Add the cooked quinoa, garlic, breadcrumbs, parmesan cheese, zest and lemon juice. Notes These will taste great alone or with some sweet chilli sauce or a yoghurt sauce
Add the crushed garlic, onion flakes, grated zucchini, tasty cheese, parmesan cheese to the bowl with the grated sweetpotato and add the self raising flour before stirring well to combine
½ cup quinoa rinsed well200g bacon chopped1 onion peeled and halved2 garlic cloves400g sweetpotato peeled and diced1 tsp chilli flakes50g Quirky Chicken Stock Paste1lt water2 handfuls of spinach leavesCoriander for garnishAdd onion and garlic to bowl and chop on Speed 7 for 3 seconds. 400g sweetpotato
The most delicious and healthy sweetpotato, zucchini & bacon slice. ), I’ve been on a mission to smuggle as many vegetables possible into his meals… which brings me to this fabulously healthy sweetpotato, zucchini and bacon slice…
I love a good hearty salad that doesn't feel like a salad. You can pretty much do what you like with this one by adding your preferred salad ingredients
260g zucchini roughly chopped400g can of corn drained2 spring onions dicedHandful fresh oregano leaves150g spelt flour1 tsp chilli flakes1 egg60g milkSalt and pepper to taste100g feta cubed. Add zucchini to the bowl and grate on Speed 4 for 7 seconds. Add flour, chilli, egg, milk and S&P and mix on Reverse Speed 3 for 5 seconds. 260g zucchini
Using the large holes of a box grater, grate zucchini. repeat, spacing fritters a few inches apart. Place zucchini in a large bowl and gently mix in egg, garlic, basil, oregano, lemon zest, onion powder, salt and pepper
Plus it's hard to imagine not liking a dish containing sweetpotatoes. Drizzle both with a bit of oil, making sure the flesh of the sweetpotatoes are well coated and placed skin side down on the sheet
The post SweetPotato, Lime & Coconut Soup appeared first on Bake Play Smile. This SweetPotato, Lime and Coconut Soup sounds kinda odd, but trust me it works
These golden fritters are a cinch to make and packed full of veggies – great for busy parents who struggle to wheedle vegetables onto their kids’ dinner plates
Add sweetpotato, coconut milk and 1½ cups water. Simmer, covered, for a further 10 minutes, or until potato and cauliflower are tender. 800 g sweetpotato, peeled, cut into 3cm pieces
I based this on your basic chickpea hummus but added baked sweetpotato and a teeny bit of chilli. This dip tastes sweet and slightly spicy with a pleasing, subtle peanut flavour
Serve immediately, with sour cream sweet chili sauce. Try to remove the excess moisture from the zucchini by either squeezing the liquid out with a potato ricer, or by squeezing with paper towels
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