From 430490952c4f1ccdfce10181650ed2b56f490087 Mon Sep 17 00:00:00 2001 From: Szymon Szukalski Date: Wed, 29 Nov 2023 12:42:57 +1100 Subject: latest export --- .../15-Minute Mushroom Sauce without Cream.html | 86 +--- Recipes/A Winter Feast.html | 179 ++++++++ ... Rag\303\271 Spaghetti with Caprese Salad.html" | 194 +++++++++ ...Almond and Honey Pancakes with Blueberries.html | 82 ++-- "Recipes/Angela\342\200\231s Bolognese Sauce.html" | 187 ++++++++ Recipes/Apple & Raspberry Breakfast Oat Slice.html | 85 ++-- Recipes/Apple Tart.html | 188 ++++++++ Recipes/Arancini.html | 81 +--- ...ushroom Risotto with Fresh Parsley & Lemon.html | 75 +--- Recipes/Asparagus & New Potato Frittata.html | 78 +--- Recipes/Asparagus Quiche & Soup.html | 75 +--- Recipes/BBQ.html | 251 +++++++++++ ...ked Big Mushrooms With Dressed Puy Lentils.html | 268 ++++++++++++ Recipes/Baked Polenta Chips with Pesto Dip.html | 74 +--- Recipes/Baked Potates With Bean Chilli.html | 58 +-- Recipes/Baked Potato With Bolognese.html | 55 +-- Recipes/Baked Pumpkin and Sage Risotto.html | 71 +-- Recipes/Banana & Cinnamon Pancakes.html | 59 +-- Recipes/Barszcz.html | 74 +--- Recipes/Bean Chilli Burritos.html | 69 +-- Recipes/Bean Chilli Rice Bowl.html | 60 +-- Recipes/Bean Fritters With Mint Yoghurt.html | 271 ++++++++++++ Recipes/Bean Mix.html | 77 +--- Recipes/Beet Zakwas.html | 194 +++++++++ ...Beets + Apples with Cloves Baby Food Puree.html | 65 +-- Recipes/Berry Cheesecake Smoothie.html | 176 ++++++++ Recipes/Best Veggie Stir-Fry.html | 74 +--- Recipes/Blackberry Crumble Smoothie.html | 63 +-- Recipes/Blueberry And Lemon Pancakes.html | 74 ++-- Recipes/Blueberry French Toast.html | 82 ++-- Recipes/Bolognese Sauce.html | 69 +-- Recipes/Breakfast Hash Pie.html | 183 ++++++++ ...kfast Loaf with Banana, Sultanas and Honey.html | 189 ++++++++ ...ccoli & Goats\342\200\231 Cheese Fritatta.html" | 275 ++++++++++++ Recipes/Broccoli Pesto Pasta.html | 78 +--- Recipes/Brown Sugar Sponge.html | 77 +--- Recipes/Carrot Cake Smoothie.html | 176 ++++++++ Recipes/Chachouka.html | 268 ++++++++++++ "Recipes/Cheat\342\200\231s Pizza.html" | 77 +--- Recipes/Cheese & Potato Yoghurt Flatbread.html | 64 +-- Recipes/Cheese & Vegemite Scrolls.html | 182 ++++++++ Recipes/Cheese And Potatoe Pierogi.html | 68 +-- ...emite Crackers with Tomato & Olive Skewers.html | 166 +++++++ Recipes/Cheese Vegemite Sandwich.html | 166 +++++++ Recipes/Chewy Mint Chocolate Granola Bars.html | 68 +-- Recipes/Chicken & New Potato Traybake.html | 188 ++++++++ Recipes/Chicken Cream Cheese Wrap.html | 165 +++++++ ...eatballs with Quinoa & Curried Cauliflower.html | 78 +--- Recipes/Chicken Ragu Bianco.html | 162 +++++++ Recipes/Chickpea, Fregola & Fennel Soup.html | 269 ++++++++++++ Recipes/Choc Ripple Cake.html | 77 +--- Recipes/Chocolate Self-saucing Pudding.html | 61 +-- Recipes/Chunky Chickpea & Herb Dumpling Soup.html | 96 ++-- Recipes/Classic Crumpets.html | 74 +--- Recipes/Classic Tomato Spaghetti.html | 187 ++++++++ Recipes/Classic Zucchini Slice.html | 269 ++++++++++++ Recipes/Coconut & Squash Dhansak.html | 77 +--- Recipes/Coconut Bread.html | 74 +--- Recipes/Courgette & Cheese Breakfast Muffins.html | 271 ++++++++++++ .../Courgette and Cheese Breakfast Muffins.html | 72 ++- Recipes/Courgette and Rice Filo Pie.html | 254 +++++++++++ Recipes/Courgette, Corn & Cannelini Bean Stew.html | 251 +++++++++++ Recipes/Cream Cheese Jam Sandwich.html | 166 +++++++ Recipes/Creamy Green Pea Soup.html | 273 ++++++++++++ Recipes/Creamy Mushroom Pasta.html | 74 +--- ... Pasta with Tuscan Kale, Almonds and Lemon.html | 182 ++++++++ ...Crispy Mushroom Dal with Coriander Chutney.html | 187 ++++++++ .../Crispy Potato, Polenta & Cheese Pancake.html | 74 +--- "Recipes/Cr\303\252pes.html" | 174 ++++++++ Recipes/Cucumber Sandwiches.html | 250 +++++++++++ Recipes/Curried Squash, Lentil & Coconut Soup.html | 188 ++++++++ Recipes/Dark Chocolate & Ginger Fudge.html | 83 +--- Recipes/Dill Pickle Soup.html | 164 +++++++ Recipes/Dip with Crackers Platter.html | 166 +++++++ ...Easy 3-Ingredient Chia Seed Strawberry Jam.html | 68 +-- Recipes/Easy Baked Chicken Nuggets.html | 74 +--- Recipes/Easy Rustic Gnocchi.html | 74 +--- Recipes/Easy Spinach and Ricotta Pies.html | 77 +--- Recipes/Easy Veggie Noodles.html | 77 +--- ...y mushroom risotto with baked Greek Cheese.html | 77 +--- Recipes/Egg Custard.html | 60 +-- Recipes/Egg Tartare.html | 254 +++++++++++ Recipes/Egg and Lettuce Rolls.html | 77 +--- Recipes/Eggs With Mayonnaise.html | 55 +-- Recipes/English Garden 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Sauce without Cream.html b/Recipes/15-Minute Mushroom Sauce without Cream.html index f4f4594..8fa4599 100644 --- a/Recipes/15-Minute Mushroom Sauce without Cream.html +++ b/Recipes/15-Minute Mushroom Sauce without Cream.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 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15-Minute Mushroom Sauce without Cream

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Sauce

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- - Prep Time: 5 mins - - Cook Time: 10 mins - - Servings: 2 people - + Prep Time: 5 mins + Cook Time: 10 mins + Servings: 2 people - Source: - - - - +

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Ingredients

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½ tablespoon butter salted or unsalted

½ tablespoon olive oil

1 clove garlic minced / finely chopped

100 grams button mushrooms sliced thinly

100 ml milk

½ tablespoon cornstarch

Salt and freshly ground black pepper to taste

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½ tbsp butter salted or unsalted

½ tbsp olive oil

1 clove garlic minced / finely chopped

100 grams button mushrooms sliced thinly

100 ml milk

½ tablespoon cornstarch

Salt and freshly ground black pepper to taste

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Directions

Heat oil and butter in a pot over medium heat until the butter has melted. Add in the garlic and stir constantly for 1 minute until fragrant. Add in the sliced mushrooms and stir-fry until the mushrooms are lightly browned and have reduced in size - about 5 minutes.

Add in 75 ml of the milk and bring to a boil, then turn down the heat and simmer for another 3 minutes, stirring occasionally. Dissolve the corn flour in the remaining milk and drizzle it into the sauce, simmering for another 2 minutes or until the sauce has thickened. Season with salt and black pepper to taste.

Serve immediately over the cooked steaks. If not, cover and heat up when needed.

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Notes

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Nutrition

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107 kcal

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A Winter Feast

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Ingredients

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pearl barley -- a good handful

chicken -- a large free-range one, jointed

a little fat -- dripping, butter, goose fat or olive oil

carrots -- 1 or 2, thoroughly scrubbed

parsnips -- 1 or 2, peeled

leeks -- a couple of large ones, or one of those enormous, thick winter ones

onions -- a large one, or 3 smaller ones, peeled

some herbs -- a few bay leaves, 3 or 4 sprigs of thyme and a couple of sage leaves

potatoes -- about 4 small to medium ones

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Directions

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You will also need a very large, deep pan with a lid.

Simmer the barley in a pan of salted water until it is tender -- a matter of twenty minutes or so but taste it to check it -- then drain it.

Lightly brown the jointed chicken in the fat in a large, deep ovenproof pan. I do this in a relay, three or four pieces at a time, over a moderately high heat. Transfer the browned chicken to a plate. While the chicken is browning you need to cut the carrot and parsnip into large chunks and the leek, thoroughly scrubbed and freed of grit (it gets between the layers) into short lengths. I think it is important to keep the vegetables in fat juicy chunks for this. Cut the onion in half and then into large segments. Once the chicken is out of the pan, add the vegetables, turn them in the fat and let them soften a little, though don't let them colour. In another pan bring enough water to boil to cover the bird. Set the oven at 180°C /Gas 4.

Keeping the vegetables in their pan, drain every little bit of oil from the pan, otherwise you will only have to do it later. Now return the chicken to the pan with the pearl barley, then tuck in all the herbs except the parsley and pour over the hot water. Season with salt and some black pepper. Now slice the potatoes the thickness of pound coins -- I really think there is no need to peel them -- and lay them over the top of the chicken and vegetables. Some will inevitably sink; others will sit on top, the water just lapping at their edges.

Cover with a lid and place in the oven for an hour and a half, by which time the chicken and vegetables will be meltingly tender. Remove the lid, turn up pthe heat to 200°C/Gas 6 and leave for thirty minutes for the potatoes to colour here and there. Remove very carefully from the oven -- the pan will be full and very hot -- then scrape off any floating oil from the top. Chop the parsley and sink it into the broth. Taste the broth and adjust the seasoning with a grinding of salt and pepper.

Spoon the chicken, vegetables, barley and plenty of the broth into shallow bowls, scatter with flakes of sea salt and pass round the the pepper mill.

As mentioned above the past way to serve this piping hot meal is directly from the steaming pot. Place it on the table and let your guests help themselves. A good wintery green salad like kale served with pomegranates would be a perfect accompaniment. The end result is something between a soup and a stew. The chicken is moist and melts in your mouth while the soft vegetables are velvety smooth having absorbed all the flavour of the chicken and herbs.

And for dessert nothing beats a Pecan Pie. You can pop it in the oven right after the chicken comes out.

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All-In-One Mushroom Ragù Spaghetti with Caprese Salad

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Pasta

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+ + + Total Time: 60 min + Servings: 2 + + + Source: + + +

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Ingredients

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250g chestnut mushrooms

32g tomato paste

160g spaghetti

15ml balsamic vinegar

1 tsp dried oregano

200g finely chopped tomatoes

30g grated Italian hard cheese

5g basil

650ml vegetable stock

1 garlic clove

125g mozzarella

1 tomato

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Description

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Give this Italian-style dish a once-over with grated mushrooms a tangy drizzle of balsamic vinegar. You’ll cook spaghetti in a rich tomato sauce then serve with a mozzarella salad. Buon appetito!

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Directions

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1. Before you begin...

This recipe takes around 5 min [10 min] to prep, so get your casserole dish and all your ingredients ready, then wash your fruit and veg

Note: Make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish and cover tightly with foil

2. Now, let's get started!

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Boil a kettle

Heat a large, wide-based hob-safe oven-proof casserole dish with a matching lid with a drizzle of olive oil over a high heat

3. Grate the chestnut mushrooms, then peel and grate the garlic

Tip: Save the remaining mushrooms for another recipe!

Add the grated mushrooms, grated garlic and a knob of butter to the dish

Add the tomato paste and give everything a good mix up

4. Add the chopped tomatoes, vegetable stock, balsamic vinegar, dried oregano and give everything a good mix up

Bring to the boil over a high heat, season generously with salt and pepper, then cover with a lid and put the dish in the oven for an initial 30 min – this is your mushroom ragù

5. After 30 min, remove the mushroom ragù from the oven and give it a good stir

Break the spaghetti in half and add it to the dish, giving everything a good mix up to separate the strands

Return the dish to the oven and cook, covered, for a final 25 min or until the spaghetti is tender – this is your all-in-one mushroom ragù spaghetti

6. Use this time to clear up, set the table, have a cup of tea or simply chill!

7. Once the ragù is almost done, drain the mozzarella, then pat and squeeze as much liquid out as you can with kitchen paper

Chop the tomato[es] in half and add them to a bowl

Roughly tear the drained mozzarella and basil leaves over the top

Drizzle with olive oil and season with salt and pepper – this is your caprese salad

To serve, give the all-in-one mushroom ragù spaghetti a good mix up with a fork to separate the strands of pasta and sprinkle the grated Italian hard cheese all over

Serve the caprese salad to the side

Let everyone dig in!

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Nutrition

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Typical values per 100g per serving
Energy 540 kJ 2582 kJ 128 kcal 613 kcal
Fat 3.6 g 17.1 g
of which saturates 2.3 g 11.1 g
Carbohydrate 17.4 g 83.0 g
of which sugars 2.8 g 13.3 g
Fibre 1.3 g 6.4 g
Protein 6.4 g 30.7 g
Salt 0.41 g 1.94 g

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+ + + + + diff --git a/Recipes/Almond and Honey Pancakes with Blueberries.html b/Recipes/Almond and Honey Pancakes with Blueberries.html index d8716f1..b526a67 100644 --- a/Recipes/Almond and Honey Pancakes with Blueberries.html +++ b/Recipes/Almond and Honey Pancakes with Blueberries.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,49 +104,36 @@
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Almond and Honey Pancakes with Blueberries

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- - Servings: 1 - + Servings: 1 - +

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Ingredients

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Directions

Step 1
Combine the ground almonds, rolled oats, baking powder, egg, almond milk, half of the honey and a pinch of salt in a liquidiser and blend until smooth.

Step 2
Melt the coconut oil in a non-stick frying pan and fry large spoonfuls of the batter for 1 minute until bubbles form on the surface, then flip and cook for a further 30 seconds. Repeat with the remaining batter then stack up and top with the yoghurt. Drizzle over the remaining honey and serve with the blueberries.

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@@ -194,7 +170,6 @@ - @@ -236,31 +211,27 @@ // build items array var items = [ - { msrc: 'Images/0C03BBA8-FA64-4590-AC0C-F952B6FB021E/19BF9D4E-4696-4D40-99E7-0631D70A971A.jpg', src: 'Images/0C03BBA8-FA64-4590-AC0C-F952B6FB021E/19BF9D4E-4696-4D40-99E7-0631D70A971A.jpg', - w: 946.0, - h: 2048.0, + w: 0, + h: 0, title: '1' }, - { msrc: 'Images/0C03BBA8-FA64-4590-AC0C-F952B6FB021E/93951037-5DA5-498D-B3D0-B2D81F0F7CEB.jpg', src: 'Images/0C03BBA8-FA64-4590-AC0C-F952B6FB021E/93951037-5DA5-498D-B3D0-B2D81F0F7CEB.jpg', - w: 946.0, - h: 2048.0, + w: 0, + h: 0, title: '2' }, - { msrc: 'Images/0C03BBA8-FA64-4590-AC0C-F952B6FB021E/3C5C3083-2EAD-4ED2-9699-9FBB8A4D74EA.jpg', src: 'Images/0C03BBA8-FA64-4590-AC0C-F952B6FB021E/3C5C3083-2EAD-4ED2-9699-9FBB8A4D74EA.jpg', - w: 946.0, - h: 2048.0, + w: 0, + h: 0, title: '3' }, - ]; var index = 0; @@ -296,8 +267,5 @@ - - - diff --git "a/Recipes/Angela\342\200\231s Bolognese Sauce.html" "b/Recipes/Angela\342\200\231s Bolognese Sauce.html" new file mode 100644 index 0000000..990ee41 --- /dev/null +++ "b/Recipes/Angela\342\200\231s Bolognese Sauce.html" @@ -0,0 +1,187 @@ + + + + + + + + +
+ +
+ + +
+ + + +
+ + +

Angela’s Bolognese Sauce

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★★★★★

+ +

+ + + Total Time: 1 hr + Servings: 10 + + + Source: + + +

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Ingredients

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500g quorn mince

250g leek

12g garlic

250g mushrooms

250g courgettes

250g peppers

25ml olive oil

1 tbsp dried mixed herbs

1 litre passata

1 beef or veg stock cube , optional

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Directions

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Recipe kindly shared by the Tesco Community Cookery School with Jamie Oliver. The recipe has been written to be flexible and scalable up to 50 portions. Note: all veg weights are for trimmed, prepped vegetables.

Peel (or trim) the alliums, then roughly chop. Peel and slice the garlic.
Roughly chop the Mediterranean veg.
Place a large pan big enough to hold all the ingredients on a medium heat with the olive oil. Add the mince, alliums and garlic.
Cook for 15 to 20 minutes or until the meat juices have evaporated and the veg is golden and softened, stirring frequently.
Add the chopped Mediterranean veg and the herbs, and cook for 15 minutes more, or until the vegetables are golden and softened, stirring occasionally.
Use a potato masher to gently crush the veg, breaking down any bigger lumps.
Add the tomato base sauce, and bring to the boil – remember to note the liquid level in the pan.Add 200ml of water and stock cube (if using) and give everything a good stir. Bring to the boil, then lower the heat and simmer for 40 minutes, or until reduced – the liquid should return to the same level as in step 8.Season to taste with sea salt and black pepper. Delicious served with pasta, in a jacket potato, or use as the base for a cottage pie or lasagne.

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Nutrition

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Calories 131 7%
Fat 5.3g 8%
Saturates 1.3g 7%
Sugars 5.9g 7%
Salt 0.1g 2%
Protein 13.7g 27%
Carbs 7.6g 3%
Fibre 1.7g -

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+ + + + + diff --git a/Recipes/Apple & Raspberry Breakfast Oat Slice.html b/Recipes/Apple & Raspberry Breakfast Oat Slice.html index 5e00776..d5b61f1 100644 --- a/Recipes/Apple & Raspberry Breakfast Oat Slice.html +++ b/Recipes/Apple & Raspberry Breakfast Oat Slice.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,63 +104,43 @@
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Apple & Raspberry Breakfast Oat Slice

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Snack

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- - Prep Time: 10 minutes - - Cook Time: 15 minutes - - Servings: Yield: 15 slices - + Prep Time: 10 minutes + Cook Time: 15 minutes + Servings: Yield: 15 slices - Source: - - - - +

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Ingredients

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Directions

Preheat your oven to 180c and grease and line a 17.5×22.5cm slice pan with baking paper

Over a medium low heat melt together the honey and butter

In a large bowl mix together the oats and flour and lemon zest

Add the grated apple and stir though with the melted butter and honey until combined

Stir through the raspberries and press the mixture into the slice pan

Bake at 180c for around 25 minutes or until lightly golden and the top bounces back when pressed lightly

When the slice is cool, cut into 15 pieces.

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@@ -208,7 +177,6 @@ - @@ -250,7 +218,13 @@ // build items array var items = [ - + { + msrc: 'Images/CE732395-6AF5-4A80-B88C-59F2EC8CFE33-21470-0000034A73D22ECB/489CAB2C-28D2-4EC2-8929-CE3A04A1DB57-13068-0000040EFD32065C.jpg', + src: 'Images/CE732395-6AF5-4A80-B88C-59F2EC8CFE33-21470-0000034A73D22ECB/489CAB2C-28D2-4EC2-8929-CE3A04A1DB57-13068-0000040EFD32065C.jpg', + w: 0, + h: 0, + title: '1' + }, ]; var index = 0; @@ -286,8 +260,5 @@ - - - diff --git a/Recipes/Apple Tart.html b/Recipes/Apple Tart.html new file mode 100644 index 0000000..f09e2f3 --- /dev/null +++ b/Recipes/Apple Tart.html @@ -0,0 +1,188 @@ + + + + + + + + +
+ +
+ + +
+ + + +
+ + +

Apple Tart

+ + + + +

+ +

+ + + Prep Time: 30 min + Cook Time: 40 min + Servings: Serves 8 + + + Source: + + +

+ +
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+ +
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Ingredients

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375 gm block puff pastry

50 gm finely chopped almonds

4 Fuji or gala apples

lemon juice

30 gm butter, melted

90 gm caster sugar

vanilla ice-cream

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Directions

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Main

1 Preheat oven to 240C. Roll out pastry on a lightly floured surface to 4mm thick.

2 Cut out a 24cm-diameter round from the pastry using an upturned bowl as a guide.

3 Place pastry on an oven tray lined with baking paper, scatter with almond and refrigerate until required.

4 Working quickly, peel and core apples. Rub with lemon juice if they start to discolour.

Thinly slice apples on a mandolin.

6 Arrange apple slices in closely overlapping concentric rings on pastry, starting from the outside and working towards the centre.

Brush evenly with melted butter.

8 Scatter with 55gm sugar and bake, turning tray occasionally, and more regularly during the last 5-10 minutes of cooking to prevent pastry burning, until pastry is crisp and apples are golden (30-35 minutes).

9 Heat grill to medium high, dust tart with remaining sugar and glaze, rotating tart occasionally under grill until caramelised (about 1 minute). Serve hot or warm with ice-cream.

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Nutrition

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Serving Size: Serves 8

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+ + + + + diff --git a/Recipes/Arancini.html b/Recipes/Arancini.html index 2cb218e..afe4513 100644 --- a/Recipes/Arancini.html +++ b/Recipes/Arancini.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,55 +104,39 @@
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- +

Arancini

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★★★★★

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- - Prep Time: 20 min - - Cook Time: 30 min - - Difficulty: Easy - - Servings: 3 - + Prep Time: 20 min + Cook Time: 30 min + Difficulty: Easy + Servings: 3 - +

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Ingredients

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Directions

Bake at 180 degrees for approximately 30 minutes

- - + - - -
@@ -200,7 +173,6 @@ - @@ -242,15 +214,13 @@ // build items array var items = [ - { msrc: 'Images/2A5A08E1-A8DF-4C20-A22A-0BDA60E3AEBF/B2590FDF-E2F1-4FAD-8FFA-B2296D3357AF.jpg', src: 'Images/2A5A08E1-A8DF-4C20-A22A-0BDA60E3AEBF/B2590FDF-E2F1-4FAD-8FFA-B2296D3357AF.jpg', - w: 680.0, - h: 680.0, + w: 680, + h: 680, title: '1' }, - ]; var index = 0; @@ -286,8 +256,5 @@ - - - diff --git a/Recipes/Asparagus & Mushroom Risotto with Fresh Parsley & Lemon.html b/Recipes/Asparagus & Mushroom Risotto with Fresh Parsley & Lemon.html index 3a57559..6c80f77 100644 --- a/Recipes/Asparagus & Mushroom Risotto with Fresh Parsley & Lemon.html +++ b/Recipes/Asparagus & Mushroom Risotto with Fresh Parsley & Lemon.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,61 +104,42 @@
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Asparagus & Mushroom Risotto with Fresh Parsley & Lemon

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Rice

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- - Total Time: 45 min - - Servings: 2 45 minutes - + Total Time: 45 min + Servings: 2 45 minutes - Source: - - - - +

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Ingredients

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Directions

Place the porcini in a small bowl, just cover with boiling water and leave to rehydrate. Peel and finely chop the onion and garlic, then trim and finely chop the celery. Snap off and discard the woody asparagus ends, cut off the tips and roughly chop the stalks. Roughly chop the chestnut mushrooms.Heat a splash of oil in a medium pan over a medium-low heat, add the onion, celery and a splash of water, then cook for around 5 minutes, or until softened but not coloured, stirring occasionally. Scoop out, finely chop and add the porcini to the pan with the soaking water, leaving any gritty bits behind.Bring 600ml of water to the boil in a medium pan, add the stock cube or pot and stir to dissolve. Keep over a low heat.Place another pan over a medium heat with a drizzle of oil, then add the garlic, mushrooms and a small pinch of sea salt and black pepper. Cook gently for a few minutes, or until softened.Pick and finely chop the parsley leaves, then add the stalks to the stock. Finely grate the cheese.Once the vegetables are soft, stir in the rice and and fry for 1 minute until translucent. Pour in the wine (or replace with 50ml stock), and keep stirring until absorbed.Turn the heat up to medium, then add a ladleful of hot stock (avoid the parsley stalks!). Keep stirring and adding stock, a ladle at a time, waiting for the rice to soak it all up before adding the next ladleful. Continue until you’ve added two-thirds of the stock. Stir the asparagus and cooked mushrooms into the pan. Keep adding the remaining stock until the rice is just cooked and the risotto is nice and oozy – if you run out of stock, use boiling water. Remove from the heat and stir in most of the cheese. Season to taste with salt, pepper and a squeeze of lemon juice, then cover and leave to sit for 2 minutes. Divide between your plates, then serve with the parsley and remaining cheese on top.

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Nutrition

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@@ -217,7 +184,5 @@ - - diff --git a/Recipes/Asparagus & New Potato Frittata.html b/Recipes/Asparagus & New Potato Frittata.html index 1ba3351..fe6c17d 100644 --- a/Recipes/Asparagus & New Potato Frittata.html +++ b/Recipes/Asparagus & New Potato Frittata.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,63 +104,43 @@
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Asparagus & New Potato Frittata

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Egg

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- - Prep Time: 10 mins - - Cook Time: 12 mins - - Servings: Serves 3 - + Prep Time: 10 mins + Cook Time: 12 mins + Servings: Serves 3 - Source: - - - - +

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Ingredients

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Directions

Heat the grill to high. Put the potatoes in a pan of cold salted water and bring to the boil. Once boiling, cook for 4-5 mins until nearly tender, then add the asparagus for a final 1 min. Drain.

Meanwhile, heat the oil in an ovenproof frying pan and add the onion. Cook for about 8 mins until softened.

Mix the eggs with half the cheese in a jug and season well. Pour over the onion in the pan, then scatter over the asparagus and potatoes. Top with the remaining cheese and put under the grill for 5 mins or until golden and cooked through. Cut into wedges and serve from the pan with salad.

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Nutrition

@@ -207,9 +176,6 @@
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Asparagus Quiche & Soup

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-

Egg

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- - Total Time: 1 hr 15 min - - Servings: 8 1 hour 15 minutes plus chilling - + Total Time: 1 hr 15 min + Servings: 8 1 hour 15 minutes plus chilling - Source: - - - - +

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Ingredients

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- -

Directions

Preheat the oven to 180ºC/350ºF/gas 4. Tip the flours into a bowl with a good pinch of sea salt, then chop and rub in the butter. Make a well in the middle, crack in one of the eggs, add 2 tablespoons of cold water, then mix, pat and bring together. Place between two large sheets of greaseproof paper, flatten to 1.5cm thick and chill in the fridge for 30 minutes. Roll out the pastry between the sheets of greaseproof, then line a 25cm loose-bottomed tart tin with the pastry, easing and pushing it carefully into the sides and letting the pastry scruffily hang right over the sides (this will stop it shrinking). Prick the base all over with a fork and bake for 20 minutes, or until lightly golden, then trim off the excess pastry (sometimes I don’t bother as people seem to love the crispy bits).Halve the asparagus spears, saving the tips for the quiche. Chop and place the rest in a large pan over a medium heat with 1 tablespoon of oil. Peel, roughly chop and add the potatoes and onions and strip in half the thyme leaves, and cook for 15 minutes, or until lightly golden, stirring regularly. Pour in the stock, bring to the boil, then simmer for 15 minutes. Whiz with a stick blender until smooth, pass through a sieve, then season to taste with salt and black pepper.While the soup is on the go, beat the remaining eggs in a bowl with a pinch of salt and pepper and the ricotta, then grate in the Cheddar and pick in the remaining thyme leaves. Chop and add the reserved asparagus tips, then stir into the egg mixture and tip into the tart case. Bake for 40 minutes, or until beautifully golden. I like to serve the quiche and soup together – it’s a wonderful meal.

- - + - - -

Nutrition

@@ -205,9 +175,6 @@
- - -
@@ -217,7 +184,5 @@ - - diff --git a/Recipes/BBQ.html b/Recipes/BBQ.html new file mode 100644 index 0000000..809d92a --- /dev/null +++ b/Recipes/BBQ.html @@ -0,0 +1,251 @@ + + + + + + + + +
+ +
+ + +
+ + + +
+ + +

BBQ

+ + + + +

★★★★★

+ +

+ + + Servings: 4 + + + +

+ +
+ +
+ +
+ + +
+

Ingredients

+
+

Mushroom Skewers:

500g mushrooms

200g halloumi cheese


Sides:

4 corn on the cob


Protein:

6 chicken kebabs


salt

pepper

olive oil

baguette

+
+
+ + + +
+ +
+ + + + + + + + + + + + +
+ +
+ +
+ + + + + + + + + + + + + + + + diff --git a/Recipes/Baked Big Mushrooms With Dressed Puy Lentils.html b/Recipes/Baked Big Mushrooms With Dressed Puy Lentils.html new file mode 100644 index 0000000..1f6db5c --- /dev/null +++ b/Recipes/Baked Big Mushrooms With Dressed Puy Lentils.html @@ -0,0 +1,268 @@ + + + + + + + + +
+ +
+ + +
+ + + +
+ + +

Baked Big Mushrooms With Dressed Puy Lentils

+ + + + +

+ +

+ + + Servings: 4 + + + Source: + + + +

+ +
+ +
+ +
+ + +
+

Ingredients

+
+

8–12 large, open cap mushrooms (i.e. 2–3 per person)

Olive oil, for brushing Sea salt and black pepper


75g Puy lentils

1 small garlic clove, chopped

1 small shallot, chopped

1 tbsp capers, rinsed, drained and chopped

2 tbsp chopped flat-leaf parsley, chives or chervil

½ tsp English mustard

Finely grated zest and juice of ½ lemon

50ml extra virgin olive oil

+
+
+ + + +
+ +
+ + + + + + + + + + + + +
+ +
+ +
+ + + + + + + + + + + + + + + + diff --git a/Recipes/Baked Polenta Chips with Pesto Dip.html b/Recipes/Baked Polenta Chips with Pesto Dip.html index ca2b222..06ed163 100644 --- a/Recipes/Baked Polenta Chips with Pesto Dip.html +++ b/Recipes/Baked Polenta Chips with Pesto Dip.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,59 +104,41 @@
-
- - - -
- +

Baked Polenta Chips with Pesto Dip

-

-

- - Total Time: 50 min - - Servings: 4 50 minutes plus chilling - + Total Time: 50 min + Servings: 4 50 minutes plus chilling - Source: - - - - +

- -
-
-

Ingredients

@@ -167,35 +146,27 @@
- -
- -

Directions

Bring the stock to the boil and slowly whisk in the polenta, stirring constantly. Add a pinch of sea salt and, after a few minutes, once thickened, finely grate in the Parmesan and stir in the oregano. Pour into a greased and lined 20cm square tin and pop in the fridge to chill and firm up, about 1 hour.For the dip, toast the pine nuts in a dry pan, then tip into a food processor. Crush in the garlic and grate in the Parmesan, measure in 60ml of extra virgin olive oil, then add the rest of the ingredients and pulse until combined but still coarse. Season to taste, and scrape into a serving bowl. Preheat oven to 220ºC/425ºF/gas 7. Cut the chilled polenta into chips and brush with 2 tablespoons of olive oil. Dust with the extra polenta. Arrange on a greased baking tray in a single layer and bake for 30 minutes, or until crisp and golden. Serve the hot polenta chips with some extra Parmesan grated on top, and the pesto dip on the side.

- - + - - -

Nutrition

@@ -203,9 +174,6 @@
- - -
@@ -215,7 +183,5 @@ - - diff --git a/Recipes/Baked Potates With Bean Chilli.html b/Recipes/Baked Potates With Bean Chilli.html index d540883..5798ed7 100644 --- a/Recipes/Baked Potates With Bean Chilli.html +++ b/Recipes/Baked Potates With Bean Chilli.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,42 +104,32 @@
-

Baked Potates With Bean Chilli

-

-

Potatoe

-

- - Servings: 3 - + Servings: 3 - +

- -
-
-

Ingredients

@@ -150,29 +137,22 @@
- -
- - - + - - -
@@ -182,7 +162,5 @@ - - diff --git a/Recipes/Baked Potato With Bolognese.html b/Recipes/Baked Potato With Bolognese.html index c71177a..4348049 100644 --- a/Recipes/Baked Potato With Bolognese.html +++ b/Recipes/Baked Potato With Bolognese.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,40 +104,31 @@
-

Baked Potato With Bolognese

-

-

Potatoe

-

- - +

- -
-
-

Ingredients

@@ -148,29 +136,22 @@
- -
- - - + - - -
@@ -180,7 +161,5 @@ - - diff --git a/Recipes/Baked Pumpkin and Sage Risotto.html b/Recipes/Baked Pumpkin and Sage Risotto.html index d2f3fbb..0a9a811 100644 --- a/Recipes/Baked Pumpkin and Sage Risotto.html +++ b/Recipes/Baked Pumpkin and Sage Risotto.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,59 +104,41 @@
-
- - - -
- +

Baked Pumpkin and Sage Risotto

-

-

- - Cook Time: 30 min - - Servings: Serves 4 - + Cook Time: 30 min + Servings: Serves 4 - Source: - - - - +

- -
-
-

Ingredients

@@ -167,36 +146,28 @@
- -
- -

Directions

Preheat oven to 200°C (400°F). Heat a large ovenproof saucepan over medium-high heat.

Add the oil and onion and cook for 3 minutes or until soft. Add the sage and cook for 1 minute.

Add the rice, pumpkin and stock and cover with a tight-fitting lid.

Bake for 30 minutes.

The risotto will be quite liquid. Stir through the salt, pepper, butter and parmesan and stir for 2 minutes until the risotto thickens slightly.

Sprinkle with extra parmesan and fried sage leaves to serve.

- - + - - -
@@ -206,7 +177,5 @@ - - diff --git a/Recipes/Banana & Cinnamon Pancakes.html b/Recipes/Banana & Cinnamon Pancakes.html index 3e12e41..d7240c1 100644 --- a/Recipes/Banana & Cinnamon Pancakes.html +++ b/Recipes/Banana & Cinnamon Pancakes.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,42 +104,32 @@
-

Banana & Cinnamon Pancakes

-

-

High Protein

-

- - Servings: 1 - + Servings: 1 - +

- -
-
-

Ingredients

@@ -150,36 +137,28 @@
- -
- -

Directions

Step 1
Put the quark, eggs, flour and pinch of salt into a liquidiser and blend until smooth.

Step 2
Heat a non-stick frying pan over a medium-high heat and add the oil. Pour in enough batter to coat the base of the pan then cook for a minute on each side until golden. Repeat with the remaining batter.

Step 3
Fold or stack the pancakes and serve with the banana, maple syrup and sprinkle of cinnamon.

- - + - - -
@@ -189,7 +168,5 @@ - - diff --git a/Recipes/Barszcz.html b/Recipes/Barszcz.html index 7f9c09a..10c4cc8 100644 --- a/Recipes/Barszcz.html +++ b/Recipes/Barszcz.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,55 +104,39 @@
-
- - - -
- +

Barszcz

-

-

- - Source: - - - - +

- -
-
-

Ingredients

@@ -163,29 +144,22 @@
- -
- - - + - - -
@@ -193,7 +167,6 @@ - @@ -235,15 +208,13 @@ // build items array var items = [ - { msrc: 'Images/0EDDA4A6-CEE0-4D02-A2D5-EA032252B043-60771-00000784E1B04C59/6A9D9F43-E4DB-4714-83CE-684E3F262B00-60771-0000078660B80B2B.jpg', src: 'Images/0EDDA4A6-CEE0-4D02-A2D5-EA032252B043-60771-00000784E1B04C59/6A9D9F43-E4DB-4714-83CE-684E3F262B00-60771-0000078660B80B2B.jpg', - w: 558.0, - h: 554.0, + w: 0, + h: 0, title: '1' }, - ]; var index = 0; @@ -279,8 +250,5 @@ - - - diff --git a/Recipes/Bean Chilli Burritos.html b/Recipes/Bean Chilli Burritos.html index a7a3f0f..525832e 100644 --- a/Recipes/Bean Chilli Burritos.html +++ b/Recipes/Bean Chilli Burritos.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,47 +104,35 @@
-
- - - -
- +

Bean Chilli Burritos

-

★★★★★

-

- - +

- -
-
-

Ingredients

@@ -155,36 +140,28 @@
- -
-

Description

Burritos based on the Bean Chilli recipe

- - - + - - -
@@ -192,7 +169,6 @@ - @@ -234,15 +210,13 @@ // build items array var items = [ - { msrc: 'Images/8F00454F-D516-48B9-B1C9-B5267AB7ADF1/B71C3F0F-B178-4892-86C0-A27264365768.jpg', src: 'Images/8F00454F-D516-48B9-B1C9-B5267AB7ADF1/B71C3F0F-B178-4892-86C0-A27264365768.jpg', - w: 450.0, - h: 300.0, + w: 450, + h: 300, title: '1' }, - ]; var index = 0; @@ -278,8 +252,5 @@ - - - diff --git a/Recipes/Bean Chilli Rice Bowl.html b/Recipes/Bean Chilli Rice Bowl.html index 7c8c8ac..441742d 100644 --- a/Recipes/Bean Chilli Rice Bowl.html +++ b/Recipes/Bean Chilli Rice Bowl.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,42 +104,32 @@
-

Bean Chilli Rice Bowl

-

-

- - Difficulty: Easy - - Servings: 4 - + Difficulty: Easy + Servings: 4 - +

- -
-
-

Ingredients

@@ -150,29 +137,22 @@
- -
- - - + - - -
@@ -182,7 +162,5 @@ - - diff --git a/Recipes/Bean Fritters With Mint Yoghurt.html b/Recipes/Bean Fritters With Mint Yoghurt.html new file mode 100644 index 0000000..ade2127 --- /dev/null +++ b/Recipes/Bean Fritters With Mint Yoghurt.html @@ -0,0 +1,271 @@ + + + + + + + + +
+ +
+ + +
+ + + +
+ + +

Bean Fritters With Mint Yoghurt

+ + + + +

+

High Protein

+ +

+ + + Servings: 1 + + + +

+ +
+ +
+ +
+ + +
+

Ingredients

+
+

35g chickpea flour

10g protein powder, unflavoured

1 pinch smoked paprika or chilli powder

1 medium egg

1 egg white

100g edamame or soya beans

40g spring onions, finely chopped

salt and pepper

1½ tsp olive oil

1 small bunch mint, chopped

55g yoghurt, such as greek, natural, soya

simple green salad, to serve

+
+
+ + + +
+ +
+ + + + +
+

Directions

+
+

Step 1
Put the flour, protein powder, smoked paprika or chilli powder, egg and egg white into a food processor then add the edamame beans and spring onions.
Season with salt and pepper then pulse to a rough paste, leaving some small pieces for texture.

Step 2
Heat the oil in a frying pan over a medium-high heat then drop large spoonfuls of the mixture into the pan. Fry for 2 minutes on each side until golden then transfer to a serving plate. Mix together the mint and yoghurt and serve with the fritters and salad.

+
+
+ + + + + + +
+

Nutrition

+
+

2

+
+
+ + +
+ +
+ +
+ + + + + + + + + + + + + + + + diff --git a/Recipes/Bean Mix.html b/Recipes/Bean Mix.html index a9531b8..6664dfd 100644 --- a/Recipes/Bean Mix.html +++ b/Recipes/Bean Mix.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,61 +104,42 @@
-
- - - -
- +

Bean Mix

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★★★★★

-

- - Total Time: 1 hr 45 min - - Difficulty: Easy - - Servings: 10 - + Total Time: 1 hr 45 min + Difficulty: Easy + Servings: 10 - Source: - - - - +

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Ingredients

@@ -169,35 +147,27 @@
- -
- -

Directions

Step 1
Peel and finely chop the onions and garlic, then trim and finely chop the leek and chilli (I leave the seeds in, but deseed if you prefer), and place into your largest, heavy-based pan over a medium heat with the oil. Fry for about 5 minutes, or until softened.

Step 2
Add the spices, dried herbs and a good grating of nutmeg, then fry for 2 minutes – if it’s a little dry at this point, simply add a splash of water to help it out. Stir in the tomato purée and cook for a further 2 minutes.

Step 3
Stir in the lentils. Drain, rinse and stir in the beans, followed by the chopped tomatoes and the stock (I try to use homemade stock, but if you’ve only got stock cubes, that’s fine too).

Step 4
Bring it all to the boil, then reduce to a low heat and let it bubble away for at least 1 hour, or until thickened and reduced, stirring every 15 to 20 minutes, then season to how you like it.

Step 5
I like this with rice or on a jacket potato, scattered with coriander leaves and with lime wedges and a dollop of soured cream on the side.

- - + - - -

Nutrition

@@ -205,9 +175,6 @@
- - -
@@ -217,7 +184,5 @@ - - diff --git a/Recipes/Beet Zakwas.html b/Recipes/Beet Zakwas.html new file mode 100644 index 0000000..41c4333 --- /dev/null +++ b/Recipes/Beet Zakwas.html @@ -0,0 +1,194 @@ + + + + + + + + +
+ +
+ + +
+ + + +
+ + +

Beet Zakwas

+ + + + +

+ +

+ + + Prep Time: 5 minutes + Servings: Yield: 4 + + + Source: + + +

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+ +
+ +
+ + +
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Ingredients

+
+

1-1.1 lb (500 g) beetroots, red

3 garlic cloves

2-3 bay leaves

3 black peppercorns

3 all-spice berries

2 cups (500 ml) water, spring water or boiled, then cooled

1 tsp common salt (non-iodized!), optional

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+
+ + + +
+ +
+ + + + +
+

Directions

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+

Sterilise both the jar and the lid. Use a dishwasher (on the highest setting), or alternatively - wash them in warm, soapy water, then rinse thoroughly with boiling water.

Give the beets a scrub. If you’re using conventionally grown beetroots, it’s best to peel them.

Slice the beets into chunks or rounds - the exact size and shape doesn’t matter. Place the pieces tightly in a jar, squeezing garlic cloves and all the spices between the beets.

Finally, pour the water in, enough to cover the beets fully. If you’re using salt, add a teaspoon of it, close the jar and shake it a few times.

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Notes

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You'll need a 1.2 qt / 1.2 litre glass jar (or larger) for this recipe.

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+ + + + +
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Nutrition

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+

TOTAL FAT: 1g SATURATED FAT: 0g
TRANS FAT: 0g UNSATURATED FAT: 0g
CHOLESTEROL: 0mg SODIUM: 586mg
CARBOHYDRATES: 14g FIBER: 5g
SUGAR: 7g PROTEIN: 1g

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+ + + + + diff --git a/Recipes/Beets + Apples with Cloves Baby Food Puree.html b/Recipes/Beets + Apples with Cloves Baby Food Puree.html index da9188c..9d85592 100644 --- a/Recipes/Beets + Apples with Cloves Baby Food Puree.html +++ b/Recipes/Beets + Apples with Cloves Baby Food Puree.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,55 +104,39 @@
-
- - - -
- +

Beets + Apples with Cloves Baby Food Puree

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-

- - Source: - - - - +

- -
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-

Ingredients

@@ -163,36 +144,28 @@
- -
- -

Directions

Cut off greens on beets and wash. Place beets in small sauce pan and pour in water until the beets are just covered. Bring to a boil and then reduce to a simmer for 25-20 minutes or until tender. Reserve 1 cup of water from pan and let beets drain in small colander.

Meanwhile, wash and then cut the apples off the core. You can peel the apples but I left the peel on and didn’t notice a difference in the puree. Place the chunks of apple in a medium sauce pan with 1/4 cup of water and cloves. Over medium heat, cook for 10 minutes or until tender.

When both the beets and apples are cool, blend both the beets and apples. You can definitely do this at the same time or you can do it separately and add them together later. For the beets, I left the peel on but cut off the hard base. Place in blender and blend on high adding your reserved water until you have a fine puree. For the apples, place the apples and all of the clove water into a blender and blend on high until you have a fine puree. If you are blending them at the same time, place everything in the blender – beets, apples and clove water and blend on high adding the reserved beet water until you have a fine puree. This mixture will be the most beautiful shade of pink you have ever seen. It will make you smile.

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@@ -202,7 +175,5 @@ - - diff --git a/Recipes/Berry Cheesecake Smoothie.html b/Recipes/Berry Cheesecake Smoothie.html new file mode 100644 index 0000000..b339a64 --- /dev/null +++ b/Recipes/Berry Cheesecake Smoothie.html @@ -0,0 +1,176 @@ + + + + + + + + +
+ +
+ + + + +

Berry Cheesecake Smoothie

+ + + + +

+

Drinks

+ +

+ + + Difficulty: Easy + Servings: 1 + + + Source: + + + +

+ +
+ +
+ +
+ + +
+

Ingredients

+
+

95ml semi-skimmed milk

45g cream cheese

20g protein powder, vanilla, strawberry or unflavoured

70g strawberries or raspberries, or a mix of both

½ lemon, juice

20g pumpkin seeds

1 handful ice

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+ + + +
+ +
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Directions

+
+

Blend all the ingredients together.

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+ + + + + + + + +
+ +
+ +
+ + + + + diff --git a/Recipes/Best Veggie Stir-Fry.html b/Recipes/Best Veggie Stir-Fry.html index 768bada..6fc10cd 100644 --- a/Recipes/Best Veggie Stir-Fry.html +++ b/Recipes/Best Veggie Stir-Fry.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,59 +104,41 @@
-
- - - -
- +

Best Veggie Stir-Fry

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-

- - Total Time: 35 min - - Servings: 2 35 minutes - + Total Time: 35 min + Servings: 2 35 minutes - Source: - - - - +

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Ingredients

@@ -167,35 +146,27 @@
- -
- -

Directions

Preheat the oven to 200°c/gas mark 6, fill a small pan with salted water and bring to the boil over a high heat.Cut the broccoli into small florets. Peel and trim the stalk, ginger and garlic, then finely slice. Remove the core and seeds from the pepper and finely slice. Trim the spring onions and roughly slice, separating the green and white parts. Toss the pepper and broccoli in 1 ½ tablespoons of oil in a small roasting tray, and season well. Roast in the hot oven for 20 minutes, or until charred.Meanwhile, add the rice to the pan cook for 8 to 10 minutes, or until just tender. Drain, then spread out on a plate to cool. Peel the carrots, halve lengthways and finely slice at an angle. Squeeze the lime juice into a bowl and mix in half the soy. In another bowl, crack the egg and mix with the remaining soy.Check your veggies in the oven, drizzle over the honey and roast for 5 minutes more. Remove and put to one side.Place a large non-stick frying pan on a medium heat, scatter in the peanuts and toast, then tip onto a board. Heat 2 tablespoons of oil in the hot pan and turn the heat up to high. Add the green part of the spring onions and the rice, stir-frying until the rice is broken up and hot. Pour the egg into one side of the pan. Lightly scramble, then fold into the rice. Tip onto a plate and season.Wipe the pan with kitchen paper and return to the heat with 1 tablespoon of oil. Add the carrot and broccoli stalk and stir-fry for 2 to 3 minutes, then add the garlic, ginger and white part of the spring onions and cook for 2 more minutes before adding the roasted veggies.Add the lime mixture, toss well and add a splash of water if necessary. Taste and season to perfection.Roughly chop the toasted peanuts and sprinkle on top, serving the eggy rice on the side.

- - + - - -

Nutrition

@@ -203,9 +174,6 @@
- - -
@@ -215,7 +183,5 @@ - - diff --git a/Recipes/Blackberry Crumble Smoothie.html b/Recipes/Blackberry Crumble Smoothie.html index c795041..f4d3d58 100644 --- a/Recipes/Blackberry Crumble Smoothie.html +++ b/Recipes/Blackberry Crumble Smoothie.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,50 +104,36 @@
-

Blackberry Crumble Smoothie

-

-

Drinks

-

- - Difficulty: Easy - - Servings: 1 - + Difficulty: Easy + Servings: 1 - Source: - -

- -
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-

Ingredients

@@ -158,36 +141,28 @@
- -
- -

Directions

Blend all the ingredients together.

- - + - - -
@@ -197,7 +172,5 @@ - - diff --git a/Recipes/Blueberry And Lemon Pancakes.html b/Recipes/Blueberry And Lemon Pancakes.html index 2299be1..de35851 100644 --- a/Recipes/Blueberry And Lemon Pancakes.html +++ b/Recipes/Blueberry And Lemon Pancakes.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,49 +104,36 @@
-
- - - -
- +

Blueberry And Lemon Pancakes

-

-

- - Servings: 2-3 - + Servings: 2-3 - +

- -
-
-

Ingredients

@@ -157,36 +141,28 @@
- -
- -

Directions

Place ingredients for pancakes (except the butter/ oil) in a blender or food processor & whizz for about 30 secs. Alternatively, mash bananas with a fork & mix in a jug with theremaining ingredients.

Melt a little of butter/ coconut oil in a large frying pan on a high heat.

Spoon about 3 tablespoons of the batter into the pan & use the back of the spoon to swirl into a rough circle about 1cm thick and 8cm wide. Repeat to make another two to three pancakes, depending on the size of your pan. Reduce the heat to medium & leave the pancakes to set for 1½ minutes. When they start to bubble, flip them over & cook for 1 minute on the other side.

Remove from the pan and repeat with the rest of the batter, using a little more of the oil each time, until you have made eight pancakes. (Place the pancakes on a plate in a low oven to keep warm while you make the rest).

Once pancakes are made & keeping warm, whip up coconut yog or full fat natural yog. Gently heat up berries with 1 tbsp water & a little maple syrup, in your pancake pan until hot through & softening. If using raw honey drizzle over at the end

Top pancakes w yoghurt swirled w berries & lemon

- - + - - -
@@ -194,7 +170,6 @@ - @@ -236,7 +211,13 @@ // build items array var items = [ - + { + msrc: 'Images/8A694C8B-467F-46F9-B186-91A127A85745/3470EE24-F66F-4292-98D2-34AEA4F16032.jpg', + src: 'Images/8A694C8B-467F-46F9-B186-91A127A85745/3470EE24-F66F-4292-98D2-34AEA4F16032.jpg', + w: 0, + h: 0, + title: '1' + }, ]; var index = 0; @@ -272,8 +253,5 @@ - - - diff --git a/Recipes/Blueberry French Toast.html b/Recipes/Blueberry French Toast.html index 637e373..060be13 100644 --- a/Recipes/Blueberry French Toast.html +++ b/Recipes/Blueberry French Toast.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,49 +104,36 @@
-
- - - -
- +

Blueberry French Toast

-

-

- - Servings: 1 - + Servings: 1 - +

- -
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-

Ingredients

@@ -157,36 +141,28 @@
- -
- -

Directions

Step 1
Whisk the egg, egg whites, yoghurt, flour and cinnamon together in a large bowl.
Add the toast and gently push down so that the slices soak up all the liquid.

Step 2
Heat the butter in a large frying pan and add the soaked slices of toast. Fry for 2 minutes on each side then transfer to a plate. Meanwhile put the blueberries and maple syrup into a small saucepan, bring to the boil then simmer for 2 minutes until soft and syrupy. Spoon over the French toast.

- - + - - -
@@ -194,7 +170,6 @@ - @@ -236,31 +211,27 @@ // build items array var items = [ - { msrc: 'Images/6776AF09-0149-40F8-86C3-115D5C449859/CCA43413-705E-4BA4-8750-9C076B467233.jpg', src: 'Images/6776AF09-0149-40F8-86C3-115D5C449859/CCA43413-705E-4BA4-8750-9C076B467233.jpg', - w: 946.0, - h: 2048.0, + w: 0, + h: 0, title: '1' }, - { msrc: 'Images/6776AF09-0149-40F8-86C3-115D5C449859/24F32F83-8683-4969-B39C-5AA20AC6CAF3.jpg', src: 'Images/6776AF09-0149-40F8-86C3-115D5C449859/24F32F83-8683-4969-B39C-5AA20AC6CAF3.jpg', - w: 946.0, - h: 2048.0, + w: 0, + h: 0, title: '2' }, - { msrc: 'Images/6776AF09-0149-40F8-86C3-115D5C449859/117B476D-8F21-4DFF-A917-7CC3EEA83D05.jpg', src: 'Images/6776AF09-0149-40F8-86C3-115D5C449859/117B476D-8F21-4DFF-A917-7CC3EEA83D05.jpg', - w: 946.0, - h: 2048.0, + w: 0, + h: 0, title: '3' }, - ]; var index = 0; @@ -296,8 +267,5 @@ - - - diff --git a/Recipes/Bolognese Sauce.html b/Recipes/Bolognese Sauce.html index f2b9ea7..decbb35 100644 --- a/Recipes/Bolognese Sauce.html +++ b/Recipes/Bolognese Sauce.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,49 +104,36 @@
-
- - - -
- +

Bolognese Sauce

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Sauce

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- -
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-

Ingredients

@@ -157,29 +141,22 @@
- -
- - - + - - -
@@ -187,7 +164,6 @@ - @@ -229,15 +205,13 @@ // build items array var items = [ - { msrc: 'Images/51AA66AA-534C-4E1E-8A42-90FC2F24F2D3-60771-00000781594193EA/20BF90D4-EF3B-4E36-A565-C5A5073B2DBB-4916-000000DE8C610231.jpg', src: 'Images/51AA66AA-534C-4E1E-8A42-90FC2F24F2D3-60771-00000781594193EA/20BF90D4-EF3B-4E36-A565-C5A5073B2DBB-4916-000000DE8C610231.jpg', - w: 1200.0, - h: 900.0, + w: 0, + h: 0, title: '1' }, - ]; var index = 0; @@ -273,8 +247,5 @@ - - - diff --git a/Recipes/Breakfast Hash Pie.html b/Recipes/Breakfast Hash Pie.html new file mode 100644 index 0000000..6305d69 --- /dev/null +++ b/Recipes/Breakfast Hash Pie.html @@ -0,0 +1,183 @@ + + + + + + + + +
+ +
+ + +
+ + + +
+ + +

Breakfast Hash Pie

+ + + + +

+

Potatoe

+ +

+ + + Prep Time: 10 minutes + Cook Time: 30 minutes + Servings: Serves: 6 + + + Source: + + +

+ +
+ +
+ +
+ + +
+

Ingredients

+
+

3 potato/s (large) or sweet potatoes, peeled and grated

1 tbsp butter or olive oil -for greasing dish

1 red onion/s (small) finely diced

10 free-range or organic egg/s

½ tsp sea salt - or to taste

Ground black pepper -to taste

4 rasher/s bacon -short cut

30 g baby spinach -approx. (1 cup) or English spinach

125 g mature cheddar cheese (1 cup) grated

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Directions

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Preheat your oven to 180ºC /350ºF (fan-forced).

Grate the potato and wring it in a clean cloth to remove the moisture.

Grease a baking dish (26 x 18cm approx.) with butter or olive oil and place the grated potato and red onion in it, tossing to roughly combine.

In a jug or blender beat the eggs and seasoning.

Pour over the potato onion mix to cover.

Place the bacon on top, followed by the baby spinach and cheese.

Bake in the oven for 30 minutes or until the egg is set.

Slice and serve.

Thermomix

Preheat your oven to 180ºC /350ºF.

Grease your baking dish.

Grate the cheese, 20 seconds, speed 6. Set aside.

Now roughly chop and then grate the potato, taking care not to over process it. 3 seconds, speed 8. Check the consistency and wring well (you can use the steamer basket for this).

Chop the onion, 3 seconds, speed 6.

Add the potato and onion to the baking dish and toss to mix.

Blend the eggs and seasoning 20 second, speed 4.

Assemble from point 5 in the regular method.

Serve

Serve with a leafy green salad and a nice tomato chutney.

Make-ahead

Re-heat in a low oven until just hot.

Store

Store leftovers in an airtight container in the fridge. Can also be frozen.

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+ + + + + diff --git a/Recipes/Breakfast Loaf with Banana, Sultanas and Honey.html b/Recipes/Breakfast Loaf with Banana, Sultanas and Honey.html new file mode 100644 index 0000000..d9c2e2f --- /dev/null +++ b/Recipes/Breakfast Loaf with Banana, Sultanas and Honey.html @@ -0,0 +1,189 @@ + + + + + + + + +
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Breakfast Loaf with Banana, Sultanas and Honey

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Snack

+ +

+ + + Prep Time: 10 min + Cook Time: 35 min + Servings: Serves 6 + + + Source: + + +

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Ingredients

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½ tsp olive oil

150g carrots

150g sweet potatoes

2 ripe bananas (200g)

2 large free-range eggs

50g sultanas

150g self-raising flour​

2 tbsp cottage cheese

½ tbsp clear honey, plus extra for drizzling

pinch of ground cinnamon (optional)

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Directions

+
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Preheat the oven to gas 4, 180°C, fan 160°C. Tear off a rectangle of baking paper, slightly bigger than a 1ltr/1lb loaf tin. Scrunch it up and wet it a little under a cold tap, then shake off the excess water and use it to line the tin. Rub the inside with ½ tsp oil.

Scrub the carrots and sweet potatoes, then coarsely grate them into a large bowl. Peel and slice the banana. Keep a few slices aside for later to decorate the top; add the rest to the bowl and mash with a fork.

Crack the eggs into the bowl, then add the sultanas, flour, cottage cheese, honey and cinnamon (if using), and stir until nicely combined.

Pour the mixture evenly into the loaf tin. Decorate the top with the reserved banana slices and add an extra drizzle of honey.

Bake for 35-40 mins or until golden and cooked through.

Allow to cool before slicing. Will keep happily in the fridge for a couple of days. Delicious served with natural yogurt and a drizzle of honey.

Jamie's tip: Grill on full whack for a final 5 mons to get it extra crispy, if you like.

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Nutrition

+
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Energy 855kj 202kcal 10%
Fat 4g 6%
Saturates 1g 6%
Sugars 16g 18%
Salt 0.4g 7%
Carbohydrate 37.1g Protein 7.1g Fibre 2.4g

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+ + + + + diff --git "a/Recipes/Broccoli & Goats\342\200\231 Cheese Fritatta.html" "b/Recipes/Broccoli & Goats\342\200\231 Cheese Fritatta.html" new file mode 100644 index 0000000..f8efa37 --- /dev/null +++ "b/Recipes/Broccoli & Goats\342\200\231 Cheese Fritatta.html" @@ -0,0 +1,275 @@ + + + + + + + + +
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+ + + +
+ + +

Broccoli & Goats’ Cheese Fritatta

+ + + + +

+

High Protein

+ +

+ + + Total Time: 25 min + Servings: 3 + + + Source: + + + +

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+ +
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Ingredients

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150g broccoli florets

2 tsp olive oil

100g spring onions, sliced

145g cooked new potatoes, sliced

salt and pepper

8 large eggs, beaten

4 egg whites, beaten

1 small bunch parsley, chopped

110g soft goats' cheese

simple green salad, to serve

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Directions

+
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Step 1
Preheat the grill to its highest setting.
Bring a pan of water to the boil, add the broccoli and blanch for 3 minutes. Drain then pat dry on kitchen paper.

Step 2
Heat the oil over a high heat in a medium-sized, non-stick frying pan. Add the spring onions and fry for a couple of minutes until softened. Add the broccoli and potatoes then give the pan a shake to get everything in an even layer. Season with salt and pepper then whisk together the eggs, egg whites and parsley and pour over the top. Gently shake the pan and pull the eggs into the middle as they start to set.

Step 3
Dot the goats' cheese over the top then slide the pan under the hot grill. Cook for around 3 minutes until the top of the frittata is golden brown and the eggs are set. Slide onto a board, cut into portions and serve with the salad.

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Nutrition

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2

Nutrition Facts
Servings: 3
Amount per serving
Calories 417
% Daily Value*
Total Fat 25g 32%
Saturated Fat 10.1g 51%
Cholesterol 513mg 171%
Sodium 414mg 18%
Total Carbohydrate 17.7g 6%
Dietary Fiber 4.6g 16%
Total Sugars 4.3g
Protein 32.5g
Vitamin D 47mcg 233%
Calcium 225mg 17%
Iron 7mg 38%
Potassium 918mg 20%

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+ + + + + + + + + + + + + + + + diff --git a/Recipes/Broccoli Pesto Pasta.html b/Recipes/Broccoli Pesto Pasta.html index 1ad80f6..f8b4341 100644 --- a/Recipes/Broccoli Pesto Pasta.html +++ b/Recipes/Broccoli Pesto Pasta.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,63 +104,43 @@
-
- - - -
- +

Broccoli Pesto Pasta

-

-

Pasta

-

- - Prep Time: 5 mins - - Cook Time: 15 mins - - Servings: Serves 4 - + Prep Time: 5 mins + Cook Time: 15 mins + Servings: Serves 4 - Source: - - - - +

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Ingredients

@@ -171,35 +148,27 @@
- -
- -

Directions

Tip the pasta into a large pan of boiling salted water and cook according to pack instructions. Meanwhile, bring a smaller pan of salted water to the boil, add the broccoli and boil for 4 minutes.

Drain the broccoli and return it to the pan. Lightly mash the broccoli with a potato masher or fork. Finely grate the garlic and zest the lemon, then mix into the broccoli with the chilli flakes and pine nuts. Cut the lemon in half and keep for later.

Drain the pasta and return it to the pan. Stir in the broccoli pesto and squeeze over the juice of 1/2 lemon. Pour in the olive oil and generously season with salt and pepper. Spoon in the grated Parmesan, toss the pasta well and serve.

- - + - - -

Nutrition

@@ -207,9 +176,6 @@
- - -
@@ -219,7 +185,5 @@ - - diff --git a/Recipes/Brown Sugar Sponge.html b/Recipes/Brown Sugar Sponge.html index 2abcf75..6e7f803 100644 --- a/Recipes/Brown Sugar Sponge.html +++ b/Recipes/Brown Sugar Sponge.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,61 +104,42 @@
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- - - -
- +

Brown Sugar Sponge

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- - Prep Time: 45 min - - Cook Time: 40 min - - Servings: 20 - + Prep Time: 45 min + Cook Time: 40 min + Servings: 20 - Source: - - - - +

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Ingredients

@@ -169,35 +147,27 @@
- -
- -

Directions

Preheat your oven to 180C/160C Fan, and line three 8"/20cm cake tins with parchment paper.

Add your butter and sugar to a bowl, and beat until light and fluffy. I use my Kitchenaid with the paddle attachment!

Add in your flour, eggs and baking powder and beat again until a lovely smooth cake mixture is formed.

Split evenly between the three tins and bake in the oven for 30-35 minutes (or until a skewer comes out clean!)

Once baked, leave to cool in the tin for 10 minutes, and then leave to cool fully on a wire rack.

- - + - - -

Nutrition

@@ -205,9 +175,6 @@
- - -
@@ -217,7 +184,5 @@ - - diff --git a/Recipes/Carrot Cake Smoothie.html b/Recipes/Carrot Cake Smoothie.html new file mode 100644 index 0000000..12bd2b9 --- /dev/null +++ b/Recipes/Carrot Cake Smoothie.html @@ -0,0 +1,176 @@ + + + + + + + + +
+ +
+ + + + +

Carrot Cake Smoothie

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+

Drinks

+ +

+ + + Difficulty: Easy + Servings: 1 + + + Source: + + + +

+ +
+ +
+ +
+ + +
+

Ingredients

+
+

1 medium banana, peeled (100g)

1 carrot, peeled and grated

140ml almond milk, unsweetened

70g fat-free yoghurt, greek or natural

30g protein powder, vanilla

30g rolled oats

20g ground flaxseed

1 pinch ground cinnamon

1 pinch ground nutmeg

1 handful ice

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Directions

+
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Blend all the ingredients together.

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+ +
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+ + + + + diff --git a/Recipes/Chachouka.html b/Recipes/Chachouka.html new file mode 100644 index 0000000..fd77de1 --- /dev/null +++ b/Recipes/Chachouka.html @@ -0,0 +1,268 @@ + + + + + + + + +
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+ + +
+ + + +
+ + +

Chachouka

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★★★★★

+ +

+ + + Prep Time: 15 min + Cook Time: 55 min + Servings: 4 + + + Source: + + + +

+ +
+ +
+ +
+ + +
+

Ingredients

+
+

3 tbsp olive oil

1 tsp cumin seeds

1 large onion, halved and finely sliced

1 garlic clove, crushed

1 red pepper, cored, deseeded and finely sliced

1 yellow pepper, cored, deseeded and finely sliced

½ teaspoon smoked paprika

A pinch of saffron strands

400g tin plum tomatoes, roughly chopped, any stalky ends and skin removed

4 eggs

Sea salt

freshly ground black pepper

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+ + + +
+ +
+ + +
+

Description

+
+

This spicy North African pepper and tomato stew with eggs baked on top makes a lovely, lazy supper.

The classic Italian peperonata (see below) is prepared in the same way but without eggs or spices - it is equally good.

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+ + +
+

Directions

+
+

Heat the olive oil in a large, preferably ovenproof, frying pan over a medium heat. Add the cumin seeds and let them fry gently for a couple of minutes. Add the onion and cook gently for 8-10 minutes, or until soft and golden.

Add the garlic and peppers and continue to cook over a low heat for at least 20 minutes, stirring often, until the peppers are soft and wilted.

Add the paprika, crumble in the saffron, then add the tomatoes with their juice and some salt and pepper. Cook gently, stirring from time to time, for 10-15 minutes.

Preheat the oven to 180°C/Gas Mark 4.

Taste the mixture and adjust the seasoning if necessary. If your frying pan isn't ovenproof, transfer the mixture to a baking dish.

Make 4 hollows in the surface and carefully break an egg into each one. Sprinkle with salt and pepper.

Bake for 10-12 minutes, until the egg white is set and the yolk still runny.

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+ + + + + + + + + + + + + + + + diff --git "a/Recipes/Cheat\342\200\231s Pizza.html" "b/Recipes/Cheat\342\200\231s Pizza.html" index d3349ab..61ce10a 100644 --- "a/Recipes/Cheat\342\200\231s Pizza.html" +++ "b/Recipes/Cheat\342\200\231s Pizza.html" @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,57 +104,40 @@
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- - - -
- +

Cheat’s Pizza

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-

- - Servings: 4 - + Servings: 4 - Source: - - - - +

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Ingredients

@@ -165,29 +145,22 @@
- -
- - - + - - -
@@ -195,7 +168,6 @@ - @@ -237,15 +209,13 @@ // build items array var items = [ - { msrc: 'Images/73FFACDE-5E76-4329-82D1-4F8BF61B142B/A4C19608-CCAB-4247-9DA8-24D61A4D6B29.jpg', src: 'Images/73FFACDE-5E76-4329-82D1-4F8BF61B142B/A4C19608-CCAB-4247-9DA8-24D61A4D6B29.jpg', - w: 1536.0, - h: 2048.0, + w: 0, + h: 0, title: '1' }, - ]; var index = 0; @@ -281,8 +251,5 @@ - - - diff --git a/Recipes/Cheese & Potato Yoghurt Flatbread.html b/Recipes/Cheese & Potato Yoghurt Flatbread.html index ed0cf2d..311d49c 100644 --- a/Recipes/Cheese & Potato Yoghurt Flatbread.html +++ b/Recipes/Cheese & Potato Yoghurt Flatbread.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,44 +104,33 @@
-

Cheese & Potato Yoghurt Flatbread

-

-

- - Cook Time: 10 - - Difficulty: Easy - - Servings: 6 - + Cook Time: 10 + Difficulty: Easy + Servings: 6 - +

- -
-
-

Ingredients

@@ -152,36 +138,28 @@
- -
- -

Directions

Heat the oven to 180C.

Make the dough by combining the yoghurt, flour and a pinch of salt in a bowl and kneading until soft - this won't take long.

Divide the dough into 2 parts.

Combine the mashed potatoes, cheese and chives for the filling.

Roll out each part into a 1cm thick circle.

Add half of the filling into the middle and gather the edges of the dough around the filling, pinch together to seal. Flip and roll out to a disk shape.

Bake in the oven for 10 minutes.

Alternatively, pan-fry on both sides until golden over medium-migh heat.

Brush with melted butter and garnish with fresh parsley.

Serve and enjoy right away!

- - + - - -
@@ -191,7 +169,5 @@ - - diff --git a/Recipes/Cheese & Vegemite Scrolls.html b/Recipes/Cheese & Vegemite Scrolls.html new file mode 100644 index 0000000..de90e09 --- /dev/null +++ b/Recipes/Cheese & Vegemite Scrolls.html @@ -0,0 +1,182 @@ + + + + + + + + +
+ +
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+ + +

Cheese & Vegemite Scrolls

+ + + + +

+

Snack

+ +

+ + + Prep Time: 30 minutes + Cook Time: 25 minutes + + + Source: + + +

+ +
+ +
+ +
+ + +
+

Ingredients

+
+

Magic Bread Dough

200 g cheese

2 tbsp Vegemite

60 g butter

1 egg yolk

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+ + + +
+ +
+ + + + +
+

Directions

+
+

Mix the Vegemite and 60g butter together, weigh the cheese out and spray a 24cm/9.6inch pie tin with oil spray.

Punch down the dough and then knead in the salt for about 1 minute. Roll out to a long rectangle as thin as the dough will allow. Mine was about 50cmsx30cms. Spread with the Vegemite and butter mix and then top with the grated cheese.

Using a knife slice the dough once inch apart into strips. Roll the first piece up into a scroll and then join it to the next strip and continue rolling it up against the other strips continuing on where the last piece of dough left off until you've used up all the dough.

Rolling to make a gigantic scroll

It's fairly easy until you get to the last quarter of dough - in that case I press the cheese against the dough and lift up the strips and pat them against the large coil of dough. Place on the greased tin and allow to rise in a warm place for 60 minutes.

Preheat oven to 180C/350F. Whisk the egg yolk and add a teaspoon of water if it is too thick. Brush the top of the risen scroll with the egg wash and then bake in the oven for 20 minutes. If it is getting too brown, cover with foil sprayed with oil so that it doesn't stick to the scroll. You don't want it burning or getting too brown as the cheese gets dry and crunchy. Bake for another 10 minutes and then remove from oven. Serve warm.

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+ + + + + diff --git a/Recipes/Cheese And Potatoe Pierogi.html b/Recipes/Cheese And Potatoe Pierogi.html index 8a050e0..92388d3 100644 --- a/Recipes/Cheese And Potatoe Pierogi.html +++ b/Recipes/Cheese And Potatoe Pierogi.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,47 +104,35 @@
-
- - - -
- +

Cheese And Potatoe Pierogi

-

-

- - +

- -
-
-

Ingredients

@@ -155,29 +140,22 @@
- -
- - - + - - -
@@ -185,7 +163,6 @@ - @@ -227,15 +204,13 @@ // build items array var items = [ - { msrc: 'Images/DE01FA6D-DC36-4A30-AEB7-59A6A35B1CF5-58438-00000774205767AE/B2E793AE-0F1A-4FE2-976E-43F7858D0132-58438-00000774B4503068.jpg', src: 'Images/DE01FA6D-DC36-4A30-AEB7-59A6A35B1CF5-58438-00000774205767AE/B2E793AE-0F1A-4FE2-976E-43F7858D0132-58438-00000774B4503068.jpg', - w: 2048.0, - h: 1536.0, + w: 0, + h: 0, title: '1' }, - ]; var index = 0; @@ -271,8 +246,5 @@ - - - diff --git a/Recipes/Cheese Vegemite Crackers with Tomato & Olive Skewers.html b/Recipes/Cheese Vegemite Crackers with Tomato & Olive Skewers.html new file mode 100644 index 0000000..9fb98d1 --- /dev/null +++ b/Recipes/Cheese Vegemite Crackers with Tomato & Olive Skewers.html @@ -0,0 +1,166 @@ + + + + + + + + +
+ +
+ + + + +

Cheese Vegemite Crackers with Tomato & Olive Skewers

+ + + + +

+

School Lunches

+ +

+ + + Servings: 1 + + + +

+ +
+ +
+ +
+ + +
+

Ingredients

+
+

1 cheddar cheese slice

vegemite

butter

4 Vita Weat crackers

3 cherry tomatoes

3 sicilian olives

1-2 biscuits

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+ + + + + diff --git a/Recipes/Cheese Vegemite Sandwich.html b/Recipes/Cheese Vegemite Sandwich.html new file mode 100644 index 0000000..d2ed0be --- /dev/null +++ b/Recipes/Cheese Vegemite Sandwich.html @@ -0,0 +1,166 @@ + + + + + + + + +
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Cheese Vegemite Sandwich

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School Lunches

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Ingredients

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1-2 cheddar cheese slices

1-2 tsp Vegemite spread

2 whole-grain bread slices

2-3 carrot sticks

Small handful chocolate chickpeas (side)

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+ + + + + diff --git a/Recipes/Chewy Mint Chocolate Granola Bars.html b/Recipes/Chewy Mint Chocolate Granola Bars.html index 5276f90..93461ff 100644 --- a/Recipes/Chewy Mint Chocolate Granola Bars.html +++ b/Recipes/Chewy Mint Chocolate Granola Bars.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,55 +104,39 @@
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Chewy Mint Chocolate Granola Bars

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Ingredients

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Directions

Line a 8×8 pan with parchment paper or tinfoil.

In a food processor or blender, place the flax seeds and pulse for 10-15 seconds until they are broken down. Add in the oats and pulse for another 5-10 seconds to break down the oats. You want them about half their original size. Set mixture aside.

In a large stock pot, over medium-low heat melt the nut butter, honey and coconut oil, stirring frequently. Remove from heat, and add in the peppermint extract, stirring to combine. Let cool for 10-15 minutes or until just barley warm to touch.

Add in the oat mixture and stir until well combined. Add in the chocolate chunks and stir until combined.

Transfer the oat mixture to the pan and press down until you have an even layer of oats. I find placing my hand inside a plastic sandwich bag then pressing down the mixture helps it from sticking to the oat mixture. Press down hard and evenly until the mixture will not press down any more.

In a small microwave safe bowl, add the chocolate chips and coconut oil and heat in 30 second intervals until the chocolate is melted, stirring after each interval.

Drizzle the chocolate on top of the granola bars or if you want a thick layer, simply pour the chocolate over the entire pan and spread into a thin layer with a knife or spatula.

Place the pan in the fridge and let set for 2 hours. Cut into 18 bars or small bites and serve.

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Notes

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Nutrition

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@@ -220,7 +188,5 @@ - - diff --git a/Recipes/Chicken & New Potato Traybake.html b/Recipes/Chicken & New Potato Traybake.html new file mode 100644 index 0000000..6f15b75 --- /dev/null +++ b/Recipes/Chicken & New Potato Traybake.html @@ -0,0 +1,188 @@ + + + + + + + + +
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Chicken & New Potato Traybake

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+ + + Prep Time: 15 mins + Cook Time: 1 hr and 15 mins + Servings: Serves 2 - 4 + + + Source: + + +

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Ingredients

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3 tbsp olive oil

500g new potatoes

140g large pitted green olives

1 lemon, quartered

8 fresh bay leaves

6 garlic cloves, unpeeled

4 large chicken thighs

bag watercress or salad leaves, to serve

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Directions

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Heat oven to 200C/180C fan/gas 6. Pour the olive oil into a large roasting tin and add the potatoes, olives, lemon quarters, bay leaves and garlic. Toss everything together so it’s coated in oil and evenly distributed. Add the chicken thighs, skin-side up, and season.

Put the roasting tin in the oven and roast for 1 hr, basting with the pan juices halfway through cooking. After 1 hr, check that the potatoes are soft and the chicken is cooked through, then return to the oven for a final 15 mins to crisp the chicken skin.

Remove the roasting tin from the oven. Press down on the roasted garlic cloves with the back of a spoon, discard the skins, and mix the mashed garlic with the meat juices. Serve with watercress or your favourite salad leaves on the side.

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Nutrition

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kcal

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+ + + + + diff --git a/Recipes/Chicken Cream Cheese Wrap.html b/Recipes/Chicken Cream Cheese Wrap.html new file mode 100644 index 0000000..f33f0da --- /dev/null +++ b/Recipes/Chicken Cream Cheese Wrap.html @@ -0,0 +1,165 @@ + + + + + + + + +
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Chicken Cream Cheese Wrap

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School Lunches

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Ingredients

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2-3 chicken strips

1-2 tbsp cream cheese

1 whole-grain wrap

2-3 cherry tomatoes

1-2 mini cucumbers

Small handful chocolate chickpeas (side)

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+ + + + + diff --git a/Recipes/Chicken Meatballs with Quinoa & Curried Cauliflower.html b/Recipes/Chicken Meatballs with Quinoa & Curried Cauliflower.html index 5b2d3a0..4f14bd7 100644 --- a/Recipes/Chicken Meatballs with Quinoa & Curried Cauliflower.html +++ b/Recipes/Chicken Meatballs with Quinoa & Curried Cauliflower.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,63 +104,43 @@
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Chicken Meatballs with Quinoa & Curried Cauliflower

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High Protein

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- - Prep Time: 25 mins - - Cook Time: 30 mins - - Servings: Serves 1 - + Prep Time: 25 mins + Cook Time: 30 mins + Servings: Serves 1 - Source: - - - - +

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Ingredients

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Directions

For the meatballs, mix together all the ingredients in a bowl with some seasoning. Form into six balls and chill in the fridge for 20 mins.

Heat oven to 200C/180C fan/ gas 6. Wash the quinoa and put it in a saucepan with 100ml water. Bring to the boil, then turn down to a gentle simmer and cook for 10-15 mins or until doubled in size and tender. Drain and set aside to cool.

Put the cauliflower and sweet potato in a roasting tin and toss in the oil and curry powder. Put the meatballs in a separate tin. Cook both in the oven for 15 mins or until cooked through.

Mix the quinoa with the cauliflower, sweet potato, pistachios and sultanas, squeeze over the lime juice, then serve with the meatballs.

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Nutrition

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Chicken Ragu Bianco

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+ + + + + diff --git a/Recipes/Chickpea, Fregola & Fennel Soup.html b/Recipes/Chickpea, Fregola & Fennel Soup.html new file mode 100644 index 0000000..aeb2700 --- /dev/null +++ b/Recipes/Chickpea, Fregola & Fennel Soup.html @@ -0,0 +1,269 @@ + + + + + + + + +
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Chickpea, Fregola & Fennel Soup

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Soup

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+ + + Prep Time: 15 min + Cook Time: 40 min + Servings: 4-6 + + + Source: + + + +

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Ingredients

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125 ml olive oil

1 onion, finely diced

2 fennel bulbs, bulbs finely diced and fronds trimmed and chopped

1 carrot, finely diced

3 celery stalks, finely diced

3 garlic cloves, finely chopped

2 bay leaves

500 g drained tinned chickpeas

300 g fregola or pearl cous cous or risoni

5 tomatoes, sliced in half and grated

1.5 litres vegetable stock

2 cups baby spinach leaves

extra-virgin olive oil, for drizzling

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Description

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This is based on a traditional Sardinian recipe. You can use chicken, fish, vegetable stock or water, though chicken stock is what we prefer.

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Directions

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Heat the oil in a heavy-based saucepan over medium-low heat. Add the onion, diced fennel, carrot, celery, garlic and bay leaves. Sweat, stirring often, for about 5 minutes until the vegetables are translucent (but don't allow them to colour). Add the chickpeas, fregola, grated tomato and the stock or water. Simmer for 30 minutes or until the fregola is al dente.

Season with salt and pepper and stir in the spinach leaves and the fennel fronds (reserve a few for garnishing).

Serve the soup in bowls, garnished with fennel fronds and a drizzle of extra-virgin olive oil.

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+ + + + + + + + + + + + + + + + diff --git a/Recipes/Choc Ripple Cake.html b/Recipes/Choc Ripple Cake.html index d3793cc..b211a7a 100644 --- a/Recipes/Choc Ripple Cake.html +++ b/Recipes/Choc Ripple Cake.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,61 +104,42 @@
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Choc Ripple Cake

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- - Prep Time: 6 hr 30 min - - Total Time: 6 hr 30 min - - Servings: 15 - + Prep Time: 6 hr 30 min + Total Time: 6 hr 30 min + Servings: 15 - Source: - - - - +

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Ingredients

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Directions

Step 1
Use an electric beater to beat the cream, sugar and vanilla in a bowl until firm peaks form.

Step 2
Spread a little of the cream mixture along a serving platter to make the base. Stand 1 biscuit upright on its edge and spread with cream mixture. Place another biscuit alongside and sandwich together. Continue layering with cream mixture and remaining biscuits to form a log.

Step 3
Spread the remaining cream mixture over biscuit log to cover. Place in the fridge for minimum of 6 hours to set.

Step 4
Top with the raspberries then slice the cake diagonally.

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Notes

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Nutrition

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@@ -226,7 +191,5 @@ - - diff --git a/Recipes/Chocolate Self-saucing Pudding.html b/Recipes/Chocolate Self-saucing Pudding.html index af1d237..2d5dd38 100644 --- a/Recipes/Chocolate Self-saucing Pudding.html +++ b/Recipes/Chocolate Self-saucing Pudding.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,42 +104,32 @@
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Chocolate Self-saucing Pudding

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★★★★★

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- - Difficulty: Easy - - Servings: 6 - + Difficulty: Easy + Servings: 6 - +

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Ingredients

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Directions

Melt 60gm butter in a 20cm casserole

Put in a bowl
1 cup SR flour ​1/2 cup sugar ​ 2 1/2 level dstspns cocoa 1/2 tspn salt
Pour in most of butter and enough milk to make soft cake mixture.

Sprinkle one dessert spoon Plain flour on remaining butter in the casserole and pour in the cake mixture.

Mix 1/2 cup sugar 2 level dessertspoons cocoa, with 2 cups boiling water and pour over cake.

Place immediately in oven 180 c and bake about 1hr

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@@ -189,7 +168,5 @@ - - diff --git a/Recipes/Chunky Chickpea & Herb Dumpling Soup.html b/Recipes/Chunky Chickpea & Herb Dumpling Soup.html index 2ebb16a..dff5154 100644 --- a/Recipes/Chunky Chickpea & Herb Dumpling Soup.html +++ b/Recipes/Chunky Chickpea & Herb Dumpling Soup.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,53 +104,38 @@
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Chunky Chickpea & Herb Dumpling Soup

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★★★★★

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- - Prep Time: 30 min - - Cook Time: 35 min - - Servings: 4 - + Prep Time: 30 min + Cook Time: 35 min + Servings: 4 - +

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Ingredients

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Directions

1) Heat the oil in a large saucepan, and cook the onion over medium heat for 2-3 minutes, or until soft. Add the garlic, cumin, ground coriander and chilli and cook for 1 minute, or until fragrant. Add the chickpeas, stock and tomato. Bring to the boil, then reduce the heat and simmer, covered, for 10 minutes. Stir in the coriander.

2) To make the dumplings, sift the flour into a bowl and add the chopped butter. Rub the butter into the flour with your fingertips until it resembles fine breadcrumbs. Stir in the cheese and mixed fresh herbs. Make a well in the centre, add the milk and mix with a flat-bladed knife until just combined. Bring together into a rough ball, divide into eight portions and roll into small balls.

3) Add the dumplings to the soup, cover and simmer for 20 minutes, or until a skewer comes out clean when inserted in the centre of the dumplings.

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Nutrition

@@ -197,9 +171,6 @@
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Classic Crumpets

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- - Total Time: 50 min - - Servings: 12 - + Total Time: 50 min + Servings: 12 - Source: - - - - +

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Ingredients

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Directions

Gently warm the milk. In a bowl, dissolve the yeast and sugar in the warm milk and 100ml of tepid water.

Leave in a warm place for 15 minutes, or until frothy.

Sift the flour, bicarbonate of soda and 1 teaspoon of fine sea salt into a large bowl.

Make a well in the centre and pour in the yeast mixture.

Whisk from the centre outwards until the consistency of double cream – this will take a few minutes.

Add a splash more water, if needed.

Cover with a damp tea towel and set aside for 45 minutes or until little bubbles form on the surface.

For the butter, pour the cream into a freestanding mixer.

Whisk on high for 5 to 10 minutes, or until the cream splits into solids and liquid.

Drain through a sieve, discard the liquid, then rinse the solids thoroughly with cold water.

Place in muslin and squeeze out any excess liquid.

Mix ½ a teaspoon of sea salt through and wrap in greaseproof paper.

Grease four 10cm egg rings with vegetable oil.

Wipe a little oil around a large frying pan or iron skillet and place over a medium-high heat.

Arrange the rings in the frying pan and, once hot, spoon 4 tablespoons of the batter into each ring.

Cook for 5 minutes, or until little bubbles appear on the surface.

Once the bubbles have burst, leaving little holes, use tongs to carefully lift off the rings and flip over the crumpets, then cook for 1 minute on the other side.

Re-grease and reheat the rings and pan before cooking the next batch.

Serve the crumpets warm, with a slather of butter.

If making them in advance, just toast lightly on both sides when you come to serve them.

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Notes

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Nutrition

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Classic Tomato Spaghetti

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+ + + Total Time: 1 hr 15 min + Servings: 8 1 hour 15 minutes + + + Source: + + +

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Ingredients

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1 bunch of fresh basil

1 medium onion

2 cloves of garlic

1 kg ripe tomatoes , or 2 x 400g tins of quality chopped tomatoes

olive oil

1 tablespoon red wine or balsamic vinegar

480 g dried wholewheat spaghetti

15 g Parmesan cheese

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Directions

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Pick the basil leaves onto a chopping board (reserving a few baby leaves to garnish), then roughly chop the remaining leaves and finely chop the stalks.Peel and finely slice the onion and garlic. If using fresh, cut the tomatoes in half, then roughly chop them or carefully open the tins of tomatoes.Put a saucepan on a medium heat and add 1 tablespoon of olive oil and the onion, then cook for around 7 minutes, or until soft and lightly golden.Stir in the garlic and basil stalks for a few minutes, then add the fresh or tinned tomatoes and the vinegar.Season with a tiny pinch of salt and pepper, then continue cooking for around 15 minutes, stirring occasionally.Stir in the chopped basil leaves, then reduce to low and leave to tick away. Meanwhile…Carefully fill a large pot three-quarters of the way up with boiling water, add a tiny pinch of salt and bring back to the boil.Add the spaghetti and cook according to packet instructions – you want to cook your pasta until it is al dente. This translates as ‘to the tooth’ and means that it should be soft enough to eat, but still have a bit of a bite and firmness to it. Use the timings on the packet instructions as a guide, but try some just before the time is up to make sure it’s perfectly cooked.Once the pasta is done, ladle out and reserve a cup of the cooking water and keep it to one side, then drain in a colander over the sink and tip the spaghetti back into the pot.Stir the spaghetti into the sauce, adding a splash of the pasta water to loosen, if needed.Serve with the reserved basil leaves sprinkled over the top and use a microplane to finely grate the Parmesan cheese, then sprinkle over.PRINT THIS RECIPE (UK)PRINT THIS RECIPE (USA)

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Nutrition

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Calories 316 16%
Fat 3.3g 5%
Saturates 0.9g 5%
Sugars 10.1g 11%
Salt 0.2g 3%
Protein 13.1g 26%
Carbs 62.7g 24%
Fibre 11.1g -

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+ + + + + diff --git a/Recipes/Classic Zucchini Slice.html b/Recipes/Classic Zucchini Slice.html new file mode 100644 index 0000000..15c215f --- /dev/null +++ b/Recipes/Classic Zucchini Slice.html @@ -0,0 +1,269 @@ + + + + + + + + +
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Classic Zucchini Slice

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+ +

+ + + Prep Time: 10 min + Cook Time: 40 min + Servings: 6 + + + Source: + + +

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Ingredients

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2 large zucchini, coarsely grated

3 spring onions, thinly sliced

60g pkt Coles Australian Baby Spinach, finely shredded

1 tbs coarsely chopped dill

1 cup (150g) self-raising flour

1/2 cup (60g) coarsely grated cheddar

100g fetta, crumbled

1 1/2 cups (180g) frozen peas

5 Coles Australian Free Range Eggs, lightly whisked

1/4 cup (60ml) milk

1 tbs olive oil

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Directions

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Preheat oven to 180°C. Grease a 20cm x 30cm lamington pan and line with baking paper, allowing the sides to overhang.

Combine the zucchini, spring onion, spinach, dill, flour, cheddar, half the fetta and 1 cup (120g) of the peas in a bowl.

Whisk the egg, milk and oil in a small bowl. Add to the zucchini mixture and stir to combine. Season. Spoon into prepared pan and smooth the surface. Sprinkle with remaining peas and fetta.

Bake for 40 mins or until the slice is firm to the touch. Serve warm or at room temperature.

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Nutrition

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1277 kj Energy 15g Fat Total 6g Saturated Fat 4g Fibre 17g Protein 522mg Sodium 4g Carbs (sugar)
24g Carbs (total)

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+ + + + + + + + + + + + + + + + diff --git a/Recipes/Coconut & Squash Dhansak.html b/Recipes/Coconut & Squash Dhansak.html index a0438d9..dfa7ec4 100644 --- a/Recipes/Coconut & Squash Dhansak.html +++ b/Recipes/Coconut & Squash Dhansak.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,61 +104,42 @@
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Coconut & Squash Dhansak

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- - Prep Time: 5 mins - - Cook Time: 15 mins - - Servings: Serves 4 - + Prep Time: 5 mins + Cook Time: 15 mins + Servings: Serves 4 - Source: - - - - +

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Ingredients

@@ -169,30 +147,24 @@
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Directions

Heat the oil in a large pan. Put the squash in a bowl with a splash of water. Cover with cling film and microwave on High for 10 mins or until tender. Meanwhile, add the onions to the hot oil and cook for a few mins until soft. Add the curry paste, tomatoes and coconut milk, and simmer for 10 mins until thickened to a rich sauce.

Warm the naan breads in a low oven or in the toaster. Drain any liquid from the squash, then add to the sauce with the lentils, spinach and some seasoning. Simmer for a further 2-3 mins to wilt the spinach, then stir in the coconut yogurt. Serve with the warm naan and a dollop of extra yogurt.

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Notes

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Nutrition

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@@ -226,7 +191,5 @@ - - diff --git a/Recipes/Coconut Bread.html b/Recipes/Coconut Bread.html index 88ffc2f..17ef75e 100644 --- a/Recipes/Coconut Bread.html +++ b/Recipes/Coconut Bread.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,59 +104,41 @@
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Coconut Bread

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- - Total Time: 55 min - - Servings: 2 loaves - + Total Time: 55 min + Servings: 2 loaves - Source: - - - - +

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Ingredients

@@ -167,35 +146,27 @@
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Directions

Stir the yeast and honey into 200ml of tepid water, then leave for a couple of minutes to bubble up a bit.Peel and mash the banana. Crack the egg into a bowl and beat together.It’s best to use a stand mixer for this. Put the flour, mashed banana, beaten egg, coconut milk, coconut and a small pinch of sea salt in the bowl and combine using the dough hook. Add the yeast mixture and let the mixer run for 15 minutes. Cover the bowl with a damp tea towel and let prove for 1 hour.If working by hand, combine the wet ingredients in a bowl. Mix the coconut, flour and salt in a separate bowl, make a well in the centre, then tip in the wet ingredients and yeast and pull together, using your fingers then hands, until well combined. Turn out onto a clean surface dusted with flour. Add a little extra flour, so it’s more manageable, then knead for at least 10 minutes, or until it’s elastic. Cover the bowl with a damp tea towel and let prove for 1 hour.Tip the dough onto a clean, floured surface. Knead for a few minutes and bring into a ball. Divide the dough into 2 pieces and push into 2 greased 13cm x 18cm loaf tins. Cover the tins with a damp tea towel and prove in a warm place for 1 hour, or until doubled in size.Preheat the oven to 200ºC/400ºF/gas 6. Cook the loaves for 30 to 35 minutes, or till the crusts are golden-brown, and sound hollow when tapped. Transfer to a wire rack to cool a little. Delicious served warm with chopped mango, fresh mint and yoghurt hit with lime zest and juice, and honey.

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Nutrition

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Courgette & Cheese Breakfast Muffins

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+ + + Servings: 6 + + + +

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Ingredients

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95g self-raising flour

100g protein powder, unflavoured

1 tsp baking powder

1 pinch salt and pepper

2 courgettes, grated

135g cheddar cheese, grated

70g parmesan or hard cheese, finely grated

4 large eggs

205ml whole milk

25g pumpkin seeds

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Directions

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Step 1
Preheat the oven to 200°C. Sift the flour, protein powder, baking powder, salt and pepper into a bowl, stir in the grated courgettes, cheddar and parmesan and make a well in the centre. Whisk the eggs and milk together, pour into the well in the flour mixture and stir to combine.

Step 2
Divide the mixture between a 12-hole, non-stick muffin tin. Scatter the pumpkin seeds over the top of the muffins then bake for 12-15 minutes until risen and golden. Remove from the oven and leave to cool slightly.

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+ + + + + + + + + + + + + + + + diff --git a/Recipes/Courgette and Cheese Breakfast Muffins.html b/Recipes/Courgette and Cheese Breakfast Muffins.html index 4ae44f8..2b9da03 100644 --- a/Recipes/Courgette and Cheese Breakfast Muffins.html +++ b/Recipes/Courgette and Cheese Breakfast Muffins.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,49 +104,36 @@
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Courgette and Cheese Breakfast Muffins

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High Protein

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Ingredients

@@ -157,36 +141,28 @@
- -
- -

Directions

Step 1
Preheat the oven to 200°C. Sift the flour, protein powder, baking powder, salt and pepper into a bowl, stir in the grated courgettes, cheddar and parmesan and make a well in the centre. Whisk the eggs and milk together, pour into the well in the flour mixture and stir to combine.

Step 2
Divide the mixture between a 12-hole, non-stick muffin tin. Scatter the pumpkin seeds over the top of the muffins then bake for 12-15 minutes until risen and golden. Remove from the oven and leave to cool slightly.

- - + - - -
@@ -194,7 +170,6 @@ - @@ -236,7 +211,13 @@ // build items array var items = [ - + { + msrc: 'Images/7608ECD9-8AF9-4EF5-8428-8292801110FC/26FCD1BB-7E45-4878-ACB8-7926BBB1CE71.jpg', + src: 'Images/7608ECD9-8AF9-4EF5-8428-8292801110FC/26FCD1BB-7E45-4878-ACB8-7926BBB1CE71.jpg', + w: 0, + h: 0, + title: '1' + }, ]; var index = 0; @@ -272,8 +253,5 @@ - - - diff --git a/Recipes/Courgette and Rice Filo Pie.html b/Recipes/Courgette and Rice Filo Pie.html new file mode 100644 index 0000000..513063d --- /dev/null +++ b/Recipes/Courgette and Rice Filo Pie.html @@ -0,0 +1,254 @@ + + + + + + + + +
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+ + +

Courgette and Rice Filo Pie

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+ +

+ + + Servings: 4 + + + Source: + + + +

+ +
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+ +
+ + +
+

Ingredients

+
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500g courgettes

75g long-grain white rice

½ medium red onion

75g hard goat’s cheese or mature Cheddar, grated

2 large eggs

2 tablespoons olive oil

dill, chopped

flat-leaf parsley, chopped

250g filo pastry

75g unsalted butter

Sea salt and freshly ground black pepper

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+ + + + + + + + + + + + + + + + diff --git a/Recipes/Courgette, Corn & Cannelini Bean Stew.html b/Recipes/Courgette, Corn & Cannelini Bean Stew.html new file mode 100644 index 0000000..c980c22 --- /dev/null +++ b/Recipes/Courgette, Corn & Cannelini Bean Stew.html @@ -0,0 +1,251 @@ + + + + + + + + +
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Courgette, Corn & Cannelini Bean Stew

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★★★★★

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Full of Veg, Soup

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Ingredients

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4 large, flavourful, ripe tomatoes (300–350g in total)

2 tbsp olive oil

1 large onion, chopped

1 large garlic clove, finely grated or crushed

2 cobs of corn, kernels sliced off

200g chard, cut into thin ribbons (stalks and leaves)

400g tin cannellini beans, drained and rinsed

1 medium courgette, or 4–5 baby courgettes

Sea salt

black pepper

Flat-leaf parsley, roughly chopped

Extra virgin olive oil, to trickle

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Cream Cheese Jam Sandwich

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School Lunches

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+ + + Servings: 1 + + + +

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Ingredients

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1-2 tbsp cream cheese

1-2 tsp fruit jam

2 whole-grain bread slices

2-3 baby cucumbers

Small handful chocolate chickpeas (side)

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+ + + + + diff --git a/Recipes/Creamy Green Pea Soup.html b/Recipes/Creamy Green Pea Soup.html new file mode 100644 index 0000000..0f90db4 --- /dev/null +++ b/Recipes/Creamy Green Pea Soup.html @@ -0,0 +1,273 @@ + + + + + + + + +
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Creamy Green Pea Soup

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★★★★★

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Quick & Easy, Soup

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+ + + Prep Time: 5 min + Cook Time: 20 min + Servings: 3-4 + + + +

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Ingredients

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1 tsp (1-2 cloves) minced garlic

1 tbsp olive oil or butter

4 cups frozen peas

1 cup water

250g cream cheese (low fat or regular)

1 tsp herb-flavoured salt or stock powder

1-2 cups milk

seasonings to taste

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Description

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With peas from the freezer and a carton of cream cheese, you can make a bright green, tasty, substantial and filling soup.

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Directions

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Heat the garlic in the oil or butter until bubbling but not brown, then add the frozen peas and water, cover and cook for 4-5 minutes until peas are tender but still bright green.

Purée in a food processor with the herb-flavoured salt or stock powder and (previously stirred) cream cheese. Thin with 1-2 cups of milk to reach the thickness you like.

Adjust seasoning, adding salt, pepper and Tabasco to taste.

Sieve part or all of the soup if you want it smoother, or eat without sieving.

Refrigerate for up to 2 days, thinning with water or milk as necessary.

Serve with warmed, crusty, crunchy bread.

Top each serving with spoonfuls of sour cream and basil pesto, or with tiny croutons, sour cream and tomato salsa.

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Notes

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EXTRA OPTIONS: If you have them, cook several chopped lettuce leaves and/or spring onions, and a dozen or so fresh mint leaves with the peas.

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+ + + + + + + + + + + + + + + + diff --git a/Recipes/Creamy Mushroom Pasta.html b/Recipes/Creamy Mushroom Pasta.html index 6c6137a..1eed63f 100644 --- a/Recipes/Creamy Mushroom Pasta.html +++ b/Recipes/Creamy Mushroom Pasta.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,59 +104,41 @@
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Creamy Mushroom Pasta

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- - Total Time: 16 min - - Servings: 2 16 minutes - + Total Time: 16 min + Servings: 2 16 minutes - Source: - - - - +

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Ingredients

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Directions

Cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water. Meanwhile, peel and finely slice the garlic. Place it in a large non-stick frying pan on a medium-high heat with ½ a tablespoon of olive oil, followed 1 minute later by the mushrooms, tearing up any larger ones. Season with sea salt and black pepper, and cook for 8 minutes, or until golden, tossing regularly.Toss the drained pasta into the mushroom pan with a splash of reserved cooking water. Finely grate in most of the Parmesan, stir in the crème fraîche, taste, season to perfection, and dish up, finishing with a final grating of Parmesan.

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Nutrition

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@@ -215,7 +183,5 @@ - - diff --git a/Recipes/Creamy One-Pot Pasta with Tuscan Kale, Almonds and Lemon.html b/Recipes/Creamy One-Pot Pasta with Tuscan Kale, Almonds and Lemon.html new file mode 100644 index 0000000..4ffc40c --- /dev/null +++ b/Recipes/Creamy One-Pot Pasta with Tuscan Kale, Almonds and Lemon.html @@ -0,0 +1,182 @@ + + + + + + + + +
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Creamy One-Pot Pasta with Tuscan Kale, Almonds and Lemon

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+ +

+ + + Prep Time: 0:15 + Cook Time: 0:15 + Servings: 4 + + + Source: + + +

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Ingredients

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320g maccheroni al ferretto, orecchiette or any pasta of your choice

150ml pure cream

2 cloves garlic, finely chopped

Juice and zest of a lemon

60ml (1/4 cup) extra virgin olive oil, plus extra to serve

Pinch of dried chilli flakes

Large pinch of sea salt

600ml boiling water, use your kettle to save time

150g or half a bunch of cavolo nero leaves (also know as Tuscan kale), roughly torn into small pieces

50g (1/3 cup) toasted almonds, roughly chopped

70g parmesan cheese, grated, plus extra to serve

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Directions

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1. In a large deep-sided pan, place all of the ingredients except for the almonds and parmesan and stir to combine. Place over a high heat and cover with a lid. Bring to a boil then reduce heat to medium and cook for around 8 minutes or until the pasta is just under al dente. If you are using a different pasta shape, begin checking at the 7 minute mark. The best way to test is to simply try some of the pasta. It should be chewy with a little resistance, but not chalky.

2. Remove the lid and stir through the almonds and parmesan and continue to cook until pasta is al dente and the sauce is thick and creamy (1-2 minutes). If the sauce has dried up too much, add in a little extra water. The pasta continues to soak up liquid even once off the heat, so it's better to have a little extra water on hand to add if necessary. Serve the pasta with extra parmesan and a drizzle of olive oil.

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+ + + + + diff --git a/Recipes/Crispy Mushroom Dal with Coriander Chutney.html b/Recipes/Crispy Mushroom Dal with Coriander Chutney.html new file mode 100644 index 0000000..a772887 --- /dev/null +++ b/Recipes/Crispy Mushroom Dal with Coriander Chutney.html @@ -0,0 +1,187 @@ + + + + + + + + +
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Crispy Mushroom Dal with Coriander Chutney

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+ +

+ + + Total Time: 25 min + Servings: 2 or 4 servings + + + Source: + + +

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Ingredients

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For 2 people [double for 4]

100g red lentils

15g fresh root ginger

400g canned green lentils

11g vegetable stock mix

50g solid creamed coconut

15ml rice vinegar

150g portobello mushrooms

1/2 tsp dried chilli flakes

1 garlic clove

20g coriander

2 brown onions

1 tbsp curry powder

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Directions

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For 2 people [double for 4]

1. Boil half a kettle

Preheat your grill to a medium-high heat

Peel and finely slice the brown onions

Place the creamed coconut (in its packaging!) in a mug and cover with boiled water (this softens the naturally hard cream)

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Nutrition

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Typical values per 100g per serving
Energy 526 kJ 2043 kJ 125 kcal 487 kcal
Fat 4.9 g 19.1 g
of which saturates 4.2 g 16.4 g
Carbohydrate 11.3 g 43.8 g
of which sugars 2.7 g 10.5 g
Fibre 5.8 g 22.7 g
Protein 5.8 g 22.6 g
Salt 0.51 g 1.97 g

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+ + + + + diff --git a/Recipes/Crispy Potato, Polenta & Cheese Pancake.html b/Recipes/Crispy Potato, Polenta & Cheese Pancake.html index 7c87666..31538cd 100644 --- a/Recipes/Crispy Potato, Polenta & Cheese Pancake.html +++ b/Recipes/Crispy Potato, Polenta & Cheese Pancake.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,55 +104,39 @@
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- - - -
- +

Crispy Potato, Polenta & Cheese Pancake

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- - Servings: 2-4 - + Servings: 2-4 - Source: - -

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Ingredients

@@ -163,43 +144,34 @@
- -
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Description

A crispy potato and sharp Cheddar pancake with the pleasing crunch
of polenta, topped with greens and lemony herbs. I make this using
leftover cooked potatoes, but it's good enough to cook them for.
These quantities will make enough to serve four as a light meal and
two as a hearty one.

- -

Directions

If you need to cook your potatoes, peel then boil them in well salted water for about 20 minutes, or until soft. Drain and leave to steam dry.

Meanwhile, cook the onion in an approximately 22cm non-stick frying pan with a little olive oil over a medium heat until it is soft and sweet, but not brown. This should take about 8-10 minutes.

Put the potatoes into a bowl and use a spoon to mash them a little: you want some texture, but no large pieces. Add the cooked onion, cheese and polenta, and season well with salt and pepper.

Heat some olive oil over a high heat in the pan. Once it's sizzling, press the potato mixture into the pan to form one big pancake (it should look like a Spanish tortilla). Turn down the heat to medium and cook for 10-15 minutes until the pancake has a deep golden crust underneath.

To turn, use a tea towel to protect your hand, then cover the pan with a plate, tip the pan upside-down so that the pancake is on the plate cooked side up, then slide it back into the pan to cook the other side for another 10-15 minutes until golden. If it falls apart a bit, don't worry - as it cooks it will come together.

Once cooked, flash-fry your greens in a little olive oil, salt and pepper. Dress your herbs in olive oil and lemon juice with a good pinch of salt. Pile the greens and herbs onto slices of pancake.

- - + - - -
@@ -207,7 +179,6 @@ - @@ -249,15 +220,13 @@ // build items array var items = [ - { msrc: 'Images/3B03D378-928C-4DE2-A9E0-FD7DD8A8B492/50FC9354-A065-4050-AC1C-73CBB7F2FE98.jpg', src: 'Images/3B03D378-928C-4DE2-A9E0-FD7DD8A8B492/50FC9354-A065-4050-AC1C-73CBB7F2FE98.jpg', - w: 2048.0, - h: 1536.0, + w: 0, + h: 0, title: '1' }, - ]; var index = 0; @@ -293,8 +262,5 @@ - - - diff --git "a/Recipes/Cr\303\252pes.html" "b/Recipes/Cr\303\252pes.html" new file mode 100644 index 0000000..fcb024c --- /dev/null +++ "b/Recipes/Cr\303\252pes.html" @@ -0,0 +1,174 @@ + + + + + + + + +
+ +
+ + + + +

Crêpes

+ + + + +

+ +

+ + + Prep Time: 2 hrs, 15 min + + + Source: + + + +

+ +
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+ + +
+

Ingredients

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+

60 g butter

750 ml milk

300 g plain flour

4 eggs

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Description

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Double portion

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+ + + + + diff --git a/Recipes/Cucumber Sandwiches.html b/Recipes/Cucumber Sandwiches.html new file mode 100644 index 0000000..219725b --- /dev/null +++ b/Recipes/Cucumber Sandwiches.html @@ -0,0 +1,250 @@ + + + + + + + + +
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+ + +

Cucumber Sandwiches

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Ingredients

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cucumber

white bread

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+ + + + + + + + + + + + + + + + diff --git a/Recipes/Curried Squash, Lentil & Coconut Soup.html b/Recipes/Curried Squash, Lentil & Coconut Soup.html new file mode 100644 index 0000000..f486c4d --- /dev/null +++ b/Recipes/Curried Squash, Lentil & Coconut Soup.html @@ -0,0 +1,188 @@ + + + + + + + + +
+ +
+ + +
+ + + +
+ + +

Curried Squash, Lentil & Coconut Soup

+ + + + +

+ +

+ + + Prep Time: 10 mins + Cook Time: 25 mins + Servings: Serves 6 + + + Source: + + +

+ +
+ +
+ +
+ + +
+

Ingredients

+
+

1 tbsp olive oil

1 butternut squash, peeled, deseeded and diced

200g carrot, diced

1 tbsp curry powder containing turmeric

100g red lentil

700ml low-sodium vegetable stock

1 can reduced-fat coconut milk

coriander and naan bread, to serve

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Directions

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Heat the oil in a large saucepan, add the squash and carrots, sizzle for 1 min, then stir in the curry powder and cook for 1 min more. Tip in the lentils, the vegetable stock and coconut milk and give everything a good stir. Bring to the boil, then turn the heat down and simmer for 15-18 mins until everything is tender.

Using a hand blender or in a food processor, blitz until as smooth as you like. Season and serve scattered with roughly chopped coriander and some naan bread alongside.

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Nutrition

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kcal

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+ + + + + diff --git a/Recipes/Dark Chocolate & Ginger Fudge.html b/Recipes/Dark Chocolate & Ginger Fudge.html index 47ad5ca..6361ee8 100644 --- a/Recipes/Dark Chocolate & Ginger Fudge.html +++ b/Recipes/Dark Chocolate & Ginger Fudge.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,63 +104,43 @@
-
- - - -
- +

Dark Chocolate & Ginger Fudge

-

-

Sweet

-

- - Prep Time: 5 min - - Cook Time: 5 min - - Total Time: 4 hrs - - Servings: 25 - + Prep Time: 5 min + Cook Time: 5 min + Total Time: 4 hrs + Servings: 25 - Source: - -

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Ingredients

@@ -171,30 +148,24 @@
- -
- -

Directions

1. Line a square (20cm) cake pan with non-stick baking paper.
2. Place sweetened condensed milk and butter in a medium, heavy-based saucepan on low heat. Stir for 3-4 minutes, until butter melts and mixture is hot. Remove from heat, add chocolate and stir until chocolate has melted. Stir in ginger.
3. Quickly pour hot fudge into prepared pan. Use back of a metal spoon to spread fudge evenly and smooth surface. Cover pan with plastic wrap and chill for 4 hours, until set.
4. To serve, use a sharp knife to cut fudge into squares.

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Notes

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+ +
+ + + + +

Dill Pickle Soup

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Ingredients

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dill pickles

carrot

potatoes

dill

soured creme

1 litre stock

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+ + + + + diff --git a/Recipes/Dip with Crackers Platter.html b/Recipes/Dip with Crackers Platter.html new file mode 100644 index 0000000..3857b97 --- /dev/null +++ b/Recipes/Dip with Crackers Platter.html @@ -0,0 +1,166 @@ + + + + + + + + +
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+ + + + +

Dip with Crackers Platter

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+

School Lunches

+ +

+ + + Servings: 1 + + + +

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+ +
+ +
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Ingredients

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5-6 assorted crackers

1-2 pieces dried pears

3-4 sugar-snap peas

1-2 biscuits

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+ + + + + diff --git a/Recipes/Easy 3-Ingredient Chia Seed Strawberry Jam.html b/Recipes/Easy 3-Ingredient Chia Seed Strawberry Jam.html index a420739..b81c671 100644 --- a/Recipes/Easy 3-Ingredient Chia Seed Strawberry Jam.html +++ b/Recipes/Easy 3-Ingredient Chia Seed Strawberry Jam.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,55 +104,39 @@
-
- - - -
- +

Easy 3-Ingredient Chia Seed Strawberry Jam

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-

- - Source: - - - - +

- -
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-

Ingredients

@@ -163,35 +144,27 @@
- -
- -

Directions

Heat a medium saucepan over medium heat and add the strawberries. Add the honey and place on the stove over medium heat.

As the strawberries begin to soften over the heat, stir them around in their juices and the honey.

Once the berries have softened to the point that they're starting to fall apart, use a potato masher or fork to break them up even more.

Let the mixture come to a slow boil, stirring almost continually. Once you see some big bubbles break the surface, add the chia seeds.

The chia seeds will help the jam achieve a gelatinous texture while also adding fibre, protein and healthy Omega-3 fats.

Continue stirring the mixture over low heat for about 15 minutes, and then remove the pan from the stove.

If you enjoy jam with small chunks of fruit in it, then you're done! Simply pour the mixture into a mason jar and cover it tightly with a lid.

If you'd prefer jam with a smoother texture, feel free to add the mixture to your blender and pulse it a few times before pouring it into a mason jar. Or, use an immersion blender and pulse only a few times.

While the jam is still hot it may seem more fluid that you would expect. The chia seeds need a bit of time to do their work, so let the jam cool to room temperature in the jar and then put your jar of jam in the fridge for a few hours and it will achieve the perfect texture.

Enjoy on toast, gluten-free crackers or scones, over yogurt or even ice cream.

- - + - - -

Nutrition

@@ -199,9 +172,6 @@
- - -
@@ -211,7 +181,5 @@ - - diff --git a/Recipes/Easy Baked Chicken Nuggets.html b/Recipes/Easy Baked Chicken Nuggets.html index 50a4d95..5ffdb01 100644 --- a/Recipes/Easy Baked Chicken Nuggets.html +++ b/Recipes/Easy Baked Chicken Nuggets.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,61 +104,42 @@
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- - - -
- +

Easy Baked Chicken Nuggets

-

-

- - Prep Time: 0:40 - - Cook Time: 0:30 - - Servings: 4 - + Prep Time: 0:40 + Cook Time: 0:30 + Servings: 4 - Source: - - - - +

- -
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Ingredients

@@ -169,36 +147,28 @@
- -
- -

Directions

1. Start by preparing the breadcrumbs (this step can be done ahead of time, simply store the breadcrumbs in an airtight container). Preheat the oven to 180°C (fan).

2. Place the bread slices on 1–2 baking trays in an even layer. Bake in the oven until lightly golden on both sides (this should take 3–5 minutes per side, depending on your oven). Place the toasted bread slices on a wire rack to cool.

3. Use your hands to break the pieces of bread into chunks and place in the food processor (depending on the size of your processor you may need to do this in batches). Whiz the bread until it turns into breadcrumbs — you want the texture to be somewhere between coarse and fine.

4. Pour the breadcrumbs into a flat dish ready for coating the chicken. Add the salt and stir well to combine.

5. To prepare the chicken nuggets, preheat the oven to 180°C (fan).

6. Slice the chicken into nugget portions (around 3–4cm sized pieces).

7. Place the breadcrumbs in a shallow dish. If using store-bought breadcrumbs add ½–1 teaspoon fine sea salt, depending on how salted they already are.

8. Crack the eggs into another shallow dish and whisk briefly.

9. Place the flour, 1½ teaspoons salt and the garlic powder into a third shallow dish and stir to combine.

10. Using your hands, pick up a piece of the chicken and dip it into the flour mixture, shaking off any excess flour before dipping it into the egg mixture, then transferring it to the breadcrumbs. Toss the chicken in the breadcrumbs until well-coated, then place it on the baking tray. Repeat with the remaining pieces of chicken, ensuring to not crowd the nuggets on the baking tray.

11. Drizzle the oil over the chicken then bake in the oven for 15–20 minutes, turning them over halfway through if you wish, until golden on the outside and cooked in the middle.

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@@ -208,7 +178,5 @@ - - diff --git a/Recipes/Easy Rustic Gnocchi.html b/Recipes/Easy Rustic Gnocchi.html index 1cf5dd6..440a608 100644 --- a/Recipes/Easy Rustic Gnocchi.html +++ b/Recipes/Easy Rustic Gnocchi.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,59 +104,41 @@
-
- - - -
- +

Easy Rustic Gnocchi

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-

- - Total Time: 30 min - - Servings: Serves 2 cooks in 30 minutes - + Total Time: 30 min + Servings: Serves 2 cooks in 30 minutes - Source: - - - - +

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Ingredients

@@ -167,35 +146,27 @@
- -
- -

Directions

Wash the potatoes, chop into 3cm chunks and cook in a large pan of boiling salted water for 12 minutes, or until tender.

Meanwhile, line up the asparagus, trim off the woody ends, then slice the stalks 1cm thick, leaving the tips whole.

Drain the potatoes and steam dry for 2 minutes, then return to the pan and mash well. Taste and season to perfection with sea salt and black pepper, then tip on to a clean work surface.

Fill the empty pan with boiling kettle water and place on a high heat.

Use your hands to scrunch the flour with the potato, then divide into 24 pieces. Squeeze each in your palm to compress, into little uneven gnocchi, then drop into the boiling water for 1 minute, or until they float.

Meanwhile, put the asparagus into a large non-stick frying pan on a medium-low heat with 1 tablespoon of olive oil, stirring occasionally.

Strip in most of the thyme leaves, then use a slotted spoon to add the gnocchi straight in.

Finely grate over most of the Parmesan and toss well, adding 100ml of gnocchi cooking water to emulsify it into a nice sauce. Taste, season to perfection, then dish up.

Grate over the remaining Parmesan, strip over the remaining thyme, and finish with a little drizzle of extra virgin olive oil.

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Nutrition

@@ -203,9 +174,6 @@
- - -
@@ -215,7 +183,5 @@ - - diff --git a/Recipes/Easy Spinach and Ricotta Pies.html b/Recipes/Easy Spinach and Ricotta Pies.html index 5d54740..c66ec21 100644 --- a/Recipes/Easy Spinach and Ricotta Pies.html +++ b/Recipes/Easy Spinach and Ricotta Pies.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,61 +104,42 @@
-
- - - -
- +

Easy Spinach and Ricotta Pies

-

-

- - Prep Time: 15 min - - Cook Time: 15 min - - Servings: 4 - + Prep Time: 15 min + Cook Time: 15 min + Servings: 4 - Source: - - - - +

- -
-
-

Ingredients

@@ -169,35 +147,27 @@
- -
- -

Directions

Preheat oven to 200°C. Line a baking tray with baking paper. Combine spinach, fetta, ricotta, spring onion, dill and 1 egg in a large bowl. Season. Lightly whisk remaining egg in a bowl.

Place 1 pastry sheet on a clean work surface. Spoon half the spinach mixture over one-half of the pastry sheet, leaving a 1cm border. Use a small sharp knife to cut 5cm-long slashes at 1cm intervals over the other half of the pastry. Fold over to enclose filling. Use a fork to seal the edges. Repeat with the remaining pastry sheet and spinach mixture.

Place the pies on the lined tray. Brush with whisked egg and season. Bake for 20-25 mins or until golden and puffed.

Combine olives, tomato and rocket in a bowl. Serve with pies.

- - + - - -

Nutrition

@@ -205,9 +175,6 @@
- - -
@@ -217,7 +184,5 @@ - - diff --git a/Recipes/Easy Veggie Noodles.html b/Recipes/Easy Veggie Noodles.html index 8ec951f..509ca31 100644 --- a/Recipes/Easy Veggie Noodles.html +++ b/Recipes/Easy Veggie Noodles.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,61 +104,42 @@
-
- - - -
- +

Easy Veggie Noodles

-

-

- - Prep Time: 10 min - - Cook Time: 10 min - - Servings: 4 - + Prep Time: 10 min + Cook Time: 10 min + Servings: 4 - Source: - - - - +

- -
-
-

Ingredients

@@ -169,35 +147,27 @@
- -
- -

Directions

Peel the ginger and garlic and finely grate into a large bowl.

Add the soy sauce, vinegar, sesame oil and a pinch of black pepper, then mix to make a dressing.

Trim and shred the cabbage and put it into a large pan of boiling salted water with the broccoli (cut into florets first, if using fresh) and noodles to cook for around 3 minutes, then add the mangetout for a final minute.

Drain it all well, then toss in the bowl of dressing.

Fry the eggs in a large non-stick frying pan on a medium heat with a lug of olive oil until cooked to your liking (I like mine with a runny yolk).

Divide the noodles between bowls, pop an egg on top of each one, and serve drizzled with chilli sauce for that all-important added kick.

- - + - - -

Nutrition

@@ -205,9 +175,6 @@
- - -
@@ -217,7 +184,5 @@ - - diff --git a/Recipes/Easy mushroom risotto with baked Greek Cheese.html b/Recipes/Easy mushroom risotto with baked Greek Cheese.html index 43390ed..efb34a9 100644 --- a/Recipes/Easy mushroom risotto with baked Greek Cheese.html +++ b/Recipes/Easy mushroom risotto with baked Greek Cheese.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,57 +104,40 @@
-
- - - -
- +

Easy mushroom risotto with baked Greek Cheese

-

★★★★★

-

- - Cook Time: 30 min - - Servings: 2 - + Cook Time: 30 min + Servings: 2 - Source: - -

- -
-
-

Ingredients

@@ -165,43 +145,34 @@
- -
-

Description

For some midweek magic, flavour your risotto with a
classic chestnut mushroom-garlic combo. Then stir in
baked Greek cheese and a generous sprinkling of
Italian hard cheese to finish. Easy, peasy.

- -

Directions

Step 1
Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a kettle
Peel and finely chop the brown onion[s]
Peel and finely chop (or grate) the garlic
Chop the chestnut mushrooms roughly

Step 2
Heat a large, wide-based pan (preferably non-
stick) with a drizzle of olive oil over a medium
heat
Once hot, add the chopped onion, garlic and
mushrooms with a pinch of salt and cook for
4-5 min or until softened

Step 3
Whilst the veg is softening, dissolve the
vegetable stock mix in 700ml [1.4L] boiled
water

Step 4
Once softened, add the arborio rice and
Chinese rice wine to the pan and cook for 1
min or until the rice wine has evaporated

Step 5
Add the vegetable stock to the pan and cook
for 25-30 min, stirring frequently, or until the
rice is cooked with a slight bite - this is your
mushroom risotto
Tip: Add in the liquid all at once for ease, but
don't forget to stir to release the starches in
the rice!


Step 6
Add the Greek cheese to a tin foil-lined
baking tray
Drizzle with olive oil and season with a grind
of black pepper and put in the oven for 10-15
min or until golden and softened

Step 7
While the risotto is cooking, chop the parsley
finely, including the stalks
Once done, stir half of the grated Italian hard
cheese (save the rest for garnish!) through the
mushroom risotto and season with a generous
grind of black pepper
Tip: Add a splash of water if the risotto is
looking a little dry!

Step 8
Stir the baked Greek cheese into the mushroom risotto - this is your mushroom risotto with baked Greek cheese.

Serve the mushroom risotto with baked Greek cheese and garnish with the remaining grated Italian hard cheese and chopped parsley

Enjoy!

- - + - - -
@@ -209,7 +180,6 @@ - @@ -251,15 +221,13 @@ // build items array var items = [ - { msrc: 'Images/C0DB676E-436C-4619-B29B-7172446A50EF/99DB79E5-0C58-4E3C-B523-6146BBD7716A.jpg', src: 'Images/C0DB676E-436C-4619-B29B-7172446A50EF/99DB79E5-0C58-4E3C-B523-6146BBD7716A.jpg', - w: 828.0, - h: 821.0, + w: 0, + h: 0, title: '1' }, - ]; var index = 0; @@ -295,8 +263,5 @@ - - - diff --git a/Recipes/Egg Custard.html b/Recipes/Egg Custard.html index 9fe069e..23035b1 100644 --- a/Recipes/Egg Custard.html +++ b/Recipes/Egg Custard.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,46 +104,34 @@
-

Egg Custard

-

★★★★★

-

- - Servings: 3 cups - + Servings: 3 cups - Source: - -

- -
-
-

Ingredients

@@ -154,43 +139,34 @@
- -
-

Description

This is the basic stirred custard that one serves with steamed puddings. My version uses half milk, half cream.

Make it with all milk, if you prefer. It is also the base for vanilla ice-cream, with a slight modification.

This quantity makes 3 cups.

- -

Directions

Bring milk, cream and vanilla bean to simmering point in a heavy-based saucepan.

In a bowl, whisk egg yolks with sugar until light and foamy, then whisk in warm milk and cream.

Return to rinsed-out pan and cook over a moderate heat for at least 10 minutes, stirring constantly with a wooden spoon, until mixture thickens and coats back of spoon. (If you have a thermometer, 82-85°C is the temperature for a properly thickened custard.)

Strain into a cold bowl, then scrape in some vanilla seeds from the split pod.

Serve warm or cold.

- - + - - -
@@ -200,7 +176,5 @@ - - diff --git a/Recipes/Egg Tartare.html b/Recipes/Egg Tartare.html new file mode 100644 index 0000000..678489d --- /dev/null +++ b/Recipes/Egg Tartare.html @@ -0,0 +1,254 @@ + + + + + + + + +
+ +
+ + +
+ + + +
+ + +

Egg Tartare

+ + + + +

+

Lunch

+ +

+ + + + + Source: + + + +

+ +
+ +
+ +
+ + +
+

Ingredients

+
+

6 medium eggs, at room temperature

4 spring onions or 2 small shallots

3-4 gherkins (about 30g), finely diced

1 tablespoon capers, rinsed

2 tablespoons finely chopped parsley

1 tablespoon finely chopped dill (optional)

2-3 tablespoons mayonnaise (page 282)

A dab of Dijon mustard

2-3 dashes of Tabasco sauce (optional)

Sea salt and freshly ground black pepper

Slices of wholemeal, sourdough, rye or your favourite bread, to serve

+
+
+ + + +
+ +
+ + + + + + + + + + + + +
+ +
+ +
+ + + + + + + + + + + + + + + + diff --git a/Recipes/Egg and Lettuce Rolls.html b/Recipes/Egg and Lettuce Rolls.html index 9e8827b..e8ac38e 100644 --- a/Recipes/Egg and Lettuce Rolls.html +++ b/Recipes/Egg and Lettuce Rolls.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,61 +104,42 @@
-
- - - -
- +

Egg and Lettuce Rolls

-

-

- - Prep Time: 15 min - - Total Time: 15 min - - Servings: 0 - + Prep Time: 15 min + Total Time: 15 min + Servings: 0 - Source: - - - - +

- -
-
-

Ingredients

@@ -169,35 +147,27 @@
- -
- -

Directions

Roughly chop eggs. Place in a bowl. Add mayonnaise and salt and pepper. Mash with a fork to combine.

Remove crusts from bread. Using a rolling pin, flatten bread slightly. Spread 1 1/2 tablespoons of egg mixture over each slice of bread, leaving a 1cm border at 1 end. Top with lettuce. Roll up from opposite end to enclose filling. Wrap in plastic wrap. Refrigerate.

- - + - - -

Nutrition

@@ -205,9 +175,6 @@
- - -
@@ -217,7 +184,5 @@ - - diff --git a/Recipes/Eggs With Mayonnaise.html b/Recipes/Eggs With Mayonnaise.html index e3a1fc5..1ff2b6e 100644 --- a/Recipes/Eggs With Mayonnaise.html +++ b/Recipes/Eggs With Mayonnaise.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,40 +104,31 @@
-

Eggs With Mayonnaise

-

-

Lunch

-

- - +

- -
-
-

Ingredients

@@ -148,29 +136,22 @@
- -
- - - + - - -
@@ -180,7 +161,5 @@ - - diff --git a/Recipes/English Garden Mocktail.html b/Recipes/English Garden Mocktail.html index 5dcd445..6c9a6ae 100644 --- a/Recipes/English Garden Mocktail.html +++ b/Recipes/English Garden Mocktail.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,59 +104,41 @@
-
- - - -
- +

English Garden Mocktail

-

-

- - Total Time: 15 min - - Servings: 6 15 minutes - + Total Time: 15 min + Servings: 6 15 minutes - Source: - - - - +

- -
-
-

Ingredients

@@ -167,35 +146,27 @@
- -
- -

Directions

Halve one orange and squeeze the juice into a large jug. Cut the lemon, cucumber, strawberries and remaining orange into thick slices, adding to the jug as you go. Pick and finely slice the mint leaves and add to the jug with the vinegars, mint sprigs and a good handful of ice. Top up with the lemonade and sparkling water and give it a good stir. Leave to sit for 5 minutes, then pour into glasses and serve.

- - + - - -

Nutrition

@@ -203,9 +174,6 @@
- - -
@@ -215,7 +183,5 @@ - - diff --git a/Recipes/Falafel Burgers.html b/Recipes/Falafel Burgers.html new file mode 100644 index 0000000..818d0be --- /dev/null +++ b/Recipes/Falafel Burgers.html @@ -0,0 +1,188 @@ + + + + + + + + +
+ +
+ + +
+ + + +
+ + +

Falafel Burgers

+ + + + +

+ +

+ + + Prep Time: 10 mins + Cook Time: 6 mins + Servings: Serves 4 + + + Source: + + +

+ +
+ +
+ +
+ + +
+

Ingredients

+
+

1 can chickpeas (400g), rinsed and drained

1 small red onion, roughly chopped

1 garlic clove, chopped

10g parsley

1 tsp ground cumin

1 tsp ground coriander

½ tsp harissa paste or chilli powder

2 tbsp plain flour

2 tbsp sunflower oil

pitta bread

135g cherry tomatoes

iceberg lettuce

+
+
+ + + +
+ +
+ + + + +
+

Directions

+
+

Drain the chickpeas and pat dry with kitchen paper. Tip into a food processor along with the onion, garlic, parsley, cumin, coriander, harissa paste, flour and a little salt. Blend until fairly smooth, then shape into four patties with your hands.

Heat the sunflower oil in a non-stick frying pan, and fry the burgers for 3 mins on each side until lightly golden. Serve with the toasted pitta bread, tomato salsa and green salad.

+
+
+ + + + + + +
+

Nutrition

+
+

kcal

+
+
+ + +
+ +
+ +
+ + + + + diff --git a/Recipes/Falafels with Dip.html b/Recipes/Falafels with Dip.html new file mode 100644 index 0000000..201661a --- /dev/null +++ b/Recipes/Falafels with Dip.html @@ -0,0 +1,166 @@ + + + + + + + + +
+ +
+ + + + +

Falafels with Dip

+ + + + +

+

School Lunches

+ +

+ + + Servings: 1 + + + +

+ +
+ +
+ +
+ + +
+

Ingredients

+
+

2-3 small pieces falafel mix or pre-made falafels

1-2 tbsp dip (hummus or yogurt-based)

2-3 baby cucumbers

2-3 sugar-snap peas

1-2 chocolate rice cakes (side)

+
+
+ + + +
+ +
+ + + + + + + + + + + + +
+ +
+ +
+ + + + + diff --git "a/Recipes/Flatbread for G\303\266zleme.html" "b/Recipes/Flatbread for G\303\266zleme.html" new file mode 100644 index 0000000..826ea68 --- /dev/null +++ "b/Recipes/Flatbread for G\303\266zleme.html" @@ -0,0 +1,263 @@ + + + + + + + + +
+ +
+ + +
+ + + +
+ + +

Flatbread for Gözleme

+ + + + +

+ +

+ + + Servings: 8 + + + +

+ +
+ +
+ +
+ + +
+

Ingredients

+
+

500g plain flour, plus extra for dusting

5g dry active yeast

8g sea salt

1 tsp caster sugar

2 tbsp extra virgin olive oil, plus extra greasing

200g natural yoghurt

200ml warm water

+
+
+ + + +
+ +
+ + +
+

Description

+
+

Filling recipe - Spinach And Feta Flatbreads (Gözleme)

+
+
+ + +
+

Directions

+
+

Make the dough by combining all of the ingredients in the bowl of a stand mixer fitted with a dough hook. Mix on a low speed to begin, then increase the speed to high and mix for 4-5 minutes or until the dough is elastic and shiny. Alternatively, mix all of the ingredients in a bowl with a wooden spoon then turn out onto a floured work surface and knead until the dough is soft and elastic. Transfer to a well oiled bowl and coat the dough in the oil, then cover and allow to rise for one hour, or until doubled in size.

+
+
+ + + + + + + + +
+ +
+ +
+ + + + + + + + + + + + + + + + diff --git a/Recipes/Fluffy Meringue Frosting.html b/Recipes/Fluffy Meringue Frosting.html index 31a5df8..827d2cb 100644 --- a/Recipes/Fluffy Meringue Frosting.html +++ b/Recipes/Fluffy Meringue Frosting.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,63 +104,43 @@
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Fluffy Meringue Frosting

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Dessert

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- - Prep Time: 15 min - - Cook Time: 1:19 - - Servings: 0 - + Prep Time: 15 min + Cook Time: 1:19 + Servings: 0 - Source: - - - - +

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Ingredients

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Directions

Place eggwhites

OK, GOT IT

, sugar and 1/4 cup cold water in a large heatproof bowl. Whisk to combine. Place bowl over a saucepan of simmering water. Using an electric hand mixer, beat eggwhite mixture for 15 minutes or until stiff peaks form.

Remove bowl from heat. Beat until cooled.

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@@ -210,7 +179,5 @@ - - diff --git a/Recipes/Fool-Proof Corn Fritters.html b/Recipes/Fool-Proof Corn Fritters.html index cb0d930..04d4269 100644 --- a/Recipes/Fool-Proof Corn Fritters.html +++ b/Recipes/Fool-Proof Corn Fritters.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,47 +104,35 @@
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Fool-Proof Corn Fritters

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Ingredients

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Description

In Praise of Veg page 116

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@@ -192,7 +169,6 @@ - @@ -234,23 +210,20 @@ // build items array var items = [ - { msrc: 'Images/747E47FF-2B05-4EB7-A160-FA843311C069-60771-0000077FA89BBE10/17EF2213-2EFB-4715-BE6B-672F97A90535-60771-0000077FDA97B1FB.jpg', src: 'Images/747E47FF-2B05-4EB7-A160-FA843311C069-60771-0000077FA89BBE10/17EF2213-2EFB-4715-BE6B-672F97A90535-60771-0000077FDA97B1FB.jpg', - w: 1536.0, - h: 2048.0, + w: 0, + h: 0, title: '1' }, - { msrc: 'Images/747E47FF-2B05-4EB7-A160-FA843311C069-60771-0000077FA89BBE10/BD6A72DE-659B-43E9-89FF-B9CE1FE36CD1-60771-0000077FECA87341.jpg', src: 'Images/747E47FF-2B05-4EB7-A160-FA843311C069-60771-0000077FA89BBE10/BD6A72DE-659B-43E9-89FF-B9CE1FE36CD1-60771-0000077FECA87341.jpg', - w: 1536.0, - h: 2048.0, + w: 0, + h: 0, title: '2' }, - ]; var index = 0; @@ -286,8 +259,5 @@ - - - diff --git a/Recipes/French Beans and Mangetout with Hazelnut and Orange.html b/Recipes/French Beans and Mangetout with Hazelnut and Orange.html index ccf8496..8da5437 100644 --- a/Recipes/French Beans and Mangetout with Hazelnut and Orange.html +++ b/Recipes/French Beans and Mangetout with Hazelnut and Orange.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,55 +104,39 @@
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French Beans and Mangetout with Hazelnut and Orange

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Ingredients

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Directions

Preheat the oven to 180C/Gas Mark 4.

Using a small, sharp knife, trim the stalk ends off the French beans and the mangetout, keeping the two separate. Bring plenty of unsalted water to the boil in a large saucepan - you need lots of space for the beans, as this is crucial for preserving their colour. Blanch the French beans in the water for 4 minutes, then drain into a colander and run them under plenty of tap water until cold. Leave to drain and dry. Repeat with the mangetout, but blanch for only 1 minute.

While the beans are cooking, scatter the hazelnuts over a baking tray and roast in the oven for 10 minutes. Leave until cool enough to handle, then rub them in a clean tea-towel to get rid of most of the skin. Chop the nuts with a large, sharp knife. They should be quite rough; some can even stay whole. Using a vegetable peeler, remove the zest from the orange in strips, being careful to avoid the bitter white pith.

Slice each piece of zest into very thin strips (if you have a citrus zester, you could do the whole job with that).

To assemble the dish, mix all the ingredients together in a bowl, toss gently, then taste and adjust the seasoning. Serve at room temperature.

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@@ -202,7 +175,5 @@ - - diff --git a/Recipes/French Toast with Spiced Plums.html b/Recipes/French Toast with Spiced Plums.html new file mode 100644 index 0000000..d0681d7 --- /dev/null +++ b/Recipes/French Toast with Spiced Plums.html @@ -0,0 +1,271 @@ + + + + + + + + +
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French Toast with Spiced Plums

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+ + + Servings: 1 + + + +

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Ingredients

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+

1 medium egg

2 egg whites

55g fat-free yoghurt, greek or natural

10g plain flour

1 pinch ground cinnamon

2 slices bread, toasted

1 tsp butter

350g plums

2 tbsp honey

1½ tsp mixed spice

30g flaked almonds

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Directions

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+

Step 1
Whisk the egg, egg whites, yoghurt, flour and cinnamon together in a large bowl.
Add the toast and gently push down so that the slices soak up all the liquid.

Step 2
Heat the butter in a large frying pan and add the soaked slices of toast. Fry for 2 minutes on each side then transfer to a plate. Meanwhile put the blueberries and maple syrup into a small saucepan, bring to the boil then simmer for 2 minutes until soft and syrupy. Spoon over the French toast.

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+ + + + + + + + + + + + + + + + diff --git a/Recipes/Fudgy Chocolate Pudding Cake.html b/Recipes/Fudgy Chocolate Pudding Cake.html new file mode 100644 index 0000000..0fe47b1 --- /dev/null +++ b/Recipes/Fudgy Chocolate Pudding Cake.html @@ -0,0 +1,195 @@ + + + + + + + + +
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+ + +
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+ + +

Fudgy Chocolate Pudding Cake

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+ +

+ + + Prep Time: 20 min + Cook Time: 25 min + Servings: 8 + + + Source: + + +

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+ +
+ +
+ + +
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Ingredients

+
+

Cake:

1 cup all purpose flour

¾ cup light brown sugar*, packed

⅓ cup unsweetened cocoa powder

½ teaspoon espresso powder

1 ½ teaspoons baking powder

½ teaspoon salt

¾ cup milk, preferably whole or 2%

¼ cup vegetable oil

1 ½ teaspoons pure vanilla extract

generous ½ cup semisweet or bittersweet chocolate chips

Topping:

¼ cup unsweetened cocoa powder

⅔ cup light brown sugar*

1 ½ cups boiling water

Recommended: vanilla ice cream or whipped cream, for serving

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+ + + + +
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Directions

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+

Cake:

Preheat oven to 350°F. Lightly grease a 9-inch** square baking pan and set aside.

In a large bowl, whisk flour, brown sugar, cocoa, espresso powder, baking powder, and salt. Add milk, oil and vanilla and whisk until well combined and smooth. Using a rubber spatula, stir in chocolate chips.

Transfer the batter to the prepared pan and spread into an even layer. Proceed with the topping.

Topping:

In a bowl, combine cocoa powder and brown sugar, mixing until well combined (I use a fork). Sprinkle this mixture in an even layer over the top of the cake batter.

Slowly and carefully pour the boiling water evenly over the top. TIP: I pour the water over the back of a large spoon and slowly move it around the pan while pouring. Do not stir or disturb the cake batter underneath.

Transfer to the oven and bake for 25-30 minutes, until the cake layer (on top) is cooked through. The pudding sauce should be bubbling gently around the sides of the pan. Place on a wire rack to cool for about 10 minutes. Serve warm, scooping the cake into bowls and spooning the sauce over the top. Recommended garnishes: vanilla ice cream or whipped cream.

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Notes

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*Your brown sugar should be moist and soft. If it is dry or lumpy, swap the brown sugar for granulated sugar.

**Pan size: You need at least 2-inch high sides on your 9-inch square pan. I do not recommend baking in an 8-inch square pan, but a 7×11 should work.

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Nutrition

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Calories: 341kcal | Carbohydrates: 62g | Protein: 4g | Fat: 11g | Saturated Fat: 8g | Cholesterol: 2mg | Sodium: 197mg | Potassium: 240mg | Fiber: 3g | Sugar: 45g | Vitamin A: 25IU | Calcium: 116mg | Iron: 2mg

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+ + + + + diff --git a/Recipes/Garlic Bread.html b/Recipes/Garlic Bread.html new file mode 100644 index 0000000..8be918d --- /dev/null +++ b/Recipes/Garlic Bread.html @@ -0,0 +1,164 @@ + + + + + + + + +
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Garlic Bread

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Ingredients

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+

ciabatta bread

butter

garlic

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+ + + + + diff --git "a/Recipes/Gennaro\342\200\231s Winter Barley And Cavolo Nero Soup.html" "b/Recipes/Gennaro\342\200\231s Winter Barley And Cavolo Nero Soup.html" new file mode 100644 index 0000000..c78bb66 --- /dev/null +++ "b/Recipes/Gennaro\342\200\231s Winter Barley And Cavolo Nero Soup.html" @@ -0,0 +1,164 @@ + + + + + + + + +
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Gennaro’s Winter Barley And Cavolo Nero Soup

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Ingredients

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barley

2 large tomatoes

1 onion

1 large potatoe

cavolo nero

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+ + + + + diff --git a/Recipes/Giant Berry Pancake.html b/Recipes/Giant Berry Pancake.html new file mode 100644 index 0000000..e99e75d --- /dev/null +++ b/Recipes/Giant Berry Pancake.html @@ -0,0 +1,260 @@ + + + + + + + + +
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+ + + +
+ + +

Giant Berry Pancake

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+

Lunch, Pancakes, Refuel Meal

+ +

+ + + Total Time: 25 minutes + Difficulty: Easy + Servings: 1 + + + +

+ +
+ +
+ +
+ + +
+

Ingredients

+
+

50g self-raising flour

1/4 tsp baking powder

1 pinch salt

1 egg

2 egg whites

65g fat-free yoghurt

1 tsp vanilla extract

1 tsp coconut oil

60g berries

25g maple syrup

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+ + + +
+ +
+ + + + +
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Directions

+
+

Step 1
Preheat the grill to a medium heat.
Combine the flour, baking powder and salt in a large bowl and make a well in the centre.
Add the eggs, egg whites, yoghurt and vanilla extract and whisk until smooth.

Step 2
Melt the oil in a small non-stick frying pan over medium heat, then pour in all of the batter.
When bubbles appear on the batter's surface, scatter the fruit over the top.
Cook for another 2 minutes, then slide under the grill and cook for 3-4 minutes until golden on top.
To check that the pancake is cooked, insert the tip of a knife into the centre; if it comes out clean, it's ready.

Step 3
Slide the pancake onto a plate, drizzle over the maple syrup and serve.

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+ + + + + + + + + + + + + + + + diff --git a/Recipes/Gluten Free Lemon Curd Cookies.html b/Recipes/Gluten Free Lemon Curd Cookies.html index c8c6fec..bc44c73 100644 --- a/Recipes/Gluten Free Lemon Curd Cookies.html +++ b/Recipes/Gluten Free Lemon Curd Cookies.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,59 +104,41 @@
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Gluten Free Lemon Curd Cookies

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- - Prep Time: 1 hr - - Servings: Servings 16 cookies - + Prep Time: 1 hr + Servings: Servings 16 cookies - Source: - - - - +

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Ingredients

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Directions

Lemon curd:

It's best to minimise contact with metal when preparing the lemon curd to prevent it from developing a metallic aftertaste. Therefore, I don't recommend using a metal bowl, metal utensils (such as a metal whisk) or a metal/metal-coated saucepan.

Instead, use a glass or ceramic bowl, a rubber spatula or a wooden spoon, and a non-metal saucepan such as one with a ceramic coating.

Add the sugar and lemon zest to a bowl, and use your fingertips to rub the zest into the sugar.

Tip: This helps to release more essential oils from the zest and it will make your lemon curd extra fragrant.

Add the egg yolks and salt to the lemon-sugar, and mix or whip them until pale and slightly fluffy.

In a saucepan over medium-high heat, cook the lemon juice until it only just comes to a boil.

Add the hot lemon juice to the egg yolk-sugar mixture in a slow drizzle, mixing constantly until you've added all the juice.

Tip: This tempers the egg yolks and reduces the chances of your lemon curd splitting or curdling when you cook it.

Return the mixture to the saucepan and cook it over low heat with constant stirring until thickened so that it thickly coats the back of a spoon or spatula. This should take about 4-5 minutes. Don't allow the lemon curd to come to a boil – you shouldn't see any bubbles forming.

Once thickened, remove from the heat and stir in the butter until it's fully melted.

Pass the lemon curd though a fine mesh sieve to remove the lemon zest – this will make it perfectly smooth and creamy (but you can skip this step if you don't mind the texture of the lemon zest).

Lemon cookie dough:

Add the sugar and lemon zest to a large bowl, and use your fingertips to rub the zest into the sugar.

Tip: This helps to release more essential oils from the zest, and it will make your cookies even more lemony and aromatic.

Add the melted butter, eggs, lemon juice and vanilla, and whisk well until combined.

In a separate bowl, whisk together the gluten free flour blend, xanthan gum, baking powder and salt, and add them to the wet ingredients.

Mix with a wooden spoon or a rubber spatula until you get a smooth, batter-like cookie dough.

Assembling & baking the cookies:

Adjust the oven rack to the middle position, pre-heat the oven to 350ºF (180ºC) and line two large baking sheets with parchment/baking paper.

Tip: You will bake the cookies in two batches, so you can line two baking sheets if you have them on hand. Otherwise, just re-use the same baking sheet, but make sure to cool it completely before you place the next batch of unbaked cookies onto it.

Use a 2-tablespoon cookie or ice cream scoop to scoop out a portion of the cookie dough. Drop it directly into a bowl of powdered/icing sugar and roll it around until it’s evenly coated. The sugar coating will allow you to handle the cookie dough without it sticking, so you can roll it between your palms to form a perfectly round ball.

Repeat with the rest of the cookie dough, you should get 16 cookies in total.

Place the sugar-coated cookie dough balls onto the lined baking sheets, with plenty of space between them, about 8 per baking sheet (as the cookies will spread during baking).

Use a ½-tablespoon measuring spoon to make an indent in the centre of each cookie dough ball (make sure that you press only halfway through each cookie dough ball, not all the way through).

Fill the cookies with about 1 (generous) teaspoon of lemon curd.

Bake one baking sheet at a time at 350ºF (180ºC) for 9-12 minutes or until the cookies have spread and cracked around the edges and the lemon curd centre is slightly puffed up but NOT visibly bubbling (this will ensure that it stays beautifully smooth and creamy).

While the first batch of cookies is baking, keep the second baking sheet with the cookies in the fridge until needed.

The cookies will be very soft and delicate immediately out of the oven. Allow them to cool on the baking sheet for about 5-10 minutes before transferring them to a wire rack to cool completely.

These lemon curd cookies are amazing both warm and at room temperature, but I find them to be at their very best when they're chilled from the fridge.

Storage:

The gluten free lemon curd cookies keep well in an airtight container at room temperature for 2-3 days, or in the fridge for up to about 1 week.

You might have some lemon curd left over – you can store it in an airtight container in the fridge for up to about 10 days.

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Notes

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@@ -215,7 +184,5 @@ - - diff --git a/Recipes/Gnocchi Broccoli Tray Bake with Lemon and Cheese.html b/Recipes/Gnocchi Broccoli Tray Bake with Lemon and Cheese.html index 4919475..73cee0c 100644 --- a/Recipes/Gnocchi Broccoli Tray Bake with Lemon and Cheese.html +++ b/Recipes/Gnocchi Broccoli Tray Bake with Lemon and Cheese.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,98 +104,71 @@
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Gnocchi Broccoli Tray Bake with Lemon and Cheese

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★★★★

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- - Prep Time: 0:10 - - Cook Time: 0:20 - - Servings: 3 - + Prep Time: 0:10 + Cook Time: 0:20 + Servings: 3 - Source: - - - - +

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Ingredients

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350g broccoli

500g dried gnocchi

1 tbsp fennel seeds

2 lemons

2 cloves garlic

50g parmesan cheese

30g parsley

olive oil

sea salt

black pepper

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350g broccoli

250g dried gnocchi

1 tbsp fennel seeds

2 lemons

2 cloves garlic

50g parmesan cheese

30g parsley

olive oil

sea salt

black pepper

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Directions

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1. Preheat the oven to 220°C.

2. Cut the broccoli into florets. Trim the woody exterior off the stalk and cut into chunks similar in size to the florets. Open the packets of gnocchi and separate them well (they tend to stick together). Combine the broccoli in a large bowl, along with the gnocchi, fennel seeds, sliced lemon, garlic and drizzle everything with a good amount of olive oil. Season well with sea salt and black pepper, and toss to combine and coat everything well.

3. Tip the gnocchi and broccoli onto a 2 large baking trays, making sure that everything is in a single layer, and roast for 15-20 minutes, until gnocchi are golden and the broccoli and lemon are caramelised. Remove from the oven and toss everything together. The flavour of the charred lemon will coat the gnocchi and broccoli.

4. To serve, place the trays in the middle of the table and top with a drizzle of olive oil, pecorino and 1-2 teaspoons (or to your taste) of black pepper. To serve, top with parsley and a squeeze of fresh lemon juice.

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Step 1
- Preheat the oven to 220°C/200°C (fan).

Step 2
- Cut the broccoli into florets. Trim the woody exterior off the stalk and cut into chunks similar in size to the florets.
- Open the packet of gnocchi and separate well (they tend to stick together).
- Combine the broccoli in a large bowl with the gnocchi, fennel seeds, sliced lemon, and garlic.
- Drizzle everything generously with olive oil, season well with sea salt and black pepper, and toss to coat evenly.

Step 3
- Spread the gnocchi and broccoli onto 2 large baking trays, ensuring they are in a single layer.
- Roast for 15-20 minutes until the gnocchi turns golden, and the broccoli and lemon caramelize.
- Remove from the oven and toss everything together, allowing the charred lemon flavor to coat the gnocchi and broccoli.

Step 4
- For serving, place the trays in the center of the table.
- Drizzle with additional olive oil, sprinkle with pecorino and 1-2 teaspoons (or to taste) of black pepper.
- Garnish with parsley and a squeeze of fresh lemon juice.

- - + - - -
@@ -208,7 +178,5 @@ - - diff --git a/Recipes/Gnocchi with Mushrooms & Blue Cheese.html b/Recipes/Gnocchi with Mushrooms & Blue Cheese.html index 7c32947..af90052 100644 --- a/Recipes/Gnocchi with Mushrooms & Blue Cheese.html +++ b/Recipes/Gnocchi with Mushrooms & Blue Cheese.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,61 +104,42 @@
-
- - - -
- +

Gnocchi with Mushrooms & Blue Cheese

-

-

- - Prep Time: 10 mins - - Cook Time: 10 mins - - Servings: Serves 4 - + Prep Time: 10 mins + Cook Time: 10 mins + Servings: Serves 4 - Source: - - - - +

- -
-
-

Ingredients

@@ -169,35 +147,27 @@
- -
- -

Directions

Bring a large pan of water to the boil and cook the gnocchi following pack instructions. When they float to the top of the pan, they are ready. Drain and set aside.

Meanwhile, heat the oil and butter in a large lidded frying pan. Add the onion and mushrooms, cook for 1 min over a high heat, then turn down the heat to medium, put the lid on and cook for 5 mins, stirring a few times.

Remove the lid and add the garlic, cook for 1-2 mins, then stir the gnocchi into the pan. Scatter over blobs of cheese and the parsley.

- - + - - -

Nutrition

@@ -205,9 +175,6 @@
- - -
@@ -217,7 +184,5 @@ - - diff --git a/Recipes/Goats' Cheese & Spinach Florentine Tart.html b/Recipes/Goats' Cheese & Spinach Florentine Tart.html index 252590a..fd460b1 100644 --- a/Recipes/Goats' Cheese & Spinach Florentine Tart.html +++ b/Recipes/Goats' Cheese & Spinach Florentine Tart.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,59 +104,41 @@
-
- - - -
- +
-

Goats' Cheese & Spinach Florentine Tart

+

Goats' Cheese & Spinach Florentine Tart

-

★★★

-

- - Total Time: 35 min - - Servings: 2 - + Total Time: 35 min + Servings: 2 - Source: - - - - +

- -
-
-

Ingredients

@@ -167,30 +146,24 @@
- -
- -

Directions

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a full kettle

Chop the potatoes (skins on) into small bite-sized pieces

Add the chopped potatoes to a tin foil-lined baking tray with a drizzle of vegetable oil and a pinch of salt and pepper

Give everything a good mix up and put the tray in the oven for 25 min or until the potatoes are starting to brown

While the potatoes are in the oven, add the spinach to a colander and pour boiled water all over it so that it starts to wilt

Rinse the wilted spinach under cold running water until it's cool

Once cool, squeeze as much water out of the spinach as you can, then chop roughly

Peel and finely chop (or grate) the garlic

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat

Once hot add the chopped wilted spinach and chopped garlic with a generous pinch of salt and pepper and cook for 1-2 min or until the garlic has softened

Stir through half the goats' cheese (you'll use the rest later!) with a splash of water and cook for 1 min further – this is your creamy spinach

Meanwhile, line a separate baking tray (or two!) with non-stick baking paper

Dust your work surface with a generous sprinkling of flour

Unwrap the puff pastry and roll it out to approx. 0.5cm thickness with a rolling pin and cut into 2 [4]

Add the pastry to the tray[s] and score a 1cm border around the edge of the pastry with a knife

Top the pastry with the creamy spinach (keep it within the borders!)

Break up the remaining goats’ cheese and sprinkle it over the top equally (leave the centre empty as this is where your egg will go!)

Put the tray[s] in the oven for an initial 9 min or until the pastry edges have begun to puff up

Meanwhile, combine the green tomato chutney, white wine vinegar and 2 tbsp [4 tbsp] olive oil in a small bowl – this is your chutney dressing

Once the tarts have had an initial 9 min, remove the tray[s] from the oven and crack the eggs into the centre

Return the tarts to the oven for a final 6 min or until the eggs are cooked (the yolk should still be a little runny) and the pastry is golden and cooked through – these are your goats' cheese & spinach florentine tarts

Wash the rocket, then pat it dry withkitchen paper

Serve the goats' cheese & spinach florentine tarts with the roast potatoes and rocket mixed together to the side

Drizzle over the chutney dressing and finish with a grind of black pepper

Enjoy!

- -

Notes

@@ -198,13 +171,9 @@
- - - -

Nutrition

@@ -212,9 +181,6 @@
- - -
@@ -224,7 +190,5 @@ - - diff --git a/Recipes/Goats' Cheese, Leek & Spinach Pasta Bake.html b/Recipes/Goats' Cheese, Leek & Spinach Pasta Bake.html index 33653b4..4a835ab 100644 --- a/Recipes/Goats' Cheese, Leek & Spinach Pasta Bake.html +++ b/Recipes/Goats' Cheese, Leek & Spinach Pasta Bake.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,59 +104,41 @@
-
- - - -
- +
-

Goats' Cheese, Leek & Spinach Pasta Bake

+

Goats' Cheese, Leek & Spinach Pasta Bake

-

-

- - Total Time: 30 min - - Servings: 2 - + Total Time: 30 min + Servings: 2 - Source: - - - - +

- -
-
-

Ingredients

@@ -167,30 +146,24 @@
- -
- -

Directions

Preheat the oven to 240ºC/ 220ºC (fan)/ gas 9

Boil a kettle

Chop the leek[s] in half lengthways and wash thoroughly to remove any grit from between the leaves, then top, tail and slice finely

Peel and finely chop (or grate) the garlic

Add the tortiglioni to a pot of boiled water with a pinch of salt, bring to the boil over a high heat and cook for 8-10 min or until cooked with a slight bite

While the pasta is cooking, heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil and a knob of butter over a medium-high heat

Once hot, add the sliced leek and chopped garlic with a pinch of salt and cook for 4-5 min or until beginning to soften

Meanwhile, dissolve the vegetable stock mix and most of the goats' cheese (you'll use the rest later!)in 250ml [450ml] boiled water – this is your cheesy stock

Chop the baby plum tomatoes in half

Once the leeks have slightly softened, add the dried oregano and halved baby plum tomatoes to the pan and cook for 1-2 min

Meanwhile, chop the basil finely, including the stalks

Wash the spinach, then pat it dry with kitchen paper

Add 1 tbsp [2 tbsp] flour to the panand give everything a good mix up

Add the cheesy stock with the spinach and season with a generous grind of black pepper

Cook for 1-2 min, stirring frequently, or until the sauce has thickened slightly

Add the drained tortiglioni to the sauce with most of the chopped basil (save some for garnish!) and mix everything together – this is your saucy leek & spinach pasta

Add the saucy leek & spinach pasta to an oven-proof dish, then crumble over the remaining goats' cheese

Top with the pine nut & seed mix and put the dish in the oven for 10-15 min or until golden and crispy – this is your goats’ cheese, leek & spinach pasta bake

Serve the goats’ cheese, leek & spinach pasta bake topped with the reserved chopped basil and a generous grind of black pepper

Enjoy!

- -

Notes

@@ -198,13 +171,9 @@
- - - -

Nutrition

@@ -212,9 +181,6 @@
- - -
@@ -224,7 +190,5 @@ - - diff --git a/Recipes/Golden-Syrup Dumplings with Ginger and Spice.html b/Recipes/Golden-Syrup Dumplings with Ginger and Spice.html new file mode 100644 index 0000000..5aa0a93 --- /dev/null +++ b/Recipes/Golden-Syrup Dumplings with Ginger and Spice.html @@ -0,0 +1,186 @@ + + + + + + + + +
+ +
+ + +
+ + + +
+ + +

Golden-Syrup Dumplings with Ginger and Spice

+ + + + +

+ +

+ + + Servings: Serves 4 + + + Source: + + +

+ +
+ +
+ +
+ + +
+

Ingredients

+
+

350 gm (1 cup) golden syrup

225 gm (1½ cups) self-raising flour

2 tsp ground ginger

½ tsp mixed spice

80 gm chilled butter, chopped

50 ml milk

2 eggs

Vanilla bean ice-cream, to serve

+
+
+ + + +
+ +
+ + + + +
+

Directions

+
+

Bring syrup and 290ml water to a simmer in a large saucepan over medium-high heat, stirring to dissolve.

Meanwhile, sift flour into a bowl, add spices and a pinch of salt, stir to combine, then rub in butter with your fingertips until it resembles coarse breadcrumbs. Make a well in the centre.

Whisk milk and eggs in a jug to combine, then add to well and mix to form a wet dough. With damp hands, roll tablespoons of dough into balls and add to syrup in pan. Turn occasionally, until dumplings are golden and puffed (5-6 minutes).

Serve hot drizzled with syrup and topped with vanilla bean ice-cream.

+
+
+ + + + + + +
+

Nutrition

+
+

Serving Size: Serves 4

+
+
+ + +
+ +
+ +
+ + + + + diff --git a/Recipes/Great Glen Vegetarian Lasagne.html b/Recipes/Great Glen Vegetarian Lasagne.html index 102b80e..943f973 100644 --- a/Recipes/Great Glen Vegetarian Lasagne.html +++ b/Recipes/Great Glen Vegetarian Lasagne.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,55 +104,39 @@
-
- - - -
- +

Great Glen Vegetarian Lasagne

-

-

- - Source: - - - - +

- -
-
-

Ingredients

@@ -163,36 +144,28 @@
- -
- -

Directions

Veggie Mince

First things first, you need to make your vegetarian “mince” which is primarily made up of the delicious green lentils. But before you can get your veggie mince underway, you need to put two other pans to work! Put your stock on the hob to heat it up, ready for use later. Put another pan of water on to boil so that you can parboil your lasagne sheets – add a little salt and oil to the water. In a third pan, gently fry your onions for 5 minutes or until softened.

While your stock heats up, your water comes to the boil and your onions sizzle away, rinse your green lentils in a sieve with cold water. Add the garlic to your onions and stir well for about a minute. Add in the rinsed lentils and stir well. After about another minute or so add in the stock so that it just covers the lentil mix. Add the dried chilli flakes, the bay leaves and the thyme and let your lentils simmer with a lid on for 25 minutes. Make sure your lentil mix doesn’t dry out as the lentils absorb the stock. Add more stock if necessary.

While your lentils simmer, wilt your spinach with a tiny bit of water, butter and salt in a separate shallow pan. Continue to cook until all the water has cooked off. Finally, after your lentils have cooked away for 25 minutes, add the tin of tomatoes as well as some salt and pepper to taste. Cook for another 10 minutes. Add in the leeks and cook for 10 minutes more until the leeks are just cooked. You want your green lentils mix to be the right consistency to be your lasagne mince, so if it’s too runny cook off the excess moisture. If it is too dry add some more stock. Once ready, set aside off the heat with the lid on.

Lasagne Sheets

Now a lot of people will put dry lasagne sheets into a lasagne straight out of the packet. Many of the packets recommend you cook it like this. But we prefer to parboil ours because the lasagne sheets are much nicer fully swollen in the lasagne. It also means you won’t have to cook your vegetarian lasagne so long in the oven that it might dry out just to cook the sheets through. You don’t want them to stick together so you can’t just put them in the pan together. So here is Eagle Brae’s wacky method of parboiling lasagne sheets.

Take a sheet of tinfoil and cut a strip a metre or so long (big enough to fold up your lasagne sheets inside). Before adding your lasagne sheets, fold the tinfoil and make holes in it with an office hole-punch. Then fold again and re-punch. Do this again and again until your tinfoil is too small to fold or punch again. Then open it up and add the lasagne sheets. After each lasagne sheet fold the tinfoil over so no two sheets are touching each other. The holes you punched will ensure water circulates inside every sheet. Add the whole bundle to your boiling water and cook for about 7 minutes. Once done, take off the heat, and pour away about 90% of the water leaving 10% in the bottom to keep moist and warm with the lid on.

Béchamel Sauce

Add your butter to yet another pan and melt gently. Once melted, add the flour and stir thoroughly. Cook for a minute or so until all the flour has blended with the butter. Keep stirring as you add around a quarter of your milk to the flour/butter blend, turning the heat up a little. Your mix should thicken and dry up. Keep stirring and slowly add more milk. Continue this process until all your milk is added and there are no lumps. Add the grated Cheddar and stir until all the cheese is melted. If your sauce is too runny add more milk. Remember it continues to thicken up to simmering point, so don’t assess the thickness of your sauce until it is almost at simmering point. Add a little salt to your sauce, stir and leave on the lowest possible heat. Keep going back to stir your sauce until you are ready to use it.

Build your Vegetarian Lasagne

Remove the bay leaves and the thyme from your lentils mix and put a nice layer down in the bottom of a suitable lasagne dish. Add some wilted spinach on top, followed by a layer of lasagne pasta and béchamel sauce on the very top. Add another layer of lentils mix on top of the béchamel sauce and repeat the layering process until the dish is full. Make the béchamel sauce the top and final layer and use more sauce on the top than you have for lower layers. Sprinkle the parmesan over the top and now your Eagle Brae Great Glen Vegetarian Lasagne is ready for either the oven or the freezer! To cook in the oven, cook at 180 degrees for about half an hour or until starting to brown on top.

This is an incredibly tasty dish and popular even amongst folk who think they don’t like vegetarian food! Great with a nice fresh green salad. Enjoy!

For more delicious Eagle Brae dishes, see our other home-cooked recipes.

- - + - - -
@@ -202,7 +175,5 @@ - - diff --git a/Recipes/Green Dream Noodles.html b/Recipes/Green Dream Noodles.html index 70ebde7..9e9b21a 100644 --- a/Recipes/Green Dream Noodles.html +++ b/Recipes/Green Dream Noodles.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,59 +104,41 @@
-
- - - -
- +

Green Dream Noodles

-

-

- - Total Time: 15 min - - Servings: 1 15 minutes - + Total Time: 15 min + Servings: 1 15 minutes - Source: - - - - +

- -
-
-

Ingredients

@@ -167,35 +146,27 @@
- -
- -

Directions

Halve the sugar snaps and button mushrooms, peel and finely slice the garlic, and peel and finely grate the ginger.Dilute the miso in a pan as per packet instructions. Bring to a simmer and add the broccoli, sugar snaps and mushrooms, and cook until the broccoli has softened.Add the spinach, garlic, ginger and noodles until the noodles soften, then pick over the coriander leaves.

- - + - - -

Nutrition

@@ -203,9 +174,6 @@
- - -
@@ -215,7 +183,5 @@ - - diff --git a/Recipes/Green Goodness Bowl with Boiled Eggs and Sweet Potato.html b/Recipes/Green Goodness Bowl with Boiled Eggs and Sweet Potato.html new file mode 100644 index 0000000..d5eeb0e --- /dev/null +++ b/Recipes/Green Goodness Bowl with Boiled Eggs and Sweet Potato.html @@ -0,0 +1,268 @@ + + + + + + + + +
+ +
+ + +
+ + + +
+ + +

Green Goodness Bowl with Boiled Eggs and Sweet Potato

+ + + + +

★★★★★

+ +

+ + + Total Time: 30 min + Servings: 2 or 4 servings + + + Source: + + +

+ +
+ +
+ +
+ + +
+

Ingredients

+
+

2 eggs

30g pumpkin seeds

10.5g wholegrain mustard

1 lemon

1 avocado

160g baby spinach

500g sweet potato

2 tsp tamari soy sauce

150g shredded kale

1 garlic clove

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+ + + +
+ +
+ + + + +
+

Directions

+
+

Step 1

Preheat the oven to 220°C/ 200°C (fan)/ gas 7
Boil a full kettle
Peel and chop the sweet potatoes into wedges

Add the sweet potato wedges to a tray with 1/2 tbsp [1 tbsp] olive oil and a pinch of salt

Put the tray in the oven and cook for an initial 15 min

Step 2

While the sweet potato wedges are cooking, cut the lemon[s] in half

Combine the juice of 1/2 [1] lemon with half [all] the wholegrain mustard, 1 tbsp [2 tbsp] olive oil and a pinch of salt and pepper in a small bowl - this is your mustard dressing

Tip: Cooking for 2? Save the remaining wholegrain mustard for another recipe!

Cut the remaining lemon into wedges

Step 3
Add the eggs to a pot of boiled water with a pinch of salt over a high heat (salt prevents the eggs from cracking)

Once boiling, boil for exactly 8 min for perfect, mid-boiled eggs

Once done, drain, then refill the bowl with ice-cold water and set them aside to cool

Tip: Use the Gousto ice packs to chill the water!

Step 4

Heat a large, wide-based pan (preferably non- stick with a matching lid) with 1/2 tbsp [1 tbsp] olive oil over a medium heat

Wash the shredded kale, then pat it dry with kitchen paper

Once hot, remove the pan from the heat, add the shredded kale with a pinch of salt, then return the pan to the heat and cook for 3-5 min or until starting to soften

Tip: Cover the pan with a lid to help the kale wilt

Step 5
Peel and finely chop (or grate) the garlic

Wash the spinach, then pat it dry with kitchen paper

Once the kale is starting to soften, add the spinach with the chopped garlic and cook for a further 3-4 min or until the kale is tender and the spinach is starting to wilt - these are your stir-fried greens

Step 6

Once the sweet potato wedges have had 15 min, remove them from the oven and push them to one side of the tray

Add the pumpkin seeds to the other side of
the tray and drizzle over the tamari soy sauce

Return the tray to the oven for 5-7 min until the sweet potato is cooked through and golden and the seeds are toasted - these are your tamari-roasted seeds

Tip: Watch them like a hawk to make sure they
don't burn!

Step 7

Peel the cooled boiled eggs and cut them in half

Cut the avocado(s] in half lengthways, around the stonels]

Remove the stone(s] using a teaspoon

Scoop the avocado out of the skin[s] using a spoon and slice thinly

Step 8

Serve the sweet potato wedges with the stir-fried greens, sliced avocado, halved boiled eggs and lemon wedge to the side

Drizzle over the mustard dressing and sprinkle with the tamari-roasted seeds

Enjoy!

+
+
+ + + + + + +
+

Nutrition

+
+

1

Amount per serving
Calories 787

% Daily Value*
Total Fat 36.6g 47%
Saturated Fat 8.3g 42%
Cholesterol 327mg 109%
Sodium 761mg 33%
Total Carbohydrate 96.6g 35%
Dietary Fiber 21.6g 77%
Total Sugars 3.8g
Protein 26.8g
Vitamin D 31mcg 154%
Calcium 300mg 23%
Iron 10mg 53%
Potassium 3646mg 78%

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+ +
+ +
+ + + + + + + + + + + + + + + + diff --git a/Recipes/Green Pea, Millet & Mint Fritters.html b/Recipes/Green Pea, Millet & Mint Fritters.html index 706d8b9..06401ee 100644 --- a/Recipes/Green Pea, Millet & Mint Fritters.html +++ b/Recipes/Green Pea, Millet & Mint Fritters.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,57 +104,40 @@
-
- - - -
- +

Green Pea, Millet & Mint Fritters

-

-

- - Servings: Serves 4 - + Servings: Serves 4 - Source: - - - - +

- -
-
-

Ingredients

@@ -165,36 +145,28 @@
- -
- -

Directions

Serve with

Add 1 cup / 150 g of the peas to a food processor along with millet, spring onion, eggs, herbs, ricotta cheese, salt and pepper. Pulse a few times on high speed until mixed but still slightly chunky. Mash the remaining peas roughly with a fork and stir into the batter. Let sit for 20 minutes to let the ingredients come together (which will make them easier to fry). Add a teaspoon of coconut oil to a non-stick frying pan on medium heat, wait until it’s hot and then use a large spoon to dollop the fritters into the pan and flat them out into rounds (depending on the size of the pan, you should be able to fit between three and five of them each time). Cook until they begin to set, roughly about 3 minutes and then carefully flip them with a spatula. If the batter feels too soft and runny, you can add some extra millet to it. Fry all the fritters and place on a tray to cool off just slightly while wilting the spinach.

Using the same frying pan, simply add the spinach to a little oil and chili flakes on a medium heat and let sauté for a few minutes until it has wilted down.

Place the spinach on plates, top with a few sweet pea fritters, yogurt, sprouts, radishes and a generous amount of lemon zest and soft boiled eggs on the side. Enjoy!

**

- - + - - -
@@ -204,7 +176,5 @@ - - diff --git a/Recipes/Green beans, new potatoes and olives with Eggs.html b/Recipes/Green beans, new potatoes and olives with Eggs.html new file mode 100644 index 0000000..cb707e6 --- /dev/null +++ b/Recipes/Green beans, new potatoes and olives with Eggs.html @@ -0,0 +1,273 @@ + + + + + + + + +
+ +
+ + +
+ + + +
+ + +

Green beans, new potatoes and olives with Eggs

+ + + + +

+ +

+ + + Servings: 3 + + + Source: + + + +

+ +
+ +
+ +
+ + +
+

Ingredients

+
+

500g small new potatoes

200g green beans

2 tbsp olive oil

2 garlic cloves

3 large eggs

75g stoned black olives

basil

lemon

Sea salt and freshly ground

black pepper

+
+
+ + + +
+ +
+ + +
+

Description

+
+

Straightforward it may be, but this is one of my favourite recipes in this
chapter.

It's such a simple combination: just two vegetables mixed with a few aromatic ingredients, which form a sort of deconstructed tapenade.

It's very easy to throw together, looks glossy and gorgeous, and always seems to hit the spot: a perfect summer supper.

+
+
+ + +
+

Directions

+
+

Step 1
- Cut the potatoes into 2 or 3 pieces each. Place them in a saucepan, cover with water, add salt, and bring to a boil.
- Reduce the heat and simmer for approximately 8 minutes, until tender.
- Add the beans for the last 2 or 3 minutes of simmering.
- Drain well and return to the hot pan.

Step 2
- Meanwhile, heat olive oil in a small pan over low heat.
- Add the garlic and cook gently for a couple of minutes, ensuring it doesn't color.
- Add the chopped olives and cook for an additional minute.
- Remove from heat.

Step 3
- Pour the oil, garlic, and olives into the pan with the potatoes and beans.

Step 4
- Add the basil, a generous squeeze or two of lemon juice, and season with salt and pepper.
- Toss everything together and serve warm.

+
+
+ + + + + + + + +
+ +
+ +
+ + + + + + + + + + + + + + + + diff --git a/Recipes/Halloumi & Cashew Curry with Brown Rice.html b/Recipes/Halloumi & Cashew Curry with Brown Rice.html index 5e8d293..b6cd290 100644 --- a/Recipes/Halloumi & Cashew Curry with Brown Rice.html +++ b/Recipes/Halloumi & Cashew Curry with Brown Rice.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,59 +104,41 @@
-
- - - -
- +

Halloumi & Cashew Curry with Brown Rice

-

★★★★★

-

- - Total Time: 10 min - - Servings: 2 - + Total Time: 10 min + Servings: 2 - Source: - - - - +

- -
-
-

Ingredients

@@ -167,35 +146,27 @@
- -
- -

Directions

1. Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

2. Now, let's get started!

Boil half a kettle

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Cut the halloumi into bite-sized pieces

Once hot, add the chopped halloumi to the pan and cook for 1 min or until starting to brown

3. Meanwhile, heat a separate pan over a medium-low heat

Once hot, add the cashew nuts and cook for 2-3 min or until toasted all over and then set aside for garnish

Tip: Watch them like a hawk to make sure they don’t burn!

4. Once the halloumi is starting to brown, add the garam masala and ground turmeric to the pan and cook for 1 min further or until fragrant

5. Meanwhile, chop the cherry tomatoes in half,then add them to the pan and cook for 1-2 min further

Whilst the tomatoes are cooking, dissolve the tomato paste in 200ml [350ml] boiled water and season with a pinch of salt – this is your tomato stock

6. Increase the heat to high, add the tomato stock to the pan and cook for 2-3 min further or until thickened to a curry-like consistency – this is your halloumi curry

7. Whilst the curry is cooking, squeeze the pouch[es] of cooked brown long grain rice to separate the grains

Tear the top corner of the pouch[es] (just a little!) and microwave for 2 min or until piping hot

- - + - - -

Nutrition

@@ -203,9 +174,6 @@
- - -
@@ -215,7 +183,5 @@ - - diff --git a/Recipes/Halloumi Burger with Chilli and Mint.html b/Recipes/Halloumi Burger with Chilli and Mint.html index c3a7a95..8d635d4 100644 --- a/Recipes/Halloumi Burger with Chilli and Mint.html +++ b/Recipes/Halloumi Burger with Chilli and Mint.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,44 +104,33 @@
-

Halloumi Burger with Chilli and Mint

-

-

- - Total Time: 15 - - Difficulty: Easy - - Servings: 1 - + Total Time: 15 + Difficulty: Easy + Servings: 1 - +

- -
-
-

Ingredients

@@ -152,36 +138,28 @@
- -
- -

Directions

Step 1
Set a griddle pan over a high heat, brush the pepper with half of the oil, season with salt and pepper then cook for a couple of minutes on each side until soft.
Remove from the pan and set aside.

Step 2
Put the halloumi, mint and chilli in a bowl with the remaining oil, toss to coat then griddle for a minute on each side until golden and lightly charred.

Step 3
Spread the inside of the bun with the mayonnaise then layer up with the pepper, halloumi and lettuce to serve.

- - + - - -
@@ -191,7 +169,5 @@ - - diff --git a/Recipes/Halloumi Curry with Cashew Nut Sauce and Broccoli.html b/Recipes/Halloumi Curry with Cashew Nut Sauce and Broccoli.html index 7c06eff..2cef63a 100644 --- a/Recipes/Halloumi Curry with Cashew Nut Sauce and Broccoli.html +++ b/Recipes/Halloumi Curry with Cashew Nut Sauce and Broccoli.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,55 +104,39 @@
-
- - - -
- +

Halloumi Curry with Cashew Nut Sauce and Broccoli

-

-

- - Source: - - - - +

- -
-
-

Ingredients

@@ -163,35 +144,27 @@
- -
- -

Directions

Melt half the butter in a skillet and fry the halloumi until it is browned on all sides. You might need to do this in batches. Place on a paper towel covered plate to drain.

Blend the cashew nuts with the tin of coconut milk in a food processor until smooth. Add the passata and the yoghurt and blend again. Add a little water if needed to loosen the mixture.

To a big pot melt the rest of the butter and add the onion, garlic and ginger. Cook until softened, about 5 minutes. Add all the spices and the curry paste and cook until fragrant, a minute or so. Pour in the cashew nut mixture and bring to the boil. Add the halloumi and broccoli to the sauce and serve with rice, coriander and cashew nuts.

- - + - - -

Nutrition

@@ -199,9 +172,6 @@
- - -
@@ -211,7 +181,5 @@ - - diff --git a/Recipes/Halloumi, Chip & Tzatziki Pitta with Salad.html b/Recipes/Halloumi, Chip & Tzatziki Pitta with Salad.html index c601f1c..c8bdf27 100644 --- a/Recipes/Halloumi, Chip & Tzatziki Pitta with Salad.html +++ b/Recipes/Halloumi, Chip & Tzatziki Pitta with Salad.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,59 +104,41 @@
-
- - - -
- +

Halloumi, Chip & Tzatziki Pitta with Salad

-

★★★★★

-

- - Total Time: 35 min - - Servings: 2 or 4 servings - + Total Time: 35 min + Servings: 2 or 4 servings - Source: - - - - +

- -
-
-

Ingredients

@@ -167,35 +146,27 @@
- -
- -

Directions

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Boil half a kettle

Peel and finely slice the red onion[s]

Add the sliced red onion to a bowl, cover with boiling water and set aside for later

Cut the potatoes (skins on) into thin chips, then add them to a baking tray with the dried oregano, a drizzle of vegetable oil and a pinch of salt

Give everything a good mix up and put the tray in the oven for 25-30 min or until crisp

Meanwhile, peel and finely chop (or grate) the garlic

Strip the mint leaves from their stems and chop them roughly, discard the stems

Grate half the cucumber and slice the rest into batons

Add the chopped garlic, chopped mint and grated cucumber to a bowl with the natural yoghurt and mix it all together – this is your tzatziki

Drain the sliced red onion in a sieve and rinse under cold water

Return to the bowl and add the white wine vinegar with a generous pinch of sugar

Stir to combine and set aside to pickle – these are your quick-pickled onions

Slice the halloumi widthways into 4 [8] equal-sized strips

Then slice each strip in half so you are left with 8 [16] halloumi sticks

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat

Once hot, add the halloumi sticks and cook for 2-3 min on each side or until golden

Once the chips are almost done, add the pittas to the tray

Return the tray to the oven and cook for 2-3 min or until warmed through

Wash the baby leaf salad, then pat it dry with kitchen paper

Fill the warmed pittas with the chips, golden halloumi sticks, baby leaf salad and cucumber batons

Top with the tzatziki and quick-pickled onions then wrap in the tin foil to hold it all together – these are your halloumi, chip & tzatziki pittas

Serve the halloumi, chip & tzatziki pittas with any remaining tzatziki and baby leaf salad to the side

Enjoy!

- - + - - -

Nutrition

@@ -203,9 +174,6 @@
- - -
@@ -215,7 +183,5 @@ - - diff --git a/Recipes/Ham, Mushroom & Spinach Frittata.html b/Recipes/Ham, Mushroom & Spinach Frittata.html new file mode 100644 index 0000000..0f751f1 --- /dev/null +++ b/Recipes/Ham, Mushroom & Spinach Frittata.html @@ -0,0 +1,188 @@ + + + + + + + + +
+ +
+ + +
+ + + +
+ + +

Ham, Mushroom & Spinach Frittata

+ + + + +

+ +

+ + + Prep Time: 4 mins + Cook Time: 9 mins + Servings: Serves 2 + + + Source: + + +

+ +
+ +
+ +
+ + +
+

Ingredients

+
+

1 tsp oil

80g chestnut mushrooms , sliced

50g ham , diced

80g bag spinach

4 medium eggs , beaten

1 tbsp grated cheddar

+
+
+ + + +
+ +
+ + + + +
+

Directions

+
+

Heat the grill to its highest setting. Heat the oil in an ovenproof frying pan over a medium-high heat. Tip in the mushrooms and fry for 2 mins until mostly softened. Stir in the ham and spinach, and cook for 1 min more until the spinach has wilted. Season well with black pepper and a pinch of salt.

Reduce the heat and pour over the eggs. Cook undisturbed for 3 mins until the eggs are mostly set. Sprinkle over the cheese and put under the grill for 2 mins. Serve hot or cold.

+
+
+ + + + + + +
+

Nutrition

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+

kcal

+
+
+ + +
+ +
+ +
+ + + + + diff --git a/Recipes/Herby Barbequed Chicken.html b/Recipes/Herby Barbequed Chicken.html index 3cbebd2..c8860fe 100644 --- a/Recipes/Herby Barbequed Chicken.html +++ b/Recipes/Herby Barbequed Chicken.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,57 +104,40 @@
-
- - - -
- +

Herby Barbequed Chicken

-

-

- - Prep Time: 4 hrs - - Cook Time: 45 min - + Prep Time: 4 hrs + Cook Time: 45 min - Source: - -

- -
-
-

Ingredients

@@ -165,29 +145,22 @@
- -
- - - + - - -
@@ -195,7 +168,6 @@ - @@ -237,15 +209,13 @@ // build items array var items = [ - { msrc: 'Images/5DA016BD-634F-43FC-B352-8FBD9352732E/AEB78F55-FFE1-44C0-84FC-506DFA6346B4.jpg', src: 'Images/5DA016BD-634F-43FC-B352-8FBD9352732E/AEB78F55-FFE1-44C0-84FC-506DFA6346B4.jpg', - w: 1536.0, - h: 2048.0, + w: 0, + h: 0, title: '1' }, - ]; var index = 0; @@ -281,8 +251,5 @@ - - - diff --git a/Recipes/Herby Spelt & Lentils.html b/Recipes/Herby Spelt & Lentils.html index 238e820..2e3a090 100644 --- a/Recipes/Herby Spelt & Lentils.html +++ b/Recipes/Herby Spelt & Lentils.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,49 +104,36 @@
-
- - - -
- +

Herby Spelt & Lentils

-

-

Lentils

-

- - +

- -
-
-

Ingredients

@@ -157,29 +141,22 @@
- -
- - - + - - -
@@ -187,7 +164,6 @@ - @@ -229,15 +205,13 @@ // build items array var items = [ - { msrc: 'Images/FC0A8DD9-1A56-41C2-BFAB-18784546945E/2CC60535-D07F-4957-B048-69312D3C29F2.jpg', src: 'Images/FC0A8DD9-1A56-41C2-BFAB-18784546945E/2CC60535-D07F-4957-B048-69312D3C29F2.jpg', - w: 828.0, - h: 859.0, + w: 0, + h: 0, title: '1' }, - ]; var index = 0; @@ -273,8 +247,5 @@ - - - diff --git a/Recipes/Herby polenta with asparagus and a poached egg.html b/Recipes/Herby polenta with asparagus and a poached egg.html index 89053a7..d7c2bdc 100644 --- a/Recipes/Herby polenta with asparagus and a poached egg.html +++ b/Recipes/Herby polenta with asparagus and a poached egg.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,63 +104,43 @@
-
- - - -
- +

Herby polenta with asparagus and a poached egg

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-

- - Prep Time: 10 min - - Cook Time: 15 min - - Total Time: 0 min - - Servings: 4 - + Prep Time: 10 min + Cook Time: 15 min + Total Time: 0 min + Servings: 4 - Source: - - - - +

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Ingredients

@@ -171,43 +148,34 @@
- -
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Description

You can mix up the herbs you use here; thyme or rosemary would work instead of oregano, but you’ll need a little less – and be sure to chop it finely. Polenta packet instructions vary, so check the cooking time on yours and adjust accordingly.

- -

Directions

Bring two litres of water to a boil in a large pan. Heat a small frying pan over a medium heat and, once hot, add 50g butter, then fry the sage leaves until crisp. Tip the leaves and butter into a bowl.

Remove the large pan from the heat and slowly pour in the polenta, whisking all the time, so that no lumps form. Return to the heat and cook gently, stirring, for eight minutes (see note above on timing).

Add the parmesan (for added flavour, cut off the rind and add this, too), the rest of the butter, plenty of seasoning and more just-boiled water if you think it needs loosening (remember it will thicken a little as it sits). Stir gently until combined, then add the oregano, parsley and basil, stir again, and keep warm over a low heat.

Meanwhile, bring a medium saucepan of salted water to a boil, add the asparagus and cook for one minute. Remove with tongs, put in a bowl, season with salt and drizzle with olive oil.

Reduce the heat, crack an egg into a glass, tip the egg in and slowly lower it into the water to cover. Repeat with the rest of the eggs. Cook for three and a half minutes, or until the white is firm but the yolk still soft.

While the eggs are cooking, spoon the cooked polenta (avoiding the rind) on to warm plates and top with the asparagus. When the eggs are cooked, scoop them out, drain well, then place carefully on top of the polenta. Spoon over the crisp sage and butter, and serve.

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@@ -215,7 +183,6 @@ - @@ -257,15 +224,13 @@ // build items array var items = [ - { msrc: 'Images/DCF8248A-8219-4D2D-83D9-F370DCE00AD5/A0646C22-3771-4192-9681-99FD3F562DA5.jpg', src: 'Images/DCF8248A-8219-4D2D-83D9-F370DCE00AD5/A0646C22-3771-4192-9681-99FD3F562DA5.jpg', - w: 1240.0, - h: 1240.0, + w: 0, + h: 0, title: '1' }, - ]; var index = 0; @@ -301,8 +266,5 @@ - - - diff --git a/Recipes/Home-Style Chicken Curry.html b/Recipes/Home-Style Chicken Curry.html index d19dd52..f3ce23d 100644 --- a/Recipes/Home-Style Chicken Curry.html +++ b/Recipes/Home-Style Chicken Curry.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,61 +104,42 @@
-
- - - -
- +

Home-Style Chicken Curry

-

-

- - Prep Time: 15 mins - - Cook Time: 30 mins - - Servings: Serves 4 - + Prep Time: 15 mins + Cook Time: 30 mins + Servings: Serves 4 - Source: - - - - +

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Ingredients

@@ -169,35 +147,27 @@
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- -

Directions

Roughly chop 1 large onion, transfer to a small food processor, and add 3 tbsp of water - process to a slack paste. You could use a stick blender for this or coarsely grate the onion into a bowl – there’s no need to add any water if you are grating the onion. Tip into a small bowl and leave on one side.

Put 6 roughly chopped garlic cloves and 50g roughly chopped ginger into the same food processor and add 4 tbsp water – process until smooth and spoon into another small bowl. Alternatively, crush the garlic to a paste with a knife or garlic press and finely grate the ginger.

Heat 4 tbsp vegetable oil in a wok or sturdy pan set over a medium heat.

Combine 2 tsp cumin seeds and 1 tsp fennel seeds with a 5cm cinnamon stick and 1 tsp chilli flakes and add to the pan in one go. Swirl everything around for about 30 secs until the spices release a fragrant aroma.

Add the onion paste – it will splutter in the beginning. Fry until the water evaporates and the onions turn a lovely dark golden - this should take about 7-8 mins.

Add the garlic and ginger paste and cook for another 2 mins – stirring all the time.

Stir in 1 tsp garam masala, 1 tsp turmeric, and 1 tsp caster sugar and continue cooking for 20 secs before tipping in a 400g can chopped tomatoes.

Continue cooking on a medium heat for about 10 mins without a lid until the tomatoes reduce and darken.

Cut 8 skinless, boneless chicken thighs into 3cm chunks and add to the pan once the tomatoes have thickened to a paste.

Cook for 5 mins to coat the chicken in the masala and seal in the juices, and then pour over 250ml hot chicken stock.

Simmer for 8-10 mins without a lid until the chicken is tender and the masala lightly thickened – you might need to add an extra ladleful of stock or water if the curry needs it.

Sprinkle with 2 tbsp chopped coriander and serve with Indian flatbreads or fluffy basmati rice and a pot of yogurt on the side.

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Nutrition

@@ -205,9 +175,6 @@
- - -
@@ -217,7 +184,5 @@ - - diff --git a/Recipes/Homemade Baked Beans.html b/Recipes/Homemade Baked Beans.html index 70c8fa3..3a7da92 100644 --- a/Recipes/Homemade Baked Beans.html +++ b/Recipes/Homemade Baked Beans.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,61 +104,42 @@
-
- - - -
- +

Homemade Baked Beans

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- - Prep Time: 5 minutes - - Cook Time: 35 minutes - - Servings: 3 - + Prep Time: 5 minutes + Cook Time: 35 minutes + Servings: 3 - Source: - - - - +

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Ingredients

@@ -169,35 +147,27 @@
- -
- -

Directions

Heat oil in a sauce pan over a medium heat.

Add the garlic and allow to sizzle but be careful not to burn.

Reduce heat to low, add the smoked paprika and stir.

Add the passata, puree and stock and then simmer for around 20 mins (until the sharp taste of tomato has gone and the sauce has thickened.)

Add the beans and simmer for a further 10 mins.

Season to taste (SEE NOTES)

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Nutrition

@@ -205,9 +175,6 @@
- - -
@@ -217,7 +184,5 @@ - - diff --git a/Recipes/Homemade Pizza.html b/Recipes/Homemade Pizza.html index 7563348..722515f 100644 --- a/Recipes/Homemade Pizza.html +++ b/Recipes/Homemade Pizza.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,38 +104,30 @@
-

Homemade Pizza

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Ingredients

@@ -146,29 +135,22 @@
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- - - + - - -
@@ -178,7 +160,5 @@ - - diff --git a/Recipes/Honey Cloud Pancakes.html b/Recipes/Honey Cloud Pancakes.html index 3215811..1dec90f 100644 --- a/Recipes/Honey Cloud Pancakes.html +++ b/Recipes/Honey Cloud Pancakes.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,59 +104,41 @@
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- - - -
- +

Honey Cloud Pancakes

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- - Difficulty: Easy - - Servings: 1 - + Difficulty: Easy + Servings: 1 - Source: - - - - +

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Ingredients

@@ -167,36 +146,28 @@
- -
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Directions

How to make them:

Heat the oven to 200°C (which I gather is around 392°F)

Heat a small 6″ oven proof frying pan

In one bowl whisk one egg white until it is white and peaky

To make the main batter, in another bowl, mix the the other whole egg with flour, salt, honey, and vanilla then whisk in the warm milk

Gently fold the egg white into the batter with a metal spoon

Melt one tablespoon of butter in the hot pan

Pour the batter in and cook on the hob (stove top) for a few minutes until starting to set at the very edge

Sprinkle some fruit on top

Bake the whole lot in the hot oven for 7 minutes until puffed up and golden

Drizzle with honey

Double it all up and use a full size pan if you want to share.

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@@ -206,7 +177,5 @@ - - diff --git a/Recipes/Honey Joys.html b/Recipes/Honey Joys.html new file mode 100644 index 0000000..e5ba17a --- /dev/null +++ b/Recipes/Honey Joys.html @@ -0,0 +1,188 @@ + + + + + + + + +
+ +
+ + +
+ + + +
+ + +

Honey Joys

+ + + + +

+ +

+ + + Prep Time: 10 min + Cook Time: 10 min + Servings: 12 + + + Source: + + +

+ +
+ +
+ +
+ + +
+

Ingredients

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+

4 ½ cups cornflakes

120g Unsalted Butter, chopped

1 ½ tbsp honey

⅓ cup caster sugar

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+ +
+ + + + +
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Directions

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+

Allergens: Recipe may contain milk and lactose.

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+ + + + + + +
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Nutrition

+
+

Fat: 8.5 grams fat
Calories: 65.23 calories
Saturated Fat: 5.2 grams saturated fat
Sodium: 269 milligrams sodium
Cholesterol: 21.5 milligrams cholesterol
Carbohydrate: 50.1 grams carbohydrates
Sugar: 12.4 grams sugar
Protein: 2.9 grams protein

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+ + +
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+ +
+ + + + + diff --git a/Recipes/Hot Cross Bun and Butter Pudding.html b/Recipes/Hot Cross Bun and Butter Pudding.html new file mode 100644 index 0000000..950052a --- /dev/null +++ b/Recipes/Hot Cross Bun and Butter Pudding.html @@ -0,0 +1,182 @@ + + + + + + + + +
+ +
+ + +
+ + + +
+ + +

Hot Cross Bun and Butter Pudding

+ + + + +

+ +

+ + + Prep Time: 5 minutes + Cook Time: 50 minutes + Servings: 8 + + + Source: + + +

+ +
+ +
+ +
+ + +
+

Ingredients

+
+

500ml semi-skimmed milk

100ml double cream

½ tsp vanilla extract

2 medium free-range eggs

75g golden caster sugar

1 orange, zested

6 fruity hot cross buns, sliced in half

25g lighter spread

1 tsp icing sugar

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+ + + +
+ +
+ + + + + + + + + + +
+

Nutrition

+
+

Energy 1269kj 303kcal 15%
Fat 12.0g 17%
Saturates 5.6g 28%
Sugars 25.0g 28%
Salt 0.44g 7%

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+ +
+ +
+ + + + + diff --git a/Recipes/Huevos Rancheros.html b/Recipes/Huevos Rancheros.html index 84be4ec..9a6ee81 100644 --- a/Recipes/Huevos Rancheros.html +++ b/Recipes/Huevos Rancheros.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,40 +104,31 @@
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Huevos Rancheros

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- - Servings: 1 - + Servings: 1 - +

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Ingredients

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Japanese Pickled Cucumbers

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+ + + Prep Time: 15 minutes + Servings: Yield: side dish for 3 people + + + Source: + + +

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Ingredients

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1 large Japanese cucumber

2 teaspoons salt

1 tablespoon sugar

¼ cup rice vinegar

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Directions

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This recipe is super simple.

Wash and cut the cucumber. Cut it thin. How thin? That’s up to you. Use a mandolin and go super thin. Or use a knife and go as thin as you can. I usually end up slicing the cucumber into ⅛-inch thick slices.

Some people prefer the cucumber slices thicker, others like it thinner. There’s no real right or wrong. Also: do the best you can but don’t stress about trying to make perfect or even slices.

Second step is to salt the cucumbers. Just place the sliced cucumbers in a bowl and sprinkle salt on top. Mix it gently and then let sit for 10 minutes.

The salt will help draw water out from the cucumber (so you can get a crunchier pickled cucumber). Drain out the water after 10 minutes.

Then in another, smaller bowl, dissolve the sugar into the rice vinegar. Pour that mixture over the salted cucumbers. Mix gently with a spoon. Cover and place it the refrigerator for an hour to let it “pickle.”

Take it out after an hour. Eat and enjoy! If you want it more pickle-y, just marinate for longer. So easy, so ono ^_^

Sliced cucumbers, with salt sprinkled on top.

Thinly slice the cucumber and place in a mixing bowl.

Sprinkle salt on the cucumbers, toss. Let sit for 10 minutes. Drain the water.

In a small bowl, dissolve the sugar in the rice vinegar. Pour over the salted cucumbers.

Cover and let sit in the fridge for at least 1 hour. Ready to eat!

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+ + + + + diff --git a/Recipes/Kale + Spinach with Apple Quesadilla.html b/Recipes/Kale + Spinach with Apple Quesadilla.html index 765b5cd..15fcc93 100644 --- a/Recipes/Kale + Spinach with Apple Quesadilla.html +++ b/Recipes/Kale + Spinach with Apple Quesadilla.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,57 +104,40 @@
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Kale + Spinach with Apple Quesadilla

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- - Servings: Yield: 2 10-inch quesadillas - + Servings: Yield: 2 10-inch quesadillas - Source: - - - - +

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Ingredients

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Directions

In a food processor or blender, add in spinach, kale, apple, garlic, salt, pepper and 1/4 cup of cheese and pulse until just combined, scrapping down sides as needed.

Pre-heat large skillet over medium heat. Pour in half of the oil and let it get hot.

Take 1 tortilla and spread half of the kale mixture onto it, sprinkle half of the beans and half of the remaining cheese. Cover with a tortilla and place into skillet and cook for 3-4 minutes per side until the tortilla is golden brown and the cheese is melted. Repeat the process with the remaining tortillas and ingredients.

Meanwhile, in a small bowl, add the yogurt, lime juice and Sriracha (to taste) and mix until all ingredients are incorporated.

Let quesadilla cool slightly, cut into wedges, drizzle with spicy lime sauce and serve. I also recommend serving this with a big bowl of guacamole:)

Storage: can store in an airtight container in the fridge for up to 3 days.

Cheese Options: you can use the pre-shredded cheese or shred your own. Some of our favorite varities in this recipe are – mexican blend, white cheddar cheese, or colby jack.

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Notes

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Nutrition

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@@ -222,7 +189,5 @@ - - diff --git a/Recipes/Kale And Mushroom Lasagne.html b/Recipes/Kale And Mushroom Lasagne.html index 76d77df..2190771 100644 --- a/Recipes/Kale And Mushroom Lasagne.html +++ b/Recipes/Kale And Mushroom Lasagne.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,55 +104,39 @@
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Kale And Mushroom Lasagne

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- - Servings: 6 - + Servings: 6 - Source: - -

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Ingredients

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Directions

Preheat the oven to 180°C/Gas Mark 4. Heat the milk for the béchamel sauce with the bay leaf, onion, celery and peppercorns until just below simmering. Remove from the heat and set aside to infuse.

Roughly shred the kale or cavolo nero. Put into a large saucepan and just cover with cold water. Add salt. Bring to the boil, reduce the heat and simmer for 2-3 minutes, until just tender. Drain well and set aside.
Heat half the butter in a large, wide frying pan over a medium heat.

Add half the mushrooms and some salt and pepper. Increase the heat and fry, stirring often, for 5-10 minutes, until the liquid released by the mushrooms has evaporated and they are starting to reduce, concentrate and caramelise. Stir in half the garlic and half the thyme, cook for a minute longer, then remove to a bowl. Repeat to cook the remaining mushrooms and set aside.

Gently reheat the infused milk, then strain. Heat the butter for the béchamel sauce in a large saucepan. Stir in the flour to form a smooth roux and cook gently for a minute or two. Remove from the heat.
Add about a quarter of the hot milk and beat vigorously until smooth.

Repeat with the remaining milk, adding it in 2 or 3 lots, until you have a smooth sauce. Return to the heat and cook for a few minutes, stirring often, allowing it to bubble gently until thickened. Stir in the mustard, then add some salt and pepper.

Stir about half of the béchamel sauce into the kale; put to one side.

Spread half the remaining béchamel over the bottom of a 28 × 22cm (or thereabouts) ovenproof dish. Laver a third of the lasagne sheets in the dish, then spoon the kale over the top. Add another layer of lasagne, then the mushrooms. Finish with a final layer of pasta and the remaining béchamel.

Scatter over the cheese and add a trickle of oil. Bake for about 30 minutes until golden.

Serve straight away.

- - + - - -
@@ -200,7 +173,6 @@ - @@ -242,15 +214,13 @@ // build items array var items = [ - { msrc: 'Images/1401B309-6440-44C3-9497-0AD89E6E7FE4-5288-000000F17206927F/519C4CC8-AE1B-496E-B6F5-E58EC76EA75F-5288-000000F3C9076390.jpg', src: 'Images/1401B309-6440-44C3-9497-0AD89E6E7FE4-5288-000000F17206927F/519C4CC8-AE1B-496E-B6F5-E58EC76EA75F-5288-000000F3C9076390.jpg', - w: 617.0, - h: 859.0, + w: 0, + h: 0, title: '1' }, - ]; var index = 0; @@ -286,8 +256,5 @@ - - - diff --git a/Recipes/Kathy Tsaples' Greek Chickpea Soup.html b/Recipes/Kathy Tsaples' Greek Chickpea Soup.html index 72ab3e2..8c53ff1 100644 --- a/Recipes/Kathy Tsaples' Greek Chickpea Soup.html +++ b/Recipes/Kathy Tsaples' Greek Chickpea Soup.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,63 +104,43 @@
-
- - - -
- +
-

Kathy Tsaples' Greek Chickpea Soup

+

Kathy Tsaples' Greek Chickpea Soup

-

-

- - Prep Time: 0:00 - - Cook Time: 0:00 - - Difficulty: Low - - Servings: 4 serves - + Prep Time: 0:00 + Cook Time: 0:00 + Difficulty: Low + Servings: 4 serves - Source: - - - - +

- -
-
-

Ingredients

@@ -171,36 +148,28 @@
- -
- -

Directions

Cooking method: Boiling

Heat the olive oil in a heavy pan, add the onion and saute until it starts to colour.

Meanwhile drain the chickpeas, rinse them under cold water and drain them again. Shake the colander or sieve to dry the chickpeas as much as possible, then add them to the pan. Turn the with a spatula for a few minutes to coat them well with the oil.

Add the celery and bay leaf, then pour enough hot water to submerge the contents of the pot by about 4 cm.

Bring to a boil. Skim off any white froth that rises to the surface using a slotted spoon. Lower the heat, add some pepper, cover and cook for 1-1.25 hours or until the chickpeas are soft.

When chickpeas are perfectly soft, add the lemon juice. Mix well, then add salt and pepper to taste. Cover the pan and cook gently for 5-10 minutes more, stirring occasionally.

To thicken the soup slightly, take out about two cupfuls of the chickpeas and put them in a food processor. Make sure the chickpeas are broken up and remain slightly rough. Stir this into the soup in the pan and mix well.

Add the parsley and oregano, then taste the soup. If it seems a little bland, add more lemon juice, salt and pepper.

Serve in heated bowls and offer extra olive oil at the table for drizzling on top of the soup.

- - + - - -
@@ -210,7 +179,5 @@ - - diff --git a/Recipes/Kimchi & Peanut Butter Noodles.html b/Recipes/Kimchi & Peanut Butter Noodles.html index 64d3326..de2a6f5 100644 --- a/Recipes/Kimchi & Peanut Butter Noodles.html +++ b/Recipes/Kimchi & Peanut Butter Noodles.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,53 +104,38 @@
-
- - - -
- +

Kimchi & Peanut Butter Noodles

-

-

- - Cook Time: 0 min - - Total Time: 20 min - - Servings: 1 - + Cook Time: 0 min + Total Time: 20 min + Servings: 1 - +

- -
-
-

Ingredients

@@ -161,36 +143,28 @@
- -
- -

Directions

Step 1
Bring a pan of water to the boil, add the noodles and cook according to the packet instructions. Drain, rinse under cold water until cold then set aside.

Step 2
Heat the oils in a wok, add the tofu and fry for 2-3 minutes. Add the kimchi, fry for a couple of minutes then add the peanut butter and stir until melted. Add enough hot water to loosen the sauce then add the cooked noodles and spring onions and toss everything together.

Transfer to a bowl and serve.

- - + - - -
@@ -198,7 +172,6 @@ - @@ -240,23 +213,20 @@ // build items array var items = [ - { msrc: 'Images/B1BD6B8A-6F00-4593-8B15-1E7C20FBB3C2/30223093-CC83-4084-B730-98164AEFE7B5.jpg', src: 'Images/B1BD6B8A-6F00-4593-8B15-1E7C20FBB3C2/30223093-CC83-4084-B730-98164AEFE7B5.jpg', - w: 946.0, - h: 2048.0, + w: 0, + h: 0, title: '1' }, - { msrc: 'Images/B1BD6B8A-6F00-4593-8B15-1E7C20FBB3C2/9A94511D-8E69-4F96-AA86-68BEE229B1EC.jpg', src: 'Images/B1BD6B8A-6F00-4593-8B15-1E7C20FBB3C2/9A94511D-8E69-4F96-AA86-68BEE229B1EC.jpg', - w: 946.0, - h: 2048.0, + w: 0, + h: 0, title: '2' }, - ]; var index = 0; @@ -292,8 +262,5 @@ - - - diff --git a/Recipes/Lemon & Garlic Chicken Breast.html b/Recipes/Lemon & Garlic Chicken Breast.html index 3b4c6bc..4dbf2ca 100644 --- a/Recipes/Lemon & Garlic Chicken Breast.html +++ b/Recipes/Lemon & Garlic Chicken Breast.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,55 +104,39 @@
-
- - - -
- +

Lemon & Garlic Chicken Breast

-

-

- - Prep Time: 5 min - - Cook Time: 20 min - - Total Time: 25 min - - Servings: 2 - + Prep Time: 5 min + Cook Time: 20 min + Total Time: 25 min + Servings: 2 - +

- -
-
-

Ingredients

@@ -163,29 +144,22 @@
- -
- - - + - - -
@@ -193,7 +167,6 @@ - @@ -235,7 +208,13 @@ // build items array var items = [ - + { + msrc: 'Images/0B2EDAE5-44B3-48FE-A34A-447B8352CEC1/452994D7-3EE0-43FC-BCBF-FB570B569F96.jpg', + src: 'Images/0B2EDAE5-44B3-48FE-A34A-447B8352CEC1/452994D7-3EE0-43FC-BCBF-FB570B569F96.jpg', + w: 0, + h: 0, + title: '1' + }, ]; var index = 0; @@ -271,8 +250,5 @@ - - - diff --git a/Recipes/Lemony Broccoli Salad.html b/Recipes/Lemony Broccoli Salad.html index f5e7d8a..ec48a8b 100644 --- a/Recipes/Lemony Broccoli Salad.html +++ b/Recipes/Lemony Broccoli Salad.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,59 +104,41 @@
-
- - - -
- +

Lemony Broccoli Salad

-

-

- - Cook Time: 10 mins - - Servings: 6 - + Cook Time: 10 mins + Servings: 6 - Source: - - - - +

- -
-
-

Ingredients

@@ -167,36 +146,28 @@
- -
- -

Directions

Bring a large saucepan of salted water to a boil. Add the broccoli florets and stems and cook until bright green and just tender, about 5 minutes. Drain and rinse the broccoli under cold water until cooled; pat dry.

In a large bowl, whisk the olive oil with the vinegar, lemon juice, lemon zest and shallot and season with salt and pepper. Add the broccoli, toss to coat and serve.

Make Ahead

The cooked and chilled broccoli can be refrigerated overnight. Toss the broccoli with the dressing just before serving.

- - + - - -
@@ -206,7 +177,5 @@ - - diff --git a/Recipes/Lemony Orzo Primavera with Toasted Pine Nuts.html b/Recipes/Lemony Orzo Primavera with Toasted Pine Nuts.html index 3baaf2e..1e54e61 100644 --- a/Recipes/Lemony Orzo Primavera with Toasted Pine Nuts.html +++ b/Recipes/Lemony Orzo Primavera with Toasted Pine Nuts.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,59 +104,41 @@
-
- - - -
- +

Lemony Orzo Primavera with Toasted Pine Nuts

-

★★★★★

-

- - Total Time: 25 min - - Servings: 2 or 4 servings - + Total Time: 25 min + Servings: 2 or 4 servings - Source: - - - - +

- -
-
-

Ingredients

@@ -167,30 +146,24 @@
- -
- -

Directions

For 2 people [double for 4]

1. Boil a kettle

Peel and finely slice the garlic

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of olive oil over a medium-high heat

Once hot, add the sliced garlic and cook for 30 secs

Add the orzo and cook for 1 min further

Meanwhile, dissolve the vegetable stock mix in 550ml [1.1L] boiled water

Add the vegetable stock to the pan and bring to the boil over a high heat

Once boiling, reduce the heat to medium-low and cook, covered, for an initial 5 min

Meanwhile, trim, then cut the green beans in half

Chop the Tenderstem broccoli in half lengthways

5. Heat a small dry pan over a medium heat

Once hot, add the pine nuts and cook for 2-3 min or until toasted and lightly golden

Once the orzo has been cooking for 5 min, add the halved green beans and cook, covered, for a further 5 min

Add the halved Tenderstem and cook, covered, for 5 min further or until everything's tender with a slight bite

Once done, add a knob of butter, the juice of 1/2 [1] lemon and a very generous grind of black pepper

Wash the spinach, then add it to the panand cook for a further 2-3 min or until wilted

Add half of the grated Italian hard cheese (save the rest for garnish!) and give everything a good mix up – this is your lemony orzo primavera

Cut the remaining lemon into wedges

Serve the lemony orzo primavera in bowls, topped with the remaining grated Italian cheese, a drizzle of olive oil, the toasted pine nuts and a grind of black pepper

Garnish with a lemon wedge

Enjoy!

- -

Notes

@@ -198,13 +171,9 @@
- - - -

Nutrition

@@ -212,9 +181,6 @@
- - -
@@ -224,7 +190,5 @@ - - diff --git a/Recipes/Lentil & Parsley Salad with Halloumi & Mushrooms.html b/Recipes/Lentil & Parsley Salad with Halloumi & Mushrooms.html new file mode 100644 index 0000000..d6680d9 --- /dev/null +++ b/Recipes/Lentil & Parsley Salad with Halloumi & Mushrooms.html @@ -0,0 +1,250 @@ + + + + + + + + +
+ +
+ + +
+ + + +
+ + +

Lentil & Parsley Salad with Halloumi & Mushrooms

+ + + + +

+ +

+ + + + + +

+ +
+ +
+ +
+ + +
+

Ingredients

+
+

250 g puy lentils

320ml vegetable stock

1 bay leaf

2 garlic cloves

3 tbsp olive oil

1 tbsp cider vinegar

1 tsp mustard

salt

pepper

1 bunch flat-leaf parsley

3 spring onions

225g cypriot halloumi

250g mushrooms

+
+
+ + + +
+ +
+ + + + + + + + + + + + +
+ +
+ +
+ + + + + + + + + + + + + + + + diff --git a/Recipes/Lentil Bolognese.html b/Recipes/Lentil Bolognese.html index c14e310..1e11d07 100644 --- a/Recipes/Lentil Bolognese.html +++ b/Recipes/Lentil Bolognese.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,49 +104,36 @@
-
- - - -
- +

Lentil Bolognese

-

-

Sauce

-

- - +

- -
-
-

Ingredients

@@ -157,29 +141,22 @@
- -
- - - + - - -
@@ -187,7 +164,6 @@ - @@ -229,15 +205,13 @@ // build items array var items = [ - { msrc: 'Images/5F68BFF5-0E22-4C2A-84DD-A87F975D36D6-60771-000007816CFEEB47/9E648A3E-4088-483D-8502-60C044B3E76F-5288-000000EF3D9D7B91.jpg', src: 'Images/5F68BFF5-0E22-4C2A-84DD-A87F975D36D6-60771-000007816CFEEB47/9E648A3E-4088-483D-8502-60C044B3E76F-5288-000000EF3D9D7B91.jpg', - w: 1846.0, - h: 2048.0, + w: 0, + h: 0, title: '1' }, - ]; var index = 0; @@ -273,8 +247,5 @@ - - - diff --git a/Recipes/Lentil Cottage Pie.html b/Recipes/Lentil Cottage Pie.html index 6ad683c..8a8acff 100644 --- a/Recipes/Lentil Cottage Pie.html +++ b/Recipes/Lentil Cottage Pie.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,49 +104,36 @@
-
- - - -
- +

Lentil Cottage Pie

-

★★★★★

-

- - Servings: 4 - + Servings: 4 - +

- -
-
-

Ingredients

@@ -157,36 +141,28 @@
- -
-

Description

Preheat oven to 220
Boil, steam or microwave potato until tender; drain. Mash in large bowl with half of the butter.
Melt remaining butter in medium deep frying pan; cook onion and garlic, stirring, until onion softens. Add undrained tomatoes, stock, the water, paste, wine, lentils and carrot; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes, stirring occasionally. Add peas and parsley; cook, uncovered, 5 minutes. Spoon lentil mixture into shallow 1-litre (4 cup) ovenproof dish. Spread potato mash on top. Bake, uncovered, in hot oven 20 minutes. Stand pie 10 minutes before serving.

serves 4
per serving 9.7g fat (5.6g saturated); 1513kJ (362 cal); 49g carb tip If you're not concerned with keeping the fat content of this dish low, you can stir ½ cup of finely grated parmesan cheese into the potato mash before baking the cottage pie.

- - - + - - -
@@ -194,7 +170,6 @@ - @@ -236,15 +211,13 @@ // build items array var items = [ - { msrc: 'Images/5D8B4D4E-F238-4E69-9A64-FB4C432E3772/13DEA93D-3AE9-4EF5-9232-0CFF25DB592A.jpg', src: 'Images/5D8B4D4E-F238-4E69-9A64-FB4C432E3772/13DEA93D-3AE9-4EF5-9232-0CFF25DB592A.jpg', - w: 1536.0, - h: 2048.0, + w: 0, + h: 0, title: '1' }, - ]; var index = 0; @@ -280,8 +253,5 @@ - - - diff --git a/Recipes/Lentil Enchiladas with Roasted Pepper & Cashew Crema.html b/Recipes/Lentil Enchiladas with Roasted Pepper & Cashew Crema.html index 51aa996..71b3e3f 100644 --- a/Recipes/Lentil Enchiladas with Roasted Pepper & Cashew Crema.html +++ b/Recipes/Lentil Enchiladas with Roasted Pepper & Cashew Crema.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,61 +104,42 @@
-
- - - -
- +

Lentil Enchiladas with Roasted Pepper & Cashew Crema

-

-

- - Total Time: 30 min - - Difficulty: Easy - - Servings: 3 - + Total Time: 30 min + Difficulty: Easy + Servings: 3 - Source: - - - - +

- -
-
-

Ingredients

@@ -169,36 +147,28 @@
- -
- -

Directions

Preheat the oven to 200°C/ 180°C (fan)/ gas 6

Boil half a kettle

Peel and finely dice the red onion[s]

Deseed the pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into large strips

Add the pepper strips and garlic cloves (skins on) to a baking tray with a drizzle of vegetable oil

Put the tray in the oven for 15-20 min or until the pepper has softened

Meanwhile, heat a large, wide-based pan (preferably non-stick) with a generous drizzle of olive oil over a medium heat

Once hot, add most of the diced onion (save the rest for garnish!) with a pinch of salt and cook for 4-5 min or until softened

Once the onion has softened, add the smoked paprika and ground cumin to the pan and cook for 1-2 min or until fragrant

Drain and rinse the green lentils

Add the drained lentils, soy sauce, tomato paste and 100ml [200ml] boiled water to the pan and cook for 2-3 min further or until the sauce has reduced to a thick, ragù-like consistency – this is your lentil mixture

Once thickened, divide most of the lentil mixture between the tortillas

Roll each tortilla up and arrange them into an oven-proof dish (or two!)

Top with the remaining lentil mixture and drizzle over some olive oil

Put the dish[es] in the oven for 8-10 min or until the tortillas are starting to crisp – these are your lentil enchiladas

While the lentil enchiladas are in the oven, chop the parsley roughly, including the stalks (save some leaves for garnish!) and peel the skin from the roasted garlic, discard the skin

Add the chopped parsley, peeled roasted garlic, roasted pepper, cashew nuts, chilli flakes (can't handle the heat? Go easy!),the juice of 1/2 [1] lime, 50ml [100ml] water and a generous pinch of salt to a food processor and blitz until smooth – this is your roasted pepper & cashew crema

Chop the cherry tomatoes in half and season them with a pinch of salt

Cut the remaining lime into wedges

Serve the lentil enchiladas and top with the roasted pepper & cashew crema and the halved cherry tomatoes

Garnish with the remaining diced onion, reserved parsley leaves and a lime wedge

Enjoy!

- - + - - -
@@ -208,7 +178,5 @@ - - diff --git a/Recipes/Lentil Veggie Burgers.html b/Recipes/Lentil Veggie Burgers.html new file mode 100644 index 0000000..488c107 --- /dev/null +++ b/Recipes/Lentil Veggie Burgers.html @@ -0,0 +1,166 @@ + + + + + + + + +
+ +
+ + + + +

Lentil Veggie Burgers

+ + + + +

★★★★★

+ +

+ + + Difficulty: Easy + Servings: 3 + + + +

+ +
+ +
+ +
+ + +
+

Ingredients

+
+

3 lentil veggie patties

3 burger buns

1 large tomato

lettuce

mayonnaise

1 small red onion

1/2 small cucumber

3 large eggs

1 can of beetroot

+
+
+ + + +
+ +
+ + + + + + + + + + + + +
+ +
+ +
+ + + + + diff --git a/Recipes/Low Carb Choc Chip Pancakes with Strawberries.html b/Recipes/Low Carb Choc Chip Pancakes with Strawberries.html index 5854cac..af67a9f 100644 --- a/Recipes/Low Carb Choc Chip Pancakes with Strawberries.html +++ b/Recipes/Low Carb Choc Chip Pancakes with Strawberries.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,44 +104,33 @@
-

Low Carb Choc Chip Pancakes with Strawberries

-

-

Pancakes

-

- - Total Time: 15 min - - Servings: 1 - + Total Time: 15 min + Servings: 1 - +

- -
-
-

Ingredients

@@ -152,36 +138,28 @@
- -
- -

Directions

Step 1
Whizz up the banana, egg, egg whites, protein powder and flaxseed in a liquidiser until smooth. If the mixture is a little thick, add a splash of water. Pour into a bowl and stir in most of the chocolate chips.

Step 2
Melt the coconut oil in a frying pan and fry large spoonfuls of the batter for 1 minute, then flip and cook for a further 30 seconds. Repeat with the remaining batter then stack up, top with the yoghurt and scatter over the remaining chocolate chips.

- - + - - -
@@ -191,7 +169,5 @@ - - diff --git a/Recipes/Lunch Platter.html b/Recipes/Lunch Platter.html index 7c03b58..36424f2 100644 --- a/Recipes/Lunch Platter.html +++ b/Recipes/Lunch Platter.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,68 +104,53 @@
-

Lunch Platter

-

-

- - +

- -
-
-

Ingredients

-

cream crackers

olives

6 eggs

cucumber

hummus

krakowska sausage

cherry tomatoes

+

cream crackers

olives

6 eggs

cucumber

hummus

krakowska sausage

cherry tomatoes

tzatziki

- -
- - - + - - -
@@ -178,7 +160,5 @@ - - diff --git a/Recipes/Lunchtime Rooty Bircher.html b/Recipes/Lunchtime Rooty Bircher.html index 9fae4b1..efc953a 100644 --- a/Recipes/Lunchtime Rooty Bircher.html +++ b/Recipes/Lunchtime Rooty Bircher.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,47 +104,35 @@
-
- - - -
- +

Lunchtime Rooty Bircher

-

-

- - +

- -
-
-

Ingredients

@@ -155,29 +140,22 @@
- -
- - - + - - -
@@ -185,7 +163,6 @@ - @@ -227,15 +204,13 @@ // build items array var items = [ - { msrc: 'Images/B010A969-B888-4D16-91CB-AF0943FF7C1A/DEA132F7-2EB7-4607-9AC6-EDE159FB4DBC.jpg', src: 'Images/B010A969-B888-4D16-91CB-AF0943FF7C1A/DEA132F7-2EB7-4607-9AC6-EDE159FB4DBC.jpg', - w: 828.0, - h: 893.0, + w: 0, + h: 0, title: '1' }, - ]; var index = 0; @@ -271,8 +246,5 @@ - - - diff --git a/Recipes/Macaroni and Vegetable Frittatas.html b/Recipes/Macaroni and Vegetable Frittatas.html index a2f5c46..0c59c44 100644 --- a/Recipes/Macaroni and Vegetable Frittatas.html +++ b/Recipes/Macaroni and Vegetable Frittatas.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,61 +104,42 @@
-
- - - -
- +

Macaroni and Vegetable Frittatas

-

-

- - Prep Time: 15 min - - Cook Time: 30 min - - Servings: 0 - + Prep Time: 15 min + Cook Time: 30 min + Servings: 0 - Source: - - - - +

- -
-
-

Ingredients

@@ -169,35 +147,27 @@
- -
- -

Directions

Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain. Refresh under cold running water. Drain well.

Preheat oven to 180°C. Brush six 185ml (3/4-cup) capacity non-stick Texas muffin pans with oil to lightly grease. Combine the macaroni, corn, capsicum, carrot and cheddar in a large bowl. Spoon evenly among prepared pans.

Whisk together the egg and milk in a jug and pour over the macaroni mixture. Bake in preheated oven for 20-23 minutes or until just set. Remove from oven. Set aside in the pan for 5 minutes before carefully turning onto a wire rack to cool.

- - + - - -

Nutrition

@@ -205,9 +175,6 @@
- - -
@@ -217,7 +184,5 @@ - - diff --git a/Recipes/Magic Bread Dough.html b/Recipes/Magic Bread Dough.html index fb567c0..d6f9b8a 100644 --- a/Recipes/Magic Bread Dough.html +++ b/Recipes/Magic Bread Dough.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,47 +104,35 @@
-
- - - -
- +

Magic Bread Dough

-

-

- - +

- -
-
-

Ingredients

@@ -155,29 +140,22 @@
- -
- - - + - - -
@@ -185,7 +163,6 @@ - @@ -227,15 +204,13 @@ // build items array var items = [ - { msrc: 'Images/94670222-A451-4A64-942A-814FC7F9CBC0-29658-0000065696BEE72E/6F55C209-14F7-4BA2-B4F2-16877EE58870-29658-000006577BA2F370.jpg', src: 'Images/94670222-A451-4A64-942A-814FC7F9CBC0-29658-0000065696BEE72E/6F55C209-14F7-4BA2-B4F2-16877EE58870-29658-000006577BA2F370.jpg', - w: 828.0, - h: 862.0, + w: 0, + h: 0, title: '1' }, - ]; var index = 0; @@ -271,8 +246,5 @@ - - - diff --git a/Recipes/Malaysian-Style Coconut Meat-Free Chicken with Pickled Cucumber.html b/Recipes/Malaysian-Style Coconut Meat-Free Chicken with Pickled Cucumber.html index 21dfb26..66340b8 100644 --- a/Recipes/Malaysian-Style Coconut Meat-Free Chicken with Pickled Cucumber.html +++ b/Recipes/Malaysian-Style Coconut Meat-Free Chicken with Pickled Cucumber.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,61 +104,42 @@
-
- - - -
- +

Malaysian-Style Coconut Meat-Free Chicken with Pickled Cucumber

-

-

Gousto

-

- - Total Time: 25 min - - Servings: 2 or 4 servings - + Total Time: 25 min + Servings: 2 or 4 servings - Source: - - - - +

- -
-
-

Ingredients

@@ -169,35 +147,27 @@
- -
- -

Directions

Add the basmati rice and 300ml [600ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving

While the rice is cooking, bash the lemongrass stalk[s] with a rolling pin, cut down the middle lengthways, remove the tough outer layers and chop the softer inner core[s] finely

Peel and roughly chop the shallots, garlic and ginger

Chop half of the red chilli[es] roughly, and finely slice the rest (save these for garnish!)

Put everything into a food processor

Add the blanched almonds and half the ground turmeric (you’ll use the rest later!) to the food processor with 2 tbsp [4 tbsp] vegetable oil

Add the soy sauce and a pinch of sugar

Pulse until you're left with a slightly chunky paste – this is your spice paste

Boil a kettle, then heat a large wide-based pan (preferably non-stick with a matching lid), with a drizzle of vegetable oil over a medium-high heat

Cut the meat-free chicken into smaller, bite-sized pieces

Add the meat-free chicken pieces to the pan and sprinkle over the remaining ground turmeric and a pinch of salt and pepper

Cook for 2-3 min or until warmed through and starting to brown

While the meat-free chicken is cooking, cut the cucumber[s] in half lengthways and then slice finely

Add the sliced cucumber to a bowl with the rice vinegar, 1 tsp [2 tsp] sugar and a generous pinch of salt

Stir it all together and set aside until serving – this is your quick-pickled cucumber

Add the spice paste to themeat-free chicken and cook for 2-3min or until fragrant

Once fragrant, add the tamarind paste with 200ml [300ml] boiled water and cook for a further 2-3 min

Chop the creamed coconut roughly (if required!), then add it to the pan and cook for 1 min further – this is your Malaysian-style coconut meat-free chicken

Serve the Malaysian-style coconut meat-free chicken with the cooked rice and quick-pickled cucumber to the side

Garnish with the reserved sliced chilli rounds (can't handle the heat? Go easy!)

Enjoy!

- - + - - -

Nutrition

@@ -205,9 +175,6 @@
- - -
@@ -217,7 +184,5 @@ - - diff --git a/Recipes/Malteser Smoothie.html b/Recipes/Malteser Smoothie.html new file mode 100644 index 0000000..23e9719 --- /dev/null +++ b/Recipes/Malteser Smoothie.html @@ -0,0 +1,176 @@ + + + + + + + + +
+ +
+ + + + +

Malteser Smoothie

+ + + + +

+

Drinks

+ +

+ + + Difficulty: Easy + Servings: 1 + + + Source: + + + +

+ +
+ +
+ +
+ + +
+

Ingredients

+
+

1 medium banana, peeled (100g)

30g pitted medjool dates

20g malted drink powder (such as horlicks)

140ml skimmed milk

55g yoghurt, such as greek, natural, soya

25g protein powder, chocolate

1 tsp cocoa powder

1 handful ice

+
+
+ + + +
+ +
+ + + + +
+

Directions

+
+

Blend all the ingredients together.

+
+
+ + + + + + + + +
+ +
+ +
+ + + + + diff --git a/Recipes/Mango & Ginger Smoothie.html b/Recipes/Mango & Ginger Smoothie.html index 0f65d22..8452ee6 100644 --- a/Recipes/Mango & Ginger Smoothie.html +++ b/Recipes/Mango & Ginger Smoothie.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,50 +104,36 @@
-

Mango & Ginger Smoothie

-

★★★★★

-

Drinks

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- - Difficulty: Easy - - Servings: 1 - + Difficulty: Easy + Servings: 1 - Source: - -

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Ingredients

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Directions

Blend all the ingredients together.

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Mashed Potatoes

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Ingredients

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1kg potatoes

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+ + + + + diff --git a/Recipes/Minestrone Soup.html b/Recipes/Minestrone Soup.html index 4770d1a..eed580f 100644 --- a/Recipes/Minestrone Soup.html +++ b/Recipes/Minestrone Soup.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,59 +104,41 @@
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Minestrone Soup

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- - Total Time: 30 min - - Servings: 8 30 minutes - + Total Time: 30 min + Servings: 8 30 minutes - Source: - - - - +

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Ingredients

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Directions

Put a large shallow casserole pan on a medium-high heat.Finely slice the bacon, if using, and sprinkle into the pan with 1 tablespoon of olive oil, stirring occasionally while you prep your veg.Peel and finely chop the garlic and onion, adding the garlic to the pan with the bay leaves as soon as the bacon turns golden, followed by the onions.Trim and chop the carrots and celery into rough 1cm dice, adding to the pan as you go. Remove and finely chop any tough stalks from your greens and add to the pan. Cook for 10 to 15 minutes, stirring regularly, or until softened and caramelised.Crumble in the stock cube, pour in the tinned tomatoes, breaking them up with your spoon, then add 1 tin’s worth of water. Pour in the beans, juice and all, then add a pinch of sea salt and black pepper. Shred your greens and sprinkle into the pan, top up with 600ml of boiling kettle water, then add the pasta. Cover and leave to simmer for 10 to 15 minutes, or until the pasta is just cooked and the soup has thickened to your liking. Season the soup to perfection, then serve it with a grating of Parmesan cheese and a drizzle of extra virgin olive oil. A sprinkling of fresh baby basil leaves will always be delicious, if you’ve got them, and my kids enjoy it with a dollop of pesto on top, too.

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Nutrition

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@@ -215,7 +183,5 @@ - - diff --git a/Recipes/Miso Soba Noodle Soup with Crispy Tofu.html b/Recipes/Miso Soba Noodle Soup with Crispy Tofu.html index 80846f8..42c9cdc 100644 --- a/Recipes/Miso Soba Noodle Soup with Crispy Tofu.html +++ b/Recipes/Miso Soba Noodle Soup with Crispy Tofu.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,61 +104,42 @@
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Miso Soba Noodle Soup with Crispy Tofu

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- - Prep Time: 10 minutes - - Cook Time: 15 minutes - - Servings: Servings 4 - + Prep Time: 10 minutes + Cook Time: 15 minutes + Servings: Servings 4 - Source: - - - - +

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Ingredients

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Directions

Bring a medium pot of water to a boil. Add the soba noodles and cook them according to the package directions.

Drain the noodles in a colander and rinse them well with cool water.

Return the noodles to the pot and toss them with the sesame oil.

Coat the bottom of a medium skillet with 1 tablespoon of canola oil and place it over medium heat.

When the oil is hot, add the tofu in an even layer and cook it for 10 minutes, flipping once or twice to achieve browning on multiple sides.

Remove the tofu from the skillet and transfer it to a paper towel-lined plate.

Heat the remaining tablespoon of oil in large pot over medium heat. When the oil is hot, add the garlic, ginger, and white parts of the scallions.

Sauté the mixture for about 1 minute, or until very fragrant.

Add the water to the pot. Raise the heat and bring it to a boil.

Add the carrots and simmer it for about two minutes, until the carrots become bright orange and slightly tender.

Remove the pot from heat.

Place the miso into a small bowl and ladle in a bit of the hot liquid from the pot. Whisk until the mixture is smooth.

Stir the miso mixture into the pot, along with the spinach. Stir until the spinach is wilted. Season the soup with soy sauce to taste.

Divide the noodles and tofu among four bowls, then ladle the soup overtop. Sprinkle with sesame seeds and the green parts of the scallions. Serve.

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Nutrition

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@@ -217,7 +184,5 @@ - - diff --git a/Recipes/Miso Sweet Potato and Broccoli Bowl.html b/Recipes/Miso Sweet Potato and Broccoli Bowl.html index a5b2cc1..320070b 100644 --- a/Recipes/Miso Sweet Potato and Broccoli Bowl.html +++ b/Recipes/Miso Sweet Potato and Broccoli Bowl.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,57 +104,40 @@
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Miso Sweet Potato and Broccoli Bowl

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- - Servings: Serves 4 - + Servings: Serves 4 - Source: - - - - +

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Ingredients

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Directions

Heat oven to 400 degrees. Place rice or grain and cooking liquid in a rice cooker or on the stove. Cook according to package directions.

Peel sweet potatoes and cut into 1-inch cubes. Cut tops off broccoli and separate into bite-sized florets. If your broccoli stems feel especially woody, I like to peel them (with the same vegetable peeler), then cut them into 1/2- to 1-inch segments.

Coat one large or two smaller trays with a thin slick of olive oil. Layer sweet potatoes on tray(s) and sprinkle with salt and pepper. Roast for 20 minutes, until browning underneath. Flip and toss chunks around, then add broccoli to the tray(s), season again with salt and pepper, and roast for another 10 to 20 minutes, until broccoli is lightly charred at edges and sweet potato is fully bronzed and tender. Toss chunks around one more time if it looks like they’re cooking unevenly.

In a small skillet, toast black and white sesame seeds until fragrant. (You can do this in the oven if using an oven-proof skillet.) Let cool.

While vegetables roast, prepare sesame-miso dressing: Combine everything in a blender and run until smooth, scraping down sides once. Taste and adjust ingredients if needed, but try to resist adding more honey if it tastes salty, as that extra pop of saltiness is exactly what I think sweet potato needs.

Assemble bowls: Scoop some rice/grains into each, then pile on the roasted sweet potatoes and broccoli. Coat lightly with sesame-miso dressing and finish with toasted sesame seed duo. Serve with extra dressing on the side.

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Mixed Lentil Salad With Yoghurt Dressing

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Ingredients

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Msammen

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+ + + Prep Time: 1 hour + Cook Time: 20 minutes + + + Source: + + +

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Ingredients

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3 cups all purpose flour

1 cup extra fine semolina flour

2 teaspoons salt

1 teaspoon sugar

1 1/2 cup warm water

1 cup ghee, melted

1/2 cup extra fine semolina, for dusting

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Directions

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To a large mixing bowl, add the all purpose flour, fine semolina flour, salt, and sugar. Whisk together.

Add the warm water and combine until a dough forms that is firm and not sticky.

Now knead the dough. If using a stand mixer with a dough hook attachment, knead for 5 minutes. If kneading by hand, it will take about 8 to 10 minutes.

The dough will seem tough but it will soften as it rests. Place in an oiled bowl, cover, and let it sit overnight minimum.

The next day, working with greased hands, divide the dough into 8 equal balls and cover with saran Wrap. Let it rest for 30 minutes.

On a clean large surface, add a bit of ghee and spread on the surface. Grease your hands as well.

Take one dough ball and spread it really thin into a large square or rectangle. It doesn't have to be perfect.

Fold the long side in towards the middle. Add a bit of ghee and a small sprinkle of semolina. Fold over the other end towards the middle so now you have a long strip. Grease and sprinkle semolina again. Fold the top towards the center, add ghee and sprinkle semolina, then the bottom, add ghee and sprinkle semolina so then you're left with a square shape. Repeat with the rest of the dough.

Use a rolling pin to flatten out the small square into a larger thin square.

Heat a skillet over medium-low heat and grease it with ghee.

Add the msammen and cook on each side for 2 to 4 minutes or until beautifully golden and bubbly. Repeat with the rest of the dough, making sure the grease the pan with ghee each time.

Enjoy warm with honey, butter, or even jam.

TIPS & NOTES

If the dough is too dry, add a splash of water at a time. If the dough is too sticky, add a tablespoon of all purpose flour at a time.

Do not be shy with the ghee!

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+ + + + + diff --git a/Recipes/Mushroom And Potato Pie.html b/Recipes/Mushroom And Potato Pie.html index 24abb2b..77c8099 100644 --- a/Recipes/Mushroom And Potato Pie.html +++ b/Recipes/Mushroom And Potato Pie.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,51 +104,37 @@
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Mushroom And Potato Pie

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★★★★★

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- - Cook Time: 15 min - - Servings: 4 - + Cook Time: 15 min + Servings: 4 - +

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Ingredients

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Directions

Turn the oven on to preheat to 220°C.

Scrub the potatoes, then cut them into 5mm slices. Place them in an oven bag or covered microwave dish and cook on full power for 10 minutes, stirring gently after 5 minutes. (Alternatively, boil the potato slices until just tender, handling them gently to avoid breaking them up.)

Peel and slice the onion while the oil heats in a large frying pan. Add the onion and garlic and sauté until the onion is soft and turning clear. While the onion cooks, slice the mushrooms, then add these to the pan along with the herbs, salt and pepper.
Cook, stirring frequently, until the mushrooms have wilted.

While the oven heats, non-stick spray or lightly oil a 20 x 25cm (or round) casserole or deep pie dish. Arrange half of the potato slices evenly over the bottom of the dish, then cover this with the mushroom mixture and then the remaining potato slices. Stir together the sour cream and the remaining salt and pepper. Pour this mixture evenly over the potato-mushroom mixture.

Roll out the pastry (if necessary), until it will cover the casse-role/pie dish. Lay the pastry gently over the filling mixture, trimming off any excess. Decorate the edge by patterning it with the tines of a fork and puncture the pastry at 5cm intervals over the surface. Brush with a little milk or beaten egg to glaze, then bake at 220°C for about 15 minutes until the pastry is golden brown.

Serve with a salad or cooked vegetables and some crusty bread.

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@@ -196,7 +171,6 @@ - @@ -238,15 +212,13 @@ // build items array var items = [ - { msrc: 'Images/6FB87206-6E84-4355-A915-18136677A065/3B05F08F-6E05-460D-8FC3-65516248054E.jpg', src: 'Images/6FB87206-6E84-4355-A915-18136677A065/3B05F08F-6E05-460D-8FC3-65516248054E.jpg', - w: 2048.0, - h: 1536.0, + w: 0, + h: 0, title: '1' }, - ]; var index = 0; @@ -282,8 +254,5 @@ - - - diff --git a/Recipes/Mushroom Cannelloni.html b/Recipes/Mushroom Cannelloni.html index dede557..e21b5cc 100644 --- a/Recipes/Mushroom Cannelloni.html +++ b/Recipes/Mushroom Cannelloni.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,59 +104,41 @@
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Mushroom Cannelloni

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- - Total Time: 1 hr 40 min - - Servings: 6 1 hour 40 minutes - + Total Time: 1 hr 40 min + Servings: 6 1 hour 40 minutes - Source: - - - - +

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Ingredients

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Directions

Preheat the oven to 180°C/350°F/gas 4. Peel the onions and garlic, then pulse until very fine in a food processor. Tip into a large casserole pan on a medium-high heat with 1 tablespoon of olive oil. Trim, wash, pulse and add the leeks. Saving 2 mushrooms for later, pulse the rest and stir into the pan. Cook it all for 15 minutes, stirring regularly, then season to perfection and turn the heat off. Meanwhile, for the sauce, pour 3 tablespoons of oil into a separate pan on a medium heat. Whisk in the flour for 2 minutes, then gradually whisk in the milk. Simmer for 5 minutes, or until thickened, then grate in the cheese and season to perfection.Pour one third of the sauce into a 25cm x 30cm roasting tray. As soon as the filling is cool enough to work with, push both ends of each pasta tube into it to fill, lining them up in the tray as you go. Pour over the rest of the sauce, then finely slice the reserved mushrooms and use them to decorate the top. Drizzle with 1 tablespoon of oil and bake for 45 minutes, or until golden and cooked through.

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Nutrition

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Mushroom Chicken

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- - Prep Time: 15 minutes - - Cook Time: 50 minutes - - Servings: Servings: 4 - + Prep Time: 15 minutes + Cook Time: 50 minutes + Servings: Servings: 4 - Source: - - - - +

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Ingredients

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Directions

Sauté mushrooms in butter over medium-high heat, 3-4 minutes per side.

Slice the chicken into 2-3 thinner slices. Sprinkle lightly with salt/pepper and dredge in flour. Sear in olive oil for 4-5 minutes per side, until a golden crust has developed. Set aside.

Add garlic and white wine to the same pot. “Clean” the pot with a silicone spatula. Reduce the liquid by half, about 4 minutes. Add beef broth, chicken bouillon, soy sauce, and seasonings. Bring to a gentle bubble and reduce for 10 minutes, uncovered.

Keep the gentle boil going and slowly add a slurry made from cornstarch + cold water. Stir to incorporate. Once thickened, reduce heat to low and stir in the cream, then the mushrooms.

Add the chicken back and spoon the sauce over it. Cover partially and heat for 5 minutes. Serve with mashed potatoes and roasted green beans or asparagus.

Prep Work

Combine beef broth, chicken bouillon, soy sauce, onion powder, mustard powder, and thyme. Set aside.

Combine cornstarch with 3 Tablespoons of cold water in a sealable container and shake to combine. Set aside in a cool place.

Gently rinse mushrooms and pat completely dry. Slice if needed.

Slice the chicken into 2-3 thinner slices. Pound with a meat tenderizer if needed, the chicken will plump up more when cooked. Aim for ½ inch thick slices.

Cook the Mushrooms

Melt butter over medium-high heat and add the mushrooms. Allow them to brown on each side for 3-4 minutes, undisturbed. Sauté in batches if needed, leaving space around them will allow them to crisp up more. Add a little more butter and/or a splash of olive oil during cooking if needed. Remove once golden brown and set aside on a plate.

Dredge/Sear the Chicken

Lightly sprinkle each side of the chicken with salt and pepper. Dredge in flour and tap off excess.

Heat olive oil in a large pan over medium-high heat. Add 3 pieces of chicken, leaving room around each. Sauté for 4-5 minutes per side, until a golden brown crust has developed. Remove and set aside. Repeat with the remaining 3 pieces of chicken.

Pro Tips: Make slight adjustments to the heat, (up or down), as needed during cooking. Add an additional splash of olive oil if needed throughout cooking. Try to leave the chicken undisturbed as it cooks to get a nice crusty sear.

Deglaze the Pan

Turn the heat off and remove any excess oil, but leave the brown bits in the pan. (This is called “fond” and will give the sauce plenty of flavor.)

Add the white wine and the garlic and set heat to medium. Use a silicone spatula to “clean” the bottom of the pot. Let it bubble gently until reduced by half, about 4 minutes.

Finish the Sauce

Add the beef broth mixture and increase heat slightly to bring to a gentle boil. Let it bubble and reduce for 10 minutes.

Shake the reserved cornstarch mixture and slowly add it to the bubbling sauce, stirring continuously, until incorporated. The sauce will thicken pretty quickly. Reduce heat to low.

Slowly add in the cream, stirring continuously. Add the mushrooms.

Add the chicken back to the pot along with any juices from the plate. Spoon the sauce on top. Cover partially and let the chicken heat through for 5 minutes or so. Serve with mashed potatoes or Buttered Noodles and roasted green beans or asparagus.

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Notes

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Nutrition

@@ -214,9 +182,6 @@
- - -
@@ -226,7 +191,5 @@ - - diff --git a/Recipes/Mushroom Halloumi Skewers.html b/Recipes/Mushroom Halloumi Skewers.html index ea25c30..a586f38 100644 --- a/Recipes/Mushroom Halloumi Skewers.html +++ b/Recipes/Mushroom Halloumi Skewers.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,38 +104,30 @@
-

Mushroom Halloumi Skewers

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-

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Ingredients

@@ -146,29 +135,22 @@
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- - - + - - -
@@ -178,7 +160,5 @@ - - diff --git a/Recipes/Mushroom Stroganoff.html b/Recipes/Mushroom Stroganoff.html index e44c731..f547bdf 100644 --- a/Recipes/Mushroom Stroganoff.html +++ b/Recipes/Mushroom Stroganoff.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,59 +104,41 @@
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- - - -
- +

Mushroom Stroganoff

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-

- - Total Time: 20 min - - Servings: 2 20 minutes - + Total Time: 20 min + Servings: 2 20 minutes - Source: - - - - +

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Ingredients

@@ -167,35 +146,27 @@
- -
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Directions

Get all the prep done before you start cooking: trim the mushrooms, tearing up any larger ones and leaving any smaller ones whole, peel and finely slice the red onion and garlic, and finely slice the pickled onions and cornichons. Pick and roughly chop the parsley leaves, finely chopping the stalks. Place a large non-stick frying pan over a high heat, throw in the mushrooms and red onions, shake into one layer, then dry-fry for 5 minutes (this will bring out the nutty flavour), stirring regularly. Drizzle in 1 tablespoon of oil, then add the garlic, pickled onions, cornichons, parsley stalks and capers. After 3 minutes, pour in the whisky, tilt the pan to carefully flame, or light with a long match (watch your eyebrows!), and, once the flames subside, add ¼ of a teaspoon of paprika, the crème fraîche and parsley, then toss together. Loosen with a splash of boiling water to a saucy consistency, and season to taste with sea salt and black pepper.Divide between plates, sprinkle over a little paprika, and serve with fluffy rice.

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Nutrition

@@ -203,9 +174,6 @@
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@@ -215,7 +183,5 @@ - - diff --git a/Recipes/Mushroom Toad-In-The-Hole.html b/Recipes/Mushroom Toad-In-The-Hole.html index 8358319..3903dac 100644 --- a/Recipes/Mushroom Toad-In-The-Hole.html +++ b/Recipes/Mushroom Toad-In-The-Hole.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,59 +104,41 @@
-
- - - -
- +

Mushroom Toad-In-The-Hole

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-

- - Total Time: 1 hr 15 min - - Servings: 4 1 hour 15 minutes - + Total Time: 1 hr 15 min + Servings: 4 1 hour 15 minutes - Source: - - - - +

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Ingredients

@@ -167,35 +146,27 @@
- -
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Directions

Preheat the oven to 200°C/400°F/gas 6. Whisk the eggs, 150g of flour, a pinch of sea salt, the milk and 2 tablespoons of water into a smooth batter, then put aside. Peel the mushrooms, saving the peelings. Place the mushrooms cap side down in a large non-stick roasting tray, drizzle with 1 tablespoon of olive oil and season with salt and black pepper. Roast for 30 minutes. Meanwhile, for the gravy, peel the onions and finely slice with the mushroom peelings, then place in a pan on a medium-low heat with 2 tablespoons of oil. Strip in half the rosemary and cook for 15 minutes, or until dark and gnarly, stirring occasionally. Add the porter and 2 tablespoons of red wine vinegar and let it reduce by half, then stir in the remaining flour. Gradually add 700ml of water, stirring regularly, then simmer to the consistency of your liking and season to perfection. Peel and finely slice the garlic, pick the remaining rosemary, then drizzle and rub it all with a little oil. Remove the tray from the oven and put the mushrooms on a plate for a moment. Working quickly but carefully, pour the batter into the tray, sit the mushrooms towards the centre, then sprinkle over the oiled garlic and rosemary. Return to the oven for 25 minutes, or until puffed up and golden. Serve with the gravy.

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Nutrition

@@ -203,9 +174,6 @@
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@@ -215,7 +183,5 @@ - - diff --git a/Recipes/Mushroom and Spinach Spelteree.html b/Recipes/Mushroom and Spinach Spelteree.html index 2446dc7..8bd5dd6 100644 --- a/Recipes/Mushroom and Spinach Spelteree.html +++ b/Recipes/Mushroom and Spinach Spelteree.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,55 +104,39 @@
-
- - - -
- +

Mushroom and Spinach Spelteree

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-

- - Servings: 3-4 - + Servings: 3-4 - Source: - -

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Ingredients

@@ -163,29 +144,22 @@
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- - - + - - -
@@ -193,7 +167,6 @@ - @@ -235,15 +208,13 @@ // build items array var items = [ - { msrc: 'Images/E356247E-A3AA-445B-A190-78967875407D-5288-000000F606175408/B803DE30-C04B-4D81-8351-0B5E5410147B-5288-000000F7E644539B.jpg', src: 'Images/E356247E-A3AA-445B-A190-78967875407D-5288-000000F606175408/B803DE30-C04B-4D81-8351-0B5E5410147B-5288-000000F7E644539B.jpg', - w: 624.0, - h: 798.0, + w: 0, + h: 0, title: '1' }, - ]; var index = 0; @@ -279,8 +250,5 @@ - - - diff --git a/Recipes/My Nan's Lemon Drizzle Cake.html b/Recipes/My Nan's Lemon Drizzle Cake.html index dc7fe33..348dfc0 100644 --- a/Recipes/My Nan's Lemon Drizzle Cake.html +++ b/Recipes/My Nan's Lemon Drizzle Cake.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,61 +104,42 @@
-
- - - -
- +
-

My Nan's Lemon Drizzle Cake

+

My Nan's Lemon Drizzle Cake

-

-

Dessert

-

- - Total Time: 50 min - - Servings: Serves 8 cooks in 50 minutes plus cooling time - + Total Time: 50 min + Servings: Serves 8 cooks in 50 minutes plus cooling time - Source: - - - - +

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Ingredients

@@ -169,35 +147,27 @@
- -
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Directions

Preheat the oven to 180ºC/350ºF/gas 4. Grease and line the bottom and sides of a 20cm springform cake tin with greaseproof paper.

Using an electric whisk, beat the butter with the caster sugar until light and creamy. Add the eggs one by one, beating each in well. Fold in your ground almonds, poppy seeds, the lemon zest and juice and the sifted flour. Spoon the mix into the prepared cake tin and bake in the preheated oven for 40 minutes or until lightly golden. You can check to see if the cake is cooked by poking a cocktail stick right into the sponge. Remove it after 5 seconds and if it comes out clean the cake is cooked; if slightly sticky it needs a little longer, so put it back in the oven. Allow the cake to cool on a rack.

Make your lemon syrup by heating the sugar and lemon juice in a pan until the sugar has dissolved. While your cake is still warm, make lots of little holes in the top with a cocktail stick and pour your syrup over.

To make your icing, sift the icing sugar into a bowl and add the lemon zest and juice, stirring until smooth. When your cake is almost cool, put it on a serving plate and pour the icing carefully over the top. If you pour it on to the middle of the cake, then let gravity disperse the icing down the sides, you get the ‘drizzle’ effect! Give it a helping hand with a spoon if you want.

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Nutrition

@@ -205,9 +175,6 @@
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@@ -217,7 +184,5 @@ - - diff --git a/Recipes/My Veggie Pasties.html b/Recipes/My Veggie Pasties.html index 51dcafb..e79bccf 100644 --- a/Recipes/My Veggie Pasties.html +++ b/Recipes/My Veggie Pasties.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,59 +104,41 @@
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- - - -
- +

My Veggie Pasties

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- - Total Time: 1 hr 45 min - - Servings: 8 1 hour 45 minutes plus chilling - + Total Time: 1 hr 45 min + Servings: 8 1 hour 45 minutes plus chilling - Source: - - - - +

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Ingredients

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Description

Bake from frozen at 200ºC (180ºC fan) for 40 minutes (270 gram pastie)

- -

Directions

Tear the mushrooms into a bowl, scatter over 15g of sea salt (most of this will drain away later) and scrunch together, then leave for 30 minutes, scrunching occasionally.

Tip the flour into a bowl with a pinch of salt, then chop and rub in the butter.

Make a well in the middle, slowly pour in 200ml of cold water, then mix, pat and bring it together.

Wrap in clingfilm and chill in the fridge for 1 hour.

After 30 minutes the mushrooms should feel quite soggy, so squeeze firmly to remove as much salty liquid as you can (the mushrooms should end up weighing around 400g).

Peel the swede, potatoes and onion and slice into small pieces, roughly the same size and thickness as a pound coin.

Mix the veg with the mushrooms, then add the rosemary and a few generous pinches of black pepper.

Preheat the oven to 180°C/350°F/gas 4.

Divide the pastry into 8, then roll out into 20cm rounds on a clean flour-dusted surface.

Divide up the filling, then scrunch and pile it to one side of the middle, leaving a 2.5cm gap around the edges.

Lightly brush the exposed pastry with beaten egg, fold over and press the edges down, then twist and crimp with your fingers and thumbs to seal.

Eggwash, then place on a lined baking sheet and bake for 40 minutes, or until golden.

Serve with a watercress and apple salad and a dollop of English mustard.

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Nutrition

@@ -210,9 +180,6 @@
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@@ -222,7 +189,5 @@ - - diff --git a/Recipes/Nachos.html b/Recipes/Nachos.html index 5cdfd9c..bbeb303 100644 --- a/Recipes/Nachos.html +++ b/Recipes/Nachos.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,47 +104,35 @@
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- - - -
- +

Nachos

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Ingredients

@@ -155,29 +140,22 @@
- -
- - - + - - -
@@ -185,7 +163,6 @@ - @@ -227,15 +204,13 @@ // build items array var items = [ - { msrc: 'Images/C81F6DA7-6526-4D39-AA3D-342F286F79EF/13871C74-DF4F-416E-911A-D597BB8584AB.jpg', src: 'Images/C81F6DA7-6526-4D39-AA3D-342F286F79EF/13871C74-DF4F-416E-911A-D597BB8584AB.jpg', - w: 500.0, - h: 281.0, + w: 0, + h: 0, title: '1' }, - ]; var index = 0; @@ -271,8 +246,5 @@ - - - diff --git "a/Recipes/Nadiya\342\200\231s French Apple Tart.html" "b/Recipes/Nadiya\342\200\231s French Apple Tart.html" index 1c2e4a9..3315c16 100644 --- "a/Recipes/Nadiya\342\200\231s French Apple Tart.html" +++ "b/Recipes/Nadiya\342\200\231s French Apple Tart.html" @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,53 +104,38 @@
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- - - -
- +

Nadiya’s French Apple Tart

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- - Source: - -

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Ingredients

@@ -161,29 +143,22 @@
- -
- - - + - - -
@@ -191,7 +166,6 @@ - @@ -233,15 +207,13 @@ // build items array var items = [ - { msrc: 'Images/AEFF8645-8B81-49D1-89BF-C76DF240D45F/4F361FFA-3E19-4CF2-A777-6C257436F2E8.jpg', src: 'Images/AEFF8645-8B81-49D1-89BF-C76DF240D45F/4F361FFA-3E19-4CF2-A777-6C257436F2E8.jpg', - w: 1536.0, - h: 2048.0, + w: 0, + h: 0, title: '1' }, - ]; var index = 0; @@ -277,8 +249,5 @@ - - - diff --git "a/Recipes/Nadiya\342\200\231s Pea And Mint Risotto.html" "b/Recipes/Nadiya\342\200\231s Pea And Mint Risotto.html" index 1b4b6de..4e71656 100644 --- "a/Recipes/Nadiya\342\200\231s Pea And Mint Risotto.html" +++ "b/Recipes/Nadiya\342\200\231s Pea And Mint Risotto.html" @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,53 +104,38 @@
-
- - - -
- +

Nadiya’s Pea And Mint Risotto

-

-

- - Source: - -

- -
-
-

Ingredients

@@ -161,36 +143,28 @@
- -
- -

Directions

Melt the butter in a wide pan over a medium heat, then turn down the heat to
low, add the onion and cook for about 10 minutes. Stir frequently, until the
onions are really soft but not browned.
While the onions are cooking, place half the frozen peas in the bowl of a food
processor with a splash of water and blitz until smooth.
Add the rice and salt to the onion, increase the heat to high and toast the rice in
the butter for 1 minute, then pour in the grape juice
and stir until the liquid is completely absorbed.
Reduce the heat to medium and add the hot
stock a ladleful at a time, stirring between
each addition until the liquid is absorbed.
Repeat the process until the stock is
finished. This can take up to 30 minutes.
Stir in the puréed peas, the remaining
whole peas and the Parmesan, reduce
the heat to low and cook, stirring, for a
further 10 minutes, until the whole peas
are cooked.
Serve sprinkled with fresh mint and
drizzled with lashings of olive oil.

- - + - - -
@@ -198,7 +172,6 @@ - @@ -240,15 +213,13 @@ // build items array var items = [ - { msrc: 'Images/5131A744-8D9A-47FB-A374-4522978EF987/8A447591-0E78-4911-9450-4417283495A2.jpg', src: 'Images/5131A744-8D9A-47FB-A374-4522978EF987/8A447591-0E78-4911-9450-4417283495A2.jpg', - w: 1536.0, - h: 2048.0, + w: 0, + h: 0, title: '1' }, - ]; var index = 0; @@ -284,8 +255,5 @@ - - - diff --git a/Recipes/No-Churn Cinnamon-Ginger Ice Cream.html b/Recipes/No-Churn Cinnamon-Ginger Ice Cream.html index c0d94f1..1968c8d 100644 --- a/Recipes/No-Churn Cinnamon-Ginger Ice Cream.html +++ b/Recipes/No-Churn Cinnamon-Ginger Ice Cream.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,57 +104,40 @@
-
- - - -
- +

No-Churn Cinnamon-Ginger Ice Cream

-

-

- - Servings: Servings: 4 - + Servings: Servings: 4 - Source: - - - - +

- -
-
-

Ingredients

@@ -165,36 +145,28 @@
- -
- -

Directions

In a small saucepan, stir together the condensed milk, cinnamon, and salt. Taste to make sure there is moderate flavor of cinnamon; if not, add cinnamon by the ⅛ to ¼ teaspoon. The finished ice cream will taste stronger of cinnamon so don’t go for big flavor now.

Set the pan over medium-low heat, stirring with a silicon spatula to warm the condensed milk and meld flavors; the milk should not bubble or boil so this warming should take about 1 minute. Remove from the heat and scrape the mixture into a medium bowl. (Or, in a medium microwavable bowl, combine the condensed milk, cinnamon, and salt. Microwave in 15 to 30-second blasts, stirring in between blasts.) Partly cover and set the base aside to cool to room temperature.

Pour the whipping cream into the base and stir to combine well. Using an electric handheld mixer fitted with two beaters or a whisk attachment, whip the mixture at medium speed for 2 to 3 minutes, until you get a firm, spreadable texture like fluffy whipped cream or frosting.

If you like, use a spatula to gently stir in the ginger (or chocolate). Transfer to a 3- to 4-cup storage container, cover, and freeze until firm, 5 to 6 hours, or up to 2 weeks.

Let the ice cream sit at room temperature for 10 to 15 minutes to soften to a scoopable texture before serving.

- - + - - -
@@ -204,7 +176,5 @@ - - diff --git a/Recipes/Nut Butter Balls.html b/Recipes/Nut Butter Balls.html index 9ba1cda..b4c6c9e 100644 --- a/Recipes/Nut Butter Balls.html +++ b/Recipes/Nut Butter Balls.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,47 +104,35 @@
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Nut Butter Balls

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Ingredients

@@ -155,36 +140,28 @@
- -
- -

Directions

Add the ingredients to a food processor and mix until everything comes together into a sticky dough. Roll 20-25 small balls between the palms of your hand. Cover them in chopped hazelnuts or coconut. If it doesn’t stick, you can dip each ball in cold water before covering them with the nuts. Store in the fridge while preparing the other snack platter ingredients.

- - + - - -
@@ -192,7 +169,6 @@ - @@ -234,15 +210,13 @@ // build items array var items = [ - { msrc: 'Images/9F0B9B6C-DE5F-4362-9776-DC3F80350E65/49DA38B1-1EB6-4D18-A45F-ABF09E842DA9.jpg', src: 'Images/9F0B9B6C-DE5F-4362-9776-DC3F80350E65/49DA38B1-1EB6-4D18-A45F-ABF09E842DA9.jpg', - w: 800.0, - h: 1198.0, + w: 0, + h: 0, title: '1' }, - ]; var index = 0; @@ -278,8 +252,5 @@ - - - diff --git a/Recipes/Nutty Quinoa With Chicken, Roasted Carrots & Spinach.html b/Recipes/Nutty Quinoa With Chicken, Roasted Carrots & Spinach.html index 2d5795c..1e267c9 100644 --- a/Recipes/Nutty Quinoa With Chicken, Roasted Carrots & Spinach.html +++ b/Recipes/Nutty Quinoa With Chicken, Roasted Carrots & Spinach.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,38 +104,30 @@
-

Nutty Quinoa With Chicken, Roasted Carrots & Spinach

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- - +

- -
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Ingredients

@@ -146,29 +135,22 @@
- -
- - - + - - -
@@ -178,7 +160,5 @@ - - diff --git a/Recipes/Nutty Quinoa with Sweet Potatoe and Brocolli.html b/Recipes/Nutty Quinoa with Sweet Potatoe and Brocolli.html new file mode 100644 index 0000000..4148796 --- /dev/null +++ b/Recipes/Nutty Quinoa with Sweet Potatoe and Brocolli.html @@ -0,0 +1,268 @@ + + + + + + + + +
+ +
+ + +
+ + + +
+ + +

Nutty Quinoa with Sweet Potatoe and Brocolli

+ + + + +

+ +

+ + + Servings: 4-6 + + + Source: + + + +

+ +
+ +
+ +
+ + +
+

Ingredients

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+

1 tsp cumin seeds

1 tsp coriander seeds

1 tsp fennel seeds

A pinch of dried chilli flakes (optional)

A pinch of flaky sea salt

100g hazelnuts (skin on or off)

2 tbsp olive or rapeseed oil

100g mixed seeds of your choice, such as sunflower, sesame and pumpkin

200g quinoa

Juice of ½ lemon, or more to taste

Sea salt and black pepper

2 sweet potatoes

1 medium brocolli

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+
+ + + +
+ +
+ + + + + + + + + + + + +
+ +
+ +
+ + + + + + + + + + + + + + + + diff --git a/Recipes/ONE-PAN ORECCHIETTE PUTTANESCA.html b/Recipes/ONE-PAN ORECCHIETTE PUTTANESCA.html new file mode 100644 index 0000000..406aea4 --- /dev/null +++ b/Recipes/ONE-PAN ORECCHIETTE PUTTANESCA.html @@ -0,0 +1,266 @@ + + + + + + + + +
+ +
+ + +
+ + + +
+ + +

ONE-PAN ORECCHIETTE PUTTANESCA

+ + + + +

+ +

+ + + Servings: 4 + + + Source: + + + +

+ +
+ +
+ +
+ + +
+

Ingredients

+
+

50ml olive oil, plus 2 tbsp to serve

6 garlic cloves, crushed

1 × 400g tin of chickpeas, drained well and patted dry (240g)

2 tsp hot smoked paprika

2 tsp ground cumin

¾ tbsp tomato paste

40g parsley, roughly chopped

2 tsp lemon zest

3 tbsp baby capers

125g Nocellara olives (or another green olive), pitted and roughly chopped in half (80g)

250g small, sweet cherry tomatoes

2 tsp caster sugar

½ tbsp caraway seeds, lightly toasted and crushed

250g dried orecchiette

500ml vegetable or chicken stock

salt and black pepper

+
+
+ + + +
+ +
+ + +
+

Description

+
+

This is a sweetened version of puttanesca - the famous pasta sauce from Naples 'in the style of the prostitute' - minus the anchovies, plus chickpeas and
spices. It's quick and super practical to make because the pasta actually cooks in the sauce. Try it, and you may not feel the need to boil pasta ever again.

+
+
+ + +
+

Directions

+
+

1. Put the first six ingredients and ½ teaspoon of salt into a large sauté pan, for which you have a lid, and place on a medium-high heat. Fry for minutes, stirring every now and then, until the chickpeas are slightly crisp you may need to turn the heat down a little if they start to colour too much. Remove one-third of the chickpeas and set aside to use as a garnish.

2. In a small bowl, combine the parsley, lemon zest, capers and olives. AdD two-thirds of the parsley mixture to the sauté pan, along with the cherry tomatoes, sugar and caraway seeds, and cook for 2 minutes on a medium-high heat, stirring often. Add the pasta, stock, ¾ teaspoon of salt and 200ml of water, and bring to a simmer. Reduce the heat to medium, cover with the lid and cook for 12-14 minutes, or until the pasta is al dente.

3. Stir in the remaining parsley mixture, drizzle with the remaining tablespoons of oil and garnish with the fried chickpeas and a good grind of pepper.

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+ + + + + + + + +
+ +
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+ + + + + + + + + + + + + + + + diff --git a/Recipes/Olive Oil Pastry.html b/Recipes/Olive Oil Pastry.html index 655e573..19f6e48 100644 --- a/Recipes/Olive Oil Pastry.html +++ b/Recipes/Olive Oil Pastry.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,46 +104,34 @@
-

Olive Oil Pastry

-

-

- - Prep Time: 2 hrs, 15 min - + Prep Time: 2 hrs, 15 min - Source: - -

- -
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Ingredients

@@ -154,43 +139,34 @@
- -
-

Description

Tgis pastry is for the Silverbeet And Potato Torte. It is a delight to work with and can be used to make other savoury vegetable tortes.

- -

Directions

To make the pastry, whizz flour and salt in a food processor.

Drizzle in oil and then water.

Process for about 1 minute until mixture forms a ball. Transfer to a floured work surface and knead for 2-3 minutes until supple and smooth.

Put into a bowl, cover with a clean tea towel and refrigerate for 2 hours.

- - + - - -
@@ -200,7 +176,5 @@ - - diff --git a/Recipes/Omelette with Mushrooms.html b/Recipes/Omelette with Mushrooms.html index 72d9bf2..eba607c 100644 --- a/Recipes/Omelette with Mushrooms.html +++ b/Recipes/Omelette with Mushrooms.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,59 +104,41 @@
-
- - - -
- +

Omelette with Mushrooms

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- - Total Time: 10 min - - Servings: 1 - + Total Time: 10 min + Servings: 1 - Source: - - - - +

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Ingredients

@@ -167,35 +146,27 @@
- -
- -

Directions

For a basic omelette, crack the eggs into a mixing bowl with a pinch of sea salt and black pepper. Beat well with a fork.Heat a small knob of butter in a small frying pan on a low heat, and once melted and bubbling, add the eggs and move the pan around to spread them out evenly. When the omelette begins to cook and firm up, but still has a little raw egg on top, sprinkle over the cheese (if using). I sometimes grate mine directly on to the omelette.Using a spatula, ease around the edges of the omelette, then fold it over in half. When it starts to turn golden brown underneath, remove the pan from the heat and slide the omelette on to a plate.For a tomato and basil omelette, pick and roughly tear the basil leaves. Chop the tomatoes in half, then add to a hot frying pan with a small knob of butter, a drizzle of oil and a pinch of salt and pepper. Fry and toss around for 1 minute, then turn the heat down to medium and sprinkle over the basil leaves. Add the eggs and move the pan around to spread them out evenly. Continue as for the basic omelette.For a mushroom omelette, quarter or roughly chop the mushrooms and add to a hot frying pan with a small knob of butter, a drizzle of oil and a pinch of salt and pepper. Fry and toss around until golden, then turn the heat down to medium. Add the eggs and move the pan around to spread them out evenly. When the omelette begins to cook and firm up, but still has a little raw egg on top, sprinkle over the Cheddar. Continue as for the basic omelette.

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Nutrition

@@ -203,9 +174,6 @@
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@@ -215,7 +183,5 @@ - - diff --git a/Recipes/On-The-Go Granola Bars.html b/Recipes/On-The-Go Granola Bars.html new file mode 100644 index 0000000..cb366af --- /dev/null +++ b/Recipes/On-The-Go Granola Bars.html @@ -0,0 +1,186 @@ + + + + + + + + +
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On-The-Go Granola Bars

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Ingredients

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1 cup old fashioned oats

1 cup crispy rice cereal, I used organic rice crispies

1/4 cup chopped nuts

1/4 cup shredded coconut unsweetened

1/3 cup peanut butter

1/3 cup agave necter

1/2 tbsp coconut oil

1/2 tsp vanilla extract

1/8 tsp sea salt

1/3 cup mini chocolate chips

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Directions

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Line a muffin tin with 12 tulip muffin liners (see notes below)

In a medium bowl, stir together the oats, rice cereal, chopped nuts and shredded coconut.

In a microwave safe bowl or cup, add in the peanut butter, agave nectar, coconut oil, vanilla and salt. Heat in the microwave in 30 second increments until ingredients are just heated and can easily be whisked together. Whisk until creamy.

Pour peanut butter mixture into the oat mixture and stir until combined. Let sit until cool to touch. Add chocolate chips and stir until combined.

Scoop the granola mixture evenly into the muffin cups. Press down on each granola bar until firm.

Place the muffin tin in the fridge for 2 hours or more. This will make it easier to wrap the granola bars.

Take a granola bar with the wrapper and starting in one spot, fold over each section of the tulip mufifn liner towards the center. When the granola bar is completely wrapped you can use a sticker or a piece of washi tape to hold the liner together.

Place all of the wrapped granola bars into an air-tight container or plastic baggie into the fridge.

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Notes

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Chopped Nuts: you can use any chopped nuts your kids prefer or you have on hand. I used a combination of chopped almonds and peanuts.

Tulip Muffin Liners: you have to use the tulip shaped liners for this recipe, the standard muffin liners don’t have enough liner to be able to fold all the way to the center. You can get the tulip ones at any baking store or some grocery stores, I got mine here.

Storage: store wrapped granola bars in the fridge inside an air-tight container or baggie for up to one week.

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+ + + + + diff --git a/Recipes/One-Pot Slow-Braised Mushroom Rogan Josh copy.html b/Recipes/One-Pot Slow-Braised Mushroom Rogan Josh copy.html new file mode 100644 index 0000000..d696477 --- /dev/null +++ b/Recipes/One-Pot Slow-Braised Mushroom Rogan Josh copy.html @@ -0,0 +1,268 @@ + + + + + + + + +
+ +
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+ + + +
+ + +

One-Pot Slow-Braised Mushroom Rogan Josh copy

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★★★★★

+ +

+ + + Prep Time: 10 min + Cook Time: 35 min + Servings: 2 + + + Source: + + + +

+ +
+ +
+ +
+ + +
+

Ingredients

+
+

200g finely chopped tomatoes

plain naan

180g Fable meaty pulled mushrooms

3 tomatoes

1 brown onion

80g natural yoghurt

100 ml vegetable stock

1 tbsp curry powder

3 garlic cloves

5g coriander

1 tsp ground coriander

1 tsp ground turmeric

1/2 tsp chilli flakes

3 cardamom pods

1 pinch salt

1 pinch sugar

1 drizzle vegetable oil

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Description

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This one-pot curry will be bubbling away in five. You'll add chunks of slow-braised mushrooms to a spicy tomato sauce, then leave in the oven to simmer. For the perfect combination of taste and texture, finish with a dollop of yoghurt and naan bread to the side.

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Directions

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Step 1
Preheat the oven to 200℃ / 180℃ (fan) /gas 6

Boil half a kettle of water

Heat a large, hob-safe oven-proof casserole dish with a drizzle of vegetable oil over a high heat

Step 2
Peel and chop your brown onion[s] into wedges
Chop you tomatoes into wedges
Add the tomato wedges, onion wedges and Fable pulled mushrooms to the dish with a pinch of salt

Step 3
Crush your garlic cloves open by squashing them with the side of a knife and remove the skins
Crush your cardamom pods open by squashing them with the side of a knife

Step 4
Add the crushed garlic and cardamom pods to the dish with your ground turmeric, ground coriander, curry powder and chilli flakes (can't handle the heat? Go easy!)

Step 5
Add vegetable stock, chopped tomatoes and a pinch of sugar
Bring to the boil over a high heat
Once boiling, put the dish in the oven, uncovered, for 30-35 minutes or until the sauce has thickened and everything's cooked through - this is your one-pot slow-braised mushroom rogan josh

Step 6
Use this time to clear up, set the table, have a cup of tea or simply chill!

Once the curry is almost done, add your plain naan[s] to a baking tray and put the tray in the oven for 3-4 minutes or until warmed through

Step 7
Serve the one-pot slow-braised mushroom rogan josh with the warmed naan[s] to the side.

Tip: watch out for the cardamom pods and discard them!

Tear your coriander leaves and dollop your natural yoghurt over the top of the slow-braised mushroom rogan josh.

Let everyone dig in!

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One-Pot Slow-Braised Mushroom Rogan Josh

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★★★★★

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+ + + Prep Time: 10 min + Cook Time: 35 min + Servings: 2 + + + Source: + + + +

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Ingredients

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200g finely chopped tomatoes

plain naan

180g Fable meaty pulled mushrooms

3 tomatoes

1 brown onion

80g natural yoghurt

100 ml vegetable stock

1 tbsp curry powder

3 garlic cloves

5g coriander

1 tsp ground coriander

1 tsp ground turmeric

1/2 tsp chilli flakes

3 cardamom pods

1 pinch salt

1 pinch sugar

1 drizzle vegetable oil

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Description

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This one-pot curry will be bubbling away in five. You'll add chunks of slow-braised mushrooms to a spicy tomato sauce, then leave in the oven to simmer. For the perfect combination of taste and texture, finish with a dollop of yoghurt and naan bread to the side.

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Directions

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Step 1
Preheat the oven to 200℃ / 180℃ (fan) /gas 6

Boil half a kettle of water

Heat a large, hob-safe oven-proof casserole dish with a drizzle of vegetable oil over a high heat

Step 2
Peel and chop your brown onion[s] into wedges
Chop you tomatoes into wedges
Add the tomato wedges, onion wedges and Fable pulled mushrooms to the dish with a pinch of salt

Step 3
Crush your garlic cloves open by squashing them with the side of a knife and remove the skins
Crush your cardamom pods open by squashing them with the side of a knife

Step 4
Add the crushed garlic and cardamom pods to the dish with your ground turmeric, ground coriander, curry powder and chilli flakes (can't handle the heat? Go easy!)

Step 5
Add vegetable stock, chopped tomatoes and a pinch of sugar
Bring to the boil over a high heat
Once boiling, put the dish in the oven, uncovered, for 30-35 minutes or until the sauce has thickened and everything's cooked through - this is your one-pot slow-braised mushroom rogan josh

Step 6
Use this time to clear up, set the table, have a cup of tea or simply chill!

Once the curry is almost done, add your plain naan[s] to a baking tray and put the tray in the oven for 3-4 minutes or until warmed through

Step 7
Serve the one-pot slow-braised mushroom rogan josh with the warmed naan[s] to the side.

Tip: watch out for the cardamom pods and discard them!

Tear your coriander leaves and dollop your natural yoghurt over the top of the slow-braised mushroom rogan josh.

Let everyone dig in!

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+ + + + + + + + + + + + + + + + diff --git a/Recipes/Onion Gravy.html b/Recipes/Onion Gravy.html new file mode 100644 index 0000000..74b8951 --- /dev/null +++ b/Recipes/Onion Gravy.html @@ -0,0 +1,253 @@ + + + + + + + + +
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Onion Gravy

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★★★★★

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+ + + Prep Time: 5 min + Cook Time: 15 min + Servings: 4 + + + +

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Ingredients

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2 brown onions

4 tbsp plain flour

400ml vegetable stock

30ml soy sauce

30ml Henderson's Relish

black pepper

vegetable oil

butter

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+ + + + + + + + + + + + + + + + diff --git a/Recipes/Orange, Avocado and Cucumber Salad.html b/Recipes/Orange, Avocado and Cucumber Salad.html index 72ca553..2bf11a9 100644 --- a/Recipes/Orange, Avocado and Cucumber Salad.html +++ b/Recipes/Orange, Avocado and Cucumber Salad.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,83 +104,61 @@
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Orange, Avocado and Cucumber Salad

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- - Source: - -

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Ingredients

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1 avocado

1 cucumber

1 orange or 2 mandarins

+

Salad:

1 avocado

1 cucumber

1 orange


Dressing:

1 tbsp olive oil

2 tsp honey

2 tsp apple cider vinegar

salt

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@@ -191,7 +166,6 @@ - @@ -233,23 +207,20 @@ // build items array var items = [ - { msrc: 'Images/94B5663A-81E1-4027-AA24-87918ABED75E/5B9E7DBA-C7CB-4F93-890B-D6B838629B34.jpg', src: 'Images/94B5663A-81E1-4027-AA24-87918ABED75E/5B9E7DBA-C7CB-4F93-890B-D6B838629B34.jpg', - w: 1536.0, - h: 2048.0, + w: 1536, + h: 2048, title: '1' }, - { msrc: 'Images/94B5663A-81E1-4027-AA24-87918ABED75E/82FF38F0-72D3-4FE1-ACDF-715A3635DA34.jpg', src: 'Images/94B5663A-81E1-4027-AA24-87918ABED75E/82FF38F0-72D3-4FE1-ACDF-715A3635DA34.jpg', - w: 2048.0, - h: 1477.0, + w: 2048, + h: 1477, title: '2' }, - ]; var index = 0; @@ -285,8 +256,5 @@ - - - diff --git a/Recipes/Oven-Baked Mushroom Risotto.html b/Recipes/Oven-Baked Mushroom Risotto.html new file mode 100644 index 0000000..5788671 --- /dev/null +++ b/Recipes/Oven-Baked Mushroom Risotto.html @@ -0,0 +1,195 @@ + + + + + + + + +
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Oven-Baked Mushroom Risotto

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+ + + Prep Time: 30 min + Cook Time: 30 min + Servings: 4 + + + Source: + + +

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Ingredients

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2 teaspoons olive oil

1 large leek, trimmed, thinly sliced

400g mixed mushrooms (such as Swiss brown, button and shiitake), sliced

2 garlic cloves, crushed

2 teaspoons chopped fresh rosemary

250g arborio rice

80ml (1/3 cup) white wine

750ml (3 cups) Massel vegetable or chicken style liquid stock

250g broccoli, trimmed, cut into florets

20g (1/4 cup) finely grated parmesan, plus extra to serve

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Directions

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Preheat oven to 180°C. Heat oil in a large flameproof casserole dish over high heat. Sauté leek, stirring, for 2 minutes or until soft. Add mushroom, garlic and rosemary. Cook, stirring, for 3-4 minutes or until mushroom is soft. Add rice and cook, stirring, for 1 minute or until grains appear glassy. Add wine and cook, stirring, for 1 minute or until evaporated. Add stock and bring to the boil, stirring occasionally.

Cover with a tight-fitting lid and transfer to oven. Bake for 15 minutes. Stir in broccoli and bake for another 5 minutes or until broccoli is tender-crisp.

Stir in parmesan cheese (see note). Set aside, covered, for 2-3 minutes. Top with extra parmesan to serve.

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Notes

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To make this risotto vegetarian, use vegetable stock and substitute vegetarian hard cheese for the parmesan.

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Nutrition

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1419 kj Energy 6g Fat Total 2g Saturated Fat 5g Fibre 14g Protein 4mg Cholesterol 826.19mg Sodium 2g Carbs (sugar)
53g Carbs (total)

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+ + + + + diff --git a/Recipes/Oven-baked Chips.html b/Recipes/Oven-baked Chips.html index 80dc6fc..cf5cd9f 100644 --- a/Recipes/Oven-baked Chips.html +++ b/Recipes/Oven-baked Chips.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,46 +104,34 @@
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Oven-baked Chips

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- - Prep Time: 5 min - - Cook Time: 25 min - - Difficulty: Easy - - Servings: 3 - + Prep Time: 5 min + Cook Time: 25 min + Difficulty: Easy + Servings: 3 - +

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Ingredients

@@ -154,36 +139,28 @@
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Directions

Preheat the oven to 220°C/200°C (fan)

Cut the potatoes (skin on) into chips and add them to a baking tray with a drizzle of oil and a pinch of salt.

Put the tray in the oven for 25-20 minutes or until crisp.

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@@ -193,7 +170,5 @@ - - diff --git a/Recipes/Palestian Chopped Salad.html b/Recipes/Palestian Chopped Salad.html new file mode 100644 index 0000000..dbcd6e1 --- /dev/null +++ b/Recipes/Palestian Chopped Salad.html @@ -0,0 +1,164 @@ + + + + + + + + +
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Palestian Chopped Salad

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Ingredients

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1 large lebanese cucumber

420 g ripe tomatoes

1 red capsicum

1 green chilli

5 spring onions

olive oil

30g parsley, very finely chopped

15g mint leaves

1 large garlic clove

2 lemons

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+ + + + + diff --git a/Recipes/Parmesan Brussels Sprouts.html b/Recipes/Parmesan Brussels Sprouts.html index 57b8e19..04c7bac 100644 --- a/Recipes/Parmesan Brussels Sprouts.html +++ b/Recipes/Parmesan Brussels Sprouts.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,59 +104,41 @@
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Parmesan Brussels Sprouts

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- - Total Time: 30 min - - Servings: 8 as a side 30 minutes - + Total Time: 30 min + Servings: 8 as a side 30 minutes - Source: - - - - +

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Ingredients

@@ -167,35 +146,27 @@
- -
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Directions

Preheat the oven to 220ºC/gas 7.Trim and halve the brussels sprouts, then place on a large baking tray. Add the oil, grate over the lemon zest, then sprinkle with the chilli flakes and a pinch of sea salt and black pepper. Mix with your hands to coat.Roast in the oven for 10 minutes – the sprouts should start to caramelise in places; when that happens, scatter over the Parmesan and roast for a further 15 minutes, until the cheese is crisp and golden brown, and the sprouts tender.

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Nutrition

@@ -203,9 +174,6 @@
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@@ -215,7 +183,5 @@ - - diff --git a/Recipes/Pasta E Ceci (Pasta and Chickpea Soup).html b/Recipes/Pasta E Ceci (Pasta and Chickpea Soup).html index ab56a78..7614daf 100644 --- a/Recipes/Pasta E Ceci (Pasta and Chickpea Soup).html +++ b/Recipes/Pasta E Ceci (Pasta and Chickpea Soup).html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,61 +104,42 @@
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Pasta E Ceci (Pasta and Chickpea Soup)

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- - Prep Time: 1 hr 30 min - - Cook Time: 1 hour 30 minutes - - Servings: Serves: 4 - + Prep Time: 1 hr 30 min + Cook Time: 1 hour 30 minutes + Servings: Serves: 4 - Source: - - - - +

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Ingredients

@@ -169,36 +147,28 @@
- -
- -

Directions

Drain and rinse chickpeas. In a large heavy-bottomed pan over medium-low heat, warm olive oil, add onions and celery, and cook gently until soft and fragrant, about 5 minutes.

Add potato, if using, rosemary, tomato paste and red pepper flakes, stir, and cook for a minute before adding chickpeas. Add water, salt and Parmesan rind, if using. Increase heat to medium-high, bring to a boil, then reduce to a simmer and cook 25 minutes.

Remove half the soup from the pan and either blend it or pass it through a food mill. Return blended soup to pan.

Remove Parmesan rind and discard. Taste and adjust salt as needed. Set pan over medium-high heat and bring soup to a steady but moderate boil. Add pasta and cook, stirring, until pasta is tender, adding a little more water if necessary. Taste to check the seasoning and season with black pepper. Serve with a little more olive oil poured over the top.

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@@ -208,7 +178,5 @@ - - diff --git a/Recipes/Pasta E Fagioli.html b/Recipes/Pasta E Fagioli.html index 089cd5d..b199f0e 100644 --- a/Recipes/Pasta E Fagioli.html +++ b/Recipes/Pasta E Fagioli.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,59 +104,41 @@
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Pasta E Fagioli

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- - Cook Time: 1:00 - - Servings: 6 - + Cook Time: 1:00 + Servings: 6 - Source: - - - - +

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Ingredients

@@ -167,35 +146,27 @@
- -
- -

Directions

1. Warm the olive oil in a large pot over a low-medium heat. Add in the shallots, celery and carrot with a pinch of salt and gently sweat them until very soft and just beginning to colour, about 10 minutes. Stir occasionally to avoid the vegetables burning. Now add the garlic, rosemary and chilli flakes if using and cook for another few minutes until fragrant. Add in the beans and passata and stir to combine everything together. Increase the heat to high and pour in the stock. If you're adding in a parmesan rind, drop this into the soup now too. Bring to the boil then reduce to a simmer and cook for 10 minutes, stirring occasionally.

2. Take out half of the soup (avoiding the parmesan rind) and blitz in a food processor until smooth. This will add creaminess to your soup and give your pasta something to hang onto. Return the pureed soup to the pot and stir to reincorporate it back in. Alternatively use a stick blender and blitz some of the soup directly in the pot. The soup should still be quite loose as we're going to add in the pasta next, so if it seems too thick, add some extra stock or water.

3. Add the pasta to the soup, increase the heat to medium so that the soup is simmering gently and cook until the soup is thick and the pasta is al dente (around 10 minutes), stirring occasionally. The soup should be thick but not dry, so add in some more stock or water if you need to, remembering that the pasta will continue to soak up liquid even once off the heat. The exact timing of this final step will depend on how large or small your pasta is. Small shapes like ditalini should only take around 8 minutes but larger or more robust shapes can take up to 15 minutes. Begin testing for doneness at around 7-10 minutes. Discard the parmesan rind and season to taste. Ladle the soup into bowls, drizzle with olive oil and top with a scattering of grated parmesan and a sprinkle of chilli flakes, if desired.

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Nutrition

@@ -203,9 +174,6 @@
- - -
@@ -213,7 +181,6 @@ - @@ -255,23 +222,20 @@ // build items array var items = [ - { msrc: 'Images/27420DD4-459E-4C42-85C6-3F13899BE097-21109-00000346BD24D01D/D4091CAD-4277-4D7B-9F18-0DA6918F4680-22499-000003656DE47B28.jpg', src: 'Images/27420DD4-459E-4C42-85C6-3F13899BE097-21109-00000346BD24D01D/D4091CAD-4277-4D7B-9F18-0DA6918F4680-22499-000003656DE47B28.jpg', - w: 862.0, - h: 485.0, + w: 862, + h: 485, title: '1' }, - { msrc: 'Images/27420DD4-459E-4C42-85C6-3F13899BE097-21109-00000346BD24D01D/CC4A2F75-CDC0-48FA-9183-F69613F0F039.jpg', src: 'Images/27420DD4-459E-4C42-85C6-3F13899BE097-21109-00000346BD24D01D/CC4A2F75-CDC0-48FA-9183-F69613F0F039.jpg', - w: 946.0, - h: 2048.0, + w: 946, + h: 2048, title: '2' }, - ]; var index = 0; @@ -307,8 +271,5 @@ - - - diff --git a/Recipes/Pasta Pie.html b/Recipes/Pasta Pie.html index e26b175..d426fa1 100644 --- a/Recipes/Pasta Pie.html +++ b/Recipes/Pasta Pie.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,57 +104,40 @@
-
- - - -
- +

Pasta Pie

-

-

- - Difficulty: Easy - - Servings: 4 - + Difficulty: Easy + Servings: 4 - Source: - -

- -
-
-

Ingredients

@@ -165,29 +145,28 @@
- -
- - +
+

Directions

+
+

Step 1
- Preheat the oven to 200℃/180℃ (fan).

Step 2
- In a saucepan, combine canned plum tomatoes, olive oil, minced garlic, and dried oregano. Cook over medium heat for 15 minutes.
- After 15 minutes, add the baby spinach to the sauce and cook until wilted. Reserve some of the sauce for layering at the end.

Step 3
- Cook wholemeal pasta in a separate pot until al-dente. Reserve some pasta water.

Step 4
- Mix the cooked pasta into the sauce.

Step 5
- Layer the dish in a baking dish:
- Spread one layer of pasta with sauce.
- Sprinkle half of the mozzarella and Parmesan.
- Add another layer of pasta and sauce.
- Top with the remaining mozzarella and Parmesan. Drizzle reserved sauce over the top.

Step 6
- Bake for about 15 minutes until bubbling at the edges.

Step 7
- Serve with green peas on the side.

+
+
- + - - -
@@ -195,7 +174,6 @@ - @@ -237,15 +215,13 @@ // build items array var items = [ - { msrc: 'Images/F02DC1FD-3B18-49EA-9F79-9FBDF9E8E8FF-22499-0000035E1D2AE59E/CAD02DE0-1302-48EF-914B-9023061D628B-13068-0000042D3DA55416.jpg', src: 'Images/F02DC1FD-3B18-49EA-9F79-9FBDF9E8E8FF-22499-0000035E1D2AE59E/CAD02DE0-1302-48EF-914B-9023061D628B-13068-0000042D3DA55416.jpg', - w: 2048.0, - h: 1536.0, + w: 2048, + h: 1536, title: '1' }, - ]; var index = 0; @@ -281,8 +257,5 @@ - - - diff --git a/Recipes/Pasta Salad.html b/Recipes/Pasta Salad.html new file mode 100644 index 0000000..11c3ceb --- /dev/null +++ b/Recipes/Pasta Salad.html @@ -0,0 +1,164 @@ + + + + + + + + +
+ +
+ + + + +

Pasta Salad

+ + + + +

+ +

+ + + + + +

+ +
+ +
+ +
+ + +
+

Ingredients

+
+

500g penne pasta

160g baby spinach

250g cherry tomatoes

1 bunch of basil

50g pine nuts

200g fetta cheese

+
+
+ + + +
+ +
+ + + + + + + + + + + + +
+ +
+ +
+ + + + + diff --git a/Recipes/Pasta with Sweetcorn, Ricotta and Basil.html b/Recipes/Pasta with Sweetcorn, Ricotta and Basil.html index 9fbf1d0..41523e3 100644 --- a/Recipes/Pasta with Sweetcorn, Ricotta and Basil.html +++ b/Recipes/Pasta with Sweetcorn, Ricotta and Basil.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,61 +104,42 @@
-
- - - -
- +

Pasta with Sweetcorn, Ricotta and Basil

-

-

- - Prep Time: 20 min - - Cook Time: 15 min - - Servings: Serves 4 - + Prep Time: 20 min + Cook Time: 15 min + Servings: Serves 4 - Source: - - - - +

- -
-
-

Ingredients

@@ -169,35 +147,27 @@
- -
- -

Directions

Bring a large saucepan of salted water to the boil. Cook the pasta according to the pack instructions. Meanwhile, heat a little olive oil in a large frying pan, then crush in the garlic and fry for 30 seconds. Add the lemon zest and the sweetcorn and heat through. Remove the pan from the heat and stir in the ricotta. Season well and add the juice of 1/2 lemon or to taste.

Shred most of a large bunch of fresh basil, reserving a few leaves, then mix into the corn and ricotta sauce. Drain the pasta, reserving 3 tbsp of the cooking water, then return to the pan. Add the reserved water to the sauce, then pour it over the pasta and gently toss. Scatter over the remaining basil leaves and a grating of parmesan or vegetarian alternative to serve.

- - + - - -

Nutrition

@@ -205,9 +175,6 @@
- - -
@@ -217,7 +184,5 @@ - - diff --git a/Recipes/Pavlova.html b/Recipes/Pavlova.html new file mode 100644 index 0000000..fcc5302 --- /dev/null +++ b/Recipes/Pavlova.html @@ -0,0 +1,164 @@ + + + + + + + + +
+ +
+ + + + +

Pavlova

+ + + + +

+ +

+ + + + + +

+ +
+ +
+ +
+ + +
+

Ingredients

+
+

eggs

caster sugar

+
+
+ + + +
+ +
+ + + + + + + + + + + + +
+ +
+ +
+ + + + + diff --git a/Recipes/Pea Pasta (Macaroni Peas).html b/Recipes/Pea Pasta (Macaroni Peas).html index b5effe8..ab103f3 100644 --- a/Recipes/Pea Pasta (Macaroni Peas).html +++ b/Recipes/Pea Pasta (Macaroni Peas).html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,47 +104,35 @@
-
- - - -
- +

Pea Pasta (Macaroni Peas)

-

-

- - +

- -
-
-

Ingredients

@@ -155,29 +140,22 @@
- -
- - - + - - -
@@ -185,7 +163,6 @@ - @@ -227,15 +204,13 @@ // build items array var items = [ - { msrc: 'Images/3C9F01D4-E9FD-4D04-B5E4-7EC4791388D0-58438-00000776291D4360/7E830C6E-A233-453D-BF11-3E4B8DCE5795-58438-0000077732AE414E.jpg', src: 'Images/3C9F01D4-E9FD-4D04-B5E4-7EC4791388D0-58438-00000776291D4360/7E830C6E-A233-453D-BF11-3E4B8DCE5795-58438-0000077732AE414E.jpg', - w: 619.0, - h: 660.0, + w: 0, + h: 0, title: '1' }, - ]; var index = 0; @@ -271,8 +246,5 @@ - - - diff --git a/Recipes/Pea speltotto with lemon and hazelnuts.html b/Recipes/Pea speltotto with lemon and hazelnuts.html index 9ac2d39..2e70779 100644 --- a/Recipes/Pea speltotto with lemon and hazelnuts.html +++ b/Recipes/Pea speltotto with lemon and hazelnuts.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,55 +104,39 @@
-
- - - -
- +

Pea speltotto with lemon and hazelnuts

-

★★★★

-

- - Servings: 4 - + Servings: 4 - Source: - -

- -
-
-

Ingredients

@@ -163,29 +144,22 @@
- -
- - - + - - -
@@ -193,7 +167,6 @@ - @@ -235,15 +208,13 @@ // build items array var items = [ - { msrc: 'Images/E62EF150-14A0-4949-AAC9-88A1FAC57F19/23D8F4B1-7637-4299-BDF4-4C50D33BA84C.jpg', src: 'Images/E62EF150-14A0-4949-AAC9-88A1FAC57F19/23D8F4B1-7637-4299-BDF4-4C50D33BA84C.jpg', - w: 828.0, - h: 800.0, + w: 0, + h: 0, title: '1' }, - ]; var index = 0; @@ -279,8 +250,5 @@ - - - diff --git a/Recipes/Peanut Butter Cookies.html b/Recipes/Peanut Butter Cookies.html new file mode 100644 index 0000000..3f86d63 --- /dev/null +++ b/Recipes/Peanut Butter Cookies.html @@ -0,0 +1,262 @@ + + + + + + + + +
+ +
+ + +
+ + + +
+ + +

Peanut Butter Cookies

+ + + + +

★★★★★

+

Sweet

+ +

+ + + Prep Time: 15 min + Cook Time: 10 min + Total Time: 25 min + Difficulty: easy + Servings: 36 + + + +

+ +
+ +
+ +
+ + +
+

Ingredients

+
+

120 g butter

½ cup sugar

½ cup brown sugar

½ cup peanut butter

1 egg

1¼ cups plain flour

½ tsp baking powder

¾ tsp bicarbonate of soda

¼ tsp salt

+
+
+ + + +
+ +
+ + + + +
+

Directions

+
+

Cream butter, sugars and peanut butter in a mixing bowl.

Add beaten egg and mix well. Sift and stir in the flour, baking powder, bicarbonate soda and salt. Chill dough.

Roll into balls the size of large walnuts.

Place 3-inches apart on greased baking trays.

Flatten with a fork dipped in flour, criss-cross fashion.

Bake in a moderately hot (190 degrees) oven for 10-12 minutes.

Cool a few minutes on baking trays before removing to a cooling tray.

+
+
+ + + + + + + + +
+ +
+ +
+ + + + + + + + + + + + + + + + diff --git a/Recipes/Peanut Butter Honey Sandwich.html b/Recipes/Peanut Butter Honey Sandwich.html new file mode 100644 index 0000000..217009e --- /dev/null +++ b/Recipes/Peanut Butter Honey Sandwich.html @@ -0,0 +1,165 @@ + + + + + + + + +
+ +
+ + + + +

Peanut Butter Honey Sandwich

+ + + + +

+

School Lunches

+ +

+ + + + + +

+ +
+ +
+ +
+ + +
+

Ingredients

+
+

peanut butter

honey

butter

2 slices bread

3-4 sugar-snap peas

2-3 carrot sticks

1/2 boiled egg

2-3 rice crackers (side)

+
+
+ + + +
+ +
+ + + + + + + + + + + + +
+ +
+ +
+ + + + + diff --git a/Recipes/Peanut Butter Wraps.html b/Recipes/Peanut Butter Wraps.html new file mode 100644 index 0000000..7a1267c --- /dev/null +++ b/Recipes/Peanut Butter Wraps.html @@ -0,0 +1,166 @@ + + + + + + + + +
+ +
+ + + + +

Peanut Butter Wraps

+ + + + +

+

School Lunches

+ +

+ + + Servings: 1 + + + +

+ +
+ +
+ +
+ + +
+

Ingredients

+
+

1-2 tbsp peanut butter

1 whole-grain wrap

2-3 olives

1-2 cherry tomatoes

1-2 biscuits

+
+
+ + + +
+ +
+ + + + + + + + + + + + +
+ +
+ +
+ + + + + diff --git a/Recipes/Peanut Tofu Buddha Bowl.html b/Recipes/Peanut Tofu Buddha Bowl.html index 468e64d..1c5abae 100644 --- a/Recipes/Peanut Tofu Buddha Bowl.html +++ b/Recipes/Peanut Tofu Buddha Bowl.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,59 +104,41 @@
-
- - - -
- +

Peanut Tofu Buddha Bowl

-

-

- - Cook Time: 20 minutes cook time: - - Servings: 4 bowls - + Cook Time: 20 minutes cook time: + Servings: 4 bowls - Source: - - - - +

- -
-
-

Ingredients

@@ -167,36 +146,28 @@
- -
- -

Directions

Preheat the oven to 400 degrees F. Cube tofu and place in a single layer on a non-stick baking sheet and cook for 25 minutes. If you aren’t using a non-stick baking sheet, lightly spray with cooking spray. Remove from oven and place in a shallow bowl.

Whisk together the ingredients for the sauce (sesame oil, soy sauce, maple syrup, chili garlic sauce, peanut butter) until creamy and smooth. Add 1/2 of the sauce to the tofu bowl and let marinate while you prepare the rest of the ingredients.

Toss the broccoli with 1 teaspoon sesame or olive oil and a pinch of salt and pepper. Place in the oven and roast for 20 minutes until just tender.

Heat remaining olive or sesame oil in a large nonstick skillet over medium heat. Add tofu, in batches, along with the marinating sauce until crispy and golden browned, about 3-4 minutes.

To assemble, divide the brown rice among 4 bowls, top each bowl with 1/4 cup shredded carrots, 1/2 cup spinach leaves, 1/4th broccoli, 1/4 cup garbanzo beans and a few pieces of tofu. Drizzle with remaining peanut sauce.

- - + - - -
@@ -206,7 +177,5 @@ - - diff --git a/Recipes/Pear Tart Tatin.html b/Recipes/Pear Tart Tatin.html index 01cc9c2..331673e 100644 --- a/Recipes/Pear Tart Tatin.html +++ b/Recipes/Pear Tart Tatin.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,59 +104,41 @@
-
- - - -
- +

Pear Tart Tatin

-

-

- - Total Time: 1 hr 20 min - - Servings: 6 1 hour 20 minutes - + Total Time: 1 hr 20 min + Servings: 6 1 hour 20 minutes - Source: - - - - +

- -
-
-

Ingredients

@@ -167,35 +146,27 @@
- -
- -

Directions

Preheat the oven to 200°C/400°F/gas 6. Put a 21cm-diameter frying pan with an ovenproof handle on a hob over a medium heat. Add the sugar and heat to a lovely caramel colour, stirring constantly. Chop the butter into cubes, then add to the pan with the ginger and cinnamon, and stir to combine. Peel and core the pears, cut into wedges, then place in the caramel and spoon over the mixture. Turn the heat down and cook for 5 to 10 minutes, or until the pears are just tender and cooked but retain their shape. Remove from the heat and cool slightly, then arrange the pears prettily in the pan. Roll out the pastry to about 5mm thick and cut a disc slightly bigger than your pan (about 24cm). Carefully place the pastry disc on top of the pears and caramel, then carefully tuck it snugly around the outside of the pears and down into the sides of the pan. Bake the pie for 30 to 40 minutes, or until the pastry is golden brown and puffed up.Remove from the oven and leave for 10 minutes. Run a knife around the edge, place a large plate over the top and carefully turn the tart onto the plate. Serve with double cream.

- - + - - -

Nutrition

@@ -203,9 +174,6 @@
- - -
@@ -215,7 +183,5 @@ - - diff --git a/Recipes/Pesto.html b/Recipes/Pesto.html new file mode 100644 index 0000000..a0c2b28 --- /dev/null +++ b/Recipes/Pesto.html @@ -0,0 +1,187 @@ + + + + + + + + +
+ +
+ + +
+ + + +
+ + +

Pesto

+ + + + +

★★★★★

+ +

+ + + Total Time: 5 min + Servings: 4 5 minutes + + + Source: + + +

+ +
+ +
+ +
+ + +
+

Ingredients

+
+

½ a clove garlic

30g basil leaves

40g pine nuts

30g parmesan cheese

1½ tbsp olive oil

½ tbsp lemon juice

+
+
+ + + +
+ +
+ + + + +
+

Directions

+
+

Peel the garlic, then pound in a pestle and mortar with a pinch of sea salt.Pick, roughly chop and add the basil leaves, then bash to a paste (or pulse in a food processor).Add the pine nuts (very lightly toast first, if you like) to the mixture and pound again, then stir in half the Parmesan.Drizzle in some oil – you need just enough to bind the sauce and get it to an oozy consistency.Add most of the remaining cheese, then season to perfection with salt and black pepper. Have a taste, and keep adding a bit more cheese or oil until you are happy with the taste and consistency. Add a squeeze of lemon juice at the end to give it a little twang, if you like, but it’s not essential.

+
+
+ + + + + + +
+

Nutrition

+
+

Calories 97 5%
Fat 8.8g 13%
Saturates 1.6g 8%
Sugars 0.2g 0%
Salt 0.6g 10%
Protein 3.5g 7%
Carbs 0.8g 0%
Fibre 0.1g -

+
+
+ + +
+ +
+ +
+ + + + + diff --git a/Recipes/Pickled Red Onions.html b/Recipes/Pickled Red Onions.html new file mode 100644 index 0000000..8ecf398 --- /dev/null +++ b/Recipes/Pickled Red Onions.html @@ -0,0 +1,182 @@ + + + + + + + + +
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Pickled Red Onions

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+ + + Prep Time: 5 mins + Cook Time: 5 mins + Servings: Serves 12 + + + Source: + + +

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Ingredients

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2 small red onions

2 cups white vinegar

2 cups water

1/3 cup cane sugar

2 tablespoons sea salt

optional

2 garlic cloves

1 teaspoon mixed peppercorns

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Directions

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Thinly slice the onions (it's helpful to use a mandoline), and divide the onions between 2 (475ml) jars or 3 (295ml) jars. Place the garlic and peppercorns in each jar, if using

Heat the vinegar, water, sugar, and salt in a medium saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Let cool and pour over the onions. Set aside to cool to room temperature, then store the onions in the fridge.

Your pickled onions will be ready to eat once they're bright pink and tender - about 1 hour for very thinly sliced onions, or overnight for thicker sliced onions. They will keep in the fridge for up to 2 weeks.

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Pierogi Dough

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+ + + Prep Time: 1 hour + Cook Time: 20 minutes + Servings: Servings 100 + + + Source: + + +

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Ingredients

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4 cups flour 500g / 17.5-oz, spoon and leveled, all-purpose flour, type 480

1 cup + 2.5 Tbsp water 280g / 280ml / 10-oz (to weight on a scale)

3 tablespoons butter 1.4 oz/40g, or vegetable oil

1 teaspoon salt

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Directions

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→ Make the dough:

Add the flour and salt into a large bowl, mix together.

In a small saucepan, warm the water with butter until they are very hot, but not boiling (temperature should be around 80-90 °C / 176-194 °F, that is when the water starts to move and steam).

Pour hot water with butter into the bowl with flour, mix with a wooden spoon until roughly combined.

Knead the dough using your hands or with a stand mixer fitted with a hook attachment, for about 5 minutes. A food processor can also be used (fitted with the dough blade). The dough should be smooth, soft and elastic, it shouldn’t stick to your hands. When you follow the recipe (especially if you weight the ingredients, instead of using measuring cups), the dough should be perfect, but if for some reason it’s not, add some water if it’s too dry, or a little bit flour if it’s too wet. If the dough already forms a ball, is relatively smooth, but still tough, it means that it’s not ready, it must be further kneaded until soft and elastic (after resting time it will be even softer).

Wrap the kneaded dough in plastic foil (so it doesn’t dry out), leave to rest for about 30 minutes (it will be easy to roll out).

→ Rolling out, stuffing and shaping the pierogi:

Divide the dough into 4 parts.

Onto a lightly floured surface, roll out thinly the first piece of the dough, to a thickness of approx. 2 mm / 1/16 inch. If the dough is hard to roll out, set it aside for about 5-10 minutes to rest.

Use a cup or a pierogi/pastry cutter to cut out rounds. Place one ball of filling / 1 teaspoon of filling on each round.

Gather scraps, cover with plastic wrap and set aside.

Fold the dough over the filling to create a half-moon shape. Press edges together, sealing and crimping with your fingers. Do not leave any gaps or pierogi may open during cooking.

Place the pierogi apart on a towel lightly sprinkled with flour (this is important, they can stick to the board), cover loosely with a kitchen cloth so that they don‘t dry out.

Repeat with the remaining dough.

> Cook the pierogi:

Bring a large pot of salted water to a boil.

Cook the pierogi in batches (for a 21 cm /8-inch pot I cook about 10-12 dumplings at a time). When they float to the water surface cook them for 1-2 minutes, then remove from the water with a slotted spoon. The cooking time will depend on the thickness of the dough.

Drain well and transfer onto a plate. Serve warm, pour over some melted butter.

Enjoy!

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Notes

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Cooking time: will depend on the thickness of the dough. Cut one pieróg in half to see if the dough is cooked through. Cook the pierogi to your desired consistency. Some like them chewier and some very tender.

Dough to filling ratio: it’s very important but it’s also a matter of taste. I like my pierogi dough not too thin but also not very thick. Experiment what works best for you.

What to do with leftover dough: Cut it into thick strips and use it as pasta eg with soup. You can also fill the leftover dough with fruit with sugar.

How to store pierogi:To ensure that the cooked pierogi don‘t stick to each other, brush them lightly with melted butter or oil. Store in a tightly-closed container in the fridge for about 2 days. On the next day, it‘s best to pan-fry them with butter until golden.Freshly cooked pierogi taste best, so I usually do this: I prepare only the amount of pierogi that we are going to eat on a given day (about 14 per person). I wrap the rest of the dough tightly in plastic foil and put it in the fridge. I place the rest of the filling (or make filling balls from all of the filling) and also tightly wrap in plastic foil and put in the fridge. On the next day (or even on the third day) I’m preparing the rest of the pierogi. If I have more time and I’m making more pierogi in one batch, I freeze them or pan-fry then with butter the next day.After removing the dough from the fridge, it is good to slightly warm it up (leave it for about 15-30 minutes on the counter), it will be more elastic (this is optional). The next day the dough will be a little gray in color, but we don‘t mind that.

How to freeze pierogi:

Cooked pierogi: Place the pierogi apart on a tray that is sprinkled well with flour. Freeze until solid. Transfer to containers on plastic bags. Cook like fresh pierogi but take them out once they float to the water surface.

Uncooked pierogi: Note that not boiled raw pierogi are more likely to crack in a freezer than cooked pierogi. I most often freeze raw pierogi though. Place the pierogi on a tray / wooden board sprinkled well with flour (important, dumplings can easily stick to the tray and tear). Arrange the dumplings so that they do not touch each other. When frozen, transfer them into containers or plastic bags. I cook frozen dumplings just like fresh ones, with the difference that you can cook a smaller amount of them at a time, I cook max. 7-8 frozen pierogi at once (and about 10-12 fresh). When you drop too many frozen pierogi at once it will lower the temperature of the water too much and they will burst.

Rolling out with pasta machine: I have a Kitchen Aid pasta roller attachment. I roll out the dough on setting 4. According to the manufacturer’s instructions you need to roll out the dough on each setting until you get to the setting 4. I’m not doing this, pierogi dough without an egg is easier to roll out than an egg dough or pasta dough. To make it possible, the dough must be well sprinkled with flour, at room temperature, slightly rolled out with a rolling pin (to a thickness of approx. ¾ cm / ½ inch). and smooth (otherwise will tear).

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Nutrition

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Calories 2107kcal

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+ + + + + diff --git a/Recipes/Pita Bread.html b/Recipes/Pita Bread.html index ed3ada8..8a8e2d5 100644 --- a/Recipes/Pita Bread.html +++ b/Recipes/Pita Bread.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,38 +104,30 @@
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Pita Bread

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Ingredients

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Pita Pizzas

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Ingredients

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3 pita breads

alfalfa

60g cheese

135g cherry tomatoes

240g mushrooms

green olives

210g carrot

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+ + + + + diff --git a/Recipes/Pizza Dough.html b/Recipes/Pizza Dough.html index 605d8e6..b289b9a 100644 --- a/Recipes/Pizza Dough.html +++ b/Recipes/Pizza Dough.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,57 +104,40 @@
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Pizza Dough

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★★★★★

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- - Prep Time: 1 hr, 30 min - - Cook Time: 15 min - + Prep Time: 1 hr, 30 min + Cook Time: 15 min - Source: - -

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Ingredients

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Directions

To make the dough, combine the flours and salt in a large bowl.

If you're using ordinary dried yeast, dissolve it in 325ml warm water and leave for 10 minutes or so.

If you're using fast-action yeast, mix it straight into the flour.

Add the yeast liquid or 325ml warm water and oil to the flour, mix to form a rough dough, then turn out on to a lightly floured surface and knead for about 10 minutes, until silky and elastic.

Don't be tempted to add too much extra flour, even if the dough seems sticky - it will become less so as you knead.

Put the dough in a lightly oiled bowl, turning it so it gets a coating of oil, cover with cling film and leave to rise in a warm place until doubled in size; this will probably take at least an hour.

Preheat the oven to 250°C/Gas Mark 10, or as high as it will go, and put 2 baking sheets in it to heat up.

Punch the risen dough down with your hands to knock it back on a floured surface and cut it into 4 or 5 pieces.

Use a rolling pin or your hands (or both), to roll and stretch each piece into a thin circle or square, or a strange, amoeba-type shape, whichever you prefer; it should be no more than 5mm thick - thinner if you can get away with it.

Carefully take one of your hot baking sheets from the oven, scatter it with a little flour or, even better, some cornmeal, polenta or semolina, and lay the pizza base on it.

Bake for 10-12 minutes, until the base is crisp and golden brown at the edges.

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@@ -202,7 +174,6 @@ - @@ -244,15 +215,13 @@ // build items array var items = [ - { msrc: 'Images/74F75A54-7D31-432E-8C8F-C49617EFFA79/8C49F72F-1243-4643-BD48-3910A1CE4D37.jpg', src: 'Images/74F75A54-7D31-432E-8C8F-C49617EFFA79/8C49F72F-1243-4643-BD48-3910A1CE4D37.jpg', - w: 1536.0, - h: 2048.0, + w: 1536, + h: 2048, title: '1' }, - ]; var index = 0; @@ -288,8 +257,5 @@ - - - diff --git a/Recipes/Poached Chicken.html b/Recipes/Poached Chicken.html index c4f7828..8d35a01 100644 --- a/Recipes/Poached Chicken.html +++ b/Recipes/Poached Chicken.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,61 +104,42 @@
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Poached Chicken

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- - Prep Time: 2 minutes - - Cook Time: 20 minutes - - Servings: Servings 2 servings - + Prep Time: 2 minutes + Cook Time: 20 minutes + Servings: Servings 2 servings - Source: - - - - +

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Ingredients

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Directions

Place chicken, herbs, peppercorn, garlic, onion and bay leaf in a shallow pan.

Pour in enough broth to cover chicken about ½ way.

Bring to a boil, then reduce heat and simmer uncovered for 5 minutes.

Turn off heat, cover and allow to rest for 15 minutes.

Slice or shred chicken and reserve broth for use in recipes or to serve with chicken.

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Nutrition

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Polenta with Sicilian Tomato Sauce

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★★★★★

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Ingredients

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Description

Traditionally polenta is peasant food - hearty and rustic.

However, it has now become an elegant and fashionable dish, toasted or fried in good olive oil or butter. You can serve it either way in this recipe, soft or fried, with a piquant fresh tomato and chilli sauce.

To make soft polenta decadently rich and wonderful, stir in some mascarpone, sliced Taleggio or crumbled gorgonzola cheese before serving.

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Directions

1. Make the polenta: bring the water and salt to the boil in a large saucepan. Add the polenta gradually in a thin, steady stream, whisking all the time. Reduce the heat as low as it will go and continue stirring the polenta with a wooden spoon until it is thick and smooth and has absorbed all the liquid. This takes about 15-20 minutes.

2. When the polenta leaves the sides of the pan clean, stir in the butter. You can serve the polenta like this - all fluffed up like mashed potato, adding some grated cheese and black pepper, if wished, or you can pour it into an oiled tin and leave to cool. When cold, cut into squares and fry in olive oil or butter until crisp and golden.

3. To make the tomato sauce, heat the olive oil and gently sweat the onion and garlic until soft. Add the chilli and cook for 2 minutes. Stir in the tomatoes, capers, pine nuts and olives and simmer gently, uncovered, for 30 minutes, until reduced and thickened. Stir in the torn basil leaves and season.

4. Serve the sauce with the polenta, sprinkled with some freshly grated Parmesan cheese and garnish with more basil.

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@@ -199,7 +175,6 @@ - @@ -241,23 +216,20 @@ // build items array var items = [ - { msrc: 'Images/518A4E06-852D-41E7-B2FD-842F8C1DF73B/A4EB2729-8B26-454B-A9B4-E7A1ED41042E.jpg', src: 'Images/518A4E06-852D-41E7-B2FD-842F8C1DF73B/A4EB2729-8B26-454B-A9B4-E7A1ED41042E.jpg', - w: 1536.0, - h: 2048.0, + w: 0, + h: 0, title: '1' }, - { msrc: 'Images/518A4E06-852D-41E7-B2FD-842F8C1DF73B/355FC163-D56A-46B2-B38F-9A715972C3B5.jpg', src: 'Images/518A4E06-852D-41E7-B2FD-842F8C1DF73B/355FC163-D56A-46B2-B38F-9A715972C3B5.jpg', - w: 1536.0, - h: 2048.0, + w: 0, + h: 0, title: '2' }, - ]; var index = 0; @@ -293,8 +265,5 @@ - - - diff --git a/Recipes/Polish Brekkie.html b/Recipes/Polish Brekkie.html index a636b48..077b5ab 100644 --- a/Recipes/Polish Brekkie.html +++ b/Recipes/Polish Brekkie.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,68 +104,53 @@
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Polish Brekkie

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Ingredients

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sourdough

tomato

6 eggs

white cheese

chives

perello olives

small red onion

sausages

german salami

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sourdough

tomato

6 eggs

white cheese

chives

olives

small red onion

lunch meat

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Polish Doughnuts – Pączki

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+ + + Prep Time: 30 minutes + Cook Time: 10 minutes + Servings: 12 + + + Source: + + +

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Ingredients

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1 ½ cups all purpose flour

¼ cup sugar

¼ teaspoon salt

7 grams instant yeast

⅔ cup milk warmed to 35°C

3 tbsp vegetable oil

2 egg yolks

½ tsp vanilla

about ¼ cup extra flour

1 tbsp melted butter

⅓ cup sugar for coating

1 cup jam, custard, or filling of choice

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Directions

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Place flour, sugar, salt, & yeast in large bowl.

Stir in warm milk, followed by oil, egg yolks & vanilla.

With electric mixer, beat for 2 minutes on high speed.

Stir in enough flour until the dough holds together.

On a floured surface, knead 50 turns, cover with plastic and let rest 10 min.

If using custard filling, make it now so it can cool. (see recipe below)

Line a large baking sheet with parchment paper.

On a floured surface, roll dough 1/2-inch thick. Cut circles using a 2 1/2 -inch round cutter, dipped in flour. Re-roll scraps.

Place mounds on baking sheet, cover with a towel, and let rise in a warm spot about 45 minutes. (1 hour at room temp.) During this time, preheat oven to 375° F.

When paczki are puffy, but not necessarily doubled in size, bake for 10 minutes.

Melt butter and place 1/3 cup sugar in a plastic produce bag. Lay down some wax paper to save cleanup.

Remove paczki immediately from pan to wax paper. Brush each one while warm (top & sides) with melted butter and roll in bag to coat with sugar.

For jam, fill warm or cooled paczki using a pastry bag with a long tip, pushing into the side, or cut a slit in the side and insert filling with a spoon. For custard, cool paczki before filling. All paczki are best served right away.

Custard Filling:

In a small saucepan, combine 1/4 cup sugar + 4 teaspoons cornstarch. Slowly stir in 1 cup low fat or whole milk + 1 egg yolk. Bring to a boil. Cook & stir about a minute. (it thickens more as it cools) Spread onto a dinner plate and let it stand, undisturbed, to cool thoroughly before using - refrigerate if necessary.

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Notes

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Note: If using a pastry bag, choose a smooth jam and not one with pieces of fruit as they can clog the tip.

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+ + + + + diff --git a/Recipes/Polish Salad.html b/Recipes/Polish Salad.html index 508a078..3ba2688 100644 --- a/Recipes/Polish Salad.html +++ b/Recipes/Polish Salad.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,38 +104,30 @@
-

Polish Salad

-

★★★★★

-

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- -
-
-

Ingredients

@@ -146,29 +135,22 @@
- -
- - - + - - -
@@ -178,7 +160,5 @@ - - diff --git a/Recipes/Polish Sorrel Soup with Boiled Egg.html b/Recipes/Polish Sorrel Soup with Boiled Egg.html index 6157ff6..6f4097f 100644 --- a/Recipes/Polish Sorrel Soup with Boiled Egg.html +++ b/Recipes/Polish Sorrel Soup with Boiled Egg.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,61 +104,42 @@
-
- - - -
- +

Polish Sorrel Soup with Boiled Egg

-

-

- - Prep Time: 15 minutes - - Cook Time: 15 minutes - - Servings: Yield: 4 - + Prep Time: 15 minutes + Cook Time: 15 minutes + Servings: Yield: 4 - Source: - - - - +

- -
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Ingredients

@@ -169,35 +147,27 @@
- -
- -

Directions

Start warming up the chicken stock (we will need it soon).

Wash all the leaves (both sorrel and nettle), dry them and then chop roughly.

Peel the onion and dice it finely.

In a pan, heat the butter and sauté the onion for a little while. Add in the leaves.

Salt lightly, mix together with a spatula and stew under cover for around 3-5 minutes.

Pour the hot chicken stock in and cook for 10 minutes.

Chill it down for a bit, then blend it with a blender and then press it through a strainer. I left a one-fifth of the leaves unblended for more texture. Return to the pan.

Salt lightly, add the lemon juice, salt and sugar.

Add sour cream and heat the soup to the desired temperature.

Serve with boiled egg (halved), fresh thyme and thin strips of zest.

- - + - - -

Nutrition

@@ -205,9 +175,6 @@
- - -
@@ -217,7 +184,5 @@ - - diff --git a/Recipes/Portobello Paprikash with Spaetzle.html b/Recipes/Portobello Paprikash with Spaetzle.html index 80394c6..6204c9a 100644 --- a/Recipes/Portobello Paprikash with Spaetzle.html +++ b/Recipes/Portobello Paprikash with Spaetzle.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,57 +104,40 @@
-
- - - -
- +

Portobello Paprikash with Spaetzle

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-

- - Servings: Servings: 4 - + Servings: Servings: 4 - Source: - - - - +

- -
-
-

Ingredients

@@ -165,35 +145,27 @@
- -
- -

Directions

To make the paprikash, heat the oil in a large skillet over medium heat and add the onion. Sauté until tender, 5-6 minutes. Add the garlic and cook another minute until fragrant. Turn the heat up to medium high and add the mushroom slices. Season them with salt and pepper. Cook 2-3 minutes until they start to soften, stirring frequently.

Add the paprika, cayenne and flour and stir to combine. Add the wine to the skillet and cook until it is reduced by half. Add the tomatoes, tomato paste and stock and simmer 6-8 minutes until the mushrooms are cooked and sauce is thickened. Season the sauce with salt and pepper. Turn the heat down to low and stir in the sour cream and 3 tablespoons parsley. Cook another minute until heated through but do not let the sauce come to a boil. Serve the paprikash on a bed of spaetzle and garnish with the remaining tablespoon of parsley.

To make the spaetzle, mix the eggs and milk together in a large bowl. Add the salt, nutmeg and flour and stir together to form a thick, smooth batter. Let the batter rest for 10 minutes.

Meanwhile, bring a large pot of salted water to a boil then reduce to a simmer. Hold a large-holed colander or slotted spoon over the water and pour some of the spaetzle batter into the colander. Push the batter through the holes with a spatula.

Let the spaetzle cook 3-4 minutes then remove them from the water with a slotted spoon. Repeat with the remaining batter.

Toss the cooked spaetzle with parsley, if desired.

- - + - - -

Nutrition

@@ -201,9 +173,6 @@
- - -
@@ -213,7 +182,5 @@ - - diff --git a/Recipes/Potato, leek and chickpea traybake with quick romesco.html b/Recipes/Potato, leek and chickpea traybake with quick romesco.html new file mode 100644 index 0000000..f73247c --- /dev/null +++ b/Recipes/Potato, leek and chickpea traybake with quick romesco.html @@ -0,0 +1,269 @@ + + + + + + + + +
+ +
+ + +
+ + + +
+ + +

Potato, leek and chickpea traybake with quick romesco

+ + + + +

+ +

+ + + Prep Time: 15 min + Cook Time: 25 min + Total Time: 45 min + + + Source: + + +

+ +
+ +
+ +
+ + +
+

Ingredients

+
+

500g baby new potatoes, large ones halved

2 large leeks, halved and sliced into 2cm pieces

1 x 400g tin chickpeas, drained

2 garlic cloves, bashed

4 sprigs fresh oregano or thyme, leaves picked

Zest of ½ orange

Olive oil, to drizzle

Salt and black pepper

1 small bunch parsley, roughly chopped


- For the romesco

50g ground almonds

25g hazelnuts

1 thick slice of stale sourdough or good white bread, torn into chunks

1 tsp sweet smoked paprika

150g jarred roasted red peppers, drained

1 tbsp sherry or red-wine vinegar

4 tbsp olive oil

+
+
+ + + +
+ +
+ + +
+

Description

+
+

This potato traybake packs in lots of flavour for the time it takes to prepare, thanks to the quick romesco.

+
+
+ + +
+

Directions

+
+

Heat the oven to 200C (180C fan)/ 390F/ gas 6.

Toss the potatoes, leeks and chickpeas with the garlic, oregano or thyme, orange zest, olive oil and plenty of salt and pepper on your largest roasting tray – you might want to spread them on two trays so the vegetables have enough space to crisp.

Roast for 20 minutes.

Meanwhile, start on the romesco: in the same oven, toast the nuts and bread on a baking tray for roughly six to seven minutes, until they are a little coloured.

Whizz the nuts and bread with the smoked paprika in a food processor, until you have a rough crumb. Add the peppers, vinegar, oil and a tablespoon of water, then season and blitz again, until you have a slightly textured but silky sauce.

Once the vegetables have had their 20 minutes, take them out of the oven and toss them with half the romesco. Return them to the oven for a further five minutes, or until golden and beginning to crisp.

Serve with extra romesco, if you like, and sprinkle with parsley leaves.

+
+
+ + + + + + + + +
+ +
+ +
+ + + + + + + + + + + + + + + + diff --git a/Recipes/Potato-Topped Broccoli, Cauliflower & Cheddar Pie.html b/Recipes/Potato-Topped Broccoli, Cauliflower & Cheddar Pie.html new file mode 100644 index 0000000..43593db --- /dev/null +++ b/Recipes/Potato-Topped Broccoli, Cauliflower & Cheddar Pie.html @@ -0,0 +1,195 @@ + + + + + + + + +
+ +
+ + +
+ + + +
+ + +

Potato-Topped Broccoli, Cauliflower & Cheddar Pie

+ + + + +

+

Gousto

+ +

+ + + Total Time: 45 min + Servings: 4 servings + + + Source: + + +

+ +
+ +
+ +
+ + +
+

Ingredients

+
+

4 white potatoes

350ml vegetable stock

1 cup frozen peas

100g soft cheese

160g cheddar cheese

1 broccoli

1 cauliflower

2 leeks

+
+
+ + + +
+ +
+ + + + +
+

Directions

+
+

Preheat the oven to 200°C/ 180°C (fan)/ gas 6

Boil a full kettle

Cut the broccoli into small florets, then add to a baking tray and put the tray in the oven for 15-18 min or until starting to soften

Meanwhile, peel the potatoes and chop them into large, bite-sized pieces

Add the chopped potatoes to a pot with plenty of boiled water and a generous pinch of salt and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 12-15 min or until fork-tender

Once done, drain and return them to the pot to steam dry and reboil half a kettle

Whilst the potatoes are cooking, chop the leek[s] in half lengthways, then wash to remove any grit from between the leaves

Top, tail and slice finely

Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of olive oil over a medium heat

Once hot, add the sliced leeks with a pinch of salt and cook for 5-6 min or until starting to soften

Whilst the leeks are cooking, grate the cheddar cheese

Dissolve the vegetable stock mix in 200ml [350ml] boiled water

Once the leeks have softened, add 1 tbsp [2 tbsp] flour and give everything a good mix up

Gradually add the vegetable stock, 100ml [150ml] milk, the soft cheese and grated cheese and cook for 4-5 min or until thickened to a double cream-like consistency – this is your cheesy leek mixture

Whist your sauce is thickening, add a knob of butter and a splash of milk to the drained potatoes

Season with a pinch of salt and mash until smooth

Stir the softened broccoli through the cheesy leek mixture

Add the cheesy broccoli & leek mixture to an oven-proof dish and top with the mashed potato

Put the dish in the oven for 15-20 min or until golden brown and bubbling – this is your potato-topped broccoli & cheddar pie

Once the pie has been in the oven for 10-15 min, add the blanched peas to a pot, cover them with boiling water (just enough to cover them) with a pinch of salt

Bring to the boil over a high heat and cook for 2-3 min or until they're tender

Once tender, drain the cooked peas

Serve the potato-topped broccoli & cheddar pie with the peas to the side

Enjoy!

+
+
+ + + +
+

Notes

+
+

Tip: Roasting the broccoli will help to remove excess moisture before adding to your sauce!

+
+
+ + + + +
+

Nutrition

+
+

Typical values per 100g per serving
Energy 348 kJ 2202 kJ 82 kcal 523 kcal
Fat 3.6 g 22.5 g
of which saturates 2.2 g 14.1 g
Carbohydrate 9.2 g 58.0 g
of which sugars 2.3 g 14.4 g
Fibre 2.8 g 17.5 g
Protein 4.2 g 26.7 g
Salt 0.25 g 1.58 g

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+ + +
+ +
+ +
+ + + + + diff --git a/Recipes/Pumpkin Pie Pancakes.html b/Recipes/Pumpkin Pie Pancakes.html index 1259ca4..8c860b5 100644 --- a/Recipes/Pumpkin Pie Pancakes.html +++ b/Recipes/Pumpkin Pie Pancakes.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,49 +104,36 @@
-
- - - -
- +

Pumpkin Pie Pancakes

-

-

- - Servings: 1 - + Servings: 1 - +

- -
-
-

Ingredients

@@ -157,36 +141,28 @@
- -
- -

Directions

Step 1
Put the butternut squash into a small bowl with 2 tbsp of water, cover and microwave for 3 minutes until soft. Leave to cool slightly then put into a liquidiser with the eggs and milk and blend until smooth.

Step 2
Combine the flour, protein powder, baking powder and spices in a large bowl and make a well in the centre. Add the egg mixture and whisk until smooth.

Step 3
Melt the oil in a non-stick frying pan over a medium-low heat then pour in large spoonfuls of the batter. Cook for 2-3 minutes until bubbles start to form on the surface of the batter, then flip and cook for a further 1-2 minutes. Transfer to a plate, top with a little more nutmeg and serve with the maple syrup.

- - + - - -
@@ -194,7 +170,6 @@ - @@ -236,15 +211,13 @@ // build items array var items = [ - { msrc: 'Images/50AD3E0D-C302-468C-8307-F3B2613E1F28/8AD044C6-A139-4D0B-AD37-6C4F87507A09.jpg', src: 'Images/50AD3E0D-C302-468C-8307-F3B2613E1F28/8AD044C6-A139-4D0B-AD37-6C4F87507A09.jpg', - w: 656.0, - h: 666.0, + w: 0, + h: 0, title: '1' }, - ]; var index = 0; @@ -280,8 +253,5 @@ - - - diff --git a/Recipes/Put The Lentil in The Coconut.html b/Recipes/Put The Lentil in The Coconut.html index a3861b1..2702e89 100644 --- a/Recipes/Put The Lentil in The Coconut.html +++ b/Recipes/Put The Lentil in The Coconut.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,51 +104,37 @@
-
- - - -
- +

Put The Lentil in The Coconut

-

★★★★

-

- - Prep Time: 5 min - - Cook Time: 20 min - + Prep Time: 5 min + Cook Time: 20 min - +

- -
-
-

Ingredients

@@ -159,37 +142,30 @@
- -
-

Description

Wowzers! This coconut curried lentil purée is good! I made it for my baby, but ate it for my own lunch instead-right out of the blender. I'm talking seriously yummy here.

This earthy vegetarian purée is loaded with fiber, iron, and protein, and can be served smooth or chunky.

I like to introduce it as a smooth purée, then reserve some of the lentils from the pot, adding them back in after I blend the rest of the ingredients for some additional thickness.

Serve with toasted pita and a sprinkle of cilantro for a more grown-up meal.

- -

Directions

In a medium saucepan, heat the olive oil over
medium heat.

Cook the onion for 5 minutes or until translucent. Add the ginger and stir for 1 minute.

Add the carrots, sweet potato, lentils, curry powder, and vegetable stock to the saucepan. Bring to a boil and cook, covered, for 15 to 20 minutes or until all the vegetables are tender, stirring occasionally. Let cool slightly.

Transfer all the ingredients into a blender.
Add the coconut milk and purée until you reach your desired consistency.

- -

Notes

@@ -197,14 +173,10 @@
- - - -
@@ -212,7 +184,6 @@ - @@ -254,15 +225,13 @@ // build items array var items = [ - { msrc: 'Images/0898FB70-629A-4EDC-AE98-CEDC90E787BD/FCCEEA00-2C57-4C80-BD31-F5FFB685EA36.jpg', src: 'Images/0898FB70-629A-4EDC-AE98-CEDC90E787BD/FCCEEA00-2C57-4C80-BD31-F5FFB685EA36.jpg', - w: 1536.0, - h: 2048.0, + w: 0, + h: 0, title: '1' }, - ]; var index = 0; @@ -298,8 +267,5 @@ - - - diff --git a/Recipes/Puy Lentil And Spinach Soup.html b/Recipes/Puy Lentil And Spinach Soup.html index faf5676..6b019af 100644 --- a/Recipes/Puy Lentil And Spinach Soup.html +++ b/Recipes/Puy Lentil And Spinach Soup.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,57 +104,40 @@
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- - - -
- +

Puy Lentil And Spinach Soup

-

★★★★★

-

Soup

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- - Prep Time: 15 min - - Cook Time: 30 min - - Difficulty: Easy - - Servings: 4 - + Prep Time: 15 min + Cook Time: 30 min + Difficulty: Easy + Servings: 4 - +

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Ingredients

@@ -165,43 +145,34 @@
- -
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Description

Earthy, nutty Puy lentils and a generous quantity of garlic give this simple soup a hearty and satisfying depth of flavour.

- -

Directions

Heat the oil over a medium-low heat in a large saucepan. Add the shallots or onion, carrot and thyme and sauté gently for 5 minutes.
Add the garlic and tomatoes and sauté for a further minute.

Tip in the lentils, stir, then add the stock and a little salt and pepper.
Bring the soup to the boil, reduce the heat and simmer for about 25 minutes, or until the lentils are tender. Add the parsley and spinach and simmer for a further 5 minutes.

Check the seasoning, then spoon into warmed bowls, trickle over a little oil and shave over some cheese, if you like.

- - + - - -
@@ -209,7 +180,6 @@ - @@ -251,15 +221,13 @@ // build items array var items = [ - { msrc: 'Images/C4F56518-5ABF-4A0F-8A68-9CC871FF7AF0/B0C6667B-7871-4C82-87EC-D59448F11DD3.jpg', src: 'Images/C4F56518-5ABF-4A0F-8A68-9CC871FF7AF0/B0C6667B-7871-4C82-87EC-D59448F11DD3.jpg', - w: 1536.0, - h: 2048.0, + w: 0, + h: 0, title: '1' }, - ]; var index = 0; @@ -295,8 +263,5 @@ - - - diff --git a/Recipes/Puy Lentil Salad with Soy Beans, Sugar Snap Peas & Broccoli + Poached Eggs.html b/Recipes/Puy Lentil Salad with Soy Beans, Sugar Snap Peas & Broccoli + Poached Eggs.html index 7c4817a..855d307 100644 --- a/Recipes/Puy Lentil Salad with Soy Beans, Sugar Snap Peas & Broccoli + Poached Eggs.html +++ b/Recipes/Puy Lentil Salad with Soy Beans, Sugar Snap Peas & Broccoli + Poached Eggs.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,61 +104,42 @@
-
- - - -
- +

Puy Lentil Salad with Soy Beans, Sugar Snap Peas & Broccoli + Poached Eggs

-

-

- - Prep Time: 10 mins - - Cook Time: 15 mins - - Servings: Serves 4 - + Prep Time: 10 mins + Cook Time: 15 mins + Servings: Serves 4 - Source: - - - - +

- -
-
-

Ingredients

@@ -169,35 +147,27 @@
- -
- -

Directions

Boil lentils in stock until just cooked, about 15 mins. Drain, then tip into a large bowl. Bring a saucepan of salted water to the boil, throw in the broccoli for 1 min, add the beans and peas for 1 min more. Drain, then cool under cold water. Pat dry, then add to the bowl with the lentils.

Mix together the dressing ingredients with some seasoning. Pour over the lentils and veg, then mix in well with the chopped chilli. Pile onto a serving platter or divide between 4 plates and serve.

- - + - - -

Nutrition

@@ -205,9 +175,6 @@
- - -
@@ -217,7 +184,5 @@ - - diff --git a/Recipes/Puy Lentils with Smoked Tofu.html b/Recipes/Puy Lentils with Smoked Tofu.html index 377e3ef..e18808c 100644 --- a/Recipes/Puy Lentils with Smoked Tofu.html +++ b/Recipes/Puy Lentils with Smoked Tofu.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,61 +104,42 @@
-
- - - -
- +

Puy Lentils with Smoked Tofu

-

-

- - Prep Time: 10 mins - - Cook Time: 5 mins - - Servings: Serves 2 - + Prep Time: 10 mins + Cook Time: 5 mins + Servings: Serves 2 - Source: - - - - +

- -
-
-

Ingredients

@@ -169,35 +147,27 @@
- -
- -

Directions

Spray a non-stick pan with 3 sprays of oil and add the courgettes, tofu and smoked paprika. Cook for a few mins to soften the courgettes. Stir in the balsamic vinegar and allow to sizzle and reduce.

Meanwhile, tip the lentils, onion and pepper into a bowl and toss gently to break up any clumps of lentils. Add the tofu and courgettes, and toss again. Will keep for 2 days in the fridge. Scatter over the pea shoots just before serving.

- - + - - -

Nutrition

@@ -205,9 +175,6 @@
- - -
@@ -217,7 +184,5 @@ - - diff --git a/Recipes/Quick Chickpea Lemon Stew.html b/Recipes/Quick Chickpea Lemon Stew.html new file mode 100644 index 0000000..ac90143 --- /dev/null +++ b/Recipes/Quick Chickpea Lemon Stew.html @@ -0,0 +1,180 @@ + + + + + + + + +
+ +
+ + +
+ + + +
+ + +

Quick Chickpea Lemon Stew

+ + + + +

+ +

+ + + Servings: Serves 4 + + + Source: + + +

+ +
+ +
+ +
+ + +
+

Ingredients

+
+

Coconut or groundnut oil

1 bunch spring onions, thinly sliced

2 garlic cloves, chopped

1 small bunch coriander, stalks chopped and leaves picked

2 tsp turmeric

2 x 400g tins chickpeas, drained

200ml hot vegetable stock

1 x 400ml tin coconut milk

2 unwaxed lemons, zested and cut in half

2 shallots, peeled, halved and very thinly sliced

1 small handful basil, leaves torn

1 small handful mint, leaves picked

1 pinch dried chilli flakes (optional)

+
+
+ + + +
+ +
+ + + + +
+

Directions

+
+

Put a large saucepan over a medium heat, then add a little oil, the spring onions, garlic and coriander stalks. Cook for about five minutes, or until the spring onion is soft and sweet.

Add the turmeric and cook for a couple of minutes to toast and release the oils. Add the chickpeas, stock and coconut milk, the zest and juice of both lemons, and the squeezed lemon halves to the pan.

Bring to a boil and simmer on a medium-low heat for 20 minutes, until slightly thickened and a vivid yellow.

In a separate pan, heat three tablespoons of oil, and fry the shallots over a medium-low heat until golden and slightly crisp. Remove with a slotted spoon and drain on kitchen paper.

Once the stew is ready, scoop out the lemon halves, stir through most of the herbs and serve topped with the crisp shallots, chilli flakes and remaining herbs.

IMAGE: Izzy Croker

+
+
+ + + + + + + + +
+ +
+ +
+ + + + + diff --git a/Recipes/Quick Pumpkin and Ricotta Pancakes with Green Beans.html b/Recipes/Quick Pumpkin and Ricotta Pancakes with Green Beans.html index fa07566..9db1d1c 100644 --- a/Recipes/Quick Pumpkin and Ricotta Pancakes with Green Beans.html +++ b/Recipes/Quick Pumpkin and Ricotta Pancakes with Green Beans.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,47 +104,35 @@
-
- - - -
- +

Quick Pumpkin and Ricotta Pancakes with Green Beans

-

-

- - +

- -
-
-

Ingredients

@@ -155,36 +140,28 @@
- -
- -

Directions

Remove and discard the skin from the roast squash and put the flesh in a large bowl. Lightly mash with a fork, then mix in the egg yolks, ricotta, flour, baking powder, herbs, spring onions, lemon zest, chilli and salt and pepper, until everything is combined but leaving a few chunks of squash.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
In another bowl, and with a clean whisk, whisk the egg whites to stiff peaks, then carefully fold them into the squash mix, until fully combined, but not overmixed.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Heat a little butter in a nonstick frying pan and, once hot, add a large spoonful of the mixture per pancake. Cook for one to two minutes on each side, until golden and fluffy. Serve with rocket and a herb oil, if you like.

- - + - - -
@@ -192,7 +169,6 @@ - @@ -234,15 +210,13 @@ // build items array var items = [ - { msrc: 'Images/8AC03595-8F4C-413C-917E-3181A8763339/37FEEDD0-41E2-42CE-97C6-46585B0B837E.jpg', src: 'Images/8AC03595-8F4C-413C-917E-3181A8763339/37FEEDD0-41E2-42CE-97C6-46585B0B837E.jpg', - w: 828.0, - h: 846.0, + w: 0, + h: 0, title: '1' }, - ]; var index = 0; @@ -278,8 +252,5 @@ - - - diff --git a/Recipes/Quorn Garlic and Mushroom Escalopes.html b/Recipes/Quorn Garlic and Mushroom Escalopes.html index 4268b7e..9ea3c43 100644 --- a/Recipes/Quorn Garlic and Mushroom Escalopes.html +++ b/Recipes/Quorn Garlic and Mushroom Escalopes.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,47 +104,35 @@
-
- - - -
- +

Quorn Garlic and Mushroom Escalopes

-

-

- - +

- -
-
-

Ingredients

@@ -155,29 +140,22 @@
- -
- - - + - - -
@@ -185,7 +163,6 @@ - @@ -227,15 +204,13 @@ // build items array var items = [ - { msrc: 'Images/CCDC63F6-240B-421C-B3E1-F053AC53EDCF/FE2F35F9-2DCA-4417-BD30-7DFB74B61D6D.jpg', src: 'Images/CCDC63F6-240B-421C-B3E1-F053AC53EDCF/FE2F35F9-2DCA-4417-BD30-7DFB74B61D6D.jpg', - w: 828.0, - h: 834.0, + w: 0, + h: 0, title: '1' }, - ]; var index = 0; @@ -271,8 +246,5 @@ - - - diff --git a/Recipes/Raid The Larder Bean And Spelt Broth.html b/Recipes/Raid The Larder Bean And Spelt Broth.html new file mode 100644 index 0000000..9371081 --- /dev/null +++ b/Recipes/Raid The Larder Bean And Spelt Broth.html @@ -0,0 +1,250 @@ + + + + + + + + +
+ +
+ + +
+ + + +
+ + +

Raid The Larder Bean And Spelt Broth

+ + + + +

+ +

+ + + + + +

+ +
+ +
+ +
+ + +
+

Ingredients

+
+

750 ml vegetable stock

50 g pearled spelt (or pearl barley)

A few leaves of cabbage, kale or greens or a couple of handfuls of spinach, washed

1 medium carrot

100 g frozen peas

1 tin cannellini beans

olive oil

salt

pepper

+
+
+ + + +
+ +
+ + + + + + + + + + + + +
+ +
+ +
+ + + + + + + + + + + + + + + + diff --git a/Recipes/Red Lentil, Chickpea & Chilli Soup.html b/Recipes/Red Lentil, Chickpea & Chilli Soup.html index 34aaf8a..38cbc8c 100644 --- a/Recipes/Red Lentil, Chickpea & Chilli Soup.html +++ b/Recipes/Red Lentil, Chickpea & Chilli Soup.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,61 +104,42 @@
-
- - - -
- +

Red Lentil, Chickpea & Chilli Soup

-

-

- - Prep Time: 10 mins - - Cook Time: 25 mins - - Servings: Serves 4 - + Prep Time: 10 mins + Cook Time: 25 mins + Servings: Serves 4 - Source: - - - - +

- -
-
-

Ingredients

@@ -169,35 +147,27 @@
- -
- -

Directions

Heat a large saucepan and dry-fry 2 tsp cumin seeds and a large pinch of chilli flakes for 1 min, or until they start to jump around the pan and release their aromas.

Add 1 tbsp olive oil and 1 chopped red onion, and cook for 5 mins.

Stir in 140g red split lentils, 850ml vegetable stock or water and a 400g can tomatoes, then bring to the boil. Simmer for 15 mins until the lentils have softened.

Whizz the soup with a stick blender or in a food processor until it is a rough purée, pour back into the pan and add a 200g can drained and rinsed chickpeas.

Heat gently, season well and stir in a small bunch of chopped coriander, reserving a few leaves to serve. Finish with 4 tbsp 0% Greek yogurt and extra coriander leaves.

- - + - - -

Nutrition

@@ -205,9 +175,6 @@
- - -
@@ -217,7 +184,5 @@ - - diff --git a/Recipes/Resources/PhotoSwipe/LICENSE b/Recipes/Resources/PhotoSwipe/LICENSE new file mode 100644 index 0000000..e9bdac9 --- /dev/null +++ b/Recipes/Resources/PhotoSwipe/LICENSE @@ -0,0 +1,21 @@ +The MIT License (MIT) + +Copyright (c) 2014-2016 Dmitry Semenov, http://dimsemenov.com + +Permission is hereby granted, free of charge, to any person obtaining a copy +of this software and associated documentation files (the "Software"), to deal +in the Software without restriction, including without limitation the rights +to use, copy, modify, merge, publish, distribute, sublicense, and/or sell +copies of the Software, and to permit persons to whom the Software is +furnished to do so, subject to the following conditions: + +The above copyright notice and this permission notice shall be included in +all copies or substantial portions of the Software. + +THE SOFTWARE IS PROVIDED "AS IS", WITHOUT WARRANTY OF ANY KIND, EXPRESS OR +IMPLIED, INCLUDING BUT NOT LIMITED TO THE WARRANTIES OF MERCHANTABILITY, +FITNESS FOR A PARTICULAR PURPOSE AND NONINFRINGEMENT. IN NO EVENT SHALL THE +AUTHORS OR COPYRIGHT HOLDERS BE LIABLE FOR ANY CLAIM, DAMAGES OR OTHER +LIABILITY, WHETHER IN AN ACTION OF CONTRACT, TORT OR OTHERWISE, ARISING FROM, +OUT OF OR IN CONNECTION WITH THE SOFTWARE OR THE USE OR OTHER DEALINGS IN +THE SOFTWARE. diff --git a/Recipes/Resources/PhotoSwipe/default-skin/default-skin.css b/Recipes/Resources/PhotoSwipe/default-skin/default-skin.css new file mode 100644 index 0000000..f99db1b --- /dev/null +++ b/Recipes/Resources/PhotoSwipe/default-skin/default-skin.css @@ -0,0 +1,483 @@ +/*! PhotoSwipe Default UI CSS by Dmitry Semenov | photoswipe.com | MIT license */ +/* + + Contents: + + 1. Buttons + 2. Share modal and links + 3. Index indicator ("1 of X" counter) + 4. Caption + 5. Loading indicator + 6. Additional styles (root element, top bar, idle state, hidden state, etc.) + +*/ +/* + + 1. Buttons + + */ +/* + + + +
+
+
+ + + + + + + + + diff --git a/Recipes/Roasted Thyme Tomato And Ricotta Bruschetta.html b/Recipes/Roasted Thyme Tomato And Ricotta Bruschetta.html index d4b45db..90c6e9f 100644 --- a/Recipes/Roasted Thyme Tomato And Ricotta Bruschetta.html +++ b/Recipes/Roasted Thyme Tomato And Ricotta Bruschetta.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,47 +104,35 @@
-
- - - -
- +

Roasted Thyme Tomato And Ricotta Bruschetta

-

★★★★★

-

- - +

- -
-
-

Ingredients

@@ -155,29 +140,22 @@
- -
- - - + - - -
@@ -185,7 +163,6 @@ - @@ -227,15 +204,13 @@ // build items array var items = [ - { msrc: 'Images/65D9AC4B-00F8-4F5D-9C52-8F2F95F6ED35/C3B58615-8947-4947-B0DB-D75C5CE10E4E.jpg', src: 'Images/65D9AC4B-00F8-4F5D-9C52-8F2F95F6ED35/C3B58615-8947-4947-B0DB-D75C5CE10E4E.jpg', - w: 800.0, - h: 532.0, + w: 800, + h: 532, title: '1' }, - ]; var index = 0; @@ -271,8 +246,5 @@ - - - diff --git a/Recipes/Roasted Tofu Bowl.html b/Recipes/Roasted Tofu Bowl.html new file mode 100644 index 0000000..542bac0 --- /dev/null +++ b/Recipes/Roasted Tofu Bowl.html @@ -0,0 +1,260 @@ + + + + + + + + +
+ +
+ + +
+ + + +
+ + +

Roasted Tofu Bowl

+ + + + +

+

Lunch

+ +

+ + + Cook Time: 25 min + Difficulty: Easy + Servings: 1 + + + +

+ +
+ +
+ +
+ + +
+

Ingredients

+
+

140g firm tofu, drained and diced

1½ tsp vegetable oil

salt and pepper

10g ginger, peeled and grated

1½ tsp white miso paste

1½ tsp rice vinegar or white wine vinegar

20g quinoa

50g edamame or soya beans

1 handful mixed salad leaves

45g avocado, peeled, pitted and sliced

1 tsp sesame seeds, toasted

pickled ginger, to serve

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+ +
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Directions

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+

Step 1
Preheat the oven to 200°C. Pat the tofu dry with kitchen paper then tip into a roasting tin, drizzle with the oil and season to taste. Bake for 20 minutes, shaking halfway through cooking until golden. Meanwhile whisk together the ginger, miso and vinegar, add to the tofu and toss to coat.

Step 2
Meanwhile cook the quinoa and edamame beans according to the packet instructions then drain.

Step 3
Serve the tofu in a bowl on a bed of quinoa, edamame and salad leaves then garnish with avocado, sesame seeds and pickled ginger.

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+ + + + + + + + + + + + + + + + diff --git a/Recipes/Roasted Veggies.html b/Recipes/Roasted Veggies.html new file mode 100644 index 0000000..8742ad9 --- /dev/null +++ b/Recipes/Roasted Veggies.html @@ -0,0 +1,256 @@ + + + + + + + + +
+ +
+ + +
+ + + +
+ + +

Roasted Veggies

+ + + + +

+ +

+ + + + + +

+ +
+ +
+ +
+ + +
+

Ingredients

+
+

1 parsnip

6 white potatoes

3 carrots

vegetable oil

butter

salt

pepper

+
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+ +
+ + + + +
+

Directions

+
+

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a full kettle
While the mushrooms are cooking, peel and chop the potatoes in half
Add the halved potatoes to a pot of boiled water, bring to the boil over a high heat and cook for 10-15 min or until fork-tender
Once the potatoes are fork-tender, drain them in a colander and shake them until they're fluffy

Top, tail, then halve the parsnip [s] lengthways (no need to peel!) and trim the ends from the Brussels sprouts Top, tail and chop the carrots in quarters lengthways
Wipe out the reserved pan and return to a medium heat with a generous drizzle of vegetable oil
Once hot, add the remaining dried sage with a generous pinch of salt and pepper and cook for 30 secs or until fragrant - this is your sage oil

Add the cooked potatoes to one side of a baking tray (or two!) and drizzle over the sage oil (reserve the pan)
Add the parsnip[s] and carrots to the other side of the baking tray with a generous knob of butter alternative and a pinch of salt and pepper and put the tray in the oven for an initial 15 min
After 15 min, add the Brussels sprouts to the tray[s] with a knob of butter alternative and return to the oven for a further 15 min or until the potatoes are crispy - these are your sage roast potatoes & roasted vegetables

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Satay Cauliflower

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Ingredients

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Directions

Preheat the oven to 220 degrees

Break down the cauliflower into florets & spread in a roasting tin so they are not touching. This allows the air to circulate as they cook & they will be crispy. Roast for 15 minutes.

When using cauliflower you can eat every part of it so dont be afraid to roast the stalk as well. The leaves can be cooked like cabbage

Check whether the cauliflower is cooked – this is something of a personal preference. I like mine to be crispy and brown and still with a bit of bite in the stalk. Cauliflowers vary in their texture though so there are no hard and fast rules about how long to roast them for.

If it’s almost cooked sprinkle about a tablespoon of soy sauce over it & back into the oven for another 5-10 minutes

Meanwhile make the satay sauce. Finely slice the spring onions and add the white part to a small saucepan along with the coconut oil, ginger, garlic & chilli.

Fry this on a medium heat for a few minutes until the ingredients are softened and smell cooked. Add the peanut butter, 1 tablespoon of soy sauce and a splash of water. Stir and bring everything together and keep adding water until the mixture becomes a thick sauce – like the texture of

Taste for seasoning and add more soy if needed. If the chilli is too hot for your taste add a little sugar (about 1tsp) to calm it down.

Check that the cauliflower is cooked as you like it & to serve just drizzle the satay over the roasted cauliflower and garnish with the green part of the spring onions.

The satay sauce will keep in the fridge for a couple of weeks if you don’t use it all. It makes a great dipping sauce for raw veggies, veg or meat skewers or a stir fry sauce or base for a Massaman style curry

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@@ -202,7 +175,5 @@ - - diff --git "a/Recipes/Sa\305\202atka.html" "b/Recipes/Sa\305\202atka.html" index ff0e07d..44c2a48 100644 --- "a/Recipes/Sa\305\202atka.html" +++ "b/Recipes/Sa\305\202atka.html" @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,38 +104,30 @@
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Sałatka

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Ingredients

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@@ -178,7 +160,5 @@ - - diff --git a/Recipes/School Lunchbox Anzac Biscuits.html b/Recipes/School Lunchbox Anzac Biscuits.html new file mode 100644 index 0000000..22e52b3 --- /dev/null +++ b/Recipes/School Lunchbox Anzac Biscuits.html @@ -0,0 +1,180 @@ + + + + + + + + +
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School Lunchbox Anzac Biscuits

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+ +

+ + + Servings: 12 + + + Source: + + +

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Ingredients

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1 cup oats

1 cup desiccated coconut

2 tablespoons hulled tahini

3 tablespoons honey

3 medjool dates

1 teaspoon vanilla extract

Pinch of salt

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Directions

+
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Place the ingredients into your food processor and blend until the mixture is well combined and sticking together. Use your hands to press and shape the mixture into balls. Place the balls onto your prepared tray and gently flatten.

Bake the Anzas for 12 – 14 minutes or until golden. Remove from the oven and leave to cool on the tray for 5 – 10 minutes before gently transferring to a cooling rack to cool completely.

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+ + + + + diff --git a/Recipes/Scrambled Egg & Baked Beans.html b/Recipes/Scrambled Egg & Baked Beans.html new file mode 100644 index 0000000..a5507ac --- /dev/null +++ b/Recipes/Scrambled Egg & Baked Beans.html @@ -0,0 +1,164 @@ + + + + + + + + +
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Scrambled Egg & Baked Beans

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Ingredients

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1 tin baked beans

6 eggs

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+ + + + + diff --git a/Recipes/Scrambled Egg Wraps.html b/Recipes/Scrambled Egg Wraps.html new file mode 100644 index 0000000..b023fac --- /dev/null +++ b/Recipes/Scrambled Egg Wraps.html @@ -0,0 +1,164 @@ + + + + + + + + +
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+ + + + +

Scrambled Egg Wraps

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Ingredients

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3 Wraps

6 Eggs

9 Cherry Tomatoes

60 g Cheddar Cheese

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+ + + + + diff --git a/Recipes/Scrambled Eggs, Baked Beans & Mushrooms.html b/Recipes/Scrambled Eggs, Baked Beans & Mushrooms.html index 57dd518..5e10664 100644 --- a/Recipes/Scrambled Eggs, Baked Beans & Mushrooms.html +++ b/Recipes/Scrambled Eggs, Baked Beans & Mushrooms.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,38 +104,30 @@
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Scrambled Eggs, Baked Beans & Mushrooms

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Ingredients

@@ -146,29 +135,22 @@
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@@ -178,7 +160,5 @@ - - diff --git a/Recipes/Sesame Puffed Rice Bars.html b/Recipes/Sesame Puffed Rice Bars.html new file mode 100644 index 0000000..9359818 --- /dev/null +++ b/Recipes/Sesame Puffed Rice Bars.html @@ -0,0 +1,276 @@ + + + + + + + + +
+ +
+ + +
+ + + +
+ + +

Sesame Puffed Rice Bars

+ + + + +

+ +

+ + + Prep Time: 6 hr 10 min + Cook Time: 5 min + Servings: 20 + + + Source: + + +

+ +
+ +
+ +
+ + +
+

Ingredients

+
+

3/4 cup tahini

3/4 cup honey

4 cups puffed rice

1 1/2 cups sunflower seeds

1 1/2 cups pepitas

1/2 cup sesame seeds

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+ + + +
+ +
+ + + + +
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Directions

+
+

Grease a 20cm x 30cm lamington pan. Line base and sides with baking paper, extending paper 5cm above edges of pan.

Place tahini and honey in a small saucepan over low heat. Cook, stirring occasionally, for 3 minutes or until honey has melted and mixture is combined.

Combine puffed rice, sunflower seeds, pepitas and sesame seeds in a bowl. Add tahini mixture. Working quickly, stir until combined. Spoon mixture into prepared pan, pressing with the back of a spoon to level and compact (see notes). Refrigerate overnight or until set.

Cut into 20 bars. Refrigerate until required.

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Notes

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Start this recipe the day before.

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Nutrition

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708 kj Energy 9.6g Fat Total 1.1g Saturated Fat 2.1g Fibre 4.1g Protein 43mg Sodium 16.3g Carbs (total)

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+ + + + + + + + + + + + + + + + diff --git a/Recipes/Silverbeet And Potato Torte.html b/Recipes/Silverbeet And Potato Torte.html index d91c6e5..5de6d35 100644 --- a/Recipes/Silverbeet And Potato Torte.html +++ b/Recipes/Silverbeet And Potato Torte.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,59 +104,41 @@
-
- - - -
- +

Silverbeet And Potato Torte

-

-

- - Prep Time: 3 hrs - - Cook Time: 45 min - - Servings: 6-10 - + Prep Time: 3 hrs + Cook Time: 45 min + Servings: 6-10 - Source: - -

- -
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Ingredients

@@ -167,37 +146,30 @@
- -
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Description

This lovely dish originates in northern Italy. The cheese is supposed to be a fontina from the Italian Alps, but the first time I made the torte I substituted a well-made Australian cheddar. It was still delicious but I must admit that a cheese with a little more 'stretch' is a better choice. Having said that, I am sure the torte would also be delicions made with a mild crumbly fetta. I have also used rainbow chard from the garden instead of the silver beet, and the coloured stalks look very dramatic.

This quantity will serve 6 as a light lunch or 8-10 as a first course.

- -

Directions

To make the pastry, whizz flour and salt in a food processor.

Drizzle in oil and then water.

Process for about 1 minute until mixture forms a ball. Transfer to a floured work surface and knead for 2-3 minutes until supple and smooth.

Put into a bowl, cover with a clean tea towel and refrigerate for 2 hours.

Separate silverbeet stems from leaves. Wash and trim stems, then chop finely. Wash leaves, then roll them up and slice finely. Put stems and leaves into a colander and toss with 1 tablespoon salt. Set aside
for 20 minutes.

Meanwhile, boil potatoes in lightly salted water for 15-20 minutes until tender, then drain, peel and dice.

Preheat oven to 200°C and lightly oil a 28 cm pizza tray. Quickly rinse silver beet and squeeze it dry in a clean tea towel.

Combine silver beet with potato, onion, parsley and cheese, then add pepper to taste. Whisk egg with 1 tablespoon oil and add to silverbeet mixture. Taste for salt.

On a floured surface, roll out two-thirds of the pastry to a round that will easily cover the pizza tray. Spoon on filling, leaving a 2 cm border around pastry. Dampen border with water. Roll remaining pastry to
a round a little smaller than the pizza tray and drape it over filling. Seal edges, then fold extra pastry from base over sealed edges and press together. Pierce top here and there with a fork and drizzle with 1 tablespoon oil. Scatter with a little salt.

Bake for 20-30 minutes until golden brown.

Allow to rest for 10 minutes before cutting.

Serve with a tomato salad or other salad.

- -

Notes

@@ -205,14 +177,10 @@
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@@ -220,7 +188,6 @@ - @@ -262,23 +229,20 @@ // build items array var items = [ - { msrc: 'Images/A9068C3C-1701-4365-BBCD-B4524FA70DC1/FF13FC0E-9AB2-4053-9FE5-4CD8155047AA.jpg', src: 'Images/A9068C3C-1701-4365-BBCD-B4524FA70DC1/FF13FC0E-9AB2-4053-9FE5-4CD8155047AA.jpg', - w: 1536.0, - h: 2048.0, + w: 0, + h: 0, title: '1' }, - { msrc: 'Images/A9068C3C-1701-4365-BBCD-B4524FA70DC1/FC0BAAC7-CA65-40B7-B364-2ACBA678EBE6.jpg', src: 'Images/A9068C3C-1701-4365-BBCD-B4524FA70DC1/FC0BAAC7-CA65-40B7-B364-2ACBA678EBE6.jpg', - w: 1536.0, - h: 2048.0, + w: 0, + h: 0, title: '2' }, - ]; var index = 0; @@ -314,8 +278,5 @@ - - - diff --git a/Recipes/Simple Jam Sandwich.html b/Recipes/Simple Jam Sandwich.html new file mode 100644 index 0000000..0034c02 --- /dev/null +++ b/Recipes/Simple Jam Sandwich.html @@ -0,0 +1,167 @@ + + + + + + + + +
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Simple Jam Sandwich

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+

School Lunches

+ +

+ + + Difficulty: Easy + Servings: 1 + + + +

+ +
+ +
+ +
+ + +
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Ingredients

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1-2 tsp fruit jam

2 whole-grain bread slices

2-3 carrot sticks

2-3 rice crackers (side)

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+ + + + + diff --git a/Recipes/Simple Orzo Minestrone.html b/Recipes/Simple Orzo Minestrone.html index 4fba49f..cf8efd4 100644 --- a/Recipes/Simple Orzo Minestrone.html +++ b/Recipes/Simple Orzo Minestrone.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,59 +104,41 @@
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- - - -
- +

Simple Orzo Minestrone

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- - Total Time: 30 min - - Servings: Serves 4 - + Total Time: 30 min + Servings: Serves 4 - Source: - - - - +

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Ingredients

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- -
- -

Directions

Dice the onion, carrot and stick of celery.

Put a large saucepan on a medium heat and add 3 tbsp of olive oil.

Add the diced vegetables and cook gently for at least 10 mins until soft and fragrant but not brown.

Mince the garlic and add along the rosemary and tomato purée. Fry for another 3 to 4 mins

Add the stock and bring to a gentle simmer.

Meanwhile, cook the orzo in well-salted water until very al dente. Drain and add to the soup, simmer for a couple of minutes. Taste for seasoning.

Pour into bowls and top with chopped parsley, black pepper and the cheese, if you like.

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@@ -206,7 +177,5 @@ - - diff --git a/Recipes/Smoky Chimichurri Mushroom Steaks with Crushed Potatoes.html b/Recipes/Smoky Chimichurri Mushroom Steaks with Crushed Potatoes.html index 0382c7f..93e0b76 100644 --- a/Recipes/Smoky Chimichurri Mushroom Steaks with Crushed Potatoes.html +++ b/Recipes/Smoky Chimichurri Mushroom Steaks with Crushed Potatoes.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,59 +104,41 @@
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- +

Smoky Chimichurri Mushroom Steaks with Crushed Potatoes

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- - Total Time: 10 min - - Servings: 2 or 4 servings - + Total Time: 10 min + Servings: 2 or 4 servings - Source: - - - - +

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Ingredients

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- -
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Directions

For 2 people [double for 4]
Step 1
Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Step 2
Now let's get started!

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of olive oil over a high heat

Peel and cut the shallot[s] in half, lengthways

Sprinkle the cut-sides of the shallot halves with 1 tsp [2 tsp] sugar

Step 3
Once hot, add the coated shallot halves (sugar-side down) to the pan with the flat white mushrooms and cook for 1 min

Tip: Cooking for 4? Use 2 pans!

Add 50ml [90ml] cold water and cook, covered, for 5-6 min or until almost all the water has evaporated

After 5-6 min, remove the lid and cook for 1 min further or until all the water has evaporated, the mushrooms are tender and the shallots are caramelised

Step 4
Meanwhile, add the waxy potatoes to a heatproof bowl, then cover the bowl with cling film and pierce a few holes in the top with a fork

Put the bowl in the microwave for 4-5 min [6-8 min] or until the potatoes are fork-tender

Step 5
While the potatoes are cooking, finely chop the parsley, including the stems

Peel and finely chop (or grate) the garlic

Add the chopped parsley and garlic (not a fan of raw garlic? Just add a little!) to a bowl with the dried oregano, red wine vinegar, smoked paprika and chilli flakes (can't handle the heat? Go easy!)

Add 2 tbsp [4 tbsp] olive oil and give everything a good mix up – this is your smoky chimichurri

Step 6
Once done, transfer the cooked mushrooms to a bowl and set the caramelised shallot halves aside for serving (reserve the pan!)

Add half the smoky chimichurri to the bowl with the mushrooms and give everything a good mix up – these are your smoky chimichurri mushroom steaks

Mix the remaining smoky chimichurri with the mayo – this is your smoky chimichurri mayo

Step 7
Wash the spinach, then pat it dry with kitchen paper

Return the reserved pan to a medium-high heat and add the pumpkin seeds and spinach, then cook for 1 min or until the spinach has wilted – this is your pumpkin seed spinach

Roughly crush the fork-tender potatoes with a fork and season with salt and pepper

Tip: Don't press too hard, you only want to crush them!

Serve the smoky chimichurri mushroom steaks with the crushed potatoes, pumpkin seed spinach, caramelised shallot halves and smoky chimichurri mayo to the side

Enjoy!

- - + - - -

Nutrition

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Smoky Meat-Free Mince Enchiladas with Tomato Salsa

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Gousto

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+ + + Total Time: 30 min + Servings: 2 or 4 servings + + + Source: + + +

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Ingredients

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250ml vegetable stock

6 plain tortillas

200g Meatless Farm mince

32g tomato paste

2 tsp smoked paprika

2 spring onions

125g cherry tomatoes

40g cheddar cheese †

1 tsp ground cumin

10g coriander

1 tsp dried chilli flakes

1 brown onion

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Directions

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Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Boil half a kettle

Peel and finely chop the brown onion[s]

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat

Once hot, add the chopped onion with a pinch of salt and cook for 4-5 min or until softened

While the onions are cooking, dissolve the vegetable stock mix and tomato paste in 250ml [500ml] boiled water – this is your tomato stock

Once the onion has softened, add the meat-free mince, ground cumin, smoked paprika and chilli flakes (can't handle the heat? Go easy!) to the pan and cook for 4-6 min or until browned, breaking it up with a wooden spoon as you go

Meanwhile, grate the cheddar cheese

Increase the heat to high, add the tomato stock and cook for 2-3 min further or until the sauce has thickened to a ragù-like consistency – this is your smoky meat-free mince filling

Grease an oven-proof dish with a little olive oil

Once thickened, divide the smoky meat-free mince filling between the tortillas

Roll each tortilla up and arrange them into the greased oven-proof dish

Top with the grated cheese and a drizzle of olive oil

Put the dish in the oven for 8-10 min or until the tortillas are beginning to crisp and the cheese has melted – these are your smoky meat-free mince enchiladas

While the enchiladas are cooking, chop the cherry tomatoes in half

Trim, then slice the spring onions

Chop the coriander finely, including the stalks

Add the halved cherry tomatoes, sliced spring onion and chopped coriander to a bowl with a drizzle of olive oil and a pinch of salt and pepper

Stir it all together – this is your tomato salsa

Serve the smoky meat-free mince enchiladas topped with the tomato salsa

Enjoy!

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Nutrition

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Typical values per 100g per serving
Energy 780 kJ 2809 kJ 185 kcal 669 kcal
Fat 7.1 g 25.7 g
of which saturates 3.2 g 11.6 g
Carbohydrate 19.0 g 68.3 g
of which sugars 3.1 g 11.2 g
Fibre 3.0 g 10.7 g
Protein 10.4 g 37.6 g
Salt 0.66 g 2.39 g

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+ + + + + diff --git a/Recipes/Smoky Tomato Soup with Cheesy Spring Onion Dumplings.html b/Recipes/Smoky Tomato Soup with Cheesy Spring Onion Dumplings.html index 35229db..16a5e3e 100644 --- a/Recipes/Smoky Tomato Soup with Cheesy Spring Onion Dumplings.html +++ b/Recipes/Smoky Tomato Soup with Cheesy Spring Onion Dumplings.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,63 +104,43 @@
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Smoky Tomato Soup with Cheesy Spring Onion Dumplings

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- - Prep Time: 0:10 - - Cook Time: 0:45 - - Difficulty: Medium - - Servings: 4-6 - + Prep Time: 0:10 + Cook Time: 0:45 + Difficulty: Medium + Servings: 4-6 - Source: - - - - +

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Ingredients

@@ -171,36 +148,28 @@
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Directions

1. Heat a large wide pot or Dutch oven on medium-low. When hot, add 60ml (1/4 cup) of olive oil along with the onion and cook for 6-8 minutes until soft. Add the garlic, rosemary, tomato paste and stir for 2-3 minutes until fragrant and the paste begins to caramelise. Add the tomatoes (without the juice) along with paprika and chilli flakes and cook for 5-7 minutes on medium-low heat, leaving it to cook for intervals of 1-2 minutes before stirring to encourage the tomatoes to caramelise. Pour in the stock and parmesan rind if using, cover and cook for 15 minutes on low heat.

2. Meanwhile, make the dumplings by combining the flour, baking powder, salt and a good grind of black pepper in a bowl. Rub the butter into the flour with your fingertips, until the mixture is coarse and sandy (no need to break up the butter too much). Stir in cheese and spring onions and combine well. Beat the egg with the milk and pour into the flour mixture. Stir until just combined.

3. Remove the parmesan rind from the soup and discard. Blend it until it is smooth, using a stick blender or in a food processor.

4. Using a large tablespoon or ice cream scoop, very gently drop balls of the dough, about the size of a golf ball, into the soup. They will expand greatly during cooking so space them apart. Cover and cook on medium-low heat for 15-20 minutes. Try not to open the lid during cooking as the steam helps the dumplings puff up. Insert a toothpick or bamboo skewer to check that the dumplings are cooked through. It should come out relatively clean, a few crumbs are OK, but it shouldn't be gooey. If they're not ready yet, pop the lid back on and cook for another 3-5 minutes.

5. To serve, ladle the soup with a dumpling or two into a serving bowl. Top with a drizzle of olive oil, and scatter with extra cheese and spring onions. If you have any leftovers, reheat the dumplings and the soup separately, to avoid overcooking the dumplings.

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@@ -210,7 +179,5 @@ - - diff --git a/Recipes/Sorrel & New Potato Frittata.html b/Recipes/Sorrel & New Potato Frittata.html index 244b62f..8c23f06 100644 --- a/Recipes/Sorrel & New Potato Frittata.html +++ b/Recipes/Sorrel & New Potato Frittata.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,54 +104,38 @@
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Sorrel & New Potato Frittata

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Egg

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- - Prep Time: 10 mins - - Cook Time: 12 mins - - Servings: Serves 3 - + Prep Time: 10 mins + Cook Time: 12 mins + Servings: Serves 3 - Source: - - - - +

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Ingredients

@@ -162,35 +143,27 @@
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Directions

Heat the grill to high. Put the potatoes in a pan of cold salted water and bring to the boil. Once boiling, cook for 4-5 mins until nearly tender, then add the asparagus for a final 1 min. Drain.

Meanwhile, heat the oil in an ovenproof frying pan and add the onion. Cook for about 8 mins until softened.

Mix the eggs with half the cheese in a jug and season well. Pour over the onion in the pan, then scatter over the asparagus and potatoes. Top with the remaining cheese and put under the grill for 5 mins or until golden and cooked through. Cut into wedges and serve from the pan with salad.

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Nutrition

@@ -198,9 +171,6 @@
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@@ -210,7 +180,5 @@ - - diff --git a/Recipes/Sorrel Soup With Eggs.html b/Recipes/Sorrel Soup With Eggs.html index 118a0ed..02e9a12 100644 --- a/Recipes/Sorrel Soup With Eggs.html +++ b/Recipes/Sorrel Soup With Eggs.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,59 +104,41 @@
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Sorrel Soup With Eggs

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- - Prep Time: 30 min - - Cook Time: 20 min - - Servings: 4 - + Prep Time: 30 min + Cook Time: 20 min + Servings: 4 - Source: - -

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Ingredients

@@ -167,36 +146,28 @@
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Directions

1.
Pick over the sorrel.
Remove and discard. Rinse and finely chop the leaves.

2
Melt butter in a saucepan, add sorrel leaves, and salt.
Cover and stew over a low heat for 5 minutes.

3
Mix flour with 2 tablespoons of cold stock into a smooth paste.
Add to the sorrel. Stirring constantly add the remaining stock and simmer for a further 10 minutes.

4
When the soup thickens remove from the heat, season with salt and pepper and slowly add small quantities
of sour cream taking care not to curdle it.

5
Place an egg in a soup plate, pour the soup over it and serve immediately.

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@@ -204,7 +175,6 @@ - @@ -246,15 +216,13 @@ // build items array var items = [ - { msrc: 'Images/352D1B63-78DC-4B49-8D59-156E49DE9AD8/E5405B8B-BEAD-4022-9C91-DC2B8D834289.jpg', src: 'Images/352D1B63-78DC-4B49-8D59-156E49DE9AD8/E5405B8B-BEAD-4022-9C91-DC2B8D834289.jpg', - w: 1536.0, - h: 2048.0, + w: 0, + h: 0, title: '1' }, - ]; var index = 0; @@ -290,8 +258,5 @@ - - - diff --git a/Recipes/Soupe au pistou.html b/Recipes/Soupe au pistou.html index fb0dc16..3a21141 100644 --- a/Recipes/Soupe au pistou.html +++ b/Recipes/Soupe au pistou.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,55 +104,39 @@
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Soupe au pistou

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- - Servings: 4-6 - + Servings: 4-6 - Source: - -

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Ingredients

@@ -163,29 +144,22 @@
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- - - + - - -
@@ -193,7 +167,6 @@ - @@ -235,15 +208,13 @@ // build items array var items = [ - { msrc: 'Images/15F103C6-4783-426C-B6A0-940420276106/3743DACF-2368-4A26-AAE2-598EB9881157.jpg', src: 'Images/15F103C6-4783-426C-B6A0-940420276106/3743DACF-2368-4A26-AAE2-598EB9881157.jpg', - w: 828.0, - h: 856.0, + w: 0, + h: 0, title: '1' }, - ]; var index = 0; @@ -279,8 +250,5 @@ - - - diff --git a/Recipes/Spaghetti with Pea, Almond & Mint Pesto.html b/Recipes/Spaghetti with Pea, Almond & Mint Pesto.html index 1b4bf3e..a54adf4 100644 --- a/Recipes/Spaghetti with Pea, Almond & Mint Pesto.html +++ b/Recipes/Spaghetti with Pea, Almond & Mint Pesto.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,61 +104,42 @@
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Spaghetti with Pea, Almond & Mint Pesto

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- - Prep Time: 10 minutes - - Cook Time: 15 minutes - - Servings: Serves: 2 - + Prep Time: 10 minutes + Cook Time: 15 minutes + Servings: Serves: 2 - Source: - - - - +

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Ingredients

@@ -169,30 +147,24 @@
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Directions

1. Cook the peas in a pan of boiling water for 3 minutes then drain and set aside. Meanwhile, cook the spaghetti in a separate large pan of boiling water.

2. Return the pea pan to a medium heat with the oil and fry the garlic for 2 minutes until fragrant, then stir in the peas, coating them in the oil; remove from the heat. Tip ²/ ³ of the peas into a small food processor with the almonds, cheese, chilli (if using) and lemon zest. Season and pulse to a rough paste, then return to the pan with the whole peas.

3. Scoop a cupful of cooking water from the spaghetti then drain and return to the pan. Stir the pea mixture into the pasta along with a splash of the cooking water and toss together, adding more water as needed to make a loose pesto that coats the spaghetti. Stir through the mint and serve with lemon wedges and extra parmigiano reggiano, if liked.

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Notes

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Nutrition

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@@ -226,7 +191,5 @@ - - diff --git a/Recipes/Speedy Quiche Traybake (with Broccoli).html b/Recipes/Speedy Quiche Traybake (with Broccoli).html index e16dbb3..99bc456 100644 --- a/Recipes/Speedy Quiche Traybake (with Broccoli).html +++ b/Recipes/Speedy Quiche Traybake (with Broccoli).html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,59 +104,41 @@
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- +

Speedy Quiche Traybake (with Broccoli)

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★★★★★

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- - Total Time: 40 min - - Servings: 4 40 minutes - + Total Time: 40 min + Servings: 4 40 minutes - Source: - - - - +

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Ingredients

@@ -167,30 +146,24 @@
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Directions

Preheat the oven to 180°C/350°F/gas 4. Grease a large 25cm by 35cm roasting tray with 1 teaspoon of olive oil.

Crack the eggs into a bowl and beat with a fork.

Layer the filo sheets into the tray, laying one sheet horizontally, and the next vertically, repeating as you layer, brushing a little of the egg between each sheet. (Make sure they cover the base of the tray and go up the sides so it can contain the filling.) Add a final brush to the last layer and scrunch up any excess pastry that hangs over.

Finely slice the spring onions and add to the bowl.

Coarsely grate the Cheddar cheese (reserving a little for the top) and the courgette, then add them to the bowl.

Break the broccoli into florets, then thinly slice and add to the bowl.

Season to perfection with sea salt and black pepper, then mix together.

Carefully pour the mixture into the prepared pastry case, spreading it out so it’s in an even layer, then sprinkle the remaining cheese over the top.

Cook for 35 (test after 20) minutes, on the bottom of the oven, until the pastry is golden and the filling is set.

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Notes

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Nutrition

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@@ -224,7 +190,5 @@ - - diff --git a/Recipes/Spiced Spinach and Potatoes with Poached Eggs.html b/Recipes/Spiced Spinach and Potatoes with Poached Eggs.html index 2cfb438..152f8d3 100644 --- a/Recipes/Spiced Spinach and Potatoes with Poached Eggs.html +++ b/Recipes/Spiced Spinach and Potatoes with Poached Eggs.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,55 +104,39 @@
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- - - -
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Spiced Spinach and Potatoes with Poached Eggs

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- - Servings: 4 - + Servings: 4 - Source: - -

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Ingredients

@@ -163,29 +144,22 @@
- -
- - - + - - -
@@ -193,7 +167,6 @@ - @@ -235,15 +208,13 @@ // build items array var items = [ - { msrc: 'Images/A9CA95DD-BF57-429B-AC32-BFEC582A7E4D/CF97D7D5-7C5A-4431-BA20-ECC439A1AB8B.jpg', src: 'Images/A9CA95DD-BF57-429B-AC32-BFEC582A7E4D/CF97D7D5-7C5A-4431-BA20-ECC439A1AB8B.jpg', - w: 828.0, - h: 763.0, + w: 0, + h: 0, title: '1' }, - ]; var index = 0; @@ -279,8 +250,5 @@ - - - diff --git a/Recipes/Spicy Cajun Chicken Quinoa.html b/Recipes/Spicy Cajun Chicken Quinoa.html new file mode 100644 index 0000000..1c17e57 --- /dev/null +++ b/Recipes/Spicy Cajun Chicken Quinoa.html @@ -0,0 +1,188 @@ + + + + + + + + +
+ +
+ + +
+ + + +
+ + +

Spicy Cajun Chicken Quinoa

+ + + + +

+ +

+ + + Prep Time: 10 mins + Cook Time: 25 mins + Servings: Serves 4 + + + Source: + + +

+ +
+ +
+ +
+ + +
+

Ingredients

+
+

4 skinless chicken breasts, cut into bite-sized pieces

1 tbsp Cajun seasoning

100g quinoa

600ml hot chicken stock

100g dried apricots, sliced

½ x 250g pouch ready-to-use Puy lentils

1 tbsp olive oil

2 red onions, cut into thin wedges

1 bunch spring onions, chopped

small bunch coriander, chopped

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+ + + +
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+ + + + +
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Directions

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+

Heat oven to 200C/180C fan/gas 6. Toss the chicken with the Cajun spice and arrange in a single layer in a roasting tin. Bake for 20 mins until the chicken is cooked. Set aside.

Meanwhile, cook the quinoa in the chicken stock for 15 mins until tender, adding the apricots and lentils for the final 5 mins. Drain and place into a large bowl with the chicken, toss together.

While the quinoa is cooking, heat the oil in a large frying pan and soften the onions for 10-15 mins. Toss the onions into the quinoa with the coriander and some seasoning, then mix well.

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Nutrition

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kcal

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+ + + + + diff --git a/Recipes/Spicy Feta Dip, Hummus & Crunchy Veggies.html b/Recipes/Spicy Feta Dip, Hummus & Crunchy Veggies.html index 697110d..3a15c7a 100644 --- a/Recipes/Spicy Feta Dip, Hummus & Crunchy Veggies.html +++ b/Recipes/Spicy Feta Dip, Hummus & Crunchy Veggies.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,47 +104,35 @@
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Spicy Feta Dip, Hummus & Crunchy Veggies

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Ingredients

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Directions

Step 1
Put the feta, yoghurt, half of the oil, half of the garlic and the chilli powder into a food processor and blend until smooth. Season to taste, then spoon into a small serving bowl.

Step 2
Put the remaining oil and garlic into a food processor with the chickpeas, lemon juice and tahini. Blend until smooth, season to tase then spoon into a small serving bowl. Serve the feta dip and hummus with the veggies.

- - + - - -
@@ -192,7 +169,6 @@ - @@ -234,15 +210,13 @@ // build items array var items = [ - { msrc: 'Images/249FAE3D-EAC6-455A-B1AA-5D8195C77261/D56C7AEE-3D58-4A8E-903C-EC892AB1A8DC.jpg', src: 'Images/249FAE3D-EAC6-455A-B1AA-5D8195C77261/D56C7AEE-3D58-4A8E-903C-EC892AB1A8DC.jpg', - w: 575.0, - h: 588.0, + w: 575, + h: 588, title: '1' }, - ]; var index = 0; @@ -278,8 +252,5 @@ - - - diff --git a/Recipes/Spinach & Cheese Savoury Lunchbox Muffins.html b/Recipes/Spinach & Cheese Savoury Lunchbox Muffins.html index 2daca7e..6d3e2cf 100644 --- a/Recipes/Spinach & Cheese Savoury Lunchbox Muffins.html +++ b/Recipes/Spinach & Cheese Savoury Lunchbox Muffins.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,61 +104,42 @@
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Spinach & Cheese Savoury Lunchbox Muffins

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- - Prep Time: 5 mins - - Cook Time: 20 mins - - Servings: Yield: 12 - + Prep Time: 5 mins + Cook Time: 20 mins + Servings: Yield: 12 - Source: - - - - +

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Ingredients

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Directions

Preheat the oven to 180c / 350f and line a muffin tin with 12 muffin cases.

Gently whisk the eggs in a large bowl and stir in the milk and melted butter. Mix in the grated cheese, spring onion, baby spinach and diced pepper.

Finally, add in the flour, salt and pepper (if using) and crumble in the stock cube and mix just enough until all the ingredients have combined.

Divide the mixture between the 12 muffin cases and bake in the oven for 20-25 minutes until cooked through (a skewer stuck into the middle should come out dry).

These muffins can be frozen once they have cooled completely. To defrost simply leave out for a few hours or overnight.

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Nutrition

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Spinach & Feta Filo Pie

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- - Total Time: 30 min - - Servings: 4 to 6 30 minutes - + Total Time: 30 min + Servings: 4 to 6 30 minutes - Source: - - - - +

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Ingredients

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Directions

Preheat the oven to 200°C/400°F/gas 6.Toast the pine nuts in a large ovenproof frying pan over a medium heat for 1 to 2 minutes, or until golden and smelling fantastic, tossing occasionally.Crack the eggs into a large mixing bowl, crumble in the feta, then grate in the Cheddar. Season with a pinch of black pepper and a couple of pinches of dried oregano. Finely grate in the lemon zest, drizzle in a little oil, then toss in the toasted pine nuts. Mix well.Melt the butter in the frying pan over a medium heat with a drizzle of oil, add half the spinach, stirring until wilted, then when there’s space, add the remaining spinach, stirring regularly until wilted.Lay a 50cm strip of greaseproof paper out on a clean work surface, rub lightly with oil and scrunch up, then flatten out again. Arrange 4 sheets of filo in a large rectangle on the greaseproof paper, overlapping at the edges, so that it’s almost covering the greaseproof. Rub the filo with a little oil, sprinkle with sea salt, pepper and a pinch of cayenne pepper. Repeat until you have 3 layers. Stir the wilted spinach into the egg mixture, then grate in half the nutmeg and mix well.Slide the greaseproof and filo into the empty frying pan, so that the edges spill over, then push down into the sides of the pan.Pour in the spinach mixture and spread out evenly, then fold the filo up over the filling to cover.Place the pan over a medium heat for 2 minutes, just to get the bottom cooking, then transfer to the top shelf of the oven for 18 to 20 minutes, or until golden and crisp. Delicious served with a fresh seasonal salad.

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Nutrition

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Spinach & Feta Tart with Crispy Potatoes and Rocket Salad

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+ + + Total Time: 40 min + Servings: 2 + + + Source: + + +

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Ingredients

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For 2 people

120g baby leaf spinach

15g pumpkin seeds

1 tsp dried oregano

50g soft cheese

5.5g Dijon mustard

30g feta

50g rocket

160g puff pastry

3 white potatoes

15ml red wine vinegar

15ml balsamic vinegar

125g cherry tomatoes

1 brown onion

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Directions

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For 2 people [double for 4]

1. Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a kettle

Peel and finely slice the brown onion[s]

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat

Once hot, add the sliced onion with a pinch of salt and sugar,reduce the heat to low and cook for a further 6-7 min or until softened and caramelised

2. Wash the spinach, then add it to a colander and pour boiled water all over it so that it starts to wilt

Rinse the wilted spinach under the cold running water until it's cool

Once cool, squeeze the water out of the spinach as much as you can then chop it roughly

3. Combine the soft cheese in a bowl with the Dijon mustard, 1 tbsp [2 tbsp] boiled water, and season with a pinch of salt and pepper

Cut the potatoes (skins on) into bite-sized pieces

4. Dust your work surface with a generous sprinkling of flour

Unwrap the puff pastry and roll it out to approx. 0.5cm thickness with a rolling pin

Line half a baking tray (or two!) with non-stick baking paper

Add the pastry to the tray[s] and score a 1cm border around the edge of the pastry with a knife (the border will puff up and form a nice crust)

5. Spread the soft cheese mix over the pastry within the border and top with the caramelised onion (reserve the pan), chopped spinach and pumpkin seeds, then crumble over the feta

Add the chopped potatoes to the other side of the tray[s] with a drizzle of vegetable oil, the dried oregano and a pinch of salt

Put the tray[s] in the oven for 25-30 min or until the pastry is cooked through and puffed up, and the potatoes are golden – this is your spinach & feta tart and crispy potatoes

6. Return the reserved pan to a medium heat

Once hot, add the cherry tomatoes with the balsamic vinegar and 1 tbsp [2 tbsp] olive oil, cook for 4-5 min or until the tomatoes have started to blister – these are your balsamic tomatoes

7. Wash the rocket, then pat it dry with kitchen paper

Combine the red wine vinegar with 2 tbsp [4 tbsp] olive oil in a large bowl

Season with a pinch of salt – this is your dressing

Once the tart is done, add the rocket to the dressing and give it a good mix up

Cut the spinach & feta tart in half

Serve the spinach & feta tart with the crispy potatoes, dressed rocket and balsamic tomatoes to the side

Enjoy!

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Nutrition

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Typical values per 100g per serving
Energy 575 kJ 2780 kJ 137 kcal 665 kcal
Fat 7.6 g 37.0 g
of which saturates 3.6 g 17.4 g
Carbohydrate 13.8 g 66.9 g
of which sugars 1.8 g 8.7 g
Fibre 1.9 g 9.0 g
Protein 3.4 g 16.7 g
Salt 0.23 g 1.13 g

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+ + + + + diff --git a/Recipes/Spinach & Quinoa Patties in a Bowl.html b/Recipes/Spinach & Quinoa Patties in a Bowl.html new file mode 100644 index 0000000..de0478c --- /dev/null +++ b/Recipes/Spinach & Quinoa Patties in a Bowl.html @@ -0,0 +1,180 @@ + + + + + + + + +
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Spinach & Quinoa Patties in a Bowl

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+ + + Servings: 10-12 patties + + + Source: + + +

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Ingredients

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1 cup / 200 g uncooked quinoa OR 2 ½ cups pre-cooked quinoa, (black, white or red)

¾ cup / 3 oz / 80 g rolled oats

4 eggs

7 oz / 200 g sheep’s feta cheese

100 g / 4 cups fresh spinach, chopped

sea salt & pepper

coconut oil, butter, olive oil or ghee for frying

To serve:

lettuce

tomatoes

red cabbage

winter apple

soft boiled egg

cooked white beans

sprouts or micro greens

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Directions

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Cook the quinoa: Place 2 cups / 500 ml water, rinsed quinoa and a pinch of salt in a medium-size saucepan. Bring to a boil, lower the heat to a bare simmer and gently cook for about 15minutes, or until you see small tails on the quinoa seeds. Set aside to cool.

In a large mixing bowl, place cooked quinoa, oats, eggs, feta cheese, chopped spinach, salt and pepper and combine until all is mixed. Place in the fridge to set for 30 minutes.

Take out the mixture and form 10 to 12 patties with your hands. Heat the oil in a frying pan on medium heat. Add the patties and fry for about 2-3 minutes on each side or until golden brown. Serve with lettuce, tomatoes, soft boiled eggs, beans and sprouts or micro greens. The patties keep for 3-5 days in the fridge and freezes well.

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+ + + + + diff --git a/Recipes/Spinach And Artichoke Pizza Spread.html b/Recipes/Spinach And Artichoke Pizza Spread.html index 36769e4..36b105b 100644 --- a/Recipes/Spinach And Artichoke Pizza Spread.html +++ b/Recipes/Spinach And Artichoke Pizza Spread.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,55 +104,39 @@
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Spinach And Artichoke Pizza Spread

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Ingredients

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Directions

In a food processor or blender, combine the spinach, artichoke hearts, cream cheese, garlic, parmesan cheese, pepper flakes, salt and pepper until it resembles a thick spread. You can blend longer if your little one doesn’t like chunky green things:)

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@@ -202,7 +175,5 @@ - - diff --git "a/Recipes/Spinach And Feta Flatbreads (G\303\266zleme).html" "b/Recipes/Spinach And Feta Flatbreads (G\303\266zleme).html" new file mode 100644 index 0000000..17a2920 --- /dev/null +++ "b/Recipes/Spinach And Feta Flatbreads (G\303\266zleme).html" @@ -0,0 +1,256 @@ + + + + + + + + +
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Spinach And Feta Flatbreads (Gözleme)

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Ingredients

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2 tbsp extra virgin olive oil, plus extra for drizzling

1 onion, finely sliced

3 cloves garlic, roughly chopped

1 tbsp cumin seeds

Zest of a lemon

½ bunch of dill, roughly chopped

½ bunch parsley, roughly chopped

300g spinach leaves, roughly chopped and thoroughly dried

300g Greek feta, crumbled

Sea salt and pepper

Dill fronds

Lemon wedges

Natural yoghurt

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Directions

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Make the dough Flatbread for Gözleme

Meanwhile, prepare the filling by warming the olive
oil in a pan over a low-medium heat. Gently fry the onion until soft and beginning to colour, around 10 minutes. Add in the garlic and cumin seeds and cook for a further two minutes or until the garlic is softened and the cumin is fragrant. Transfer to a large bowl and allow to cool. Add in the remaining ingredients and drizzle with some more extra virgin olive oil, just
a tablespoon will do. Mix really well, ensuring there are no large pieces of feta as it will pierce holes in the dough when they are rolled. Season to taste.

Turn the dough onto a work surface and divide into
8 equal pieces. Roll each piece into a ball. Dust your work surface with flour and flatten each ball of dough with the palm of your hand and roll into a rough circle around 15cm in diameter dusting with flour as you need. Place approximately 1⁄2 cup of filling into the centre of the dough. Seal the flatbread by bringing the edges into the centre and pinching to seal. Repeat with remaining pieces of dough. Dust the little parcels with flour on both sides so they don’t stick to the bench or work surface, and gently flatten with your hands or roll until they are around 1cm in thickness, being careful not to make any holes. If holes do occur, try to pinch the dough back together with your fingers to seal.

Heat a pan over a medium heat and cook the flatbread in the pan until golden and cooked through on both sides (around 2 minutes on each side). Repeat with remaining flatbreads.
Serve the flatbreads with wedges of lemon, extra dill and yoghurt drizzled with a little olive oil and seasoned with salt and pepper.

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+ + + + + + + + + + + + + + + + diff --git a/Recipes/Spinach and Mushroom Lasagne.html b/Recipes/Spinach and Mushroom Lasagne.html index 0c741db..eafad19 100644 --- a/Recipes/Spinach and Mushroom Lasagne.html +++ b/Recipes/Spinach and Mushroom Lasagne.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,49 +104,36 @@
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Spinach and Mushroom Lasagne

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- - Servings: 3 - + Servings: 3 - +

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Ingredients

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Directions

Step 1
Heat the oil in a large saucepan, add the mushrooms and garlic and cook gently for 5 minutes until soft. Stir in the spinach, nutmeg and lemon juice, season to taste and leave to cool.

Step 2
Meanwhile make the white sauce. Put the carrot and milk into a pan, bring to the boil then simmer for 5 minutes until soft.
Pour into a liquidiser, add the remaining ingredients and blend until smooth.
Return to the pan and heat gently for 5 minutes, whisking constantly until thickened.

Step 3
Preheat the oven to 180°C. Layer the spinach and mushroom mixture with the mozzarella, white sauce and pasta sheets in an ovenproof dish, finishing with a final layer of white sauce. Scatter over the extra mozzarella for the topping and bake for 40 minutes until golden and bubbling. Remove from the oven, leave to stand for 10 minutes then serve with a simple green salad.

- - + - - -
@@ -194,7 +170,6 @@ - @@ -236,31 +211,27 @@ // build items array var items = [ - { msrc: 'Images/75A34E51-31BF-4C7E-A18A-035791E949C9/B5EB3A32-6795-40AE-A0DB-E3825425AAA1.jpg', src: 'Images/75A34E51-31BF-4C7E-A18A-035791E949C9/B5EB3A32-6795-40AE-A0DB-E3825425AAA1.jpg', - w: 946.0, - h: 2048.0, + w: 0, + h: 0, title: '1' }, - { msrc: 'Images/75A34E51-31BF-4C7E-A18A-035791E949C9/55D02D71-C5F6-432D-A4D3-24FEA0E73E27.jpg', src: 'Images/75A34E51-31BF-4C7E-A18A-035791E949C9/55D02D71-C5F6-432D-A4D3-24FEA0E73E27.jpg', - w: 946.0, - h: 2048.0, + w: 0, + h: 0, title: '2' }, - { msrc: 'Images/75A34E51-31BF-4C7E-A18A-035791E949C9/FBE44A84-F46B-453E-82F6-605ED40C0367.jpg', src: 'Images/75A34E51-31BF-4C7E-A18A-035791E949C9/FBE44A84-F46B-453E-82F6-605ED40C0367.jpg', - w: 946.0, - h: 2048.0, + w: 0, + h: 0, title: '3' }, - ]; var index = 0; @@ -296,8 +267,5 @@ - - - diff --git a/Recipes/Spinach, Courgette & Leek Tart.html b/Recipes/Spinach, Courgette & Leek Tart.html index 1695f1b..a0f32bf 100644 --- a/Recipes/Spinach, Courgette & Leek Tart.html +++ b/Recipes/Spinach, Courgette & Leek Tart.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,61 +104,42 @@
-
- - - -
- +

Spinach, Courgette & Leek Tart

-

-

- - Prep Time: 25 minutes - - Cook Time: 40 minutes - - Servings: Serves: 4 - + Prep Time: 25 minutes + Cook Time: 40 minutes + Servings: Serves: 4 - Source: - - - - +

- -
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Ingredients

@@ -169,30 +147,24 @@
- -
- -

Directions

1. Preheat the oven to 200˚C, gas mark 6. Heat 1 tsp oil in a large non-stick frying pan over a medium heat. Fry the leeks gently for 5 minutes until wilted but still bright green; tip into a bowl. Fry the spinach in another 1 tsp oil for 2-3 minutes until wilted; tip into a sieve and leave to drain over the sink.

2. Turn up the heat below the pan; fry the courgettes in 1 tsp oil for 2-3 minutes. Add the garlic; fry for 2-3 minutes more until golden all over. Meanwhile, use the back of a spoon to press as much water as possible out of the spinach in the sieve, then tip onto kitchen paper and squeeze dry. Beat the ricotta, egg, lemon zest and nutmeg in a large mixing bowl. Tip in all of the vegetables, mix together and season.

3. Line a large, flat baking sheet with parchment. Lay a sheet of filo on top and brush all over with a little oil. Layer up the other 3 sheets, brushing with oil in between. Spread the spinach ricotta mix on top, leaving a 5cm border all around. Fold up the edges, crinkling them slightly, and give them a final brush of oil. Bake for 20-25 minutes; cool slightly and serve.

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Notes

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Nutrition

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- - -
@@ -226,7 +191,5 @@ - - diff --git "a/Recipes/Spinach, Penne And Cheese Spouffl\303\251.html" "b/Recipes/Spinach, Penne And Cheese Spouffl\303\251.html" new file mode 100644 index 0000000..991251a --- /dev/null +++ "b/Recipes/Spinach, Penne And Cheese Spouffl\303\251.html" @@ -0,0 +1,255 @@ + + + + + + + + +
+ +
+ + +
+ + + +
+ + +

Spinach, Penne And Cheese Spoufflé

+ + + + +

+

Comfort Food

+ +

+ + + Servings: 4 + + + Source: + + + +

+ +
+ +
+ +
+ + +
+

Ingredients

+
+

300ml whole milk

1 bay leaf

½ onion

A few black peppercorns

100g penne or similar shaped pasta

250g spinach, any tough stalks removed

50g unsalted butter, plus extra for greasing

50g plain flour

75g mature Cheddar, finely grated

A little freshly grated nutmeg

3 large eggs, separated, plus 1 extra egg white

Sea salt

freshly ground black pepper

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+ + + + + + + + + + + + + + + + diff --git a/Recipes/Spudzanella + Eggs.html b/Recipes/Spudzanella + Eggs.html index 7e1dd01..8076ab7 100644 --- a/Recipes/Spudzanella + Eggs.html +++ b/Recipes/Spudzanella + Eggs.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,59 +104,41 @@
-
- - - -
- +

Spudzanella + Eggs

-

-

- - Prep Time: 15 min - - Cook Time: 12 min - - Servings: 4 - + Prep Time: 15 min + Cook Time: 12 min + Servings: 4 - Source: - -

- -
-
-

Ingredients

@@ -167,29 +146,22 @@
- -
- - - + - - -
@@ -197,7 +169,6 @@ - @@ -239,23 +210,20 @@ // build items array var items = [ - { msrc: 'Images/EE38A3AF-B157-4302-B4D2-320A417B78A6/100D07F4-1EE0-40AA-92F3-8F3E90977971.jpg', src: 'Images/EE38A3AF-B157-4302-B4D2-320A417B78A6/100D07F4-1EE0-40AA-92F3-8F3E90977971.jpg', - w: 1536.0, - h: 2048.0, + w: 0, + h: 0, title: '1' }, - { msrc: 'Images/EE38A3AF-B157-4302-B4D2-320A417B78A6/B8D28185-4111-46F4-9701-B10F0E4DDF3B.jpg', src: 'Images/EE38A3AF-B157-4302-B4D2-320A417B78A6/B8D28185-4111-46F4-9701-B10F0E4DDF3B.jpg', - w: 1536.0, - h: 2048.0, + w: 0, + h: 0, title: '2' }, - ]; var index = 0; @@ -291,8 +259,5 @@ - - - diff --git a/Recipes/Squash, Pea & Feta Frittatinis.html b/Recipes/Squash, Pea & Feta Frittatinis.html new file mode 100644 index 0000000..cf2dcb8 --- /dev/null +++ b/Recipes/Squash, Pea & Feta Frittatinis.html @@ -0,0 +1,188 @@ + + + + + + + + +
+ +
+ + +
+ + + +
+ + +

Squash, Pea & Feta Frittatinis

+ + + + +

+ +

+ + + Prep Time: 20 mins + Cook Time: 25 mins + Servings: 8 + + + Source: + + +

+ +
+ +
+ +
+ + +
+

Ingredients

+
+

250g butternut squash

25g frozen peas

100g feta

4 large eggs

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+ + + +
+ +
+ + + + +
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Directions

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+

Heat oven to 200C/180C fan/gas 6. Put the butternut squash in a bowl, cover with cling film and cook in the microwave on High for 5-7 mins until tender. Meanwhile, line 8 holes of a muffin tin with squares of baking parchment – allow a little overhang at the top as the frittatinis will puff up.

Divide the squash, peas and feta between the lined muffin holes – they should be quite full. Beat the eggs in a jug with some seasoning, then pour into the muffin holes. Put the tin in the centre of the oven and bake for 20 mins. Leave to cool for about 15 mins before packing into a cooler bag for transporting, or chill for up to 24 hrs.

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Nutrition

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kcal

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+ + + + + diff --git a/Recipes/Stewed Rhubarb and Vanilla Yoghurt.html b/Recipes/Stewed Rhubarb and Vanilla Yoghurt.html index 57c1061..4ca3061 100644 --- a/Recipes/Stewed Rhubarb and Vanilla Yoghurt.html +++ b/Recipes/Stewed Rhubarb and Vanilla Yoghurt.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,59 +104,41 @@
-
- - - -
- +

Stewed Rhubarb and Vanilla Yoghurt

-

-

- - Total Time: 15 min - - Servings: 4 15 minutes - + Total Time: 15 min + Servings: 4 15 minutes - Source: - - - - +

- -
-
-

Ingredients

@@ -167,35 +146,27 @@
- -
- -

Directions

This easy stewed rhubarb recipe is really versatile and tastes great on porridge and ice cream too.Place the chopped rhubarb in a medium-sized saucepan with the orange juice and zest, 100g caster sugar, 2 tablespoons of water and the ginger. Bring to the boil, then turn down the heat and simmer for 5 minutes until the rhubarb is soft and cooked, but still holds its shape.Meanwhile, scrape the seeds from the vanilla pod and mix these into the yoghurt with the remaining tablespoon of sugar. Serve the warm rhubarb topped with a large dollop of vanilla yoghurt.

- - + - - -

Nutrition

@@ -203,9 +174,6 @@
- - -
@@ -215,7 +183,5 @@ - - diff --git a/Recipes/Stir Fry with NoodlesRice and Tofu.html b/Recipes/Stir Fry with NoodlesRice and Tofu.html new file mode 100644 index 0000000..ae34032 --- /dev/null +++ b/Recipes/Stir Fry with NoodlesRice and Tofu.html @@ -0,0 +1,164 @@ + + + + + + + + +
+ +
+ + + + +

Stir Fry with Noodles/Rice and Tofu

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+ +

+ + + + + +

+ +
+ +
+ +
+ + +
+

Ingredients

+
+

egg noodles

tofu

250 g broccoli

250 g brussel sprouts

250 g mushrooms

100 g sugar snap peas

2 carrots

1 tbsp honey

1 tbsp soy sauce

1 tsp ginger

1 tsp rice vinegar

½ tsp cornstarch

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+ +
+ +
+ + + + + diff --git a/Recipes/Store-Bought Pies With Peas.html b/Recipes/Store-Bought Pies With Peas.html index 154f3fb..070bf14 100644 --- a/Recipes/Store-Bought Pies With Peas.html +++ b/Recipes/Store-Bought Pies With Peas.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,47 +104,35 @@
-
- - - -
- +

Store-Bought Pies With Peas

-

★★★★

-

- - +

- -
-
-

Ingredients

@@ -155,29 +140,22 @@
- -
- - - + - - -
@@ -185,7 +163,6 @@ - @@ -227,15 +204,13 @@ // build items array var items = [ - { msrc: 'Images/41B0DB80-4D6B-46E3-A410-7CC861ACF5BC/5A713B48-8A39-49BD-9C23-82644856338F.jpg', src: 'Images/41B0DB80-4D6B-46E3-A410-7CC861ACF5BC/5A713B48-8A39-49BD-9C23-82644856338F.jpg', - w: 2048.0, - h: 2048.0, + w: 0, + h: 0, title: '1' }, - ]; var index = 0; @@ -271,8 +246,5 @@ - - - diff --git a/Recipes/Strawberry Crumpets.html b/Recipes/Strawberry Crumpets.html new file mode 100644 index 0000000..27facd0 --- /dev/null +++ b/Recipes/Strawberry Crumpets.html @@ -0,0 +1,166 @@ + + + + + + + + +
+ +
+ + + + +

Strawberry Crumpets

+ + + + +

★★★★★

+ +

+ + + Difficulty: Easy + Servings: 3 + + + +

+ +
+ +
+ +
+ + +
+

Ingredients

+
+

3 crumpets

250g strawberries

1 tsp balsamic vinegar

2 tsp sugar

90g cream cheese

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+ + + + + + + + + + + + +
+ +
+ +
+ + + + + diff --git a/Recipes/Strawberry Oatmeal Bars.html b/Recipes/Strawberry Oatmeal Bars.html new file mode 100644 index 0000000..e3c4c6f --- /dev/null +++ b/Recipes/Strawberry Oatmeal Bars.html @@ -0,0 +1,195 @@ + + + + + + + + +
+ +
+ + +
+ + + +
+ + +

Strawberry Oatmeal Bars

+ + + + +

+ +

+ + + Prep Time: 5 mins + Cook Time: 50 mins + Servings: Yield: 16 + + + Source: + + +

+ +
+ +
+ +
+ + +
+

Ingredients

+
+

For the Crust & Crumble

6 tablespoons unsalted butter, melted

1½ cups white whole wheat flour

1½ cups regular oats (not the instant kind)

½ cup honey

¼ cup brown sugar

1 teaspoon ground cinnamon

pinch of salt

For the Strawberry Filling:

3 cups of sliced fresh strawberries

1 tablespoons fresh lemon juice

1 teaspoon of vanilla extract

1 teaspoon white whole wheat flour

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+
+ + + +
+ +
+ + + + +
+

Directions

+
+

Preheat oven to 350°F.

Line the bottom of an 8×8 pan with parchment paper and spray with cooking spray for easy removal.

To make the crust & crumble, to a large bowl add melted butter, white whole wheat flour, regular oats, honey, brown sugar, ground cinnamon and salt. Mix until just combined, mixture should be a little crumbly. Scoop out 1 cup of the mixture and set aside, that will be your crumble.

Add the remaining mixture to the prepared pan. Spread the mixture out and using your fingers press into the bottom of the pan so the crust is in an even layer.

To make the Strawberry Filling: to a small bowl add strawberries, lemon juice, vanilla extract, and white whole wheat flour. Toss to combine.

Add the strawberry mixture on top of the crust and spread out evenly.

Evenly sprinkle the crumble mixture over the top of the bars.

Bake the bars for 50 minutes. Remove the bars from the pan and let sit for 10 minutes. Cut and serve.

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+ + + +
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Notes

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To Store: Transfer cooled bars to an airtight container and refrigerate for up to 4 days. Feel free to pop each bar into the microwave for 10-15 seconds before chowing down if desired.

To Freeze: Transfer cooled bars to a freezer-safe container and freeze for up to 3 months. If bars are cut and must be stacked in the container, add a piece of parchment paper between layers to prevent sticking. Thaw out frozen bars in the fridge before enjoying.

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+ + + + +
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Nutrition

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+

Serving Size: 1 small bar
Calories: 132
Sugar: 5 g
Sodium: 11 mg
Fat: 5 g
Saturated Fat: 3 g
Carbohydrates: 20 g
Fiber: 3 g
Protein: 3 g
Cholesterol: 11 mg

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+ + + + + diff --git a/Recipes/Summer Slice.html b/Recipes/Summer Slice.html new file mode 100644 index 0000000..b96480a --- /dev/null +++ b/Recipes/Summer Slice.html @@ -0,0 +1,254 @@ + + + + + + + + +
+ +
+ + +
+ + + +
+ + +

Summer Slice

+ + + + +

+ +

+ + + Servings: 4-6 + + + Source: + + + +

+ +
+ +
+ +
+ + +
+

Ingredients

+
+

2 medium zucchinis

½ tsp salt

1 onion

75 g self raising flour

100 g frozen corn

75 g frozen peas

5 eggs

125 ml milk

100 g cheese

4 heirloom tomatoes

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+ + + + + + + + + + + + + + + + diff --git a/Recipes/Sweet Couscous & Lentil Salad.html b/Recipes/Sweet Couscous & Lentil Salad.html new file mode 100644 index 0000000..301cd3e --- /dev/null +++ b/Recipes/Sweet Couscous & Lentil Salad.html @@ -0,0 +1,188 @@ + + + + + + + + +
+ +
+ + +
+ + + +
+ + +

Sweet Couscous & Lentil Salad

+ + + + +

+ +

+ + + Prep Time: 15 min + Cook Time: 10 min + Servings: 4 + + + Source: + + +

+ +
+ +
+ +
+ + +
+

Ingredients

+
+

2 tsp olive oil

1 red onion, finely chopped

3 tsp balsamic vinegar

2 tsp brown sugar

100g (1/2 cup) couscous

125ml (1/2 cup) boiling water

1 x 400g can brown lentils, rinsed, drained

1 cup chopped fresh continental parsley

1 cup chopped fresh mint

8 fresh dates, pitted, thinly sliced

60g (1/3 cup) sunflower kernels

1 x 250g punnet cherry tomatoes, halved

1 tbsp finely grated lemon rind

80ml (1/3 cup) fresh lemon juice

Low-fat natural yoghurt, to serve

Lebanese bread, to serve

Select all ingredients

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+ + + +
+ +
+ + + + +
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Directions

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+

More options Red lentil tabouli with cherry tomatoes: Replace couscous and lentils with 90g (1/2 cup) burghul, soaked in cold water for 20 minutes, drained, and 210g (1 cup) red lentils, cooked in a saucepan of boiling water for 12-15 minutes. Pine nut & raisin lentil salad: Replace the dates and sunflower seed kernels with 55g (1/3 cup) pine nuts and 95g (1/2 cup) flame raisins, chopped. Caramelised chicken & couscous salad: Omit onion. Add 2 chicken breast fillets to the pan in step 1 and cook for 4-5 minutes each side or until cooked. Thinly slice and add to salad with 2-3 green shallots, ends trimmed, sliced.

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+ + + + + + +
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Nutrition

+
+

Fat: 11.1 grams fat
Calories: 104.43 calories
Saturated Fat: 1.3 grams saturated fat
Sodium: 34.8 milligrams sodium
Cholesterol: 439.3 milligrams cholesterol
Carbohydrate: 74.9 grams carbohydrates
Sugar: 37.9 grams sugar
Protein: 12.9 grams protein

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+ + + + + diff --git a/Recipes/Sweet Potato Broccoli & Barley Salad.html b/Recipes/Sweet Potato Broccoli & Barley Salad.html index 27ad38f..fa3e3e8 100644 --- a/Recipes/Sweet Potato Broccoli & Barley Salad.html +++ b/Recipes/Sweet Potato Broccoli & Barley Salad.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,57 +104,40 @@
-
- - - -
- +

Sweet Potato Broccoli & Barley Salad

-

-

- - Servings: Serves 4 - + Servings: Serves 4 - Source: - - - - +

- -
-
-

Ingredients

@@ -165,36 +145,28 @@
- -
- -

Directions

Heat oven to 400 degrees. Place rice or grain and cooking liquid in a rice cooker or on the stove. Cook according to package directions.

Peel sweet potatoes and cut into 1-inch cubes. Cut tops off broccoli and separate into bite-sized florets. If your broccoli stems feel especially woody, I like to peel them (with the same vegetable peeler), then cut them into 1/2- to 1-inch segments.

Coat one large or two smaller trays with a thin slick of olive oil. Layer sweet potatoes on tray(s) and sprinkle with salt and pepper. Roast for 20 minutes, until browning underneath. Flip and toss chunks around, then add broccoli to the tray(s), season again with salt and pepper, and roast for another 10 to 20 minutes, until broccoli is lightly charred at edges and sweet potato is fully bronzed and tender. Toss chunks around one more time if it looks like they’re cooking unevenly.

In a small skillet, toast black and white sesame seeds until fragrant. (You can do this in the oven if using an oven-proof skillet.) Let cool.

While vegetables roast, prepare sesame-miso dressing: Combine everything in a blender and run until smooth, scraping down sides once. Taste and adjust ingredients if needed, but try to resist adding more honey if it tastes salty, as that extra pop of saltiness is exactly what I think sweet potato needs.

Assemble bowls: Scoop some rice/grains into each, then pile on the roasted sweet potatoes and broccoli. Coat lightly with sesame-miso dressing and finish with toasted sesame seed duo. Serve with extra dressing on the side.

- - + - - -
@@ -204,7 +176,5 @@ - - diff --git a/Recipes/Sweet Potato Fries.html b/Recipes/Sweet Potato Fries.html index 70e41ef..8ccc14d 100644 --- a/Recipes/Sweet Potato Fries.html +++ b/Recipes/Sweet Potato Fries.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,61 +104,42 @@
-
- - - -
- +

Sweet Potato Fries

-

-

- - Prep Time: 2 mins - - Cook Time: 20 mins - - Servings: Serves 1 - + Prep Time: 2 mins + Cook Time: 20 mins + Servings: Serves 1 - Source: - - - - +

- -
-
-

Ingredients

@@ -169,35 +147,27 @@
- -
- -

Directions

Heat oven to 200C/180C fan/ gas 6.

Put 95g sweet potato, cut into fries, on a baking tray and mix with 1 tsp rapeseed oil and ¼ tsp cayenne pepper.

Bake in the oven for 20 mins.

- - + - - -

Nutrition

@@ -205,9 +175,6 @@
- - -
@@ -217,7 +184,5 @@ - - diff --git a/Recipes/Sweet Potato Gnocchi with Creamed Spinach.html b/Recipes/Sweet Potato Gnocchi with Creamed Spinach.html index f3b6121..e762c3b 100644 --- a/Recipes/Sweet Potato Gnocchi with Creamed Spinach.html +++ b/Recipes/Sweet Potato Gnocchi with Creamed Spinach.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,49 +104,36 @@
-
- - - -
- +

Sweet Potato Gnocchi with Creamed Spinach

-

-

- - Servings: 1 - + Servings: 1 - +

- -
-
-

Ingredients

@@ -157,36 +141,28 @@
- -
- -

Directions

Step 1
Stick a medium-sized sweet potato in the microwave for 8-10 minutes until soft then split open, scoop and weigh out the flesh into a large bowl.

Step 2
Mix in the chickpea (or gram) flour and a good pinch of salt then work together to make a soft dough. Turn out onto a floured work surface, roll into a sausage roughly 1cm thick then cut into small pieces, around 2½cm in length.

Step 3
Bring a large pan of salted water to the boil, drop the gnocchi in and cook for 2 minutes. Drain then set aside.

Step 4
Heat a splash of water in the same pan over a high heat, add the spinach and stir until wilted. Drain thoroughly then roll up in a few sheets of kitchen paper and squeeze out as much excess water as possible. Put the spinach into a food processor with the nutmeg, cream cheese and half of the parmesan and pulse until smooth. Pour into the pan, warm gently and stir in the gnocchi.

- - + - - -
@@ -194,7 +170,6 @@ - @@ -236,31 +211,27 @@ // build items array var items = [ - { msrc: 'Images/AA625171-ABEF-417A-9EB5-82BBB10AF36E/8BA2F4F3-7369-4F5B-AF53-B7E5243A959D.jpg', src: 'Images/AA625171-ABEF-417A-9EB5-82BBB10AF36E/8BA2F4F3-7369-4F5B-AF53-B7E5243A959D.jpg', - w: 946.0, - h: 2048.0, + w: 0, + h: 0, title: '1' }, - { msrc: 'Images/AA625171-ABEF-417A-9EB5-82BBB10AF36E/5E6D24DD-FA10-4224-828C-34A57638E122.jpg', src: 'Images/AA625171-ABEF-417A-9EB5-82BBB10AF36E/5E6D24DD-FA10-4224-828C-34A57638E122.jpg', - w: 946.0, - h: 2048.0, + w: 0, + h: 0, title: '2' }, - { msrc: 'Images/AA625171-ABEF-417A-9EB5-82BBB10AF36E/314AC4FD-1303-4660-8B31-DDCFA0143CBA.jpg', src: 'Images/AA625171-ABEF-417A-9EB5-82BBB10AF36E/314AC4FD-1303-4660-8B31-DDCFA0143CBA.jpg', - w: 946.0, - h: 2048.0, + w: 0, + h: 0, title: '3' }, - ]; var index = 0; @@ -296,8 +267,5 @@ - - - diff --git a/Recipes/Sweet Potato, Ginger And Coconut Stew.html b/Recipes/Sweet Potato, Ginger And Coconut Stew.html index cc09c1d..879849c 100644 --- a/Recipes/Sweet Potato, Ginger And Coconut Stew.html +++ b/Recipes/Sweet Potato, Ginger And Coconut Stew.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,38 +104,30 @@
-

Sweet Potato, Ginger And Coconut Stew

-

-

- - +

- -
-
-

Ingredients

@@ -146,36 +135,28 @@
- -
- -

Directions

Toast the allspice berries for a minute or so in a large heavy-based,
lidded pan that you can use for your stew (skip this step if using
ground), then put into a food processor with a tablespoon of the olive
oil, the spring onions, garlic, ginger, thyme leaves, coriander stalks and
the juice and zest of 1 lime. Season with salt and pepper and blitz to
form a paste.
Put the pan back over a medium heat and, once hot, add the remaining
oil and fry the paste, stirring all the time, for 3-4 minutes until fragrant.

Add the bay leaves, whole chilli, coconut milk and 500ml warm water to
the pan. Stir to combine, bring to a simmer and cook for a few minutes,
then add the squash or pumpkin and sweet potatoes. Drain and rinse
the beans, then roughly mash them in a bowl, add to the pan and cook
for 30-40 minutes at a gentle simmer.

Make your topping. Mix the olive oil and pumpkin seeds with the zest
of the second lime and season with salt.

Once the squash or pumpkin and potatoes are cooked, and are just
holding their shape but soft throughout, and the sauce is rich and
flavourful, scoop out the bay, whole chilli and any thyme sprigs, then
add the greens to the top of the stew - don't stir them in - and cover
with a lid. Cook for a couple of minutes until dark, bright green. Remove
the stew from the heat and squeeze over the juice of the remaining
lime. Taste and add more lime, salt or pepper if needed.

Use tongs to divide the greens between warm bowls before spooning
over generous helpings of the stew. Scatter over the toasted pumpkin-
seed topping and the reserved coriander leaves. Serve with yoghurt and
rice or rotis on the table for people to help themselves.

- - + - - -
@@ -185,7 +166,5 @@ - - diff --git a/Recipes/Sweet Tahini Scrolls.html b/Recipes/Sweet Tahini Scrolls.html index cd15411..0c0d459 100644 --- a/Recipes/Sweet Tahini Scrolls.html +++ b/Recipes/Sweet Tahini Scrolls.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,31 +104,24 @@
-

Sweet Tahini Scrolls

-

-

- - +

- -
-
@@ -139,29 +129,22 @@ - -
- - - + - - -
@@ -171,7 +154,5 @@ - - diff --git a/Recipes/Sweetcorn & Courgette Fritters with Poached Eggs.html b/Recipes/Sweetcorn & Courgette Fritters with Poached Eggs.html index dd30f38..30e80e2 100644 --- a/Recipes/Sweetcorn & Courgette Fritters with Poached Eggs.html +++ b/Recipes/Sweetcorn & Courgette Fritters with Poached Eggs.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,61 +104,42 @@
-
- - - -
- +

Sweetcorn & Courgette Fritters with Poached Eggs

-

-

- - Prep Time: 10 mins - - Cook Time: 15 mins - - Servings: 2 - + Prep Time: 10 mins + Cook Time: 15 mins + Servings: 2 - Source: - - - - +

- -
-
-

Ingredients

@@ -169,35 +147,27 @@
- -
- -

Directions

Mix the sweetcorn, spring onions, courgette, paprika, flour, beaten egg, milk and some seasoning in a large bowl and set aside.

Put a large pan of water on to boil. In a bowl, mix the chilli sauce with the lime juice and set aside.

Heat the oil in a large, non-stick pan and spoon in four burger-sized mounds of the fritter mixture, spaced apart (you may need to do this in two batches). When brown on the underside, turn over and cook for 3 mins more until golden.

Meanwhile, poach the eggs in the simmering water for 2-3 mins until cooked and the yolks are runny. Remove with a slotted spoon. Serve the fritters topped with a poached egg, mixed leaves and a drizzle of the chilli dressing.

- - + - - -

Nutrition

@@ -205,9 +175,6 @@
- - -
@@ -217,7 +184,5 @@ - - diff --git a/Recipes/Tacos.html b/Recipes/Tacos.html index 9be6546..c1ff5a5 100644 --- a/Recipes/Tacos.html +++ b/Recipes/Tacos.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,47 +104,35 @@
-
- - - -
- +

Tacos

-

-

- - +

- -
-
-

Ingredients

@@ -155,29 +140,22 @@
- -
- - - + - - -
@@ -185,7 +163,6 @@ - @@ -227,15 +204,13 @@ // build items array var items = [ - { msrc: 'Images/BE6BB84B-0E64-4AE5-8DFB-AB110E9D0684-21470-00000356F5BDCDE2/26B8D7BA-EF3F-4431-8E12-67811F258644-4916-000000DBA7ED53C3.jpg', src: 'Images/BE6BB84B-0E64-4AE5-8DFB-AB110E9D0684-21470-00000356F5BDCDE2/26B8D7BA-EF3F-4431-8E12-67811F258644-4916-000000DBA7ED53C3.jpg', - w: 500.0, - h: 281.0, + w: 500, + h: 281, title: '1' }, - ]; var index = 0; @@ -271,8 +246,5 @@ - - - diff --git a/Recipes/Tahini Yogurt Sauce.html b/Recipes/Tahini Yogurt Sauce.html index cd68f1d..3473c03 100644 --- a/Recipes/Tahini Yogurt Sauce.html +++ b/Recipes/Tahini Yogurt Sauce.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,61 +104,42 @@
-
- - - -
- +

Tahini Yogurt Sauce

-

-

- - Prep Time: 10 mins - - Cook Time: 10 mins - - Servings: Yields: 4 servings - + Prep Time: 10 mins + Cook Time: 10 mins + Servings: Yields: 4 servings - Source: - - - - +

- -
-
-

Ingredients

@@ -169,30 +147,24 @@
- -
- -

Directions

Place all ingredients in a bowl and whisk until combined.

Taste for seasoning and add in more if you like.

- -

Notes

@@ -200,13 +172,9 @@
- - - -

Nutrition

@@ -214,9 +182,6 @@
- - -
@@ -226,7 +191,5 @@ - - diff --git a/Recipes/The Creamiest and Greenest One-Pot Pasta.html b/Recipes/The Creamiest and Greenest One-Pot Pasta.html index 8e51938..b5c31f5 100644 --- a/Recipes/The Creamiest and Greenest One-Pot Pasta.html +++ b/Recipes/The Creamiest and Greenest One-Pot Pasta.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,61 +104,42 @@
-
- - - -
- +

The Creamiest and Greenest One-Pot Pasta

-

-

- - Prep Time: 5 min - - Cook Time: 15 min - - Servings: 2 - + Prep Time: 5 min + Cook Time: 15 min + Servings: 2 - Source: - - - - +

- -
-
-

Ingredients

@@ -169,36 +147,28 @@
- -
- -

Directions


1. Set a big pot of salted water on the stove and bring to a boil.

2. Add pasta for two people.

3. Tear the kale off the stem and add it to the pasta water along with a garlic clove.

4. You only want to soften the kale slightly, so after about a minute you can use a tong to pick it up, along with the garlic and some of the pasta water.

5. Add the kale, garlic, half of the peas, olive oil, basil, mint, juice from half the lemon, a good grating of parmesan (or nutritional yeast) and a little bit of the pasta water (start with 4 tablespoons) to a blender. Mix smooth, taste and adjust the flavor, adding more salt, lemon juice, parmesan or pasta water if needed. You want it entirely smooth but not too runny, in that case you can add some more peas, herbs or cheese.

6. Break the florets off the broccoli and toss into the pasta water along with the remaining peas during the last few minutes of the pasta's cooking time.

7. Pour it all into a colander and then back into the pot.

8. Pour half of the green sauce into the pot and give it a stir until it's all creamy.

9. Grab two plates and divide the remaining sauce in the middle of the plates. Use the backside of a spoon to create round puddles. Divide the pasta on top.

10. Chop the toasted hazelnuts and sprinkle over the pasta, along with some fresh mint leaves, a grating of parmesan and lemon zest and freshly ground black pepper.

- - + - - -
@@ -206,7 +176,6 @@ - @@ -248,15 +217,13 @@ // build items array var items = [ - { msrc: 'Images/B9D0EFF7-5F37-4149-A4DC-8A1E05AC6F4C/62A391B6-DB88-49CB-AFF2-A7DA7F0C791C.jpg', src: 'Images/B9D0EFF7-5F37-4149-A4DC-8A1E05AC6F4C/62A391B6-DB88-49CB-AFF2-A7DA7F0C791C.jpg', - w: 888.0, - h: 1332.0, + w: 888, + h: 1332, title: '1' }, - ]; var index = 0; @@ -292,8 +259,5 @@ - - - diff --git a/Recipes/The Ultimate Bare-Cupboard Pasta.html b/Recipes/The Ultimate Bare-Cupboard Pasta.html new file mode 100644 index 0000000..5279878 --- /dev/null +++ b/Recipes/The Ultimate Bare-Cupboard Pasta.html @@ -0,0 +1,188 @@ + + + + + + + + +
+ +
+ + +
+ + + +
+ + +

The Ultimate Bare-Cupboard Pasta

+ + + + +

+ +

+ + + Prep Time: 10 min + Cook Time: 5 min + Servings: 4 + + + Source: + + +

+ +
+ +
+ +
+ + +
+

Ingredients

+
+

375g dried lasagne sheets, broken

2 tbsp extra virgin olive oil

2 garlic cloves, crushed

1 tsp chilli flakes

1 lemon, rind finely grated, juiced

250g cherry tomatoes, halved

55g (1/3 cup) pitted kalamata olives, halved

400g cannellini beans, rinsed, drained

100g baby spinach

parmesan, to serve

+
+
+ + + +
+ +
+ + + + +
+

Directions

+
+

Cook the lasagne pieces in a large saucepan of boiling water, stirring occasionally to prevent sticking, for 5 minutes or until al dente. Drain.

Meanwhile, combine the olive oil, garlic, chilli, if using, and lemon rind in a large, deep frying pan over medium heat. When the oil starts to sizzle, add the tomato. Cook, stirring occasionally, for 4-5 minutes or until softened.

Add the olive, beans, spinach, lasagne pieces and lemon juice to the frying pan. Use tongs to toss to combine. Season. Divide among bowls and sprinkle with parmesan.

+
+
+ + + + + + +
+

Nutrition

+
+

Fat: 14.8 grams fat
Calories: 128.57 calories
Saturated Fat: 1.8 grams saturated fat
Sodium: 154.8 milligrams sodium
Sugar: 6.0 grams sugar
Carbohydrate: 83.4 grams carbohydrates
Protein: 19.7 grams protein

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+
+ + +
+ +
+ +
+ + + + + diff --git a/Recipes/Toast With Eggs, Avocado, Mushy-Peas.html b/Recipes/Toast With Eggs, Avocado, Mushy-Peas.html index dd778a2..01dff9e 100644 --- a/Recipes/Toast With Eggs, Avocado, Mushy-Peas.html +++ b/Recipes/Toast With Eggs, Avocado, Mushy-Peas.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,38 +104,30 @@
-

Toast With Eggs, Avocado, Mushy-Peas

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-

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- -
-
-

Ingredients

@@ -146,29 +135,22 @@
- -
- - - + - - -
@@ -178,7 +160,5 @@ - - diff --git a/Recipes/Toasties.html b/Recipes/Toasties.html index 065ca25..3f7655c 100644 --- a/Recipes/Toasties.html +++ b/Recipes/Toasties.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,38 +104,30 @@
-

Toasties

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-

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- -
-
-

Ingredients

@@ -146,29 +135,22 @@
- -
- - - + - - -
@@ -178,7 +160,5 @@ - - diff --git a/Recipes/Tofu Edamame Combo.html b/Recipes/Tofu Edamame Combo.html new file mode 100644 index 0000000..9fb6267 --- /dev/null +++ b/Recipes/Tofu Edamame Combo.html @@ -0,0 +1,166 @@ + + + + + + + + +
+ +
+ + + + +

Tofu Edamame Combo

+ + + + +

+

School Lunches

+ +

+ + + Servings: 1 + + + +

+ +
+ +
+ +
+ + +
+

Ingredients

+
+

2-3 small pieces flavoured tofu

5-6 edamame pods

1-2 cherry tomatoes

1-2 dried pears

Small handful chocolate chickpeas (side)

+
+
+ + + +
+ +
+ + + + + + + + + + + + +
+ +
+ +
+ + + + + diff --git a/Recipes/Tofu Katsu Curry.html b/Recipes/Tofu Katsu Curry.html index 9b0c636..f87631d 100644 --- a/Recipes/Tofu Katsu Curry.html +++ b/Recipes/Tofu Katsu Curry.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,53 +104,38 @@
-
- - - -
- +

Tofu Katsu Curry

-

-

- - Cook Time: 0 min - - Total Time: 30 min - - Servings: 1 - + Cook Time: 0 min + Total Time: 30 min + Servings: 1 - +

- -
-
-

Ingredients

@@ -161,36 +143,28 @@
- -
- -

Directions

Step 1
Heat half of the vegetable oil in a saucepan, add the garlic, ginger, onion and apple and fry gently until soft. Add the spices, fry for a minute then pour in the stock. Simmer gently for 3-4 minutes until thickened, then blend until smooth. Season with a pinch of salt. Meanwhile cook the rice according to the packet instructions.

Step 2
Whisk the oat cream and miso paste together in a shallow bowl then coat the tofu in the flour. Dip the floured tofu in the miso mixture then coat in the breadcrumbs, making sure all of the tofu is coated.

Step 3
Heat the remaining oil in a frying pan then fry the tofu for 3-4 minutes on each side until golden and crisp. Slice the tofu and plate up with the sauce and rice. Serve with the salad and pickled ginger.

- - + - - -
@@ -198,7 +172,6 @@ - @@ -240,15 +213,13 @@ // build items array var items = [ - { msrc: 'Images/0E7CE640-E6EA-4C94-A28D-CDBA423E2DD4/D5C8C270-B198-4548-9E0B-54B5CB72D9B7.jpg', src: 'Images/0E7CE640-E6EA-4C94-A28D-CDBA423E2DD4/D5C8C270-B198-4548-9E0B-54B5CB72D9B7.jpg', - w: 2035.0, - h: 812.0, + w: 2035, + h: 812, title: '1' }, - ]; var index = 0; @@ -284,8 +255,5 @@ - - - diff --git a/Recipes/Tofu Satay Skewers with Pickled Cucumber.html b/Recipes/Tofu Satay Skewers with Pickled Cucumber.html index 33c59df..23a8737 100644 --- a/Recipes/Tofu Satay Skewers with Pickled Cucumber.html +++ b/Recipes/Tofu Satay Skewers with Pickled Cucumber.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,59 +104,41 @@
-
- - - -
- +

Tofu Satay Skewers with Pickled Cucumber

-

-

- - Total Time: 35 min - - Servings: 2 - + Total Time: 35 min + Servings: 2 - Source: - - - - +

- -
-
-

Ingredients

@@ -167,35 +146,27 @@
- -
- -

Directions

For 2 people [double for 4]

1. Boil half a kettle

Soak your skewers in cold water (this prevents them from burning whilst cooking)

Chop the tofu into 12 [24] large cubes by dividing the block into 3 lengthways and then cutting each slice into quarters

Chop the creamed coconut roughly (if required!) and combine with 200ml [400ml] boiled water – this is your coconut stock

- - + - - -

Nutrition

@@ -203,9 +174,6 @@
- - -
@@ -215,7 +183,5 @@ - - diff --git a/Recipes/Tofu Schnitzel with Pickled Potato Salad and Green Beans.html b/Recipes/Tofu Schnitzel with Pickled Potato Salad and Green Beans.html index e99dbe8..d25a56f 100644 --- a/Recipes/Tofu Schnitzel with Pickled Potato Salad and Green Beans.html +++ b/Recipes/Tofu Schnitzel with Pickled Potato Salad and Green Beans.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,59 +104,41 @@
-
- - - -
- +

Tofu Schnitzel with Pickled Potato Salad and Green Beans

-

★★★★★

-

- - Total Time: 35 min - - Servings: 2 - + Total Time: 35 min + Servings: 2 - Source: - - - - +

- -
-
-

Ingredients

@@ -167,35 +146,27 @@
- -
- -

Directions

For 2 people [double for 4]

1. Preheat the oven to 200°C/ 180°C (fan)/ gas 6

Add the waxy potatoes to a baking tray with a drizzle of olive oil and a pinch of salt and pepper

Put the tray in the oven for 25-30 min or until the potatoes are crispy and cooked through – these are your crispy potatoes

2. Meanwhile, drain the tofu and pat it dry with kitchen paper, then slice the tofu into 4[8] pieces

Add the sliced tofu to a bowl with the soy sauce and wholegrain mustard

Give everything a good mix up, then set aside for later – this is your mustard marinated tofu

3. Boil a kettle

Peel and finely dice the shallot[s]

Finely chop the chives

Roll the lemon[s] with your hand on a hard surface (to release more juice) and cut into wedges

Trim the green beans

4. Add the diced shallot to a large bowl with the juice of 1/2 [1] lemon and a pinch of salt and sugar and set aside for 1-2 min

After 1-2 min, add the mayo to the bowl and stir it all together – this is your quick-pickled shallot mayo

5. Add the cornflour to the mustard marinated tofu with 2 tbsp [4 tbsp] cold water and a pinch of salt and mix it all together

Add the panko breadcrumbs to a plate with the smoked paprika and a generous pinch of salt – these are your smoky breadcrumbs

Press the tofu into the smoky breadcrumbs firmly to evenly coat all over – this is your breaded tofu

6. Heat a large, wide-based pan (preferably non-stick) with a very generous drizzle of vegetable oil (enough to cover the base of the pan) over a medium-high heat

Once hot, add the breaded tofu and cook for 4-5 min on each side or until browned – this is your tofu schnitzel

7. While the tofu is cooking, add the green beans to a pot, cover them with boiled water (just enough to cover them) and bring to the boil over a high heat

Cook for 3-4 min or until tender – these are your cooked green beans

Once the potatoes are ready, add the crispy potatoes and chopped chives to the quick-pickled shallot mayo and give everything a good mix up – this is your pickled potato salad

Serve the tofu schnitzel with the pickled potato salad and cooked green beans to the side

Garnish with a remaining lemon wedge

Enjoy!

- - + - - -

Nutrition

@@ -203,9 +174,6 @@
- - -
@@ -215,7 +183,5 @@ - - diff --git a/Recipes/Tomato Dhal.html b/Recipes/Tomato Dhal.html index c1ead2e..ca00a29 100644 --- a/Recipes/Tomato Dhal.html +++ b/Recipes/Tomato Dhal.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,55 +104,39 @@
-
- - - -
- +

Tomato Dhal

-

-

- - Servings: 4-6 - + Servings: 4-6 - Source: - -

- -
-
-

Ingredients

@@ -163,29 +144,22 @@
- -
- - - + - - -
@@ -193,7 +167,6 @@ - @@ -235,15 +208,13 @@ // build items array var items = [ - { msrc: 'Images/BAF38EDF-5A23-492D-9E35-7360951CE7D2-5288-000000F86B171D65/EB737870-3421-4BB1-95A0-E95CDB2C2EC0-5288-000000F932076232.jpg', src: 'Images/BAF38EDF-5A23-492D-9E35-7360951CE7D2-5288-000000F86B171D65/EB737870-3421-4BB1-95A0-E95CDB2C2EC0-5288-000000F932076232.jpg', - w: 545.0, - h: 545.0, + w: 0, + h: 0, title: '1' }, - ]; var index = 0; @@ -279,8 +250,5 @@ - - - diff --git a/Recipes/Tomato Soup.html b/Recipes/Tomato Soup.html index 834eb19..a398411 100644 --- a/Recipes/Tomato Soup.html +++ b/Recipes/Tomato Soup.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,38 +104,30 @@
-

Tomato Soup

-

-

- - +

- -
-
-

Ingredients

@@ -146,36 +135,28 @@
- -
- -

Directions

Melt butter and gently sauté onion in a large saucepan until softened.

Add tomato to pan, then cover and cook gently until tomato is very soft, about 20 minutes.

Pass through the medium disc of a food mill and return to pan.

Add stock and heat to simmering point.

Mix potato flour to a smooth cream with a little cold water. Stir a good ladleful of soup into potato flour mixture, then return it to pan. Stir until soup returns to a simmer.

Cook for a further 15 minutes and add salt and pepper to taste.

Pass through the finest disc of a food mill if there are too many fragments for your liking. For the smoothest texture of all, whizz the soup in a blender.

- - + - - -
@@ -185,7 +166,5 @@ - - diff --git a/Recipes/Turkey Cranberry Cream Cheese Sandwich.html b/Recipes/Turkey Cranberry Cream Cheese Sandwich.html new file mode 100644 index 0000000..d8718ec --- /dev/null +++ b/Recipes/Turkey Cranberry Cream Cheese Sandwich.html @@ -0,0 +1,166 @@ + + + + + + + + +
+ +
+ + + + +

Turkey Cranberry Cream Cheese Sandwich

+ + + + +

+

School Lunches

+ +

+ + + Servings: 1 + + + +

+ +
+ +
+ +
+ + +
+

Ingredients

+
+

2-3 slices turkey

1-2 tbsp cranberry sauce

1-2 tbsp cream cheese

2 whole-grain bread slices

2-3 baby cucumbers

Small handful chocolate chickpeas (side)

+
+
+ + + +
+ +
+ + + + + + + + + + + + +
+ +
+ +
+ + + + + diff --git a/Recipes/Turkey Cranberry Cream Cheese Wrap.html b/Recipes/Turkey Cranberry Cream Cheese Wrap.html new file mode 100644 index 0000000..f0776ac --- /dev/null +++ b/Recipes/Turkey Cranberry Cream Cheese Wrap.html @@ -0,0 +1,166 @@ + + + + + + + + +
+ +
+ + + + +

Turkey Cranberry Cream Cheese Wrap

+ + + + +

+

School Lunches

+ +

+ + + Servings: 1 + + + +

+ +
+ +
+ +
+ + +
+

Ingredients

+
+

2-3 slices turkey

1-2 tbsp cranberry sauce

1-2 tbsp cream cheese

1 whole-grain wrap

2-3 baby cucumbers

Small handful chocolate chickpeas (side)

+
+
+ + + +
+ +
+ + + + + + + + + + + + +
+ +
+ +
+ + + + + diff --git a/Recipes/Vanilla & Berry Chia Pudding.html b/Recipes/Vanilla & Berry Chia Pudding.html new file mode 100644 index 0000000..40d3724 --- /dev/null +++ b/Recipes/Vanilla & Berry Chia Pudding.html @@ -0,0 +1,165 @@ + + + + + + + + +
+ +
+ + + + +

Vanilla & Berry Chia Pudding

+ + + + +

+ +

+ + + Servings: 1 + + + +

+ +
+ +
+ +
+ + +
+

Ingredients

+
+

75g chia seeds

470ml almond milk, unsweetened

1 tsp vanilla extract

1 tbsp agave or maple syrup

1 handful mixed berries, to serve

+
+
+ + + +
+ +
+ + + + + + + + + + + + +
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+ + + + + diff --git a/Recipes/Vegan Chickpea Satay Curry.html b/Recipes/Vegan Chickpea Satay Curry.html index 302f289..145a88d 100644 --- a/Recipes/Vegan Chickpea Satay Curry.html +++ b/Recipes/Vegan Chickpea Satay Curry.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,61 +104,42 @@
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Vegan Chickpea Satay Curry

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- - Prep Time: 15 min - - Cook Time: 30 minutes - - Servings: 4 - + Prep Time: 15 min + Cook Time: 30 minutes + Servings: 4 - Source: - - - - +

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Ingredients

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Directions

Heat the oil in a large, deep frying pan or wok over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes or until soft and lightly golden. Add the garlic and chilli and cook, stirring, for 30 seconds or until aromatic.

Reduce the heat to low and add the peanut butter, coconut milk and soy sauce. Stir until evenly combined. Add the pumpkin and 160ml (2/3 cup) water. Cover and bring to a simmer. Cook, stirring occasionally, for 6 minutes or until the pumpkin is just tender.

Add the beans and chickpeas to the pan and cook for a further 2 minutes or until beans are tender-crisp. Stir in lime juice and top with coriander leaves. Serve with brown rice.

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Nutrition

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Vegemite On Crackers

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Snack

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Ingredients

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crackers

vegemite

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+ + + + + diff --git a/Recipes/Vegetable Savoury Muffins.html b/Recipes/Vegetable Savoury Muffins.html index 3bc6ec6..81f3359 100644 --- a/Recipes/Vegetable Savoury Muffins.html +++ b/Recipes/Vegetable Savoury Muffins.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,61 +104,42 @@
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Vegetable Savoury Muffins

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- - Prep Time: 15 minutes - - Cook Time: 20 minutes - - Servings: Serves: 12 muffins - + Prep Time: 15 minutes + Cook Time: 20 minutes + Servings: Serves: 12 muffins - Source: - - - - +

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Ingredients

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Directions

Preheat oven to 180C / 350F

Place the zucchini and carrot onto a clean dish towel and wrap it around the vegetables. (see image above) Squeeze all the juice out. *SEE NOTE 2

Place the zucchini and carrots into a large mixing bowl along with the peas and sweetcorn. Add the cheese, milk, yogurt, olive oil and egg and stir until combined.

Mix the flour and baking powder together and then slowly add to the wet ingredients. Fold in gently, until just combined. *SEE NOTE 3

Spray a 12 hole muffin tray with oil or grease with butter. Spoon the mixture, equally, between the 12 muffin sections. Bake for 20-25 mins. *SEE NOTE 4

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Notes

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Nutrition

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Vegetarian Chow Mein with Broccoli, Carrot and Mushroom

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+ + + Prep Time: 0:15 + Cook Time: 0:20 + Servings: 4 + + + Source: + + +

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Ingredients

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250g dried egg or wheat noodles

6 dried shiitake mushrooms, soaked in boiling water for 30–60 mins

Neutral oil such as rice bran or sunflower

Fine sea salt

1 teaspoon sesame oil

2 cloves garlic, finely chopped

2cm piece ginger, finely sliced

200g (1 large) carrot, peeled and thinly sliced into discs

300g (1 head) broccoli, cut into bite size florets

1 spring onion, finely sliced

1 tablespoon toasted white sesame seeds

White pepper, to taste

Seasoning sauce

1 tablespoon vegetarian stir-fry sauce or oyster sauce, see tips above

180ml (¾ cup) mushroom soaking liquid or vegetable stock

1 teaspoon sesame oil

½ teaspoon sugar

1 1/2 teaspoon cornflour

1 tablespoon Shaoxing wine

1 tablespoon soy sauce

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Directions

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1. Bring a large pot of salted water to the boil. Add the noodles and cook according to packet instructions. Allow to drain well.

2. Drain the shiitake mushrooms, reserving the soaking liquid for the sauce, and finely slice.

3. Prepare the sauce by combining all the ingredients into a small bowl and whisking well.

4. Heat a large 10–12 inch heavy fry pan on medium-high heat. Add 2 tablespoons of neutral oil and the noodles. Add 1 teaspoon of salt, along with the sesame oil and toss the noodles to evenly coat. Push the noodles evenly around the pan and leave them to cook for 4–5 minutes, until a crispy skin has formed at the bottom. Toss the noodles so that some of the soft noodles are now at the bottom and cook for another 4–5 minutes until there's a crispy bottom.

5. Heat oven to 180˚C. Carefully slide the noodles onto a foiled lined tray so that the crispy layer is on the bottom and transfer to the oven to keep warm while you prepare the veggies.

6. To the same pan on medium heat, add 1 tablespoon of neutral oil, along with the garlic and ginger and fry for 20–30 seconds until fragrant. Add the carrots and broccoli and stir fry for 4–5 minutes until softened. Increase heat to medium-high, add the mushrooms and toss (if it looks dry, add another drizzle of oil). Stir fry for 2–3 minutes until all the vegetables are just tender. Stir the sauce and add it to the vegetables, and toss to evenly distribute. Continue to stir until the sauce thickens and when it does, turn off the heat.

7. Remove the noodles from the oven and carefully slide it, crispy side down, onto a large serving plate or platter. Scoop the saucy vegetables onto the noodles and top with shallots, sesame seeds and a little white pepper.

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+ + + + + diff --git a/Recipes/Vegetarian Chow Mein.html b/Recipes/Vegetarian Chow Mein.html new file mode 100644 index 0000000..c5897ac --- /dev/null +++ b/Recipes/Vegetarian Chow Mein.html @@ -0,0 +1,182 @@ + + + + + + + + +
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Vegetarian Chow Mein

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+ + + Prep Time: 20 min + Cook Time: 10 min + Servings: 4 + + + Source: + + +

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Ingredients

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450g pkt shelf-fresh hokkien noodles

80ml (1/3 cup) black bean sauce

80ml (1/3 cup) salt-reduced soy sauce

2 teaspoons sesame oil

2 teaspoons honey

1 1/2 tablespoons vegetable oil

1 brown onion, cut into thin wedges

2 bunches broccolini, halved crossways

2 celery sticks, thinly sliced diagonally

2 garlic cloves, thinly sliced

200g pkt Chinese (honey soy) marinated tofu, cut into thin strips

2 teaspoons sesame seeds, toasted

Chopped fresh red chilli, to serve

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Directions

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Place the noodles in a large heatproof bowl and cover with boiling water. Set aside for 5 minutes to soak. Use a fork or chopsticks to separate the noodles. Drain well.

Meanwhile, combine the black bean sauce, soy sauce, sesame oil and honey in a bowl. Set aside.

Heat 1 tbs of the vegetable oil in a wok or large, deep frying pan over medium-high heat. Add the onion and stir-fry for 1 minute. Add the broccolini, celery and garlic. Stir-fry for a further 3-4 minutes or until tender-crisp. Transfer to a bowl and set aside.

Heat the remaining 2 tsp oil in the wok and add the tofu. Cook, stirring occasionally for 3-4 minutes or until heated through – the tofu will break up slightly but that’s okay.

Add the noodles, sauce mixture and vegetables to the wok. Use 2 wooden spoons to toss to combine. Divide among serving bowls. Sprinkle with sesame seeds and chilli.

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+ + + + + diff --git a/Recipes/Vegetarian Tray Bake with Salt and Vinegar Potatoes, Haloumi and Greens.html b/Recipes/Vegetarian Tray Bake with Salt and Vinegar Potatoes, Haloumi and Greens.html new file mode 100644 index 0000000..4ce9bde --- /dev/null +++ b/Recipes/Vegetarian Tray Bake with Salt and Vinegar Potatoes, Haloumi and Greens.html @@ -0,0 +1,182 @@ + + + + + + + + +
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Vegetarian Tray Bake with Salt and Vinegar Potatoes, Haloumi and Greens

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+ + + Prep Time: 0:10 + Cook Time: 35 min + Servings: 4 + + + Source: + + +

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Ingredients

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1kg waxy potatoes, such as Dutch creams or Nicolas

5 tablespoons extra virgin olive oil

Flaky sea salt

400g haloumi, about two packets (depending on brand)

Freshly cracked black pepper

3-4 tablespoons white wine vinegar, see tips above for substitutions

2 big handfuls rocket or other leafy greens, such as baby spinach or sliced silverbeet

1 large or 2 small French shallots, see tips above for substitutions

1 unwaxed lemon, for juice and zest

1 bunch of mint

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Directions

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1. Preheat the oven to 180°C and select two baking trays (ideally 40cm x 30cm).

2. Scrub the potatoes then dry with a tea towel. Cut the potatoes in half lengthways, then into 1.5cm wide half-moons.

3. Divide the potatoes across the two trays. Drizzle four tablespoons of olive oil over the potatoes (2 tablespoons per tray) with a generous pinch of flaky sea salt, then use your hands to massage the oil and salt into them. Ideally, the biggest surface area of each potato is in contact with the baking tray.

4. Place the trays in the oven and roast for about 15 minutes until the potatoes are just beginning to turn golden.

5. While you wait, prep the other ingredients: slice each slab of haloumi in half so you have a total of four rectangular pieces, if using two blocks of haloumi. This is to ensure the cheese cooks nicely without drying out (you'll be tearing it into chunks later). Finely dice the shallots; and finely chop the mint (making sure the chopping board is dry when you do so, so the mint stays fresh).

6. After 15 minutes, remove the trays and toss the potatoes. Make space for the haloumi in the middle of the trays, then place two slabs on each. Crack some pepper over the haloumi and drizzle with oil, then return the trays to the oven and roast for 10-15 more minutes until the potatoes are golden brown and the haloumi is warmed through with golden edges. Keep in mind that each brand of haloumi will cook a little differently.

7. Remove the haloumi onto a chopping board and set aside. Drizzle 3 tablespoons vinegar over the potatoes (1.5 tablespoons per tray). Give it a moment to allow the potatoes to soak up the vinegar, then divide the rocket and shallots between the trays. Give everything a toss to distribute the vinegar and allow the rocket to wilt. Taste a potato and add more vinegar as desired. The vinegar should shout at you, albeit pleasantly.

8. Tear the haloumi into bite-sized chunks and add them to a mixing bowl. Top with lemon zest and juice, then give everything a stir.

9. Serve the potatoes, rocket and shallots in bowls and top with haloumi chunks, along with any juice in the bottom of the bowl. Scatter mint and serve.

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Veggie Fry-up

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Ingredients

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6 egggs

3 slices sourdough bread

250g mushrooms

225g cherry tomatoes

320g baby spinach

2 cloves garlic

3 cans baked beans

olive oil

salt

pepper

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+ + + + + diff --git a/Recipes/Veggie Gyoza with Edamame & Egg.html b/Recipes/Veggie Gyoza with Edamame & Egg.html index 73a6c64..95899ca 100644 --- a/Recipes/Veggie Gyoza with Edamame & Egg.html +++ b/Recipes/Veggie Gyoza with Edamame & Egg.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,53 +104,38 @@
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Veggie Gyoza with Edamame & Egg

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- - Cook Time: 15 - - Difficulty: Easy - - Servings: 3 - + Cook Time: 15 + Difficulty: Easy + Servings: 3 - +

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Ingredients

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Veggie Rice Bowl with Peanut Butter

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+ + + Prep Time: 5 min + Cook Time: 10 min + Servings: Serves 4 + + + Source: + + +

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Ingredients

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1 tbsp vegetable oil

120g pack Tenderstem broccoli tips, halved lengthways

1 red pepper, seeded and cut into chunks

160g pack marinated tofu pieces

2 x 250g pouches microwave rice

200g frozen peas

1 tbsp sesame seeds

3 spring onions, chopped

1 red chilli, seeded and finely chopped

1 garlic clove, crushed

2.5cm piece fresh ginger, grated

3 tbsp tamari

2 tbsp sweet chilli sauce

1 tbsp rice wine vinegar

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Directions

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Heat the oil in a wok. Add the broccoli and pepper and stir-fry, over a high heat, for 3 mins. Add the tofu and cook for 1-2 mins, until crisp.

Tip in the rice and stir-fry for 4 mins, breaking up the grains as they warm. Stir through the peas and cook for a further 2-3 mins.

Meanwhile, make the sauce. Mix the chilli, garlic, ginger, tamari, sweet chilli sauce and vinegar in a bowl. Pour it over the rice mixture and toss until coated and warmed through. To serve, spoon into bowls and scatter over the sesame seeds and spring onions.

See more Vegetarian recipes

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Notes

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Add two tablespoons of peanut butter

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Nutrition

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Energy 1455kj 346kcal 17%
Fat 9g 13%
Saturates 2g 8%
Sugars 10g 11%
Salt 1.7g 28%
Carbohydrate 51.7g Protein 9.5g Fibre 7.5g

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+ + + + + diff --git a/Recipes/Veggie Shepherd's Pie with Sweet Potato Mash.html b/Recipes/Veggie Shepherd's Pie with Sweet Potato Mash.html new file mode 100644 index 0000000..3d0b36e --- /dev/null +++ b/Recipes/Veggie Shepherd's Pie with Sweet Potato Mash.html @@ -0,0 +1,188 @@ + + + + + + + + +
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Veggie Shepherd's Pie with Sweet Potato Mash

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Ingredients

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1 tbsp olive oil

1 large onion, halved and sliced

2 large carrots (500g/1lb 2oz in total), cut into sugar-cube size pieces

2 tbsp thyme chopped

200ml red wine

400g can chopped tomatoes

2 vegetable stock cubes

410g can green lentils

950g sweet potatoes, peeled and cut into chunks

25g butter

85g vegetarian mature cheddar, grated

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Directions

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Heat 1 tbsp olive oil in a frying pan, then fry 1 halved and sliced large onion until golden.

Pour in 200ml red wine, 150ml water and a 400g chopped tomatoes, then crumble in 2 vegetable stock cubes and simmer for 10 mins.

Tip in a 410g can green lentils, including the juice, then cover and simmer for another 10 mins until the carrots still have a bit of bite and the lentils are pulpy.

Meanwhile, boil 950g sweet potatoes, cut into chunks, for 15 mins until tender, drain well, then mash with 25g butter and season to taste.

Pile the lentil mixture into a pie dish, spoon the mash on top, then sprinkle over 85g grated vegetarian mature cheddar and the remaining thyme. The pie can now be covered and chilled for 2 days, or frozen for up to a month.

Heat oven to 190C/170C fan/gas 5. Cook for 20 mins if cooking straightaway, or for 40 mins from chilled, until golden and hot all the way through. Serve with broccoli.

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Nutrition

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kcal

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Warm Hummus With Toasted Bread And Pine Nuts

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Ingredients

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3 pitas

90 ml olive oil

1.5 tsp ground cumin

10 g parsley leaves, finely chopped

2 lemons

250g dried chickpeas

1/4 tsp bicarbonate of soda

5 garlic cloves

200 g Greek-style yoghurt

150g tahini

60g pine nuts

1/2 tsp sumac

1/4 tsp paprika

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Warm Roasted Squash and Puy Lentil Salad

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+ + + Prep Time: 10 mins + Cook Time: 30 mins + Servings: Serves 4 + + + Source: + + +

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Ingredients

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1kg butternut squash , chunkily diced

1 ½ tbsp olive oil

1 garlic clove , crushed

2 tsp thyme leaves

1 tbsp balsamic vinegar

1 tsp wholegrain mustard

x cans Puy lentils in water

½ red onion sliced

100g bag spinach

150g cherry tomatoes , halved

40g Cheshire cheese

1-2 tbsp toasted pumpkin seeds

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Directions

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Heat oven to 200C/180C fan/gas 4. Toss the butternut squash with 1 tbsp olive oil, garlic clove, thyme leaves and seasoning. Roast for 25-30 mins or until tender.

Mix together the balsamic vinegar, ½ tbsp olive oil, the wholegrain mustard and 1-2 tbsp water. Drain the Puy lentils in water and toss with the dressing, red onion, spinach and cherry tomatoes.

Divide the lentils between four plates. Top with the squash, then crumble over Cheshire cheese and pumpkin seeds.

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Nutrition

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kcal

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Winter Vegetable Stir-Fry with Crispy Tofu

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- - Cook Time: 15 minutes - - Servings: 6 - + Cook Time: 15 minutes + Servings: 6 - Source: - - - - +

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Ingredients

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Directions

Begin by making the sauce. In a small bowl, stir together the soy sauce or tamari, rice vinegar, maple syrup, water, sriracha sauce, cornstarch, garlic and ginger. Set aside.

Next, make the stir-fry. Place the cornstarch into a medium bowl. Add the tofu cubes and toss a few times, to dredge the tofu cubes in cornstarch. Set aside the bowl, leaving the tofu cubes sitting in the cornstarch.

Coat the bottom of a large skillet with 2 tablespoons of canola oil and place over medium heat. When oil is hot, add mushrooms in a single layer. Cook until they begin to brown on the bottoms, about 5 minutes, then flip and cook until browned on opposite sides, about 5 minutes more. Remove the mushrooms from the skillet and transfer to a plate.

Coat the skillet with another 2 tablespoons of oil and raise heat to medium-high. Remove the tofu cubes from the cornstarch mixture, gently shaking off any excess cornstarch. Add the tofu cubes to the skillet in an even layer, cooking for about 10 to 12 minutes, and flipping 2 or 3 times to achieve browning on multiple sides. You can add a bit more oil to the skillet if it becomes too dry while the tofu cooks. Once tofu has finished cooking, remove it from the skillet and transfer it to a paper-towel lined plate.

If the skillet is dry at this point, add a dash or two of oil. Raise heat to high and add carrots and white parts of scallions, then stir-fry for 1 minute. Add broccoli, and continue to stir-fry until the veggies are tender-crisp and have brightened in color, about 3 minutes.

Add sauce to the skillet and cook just until it thickens, 1 to 2 minutes. Add the green parts of the scallions, and return the mushrooms and tofu to to the skillet. Flip a few times to coat everything in sauce.

Immediately divide onto plates and serve with rice and a sprinkling of toasted sesame seeds.

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@@ -206,7 +177,5 @@ - - diff --git a/Recipes/Zucchini Pea and Ricotta Slice.html b/Recipes/Zucchini Pea and Ricotta Slice.html index 7976286..2319b25 100644 --- a/Recipes/Zucchini Pea and Ricotta Slice.html +++ b/Recipes/Zucchini Pea and Ricotta Slice.html @@ -1,4 +1,4 @@ - + @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,61 +104,42 @@
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Zucchini Pea and Ricotta Slice

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- - Prep Time: 10 minutes - - Cook Time: 25 minutes - - Servings: Yield: 8 generous slices - + Prep Time: 10 minutes + Cook Time: 25 minutes + Servings: Yield: 8 generous slices - Source: - - - - +

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Ingredients

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Directions

Pre-heat your oven to 180c and grease and line a large rectangular (around 30cm x 20cm) ovenproof dish.

In a large bowl combine all of the ingredients except the flour

Slowly stir through the flour until just combined

Spoon in the mixture into your prepared dish

Cook for around 25 minutes or until lightly golden and set

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Zucchini Ricotta Cannelloni

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Ingredients

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900g zucchinis

250g ricotta cheese

thyme

1 egg white

500 ml passata

60 g cheese

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Recipes (290)

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Recipes (306)

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