Ingredients
- ½ kg organic carrots, trimmed and scrubbed
- 8 organic oranges, peeled
- ½ ginger, peeled
Directions
Press carrots, ginger and oranges through a juicer and into a large glass.
Press carrots, ginger and oranges through a juicer and into a large glass.
This delightful combination of Sweet and Sour Chicken Pasta is
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This Salt Baked Salmon is a real showstopper. Cooking a
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Delicious flavourful biryani perfect blend of mild spices Click to
Lemonade gets a fruity twist. LYCHEE LEMONADE Ingredients For one
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Ingredients Chicken drumsticks 4-5 (500 g) Dahi (Yogurt) ½ cup
This VEGAN pizza is not only made with Vegan ingredients,
These fries are just as crunchy as if they had
Serving Details Servings: 24 (suitable for a two-tier wedding cake)
Serving Details Servings: 12-16 slices Portion Size: 1 slice per
Serving Details Servings: 8-10 slices Portion Size: 1 slice per
Serving Details Servings: 10-12 slices Portion Size: 1 slice per
Serving Details Servings: 12-15 slices Portion Size: 1 slice per
Serving Details Servings: 10-12 slices Portion Size: 1 slice per
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In a blender, blend the lemon juice, water, watermelon with juice, Sucral Drop, and ice cubes. Serve in a glass.
Pour the cherry syrup and lime juice into a tall glass. Pour in the cola to mix. Float a strip of lemon zest on top to garnish.
Ingredients Strawberry Jelly 1 packet Water 1-1/2 cup Fresh Strawberries
Place the blueberries and pineapple rings in a blender. Puree until smooth; pour into 2 glasses filled with ice.
In a blender add milk, vanilla icing, chocolate, instant coffee, sugar and black cookies.
Serving Details Servings: 12-16 slices Portion Size: 1 slice per
Put the dried fruit into a small pan with the cinnamon and apple juice, give everything a stir then simmer for 5 mins until the apple juice is syrupy. Remove from the heat and allow to cool. Divide the yogurt between 4 bowls then top with the compote and granola.
In a blender, blend the lemon juice, water, watermelon with juice, Sucral Drop, and ice cubes. Serve in a glass.
Ingredients: Milk 3 cups Almonds 1 cup, soaked overnight Sugar
Ingredients: 2/3 cup granulated sugar 2 cups water 1 1/2
Ingredients: 1 package biscuits, refrigerated 1/2 stick butter, melted 1
Ingredients: 1 cup fresh orange juice 1 tsp minced fresh
Heat a large pan and cook the onion and lardons together for 5 mins until golden. Scoop out with a slotted spoon and set aside. Add the oil to the pan, dust the beef with the flour, then evenly brown over a high heat. Add the parsnips, ale, stock, jelly, thyme and lardon mixture to the pan. Bring to the boil, then cover and simmer for 1½ hrs until the meat is tender. Generously butter a 1.5-litre pudding basin. To make the pastry, mix together the flour, mustard powder, suet and ½ tsp table salt. Add enough cold water, about 150ml, to make a soft dough. Remove one-quarter of the dough and set to one side. On a heavily floured surface, roll out the remaining dough to make a large round, big enough to line the basin. Carefully lay the pastry in the basin (aim to have 1cm of pastry overhanging the rim), then press the edges of the join together to seal. Roll out the remaining one-quarter into a circle big enough to cover the top. Pour off the cooking liquid from the filling into a small pan and set aside. Discard the thyme stalks. Spoon the filling into the lined basin and pour over 100ml of the cooking liquid. Fold over the overhanging pastry and brush with water. Place the lid on top, pressing firmly around the edges to seal. Butter a sheet of baking parchment, fold in a large pleat and lay, butter-side down, on top of the pudding. Cover with a pleated layer of foil and finally tie with string, making a loop for the handle so you can lift the pudding easily. Sit a small trivet or a large cookie cutter in the bottom of a deep saucepan that’s big enough to take the basin easily. Half-fill the pan with water and bring to the boil. Lower in the pudding, cover and simmer for 2 hrs, topping up with boiling water when necessary. Reheat the cooking liquid, bubbling it down a little so it reduces into a tasty gravy. Carefully lift out the pudding. Run a knife around the rim, then turn out and serve with gravy and greens, if you like.
Chicken guacamole wrap Take 1 tortilla wrap and spread 2 tbsp shop-bought guacamole down the middle. Lay ½ shredded chicken breast and ½ sliced red pepper on top. Sprinkle with 30g grated cheddar and roll up tightly. Wrap in baking parchment and tie with string, or roll tightly in cling film (serves 1). Very easy pasta salad Cook 85g pasta shapes, adding 3 tbsp each frozen peas and frozen sweetcorn for the final min. Drain; rinse in cold water. Mix 1 tbsp each natural yogurt and shop-bought balsamic dressing, with 1 tsp mayo. Pour onto the pasta, then stir in 1 tbsp chopped basil and 3 halved cherry tomatoes (serves 1). Mini ham rolls Mix 1 tbsp mayo with 1 tsp each wholegrain mustard and honey. Split 2 small wholemeal rolls in half and spread each side with the mayo mix. Stuff each roll with 2-3 slices cucumber, 1 Baby Gem leaf and 1 slice ham (serves 1). Ploughman’s lunchbox Cut a chunk of cheddar and 1 apple into wedges (squeeze over some lemon juice to stop them going brown). Place 2 Baby Gem leaves in a container, then spoon 2 tbsp chutney into one leaf and use the other leaf to hold a salad made of 1 small grated carrot, 3 cherry tomatoes and 1 tbsp cress. Serve with a selection of crackers, if you like (serves 1). Sweet potato & chickpea soup Heat 1 tbsp olive oil in a pan; soften 1 finely diced onion for 3 mins. Add 2 sliced garlic cloves, cook for 3 mins more. Add 1 tsp each ground cumin and ground coriander, cook for 1 min. Add 1 sweet potato, cut into 1cm cubes. Fry for 2 mins, then pour over 600ml hot vegetable stock. Boil for 10 mins until potato is tender. Add 220g can drained chickpeas. Heat through before whizzing until smooth. Stir in 1 tbsp soured cream and 50ml milk. Pour into a thermos when hot (serves 2).
Heat the butter in a large saucepan and cook the onions and garlic until soft but not browned, about 8-10 mins.
Add the mushrooms and cook over a high heat for another 3 mins until softened. Sprinkle over the flour and stir to combine. Pour in the chicken stock, bring the mixture to the boil, then add the bay leaf and simmer for another 10 mins.
Remove and discard the bay leaf, then remove the mushroom mixture from the heat and blitz using a hand blender until smooth. Gently reheat the soup and stir through the cream (or, you could freeze the soup at this stage – simply stir through the cream when heating). Scatter over the parsley, if you like, and serve.
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