Easy Rice Recipes

easy rice recipes

This is for you when you need. So eat well at work we made this for you

Rice base with tuna and the other feta and beetroot. these two are fat free

And high in protein.Very easy rice recipe for all of you.

PREP: 10 MINSCOOK: 25 MINS

Simple EACH BOX SERVES 1

Nourishment: Tuna serving of mixed greens

kcal499 fat13g saturates2g carbs58g sugars14g fibre8g protein34g salt0.4g

        Ingredients

•             100g dark colored basmati rice

•             1 red onion, finely cleaved

•             1 tsp vegetable bouillon

•             ½ tsp dried oregano

•             2 tsp rapeseed oil , ideally icy squeezed

•             2 tsp juice vinegar

•             80g canned sweetcorn (no salt or sugar)

•             2 spring onions , cleaved

•             ½ red pepper, cleaved

•             120g would tuna be able to in spring water

•             210g can chickpeas, depleted

•             1 cooked beetroot , cut at that point cut into strips

•             25g feta , disintegrated

•             2-3 walnut parts, broken

•             big modest bunch rocket

Method

1.            Put the rice in a medium dish with the onion, bouillon and oregano. Pour in 300ml water, at that point convey to the bubble. Cover, turn down the warmth and stew for 25 mins until the point that delicate and the water has been consumed. Then, blend the oil and vinegar.

2.            Divide the rice between two lunchboxes. Include the corn, spring onion, red pepper and fish to one box, and the chickpeas, beetroot, feta and walnuts to the next. Spoon the dressing into both boxes, at that point add the rocket to the beetroot one, however don't hurl through until just before eating, or even better, add on the morning that you are eating it. Will keep for two days in the cooler.

salmon burgers

salmon burgers 

PREP: 20 MINS COOK: 10 MINS

Simple SERVES four

In case you're subsequent to something somewhat lighter than potato-stuffed fishcakes, endeavor these simple oriental-style burgers tasteful one salmon burger.

  Sustenance: in advance with serving

 Kcal 292 fat17g saturates4g carbs7g sugars6g fibre0g protein29g salt0.83g

           Ingredients

•             four boneless, skinless salmon filets, around 550g/1lb 4oz altogether, cut into pieces

•             2 tbsp Thai blood red curry glue

•             thumb-measure piece clean root ginger, ground

•             1 tsp soy sauce

•             1 cluster coriander, half of slashed, 1/2 leaves picked

•             1 tsp vegetable oil

•             lemon

              wedges, to serve

              For the plate of mixed greens

•             2 carrots

•             half of enormous or 1 little cucumber

•             2 tbsp white wine vinegar

•             1 tsp brilliant caster sugar

          Method

1.            Tip the salmon into a suppers processor with the glue, ginger, soy and hacked coriander. Heartbeat till sort of minced. Tip out the blend and shape into 4 burgers. Warmth the oil in a non-stick griddle, at that point rotisserie the burgers for 4-5 mins on every aspect, turning until fresh and cooked through.

2.            Meanwhile, utilize a swivel peeler to peel portions of carrot and cucumber into a bowl. Hurl with the vinegar and sugar till the sugar has broken up, at that point hurl through the coriander takes off. Separation the serving of mixed greens among 4 plates. Present with the burgers and rice.

Quick recipes

Quick recipes

Appreciate these righteous meal potatoes - they contain around 6g fat contrasted with the typical 14g!

These are delicious in taste and healthy.

Sustenance: per serving

kcal201 fat 6g saturates 1g carbs 35g sugars 1g fibre 3g protein 5g salt 0.2g

              Ingredients

•             800g cooking potatoes, quartered

•             1 garlic clove, cut

•             200ml vegetable stock (from a solid shape is fine)

•             2 tbsp olive oil

               Method
 

1.            Heat broiler to 200C/fan 180C/gas 6. Put the potatoes and garlic in a cooking tin. Pour over the stock, at that point brush the highest points of the potatoes with a large portion of the olive oil. Season, at that point cook for 50 mins. Brush with the rest of the oil and cook 10-15 mins more until the point that the stock is assimilated and the potatoes have sautéed and cooked through.

how to make chestnut cake recipe

how to make chestnut  cake recipe

 "A wanton torte so rich you'll just need a little cut! This formula influences more honeycomb than you'll to require, yet scraps will store for seven days in a hermetically sealed holder. "

       

             Ingredients

•             190 g plain flour

•             30 g quality cocoa powder

•             110 g caster sugar

•             110 g unsalted margarine (chilly)

•             ½ teaspoon vanilla concentrate

•             4 expansive unfenced egg yolks

•             FILLING

•             300 g quality dim chocolate (70%)

•             300 g sweetened chestnut purée

•             300 ml twofold cream

•             HONEYCOMB TOPPING

•             2½ tablespoons brilliant syrup

•             100 g caster sugar

•             1 teaspoon bicarbonate of pop

Method

1.            To influence the baked good, to rush the flour, cocoa powder, and caster sugar in a sustenance processor.

2.            Cube the spread, at that point blend it in until the point when it looks like breadcrumbs. Include the vanilla concentrate, at that point the egg yolks, each one in turn, until the point when it meets up.

3.            Wrap the cake in clingfilm and rest in the ice chest for no less than 30 minutes.

4.            Roll out the cake to 1cm thick and use to line the base of a profound 20cm cake tin. Place in the cooler for 20 minutes.

5.            Preheat the broiler to 190ºC/375ºF/gas 5.

6.            Bake the baked good for 18 to 20 minutes, at that point permit to cool.

7.            For the filling, soften the dim chocolate in a heatproof bowl over a container of stewing water. Permit to cool to room temperature, at that point mix in the chestnut purée.

8.            Whip the cream until the point that it frames firm pinnacles, at that point overlay in the chocolate blend. Pour over the baked good base and smooth with a palette cut. Set in the refrigerator for around 3 hours.

9.            Combine the brilliant syrup and sugar in a dish over low warmth, gradually dissolving the sugar and softening the margarine. Give it a chance to stew for 3 to 5 minutes, until brilliant.

10.          Remove from the warmth and mix in the bicarbonate of pop – it will bubble up! Fill a shallow, oiled tin (around 20cm x 30cm) and leave to set for around 10 minutes.

11.          Roughly slash and sprinkle over the torte, at that point serve.