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OUR FAVOURITE DELICIOUS RECIPES


ginger shrimp toast

toss shrimp with minced ginger, lemon juice, salt, sesame oil, olive oil and pepper

slice baguette in 2cm slices and toast with butter in a pan while allowing shrimp to marinade for 15 minutes

sauté shrimp until pink (careful not to overcook!)

serve the shrimp over a bed of rocket on toasted baguette slices

garnish with sesame seeds

quick, easy, delicious


hearty italian soup

dice onion, carrots, tomatoes, cabbage and potatoes into small pieces

pre-cook 100g of spaghetti

slice braising beef into small pieces

heat one tablespoon of olive oil in a pan and caramalise onions

add beef and fry until edges start to brown

add your other vegetables and fry for a few minutes before adding 600ml of chicken stock

season to taste and simmer for 15 to 20 minutes

add pasta and serve, garnishing with black sesame

strawberry glazed french toast

cut white bread diagonally into triangles and lightly toast

wash 400g of strawberries, remove stalks and slice in half

add strawberries to a pot with 80g of sugar and 1/4 cup of water, stirring well

cover pot and simmer until softened

in a seperate bowl, beat 2 eggs, 60g of sugar and 1/2 tsp of ginger powder, then add 1/3 cup of milk and mix well

place a large knob of butter in a pan, dip toasted bread in egg mix and fry until golden brown on both sides

serve smothered in your strawberries and dig in!

chicken a l'orange

preheat oven to 200'C, season the chicken breast, cover with sesame seeds and allow to rest for 10 minutes

peel and slice one orange, squeeze remainng juice and set aside

sear chicken breast in pan until both sides are golden brown, then place in oven for 10 to 15 minutes

caramalise 1/2 a diced onion in a pan, add 2tbs of honey and saved orange juice, continue to cook for a few minutes and then add coriander and salt

turn to low heat until orange and honey sauce thickens, serve chicken breast on bed of salad, over slices of orange and covered with your delicious orange sauce

farfalle con uova

dice 50g of porcini mushrooms and 110g of pork

in a bowl combine light cream, 2 egg yolks and shaved parmesan

cook pasta al dente in heavily salted boiling water

seperately brown the pork in a frying pan adding mushrooms and seasoning after a few minutes

add your cooked farfalle and creamy ssauce to the pan and toss it all together

garnish with fresh parsley and enjoy!