Search
Search results
- Fish Couscous with Onion T’faya
-
... from raisins and a touch of sugar, which marries perfectly with mahi mahi. Ingredients (serves 8) ½ cup raisins ... 1 tbsp sugar 2 1⁄3 cups reduced-sodium chicken broth, fish broth or vegetable broth, divided 1 kg mahi mahi or ...
- Hazelnut chocolate tart (vegan)
-
... tart) 220 g hazelnuts 30 g shredded coconut 40 g raw cacao powder 50 g raw coconut sugar 2 ... oven to 180ºC. Lightly grease your tart pan with coconut oil and set aside. Process hazelnuts and shredded coconut ...
- Vegie Head hand rolls
-
... 1” slices, or 4 large rolls) 1 cup brown rice, soaked for 1 hour (or cooked quinoa) 2 nori sheets 2 tbsp ... until cooked and then drain and allow it to cool. Then mix with vegan mayo or hommus. Lay the nori sheet down and, with wet ...
- Brown rice and vegetable congee
-
... 1 tbsp sesame oil 1 tsp mirin 1 tsp rice wine vinegar 1 cup brown rice, rinsed cups water + 1 ... until sweet potato is soft and rice is tender. Serve with fresh coriander and sesame seeds. Nutrition info per serve: 218 ...
- Chicken larb salad
-
... apart from its simplicity and flavour, is its texture. The rice is fried in its raw state until it turns golden brown and then crushed ... mortar and pestle and incorporated into the most aromatic salad you can imagine. This gives the salad a great textural crunch that is ...
- Pan-fried calamari with caramelised peppers, tomato and olives
-
... Learn how to prepare and cook calamari with Dorota Trupp's expert tips. Share: Facebook ... and chill to room temperature before you add basil, rocket salad and mix through. Drizzle over the remaining oil and finish with some ...
- Orange oysters
-
... cream into the reduction and strain. Blend the sauce with a stick blender and pour it over the oysters and garnish with the fennel green and grated orange skin. Recipe from Dorota Trupp; ...
- Spiced quinoa and eggplant salad
-
... Method Place quinoa and water into a saucepan, cover with a lid and bring to simmer. Cook until all the water is absorbed by the ... the quinoa and toss through and serve. Note : The salad lasts well for two to three days in the fridge. Best served with all ...
- Leek and asparagus with soft boiled eggs and garlic purée
-
... pepper Method Bring a steamer filled with water to the boil. Add the garlic, reduce the heat and simmer for ... the garlic dressing over the leek and asparagus. Garnish with a few rocket leaves, sundried tomatoes and eggs. Serve with a sprinkle ... Photo credit: Trupps' Cooking School (Lunch, Salad, Vegetables, Recipes) ...
- Spelt roast with mushroom sauce
-
... stirring. Reduce the heat and cover the pot with a lid, cook on a very low heat, until the water is absorbed by the grain ... from the sauce recipe and serve the loaf with a leaf salad or seasonal steamed or glazed vegetables. Photo credit: ...
... from raisins and a touch of sugar, which marries perfectly with mahi mahi.
Ingredients (s
... tart)
220 g hazelnuts
30 g shredded coconut
40 g raw cacao powder
... 1” slices, or 4 large rolls)
1 cup brown rice, soaked for 1 hour (or cooked quino
...
1 tbsp sesame oil
1 tsp mirin
1 tsp rice wine vinegar
1 cup brown <
... apart from its simplicity and flavour, is its texture. The rice is fried in its raw state until it
... Learn how to prepare and cook calamari with Dorota Trupp's expert tips.
... cream into the reduction and strain.
Blend the sauce with a stick blender and pour it over the
... Method
Place quinoa and water into a saucepan, cover with a lid and bring to simmer. Cook un
... pepper
Method
Bring a steamer filled with water to the boil.
Add the garlic, r
... stirring.
Reduce the heat and cover the pot with a lid, cook on a very low heat, until the w