat remaining tablespoon oil and cook onions 3 minutes, until softened.add ginger, jalapeno pepper, and garlic; cook 2 minutes more.
3. Return aubergine to pan; pour in coconut milk. Mix well, cover, reduce
heat to medium-low and cook 15 minutes until tender. Sprinkle
with coriander before serving.
Ingredients
- 1 green bell peppers
- 1 tomatoes
- 1 aubergine
- 1 clove(s) garlic
- 2 tbsp fresh parsley
- 0.25 cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 0.5 white onion
Preparation instructions
Prick eggplant in several places with a fork. Broil or place
directly over a gas flame on stovetop about 15 minutes, turning
frequently, until skin is charred all over and eggplant is soft. Set
aside until cool enough to handle. Peel skin. Place eggplant in a
colander for 15 minutes to drain bitter juices.In a large bowl, mix
tomato, pepper, onion, garlic, oil and vinegar. Finely chop eggplant
pulp with a knife; add to bowl. Mix until thoroughly combined, season to
taste with salt and pepper. Refrigerate at least 2 hours for flavours
to blend. Sprinkle with parsley before serving.
Ingredients
- 125 gr. whole mozzarella
- 2 cup whole ricotta cheese
- 0.33 cup parmesan cheese
- 1.25 cup tinned tomato sauce
- 750 gr. aubergine
- 0.75 cup soya flour
- 1.50 cup water
- 0.25 cup fresh parsley
- 0.25 tsp salt
- 0.25 tsp ground pepper
- 0.25 cup extra virgin olive oil
- 4 large egg
Preparation instructions
Slice eggplants into 1/8 - 1/4 inch slices and arrange in
layers in a colander, sprinkling each layer lightly with salt. Let stand
15 minutes for bitter juices to drain, then rinse and pat dry.In a
large bowl, whisk together water, soy flour and 2 eggs until smooth.
Heat about ¼ cup olive oil in a heavy large skillet over medium-high
heat until hot but not smoking. Dip eggplant, one slice at a time, in
the batter then add to the skillet. Cook eggplant in batches (slices
should not touch), turning occasionally, 2 to 3 minutes, until tender
and golden. Use more oil as necessary. Drain eggplant slices on paper
towels and transfer to a wire rack to cool.Heat oven to 200°Celsius.
Lightly butter a 13x9 baking dish. Add ½ cup tomato sauce to pan and
tilt to coat bottom with sauce. For filling: In a large bowl, add
ricotta, mozzarella, remaining eggs, cheese, parsley, salt, and pepper;
mix with a wooden spoon until well blended. To form rollatini: Place a
heaping tablespoon of filling in the centre of an eggplant slice and
roll up; repeat to form 24 rolls. Place rolls seam-side down in rows in
prepared pan. Spoon remaining tomato sauce over the top of the rolls.
Cover pan snugly with foil. Bake 30 minutes; remove foil and continue
baking for 10 additional minutes, until bubbly and lightly browned.
Ingredients
- 1.50 cup heavy whipping cream
- 1000 gr. aubergine
- 2 tbsp unsalted butter
- 2 clove(s) garlic
- 0.25 tsp ground nutmeg
- 0.5 white onion
- 0.75 cup dixie diner carb counters bread crumb mix, plain
Preparation instructions
Heat oven to 190°Celsius. Peel eggplant and slice lengthwise
into ½ thick slices. Sprinkle with salt and place in a colander for 15
minutes to drain. In a saucepan melt butter over medium heat. Add onion
and garlic; cook 3-4 minutes until softened. Mix in nutmeg and cream;
cook 1 minute. Rinse eggplant slices and pat dry. Arrange slices in 9x13
baking dish. Pour cream mixture over eggplant. Sprinkle evenly with
breadcrumbs. Bake 45 minutes until the cream is thickened, browned and
bubbly and the eggplant is tender.
Ingredients
- 30 gr. crumbled feta cheese
- 4 tbsp parmesan cheese
- 400 cup tinned diced tomatoes
- 0.50 tsp chilli powder
- 0.50 tsp ground cinnamon
- 1 tsp spice paprika
- 1 tsp ground cumin
- 400 gr. ground lamb
- 2 clove(s) garlic
- 1 onion, fresh, med
- 1 tbsp olive oil
- 1 aubergine
Preparation instructions
Roast aubergine and set aside. Preheat oven to 375F/190C/Gas
Mark 5. In a frying pan heat olive oil and saute onion until soft, then
add garlic and saute another minute. Remove onion mixture to a bowl and
crumble lamb into hot pan and saute until it browns. Add spices and salt
and pepper. Return onion mixture to pan and add tomatoes and simmer
until most of juices have disappeared. In a gratin dish make a layer of
aubergine slices. Cover with half lamb mixture and crumble feta on top.
Add another layer of aubergine slices and remaining lamb mixture.
Sprinkle top with Parmesan and bake for 30 mins until cheese is golden
brown
Ingredients
- 1 tbsp lemon juice
- 1 clove(s) garlic
- 4 fish trout mixed species fillet raw
- 1 aubergine
Preparation instructions
Slice the aubergine thickly and spread out slices in a steamer
with the whole garlic cloves, steam for 15 mins until soft. Cut skins
from aubergine slices, skin the trout fillets and chop them roughly. Add
garlic to processor with rest of ingredients, including lemon juice.
Process until smooth then spoon into bowl, cool and then chill.
Preparation instructions
Preheat grill on high. Place the aubergine on a baking tray and
brush with oil. Cook under preheated grill, about 6cm from the heat
source, for 5-6 minutes or until brown. Turn and brush with remaining
oil. Grill for a further 2-3 minutes or until tender. Meanwhile, combine
the ricotta and oregano in a medium bowl. Season with salt and pepper.
Spoon the ricotta mixture evenly among aubergine slices and roll to
enclose. Place the rolls on serving plates and sprinkle with oregano
leaves to garnish.
