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Page 6 of 9 · showing 121–144 of 197
Dinner · 160 min
Whole piri-piri chicken roasted until safely cooked, rested, and served with crisp beetroot, carrot and cabbage slaw. This measured version uses rapeseed oil instead of the source's groundnut oil and makes five modest servings without the source's optional chips or condiments.
Dinner · 55 min
Boneless chicken thigh meat simmered in a tomato, red pepper and broth sauce. This stovetop version uses sweet paprika powder instead of the achiote paste in the source recipe; rice shown in the illustrative photo is not included in the portions or nutrition.
Dinner · 65 min
Thin potato and onion gratin with crème fraîche and Parmesan, served alongside separately cooked chicken, bacon, peas and spinach. The chicken is not baked raw under the gratin.
Lunch · 55 min
Potato Salad (Olivier Salad) is built around Potatoes, Carrots, Salt, White Wine Vinegar.
Breakfast · 37 min
Four portions of baked oat-and-egg muffins with spinach, pepper and Parmesan.
Breakfast · 25 min
A fluffy pan-torn classic made lighter with quark, egg whites, and warm berry compote.
Dinner · 175 min
Acadian chicken and grated-potato rappie pie. Squeeze the grated potatoes thoroughly, then add hot chicken broth until the pulp spreads thickly. Nutrition is an upper-bound ingredient estimate because the discarded starchy liquid and variable broth absorption are not measured.
Dinner · 90 min
Norwegian-style potato dumplings made from cooked and grated raw potatoes, served with a small measured portion of pork, turkey sausage and creamy celeriac–carrot mash; this is a wheat-flour and celeriac variation.
Lunch · 140 min
A simplified Caribbean-inspired soup of tender beef shank, cooked kidney beans, potatoes, thyme and allspice; it does not claim the omitted dumplings or coconut milk of the source.
Dinner · 45 min
Red-lentil dal simmered with tomato, light coconut milk and spinach.
Lunch · 45 min
Silky red lentils and vegetables finished with shredded chicken, cumin, and lemon.
Lunch · 60 min
Tuscan-style vegetable and bean soup thickened with wholegrain bread. Onion, carrot and celery form the base; kale and bread go in later so neither is scorched.
Snack · 55 min
Rice-paper parcels filled with pork, cabbage, carrot and shiitake are pan-fried and steamed, then served with a soy dipping sauce.
Lunch · 60 min
Roasted aubergine and cherry tomatoes with crisp pita, mint-balsamic dressing, rocket and goat cheese. The delicate greens and cheese stay out of the hot oven.
Lunch · 170 min
Slow-simmered Polish-style chicken broth with bone-in legs, vegetables and herbs. Four bowls include the deboned meat and vegetables; noodles are optional and not counted.
Lunch · 33 min
Cooked salmon with warm brown rice, edamame, cucumber and avocado.
Dinner · 33 min
Pan-cooked salmon over warm cooked lentils and wilted spinach.
Lunch · 35 min
Rice noodles, salmon, shiitake and sweetcorn simmer briefly in a red-curry broth; lime and coriander finish the soup.
Lunch · 40 min
Roasted sweet-potato bowls with cooked salmon, broccoli and cool lemon yogurt.
Lunch · 75 min
Polish dumplings with sauerkraut and cabbage filling, crisp shallots and sour cream. The cabbage mixture is cooled before filling, and the dumplings are boiled before any optional browning.
Breakfast · 33 min
Tender potato cubes and cooked eggs with spinach, paprika and a spoon of Greek yogurt. Cook the potatoes before adding the quick-wilting greens.
Breakfast · 24 min
Warm quinoa breakfast bowls with cooked salmon, set egg whites and spinach.
Breakfast · 30 min
Eggs gently set in a reduced cherry-tomato, onion and chilli sauce, finished with coriander and measured feta. Keep the pan covered at the end so the whites cook without drying the yolks.
Dinner · 105 min
Oven-roasted chicken-thigh shawarma with a separate cool garlic-yogurt sauce; allow at least one hour to marinate in the fridge.
