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Heat 2 tbsp olive oil in a large frying pan over a medium heat ATLANTIC SALMON FILLETS WITH ROASTED POTATOES (SERVES 4) Ingredients 4 salmon fillets 6 tbsp olive oil 1 red onion, sliced 300g cherry tomatoes, halved 1 tbsp balsamic vinegar 400g new potatoes, sliced lengthways into three 3 tbsp fresh basil, chopped Sea salt Ground black pepper Parmesan shavings and ciabatta bread to serve Method 1.
FOR THE SALAD DRESSING: 2 tbsp Oriental Sesame Dressing (find it in world food aisles) 1 tbsp chilli bean sauce or paste (optional, for spiciness) 11/2 tbsp lemon juice 3 tbsp honey 2 tbsp coriander, chopped 1.
Blitz 100g black and green olives with 2 tbsp olive oil and 1 tsp dried oregano to form a paste.
TIP: Store the muesli bars in a well-sealed tin to keep them Courgette parsley couscous with fried sesame cheese and lemon yoghurt (Serves 1) Ingredients 50g (13/4oz) couscous Salt and pepper 3 tbsp natural yoghurt 1 tsp runny honey 1/2 tsp lemon zest 1 tbsp breadcrumbs 1 tbsp sesame seeds 2 tbsp plain flour 1 egg About 80g (3oz) feta cheese 1/2 courgette 4 tbsp olive oil 1 tbsp pine nuts, toasted 1 tbsp finely chopped parsley Method 1.
4 ADD VEG Add frozen vegetables, Guinness, tomato pure, sugar, 1 tbsp rosemary, 350ml water.
Ajwaini Paneer tikka Ingredients 500g paneer cut in to 1" cubes Bamboo skewers, soaked in cold water Clarified butter for brushing Chaat masala Marinade ' tbsp garlic and ginger paste 1 heaped tsp Ajwain (carom seeds) lightly toasted and coarsely crushed 1 tbsp yoghurt 1 tsp ground Kashmiri chilli 1 tsp ground mango powder ' tsp salt Pinch of black volcanic salt 1 tbsp gram flour 1 tbsp double cream Generous sprinkle of garam masala Lime juice to taste Method * Mix all the ingredients together for the marinade, pour over paneer cubes and place in fridge to marinade for 2 hours.
Pour the soup into warm bowls and drizzle each bowl with 1 tbsp of single cream and garnish with the toasted oats and chopped chives.
SERVES 4 READY IN 2 HOURS Low-calorie cooking spray 800g lean lamb leg steaks, visible fat removed, cut into bite-size chunks 3 onions, roughly chopped 4 celery sticks, roughly chopped 4 carrots, peeled and roughly chopped 2 level tbsp plain flour 1 tbsp Worcestershire sauce 2 tbsp tomato puree 500ml boiling lamb stock 2 tsp dried mixed herbs 2 bay leaves 2 medium potatoes, peeled and thinly sliced 2 medium sweet potatoes, peeled and thinly sliced Chopped fresh parsley, to serve Vegetables, to serve 1.
Stir in garlic and ginger paste, chilli, coriander stalks and 1 tbsp olive oil, and sizzle for a few mins until fragrant.
It's bursting with colour, flavour and goodness 300g butternut squash, cubed 1 tbsp olive oil 1 packet of ready cooked quinoa 2 tbsp parsley 2 tbsp mint 5 spring onions, sliced 150g pomegranate seeds 125g feta cheese Dressing 1 tbsp lemon juice 2 tbsp pomegranate molasses or balsamic vinegar 1/2 tsp salt 5 tablespoons olive oil 1 Toss the squash in olive oil and cook on a hot griddle pan until the pieces are slightly caramelised (sticky golden brown) and softened.
4 To serve, put 1-2 heaped tbsp of beans on a tortilla.
Season popcorn with 1/2 cup grated parmesan cheese and 2 tbsp.
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