Penne Rosa
A creamy tomato pasta with a kick!
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Ingredients
- 500 grams penne pasta
- 1 tbsp olive oil
- 1 lb fresh mushrooms sliced
- 2 cloves garlic cushed
- 1 1/2 cups marinara sauce
- 1/2 teaspoon red pepper flakes crushed
- 4 roma tomatoes diced
- 3 cups fresh spinach leaves
- 1/2 cup cream
- 1/2 cup parmesan shredded
Method
Boil pasta according to package instructions. Meanwhile, heat olive oil over medium-high heat. Add in sliced mushrooms and saute for 3 minutes, until mushrooms are tender. Add in crushed garlic and let heat 1 minute.
Stir in cooked pasta, marinara and crushed red pepper flakes.
Pour in tomatoes and spinach. Stir to combine together. Stir in cream.
Serve hot sprinkled with Parmesan cheese. Enjoy!
Spaghetti Bolognese
Try this simple, but tasty Spaghetti Bolognese recipe!
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Ingredients
- 2 Onions peeled and chopped
- 1 tbsp olive oil
- 1 garlic clove peeled and crushed
- 90 grams mushrooms sliced
- 1 tsp dried mixed herbs
- 400 grams chopped tomatoes
- 300 ml hot beef stock
- 1 tbsp tomato puree
- 1 tbsp Worcestershire Sauce
- 400 grams Spaghetti
- fresh parmesan grated
Method
Add the onion and oil into a large pan and fry over a high heat for 3-4 minutes. Add the garlic and mince, fry until they both brown. Add the mushrooms and herbs, and cook for another 2-3 minutes.
Stir in the tomatoes, beef stock, tomato purée, Worcestershire sauce and seasoning. Bring to the boil, then reduce the heat, cover and simmer, stirring occasionally, for 30 mins.
Meanwhile, cook the spaghetti in a large pan of boiling water, according to packet instructions. Drain well, run hot water through it, put it back in the pan and add a dash of olive oil, if you like, then stir in the meat sauce. Serve in hot bowls and sprinkle Parmesan cheese on top. Enjoy!
Thick and Chunky Minestrone Soup
Thick and Chunky Minestrone Soup
Packed with vegetables, this tasty soup is a winter warmer to help towards your 5-a-day. Perfect for lunch or dinner.
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Ingredients
- 4 Rashers Bacon (Optional)
- 1 dsp olive oil
- 1 Large onion Chopped
- 4 Cloves garlic Chopped and Crushed
- 1 leek
- 3 carrots Chopped
- 2 Cans chopped tomatoes
- 1 tbsp tomato puree
- 2 tbsp Dried Oregano
- 1.5 Litres Vegetable Stock
- 150 g Pasta Shapes
- 100 g Cabbage or Kale
- 2 Cans Butter Beans
- Sea salt and balck pepper to season
Method
1. Heat the olive oil in a large saucepan over a medium heat. Add the bacon and cook until slightly browned.
2. Add the onion, garlic, leeks, carrots and celery and cook for 2-3 minutes until slightly softened, but not browned.
3. Stir in the tinned tomatoes, tomato puree and oregano, and pour in the stock.
4. Add the pasta, cabbage or kale and beans allow to simmer gently for 10-12minutes until the pasta is cooked.
5. You can add more stock at this stage if you prefer a thinner consistency.
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Ingredients
- 1 tbsp Centra Olive Oil
- 1 red onion finely sliced
- 2 carrots cut into strips
- 1 red pepper sliced
- 1 yellow pepper sliced
- 1 Green Pepper sliced
- 2 cloves garlic crushed and finely chopped
- 1/2 tsp ground cumin
- pinch Chilli Flakes
- 1 tsp smoked paprika
- 1 lime juice only
- 1 tbsp tomato puree
- tortilla wraps
- 4 Fresh For You Chicken Breasts`
- Greek Yoghurt
- grated cheese
- Mashed avocado
- Salad leaves
Method
Pre-heat the oven to 140C.
Gently heat the olive oil over a medium heat
Cook the chicken for 4-5 minutes until cooked through.
Put the wraps in the oven for 10 minutes.
Add the onion and carrot and cook for another 2 minutes until they start to soften.
Stir in the peppers, garlic, cumin, chilli and paprika, lime juice and tomato puree cook for 2 minutes, stirring occasionally.
Stir in the peppers, garlic, cumin, chilli and paprika, lime juice and tomato puree cook for 2 minutes, stirring occasionally.
Fish and Roasted Vegetables
Fish and Roasted Vegetables
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Ingredients
- 1 Pinch Black Pepper
- 2 Centra Courgette Thickly Chopped
- 1 tbsp Centra Olive Oil
- 2 Fresh Cod Fillets Or any fish of your choice
- 1 clove garlic Crushed
- 40 g mushrooms
- 150 g onion
- 1 red pepper Diced
- 1 pinch salt
Method
Lay out 2 sheets of tin foil.
Divide the veggies into groups, and portion them out on each sheet of tin foil.
Sprinkle each veggie packet with seasonings and add 1 tbsp oil to each packet.
Carefully fold and roll up the veggies in the tin foil. Wrapping the packets with a second sheet of tin foil before roasting this will help keep everything together and keep the oil from leaking out.
Roast over grill for about 5 minutes on each side.
Cut open the packets (be careful - contents are very hot!)
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Ingredients
- 450 g Centra Fresh Irish Sirloin Steak
- 2 tbsp Centra Olive Oil
- 3 Centra Scallions sliced diagonally, with the green and white parts separated
- 2 tbsp Fresh Ginger Grated
- 4 clove garlic
- 12 Mini Sweet Pepper
Method
In a large bowl, combine all the ingredients for the marinade.
Add the sliced steak to the marinade, toss to coat, and refrigerate for at least 15 min.
Add some cooking fat to a pot placed over a medium-high heat.
Add the peppers, the whites of the scallions, the ginger, and the garlic, and sauté for 3 to 4 minutes.
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Remove the steak from the marinade and add to the same pot.
Sauté until brown (about 2-3 minutes), stirring occasionally.
Return the vegetables to the pot, add the green parts of the scallions, cook for another minute, and serve.
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Ingredients
- 1 Centra Free Range Eggs Beaten
- 1 Handful Coriander Chopped
- 2 clove garlic Crushed
- 1 tbsp ground cumin
- 1 onion Finely Chopped
- 2 tbsp Paprika
- 1 pinch salt
- 2 jalapeno pepper
- 500 g Turkey Mince
Method
Rinse the turkey mince in a little cold water.
Combine all ingredients in the mixing bowl with your hands, being sure to mix well.
Roll out into 8 generous sized balls on a chopping board, and then flatten into burger shapes.
Heat a grill to a medium-high heat.
Grill the burgers for 6 – 8 minutes each side, making sure they are thoroughly cooked through.
Meanwhile, peel the avocados and remove the stone.
In a mortar and pestle or a bowl, crush the garlic clove with a little sea salt to form a paste.
Scrape into a bowl with the two avocados, and mash to a pulp with a potato masher.
Squeeze in the lime juice, black pepper and coriander and mix well. Serve on the side with the burgers.
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Ingredients
- 1 Pinch Black Pepper
- 1 Broccoli
- 150 g Centra Kale
- 2 Chicken Breast
- 1 tbsp Coconut oil
- 1 tbsp Mixed Spices
- 150 g mushrooms
- 0.5 Onion Cashews
- 1 tbsp Paprika
- 1 Handful Parsley
- 1 red pepper
- 1 Pinch salt
- 0.5 Cube Vegetable Stock
- 1 yellow pepper
Method
Cook chicken in the oil on a med-high heat and brown while adding onion, all seasoning and garlic.
Separately boil broccoli & kale.
When chicken is cooked thoroughly add peppers, mushrooms & parsley, stock cube with a little hot water, you can add more seasoning if desired.
Stir around and lower heat, then add cashews.
Simmer for a further 15 minutes until broccoli & kale is ready.
When broccoli is cooked (not too soft) add it to chicken and veg in wok and stir.
Use kale as a bed base for dish and add the chicken and broccoli.
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Ingredients
- 340 g beef steak Sirloin
- 10 black olives
- 0.5 tbsp Black Pepper
- 1 tbsp Centra Olive Oil
- 1 Centra Onion Thinly Sliced
- 1.5 tub Centra Tomato Diced
- 2 Clove garlic Minced
- 0.25 flakes red pepper
Method
In a large pan, heat 1 tablespoon oil over medium heat.
Add the garlic, red pepper flakes, and onion and cook until onion is translucent.
Add the steak to the pan, browning on all sides. Use a wooden spoon or tongs to turn pieces as needed.
Stir in the garlic, tomatoes, olives, Italian seasoning, and pepper. Simmer uncovered for about 5 minutes more, stirring occasionally.
Serve with Cauliflower Mash and steamed greens.
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Ingredients
- 2 tbsp Almond Butter
- 50 ml Almond Milk
- 1 Head Broccoli Chopped
- 2 tbsp Centra Olive Oil
- 4 Centra Spring Onion
- 2 Chicken Breast
- 4 garlic
- 1 Green Pepper
- 1 red pepper
- 1 yellow pepper
Method
Melt 1 tbsp. oil in a pan on medium heat
Add the spring onion, garlic, and chicken and fry until golden
Add the remaining vegetables and stir until cooked through or browned
When the vegetables are cooked through add the remaining coconut oil, coconut milk and almond butter.
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