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Ingredients
- 1 Centra Free Range Eggs
- 2 tbsp Coconut oil
- 250 g Ground Almonds
- 60 ml Almond Milk Unsweetened
- 1 Pack Centra Asparagus Chopped
- 6 Centra Free Range Eggs
- 40 g Centra Spinach
- 6 Centra Spring Onion Chopped
- 40 g Tinned Chopped Tomatoes
Method
Combine the ground almonds, egg and oil until it starts to clump together.
Press it into your lined pie dish.
Bake at 180′C for about 10 minutes. Don’t worry if it puffs up a little, it will go back down when it comes out. (You could always put baking beans on top to keep it from coming up.
Add the chopped onion, asparagus, tomatoes and spinach to pan with a little oil and cook just until the onions start to soften. Don’t leave it for too long, you don’t want the asparagus to fully cook.
Add them in on top of the pie crust.
Combine the eggs and the almond milk and whisk it altogether. Then pour into the pie dish.
Pop it all in the oven at 180′C for about 30 minutes, make sure it’s fully cooked before you take it out, the time will vary depending.
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Ingredients
- 1 pinch Black Pepper
- 10 leaves fresh mint
- 2 lemons zest only
- 2 cucumber chopped
- 6 tbsp Virgin Olive Oil
- 1 clove garlic minced
- 3 tbsp Lemon juice
- 2 onion thinly sliced
- 1 red pepper thinly sliced
- 1 pack Salad leaves
- 450 g steak
Method
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Season the steak with sea salt and black pepper. Cook to desire texture.
Let the steak rest for about 5 minutes after cooking.
In a small bowl, combine the olive oil, lemon zest and juice, garlic, mint and salt and pepper to taste.
Thinly slice the steak crosswise.
On individual plates, top a pile of salad greens with the cucumbers, red bell peppers, green onions, and steak. Drizzle the vinaigrette on top and serve.
Sweet Pepper & Mustard Mince
Sweet Pepper & Mustard Mince
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Ingredients
- 1 pinch Black Pepper
- 1 Broccoli
- 500 g Beef Mince
- 200 g mushrooms
- 1 tbsp tomato puree
- 1 pack dried mixed herbs
- 1 clove garlic
- 1 tbsp Wholegrain Mustard
- 1 onion
- 1 pinch salt
Method
Add mince to wok and cook at a med-high heat, season with sea salt, black pepper, add onion and garlic and cook until browned.
Chop and add all veg while separately boil broccoli.
Reduce heat and add herbs and more seasoning if required.
Simmer for a further 10 minutes then add tomato puree and mustard and stir well.
Continue to simmer on a low heat for a further 5 minutes or so while you wait on the broccoli to cook.
When ready serve two serving spoonsful of the mince dish with Cauliflower rice and broccoli.
Salmom & Sweet Potato Cakes
Salmom & Sweet Potato Cakes
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Ingredients
- 2 Large Centra Free Range Eggs
- 2 tbsp Centra Olive Oil
- 2.5 Centra Salmon Darnes with Garlic & Herb Butter 240g
- 2 tbsp Centra Spring Onion Finely Chopped
- 1 Centra Sweet Potatoes Steamed and mashed
- 0.66 tub Ground Almonds
- 1 tbsp ground cumin
- 1 tbsp Lemon juice
- 1.25 tbsp Paprika Smoked
- 0.33 tub Parsely Finely Chopped
- 0.5 tbsp Pepper
- 0.5 tbsp salt
Method
Steam the sweet potato and mash it and allow it to cool. Bake the salmon in the oven in a little lemon juice for about 25 minutes.
Remove salmon and cut up and allow to cool. In a bowl mix the sweet potato, ground almonds, parsley, spring onion, lemon juice, hot sauce salt, cumin, paprika, pepper and eggs (ensure the sweet potato has cooled).
Stir all ingredients together until combined.
Add in the cooled mashed salmon and stir again to ensure all ingredients combined well.
Line a baking sheet with parchment paper (a size that will fit into your fridge).
Using a 1/3 measuring cup scoop out mixture and flatten into equally sized salmon cakes.
Chill in the freezer for at least 30 minutes, or all day or overnight for best binding/results.
Heat a large frying pan with some coconut oil on a medium heat and wait until oil melted completely
Place the cakes in the pan and fry on a low/medium heat till browned on that side (4-6 minutes).
Flip and cook the opposite side.
Toast Pepper & Tomato Soup
Toast Pepper & Tomato Soup
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Ingredients
- 25 g butter
- 2 stick celery sliced & chopped
- 2 tbsp olive oil
- 2 tbsp tomato puree
- 4 clove garlic
- 1 onion cut in half
- 3 red pepper halved & de-seeded
Method
Pre heat oven to 200C. Place the pepper & onion halves (cut side down) along with the plum tomatoes & garlic cloves into a baking tray & drizzle with the olive oil. Bake at the top of your oven for 30 mins or until the vegetables are roasted & tender.
Meanwhile melt down the butter in a large pan over a medium heat and sauté the chopped celery for 4-5 mins.
Add the tomato puree to the vegetable stock and mix well and then add to the sautéed celery. Remove from the heat.
When the baked vegetables are ready add them to the pan along with the tomatoes. Place back on to a low to medium heat & using a hand blender blend until the soup is smooth.
Grilled Salmon & Asparagus
Grilled Salmon & Asparagus
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Ingredients
- 1 pack asparagus
- 2 salmon darnes
- 1 tbsp olive oil
Method
Rub olive oil over the flesh of the fish
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Cook fish skin side up for 3 minutes, flip and cook for 3-4 minutes or until the fish easily flakes
Boil Asparagus for 10 minutes
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Ingredients
- 0.5 Centra Avocado Chopped
- 20 g Centra Cashew Nuts Unsalted
- 12 Centra Jumbo King Prawns 200g Cooked
- 0.5 Centra Lime Juice
- 1 Centra Mango Peeled and Chopped
- 1 tbsp Centra Olive Oil
- 1 pinch Chilli Flakes
- 0.25 cucumber Finely Chopped
Method
Combine lime juice, oil and chilli flakes together
Mix all other ingredients together in a bowl and dress with oil mixture.
Serve on a big bed of watercress and spinach
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Tomato & Feta Cheese Salad
Tomato & Feta Cheese Salad
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Ingredients
- 6 black olives Pitted & Sliced
- 2 cucumber peeled & chopped
- 0.25 jar olive oil
- 1 red onion chopped
- 3 Tomato chopped
- 1 jar Feta Cheese crumbled
- 4 tsp Lemon juice
- 1 pinch Salt & Pepper
Method
In shallow salad bowl, or on serving platter, combine tomatoes, cucumber, and onion. Sprinkle with oil, lemon juice, and salt and pepper to taste. Sprinkle feta cheese and olives over salad. Serve.
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Ingredients
- 1 pinch Black Pepper
- 1 handful Blueberries
- 1 red onion
- 1 handful white grapes
- 1 handful cherry tomatoes
- 1 handful flaked almonds
- 1 tbsp Greek Yoghurt
- 1 dollop Lemon juice
- 1 pack rocket leaves
- 1 handful Strawberries
- 1 rub tuna
Method
Very simply prepare veg and fruit/berries and mix together in a salad bowl. Add tuna to top and sprinkle with flaked almonds, walnuts, Greek yogurt, lemon juice and black pepper.
So easy, tasty and ideal for unplanned days when you’re on the move.
