Tipsy Tarts Deli

Most of the menu ideas below are vegetarian, however you can always substitute the soy mince with the real thing. These are just simple ideas. If you REALLY don't like working with food, hire someone like me - a personal chef - to fill your freezer and fridge with pre-packed, pre-cooked meals. Tasty, Spicy Vegetarian Mince Who says Vegetarian food is boring? I'm by no means a Vegetarian but often have to cook for Vegetarians and Vegans. I got home this evening and was too lazy to go shopping or go to any great lengths to cook, for that matter. My best is foraging through the fridge and cupboards and making something out of nothing. This took me just 10 minutes. Boil the kettle and soad 1 cup Soy Mince in 1 cup boiled water. Put the pot on the stove and heat to medium heat. While that is warming up, crush 4 garlic cloves; chop 2 Jalepeno chillis Place in pot (no oil) with 2 heaped teaspoons Basil Pesto. Then add the Soy Mince and mix well. Spices - 1 tspn Paprika,

Ingredients olive oil 6 free-range chicken thighs , skin on, bone in plain flour 100 g quality chorizo 1 onion 4 cloves of garlic ½ a bunch of fresh flat-leaf parsley 6 rashers of higher-welfare pancetta or smoked streaky bacon 2 litres organic chicken stock 2 large pinches of saffron 1 heaped teaspoon smoked paprika 3 cups uncooked Arborio rice or other short-grain rice 1 dozen littleneck clams, scrubbed 10 large raw shell-on king prawns , from sustainable sources 500 g mussels , (cleaned) from sustainable sources, optional 1 lemon Method Preheat the oven to 190ºC/375ºF/gas 5. Quarter each piece of chicken, then season with sea salt and black pepper and dust with flour. Heat a splash of oil in a large, deep pan on a medium heat and fry the chicken until golden brown all over, then transfer to a baking tray and place in the oven for 20 minutes, or until cooked through. Meanwhile, slice the chorizo, peel and finely chop the onion and garlic, and pick and finely

INGREDIENTS 1 tbsp oil 2.2 lb sirloin steak, cut into thin strips 3 tbsp flour 1 tbsp salt 1 tbsp pepper 2 tbsp butter 1 onion, sliced roughly 2 cups sliced mushrooms 1 cup beef stock 2 cups stout 1 tbsp fresh thyme leaves 24 slices emmental 12 slider rolls How You Make It: Heat the olive oil in a large, deep pan with a lid. Add the steak pieces and fry until they have a nice colour, then stir in the flour and seasoning and cook until the steak has browned all over. Remove from the pan. Add the butter and melt, then add the mushrooms and onions and cook until the mushrooms let off some water, then add the liquids and thyme and deglaze some of the sticky bits from the bottom of the pan. Bring to a simmer and cover with a lid and leave, stirring occasionally, for about 40 minutes, or until the beef has softened. Preheat the oven to 180°C. Lay the bottom halves of the slider rolls in a baking tray and top with 12 layers of cheese. Using a slotted spoon take some

  SALADS Sweet pepper and chickpea salad with roasted garlic dressing Ingredients DRESSING: 1 garlic — head 60 ml lemon juice 5 ml Dijon mustard 125 ml olive oil 30 ml fresh parsley — chopped 15 ml fresh chives — chopped Salad: 2 pepper — yellow and red, deseeded and halved 1 chickpeas — tinned and drained 100 g feta cheese — crumbled pea shoots Method: Preheat oven to 200°C. Slice the top off the head of garlic. Drizzle with a little olive oil, then wrap in aluminium foil and put on a baking tray. Place the halved peppers on the roasting tray and drizzle with olive oil. Roast in a preheated oven for 30-40 minutes, or until the garlic is completely soft. Remove and set aside to cool. Remove the peppers earlier, once they are slightly charred. Place the peppers in a bowl and cover with cling wrap. Leave them to steam in the covered bowl for approximately 10 minutes. Squeeze the soft flesh out of the head of garlic and into a food processor. Add the lemon juice, mustard and olive oil an

  These smashed potatoes, seasoned with paprika, garlic powder, and black pepper, are tender on the inside and crisp on the outside – a delicious side dish for any meal. Boil baby potatoes in a pot for 18 minutes. Lay out on a tray and smash - I use a glass tumbler. Season with smoked Paprika and garlic powder Drizzle with olive oil. Bake for 20 mins Garnish with chopped parsley and serve.

What to Know About Visceral Fat Visceral fat is the fat that surrounds our organs, it is deep inside the abdomen and it cannot be seen. The higher your percentage of visceral fat the more likely you are to develop chronic conditions like type 2 diabetes mellitus, heart disease, fatty liver disease and stroke. Visceral fat can wrap around your internal organs and release chemical signals that cause inflammation and damage your metabolism, raising blood sugar levels and insulin secretion. When this happens, you can develop metabolic syndrome, which is a form of pre-diabetes. High amounts of visceral fat increase the risk for diabetes, cardiovascular disease, and cancer — as well as obesity. How to Tell if You Have Visceral Fat When too much visceral fat grows, however, it grows it causes your belly to protrude. You may notice a growing waist circumference, so you need a larger waist size for pants. Similarly, when you lose visceral fat, your waistline shrinks, and your belly pouches out

INGREDIENTS 2 (15-ounce cans) chickpeas, drained with liquid reserved ⅓ cup chickpea liquid, or more, as needed ½ cup tahini ¼ cup olive oil 2 lemons, juiced 2 garlic cloves 1 teaspoon cumin ½ teaspoon kosher salt GARNISH extra-virgin olive oil paprika freshly chopped parsley INSTRUCTIONS Add all the ingredients to a high-powered blender and secure the lid.  Turn the blender on high for 30 seconds (or more for a creamier texture)   Add more chickpea liquid, if desired, for a softer hummus. Add the hummus to a small serving bowl and garnish with olive oil, paprika and fresh parsley. L