Recipe : Roasted Vegetable Fritata

Hands on time:

10 mins

Cook time:

25 mins

about

Serves 4

PER SERVING

Calories:

 

333

Total fat:

 

21g

Saturated fat:

 

8g

Sugars:

 

9g

Total carbs:

 

18g

This quick and tasty frittata is a great way to use up leftover roasted vegetables

Ingredients

• 1tbsp olive oil
• 1 small red onion, sliced
• 1 courgette, cut into chunks
• 2 peppers, halved, deseeded and cut into bite-sized chunks
• 125g (4oz) cherry tomatoes
• 225g (8oz) new potatoes, halved lengthways
• 6 medium eggs, beaten
• 75g (3oz) mature cheddar

Method

1. Heat the oil in a 23cm (9in) frying pan and gently fry the onion for 10min. Add the courgette, peppers and tomatoes and cook for 3-4min until softened.
2. Meanwhile, bring a pan of lightly salted water to the boil and cook the potatoes for 5min until tender. Drain and leave in the colander for 2min.
3. Preheat the grill to medium. Add the potatoes to cooked vegetables in the pan and stir well. Season, then pour in the eggs. Cook on the hob over a medium heat for 8-10min until the eggs are just set. Grate the cheese, sprinkle over the frittata and grill until golden. Cut into wedges and serve with a green salad.

Recipe: Meatless Meatballs

Hands on time:

25 mins

Cook time:

20 mins

Serves 4

PER SERVING

Calories:

 

462

Protein:

 

16g

Total fat:

 

32g

Saturated fat:

 

13g

Sugars:

 

4g

Total carbs:

 

30g

Fibre:

 

2g

Even meat eaters will be fully satisfied with these morsels.

Ingredients

• 250g (9oz) cup mushrooms
• 3tbsp olive oil
• 75g (3oz) vegetarian mature Cheddar, grated
• 40g (1½oz) ground almonds
• ½ red onion, grated
• 125g (4oz) fresh white breadcrumbs
• 1tbsp soy sauce
• 1 medium egg

FOR THE SAUCE

Ingredients

• 250g (9oz) half-fat créme fraîce
• Finely grated zest of 1 lemon (or to taste)
• Large handful fresh basil, torn

Method

1. Whiz the mushrooms in a food processor until they are finely chopped (if you don't have a food processor, then finely chop them by hand).

2. Heat 1tbsp of the oil in a large frying pan over high heat. Cook the mushrooms until they are tender and any liquid in the pan has evaporated. Set aside to cool completely.

3. To the mushroom pan, add the cheese, ground almonds, grated onion, breadcrumbs, soy sauce, egg and some seasoning. Form the mixture into walnut-size balls (about 16).

4. Heat the remaining oil in a large clean frying pan over medium heat, and fry the balls in batches if needed (and turning occasionally) for about 5min until golden and piping hot (they might flatten slightly during frying). Set aside in a serving bowl and cover well with foil to keep warm

5. To make the sauce, melt the crème fraîche in the empty pan, then stir in the lemon zest (to taste), basil and some seasoning. Serve the sauce on top of the meatballs alongside some with rice or pasta.

T i p s:

FREEZE AHEAD

Fry the meatballs then leave to cool completely. Open freeze on a baking sheet and when solid, bag or box the balls and freeze for up to three months. To serve, arrange on a baking tray and cook from frozen in an oven preheated to 200°C (180°C fan) mark 6 for 15-20min until piping hot. Complete recipe.

Recipe: Gnocchi Bake

Hands on time:

5 mins

Cook time:

10 mins

Serves 4

PER SERVING

Calories:

 

440

Total fat:

 

12g

Saturated fat:

 

8g

Sugars:

 

4g

Total carbs:

 

68g

You can whip up this homemade recipe in the time it takes to heat a ready-made pizza

Ingredients

• 750g (1lb 11oz) gnocchi
• 3tbsp mascarpone
• 400g tin cherry tomatoes
• ½tbsp sun-dried tomato purée
• 1 spring onion, thinly sliced
• ½ garlic clove, finely chopped
• 125g ball buffalo mozzarella, torn into pieces
• Large handful rocket

Method

1. Preheat grill to medium. Bring a large pan of salted water to the boil. Add the gnocchi and cook for 3-4min or until they bob to the surface. Drain and tip into a large bowl.
2. Stir through the mascarpone, tomatoes, tomato purée, spring onion and garlic. Check the seasoning, then empty the mix into a 2 litre (3½ pint) ovenproof casserole dish. Dot over the mozzarella, then grill for 5min until piping hot and golden. Top with rocket and serve.

Recipe: Gluten Free Fresh Pasta

Recipe : Vegetarian chocolate cake

Vegetarian Chocolate Cake
Minutes to Prepare: 10
Minutes to Cook: 25

Ingredients
Kokimo Foods Gluten Free Chocolate Cake Mix - (85g)- 18 servings total, 4.5 serving (remove)
NATUREGG Simply Egg Whites, 1 cup (remove)
*Now Stevia Extract, 1 g. packet, 10 serving (remove)
Nielson Skim Milk (Non-fat), 0.25 cup (remove) 

Directions
1. Whip egg whites until stiff peaks form, adding stevia while whipping 
2. Fold in cake mix flour
3. Bake at 375 for 20-30 minutes

Serve with strawberry sauce

Number of Servings: 8

Recipe : Vegetarian Empanadas

Vegetarian Empanadas

Prep/Rest

1 hour 30 mins

Cook time

20 mins

Total time

1 hour 50 mins

 

Recipe type: Appetizer, Vegetarian

Yield: 12 empanadas

Ingredients

Dough:

• 2¼ cups unbleached all-purpose flour
• 1 teaspoon salt
• ½ cup cold unsalted butter, cut into small cubes
• 1 large egg
• ⅓ cup ice water (measure and place in the freezer before you start working)
• 1 tablespoon distilled white vinegar

Filling:

• 2 tablespoons olive oil
• ½ large onion, finely chopped
• ½ large bell pepper, finely chopped
• 1 tablespoon minced garlic
• ½ pound mushrooms, finely chopped
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon ground cumin
• ½ teaspoon smoked paprika

Egg wash:

• 1 large egg
• 1 tablespoon water

Instructions

1. Place the flour and salt in food processor bowl. Pulse to blend. Add the butter and pulse a few times, until mixture looks crumbly.
2. Whisk together the egg, water, and vinegar in a small bowl with a fork. Add to food processor bowl. Pulse a few times, just until dough forms.
3. Remove dough from food processor. Shape into a flat disk. Chill in fridge, wrapped in plastic wrap, 1 hour.
4. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the onion and bell pepper and sauté about 4 minutes, until tender. Add the garlic and mushrooms. Cook about 5 more minutes, until mushrooms are tender and any liquid they release have been absorbed. Add the salt and pepper, cumin and paprika. Cook one more minute, stirring. Remove from heat and set aside.
5. Heat oven to 400 degrees F. Whisk together the egg and water for the egg wash. Line a baking sheet with parchment paper. Remove dough from fridge and allow to rest 5 minutes at room temperature.
6. On a lightly floured surface, with a floured rolling pin, roll out the dough as thin as you can – to about ⅛ inch thickness. Cut twelve 4-inch circles. Scraps can be re-rolled. Place one heaping tablespoon vegetable mixture on one half of each circle, leaving a ½-inch border. Brush egg wash on empty side of circle, fold dough over to make a half-circle and close edges, then crimp edges with a fork.

7. Arrange the empanadas on the prepared baking sheet. Brush with egg wash. Bake 10 minutes. Turn empanadas over, brush the other side and bake 10 minutes longer, or until lightly browned on both sides. Cool ten minutes on a wire rack before serving.

Nutrition Per Serving

Serving size: 1 empanada;

Calories: 199.7; 

Total Fat: 11g;

Carbohydrates: 21.6g; 

Sugars: 0g;

Sodium: 304.9mg; 

Fiber: 1.4g;

Protein: 4.6g

Trucker jacket measurement guide

TRUCKER JACKETS

The trucker jacket is designed to hit right at at the waistline and follow the classic compact look of the vintage trucker jacket.

If you're inbetween sizes, or unsure, we suggest going with the larger of the two sizes you're considering.

Chest

Lay the jacket flat with buttons fastened and double the measurement across the chest between the lowest point of the arm seams.

Center back length

The length at the center back from the base of the collar to the hem.

Sleeve length from center back

Measure from the center of the collar to the shoulder seam, then measure from the shoulder seam to the end of the cuff and combine these measurements.

Size	XS	S	M	L	XL	XXL
Chest	38  1/2	41	43  1/2	46	48  1/2	51
Center back length	23	23  3/4	24  1/2	25  1/4	26	26  3/4
Sleeve length from center back	33  7/8	34  5/8	35  3/8	36  1/8	36  7/8	37  5/8