Hit up the olive oil in the pan add chopped spices, truffle paste, 9 spice, salt and fry for 2 minutes
Cool it for 2 minutes
Cube butter and spin it in the blender with truffled spices until smooth.
Store it in the jar in the fridge
Enjoy
Bon Appetit
Nutrition Facts
25 servings per container
Serving size1 Serving
Amount per serving
Calories65
% Daily Value*
Total Fat 7g9%
Saturated Fat 5g25%
Trans Fat 0g
Cholesterol 0mg0%
Sodium 1mg1%
Total Carbohydrate 0g0%
Dietary Fiber 0g0%
Total Sugars 0g
Includes 0g Added Sugars0%
Protein 1g
Potassium 8mg1%
The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
This Garlic Truffled butter condiment recipe is an absolute must in your fridge. You can use it on sandwiches, pittas, plain bread, boiled potatoes, roasted veggies and also add it to your steak sauces!
It is very easy to make and lasts for ages. all you have to do is make it once in a while.
We use this butter in so many ways, last time I’ve checked we were making it way too often as we go through it pretty quickly.
The ingredients are simple and preparations take next to nothing 10 minutes and it is in your possession.
Chop up red onion, garlic chillies and coriander separately and put it aside in the side
Hit up the olive oil in the pan and put red onions into it, mix well and let it fry for 2 minutes.
Follow with chopped ginger and half of the amount of garlic and chillies, mix well let it caramelize till slightly golden.
Add beef mince into the mixture gradually bit by bit mixing in between so the mince is evenly distributed into the mix.
Once you see beef mince is half-cooked add mashed beans, paprika and Chipolte peppers Sauce, mix well and put it into the oven on grill setting set it to the highest temperature and leave it there for 10 minutes.
Guacamole
Cut each avocado in half and take the pip out
Skin it and cut each half into six parts put it into the big bowl
Chop up the tomatoes and jalapenos put it into the bowl
Hit up the olive oil in a non-stick pan put the leftovers of garlic and chillis into it, mix well and fry it for one and half minutes until nice and soft
Add precooked garlic and chillis into the bowl, season with Himalayan salt and 9 spice
Take a potato masher and mash content in the bowl until avocados are crushed into the semi mashed texture, you should be able to see small pieces of avocado through the mixture.
Take a serving spoon, mix guacamole well so it is all combined,
Take a cucumber and slice it, lay it out upon the flat dish, salt it.
Open 2 packets of corn chips and empty it into a serving bowl
Put mince sauce into the serving bowl, do the same with guacamole
Serve and enjoy your dinner
Bon Appetit
Nutrition Facts
6 servings per container
Serving size1
Amount per serving
Calories652
% Daily Value*
Total Fat 36g45%
Saturated Fat 5g25%
Trans Fat 0g
Cholesterol 52mg18%
Sodium 1002mg44%
Total Carbohydrate 58g20%
Dietary Fiber 14g47%
Total Sugars 7g
Includes 0g Added Sugars0%
Protein 30g
Potassium 1305mg29%
Vitamin A43%
Vitamin C 13%
Iron16%
The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
Nacho “Delish Crunch” recipe is an incredibly easy dish to cook. The ingredients are pretty simple to find especially in Avocado season as good creamy guacamole is the key to this indulgence.
The soft, creamy rich taste of the guacamole combined with the Neapolitan like mince sauce emboldened by spices is divine!
What’s amazing about this meal is that you have so many nutritional benefits brought all together. Satisfying and flavorful, you wish you could eat it all day!
Take a flat serving dish and lay burrata evenly around the dish
Cut each tomato into 8 parts
Lay cut tomatoes between burrata’s pieces nice and even
Cut red onion into half first and then slice thinly into half circles
Sprinkle red onion over the salad
Detach basil leaves of the basil brunches
Follow with basil leaves sticking it into the spaces between burrata and tomatoes
Sprinkle some Himalayan salt and 9 spice
Drizzle over with chilli infused olive oil and balsamic vinegar.
Pasta & Scallop Sauce
Put Scallops on the sieve and let it drain while you are making other preparations
Chop up nice and fine: garlic, 2 chilies, ginger, one brunch of basil and turmeric, keep skin on ginger and turmeric, just wash it.
Take a bowl and mix chopped spices with 1 tbsp of olive oil half of tbsp of 9 Spice, 1 tsp of Himalayan salt and 1 tsp of Natvia
Add scallops to the mixture and massage it with the marinade, leave it aside
Put full pot of water on the stove in the 8L Pot, add olive oil, 1 tbsp of salt and 2 tsp of Natvia, cover pot with the lid and bring it to the boil.
Half white onions and then slice each half nice and thin
Half capsicums and then slice each half nice and thin
Chop up the chili
Heat the pan with olive oil, add onions 1 tsp of 9 spice and some Himalayan salt and fry it until nice and soft going slightly golden
Add capsicums to it and chili, mix well let it fry on the low heat
Once capsicums nice and soft put the pan aside
Put pasta into the boiling water and mix it well so spaghetti is well separated. Cook it until spaghetti is slightly soft it is called Al Dente. Or if you like it softer then Al Dente keep it cooking to your texture preference.
Once happy with the texture throw past onto the Sieve and let it drain
Put pasta back into the pot, drizzle some chili infused olive oil upon it and shake it well, leave it aside with the lid on to keep it hot while we cook the scallops.
Heat up wide shallow pan with a drizzle of olive oil.
Put marinated scallops on the pan on the high heat and fry it for two minutes
Once scallops released the juice, sieve them out with a skimmer spoon into a flat dish
Add coconut cream to the same pan with a scallop juice and spices and mix it well. Keep mixing it until slightly thickened.
Add scallops and fried onions with peppers back into the sauce and mix well turn it off. Put Scallop sauce into the serving bowl
Serve and enjoy your dinner
Bon Appetit
Nutrition Facts
6 servings per container
Serving size1
Amount per serving
Calories782
% Daily Value*
Total Fat 32g40%
Saturated Fat 14g70%
Trans Fat 0g
Cholesterol 1mg1%
Sodium 675mg30%
Total Carbohydrate 91g31%
Dietary Fiber 19g64%
Total Sugars 18g
Includes 0g Added Sugars0%
Protein 32g
Potassium 263mg6%
Vitamin A29%
Vitamin C95%
Calcium11%
Iron21%
The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
This Wholemeal Scallop Pasta recipe is made from fresh, flavorful ingredients. The sauce is creamy, however light in consistency. The sauce combined with the juicy Scallops is not too heavy on the tummy and will leave you satisfied. It’s a good treat to have, and will leave you satisfied. This dish is filling yet, filled with so many nutrients. We usually eat pasta on our cheat days once a week. That way we can eat, and feel guilty-free about it!
The ingredients are pretty simple to find especially in spring or summer.
