Dish Type

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Ingredients
  • 1/3 cup Tamar Valley Greek Style Yoghurt
  • 1 lime, rind finely grated, juiced
  • 1 Lebanese cucumber
  • 40g baby spinach
  • 4 sheets lavash bread
  • 425g can baby beets, drained, grated
  • 1 large carrot, peeled, grated
  • 1/2 cup grated tasty cheese
  • 1/2 small red onion, thinly sliced
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Nutrients
  • 1331 kj ENERGY:
  • 8g FAT TOTAL:
  • 5g SATURATED FAT:
  • 13g PROTEIN:
  • 605.3mg SODIUM:
  • 13g CARBS (SUGAR):
  • 46g CARBS (TOTAL):

Salad and lime yoghurt wraps

How to Make Salad and lime yoghurt wraps Recipe? Credit by: KingOfChef

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Ingredients
  • 60g snow pea sprouts
  • 100g bean shoots, trimmed
  • 2 tablespoons mirin (Japanese rice wine vinegar)
  • 1 teaspoon soy sauce
  • 1 long red chilli, deseeded, finely chopped
  • 1/2 cup (45g) purchased breadcrumbs
  • 1/2 cup (75g) sesame seeds
  • 2 x 300g firm tofu, drained, halved crossways
  • 1/2 cup (75g) plain flour
  • 2 eggs, lightly beaten
  • 150ml Crisco peanut oil
  • 1 green coral lettuce, leaves separated
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Nutrients
  • 3605 kj ENERGY:
  • 59g FAT TOTAL:
  • 11g SATURATED FAT:
  • 31g PROTEIN:
  • 277.6mg SODIUM:
  • 18g CARBS (SUGAR):
  • 46g CARBS (TOTAL):

Sesame crumbed tofu salad

Crunchy crumbed tofu is the hero of this healthy Japanese-style salad. Credit by: KingOfChef

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Ingredients
  • 4 corn cobs, husks removed
  • 1 garlic clove, crushed
  • 2 eggs
  • 1/4 cup (40g) plain flour
  • Salt & freshly ground pepper
  • 1/3 cup (80ml) vegetable oil
  • 80g pkt baby rocket
  • 1 small fresh red chilli, deseeded, finely chopped
  • 1 teaspoon grated fresh ginger
  • 1/2 cup (125ml) lime juice
  • 2 tablespoons Chang's sesame oil
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Nutrients
  • 1862 kj ENERGY:
  • 33g FAT TOTAL:
  • 5g SATURATED FAT:
  • 8g FIBRE:
  • 11g PROTEIN:
  • 109mg CHOLESTEROL:
  • 59.81mg SODIUM:
  • 5g CARBS (SUGAR):
  • 24g CARBS (TOTAL):

Corn fritters with chilli dressing

Spicy chilli dressing adds a wonderful flavour to these satisfying corn fritters. Credit by: KingOfChef

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Ingredients
  • 80mls 1/3 cup) olive oil
  • 500g dried pasta (like tortelli or shells)
  • 400g fresh green peas, shelled
  • 3 garlic cloves, crushed
  • 3 bunches young fresh asparagus, cut into 5cm lengths
  • 4 small zucchini, cut into long, thin strips
  • 1/2 bunch green shallots, sliced
  • 2 lemons, juiced
  • Salt & ground black Pepper, to taste
  • Parmesan shavings, to serve
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Nutrients
  • 1841 kj ENERGY:
  • 14g FAT TOTAL:
  • 2g SATURATED FAT:
  • 6g FIBRE:
  • 13g PROTEIN:
  • 10.84mg SODIUM:
  • 3g CARBS (SUGAR):
  • 63g CARBS (TOTAL):

Spring vegetable pasta

How to Make Spring vegetable pasta Recipe? Credit by: KingOfChef

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Ingredients
  • 180g bocconcini (see note), drained
  • 3 ripe tomatoes
  • 1 ripe avocado
  • 1 tablespoon olive oil
  • 10 basil leaves, torn into small pieces
  • Ground black pepper
  • Ciabatta bread, sliced, to serve
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Nutrients
  • 1357 kj ENERGY:
  • 28g FAT TOTAL:
  • 10g SATURATED FAT:
  • 14g PROTEIN:
  • 219.04mg SODIUM:
  • 3g CARBS (SUGAR):
  • 4g CARBS (TOTAL):

Caprese salad

An Italian feast would not be the same without this simple yet delicious salad of tomatoes and bocconcini. Credit by: KingOfChef

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Ingredients
  • 5 small zucchini, ends trimmed, sliced lengthways into thirds
  • 2 bunches asparagus, ends trimmed, diagonally halved
  • 4 large egg tomatoes, thickly sliced lengthways
  • 1 large red onion, cut into wedges
  • 60mls (1/4 cup) olive oil
  • 125g feta, crumbled
  • 1/2 cup fresh basil leaves, shredded
  • 1 tablespoon balsamic vinegar
  • Salt & ground black pepper, to taste
  • 8 thick slices Italian-style bread, to serve
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Nutrients
  • 1752 kj ENERGY:
  • 22g FAT TOTAL:
  • 7g SATURATED FAT:
  • 7g FIBRE:
  • 16g PROTEIN:
  • 21mg CHOLESTEROL:
  • 624.39mg SODIUM:
  • 10g CARBS (SUGAR):
  • 35g CARBS (TOTAL):

Chargrilled vegetable stack

Create beautiful vegetarian starters in minutes with this chargrilled vegetable stack. Credit by: KingOfChef

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Ingredients
  • 1 tablespoon olive oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 1/2 (about 650g) butternut pumpkin, peeled, deseeded, cut into 2cm pieces
  • 1 800g can Italian diced tomatoes
  • 125ml (1/2 cup) water
  • 1 300g can butter beans, rinsed, drained
  • 2 tablespoons chopped fresh continental parsley
  • 1 tablespoon chopped fresh oregano
  • 1 500g pkt dried farfalle pasta
  • Salt & ground black pepper, to taste
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Nutrients
  • 2608 kj ENERGY:
  • 8g FAT TOTAL:
  • 1g SATURATED FAT:
  • 11g FIBRE:
  • 23g PROTEIN:
  • 22mg CHOLESTEROL:
  • 35.3mg SODIUM:
  • 17g CARBS (SUGAR):
  • 109g CARBS (TOTAL):

Pasta with pumpkin, tomato & butter beans

How to Make Pasta with pumpkin, tomato & butter beans Recipe? Credit by: KingOfChef

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Ingredients
  • 1.25L (5 cups) Massel vegetable liquid stock
  • 1/4 teaspoon strands saffron
  • 60ml (1/4 cup) olive oil
  • 300g pumpkin, peeled, cut into 1.5cm pieces
  • 1 brown onion, finely chopped
  • 1 large garlic clove, finely chopped
  • 150g yellow (butter) beans, topped, cut into 3.5cm pieces
  • 440g (2 cups) arborio rice
  • 1 x 400g can diced Italian tomatoes
  • 2 1/2 teaspoons ground smoked paprika (pimenton) - see note in basic paella valenciana recipe.
  • 2 teaspoons fresh thyme leaves
  • 2 teaspoons chopped fresh rosemary
  • 1 teaspoon sea or table salt
  • 90g (1/2 cup) frozen broad beans, thawed
  • 80g bought roasted red capsicum, cut into 1cm pieces
  • 1 x 400g can artichoke hearts, drained, halved
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Nutrients
  • 2739 kj ENERGY:
  • 18g FAT TOTAL:
  • 3g SATURATED FAT:
  • 10g FIBRE:
  • 16g PROTEIN:
  • 2022.67mg SODIUM:
  • 12g CARBS (SUGAR):
  • 103g CARBS (TOTAL):

Vegetable paella

How to Make Vegetable paella Recipe? Credit by: KingOfChef

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