Place both ingredients into a blender or use a hand held blender and mix together until smooth.
Drink and enjoy immediately!
Blend 1 cup fruit and yogurt with enough milk, water or juice to make a milkshake consistency.
Drink and enjoy!
inutes, until fish flakes easily with a fork.
Remove fish
inch of salt then cover with the hot water. Stir then
kewers on preheated grill, covered with foil, for 10 minutes. Uncover
b>with remaining oil and fritters.
For the spinach salad, toss tomatoes, spinach
o 350\u00b0F.
Drop spinach leaves into medium saucepan of
clean bowl and cover with a clean tea towel. Leave
hick steaks. Rub turkey with sage; sprinkle with salt and pepper. In
pat dry inside and out with paper towels. Cut along both
cup boiling water. Cover with plastic wrap and set aside
Prepare pasta according to package instructions.
Meanwhile, heat cream in a saucepan on low. Stir in grated Parmesan. Increase heat to medium and cook sauce, stirring constantly, until cheese melts and sauce is smooth. Season to taste and set aside.
Heat oil in a large frying pan on high. Cook prosciutto for 1 minute. Add spinach and continue to cook until just wilted.
Drain pasta and toss with spinach mixture and cream sauce. Serve topped with shaved Parmesan.
Cook gnocchi in boiling, salted water according to package directions. Drain.
Toss gnocchi with spinach, prosciutto and mascarpone. Transfer to a baking dish. Season and top with Parmesan. Place under broiler for 4-5 mins, until heated through and top is golden. Serve hot.
o a serving plate. Serve with Spinach Raita and naan bread.
Preheat oven to 350\u00b0. Saut onion in oil until limp. Add carrot and cook 2 to 3 minutes. Add garlic, thyme and spinach. Cover and cook until spinach wilts. Pour off excess water. Salt and pepper to taste. Allow to cool. Divide into 6 portions. Cut pocket in side of each chicken half. Stuff each with spinach filling. Close with toothpicks.
br>1 onion, 250 g spinach, 250 g chicken breast, 4
50\u00b0F.
Sprinkle ribs with Kosher salt. Heat oil in
Put millet, apricots and stock in large pan.
Bring to boil over high heat, then reduce heat to medium-low and simmer, stirring frequently, until stock is absorbed and millet is tender, about 45 minutes.
Stir in lemon juice, salt and pepper.
Top with spinach, cover and reduce heat to low until spinach wilts, about 5 minutes.
Gently stir to blend millet and spinach.
Place in serving bowl.
Top with pine nuts.
f each Cornish game hen with a sharp knife or poultry
ightly browned.
add the spinach and cook, stirring constantly until