January 22, 2019
1 Tortillas plain pack of wraps
1 Brie wedge
10 tsp Cranberry sauce
Pre heat oven on 200ºC
Use a circular cutter to cut 10 circular disc in the tortilla wrap then place them on the baking tray
Cut the Brie into 2cm cubes making sure you have 10 cubes one per bake
Add one cube in the circular cut tortilla and then a teaspoon of cranberry sauce on top
Bake for 18 minutes then remove and serve warm
cooking at home,
January 07, 2019
Ingredients 1 red pepper chopped1 green pepper chopped2 onions finely chopped 3 garlic cloves pressed 3 tbsp tomato puree 100g red lentils 300ml vegetable stock 100g grated cheese 180g mixed nuts crushed 3 whole eggs 1 pinch paprika 1 pinch of salt 1 pinch of pepper Method Place oil in a pan and bring to heat, first fry the peppers, onions, garlic together on medium heat for 3 mins add lentils and cook for a further minute making sure you keep them on the move so that they don't burn to the bottom of the pan, add tomato...
winter recipe -
June 02, 2016
Ingredients 1 floret Broccoli stalked and chopped 100g Mushrooms sliced 2 Onions peeled and sliced 2 courgette diced 1 garlic clove sliced 3 tablespoons Mustard (wholegrain) 2 tablespoons Lemon Juice 1 Garlic clove crushed White Sauce 50g Flour200ml Vegetable Stock100ml Milk50g Butter Recipe for making white sauce (click here) Method Make white sauce with recipe....
April 20, 2016
Ingredients 200g Purple broccoli chopped in half 2 Pok choi stalk removed 2 cloves garlic, whole 1 tablespoon rapeseed oil 1/4 cup vegetable stock 1 tablespoon soy sauce 1 tablespoon rice wine vinegar Method Heat the oil in your wok until hot. Turn the heat to down to medium then add the garlic cloves to the oil and fry until the cloves are golden brown. Add the broccoli making sure that you stir so that each stalk is evenly coated in the oil. Add vegetable stock, vinegar and soy sauce and immediately cover. Then steam the vegetables for 3...
April 06, 2016
Ingredients 4 Chicory heads 2 tbsp rapeseed oil 4 tablespoons creamed horseradish 600ml white sauce recipe 40g Strong Swiss cheese grated 2 tablespoons white wine vinegar Method Slice each head in half from root to tip. Warm the rapeseed oil in a large frying pan over a moderate heat, then place the halved chicory and saute frying both sides let both chicory brown slightly turning them over and making sure that the chicory does not colour too quickly. Add the white wine vinegar to the pan. Make white sauce (follow this recipe - make double), add creamed horse radish to mixture. Place in baking dish and cover...