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Description
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CREAMY GNOCCHI WITH BACON AND SPINACH
- 500g Gnocchi
- 200g Bacon
- 30g Pecans
- 125g Cream Cheese
- 20g Cranberries
- 60g Onion, finely chopped
- 1 t Parsley, chopped
- 150g Butternut, cubed small
- 80g Baby Spinach
- * 1 t UD Salt
LAMB WITH FLAT BREAD, RAS-EL-HANOUT CREAM CHEESE, TZATZIKI AND POMEGRANATE RUBIES
- 3 T Olive oil – from your pantry
- 300g Lamb mince
- 80g Red onion, finely chopped
- 1 t Thyme, leaves stripped from stalks
- 1 Garlic clove, crushed
- 2 t Lamb spice
- 1 Tomato, chopped
- 2 T tomato paste
- 1 PKT Ras-el-hanout cream cheese
- 80ml Tzatziki
- 2 T Pomegranate
- 2 t Fresh coriander, chopped
- 2 Flat breads
- 1 Lemon – us to taste
- 1 Cup hot water
- * 1 t UD Salt
RUMP WITH SALSA VERDE
- 1 400g Rump steak
- 100g Asparagus
- ½ t Garlic, crushed
- ½ Lemon juice
- 2 Potatoes, cut into chips
- 14 Heirloom tomatoes, halved
- 3 T Olive oil – from your pantry
- 2 t Steak spice
- 1 t Veggie spice
- 1 T Butter
- 1 PKT Salsa verde
- * 1 t UD Salt
SPANISH CHICKEN WITH APRICOT, RAISINS AND ALMONDS
- 4 Chicken thighs
- 100g Baby onions, cut into quarters
- 1 Red pepper, cut into small blocks
- 250g Canned tomato, chopped
- 2 T Red wine vinegar
- 2 t Spanish chicken spice
- 2 t Thyme, leaves stripped from stalks
- 1 Garlic clove, crushed
- 2 T White sugar
- 60g Raisins
- 100g Dried apricot, cut into small blocks
- 100g Peas
- 200g Basmati rice – 450ml boiling water
- ½ t Turmeric powder
- 2 T Toasted almond flakes
- 100g Snap peas
- 1 Spring onion – sliced
- 1 Lemon – use to taste
- 1 Cup boiling water
- * 1 t UD Salt
APPLE CIDER CHICKEN BREASTS WITH ASIAN GREENS AND QUINOA
- 3 T Olive oil – from your pantry
- 50g Butter – from your pantry
- 2 150g Chicken breasts, cubed
- 1 Garlic clove, crushed
- 20g Red onion, finely chopped
- 160g Brown quinoa
- 2 T Apple cider vinegar
- 1 T Chicken stock – 500ml hot water
- 6 Bok choi, cut in half lengthways
- 1 Spring onion, sliced
- 20g Almonds, roughly chopped
- Pepper – from your pantry
- * 1 t UD Salt
BAKED HAKE WITH SPANISH PAPRIKA AND CANNELLINI BEANS
- 2 t Butter – from your pantry
- 3 T Olive oil – from your pantry
- 100g Spanish chorizo, sliced
- 60g Onion, finely chopped
- 1 Garlic clove, crushed
- 260g Spinach, roughly chopped
- 2 150g Skinless hake fillets
- ½ t Sweet smoked paprika
- ½ Chilli, deseeded and shredded
- 400g Cannellini beans, rinsed and drained
- 1 T Lemon juice
- 1 T Mint, chopped
- 2 t Fish spice
- * 1 t UD Salt
, COCONUT CHICKEN CURRY WITH SPINACH AND BROWN BASMATI RICE
- 2 150g Chicken breast, diced
- 60g Red onion, chopped
- 40g Fresh spinach, chopped
- 1 Garlic clove, crushed
- 1 t Fresh ginger, grated
- 2 t Curry powder
- ½ t Turmeric
- 1 Large tomatoes, diced
- 200ml Coconut cream
- 1 T Tomato paste
- 3 T Sunflower oil – from your pantry
- 1 T Fresh coriander – chopped
- 200g Brown basmati rice
- 60g Frozen peas
- * 1 t UD Salt
ROASTED CAULIFLOWER STEAK WITH SIRLOIN
- 2 Cauliflower steaks
- 400g Sirloin
- 1 PKT Beef marinade
- 6 Bocconcini mozzarella, halved
- 20g Spring onion, sliced
- 50g Mixed lettuce
- 2g Rosemary, leaves stripped from stalks
- 2 T Olive oil – from your pantry
- Cauliflower Steak mix
- ½t Cajun spice
- 8 T Olive oil – from your pantry
- 2 T Fresh lemon juice
- ½ t Salt
- 1 t Paprika
- 8 Heirloom tomatoes, cut into half
- 1 T Butter – from your pantry
- * 1 t UD Salt
CHICKPEA AND QUINOA CURRY
- 160g Quinoa, 500ml boiling water
- 200g Green beans, trimmed
- 240g Chickpeas, canned
- 1 Garlic clove, crushed
- 240g Tomatoes chopped, canned
- 1 t Ground turmeric
- 3 t Garam masala
- 1 t Cinnamon
- ½ T Ginger, grated
- 1 T Tomato paste
- 200ml Coconut milk
- 300g Sweet potatoes, cubed
- 2 t Parsley, chopped – to serve
- * 1 t UD Salt
TOFU STIR FRY WITH CASHEWS AND SESAME SEEDS
- 3 T Olive oil – from your pantry
- 2 T Cashew nuts, finely chopped
- 1 t Sesame seeds, toasted
- 200g Tofu, cubed
- 2 t Corn flour
- 120ml Vegetable oil – from your pantry
- 2 T Honey
- 1 Garlic, crushed
- 1 t Ginger, finely grated
- ½ Spring onion, chopped
- ½ Red Chilli, finely chopped
- 200g Broccoli, florets
- ½ Red pepper, sliced
- 6 Baby corn, halved
- 80g Mange tout
- 1 Lime
- 80ml Vegetable stir fry sauce
- 160g Noodles
- * 1 t UD Salt
PEA AND MINT RISOTTO
- 3 T Olive oil – from your pantry
- 2 t Mint, chopped
- 1 T Vegetable stock
- 60g White onion, chopped
- 1 Garlic clove, crushed
- 1 t Thyme, leaves stripped from stalks
- 60ml White wine
- 200g Risotto – 700ml boiling water
- 30g Parmesan, grated
- 70g Frozen peas
- 100ml Fresh cream
- 2 T Crème fraiche
- * 1 t UD Salt
PENNE WITH AUBERGINE CAPONATA
- 3 T Olive oil – from your pantry
- 200g Penne
- 60g Onion, chopped
- ½ t Garlic clove, crushed
- 1 Aubergine, ½ cm cubes
- 1 Canned tomatoes, chopped
- 1 t Brown sugar
- 16 Calamata olives, roughly chopped
- 2 T Capers, roughly chopped
- 1 t Fresh parsley, chopped
- 20g Parmesan, grated
- * 1 t UD Salt
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