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Recipes
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Pork with roasted fennel and orange

pork-fennelServes 2

Preparation time 10 mins

Cooking time 30 mins

Ingredients

  • 1 fennel bulb, thickly sliced
  • 1 small red onion, sliced
  • 1 orange, peeled, segments separated
  • 1 tbs white wine vinegar
  • 1 tbs olive oil
  • Freshly ground black pepper
  • 2 x 200g pork cutlets
  • 1 cup rocket
  • 2 medium potatoes, boiled.
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Vegetable frittata

frittata-vegetableServes 6

Preparation time 30 mins

Cooking time 20-15 mins

Ingredients

  • ¼ cup of olive oil
  • ¼ cup of warm water
  • 1 garlic clove, crushed
  • ½ medium brown onion, diced
  • 1 cup of sweet potato, chopped and cooked
  • 1 medium zucchini, sliced
  • ½ cup of low fat cheese, shredded
  • 8 medium eggs
  • ¼ cup of low fat milk
  • 2 tbs of parmesan
  • ½ punnet (100g) of cherry tomatoes, halved
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Pecan and ricotta tart

pecan-ricotta-tartServes 10

Preparation time 5 mins

Cooking time 25 mins

Ingredients

  • 500g ricotta cheese, reduced fat
  • 2 tbs honey
  • 3 eggs
  • 1 tsp cinnamon
  • 2 tbs lemon juice
  • ¾ cup pecans, chopped
  • ¼ cup pecans, whole
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Pea, feta and mint salad

peafetamint-saladServes 4

Ingredients

  • 400 g frozen peas
  • 250 g baby spinach leaves, fresh
  • 1 red onion, diced
  • 100 g crumbled reduced fat feta
  • ½ cup of chopped mint leaves
  • 1 tablespoon olive oil
  • 1 tablespoon of white vinegar
  • Ground pepper
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Niçoise salad

nicoise-saladServes 4

Ingredients

  • 2 x cos lettuces, halved
  • 425 g tuna canned in spring water, drained
  • 10 (550 g) baby potatoes, cooked and halved
  • 300 g green beans, blanched and topped
  • 4 eggs, boiled and quartered
  • 250 g cherry tomatoes, halved
  • ½ cup of Kalamata olives
  • ½ cup of fresh parsley, chopped

Dressing

  • 1 tbs olive oil
  • 1 tbs red wine vinegar
  • 1 tbs Dijon mustard
  • 1 tbs lemon juice
  • Ground pepper
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Poached salmon

poached-salmonServes 4

Ingredients

  • ½ cup dry white wine
  • ½ cup water
  • ¼ cup fresh dill
  • ¼ cup chopped parsley
  • 1 shallot, thinly sliced
  • 4 x 150 g salmon fillets
  • Ground pepper
  • Lemon wedges
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Fish fillets in baking paper with fennel and orange salad

fish-fillets-orange-saladServes 4

Ingredients

  • 4 x 40 cm squares of baking paper
  • 2 tbs of olive oil
  • 4 x 150 g snapper fillets
  • 2 oranges, sliced
  • 2 fennel bulbs and fronds, chopped
  • 4 tbs orange juice
  • 4 sprigs of fresh dill
  • 1 small carrot (raw), grated
  • Pepper to taste
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