24 July 2018
Month: July 2018
Ingredients
- 4 classic meatballs
- 8 tbsp passata
- 40 gr mozzarella
- 40gr shredded parmigiano
Steps
- Preheat the oven for 180C
- Place meatball in a buttered dish
- Place 2 tbsp of passata on each meatball.
- Cut 10 gr of mozzarella slice and put it on each meatball.
- Sprinkle with parmesan shaving
- Bake for 20 min @ 180C ’till cheese is golden.
Nutritional data
~ 1 Serving ~ Time 1 h ~ Preheat oven 180C ~ 2 Days in the fridge ~
Ingredients
- 4 meatball or feta stuffed meatball
- 6 tbsp crème fraiche
- 200gr feta scrambled
- 1 cup of onion caramelised
- 2 tbsp of balsamic vinegar
Steps
- Preheat the oven @ 18oC.
- Cut the feta in cube.
- Cut the onion and fry it in a pan with the balsamic vinegar ‘till caramelised.
- Place the meat balls in a oven dish put the creme fraiche, the onion and the feta on it. bake for 20 min at 180C.
Nutritional data
~ 8 Servings ~ Time2-4h ~ 3-4 days in the fridge ~
Ingredients
- 800 gr tomatoes
- 5 small carrots
- 4 medium onion
- 4 medium courgette
- 2 aubergine
- 2 garlic cloves
- 4 tbsp avocado oil
- 1 sprig of thyme
- 1 bay leaf
Steps
-
Peel the aubergine and cut in dices put in a dish sprinkle with salt set aside.
-
Peel and chop the onion, peel and cut the carrots in thin sticks.
-
Blanch, peel and quarter the tomatoes (trash the seeds keep the juice) place in a pan with thyme, bay leaf and garlic clove without oil let cook and reduce for 20 min minimum.
-
Heat oil in a pan fry the onion and carrots stir well.
-
Peel the courgette remove both ends chop in cubes add to the onion and carrots stir well and cover.
-
Squeeze out the water from the aubergine add to the pan with the courgette, carrots and onions mix well
-
Add the tomatoes mix well simmer for 30 min minimum.
Nutritional data
~ 4 Servings ~ Time 1h ~ 3 Days in the fridge ~
Ingredients
-
500 gr beef fillet
-
200 gr button mushroom
-
200ml crème fraiche
-
100ml beef stock
-
30gr butter
-
1 tbsp dijon mustard
-
1 tbsp fresh paisley
-
1 garlic clove
Steps
-
Prepare the beef stock, let infuse.
-
Cut the fillet in strip and fry it in a pan with oil or butter transfert to a plate.
-
Cut the mushrooms and the garlic cloves put all in the hot pan and fry it until brown and mushroom juice re-absorbe.
-
Add the crème fraiche, mustard and beef stock.
-
Return the fillet in the hot pan if too thick add more beef stock.
-
Sprinkle with fresh parsley and serve. Keep 3 days in fridge.
Nutritional data
~ 20 Servings ~ Time 30 min ~ Preheat oven 180C ~ 5 Days in the fridge ~
Ingredients
- 700gr ground beef
- 125 gr grated parmesan
- 2 eggs
- 1/4 tsp garlic powder
- 1/4 tsp dry oregano
- 1/4 tsp onion powder
- Option : 200gr feta
Steps
- Preheat the oven @ 18oC.
- Mix the eggs and the spices.
- Add the parmesan mix well.
- Add the beef and mix firmly ‘till totally integrated.
- Butter a d weight and form balls and place them in the dish.
- Option add a cube of feta (10 gr) in the middle and wrap the meat around.
- Cook for 10 min at 180C.
Nutritional data
