Ingredients
- 1 tbsp fish sauce
- 350 gr. fillet mignon steak
- 1 tbsp olive oil
- 0.50 tsp ground coriander
- 0.50 tsp cumin seed
- 1 tbsp chilli sauce
- 1 tbsp white wine vinegar
Preparation instructions
Mix together the chilli sauce, cumin seeds, coriander and oil
in a bowl. Add the meat and stir to coat well. Cover and leave to
marinate for 30 mins. Thread the meat onto 4 skewers and cook under high
grill for 2-3 minutes. Mix together the sauce ingredients and serve
with the beef skewers.
Ingredients
- 2 tbsp sour cream
- 1 lemon
- 1 cup broccoli
- 1 tbsp canola oil
- 375 gr. fillet mignon steak
- 1.50 tbsp dijon mustard
- 2 tbsp full fat mayonnaise
Preparation instructions
1. Trim away all fat from your meat and cut it into 3/4-inch
cubes. Arrange meat, broccoli, and lemon wedges on a platter; cover and
refrigerate. 2. In a small bowl, stir together sour cream, mayonnaise
and mustard; cover and refrigerate.Pour oil to come up 1 1/2 inches into
your fondue pot (about 4 cups for an 8-inch, 2-quart pot). 3. Pour the
oil into a saucepan and place over high heat on your stove top. Heat oil
to 150°Celsius on deep-fry thermometer; oil should bubble energetically
when a piece of meat is lowered in. 4. Carefully pour hot oil back into
your fondue pot and set over high heat. Using fondue forks, cook meat
and broccoli in the hot oil, garnishing with your choice of lemon, salt
or mustard sauce. If the temperature of the oil dips below 135°Celsius
the meat will cook sluggishly. 5. Carefully pour the oil back into the
pot and reheat to 150°Celsius on the stove. Pour back into pot and
continue to cook (you will probably have to do this at least once during
your meal).
Ingredients
- 2 tbsp gorgonzola cheese
- 250 gr. mushrooms
- 2 tbsp unsalted butter
- 2 smoked bacon
- 0.25 tsp salt
- 0.25 tsp ground pepper
- 2 tsp extra virgin olive oil
- 375 gr. fillet mignon steak
- 1 scallions
Preparation instructions
1. Arrange rack in centre of oven. Heat oven to 220°Celsius. 2.
Thinly slice white portion of scallion; set aside. 3. To mMake the
Gorgonzola butter, f: Finely chop green portion of scallion, and place
in a small bowl. Add butter and cheese; stir to combine. 4. Sprinkle
each beef fillet with 1/8 teaspoon salt and pepper. Wrap 1 a slice of
bacon around side of each filet, and secure with toothpicks. 5. In a
10-inch non-stick skillet, heat oil over medium-high heat. Add filets
filets to skillet, and cook on all sides, turning frequently with tongs,
until browned, about 5 minutes. Transfer to a rimmed baking sheet.
Roast 7 to 10 minutes. 6. *While filets roast, heat same skillet over
medium-high heat, add mushrooms, reserved white portion of scallion and
remaining 1/8 teaspoon each salt and pepper. Reduce heat to low, and
cook, stirring frequently, until mushrooms are tender, about 4 minutes.
7. Spoon mushrooms onto 2 serving plates, and top each with a filetbeef.
Serve with Gorgonzola butter.
Ingredients
- 0.75 cup sour cream
- 2 tbsp fresh lime juice
- 1 green bell peppers
- 1 jalapeno peppers
- 1 tbsp canola oil
- 0.75 cup green salsa
- 3 clove(s) garlic
- 1 tsp salt
- 2 tsp ground cumin
- 2 tbsp extra virgin olive oil
- 1000 gr. skirt steak
- 1 small red onion
- 0.25 cup fresh coriander
- 12 serving low carb tortilla
Preparation instructions
1. Make marinade: In a large bowl or resealable plastic bag,
combine garlic, salt, lime juice, jalapeno, cumin and olive oil; whisk
together. Add steak pieces to marinade; coat well. Marinate,
refrigerated at least 1 hour.. 2. Heat oven to 175°Celsius F. Wrap
tortillas in foil; place in over to warm 15 minutes before serving. 3.
Remove steak from marinade; discard marinade. Grill 5 inches over hot
coals (or over medium-high heat) 3 to 4 minutes per side for
medium-rare; set aside. 4. In a large skillet over medium-high heat,
heat canola oil. Cook bell peppers and onion 5 minutes, until vegetables
are softened. 5. Slice steak thinly across the grain. 6. To assemble
fajitas, spread tortillas with salsa, top with steak slices and
vegetable mixture, sour cream, and cilantro. Fold over and serve
Ingredients
- 40 ml water
- 1 tsp salt
- 0.50 tsp spice turmeric ground
- 1 tsp ground cumin
- 0.50 tsp crushed red pepper flakes
- 0.50 tbsp fresh ginger
- 2 tbsp fresh coriander
- 3 clove(s) garlic
- 3 tbsp olive oil
- 1 onion, fresh, med
- 600 gr. sirloin steak
Preparation instructions
In a large frying pan, heat the oil over moderate heat. Add
the onion and cook, stirring occasionally, until translucent, about 5
minutes. Add the garlic and ginger and cook, stirring, for 1 minute.
Meanwhile, in a small bowl, combine the coriander, cumin, red-pepper
flakes, turmeric, salt, and water. Add the paste to the
onion and cook, stirring, for 1 minute.
Add the meat to the pan and cook, stirring, for 3 minutes. Raise the
heat to moderately-high and cook to your taste, stirring, about
2 minutes longer for medium-rare. Stir in the coriander.
Ingredients
- 3 tbsp fresh lemon juice
- 3 cup rocket leaves
- 375 gr. fillet mignon steak
- 0.50 tsp salt
- 0.50 tsp ground pepper
- 2 tbsp capers
- 0.25 cup extra virgin olive oil
- 1 tbsp red wine vinegar
Preparation instructions
Wrap beef in plastic wrap and freeze until firm, about 1 hour.
Cut beef across the grain into 1/8 slices. Place slices between two
sheets of plastic wrap and pound with a kitchen mallet until paper-thin
but thick enough to be lifted from the plastic without tearing. Roll up
beef in plastic and refrigerate 1 hour.For vinaigrette: In a blender,
process lemon juice, vinegar, oil and salt until smooth. (You may also
whisk dressing ingredients in a bowl.) Pour into a small bowl and stir
in capers.Arrange beef slices in a single layer over six plates. Toss
arugula with half the dressing. Pile arugula on top of beef. Top with
Parmesan curls (make with vegetable peeler) and serve remaining dressing
separately.
Ingredients
- 0.25 cup crumbled feta cheese
- 1 spring onion
- 0.25 cup tomatoes
- 0.50 cup fresh baby spinach
- 0.50 tsp salt
- 0.50 tsp ground pepper
- 1.50 tsp fresh dill
- 500 gr. ground beef hamburger
Preparation instructions
1. Combine ground beef, green onion, spinach, tomato, feta,
dill, salt and pepper. Form into 4 patties. 2. Grill or pan-fry over
medium-high heat for 6 minutes on each side for medium doneness. *The
Flatout® Artisan FOLDit Flatbread shown in the picture is only
acceptable in Phases 3 and 4. Add 9g Net Carbs for a total of 10 Net
Carbs per burger with the wrap. For Phases 1 and 2, omit the wrap.
Ingredients
- 400 gr. tinned stewed tomatoes
- 600 ml beef broth
- 600 gr. beef ground extra lean raw
Preparation instructions
In a pan, brown the ground beef. Pour off the grease and add the broth and tomatoes. Heat through and serve.
Ingredients
- 1 tbsp sesame seeds
- 2 egg
- 230 gr. fresh baby spinach
- 720 ml chicken broth
- 1 tbsp soya sauce
- 1 clove(s) garlic
- 1 spring onion
- 230 gr. beef ground extra lean raw
- 1 tbsp oil, sesame
Preparation instructions
Heat the oil in a frying pan, add the beef and brown it. Add
the spring onion, garlic and soya sauce and stir for 30 seconds. Add
water or stock and bring to boil, add the spinach and simmer for 5 mins.
In a small bowl, mix the eggs and sesame seeds with a fork. Season with
salt & pepper and slowly pour into pan, stirring with wooden spoon.
Continue to stir for a few minutes until eggs float to the top and form
tiny \'flakes\'.
Ingredients
- 2 tsp ground pepper
- 1 tsp salt
- 200 clove(s) garlic
- 6 gr. mozzarella cheese
- 6 mushrooms
- 280 gr. fresh spinach
- 2 egg
- 1 white onion
- 1000 gr. beef ground extra lean raw
Preparation instructions
Brown the onion, crushed garlic and then the meat. Add with all
the other ingredients to a baking dish. Bake for 30 mins at 350 degrees
Ingredients
- 1 fresh parsley
- 250 gr. shittake mushrooms
- 2 onion, fresh, med
- 2 tbsp olive oil
- 150 ml water
- 15 dried porcini mushrooms
- 1 tsp horseradish sauce
- 500 gr. skirt steak
Preparation instructions
Soak the dried mushrooms in the measurement water for 20 mins.
Remove from water, reserve water and roughly chop mushrooms. Heat the
oil in a nonstick frying pan or wok, add the onions and fry for 3 mins,
add the fresh mushrooms and fry for another 3-4 mins. Put the mushroom
mixture to one side and add the beef & stirfry for 3-4 mins until
browned. Pour in the soaking liquid and dried mushrooms and simmer for 1
min. Stir in the creme fraiche, horseradish & parsley. Heat through
& serve with vegetables of your choice.
Ingredients
- 350 ml beef broth
- 2 tbsp vinegar apple cider filtered
- 0.50 tsp crushed red pepper flakes
- 0.50 tbsp fresh ginger
- 0.30 tbsp gum xanthan
- 30 ml water
- 4 tbsp canola oil
- 1 clove(s) garlic
- 2 tbsp soya sauce
- 450 gr. beef top sirloin steak lean raw 1/8" trim
- 200 gr. broccoli
Preparation instructions
Cut cleaned broccoli into tiny florets. Slice stalks into long strips. Set aside.
Cut beef into 1/4 inch slanted slices. In a bowl, mix beef with soya and
garlic and marinade for 15 minutes. Prepare sauce by combining sauce
ingredients. Place pan over medium high heat on stove with a Tbsp of
oil. When oil is hot, add half of the meat mixture and cook until meat
is browned, about 2-3 minutes. Remove from pan and set aside. Add
another Tbsp of oil and repeat cooking the rest of the meat.
Pour remaining oil into pan. Once oil is hot, add broccoli and cook for
about 1 minute. Add water and cover pan, stirring frequently until
broccoli is tender, about 3 minutes. Add cooking sauce, along with meat.
Cook until sauce boils and then thickens.
Ingredients
- 31 gr. shallots
- 0.50 cup unsalted butter
- 0.50 tsp dried tarragon
- 2 raw egg yolk
- 0.13 tsp salt
- 0.13 tsp ground pepper
- 5 tbsp white wine vinegar
Preparation instructions
To make sauce: In a double boiler (or heatproof bowl set over,
but not touching, a sauce pot of simmering water), combine shallot,
tarragon, and vinegar. Cook 5 minutes, until most of the vinegar has
evaporated. Whisk in egg yolk mixture.Whisk continuously until egg yolks
have thickened, about 5 minutes. Whisk in butter gradually, piece by
piece, until incorporated (sauce should have the texture of mayonnaise).
Remove from heat. Season to taste with salt and pepper.
Ingredients
- 200 gr. rocket leaves
- 380 gr. lamb rib
- 3 tsp fresh oregano
- 3 fresh parsley
- 2 clove(s) garlic
- 3 tbsp olive oil
- 2 lemon
Preparation instructions
Finely grate the rind of the lemons. Juice the lemons. Combine
the lemon rind, lemon juice, oil, garlic, parsley, fresh oregano and
dried oregano in a bowl. Reserve one-quarter of the mixture. Cut each
lamb rack in half crossways to make six racks. Add the lamb to the lemon
rind mixture and turn to coat. Cover and place in the fridge for 30
minutes to marinate. Preheat a barbecue grill or chargrill on
medium-high. Season both sides of the lamb with salt and pepper. Add the
lamb, fat-side down, to the barbecue and cook for 10 minutes. Turn the
lamb. Close the barbecue. Cook for a further 10 minutes. Transfer to a
large plate and cover loosely with foil. Set aside for 10 minutes to
rest. Place the rocket on a serving platter and top with the lamb.
Drizzle over the reserved lemon juice mixture. Slice into cutlets to
serve.
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.
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
- 400 gr. fresh spinach
- 2 tbsp fresh lemon juice
- 12 small raw scallops
- 6 smoked bacon
Preparation instructions
Preheat oven to 180C. Cut bacon in half and wrap around each
scallop and drizzle with lemon juice. Bake for 15 mins until bake is
crisp. Serve warm over spinach leaves.
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.
