Equipment | Quantity | Ingredients | Quantity |
|---|---|---|---|
Blender | 1 | 0% Fat Greek Yogurt | 125 g (1 average pot) |
Measuring cup | 1 | Strawberries, raw | 80 g (6 medium) |
Measuring cup | 1 | Blueberries | 40 g (1 ⅔ average portion) |
Measuring spoon | 1 | Rowse Organic Honey | 5 g |
Kitchen knife | 1 | ||
Chopping board | 1 |
Step | Task |
|---|---|
1 | Clean and sanitise all equipment |
2 | Measure out the yogurt, strawberries, blueberries, and honey |
3 | Add all ingredients into a blender |
Step | Task | Time | Goal |
|---|---|---|---|
1 | Add Greek yogurt, strawberries, blueberries, and honey into the blender | 1 minutes | Ensure all ingredients are combined |
2 | Blend the mixture until smooth | 2 minutes | Achieve a creamy and smooth texture |
3 | Pour into a glass and serve | - | Ready to enjoy |
Equipment | Quantity | Ingredients | Quantity |
|---|---|---|---|
- Measuring cup | 1 | Beetroot, cooked in unsalted water | 40 g (1 portion) |
- Measuring cup | 1 | Blueberries | 24 g (1 portion) |
- Measuring cup | 1 | Raspberries, raw | 53 g (1 portion) |
- Citrus juicer | 1 | Oranges. fresh only | 162 g (1 small/medium portion) |
Step | Task |
|---|---|
1 | Clean and sanitise all equipment. |
2 | Measure all ingredients accurately. |
3 | Peel the orange and remove any seeds. |
4 | Juice the oranges and set aside. |
Step | Task | Time | Goal |
|---|---|---|---|
1 | Blend the beetroot, blueberries, raspberries, and orange juice in a blender. | 3 minutes | Ensure ingredients are fully blended and smooth. |
2 | Serve immediately or chill before serving. | Juice is ready to enjoy. |
Equipment | Quantity | Ingredients | Quantity |
|---|---|---|---|
- Measuring cup | 1 | Watermelon, diced | 308 g (2 cup) |
- Measuring cup | 1 | Fresh mint leaves | 10 g (10 springs) |
- Measuring Spoon | 1 | Tap water | 200 g (1 average glass) |
Step | Task |
|---|---|
1 | Clean and sanitise all equipment. |
2 | Measure all ingredients accurately. |
3 | Dice the watermelon and prepare mint leaves. |
Step | Task | Time | Goal |
|---|---|---|---|
1 | Add watermelon, mint leaves, and water into a blender. | 2 minutes | All ingredients are combined into the blender. |
2 | Blend until smooth and creamy. | 1 minute | Ensure there are no lumps. |
3 | Serve immediately or chill before drinking. | Juice is ready to enjoy. |
Equipment | Quantity | Ingredients | Quantity |
|---|---|---|---|
Measuring cup | 1 | Pineapple, flesh only, raw | 165g |
Measuring cup | 1 | Coconut milk | 250g |
Kitchen knife | 1 | Spirulina | 5g |
Weighing scales | 1 |
Step | Task |
|---|---|
1 | Clean and sanitise all equipment |
2 | Measure out the pineapple and coconut milk |
3 | Add ingredients to the blender |
Step | Task | Time | Goal |
|---|---|---|---|
1 | Place the pineapple and coconut milk in the blender | 1 minute | Ensure all ingredients are combined |
2 | Blend the mixture until smooth | 5 minute | Achieve a creamy texture |
3 | Pour into a glass and serve | - | Ready to enjoy |
Equipment | Quantity | Ingredients | Quantity |
|---|---|---|---|
Knife | 1 | Carb Lite Wraps | 50 g (1 wrap) |
Mixing bowl | 1 | Steam Cooked Chicken Breast Fillets | 100 g (½ pack) |
Measuring spoon | 1 | Ranch Dressing | 5 g (1 tsp) |
Chopping board | 1 | Organic Ripe Avocado | 40 g (¼ avocado) |
Grater | 1 | Carrots, boiled | 30 g (1 heaped tbsp) |
Mixing spoon | 1 | Lettuce, raw | 25 g (1 small portion) |
Step | Task |
|---|---|
1 | Clean and sanitise all equipment. |
2 | Slice avocado and chicken breast into thin pieces. |
3 | Grate carrots and wash lettuce leaves. |
4 | Measure out the wrap and ranch dressing. |
Step | Task | Time | Goal |
|---|---|---|---|
1 | Lay the wrap flat and spread the ranch dressing evenly. | 1 minutes | Ensure dressing is evenly distributed. |
2 | Seal the wrap in a dry pan for 30 seconds on each side. | 1 minutes | Achieve a golden brown colour on the wrap |
3 | Layer lettuce, grated carrots, avocado slices, and chicken pieces in the centre of the wrap. | 2 minutes | Ingredients are evenly layered. |
4 | Fold the edges of the wrap inward, then roll tightly to secure the filling. | 1 minutes | Wrap is compact and ready to serve. |
Equipment | Quantity | Ingredients | Quantity |
|---|---|---|---|
- Baking Dish | 1 | Russet Potatoes | 100 g (⅔ medium potato) |
-Mixing bowl | 1 | Eggs, chicken, whole, raw | 122 g (2 large eggs) |
-Kitchen Knife | 2 | Red peppers, raw | 160 g (1 medium pepper) |
-Measuring Cup | 2 | Spinach, baby, raw | 20 g (1 cup) |
-Measuring Spoon | 1 | Organic Extra Virgin Rapeseed Oil | 15 ml (1 tablespoon) |
Semi-skimmed milk | 30 g (2 tablespoons) | ||
Onions, raw | 30 g (2 slices) |
Step | Task
|
|---|---|
1
| Clean and sanitise all equipment. |
2 | Measure all ingredients accurately. |
3 | Wash the potatoes, peppers, spinach, and onions thoroughly. |
Step | Task | Time | Goal |
|---|---|---|---|
1 | Preheat the oven to 200°C (392°F). Grease a baking dish with rapeseed oil. | 5 minutes | Oven and dish are ready for use. |
2 | Thinly slice the potatoes and layer them evenly in the baking dish. Bake for 10 minutes to soften. | 10 minutes | Potatoes are partially cooked. |
3 | In a mixing bowl, whisk together the eggs, milk, salt, and pepper. | 2 minutes | Egg mixture is smooth and combined. |
4 | Add the chopped red peppers, onions, and spinach to the egg mixture. Stir to combine. | 2 minutes | Vegetables are incorporated evenly. |
5 | Pour the mixture over the potato layer. Bake for 20-25 minutes, or until the eggs are set and the top is golden. | 25 minutes | Tortilla is cooked through and set. |
6 | Let cool slightly before slicing and serving with guacamole on the side. | 5 minutes | Dish is ready to enjoy. |
Equipment | Quantity | Ingredients | Quantity |
|---|---|---|---|
- Measuring cup | 1 | Eggs, chicken, whole, raw | 122 g (2 large eggs) |
-Measuring Spoon | 1 | Spinach, baby, raw | 120 g (6 cups) |
-Kitchen Kinfe | 1 | White Wine Vinegar | 8 ml (0.53 x 15 ml) |
-Measuring cup | 1 | Bread, sourdough, rye | 150 g (2 average slices) |
Step | Task
|
|---|---|
1
| Clean and sanitise all equipment. |
2 | Trim any excess stems from the spinach. |
3 | Measure all ingredients accurately. |
Step | Task | Time | Goal |
|---|---|---|---|
1 | Fill a saucepan with water and bring it to a gentle simmer. Add the white wine vinegar to the water. | 3 minutes | Water is heated and ready for ingredients |
2 | Crack each egg into a small bowl. Swirl the water gently and slide the eggs into the centre. Poach for 3-4 minutes or until whites are set but yolks are runny. | 4 minutes | Chicken begins to cook, and broth stays clear. |
3 | Toast the rye sourdough bread until golden brown. | 2 minutes | Ingredients are evenly distributed. |
4 | Sauté spinach in a pan for 1-2 minutes until just wilted. | 2 minutes | Flavours meld, and chicken becomes tender. |
5 | Plate the toasted rye bread, top with sautéed spinach, and place the poached eggs on top. Serve immediately. | 1 minutes | Chicken meat is ready to serve in the soup. |
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 | 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 |
|---|---|---|---|
- Grill or Pan | 1 | Turkey breast, fillet, grilled, meat only | 180 g (2 large slices) |
-Kitchen Knife | 2 | Red peppers, raw | 80 g (½ medium pepper) |
-Measuring cup | 2 | Green peppers, raw | 80 g (½ medium pepper) |
-Measuring spoon | 3 | Yellow peppers, raw | 80 g (½ medium pepper) |
-Chopping Board | 2 | Cherry tomatoes, raw | 140 g (1 cup) |
- | Organic Italian Extra Virgin Cold Pressed Rapeseed Oil | 15 ml (1 tablespoon) | |
- | Dried oregano, ground | 15 g (8 teaspoons) | |
Turmeric, ground | 5 g (¾ tablespoon) | ||
Garlic, raw | 3 g (1 clove) | ||
Mint, fresh | 5 g (5 sprigs) |
Step | Task
|
|---|---|
1
| Clean and sanitise all equipment. |
2 | Measure all ingredients accurately. |
3 | Slice the peppers and cherry tomatoes into bite-sized pieces. |
4 | Mince the garlic and finely chop the mint leaves. |
Step | Task | Time | Goal |
|---|---|---|---|
1 | Preheat the grill or pan to medium-high heat. | 3 minutes | Grill is hot and ready for cooking |
2 | Brush the turkey slices with rapeseed oil and season with dried oregano, turmeric, salt, and pepper. Grill for 5-6 minutes per side, or until the internal temperature reaches 75°C (165°F). | 10 -12 minutes | Turkey is juicy and fully cooked. |
3 | In a large pan, heat the remaining rapeseed oil over medium heat. Sauté the sliced peppers and garlic for 3-4 minutes until tender but still slightly crisp. | 4 minute | Peppers are lightly cooked and aromatic. |
4 | Add cherry tomatoes to the pan and cook for an additional 2 minutes. Toss with chopped mint leaves before removing from heat. | 2 minutes | Vegetables are evenly mixed and ready. |
5 | Plate the grilled turkey alongside the sautéed vegetables. Serve with warm Israeli couscous or pita bread for a complete meal. | 3 minutes | Dish is ready to enjoy. |
Equipment | Quantity | Ingredients | Quantity |
|---|---|---|---|
- Knife | 1 | Sea trout, raw | 140 g (1⅔ portions) |
- Saucepan | 1 | Wholemeal pasta, dried | 120 g (1¼ cups) |
- Baking tray | 1 | Bread, sourdough, brown | 60 g (0.8 servings) |
- Mixing bowl | 1 | Tomatoes, standard | 130 g (1 average size) |
- Chopping board | 1 | Red onions, raw | 70 g (13 portions) |
- Measuring spoon | 1 | Mr. Organic Rapeseed Oil | 20 ml |
- Salad bowl | 1 | Basil, fresh | 10 g (20 leaves) |
Step | Task |
|---|---|
1 | Clean and sanitise all equipment. |
2 | Slice tomatoes, onions, and sourdough bread into bite-sized pieces. |
3 | Boil wholemeal pasta according to package instructions. |
4 | Prepare basil leaves by separating them from stems. |
5 | Drizzle sourdough bread with olive oil and toast in the oven until crispy. |
Step | Task | Time | Goal |
|---|---|---|---|
1 | Preheat the oven to 180°C (fan) or equivalent. | 5 minutes | Oven ready for roasting. |
2 | Roast sea trout on a baking tray. | 12 minutes | Fish should be tender and flaky. |
3 | Combine tomatoes, red onions, and toasted sourdough bread in a mixing bowl. | 3 minutes | Prepare the panzanella salad. |
4 | Add cooked pasta and basil to the salad. | 2 minutes | Mix well for even flavor distribution. |
5 | Drizzle salad with rapeseed oil before serving. | 1 minute | Final garnish and flavor enhancement. |
Equipment | Quantity | Ingredients | Quantity |
|---|---|---|---|
-Measuring Cup | 2 | Chicken fillet, light meat, raw | 170 g (1 large fillet) |
-Measuring Spoon | 2 | Butter beans, boiled | 180 g (1 cup) |
-Kitchen Knife | 2 | Baby leeks | 30 g |
-Large saucepan | 1 | Chestnut mushrooms | 80 g (2 ¼ portions) |
-Small saucepan | 1 | Pearl barley, boiled | 80 g |
-Garlic press | 1 | Creme fraiche, full fat | 30 g (2 ½ teaspoons) |
Garlic, raw | 3 g (1 regular clove) | ||
Chicken stock cube | 10 g (1 cube) | ||
Risotto rice | 80 g |
Step | Task
|
|---|---|
1
| Clean and sanitise all equipment. |
2 | Measure all ingredients accurately. |
3 | Wash and slice the baby leeks and mushrooms. |
4 | Prepare the chicken stock by dissolving the cube in hot water. |
Step | Task | Time | Goal |
|---|---|---|---|
1 | Sear the chicken fillet in a large saucepan with a drizzle of olive oil until golden on both sides. Remove and set aside. | 5-7 minutes | Chicken is browned but not fully cooked. |
2 | Add the sliced leeks, mushrooms, and garlic to the pan. Sauté until softened. | 5 minutes | Vegetables are tender and aromatic. |
3 | Add the butter beans, pearl barley, and risotto rice. Stir to combine. | 2 minutes | Ingredients are well mixed. |
4 | Pour in the prepared chicken stock and bring to a simmer. Return the chicken fillet to the pan. Cover and cook on low heat until the chicken is tender and fully cooked (internal temperature: 75°C/165°F). | 25-30 minutes | Chicken and grains are fully cooked. |
5 | Stir in the creme fraiche just before serving for a creamy texture. | 2 minutes | Sauce is rich and creamy. |
6 | Serve immediately, garnished with fresh herbs if desired. | 2 minutes | Dish is plated and ready to enjoy. |
Equipment | Quantity | Ingredients | Quantity |
|---|---|---|---|
-Measuring Cup | 1 | Cod loin | 160 g (1 large fillet) |
-Measuring Spoon | 1 | Fennel, raw | 87 g (1 bulb) |
-Kitchen Knife | 3 | Carrots, raw | 130 g (1 cup, chopped) |
-Baking Tray | 1 | Apples, raw, flesh and skin | 109 g (1 cup, chopped) |
Onions, raw | 30 g (2 slices) | ||
Fresh dill | 10 g (10 sprigs) | ||
Gnocchi, cooked | 80 g (¼ large portion) |
Step | Task
|
|---|---|
1
| Clean and sanitise all equipment. |
2 | Measure all ingredients accurately. |
3 | Wash and prepare the vegetables (fennel, carrots, apples, and onions) by chopping or slicing as needed. |
Step | Task | Time | Goal |
|---|---|---|---|
1 | Preheat the oven to 200°C (392°F) | 5 minutes | Oven is ready for baking. |
2 | Place the cod loin on a baking tray lined with parchment paper. Season with salt, pepper, and a drizzle of olive oil. Bake for 12-15 minutes or until the cod is opaque and flakes easily with a fork. | 12-15 minutes | Cod is perfectly cooked and tender. |
3 | Roast the chopped carrots and sliced fennel on a separate tray with olive oil and seasoning for 20 minutes, stirring halfway through for even cooking. | 20 minutes | Vegetables are tender and caramelized |
4 | Toss the cooked gnocchi in a pan with olive oil over medium heat until golden and crispy. | 5-7 minutes | Gnocchi is crispy and golden. |
5 | In a bowl, mix the chopped apples, roasted vegetables, and fresh dill. Serve as a fresh salad alongside the cod and gnocchi. | 2 minutes | Dish is plated and ready to enjoy. |
Equipment | Quantity | Ingredients | Quantity |
|---|---|---|---|
-Large pot | 1 | Pappardelle pasta | 100 g (1/4 pack) |
-Grill pan | 1 | Seabass fillet | 180 g (1 pack) |
-Kitchen Knife | 2 | Dried shiitake mushrooms | 80 g (5 1/3 pieces) |
-Regular Saucepan | 1 | Asparagus, raw | 40 g (5 spears) |
-Grater | 1 | Curly kale, raw | 30 g (1 2/3 cups) |
-Chopping Board | 1 | Cheese, Pecorino style | 30 g (2 tablespoons) |
Organic Extra Virgin Rapeseed Oil | 30 g (2 tablespoons) | ||
Fresh tarragon | 10 g (10 sprigs) |
Step | Task
|
|---|---|
1
| Clean and sanitise all equipment. |
2 | Measure all ingredients accurately. |
3 | Wash the asparagus, kale, and tarragon thoroughly. |
4 | Soak the dried mushrooms in hot water for 20 minutes to rehydrate. Drain and slice. |
Step | Task | Time | Goal |
|---|---|---|---|
1 | Boil a large pot of salted water. Cook the pappardelle pasta according to package instructions (10-12 minutes). Drain and set aside. | 12 minutes | Pasta is al dente. |
2 | While the pasta cooks, heat a grill pan over medium-high heat. Brush the seabass fillet with 1/2 tablespoon rapeseed oil and season with salt and pepper. Grill skin-side down for 4-5 minutes, then flip and cook for another 3 minutes until fully cooked. | 8 minutes | Seabass is golden and cooked through. |
3 | Heat a pan with the remaining rapeseed oil over medium heat. Sauté the rehydrated mushrooms for 3-4 minutes until golden. Add the asparagus and kale and cook for an additional 2-3 minutes until tender | 7 minutes | Vegetables are tender and vibrant. |
4 | Toss the cooked pasta with the sautéed vegetables. Add fresh tarragon and Pecorino cheese, stirring gently to combine. | 2 minutes | Pasta is evenly coated and flavoured. |
5 | Plate the pasta with the grilled seabass fillet on top. Garnish with additional Pecorino cheese and fresh tarragon if desired. | 2 minutes | Dish is ready to serve. |
Equipment | Quantity | Ingredients | Quantity |
|---|---|---|---|
-Baking tray | 1 | Seabass fillets | 180 g (1 large fillet) |
-Kitchen Knife | 3 | Red peppers, raw | 160 g (1 medium pepper) |
-Measuring Cup | 2 | Red onions, raw | 60 g (½ small onion) |
-Measuring Spoon | 2 | Red and white quinoa, cooked | 60 g (small portion) |
-Chopping Board | 1 | Organic Extra Virgin Rapeseed Oil | 15 ml (1 tablespoon) |
Barrel-aged Greek feta cheese | 40 g | ||
Tomatoes, raw | 130 g (1 average tomato) | ||
Mint, fresh | 5 g (5 sprigs) |
Step | Task
|
|---|---|
1
| Clean and sanitise all equipment. |
2 | Measure all ingredients accurately. |
3 | Slice the red pepper, red onion, and tomato. |
4 | Prepare quinoa by cooking it as per package instructions. |
Step | Task | Time | Goal |
|---|---|---|---|
1 | Preheat the oven to 200°C (392°F). | 12 minutes | Oven is ready for baking. |
2 | Place the seabass fillet on a baking tray. Drizzle with rapeseed oil and season with salt and pepper. Bake for 10-12 minutes until the fish is opaque and flakes easily with a fork. | 3 minutes | Seabass is perfectly cooked and tender. |
3 | Sauté the red peppers and onions in a pan with a small amount of rapeseed oil until soft. | 2 minute | Vegetables are tender and lightly caramelised. |
4 | Mix the cooked quinoa with the sautéed vegetables. Add chopped mint and stir to combine. | 2 minutes | Quinoa mixture is evenly flavoured |
5 | Plate the baked seabass on a bed of quinoa and vegetables. Top with crumbled feta cheese and fresh mint leaves. Serve immediately. | 1 minutes | Dish is ready to enjoy |
Equipment | Quantity | Ingredients | Quantity |
|---|---|---|---|
Measuring cup | 1 | Almond Unsweetened Drink | 60 g (0.06 x 1L pack) |
Mixing bowl | 1 | Cream substitute, double | 29 g (1 average portion) |
Measuring spoon | 4 | Dried mixed fruit | 15 g (½ average portion) |
Mixing bowl | 1 | Eggs, chicken, whole, raw | 57 g (1 medium egg) |
Kitchen Knife | 1 | Egg yolks, raw | 18 g (1 yolk) |
Wheat & Rye Sourdough Bread | 200 g (4 x 50 g slices) | ||
Plant Based Vegan Spread | 10 g (0.02 pack) | ||
Golden Caster Sugar | 5 g | ||
Vanilla Bean Pod | 0.1 g (1 pod, extracted) |
Step | Task |
|---|---|
1 | Clean and sanitise all equipment. |
2 | Slice the sourdough bread into even pieces. |
3 | Measure all other ingredients accurately. |
Step | Task | Time | Goal |
|---|---|---|---|
1 | Preheat the oven to 180°C (356°F). | 5 minutes | Oven is ready for baking. |
2 | Layer the bread slices in a baking dish. Spread a thin layer of Flora Plant B+tter on each slice. | 5 minutes | Oven is ready for baking. |
3 | Mix the egg yolks, almond drink, cream substitute, caster sugar, and vanilla pod seeds in a mixing bowl. | 3 minutes | Custard mixture is smooth and combined. |
4 | Pour the custard mixture evenly over the bread slices. Allow the bread to soak for 10 minutes. | 10 minutes | Bread absorbs the custard mixture. |
5 | Sprinkle dried mixed fruit on top. Bake in the oven for 25-30 minutes, or until the custard is set and the top is golden brown. | 30 minutes | Pudding is fully cooked and set. |
6 | Let cool slightly before serving. | 5 minutes | Dish is ready to serve. |
Equipment | Quantity | Ingredients | Quantity |
|---|---|---|---|
-Measuring Cup | 2 | White rice pudding, raw | 100 g (1.11 x ½ cup) |
-Measuring Spoon | 1 | Rice milk, fortified | 250 g (1 cup/serving) |
-Kitchen Knife | 1 | Golden caster sugar | 15 g (1 tablespoon) |
Limes, flesh only | 49 g (1 lime, all sizes) |
Step | Task
|
|---|---|
1
| Clean and sanitise all equipment. |
2 | Measure all ingredients accurately. |
3 | Extract the flesh from the lime and prepare it for use. |
Step | Task | Time | Goal |
|---|---|---|---|
1 | Combine the rice, rice milk, and caster sugar in a medium saucepan over medium heat. Stir frequently to prevent sticking. | 5 minutes | Ingredients are combined and heating. |
2 | Bring the mixture to a gentle simmer, then lower the heat to low. Continue cooking and stirring until the rice is tender and the mixture is creamy. | 20-25 minutes | Rice is cooked and pudding is thickened. |
3 | Stir in the lime flesh and mix thoroughly. Adjust sweetness if needed by adding more sugar to taste. | 2 minutes | Lime is incorporated for added flavour. |
4 | Remove from heat and allow the pudding to cool slightly. Serve warm or chilled. | 5-10 minutes | Dish is ready to enjoy. |
Equipment | Quantity | Ingredients | Quantity |
|---|---|---|---|
-Kitchen Knife | 2 | 0% Fat Greek Yoghurt | 100 g (0.11 of a pack) |
-Measuring Spoon | 1 | Hummus, retail | 145 g (½ cup) |
-Mixing Bowl | 1 | Mangoes, ripe, flesh only, raw | 45 g (1.13 slices) |
Pineapple, ripe, fresh only | 40 g (1.13 slices) |
Step | Task
|
|---|---|
1
| Clean and sanitise all equipment. |
2 | Measure all ingredients accurately. |
3 | Peel and dice the mango and pineapple into small cubes. |
Step | Task | Time | Goal |
|---|---|---|---|
1 | Combine the Greek yoghurt and hummus in a mixing bowl. Stir until smooth. | 2 minutes | Base mixture is smooth and evenly combined. |
2 | Fold in the diced mango and pineapple, mixing gently to avoid breaking the fruit. | 1 minute | Fruit is evenly distributed in the yoghurt mixture |
3 | Chill in the refrigerator for 15-20 minutes before serving. | 1 minute | Mixture is cold and flavours combined |
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. |
