Tagged: #October recipes 2016

03
Oct
2016
4 serves, approximately 5-6 grams of fibre per serve
*Vegetarian
 
Ingredients
  • 500 grams of new chat potatoes skin on
  • 100 mls of extra virgin olive oil
  • 50 grams of fresh shelled green peas
  • 100 grams of boiled broad beans
  • 3 Boiled eggs
  • 3 Spring onions
  • 600 grams of Greek yoghurt
  • Salt and pepper to taste
  • 3 sprigs of dill (dill leaves removed from stalk)
Published in Recipes
03
Oct
2016
4 serves, approximately 2-3 grams of fibre per serve
*Vegetarian
 
Ingredients
  • 550 grams of peeled red skin potatoes
  • 100mls of extra virgin olive oil
  • Deveined snow peas chopped into 2 cm pieces
  • 3 Boiled eggs
  • 1 spring onion
  • 600 grams of Greek yoghurt
  • Salt and pepper to taste
  • 3 sprigs of dill (dill leaves removed from stalk)
Published in Recipes
03
Oct
2016
Makes 2 serves, approximately 6 grams of fibre per serve
* Vegetarian , VG
 
Ingredients
  • 7 slices of semi sun dried tomatoes
  • 4 roma tomatoes
  • ¼ cup of finely chopped fresh basil
  • ¼ cup of extra virgin olive oil
  • Balsamic glaze
  • 2 cloves of peeled and finely chopped garlic
  • Pinch of sea salt
  • Pinch of black pepper
  • Wholemeal wholegrain seeded small baguette or loaf
Published in Recipes
03
Oct
2016
Makes 2 serves, approximately 2 grams of fibre per serve
* Vegetarian, VG
 
Ingredients
  • 7 slices of semi sun dried tomatoes
  • 4 roma tomatoes
  • ¼ cup of finely chopped fresh basil
  • ¼ cup of extra virgin olive oil
  • Balsamic glaze
  • Pinch of *garlic powder
  • Pinch of sea salt
  • Pinch of black pepper
  • 1 small French baguette loaf
Published in Recipes