Ingredients
150g pineapple, trimmed, peeled and chopped
1 small banana, peeled and sliced
1 lime, juiced
ice (optional)
Blitz the pineapple in a blender with the banana, lime juice and 50ml cold water until smooth. Fill a tall glass with ice, if you like, pour over the smoothie and serve immediately.
This is a nutritious breakfast that is rammed with fruity
Recipe Link : https://www.tarladalal.com/Broccoli-and-Cheese-Balls-32750r ———————————————————————————————————- Tarla … source
A simple and delicious vegetarian dish, potato rosti flavoured with
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Cooking with Greens in winters is the ultimate happiness. And
SUBSCRIBE TO THE NEW HELL’S KITCHEN CHANNEL: https://www.youtube.com/channel/UCt1fxPc6KaOeMxdhtUcEEEA Kitchen Nightmares
This shredded Chicken Manchow Soup is packed with veggies and
A good potato salad is key to a great bbq,
When we talk about burgers one cannot ignore the fact that KFC make the best burgers in town. Yet again KFC is back with a new burger, KENTUCKY BURGER. The new sheriff burger is undoubtedly one of the best creations of KFC up-till now.
Watch this easy to make Lemon Chicken recipe with ingredients
Masala chai papa ke haath ki humne banwa li, ab
A delicious twist on a simple snack. Gordon Ramsay’s Ultimate
Ingredients Ingredients 650g unsalted butter 650g plain chocolate (70% cocoa)
Ingredients Ingredients Easy vanilla cake mix (see recipe below –
Ingredients Ingredients 225g very soft salted butter, plus a little
Ingredients Ingredients 200g soft, butter, plus extra for greasing 1
Ingredients Ingredients 350g unsalted butter, softened 350g golden caster sugar
Ingredients Ingredients 150ml sunflower oil, plus a little extra for
1. **Casablanca Restaurant**: Known for its Mediterranean and Moroccan cuisine,
1. **Ahmed’s Mediterranean Grill**: This restaurant offers a variety of
1. Jerusalem Cafe: Known for its authentic Middle Eastern cuisine,
1. **Mina’s Mediterraneo**: This restaurant offers a Mediterranean menu with
1. **Moby Dick House of Kabob**: Known for its delicious
1. **Mona’s Café & Deli**: – Cuisine: Middle Eastern and
Valérie Gbègnon – A Trailblazer from Cotonou, Benin Introduction Valérie
Early Life Geneviève Agbodo was born on November 15, 1985,
Early Life and Background Nestor Dagnan, a renowned figure from
Early Life and Education Marthe Soyinka was born in Porto-Novo,
Early Life and Background Achille Adideron, better known as Bopa,
Introduction: Brigitte Quenum is a renowned figure in the field
Put all the ingredients in a saucepan and whisk constantly over a gentle heat, ideally with a milk frother if you have one. Once hot, pour into mugs and sprinkle with a little more cinnamon to serve.
Ingredients: 1 Ripe Mango 1 Ripe Banana 1 tsp. Lemon
Ingredients Ingredients 200g redcurrants 500g raspberries juice 1 orange 2-4
Ingredients Ingredients 2 skinless chicken breasts 1 heaped tbsp plain
Tip everything into a large saucepan with a pinch of salt then cover with 2 litres of water. Bring to the boil, then reduce to a simmer and cook for 3 hours, skimming when needed. Pass through a sieve and use for your intended recipe. Will keep in the fridge for a week and for three months in the freezer.
In a large saucepan or flameproof casserole dish, heat the oil and brown the sausages with the onions for 10 mins until golden. Add the garlic and spice mix with 75ml water to prevent them from burning, and cook for 2 mins until fragrant. Add the dates and tomatoes, mix well, then spread out onto 2 plates to cool before pouring into a freezer bag and freezing for up to 3 months.
To cook from frozen, put the stew into a large saucepan or flameproof casserole dish with all but 2 tbsp of the stock. Cover with a lid and gently heat to defrost for 25 mins, stirring occasionally.
Once the stew is fully defrosted, mix the cornflour with the reserved stock and pour into the pan. Bring to the boil and simmer, uncovered, for 5 mins until thickened and piping hot. Serve with mashed potato.
Heat the oil in a frying pan over a low-medium heat. Toss in the onion and cook for 10 mins until softened. Crush in the garlic and stir for 1 min before adding the chicken. Turn up the heat and brown the chicken all over. Spoon over the chipotle and stir to coat for 1 min. Pour in the tomatoes and bring to the boil. Season well and reduce the heat to a gentle simmer.
Cook for 5-6 mins or until the chicken is cooked through and any excess liquid has evaporated. Stir the beans through until warmed, then remove from the heat. Warm the wraps following pack instructions.
Divide the mix between the wraps, top with the avocado and shredded lettuce, and squeeze over the lime. Roll up and cut in half before serving.
Ingredients Blueberry 1 tin Olpers Cream 1 packet Milk 2
Ingredients: 1 cherry 1 coconut flavored 1 pineapple juice Method:
Place one mini muffin tin in oven and bake for 6-8 minutes until lightly golden and crisp. Repeat with second muffin tin.
Heat oven to 200C/180C fan/gas 6 and line the base of 4 x 185ml ramekins with a disc of baking parchment and oil the sides with the rapeseed oil. Measure the milk in a jug and make up to 300ml with water. Stir in the lemon juice, vanilla and the 2 tsp oil. Mix the flour, seeds and oats then blitz in a food processor to make the mix as fine as you can. Stir in the baking powder.
Pour in the liquid, then stir in with the blade of a knife until you have a very wet batter like dough. Spoon evenly into the ramekins then bake on a baking sheet for 20 mins until risen – they don’t have to be golden but should feel firm. Cool for a few mins then run a knife round the inside of the ramekins to loosen the scones then carefully ease out.
The scones can be eaten immediately or cooled and stored for later. If you’re following our Healthy Diet Plan, this recipe can be used for two people over two meals, use two scones straight away split in half and served topped with half the yogurt and two portions of the berries. Cool and pack the remainder to eat on another day on the plan.
Ingredients: Garlic powder Salt pepper 1 pint sour cream 1/2
Heat oven to 200C/180C fan/gas 6. Line a baking tray with baking parchment and put the cabbage steaks on top. Mix together the balsamic, oil, fennel seeds and sugar, then season and spoon it over the cabbage. Cover the cabbage with foil and roast for 20 mins, then remove the foil and cook for a further 10 mins until softened. Heat the quinoa following pack instructions, then stir through the orange juice, parsley, dill and cherries, and season with black pepper. Fry the halloumi in a dry pan on a medium heat for 2 mins each side until golden. To serve, place a spoonful of quinoa onto each cabbage steak and top with the halloumi.
1/4 cup Oil 200 gm Gram boiled 250 gm Semolina
Ingredients Ingredients 1 fresh dressed crab (or about 150g mixed
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