Ingredients Archives: coconut oil

Quick Salmon Stir-fry

20170510_112334

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Quick Salmon Stir-fry
Using poached salmon fillets, cooked rice and a packet of bought stir-fry vegetables this takes10 minutes to cook.
Course Main Dish
Cook Time 10 minutes
Servings
Ingredients
Course Main Dish
Cook Time 10 minutes
Servings
Ingredients
Instructions
  1. Heat the oil in a large frying pan or wok
  2. Stir-in the vegetables for 4-6 minutes
  3. Add the rice and fish and stir to heat through
  4. Add the cornflour and season with soy sauce and heat to thicken,
  5. Can dilute with a little water or stock.
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Spinach and Lentils Soup

20161201_124243

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Spinach and Lentils Soup
Course Soup
Servings
Ingredients
Course Soup
Servings
Ingredients
Instructions
  1. Heat the coconut oil and add the chopped onions and cook for 5 minutes until transparent adding a drop of water if they begin to dry.
  2. Add the chopped potato and stir for a couple more minutes.
  3. Stir in the garlic and continue cooking for 5 more minutes making sure the garlic does not burn.
  4. Add the turmeric, tomato puree and finally the lentils. Stir well to heat and then pour the water .
  5. Bring to the boil and cook on medium heat for 15 minutes or until the potatoes are soft.
  6. Crumble in the stock cube and season to taste.
  7. Stir in the chopped spinach and heat to wilt.
  8. It will look thicker so add more boiling water to dilute to taste.
  9. Serve and sprinkle with the grated cheese.
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Lentils & Halloumi

Garlic & halloumi

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Lentils & Halloumi
Instructions
  1. Rinse the lentils in several changes of water until the water runs clear. Place in a saucepan and add 1 litre water and 1tsp turmeric. Bring to the boil and set the heat to medium. Cook for 10 min or until the lentils are mushy when rubbed between the finger and thumb.
  2. In the meantime heat the oil in a pan (a wok is best). Add the halloumi pieces and cook on high. Heat for a minute then stir gently until the pieces are brown and crusty on all sides. Add the crushed garlic and stir for 1 minute but do not brown. Remove from the heat
  3. When the lentils are soft add the lemon zest and halloumi pieces and stir.
  4. Serve with lightly toasted naan bread pieces . Offer lemon juice and/or lemon segments. If liked, the lemon segments can be cooked with the lentils
Recipe Notes

20160902_185548

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