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- Pan-fried calamari with caramelised peppers, tomato and olives
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... Learn how to prepare and cook calamari with Dorota Trupp's expert tips. Share: Facebook ... and chill to room temperature before you add basil, rocket salad and mix through. Drizzle over the remaining oil and finish with some ...
- Orange oysters
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... cream into the reduction and strain. Blend the sauce with a stick blender and pour it over the oysters and garnish with the fennel green and grated orange skin. Recipe from Dorota Trupp; ...
- Spiced quinoa and eggplant salad
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... Method Place quinoa and water into a saucepan, cover with a lid and bring to simmer. Cook until all the water is absorbed by the ... served with all kinds of shellfish, seafood , lamb, chicken, tofu or grilled tempeh. Photo credit: Trupps' Cooking School ...
- Leek and asparagus with soft boiled eggs and garlic purée
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... pepper Method Bring a steamer filled with water to the boil. Add the garlic, reduce the heat and simmer for ... the garlic dressing over the leek and asparagus. Garnish with a few rocket leaves, sundried tomatoes and eggs. Serve with a sprinkle ... Photo credit: Trupps' Cooking School (Lunch, Salad, Vegetables, Recipes) ...
- Spelt roast with mushroom sauce
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... spelt, or wheat 4 cups of vegetable stock, use chicken stock, beef stock or water as replacement 2 medium-sized ... stirring. Reduce the heat and cover the pot with a lid, cook on a very low heat, until the water is absorbed by the grain ...
- Raw lasagne with walnut pesto
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... Method Place a layer of zucchini on a plate. Top with cherry tomato pulp, fresh tomato slices and walnut pesto. Top with a layer of zucchini and layer with tomato pulp and pesto again. ...
- Chicken, lemon and vegetable pie
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... Nothing beats a homemade chicken pie! Check out this recipe from nutritionist Dorota Trupp. ... for seven to nine minutes to a firm elastic dough. Cover with a damp cloth and rest for approximately 30 minutes. ...
- Pappardelle with mussels, garlic and chilli
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... hold the mussel firmly in one hand while pulling the beard with the other. Cook pasta in salted boiling water. Mince garlic and finely chop chilli and parsley. Saute mussels in a hot pan with olive oil until they open and throw in garlic and chili. Toss through ...
- Salmon with pepita-lime butter
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... (pumpkin seeds), give this salmon Mexican flair. Serve with wild rice and steamed vegetables. Share: ... Toast pepitas (see tip below). Place in a small bowl with butter, lime zest, lime juice and chilli powder. Generously coat a ...
- Chicken, charred tomato & broccoli salad
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... (serves 6) 680 g boneless, free range skinless chicken breasts 4 cups broccoli florets 680 g medium tomatoes ... to a cutting board. When cool enough to handle, shred with two forks into bite-size pieces. Bring a large pot of water to boil, ...
... Learn how to prepare and cook calamari with Dorota Trupp's expert tips.
... cream into the reduction and strain.
Blend the sauce with a stick blender and pour it over the
... Method
Place quinoa and water into a saucepan, cover with a lid and bring to simmer. Cook un
... pepper
Method
Bring a steamer filled with water to the boil.
Add the garlic, r
... spelt, or wheat
4 cups of vegetable stock, use chicken stock, beef stock or water as repla
...
Method
Place a layer of zucchini on a plate. Top with cherry tomato pulp, fresh tomato s
...
Nothing beats a homemade chicken pie! Check out this recipe from
... hold the mussel firmly in one hand while pulling the beard with the other.
Cook pasta in salte
... (pumpkin seeds), give this salmon Mexican flair. Serve with wild rice and steamed vegetables.
... (serves 6)
680 g boneless, free range skinless chicken breasts
4 cups broccoli