From c15350eb33bb463005015fddd404035bacd66d41 Mon Sep 17 00:00:00 2001 From: Mel Date: Thu, 21 Oct 2021 19:01:37 +0100 Subject: [PATCH] recipes v0.0.4 --- .obsidian/workspace | 22 +- 02.01 London/Recommendation list (London).md | 1 + 03.03 Recipes/@Main dishes.md | 14 + 03.03 Recipes/Beet n Goat Cheese Salad.md | 119 ++ 03.03 Recipes/Chilli con Carne.md | 158 +++ 03.03 Recipes/Salade Nicoise.md | 142 +++ 03.03 Recipes/Teriyaki Sesame Chicken.md | 160 +++ 03.03 Recipes/TexMex Beef Tacos.md | 140 +++ 03.03 Recipes/Thai Pork Rice Bowl.md | 139 +++ 03.03 Recipes/Thai Pork Salad.md | 144 +++ 03.03 Recipes/Tomato Salad.md | 133 ++ 03.03 Recipes/Yellow Beef Meetball Curry.md | 146 +++ 03.03 Recipes/recipes.html | 1141 ------------------ 13 files changed, 1307 insertions(+), 1152 deletions(-) create mode 100644 03.03 Recipes/Beet n Goat Cheese Salad.md create mode 100644 03.03 Recipes/Chilli con Carne.md create mode 100644 03.03 Recipes/Salade Nicoise.md create mode 100644 03.03 Recipes/Teriyaki Sesame Chicken.md create mode 100644 03.03 Recipes/TexMex Beef Tacos.md create mode 100644 03.03 Recipes/Thai Pork Rice Bowl.md create mode 100644 03.03 Recipes/Thai Pork Salad.md create mode 100644 03.03 Recipes/Tomato Salad.md create mode 100644 03.03 Recipes/Yellow Beef Meetball Curry.md delete mode 100644 03.03 Recipes/recipes.html diff --git a/.obsidian/workspace b/.obsidian/workspace index f9e0dffe..28e5d7fa 100644 --- a/.obsidian/workspace +++ b/.obsidian/workspace @@ -9,7 +9,7 @@ "state": { "type": "markdown", "state": { - "file": "02.01 London/@Restaurants London.md", + "file": "03.03 Recipes/Tomato Salad.md", "mode": "preview" } } @@ -76,7 +76,7 @@ "state": { "type": "backlink", "state": { - "file": "02.01 London/@Restaurants London.md", + "file": "03.03 Recipes/Tomato Salad.md", "collapseAll": false, "extraContext": false, "sortOrder": "alphabetical", @@ -115,15 +115,15 @@ }, "active": "c1cbd199334b4022", "lastOpenFiles": [ - "02.01 London/@Restaurants London.md", - "02.01 London/The Monmouth Kitchen.md", - "02.01 London/@@London.md", - "02.01 London/Recommendation list (London).md", - "03.03 Recipes/@Main dishes.md", - "03.03 Recipes/Pork n Black Bean Tacos.md", - "03.03 Recipes/@@Recipes.md", - "03.03 Recipes/@Snacks.md", + "03.03 Recipes/Tomato Salad.md", "03.03 Recipes/@Side dishes.md", - "03.03 Recipes/@Desserts.md" + "03.03 Recipes/Salade Nicoise.md", + "03.03 Recipes/Yellow Beef Meetball Curry.md", + "03.03 Recipes/Thai Pork Rice Bowl.md", + "03.03 Recipes/Thai Pork Salad.md", + "03.03 Recipes/Teriyaki Sesame Chicken.md", + "03.03 Recipes/Beet n Goat Cheese Salad.md", + "03.03 Recipes/TexMex Beef Tacos.md", + "03.03 Recipes/@Main dishes.md" ] } \ No newline at end of file diff --git a/02.01 London/Recommendation list (London).md b/02.01 London/Recommendation list (London).md index 05e94561..a54e66e7 100644 --- a/02.01 London/Recommendation list (London).md +++ b/02.01 London/Recommendation list (London).md @@ -117,6 +117,7 @@ https://www.bloomberg.com/features/2018-london-best-breakfasts/   +[Carousel London | Guest Chefs · Workshops · Events](https://carousel-london.com/) Punch bowl Crazy bear diff --git a/03.03 Recipes/@Main dishes.md b/03.03 Recipes/@Main dishes.md index 40133ab0..c329e371 100644 --- a/03.03 Recipes/@Main dishes.md +++ b/03.03 Recipes/@Main dishes.md @@ -105,6 +105,20 @@ dv.view("00.01 Admin/dv-views/query_recipe", {course: "Main Dish", category: "St   +### Stew + +  + +```dataviewjs +dv.view("00.01 Admin/dv-views/query_recipe", {course: "Main Dish", category: "Stew"}) +``` + +  + +--- + +  + ### Fried Rice   diff --git a/03.03 Recipes/Beet n Goat Cheese Salad.md b/03.03 Recipes/Beet n Goat Cheese Salad.md new file mode 100644 index 00000000..05f40aab --- /dev/null +++ b/03.03 Recipes/Beet n Goat Cheese Salad.md @@ -0,0 +1,119 @@ +--- + +ServingSize: 2 +cssclass: recipeTable +Tag: ["Healthy", "Summer"] +Date: 2021-09-21 +DocType: "Recipe" +Hierarchy: "NonRoot" +location: [51.514678599999996, -0.18378583926867909] +CollapseMetaTable: Yes +Meta: + IsFavourite: False + Rating: 4 +Recipe: + Courses: "Side Dish" + Categories: "Salad" + Collections: "Modern" + Source: https://aggieskitchen.com/spring-beet-and-goat-cheese-salad-with-walnuts/ + PreparationTime: + CookingTime: + OServingSize: 2 +Ingredients: + - 5 oz arugula + - 3 oz goat cheese, crumbled + - 2 cooked beets, cut into strips + - 1 large orange, segmented + - 0.25 cup Fisher Walnut Halves and Pieces, rough chopped + - 0.33 cup light oil (I used avocado oil) + - 0.25 cup balsamic vinegar + - 0.25 cup Fisher Walnut Halves and Pieces, finely chopped and toasted + - 0.25 cup juice from segmented orange used in salad + - 1 pinch coarse salt + - 1 pinch pepper + +--- + +Parent:: [[@@Recipes|Recipes]] + +--- + +  + +```button +name Edit Recipe parameters +type command +action MetaEdit: Run MetaEdit +id EditMetaData +``` +^button-BeetnGoatCheeseSaladEdit + + +```button +name Save +type command +action Save current file +id Save +``` +^button-BeetnGoatCheeseSaladNSave + + + +  + +# Spring Beet and Goat Cheese Salad with Walnuts + +  + +```toc +style: number +``` + +  + +--- + +  + +### Practical Informations + +| | +|-|- +**Courses**: | `$=dv.current().Recipe.Courses` +**Categories**: | `$=dv.current().Recipe.Categories` +**Collections**: | `$=dv.current().Recipe.Collections` +**Serving size**: | `$=dv.current().ServingSize` +**Cooking time**: | `$=dv.current().Recipe.CookingTime` min + +  + +--- + +  + +### Ingredients + +  + +```dataviewjs +dv.view("00.01 Admin/dv-views/query_ingredient", {ingredients: dv.current().Ingredients, originalportioncount: dv.current().Recipe.OServingSize}) +``` + +  + +--- + +  + +### Instructions + +  + +1.) On a large salad plate, layer arugula, goat cheese, beets and segmented oranges. Season lightly with a pinch of coarse salt and fresh ground pepper. + +  + +2.) In a small jar, combine oil, vinegar, toasted chopped walnuts and orange juice. Add a pinch of coarse salt and pepper and shake vigorously until well combined. Serve with salad. + +  +  \ No newline at end of file diff --git a/03.03 Recipes/Chilli con Carne.md b/03.03 Recipes/Chilli con Carne.md new file mode 100644 index 00000000..503aef87 --- /dev/null +++ b/03.03 Recipes/Chilli con Carne.md @@ -0,0 +1,158 @@ +--- + +ServingSize: 2 +cssclass: recipeTable +Tag: ["Spicy"] +Date: 2021-09-21 +DocType: "Recipe" +Hierarchy: "NonRoot" +location: [51.514678599999996, -0.18378583926867909] +CollapseMetaTable: Yes +Meta: + IsFavourite: False + Rating: 4 +Recipe: + Courses: "Main Dish" + Categories: Stew + Collections: Mexican + Source: https://www.hellofresh.co.uk/recipes/quick-chilli-5fd75e6efd8b3529214cc40d + PreparationTime: + CookingTime: 20 + OServingSize: 2 +Ingredients: + - 150 grams Basmati Rice + - 240 grams Beef Mince + - 1 whole Bell Pepper + - 1 bunch(es) Coriander + - 1 tin(s) Red Kidney Beans + - 1 pot(s) Mexican Spice + - 1 tin(s) Finely Chopped Tomatoes + - 1 whole Onion + - 3 clove(s) Garlic + - 25 grams Red Wine Stock Paste + - 150 milliliter(s) Water + - 0.5 whole Lime + - 75 grams Sour Cream + +--- + +Parent:: [[@@Recipes|Recipes]] + +--- + +  + +```button +name Edit Recipe parameters +type command +action MetaEdit: Run MetaEdit +id EditMetaData +``` +^button-ChilliconCarneEdit + + +```button +name Save +type command +action Save current file +id Save +``` +^button-ChilliconCarneNSave + + + +  + +# Chilli con Carne + +  + +```toc +style: number +``` + +  + +--- + +  + +### Practical Informations + +| | +|-|- +**Courses**: | `$=dv.current().Recipe.Courses` +**Categories**: | `$=dv.current().Recipe.Categories` +**Collections**: | `$=dv.current().Recipe.Collections` +**Serving size**: | `$=dv.current().ServingSize` +**Cooking time**: | `$=dv.current().Recipe.CookingTime` min + +  + +--- + +  + +### Ingredients + +  + +```dataviewjs +dv.view("00.01 Admin/dv-views/query_ingredient", {ingredients: dv.current().Ingredients, originalportioncount: dv.current().Recipe.OServingSize}) +``` + +  + +--- + +  + +### Instructions + +  + +1.a) Bring a large saucepan of water to the boil with 1/4 tsp of salt +1.b) Add the rice and boil until tender, 12-15 mins, then drain in a sieve and return to the pan, off the heat, with the lid on. + +  + +2.a) Meanwhile, heat a splash of oil in a frying pan over high heat. +2.b) Add the beef mince and brown all over, 4-5 mins, breaking it up with a spoon as it cooks. +```ad-warning +title: IMPORTANT +The mince is cooked when it is no longer pink in the middle. +``` + +3.a) Meanwhile, halve the pepper, discard the core and seeds, then thinly slice. +3.b) Roughly chop the coriander (stalks and all). +3.c) Drain and rinse the kidney beans in a sieve. + +  + +4.a) Add the pepper to the mince, stir and cook for 2 mins. +4.b) Stir in Mexican spice, finely chopped tomatoes and red wine stock paste. +4.c) Add the kidney beans and water (see ingredients for amount) and bring to the boil. +4.d) Stir to dissolve the stock pot. +4.e) Lower the heat to medium and simmer until the sauce is nice and thick, 8-10 mins. Stir occasionally. +```ad-warning +title: IMPORTANT +The mince is cooked when no longer pink. +``` + +5.a) Meanwhile zest and then halve the lime. +5.b) Mix the lime zest with the sour cream and a pinch of salt. + +  + +6.a) Once cooked, stir half the coriander through the chilli. +6.b) Add salt and pepper to taste. +6.c) Share the rice between your bowls. +6.d) Serve the chilli on top of the rice and finish with a spoonful of zesty cream. +6.e) Sprinkle over the remaining coriander. + +  + +Enjoy! + +  +  diff --git a/03.03 Recipes/Salade Nicoise.md b/03.03 Recipes/Salade Nicoise.md new file mode 100644 index 00000000..83764d83 --- /dev/null +++ b/03.03 Recipes/Salade Nicoise.md @@ -0,0 +1,142 @@ +--- + +ServingSize: 4 +cssclass: recipeTable +Tag: ["Healthy", "Summer"] +Date: 2021-09-21 +DocType: "Recipe" +Hierarchy: "NonRoot" +location: [51.514678599999996, -0.18378583926867909] +CollapseMetaTable: Yes +Meta: + IsFavourite: False + Rating: 4 +Recipe: + Courses: "Side Dish" + Categories: Salad + Collections: French + Source: + PreparationTime: + CookingTime: 10 + OServingSize: 4 +Ingredients: + - 2 whole cooked tuna steaks or 2 cans of tuna + - 12 whole small potatoes + - 5 oz fine French beans + - 4 whole tomatoes + - 1 whole large romaine lettuce + - 1 whole red onion, finely sliced + - 4 whole hard-boiled eggs, peeled and sliced + - 20 whole black olives + - 1 bunch(es) fresh parsley, chopped + - 8 tablespoons extra virgin olive oil + - 3 tablespoons red wine vinegar + - 2 clove(s) garlic, peeled and finely chopped + - 1 teaspoon salt + - 1 teaspoon ground black pepper + +--- + +Parent:: [[@@Recipes|Recipes]] + +--- + +  + +```button +name Edit Recipe parameters +type command +action MetaEdit: Run MetaEdit +id EditMetaData +``` +^button-SaladeNicoiseEdit + + +```button +name Save +type command +action Save current file +id Save +``` +^button-SaladeNicoiseNSave + + + +  + +# Salade Niçoise + +  + +```toc +style: number +``` + +  + +--- + +  + +### Practical Informations + +| | +|-|- +**Courses**: | `$=dv.current().Recipe.Courses` +**Categories**: | `$=dv.current().Recipe.Categories` +**Collections**: | `$=dv.current().Recipe.Collections` +**Serving size**: | `$=dv.current().ServingSize` +**Cooking time**: | `$=dv.current().Recipe.CookingTime` min + +  + +--- + +  + +### Ingredients + +  + +```dataviewjs +dv.view("00.01 Admin/dv-views/query_ingredient", {ingredients: dv.current().Ingredients, originalportioncount: dv.current().Recipe.OServingSize}) +``` + +  + +--- + +  + +### Instructions + +  + +1.) Cook the potatoes until just tender, cool in ice water and peel and quarter. + +  + +2.) Top and tail the beans and boil in water for 5 minutes, cool in ice water. + +  + +3.) Tear the lettuce into small pieces and arrange on a large plate. + +  + +4.) Chop the tomatoes into quarters and add to the plate. + +  + +5.) Cut the tuna into large chunks and add to the the plate. + +  + +6.) Add the potatoes, beans, slice onion, eggs, olives and scatter over the chopped parsley. + +  + +7.() In a small bowl mix the oil, vinegar, garlic, salt and pepper. Pour over the salad and serve. + +  +  \ No newline at end of file diff --git a/03.03 Recipes/Teriyaki Sesame Chicken.md b/03.03 Recipes/Teriyaki Sesame Chicken.md new file mode 100644 index 00000000..85a14a56 --- /dev/null +++ b/03.03 Recipes/Teriyaki Sesame Chicken.md @@ -0,0 +1,160 @@ +--- + +ServingSize: 2 +cssclass: recipeTable +Tag: ["Healthy"] +Date: 2021-09-21 +DocType: "Recipe" +Hierarchy: "NonRoot" +location: [51.514678599999996, -0.18378583926867909] +CollapseMetaTable: Yes +Meta: + IsFavourite: False + Rating: 4 +Recipe: + Courses: "Main Dish" + Categories: "Stir Fry" + Collections: "Asian" + Source: https://www.hellofresh.co.uk/recipes/teriyaki-sesame-chicken-5fd8e1e64e8db00df90bafdf + PreparationTime: + CookingTime: 20 + OServingSize: 2 +Ingredients: + - 1 whole Red Onion + - 150 grams Green Beans + - 0.5 whole Red Chilli + - 1 whole Spring Onion + - 1 clove(s) Garlic + - 150 grams Basmati Rice + - 1 pot(s) Sesame Seeds + - 280 grams Diced Chicken Thigh + - 50 grams Teriyaki Sauce + - 75 milliliter(s) Water + +--- + +Parent:: [[@@Recipes|Recipes]] + +--- + +  + +```button +name Edit Recipe parameters +type command +action MetaEdit: Run MetaEdit +id EditMetaData +``` +^button-TeriyakiSesameChickenEdit + + +```button +name Save +type command +action Save current file +id Save +``` +^button-TeriyakiSesameChickenNSave + + + +  + +# Teriyaki Sesame Chicken with Green Beans and Basmati Rice + +  + +```toc +style: number +``` + +  + +--- + +  + +### Practical Informations + +| | +|-|- +**Courses**: | `$=dv.current().Recipe.Courses` +**Categories**: | `$=dv.current().Recipe.Categories` +**Collections**: | `$=dv.current().Recipe.Collections` +**Serving size**: | `$=dv.current().ServingSize` +**Cooking time**: | `$=dv.current().Recipe.CookingTime` min + +  + +--- + +  + +### Ingredients + +  + +```dataviewjs +dv.view("00.01 Admin/dv-views/query_ingredient", {ingredients: dv.current().Ingredients, originalportioncount: dv.current().Recipe.OServingSize}) +``` + +  + +--- + +  + +### Instructions + +  + +1.a) Bring a medium sized pan of water to the boil with 0.25 tsp of salt. +1.b) Halve, peel and thinly slice the red onion. +1.c) Trim the green beans and chop into thirds. +1.d) Thinly slice the chilli, trim the spring onion and thinly slice. +1.e) Peel and grate the garlic (or use a garlic press). + +  + +2.a) When the water is boiling, add the rice and cook for 12 mins. +2.b) Once cooked, drain in a sieve, pop back in the pan, cover with a lid and leave to the side until ready to serve. + +  + +3.a) Heat a large frying pan over medium heat (no oil!). +3.b) Once hot, add the sesame seeds and cook, stirring regularly, until lightly toasted, 2-3 mins. +```ad-tip +title: TIP +Watch them like a hawk as they can burn easily. +``` +3.c) Once toasted, remove to a bowl (make sure you get them all!) and set aside. + +  + +4.a) Pop your pan back on medium high heat and add a drizzle of oil. +4.b) When hot, add the chicken, season with salt and pepper and stir fry until golden on the outside, 4-5 mins. +4.c) Stir in the red onion and green beans and cook with the chicken until softened, 3-4 mins. +4.d) Add the garlic and stir fry for 1 minute. + +  + +5.a) Add the teriyaki sauce to the pan along with the water (see ingredients for amount). +5.b) Stir everything together and simmer until the sauce is sticky, the beans are tender and the chicken is cooked through, 2-3 mins. +```ad-warning +title: IMPORTANT +The chicken is cooked through when no longer pink in the middle. +``` + +  + +6.a) Taste the sauce and add salt and pepper if you feel it needs it. +6.b) Stir in the sesame seeds and add a splash of water if you feel it needs it. +6.c) Fluff up the rice and serve with the teriyaki chicken on top. +6.d) Sprinkle over the spring onion and chilli (use less chilli if you don't like heat).  + +  + +Enjoy! + +  +  \ No newline at end of file diff --git a/03.03 Recipes/TexMex Beef Tacos.md b/03.03 Recipes/TexMex Beef Tacos.md new file mode 100644 index 00000000..4edb3c52 --- /dev/null +++ b/03.03 Recipes/TexMex Beef Tacos.md @@ -0,0 +1,140 @@ +--- + +ServingSize: 2 +cssclass: recipeTable +Tag: ["Easy", "Comfort food"] +Date: 2021-09-21 +DocType: "Recipe" +Hierarchy: "NonRoot" +location: [51.514678599999996, -0.18378583926867909] +CollapseMetaTable: Yes +Meta: + IsFavourite: False + Rating: 4 +Recipe: + Courses: "Main Dish" + Categories: Wrap + Collections: Mexican + Source: https://www.hellofresh.co.nz/recipes/quick-tex-mex-beef-tacos-60cbe658a02e90156670cb89 + PreparationTime: + CookingTime: 15 + OServingSize: 2 +Ingredients: + - 1 drizzle olive oil + - 0.5 tin sweetcorn + - 3 clove(s) garlic + - 1 whole carrot + - 1 packet beef strips + - 1 bag shredded cabbage mix + - 1 packet garlic aioli + - 1 tsp white wine vinegar + - 8 whole mini flour tortillas + - 1 bunch coriander + - 1 sachet Tex-Mex spice blend + - 1 packet shredded Cheddar cheese + +--- + +Parent:: [[@@Recipes|Recipes]] + +--- + +  + +```button +name Edit Recipe parameters +type command +action MetaEdit: Run MetaEdit +id EditMetaData +``` +^button-TexMexBeefTacosEdit + + +```button +name Save +type command +action Save current file +id Save +``` +^button-TexMexBeefTacosNSave + + + +  + +# Quick Tex-Mex Beef Tacos with Creamy Aioli Slaw & Cheddar Cheese + +  + +```toc +style: number +``` + +  + +--- + +  + +### Practical Informations + +| | +|-|- +**Courses**: | `$=dv.current().Recipe.Courses` +**Categories**: | `$=dv.current().Recipe.Categories` +**Collections**: | `$=dv.current().Recipe.Collections` +**Serving size**: | `$=dv.current().ServingSize` +**Cooking time**: | `$=dv.current().Recipe.CookingTime` min + +  + +--- + +  + +### Ingredients + +  + +```dataviewjs +dv.view("00.01 Admin/dv-views/query_ingredient", {ingredients: dv.current().Ingredients, originalportioncount: dv.current().Recipe.OServingSize}) +``` + +  + +--- + +  + +### Instructions + +  +1.a) Drain sweetcorn (see ingredients). Finely chop garlic. Grate carrot. +1.b) In a large bowl, combine the garlic, Tex-Mex spice blend and a drizzle of olive oil. Season with salt and pepper, then add beef strips and toss to coat. Set aside. +1.c) Heat a large frying pan over a high heat. Cook sweetcorn until lightly charred, 4-5 minutes. Transfer to a bowl and season. +```ad-tip +title: TIP +Cover the pan with a lid if the corn kernels are “popping” out. +``` + +  + +2.) Return pan to a high heat with a drizzle of olive oil. When oil is hot, cook beef strips until browned and cooked through, 1-2 minutes. +```ad-tip +title: TIP +If your pan is getting crowded, cook in batches for the best results! +``` + +  + +3.a) In a medium bowl, combine carrot, shredded cabbage mix, garlic aioli and white wine vinegar. Season and toss to coat. +3.b) Microwave mini flour tortillas on a plate for 10 second bursts, or until warmed through. + +  + +4.a) Roughly chop coriander. +4.b) Top each tortilla with creamy slaw, charred sweetcorn, Tex-Mex beef and shredded Cheddar cheese. +4.c) Serve garnished with coriander. + +  +  \ No newline at end of file diff --git a/03.03 Recipes/Thai Pork Rice Bowl.md b/03.03 Recipes/Thai Pork Rice Bowl.md new file mode 100644 index 00000000..c6d974a3 --- /dev/null +++ b/03.03 Recipes/Thai Pork Rice Bowl.md @@ -0,0 +1,139 @@ +--- + +ServingSize: 2 +cssclass: recipeTable +Tag: ["Mid Season"] +Date: 2021-09-21 +DocType: "Recipe" +Hierarchy: "NonRoot" +location: [51.514678599999996, -0.18378583926867909] +CollapseMetaTable: Yes +Meta: + IsFavourite: False + Rating: 4 +Recipe: + Courses: "Main Dish" + Categories: "Fried Rice" + Collections: "Asian" + Source: https://www.hellofresh.co.uk/recipes/thai-style-pork-rice-bowl-5feb63f527c560013957dd24 + PreparationTime: + CookingTime: 35 + OServingSize: 2 +Ingredients: + - 300 milliliter(s) Water for the Rice + - 150 grams Basmati Rice + - 1 whole Echalion Shallot + - 2 cloves(s) Garlic + - 0.5 whole Red Chilli + - 2 whole Spring Onion + - 150 grams Green Beans + - 240 grams Pork Mince + - 2 sachet Ketjap Manis + - 1 sachet Soy Sauce + +--- + +Parent:: [[@@Recipes|Recipes]] + +--- + +  + +```button +name Edit Recipe parameters +type command +action MetaEdit: Run MetaEdit +id EditMetaData +``` +^button-ThaiPorkRiceBowlEdit + + +```button +name Save +type command +action Save current file +id Save +``` +^button-ThaiPorkRiceBowlNSave + + + +  + +# Thai Style Pork Rice Bowl with Green Beans and Coriander + +  + +```toc +style: number +``` + +  + +--- + +  + +### Practical Informations + +| | +|-|- +**Courses**: | `$=dv.current().Recipe.Courses` +**Categories**: | `$=dv.current().Recipe.Categories` +**Collections**: | `$=dv.current().Recipe.Collections` +**Serving size**: | `$=dv.current().ServingSize` +**Cooking time**: | `$=dv.current().Recipe.CookingTime` min + +  + +--- + +  + +### Ingredients + +  + +```dataviewjs +dv.view("00.01 Admin/dv-views/query_ingredient", {ingredients: dv.current().Ingredients, originalportioncount: dv.current().Recipe.OServingSize}) +``` + +  + +--- + +  + +### Instructions + +  +1.) Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add 0.25 tsp of salt, stir in the rice, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam). + +  + +2.) Meanwhile, halve, peel and chop the shallot into small pieces. Peel and grate the garlic (or use a garlic press). Halve the red chilli lengthways, de-seed and finely chop. Trim the spring onion and thinly slice. Trim the green beans then chop into thirds. + +  + +3.) Heat a splash of oil in a frying pan on high heat. Once hot, add the green beans and stir-fry until tender, about 5-6 mins. When cooked, transfer to a plate. + +  + +4.) Keep the pan on high heat and add another splash of oil if the pan is dry. Add the pork mince and stir-fry until browned, 6-8 mins, breaking it up with a wooden spoon as it cooks. When the pork is cooked, drain off any excess oil, add the shallot, garlic, spring onion and as much chilli as you dare. Cook until the veggies are softened, another 2-3 mins. + +  + +5.) Return the green beans to the pan. Add the ketjap manis and soy sauce and stir everything together. +```ad-tip +title: Tip +If the mixture is a little dry, add a splash of water. +``` + +6.) Remove the pan from the heat. Fluff up the rice with a fork and share between your bowls. Top with the pork stir-fry and get stuck in. + +  + +Super tasty! Or, as they say in Thailand, Aloy mak! + +  +  \ No newline at end of file diff --git a/03.03 Recipes/Thai Pork Salad.md b/03.03 Recipes/Thai Pork Salad.md new file mode 100644 index 00000000..75d493c8 --- /dev/null +++ b/03.03 Recipes/Thai Pork Salad.md @@ -0,0 +1,144 @@ +--- + +ServingSize: 2 +cssclass: recipeTable +Tag: ["Healthy"] +Date: 2021-09-21 +DocType: "Recipe" +Hierarchy: "NonRoot" +location: [51.514678599999996, -0.18378583926867909] +CollapseMetaTable: Yes +Meta: + IsFavourite: False + Rating: 4 +Recipe: + Courses: "Main Dish" + Categories: "Stir Fry" + Collections: "Asian" + Source: https://www.hellofresh.co.uk/recipes/thai-larb-style-pork-salad-5ef3471d440a371e9a05491f + PreparationTime: + CookingTime: 35 + OServingSize: 2 +Ingredients: + - 300 milliliter(s) Water for the Rice + - 150 grams Jasmine Rice + - 1 whole Baby Gem Lettuce + - 0.5 whole Cucumber + - 1 whole Shallot + - 0.5 root Ginger + - 1 clove(s) Garlic + - 1 bunch(es) Mint + - 0.5 whole Lime + - 1 pot(s) Salted Peanuts + - 240 grams Pork Mince + - 0.5 pot(s) Thai Style Spice Blend + - 1 sachet Ketjap Manis + - 1 sachet Soy Sauce + - 20 grams Honey + - 1 bunch(es) Coriander + +--- + +Parent:: [[@@Recipes|Recipes]] + +--- + +  + +```button +name Edit Recipe parameters +type command +action MetaEdit: Run MetaEdit +id EditMetaData +``` +^button-ThaiPorkSaladEdit + + +```button +name Save +type command +action Save current file +id Save +``` +^button-ThaiPorkSaladNSave + + + +  + +# Thai Larb Style Pork Salad with Sticky Rice + +  + +```toc +style: number +``` + +  + +--- + +  + +### Practical Informations + +| | +|-|- +**Courses**: | `$=dv.current().Recipe.Courses` +**Categories**: | `$=dv.current().Recipe.Categories` +**Collections**: | `$=dv.current().Recipe.Collections` +**Serving size**: | `$=dv.current().ServingSize` +**Cooking time**: | `$=dv.current().Recipe.CookingTime` min + +  + +--- + +  + +### Ingredients + +  + +```dataviewjs +dv.view("00.01 Admin/dv-views/query_ingredient", {ingredients: dv.current().Ingredients, originalportioncount: dv.current().Recipe.OServingSize}) +``` + +  + +--- + +  + +### Instructions + +  + +1.) Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add 0.25 tsp of salt, stir in the rice, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam). + +  + +2.) Meanwhile, trim the root from the baby gem lettuce then halve lengthways. Thinly slice widthways. Trim the cucumber then quarter lengthways. Chop widthways into small pieces. Halve, peel and thinly slice the shallot. Peel and grate the ginger. Peel and grate the garlic (or use a garlic press). Pick the mint leaves from the stalks. Zest and halve the lime. Roughly chop the peanuts. + +  + +3.) Heat a drizzle of oil in a large frying pan on high heat. When hot, add the pork mince and cook until browned, 4-5 mins. Use a wooden spoon to break it up as it cooks. Add the sliced shallot and Thai spice blend (see ingredients for amount) and stir fry for a further 2-3 mins. Add the ginger and garlic, stir fry for a further 1 minute. Add the ketjap manis with a splash of water, stir and simmer until glazed, 1 minute. Cover to keep warm while you make the salad. + +  + +4.) Meanwhile, mix the soy sauce, honey and the juice from the lime together in a large bowl. Set to one side. + +  + +5.) Pop the lettuce, cucumber, mint leaves and coriander (keep the coriander whole, stalks and all) into the dressing bowl. Toss to coat. + +  + +6.) Reheat the mince mixture until piping hot. Fluff up your rice, stir in the lime zest and divide the rice between bowls and top with the mince. Sprinkle over the peanuts. Serve with the salad alongside - to get the most enjoyment, eat the salad, mince and rice all together! + +  + +Enjoy. + +  +  diff --git a/03.03 Recipes/Tomato Salad.md b/03.03 Recipes/Tomato Salad.md new file mode 100644 index 00000000..f2935553 --- /dev/null +++ b/03.03 Recipes/Tomato Salad.md @@ -0,0 +1,133 @@ +--- + +ServingSize: 2 +cssclass: recipeTable +Tag: ["Healthy", "Fresh"] +Date: 2021-09-21 +DocType: "Recipe" +Hierarchy: "NonRoot" +location: [51.514678599999996, -0.18378583926867909] +CollapseMetaTable: Yes +Meta: + IsFavourite: False + Rating: 4 +Recipe: + Courses: "Side Dish" + Categories: Salad + Collections: "Middle Eastern" + Source: Instagram + PreparationTime: + CookingTime: 15 + OServingSize: 2 +Ingredients: + - 800 grams mixed tomatoes + - 1 clove(s) garlic, crushe + - 100 ml olive oil + - 1 whole lemon, squeezed + - 1 sachet Pomegranate molasses + - 100 grams feta + - 1 packet Za'tar + - 1 bunch(es) Fresh oregano (or use basil if you cant find) + - 1 whole red or green chilli, sliced + - 1 whole red onion, thinly sliced + - 3 tbsp. cider vinegar (or white) + - 2 tsp honey + - 1 pinch Salt + +--- + +Parent:: [[@@Recipes|Recipes]] + +--- + +  + +```button +name Edit Recipe parameters +type command +action MetaEdit: Run MetaEdit +id EditMetaData +``` +^button-TomatoSaladEdit + + +```button +name Save +type command +action Save current file +id Save +``` +^button-TomatoSaladNSave + + + +  + +# Tomato Salad + +  + +```toc +style: number +``` + +  + +--- + +  + +### Practical Informations + +| | +|-|- +**Courses**: | `$=dv.current().Recipe.Courses` +**Categories**: | `$=dv.current().Recipe.Categories` +**Collections**: | `$=dv.current().Recipe.Collections` +**Serving size**: | `$=dv.current().ServingSize` +**Cooking time**: | `$=dv.current().Recipe.CookingTime` min + +  + +--- + +  + +### Ingredients + +  + +```dataviewjs +dv.view("00.01 Admin/dv-views/query_ingredient", {ingredients: dv.current().Ingredients, originalportioncount: dv.current().Recipe.OServingSize}) +``` + +  + +--- + +  + +### Instructions + +  + +1.) Whisk together the cider vinegar, honey and salt together and add the red onion and toss. Place to one side. + +  + +2.) Slice your tomatoes - perhaps differently; slice the baby tomatoes in half, and the larger tomatoes into chunks, place on your serving platter. + +  + +3.) Whisk together the garlic, olive oil, lemon juice and season with salt and pepper, pour over the tomatoes and toss. + +  + +4.) Scatter over the pickled red onions, crumble the feta, sprinkle over some Za'tar and the sliced chilli and the drizzle over the pomegranate molasses. + +  + +5.) Finish by drizzling with olive oil and scattering over fresh oregano (or basil). + +  +  \ No newline at end of file diff --git a/03.03 Recipes/Yellow Beef Meetball Curry.md b/03.03 Recipes/Yellow Beef Meetball Curry.md new file mode 100644 index 00000000..b50ddb7c --- /dev/null +++ b/03.03 Recipes/Yellow Beef Meetball Curry.md @@ -0,0 +1,146 @@ +--- + +ServingSize: 2 +cssclass: recipeTable +Tag: ["Healthy", "Mid Season"] +Date: 2021-09-21 +DocType: "Recipe" +Hierarchy: "NonRoot" +location: [51.514678599999996, -0.18378583926867909] +CollapseMetaTable: Yes +Meta: + IsFavourite: False + Rating: 4 +Recipe: + Courses: "Main Course" + Categories: Curry + Collections: Asian + Source: https://www.hellofresh.co.uk/recipes/thai-yellow-beef-meatball-curry-5faacbc0a777be2d535854e6 + PreparationTime: + CookingTime: 40 + OServingSize: 2 +Ingredients: + - 1 whole Echalion Shallot + - 1 whole Carrot + - 1 whole Courgette + - 1 whole Spring Onion + - 0.5 whole Lime + - 300 milliliter(s) Water for the Rice + - 150 grams Jasmine Rice + - 240 grams Beef Mince + - 1 pot(s) Thai Style Spice Blend + - 8 grams Plain Flour + - 1 sachet Yellow Curry Paste + - 200 milliliter(s) Coconut Milk + - 150 milliliter(s) Water for Curry + - 1 pot(s) Chicken Stock Powder + +--- + +Parent:: [[@@Recipes|Recipes]] + +--- + +  + +```button +name Edit Recipe parameters +type command +action MetaEdit: Run MetaEdit +id EditMetaData +``` +^button-YellowBeefMeetballCurryEdit + + +```button +name Save +type command +action Save current file +id Save +``` +^button-YellowBeefMeetballCurryNSave + + + +  + +# Thai Yellow Beef Meatball Curry with Charred Courgette and Jasmine Rice + +  + +```toc +style: number +``` + +  + +--- + +  + +### Practical Informations + +| | +|-|- +**Courses**: | `$=dv.current().Recipe.Courses` +**Categories**: | `$=dv.current().Recipe.Categories` +**Collections**: | `$=dv.current().Recipe.Collections` +**Serving size**: | `$=dv.current().ServingSize` +**Cooking time**: | `$=dv.current().Recipe.CookingTime` min + +  + +--- + +  + +### Ingredients + +  + +```dataviewjs +dv.view("00.01 Admin/dv-views/query_ingredient", {ingredients: dv.current().Ingredients, originalportioncount: dv.current().Recipe.OServingSize}) +``` + +  + +--- + +  + +### Instructions + +  + +1.) Halve peel and thinly slice the shallot. Remove the ends from the carrot (no need to peel), thinly slice into rounds. Remove the ends from the courgette, halve lengthways, chop into 2cm wide strips. Chop into 2cm chunks. Trim the spring onion, thinly slice. Zest and halve the lime. Heat a frying pan on high heat (no oil). Add the courgette, dry fry until nicely charred, 6-8 mins total. Turn every 2 mins. Remove to a bowl once charred. + +  + +2.) Meanwhile, pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add 0.25 tsp of salt, stir in the jasmine rice, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam). + +  + +3.) While the rice cooks, pop the beef mince into a bowl and add the Thai spice (add less if you don't like spice), flour, lime zest and season with salt and pepper. Mix with your hands until well combined, shape into 5 evenly sized meatballs per person, pop them on a plate. +```ad-warning +title: IMPORTANT +Wash your hands after handling raw meat. +``` + +  + +4.) Once the courgette is removed, pop your frying pan back on medium high heat with a drizzle of oil. Once hot, add the meatballs, fry until browned on the outside, 5-6 mins. Turn every 2 mins. Remove to a plate (we'll finish cooking them later). Pop your pan back on medium high heat with a drizzle of oil if the pan is dry. Add the carrot and shallot to the pan and season with salt and pepper. Fry, stirring frequently until the veg is soft, 5-6 mins. + +  + +5.) Add the yellow curry paste to the carrot and shallot, stir very well, cook for 1 minute, then add in the meatballs and pour in the coconut milk and water (see ingredient list for amount). Add the chicken stock powder and season with salt and pepper. Bring to the boil, simmer until the sauce has thickened and the meatballs are cooked, 9-12 mins. +```ad-warning +title: IMPORTANT +The meatballs are cooked when no longer pink in the middle. +``` + +  + +6.) Once the curry is cooked, stir in the charred courgette and cook for 1 minute. TIP: Add a splash of water if you feel it needs it. Remove the pan from the heat, squeeze in half the lime juice, then taste and add more lime juice, salt and pepper if you feel it needs it. Fluff up the rice and spoon into bowls. Top with the curry, sprinkle over the spring onion and enjoy! + +  +  \ No newline at end of file diff --git a/03.03 Recipes/recipes.html b/03.03 Recipes/recipes.html deleted file mode 100644 index e2849477..00000000 --- a/03.03 Recipes/recipes.html +++ /dev/null @@ -1,1141 +0,0 @@ - - - - -
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Quick Chilli with Basmati Rice and Sour Cream

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- Courses: Main Dish -
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- Categories: Beef, Rice - - -
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- Collections: Mexican - -
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- Serving size: 2 -
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- Preparation time: - -
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- Cooking time: 20 mins - -
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Ingredients

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150 grams Basmati Rice

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240 grams Beef Mince

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1 unit(s) Bell Pepper

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1 bunch(es) Coriander

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1 pack(s) Red Kidney Beans

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1 pot(s) Mexican Spice

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1 pack(s) Finely Chopped Tomatoes with Onion and Garlic

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1 pot(s) Red Wine Stock Paste

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150 milliliter(s) Water

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½ unit(s) Lime

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75 grams Sour Cream

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Directions

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1. a) Bring a large saucepan of water to the boil with 1/4 tsp of saltb) Add the rice and boil until tender, 12-15 mins, then drain in a sieve and return to the pan, off the heat, with the lid on.

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2. a) Meanwhile, heat a splash of oil in a frying pan over high heat.b) Add the beef mince and brown all over, 4-5 mins, breaking it up with a spoon as it cooks. IMPORTANT: The mince is cooked when it is no longer pink in the middle.

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3. a) Meanwhile, halve the pepper, discard the core and seeds, then thinly slice. b) Roughly chop the coriander (stalks and all).d) Drain and rinse the kidney beans in a sieve.

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4. a) Add the pepper to the mince, stir and cook for 2 mins. b) Stir in Mexican spice, finely chopped tomatoes and red wine stock paste. c) Add the kidney beans and water (see ingredients for amount) and bring to the boil.d) Stir to dissolve the stock pot. e) Lower the heat to medium and simmer until the sauce is nice and thick, 8-10 mins. Stir occasionally. IMPORTANT: The mince is cooked when no longer pink.

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5. a) Meanwhile zest and then halve the lime. b) Mix the lime zest with the sour cream and a pinch of salt.

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6. a) Once cooked, stir half the coriander through the chilli. b) Add salt and pepper to taste. c) Share the rice between your bowls. d) Serve the chilli on top of the rice and finish with a spoonful of zesty cream. e) Sprinkle over the remaining coriander. Enjoy!

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Nutrition

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- Amount per serving -
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- Serving size: 677 - -
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- Calories: 815 - -
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- Total Fat: 28g - -
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- Saturated Fat: 12g - -
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- Cholesterol: 0mg - -
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- Sodium: 4.47mg - -
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- Total Carbohydrate: 95g - -
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- Dietary Fiber: 9g - -
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- Sugars: 21g - -
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- Protein: 43g - -
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Quick Tex-Mex Beef Tacos with Creamy Aioli Slaw & Cheddar Cheese

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- Courses: Main Dish -
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- Categories: Beef - -
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- Collections: Mexican - -
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- Serving size: 2 -
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- Preparation time: - -
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- Cooking time: 15 mins - -
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Ingredients

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olive oil

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½ tin sweetcorn

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3 clove garlic

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1 carrot

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1 packet beef strips

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1 bag shredded cabbage mix

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1 packet garlic aioli

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1 tsp white wine vinegar

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8 mini flour tortillas

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1 bag coriander

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1 sachet Tex-Mex spice blend

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1 packet shredded Cheddar cheese

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Directions

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1. • Drain sweetcorn (see ingredients). Finely chop garlic. Grate carrot. • In a large bowl, combine the garlic, Tex-Mex spice blend and a drizzle of olive oil. Season with salt and pepper, then add beef strips and toss to coat. Set aside. • Heat a large frying pan over a high heat. Cook sweetcorn until lightly charred, 4-5 minutes. Transfer to a bowl and season. TIP: Cover the pan with a lid if the corn kernels are “popping” out.

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2. • Return pan to a high heat with a drizzle of olive oil. When oil is hot, cook beef strips until browned and cooked through, 1-2 minutes. TIP: If your pan is getting crowded, cook in batches for the best results!

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3. • In a medium bowl, combine carrot, shredded cabbage mix, garlic aioli and white wine vinegar. Season and toss to coat. • Microwave mini flour tortillas on a plate for 10 second bursts, or until warmed through.

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4. • Roughly chop coriander. • Top each tortilla with creamy slaw, charred sweetcorn, Tex-Mex beef and shredded Cheddar cheese. • Serve garnished with coriander.

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Nutrition

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- Amount per serving -
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- Calories: 3901 - -
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- Total Fat: 41.1g - -
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- Saturated Fat: 13.6g - -
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- Sodium: 1600mg - -
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- Total Carbohydrate: 66.2g - -
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- Sugars: 15.9g - -
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- Protein: 61.5g - -
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Photos

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Quick Tex-Mex Beef Tacos with Creamy Aioli Slaw & Cheddar Cheese

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- Courses: Main Dish -
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- Categories: Beef - -
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- Collections: Mexican - -
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- Serving size: 2 -
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- Preparation time: - -
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- Cooking time: 15 mins - -
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Ingredients

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olive oil

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½ tin sweetcorn

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3 clove garlic

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1 carrot

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1 packet beef strips

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1 bag shredded cabbage mix

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1 packet garlic aioli

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1 tsp white wine vinegar

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8 mini flour tortillas

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1 bag coriander

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1 sachet Tex-Mex spice blend

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1 packet shredded Cheddar cheese

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Directions

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1. • Drain sweetcorn (see ingredients). Finely chop garlic. Grate carrot. • In a large bowl, combine the garlic, Tex-Mex spice blend and a drizzle of olive oil. Season with salt and pepper, then add beef strips and toss to coat. Set aside. • Heat a large frying pan over a high heat. Cook sweetcorn until lightly charred, 4-5 minutes. Transfer to a bowl and season. TIP: Cover the pan with a lid if the corn kernels are “popping” out.

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2. • Return pan to a high heat with a drizzle of olive oil. When oil is hot, cook beef strips until browned and cooked through, 1-2 minutes. TIP: If your pan is getting crowded, cook in batches for the best results!

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3. • In a medium bowl, combine carrot, shredded cabbage mix, garlic aioli and white wine vinegar. Season and toss to coat. • Microwave mini flour tortillas on a plate for 10 second bursts, or until warmed through.

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4. • Roughly chop coriander. • Top each tortilla with creamy slaw, charred sweetcorn, Tex-Mex beef and shredded Cheddar cheese. • Serve garnished with coriander.

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Nutrition

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- Amount per serving -
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- Calories: 3901 - -
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- Total Fat: 41.1g - -
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- Saturated Fat: 13.6g - -
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- Sodium: 1600mg - -
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- Total Carbohydrate: 66.2g - -
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- Sugars: 15.9g - -
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- Protein: 61.5g - -
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Spring Beet and Goat Cheese Salad with Walnuts

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- Courses: Side Dish -
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- Categories: Salad - -
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- Collections: Modern - -
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- Serving size: about 2-4 servings, depending on what you are serving with -
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- Preparation time: - -
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- Cooking time: - -
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Ingredients

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5 oz arugula

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3 oz goat cheese, crumbled

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2 cooked beets, cut into strips

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1 large orange, segmented

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1/4 cup Fisher Walnut Halves and Pieces, rough chopped

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1/3 cup light oil (I used avocado oil)

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1/4 cup balsamic vinegar

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1/4 cup Fisher Walnut Halves and Pieces, finely chopped and toasted

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juice from segmented orange used in salad (about 1/4 cup)

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big pinch coarse salt and pepper

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Directions

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1. On a large salad plate, layer arugula, goat cheese, beets and segmented oranges. Season lightly with a pinch of coarse salt and fresh ground pepper.

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2. In a small jar, combine oil, vinegar, toasted chopped walnuts and orange juice. Add a pinch of coarse salt and pepper and shake vigorously until well combined. Serve with salad.

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Photos

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Teriyaki Sesame Chicken with Green Beans and Basmati Rice

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- Courses: Main Dish -
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- Categories: Chicken, Rice - - -
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- Collections: Asian - -
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- Serving size: 2 -
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- Preparation time: - -
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- Cooking time: 20 mins - -
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Ingredients

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1 unit(s) Red Onion

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150 grams Green Beans

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½ unit(s) Red Chilli

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1 unit(s) Spring Onion

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1 unit(s) Garlic Clove

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150 grams Basmati Rice

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1 pot(s) Sesame Seeds

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280 grams Diced Chicken Thigh

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50 grams Teriyaki Sauce

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75 milliliter(s) Water

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Directions

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1. a) Bring a medium sized pan of water to the boil with 0.25 tsp of salt. b) Halve, peel and thinly slice the red onion. c) Trim the green beans and chop into thirds. d) Thinly slice the chilli, trim the spring onion and thinly slice. e) Peel and grate the garlic (or use a garlic press).

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2. a) When the water is boiling, add the rice and cook for 12 mins. b) Once cooked, drain in a sieve, pop back in the pan, cover with a lid and leave to the side until ready to serve.

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3. a) Heat a large frying pan over medium heat (no oil!). b) Once hot, add the sesame seeds and cook, stirring regularly, until lightly toasted, 2-3 mins. c) TIP: Watch them like a hawk as they can burn easily. d) Once toasted, remove to a bowl (make sure you get them all!) and set aside.

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4. a) Pop your pan back on medium high heat and add a drizzle of oil. b) When hot, add the chicken, season with salt and pepper and stir fry until golden on the outside, 4-5 mins. c) Stir in the red onion and green beans and cook with the chicken until softened, 3-4 mins. d) Add the garlic and stir fry for 1 minute.

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5. a) Add the teriyaki sauce to the pan along with the water (see ingredients for amount). b) Stir everything together and simmer until the sauce is sticky, the beans are tender and the chicken is cooked through, 2-3 mins. c) IMPORTANT: The chicken is cooked through when no longer pink in the middle.

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6. a) Taste the sauce and add salt and pepper if you feel it needs it. b) Stir in the sesame seeds and add a splash of water if you feel it needs it. c) Fluff up the rice and serve with the teriyaki chicken on top. d) Sprinkle over the spring onion and chilli (use less chilli if you don't like heat). e) Enjoy!

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Nutrition

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- Amount per serving -
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- Serving size: 418 - -
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- Calories: 656 - -
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- Total Fat: 19g - -
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- Saturated Fat: 5g - -
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- Cholesterol: 0mg - -
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- Sodium: 1.88mg - -
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- Total Carbohydrate: 80g - -
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- Dietary Fiber: 0g - -
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- Sugars: 19g - -
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- Protein: 39g - -
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Photos

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Thai Larb Style Pork Salad with Sticky Rice

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- Courses: Main Dish -
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- Categories: Pork, Rice, Salad - - - -
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- Collections: Asian - -
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- Serving size: 2 -
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- Preparation time: - -
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- Cooking time: 35 mins - -
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Ingredients

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300 milliliter(s) Water for the Rice

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150 grams Jasmine Rice

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1 unit(s) Baby Gem Lettuce

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½ unit(s) Cucumber

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1 unit(s) Shallot

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½ unit(s) Ginger

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1 clove Garlic Clove

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1 bunch(es) Mint

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½ unit(s) Lime

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1 pot(s) Salted Peanuts

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240 grams Pork Mince

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½ pot(s) Thai Style Spice Blend

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1 sachet Ketjap Manis

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1 sachet Soy Sauce

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1 sachet Honey

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1 bunch(es) Coriander

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Directions

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1. Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add 0.25 tsp of salt, stir in the rice, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

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2. Meanwhile, trim the root from the baby gem lettuce then halve lengthways. Thinly slice widthways. Trim the cucumber then quarter lengthways. Chop widthways into small pieces. Halve, peel and thinly slice the shallot. Peel and grate the ginger. Peel and grate the garlic (or use a garlic press). Pick the mint leaves from the stalks. Zest and halve the lime. Roughly chop the peanuts.

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3. Heat a drizzle of oil in a large frying pan on high heat. When hot, add the pork mince and cook until browned, 4-5 mins. Use a wooden spoon to break it up as it cooks. Add the sliced shallot and Thai spice blend (see ingredients for amount) and stir fry for a further 2-3 mins. Add the ginger and garlic, stir fry for a further 1 minute. Add the ketjap manis with a splash of water, stir and simmer until glazed, 1 minute. Cover to keep warm while you make the salad.

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4. Meanwhile, mix the soy sauce, honey and the juice from the lime together in a large bowl. Set to one side.

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5. Pop the lettuce, cucumber, mint leaves and coriander (keep the coriander whole, stalks and all) into the dressing bowl. Toss to coat.

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6. Reheat the mince mixture until piping hot. Fluff up your rice, stir in the lime zest and divide the rice between bowls and top with the mince. Sprinkle over the peanuts. Serve with the salad alongside - to get the most enjoyment, eat the salad, mince and rice all together! Enjoy.

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Nutrition

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- Amount per serving -
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- Serving size: 430 - -
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- Calories: 699 - -
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- Total Fat: 27g - -
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- Saturated Fat: 10g - -
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- Cholesterol: 0mg - -
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- Sodium: 2.69mg - -
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- Total Carbohydrate: 80g - -
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- Dietary Fiber: 2g - -
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- Sugars: 18g - -
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- Protein: 32g - -
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Photos

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Thai Style Pork Rice Bowl with Green Beans, Coriander and Rice

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- Courses: Main Dish -
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- Categories: Beef, Pork - - -
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- Collections: Asian - -
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- Serving size: 2 -
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- Preparation time: - -
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- Cooking time: 35 mins - -
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Ingredients

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300 milliliter(s) Water for the Rice

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150 grams Basmati Rice

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1 unit(s) Echalion Shallot

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2 unit(s) Garlic Clove

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½ unit(s) Red Chilli

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2 unit(s) Spring Onion

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150 grams Green Beans

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240 grams Pork Mince

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2 sachet Ketjap Manis

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1 sachet Soy Sauce

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Directions

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1. Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add 0.25 tsp of salt, stir in the rice, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

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2. Meanwhile, halve, peel and chop the shallot into small pieces. Peel and grate the garlic (or use a garlic press). Halve the red chilli lengthways, de-seed and finely chop. Trim the spring onion and thinly slice. Trim the green beans then chop into thirds.

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3. Heat a splash of oil in a frying pan on high heat. Once hot, add the green beans and stir-fry until tender, about 5-6 mins. When cooked, transfer to a plate.

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4. Keep the pan on high heat and add another splash of oil if the pan is dry. Add the pork mince and stir-fry until browned, 6-8 mins, breaking it up with a wooden spoon as it cooks. When the pork is cooked, drain off any excess oil, add the shallot, garlic, spring onion and as much chilli as you dare. Cook until the veggies are softened, another 2-3 mins.

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5. Return the green beans to the pan. Add the ketjap manis and soy sauce and stir everything together. Tip: If the mixture is a little dry, add a splash of water.

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6. Remove the pan from the heat. Fluff up the rice with a fork and share between your bowls. Top with the pork stir-fry and get stuck in. Super tasty! Or, as they say in Thailand, Aloy mak!

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Nutrition

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- Amount per serving -
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- Serving size: 368 - -
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- Calories: 626 - -
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- Total Fat: 18g - -
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- Saturated Fat: 6g - -
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- Cholesterol: 0mg - -
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- Sodium: 1.87mg - -
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- Total Carbohydrate: 82g - -
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- Dietary Fiber: 2g - -
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- Sugars: 20g - -
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- Protein: 32g - -
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Thai Yellow Beef Meatball Curry with Charred Courgette and Jasmine Rice

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- Courses: Main Dish -
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- Categories: Beef, Rice - - -
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- Collections: Asian - -
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- Serving size: 2 -
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- Preparation time: - -
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- Cooking time: 40 mins - -
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Ingredients

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1 unit(s) Echalion Shallot

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1 unit(s) Carrot

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1 unit(s) Courgette

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1 unit(s) Spring Onion

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½ unit(s) Lime

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300 milliliter(s) Water for the Rice

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150 grams Jasmine Rice

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240 grams Beef Mince

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1 pot(s) Thai Style Spice Blend

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8 grams Plain Flour

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1 sachet Yellow Curry Paste

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200 milliliter(s) Coconut Milk

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150 milliliter(s) Water for Curry

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1 pot(s) Chicken Stock Powder

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Directions

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1. Halve peel and thinly slice the shallot. Remove the ends from the carrot (no need to peel), thinly slice into rounds. Remove the ends from the courgette, halve lengthways, chop into 2cm wide strips. Chop into 2cm chunks. Trim the spring onion, thinly slice. Zest and halve the lime. Heat a frying pan on high heat (no oil). Add the courgette, dry fry until nicely charred, 6-8 mins total. Turn every 2 mins. Remove to a bowl once charred.

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2. Meanwhile, pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add 0.25 tsp of salt, stir in the jasmine rice, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

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3. While the rice cooks, pop the beef mince into a bowl and add the Thai spice (add less if you don't like spice), flour, lime zest and season with salt and pepper. Mix with your hands until well combined, shape into 5 evenly sized meatballs per person, pop them on a plate. IMPORTANT: Wash your hands after handling raw meat.

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4. Once the courgette is removed, pop your frying pan back on medium high heat with a drizzle of oil. Once hot, add the meatballs, fry until browned on the outside, 5-6 mins. Turn every 2 mins. Remove to a plate (we'll finish cooking them later). Pop your pan back on medium high heat with a drizzle of oil if the pan is dry. Add the carrot and shallot to the pan and season with salt and pepper. Fry, stirring frequently until the veg is soft, 5-6 mins.

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5. Add the yellow curry paste to the carrot and shallot, stir very well, cook for 1 minute, then add in the meatballs and pour in the coconut milk and water (see ingredient list for amount). Add the chicken stock powder and season with salt and pepper. Bring to the boil, simmer until the sauce has thickened and the meatballs are cooked, 9-12 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.

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6. Once the curry is cooked, stir in the charred courgette and cook for 1 minute. TIP: Add a splash of water if you feel it needs it. Remove the pan from the heat, squeeze in half the lime juice, then taste and add more lime juice, salt and pepper if you feel it needs it. Fluff up the rice and spoon into bowls. Top with the curry, sprinkle over the spring onion and enjoy!

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Nutrition

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- Amount per serving -
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- Serving size: 552 - -
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- Calories: 846 - -
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- Total Fat: 41g - -
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- Saturated Fat: 24g - -
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- Cholesterol: 0mg - -
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- Sodium: 2.12mg - -
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- Total Carbohydrate: 82g - -
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- Dietary Fiber: 3g - -
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- Sugars: 14g - -
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- Protein: 35g - -
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Tomato salad

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- Courses: Side Dish -
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- Categories: Vegetarian - -
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- Collections: Modern - -
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- Source: Instagram -
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- Serving size: -
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- Preparation time: - -
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- Cooking time: - -
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Ingredients

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800g mixed tomatoes

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1 garlic, crushed

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100ml olive oil

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Squeeze of lemon

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Pomegranate molasses

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100g feta

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Za'tar

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Fresh oregano (or use basil if you cant find)

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1 red or green chilli, sliced

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Pickled red onion :

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1 red onion, thinly sliced

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3 tbsp. cider vinegar (or white)

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2 tsp honey

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Salt

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Directions

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1. Whisk together the cider vinegar, honey and salt together and add the red onion and toss. Place to one side.

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2. Slice your tomatoes - perhaps differently; slice the baby tomatoes in half, and the larger tomatoes into chunks, place on your serving platter.

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3. Whisk together the garlic, olive oil, lemon juice and season with salt and pepper, pour over the tomatoes and toss.

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4. Scatter over the pickled red onions, crumble the feta, sprinkle over some Za'tar and the sliced chilli and the drizzle over the pomegranate molasses.

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5. Finish by drizzling with olive oil and scattering over fresh oregano (or basil).

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Tuna Nicoise Salad

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- Courses: Main Dish -
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- Categories: Salad - -
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- Collections: French - -
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- Source: Recipe Keeper -
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- Serving size: 4 -
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- Preparation time: 10 mins - -
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- Cooking time: - -
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Ingredients

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2 cooked tuna steaks or 2 cans of tuna

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12 small potatoes

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5oz fine French beans

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4 tomatoes

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1 large romaine lettuce

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1 red onion, finely sliced

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4 hard-boiled eggs, peeled and sliced

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20 black olives

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Chopped fresh parsley

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8 tablespoons extra virgin olive oil

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3 tablespoons red wine vinegar

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2 garlic cloves, peeled and finely chopped

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1 teaspoon salt

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1 teaspoon ground black pepper

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Directions

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1. Cook the potatoes until just tender, cool in ice water and peel and quarter.

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2. Top and tail the beans and boil in water for 5 minutes, cool in ice water.

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3. Tear the lettuce into small pieces and arrange on a large plate.

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4. Chop the tomatoes into quarters and add to the plate.

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5. Cut the tuna into large chunks and add to the the plate.

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6. Add the potatoes, beans, slice onion, eggs, olives and scatter over the chopped parsley.

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7. In a small bowl mix the oil, vinegar, garlic, salt and pepper. Pour over the salad and serve.

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Nutrition

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- Amount per serving -
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- Calories: 978 - -
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- Total Fat: 40.4g - -
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- Saturated Fat: 6.9g - -
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- Cholesterol: 193mg - -
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- Sodium: 921mg - -
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- Total Carbohydrate: 118.6g - -
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- Dietary Fiber: 25.4g - -
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- Sugars: 12.6g - -
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- Protein: 41.4g - -
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Photos

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