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Ingredients:

- 125g wholemeal flour 
- 40g porridge oats 
- 3 tablespoons ground flaxseed 
- 4 tablespoons polenta (cornmeal) 
- 3 tablespoons dark brown soft sugar 
- 1 teaspoon baking powder 
- 1/2 teaspoon bicarbonate of soda 
- 1 egg, beaten 
- 500ml buttermilk 
- light oil for greasing 

Serve 4

In a large bowl, stir together the wholemeal flour, oats, cornmeal, flaxseed, brown sugar, baking powder and bicarbonate of soda. Pour in buttermilk and egg. Stir until smooth.

Heat a large frying pan or griddle over medium heat. Coat lightly with oil. Drop pancake mix by large spoonfuls onto the pan, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining pancake batter.

Healthy Pancakes


Brown Rice Salad With Crunchy Sprouts And Seeds

Ingredients:

1. Chopped fresh chives - 1.0 cup
2. Extra-virgin olive oil - 0.5 cup
3. Fresh lemon juice - 2.0 tbsp
4. Kosher salt - 1.0 tsp
5. Mixed dried sprouted legumes - 1.5 cup
6. Grated zucchini - 1.5 cup
7. Cooked brown rice - 0.5 cup
8. Scallions - 2.0 pc
9. Toasted salted sunflower seeds - 0.25 cup
10. Toasted salted shelled pumpkin seeds - 0.25 cup
11. Coarsely chopped roasted unsalted almonds - 0.25 cup
12. Freshly ground black pepper - as required

 Serve 6
Calorie per serving 179

1. Purée chives, oil, 2 tablespoons lemon juice, and 1 teaspoon salt in a food processor until smooth. Strain chive vinaigrette through a fine-mesh sieve into a small bowl.
2. Cook dried sprouted legumes in a large pot of lightly salted boiling water until just tender, about 5 minutes. Cover pot, remove from heat. Let stand for 3 minutes, drain. Rinse legumes under cold water to cool, drain.
3. Transfer to a large bowl. Do Ahead: Vinaigrette and legumes can be made 1 day ahead. Cover separately, chill.
4. Add zucchini, rice, scallions, seeds, nuts, and chive vinaigrette to bowl with legumes, toss to combine. Season to taste with salt, pepper, and more lemon juice, if desired. Enjoy!

Brown Rice Salad With Crunchy Sprouts And Seeds


Vegetarian Chinese Noodles Salad

Ingredients:

1. Vermicelli pasta - 250.0 g
2. Sesame oil - 2.0 tbsp
3. Soy sauce - 1.0 pinch
4. Dried crushed chilli flakes - 0.5 tsp
5. Capsicum julienned - 1.0 pc
6. Fresh coriander finely chopped - 1.0 bunch

Serve 4
Calories Per Serving 248

1. Cook pasta or Noodles according to packet instructions, drain and rinse under cold water to cool.
2. Whisk the sesame oil, soy sauce, and crushed chilli flakes together in a large bowl.
3. Toss with the cooled pasta, capsicum and coriander until well mixed.
4. Cover. Serve. Or you may refrigerate for one hour.
5. Serve chilled!

Vegetarian Chinese Noodle Salad


Special Greek Vegetable Salad

Ingredients:

1. Sliced celery - 2.67 cup
2. Cauliflower - 2.67 cup
3. Tomatoes - 2.67 cup
4. Carrots - 2.67 cup
5. Cucumbers - 2.67 cup
6. Onion - 1.33 pc
7. Olive oil - 1.25 cup
8. Parsley - 1.25 cup
9. White wine vinegar - 1.0 tbsp
10. Salt - 1.33 tsp
11. Mustard - 1.33 tsp
12. Pepper - 1.25 tsp
13. Clove garlic - 2.67 pc

Serve 4
Calories per serving 728

1. Mix together the first 6 ingredients in a large serving bowl.
2. In a krudit jar, add the olive oil, parsley, vinegar, salt, ground mustard, pepper, and garlic.
3. Put on tight fitting lid, shake vigorously to combine ingredients.
4. Pour over salad and toss to coat.
5. Cover and refrigerate for at least 2 hours and up to 8 hours.
6. Serve with a slotted spoon. Add salt and pepper to taste. Serve!

Special Greek Vegetable Salad

Special Green And White Salad

Ingredients:
 
1. Courgette - 2.0 pc
2. Daikon - 2.0 pc
3. Fennel - 4.0 slice
4. Green beans - 12.0 pc
5. Broad beans - 1.0 cup
6. Shallots - 4.0 pc
7. Lemon thin - 4.0 slice
8. Cucumber - 8.0 slice
9. Mint for decoration - 24.0 pc
10. Vinaigrette dressing - as required

 Serve 4

1. Chop up the ingredients and assemble in a flat dish, well mixed.
2. Pour on the vinaigrette to taste and decorate the top with the mint leaves and cucumber, and serve!

Special Green and White Salad

Kimchi Potato Salad
20 mins

Ingredients:

- 1 1/2 lbs baby gourmet potato blend
- 2 tablespoons apple cider vinegar, divided
- 1/4-1/2 cup cabbage kimchi
- 1 whole green onion, sliced thinly
- 2 tablespoons cilantro, chopped
- 1 raw carrot, shredded
- 3/4 cup mayonnaise
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/2 tablespoon korean red pepper paste (gochujang)

Directions

1. Put potatoes in a pot of cold water and a handful of salt

2. Boil roughly 15-18 minutes

3. (Do not over boil or it will fall apart)Rinse with cold water so that you can cut the potatoes in half without burning your fingers

4. Cut potatoes in half and then pour 1 1/2 Tbsp of apple cider vinegar

5. Set aside.In a small bowl, mix together the mayo, sugar, salt, gochujang, and remaining 1/2 Tbsp of apple cider vinegar.In a large bowl, add the shredded carrot (you can use the large cheese grater setting), sliced green onion, and chopped cilantro.Add the mayo dressing and the potatoes to the large bowl and mix gently

6. Refrigerate, then enjoy.

Kimchi Potato Salad

Slow cooker desserts are the perfect solution to your cravings on lazy days. Here are some crockpot hacks to make the best dessert every single time.

Make Dump Cakes

All you need is a cake mix and fruit pie filling of your choice along with melted butter. Pour the pie filling into the pot. Prepare a crumble with melted butter and cake mix. Spread it over the filling. Cook for 2 hours and you are done.

Easy fudge

Combine chocolate chips, butter, condensed milk, and vanilla extract in the crockpot and cook. Cool down in the fridge to get the best fudge ever!

Perfect Chocolate fondue

Put a mason jar or bowl with the chocolate in the crockpot. Fill the bottom of the crockpot with water and cook on a low setting.

Prevent Condensation

Drips of condensation may reach your food in the crockpot. Place a towel under the closed lid of your crockpot to prevent it. It is most useful when baking desserts in the crockpot.

Avoid curdling

If your recipes demand cream or cheese, add it towards the end of the cooking to avoid curdling.

Keep these tips in mind for the perfect recipe.

Perfect Desserts - 5 Hacks to cook in Crockpot

Slow cooker shredded beef tacos is best for summer cooking. Pair it with your favorite toppings for a fun meal.
Spinach, cheese, beans, rice, tomatoes, onions, pickles, lemon, guacamole, salsa, sour cream, or hot sauce are some of the toppings that can go with the recipe. You can also use this beef for burritos or enchiladas.

The tip is to use cheap beef for this, one suitable for slow cooking like a chuck roast. Top it with a mixture of onion and sauce, which is seasoned with beef broth, cayenne, ground cumin, smoked paprika, garlic, tomato paste, lemon juice, and crushed jalapenos.

If you need less heat, remove the seeds from the jalapenos. Cook for 6-8 hours on low speed or 3-4 hours on high speed. Serve and enjoy with your favorite toppings!

Crock Pot - Shredded Beef Tacos


Bulgogi: Korean BBQ

Ingredients:
  • 1 1/2 lbs boneless rib eye steaks, cut into very thin slices 5-6" long x 2" wide (I use Black Angus)
  • 4 teaspoons sugar
  • 1/4 cup soy sauce
  • 3 cloves garlic, crushed/chopped fine
  • 3 scallions, cut into 1-inch pieces
  • 1/4 teaspoon pepper
  • 1 teaspoon korean sesame oil
Serve 4
  • Mix beef& sugar, let rest 2 minutes, then add remaining ingredients.
  • Toss well and let stand 1 hr at room temp or overnight in the refrigerator to allow the meat to mature- better the longer it marinates!Preheat a large, heavy skillet over moderate heat for 2 minutes.
  • Add beef, a few slices at a time, and sear without oil for 2-3 minutes at most.
  • Or, grill beef in very hot gas or electric broiler.
  • Serve immediately with white sticky rice and an assortment of side dishes.

Bulgogi: Korean BBQ

Apple-Stuffed Chicken


ingredients

  • 900g/2lb chicken, halved lengthways
  • 75g/3oz butter, melted
  • 175g/6oz dessert apples
  • 1⁄2 onion, chopped
  • 50g/2oz celery sticks, chopped
  • 200g/7oz croûtons
  • 75ml/3fl oz water
  • salt and freshly ground black pepper

Serve 2

  • Preheat the grill. Break the wing, hip and drumstick joints of the chicken so that it will remain flat during cooking. Place the chicken skin side up in a baking tray, brush with 15g/1/2oz of the butter and season with salt and pepper.
  • Grill for about 20 minutes until lightly browned. Turn and brush the cavity side with 15g/1/2oz butter and season. Grill for a further 15–20 minutes until tender.
  • Peel, core and chop the apples. In a small heavy saucepan, cook the apples, onion and celery in the remaining butter until tender. Add the croûtons and 75ml/3fl oz water, and season with salt and pepper.
  • Put the apple mixture into the chicken cavity, and grill the chicken for a further 5 minutes. Serve hot.

Apple-Stuffed Chicken

Pear Cream Pie


ingredients

For the shortcrust pastry

  • 300g/11oz plain flour
  • pinch of salt
  • 175g/6oz butter, cubed
  • 50ml/2fl oz iced water

For the filling

  • 700g11⁄2lb pears
  • 100g/4oz sugar
  • 500ml/18fl oz double cream
  • 1⁄4 teaspoon freshly ground pepper
  • 1 egg yolk, lightly beaten

Serve 8

  • To make the shortcrust pastry, sift the flour and the salt together into a large mixing bowl. Add the cubes of butter. Rub the butter and flour together with your fingertips until the mixture has a coarse texture.
  • Stirring lightly with a knife, sprinkle water over the dough until it just begins to cohere. Gather the dough together into a ball, pressing it together with your hands. Wrap in cling film and chill for 30 minutes.
  • Preheat the oven to 180°C/350°F/Gas mark 4.
  • Roll out the dough to a thickness of 3mm/1⁄8in and use two-thirds of it to line a 23cm/9in pie dish.
  • To make the filling, peel, core and slice the pears. Mix the pear slices with the sugar and cream, and add the pepper. Fill the pie with this mixture, and cover with the remaining dough. Glaze with the egg yolk, and cut a small slit in the top so the steam can escape during cooking.
  • Bake in the oven for about 50 minutes or until the top is browned. Serve warm or cold.

Pear Cream Pie

Cherry clafoutis


ingredients

  • 25g/1oz butter, melted
  • 400g/1lb fresh cherries, pitted
  • 50g/2oz plain flour
  • 75g/3oz caster sugar
  • 4 eggs, lightly beaten
  • 250ml/9fl oz milk
  • icing sugar, to dust

Serve 6-8

  • Preheat the oven to 180°C/350°F/Gas mark 4. Brush a 23cm/9in glass or ceramic pie plate with melted butter.
  • Spread the cherries on the bottom of the pie plate in a single layer.
  • Sift the flour into a bowl, add the sugar and make a well in the centre. Gradually add the combined eggs, milk and butter, whisking until smooth and free of lumps.
  • Pour the batter over the cherries, and bake for 30–35 minutes. Remove from the oven and dust generously with icing sugar. Serve immediately.

Cherry Clafoutis

Raspberry Buns


ingredients

  • 175g/6oz plain white flour
  • pinch of salt
  • 50g/2oz butter
  • 50g/2oz caster sugar, plus extra, to dust
  • 1 teaspoon baking powder
  • 1 egg
  • 2 teaspoons milk
  • 1 tablespoon raspberry jam
  • melted butter for brushing

Serve 4-6

  • Preheat the oven to 200°C/400°F/Gas mark 6. Grease a baking tray.
  • Sift the flour and salt into a bowl. Rub the butter into the flour, then add the sugar and baking powder. Whisk the egg and add the milk. Mix with the dry ingredients to form a stiffish dough. Divide the dough into 10 equal portions, and roll into balls.
  • Lay the balls of dough on the greased baking tray, and make a hole in the top of each using your thumb. Fill with a small quantity of raspberry jam, and pinch the dough together again. Flatten the buns slightly, brush with melted butter and dust with sugar. Bake for about 15 minutes until the tops of the buns crack open slightly to reveal the jam.

Raspberry Buns

Citrus Tart


ingredients

For the pastry

  • 175g/6oz plain flour
  • 75g/3oz butter
  • 3 tablespoons caster sugar
  • 3 egg yolks

For the filling

  • finely grated zest of 1 lemon
  • juice of 3 lemons
  • juice of 1 orange
  • 2 eggs plus 1 egg yolk
  • 350ml/12fl oz double cream
  • 175g/6oz caster sugar

Serve12

  • To make the pastry, sift the flour into a mixing bowl, make a well in the centre and put the butter, sugar and egg yolks in it. Work with the fingertips of one hand until these are blended, then gradually work in the flour. Continue mixing until the pastry forms a smooth ball. Wrap in cling film and chill for 30 minutes.
  • Preheat the oven to 190°C/375°F/Gas mark 5. Grease a 28cm/11in flan dish.
  • Roll out the pastry and use to line the tin. Prick the base of the pastry with a fork, and line with foil. Fill with baking beans and bake blind for 15–20 minutes until just brown. Remove from the oven to cool, and reduce the oven temperature to 160°C/325°F/Gas mark 3.
  • To make the filling, put the lemon zest in a large bowl with the lemon and orange juice. Add the eggs and yolk, cream and sugar. Whisk the mixture together until the sugar has dissolved and the top is fluffy. Pour the filling into the pastry case and bake in the centre of the oven for 30–35 minutes until the filling is set. Serve warm or cold.

Citrus Tart

 

Spanish omelette Simply and Yummy

ingredients

  • 2 large potatoes, quartered
  • 6 eggs
  • 2 tablespoons olive oil
  • 1 Spanish onion, chopped
  • salt and freshly ground black pepper

Serve 4

  • Boil the potatoes in a saucepan of salted water for 15–20 minutes until just tender. Drain and leave until cool enough to handle, then cut the potatoes into slices.
  • Beat the eggs in a bowl with salt and pepper to taste. 
  • Heat the oil in a deep non-stick frying pan over a low heat, add the onion and diced potatoes, and sauté for 10–15 minutes, stirring frequently, until soft and golden. Preheat the grill to hot.
  • Add the eggs to the frying pan, and cook undisturbed for 5 minutes or until the eggs are just beginning to set in the centre. Slide the frying pan under the hot grill, and cook for a few minutes until the top is golden brown. Serve the omelette hot or cold, cut into wedges.

Spanish omelette Simply and Yummy

Spinach tagliatelle with veal

ingredients

  • 450g/1lb thin veal escalopes, cut into thin strips plain flour, seasoned
  • 50g/2oz butter
  • 1 onion, sliced
  • 125ml/4fl oz dry white wine
  • 4 tablespoons chicken stock
  • 175ml/6fl oz double cream
  • 600g/11⁄4lb fresh spinach tagliatelle
  • 3 tablespoons freshly grated Parmesan cheese
  • salt and freshly ground
  • black pepper

Serve 4

  • Dredge the veal strips with the seasoned flour. Melt the butter in a frying pan. Add the veal strips and sauté until browned. Remove with a slotted spoon, and set aside.
  • Add the onion to the pan and sauté until soft and golden. Pour in the wine and cook rapidly to reduce the liquid. Add the stock and cream, and season with salt and pepper. Reduce the sauce again until it is thick and creamy, adding the veal towards the end.
  • Meanwhile, cook the tagliatelle in a large pan of lightly salted boiling water until al dente. Drain and transfer to a warm serving dish.
  • Stir 1 tablespoon of the Parmesan through the sauce, then pour the sauce over the pasta and toss gently to mix through. Serve immediately, sprinkled with the remaining Parmesan.

Spinach Tagliatelle With Veal

Delicious Rice Salad For Vegan


ingredients

- 300g/11oz long-grain rice

- 75g/3oz frozen peas

- 3 spring onions, sliced

- 1 green pepper, finely diced

- 1 red pepper, finely diced

- 275g/10oz canned sweetcorn kernels, drained

- 15g/1⁄2 oz fresh mint, chopped

For the dressing

- 125ml/4fl oz extra virgin olive oil

- 2 tablespoons freshly squeezed lemon juice

- 1 garlic clove, crushed

- 1 teaspoon granulated sugar

- salt and freshly ground

- black pepper


Serves 6–8

  • Bring a large heavy pan of water to the boil, and stir in the rice. Return to the boil and cook for 12–15 minutes until tender. Drain and cool.

  • Cook the peas in a small pan of boiling water for about 2 minutes. Rinse under cold water. Drain well.
  • To make the dressing, whisk together the oil, juice, garlic and sugar in a small jug, then season with salt and pepper.
  • Combine the rice, peas, spring onions, peppers, sweetcorn and mint in a large bowl. 
  • Pour over the dressing and mix well. Cover the salad with cling film, and refrigerate for 1 hour before serving. 

Delicious Rice Salad For Vegan

Chicken with lime stuffing
Chicken with lime stuffing

ingredients


  • 1 chicken, about 2.3kg/5lb
  • vegetable oil for brushing
  • 225g/8oz courgette, cut into strips
  • 25g/1oz butter
  • juice of 1 lime
  • For the stuffing
  • 100g/4oz courgettes, trimmed and coarsely grated
  • 100g/4oz soft cheese
  • finely grated zest of 1 lime
  • 2 tablespoons fresh breadcrumbs
  • salt and freshly ground black pepper

Serve 4


  • Preheat the oven to 190°C/375°F/Gas mark 5.
  • To make the stuffing, mix the courgette with the cheese, lime zest, breadcrumbs and seasoning.
  • Carefully ease the skin away from the breast of the chicken with your fingertips, taking care not to split the skin. Push the stuffing under the skin, to cover the breast evenly.
  • Put the chicken in a roasting tin, brush with the oil and roast in the oven for 20 minutes per 500g/1lb 2oz plus 20 minutes, or until the juices run clear when the thickest part of the thigh is pierced with a skewer. Remove from the oven, cover with foil and rest for 5 minutes.
  • Sauté the courgettes in the butter and lime juice until just tender, then serve hot with the chicken.

Chicken with lime stuffing

Chicken And Chickpea Stew
Chicken And Chickpea Stew

ingredients


  • 4 skinless chicken breast fillets
  • 2 tablespoons extra virgin olive oil
  • 1 onion, halved and sliced
  • 2 garlic cloves, minced
  • 1 carrot, sliced
  • 1 bay leaf
  • 1 cinnamon stick
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground ginger
  • 1⁄2 teaspoon dried red chilli flakes
  • 2 pinches of saffron powder
  • 1 red pepper, seeded and cut into 2.5cm/1in squares
  • 1 yellow pepper, seeded and cut into 2.5cm/1in squares
  • 100g/4oz fennel bulb, thinly sliced
  • 50ml/2fl oz dry white wine
  • 400g/14oz canned chopped plum tomatoes, drained
  • 225ml/8fl oz vegetable stock
  • 550g/1lb 4oz canned cooked chickpeas, rinsed and drained
  • 10 large green olives, pitted and cut into slivers
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon grated lemon zest
  • 2 tablespoons chopped fresh flat-leaf parsley
  • salt and ground black pepper


Serve 4

  • Cut the chicken breasts on the diagonal into 5cm/2in strips and season with salt and pepper. Heat 1 tablespoon of the oil in a large non-stick frying pan over a medium-high heat, and sauté the chicken in batches for 1–2 minutes until it is no longer pink on the outside. Remove the chicken from the pan and set aside. 
  • Heat the remaining oil over a medium heat, and sauté the onion, garlic, carrot, bay leaf and all the spices for 10 minutes or until the vegetables begin to soften. Add the red and yellow peppers, fennel and wine, and cook for about 5 minutes until the pan is nearly dry.
  • Stir in the tomatoes and stock, and bring to the boil. Reduce the heat and simmer the mixture, covered, for 10 minutes. Add the reserved chicken and chickpeas to the pan, and continue to simmer, covered, for another 15–20 minutes until the stew has thickened.
  • Just before serving, stir in the olives, lemon juice, lemon zest and parsley. Serve hot on a bed of rice or couscous.

Chicken And Chickpea Stew

Chicken Green Masala
Chicken Green Masala

ingredients


  • 2 tablespoons vegetable oil
  • 2 onions, finely chopped
  • 1 medium chicken, cleaned and cut into small pieces
  • 4 tomatoes, finely chopped
  • salt

For the spice paste


  • 1 large bunch of fresh coriander leaves, roughly chopped
  • 1 large onion, roughly chopped
  • 10 fresh green chillies
  • 5 garlic cloves
  • 5cm/2in piece of fresh root ginger, chopped
  • 2 cinnamon sticks, about 5cm/2in each
  • 2 teaspoons coriander seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon peppercorns
  • 1 teaspoon poppy seeds
  • 1⁄4 teaspoon ground turmeric
  • 2 cardamom pods
  • 2 cloves


Serve 4


  • Put all the ingredients for the spice paste in a blender or food processor, and work to a very fine paste. Set aside.
  • In a large saucepan, heat the oil over a medium heat. Add the onions and sauté for 5 minutes or until the onions are golden brown. Stir in the spice paste, reduce the heat and cook for a further 5 minutes.
  • Add the chicken, tomatoes and a little salt, and mix well. Cover and cook gently for 15 minutes, stirring occasionally.
  • Remove the lid from the pan and continue cooking, uncovered, for a further 5–10 minutes until the chicken is done. Serve hot.

Chicken Green Masala