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Slow Cooker Chicken & Chorizo Stew         Chicken and chorizo in a rich tomato sauce with a subtle warmth, this Slow Cooker Chicken & Chorizo Stew is perfect for a cold winter night served with rice or tortillas and salad and a dollop of soured cream.   Ingredients ·        100 g chorizo ·        3 peppers sliced ·        400g tin chopped tomatoes ·        3 garlic cloves minced ·        1 tbsp tomato puree ·        500 g chicken thighs deboned and skinless ·        1 tbsp oregano ·        1 tsp paprika ·        1 tsp ancho chili flakes ·        ½ tsp chipotle chili powder ·        ½ tsp garlic powder ·        1 tsp sea salt ·        ¼ tsp black pepper ·        300 ml water ·        1 tbsp cornflour mixed with 2 tbsp water Instructions 1.     Remove the 'skin' from the chorizo and fry either in a dry pan or in your slow cooker basin on the hob (you’ll know if your slow cooker has this function). You just want

EASY GREEK BEAN SOUP (FASOLADA) INGREDIENTS ·        Early Harvest Extra Virgin Olive Oil ·        1 large yellow onion, chopped ·        1/2 tsp salt ·        1/2 tsp black pepper ·        2 garlic cloves, minced ·        4 celery ribs, chopped ·        1 tsp dried oregano ·        1 dried bay leaf ·        4 1/2 cups chicken broth (or vegetable broth) ·        3 15-oz cans cannellini beans, drained and rinsed ·        1/2 tsp ground cumin ·        1/4 tsp sweet paprika ·        1/4 tsp cayenne pepper ·        1 lemon, zested and juiced ·        1/2 cup chopped fresh parsley leaves INSTRUCTIONS 1.    In a heavy pot like this one, heat 2 tbsp extra virgin olive oil over medium-high heat. 2.    Add the chopped onion, salt and pepper. Cook for about 4 minutes over medium-high heat, stirring regularly. Now add the garlic, celery, bay leaf,and oregano. Cook 5 more minutes, stirring regularly. 3.    ………………………………………………………… 4.

Kale and Quinoa Minestrone Easy, healthy and delicious soup recipe that's packed with veggies and quinoa. A perfectly hearty and filling lunch or dinner. Ingredients ·        1 large yellow onion , diced (2 cups) ·        3 medium carrots , diced (1 1/2 cups) ·        2 stalks celery , diced (1 cup) ·        2 Tbsp olive oil ·        2 cups diced , fresh zucchini (from about 2 small) ·        2 cups green beans , cut into 1-inch segments ·        1 red bell pepper , diced ·        3 cloves garlic , minced ·        1 (32 oz) carton unsalted or low-sodium vegetable broth ·        1 (28 oz) can crushed tomatoes ·        3 cups water ·        3 1/2 Tbsp chopped fresh parsley ·        1 tsp dried rosemary , crushed ·        3/4 tsp dried thyme ·        1 1/2 tsp granulated sugar ·        Salt and freshly ground black pepper , to taste ·        3/4 cup dry quinoa ·        1 (15 oz) can cannellini beans, drained and rinsed ·       

Berry Tiramisu Trifle Recipe A decadent no bake berry tiramisu trifle made with Mascarpone cream cheese, lady fingers and a blackberry blueberry puree. Ingredients ·        6 oz lady fingers ·        1/2 lb blueberries ·        1 lb blackberries ·        1 lb mascarpone cheese ·        4 egg yolks organic free range ·        5 tbsp granulated sugar ·        3/4 c heavy creamorganic ·        4 tbsp honey + more to taste ·        2 lemons juices ·        2 tsp vanilla extract ·        2 tbsp water ·        leaves Basil for garnish ·        Lilac flowers for garnishoptional Instructions 1.     In a small saucepan add the blackberries and blueberries together with the lemon juice, vanilla extract, honey and 2 tbsp of water. . Bring it to a simmer on low flame, cover with a lid and simmer together for a few minutes until the blueberries have popped. Allow to cool. Once cooled off strain the berry sauce separating the liquid from th

ALMOND FLOUR CARROT CAKE SCONES INGREDIENTS ·        1 egg ·        ¼ cup pure maple syrup ·        ¾ cup finely grated carrots (from 1 large carrot) ·        1 tsp. vanilla extract ·        2⅓ cups almond meal/flour ·        ½ cup shredded unsweetened coconut flakes ·        2 tsp. baking powder ·        1 tsp. cinnamon ·        1 tsp. ground ginger ·        ¼ tsp. sea salt ·        ⅓ cup coconut oil, softened ·        2 Tbsp. finely chopped walnuts ·        **Fresh Citrus Glaze** (optional) ·        ¼ cup powdered sugar ·        1 Tbsp. freshly squeezed orange or pineapple juice INSTRUCTIONS 1.     Preheat oven to 375°F. Line a baking sheet with parchment paper or a silicone baking mat 2.     Place egg, maple syrup, carrots, and vanilla in a small bowl. Whisk to combine. 3.     In a larger bowl, combine almond flour, coconut, baking powder, cinnamon, ginger, and sea salt. Mix well. Add the softened coconut oil and comb

creamy chicken quinoa and broccoli casserole This Creamy Chicken Quinoa and Broccoli Casserole is made from scratch with healthy ingredients. INGREDIENTS ·        2 cups reduced sodium chicken broth ·        1 cup milk (I used 2%) ·        1 teaspoon poultry seasoning ·        1/2 cup flour ·        2 cups water, divided ·        1 cup uncooked quinoa, rinsed ·        1/4 cup cooked, crumbled bacon (optional… sort of) ·        1 pound boneless skinless chicken breasts ·        2 teaspoons seasoning (like Emeril’s Essence or any basic blend you like) ·        1/4 cup shredded Gruyere cheese (any kind will work) ·        3 cups fresh broccoli florets INSTRUCTIONS 1.     Sauce: Preheat the oven to 400 degrees and generously grease a 9×13 baking dish (seriously, be generous because it really really sticks to the sides). Bring the chicken broth and 1/2 cup milk to a low boil in a saucepan. Whisk the other 1/2 cup milk with the poultry seaso

Mango Coconut Pudding       Ingredients ·        Coconut Pudding ·        1 cup coconut milk ·        3 tbsp cornstarch ·        3 tbsp water for cornstarch slurry ·        2 1/2 tbsp condensed milk ·        A pinch of salt ·        Mango Pudding ·        1 cup frozen mangoes ·        1 cup water ·        1 tbsp lemon juice ·        3 tbsp granulated sugar ·        3 tbsp cornstarch ·        3 tbsp water for cornstarch slurry ·        A pinch of salt Instructions 1.     To make coconut pudding, combine coconut milk, condensed milk, and salt in a saucepan. Heat over medium heat. In a small bowl, combine cornstarch and water, and slowly add to the coconut milk mixture. Stir constantly using a whisk until thick. Remove from heat and transfer to a glass cup or container of your choice. 2.     …………………………………………. 3.     …………………………………………………………. Full instructions: Click here

Thai Chicken Satay with Peanut Sauce         Thai Chicken Satay Skewers are tasty enough to eat plain but we'd never skip Thai Peanut Sauce for dipping! The essential ingredient for a really great peanut sauce is natural peanut butter with no added sugar or oil. But normal peanut butter will work fine too. Ingredients ·        400 g/14oz coconut milk (1 can), full fat ·        13-16 bamboo skewers , 16cm / 6.5" long (Note 1) MARINADE: ·        600 g / 1.2lb chicken thighs , boneless skinless, cut into 2cm/4/5" pieces (Note 2) ·        1 tbsp curry powder (Note 3) ·        1 tsp white sugar ·        2 tsp red curry paste (Note 4) ·        1 tsp salt THAI PEANUT SAUCE: ·        2 tbsp red curry paste (Note 4) ·        3/4 cup natural peanut butter, smooth (Note 5) ·        1/4 cup white sugar ·        2 tsp dark soy sauce (Note 6) ·        1 tsp salt ·        2 tbsp cider vinegar (Note 7) ·        3/4 cup (185ml) wate