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Recipes
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Moroccan chicken, lentil and tomato soup

lentils

Serves 6

Ingredients

  • 1 small cooked roasted chicken (weight 1.2 kg)
  • 1 tbs vegetable oil
  • 1 medium onion, chopped finely
  • 2 cloves of garlic, crushed
  • 3 stalks of celery, chopped
  • 3 carrots, peeled and chopped
  • 1 tsp cumin
  • 2 tbs ginger, freshly grated
  • 2 x 400 g canned tomato, salt reduced
  • 200 g dried lentils
  • 200 g dried chickpeas
  • ¼ cup basmati rice
  • 500 mL chicken stock, reduced salt
  • 500 mL water
  • juice of one lemon
  • bunch of fresh coriander, chopped
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Asian green stir-fry with cashews and soba noodles

bok-choy

For a cheap and easy weeknight meal, cialis nothing goes past a quick and easy stir-fry using seasonal vegetables. Asian greens are in season in May and make a delicious affordable meal.

Serves 2

Ingredients

  • 200 g packet dried soba noodles
  • 1 tsp vegetable oil
  • 1 garlic clove, crushed
  • 1 cm piece fresh ginger, peeled and grated
  • 1 red chilli, finely chopped (optional)
  • 150 g green beans, ends trimmed
  • 1 red capsicum, seeds removed and thinly sliced
  • 1 bunch bok choy (or other Asian green vegetable), leaves seperated
  • 2 tbs hoisin sauce
  • 60 g cashews, unsalted
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Grilled Seasonal Fruit with Flavoured Yoghurt

grilled-apricot

Here is a delicious dessert that may be used after a light main meal.

Serves 4

Ingredients

  • 2 medium peaches, cut into quarters
  • 2 medium figs, cut in half
  • 1 medium pear, cut into quarters
  • 1 tsp vegetable oil
  • 1 cup low fat Greek yoghurt
  • Pinch cinnamon
  • Pinch cardamom
  • ¼ cup almonds, chopped
  • Small drizzle of honey, to serve
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Homemade Pesto Mushroom Burger with loads of salad!

Mushroom-Burger

Serves 2

Ingredients

  • 2 large mushrooms (e.g. swiss brown or portabella)
  • 2 tsp vegetable oil
  • 1 garlic clove, crushed
  • 2 tsp basil pesto
  • 2 wholegrain bread rolls
  • 3 cups salad vegetables of choice (e.g. spinach, alfalfa sprouts, tomato slices, cucumber slices, beetroot etc.)
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Warm chargrilled eggplant, cherry tomato and chickpea salad

chargrilled-eggplant

Serves 5

Time to prepare 30 minutes

Ingredients

  • 4 baby eggplant, cut lengthways or circles into 5mm-thick slices
  • 2 tbs olive oil
  • 400 g tin chickpeas, drained and rinsed
  • 250 g cherry tomatoes, halved
  • 1 cup mint leaves, gently torn into pieces
  • 1 cup of rocket leaves
  • 2 spring onions, sliced
  • ½ tsp chilli flakes
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Barley, green bean, pumpkin and feta salad

pumpkin-sliced

Serves 6, Time to prepare 50 minutes

Ingredients

  • 1 tbs honey
  • 1 tbs white wine vinegar
  • 800 g pumpkin, sliced into 1 cm rounds*
  • ½ cup pearl barley, rinsed under water
  • 400 g green beans, trim ends
  • 80 g low fat feta cheese, sliced into thin long pieces
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Banana pikelets

banana-pikelets

Serves 1

Ingredients

  • 1 ripe banana
  • 1 egg
  • 2 tbs almond meal*
  • 200 g low fat yoghurt
  • 1/4 cup frozen berries or other fruit of choice
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