by cooking | Jul 9, 2018 |
PRZEPISYWITH NO FATSAVE UP TO 600KCAL Barbecued trout in newspaper INGREDIENTS 2 whole trout , gutted and cleaned, from sustainable sources 1 bunch of fresh coriander 2 stalks of lemongrass 4 cloves of garlic 5cm piece of ginger 1 fresh red chilli , optional 6 fresh, frozen or dried kaffir lime leaves 4 limes Cooking Spray 100% Olive Oil Serves : 4 Difficulty: 3/5 not to tricky Cooks in: 45 minutes RECIPE Preheat the barbecue so it’s hot, or until the coals turn white. Rinse the fish under cold water and pat dry with kitchen paper. Twist the stalks off from the bunch of coriander and place in a pestle and mortar, keeping the leaves for the garnish. Remove the tough outer leaves from the lemongrass, trim and add to the mortar. Peel, slice and add the garlic and ginger, then slice and add the chilli (if using). Add the lime leaves, then bash them a bit to release the flavours. For each trout, take a large double sheet of newspaper and line with greaseproof paper. Slice 3 limes, then place a line of the slices in the middle of each newspaper. Lay the fish on top and stuff the cavity with half the herby mixture, season with sea salt and spray by Cooking Spray 100% Olive Oil . Top with more lime slices and spray with more Cooking Spray 100% Olive Oil and salt. Wrap up the newspaper and tie with string. Dunk both parcels in a bucket of water and leave to soak for no more than 5 minutes. Barbecue the fish parcels, uncovered, for 30 minutes...
by cooking | Jun 28, 2018 |
PRZEPISYWITH NO FATSAVE UP TO 600KCAL Slow food fit bars INGREDIENTS 150 g prunes (I recommend hungarian smoked plums – they give batons this crazy taste and smell) 200 g oatmeal (you can also use rye or millet) 50 g of shelled walnuts 50 g sunflower seeds 4 tablespoons linseed 4 tablespoons of liquid honey 4 dates without seeds 1 large beetroot grated on a fine grater 1 glass of apple juice a pinch of spices – cinnamon and ginger Cooking Spray 100% Coconut Oil Serves: 12 Difficulty: 2/5 easy Time: 20 minutes preparation PRZEPIS Destroy the dates with boiling water, set aside for 10 minutes. Flax seeds pour 4 tablespoons of water, also set aside. Pour dry ingredients into the bowl: oatmeal, spices, nuts and sunflower seeds. Pour apple juice and mix thoroughly to combine the ingredients. Plums cut into quarters, combine with beetroot, honey and soaked in seed. Add to the remaining mass and mix again. Pour all the food on a flat plate sprayed with Cooking Spray 100% Coconut Oil and spread to a thickness of approx. 1-1.5 cm. Bake for 20-25 min. in the oven preheated to 180 ° C. After cooling, cut into squares. Store up to a week in an airtight container, preferably in a refrigerator. Jeśli chcesz się podzielić swoimi przepisami z wykorzystaniem cooking spray, prześlij go a zamieścimy Twoje dzieło na naszym portalu. Nie zapomnij dodać zdjęcia, podpisu i podać kaloryczności....
by cooking | Jun 4, 2018 |
PRZEPISYWITH NO FATSAVE UP TO 600KCAL Avocado and roasted sweet potato salad with pomegranate and nuts INGREDIENTS 1 sweet potato, approx. 300 g salt pepper, Cooking Spray 100% Olive Oil a pinch of chili flakes and optionally a sprig of rosemary 50 g walnuts or pecans 1/2 of pomegranate fruit 1 avocado 100 g of rocket salad SAUCE 1 tablespoon of honey mustard or dijon 2 teaspoons of honey or maple syrup Cooking Spray 100% Olive Oil 1 tablespoon of lemon juice 1 tablespoon of rice or wine vinegar Serves : 2 Difficulty: 2/5 Easy Cooks in: 20 minutes PRZEPIS Peel the sweet potatoes, cut into cubes. Spray by Cooking Spray 100% Olive Oil, season with salt, pepper, chili and rosemary leaves if you use them. Mix and place on a baking tray or in a casserole, put in an oven preheated to 200 degrees C and bake for about 30 minutes or until tender. Add nuts 10 minutes before the end. Pick fruit from pomegranate. Peel the avocado, remove the stone and cut into cubes. Place the rocket on the platter, season with salt and pepper, add sweet potatoes with nuts, avocado and pomegranate. Jeśli chcesz się podzielić swoimi przepisami z wykorzystaniem cooking spray, prześlij go a zamieścimy Twoje dzieło na naszym portalu. Nie zapomnij dodać zdjęcia, podpisu i podać kaloryczności....
by cooking | May 30, 2018 |
PRZEPISYWITH NO FATSAVE UP TO 600KCAL Mexican Quinoa from one saw INGREDIENTS Cooking Spray 100% Olive Oil 2 cloves of garlic 1 chili pepper 1 cup quinoa (quinoa) 1 cup of broth (eg vegetable) spices: 1 teaspoon of sweet pepper, 1/2 teaspoon of hot pepper, 1/2 teaspoon of Roman cumin 1 cup of corn 1 cup black boiled beans (or red) 1 can of sliced tomatoes avocado lime fresh coriander Serves : 2 Difficulty: 3/5 not to tricky Cooks in: 30 minutes PRZEPIS Prepare a larger pan with lid. Spray it with Cooking Spray 100% Olive Oil, add the garlic pressed through the press and sliced half of the chili pepper. Stir fry for a moment. Add raw quinoa, pour the broth, increase the heat and add spices, mix. Season with salt and pepper. While still heating, add drained corn and drained and washed beans and canned tomatoes. Mix everything, cover and boil. Reduce heat and cook under cover for about 20 minutes. Remove the lid and mix. Add peeled and sliced avocados, sprinkle them with half a lime, sprinkle with the second half of the pepper and coriander leaves. Serve with the rest of the lime. Jeśli chcesz się podzielić swoimi przepisami z wykorzystaniem cooking spray, prześlij go a zamieścimy Twoje dzieło na naszym portalu. Nie zapomnij dodać zdjęcia, podpisu i podać kaloryczności....
by cooking | May 29, 2018 |
PRZEPISYWITH NO FATSAVE UP TO 600KCAL Griddled vegetables & feta with tabbouleh INGREDIENTS ½ a bunch of fresh oregano ½ a bunch of fresh flat-leaf parsley 2 red onions 1 large aubergine 150 g feta cheese Cooking Spray 100% Olive Oil 3 courgettes (a mixture of yellow and green) 2 handfuls of mixed tomatoes 1 bulb of garlic 50 g shelled pistachios 2 tablespoons runny honey TABBOULEH 250 g cracked wheat 1 bunch of fresh mint 1 big bunch of fresh flat-leaf parsley ½ a cucumber 1 lemon Serves : 8 Difficulty: 3/5 not to tricky Cooks in: 55 minutes PRZEPIS Light your barbecue and give the coals time to get nice and hot. Pick the oregano and parsley leaves, peel and slice the onions into wedges and halve the aubergine lengthways. Add the feta to a small bowl with half the oregano leaves, a drizzle of Cooking Spray 100% Olive Oil and a good pinch of sea salt and black pepper. Set aside to marinate while you prepare the rest of the dish. Next make the tabbouleh. Cook the cracked wheat according to the packet instructions, then rinse and drain. Set it aside to cool a little. Pick and finely chop the mint and parsley, then finely chop the cucumber. Once the cracked wheat has cooled, mix in the mint, parsley and cucumber, a good squeeze of lemon juice and a good pinch of salt and pepper. Have a taste and tweak the seasoning to your liking, then cover and set aside. Once your barbecue is hot enough to start cooking, grill all of the vegetables and the...
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