Aspire Food Marine

Aspire Food Marine Easy,Fresh and Affordable...We always Provide the best Foods!

Ingredients100 g frozen broad beans225 g halloumi cheese1 small bunch of asparagus2 courgettes2 tablespoons olive oil2 s...
01/31/2022

Ingredients
100 g frozen broad beans
225 g halloumi cheese
1 small bunch of asparagus
2 courgettes
2 tablespoons olive oil
2 shallots
200 g ripe cherry tomatoes
1 tablespoon capers
½ a bunch of fresh sweet marjoram or oregano
½ a bunch of fresh flat-leaf parsley
DRESSING
3 tbsp olive oil
1 tsp dried oregano
1 tsp honey
1 tsp Dijon mustard
1 tbsp cider vinegar

Method
Put all the dressing ingredients in a clean jam jar and shake to combine. Set aside.
Cook the broad beans in boiling water for 5 minutes, or until tender. Drain and cool in cold water, then remove and discard the thick, white outer skins.
Cut the halloumi into slices, trim and slice the asparagus, then finely slice the courgettes lengthways. Toss in the olive oil, then season.
Heat a griddle pan over a high heat, then add the asparagus, courgettes and halloumi. Cook until nicely charred, remove and set aside.
Finely slice the shallots into rings, halve the tomatoes, then layer up on a platter with the asparagus, courgettes, halloumi, broad beans and capers.
Chop and scatter over the fresh herbs and finish with a drizzling of the dressing.

Ingredients1 large onion1 clove of garlic120 g quality chorizo2-3 cooked potatoes1/2 bunch of fresh flat-leaf parsleyoli...
01/09/2022

Ingredients
1 large onion
1 clove of garlic
120 g quality chorizo
2-3 cooked potatoes
1/2 bunch of fresh flat-leaf parsley
olive oil
2 large free-range eggs

Method
Preheat the oven to 180ºC/gas 4.
Peel and finely chop the onion and garlic, chop the chorizo, dice up the cooked potato and pick and finely chop the parsley.
Gently fry the onion and garlic in a little oil in an ovenproof pan until the onion is soft. Add the chorizo and fry for 2 to 3 minutes.
Add the potatoes and cook for 5 minutes more, then crack the eggs on top.
Transfer the pan to the preheated oven and bake for 8 minutes, or until the egg white is set but the yolk is still runny.
Sprinkle with sea salt, black pepper and the parsley, to serve.

Ingredients1 bunch of radishes2 tablespoons red wine vinegar2 tablespoons caster sugarMethodTrim and finely slice the ra...
01/09/2022

Ingredients
1 bunch of radishes
2 tablespoons red wine vinegar
2 tablespoons caster sugar

Method
Trim and finely slice the radishes.
In a bowl mix together the vinegar and sugar.
Add the radishes and toss together, with a pinch of sea salt, leaving to marinate for 10 to 15 minutes.

IngredientsG / ML CUPS / OZ40g cashew nuts2 tablespoons unsweetened desiccated coconut flakes1 ripe pineapple4 cardamom...
01/04/2022

Ingredients
G / ML CUPS / OZ
40g cashew nuts
2 tablespoons unsweetened desiccated coconut flakes
1 ripe pineapple
4 cardamom pods
150g plain wholemeal flour
300ml semi-skimmed milk
1 large free-range egg
1 teaspoon vanilla extract
1 pinch of ground cinnamon
olive oil
4 tablespoons natural yoghurt
1 lime
manuka honey , optional

Method
Toast the cashews in a large non-stick frying pan on a medium heat until lightly golden, add the coconut for just 30 seconds, then tip both into a pestle and mortar and lightly crush.
Trim the ends off the pineapple, cut off the skin, quarter it lengthways and cut away the core. Chop the flesh into 1cm slices.
Return the dry pan to a medium-high heat and cook the pineapple for 5 to 10 minutes, or until caramelized, tossing regularly, then remove to a warm plate.
Meanwhile, crush the cardamom pods, putting just the inner seeds into a blender with the flour, milk, egg, vanilla extract, cinnamon and a tiny pinch of sea salt. Blitz until smooth.
Drizzle a little oil into the empty pineapple pan, then carefully wipe it around and out with a ball of kitchen paper. Add just enough batter to lightly cover the base of the pan, cook until golden on both sides, then remove to a second plate.
Repeat the process, stacking up the pancakes as you go and covering with a tea towel to keep warm.
Either make up individual portions, or do a sharing platter for the middle of the table. Randomly tear, fold and layer up the pancakes with the caramelized pineapple, spoonfuls of yoghurt and sprinklings of crushed cashews and coconut.
Repeat until you’ve used up all the ingredients, then finely grate over the lime zest. Nice served with a drizzle of honey, if you fancy.

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