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24/2/2016 0 Comments

Easy Lentil Wraps- great to make with left over lentils 

Recipe By:SEKMARK

Very tasty and very quick! Great to make with left over lentils. Use any or all of the ingredients, or whatever you have on hand! White wine may be substituted with a couple of tablespoons of cream cheese.

Ingredients

    6 (8 inch) whole wheat tortillas
    3 tablespoons olive oil
    2 cloves garlic, minced
    2 shallots, finely chopped
    1/2 pound fresh mushrooms, sliced

    1/4 cup dry white wine
    1 (15 ounce) can brown lentils (or use left over cooked lentils)
    1 (4 ounce) package feta cheese, crumbled
    1/4 cup chopped kalamata olives
    1/2 cup chopped tomatoes

Directions
  1. Preheat oven to 120 degrees C. Wrap the tortillas in aluminum foil, and warm in the oven about 10 minutes, until soft. (I just put them to warm under the grill for a minute or two. Be careful as if you leave them for too long they become crispy !)
  2.  Heat the olive oil in a saucepan over medium heat, and saute the garlic, shallots, and mushrooms 5 minutes, until lightly browned. Pour in the wine, and scrape up any browned bits from the bottom of the saucepan. Mix in the lentils, and cook 2 minutes, just until heated through.
  3. Fill each tortilla with a portion of the lentil mixture, and fold or roll. Top with feta cheese, olives, and tomatoes.
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21/2/2016 0 Comments

Baked Parmesan Zucchini Bites 

This simple side dish will disappear as super fast ! Great for kids and adults. For the adults a nice glass of wine would go well with these. Enjoy !

Ingredients

  • 2 medium-sized zucchini
  • 1/2 cup freshly grated Parmesan cheese
  • Garlic salt & freshly ground black pepper, optional

Directions
  1. Place oven rack in center position of oven. Preheat to 220°C. Line a baking sheet with grease proof paper.
  2. Wash and dry zucchini, and cut into 1/2cm thick round slices. Arrange zucchini slices on prepared pan, with little to no space between them. If desired, lightly sprinkle zucchini with garlic salt and freshly ground black pepper. Use a small spoon to spread a thin layer of Parmesan cheese on each slice of zucchini. Bake for 15 to 20 minutes, or until Parmesan turns a light golden brown. (Watch these closely the first time you make them and pull them out of the oven early if the Parmesan is golden before 15 minutes!) Serve immediately.

Note: You could serve these with a delicious yoghurt dip like Greek Tzatziki, or a minty flavoured one. Get imaginative !
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2/2/2016 0 Comments

Natural Energy Sports Gels/ Long Distant Running, Cycling, Triathlon/ Stuffed Salty Dates with Peanut Butter  

So easy to make and taste yummy ! Make at least three as one is not enough ! :))

Ingredients (1 serving)

1 medjool date, pitted
1 teaspoon nut butter (any kind)
One shake/pinch salt (Himalayan salt, Celtic)


Instructions

Open the date and remove the pit, if not already pitted.
Stuff the nut butter inside, where the pit used to be.

Add a shake of salt and pop it in a ziplock bag so you can eat it on the run or cycle !


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2/2/2016 0 Comments

Pumpkin and Chickpea and Coconut Curry 

Pumpkin and chickpeas are great friends and really hearty, so this dish will satisfy meat-eaters, too. ”

Serves
4    Cooks In1H 10M

Ingredients
  • 1 pumpkin , or squash (roughly 900g)
  • 4 cm piece of ginger
  • 4 shallots
  • 4 cloves of garlic
  • 1 fresh red chilli
  • 1 bunch fresh coriander
  • groundnut oil
  • 1 teaspoon mustard seeds
  • 20 curry leaves
  • 1 teaspoon turmeric
  • 1 x 400 g tin of chopped tomatoes
  • 2 x 400 g tins of coconut milk
  • 2 x 400 g tins of chickpeas

Method

Chop the pumpkin or squash into 3cm chunks and cut the ginger into matchsticks. Pick the coriander leaves and finely chop the stalks.

Pour a good lug of groundnut oil into a large saucepan and place on a high heat. Add the ginger, garlic, red chilli and shallots, then reduce to a medium heat. Cook until golden, stirring occasionally, then add the mustard seeds, curry leaves, and coriander stalks and fry until the curry leaves go crispy. Add the turmeric, tomatoes and coconut milk. Bring to the boil, then add the pumpkin and chickpeas. Reduce to a low heat, cover with a lid and simmer for 45 minutes. Check occasionally and add a splash of water if it looks a bit dry.

When the time’s up, take the lid off and cook for a further 15 minutes or so until the sauce is lovely and thick.

Scatter with coriander leaves and serve with (brown) rice, naan bread and chutneys and dips on the side.

Compliments: Jamie Oliver's 's recipe.

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