Peter Aldo

Ingredients – 500 g chicken thighs, diced – 1 onion, chopped – 2 cloves garlic, minced – 1 red bell pepper, sliced – 400 ml coconut milk – 2 tbsp curry paste – 1 tbsp soy sauce – 1 tbsp vegetable oil – 1 tsp brown sugar – Cooked rice, to serve Method 1. Heat […]

Ingredients – 4 egg whites – 1 cup castor sugar – 1 cup dark chocolate, melted – 1 teaspoon vanilla extract – 1 cup heavy cream – 2 tablespoons icing sugar – 1 cup strawberries, sliced – 1 tablespoon cocoa powder Method 1. Preheat the oven to 160°C (320°F) and line a baking tray with

Ingredients – 4 large tortillas – 2 cups chicken, cooked and shredded – 1 cup cucumber, diced – 1 cup cherry tomatoes, halved – 1 cup lettuce, shredded – 1/2 cup feta cheese, crumbled – 1/4 cup olives, sliced – 1/4 cup Greek yogurt – 2 tablespoons olive oil – 1 teaspoon dried oregano Method

Ingredients – 1 cup quinoa – 2 cups vegetable broth – 1 tablespoon olive oil – 1 onion, chopped – 2 cloves garlic, minced – 1 can diced tomatoes (400 g) – 1 can black beans (400 g), rinsed and drained – 1 teaspoon cumin – 1 teaspoon paprika – 1 cup frozen corn Method

Ingredients – 2 cups cooked chicken, shredded – 2 medium peaches, sliced – 1 cup mozzarella cheese, diced – 4 cups mixed salad greens – 1/4 cup balsamic vinegar – 1/4 cup olive oil – Salt, to taste – Pepper, to taste – 1/4 cup fresh basil, chopped – 1/4 cup walnuts, chopped (optional) Method

Ingredients – 300 g pasta – 250 g chorizo sausage, diced – 200 g mushrooms, sliced – 1 onion, chopped – 2 cloves garlic, minced – 1 can (400 g) diced tomatoes – 250 ml vegetable broth – 1 teaspoon dried oregano – Olive oil – Fresh parsley, chopped (for garnish) Method 1. Boil water

Ingredients – 400 g chicken breast, sliced – 2 cups mixed salad greens – 1 cup shredded carrots – 1 cup cucumber, sliced – 1 red capsicum, sliced – 4 tablespoons soy sauce – 2 tablespoons sesame oil – 1 tablespoon fresh ginger, grated – 1 tablespoon sesame seeds – 1 tablespoon rice vinegar Method

Ingredients – 250 g penne pasta – 2 medium eggplants – 2 tablespoons olive oil – 2 cloves garlic – 400 g canned tomatoes – 1 teaspoon salt – 1 teaspoon pepper – 1 teaspoon dried oregano – 100 g ricotta cheese – Fresh basil leaves Method 1. Begin by cooking the penne pasta. Boil

Ingredients – 1 medium celeriac (about 400 g), peeled and diced – 1 ripe pear, peeled and diced – 1 onion, chopped – 2 garlic cloves, minced – 2 tablespoons olive oil – 600 ml vegetable broth – 100 ml cream – Salt, to taste – Pepper, to taste – Fresh parsley, for garnish Method

Ingredients – 400 g white fish fillets – 1 cup breadcrumbs – 1 cup flour – 2 eggs – 1 tsp paprika – 1 tsp garlic powder – 1 tsp salt – 1 tsp pepper – 8 small tortillas – 1 cup shredded cabbage Method 1. Cut the fish fillets into smaller pieces for easy

Ingredients – 4 pieces of salmon fillets (about 150g each) – 500g asparagus, trimmed – 60ml olive oil – Salt to taste – Pepper to taste – 3 egg yolks – 150g unsalted butter – 15ml lemon juice – 1 teaspoon Dijon mustard – Fresh parsley, chopped Method 1. Preheat your oven to 200°C. Line