Prawn noodles with peanut dressing recipe. Scrambled egg, smoked trout and chive bagels recipe. Skinny pizza - Recipes. Prawn laksa (spicy noodle soup) Yaki udon. Smoky chicken and bean stew recipe. Sticky pork and mangetout stir-fry recipe. Italian sausage and fennel lasagne recipe. Stuffed mushroom and halloumi pittas recipe. Nnecticut hot lobster rolls. Linguine with chorizo and fresh tomato salsa recipe. Lemon chicken tray bake. Focaccia tarts. Jersey royal tartiflette. Halloumi with caper, lemon and chilli dressing recipe. Creamy spiced potato and spinach curry. Boneless rib-eye steak with béarnaise sauce. Sausage röstis with caramelised onion gravy recipe. One-pan chicken couscous. Lamb kofte tagine. Baked ricotta tart with spring veg, mint and peashoots. Chickpea, Chilli and Coriander Cakes with Marinated Red Onion Salad. At the football club we're always trying out new ideas for vegetarians (ie the real ones who don't eat fish).
This one's a real winner and can hold its own against any meat or fish recipe. If you're serving it as a main course, it's nice with some nutty brown rice. Serves 6 as a starter or 4 as a main course This recipe is taken from How to Cook Book Three and Delia's Vegetarian Collection First pour the soaked and drained chickpeas, together with enough fresh water to cover them, into a saucepan, then bring them to the boil, cover with a lid and simmer for about 30 minutes or until they're absolutely tender. Whilst the chickpeas are cooking prepare the red onion salad – mix the onion with the lemon zest, juice and coriander in a small bowl and set aside to marinate for at least 30 minutes. Next you need to roast the coriander and cumin seeds in order to draw out their fragrance and flavour.
As soon as the mixture is cool enough to handle, form it into 12 patties for a starter. Asian sweetcorn soup recipe. Asian sweetcorn soup recipe. Open spinach and ricotta ravioli recipe. Baked eggs with mushrooms, potatoes, spinach and gruyère. Cauliflower, leek and blue cheese gratin. Heston Blumenthal’s carbonara. Butternut & bacon fusilli. Coconut chickpea curry recipe. Broccoli and roasted red pepper frittata recipe. Prawn noodles with peanut dressing recipe. Speedy green chicken curry. Mushroom and taleggio risotto. Chickpea and spinach curry. Seared sesame tofu with noodle salad. Hot-smoked salmon fishcakes. Giant butter bean stew. Pork, sage and feta bake. Spicy chicken nasi goreng. 3 medium eggs 3 tbsp vegetable oil 6 shallots, finely sliced 3 tbsp medium-hot curry paste 2 skinless chicken breasts, sliced into strips 300g freshly cooked basmati rice 200g small cooked and peeled prawns 1/2 cucumber, peeled and diced Handful of fresh coriander, roughly chopped Prawn crackers, to serveKecap manis (a thick sweet Indonesian soy sauce), to serve 1.
Beat the eggs together in a large bowl and season with salt and freshly ground black pepper. Heat 1 teaspoon of the oil in a deep,wide,non-stick frying pan over a medium heat. Add half the eggs in a thin layer and cook for a few minutes, until set and golden underneath. Tip out, roll up, allow to cool, then finely slice. Gallo Family Vineyards Turning Leaf Chardonnay. Poached eggs with harissa chickpeas and garlic yogurt. Sticky lemon and chilli chicken noodles - Recipes. Middle Eastern-spiced spinach and lentil soup with garlic yogurt. Pasta Norma recipe. Chicken and houmous wraps. Lime & coconut dhal. Smoky puréed butter beans on toast with cured ham. Masala-spiced parsnips with roast chicken. Wild garlic and goat’s cheese pie. Red pepper salad with baked chicken recipe. Florentine spinach baked with eggs and cream. Baked mushroom, potato and cheese hash with eggs recipe. Cannellini bean salad with roast cherry tomatoes and chorizo recipe.
Asian sweetcorn soup recipe. Prawn noodles with peanut dressing recipe. Simple salmon stir-fry. Mini mushroom, artichoke and olive calzones. Double-cheese and mushroom calzones recipe. Salmon with greens & crème fraîche. Leek, spring onion and chorizo tart. Sloppy sausage chilli cheese dogs. Noodle, chicken and aubergine coconut laksa. ½ x 250g pack dried medium rice noodles (see tip) 1 medium aubergine, halved lengthways and cut into 5mm slices 2 tbsp olive oil 2 tbsp Thai red curry paste (we like Thai Taste, from major supermarkets) 400ml can reduced-fat coconut milk 600ml chicken stock, hot 4 small, skinless chicken breasts 1 lemongrass stalk, bruised 150g sugar snap peas, halved lengthways ½ tsp soft brown sugar Grated zest and juice of 1 lime, plus extra lime wedges to serveGood handful fresh basil leaves 1.
In a wide bowl, cover the noodles with boiling water and set aside for 5 minutes to soften. Drain, refresh in cold water and set aside. 2. Meanwhile, preheat the grill to high. Put the aubergine on a baking tray, brush with the oil and season with salt. If you can’t find medium rice noodles, use ready-to-stir-fry rice noodles and add directly to the laksa in step 3.Wine note: A Sauvignon Blanc will stand up to these big flavours. Lentil & cardamom soup. Kale and sweet potato hash recipe. Vegetables Recipes. Calories Calories are just a unit of energy.
If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day. Carbs Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. Sugar We all deserve a treat sometimes, but try to limit your sugar intake.
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Step 1 Put the chicken wings in a saucepan with the onion garlic, and thyme.
Cover with 1 litre of cold water and bring to the boil. step 2 As soon as the water starts to boil, reduce the heat, cover loosely and leave to simmer very gently for 1 hour. Every now and then, skim off any unsightly foam or fat that has risen to the surface with a large spoon. step 3 Strain the stock through a fine sieve into a large jug – you’ll need 750ml. step 4 Meanwhile, cut the cauliflower into small florets – you should end up with around 450g after trimming. Pour over the chicken stock. cover and bring to a simmer, then cook for around 12-15 minutes or until very tender – don’t be tempted to add extra water or the finished soup will be too thin. step 5 Remove the leaves from the rosemary and put them in a pile on a board with the salt. Step 6 Blitz the soup with a stick blender until smooth then stir in the cannellini beans and double cream. Ladle into warmed soup bowls. Fire and whiskey baked cheese. Grilled gnocchi with broccoli and parma ham. Warm chilli chicken Vietnamese noodle salad recipe.
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