TIO Recipes RSS
Zucchini Noodles With Chilli, Lemon & Mint
Ingredients 1.75kg (about 8 large) zucchini 100ml olive oil 3 garlic cloves, crushed 2 long red chilli, seeds in, finely chopped 1 long green chilli, seeds removed, finely chopped 2 lemons, juiced 40g butter 1/3 cup mint leaves, chopped 30g Pecorino, finely grated Lemon wedges, to serve, optional Method Using a spiralizer, cut the zucchini into long thin noodles. Add the butter to hot pan as it melts add the zucchini and cook, shaking pan often for 3-5 minutes until zucchini is warm and begins to collapse. Pour the chilli mixture over the zucchini and toss gently to combine. Remove...
Vietnamese Vegan Spring Rolls
Quinoa Tabbouleh Salad
If you've never heard of tabbouleh before, it's a vegetarian salad dish that originates in Lebanon. It's traditionally made with bulgur, tomato, finely chopped parsley, and a few other simple ingredients. It's a salad I've tried many times before and loved!
Basil Pesto
Ingredients 3 small garlic cloves, roughly chopped 1 tsp sea salt flakes 2 cups firmly packed fresh basil leaves 1/4 cup pine nuts, toasted 3/4 cup (180ml) extra virgin olive oil 50g parmesan, finely grated 50g pecorino, finely grated mayonnaise, sweet chilli sauce & lime wedges, to serve Method For the pesto, place the garlic onto a board, sprinkle over the salt then using back of the a fork crush the garlic and salt to a smooth paste. Transfer to a small food processor. Add the basil, pine nuts. Process until evenly chopped. With processor running, pour the oil through...
