Tagged: #dinner

02
Jun
2014
Makes 4 large pasteries, 8-9 grams fibre per pasty.
 
 
Ingredients

Four sheets of wholemeal pastry (puff or shortcrust) where possible (ensure this is vegetarian friendly if necessary- Borg's)

 
Filling
  • 250 grams of lean very thinly sliced beef with 200 grams drained brown lentils (or 400 grams brown lentils if vegetarian/vegan)
  • 350 grams large white potatoes peeled
  • 100 grams carrot
  • 250 grams swede
  • 200 grams brown onion
  • Salt and pepper
  • 1 tablespoon of extra virgin olive oil
  • Heat oven to 200 C
Published in Recipes
02
Jun
2014
Makes 4 large pasties, 2-3 grams of fibre per pasty.
 
 
Ingredients
Four sheets of pastry (puff or shortcrust) where possible (ensure this is vegetarian friendly if necessary – Borg's)
 
Filling
  • 450 grams of lean very thinly sliced beef (or drained brown lentils if vegetarian/vegan)
  • 350 grams large white potatoes peeled
  • 100 grams carrot
  • 250 grams turnip
  • Salt and pepper
  • 1 tablespoon of extra virgin olive oil
  • Heat oven to 200 C
Published in Recipes
02
Apr
2014
Serves 4, 2-3 grams per serve.
 
Ingredients
  • 100 grams peeled parsnip
  • 200 grams peeled sweet potato
  • 350 grams peeled potato
  • 100 grams peeled beetroot
  • 2 cloves of crushed peeled garlic
  • 2 tablespoons of extra virgin olive oil
  • ¼ teaspoon each of rosemary, thyme, oregano
  • Salt and pepper
  • Marinate crushed garlic cloves in olive oil overnight – to flavour the oil then remove garlic
Published in Recipes
02
Apr
2014
Serves 4, 4-5 grams per serve.
 
Ingredients
  • 150 grams peeled celeriac
  • 150 grams peeled parsnip
  • 150 grams peeled sweet potato
  • 150 grams peeled potato
  • 150 grams peeled beetroot
  • 2 cloves of crushed peeled garlic
  • 2 tablespoons of extra virgin olive oil
  • ¼ teaspoon each of rosemary, thyme, oregano
  • Salt and pepper
  • Marinate crushed garlic cloves in olive oil for 1-2 hours if possible
Published in Recipes
03
Mar
2014
Serves 4, 3-4 grams of fibre per serve.
 
Ingredients
  • 250 grams of button or field mushrooms chopped finely
  • 1 cup of grated carrot
  • 200 grams of finely shredded Chinese cabbage
  • ½ cup of white bread crumbs
  • 4 tablespoons of extra virgin olive oil
  • 1.8 kgs free range chicken cut into eight pieces
  • ½ cup of low salt stock – chicken
Published in Recipes
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