simple and quick recipes
Ingredients:
1 tbsp vegetable oil or sunflower oil
1 grains to filter
create
1 egg
200g black beans, chopped
juice ½ lime
Avoid ripe avocados
, peeled and cut
50g more
, crumb
hot chilli sauce (tastes like ariracha.
The way:
Heat the oil in a frying pan over high heat. Stir in the tortilla and fry for 1-2 minutes on each side until the edges are on the edges. Transfer to a plate.
Crack the egg into the pan and cook as you like. At that time, place the beans in a bowl, season and add the cream of the cream, and lightly sauté with a fork.
Spread beans over tortilla, top with egg, avocado, feta and chilli sauce. Consume a little more lime juice before eating.
2.Simple butter chicken:
Example:
367
fat
18g
cells
3g
carbs
12g
sugar
10g
fiber
3g
protein
37g
salt
0.6g.
Ingredients:
500g skinless chicken thighs
For the marinade
1 order
, with water
2 tsp ground ten
2 tsp paprika
1-2 tsp hot chilli powder
200g natural yoghurt
For curry:
2 tbsp vegetable oil
1 large onion, cut
Three cloves of garlic, crushed
1 chilli green chilli
a large size icon
, grated
1 tsp garam masala
2 tsp ground fenugreek
3 tbsp tomato cleanse
300ml chicken stock
About 50g almonds are included, infuse.
The way:
In a medium bowl, combine all the marinade ingredients and some fries. Slice the chicken into equal pieces and toss with the marinade. Cover and chill in the fridge for 1 hr or overnight.
In a large, heavy saucepan, heat the oil. Add the onions, garlic, green chilli, ginger and some fries. Fry at room temperature for 10 minutes or until soft.
Mix the spices with tomato puree, cook for another 2 minutes until fragrant, then add stock and marinated chicken. Cook for 15 minutes, then add any remaining marinade to the bowl. Simmer for 5 minutes, then sprinkle with fried almonds. Serve with rice, naan bread, chutney, coriander and lime wedges, if you like.
3.Simple ancient lasagne:
Example:
844
52g
cells
30g
carbs
54g
sugar
13g
fiber
5g
protein
37g
salt
1.1g.
Ingredients:
1 tbsp olive oil
2 rashers smoking streaky bacon
1 onion
, recorded
1 celery
it sticks, it pours well
1 medium carrot
, grated
2 cloves of garlic, finely chopped
500g beef
1 tbsp tomato cleanse
2 x 400g cans of tomatoes
1 tbsp clear honey
500g pack lasagne new egg sheets
400ml crème fraîche
125g mozzarella ball, it exploded badly
50g freshly parmesan
large basil leaves, torn (optional)
The way:
Heat the oil in a large saucepan. Use the scissors in the kitchen to pull the bacon into small pieces, or use a sharp knife to cut on a cutting board. Put bacon in a pan and cook for a few minutes until it begins to turn golden. Add onions, celery and carrot, and cook over 5 mins, stirring occasionally, until soft.
Mix the garlic and cook for 1 minute, then take a mince and cook, stirring and breaking with a wooden spoon, about 6 minutes until completely browned.
Stir in the tomato pursee and cook for 1 minute, mixing well with the meat and vegetables. Tip on chopped tomatoes. Fill each half with water to drain any remaining tomatoes in a container, and add to the pan. Add honey and season to taste. Simmer for 20 minutes.
Heat the oven to 200C / 180C fan / gas 6. To combine the lasagne, lightly rub the ragu sauce into the bottom of a tin or casserole bowl, spreading the sauce all over the base. Place 2 sheets of lasagne over the top of the salt to make it straight, then repeat with more sauce and another layer of pasta. Repeat with 2 more layers of sauces and pasta, finishing on a pasta layer.
Put the crème fraîche in a bowl and mix with 2 tbsp water to loosen it and make a smooth sausage that is not mixed. Pour this over the top of the pasta, then top with the mozzarella. Sprinkle Parmesan on top and bake for 25-30 minutes until golden and crisp. Serve scattered with basil, if desired.
3.Simple carrot cake:
Example:
680
fat
37g
cells
8g
carbs
78g
sugar
61g
fiber
3g
protein
8g
salt
0.6g.
Ingredients:
235ml vegetable oil, and tin
100g natural yogurt
4 large eggs
1½ tsp vanilla extract
½ Orange,
zested
265g self-raising flour
335g sugar muscovado sugar
2½ tsp cinnamon ground
Entsha fresh nutmeg
, grated grated
265g carrots
(about 3), cheese
100g sultanas or dried
Walnuts or 100g pecans, chopped about (optional)
For icing
100g butter with a little salt, soft
Cheese cooked in 100g full of cream.
The way:
Heat the oven to 180C / 160C fan / gas 4. Oil and line the base with sides of two tons of cake for 20cm by baking. Put oil, yoghurt, eggs, vanilla and zest in a saucepan. Combine flour, sugar, cinnamon and nutmeg and a good tablespoon of salt in a bowl. Dip any sugar lump with your fingers, shaking the bowl a few times to bring the lumps over.
Mix the dry ingredients, and the carrots, dried and half the nuts, if using. Stir well to combine, then split between cans. Bake for 25-30 minutes or until a skewer inserted into the center of the cake comes out clean. If any wet mixture is sticking to the skewer, bring back to the oven for 5 minutes, then peel again. Leave to cool in the trees.
To make the icing, beat the butter and sugar together until smooth. Add half the cream cheese and beat again, then add the rest (to add a little by preventing the icing from breaking). Remove the cakes from the tins and sandwiches and the icing part. Top with remaining icing and spread with remaining walnuts. We will stay in the fridge for five days. Mostly consumed at room temperature.
4.Simple vegan burgers:
252
fat
2g
cells
0g
carbs
54g
sugar
12g
fiber
6g
protein
5g
salt
0.4g
Ingredients:
6 large sweet potatoes
(approximately 1½ kg / 3lb 5oz)
2 tsp oil, in addition to trays
2 red onions, finely chopped
2 red chilies, sliced (seasoned if you like)
1 tbsp to spiritual
1 tbsp ground coriander
340g can contain sugar
, denied
small coriander group, selected
200g polenta
buns, salsa, onions and salad leaves, to serve.
The way:
Heat the oven to 200C / 180C fan / gas 6. Heat the potato skins and place on a baking tray. Bake for 45 minutes and soften. Remove from the oven and leave to cool. Then, heat the oil in a small saucepan, add the onions and chillies, and cook for 8-10 minutes until soft. Leave to cool.
Peel the potatoes and put the meat in a bowl along with the chilli onions. Mash together with spices until smooth. Using your hands, mix in syrup, coriander, half polenta and some fries. Brush the mixture into 10 burgers; it will be very soft. Carefully dip each of the remaining polenta; dust any excess. Place the burgers on the oiled baking trays and let cool for at least 30 minutes. You can fold and release the burgers at this stage.
Turn off the sauces When the flames are off, place a large, high-fat non-stick pan or baking tray over the bars. Cook burgers in a pan or tray for 10 minutes on each side until well-coated. Alternatively, heat the oven to 220C / 200C fan / gas 7 and cook on a baking tray in the oven for 15 minutes. Serve on the buns with dolopop salsa, some onions and salad leaves.
5.Vegetable chilli:
Example:
608
fat
14g
cells
2g
carbs
88g
sugar
30g
fiber
21g
protein
22g
salt
2.4g.
Ingredients:
400g boiled vegetables are packed in the oven
1 know kidney beansin chilli sauce
1 chopped tomatoes
1 bag of mixed grain ready to be eaten
The way:
Heat in oven to 200C / 180C fan / gas 6. Cook vegetables in casserole bowl for 15 minutes. Tip on beans and tomatoes, season, and cook for another 10-15 minutes until the pan is hot. Heat a bag in the microwave at High for 1 minute and serve with chilli.
Hardy that are unbelievably easy
6.Simple hotpot beef:
Example:
417
fat
10g
cells
4g
carbs
55g
sugar
3g
fiber
8g
protein
29g
salt
2.9g.
Ingredients:
2 onions
300g carrots
Potatoes are 1kg
450g reduced lean meat
2 beef stock
400g can bake beans
Splash of Worcestershire sauce
a handful of grated parsley
(optional)
The way:
Cut each onion into eight strips. Approximately carrots and cut potatoes into large trees. Put the kettle on.
Heat a large non-stick pan, add mince and fry immediately, stirring constantly, until evenly browned. Collect on stocks and mix well. Mix the prepared vegetables, stir them around, and pour in hot water
pipes in a kettle. Bring to a boil.
Reduce heat, cover and boil for 25-30 minutes, until veg is soft. Stir in baked beans and generous slices of Worcestershire sauce and heat through. Taste and add salt and pepper if necessary.
Rub the parsley, and put the hot bowl in the containers. Put a bottle of Worcestershire sauce on the table if anyone likes spices.
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