Perfect for batch cooking and freezing! Ingredients Rind of 1/2 lemon 2 cloves / 6 g garlic 1 tbsp / 15 g olive oil 1 tsp / 3 g balsamic vinegar 1 tsp / 3 g mixed herbs 1 cubed / 300 g eggplant 1 diced / 100 g red onion 1 1/2 cubed / 250 g zucchini 1 1/2 diced / 170 g red bell peppers 3 chopped / 350 g tomatoes 400 g tin tomatoes 1/2 tsp / 3...
Great for using leftover low protein vegetables and pantry sauces/condiments This recipe also makes a delicious lasagne filling! Ingredients Rind of half lemon 2 cloves / 6 g garlic 1 tbsp / 15 g olive oil 1 tsp / 3 g balsamic vinegar 1 tsp / 3 g mixed herbs 1 cubed / 300 g eggplant 1 diced / 100 g red onion 1 1/2 cubed / 250 g zucchini 1 1/2 diced / 170 g red bell peppers 3 chopped /...
Ingredients For the curry paste: 1 handful cilantro Juice of 1/2 lime 1 roughly chopped garlic clove 1/2 tsp / 2.5 g sugar 1/2 tsp / 1.5 g tumeric 1/2 tsp / 1.5 g cumin 1/2 tsp / 2.5 g lemongrass paste 1/2 tbsp / 7.5 g soy sauce 1 tbsp / 15 g vegetable oil 1 roughly chopped green onion 1/2 sliced / 0.5 tbsp red chilli 1 tbsp / 6 g ginger Method Blend all ingredients together For the curry: 1/2...
