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2 4 6
Olive Oil 1 tbsp 2 tbsp 2 ½ tbsp
Lemon Juice 2 tbsp 60 ml 80 ml
Dill & Chives (chopped) 1 tbsp 1 ½ tbsp 2 tbsp
Capers (chopped) 2 tsp 2 tsp 1 tbsp
Caster Sugar ¼ tsp ¼ tsp ½ tsp
Ling Fish Fillets 2 x 250 g 4 x 250 g 6 x 250 g
Water 300 ml 300 ml 300 ml
Cooked Baby Potatoes (to serve) 8 16 24
Fish With lemon & herBs
Express recipe
2 4 6
Lamb Leg Roast 600 g 1.2 kg 1.5 kg
Garlic (chopped) 1 clove 1 clove 2 cloves
Lemon Juice 2 tbsp 60 ml 80 ml
Onion (sliced) 100 g 150 g 200 g
Oregano leaves (dried) ½ tsp 1 tsp 1 ½ tsp
Chicken Stock 200 ml 300 ml 400 ml
Vegetable Oil (for browning) 1 tbsp 1 tbsp 2 tbsp
Steamed Vegetables (to serve) 2 cups 4 cups 6 cups
greek lamB
2 4 6
Peanut Oil 1 tbsp 1 ½ tbsp 2 tbsp
Onion (chopped) 100 g 150 g 200 g
Chicken Breast Fillets (chopped) 300 g 600 g 900 g
Thai Green Curry Paste 1 tbsp 1 ½ tbsp 2 tbsp
Coconut Cream 125 ml 250 ml 375 ml
Sliced Beans & Zucchini 150 g 200 g 250 g
Brown Sugar (to serve) 1 tsp 2 tsp 1 tbsp
Coriander (chopped, to serve) 1 tbsp 2 tbsp 3 tbsp
Steamed Rice (to serve) 2 cups 4 cups 6 cups
green chicken curry
Express recipe
2 4 6
Fresh Ham Tortellini 240 g 480 g 720 g
Liquid Cream 150 ml 300 ml 450 ml
Olive Oil 20 ml 20 ml 30 ml
Button Mushrooms (sliced) 100 g 200 g 300 g
Parmesan Cheese (grated) 30 g 60 g 90 g
Salt & Pepper Pinch Pinch Pinch
ham & parmesan tortellini
Express recipe
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