"The pockets are best eaten while warm served with the yoghurt sauce for dipping. They can also be cooled on a rack then reheated in a pan for a quick lunch"
2 eggs2 tablespoons milk½ teaspoon salt½ teaspoon pepper1/4 cup white whole wheat flour (or flour of your choice)1/4 cup cornmeal 1 can Libby’s Whole Kernel Sweet Corn, drained2 cups cauliflower rice, gently steamed1 small shallot, minced2 scallions, chopped¼ cup chopped fresh...
1 pound sweet potatoes, peeled and coarsely grated1 medium yellow onion, coarsely grated1 large egg1/2 cup all-purpose flour2 teaspoons thyme leavesSaltFreshly ground pepper3 tablespoons extra-virgin olive oil1 garlic clove, minced3 ears of corn, kernels cut off the cobs (about 3...
1/2 cup uncooked quinoa (or sub 1 1/2 cups cooked quinoa)4–5 cups fresh broccoli florets (8 ounces)1 scallion, diced1/4 chopped herbs- basil, dill, Italian parsley, or cilantro (use what you have)1 egg1 teaspoon salt1/4 teaspoon pepper1 garlic clove, finely minced...
Recipe Box: https://foodgarden.com.au/a/bundles/recipe-box:-eggplant,-red-peppers-and-mozzarella-rounds-with-chili-basil-oil-1jaq 1 cup finely chopped basil leaves2 cloves garlic, minced1/2 cup olive oil1 teaspoon chili flakes1 teaspoon sea salt3 whole peppers,3 whole eggplants, sliced2 balls mozzarella, sliced thin1/2 cup basil, wholeIn the cup of a mason jar, combine finely...
