by Simon Knapp | Sep 21, 2024 | Laura Sharrad Recipes, Recipes, Savoury Recipes, Season 9, This weeks recipes, Vegetarian Recipes
Fried Eggplant with Sticky Sauce A mouthwatering combination of crispy, golden eggplant and a luscious, sweet-spicy glaze. Tender eggplant slices are coated in a delicate blend of cornstarch and tapioca, then fried until irresistibly crunchy. The star of the dish is a...
by Michael Hatcher | Sep 1, 2024 | Charlie Carrington, Mark Normoyle from Asian Inspirations, Season 8, Vegetarian Recipes
Buddha Bowl with Panki Crumbed Tofu and Avocado Charlie & Mark Watch the full recipe below This recipe is brought to you by our friends at Asian Inspirations. Ingredients: Serves: 2Cook Time: 50 mins Ingredients for Buddha Bowl: ½ cup Sushi rice ½ cup ...
by Michael Hatcher | Aug 29, 2023 | Laura Sharrad Recipes, Recipes, Season 6, Sweet Recipes, Vegetarian Recipes
Cannoli Laura Sharrad Watch the full recipe below Ingredients: Pastry 340g plain flour 80g lard 70g icing sugar 125ml marsala 2 yolks 1 whole egg Custard 3 yolks 100g caster sugar 100g cornflour 1l warm milk Vanilla Cooking and Serving Canola oil, for frying Icing...
by Michael Hatcher | Jun 16, 2023 | Catherine Velisha, Charlie Carrington, Guest Recipes, Season 8, Vegetarian Recipes
Cauliflower Sabich with Pitas Charlie & Catherine Ingredients: 1 Cauliflower Shwarma Spice Mix 4 Eggs Lemon Tahini 1 Red Onion 1 Tomato 1 Cucumber Pitas Amba Sauce Oil Method: Cut your cauliflower head in half and remove the bottom. Place on an oven tray with...
by Michael Hatcher | Jun 16, 2023 | Laura Sharrad Recipes, Season 8, Vegetarian Recipes
Avocado Pasta Laura Sharrad & Liz from Vegan Diaries Ingredients: Avocado Baby spinach Garlic Fresh basil Lemon Sundried tomatoes Raw cashews Nutritional yeast Olive oil Unsweetened, plain plant-based milk Method: Soak cashews in water overnight or boil them to...
by Michael Hatcher | Jun 8, 2023 | Laura Sharrad Recipes, Season 8, Vegetarian Recipes
Salmon & Zatar Tacos Laura Sharrad Ingredients: 4 x 125 g salmon fillets, skin on, from sustainable sources 2-3 teaspoons Zaatar olive oil ½ a bunch of fresh coriander ½ a bunch of fresh mint 150 g plain fat-free yoghurt 1 cucumber 2 shallots 1 fresh red chilli 1...
