From 74b008cf0b8494360326a3e4921e832f72e23bfc Mon Sep 17 00:00:00 2001 From: Szymon Szukalski Date: Thu, 26 Oct 2023 22:39:38 +1100 Subject: Added recipes --- .../15-Minute Mushroom Sauce without Cream.html | 234 ++++++++ ...Almond and Honey Pancakes with Blueberries.html | 303 ++++++++++ Recipes/Apple & Raspberry Breakfast Oat Slice.html | 293 ++++++++++ Recipes/Arancini.html | 293 ++++++++++ ...ushroom Risotto with Fresh Parsley & Lemon.html | 223 ++++++++ Recipes/Asparagus & New Potato Frittata.html | 225 ++++++++ Recipes/Asparagus Quiche & Soup.html | 223 ++++++++ Recipes/Baked Polenta Chips with Pesto Dip.html | 221 ++++++++ Recipes/Baked Potates With Bean Chilli.html | 188 +++++++ Recipes/Baked Potato With Bolognese.html | 186 +++++++ Recipes/Baked Pumpkin and Sage Risotto.html | 212 +++++++ Recipes/Banana & Cinnamon Pancakes.html | 195 +++++++ Recipes/Barszcz.html | 286 ++++++++++ Recipes/Bean Chilli Burritos.html | 285 ++++++++++ Recipes/Bean Chilli Rice Bowl.html | 188 +++++++ Recipes/Bean Mix.html | 223 ++++++++ ...Beets + Apples with Cloves Baby Food Puree.html | 208 +++++++ Recipes/Best Veggie Stir-Fry.html | 221 ++++++++ Recipes/Blackberry Crumble Smoothie.html | 203 +++++++ Recipes/Blueberry And Lemon Pancakes.html | 279 ++++++++++ Recipes/Blueberry French Toast.html | 303 ++++++++++ Recipes/Bolognese Sauce.html | 280 ++++++++++ ...occoli & Goats\342\200\231 Cheese Fritata.html" | 314 +++++++++++ Recipes/Broccoli Pesto Pasta.html | 225 ++++++++ Recipes/Brown Sugar Sponge.html | 223 ++++++++ "Recipes/Cheat\342\200\231s Pizza.html" | 288 ++++++++++ Recipes/Cheese & Potato Yoghurt Flatbread.html | 197 +++++++ Recipes/Cheese And Potatoe Pierogi.html | 278 ++++++++++ Recipes/Chewy Mint Chocolate Granola Bars.html | 226 ++++++++ ...eatballs with Quinoa & Curried Cauliflower.html | 225 ++++++++ Recipes/Choc Ripple Cake.html | 232 ++++++++ Recipes/Chocolate Self-saucing Pudding.html | 195 +++++++ Recipes/Chunky Chickpea & Herb Dumpling Soup.html | 324 +++++++++++ Recipes/Classic Crumpets.html | 230 ++++++++ Recipes/Coconut & Squash Dhansak.html | 232 ++++++++ Recipes/Coconut Bread.html | 221 ++++++++ .../Courgette and Cheese Breakfast Muffins.html | 279 ++++++++++ Recipes/Creamy Mushroom Pasta.html | 221 ++++++++ "Recipes/Cre\314\202pes.html" | 199 +++++++ .../Crispy Potato, Polenta & Cheese Pancake.html | 300 ++++++++++ Recipes/Dark Chocolate & Ginger Fudge.html | 310 +++++++++++ ...Easy 3-Ingredient Chia Seed Strawberry Jam.html | 217 ++++++++ Recipes/Easy Baked Chicken Nuggets.html | 214 +++++++ Recipes/Easy Rustic Gnocchi.html | 221 ++++++++ Recipes/Easy Spinach and Ricotta Pies.html | 223 ++++++++ Recipes/Easy Veggie Noodles.html | 223 ++++++++ ...y mushroom risotto with baked Greek Cheese.html | 302 ++++++++++ Recipes/Egg Custard.html | 206 +++++++ Recipes/Egg and Lettuce Rolls.html | 223 ++++++++ Recipes/Eggs With Mayonnaise.html | 186 +++++++ Recipes/English Garden Mocktail.html | 221 ++++++++ "Recipes/Flatbread for Go\314\210zleme.html" | 294 ++++++++++ Recipes/Fluffy Meringue Frosting.html | 216 ++++++++ Recipes/Fool-Proof Corn Fritters.html | 293 ++++++++++ ...ans and Mangetout with Hazelnut and Orange.html | 208 +++++++ Recipes/Gluten Free Lemon Curd Cookies.html | 221 ++++++++ ...i Broccoli Tray Bake with Lemon and Cheese.html | 214 +++++++ Recipes/Gnocchi with Mushrooms & Blue Cheese.html | 223 ++++++++ .../Goats' Cheese & Spinach Florentine Tart.html | 230 ++++++++ .../Goats' Cheese, Leek & Spinach Pasta Bake.html | 230 ++++++++ Recipes/Great Glen Vegetarian Lasagne.html | 208 +++++++ Recipes/Green Dream Noodles.html | 221 ++++++++ Recipes/Green Pea, Millet & Mint Fritters.html | 210 +++++++ .../Halloumi & Cashew Curry with Brown Rice.html | 221 ++++++++ Recipes/Halloumi Burger with Chilli and Mint.html | 197 +++++++ ...i Curry with Cashew Nut Sauce and Broccoli.html | 217 ++++++++ ...Halloumi, Chip & Tzatziki Pitta with Salad.html | 221 ++++++++ Recipes/Herby Barbequed Chicken.html | 288 ++++++++++ Recipes/Herby Spelt & Lentils.html | 280 ++++++++++ ...y polenta with asparagus and a poached egg.html | 308 +++++++++++ Recipes/Home-Style Chicken Curry.html | 223 ++++++++ Recipes/Homemade Baked Beans.html | 223 ++++++++ Recipes/Homemade Pizza.html | 184 ++++++ Recipes/Honey Cloud Pancakes.html | 212 +++++++ Recipes/Huevos Rancheros.html | 186 +++++++ .../6A3B5491-7DBF-486A-B77B-AA67BBAF6559.jpg | Bin 0 -> 35588 bytes .../A057F163-B87B-40F4-A9C0-B73E1FD1656B.jpg | Bin 0 -> 43843 bytes .../D5C8C270-B198-4548-9E0B-54B5CB72D9B7.jpg | Bin 0 -> 471985 bytes .../3743DACF-2368-4A26-AAE2-598EB9881157.jpg | Bin 0 -> 206598 bytes .../B257A6F3-F181-49F5-9DDC-1CC63AA15849.jpg | Bin 0 -> 32041 bytes ...F6-8536-8CADBD3E255E-21470-0000034B63796059.jpg | Bin 0 -> 48201 bytes .../8DA38573-518D-4190-B419-52AFA86F82C0.jpg | Bin 0 -> 52350 bytes ...4C-B6B7-579C93F995DF-21470-0000035A7D7BA278.jpg | Bin 0 -> 192755 bytes ...74-8B81-D2201E89C608-21470-0000035A85C618ED.jpg | Bin 0 -> 43150 bytes 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.../2257F036-D59B-4ED6-9690-E4418AD1D82C.jpg | Bin 0 -> 46468 bytes .../B8D28185-4111-46F4-9701-B10F0E4DDF3B.jpg | Bin 0 -> 980347 bytes .../57AA00EF-3CC9-437A-9A77-795877A826DB.jpg | Bin 0 -> 22694 bytes .../6F99C71B-1745-40C6-8A6D-DF74B8293FA3.jpg | Bin 0 -> 965364 bytes .../066C54C5-D3CA-4A87-8B95-4A8D18C450CC.jpg | Bin 0 -> 41028 bytes .../2CC60535-D07F-4957-B048-69312D3C29F2.jpg | Bin 0 -> 300918 bytes Recipes/Kale + Spinach with Apple Quesadilla.html | 228 ++++++++ Recipes/Kale And Mushroom Lasagne.html | 293 ++++++++++ Recipes/Kathy Tsaples' Greek Chickpea Soup.html | 216 ++++++++ Recipes/Kimchi & Peanut Butter Noodles.html | 299 ++++++++++ Recipes/Lemon & Garlic Chicken Breast.html | 278 ++++++++++ Recipes/Lemony Broccoli Salad.html | 212 +++++++ ...mony Orzo Primavera with Toasted Pine Nuts.html | 230 ++++++++ Recipes/Lentil Bolognese.html | 280 ++++++++++ Recipes/Lentil Cottage Pie.html | 287 ++++++++++ ...hiladas with Roasted Pepper & Cashew Crema.html | 214 +++++++ ... Carb Choc Chip Pancakes with Strawberries.html | 197 +++++++ Recipes/Lunch Platter.html | 184 ++++++ Recipes/Lunchtime Rooty Bircher.html | 278 ++++++++++ Recipes/Macaroni and Vegetable Frittatas.html | 223 ++++++++ Recipes/Magic Bread Dough.html | 278 ++++++++++ ...ut Meat-Free Chicken with Pickled Cucumber.html | 223 ++++++++ Recipes/Mango & Ginger Smoothie.html | 203 +++++++ Recipes/Minestrone Soup.html | 221 ++++++++ .../Miso Soba Noodle Soup with Crispy Tofu.html | 223 ++++++++ Recipes/Miso Sweet Potato and Broccoli Bowl.html | 210 +++++++ .../Mixed Lentil Salad With Yoghurt Dressing.html | 184 ++++++ Recipes/Mushroom And Potato Pie.html | 289 ++++++++++ Recipes/Mushroom Cannelloni.html | 221 ++++++++ Recipes/Mushroom Chicken.html | 232 ++++++++ Recipes/Mushroom Halloumi Skewers.html | 184 ++++++ Recipes/Mushroom Stroganoff.html | 221 ++++++++ Recipes/Mushroom Toad-In-The-Hole.html | 221 ++++++++ Recipes/Mushroom and Spinach Spelteree.html | 286 ++++++++++ Recipes/My Nan's Lemon Drizzle Cake.html | 223 ++++++++ Recipes/My Tasty Recipe.html | 227 ++++++++ Recipes/My Veggie Pasties.html | 228 ++++++++ Recipes/Nachos.html | 278 ++++++++++ .../Nadiya\342\200\231s French Apple Tart.html" | 284 ++++++++++ .../Nadiya\342\200\231s Pea And Mint Risotto.html" | 291 ++++++++++ Recipes/No-Churn Cinnamon-Ginger Ice Cream.html | 210 +++++++ Recipes/Nut Butter Balls.html | 285 ++++++++++ ...oa With Chicken, Roasted Carrots & Spinach.html | 184 ++++++ Recipes/Olive Oil Pastry.html | 206 +++++++ Recipes/Omelette with Mushrooms.html | 221 ++++++++ Recipes/Orange, Avocado and Cucumber Salad.html | 292 ++++++++++ Recipes/Oven-baked Chips.html | 199 +++++++ Recipes/Parmesan Brussels Sprouts.html | 221 ++++++++ .../Pasta E Ceci (Pasta and Chickpea Soup).html | 214 +++++++ Recipes/Pasta E Fagioli.html | 314 +++++++++++ Recipes/Pasta Pie.html | 288 ++++++++++ .../Pasta with Sweetcorn, Ricotta and Basil.html | 223 ++++++++ Recipes/Pea Pasta (Macaroni Peas).html | 278 ++++++++++ .../Pea speltotto with lemon and hazelnuts.html | 286 ++++++++++ Recipes/Peanut Tofu Buddha Bowl.html | 212 +++++++ Recipes/Pear Tart Tatin.html | 221 ++++++++ Recipes/Pita Bread.html | 184 ++++++ Recipes/Pizza Dough.html | 295 ++++++++++ Recipes/Poached Chicken.html | 223 ++++++++ Recipes/Polenta with Sicilian Tomato Sauce.html | 300 ++++++++++ Recipes/Polish Brekkie.html | 184 ++++++ Recipes/Polish Salad.html | 184 ++++++ Recipes/Polish Sorrel Soup with Boiled Egg.html | 223 ++++++++ Recipes/Portobello Paprikash with Spaetzle.html | 219 ++++++++ Recipes/Pumpkin Pie Pancakes.html | 287 ++++++++++ Recipes/Put The Lentil in The Coconut.html | 305 ++++++++++ Recipes/Puy Lentil And Spinach Soup.html | 302 ++++++++++ ... Sugar Snap Peas & Broccoli + Poached Eggs.html | 223 ++++++++ Recipes/Puy Lentils with Smoked Tofu.html | 223 ++++++++ ...pkin and Ricotta Pancakes with Green Beans.html | 285 ++++++++++ Recipes/Quorn Garlic and Mushroom Escalopes.html | 278 ++++++++++ Recipes/Red Lentil, Chickpea & Chilli Soup.html | 223 ++++++++ Recipes/Rhubarb & stem ginger fool.html | 300 ++++++++++ Recipes/Rhubarb Ice Cream Sandwiches.html | 212 +++++++ Recipes/Rice & Bean Chilli Bowl.html | 193 +++++++ Recipes/Rice with Egg and Edamame.html | 184 ++++++ ...otta Dumplings with Tomato and Caper Sauce.html | 212 +++++++ Recipes/Ricotta Fritters.html | 221 ++++++++ Recipes/Roast Carrots And Sprouts.html | 184 ++++++ ... 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15-Minute Mushroom Sauce without Cream

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Sauce

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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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Directions

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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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If you do have cream available, you can substitute milk with cream. Omit the cornflour.

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Nutrition

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107 kcal

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Almond and Honey Pancakes with Blueberries

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Ingredients

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25g ground almonds

20g rolled oats

½ tsp baking powder

1 large egg

45ml almond milk, unsweetened

3 tsp honey

1 pinch salt

½ tsp coconut oil

1 tbsp yoghurt, such as greek, natural, soya

75g blueberries

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Directions

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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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Apple & Raspberry Breakfast Oat Slice

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Snack

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Ingredients

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2 cups oats

1 cup self raising wholemeal flour

zest of 1 lemon

100g butter

1/3 cup honey

2 grated apples

50g raspberries

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Directions

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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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Arancini

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★★★★★

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Ingredients

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75g panko breadcrumbs

35g plain flour

2 eggs

600g cooked risotto

200g broccoli

250g frozen corn

mayonnaise

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Directions

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Bake at 180 degrees for approximately 30 minutes

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Asparagus & Mushroom Risotto with Fresh Parsley & Lemon

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Rice

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Ingredients

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10 g dried porcini

1 small onion

1 clove of garlic

1 stick of celery

200 g asparagus

100 g chestnut mushrooms

olive oil

1 vegetable stock cube or pot , organic

½ a bunch of flat-leaf parsley , (15g)

20 g Italian hard cheese

150 g risotto rice

50ml white wine , (optional)

1 lemon

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Directions

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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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Calories 447 22%
Fat 11.3g 16%
Saturates 2.9g 15%
Sugars 5.7g 6%
Salt 0.5g 8%
Protein 18.1g 36%
Carbs 67.4g 26%
Fibre 4.9g -

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Asparagus & New Potato Frittata

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Egg

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Ingredients

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200g new potatoes, quartered

100g asparagus tips

1 tbsp olive oil

1 onion, finely chopped

6 eggs, beaten

40g cheddar, grated

rocket or mixed leaves, to serve

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Directions

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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

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kcal

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Asparagus Quiche & Soup

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Egg

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Ingredients

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125 g plain flour

125 g wholemeal flour

125 g unsalted butter , (cold)

7 large free-range eggs

1 kg asparagus

olive oil

2 large potatoes

2 onions

½ a bunch of fresh thyme , (15g)

1.5 litres organic vegetable stock

150 g ricotta cheese

150 g mature Cheddar cheese

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Directions

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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.

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Nutrition

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Calories 514 26%
Fat 30.4g 43%
Saturates 15.4g 77%
Sugars 6.3g 7%
Salt 1.1g 18%
Protein 23.1g 46%
Carbs 39.7g 15%
Fibre 5.5g -

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Baked Polenta Chips with Pesto Dip

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Ingredients

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400 ml organic vegetable stock

150 g quick-cook polenta , plus 2 tablespoons for dusting

40 g Parmesan cheese , plus extra to serve

2 teaspoons dried oregano

olive oil

PESTO DIP

50 g pine nuts

½ a clove of garlic

50 g Parmesan cheese

1 bunch of fresh basil

extra virgin olive oil

2 tablespoons white wine vinegar

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Directions

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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.

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Nutrition

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Calories 480 24%
Fat 33.3g 48%
Saturates 7.6g 38%
Sugars 0.9g 1%
Salt 0.74g 12%
Protein 13.5g 27%
Carbs 30.9g 12%
Fibre 1.7g -

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Baked Potates With Bean Chilli

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Potatoe

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Ingredients

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3 potatoes, white or sweet

5 cubes bean mix

1 avocado

1 lime

cup cheese, grated

9 cherry tomatoes

1 spring onion, or pickled red onions

cup greek yoghurt

iceberg lettuce

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Baked Potato With Bolognese

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Potatoe

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Ingredients

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bolognese

spring onion

cheese

yoghurt

3 potatoes

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Baked Pumpkin and Sage Risotto

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Ingredients

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1 tbsp olive oil

1 onion, chopped

Baby spinach

12 sage leaves

400g Arborio rice

800g pumpkin, peeled and chopped into small pieces

1.25 litres (5 cups) chicken stock

Sea salt and cracked black pepper

30g butter

40g finely grated parmesan

Extra finely grated parmesan and fried sage leaves, to serve

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Directions

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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.

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Banana & Cinnamon Pancakes

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High Protein

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Ingredients

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130g fat-free quark

2 large eggs

20g plain flour

1 pinch salt

½ tsp olive oil

1 medium banana, peeled and sliced (100g)

30g maple syrup

1 pinch ground cinnamon

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Directions

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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.

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Barszcz

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Ingredients

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2 turnips

1 small leek

2 carrots

1 stick of celery

1 onion

20 g dried mushrooms

2 kg fresh beetroot

1 litre zakwas

1 bay leaf

2 allspice berries

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Bean Chilli Burritos

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★★★★★

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Ingredients

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bean mix

avocado

cooked basmati rice

frozen corn

tomato

red onion

yoghurt

lime

cheese

lettuce

tortilla wraps, large

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Description

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Burritos based on the Bean Chilli recipe

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Bean Chilli Rice Bowl

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Ingredients

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bean mix

2 avocado

cooked basmati rice

340g frozen corn

1 red onion

yoghurt

1 lime

80g cheese

lettuce

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Bean Mix

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★★★★★

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Ingredients

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2 medium onions

4 cloves of garlic

1 medium leek

1 long fresh red chilli

2 tbsp olive oil

2 tbsp ground cumin

2 tbsp ground coriander

2 tbsp smoked paprika

1 tsp ground cinnamon

2 tablespoons dried oregano

1 whole nutmeg , for grating

2 tablespoons tomato paste

250 g dried green lentils

250 g dried red lentils

2 tins of red kidney beans

2 tins of black beans

2 tins of chopped tomatoes

1.2 litres vegetable stock

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Directions

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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.

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Nutrition

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Per serving
KCAL - 330
FATg - 5.4
S/FATg - 0.8
CARBg - 48.5
SUGg - 7.9
FIBg - 17.4
PROTg - 22.6
SALTg - 1.44

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Beets + Apples with Cloves Baby Food Puree

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Ingredients

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2-3 small red beets

4 organic apples [I used golden delicious]

¼ - 1 cup of water

¼ tsp cloves

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Directions

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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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Best Veggie Stir-Fry

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Ingredients

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300 g broccoli

2 cloves of garlic

1 cm piece of ginger

1 red pepper

6 spring onions

olive oil

175 g basmati rice

200 g carrots

1 lime

tablespoons soy sauce

1 large free-range egg

40 g unsalted peanuts

tablespoons runny honey

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Directions

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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.

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Nutrition

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Calories 676 34%
Fat 21.2g 30%
Saturates 3.9g 20%
Sugars 23.1g 26%
Salt 0.6g 10%
Protein 26.2g 52%
Carbs 102.6g 39%
Fibre 9.3g -

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Blackberry Crumble Smoothie

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Drinks

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Ingredients

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70g apple sauce, unsweetened

190g fat-free yoghurt, greek or natural

30g protein powder, vanilla

30g rolled oats

80g blackberries, fresh or frozen

1 pinch ground cinnamon

15g almond butter

1 handful ice

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Directions

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Blend all the ingredients together.

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Blueberry And Lemon Pancakes

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Ingredients

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2 very ripe bananas (around 200g)

juice of 1/4 lemon

100g oats/quinoa flakes/ buckwheat flakes

180ml any milk

1 medium egg

1 teaspoon vanilla extract (optional)

2 teaspoons ground cinnamon (optional)

teaspoons baking powder

A tiny pinch sea salt

1½–2 tbsp butter or coconut oil

Zest of 1/2 a lemon (adding half to the pancake mix & leaving half for on top)

2 teaspoons maple syrup or raw honey

3 big handfuls (frozen) berries

+ Yoghurt or ricotta

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Directions

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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

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Blueberry French Toast

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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

70g blueberries, fresh or frozen

20g maple syrup

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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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Bolognese Sauce

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Sauce

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Ingredients

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1 kg beef and pork pince

3 cans plum tomatoes

2 bay leaves

1 stick of celery

2 carrots

1 onion

Salt

Pepper

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Broccoli & Goats’ Cheese Fritata

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High Protein

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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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Broccoli Pesto Pasta

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Pasta

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Ingredients

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400g penne, farfalle or conchiglie pasta

250g broccoli, cut into florets

1 garlic clove, peeled

1 large lemon

½ tsp chilli flakes

3 tbsp pine nuts

5 tbsp olive oil

3 tbsp parmesan cheese

1 can chickpeas (400g)

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Directions

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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.

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Nutrition

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kcal

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Brown Sugar Sponge

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Ingredients

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400 g unsalted butter

400 g light brown sugar

400 g self raising flour

8 medium eggs

2 tsp baking powder

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Directions

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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.

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Nutrition

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Fat: 47 g
Calories: 774 kcal
Saturated Fat: 25 g
Sodium: 62 mg
Fiber: 1 g
Sugar: 64 g
Carbohydrate: 84 g
Cholesterol: 159 mg
Serving Size: 1 serving
Protein: 8 g

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Cheat’s Pizza

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Ingredients

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4 large field mushrooms 250g

1 red onion

4 garlic cloves

400 g Self Raising Flour

8 portions of frozen spinach

1 can of plum tomatoes

25 g grated mozarella

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Cheese & Potato Yoghurt Flatbread

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Ingredients

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1 cup plain yoghurt

1 1/2 cups self raising flour

240g mashed potatoes

120g cheddar cheese

1 teaspoon chives

melted vegan butter, for brushing

fresh parsley, for garnishing

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Directions

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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!

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Cheese And Potatoe Pierogi

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Ingredients

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300 g twarog cheese

1 kg potatoes

1 large white onion

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Chewy Mint Chocolate Granola Bars

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Ingredients

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cup flax seeds

2 cup oats

¾ cup nut butter

cup honey

½ cup coconut oil

1 teaspoon peppermint oil extract

½ cup chocolate chips or chunks

2 tablespoons chocolate chips or chunks

1 teaspoon coconut oil

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Directions

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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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Cooling Time – 2 hours

Storage – in an air-tight container in the fridge for 2 weeks.

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Nutrition

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Calories: 189kcal | Carbohydrates: 14g | Protein: 4g | Fat: 14g | Saturated Fat: 6g | Sodium: 2mg | Potassium: 139mg | Fiber: 3g | Sugar: 6g | Calcium: 49mg | Iron: 1mg

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Chicken Meatballs with Quinoa & Curried Cauliflower

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High Protein

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Ingredients

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250g chicken mince

1 garlic clove, finely chopped

1 tsp turmeric

pinch of cumin

pinch of cinnamon

handful dill, finely chopped

2 spring onions, finely chopped

For the quinoa & curried cauliflower

50g quinoa

4 cauliflower florets

25g sweet potato, chopped

1 tbsp olive oil

1 tbsp medium curry powder

1 tsp pistachios, chopped

1 tsp sultanas

½ lime, juiced

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Directions

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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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kcal

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Choc Ripple Cake

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Ingredients

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1 x 500ml thickened cream

1 tsp caster sugar

1 tsp vanilla essence

1 x 250g pkt Arnott's Choc Ripple biscuits

Fresh raspberries, to serve

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Directions

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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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Swap it: Omit the raspberries. At the end of step 1, stir in finely grated dark chocolate. Top the cake with chocolate curls.

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Nutrition

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Fat: 11.2 grams fat
Calories: 36.33 calories
Saturated Fat: 6.0 grams saturated fat
Sodium: 216.1 milligrams sodium
Cholesterol: 333.3 milligrams cholesterol
Carbohydrate: 11.2 grams carbohydrates
Sugar: 2.5 grams sugar
Protein: 1.6 grams protein

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Chocolate Self-saucing Pudding

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★★★★★

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Ingredients

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Ice Cream

60g butter

1 cup self-raising flour ​

½ cup sugar ​

2 ½ tbs cocoa

½ tsp salt

½ cup sugar (for sauce)

2 tbs cocoa (for sauce)

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Directions

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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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Chunky Chickpea & Herb Dumpling Soup

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★★★★★

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Ingredients

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1 tbsp oil

1 onion, chopped

2 cloves garlic, crushed

2 tsp ground cumin

1 tsp ground coriander

¼ tsp chilli powder

2 cans chickpeas,

875 ml vegetable stock

2 cans chopped tomatoes

1 tbsp chopped fresh coriander leaves

125 g self-raising flour

25 g butter, chopped

2 tbsp grated Parmesan

2 tbsp mixed fresh herbs (chives, parsley, coriander), chopped

60 ml milk

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Directions

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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

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Per serve:

Protein 17 g; 16 g; Carbohydrate 50 g; Dietary Fibre 12 g; Cholesterol 23 mg; 1767 kJ (422 cal)

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Classic Crumpets

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Ingredients

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400 ml milk

1 tablespoon dried yeast

1 teaspoon caster sugar

300 g strong white flour

½ teaspoon bicarbonate of soda

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Directions

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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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Jancine’s notes: Fill molds about halfway - no more.
Cook on about heat 5(out of 10), for about 7 mins one side - then flip for about 2 more minutes until golden.

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Nutrition

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Calories 291 15%
Fat 21g 30%
Saturates 12.8g 64%
Sugars 2.6g 3%
Salt 0.89g 15%
Protein 4.7g 9%
Carbs 22.3g 9%
Fibre 0.8g -

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Coconut & Squash Dhansak

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Ingredients

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1 tbsp vegetable oil

500g butternut squash (about 1 small squash), peeled and chopped into bite-sized chunks (or buy a pack of ready-prepared to save time), see tip, below left

100g frozen chopped onions

4 heaped tbsp mild curry paste (we used korma)

400g can chopped tomatoes

400g can light coconut milk

mini naan bread, to serve

400g can lentils, drained

200g bag baby spinach

150ml coconut yogurt (we used Rachel’s Organic), plus extra to serve

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Directions

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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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CASSIE'S TIME-SAVER

Cooking squash in the microwave is much quicker than on the hob. If you don’t have a microwave, roast the squash in the oven with your previous night’s meal. You’ll save time (and money on your energy bill), and cooked squash keeps in the fridge for up to four days.

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Nutrition

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kcal

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Coconut Bread

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Ingredients

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1 x 7 g sachet dried yeast

2 tablespoons runny honey

1 ripe banana

1 large free-range egg

800 g strong bread flour , plus extra for dusting

1 400ml tin light coconut milk

200 g desiccated coconut

unsalted butter , for greasing

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Directions

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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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Calories 387 19%
Fat 14.8g 21%
Saturates 11.3g 57%
Sugars 3.7g 4%
Protein 10.7g 21%
Carbs 48.6g 19%

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Courgette and Cheese Breakfast Muffins

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High Protein

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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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Creamy Mushroom Pasta

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Ingredients

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150g dried trofie, or fusilli pasta

2 garlic cloves

250g mixed mushrooms

25g parmesan cheese

2 tbsp crème fraîche (half-fat, heaped)

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Directions

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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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Calories 402 20%
Fat 13g 19%
Saturates 5.7g 29%
Sugars 3.7g 4%
Salt 0.8g 13%
Protein 16.8g 34%
Carbs 58.1g 22%
Fibre 3.6g -

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Crêpes

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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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Crispy Potato, Polenta & Cheese Pancake

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Ingredients

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500g cooked potatoes, peeled and roughly chopped

1 onion, thinly sliced

extra virgin olive oil

100g sharp Cheddar or vegan Cheddar-style cheese, grated

3 tbsp polenta


TO SERVE

a bunch of greens (about 200g) e.g. spring greens, cavolo nero, kale

a small bunch of parsley

a small bunch of coriander

1 unwaxed lemon

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Description

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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.

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Directions

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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.

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Dark Chocolate & Ginger Fudge

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Sweet

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Ingredients

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395g sweetened condensed milk

60g unsalted butter, chopped

400g good-quality dark cooking chocolate, finely chopped

125g finely diced glacé ginger

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Directions

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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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Fudge will keep in an airtight container in fridge for up to 3 weeks.

Separate layers with greaseproof or non-stick baking paper.

For a special present, place pieces in a small gift box lined with greaseproof paper.

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Easy 3-Ingredient Chia Seed Strawberry Jam

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Ingredients

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500 g strawberries

3 tbsp honey

2 tbsp chia seeds

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Directions

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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.

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Nutrition

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Calories: 453kcal Author: Chrissie (thebusybaker.ca)
Calories: 453kcal | Carbohydrates: 97g | Protein: 7g | Fat: 9g | Saturated Fat: 1g | Sodium: 11mg | Potassium: 792mg | Fiber: 17g | Sugar: 74g | Vitamin A: 54IU | Vitamin C: 267mg | Calcium: 224mg | Iron: 4mg

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Easy Baked Chicken Nuggets

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Ingredients

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For the chicken nuggets:

600g chicken breast

200g breadcrumbs (see below for homemade version)

2 eggs

cup flour (buckwheat, white spelt or plain)

1½–2 ½ teaspoons fine sea salt

tablespoon garlic powder

Extra virgin olive oil for drizzling

For the bread crumbs:

250g spelt or sourdough bread, sliced

teaspoons fine sea salt

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Directions

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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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Easy Rustic Gnocchi

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Ingredients

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400 g floury potatoes

350 g asparagus

50 g plain flour

½ a bunch of fresh thyme (15g)

50 g Parmesan cheese

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Directions

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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

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Calories 434 22%
Fat 16g 23%
Saturates 6g 30%
Sugars 6g 7%
Salt 0.5g 8%
Protein 21.3g 43%
Carbs 54.5g 21%
Fibre 6.4g -

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Easy Spinach and Ricotta Pies

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Ingredients

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2 x 250g pkt frozen spinach, thawed, excess liquid removed

200g soft fetta, crumbled

200g ricotta

2 spring onions, thinly sliced

1 tablespoon finely chopped dill

2 Coles Australian Free Range Eggs

2 sheets frozen puff pastry, just thawed

1/2 cup (80g) mixed olives

200g Perino tomatoes, halved

Baby rocket leaves, to serve

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Directions

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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.

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Nutrition

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2550 kj Energy 39g Fat Total 21g Saturated Fat 11g Fibre 27g Protein 1492mg Sodium 4g Carbs (sugar)
32g Carbs (total)

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Easy Veggie Noodles

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Ingredients

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5cm piece of ginger

1 clove of garlic

2 tablespoons low-salt soy sauce

3 tablespoons rice wine vinegar

3 tablespoons sesame oil

1 Chinese cabbage

500g fresh or frozen broccoli

250g medium egg noodles

200g mangetout

4 large free-range eggs

olive oil

optional: hot chilli sauce, to serve

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Directions

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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.

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Nutrition

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Energy 2025kj 483kcal 24%
Fat 21g 30%
Saturates 4g 20%
Sugars 7g 8%
Salt 1.3g 22%
Carbohydrate 52.7g Protein 23.8g Fibre 5.1g

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Easy mushroom risotto with baked Greek Cheese

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★★★★★

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Ingredients

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160g chestnut mushrooms

160g arborio rice

100g Greek salad cheese

1 brown onion

30g grated Italian hard cheese

15ml Chinese rice wine

700ml vegetable stock

1 garlic clove

5g parsley

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Description

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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.

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Directions

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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!

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Egg Custard

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★★★★★

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Ingredients

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1 cup milk

1 cup cream

1 vanilla bean, split

5 egg yolks

½ cup castor sugar

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Description

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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.

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Directions

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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.

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Egg and Lettuce Rolls

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Ingredients

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4 hard-boiled eggs, peeled

2 tablespoons whole-egg mayonnaise

8 large slices multigrain bread

2 cups finely shredded iceberg lettuce

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Directions

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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.

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Nutrition

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646 kj Energy 7.8g Fat Total 1.4g Saturated Fat 1.8g Fibre 6.4g Protein 113mg Cholesterol 205mg Sodium 13.9g Carbs (total)

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Eggs With Mayonnaise

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Lunch

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Ingredients

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6 eggs

mayonnaise

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English Garden Mocktail

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Ingredients

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2 oranges

1 lemon

¼ of a cucumber

1 handful of strawberries

4 sprigs of mint

tablespoons balsamic vinegar

1 tablespoon apple cider vinegar

1 handful of ice cubes

600 ml lemonade

300 ml sparkling water

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Directions

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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.

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Nutrition

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Calories 40 2%
Fat 0.1g 0%
Saturates 0g 0%
Sugars 9.4g 10%
Salt 0g 0%
Protein 0.4g 1%
Carbs 9.5g 4%
Fibre 0.4g -

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Flatbread for Gözleme

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Ingredients

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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

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Description

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Directions

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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.

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Fluffy Meringue Frosting

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Dessert

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Ingredients

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4 eggwhites

2 cups caster sugar

Select all ingredients

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Directions

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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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Fool-Proof Corn Fritters

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Ingredients

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300 g frozen corn

75 g self raising flour

2 eggs

125 ml milk

55 g halloumi cheese

1/2 teaspoon salt flakes

1/2 teaspoon black pepper

sunflower oil

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Description

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In Praise of Veg page 116

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French Beans and Mangetout with Hazelnut and Orange

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Ingredients

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400g French beans

400g mangetout

70g unskinned hazelnuts

1 orange

20g chives, roughly chopped

1 garlic clove, crushed

3 tbsp olive oil

2 tbsp hazelnut oil (or another nut oil, if unavailable)

coarse sea salt and black pepper

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Directions

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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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Gluten Free Lemon Curd Cookies

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Ingredients

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Lemon curd:

100 g (½ cup) caster/superfine or granulated sugar

zest of 1 lemon (Ideally, use organic unwaxed lemons.)

3 US large/UK medium egg yolks, room temperature

¼ tsp salt

60 g (¼ cup) freshly squeezed lemon juice

55 g (½ stick) unsalted butter, cubed

Lemon cookies:

150 g (¾ cup) caster/superfine or granulated sugar

zest of 2 lemons (Ideally, use organic unwaxed lemons.)

115 g (1 stick) unsalted butter, melted and cooled until warm

2 US large/UK medium eggs, room temperature

30 g (2 tbsp) freshly squeezed lemon juice

½ tsp vanilla bean paste (or 1 tsp vanilla extract)

240 g (2 cups) plain gluten free flour blend (I used Doves Farm Freee plain gluten free flour that doesn't have any xanthan gum added. You can also mix your own gluten free flour blend using this recipe. Note that for this homemade blend, 1 cup = 150g, so ideally use a digital food scale for best results.)

½ tsp xanthan gum (Omit if your gluten free flour blend already contains xanthan gum.)

½ tsp baking powder

¼ tsp salt

90 g (¾ cup) powdered/icing sugar, for rolling the cookies before baking

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Directions

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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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Tip: I don't recommend using a metal sieve, as contact with metal can give your lemon curd a slight metallic aftertaste. If possible, use a sieve with a plastic or silicone mesh.

Pour the finished lemon curd into a bowl or heat-proof container and cover it with a sheet of plastic wrap/cling film. Make sure that the plastic wrap/cling film is in direct contact with the surface of the lemon curd – this will prevent skin formation. Allow to cool completely to room temperature. (You can also prepare the lemon curd a day or two in advance and keep it in the fridge until needed.)

Tip: At this stage, the cookie dough will really be more like a batter – it will be very loose, soft and sticky, bordering on runny. That's how it should be. Don't add more flour!

Chill the cookie dough in the fridge for at least 2 hours before proceeding to the next step. You can also keep it in the fridge overnight if you want to bake the cookies the next day.

Tip: In addition to firming up the cookie dough into something you can actually handle and shape into balls, chilling also ensures that the cookies won’t melt into puddles during baking.

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Gnocchi Broccoli Tray Bake with Lemon and Cheese

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★★★★

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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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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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Gnocchi with Mushrooms & Blue Cheese

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Ingredients

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2 x 400g packs fresh gnocchi

1 tbsp olive oil

knob of butter

1 large onion, roughly chopped

500g small Forestière or Portobello mushrooms, sliced

2 large garlic cloves, chopped

150g pack creamy blue cheese (we used Danish blue)

small pack parsley, chopped

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Directions

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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.

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Nutrition

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kcal

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Goats' Cheese & Spinach Florentine Tart

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★★★

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Ingredients

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160g puff pastry

75g soft goats' cheese

2 white potatoes

20g green tomato chutney

15ml white wine vinegar

120g spinach

20g rocket

2 eggs

1 garlic clove

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Directions

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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!

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Notes

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Tip: The pastry border will puff up to give you a nice crust!

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Nutrition

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Typical values per 100g per serving
Energy 716 kJ 2636 kJ 171 kcal 631 kcal
Fat 9.9 g 36.5 g
of which saturates 4.6 g 16.8 g
Carbohydrate 14.4 g 53.0 g
of which sugars 1.7 g 6.1 g
Fibre 1.7 g 6.1 g
Protein 6.0 g 22.1 g
Salt 0.32 g 1.17 g

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Goats' Cheese, Leek & Spinach Pasta Bake

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Ingredients

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1 leek

30g pine nut & seed mix †

75g soft goats' cheese †

125g cherry tomatoes

1 tsp dried oregano

10g basil

11g vegetable stock mix

80g spinach

150g tortiglioni †

2 garlic cloves

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Directions

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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!

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Notes

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Tip: It doesn't need to be fully cooked, as it will go in the oven later!

Once done, drain the tortiglioni and set it aside for later

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Nutrition

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Typical values per 100g per serving
Energy 562 kJ 2235 kJ 133 kcal 530 kcal
Fat 4.6 g 18.1 g
of which saturates 1.7 g 6.9 g
Carbohydrate 18.5 g 73.4 g
of which sugars 2.8 g 11.1 g
Fibre 2.6 g 10.5 g
Protein 5.7 g 22.5 g
Salt 0.45 g 1.78 g

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Great Glen Vegetarian Lasagne

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Ingredients

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300g puy lentils

1 can peeled tomatoes

1 large onion (chopped finely)

4 cloves of garlic (crushed)

Dried chilli flakes (to taste)

500 ml vegetable stock

2 tbsp Olive Oil

3 bay leaves

Fresh thyme (small bunch tied together with cooking string as a bouquet garni)

Salt (to taste)

½ tsp black pepper

Spinach (one bag fresh, half a bag frozen)

2 leeks (chopped)

250g freah lasagne sheets

100g butter

1 tbsp flour (heaped)

275 ml milk (as required)

Parmesan cheese (enough for a light dusting on top, finely grated)

150 g mature cheddar cheese (grated)

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Directions

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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.

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Green Dream Noodles

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Ingredients

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1 small handful of sugar snap peas

1 handful of button mushrooms

1 clove of garlic

2cm piece of ginger

1 sachet of miso paste

1 small handful of broccoli

1 large handful of baby spinach

100 g rice noodles

a few sprigs of fresh coriander

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Directions

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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.

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Nutrition

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Calories 417 21%
Fat 1.4g 2%
Saturates 0.2g 1%
Sugars 2.8g 3%
Salt 0.6g 10%
Protein 10.1g 20%
Carbs 88.1g 34%
Fibre 2.4g -

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Green Pea, Millet & Mint Fritters

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Ingredients

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1 1/2 cup / 225 g fresh green peas (or frozen and thawed)

1 packed cup / 160 g cooked millet (1/3 cup / 70 g uncooked) (cooked quinoa or rice should work too)

1 spring onion, chopped

2 eggs

1 handful fresh mint and parsley leaves (6 sprigs, picked)

4 tbsp ricotta cheese (or cottage cheese)

salt and pepper

coconut oil, for frying


coconut oil

a few handfuls wild spinach

1-2 tsp chili flakes

salt and pepper

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Directions

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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!

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Halloumi & Cashew Curry with Brown Rice

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★★★★★

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Ingredients

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32g tomato paste

1/2 tsp ground turmeric

200g halloumi

25g cashew nuts

125g cherry tomatoes

1 tbsp garam masala

280g cooked brown long grain rice

5g coriander

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Directions

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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

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Nutrition

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Typical values per 100g per serving
Energy 824 kJ 2780 kJ 197 kcal 666 kcal
Fat 10.5 g 35.5 g
of which saturates 5.0 g 16.7 g
Carbohydrate 15.5 g 52.4 g
of which sugars 2.2 g 7.3 g
Fibre 2.5 g 8.6 g
Protein 9.1 g 30.8 g
Salt 0.67 g 2.26 g

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Halloumi Burger with Chilli and Mint

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Ingredients

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½ red pepper, deseeded and quartered

1 tsp olive oil

salt and pepper

75g halloumi, sliced

1 small bunch mint, chopped

1 red chilli, finely chopped

1 burger bun, split and toasted

30g light mayonnaise

2 baby gem lettuce leaves

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Directions

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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.

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Halloumi Curry with Cashew Nut Sauce and Broccoli

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Ingredients

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2 tbsp Butter

250 g Halloumi cubed

1 400g tin Coconut Milk

115 g Cashews

500 g Passata

60 g Greek Yoghurt

1 Onion diced

3 cloves Garlic crushed

1 thumb-sized piece Ginger grated

2 tbsp Curry Powder

2 tbsp Garam Masala

2 tsp Curry Paste

1/2 tsp Turmeric

1 tsp Cayenne Pepper

1 head Broccoli cut into florets and cooked

Bunch Coriander chopped

Rice

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Directions

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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.

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Nutrition

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Saturated Fat 35g
Cholesterol 16mg
Sodium 911mg
Potassium 1545mg
Carbohydrates 40g
Fiber 10g
Protein 30g
Calcium 794mg
Iron 9.7mg

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Halloumi, Chip & Tzatziki Pitta with Salad

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Ingredients

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1 tsp dried oregano

200g halloumi

2 wholemeal pittas

2 white potatoes

1 red onion

15ml white wine vinegar

80g natural yoghurt

5g mint

50g baby leaf salad

1 midi cucumber

1 clove of garlic

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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 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!

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Nutrition

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Typical values per 100g per serving
Energy 608 kJ 2612 kJ 144 kcal 622 kcal
Fat 6.3 g 27.2 g
of which saturates 3.6 g 15.7 g
Carbohydrate 14.8 g 63.5 g
of which sugars 2.7 g 11.4 g
Fibre 1.3 g 5.6 g
Protein 8.0 g 34.3 g
Salt 0.69 g 2.95 g

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Herby Barbequed Chicken

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Ingredients

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3-4 tbsp olive oil

½ tsp English mustard

3 tbsp mixed herbs (parsley, chives, thyme, chervil)

1 lemon

1 garlic clove

1 chicken, jointed or 1.5 kg chicken pieces on the bone

salt

pepper

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Herby Spelt & Lentils

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Lentils

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Ingredients

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200g pearled spelt

150g Puy lentils

½ garlic clove, finely grated or crushed

4 tbsp chopped mixed herbs (Parsley, thyme and chives)

3–4 tbsp extra virgin olive, rapeseed or hempseed oil

Juice of ½ lemon, or more to taste

Sea salt and black pepper

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Herby polenta with asparagus and a poached egg

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Ingredients

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125g slightly salted butter, plus 50g for frying the sage

8 sage leaves

200g instant polenta

75g freshly grated parmesan or pecorino

2 sprigs oregano, leaves picked and roughly chopped

1 small bunch parsley, leaves picked and finely chopped

1 small bunch basil, picked and shredded

200g asparagus, woody ends snapped off

Olive oil, to drizzle

4 eggs

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Description

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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.

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Directions

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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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Home-Style Chicken Curry

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Ingredients

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1 large onion

6 garlic cloves, roughly chopped

50g ginger, roughly chopped

4 tbsp vegetable oil

2 tsp cumin seeds

1 tsp fennel seeds

5cm cinnamon stick

1 tsp chilli flakes

1 tsp garam masala

1 tsp turmeric

1 tsp caster sugar

400g can chopped tomatoes

8 chicken thighs, skinned, boneless (about 800g)

250ml hot chicken stock

2 tbsp chopped coriander

1 can chickpeas

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Directions

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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

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Homemade Baked Beans

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Ingredients

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1 tbsp Olive oil

2 cloves Garlic, minced

1 - 2 tsp Spanish Smoked Paprika

300g (1 1/3 cups) Passata

1 tbsp Tomato Paste

60ml (1/4 cup) Chicken / Vegetable Stock

300g Can Haricot (Navy) beans (drained weight 195g)

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Directions

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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

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Sodium 391mg
Potassium 731mg
Carbohydrates 25g
Fiber 5g
Protein 7g
Calcium 52mg
Iron 3.4mg

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Homemade Pizza

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Ingredients

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Pizza Dough

Red onion

250g Mozarella

Mushrooms

Olives

Green Salad to Serve

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Honey Cloud Pancakes

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Ingredients

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1 egg

1 egg white

1/4 cup of warmed milk

1/4 cup of plain flour

1 pinch of salt

2 tsp of honey

1 dash of vanilla extract

1 tbsp butter

berries (blueberries, strawberries, raspberries)

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Directions

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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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Huevos Rancheros

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Ingredients

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1 tsp olive oil

½ red onion, peeled and finely chopped

½ red pepper, deseeded and finely diced

1 clove garlic, peeled and crushed

135g tinned chopped tomatoes

½ tsp smoked paprika

salt and pepper


2 medium eggs

2 small corn tortillas (50g)

95g tinned black beans, drained

20g feta, crumbled

1 small bunch coriander, chopped

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Kale + Spinach with Apple Quesadilla

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Ingredients

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½ cup baby spinach, packed

2 kale leaves, de-stemed

½ apple, cored and chopped

1 clove garlic

salt and pepper

4 10-inch tortillas

1 ½ cups shredded cheese, seperated

¼ cup white beans, washed

1 tbsp olive oil or coconut oil

For Spicy Lime Sauce

¼ cup plain Greek yogurt

½ lime juiced

¼ tsp Sriracha

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Directions

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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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Age: 1 year and up

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Nutrition

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Calories: 602kcal | Carbohydrates: 52g | Protein: 31g | Fat: 31g | Saturated Fat: 13g | Cholesterol: 68mg | Sodium: 1008mg | Potassium: 628mg | Fiber: 4g | Sugar: 10g | Vitamin A: 6965IU | Vitamin C: 78mg | Calcium: 636mg | Iron: 4mg

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Kale And Mushroom Lasagne

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Ingredients

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300 g cavolo nero

30 g butter

500 g mushrooms

2 cloves of garlic

thyme

175 g fresh lasagne sheets

20 g parmesan cheese

olive oil

750 ml milk

1 bay leaf

1 onion

1 stalk of celery

black peppercorns

50 g unsalted butter

50 g plain flour

2 tsp Dijon mustard


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Directions

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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.

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Kathy Tsaples' Greek Chickpea Soup

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Ingredients

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500g dried chickpeas, soaked in cold water overnight

1-2 sticks of celery, finely chopped

1 large onion, chopped

150ml olive oil, plus extra for serving

juice 1 lemon, or more if needed

2 tbsp fresh parsley, chopped

dried oregano, sprinkling

1 bay leaf

salt / pepper

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Directions

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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.

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Kimchi & Peanut Butter Noodles

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Ingredients

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50g medium egg noodles

½ tsp sesame oil

1 tsp vegetable oil

100g smoked tofu, drained and diced

100g vegetarian kimchi

35g peanut butter

50g spring onions, sliced

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Directions

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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.

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Lemon & Garlic Chicken Breast

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Ingredients

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350g Free Range Skinless Chicken Breast Fillets

1 lemon

2 garlic cloves

¼ tsp salt

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Lemony Broccoli Salad

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Ingredients

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1 large head of broccoli (1 1/2 pounds), cut into 1-inch florets, stems peeled and sliced 1/2 inch thick

1/4 cup extra-virgin olive oil

2 tablespoons red wine vinegar

1 tablespoon fresh lemon juice

1 teaspoon finely grated lemon zest

1 small shallot, minced

Kosher salt

freshly ground pepper

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Directions

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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.

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Lemony Orzo Primavera with Toasted Pine Nuts

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★★★★★

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Ingredients

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15g pine nuts

35g grated Italian hard cheese

11g vegetable stock mix

150g orzo

1 lemon

80g spinach

80g Tenderstem broccoli

80g fine green beans

2 garlic cloves

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Directions

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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!

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Notes

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

Tip: Add a splash more water if your orzo is looking a little dry, and stir it occasionally to prevent it from sticking

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Nutrition

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Typical values per 100g per serving
Energy 661 kJ 1861 kJ 156 kcal 441 kcal
Fat 4.2 g 11.9 g
of which saturates 1.5 g 4.3 g
Carbohydrate 21.4 g 60.1 g
of which sugars 1.9 g 5.4 g
Fibre 2.1 g 6.0 g
Protein 7.7 g 21.6 g
Salt 0.56 g 1.59 g

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Lentil Bolognese

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Sauce

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Ingredients

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3 tbsp olive oil

1 onion

2 cloves garlic

2 carrots

2 sticks of celery

115 g red lentils

1 can plum tomatoes

2 tbsp tomato paste

450 ml massel stock

1 tbsp oregano/marjoram

salt

pepper

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Lentil Cottage Pie

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★★★★★

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Ingredients

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800g medium new potatoes, quartered

40g butter

1 medium brown onion (150g), chopped finely

1 clove garlic, crushed

1 can crushed tomatoes

1 cup (250ml) vegetable stock

1 cup (250ml) water

2 tablespoons tomato paste

cup (80ml) dry red wine

cup (130g) red lentils

1 medium carrot (120g), chopped finely

½ cup (60g) frozen peas, thawed

cup coarsely chopped fresh flat-leaf parsley

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Description

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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.

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Lentil Enchiladas with Roasted Pepper & Cashew Crema

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Ingredients

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37.5 cashew nuts

1 1/2 tsp ground cumin

1 pinch chilli flakes

585g green lentils, (1.5 cans)

9 plain tortillas (weight watchers white)

3 tsp smoked paprika

22.5ml soy sauce

3 tbsp tomato paste

3 garlic cloves

250g cherry tomatoes

15g parsley

1 1/2 red peppers

1 lime

1 red onion

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Directions

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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!

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Low Carb Choc Chip Pancakes with Strawberries

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Pancakes

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Ingredients

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1 small banana, peeled

1 medium egg

2 egg whites

25g protein powder, vanilla

20g ground flaxseed

25g 70% dark chocolate chips

1 tsp coconut oil

40g yoghurt, such as Greek, natural, soya

Strawberries

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Directions

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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.

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Lunch Platter

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Ingredients

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cream crackers

olives

6 eggs

cucumber

hummus

krakowska sausage

cherry tomatoes

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Lunchtime Rooty Bircher

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Ingredients

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100g celeriac

1 medium apple

100g jumbo oats

50g raisins or sultanas

50g whole, skin-on almonds

50g mixed seeds, such as sunflower, pumpkin and sesame (or just one type if you prefer)

3 tbsp extra virgin olive or rapeseed oil

Juice of ½ lemon

200ml cloudy apple juice

Sea salt

black pepper

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Macaroni and Vegetable Frittatas

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Ingredients

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120g (3/4 cup) macaroni pasta

Olive oil, to grease

2 x 125g cans corn kernels, rinsed, drained

1 small red capsicum, halved, deseeded, finely chopped

1 medium carrot, peeled, coarsely grated

80g (1 cup) coarsely grated cheddar

7 eggs, lightly whisked

125ml (1/2 cup) milk

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Directions

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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.

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Nutrition

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1108 kj Energy 12g Fat Total 6g Saturated Fat 2g Fibre 16g Protein 266mg Cholesterol 268.15mg Sodium 4g Carbs (sugar)
22g Carbs (total)

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Magic Bread Dough

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Ingredients

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250 g plain white flour

250 g strong white flour

1.5 teaspoons fine sea salt

1 tsp instant dried yeast

1 tbsp olive oil

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Malaysian-Style Coconut Meat-Free Chicken with Pickled Cucumber

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Gousto

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Ingredients

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1 fresh lemongrass

130g basmati rice

50g solid creamed coconut

15g fresh root ginger

25g blanched almonds †

165g naked glory deli readybites

15g tamarind paste

30ml rice vinegar

3 garlic cloves

15ml soy sauce †

1 tsp ground turmeric

1/2 cucumber

1 red chilli

2 shallots

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Directions

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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!

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Nutrition

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Typical values per 100g per serving
Energy 794 kJ 2783 kJ 189 kcal 663 kcal
Fat 8.3 g 29.2 g
of which saturates 4.9 g 17.1 g
Carbohydrate 18.8 g 65.8 g
of which sugars 2.6 g 9.2 g
Fibre 3.3 g 11.6 g
Protein 8.5 g 29.9 g
Salt 0.73 g 2.57 g

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Mango & Ginger Smoothie

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★★★★★

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Drinks

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Ingredients

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155g mango, peeled, stoned and chopped

135g fat-free yoghurt, greek or natural

30g protein powder, vanilla or unflavoured

2 tsp honey

10g pumpkin seeds

1 lime, zest and juice

20g ginger, peeled and roughly chopped

1 handful ice

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Directions

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Blend all the ingredients together.

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Minestrone Soup

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Ingredients

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4 rashers of higher-welfare smoked streaky bacon , optional

olive oil

1 clove of garlic

2 small onions

2 fresh bay leaves

2 carrots

2 sticks of celery

2 large handfuls of seasonal greens, such as savoy cabbage, curly kale, chard

1 vegetable stock cube

1 x 400 g tin of quality plum tomatoes

2 x 400 g tins of beans, such as cannellini, butter, or mixed

100 g dried pasta

Parmesan cheese , to serve

extra virgin olive oil

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Directions

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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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Calories 171 9%
Fat 3.7g 5%
Saturates 0.7g 4%
Sugars 7.1g 8%
Salt 0.8g 13%
Protein 8.1g 16%
Carbs 28.5g 11%
Fibre 5.4g -

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+ + + + + + + diff --git a/Recipes/Miso Soba Noodle Soup with Crispy Tofu.html b/Recipes/Miso Soba Noodle Soup with Crispy Tofu.html new file mode 100644 index 0000000..80846f8 --- /dev/null +++ b/Recipes/Miso Soba Noodle Soup with Crispy Tofu.html @@ -0,0 +1,223 @@ + + + + + + + + +
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Miso Soba Noodle Soup with Crispy Tofu

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Ingredients

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75 g dried soba noodles

½ tsp toasted sesame oil

2 tbsp canola oil

280g The Tofoo Co. Naked Tofu

2 garlic cloves

1 tsp freshly grated ginger

2 spring onions

6 cups water

2 medium carrots, cut into matchsticks

¼ cup white miso paste

2-4 tbsp soy sauce, to taste

4 cups baby spinach

Sesame seeds

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Directions

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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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Calories 244 kcal
Calories 244 Calories from Fat 102
Saturated Fat 1.4g7%
Sodium 1549mg65%

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Miso Sweet Potato and Broccoli Bowl

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Ingredients

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1 cup barley or spelt

2 sweet potatoes (about 1.5 pounds)

1 large broccoli (about 1 pound)

1 to 2 tablespoons olive oil

Coarse or kosher salt

Freshly ground black pepper

1 teaspoon white sesame seeds

1 teaspoon black sesame seeds

For the miso-sesame dressing:

1 tablespoon minced fresh ginger

1 small garlic clove, minced

2 tablespoons white miso (the mildest kind)

2 tablespoons tahini (other nut butters can work in a pinch)

1 tablespoon honey

1/4 cup rice vinegar

2 tablespoons toasted sesame oil

2 tablespoons olive oil

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Directions

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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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puy lentils

barley/spelt/rice

tomatoes

halloumi cheese

brocolli

parsley

yoghurt

lemon

salt

pepper

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Mushroom And Potato Pie

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★★★★★

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Ingredients

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500g potatoes

1 medium onion

2 tablespoons olive or canola oil

1 clove garlic

200g brown mushrooms

½ teaspoon dried basil or 1 tablespoon basil pesto

¼ teaspoon thyme

250g sour cream

1 or 2 sheets puff pastry

milk or egg to glaze

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Directions

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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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Mushroom Cannelloni

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Ingredients

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2 small onions

2 cloves of garlic

olive oil

2 leeks

750 g chestnut mushrooms

75 g plain flour

1 litre semi-skimmed milk

120 g Cheddar cheese

250 g dried cannelloni tubes

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Directions

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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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Calories 489 24%
Fat 22.4g 32%
Saturates 8g 40%
Sugars 13g 14%
Salt 0.7g 12%
Protein 20.6g 41%
Carbs 53g 20%
Fibre 3.6g -

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Mushroom Chicken

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Ingredients

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300g mushrooms

2 tbsp salted butter

2 large boneless skinless chicken breasts

Salt/Pepper

½ cup all-purpose flour

3-4 tbsp olive oil


Sauce

2 ½ cups beef broth

1 chicken bouillon cube or 1 tsp better than bouillon

1 tsp soy sauce, can sub Worcestershire sauce

1 tsp onion powder

½ tsp mustard powder

½ tsp dried thyme

½ cup white wine

3 cloves garlic, minced

3 tbsp cornstarch

1/3 cup heavy cream

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Directions

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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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Pinot Grigio or Chardonnay make good wine choices in this recipe. Marsala wine can also be used.

Wine Substitute: 1/2 Cup chicken broth and 1 Tbsp. butter can be used instead of white wine if needed.

The mushrooms are cooked separately in this recipe and are mixed into the sauce at the end. This lets them release some of their water, concentrate their flavor, and give them a nice golden color.

To control the sodium in this recipe, consider using unsalted butter, reduced or no sodium broth, and low sodium soy sauce.

The nutritional information assumes that all of the flour is used but there will likely be some leftover.

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Nutrition

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Calories: 414kcal, Carbohydrates: 23g, Protein: 18g, Fat: 26g, Saturated Fat: 10g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 12g, Trans Fat: 1g, Cholesterol: 78mg, Sodium: 704mg, Potassium: 599mg, Fiber: 1g, Sugar: 2g, Vitamin A: 490IU, Vitamin C: 3mg, Calcium: 44mg, Iron: 2mg

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Mushroom Halloumi Skewers

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Ingredients

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halloumi

21 button mushooms

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Mushroom Stroganoff

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Ingredients

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400 g mixed mushrooms

1 red onion

2 cloves of garlic

4 silverskin pickled onions

2 cornichons

4 sprigs of fresh flat-leaf parsley

olive oil

1 tablespoon baby capers

50 ml whisky

smoked paprika

80 g half-fat crème fraîche

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Directions

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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

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Calories 251 13%
Fat 13.9g 20%
Saturates 5.2g 26%
Sugars 7.9g 9%
Salt 0.8g 13%
Protein 6.7g 13%
Carbs 11.9g 5%
Fibre 4.3g -

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Mushroom Toad-In-The-Hole

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Ingredients

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4 free-range large eggs

175 g plain flour

175 ml whole milk

4 large portobello mushrooms

olive oil

2 onions

4 sprigs of rosemary

250 ml smooth porter

red wine vinegar

2 cloves of garlic

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Directions

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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

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Calories 410 21%
Fat 18.8g 27%
Saturates 4.3g 22%
Sugars 9.1g 10%
Salt 1.3g 22%
Protein 15.5g 31%
Carbs 45.2g 17%
Fibre 3.4g -

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Mushroom and Spinach Spelteree

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Ingredients

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125 g pearled spelt (or pearl barley)

1 tbsp cumin seeds

1 tbsp coriander seeds

2 tbsp rapeseed oil

1 large onion

250 g mushrooms

1 tbsp ginger

2 cloves of garlic

1 red or green chilli

200 ml coconut milk

150 g baby spinach or chard

1 lemon

Coriander

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My Nan's Lemon Drizzle Cake

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Dessert

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Ingredients

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FOR THE CAKE:

115 g unsalted butter , softened

115 g caster sugar

4 large free-range eggs

180 g ground almonds

30 g poppy seeds

2 lemons , zest and juice of

125 g self-raising flour , sifted

FOR THE LEMON SYRUP:

100 g caster sugar

90 g lemon juice

FOR THE LEMON ICING:

225 g icing sugar

1 lemon , zest and juice of

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Directions

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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

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Calories 284 14%
Fat 14.1g 20%
Saturates 4.6g 23%
Sugars 27.0g 30%
Protein 5.7g 11%
Carbs 32.4g 12%

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My Tasty Recipe

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★★★★★

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Dinner, Holiday

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Ingredients

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1/2 lb meat

1/2 lb vegetables

salt

pepper

2 tbsp olive oil

4 cups flour

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Directions

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Mix things together.
Eat.
Tasty.
Yum yum yum.

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Notes

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This is delicious!!!

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Nutrition

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500 calories

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My Veggie Pasties

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Ingredients

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500 g mixed mushrooms

500 g strong flour , plus extra for dusting

250 g unsalted butter , (cold)

200 g swede

400 g potatoes

1 onion

1 pinch of dried rosemary

1 large free-range egg

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Description

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Bake from frozen at 200ºC (180ºC fan) for 40 minutes (270 gram pastie)

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Directions

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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

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Calories 516 26%
Fat 37.8g 54%
Saturates 16.6g 83%
Sugars 4g 4%
Salt 1.1g 18%
Protein 9.6g 19%
Carbs 60.8g 23%
Fibre 4g -

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Nachos

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Ingredients

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nacho chips

5 cubes bean mix

1 avocado

1 lime

cup cheese, grated

9 cherry tomatoes

1 spring onion, or pickled red onions

cup greek yoghurt

iceberg lettuce

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Nadiya’s French Apple Tart

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Ingredients

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175g plain flour

15g icing sugar

125g unsalted butter

1 egg yolk

2 tsp ground cinnamon

8 tbsp apricot jam

50g caster sugar

1 unwaxed lemon

225g red apples

2 tbsp lemon juice

1 tsp caster sugar

900g cooking apples


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Nadiya’s Pea And Mint Risotto

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Ingredients

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50g salted butter

1 medium onion

300g frozen peas

350g risotto rice

1 tsp salt

200 ml white wine

25g parmesan cheese

1 bunch of mint

olive oil

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Directions

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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.

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No-Churn Cinnamon-Ginger Ice Cream

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Ingredients

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cup plus 1 tablespoon full-fat sweetened condensed milk

1 tablespoon cinnamon, preferably Royal Cinnamon, plus more as needed

teaspoon fine sea salt

1 ½ teaspoons vanilla extract

1 cup heavy whipping cream

cup finely chopped candied ginger (see Note)

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Directions

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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.

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Nut Butter Balls

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Ingredients

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15 soft dates, pitted

2 tbsp coconut oil

2 tbsp peanut butter

50 g / 1/2 cup rolled oats

3 tbsp desiccated coconut

3 tbsp cacao powder

1 pinch sea salt

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Directions

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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.

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Nutty Quinoa With Chicken, Roasted Carrots & Spinach

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Ingredients

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2 x chicken breasts

4 x carrots

english spinach

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Olive Oil Pastry

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Ingredients

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200 g plain flour

½ tsp salt

tbsp extra-virgin olive oil

½ cup cold water

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Description

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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.

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Directions

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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.

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Omelette with Mushrooms

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Ingredients

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BASIC OMELETTE

2 large free-range eggs

1 small knob of unsalted butter

1 small handful of grated Cheddar cheese , (optional)


OPTIONAL: TOMATO & BASIL OMELETTE

2 or 3 sprigs of fresh basil

1 handful of cherry tomatoes

olive oil


OPTIONAL: MUSHROOM OMELETTE

2 or 3 field-type mushrooms

olive oil

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Directions

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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

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Calories 321 16%
Fat 27.6g 39%
Saturates 12.5g 63%
Sugars 0.1g 0%
Salt 1.7g 28%
Protein 19.4g 39%
Carbs 0.1g 0%
Fibre 0g -

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Orange, Avocado and Cucumber Salad

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Ingredients

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1 avocado

1 cucumber

1 orange or 2 mandarins

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Oven-baked Chips

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Ingredients

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600g white potatoes

olive oil

salt

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Directions

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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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Parmesan Brussels Sprouts

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Ingredients

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1 kg Brussels sprouts

2 tablespoons extra virgin olive oil

1 lemon

1 teaspoon chilli flakes

4 tablespoons freshly grated Parmesan , or vegetarian hard cheese

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Directions

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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

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Calories 149 7%
Fat 8.7g 12%
Saturates 3.6g 18%
Sugars 4g 4%
Protein 9.7g 19%
Carbs 5.3g 2%

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Pasta E Ceci (Pasta and Chickpea Soup)

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Ingredients

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2 (15-ounce) cans chickpeas

6 tablespoons extra-virgin olive oil, plus more to serve

1 onion, finely diced

1 stalk celery, finely diced

1 small potato, peeled and diced (optional)

1 sprig fresh rosemary

1 tablespoon tomato paste

Small pinch red pepper flakes (optional)

cups water

Kosher salt and freshly ground black pepper

Parmesan rind (optional)

7 ounces fresh lagane pasta or dried broken tagliatelle

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Directions

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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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Pasta E Fagioli

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Ingredients

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100ml extra virgin olive oil, plus extra to serve

3 golden shallots (or 1 brown onion), finely diced

1 stick celery, finely diced

1 small carrot, finely diced

4 cloves garlic, roughly chopped

1 Tbsp rosemary, roughly chopped

Pinch dried chilli flakes (optional), plus extra to serve

480g cooked borlotti beans (from 2 x 400g tins), drained and rinsed

150ml passata (tomato puree)

500ml (2 cups) vegetable stock, chicken stock or water

1 parmesan rind (optional)

250g short pasta such as tubettoni, ditalini or mezzi rigatoni

Sea salt

Parmesan cheese, to serve

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Directions

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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

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Nutrition Facts
Servings: 6
Amount per serving
Calories 556
% Daily Value*
Total Fat 18g 23%
Saturated Fat 2.7g 13%
Cholesterol 30mg 10%
Sodium 34mg 1%
Total Carbohydrate 77.2g 28%
Dietary Fiber 21.5g 77%
Total Sugars 2.4g
Protein 24.4g
Vitamin D 0mcg 0%
Calcium 131mg 10%
Iron 6mg 32%
Potassium 1242mg 26%


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Pasta Pie

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Ingredients

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2 tbsp olive oil

2 cloves of garlic

2 cans plum tomatoes

1 tsp dried oregano

500g wholemeal pasta

250g mozzarella

60g parmesan cheese

160g baby spinach

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Pasta with Sweetcorn, Ricotta and Basil

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Ingredients

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400g orecchiette pasta

Olive oil

1 garlic clove

Zest and juice of 1 lemon

250g sweetcorn kernels

250g ricotta

Large bunch fresh basil

Grating of parmesan or vegetarian alternative

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Directions

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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.

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Nutrition

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Calories: 541kcals
Fat: 13.7g (5.9g saturated)
Protein: 21.7g
Carbohydrates: 84.1g (4.6g sugars)
Fibre: 5.4g
Salt: 0.3g

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Pea Pasta (Macaroni Peas)

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Ingredients

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500g peas (fresh or frozen) or petits pois

300g orecchiette pasta

50g butter

1 garlic clove

25g Parmesan

Sea salt and freshly ground black pepper

Shredded basil or flat-leaf parsley, to serve (optional)

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Pea speltotto with lemon and hazelnuts

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★★★★

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Ingredients

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75g hazelnuts (skin on or off)

2 tbsp olive or rapeseed oil

1 large onion, chopped

4 garlic cloves, sliced

250g pearled spelt or pearl barley

400g frozen petits pois

400ml hot veg stock

1 large lemon

sea salt

black pepper

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Peanut Tofu Buddha Bowl

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Ingredients

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Tofu Buddha Bowl

2 cups cooked brown rice

1 cups shredded carrots

2 cups spinach leaves

2 cups broccoli florets

2 teaspoons olive oil or additional sesame oil, divided

1 cup chickpeas (drained and rinsed, if using canned)

salt/pepper

16 oz extra firm tofu, pressed and drained

Peanut sauce

1–2 tablespoons toasted sesame oil

1/4 cup low sodium soy sauce

1/4 cup 100% pure maple syrup

2 teaspoons chili garlic sauce

1/4 cup creamy or crunchy peanut butter

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Directions

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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.

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Pear Tart Tatin

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Ingredients

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125 g caster sugar

40 g unsalted butter , (cold)

½ teaspoon ground ginger

½ teaspoon ground cinnamon

3 large pears

375 g all-butter puff pastry

double cream , to serve

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Directions

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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.

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Nutrition

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Calories 405 20%
Fat 20g 29%
Saturates 10.5g 53%
Sugars 31.2g 35%
Protein 4g 8%
Carbs 55g 21%

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Pita Bread

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Ingredients

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2 tsp fast action dried yeast

1 tbsp caster sugar

750 g plain flour

skim milk powder

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Pizza Dough

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★★★★★

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Ingredients

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For the pizza dough:


250g plain white flour

250g strong white flour

10g fine sea salt

5g dried or fast-action yeast

2 tablespoons rapeseed or olive oil

Cornmeal, or fine polenta or semolina, for dusting (optional)

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Directions

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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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Poached Chicken

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Ingredients

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400g chicken breasts (2 breasts)

1 teaspoon peppercorn

1 clove garlic

2 large onion slices

1 sprig each of thyme

1 sprig of rosemary

1 sprig of parsley

1 bay leaf

chicken broth

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Directions

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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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Calories: 136, Carbohydrates: 1g, Protein: 24g, Fat: 3g, Cholesterol: 72mg, Sodium: 131mg, Potassium: 447mg, Vitamin A: 35IU, Vitamin C: 1.8mg, Calcium: 15mg, Iron: 0.6mg

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Polenta with Sicilian Tomato Sauce

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★★★★★

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Ingredients

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1 litre water

salt

175g polenta

25g unsalted butter

olive oil for frying

grated parmesan

basil


3 tbsp olive oil

1 small onion, chopped

2 garlic cloves, crushed

1 red chilli, seeded and finely chopped

450g plum tomatoes, seeded and chopped

2 tbsp capers

2 tbsp pine nuts

115 g kalamata olives



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Description

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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

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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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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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Polish Salad

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★★★★★

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Ingredients

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whole egg mayonnaise

1 onion

2 granny smith apples

6 eggs

2 potatoes

2 carrots

6 gherkins

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Polish Sorrel Soup with Boiled Egg

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Ingredients

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SOUP

34 fl oz (1 litre) chicken stock; can replace with any meat-based stock

2 bunches (approx. 14 oz, 400 g) fresh sorrel leaves

0.5 bunch (approx. 3.5 oz, 100 g) fresh nettle leaves; can replace with spinach

1 medium onion

1.5 tablespoon butter

pinch of salt

1 teaspoon lemon juice

pinch of black pepper

pinch of sugar

3.5 fl oz (100 ml) of sour cream; 12-18% fat

GARNISH

4 medium eggs

2 teaspoon of lemon zest; grated or cut into strips

fresh thyme; optional

fried bacon strips; optional

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Directions

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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.

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Nutrition

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Total Fat: 16g Saturated Fat: 7g
Trans Fat: 0g Unsaturated Fat: 7g
Cholesterol: 196mg Sodium: 500mg
Carbohydrates: 13g Fiber: 0g Sugar: 6g
Protein: 13g

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Portobello Paprikash with Spaetzle

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Ingredients

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1 ½ tablespoons olive oil

1 medium onion, finely chopped

3 cloves garlic, finely chopped

4 large Portobello mushroom caps, sliced ½-inch thick

Kosher salt and black pepper

1 tablespoon sweet Hungarian paprika

1/8- ¼ teaspoon cayenne pepper

2 teaspoons flour (I use white whole wheat)

¼ cup red wine

2 plum tomatoes, finely chopped

1 tablespoon tomato paste

2/3 cup vegetable or chicken stock

½ cup reduced fat sour cream

¼ cup chopped parsley, divided use

Spaetzle:

2 large eggs

6 tablespoons skim or low fat milk

½ teaspoon salt

¼ teaspoon nutmeg

1 cup flour (I use a mixture of white whole wheat and all purpose flour)

1 tablespoon chopped parsley (optional)

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Directions

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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.

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Nutrition

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Calories: 355 kcal
Saturated Fat 4.2g
Carbohydrates 45.5g
Fiber 7.1g
Protein 14.6g

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Pumpkin Pie Pancakes

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Ingredients

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75g butternut squash, peeled and grated

2 medium eggs, beaten

1 egg white

50ml skimmed milk

50g self-raising flour

20g protein powder, vanilla or unflavoured

¼ tsp baking powder

1 pinch ground cinnamon

1 pinch ground nutmeg

½ tsp coconut oil

40g maple syrup

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Directions

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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.

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Put The Lentil in The Coconut

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★★★★

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Ingredients

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1 tsp olive oil

¼ yellow onion, finely chopped

1 tsp grated ginger

2 carrots

1 sweet potato

½ cup red lentils

1 teaspoon mild yellow curry powder

cups vegetable stock

½ cup coconut milk

naan bread

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Description

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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.

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Directions

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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.

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Notes

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TIP The key ingredient in most curry spice blends? Turmeric! Golden, peppery, and warm, turmeric and its main active component curcumin offer numerous health benefits.

As a potent anti-inflammatory, turmeric assists in reducing pain and disease in every system of the body, including the digestive system, heart, lungs, and brain.

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Puy Lentil And Spinach Soup

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★★★★★

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Soup

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Ingredients

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2 tbsp rapeseed oil

3 shallots, finely chopped

1 carrot, finely chopped

A few sprigs of thyme, leaves only, roughly chopped

3 garlic cloves, finely chopped

3 tomatoes, cored, deseeded and diced

150g Puy lentils, rinsed

1.3 litres vegetable stock

A small bunch of parsley, finely chopped

100g baby spinach

Sea salt and freshly ground black pepper


1-2 tablespoons extra virgin olive or rapeseed oil

Parmesan, hard goat's cheese or other well-flavoured hard cheese (optional)

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Description

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Earthy, nutty Puy lentils and a generous quantity of garlic give this simple soup a hearty and satisfying depth of flavour.

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Directions

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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.

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Puy Lentil Salad with Soy Beans, Sugar Snap Peas & Broccoli + Poached Eggs

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Ingredients

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200g Puy lentils

1l hot vegetable stock

200g tenderstem broccoli

140g frozen soya bean

140g sugarsnap peas

1 red chilli , deseeded and sliced


2 tbsp sesame oil

1 lemon

1 garlic clove , chopped

40ml soy sauce

ginger

1 tbsp clear honey


3 eggs

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Directions

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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.

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Nutrition

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kcal

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Puy Lentils with Smoked Tofu

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Ingredients

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1-cal oil spray

1 large courgette , finely diced

100g smoked tofu , finely diced

½ tsp smoked paprika

1 ½ tbsp balsamic vinegar

250g sachet cooked puy lentils

1 red onion , finely chopped

1 medium roasted red pepper from a jar (not in oil), about 85g, sliced

good handful pea shoots or rocket

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Directions

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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.

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Nutrition

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kcal

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Quick Pumpkin and Ricotta Pancakes with Green Beans

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Ingredients

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200g roast squash, skin on

2 eggs, separated

175g ricotta

100g plain flour

1 tsp baking powder

1 small handful fresh herbs, such as mint, parsley, chives, basil or coriander

2 spring onions, finely sliced

Zest of half a lemon

½ red chilli, deseeded and finely chopped

Salt and black pepper

1 knob butter

200g green beans

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Directions

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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.
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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.
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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.

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Quorn Garlic and Mushroom Escalopes

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Ingredients

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Quorn Frozen Garlic and Mushroom Escalopes

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Red Lentil, Chickpea & Chilli Soup

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Ingredients

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2 tsp cumin seeds

large pinch chilli flakes

1 tbsp olive oil

1 red onion, chopped

140g red split lentils

850ml vegetable stock or water

400g can tomatoes, whole or chopped

200g can chickpeas or ½ a can, drained and rinsed (freeze leftovers)

small bunch coriander, roughly chopped (save a few leaves, to serve)

4 tbsp 0% Greek yogurt, to serve

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Directions

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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.

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Nutrition

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kcal

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Rhubarb & stem ginger fool

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Ingredients

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FOR THE RHUBARB

2 stems rhubarb, thinly sliced (see below for alternatives)

1 heaped tbsp caster sugar


FOR THE FOOL

300ml double cream or vegan cream

100ml thick Greek or coconut yoghurt

6 balls stem ginger, 4 finely chopped, 2 thinly sliced, plus 1 tablespoon of syrup from the jar

the zest of ½ unwaxed lemon

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Description

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This fool, spiked with ginger, is so light and pillowy, and so pleasingly neon. I find it hard to think of a dessert I'd rather eat. The rhubarb brings a welcome sharpness and pop of bright pink. Vegan cream may not whip to soft peaks - just whip it as much as you can.

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Directions

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In a pan, cook the rhubarb and sugar for 2 minutes, until the juices turn the sugar into a pink syrup but the rhubarb still holds its crunch.

Set aside to cool in the pan for 20 minutes.

Whip the cream or vegan cream a little shy of soft peaks, then fold in the yoghurt. Add the finely chopped ginger and stir it through with the ginger syrup and lemon zest.

When it has cooled, stir half the cooked rhubarb into the cream.

Top the dessert with the thinly sliced ginger and the rest of the rhubarb.

Seasonal variations
- Strawberries, raw, sliced
- Raspberries, raw, crushed
- Pear, raw, thinly sliced
- Plums, cooked with a little sugar
- Gooseberries, cooked with a little sugar

You can adjust the amount of sugar to the sweetness of your fruit.

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Rhubarb Ice Cream Sandwiches

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Dessert

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Ingredients

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For the Rhubarb & Strawberry Jam

2 cups / 200 g rhubarb, washed and trimmed

1 cup / 150 g strawberries, washed and trimmed

3 tbsp maple syrup

1 tsp freshly grated ginger

a pinch vanilla powder


For the Raw Hazelnut Wafer

1 1/2 cup / 200 g hazelnuts

1/2 cup / 50 g rolled oats or oat flour

3 tbsp cacao powder

a pinch sea salt

3 tbsp coconut oil

16 soft dates (7 oz / 200 g), pitted


For the Rhubarb Ice Cream

1 cup / 250 g quark cheese (or strained greek yogurt)

1 cup / 250 g mascarpone (or more quark cheese)

2-3 tbsp maple syrup

1 cup / 250 ml Rhubarb & Strawberry Jam (see recipe above)

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Directions

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Start by making the jam. Slice rhubarb and strawberries thinly and add them to a sauce pan together with the rest of the jam ingredients. Cook on low heat for approx. 20 minutes until soft. Use a hand blender to mix it if you prefer it smooth, or leave it chunky. Let cool entirely. Meanwhile, prepare the raw hazelnut wafer.

Add hazelnuts, rolled oats, cacao powder and salt to a food processor and mix thoroughly until the texture resembles sand. Pour into a separate bowl. Add dates and coconut oil to the food processor and mix into a paste. Pour the mixed nuts back and pulse everything until it’s combined into a dough. Roll it into a log and divide into two equal halves. Use a pen to copy the exact size of the baking dish onto a baking paper, then roll out one of the wafer dough halves on the baking sheet until it has the right shape, use a second baking sheet on top to prevent the rolling pin from sticking. Transfer the baking paper with the wafer to the baking dish and place in the freezer while preparing the ice cream (or vegan version further down).

Combine quark cheese, mascarpone and 2-3 tbsp maple syrup (depending on how sweet you prefer it) in a mixing bowl. Add 1/2 cup / 125 ml of the cooled rhubarb & strawberry jam. Stir until combined. Take out the baking dish from the freezer and pour the ice cream mixture on top. Spoon more jam on top (roughly 1/2 cup / 100-150 ml) and use a spoon to swirl it evenly. Put back in the freezer for 1-2 hours to firm up.

Roll out the second half of the wafer dough using the same method as the first. Use a fork to make hole patterns and then turn it upside-down on to a second baking sheet. Remove the ice cream from the freezer and carefully transfer the wafer on top of the ice cream. Put it back in the freezer for 3-4 hours until completely firm. Then take it out, cut into 10 rectangles or 20 squares using a sharp knife dipped in hot water, wrap with baking paper and store in the freezer.

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Drain the soaked cashew nuts and add them to a high-speed blender together with coconut milk, maple syrup and lemon juice. Mix on high speed until smooth. Add 1/2 cup / 100-150 ml of the cooled rhubarb & strawberry jam and pulse until combined. Take out the baking dish from the freezer and pour the ice cream mixture on top. Spoon more jam on top (roughly 1/2 cup / 100-150 ml) and use a spoon to swirl it evenly. Put back in the freezer for 1-2 hours to firm up. Follow the remaining instructions in the main recipe.

Here’s another rhubarb treat I did the other day. I didn’t follow an exact recipe but I kind of based it on this recipe from our archive and replaced the grated apple with lots of rhubarb jam and the apple slices on top with rhubarb and strawberry bits. Skip the cinnamon on top and just add a little cardamom to the batter, in case you feel like trying it.

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Rice & Bean Chilli Bowl

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Ingredients

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½ cup basmati rice

5 cubes bean mix

1 avocado

1 lime

cup cheese, grated

9 cherry tomatoes

1 spring onion, or pickled red onions

cup greek yoghurt

iceberg lettuce

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Description

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Essentially a version of the nachos or tacos recipe, but served with rice.

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Rice with Egg and Edamame

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Ingredients

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½ cup basmati rice

6 eggs

2 tsp soy sauce

sweet chilli sauce

250 g edamame

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Ricotta Dumplings with Tomato and Caper Sauce

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Ingredients

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The dumplings:

500g full fat ricotta | 2 cups

2 egg yolks

50g parmesan cheese | freshly grated

1 cup plain flour + extra for dusting

1 pinch nutmeg

zest of ½ lemon

salt and pepper


The sauce:

2 tbsp olive oil

2 cloves garlic | finely sliced

1 pinch chilli flakes

1 tbsp capers

2 cans chopped tomatoes

20g basil | loosely packed cup

parmesan | garnish

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Directions

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For the sauce, heat oil over a medium heat in a large sauté pan. Add the garlic, anchovies, chilli and capers and sauté until the garlic just starts to turn golden brown. Now add the tomatoes and season with salt and pepper. Bring to the boil then turn down to a low heat and simmer for 30 minutes.

Bring a large pot of salted water to the boil.

In a bowl combine the ricotta, yolks, Parmesan, nutmeg, zest and season with salt and pepper. Now add the flour and mix together until a ball forms. Flour a clean surface and gently need for a few seconds ensure not to overwork. Cut the dough into four pieces and roll each into a long sausage; then cut 2cm dumpling from this.

Add the dumplings to the water and cook until they rise to the surface. Place dumplings in a bowl, cover with the sauce.

Garnish with parmesan.

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Ricotta Fritters

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Ingredients

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SAUCE

25 g dried porcini mushrooms

4 anchovy fillets, from sustainable sources , optional

1 dried red chilli

2 cloves of garlic

700g passata

8 black olives (stone in)

½ a bunch of fresh basil (15g)

FRITTERS

1 large free-range egg

400 g ricotta cheese

1 whole nutmeg , for grating

1 lemon

40 g Parmesan cheese

1 heaped tablespoon plain flour

olive oil

balsamic vinegar

SALAD

400 g firm green or yellow baby courgettes

1 tablespoon extra virgin olive oil

1 fresh red chilli

½ a bunch of fresh mint (15g)

1 lemon

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Directions

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Ingredients out • Kettle boiled • Large frying pan, medium heat • Large casserole pan, low heat • Food processor (fine grater)START COOKINGPut the porcini into a mug and cover with boiling water. Crack the egg into a mixing bowl, add the ricotta, finely grate in ¼ of the nutmeg, the lemon zest and Parmesan, add the flour, then beat together.Put 1 tablespoon of olive oil into the frying pan, then use a tablespoon to spoon in 8 large dollops of the mixture, turning carefully when nice and golden.Put the anchovies (if using) and 1 tablespoon of olive oil into the casserole pan, crumble in the dried chilli, and squash in the unpeeled garlic through a garlic crusher. Finely chop and add the porcini with half their soaking water and the passata, season with sea salt and black pepper and bring to the boil.Squash and add the olives, discarding the stones. Pick and reserve a few basil leaves, then chop the rest and add to the sauce.Grate the courgettes in the processor (you could use a box grater here) and tip into a bowl with a pinch of salt and pepper, the juice of the zested lemon and the extra virgin olive oil. Finely chop and add the chilli and the top leafy half of the mint, then toss together. Place the fritters on top of the sauce, then scatter over the reserved basil leaves, drizzle with balsamic and serve with lemon wedges.

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Nutrition

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Calories 408 20%
Fat 27.7g 40%
Saturates 11.2g 56%
Sugars 10.0g 11%
Salt 2.0g 33%
Protein 21.8g 44%
Carbs 15.8g 6%
Fibre 6.4g -

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Roast Carrots And Sprouts

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Ingredients

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5 carrots

150 g sprouts

Butter

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Roast Cauliflower, Almond And Barley With Parsley And Chilli

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Ingredients

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Roast Cauliflower:

100g pearl barley or pearled spelt

1 medium-large cauliflower (800g-1kg untrimmed)

6 garlic cloves, peeled and roughly bashed

2 tbsp olive or rapeseed oil

75g blanched almonds

2 tbsp capers, rinsed and drained

½ lemon, to spritz

Sea salt and black pepper


PARSLEY AND CHILLI DRESSING:

1 medium-hot red chilli, deseeded and finely chopped

A small bunch of flat-leaf parsley (about 25g), leaves picked from the stems and finely chopped 1 small garlic clove, finely chopped

2-3 tbsp extra virgin olive oil

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Description

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Plump barley grains, earthy-sweet cauliflower and toasty almonds are all tied together here with a piquant parsley and chilli dressing to make a deliciously satisfying dish.

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Directions

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Start by cooking the barley or spelt. If you have time, soak the grain in cold water first, for 20-30 minutes.

Either way, rinse it well in a sieve then tip into a saucepan, add a pinch of salt and cover with plenty of cold water (it will absorb a lot). Bring to the boil, lower the heat and simmer until tender: barley should take 35-40 minutes, spelt only about 20 minutes.

Once cooked, drain in a sieve and set aside.

In the meantime, preheat the oven to 190°C/Fan 170°C/Gas 5.

Trim away the coarser leaves and stalk end of the cauliflower then roughly cut up the rest - it should still be in medium-large florets. Include the stalk and tender leaves too.

Put the cauliflower into a large roasting tin with the garlic, oil and some salt and pepper. Toss together, then roast for 20 minutes.

Stir the cauliflower, then scatter over the almonds and capers and return to the oven for 15 minutes, until the cauliflower is tender and well browned in places and the almonds are golden brown.

Scatter over the cooked grain and return to the oven for another 5 minutes.

While the veg is cooking, make the dressing: combine all the ingredients together in a bowl and season with salt and pepper.

Transfer the contents of the roasting tin to warmed serving bowls.

Dot the parsley dressing over the cauliflower and grain, squeeze over some lemon juice, and serve straight away.


Swaps
Grains Use cooked wholegrain (or red or black) rice instead of barley or spelt.
Veg Replace some or all of the cauliflower with large broccoli florets.
Or base the dish on root veg - chunks of celeriac, carrot and parsnip - giving them a bit longer in the oven to become tender before you add the almonds.

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Roast Pumpkin, Baked Lentil & Spiced Nut salad

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Ingredients

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800 g Butternut Pumpkin

6 tbsp olive oil

2 tbsp balsamic vinegar

1 tbsp dijon mustard

1/2 cup roasted almonds

3 tbsp sunflower seeds

4 tbsp pepitas

Small Bag of Baby spinach

100g fetta cheese

2 tins brown lentils

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Notes

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Hello Fresh pamphlet

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Roasted Maple-Spiced Almond Butter

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Ingredients

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2 cups raw almonds

2 tablespoons maple syrup

½ teaspoon ground cinnamon

teaspoon ground ginger

¼ teaspoon vanilla extract

2 teaspoons coconut oil

Pinch sea salt

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Description

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This recipe begins with a mouthwatering aroma and ends with a big BANG! One day the thought of warm, spiced almond butter became too much to resist. I was nervous to make my own, but once the smell of warm maple syrup and almonds started drifting from my oven, I knew I had made the right decision. After a quick roast and lots of noise from the food processor,
this butter makes a simple and tasty treat for your toddler.

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Directions

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Preheat the oven to 160°C.

Line a baking sheet with foil or parchment paper.

On the baking sheet, combine the almonds and maple syrup until all of the almonds are well coated and in a single layer.

Bake for 15 minutes, stirring once halfway through baking time. Let cool for 10 minutes.

Pour the almonds into a food processor, and pulse in 2-second bursts for 30 seconds (this will be very loud) to start breaking down the almonds.

Add the cinnamon, ginger, vanilla, coconut oil, and salt, and continue to process on full speed for 10 to 15 minutes, or until your almonds are completely smooth.

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Roasted Thyme Tomato And Ricotta Bruschetta

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★★★★★

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Ingredients

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sourdough bread

510g tomatoes (6 medium)

250 g ricotta

thyme

2 pinches salt

2 pinches pepper

1 tbsp olive oil

balsamic vinegar

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Satay Cauliflower

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Ingredients

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1 large cauliflower

15g coconut oil (or vegetable oil)

3-4 tbsp soy sauce

40g peanut butter (crunchy or smoooth)

4 spring onions

1 tbsp grated ginger

1 large clove garlic (crushed)

1 fresh chilli (or sriracha/hot sauce)

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Directions

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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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Sałatka

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Ingredients

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10 eggs

600 g waxy potatoes

400 g carrots

400 g gherkins

1 onion

2 granny smith apples

2 tbsp of dijon mustard

mayonnaise

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Scrambled Eggs, Baked Beans & Mushrooms

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Ingredients

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6 Eggs

250g mushrooms

Baked beans

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Silverbeet And Potato Torte

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Ingredients

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150 g young silver beet or rainbow chard

salt

150 g potatoes

extra-virgin olive oil

1 onion, finely chopped

2 tablespoons freshly chopped parsley

150 g 'stretchy' cheese (fontina, asiago, mozzarella), chopped or grated

freshly ground black pepper

1 large egg


Olive Oil Pastry

200 g plain flour

½ tsp salt

tbsp extra-virgin olive oil

½ cup cold water

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Description

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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.

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Directions

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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.

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Notes

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Substitute Silverbeet for Rainbow Chard.

Try substituting a mixture of fried, drained wild and cultivated mushrooms for the silver beet.

Or what about pumpkin or leftover risotto instead of the potato?

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Simple Orzo Minestrone

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Ingredients

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1 Onion

1 Carrot

1 Stick of Celery

2 Cloves of Garlic

2 Sticks of Rosemary

1 can of beans

1 Tbsp Tomato Purée

1L Chicken or Vegetable Stock

300g Orzo

1 Bunch of Parsley

Parmesan (optional)

Salt

Black Pepper

Olive Oil

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Directions

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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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Smoky Chimichurri Mushroom Steaks with Crushed Potatoes

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Ingredients

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15ml red wine vinegar †

1/2 tsp dried chilli flakes

1 tsp smoked paprika

30ml vegan mayonnaise †

120g spinach

400g waxy potatoes

1 tsp dried oregano

150g flat white mushrooms

1 garlic clove

10g parsley

30g pumpkin seeds

1 shallot

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Directions

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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!

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Nutrition

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Typical values per 100g per serving
Energy 374 kJ 1471 kJ 88 kcal 349 kcal
Fat 4.8 g 18.7 g
of which saturates 0.5 g 2.1 g
Carbohydrate 9.6 g 37.8 g
of which sugars 1.0 g 4.1 g
Fibre 1.7 g 6.5 g
Protein 2.6 g 10.3 g
Salt 0.07 g 0.28 g

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Smoky Tomato Soup with Cheesy Spring Onion Dumplings

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Ingredients

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60ml (1/4 cup) extra virgin olive oil

1 onion, finely chopped

4 cloves garlic, finely chopped

1 sprig rosemary, leaves removed and chopped

1 heaped Tbsp tomato paste

800g (1 large can or 2 x 400g cans) whole peeled tomatoes, tomatoes and juice separated

2 tsp smoked paprika

1/2 - 1 tsp red chilli flakes

6 cups vegetable stock

1 parmesan rind (optional)

Handful grated cheese, to serve (optional)

Handful finely chopped spring onions, to serve (optional)

Cheese and spring onion dumplings

150g (1 cup) plain flour

2 tsp baking powder

1/2 tsp salt

Black pepper

30g (2 Tbsp) butter, chopped

50g ( 1/2 cup) grated cheddar cheese

2 spring onions, finely chopped

1 egg

80ml (1/3 cup) milk

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Directions

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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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Sorrel & New Potato Frittata

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Egg

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Ingredients

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200g new potatoes, quartered

200g sorrel leaves

1 tbsp olive oil

1 onion, finely chopped

6 eggs, beaten

40g cheddar, grated

rocket or mixed leaves, to serve

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Directions

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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

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kcal

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Sorrel Soup With Eggs

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Ingredients

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300 g fresh sorrel leaves

1 litre of vegetable stock

1 tablespoon butter

1 tablespoon flour

4 tablespoons sour cream

salt, pepper

4 hard boiled eggs

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Directions

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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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Soupe au pistou

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Ingredients

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1 medium onion

1 small carrot

2 tender inner celery stems

1 small fennel bulb (150–200g)

200g potatoes

2 tbsp olive oil

1 garlic clove

1 litre veg stock

200g courgettes

150g green beans

400g tin haricot beans

Sea salt and black pepper

50g walnuts

A bunch of basil (about 50g)

A small bunch of flat-leaf parsley

1 garlic clove

A pinch of flaky sea salt

1 fat plum tomato (about 75g)

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Spaghetti with Pea, Almond & Mint Pesto

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Ingredients

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200g essential Waitrose Garden Peas

180g spaghetti

3 tbsp extra virgin olive oil

1 tbsp Cooks’ Ingredients Frozen Chopped Garlic

2 tbsp toasted flaked almonds

tbsp finely grated parmigiano reggiano

Large pinch dried chilli flakes (optional)

½ lemon, zest, rest cut into wedges

10 mint leaves, shredded

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Directions

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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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This pea pesto is also great served on toast, topped with strips of Parma ham or a poached egg.

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Nutrition

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Typical values per serving:
Energy 2,727kJ 683kcals
Fat 28.6g
Saturated Fat 4.3g
Carbohydrate 77.9g
Sugars 4.7g
Protein 23.4g
Salt 0.55g
Fibre 10.2g

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Speedy Quiche Traybake (with Broccoli)

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★★★★★

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Ingredients

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olive oil

6 eggs

1 bunch of spring onions

55 g mature Cheddar cheese

1 large courgette

300 g broccoli

250 g pack of ready-rolled filo pastry

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Directions

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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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Original recipe has 300g broccoli instead of mushrooms

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Nutrition

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Calories 406 20%
Fat 18g 26%
Saturates 6g 30%
Sugars 4.4g 5%
Salt 1.1g 18%
Protein 24.1g 48%
Carbs 40g 15%
Fibre 4.9g -

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Spiced Spinach and Potatoes with Poached Eggs

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Ingredients

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3 eggs

400 g new potatoes

400 g spinach

2 tbsp oil

1 onion

1 garlic clove

1 red chili

ginger

2 tsp garam masala

2–3 tbsp coconut cream

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Spicy Feta Dip, Hummus & Crunchy Veggies

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Ingredients

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70g feta

120g fat-free yoghurt

1.5 tsp olive oil

1 garlic clove

1 pinch chilli powder

100g tinned chickpeas

0.5 lemon, juice

10g tahini

155g mixed baby veg

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Directions

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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.

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Spinach & Cheese Savoury Lunchbox Muffins

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Ingredients

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2 medium eggs

150ml / 1/2 cup milk

75g / 1/2 cup butter, melted

150g / 2 cups grated cheddar cheese

1 spring onion, chopped

75g / 2 cups fresh baby spinach, chopped

1/2 red pepper or carrot diced

250g / 2 cups self raising flour

1/2 vegetable stock cube (can use low or no sodium stock cube)

salt and pepper to taste (but can be left out)

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Directions

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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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Fat: 12.7 g
Calories: 211
Saturated Fat: 7.1 g
Sodium: 161.5 mg
Fiber: 2.6 g
Cholesterol: 63.3 mg
Carbohydrate: 16.9 g
Sugar: 1.3 g
Serving Size: 1 muffin
Trans Fat: 0.2 g
Protein: 8.8 g

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Spinach & Feta Filo Pie

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Ingredients

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100 g pine nuts

5 large free-range eggs

300 g feta cheese

50 g Cheddar cheese

dried oregano

1 lemon

olive oil

1 knob of unsalted butter

400 g baby spinach

1 x 270 g pack of filo pastry

cayenne pepper

1 whole nutmeg , for grating

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Directions

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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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Calories 830 42%
Fat 57g 81%
Saturates 19.9g 100%
Sugars 5.4g 6%
Salt 4.7g 78%
Protein 36.6g 73%
Carbs 42.8g 16%
Fibre 3.5g -

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Spinach And Artichoke Pizza Spread

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Ingredients

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285g frozen spinach

1 can artichoke hearts

60g cream cheese

2 garlic cloves

cup parmesan cheese

tsp chilli flakes

tsp salt

tsp pepper

2 tbsp olive oil

1 cup shredded mozzarella or Italian cheese blend

½ cup cherry tomatoes, cut in half


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Directions

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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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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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Spinach and Mushroom Lasagne

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Ingredients

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Filling

2 tsp olive oil

300g mushrooms, sliced

2 cloves garlic, peeled and crushed

500 g frozen spinach, defrosted and squeezed dry

1 pinch ground nutmeg

1 squeeze lemon juice

salt and pepper

25g reduced-fat mozzarella, grated or torn into chunks

245g fresh lasagne sheets

55g reduced-fat mozzarella, grated or torn into chunks for the topping

green salad, to serve


Sauce

1 carrot, peeled and grated

190ml skimmed milk

2 tsp cornflour

2 tsp nutritional yeast

2 tsp yeast extract, such as marmite

1 tsp garlic granules

395g tofu, drained

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Directions

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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.

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Spinach, Courgette & Leek Tart

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Ingredients

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8 tsp olive oil

2 medium leeks (about 300g), trimmed and sliced

260g pack essential Waitrose Spinach

2 courgettes (about 300g), trimmed and sliced

3 garlic cloves, crushed

175g ricotta

1 egg

1 lemon, zest

¼ nutmeg, finely grated

4 sheets filo pastry

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Directions

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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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To give the tart an extra kick of flavour, add ½ tsp chilli flakes to the ricotta mixture, if liked.

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Nutrition

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Typical values per serving:
Energy 1,356kJ 330kcals
Fat 16.7g
Saturated Fat 6g
Carbohydrate 28.4g
Sugars 5.9g
Protein 15.7g
Salt 0.8g
Fibre 6.5g

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Spinach, Penne And Cheese Spoufflé

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Comfort Food

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Ingredients

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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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Spudzanella + Eggs

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Ingredients

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750g new potatoes

500g cherry tomatoes

75g pitted kalamata olives

1 tbsp chopped tarragon

3 inner celery stems

1 bunch spring onions

4 tbsp extra virgin olive oil

1 tbsp red wine vinegar

6 eggs

sea salt

black pepper

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Stewed Rhubarb and Vanilla Yoghurt

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Ingredients

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750 g rhubarb , trimmed and chopped

1 large orange , juice and zest of

100 g caster sugar

1 tablespoon caster sugar

2 pieces stem ginger , finely chopped

1 vanilla pod , halved lengthways

250 ml natural yoghurt

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Directions

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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.

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Nutrition

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Calories 165 8%
Fat 1.9g 3%
Saturates 1.1g 6%
Sugars 35.2g 39%
Salt 0.09g 2%
Protein 3.7g 7%
Carbs 35.7g 14%
Fibre 2.6g -

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Store-Bought Pies With Peas

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★★★★

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Ingredients

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Quorn Pies

Meat Pies

Peas

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Sweet Potato Broccoli & Barley Salad

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Ingredients

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1 cup barley

1 kg sweet potatoes

500 g broccoli

1 to 2 tablespoons olive oil

salt

black pepper

1 tsp white sesame seeds

1 tsp black sesame seeds

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Directions

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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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Sweet Potato Fries

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Ingredients

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95g sweet potato, cut into fries

1 tsp rapeseed oil

¼ tsp cayenne pepper

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Directions

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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.

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Nutrition

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kcal

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Sweet Potato Gnocchi with Creamed Spinach

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Ingredients

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85g cooked sweet potato flesh

75g chickpea flour, plus extra for dusting

1 pinch salt

200g baby spinach, roughly chopped

1 pinch ground nutmeg

25g low-fat cream cheese

10g parmesan or hard cheese, finely grated

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Directions

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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.

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Sweet Potato, Ginger And Coconut Stew

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Ingredients

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1 teaspoon ground allspice or 2 allspice berries

2 tablespoons olive oil

spring onions (bunch) - white and green parts roughly chopped

4 cloves of garlic, peeled

a thumb-sized piece of ginger, peeled and roughly chopped

a few sprigs of thyme, leaves picked

a large bunch of fresh coriander, stalks finely chopped

the juice and zest of 2 unwaxed limes

2 bay leaves

½ Scotch bonnet chilli

1 x 400ml tin coconut milk

½ butternut squash or pumpkin (about 600g), peeled and chopped into bite-sized pieces

2 sweet potatoes, peeled and chopped into bite-sized pieces

1 x 400g tin black-eyed beans or kidney beans

1 head of greens, thick stalks removed, roughly shredded


FOR THE TOPPING

2 tablespoons extra virgin olive oil

75g toasted pumpkin seeds (or the toasted seeds from inside your squash)

rotis or rice (see page 193)

yoghurt of your choice

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Directions

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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.

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Sweet Tahini Scrolls

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Sweetcorn & Courgette Fritters with Poached Eggs

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Ingredients

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198g can sweetcorn, drained

2 spring onions, finely chopped

50g courgette, grated

1 tsp smoked paprika

50g self-raising flour

1 egg (batter)

4 eggs for poaching (not in the recipe)

40ml milk

4 tbsp sweet chilli sauce

1 lime, juice

1 tbsp vegetable oil

80g mixed leaves

1 avocado

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Directions

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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.

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Nutrition

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kcal

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Tacos

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Ingredients

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6 taco shells

5 cubes bean mix

1 avocado

1 lime

cup cheese, grated

9 cherry tomatoes

1 spring onion, or pickled red onions

cup greek yoghurt

iceberg lettuce

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Tahini Yogurt Sauce

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Ingredients

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1 cup full-fat Greek Yogurt

3 tablespoons tahini stirred well

2 tablespoons lemon juice freshly squeezed

2 cloves of garlic minced

½ teaspoon ground cumin

1 teaspoon Kosher salt

¼ teaspoon black pepper

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Directions

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Place all ingredients in a bowl and whisk until combined.

Taste for seasoning and add in more if you like.

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Notes

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If you prefer a thicker texture, you can line a colander (placed in a bowl) with cheesecloth, place yogurt in it, and let it drain overnight in the fridge. The consistency of the sauce made with the drained yogurt will be much thicker, making it perfect to use as a spread for burgers or as a dip to serve with fresh vegetables.

Like most yogurt based dressings, this sauce is best on the day it is made. However, if you keep in an airtight jar, it would still be good the next day. Be sure to give it a good shake before use.

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Nutrition

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Calories: 101kcal | Carbohydrates: 5g | Protein: 7g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 604mg | Potassium: 122mg | Fiber: 1g | Sugar: 2g | Vitamin C: 4mg | Calcium: 74mg | Iron: 1mg

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The Creamiest and Greenest One-Pot Pasta

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Ingredients

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160 g pasta

4 leaves Kale or Cavolo Nero

1 garlic clove

½ cup (75 g) frozen peas (thawed)

A handful basil

A handful mint leaves (optional)

2-3 tbsp olive oil

1 lemon

4 tbsp Parmesan cheese (or nutritional yeast to keep it vegan)

½ broccoli

1 handful toasted hazelnuts / pine nuts

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Directions

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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.

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Toast With Eggs, Avocado, Mushy-Peas

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Ingredients

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1 Avocado

6 Eggs

Toast

1 cup of frozen peas

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Toasties

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Ingredients

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bread

cheese

tomato

red onion

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Tofu Katsu Curry

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Ingredients

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2 tsp vegetable oil

2 cloves garlic, peeled and crushed

10g ginger, peeled and grated

½ onion, peeled and finely chopped

½ small apple, peeled and grated

1 tsp curry powder

½ tsp turmeric

115ml vegetable stock or water

1 pinch salt

50g sushi rice or short grain rice

20g vegan cream

2 tsp white miso paste

155g firm tofu, drained

2 tsp plain flour

20g panko or fine white breadcrumbs

1 handful mixed salad leaves

pickled ginger, to serve

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Directions

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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.

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Tofu Satay Skewers with Pickled Cucumber

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Ingredients

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1 midi cucumber

130g brown rice

26g smooth peanut butter

50g solid creamed coconut

280g plain tofu

½ tsp dried chilli flakes

30ml rice vinegar

1 spring onion

8ml soy sauce

4 skewers

1 tbsp curry powder

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Directions

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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

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Nutrition

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Typical values per 100g per serving
Energy 553 kJ 2889 kJ 132 kcal 692 kcal
Fat 6.9 g 36.2 g
of which saturates 3.6 g 18.7 g
Carbohydrate 11.4 g 59.5 g
of which sugars 1.1 g 5.6 g
Fibre 1.9 g 9.8 g
Protein 5.6 g 29.5 g
Salt 0.24 g 1.24 g

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Tofu Schnitzel with Pickled Potato Salad and Green Beans

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★★★★★

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Ingredients

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400g waxy potatoes

1 lemon

160g fine green beans

1 tbsp cornflour

21g wholegrain mustard

1 tsp smoked paprika

60ml light mayonnaise

30g panko breadcrumbs

280g plain tofu

5g chives

8ml soy sauce

1 shallot

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Directions

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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!

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Nutrition

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Typical values per 100g per serving
Energy 502 kJ 2754 kJ 119 kcal 655 kcal
Fat 6.3 g 34.5 g
of which saturates 0.7 g 3.6 g
Carbohydrate 9.9 g 54.0 g
of which sugars 1.3 g 7.1 g
Fibre 1.8 g 10.1 g
Protein 5.9 g 32.2 g
Salt 0.30 g 1.62 g

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Tomato Dhal

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Ingredients

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1 tbsp rapeseed oil

1 bay leaf

2 cloves garlic

2 tsp ground turmeric

2 tsp ground coriander

1 tin tomatoes

200 g red lentils

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Tomato Soup

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Ingredients

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60 g butter

1 onion, sliced

1.5 kg very ripe tomatoes, seeded and roughly chopped

1 litre Vegetable Stock

2 tbps potato flour

salt

freshly ground black pepper

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Directions

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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.

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Vegan Chickpea Satay Curry

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Ingredients

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1 tbsp peanut oil

1 brown onion, cut into thin wedges

2 garlic cloves, crushed

1 tsp crushed red chilli (or sambal olek)

90g (1/3 cup) Sanitarium™ Natural Smooth Peanut Butter

160ml (2/3 cup) coconut milk

2 tablespoons light soy sauce

700g pumpkin, peeled, deseeded, cut into 2cm pieces

160ml (2/3 cup) water

200g green beans, trimmed, halved

400g can Coles Chickpeas, drained, rinsed

1 tbsp fresh lime juice

¼ cup fresh coriander leaves

Steamed brown rice, to serve

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Directions

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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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2205 kj Energy 25.5g Fat Total 9g Saturated Fat 11g Fibre 17g Protein 51.5g Carbs (total)

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Vegetable Savoury Muffins

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Ingredients

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250g Zucchini, grated

120g Carrot, grated

30g Frozen Peas

30g Frozen Corn

125g Cheddar Cheese, grated

½ cup Milk

¼ cup Plain Greek Yoghurt

¼ cup Olive Oil

2 Eggs

250g Plain Wholemeal Flour

3 tsp Baking Powder

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Directions

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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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I used a plain wholemeal flour, I am currently living in Australia and find their wholemeal flour whiter in colour and it appears more processed than the wholemeal flour I was used to in the UK. I can not guarantee what the results will be like with less processed wholemeal flour as I haven't tested although some people have commented that it produced a denser muffin. The recipe will also work well with plain / all purpose flour.

Don't throw away the juice. Save it and add it to smoothies or pasta sauces etc.

Don't be tempted to over stir the mixture. The mixture should be lumpy, thick and looking very messy. It should only take around 10 strokes with your wooden spoon.

Every oven is different, so while you should still follow the bake time in this recipe, use a skewer to test your muffins a couple minutes before the end of the bake time. Your skewer will come out clean if they are ready.

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Nutrition

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Cholesterol 42.3mg
Sodium 98.4mg
Carbohydrates 19.1g
Protein 7.9g

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Veggie Gyoza with Edamame & Egg

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Ingredients

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18 veggie gyoza

6 eggs

300g edamame pods

1 tbsp soy sauce

1 tbsp rice wine vinegar

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Winter Vegetable Stir-Fry with Crispy Tofu

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Ingredients

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For the sauce:

1/4 cup soy sauce or tamari

2 tablespoons rice vinegar

2 tablespoons maple syrup

2 tablespoons water

2 teaspoons sriracha sauce (optional, or to taste)

1 teaspoon cornstarch

3 garlic cloves, minced

1 teaspoon freshly grated ginger

For the stir-fry:

1 (14 ounce) package extra firm tofu, drained and pressed at least 30 minutes

1/4 cup cornstarch

1/4 to 1/3 cup canola oil (or another high smoke point oil), divided

8 ounces white button mushrooms, cleaned and stemmed

2 scallions, chopped, white and green parts separated

2 medium carrots, sliced

1 medium broccoli crown, broken into florets

For serving:

Cooked rice

Toasted sesame seeds

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Directions

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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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Zucchini Pea and Ricotta Slice

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Ingredients

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2 medium zucchini grated (around 250 grams)

100 grams of peas

6 eggs

1 cup of ricotta

1 cup of grated tasty cheese

1 tbsp finely chopped mint

Zest and juice of half a lemon

1/2 tsp salt and freshly cracked pepper

1 cup of self raising flour

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Directions

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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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Recipes (290)

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