Ingredients Archives: water

No sugar chia and raspberry pudding

Chia pudding1

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No sugar chia and raspberry pudding
This desert has a luxurious texture that is sharp and refreshing on the tongue.
Course Deset
Passive Time 4 hours
Servings
Ingredients
Course Deset
Passive Time 4 hours
Servings
Ingredients
Instructions
  1. Mix the water with the chia seeds and stir well.
  2. Leave in the fridge overnight or for a minimum of four hours
  3. Stir in the cream and the raspberries
  4. Serve
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Spinach and Lentils Soup

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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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Chicken stew

Chicken stew

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Chicken stew
A warming all-in-one dish. The strength of this dish is from the presence of root vegetables with celery and onion for flavour. The proportions of the ingredients are not critical.
Course Main Dish
Prep Time 10 minutes
Cook Time 60-70 minutes
Servings
Ingredients
Course Main Dish
Prep Time 10 minutes
Cook Time 60-70 minutes
Servings
Ingredients
Instructions
  1. Heat the oil in a large saucepan.
  2. Add the chicken and brown.
  3. Remove the chicken pieces from the pan and keep to one side.
  4. Add the onion, celery, carrots, potato and swede to the pan with the hot oil.
  5. Saute for 5 minutes, stirring.
  6. Stir in the crumbled stock cube and the flour.
  7. Add water, cover and cook gently for 30 minutes.
  8. Place the chicken pieces back in the pot.
  9. Cook for 30 minutes stirring occasionally and adding more water if it begins to thicken and stick
  10. Add the drained barley and peas.
  11. Stir in the mustard.
  12. Cook for another 3 minutes to warm up the barley and peas.
  13. Before sereving check seasoning and adjust if necessary.
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