500 grams lean beef mince
1 cup finely diced celery
5 cloves garlic finely diced
1/2 onion finely diced
1 tablespoon cumin powder
1 egg
1 1/2 bottles passata
2 cups celery – extra
Parsley – chopped
Salt to taste
Pepper to taste
Chilli to your taste
Mix all ingredients in a bowl and make into even sized balls.
In a pan put 1 and 1/2 bottles passata and heat the sauce.
Once the sauce is hot (not boiling), place the balls in the pan and let one side cook.
Turn the balls over, coat with sauce.
Put 2 cups of roughly chopped celery and some parsley and close the lid and let it cook.
Serve with salad or slender noodles and enjoy.
Serves 5
400g chicken breast – cut into chunks
1/2 tsp salt
1/4 tsp ground cumin
1/4 tsp ground coriander
1/8 tsp cayenne pepper
1 tsp ground ginger
1/2 Tbsp. garlic powder
Mix all ingredients together in a bowl.
Add chicken chunks and coat well.
Set aside.
1/2 onion – diced
3 tsp garlic
1 tsp ginger
1/8 tsp chilli powder
1 Tblsp garam masala
1/2 tsp ground cumin
1/4 tsp turmeric
1/2 Tblsp tomato paste
400g canned crushed tomatoes
4 Tblsp cream
Heat a pan and onion. Cook until golden.
Add garlic, ginger and tomato paste. Cook for approx 3 mins.
Add the rest of the ingredients and bring to the boil. Reduce to simmer for 15mins. Stir occasionally.
Remove from heat. Cover and keep warm.
Heat a non stick pan. Add chicken and cook until done.
Reheat sauce and serve.
Serve with steamed asparagus and cabbage or any other allowed veg, of your choice.
Makes 4 servings
100 grams beef strips
1/2 small onion finally diced
1 teaspoon crushed garlic
1/2 teaspoon crushed ginger
1 teaspoon massell chicken stock powder mixed in 2 cups hot water
Couple sprigs of chopped fresh coriander
Handful of celery diced small
Handful of cabbage leaves
2 tablespoon shallots
1 tablespoon soy sauce
2 tablespoon fish sauce
2 birds eye chilli
Konjac noodles
In a nonstick pan dry fry onion, garlic, ginger, shallots and coriander. Then, add beef and brown.
Add the chicken stock you made, as well as the celery, 2 birds eye chilli, soya sauce, fish sauce and salt if required. Adjust the ratio of soy sauce and fish sauce to your liking.
Boil for 10 minutes with lid on until beef is tender.
Add your konjac noodles and boil for 5 minutes for flavours to sink into the noodles.
Turn off and add the cabbage leaves and cover the lid for 2 to 3 minutes so that cabbage cooks in the steam.
Serve and garnish with fresh coriander, birds eye chilli and spring onion and piece of lemon.
Serves 1
100g lean steak – cooked to your liking.
1 cup spinach
1 small onion – sliced
In a pan dry fry onions.
When starting to become tender, add spinach.
Cook until wilted.
Add a little water if necessary.
DIANNE SAUCE;
1 1/2 tsp garlic
1 Tbsp sugar free tomato sauce
1 Tbsp Worcestershire sauce
1 Tbsp cream (daily dairy allowance)
DIANNE SAUCE;
Mix garlic, tomato sauce and Worcestershire sauce in a pan and heat.
Add cream (if desired) and simmer until hot. Add a little water if too thick.
Serves 1
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