Tomato Broccoli Lunch: Ingredients: 1 broccoli bunch 12 cherry tomatoes 3 tablespoons minced parsley 2 tablespoons chopped chives Salt to taste Instructions: Wash and cut broccoli. Slice tomatoes into quarters.…
Author: Chef Murph
Thai Noodle Salad
Thai Noodle Salad: Serves 4 Ingredients: Dressing: 2 tbsp fresh ginger, grated 2 tbsp salt-reduced soy sauce 2 tbsp sesame oil 1/3 cup red wine vinegar 1 tbsp sweet chilli…
Spring Garden Swiss Steak
Spring Garden Swiss Steak: Ingredients: 1 Tablespoon all purpose flour 1 teaspoon dried parsley 4 (4 oz.) lean cube beefsteaks ½ cup chopped spring onions 1 cup shredded carrots 1…
Spiced Plums
Spiced Plums: Ingredients: Canola oil 3 tablespoons minced shallots 1 1/2 pounds red plums (4-6), unpeeled and sliced 1/2 inch thick 2 tablespoons Splenda (optional) 1/4 teaspoons ground allspice 1/8…
Sparkling Honey Limeade
Sparkling Honey Limeade: Ingredients: 2 tablespoons ginger 1 cup honey 2 cups water 2 cups sparkling water 1 cup lime juice Instructions: In a saucepan over medium heat bring the…
Savory Vegan Onion Pie
Savory Vegan Onion Pie: Ingredients: 1 ready-made 9″ uncooked and unsweetened pie shell (make sure it is vegan) 2 tbsp olive oil 3 large onions, chopped 1/3 cup tofu, mashed…
Salmon and Spinach Gratin
Salmon and Spinach Gratin: Ingredients: 1 lb salmon fillets, washed and dried ½ stock cube 1 tsp cornflour 2 cups single cream 3 tbsp pine nuts 10 oz frozen spinach,…
Roast Beef with Coleslaw
Roast Beef with Coleslaw: Serves 4 Ingredients: ½ red cabbage, finely shredded 1 small yellow bell pepper, finely chopped 1 small red onion, chopped 4 oz radishes, grated 1 ½…
Red Kidney Bean Spread
Red Kidney Bean Spread: Yields 1.5 cups Ingredients: 1 (15.25oz) can red kidney beans, rinsed and drained 1 red bell pepper 1 green bell pepper 1 tbsp tomato paste 1/2…
Quick Chilli Shrimp Pasta
Quick Chilli Shrimp Pasta: Ingredients: 2 cups of cooked, peeled, and ready to eat shrimp 1 clove garlic crushed 1 tablespoon deseeded and chopped chilli 1 tablespoon olive oil Juice…