From 0fb3b92b04e48c8e7f9bb2c005541342a5d7ee0c Mon Sep 17 00:00:00 2001 From: Szymon Szukalski Date: Mon, 25 Nov 2024 14:28:36 +1100 Subject: Latest export --- ...in Ham Hock Ploughman's & Chutney Dressing.html | 297 ++++++++++ .../15-Minute Mushroom Sauce without Cream.html | 367 ++++++------ Recipes/2-Minute Noodle Stir-fry.html | 320 +++++++++++ Recipes/5-Minute No-Cook Red Pizza Sauce.html | 224 ++++++++ Recipes/A Winter Feast.html | 388 ++++++++----- ...ble Pulled Mushroom & Gnocchi Cacio E Pepe.html | 294 ++++++++++ .../All-In-One Halloumi Souvlaki-Style Salad.html | 288 ++++++++++ ... Honey Baked Greek Cheese & Crispy Gnocchi.html | 296 ++++++++++ ...Ragu\314\200 Spaghetti with Caprese Salad.html" | 320 +++++++++++ ... 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and Spinach Muffins.html (limited to 'Recipes') diff --git a/Recipes/10-Min Ham Hock Ploughman's & Chutney Dressing.html b/Recipes/10-Min Ham Hock Ploughman's & Chutney Dressing.html new file mode 100644 index 0000000..e050531 --- /dev/null +++ b/Recipes/10-Min Ham Hock Ploughman's & Chutney Dressing.html @@ -0,0 +1,297 @@ + + + + + + + + +
+
+ + +
+ + + +
+ + +

+ 10-Min Ham Hock Ploughman's & Chutney Dressing +

+ + + + +

+ +

+ + + Total Time: + 10 min + + Servings: + 2 or 4 servings + + + + Source: + + +

+ +
+
+ +
+ + +
+

Ingredients

+
+

+ 125g cherry tomatoes +

+

+ 1 ciabatta roll † +

+

+ 40g cheddar cheese † +

+

+ 1 cider vinegar sachet (15ml) +

+

+ 20g green tomato chutney † +

+

+ 100g British shredded ham hock +

+

+ 21g wholegrain mustard † +

+

+ 1 seasonal apple +

+

+ 1 bag of walnuts (25g) † +

+

+ 50g lamb's lettuce +

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

Directions

+
+

+ Instructions for 2 [for 3] [for 4] portion recipe +

+

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 mins) +

+

2. Now let's get started!

+

+ Preheat the oven to 220°C/ 200°C (fan)/ 395°F/ Gas 6 +

+

+ Tear up the ciabatta[s] into bite-sized pieces, then add to a + baking tray with the walnuts and a generous drizzle of olive oil + and a pinch of salt and black pepper +

+

+ Put the tray into the oven for 6-8 min or until crisp – these are + your croutons and toasted walnuts +

+

+ 3. Heat a large, wide-based pan (preferably non-stick) with a + drizzle of olive oil over a medium-low heat +

+

+ Once hot, add the shredded ham hock and cook for 3-4 min or until + warmed through +

+

+ 4. While the shredded ham hock is in the pan, halve the cherry + tomatoes +

+

+ 5. Cut the apple[s] into quarters, then carefully remove the cores +

+

+ Chop the apple quarters (skin on) into bite-sized pieces +

+

+ 6. Using a peeler, create shavings of the cheddar cheese +

+

+ Tip: Grate any leftover cheese and sprinkle this onto the salad at + the end! +

+

+ 7. Add the green tomato chutney, cider vinegar and wholegrain + mustard to a small bowl +

+

+ Add 2 tbsp [4 tbsp] olive oil and season with a pinch of salt and + pepper +

+

+ Give everything a good mix up – this is your chutney dressing +

+

+ Assemble your salad by dividing the lamb's lettuce, halved + tomatoes and chopped apples between your bowls +

+

+ Sprinkle over the shredded ham hock, croutons and toasted walnuts + and drizzle over the chutney dressing +

+

+ Top with the cheddar shavings and any remaining grated cheese and + enjoy! +

+
+
+ + + + + + + +
+

Nutrition

+
+

+ Typical values per 100g per serving
Energy 608 kJ 1858 kJ 145 + kcal 444 kcal
Fat 7.0 g 21.3 g
of which saturates 2.2 g + 6.6 g
Carbohydrate 11.4 g 34.9 g
of which sugars 5.3 g + 16.3 g
Fibre 1.5 g 4.7 g
Protein 8.8 g 26.9 g
Salt + 0.61 g 1.87 g +

+
+
+
+ +
+
+ + diff --git a/Recipes/15-Minute Mushroom Sauce without Cream.html b/Recipes/15-Minute Mushroom Sauce without Cream.html index 8fa4599..295dce5 100644 --- a/Recipes/15-Minute Mushroom Sauce without Cream.html +++ b/Recipes/15-Minute Mushroom Sauce without Cream.html @@ -1,190 +1,231 @@ - + - - - - - - -
- -
+ .ingredients { + padding-bottom: 10px; + } + .clear { + clear: both; + } + a { + color: #4990e2; + text-decoration: none; + } + /* Full page specific styles */ + .text { + line-height: 130%; + } + .photobox { + float: left; + margin-right: 14px; + } + .photo { + max-width: 140px; + max-height: 140px; + width: auto; + height: auto; + } + .inline-image { + max-width: 25%; + max-height: 25%; + width: auto; + height: auto; + } + .photoswipe { + border: 1px #dddddd solid; + cursor: pointer; + } + .pswp__caption__center { + text-align: center !important; + } + .recipe { + page-break-after: always; + } + .recipe:first-child { + border-top: 0 none; + margin-top: 0; + padding-top: 0; + } + + + + +
+
+
- - - -
+ + + +
-

15-Minute Mushroom Sauce without Cream

- +

+ 15-Minute Mushroom Sauce without Cream +

+ - +

-

Sauce

- +

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

- -
-
- -
+
+
+
+
-

Ingredients

-
-

½ tbsp butter salted or unsalted

½ tbsp olive oil

1 clove garlic minced / finely chopped

100 grams button mushrooms sliced thinly

100 ml milk

½ tablespoon cornstarch

Salt and freshly ground black pepper to taste

-
+

Ingredients

+
+

+ ½ tbsp butter salted or unsalted +

+

+ ½ tbsp olive oil +

+

+ 1 clove garlic minced / finely chopped +

+

+ 100 grams button mushrooms sliced thinly +

+

+ 100 ml milk +

+

+ ½ tablespoon cornstarch +

+

+ Salt and freshly ground black pepper to taste +

+
- + +
-
- -
- - - - -
-

Directions

-
-

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

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

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

-
-
+
+ - - -
-

Notes

-
-

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

-
-
- + - - +
+

Directions

+
+

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

+

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

+

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

+
+
- -
- -
+ -
+
+

Notes

+
+

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

+
+
+ + +
- +
+ + diff --git a/Recipes/2-Minute Noodle Stir-fry.html b/Recipes/2-Minute Noodle Stir-fry.html new file mode 100644 index 0000000..f007ce9 --- /dev/null +++ b/Recipes/2-Minute Noodle Stir-fry.html @@ -0,0 +1,320 @@ + + + + + + + + +
+
+ + +
+ + + +
+ + +

2-Minute Noodle Stir-fry

+ + + + +

★★★★★

+ +

+ + + Difficulty: + Easy + + Servings: + 3 + + +

+ +
+
+ +
+ + +
+

Ingredients

+
+

+ 3 2-Minute Noodles (Chicken flavour) +

+

+ 2 tbsp canola oil +

+

+ 6 eggs +

+

+ 3 garlic cloves +

+

+ 120g tofu puffs +

+

+ 1.5 tbsp kecap manis +

+

+ 3 small carrots +

+

+ 150g bean sprouts +

+
+
+ + +
+ +
+ + +
+

Description

+
+

Messy!

+
+
+ + + +
+

Directions

+
+

+ 1. Bring a saucepan of water to the boil. Add the noodles and + blanch for two minutes or until al dente. Drain. +

+

+ 2. Heat a small frying pan over a medium heat. Add a tablespoon of + vegetable oil, crack two of the eggs into the pan and fry, sunny + side up, until the eggs are cooked but the yolks still quite + runny. +

+

+ 3. Meanwhile, bring a wok to a high heat. Add the remaining + vegetable oil together with the smashed garlic and chilli and + saute for 10 seconds, then add the remaining two eggs (which have + been beaten together) and cook, stirring, until the eggs are well + scrambled. +

+

+ 4. Now add the bean sprouts, choy sum, sliced tofu, noodle + seasoning powder, oyster sauce, sambal oelek and kecap manis and + noodles. Toss for 2 minutes. Divide the noodle mixture between + individual serving plates, top each with a fried egg and serve. +

+
+
+ + + + + + +
+ +
+
+ + + + + + + + + + + + + + diff --git a/Recipes/5-Minute No-Cook Red Pizza Sauce.html b/Recipes/5-Minute No-Cook Red Pizza Sauce.html new file mode 100644 index 0000000..93ba102 --- /dev/null +++ b/Recipes/5-Minute No-Cook Red Pizza Sauce.html @@ -0,0 +1,224 @@ + + + + + + + + +
+
+ + +
+ + + +
+ + +

5-Minute No-Cook Red Pizza Sauce

+ + + + +

+ +

+ + + Prep Time: + 5 mins + + Cook Time: + 5 mins + + Servings: + 3 pizzas + + + + Source: + + +

+ +
+
+ +
+ + +
+

Ingredients

+
+

+ 1 can peeled tomatoes +

+

+ 1 clove garlic +

+

+ ½ teaspoon salt +

+

+ ½ teaspoon dried basil +

+

+ ½ teaspoon dried oregano +

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

Directions

+
+

+ Combine the canned tomato sauce, salt, dried basil, and dried + oregano in a bowl. Use a microplane zester to grate a clove of + garlic into the sauce. Whisk well. Adjust seasoning to taste. +

+

Use immediately or refrigerate for up to a week.

+
+
+ + + +
+

Notes

+
+

+ If using a tomato sauce that has salt in it already, wait to add + the salt until after you mix everything together. Taste it before + you add any salt! +

+

+ Store in the fridge for up to 7 days. Some thickening and + separation may occur, simply stir before use. +

+

+ This pizza sauce can be frozen for up to 3 months. It is still + safe to eat after that, you may just begin to notice the texture + and flavor aren't as vibrant and smooth. +

+
+
+ + + + +
+ +
+
+ + diff --git a/Recipes/A Winter Feast.html b/Recipes/A Winter Feast.html index 65d9ea4..b20486d 100644 --- a/Recipes/A Winter Feast.html +++ b/Recipes/A Winter Feast.html @@ -1,179 +1,265 @@ - + - - - - - - -
- -
+ .ingredients { + padding-bottom: 10px; + } + .clear { + clear: both; + } + a { + color: #4990e2; + text-decoration: none; + } + /* Full page specific styles */ + .text { + line-height: 130%; + } + .photobox { + float: left; + margin-right: 14px; + } + .photo { + max-width: 140px; + max-height: 140px; + width: auto; + height: auto; + } + .inline-image { + max-width: 25%; + max-height: 25%; + width: auto; + height: auto; + } + .photoswipe { + border: 1px #dddddd solid; + cursor: pointer; + } + .pswp__caption__center { + text-align: center !important; + } + .recipe { + page-break-after: always; + } + .recipe:first-child { + border-top: 0 none; + margin-top: 0; + padding-top: 0; + } + + + + +
+
+
- - - -
+ + + +

A Winter Feast

- + - +

- +

- - - - - Source: - - + + + + + Source: + +

- -
-
- -
+
+
+
+
-

Ingredients

-
-

pearl barley -- a good handful

chicken -- a large free-range one, jointed

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

carrots -- 1 or 2, thoroughly scrubbed

parsnips -- 1 or 2, peeled

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

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

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

potatoes -- about 4 small to medium ones

-
+

Ingredients

+
+

+ pearl barley -- a good handful +

+

+ chicken -- a large free-range one, jointed +

+

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

+

+ carrots -- 1 or 2, thoroughly scrubbed +

+

+ parsnips -- 1 or 2, peeled +

+

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

+

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

+

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

+

+ potatoes -- about 4 small to medium ones +

+
- + +
-
- -
- - - - -
-

Directions

-
-

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

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

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

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

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

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

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

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

+
+ + + + +
+

Directions

+
+

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

+

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

+

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

+

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

+

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

+

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

+

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

+

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

+
-
- + + - +
- +
- -
- -
- - - - + diff --git a/Recipes/All-In-One Fable Pulled Mushroom & Gnocchi Cacio E Pepe.html b/Recipes/All-In-One Fable Pulled Mushroom & Gnocchi Cacio E Pepe.html new file mode 100644 index 0000000..acde0ac --- /dev/null +++ b/Recipes/All-In-One Fable Pulled Mushroom & Gnocchi Cacio E Pepe.html @@ -0,0 +1,294 @@ + + + + + + + + +
+
+ + +
+ + + +
+ + +

+ All-In-One Fable Pulled Mushroom & Gnocchi Cacio E Pepe +

+ + + + +

+ +

Gousto

+ +

+ + + Total Time: 50 min + + Servings: 2 or 4 servings + + + + Source: + + +

+ +
+
+ +
+ + +
+

Ingredients

+
+

+ Vegetable stock mix (5.5g) +

+

Cornflour (1tbsp)

+

+ Fable® meaty pulled mushrooms (180g) † +

+

+ Cracked black pepper (2.5g) +

+

+ Grated Italian hard cheese (30g) † +

+

Gnocchi (350g) †

+

Soft cheese (50g) †

+

Tomato

+

Rocket (50g)

+

+ Balsamic vinegar (15ml) † +

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

Directions

+
+

+ Instructions for 2 [for 3] [for 4] portion recipe +

+

1. Before you begin...

+

+ This recipe takes around 5-10 minto prep, so get your oven-proof + dish and all your ingredients ready, then wash your fruit and veg +

+

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

+

+ Add a generous drizzle of olive oil to a large oven-proof dish (or + two!) +

+

+ Add your Fable pulled mushrooms to one side of the dish[es] +

+

+ Coat your gnocchi in a little olive oil and add it to the other + side of the dish[es] +

+

+ 3. Put the dish[es] in the oven for an initial 25-30 min or until + the gnocchi is crispy and golden +

+

+ Tip: Check your Fable pulled mushrooms and gnocchi half way + through and give them a stir for even crispiness! +

+

+ 4. Use this time to clear up, set the table, have a cup of tea or + simply chill! +

+

+ 5. Once everything's been cooking for 25-30 min, boil a + kettle +

+

Cut your tomato[es] in half

+

+ Add the tomato halves, cut-side up, to a baking tray with a + drizzle of olive oil and season with salt +

+

+ Drizzle over half your balsamic vinegar (save the rest for later!) +

+

+ Put the tray in the oven for 12-15 min or until tender – these are + your roasted balsamic tomatoes +

+

+ 6. Once the gnocchi and Fable pulled mushrooms are almost done, + mix your grated Italian hard cheese and cornflour in a jug +

+

+ Add 300ml [390ml] [550ml] boiled water, your vegetable stock mix, + soft cheese and cracked black pepper – this is your cacio e pepe + sauce +

+

+ 7. Wash your salad, then pat it dry with kitchen paper +

+

+ Remove the gnocchi & Fable pulled mushroom dish[es] from the + oven, pour over the cacio e pepe sauce and give everything a good + mix up +

+

+ Return the dish[es] to the oven for 8-10 min further or until the + sauce has thickened and the cheese has melted – this is your + all-in-one Fable pulled mushroom & gnocchi cacio e pepe +

+

+ Serve the all-in-one Fable pulled mushroom & gnocchi cacio e + pepe with the salad and the roasted balsamic tomatoes to the side +

+

+ Drizzle the reserved balsamic vinegar and a little olive oil over + the salad +

+

Dig in!

+
+
+ + + + + + + +
+

Nutrition

+
+

+ Typical values per 100g per serving
Energy 711 kJ 2782 kJ 168 + kcal 661 kcal
Fat 7.4 g 28.9 g
of which saturates 6.0 g + 23.7 g
Carbohydrate 21.0 g 82.3 g
of which sugars 1.7 g + 6.6 g
Fibre 5.2 g 20.4 g
Protein 6.8 g 26.5 g
Salt + 0.79 g 3.09 g +

+
+
+
+ +
+
+ + diff --git a/Recipes/All-In-One Halloumi Souvlaki-Style Salad.html b/Recipes/All-In-One Halloumi Souvlaki-Style Salad.html new file mode 100644 index 0000000..73b2d90 --- /dev/null +++ b/Recipes/All-In-One Halloumi Souvlaki-Style Salad.html @@ -0,0 +1,288 @@ + + + + + + + + +
+
+ + +
+ + + +
+ + +

+ All-In-One Halloumi Souvlaki-Style Salad +

+ + + + +

+ +

Gousto

+ +

+ + + Total Time: 40 min + + Servings: 2 or 4 servings + + + + Source: + + +

+ +
+
+ +
+ + +
+

Ingredients

+
+

Cumin seeds (1tsp)

+

Green pepper

+

Red onion

+

Halloumi (200g) †

+

+ Ground smoked paprika (2tsp) +

+

Dried oregano (1tsp)

+

+ Natural yoghurt (80g) † +

+

+ Red wine vinegar (15ml) † +

+

Mint sauce (20g)

+

Waxy potatoes (350g)

+

Garlic clove

+

Gem lettuce

+

Tomato

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

Directions

+
+

+ Instructions for 2 [for 3] [for 4] portion recipe +

+

1. Before you begin...

+

+ This recipe takes around 5-10 minto prep, so get your oven-proof + dish and all your ingredients ready, then wash your fruit and veg +

+

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

+

+ Peel and cut your red onion[s] and tomato[es] into wedges +

+

+ Deseed your pepper[s] (scrape the seeds and pith out with a + teaspoon) and chop into bite-sized pieces +

+

Chop your waxy potatoes in half

+

+ 3. Add the onion wedges, tomato wedges, chopped pepper and halved + waxy potatoes to an oven-proof dish +

+

+ Add your dried oregano, cumin seeds and ground smoked paprika with + a generous drizzle of olive oil and a pinch of salt and pepper +

+

+ Give everything a good mix up until everything is fully coated and + put the dish in the oven for an initial 20 min or until the veg is + beginning to char +

+

+ 4. While the veg is cooking, slice your halloumi into 3 pieces per + person +

+

+ Wash your lettuce, then pat it dry with kitchen paper and rip the + outer leaves into rough, bite-sized pieces +

+

Shred the inner core[s]

+

Peel and grate (don't chop!) your garlic

+

+ 5. After an initial 20 min, remove the dish from the oven and top + the roast vegetables with the sliced halloumi +

+

+ Return the dish to the oven for 15 min or until the vegetables are + cooked and the halloumi is golden – this is your souvlaki-style + halloumi & roasted veg +

+

+ 6. Meanwhile, add your natural yoghurt to a bowl with your red + wine vinegar, mint sauce and grated garlic (not a big garlic fan? + Try using less!) +

+

+ Add a drizzle of olive oil and a pinch of salt and stir it all + together – this is your minty yoghurt +

+

+ 7. Once cooked, transfer the golden halloumi to a plate +

+

+ Add the lettuce leaves, shredded lettuce and minty yoghurt + dressing to the dish +

+

+ Give everything a good mix up until coated in dressing – this is + your souvlaki-style salad with minty yoghurt +

+

+ Top the souvlaki salad with the golden halloumi – this is your + all-in-one halloumi souvlaki-style salad with minty yoghurt +

+

Enjoy!

+
+
+ + + + + + + +
+

Nutrition

+
+

+ Typical values per 100g per serving
Energy 423 kJ 2278 kJ 101 + kcal 543 kcal
Fat 5.1 g 27.3 g
of which saturates 2.9 g + 15.7 g
Carbohydrate 8.7 g 46.8 g
of which sugars 3.2 g + 17.4 g
Fibre 1.2 g 6.7 g
Protein 5.6 g 30.3 g
Salt + 0.45 g 2.40 g +

+
+
+
+ +
+
+ + diff --git a/Recipes/All-In-One Honey Baked Greek Cheese & Crispy Gnocchi.html b/Recipes/All-In-One Honey Baked Greek Cheese & Crispy Gnocchi.html new file mode 100644 index 0000000..3f87003 --- /dev/null +++ b/Recipes/All-In-One Honey Baked Greek Cheese & Crispy Gnocchi.html @@ -0,0 +1,296 @@ + + + + + + + + +
+
+ + +
+ + + +
+ + +

+ All-In-One Honey Baked Greek Cheese & Crispy Gnocchi +

+ + + + +

+ +

Gousto

+ +

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

+ +
+
+ +
+ + +
+

Ingredients

+
+

+ 1 courgette +

+

+ 350g gnocchi † +

+

+ 100g Greek salad cheese † +

+

+ 1/2 tsp dried chilli flakes +

+

+ 1 tsp dried oregano +

+

+ 15ml red wine vinegar † +

+

+ 25g honey +

+

+ 125g cherry tomatoes +

+

+ 1 gem lettuce +

+

+ 1 red onion +

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

Directions

+
+

+ Instructions for 2 [for 3] [for 4] portion recipe +

+

1. Before you begin...

+

+ This recipe takes around 5-10 minto prep, so get your oven-proof + dish and all your ingredients ready, then wash your fruit and veg +

+

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

+

Peel and cut your red onion[s] into wedges

+

+ Top, tail and chop your courgette[s] into quarters lengthways, + then chop into large bite-sized pieces +

+

+ 3. Add a generous drizzle of olive oil to a large oven-proof dish + (or two!) +

+

+ Add the chopped courgette to one side of the dish[es] with the + onion wedges and cherry tomatoes +

+

+ Sprinkle over your chilli flakes (can't handle the heat? Go + easy!), with your dried oregano and half your red wine vinegar + (you'll use the rest later!) and give everything a good mix + up +

+

+ 4. Top the mixed vegetables with your Greek cheese, then drizzle + half of your honey (save the rest for later!) over the top +

+

+ Add your gnocchi to the other side of the dish[es] with a drizzle + of olive oil and a pinch of salt and pepper +

+

+ 5. Put the dish[es] in the oven for 20-25 min or until the Greek + cheese is slightly charred and the gnocchi is golden and crispy +

+

+ Combine the remaining red wine vinegar with the remaining honey + and a generous drizzle of olive oil in a small bowl – this is your + honey vinaigrette +

+

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

+

7. Boil half a kettle

+

+ Once the Greek cheese is slightly charred and the gnocchi is + golden, remove the dish[es] from the oven and add a small splash + of boiled water +

+

+ Give everything a good mix up until fully combined and saucy – + this is your honey baked Greek cheese & crispy gnocchi +

+

+ Wash your gem lettuce, then pat it dry with kitchen paper and + roughly shred +

+

+ 8. Serve the honey baked Greek cheese & crispy gnocchi +

+

+ Drizzle the honey vinaigrette over the shredded lettuce and toss + it all together +

+

Dig in!

+
+
+ + + + + + + +
+

Nutrition

+
+

+ Typical values per 100g per serving
Energy 395 kJ 2052 kJ 93 + kcal 486 kcal
Fat 2.2 g 11.5 g
of which saturates 1.6 g + 8.4 g
Carbohydrate 14.7 g 76.1 g
of which sugars 3.2 g + 16.7 g
Fibre 1.3 g 6.7 g
Protein 4.1 g 21.4 g
Salt + 0.47 g 2.44 g +

+
+
+
+ +
+
+ + diff --git "a/Recipes/All-In-One Mushroom Ragu\314\200 Spaghetti with Caprese Salad.html" "b/Recipes/All-In-One Mushroom Ragu\314\200 Spaghetti with Caprese Salad.html" new file mode 100644 index 0000000..b7f717d --- /dev/null +++ "b/Recipes/All-In-One Mushroom Ragu\314\200 Spaghetti with Caprese Salad.html" @@ -0,0 +1,320 @@ + + + + + + + + +
+
+ + +
+ + + +
+ + +

+ All-In-One Mushroom Ragù Spaghetti with Caprese Salad +

+ + + + +

★★★★★

+ +

Gousto

+ +

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

+ +
+
+ +
+ + +
+

Ingredients

+
+

+ 250g chestnut mushrooms +

+

+ 32g tomato paste +

+

+ 160g spaghetti +

+

+ 15ml balsamic vinegar +

+

+ 1 tsp dried oregano +

+

+ 200g finely chopped tomatoes +

+

+ 30g grated Italian hard cheese +

+

+ 5g basil +

+

+ 650ml vegetable stock +

+

+ 1 garlic clove +

+

+ 125g mozzarella +

+

+ 1 tomato +

+
+
+ + +
+ +
+ + +
+

Description

+
+

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

+
+
+ + + +
+

Directions

+
+

1. Before you begin...

+

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

+

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

+

2. Now, let's get started!

+

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

+

Boil a kettle

+

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

+

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

+

+ Tip: Save the remaining mushrooms for another recipe! +

+

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

+

+ Add the tomato paste and give everything a good mix up +

+

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

+

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

+

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

+

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

+

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

+

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

+

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

+

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

+

+ Roughly tear the drained mozzarella and basil leaves over the top +

+

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

+

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

+

Serve the caprese salad to the side

+

Let everyone dig in!

+
+
+ + + + + + + +
+

Nutrition

+
+

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

+
+
+
+ +
+
+ + diff --git "a/Recipes/All-In-One Mushroom Rag\303\271 Spaghetti with Caprese Salad.html" "b/Recipes/All-In-One Mushroom Rag\303\271 Spaghetti with Caprese Salad.html" index 8130953..e4183b9 100644 --- "a/Recipes/All-In-One Mushroom Rag\303\271 Spaghetti with Caprese Salad.html" +++ "b/Recipes/All-In-One Mushroom Rag\303\271 Spaghetti with Caprese Salad.html" @@ -1,194 +1,312 @@ - + - - - - - - -
- -
+ + + + + + +
+
- - - -
+ + + +
-

All-In-One Mushroom Ragù Spaghetti with Caprese Salad

- +

+ All-In-One Mushroom Ragù Spaghetti with Caprese Salad +

+ - +

-

Pasta

- +

Pasta

+

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

- -
-
- -
+
+
+
-

Ingredients

-
-

250g chestnut mushrooms

32g tomato paste

160g spaghetti

15ml balsamic vinegar

1 tsp dried oregano

200g finely chopped tomatoes

30g grated Italian hard cheese

5g basil

650ml vegetable stock

1 garlic clove

125g mozzarella

1 tomato

-
+

Ingredients

+
+

+ 250g chestnut mushrooms +

+

+ 32g tomato paste +

+

+ 160g spaghetti +

+

+ 15ml balsamic vinegar +

+

+ 1 tsp dried oregano +

+

+ 200g finely chopped tomatoes +

+

+ 30g grated Italian hard cheese +

+

+ 5g basil +

+

+ 650ml vegetable stock +

+

+ 1 garlic clove +

+

+ 125g mozzarella +

+

+ 1 tomato +

+
- + +
-
- -
- - -
-

Description

-
-

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

+
+ +
+

Description

+
+

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

+
-
- -
-

Directions

-
-

1. Before you begin...

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

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

2. Now, let's get started!

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

Boil a kettle

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

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

Tip: Save the remaining mushrooms for another recipe!

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

Add the tomato paste and give everything a good mix up

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

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

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

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

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

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

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

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

Roughly tear the drained mozzarella and basil leaves over the top

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

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

Serve the caprese salad to the side

Let everyone dig in!

+ +
+

Directions

+
+

1. Before you begin...

+

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

+

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

+

2. Now, let's get started!

+

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

+

Boil a kettle

+

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

+

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

+

+ Tip: Save the remaining mushrooms for another recipe! +

+

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

+

+ Add the tomato paste and give everything a good mix up +

+

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

+

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

+

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

+

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

+

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

+

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

+

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

+

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

+

+ Roughly tear the drained mozzarella and basil leaves over the top +

+

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

+

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

+

Serve the caprese salad to the side

+

Let everyone dig in!

+
-
- + - - + -
-

Nutrition

-
-

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

-
-
+
+

Nutrition

+
+

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

+
+
+
- +
- -
- -
- - - - + diff --git a/Recipes/Almond and Honey Pancakes with Blueberries.html b/Recipes/Almond and Honey Pancakes with Blueberries.html index b526a67..4b02a2d 100644 --- a/Recipes/Almond and Honey Pancakes with Blueberries.html +++ b/Recipes/Almond and Honey Pancakes with Blueberries.html @@ -1,271 +1,323 @@ - + - - - - - - -
- -
+ .ingredients { + padding-bottom: 10px; + } + .clear { + clear: both; + } + a { + color: #4990e2; + text-decoration: none; + } + /* Full page specific styles */ + .text { + line-height: 130%; + } + .photobox { + float: left; + margin-right: 14px; + } + .photo { + max-width: 140px; + max-height: 140px; + width: auto; + height: auto; + } + .inline-image { + max-width: 25%; + max-height: 25%; + width: auto; + height: auto; + } + .photoswipe { + border: 1px #dddddd solid; + cursor: pointer; + } + .pswp__caption__center { + text-align: center !important; + } + .recipe { + page-break-after: always; + } + .recipe:first-child { + border-top: 0 none; + margin-top: 0; + padding-top: 0; + } + + + + +
+
+
- - - -
+ + + +
-

Almond and Honey Pancakes with Blueberries

- +

+ Almond and Honey Pancakes with Blueberries +

+ - +

- +

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

- -
-
- -
+
+
+
+
-

Ingredients

-
-

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

-
+

Ingredients

+
+

+ 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 +

+
- + +
-
- -
- - - - -
-

Directions

-
-

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

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

+
+ + + + +
+

Directions

+
+

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

+

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

+
-
- + + - +
- +
- -
- -
- - + + - - - - + + + + - + diff --git a/Recipes/Apple & Raspberry Breakfast Oat Slice.html b/Recipes/Apple & Raspberry Breakfast Oat Slice.html index d5b61f1..3f895d5 100644 --- a/Recipes/Apple & Raspberry Breakfast Oat Slice.html +++ b/Recipes/Apple & Raspberry Breakfast Oat Slice.html @@ -1,264 +1,313 @@ - + - - - - - - -
- -
+ .ingredients { + padding-bottom: 10px; + } + .clear { + clear: both; + } + a { + color: #4990e2; + text-decoration: none; + } + /* Full page specific styles */ + .text { + line-height: 130%; + } + .photobox { + float: left; + margin-right: 14px; + } + .photo { + max-width: 140px; + max-height: 140px; + width: auto; + height: auto; + } + .inline-image { + max-width: 25%; + max-height: 25%; + width: auto; + height: auto; + } + .photoswipe { + border: 1px #dddddd solid; + cursor: pointer; + } + .pswp__caption__center { + text-align: center !important; + } + .recipe { + page-break-after: always; + } + .recipe:first-child { + border-top: 0 none; + margin-top: 0; + padding-top: 0; + } + + + + +
+
+
- - - -
+ + + +
-

Apple & Raspberry Breakfast Oat Slice

- +

+ Apple & Raspberry Breakfast Oat Slice +

+ - +

-

Snack

- + +

Snack

+

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

- -
-
- -
+
+
+
+
-

Ingredients

-
-

2 cups oats

1 cup self raising wholemeal flour

zest of 1 lemon

100g butter

1/3 cup honey

2 grated apples

50g raspberries

-
+

Ingredients

+
+

+ 2 cups oats +

+

+ 1 cup self raising wholemeal flour +

+

zest of 1 lemon

+

+ 100g butter +

+

+ 1/3 cup honey +

+

+ 2 grated apples +

+

+ 50g raspberries +

+
- + +
-
- -
- - - - -
-

Directions

-
-

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

Over a medium low heat melt together the honey and butter

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

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

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

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

When the slice is cool, cut into 15 pieces.

+
+ + + + +
+

Directions

+
+

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

+

+ Over a medium low heat melt together the honey and butter +

+

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

+

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

+

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

+

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

+

When the slice is cool, cut into 15 pieces.

+
-
- + + - +
- +
- -
- -
- - + + - - - - + + + + - + diff --git a/Recipes/Arancini with Roasted Almonds.html b/Recipes/Arancini with Roasted Almonds.html new file mode 100644 index 0000000..e63bc22 --- /dev/null +++ b/Recipes/Arancini with Roasted Almonds.html @@ -0,0 +1,289 @@ + + + + + + + + +
+
+ + +
+ + + +
+ + +

Arancini with Roasted Almonds

+ + + + +

★★★★★

+ +

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

+ +
+
+ +
+ + +
+

Ingredients

+
+

+ 75g panko breadcrumbs +

+

+ 35g plain flour +

+

+ 2 eggs +

+

+ 600g cooked risotto +

+

+ 200g broccoli +

+

+ 250g frozen corn +

+

mayonnaise

+

roasted almonds

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

Directions

+
+

Bake at 180 degrees for approximately 30 minutes

+
+
+ + + + + + +
+ +
+
+ + + + + + + + + + + + + + diff --git a/Recipes/Arancini.html b/Recipes/Arancini.html index afe4513..7a6e38a 100644 --- a/Recipes/Arancini.html +++ b/Recipes/Arancini.html @@ -1,260 +1,283 @@ - + - - - - - - -
- -
+ + + + + + +
+
- - - -
+ + + +

Arancini

- + - +

★★★★★

- -

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

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

- -
-
- -
+
+
+
-

Ingredients

-
-

75g panko breadcrumbs

35g plain flour

2 eggs

600g cooked risotto

200g broccoli

250g frozen corn

mayonnaise

-
+

Ingredients

+
+

+ 75g panko breadcrumbs +

+

+ 35g plain flour +

+

+ 2 eggs +

+

+ 600g cooked risotto +

+

+ 200g broccoli +

+

+ 250g frozen corn +

+

mayonnaise

+
- + +
-
- -
- - +
+ - -
-

Directions

-
+ +
+

Directions

+

Bake at 180 degrees for approximately 30 minutes

+
-
- - + - + +
- +
- -
-
+ + - - + + + + - - - - - - + diff --git a/Recipes/Asparagus & New Potato Frittata.html b/Recipes/Asparagus & New Potato Frittata.html index fe6c17d..79cd79a 100644 --- a/Recipes/Asparagus & New Potato Frittata.html +++ b/Recipes/Asparagus & New Potato Frittata.html @@ -1,189 +1,226 @@ - + - - - - - - -
- -
+ .ingredients { + padding-bottom: 10px; + } + .clear { + clear: both; + } + a { + color: #4990e2; + text-decoration: none; + } + /* Full page specific styles */ + .text { + line-height: 130%; + } + .photobox { + float: left; + margin-right: 14px; + } + .photo { + max-width: 140px; + max-height: 140px; + width: auto; + height: auto; + } + .inline-image { + max-width: 25%; + max-height: 25%; + width: auto; + height: auto; + } + .photoswipe { + border: 1px #dddddd solid; + cursor: pointer; + } + .pswp__caption__center { + text-align: center !important; + } + .recipe { + page-break-after: always; + } + .recipe:first-child { + border-top: 0 none; + margin-top: 0; + padding-top: 0; + } + + + + +
+
+
- - - -
+ + + +
-

Asparagus & New Potato Frittata

- +

+ Asparagus & New Potato Frittata +

+ - +

-

Egg

- +

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

- -
-
- -
+
+
+
+
-

Ingredients

-
-

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

-
+

Ingredients

+
+

+ 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 +

+
- - -
- -
- - - - -
-

Directions

-
-

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

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

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

-
-
+ +
- +
+ + - - -
-

Nutrition

-
-

kcal

-
-
+
+

Directions

+
+

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

+

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

+

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

+
+
- -
- -
+ -
+ + +
+

Nutrition

+
+

kcal

+
+
+
- +
+
+ diff --git a/Recipes/Asparagus Quiche & Soup.html b/Recipes/Asparagus Quiche & Soup.html index 9444316..711fea1 100644 --- a/Recipes/Asparagus Quiche & Soup.html +++ b/Recipes/Asparagus Quiche & Soup.html @@ -1,188 +1,252 @@ - + - - - - - - -
- -
+ .ingredients { + padding-bottom: 10px; + } + .clear { + clear: both; + } + a { + color: #4990e2; + text-decoration: none; + } + /* Full page specific styles */ + .text { + line-height: 130%; + } + .photobox { + float: left; + margin-right: 14px; + } + .photo { + max-width: 140px; + max-height: 140px; + width: auto; + height: auto; + } + .inline-image { + max-width: 25%; + max-height: 25%; + width: auto; + height: auto; + } + .photoswipe { + border: 1px #dddddd solid; + cursor: pointer; + } + .pswp__caption__center { + text-align: center !important; + } + .recipe { + page-break-after: always; + } + .recipe:first-child { + border-top: 0 none; + margin-top: 0; + padding-top: 0; + } + + + + +
+
+
- - - -
+ + + +

Asparagus Quiche & Soup

- + - +

-

Egg

- +

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

- -
-
- -
+
+
+
+
-

Ingredients

-
-

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

-
+

Ingredients

+
+

+ 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 +

+
- - -
- -
- - - - -
-

Directions

-
-

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

-
-
+ +
- +
+ + - - -
-

Nutrition

-
-

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 -

-
-
+
+

Directions

+
+

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

+
+
- -
- -
+ -
+ + +
+

Nutrition

+
+

+ 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 - +

+
+
+
- +
+
+ diff --git a/Recipes/BBQ.html b/Recipes/BBQ.html index 809d92a..3eb6550 100644 --- a/Recipes/BBQ.html +++ b/Recipes/BBQ.html @@ -1,251 +1,284 @@ - + - - - - - - -
- -
+ .ingredients { + padding-bottom: 10px; + } + .clear { + clear: both; + } + a { + color: #4990e2; + text-decoration: none; + } + /* Full page specific styles */ + .text { + line-height: 130%; + } + .photobox { + float: left; + margin-right: 14px; + } + .photo { + max-width: 140px; + max-height: 140px; + width: auto; + height: auto; + } + .inline-image { + max-width: 25%; + max-height: 25%; + width: auto; + height: auto; + } + .photoswipe { + border: 1px #dddddd solid; + cursor: pointer; + } + .pswp__caption__center { + text-align: center !important; + } + .recipe { + page-break-after: always; + } + .recipe:first-child { + border-top: 0 none; + margin-top: 0; + padding-top: 0; + } + + + + +
+
+
- - - -
+ + + +

BBQ

- + - +

★★★★★

- +

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

- -
-
- -
+
+
+
+
-

Ingredients

-
-

Mushroom Skewers:

500g mushrooms

200g halloumi cheese


Sides:

4 corn on the cob


Protein:

6 chicken kebabs


salt

pepper

olive oil

baguette

-
+

Ingredients

+
+

+ Mushroom Skewers: +

+

+ 500g mushrooms +

+

+ 200g halloumi cheese +

+
+

+ Sides: +

+

+ 4 corn on the cob +

+
+

+ Protein: +

+

+ 6 chicken kebabs +

+
+

salt

+

pepper

+

olive oil

+

baguette

+
- + +
-
- -
- - +
+ - + - + + - +
- +
- -
- -
- - + + - - - - + + + + -