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.
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.
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.
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
Preparation instructions
Heat oil in a large pot 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.
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
Chop finely the onion, green pepper and garlic. Mix all
ingredients in a large bowl then form into 3 burger patties. Grill under
cooked through then serve on large romaine leaves
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.
