Add
a tin of no added salt tomatoes to a serve of Easy Mince and cook to combine the flavours.
Not exact matches
Next drain the sun - dried tomatoes in the colander and
add them to the pan with the
tins of tomatoes, tahini, crushed garlic, chilli,
salt and pepper.
1) Peel and cut mango, avocados, onion and tomatoes into cubes / dices accordingly 2) Place cubed / diced ingredients in a large bowl 3) Squeeze lime juice over ingredients,
add salt & pepper to taste and mix well 4) Pre-heat oven to 180 deg cel 5) Pile all the tortilla sheets in one stack, and cut them into 10 - 12 slices (as if you were cutting a pizza) 6) Use a brush to spread a little bit
of oil on both sides
of the cut tortilla sheets 7) Place greased cut tortilla sheets onto a baking
tin / tray, making sure not to overlap them (if there is not enough space, toast them in various batches) 8) Toast tortilla chips until crispy and slightly golden brown 9) Serve dip with toasted tortilla chips
(Serves 3) Ingredients 150g maize couscous 1 tbsp garlic oil 1/2 pepper 2 tomatoes Green tips
of 4 spring onions 120g
tinned chickpeas, drained weight 2tbsp dried cranberries 1tsp Fodify Moroccan Spice Mix 1tbsp balsamic vinegar
Salt and pepper Method Make up maize couscous as instructed on the packet and leave to cool
Add the garlic oil to the couscous and mix thoroughly Finely chop the pepper, tomatoes and spring onion tips.
Mix all the ingredients with a pinch
of sea
salt (if you're feeling adventurous, you can
add a handful
of sultanas), then pour the batter into a buttered muffin
tin so that each hole is three - quarters full.
vegetable oil 1 onions (peeled and chopped) 2 red and yellow or green peppers (cored and chopped) 1 clove garlic (peeled and chopped) 3 large tomatoes peeled, seeded and chopped or 3/4
tin of ready peeled and chopped tomatoes Dried Chilli flakes (traditionally they use a regional piment called Piment D'esplettes which is delicious but any chilli flakes are fine to
add to your taste) 1 sprig
of thyme
salt and pepper Method: Heat the oil in a fying pan and
add the onions, cooking them on a low to medium heat until softened.
Today we're using a mix
of smoked salmon and potato, but you can also do other kinds
of fish such as
tinned tuna or even
salt cod, if you'd like to
add a Mediterranean touch.
Ingredients: 2 tablespoons olive oil for frying 1 small white onion, finely chopped 2 medium - sized carrots, finely chopped 1 pack
of Sainsbury's Mushroom Mince 3 cloves garlic, minced 1cup
of cooked brown lentils 1
tin of chopped tomatoes or Italian passata 3 tablespoons tomato paste 2 teaspoons fresh thyme leaves + extra for sprinkling 1 / 4teaspoon
salt, or to taste 1 tablespoon
of dry basil 1 teaspoon
of miso paste (optional but
adds a depth
of flavour) Pasta
of your choice — I have used linguine
I usually use a
tin of original Blue Diamond almonds and
add a dash
of sea
salt.
Now
add 1 cup
of tinned diced tomatoes to the pan, the peas you had boiling (water drained), a generous pinch
of sea
salt, mix and lower the heat to LOW and let simmer
While the pita breads are cooling off, lets get our filling ready,
add 1
tin of tuna to a bowl, along with some cut green Spanish olives and some cut cherry tomatoes,
add a 1/4 teaspoon
of garlic powder, a 1/4 teaspoon
of dried oregano, 1 tablespoon
of extra virgin Spanish olive oil, season with sea
salt and freshly cracked black pepper and mix everything together
Secondly, ideally you do not want any
salt in your aquafaba and all
tinned chickpea brands I am aware
of add sodium.
Mix all the ingredients with a pinch
of sea
salt (if you're feeling adventurous, you can
add a handful
of sultanas), then pour the batter into a buttered muffin
tin so that each hole is three - quarters full.
I just got hold
of a
tin of cream
of tartar, since the supermarkets here only carry Lite
Salt which has aluminium (anti-caking agent) and been adding it to my water with sea salt and bic
Salt which has aluminium (anti-caking agent) and been
adding it to my water with sea
salt and bic
salt and bicarb.
Poach fresh lobster pieces in an abundance
of real butter (save the leftover butter to cook shrimp or scallops in);
add a little tiny bit
of dry thyme and
salt, or use large pieces
of tinned, frozen lobster tossed in a bit
of sizzling butter just to warm;
add lobster to the sauce right at the end, just before serving.