|
Recipe Rating
Votes: 0
Rating: 0
You:
Rate this recipe!
|
Print Recipe
Print Recipe
|
Ingredients
- 1 Centra Free Range Eggs
- 2 tbsp Coconut oil
- 250 g Ground Almonds
- 60 ml Almond Milk Unsweetened
- 1 Pack Centra Asparagus Chopped
- 6 Centra Free Range Eggs
- 40 g Centra Spinach
- 6 Centra Spring Onion Chopped
- 40 g Tinned Chopped Tomatoes
Method
Combine the ground almonds, egg and oil until it starts to clump together.
Press it into your lined pie dish.
Bake at 180′C for about 10 minutes. Don’t worry if it puffs up a little, it will go back down when it comes out. (You could always put baking beans on top to keep it from coming up.
Add the chopped onion, asparagus, tomatoes and spinach to pan with a little oil and cook just until the onions start to soften. Don’t leave it for too long, you don’t want the asparagus to fully cook.
Add them in on top of the pie crust.
Combine the eggs and the almond milk and whisk it altogether. Then pour into the pie dish.
Pop it all in the oven at 180′C for about 30 minutes, make sure it’s fully cooked before you take it out, the time will vary depending.
Salmom & Sweet Potato Cakes
Salmom & Sweet Potato Cakes
|
Recipe Rating
Votes: 0
Rating: 0
You:
Rate this recipe!
|
Print Recipe
Print Recipe
|
Ingredients
- 2 Large Centra Free Range Eggs
- 2 tbsp Centra Olive Oil
- 2.5 Centra Salmon Darnes with Garlic & Herb Butter 240g
- 2 tbsp Centra Spring Onion Finely Chopped
- 1 Centra Sweet Potatoes Steamed and mashed
- 0.66 tub Ground Almonds
- 1 tbsp ground cumin
- 1 tbsp Lemon juice
- 1.25 tbsp Paprika Smoked
- 0.33 tub Parsely Finely Chopped
- 0.5 tbsp Pepper
- 0.5 tbsp salt
Method
Steam the sweet potato and mash it and allow it to cool. Bake the salmon in the oven in a little lemon juice for about 25 minutes.
Remove salmon and cut up and allow to cool. In a bowl mix the sweet potato, ground almonds, parsley, spring onion, lemon juice, hot sauce salt, cumin, paprika, pepper and eggs (ensure the sweet potato has cooled).
Stir all ingredients together until combined.
Add in the cooled mashed salmon and stir again to ensure all ingredients combined well.
Line a baking sheet with parchment paper (a size that will fit into your fridge).
Using a 1/3 measuring cup scoop out mixture and flatten into equally sized salmon cakes.
Chill in the freezer for at least 30 minutes, or all day or overnight for best binding/results.
Heat a large frying pan with some coconut oil on a medium heat and wait until oil melted completely
Place the cakes in the pan and fry on a low/medium heat till browned on that side (4-6 minutes).
Flip and cook the opposite side.
Toast Pepper & Tomato Soup
Toast Pepper & Tomato Soup
|
Recipe Rating
Votes: 0
Rating: 0
You:
Rate this recipe!
|
Print Recipe
Print Recipe
|
Ingredients
- 25 g butter
- 2 stick celery sliced & chopped
- 2 tbsp olive oil
- 2 tbsp tomato puree
- 4 clove garlic
- 1 onion cut in half
- 3 red pepper halved & de-seeded
Method
Pre heat oven to 200C. Place the pepper & onion halves (cut side down) along with the plum tomatoes & garlic cloves into a baking tray & drizzle with the olive oil. Bake at the top of your oven for 30 mins or until the vegetables are roasted & tender.
Meanwhile melt down the butter in a large pan over a medium heat and sauté the chopped celery for 4-5 mins.
Add the tomato puree to the vegetable stock and mix well and then add to the sautéed celery. Remove from the heat.
When the baked vegetables are ready add them to the pan along with the tomatoes. Place back on to a low to medium heat & using a hand blender blend until the soup is smooth.
Grilled Salmon & Asparagus
Grilled Salmon & Asparagus
|
Recipe Rating
Votes: 0
Rating: 0
You:
Rate this recipe!
|
Print Recipe
Print Recipe
|
Ingredients
- 1 pack asparagus
- 2 salmon darnes
- 1 tbsp olive oil
Method
Rub olive oil over the flesh of the fish
-
Cook fish skin side up for 3 minutes, flip and cook for 3-4 minutes or until the fish easily flakes
Boil Asparagus for 10 minutes
-
|
Recipe Rating
Votes: 0
Rating: 0
You:
Rate this recipe!
|
Print Recipe
Print Recipe
|
Ingredients
- 0.5 Centra Avocado Chopped
- 20 g Centra Cashew Nuts Unsalted
- 12 Centra Jumbo King Prawns 200g Cooked
- 0.5 Centra Lime Juice
- 1 Centra Mango Peeled and Chopped
- 1 tbsp Centra Olive Oil
- 1 pinch Chilli Flakes
- 0.25 cucumber Finely Chopped
Method
Combine lime juice, oil and chilli flakes together
Mix all other ingredients together in a bowl and dress with oil mixture.
Serve on a big bed of watercress and spinach
-
Tomato & Feta Cheese Salad
Tomato & Feta Cheese Salad
|
Recipe Rating
Votes: 0
Rating: 0
You:
Rate this recipe!
|
Print Recipe
Print Recipe
|
Ingredients
- 6 black olives Pitted & Sliced
- 2 cucumber peeled & chopped
- 0.25 jar olive oil
- 1 red onion chopped
- 3 Tomato chopped
- 1 jar Feta Cheese crumbled
- 4 tsp Lemon juice
- 1 pinch Salt & Pepper
Method
In shallow salad bowl, or on serving platter, combine tomatoes, cucumber, and onion. Sprinkle with oil, lemon juice, and salt and pepper to taste. Sprinkle feta cheese and olives over salad. Serve.
|
Recipe Rating
Votes: 0
Rating: 0
You:
Rate this recipe!
|
Print Recipe
Print Recipe
|
Ingredients
- 1 pinch Black Pepper
- 1 handful Blueberries
- 1 red onion
- 1 handful white grapes
- 1 handful cherry tomatoes
- 1 handful flaked almonds
- 1 tbsp Greek Yoghurt
- 1 dollop Lemon juice
- 1 pack rocket leaves
- 1 handful Strawberries
- 1 rub tuna
Method
Very simply prepare veg and fruit/berries and mix together in a salad bowl. Add tuna to top and sprinkle with flaked almonds, walnuts, Greek yogurt, lemon juice and black pepper.
So easy, tasty and ideal for unplanned days when you’re on the move.
Chicken, Avocado, Spinach & Rocket
Chicken, Avocado, Spinach & Rocket
|
Recipe Rating
Votes: 0
Rating: 0
You:
Rate this recipe!
|
Print Recipe
Print Recipe
|
Ingredients
- 1 Avocado peeled, destined and sliced lengthways
- 1 tsp olive oil
- 2 chicken breasts skinned and sliced lengthways
- 1 PACK mixed leaves
- 1 pinch salt
- 3 tbsp olive oil
- 1 tsp Dijon Mustard
- 1 pinch salt
Method
Season the chicken strips with sea salt and pan fry in oil. Brown the chicken evenly on both sides and cook until firm.
To make the dressing: put the olive oil, cider vinegar, mustard and salt into a bowl and whisk until combined.
Dress the leaves and divide into two bowls.
Arrange the avocado and chicken in each bowl
|
Recipe Rating
Votes: 0
Rating: 0
You:
Rate this recipe!
|
Print Recipe
Print Recipe
|
Ingredients
- 4 Spring Onion cut into long strips
- 2 Chicken Breats cooked & sliced
- 0.5 cucumber cut into long strips
- 250 g Hummus
- 4 leaved Iceberg Lettuce
- 1 pinch Paprika
Method
Place sliced chicken breast with cucumber, onion, hummus and paprika in lettuce leaf. Then wrap with another leaf to make a wrap. Repeat with remaining ingredients.
Chicken Wraps With Pesto-Yoghurt Dressing
Chicken Wraps With Pesto-Yoghurt Dressing
|
Recipe Rating
Votes: 0
Rating: 0
You:
Rate this recipe!
|
Print Recipe
Print Recipe
|
Ingredients
- 1 tsp olive oil
- 1 Tomato sliced
- 2 Chicken Breast skinless, cut into strips
- 2 lettuce leaves
- 1 tbsp Oregano leaves
- 1 tub basil leaves
- 2 tbsp olive oil
- 0.5 tub Plain Yoghurt
- 1 Clove garlic Peeled
- 1 Pinch salt
- 1 Pinch Pepper
- 1 tbsp walnuts Coarsley Chopped
Method
Heat the olive oil in a pan and add the chicken strips and oregano. Cook the chicken thoroughly, and then set aside.
Put the pine nuts/walnuts and the garlic into the food processor or blender until finely minced. Add the olive oil and pulse several times. Add in the basil, yoghurt, and salt. Pulse until thoroughly mixed.
Lay the lettuce leaf flat on a plate. Spread the whole of the leaf with the dressing and then assemble your chicken and tomato slices. Wrap, secure with a toothpick and serve.
