inspirelit on Delicious dressing-free fresh… Jeff Fowles on Delicious dressing-free fresh… - on Yellow Lentils served with Wil… - on You are a Leader…. inspirelit on What do you think?
- August 2017
- June 2017
- June 2016
- May 2016
- March 2016
- February 2016
- October 2015
- April 2015
- March 2015
- February 2015
- January 2015
- September 2014
- August 2014
- July 2014
- January 2014
- May 2013
- April 2013
- February 2013
- January 2013
- December 2012
- November 2012
- October 2012
- September 2012
- August 2012
- July 2012
1/2 cup orange
1/3 cup plain/vanilla yoghurt
1/2 large sized banana or 1 small banana.
Preparation: Mix in blender for 1 minute,
ingredients: 1 cup Greek yoghurt plain
1 tablespoon olive oil
1 tablespoon 1 cm. Cubed feta cheese
1 tablespoon medium sized olives each chopped into 4 slivers
1/4 teaspoon salt
1/2 teaspoon ground black pepper
Preparation: Mix all ingredients into a bowl and enjoy.
For added pizzazz, add tablespoon halved peanuts.
Tofu mince 180 gms
Cooked and mashed potato approx 450 gms
1/2 tsp salt
1/2 tsp. Pepper
1 tsp. Lemon juice
2 tablespoons finely chopped coriander or mint leaves
1 tsp. Sweet paprika powder or hot chilli powder as per preference
1 large (or 2 small) beaten egg.
Coat 8×8 inches baking pan with olive oil or butter
Put in mixture and pat down until firm.
Bake in oven at 200′ C for about 30 minutes.
Cool a little, cut squares and enjoy!
100 grams salmon cut to size of choice or left as one whole strip
1 teaspoon oil
1 teaspoon paprika powder
1 tablespoon tomato puree
1 teaspoon red vinegar
1 teaspoon ginger garlic paste
1/2 teaspoon salt
Make a paste of all ingredients and marinate fish. Can keep in refrigerator for about 1/2 to 1 hour but it is okay to cook it right away.
Shallow fry in pan for 6 minutes each side on medium heat, or
Grill in oven for 6 minutes each side.
Enjoy plain or with bread/rice; or with steamed vegetables such as carrots and parsnips.
300 grams washed, cubed pork pieces.
1 tablespoon fresh chopped ginger
1 tablespoon fresh chopped garlic
1 tablespoon oil
1 tablespoon paprika powder
2 tablespoons tomato purée
1 tablespoon red vinegar
2 tablespoons finely chopped coriander leaves.
Crush ginger and garlic into paste then saute in oil.
Add paprika powder and stir for 1 minute
Add tomato purée and stir another minute
Add pork cubes with vinegar and boil 20 minute on medium flame, covered pan.
Lastly stir in coriander leaves and turn off flame.
Enjoy with soft white bread or white rice.
1 medium chopped onion
2 tablespoons oil
1 medium chopped tomato
200 grams green beans
1/4 cup chopped paprika or jalapeño pepper
1 teaspoon turmeric powder or yellow Dijon mustard
1 teaspoon shredded ginger root
1 teaspoon cumin powder
1/2 teaspoon salt
1/4 cup finely chopped coriander leaves
1/3 cup shredded fresh coconut or store bought non-sweetened desiccated coconut.
Saute Onions in oil until translucent, add ginger, tomatoes and capsicum (or jalapeño) then continue stirring in oil for a minute. Add in all powders, mustard, salt, stir for a minute. Add in chopped green beans and cook on medium heat for about 5 minutes, stirring off and on. Throw in coriander leaves and stir 30 seconds. Lastly add dessicated coconut and stir well for a minute and turn off flame.
Enjoy with brown pita or roti, or mix a little into your plate of rice and enjoy.