Monthly Archives: February 2013

Herbed Lentil Pilaf


2 Tbsp olive oil 1 red onion, diced 1 Tbsp ground coriander 2 tsp crushed garlic 1 cup basmati rice 400 gram tin lentils, rinsed and drained 3 spring onions, finely chopped 1 handful flat leaf parsley, chopped 1 large handful coriander leaves, chopped 1 large handful mint, chopped DRESSING 80ml olive oil 2 Tbsp […]

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Spinach and Ricotta Pies


1Tbsp olive oil 1 leek, white part only, washed well and sliced 1/2 tsp crushed garlic 500 grams English spinach, trimmed and washed 1/4 tsp grated nutmeg 3 large eggs 500 grams fresh ricotta cheese 50 grams (1/2 cup) grated parmesan cheese 35 grams crumbled plain feta cheese 35 grams grated mozzarella 1 handful basil, […]

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Gluten and Dairy Free Banana Loaf

3 eggs 125g sugar 250-300g ripe bananas. (best with very ripe bananas – the browner the better) 125g canola, sunflower, olive or other oil 1 teaspoon vanilla essence put all above ingredients into food processor and puree together well preheat oven to 180 deg C line loaf pan with baking paper In a large bowl […]

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Roast Sweet Potato and Rosemary Chicken

400gram sweet potato 3/4 cup grated parmesan cheese 1/4 cup olive oil sea salt and cracked pepper 1Tbsp olive oil extra 4 x 200gram chicken breasts 1/2 cup chicken stock 1 tsp rosemary 2 Tbsp wholeseed mustard 70grams baby spinach leaves Preheat oven to 200 degrees. Place the sweet potato, half the parmesan and oil […]

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