Recipes

Spaghetti with Tomato & Aubergine Sauce

Spaghetti with Tomato & Aubergine Sauce

Ingredients:Garofalo SpaghettiMutti Chopped Tomatoes3 cloves of garlic1 small onionOlive Branch Extra Virgin Olive OilOlive Branch Aubergine & Basil PasteSalt & Pepper Fresh BasilMethod:Chop the onion and garlic and saute over a low heat.Add the chopped tomatoes, a little salt & pepper, cover the pan and cook for about 20 minutes.In a separate pan, boil plenty of water for the spaghetti. As it comes to the boil, add some salt and as the heat intensifies, add the spaghetti.Add 2 tablespoons of Aubergine & Basil Paste to the pan of tomatoes and simmer for 10 minutes with the lid on, stirring regularly so...

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Chicken or Vegetable Tikka Masala

Chicken or Vegetable Tikka Masala

Ingredients:1 Tikka Masala kit3 tbsp Oil2 Garlic cloves chopped finely2 Medium onions chopped1 kg Diced chicken breast or veg of your choice1/2 Tin chopped tomatoes 100 ml Single cream/creme fraiche/quark/coconut cream/soya cream3 tbsp Lemon juiceMethod:Heat oil in a wok or pan. Fry the garlic and onions until soft.Add the chicken/veg. Cook the chicken until it turns white.Add the curry kit and mix well.Mix in the tomatoes. Cook for 10 minutes.If need add a splash of water to stop from sticking.Stir in the cream and mix well.Add the lemon juice and cook for a further 3 minutes.Adjust seasoning if required.

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Easy Eggs Benedict

Easy Eggs Benedict

Ingredients:Splash of vinegar1 eggEnglish muffinsSmoked ham, smoked salmon or wilted spinach1 jar Atkins & Potts Hollandaise Sauce Method:Bring a pan of water to a simmer and add a splash of vinegar.Crack the egg into a cup and use the cup to carefully place the egg into the poaching water. Poach the egg for 2-3 minutes.Toast the muffins and top with some smoked ham, salmon or wilted spinach.Carefully remove the egg from the water and put on top of the muffin then drizzle with Atkins & Potts Hollandaise Sauce.

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Steak with Horseradish Mashed Potato

Steak with Horseradish Mashed Potato

Ingredients: (for two people)2 steaks (your favourite cut)500g potatoes, peeled and roughly diced25g butter2 tbsp Atkins & Potts Horseradish SauceSalt and pepper Method:Put the potatoes on to boil. While they are boiling, season the steaks on both sides.Warm a frying pan on medium/high heat. Add a little cooking oil to the pan. Add the steaks and fry until cooked to your liking, then remove and leave to rest.When the potatoes are cooked, drain them then mash them with the butter, Horseradish Sauce and some salt and pepper.Slice the steaks once they have rested and serve with the potatoes and fresh...

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Egg Salad Wrap with Wasabi Mayonnaise

Egg Salad Wrap with Wasabi Mayonnaise

Ingredients:1 jar Atkins & Potts Wasabi Mayonnaise2 large eggs1 wrapSliced tomato, onion and lettuce for the wrapExtra salad to serve Method:Break the eggs into a bowl and add some salt and pepper. Mix the eggs together then add to a frying pan and cook until scrambled (or an omelette if you prefer)Spread a good layer of Atkins & Potts Wasabi Mayonnaise onto the wrap.Add the egg, tomato, onion and lettuce.Roll up and serve.

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