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1. Put raisins in a bowl with water to soak for 30minutes 2. Clean celeriac from the skin and grate it. You can use a food processor instead of a simple grater if you wish. 3. Peel and grate apples. 4. Mix all ingredients in a bowl. 5. Once raisins are soaked add them too and stir. 6. Keep salad in the fridge until serving.
Published on: 2019-07-16Likes: 14


1. Prepare chicken breast first. Pound it between two sheets of cling film until flat and thin. Put a bit of salt and pepper and leave it to marinate for a few minutes. 2. Chop mushrooms finely, cut leek stalk, chop parsley leaf and grate cheddar cheese. 3. Use a large frying pan and put a tablespoon of lard into it and melt on medium heat. Add leek and fry until golden brown then adds mushrooms, salt and black pepper. Fry together for few minutes until all liquid from mushrooms has evaporated stirring from time to time. At the end add the double cream and simmer together until combined and thickened up. 4. On a large chopping board spread prosciutto ham, one or two pieces depending on how large the chicken breast is, then put a chicken breast on the top of it. Spread 1 tablespoon of filling evenly on each chicken piece, to about 1cm from the edges, sprinkle a bit of grated cheese on the top. Then, starting from one of the narrower ends, roll up and secure with cocktail sticks. 5. Preheat the oven to 180°C and grease the baking tray with lard. 6. Add some lard into a large frying pan and put on a medium heat then add roulades seam-side down and fry for about 5 minutes until golden brown. 7. Place the roulades on a baking tray, add a bit of chicken stock and put them in the oven for about 30 minutes. 8. Remove cocktail sticks before serving and sprinkle some chopped parsley leaf on the plate.
Published on: 2019-07-15Likes: 18


1. Peel the skin from aubergines and cut them into 1cm chips like pieces. 2. Place them in a bowl and sprinkle salt over them. 3. Leave for half an hour. This will help with the bitter taste that aubergines have. 4. Add oil in a frying pan and warm up. 5. Rinse aubergines under cold water and place them in frying pan once oil is hot. 6. Crush the garlic clove and add to the pan. 7. Cover with a lid and fry for 10-15 minutes until they get soft. If they start burning add some water and steam. Once they are nearly ready remove the lid and allow water to evaporate. 8. Add half a tsp of salt pepper and 1 tsp of mixed herbs. 9. Once they are ready remove the aubergines from the pan and place them in the bowl. 10. Add 10ml of apple cider vinegar.
Published on: 2019-07-13Likes: 17


1. Chop watermelon in small cubes and remove seeds from it. 2. Peel and chop the cucumber. 3. Squeeze juice from one lemon. 4. Add all ingredients into the blender and blend thoroughly. 5. Serve with ice.
Published on: 2019-07-11Likes: 20


1. Preheat the oven to 170°C and grease a large baking dish you are going to use for baking. 2. Shred all your cheeses and mix them in a large bowl, leave Parmesan cheese in a separate dish. 3. Cook pasta according to the package and remove it just a minute or two before its ready. Drain it and place in a large bowl. Drizzle with olive oil and leave it for later. 4. Melt butter in a deep saucepan. 5. Use a whisk and to whisk in the flour over small or medium heat until bubbly, it should take about 1 minute. 6. Continue whisking and add milk and whipping cream until you see bubbles, add salt and pepper and carry on whisking for another 2 minutes. 7. Start adding your shredded cheeses gradually, add about ⅓ and keep whisking until smooth, add another ⅓ and continue whisking until creamy and smooth. The sauce should be nice and thick. 8. Add cooled pasta and stir it in until fully covered in cheese sauce. 9. Pour half of the mac and cheese in a baking dish and add ⅓ of shredded cheeses on the top. Put remaining mac and cheese to cover it. 10. Sprinkle shredded Parmesan cheese and sweet paprika powder on the top and bake for about 30 minutes until golden brown. Serve straight away.
Published on: 2019-07-02Likes: 30


1. Soak red kidney beans in one bowl and chickpeas in another one the day before making the dish. In the morning boil them until soft in separate pots as they have different cooking time. 2. Peel and finely chop the onions, celery sticks, carrots, garlic, peppers, fresh tomatoes, mushrooms and fresh parsley leaf and leave them on separate plates to add in order. 3. Using a very large pan put lard and melt it. Add garlic and onion to start with and fry until golden brown, then add mushrooms and allow the flavours to combine. 4. Add the minced beef and all remaining spices, give it a good stir to break larger pieces and leave for about 10 minutes to simmer. 5. Add all chopped veggies and drained red kidney beans and chickpeas. At this point, you need to add a bit of water and balsamic vinegar and allow everything to cook together for about an hour on low heat stirring from time to time. Leave the lid slightly open to reduce the amount of fluid gradually. 6. Serve with boiled rice, millet or jacket potatoes or freshly baked bread with a bit of freshly chopped coriander sprinkled on the top.
Published on: 2019-06-30Likes: 29


1. Preheat the oven to 170°C. 2. Mix all ingredients together and leave 10-15 minutes. 3. Stir everything well then split the mixture over 2 lined baking trays and spread very evenly, you can use a glass or a bottle to do so. The thickness should be between 3-4 mm. 4. Bake for one hour or until golden brown and crisp. If they do not feel crisp enough after an hour put it back in the oven for another few minutes. 5. Remove from the oven and cool. 6. Break into regular pieces and store in a closed container.
Published on: 2019-06-30Likes: 23


1. Preheat the oven to 180°C. 2. Prepare a baking tray and line it with some baking paper. 3. In a medium bowl put peanut butter first and add an egg into it and mix together until smooth. 4. Add almond flour and mix well you should get a nice dough, bring it together using your hands. 5. Shape little discs about 1cm thick and place them on a baking tray. 6. Bake for about 10 minutes.
Published on: 2019-06-26Likes: 23


1. Trim, peel and chop the beetroots, carrots, parsley, leek and potatoes into small cubes. 2. In a large pan add a good amount of lard and add leek and crush a clove of garlic, into it and fry together for about 2-3 minutes. 3. Add water, then put beetroots, carrot, parsley, potatoes, salt and black pepper and let it boil until all vegetables are soft. 4. Blend everything together until smooth and add soured cream. 5. Serve with chopped dill.
Published on: 2019-06-24Likes: 24


1. Using a fork beat the eggs and add salt and pepper, beat again until well blended. 2. Grate your cheese. 3. In a small, stainless steel frying pan preheat the coconut oil on medium heat until hot. 4. Pour the eggs into the pan, tilt the pan slightly from one side to another to cover its surface completely. Let the mixture cook for about 30 seconds and continue tilting the pan until the mixture has set and no liquid egg remaining. 5. At that stage put the grated cheese filling all over as much as you prefer. Let it melt for a few seconds and using a spatula gently fold omelette in half. 6. Put it on the plate and serve straight away.
Published on: 2019-06-24Likes: 26


1. Place minced meat in a large bowl. 2. Peel and finely chop one onion and add it together with minced meat. 3. Peel and crush one clove of garlic directly into a bowl. 4. Add other ingredients: an egg, rosemary, salt, black pepper and mix it well with your hand. 5. Prepare another bowl with water for your hands so the chops will not stick to them. 6. Start shaping medium size balls, put them separately on a chopping board ready for frying and flatten them slightly. Rinse your hands with water after every chop. 7. Preheat the frying pan with plenty of lard in it and fry chops on medium heat until golden brown. 8. Serve with chips and fresh salad.
Published on: 2019-06-23Likes: 25


1. Slice the onions and apples into small pieces and finely chop the parsley leaf. 2. In a large saucepan melt butter and add previously shredded red cabbage, sliced onions, apples, parsley, dates, prunes and cinnamon. Stir for a few minutes to prevent it from burning. 3. Add balsamic vinegar, salt and pepper and simmer for about an hour on a low heat stirring occasionally. 4. Add a bit more butter at the end of cooking to give it a nice glossy shine.
Published on: 2019-06-24Likes: 22
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