Here are the recipes
This is what we had for lunch -
Moroccan Baked Eggs
1/2 tablespoon olive oil
1/2 medium onion - chopped
1 clove garlic - sliced
1/2 teaspoon ras-el-hanout spice mix
1 pinch ground cinnamon
1/2 teaspoon ground coriander
400 g tomatoes (concassée)
2 tablespoons fresh coriander - chopped
2 large eggs
salt & pepper
Heat oil in the frying pan, add the onion and garlic and cook over medium heat for 6 to 7 minutes till softened and lightly golden.
Preheat oven to 220°C (200°C fan) Stir in the spices and cook, stirring for a further 1 minute. Add the tomatoes, season well with salt and pepper then simmer gently for 8 to 10 minutes.
Scatter over half of the coriander, then divide the tomato mixture into two oven proof dishes. Break and egg into each dish. Bake in the preheated oven for 8 t0 10 minutes and the egg whites are set but the yolks still slightly runny.
Scatter with the remaining coriander and serve forthwith.
Nutrition (per serving): 310 calories, 155 calories from fat, 17.4g total fat, 372mg cholesterol, 170.1mg sodium, 1251.1mg potassium, 24.2g carbohydrates, 6.7g fiber, 13.4g sugar, 17.3g protein.
Recipe Type: Brunch, Dairy, Vegetables, Vegetarian
5 stars -
625 g Turkey drumstick
2 cloves garlic -- peeled
15 medium shallots (or grelot onions)
3 medium carrots -- sliced diagonally
300 ml red wine
4 sprigs thyme
2 leaves bay-leaves
2 tablespoons parsley -- chopped
1 teaspoon port wine
1 teaspoon mustard , whole grain
salt & pepper
Preheat the oven to 180°C. Remove the skin (and sinews) from the turkey leg and make a few slashes in the flesh. Finely slice one of the garlic cloves and insert into the slashes. Crush the remaining garlic clove.
Transfer the leg to a large flameproof casserole or roasting pan with the shallots/grelots the carrots, garlic, wine, thyme and bayleaf. Season well with salt and pepper, cover and roast in the preheated oven for about 1¾ hours or till the turkey is cooked through.
Remove the turkey and vegetables from the casserole and keep hot. Bring the pan juices to the boil on the hob, discarding the bayleaves. Add the parsley, port and mustard and boil for 5 minutes until lightly thickened. Correct seasoning.
Carve the turkey, divide into 4 portions and serve immediately accompanied by steamed new potatoes, remembering to count the calories.
Preparation Time: 10 minutes
Cooking Time: 1 hour and 50 minutes
Total Time: 2 hours
Nutrition (per serving): 242 calories, 36 calories from fat, 4g total fat, 131.3mg cholesterol, 168.8mg sodium, 785.7mg potassium, 16.5g carbohydrates, 3.6g fiber, 7.2g sugar, 34.2g protein.
Recipe Type: British, Casseroles, Main Dish, Poultry
5 stars -