Equipment | Quantity | Ingredients | Quantity |
|---|---|---|---|
- Measuring cup | 1 | Unsweetened Almond Milk | 162g g (1 cup) |
- Kitchen Knife | 1 | Bananas, flesh only | 100 g (1 medium banana) |
- Measuring cup | 1 | Cocoa Powder | 5 g (1 tablespoon) |
- Measuring Spoon | 1 | Gluten-Free Oats | 80 g (1 cup) |
Measuring Spoon | 1 | Organic Honey | 5 g (1 teaspoon) |
Step | Task |
|---|---|
1 | Clean and sanitise all equipment. |
2 | Peel the banana and chop it into small pieces. |
3 | Measure all other ingredients accurately. |
Step | Task | Time | Goal |
|---|---|---|---|
1 | Add almond milk, banana, oats, cocoa powder, and honey into a blender. | 2 minutes | All ingredients are combined. |
2 | Blend until smooth and creamy. | 1 minute | Ensure there are no lumps. |
3 | Serve immediately or chill before drinking. | Shake is ready to enjoy. |
Equipment | Quantity | Ingredients | Quantity |
|---|---|---|---|
Kitchen knife | 1 | Carrots, raw | 240g |
High power blender | 1 | Ginger, fresh | 5g |
Chopping board | 1 | Orange juice, freshly squeezed | 160g |
Weighing scales | 1 |
Step | Task |
|---|---|
1 | Clean and sanitise all equipment |
2 | Peel carrots & ginger |
3 | Cut the carrots and ginger into thumb sized pieces |
4 | Measure out the orange juice into the blender cup |
Step | Task | Time | Goal |
|---|---|---|---|
1 | Place the carrots and ginger into the blender cup with the orange juice | 1 minute | Place all content is in the blender cup |
2 | Attach the blender | 1 minute | The cup is correctly attached |
3 | Switch on and blend until a juice has formed | 1 minute | Blend until your preference is reached |
4 | Sieve out any of the pulp to preference of how you like your juice | 1 minute | Use the sieve if your juice preference is smooth |
5 | Place into a glass with ice | 1 minute |
Equipment | Quantity | Ingredients | Quantity |
|---|---|---|---|
Measuring cup | 1 | Unsweetened almond milk | 253 ml |
Measuring spoon | 1 | Almond butter | 20 g |
Blender | 1 | Cherries, canned, pitted | 179 g |
Step | Task |
|---|---|
1 | Clean and sanitise all equipment |
2 | Measure out the almond milk, almond butter, and cherries |
3 | Add all ingredients into a blender |
Step | Task | Time | Goal |
|---|---|---|---|
1 | Add almond milk, almond butter, and cherries to the blender | 1 minute | Ensure all ingredients are combined |
2 | Blend the mixture until smooth | 2 minute | Achieve a creamy and smooth texture |
3 | Pour into a glass and serve | Ready to enjoy |
Equipment | Quantity | Ingredients | Quantity |
|---|---|---|---|
- Measuring Cup | 1 | Bananas, flesh only | 200 g (2 medium bananas) |
-Measuring Spoon | 1 | Strawberries, raw | 160 g (1 cup, halved) |
-Blender | 1 | Almond Milk, unsweetened | 253 ml (1 cup) |
-Measuring Cup | 1 | Organic Honey | 5 g |
Step | Task
|
|---|---|
1
| Clean and sanitise all equipment. |
2 | Measure all ingredients accurately. |
3 | Peel and slice the bananas. |
4 | Hull and halve the strawberries. |
Step | Task | Time | Goal |
|---|---|---|---|
1 | Combine almond milk, bananas, strawberries, and honey in a blender. | 2 minutes | All ingredients are combined. |
2 | Blend on high until smooth and creamy. | 1 minute | Mixture is smooth and consistent. |
3 | Pour into a glass and serve immediately. | 1 minute | Drink is ready to enjoy. |
Equipment Equipment | Quantity
| Ingredients | Quantity |
|---|---|---|---|
Baking tray | 1 | Chicken, light meat, raw, diced | 175 g (1 cup) |
Kitchen Knife | 2 | Sweet potatoes, raw, flesh only | 135 g (1 small piece) |
Mixing Bowl | 1 | Guacamole, retail | 35 g (1¼ tablespoons) |
Measuring spoon | 2 | Salsa, retail | 35 g (1¼ tablespoons) |
Reduced fat sour cream | 35 g (1¼ tablespoons) | ||
Carb Lite Wraps | 100 g (2 tortillas, 50 g each) |
Step | Task
|
|---|---|
1
| Clean and sanitise all equipment. |
2 | Measure all ingredients accurately. |
3 | Wash and dice the sweet potatoes into wedges. |
4 | Prepare the chicken by dicing into small cubes. |
Step | Task | Time | Goal |
|---|---|---|---|
1 | Preheat the oven to 200°C (392°F). Place the sweet potato wedges on a baking tray, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes, flipping halfway through. | 30 minutes | Sweet potato wedges are golden and tender |
2 | Heat a non-stick frying pan over medium heat. Cook the diced chicken for 6-8 minutes, stirring occasionally, until fully cooked and lightly browned. | 8 minutes | Chicken is cooked through with no pink centre. |
3 | Warm the tortillas in the oven or on a pan for 2 minutes to soften them. | 2 minutes | Tortillas are warm and pliable. |
4 | Plate the roasted sweet potato wedges and cooked chicken. Serve with guacamole, salsa, and reduced-fat sour cream on the side. | 2 minutes | Dish is plated and ready to enjoy. |
Equipment Equipment | Quantity
| Ingredients | Quantity |
|---|---|---|---|
Serving Bowl | 1 | Granola | 60 g (1⅓ servings) |
Measuring Cup | 1 | Mascarpone cheese | 30 g (1¼ tablespoons) |
Measuring spoon | 2 | Vanilla essence | 2.5 g (½ teaspoon) |
Chopping Board | 1 | Strawberries, raw | 30 g (2⅓ medium berries) |
Kitchen Knife | Blueberries, raw | 24 g (1 portion) | |
Raspberries, raw | 30 g (7½ berries) |
Step | Task |
|---|---|
1 | Clean and sanitise all equipment.
|
2 | Measure all ingredients accurately.
|
3 | Wash the strawberries, blueberries, and raspberries thoroughly. Slice strawberries if desired. |
Step | Task | Time | Goal |
|---|---|---|---|
1 | Place the granola in a serving bowl. | 1 minute | Granola is ready as the base. |
2 | Add the mascarpone cheese to the granola, spreading or mixing as preferred. | 1-2 minutes | Mascarpone adds creaminess to the granola. |
3 | Drizzle the vanilla essence over the granola and mascarpone. Stir lightly to combine. | 2 minutes | Vanilla essence is evenly distributed. |
4 | Top with strawberries, blueberries, and raspberries. Spread them evenly for presentation. | 2 minutes | Berries are evenly layered on top. |
5 | Serve immediately as a fresh and healthy breakfast or dessert. | 1 minute | Dish is plated and ready to enjoy.
|
Equipment | Quantity | Ingredients | Quantity |
|---|---|---|---|
-Kitchen Knife | 1 | Potatoes, old, baked, flesh and skin | 275 g (1 large potato) |
-Kitchen Spoon | 1 | Avocados, flesh only | 140 g (1 average avocado) |
-Can Opener | 1 | White Tuna in Olive Oil | 158 g (1 tin) |
Step | Task
|
|---|---|
1
| Clean and sanitise all equipment. |
2 | Measure all ingredients accurately. |
3 | Wash the potato thoroughly before baking. |
Step | Task | Time | Goal |
|---|---|---|---|
1 | Preheat the oven to 200°C (392°F). | 5 minutes | Oven is ready for baking. |
2 | Place the potato on a baking tray. Bake for 60-70 minutes, or until the potato is soft inside and the skin is crisp. | 50-60 minutes | Potato is fully cooked. |
3 | Once the potato is done, slice it open lengthwise. Scoop out some flesh to create a cavity. | 2 minute | Potato is prepared for filling. |
4 | Mash the avocado flesh with a fork. Optionally, season with salt and pepper. | 2 minutes | Avocado is mashed and seasoned. |
5 | Drain the White Tuna from its olive oil. Flake the tuna with a fork. | 1 minutes | Tuna is prepared for assembly. |
6 | Fill the potato cavity with mashed avocado. Top with flaked tuna. Serve immediately. | 1 minutes | Dish is ready to enjoy. |
Equipment | Quantity | Ingredients | Quantity |
|---|---|---|---|
Kitchen Knife | 1 | Gnocchi, cooked | 120 g (1¾ portions) |
Baking tray | 1 | Chicken Supreme | 150 g |
Saucepan | 1 | Ricotta cheese | 50 g (5 teaspoons) |
Measuring spoon | 1 | Walnuts, kernel only | 20 g (1⅓ portion) |
Blender (optional) | 1 | Sainsbury’s Lighter Green Pesto | 100 g (0.53 pack) |
Chopping board | 1 | Butternut squash | 100 g (0.71 cup cubes) |
Steamer or Saucepan | 1 | Tender-stem Organic Broccoli | 80 g (⅓ pack) |
Step | Task |
|---|---|
1 | Clean and sanitise all equipment. |
2 | Peel the squash and remove seeds. |
3 | Chop butternut squash into small cubes. |
4 | Prepare broccoli by cutting into even portions. |
5 | Cook gnocchi according to package instructions. |
6 | Toast walnuts lightly in a dry pan. |
Step | Task | Time | Goal |
|---|---|---|---|
1 | Roast butternut squash in a preheated oven at 200°C until soft. | 20 minutes | Prepare squash for purée. |
2 | Blend roasted squash into a smooth purée. | 3 minutes | Achieve a creamy texture for the purée. |
3 | Steam broccoli for until tender. | 2 minutes | Broccoli should be vibrant and soft. |
4 | Heat gnocchi in a pan with a small amount of oil until lightly browned. | 5 minutes | Gnocchi should be golden and crispy. |
5 | Assemble plate with squash purée, roasted gnocchi, chicken, and broccoli. Add walnuts and pesto to garnish. | 5 minutes | Dish is assembled and ready to serve. |
Equipment | Quantity | Ingredients | Quantity |
|---|---|---|---|
Kitchen Knife | 1 | Barley pearl, raw | 80 g (1.6 x ¼ cup) |
Baking tray | 1 | Butter beans, boiled | 311 g (1 package) |
Saucepan | 1 | Ricotta cheese | 150 g (5 tablespoons) |
Measuring spoon | 1 | Parmesan cheese | 30 g (2 tablespoons) |
Chopping board | 1 | Mushrooms, brown, raw | 100 g (5 pieces) |
Mixing bowl | 1 | Potatoes, raw, flesh only | 100 g (¾ small potato) |
Measuring spoon | 1 | Garlic, raw | 3 g (1 clove) |
Steamer | 1 | Leeks, raw | 89 g (1 leek) |
Baking tray | 1 | Shallots, raw | 10 g (1 tablespoon) |
Bowl | 1 | Merchant Gourmet Mixed Grains | 150 g (1 serving) |
Mixing spoon | 1 | Chives, fresh | 4.5 g (1½ tablespoons) |
Step | Task |
|---|---|
1 | Clean and sanitise all equipment. |
2 | Chop mushrooms, potatoes, and leeks into 3cm pieces. |
3 | Boil barley pearl according to package instructions. |
4 | Prepare garlic and shallots by mincing. |
5 | Grate Parmesan cheese and set aside. |
Step | Task | Time | Goal |
|---|---|---|---|
1 | Roast potatoes in the oven at 200°C until golden. | 20 minutes | Potatoes should be crispy and tender. |
2 | Sauté leeks, garlic, and shallots in a pan until soft. | 10 minutes | Vegetables are fragrant and softened. |
3 | Add boiled barley, mushrooms, and butter beans to the sautéed mix. | 5 minutes | Ingredients are combined evenly. |
4 | Mix ricotta cheese and Parmesan into the casserole mixture. | 3 minutes | Cheese is fully incorporated. |
5 | Transfer casserole to an oven-safe dish and bake for 15 minutes at 180°C. | 15 minutes | Dish is heated through and lightly browned. |
Equipment | Quantity | Ingredients | Quantity |
|---|---|---|---|
Kitchen Knife | 1 | Haddock, flesh only, grilled | 160 g (1⅓ medium) |
Saucepan | 1 | Basmati rice, boiled | 80 g (1 small portion) |
Baking tray | 1 | Carrots, raw | 100 g |
Chopping board | 1 | Beetroot, cooked | 100 g (2⅔ portions) |
Measuring spoon | 1 | Mr. Organic Rapeseed Oil | 10 ml |
Citrus juicer | 1 | Lemons, whole | 130 g (1 lemon) |
Mixing spoon | 1 | Organic Honey | 20 g |
Step | Task |
|---|---|
1 | Clean and sanitise all equipment. |
2 | Preheat the oven to 180°C (fan) or equivalent. |
3 | Prepare haddock by seasoning and setting aside. |
4 | Boil basmati rice according to package instructions. |
5 | Drain and slice the beetroot into wedges. |
Step | Task | Time | Goal |
|---|---|---|---|
1 | Place haddock on a baking tray and drizzle with lemon juice. | 2 minutes | Haddock is seasoned and ready for roasting. |
2 | Roast haddock in the oven for 15 minutes. | 15 minutes | Cook until the haddock is tender and flaky. |
3 | Heat carrots with maple glaze in a saucepan. | 5 minutes | Ensure carrots are warm and glazed evenly. |
4 | Plate rice, carrots, beetroot, and haddock. | 2 minutes | Arrange components for serving. |
5 | Drizzle honey and rapeseed oil over the dish for flavour. | 1 minutes | Add finishing touches. |
Equipment | Quantity | Ingredients | Quantity |
|---|---|---|---|
Kitchen Knife | 1 | Salmon, grilled | 150 g (1½ portions) |
Saucepan | 1 | Wholewheat spaghetti, dried | 100 g (1⅔ portions) |
Steamer | 1 | Tender-stem broccoli | 40 g (⅓ pack) |
Mixing bowl | 1 | Green beans, raw | 40 g (2⅓ tablespoons) |
Measuring spoon | 1 | Mr. Organic Rapeseed Oil | 15 ml |
Citrus juicer | 1 | Lemons, whole, without pips | 130 g (1 lemon) |
Chopping board | 1 | Sweetcorn, baby, canned, drained | 40 g (1⅔ pieces) |
Mixing spoon | 1 | Tarragon, fresh | 10 g (10 sprigs) |
Step | Task |
|---|---|
1 | Clean and sanitise all equipment. |
2 | Slice green beans and sweetcorn into small pieces. |
3 | Boil spaghetti in salted water according to package instructions. |
4 | Steam broccoli until tender. |
5 | Juice the lemon and set aside. |
Step | Task | Time | Goal |
|---|---|---|---|
1 | Bake the salmon until cooked through (10-12 minutes). | 12 minutes | Salmon should be tender and flaky. |
2 | Add the spaghetti, corn, green beans & broccoli to a pan of boiling water | 1 minutes | Boil until all are soft and cooked. |
3 | Combine cooked spaghetti, green beans, and sweetcorn in a mixing bowl. | 5 minutes | Spaghetti and vegetables evenly combined. |
4 | Add steamed broccoli to the mix. | 2 minutes | Ensure all vegetables are well-mixed. |
5 | Drizzle the mix with lemon juice and rapeseed oil. | 1 minutes | Enhance flavour with dressing. |
6 | Garnish with tarragon sprigs and serve alongside the grilled salmon. | 2 minutes | Final touches for plating. |
Equipment | Quantity | Ingredients | Quantity |
|---|---|---|---|
Kitchen Knife | 1 | King prawns, cooked | 140 g (1 cup) |
Saucepan | 1 | Udon noodles, cooked | 150 g (1 serving/block) |
Chopping board | 1 | Carrots, raw | 120 g (1 large carrot) |
Mixing bowl | 1 | Portobello mushrooms, raw | 40 g (½ mushroom) |
Measuring spoon | 1 | Toasted sesame oil | 10 ml (⅔ of 15 ml serving) |
Grater | 1 | Ginger, fresh | 5 g (1 thumb-sized piece) |
Saucepan | 1 | itsu Classic Ramen Broth | 250 ml (1 serving) |
Measuring spoon | 1 | Soy sauce, reduced sodium | 18 g (1 tablespoon) |
Boiling pan | 1 | Egg, raw | 57 g (1 size 3 egg) |
Kitchen Knife | 1 | Red chili peppers, raw | 20 g (1 medium pepper) |
Chopping board | 1 | Spring onions, raw | 11 g (1 small onion) |
Bowl | 1 | Coriander leaves, fresh | 20 g (20 sprigs) |
Step | Task |
|---|---|
1 | Clean and sanitise all equipment. |
2 | Slice carrots, mushrooms, and chilli peppers thinly. |
3 | Boil egg to your preference (soft – 7 minutes or hard boiled – 10 minutes) |
4 | Chop spring onions and coriander leaves. |
5 | Grate ginger finely and set aside. |
Step | Task | Time | Goal |
|---|---|---|---|
1 | Heat Ramen Broth in a saucepan until simmering. | 5 minutes | Broth should be warm and flavourful. |
2 | Add udon noodles, carrots, and mushrooms to the broth. | 3 minutes | Vegetables and noodles are heated through. |
3 | Add prawns, soy sauce, and sesame oil to the mix. | 2 minutes | Enhance flavour and warm the prawns. |
4 | Plate the ramen and top with boiled egg halves, spring onions, coriander, and chilli peppers. | 2 minutes | Dish is garnished and ready to serve. |
Equipment | Quantity | Ingredients | Quantity |
|---|---|---|---|
Kitchen Knife | 1 | Welsh lamb rump steaks | 150 g (½ pack) |
Saucepan | 1 | Potatoes, new and salad, boiled | 80 g (1 large potato) |
Mixing bowl | 1 | Red, peppers | 290 g (1 serving) |
Chopping board | 1 | Red onions, raw | 60 g (½ small onion) |
Measuring spoon | 1 | Kalamata olives | 15 g (1 serving) |
Mixing spoon | 1 | Little Gem lettuce, organic | 45 g |
Kitchen Knife | 1 | Cucumber, raw, with skin | 30 g (1⅓ portions) |
Boiling pan | 1 | Green beans, boiled | 30 g (½ average portion) |
Mixing bowl | 1 | Tarragon, fresh | 10 g (10 sprigs) |
Grater | 1 | Egg, raw | 57 g (1 size 3 egg) |
Step | Task |
|---|---|
1 | Clean and sanitise all equipment. |
2 | Slice potatoes, red onions, cucumber, and green beans. |
3 | Boil potatoes and green beans until tender. |
4 | Season lamb rump steaks with salt and pepper. |
5 | Chop tarragon and prepare stuffed quail egg peppers. |
6 | Blanch the green beans in boiling water for 1 minute. |
7 | Rest the lamb for 5 minutes |
Step | Task | Time | Goal |
|---|---|---|---|
1 | Sear lamb rump steaks in a hot pan, then roast in the oven at 180°C for 10 minutes. | 10 minutes | Lamb should be cooked to medium-rare. |
2 | Roast the peppers alongside the lamb. | 10 minutes | Peppers should be heated through. |
3 | Combine boiled potatoes, green beans, and red onions in a mixing bowl. | 3 minutes | Vegetables are evenly mixed. |
4 | Plate lamb with mixed vegetables, stuffed peppers, and garnish with tarragon. | 2 minutes | Dish is assembled and ready to serve. |
5 | Drizzle light jus over the lamb for added flavour. | 1 minutes | Enhance taste with the jus. |
Equipment | Quantity | Ingredients | Quantity |
|---|---|---|---|
- Baking Tray | 1 | Chicken leg quarters, roasted | 180 g (2 medium pieces) |
-Mixing Pot | 1 | Sweet potato, raw, peeled | 180 g (¾ medium potato) |
-Kitchen Knife | 1 | Jerk Seasoning | 10 g (3⅓ teaspoons) |
-Measuring Cup | 1 | Chicken stock cube | 10 g (1 cube) |
-Measuring Spoon | 1 | Water, tap | 250 g (1 cup) |
-Chopping Board | Hand Shelled Peas | 40 g (¼ pack) | |
Jus | 60 g |
Step | Task
|
|---|---|
1
| Clean and sanitise all equipment. |
2 | Measure all ingredients accurately. |
3 | Peel and cube the sweet potatoes. |
4 | Preheat the oven to 200°C (392°F). |
Step | Task | Time | Goal |
|---|---|---|---|
1 | Place the chicken leg quarters on a baking tray. Rub with jerk seasoning, ensuring even coverage. Roast in the preheated oven for 40-45 minutes, turning halfway through. | 45 minutes | Chicken is fully cooked with a crispy skin. |
2 | While the chicken is roasting, boil the sweet potatoes in a pot of salted water until tender. Drain and mash with a fork. Add a small amount of butter or seasoning if desired. | 20 minutes | Sweet potato mash is smooth and ready. |
3 | In a small saucepan, dissolve the chicken stock cube in 250 ml of water over medium heat to make the jus. Stir occasionally until well combined. | 5 minutes | Jus is flavourful and ready for plating. |
4 | Steam the peas for 3-4 minutes or boil until tender. Drain and set aside. | 4 minutes | Peas are cooked and bright green. |
5 | Plate the roasted chicken legs with the sweet potato mash and steamed peas. Drizzle with jerk jus before serving. | 2 minutes | Dish is plated and ready to enjoy. |
Equipment Equipment | Quantity
| Ingredients | Quantity |
|---|---|---|---|
Baking tray | 1 | Cod Loin | 180 g (1 large fillet) |
Kitchen Brush | 1 | Cherry tomatoes, raw | 140 g (1 cup) |
Kitchen Knife | 2 | Baby spinach, raw | 40 g (2 cups) |
Measuring Spoon | 2 | Pomegranate Seeds | 20 g (¼ pack) |
Measuring Cup | 1 | Harissa paste | 15 g (1 tablespoon) |
Mixing Bowl | 1 | Olive oil | 5 ml (1 teaspoon) |
Step | Task
|
|---|---|
1
| Clean and sanitise all equipment. |
2 | Measure all ingredients accurately. |
3 | Wash the cherry tomatoes and baby spinach thoroughly. |
Step | Task | Time | Goal |
|---|---|---|---|
1 | Preheat the oven to 200°C (392°F). Line a baking tray with parchment paper. | 5 minutes | Oven is ready for cooking. |
2 | Place the cod loin on the baking tray. Brush generously with harissa paste and drizzle with olive oil. | 2 minutes | Cod is evenly coated with seasoning. |
3 | Bake the cod in the preheated oven for 12-15 minutes, or until the fish is opaque and flakes easily with a fork. | 15 minutes | Cod is cooked to perfection. |
4 | While the cod bakes, halve the cherry tomatoes and prepare the salad by combining the spinach, tomatoes, and pomegranate seeds in a bowl. | 5 minutes | Salad ingredients are ready. |
5 | Plate the spinach salad and top with the baked cod fillet. Garnish with additional pomegranate seeds and serve immediately. | 2 minutes | Dish is plated and ready to enjoy. |
Equipment | Quantity | Ingredients | Quantity |
|---|---|---|---|
Measuring cup | 1 | Gluten-free oats | 50 g (5 tbsp) |
Measuring cup | 1 | Almond Unsweetened Drink | 120 ml |
Measuring spoon | 1 | Soya milk yogurt, plain, fortified | 80 g (2 tbsp) |
Step | Task |
|---|---|
1 | Clean and sanitise all equipment. |
2 | Measure out the oats, almond drink, and yogurt. |
Step | Task | Time | Goal |
|---|---|---|---|
1 | Combine oats, almond drink, and yogurt in a bowl. | 2 minutes | Ensure ingredients are evenly mixed. |
2 | Cover the bowl and refrigerate overnight. | 8 minutes | Allow oats to absorb the liquid. |
3 | Stir before serving and garnish as desired. | 1 minutes | Ready to serve. |
Equipment | Quantity | Ingredients | Quantity |
|---|---|---|---|
Mixing bowl | 1 | Pecans, kernel only | 45 g (3 average portions) |
Measuring spoon | 4 | Dried apricots | 45 g (5⅔ pieces, no stone) |
Spatula | 1 | Dried Goldenberries | 45 g (½ pack) |
Measuring cup | 3 | Pumpkin seeds | 45 g (11 teaspoons) |
Sesame seeds | 30 g (7½ teaspoons) | ||
Ground Almonds | 30 g (0.2 pack) | ||
Gluten-free oats | 190 g (19 tablespoons) | ||
Ground cinnamon | 0.5 g (0.22 teaspoon) | ||
Unsalted butter | 95 g (6½ tablespoons) | ||
Organic Honey | 85 g (¼ pack) | ||
Demerara sugar | 95 g (19 teaspoons) |
Step | Task |
|---|---|
1 | Clean and sanitise all equipment. |
2 | Measure all ingredients accurately. |
3 | Chop pecans, dried apricots, and goldenberries if necessary. |
Step | Task | Time | Goal |
|---|---|---|---|
1 | Combine oats, butter, honey, sugar, cinnamon, nuts, seeds, and dried fruits in a mixing bowl. | 5 minutes | Ensure all ingredients are evenly combined. |
2 | Press the mixture firmly into a lined baking tray. | 2 minutes | Mixture is compact and evenly spread. |
3 | Chill in the refrigerator for at least 1 hour before cutting into bars. | 1 minutes | Bars are set and firm. |
Equipment | Quantity | Ingredients | Quantity |
|---|---|---|---|
Mixing bowl | 1 | Buckwheat flour | 60 g (½ cup) |
Chopping Board | 1 | Baking powder, gluten-free | 2 g (½ level teaspoon) |
Kitchen Knife | 1 | Sugar, white | 5 g (1 teaspoon) |
Measuring Cup | 2 | Unsweetened almond milk | 50 ml (3⅓ tablespoons) |
Frying pan | 1 | Unsalted butter | 9 g (1 teaspoon) |
Measuring spoon | 2 | Low-fat crème fraîche | 36 g (1 tablespoon) |
Almonds, with skin | 5 g (½ average portion) | ||
Walnuts, kernel only | 5 g (⅓ average portion) | ||
Chia seeds | 5 g (½ tablespoon) | ||
Sunflower seeds | 5 g (½ tablespoon) | ||
Organic Honey | 5 g (1 teaspoon) | ||
Eggs, whole, raw | 47 g (1 small egg) |
Step | Task
|
|---|---|
1
| Clean and sanitise all equipment. |
2 | Measure all ingredients accurately. |
3 | Mix dry ingredients (buckwheat flour, baking powder, sugar) in a bowl. |
Step | Task | Time | Goal |
|---|---|---|---|
1 | In a separate bowl, whisk together the almond milk, egg, and melted butter until fully combined. | 2 minutes | Wet ingredients are fully incorporated. |
2 | Gradually add the wet mixture into the dry ingredients. Mix gently with a whisk until the batter is smooth and lump-free. Avoid overmixing. | 3 minutes | Batter is smooth and ready to cook. |
3 | Heat a non-stick frying pan or griddle over medium heat. Lightly grease the pan with additional butter if needed. | 1 minute | Pan is preheated and ready for pancakes. |
4 | Pour a ladle of batter onto the pan, spreading into a circular shape. Cook until bubbles form on the surface and the edges start to set. Flip and cook the other side until golden brown. Repeat with the remaining batter. | 10-12 minutes | Pancakes are golden and cooked through. |
5 | Plate the pancakes and top with crème fraîche, nuts (almonds, walnuts), seeds (chia, sunflower), and a drizzle of honey. | 3 minutes | Pancakes are golden and cooked through. |
Equipment | Quantity | Ingredients | Quantity |
|---|---|---|---|
Mixing bowl | 1 | Curtis Pitted Dates | 225 g (0.11 x pack) |
Measuring spoon | 1 | Coconut Oil (solid) | 81 g (3 tbsp) |
Measuring spoon | 1 | Cocoa Powder | 15 g (6 tsp) |
Chopping board | 1 | Almonds, chopped (with skin) | 225 g (2 ½ cups) |
Measuring spoon | 1 | Meridian Smooth Almond Butter | 60 g (0.35 x pack) |
Step | Task |
|---|---|
1 | Clean and sanitise all equipment. |
2 | Measure out all ingredients accurately. |
3 | Chop almonds into small pieces. |
Step | Task | Time | Goal |
|---|---|---|---|
1 | Combine pitted dates, chopped almonds, coconut oil, almond butter, and cocoa powder in a mixing bowl. | 5 minutes | Ingredients are fully combined. |
2 | Mix thoroughly until the texture allows for shaping into balls. | 2 minutes | Mixture should be cohesive. |
3 | Shape mixture into small balls of desired size. | 3 minutes | Form uniform power balls. |
4 | Chill in the refrigerator for at least 1 hour before serving. | 1 minutes | Power balls are set and ready to eat. |
