Top with fresh chives and serve right away. Classic Egg and Celery Sandwiches Makes 3 servings Ingredients: • 3 eggs • 3 tsp olive oil • 3 sliced whole grain pita bread with pockets • 3 tsp Dijon mustard • 1/3 cup plain Greek yogurt • 1 cup shredded lettuce leaves • 1 ½ celery ribs, diced • Sea salt • Freshly ground black pepper How to Prepare: 1. Place the eggs in a small pot and cover with a lid. Place over medium high flame and boil for up to 12 minutes. 2.
Veggie Pakoras Ingredients • 3 Oz granola (Indian) • 1 sweet potato peeled and diced. • Leftover vegetables. • Pepper & salt. Instructions • Put your sweet potato in a steamer and cook for 15 minutes until it is soft and can mash. • Transfer this to the vegetables and mash until you have a thick consistency on the mixture.
5- Seasonings TT Method: • Melt the butter in a thick- bottom pan and sweat the mire poix. • Add the flour and cooked till blond. • Allow the roux to cool. • Gradually add the boiling stock. • Stir until smooth and boil.
Add a dash of salt and simmer. 4. Ladle into bowls, then serve right away. Cherry Cinnamon Brown Rice Porridge Number of Servings: 2 You will need: • ½ Tbsp olive oil • ½ cup uncooked brown rice • ½ cup dark cherries • 2 ½ tsp honey • ½ tsp freshly grated orange zest • 2 ½ Tbsp almond milk • ¼ tsp vanilla extract • ¼ tsp fine sea salt • 1 ¼ tsp ground cinnamon How to Make: 1. Cook the brown rice based on package instructions.
Boil bagels in boiling water for 4 min- utes, flipping them after two minutes. Remove each bagel and dry with a paper towel very gently. Bake them on a greasy baking sheet for 20-25 minutes or until golden brown. Split and toast, adding butter or cream cheese to top of toasted bagel. Pasta Stars with Tomato Sauce This recipe takes sweet vegetables and mixes them with tomato sauce along with small stars or alphabet shapes for picking up.
pepper • 3 cloves garlic • 1 can diced tomatoes • 12 oz. frozen shrimp • 1/4 tsp. red pepper Directions: 1. In a saucepan, add oil and flour and stir for 10 minutes until it turns reddish brown. 2.
Hot Mac ‘n’ Cheese Number of Servings: 6 What You’ll Need: 2 cups fresh broccoli florets, blanched 1 1/4 cups elbow macaroni, cooked 1/3 cup sun-dried tomatoes (soaked in warm water for 10 minutes), chopped 1 1/2 tablespoons unsalted butter 4 tablespoons green onions, sliced 1 1/2 tablespoons all-purpose flour 1 1/2 teaspoon cayenne 1 teaspoon dried basil 3/4 teaspoon sea salt 1 1/3 cups whole milk 1 cup Cheddar cheese, finely grated 3/4 cup Gruyere cheese, grated 3/4 cup Gouda cheese, grated How to Prepare: 1. Set the oven to 350 degrees Fahrenheit to preheat. 2. Combine the flour, cayenne, basil, and salt. 3.
Allow it for 3-4 hours. Roast the dry semolina on a griddle pan till it starts changing its colour, then mix it with urad dal paste along with some salt and soda. To get the thick and smooth batter, add enough milk to it. Add 1 tsp. Ghee with it.
Blend them properly and let is set aside. 16. Take a small saucepan and melt 4 tablespoons of butter over low flame. Take muffin halves and spread butter evenly on each half. Put them over the griddle with cut portion facing down until they are slightly brown and toasted.