Direction: Remove the skin from the peppers and place in a food processor with the sun dried tomatoes, chickpeas, lime juice, cumin and smoked paprika. Process until smooth and season to taste with salt and pepper. Divide the mixture between the tortillas and place it down the centre of the wrap. Top with the rocket,…
This recipe is ideal for people who work hard at the gym or for those on a low cab diet. There are 350 kcal, 50 g of proteins, 11 g fat and 1 g carbohydrates. Direction: Heat 2 tbsp olive oil in a medium pan and add the spring onion, peppers and mushrooms. When they…
Directions: In a bowl, mash the ricotta with chives, basil, thyme and salt & pepper. In another bowl, cut cherry tomatoes (half) and rocket and add olive oil, salt & pepper. Slice the baguette and place on a baking tray in the oven for 10 mins (200C). Spred over the ricotta mixture on a large…
Its summer, its sunny (not in the UK 🙁 ) and we want to have something cold and yummy, but the Ice Cream on the market is not the best choice. Today, I give you a better alternative to those nasty ice creams. My ice cream is free of sugars, dairy, preservatives, flavours, colours, saturated & trans…
It’s a tea time, let’s make it a special one with these yummy healthy quinoa and coconut shortbread cookies today. You like eating shortbreads, but you feel guilty straight after it. A new generation shortbread cookies are made for you, so you can go crazy with them without any hesitation :)))
Heat the oven to 190C/375F/Gas 5.
Beat the cacao butter and the honey together until smooth.
Stir in the flour to get a smooth paste together with the chocolate nibs. Turn onto a work surface and gently roll out until the paste is 1cm/½in thick.
Cut into rounds or fingers and place onto a baking tray. Sprinkle with cacao powder and coconut and chill in the fridge for 20 minutes.
Bake in the oven for 15-20 minutes, or until pale golden-brown. Set aside to cool on a wire rack. ENJOY