Matthews Recipes

Matthews Recipes

Postby admin » Sat May 06, 2017 2:39 pm

Hello FitFarm members,

Please find below a list of all my recipes, i hope they are useful and help you to maintain your healthier lifestyles! any questions or queries dont be afraid to contact us :D

Breakfast

Mixed Seed, Date and Cinnamon Porridge
75g Porridge Oats
20g Mixed Seeds
1 Cinnamon Stick
20g Dates (chopped)
75ml Coconut Milk
75ml Whole Milk

Add all ingrediants to a saucepan on a medium heat and cook for 5-8 minutes
(may need a little drop of water depending on required consistency)

Cherry Bakewell Porridge
75g Porridge oats
6 Pitted Cherries
Almond Essence to desired taste (very strong stuff be mindful)
10g Dates
100ml Coconut milk

Add all ingrediants to a saucepan and cook on a medium heat for 6-8 minutes
(may need a little drop of water depending on required consistency)

Muesli
75g unsweetened Muesli
20g Nuts
20g Seeds
100ml Whole Milk
Add all ingrediants top a Tupperware container and soak overnight for delicious, moist, Muesli

Hollandaise Sauce
6 Egg Yolks
150g Butter (melted)
Bunch of chopped Chives
Seasoning, squeeze of Lemon

Bring 3 pints of water to the boil and place a glass bowl sat on top of the pan
Add Eggs and whisk until doubled in volume
Remove from heat, slowly add Butter, whisking vigorously
If sauce splits add one table spoon of hot water and whisk
Add Chives to finish

Poach Eggs for 6 minutes in boiling water and enjoy with smoked salmon for Eggs Royale or with Ham for Eggs Benedict.









Banana & Peanut Butter Pancakes
1 Banana
2 Eggs
1tblsp Peanut Butter
2tblsp Buckwheat/ Coconut FLour

Blitz all ingredients in food processor
Heat a non-stick pan
Add a tsp Butter
Add mix to pan & fry on both sides for 3 Minutes
Change the flavour by adding berries and trying different types of nut butter


Beans on Toast
1 tin Mixed Beans
1 tsp Tomato Puree
½ tin Chopped Tomatoes
1 Slice of Seeded Bread

Cook out the Tomato Puree with Mixed Beans
Add Tomatoes
Simmer for 10 Minutes
Toast Bread and add Beans

Breakfast Muffins
1 Banana
2 Eggs
1tblsp Peanut Butter
2tblsp Buckwheat
Handful of blueberries
1tsp bicarb
1tsp baking powder

Mash Banana and mix all ingredients together
Add to Muffin moulds and cook for 16 minutes, gas mark 9, 200c

Omelette
¼ chopped Onion
¼ chopped Pepper
2 Mushrooms
Handful chopped Bacon (optional)
1tsp Butter

Slowly sweat down the Onion and Pepper in butter on a gentle heat (and bacon)
Put flame to full heat and add the Eggs
Move Eggs around until most of it is cooked
Place under the grill to cook the top for 3 minutes (if desired add grated cheese at this point)



Baked Avocado

1 Avocado
2 Eggs
2 rashers of unsmoked Bacon
Handful of chopped Chives
Salt and Pepper

Preheat oven 200c and preheat a hot grill/griddle pan
Half and scoop out the inside of the Avocado
Grill Bacon until Crispy
Mash Avocado and bacon together
Add two Eggs and Season to taste
Place into a hot oven and bake for 15 minutes
Serve with a dollop of French mustard for a finished treat

Chia Porridge
½ pint Whole Milk
½ pint Coconut Milk
1 tsp Vanilla Essence
70g Chia Seeds
1tblsp Honey

Place all ingrediants in a Tupperware container and soak over night
Serve with a handful of nuts

Egg, Asparagus and Salmon Bake
4 Asparagus heads
6 Eggs
100g Smoked Salmon

Blanch Asparagus in a frying pan with 25g butter
Layer Salmon and Asparagus, add Eggs
Cook 6-8 minutes

Granola
1kg Oats
500g Raisins
500g Nuts
500g Seeds
100g Desiccated Coconut

Roast ingredients in a baking tray for 30 minutes @ 180c , mix every 6-8 minutes
Cook until golden brown, cool and store in an air tight container for up to 3 weeks.





Lunch


Stir Fry
½ Onion
½ Pepper
1 Pak Choi
¼ bag fresh Bean Sprouts
1tsp Cumin, Garlic, Turmeric, Ginger, Soy Sauce, Chilli

Fry all together HOT and FAST

Falafel Burger
1 tin Chickpeas
1 Onion Diced
2tblsp Tahini
1tsp Harissa Paste, Cumin, Coriander, Garlic, Turmeric, Salt and Pepper

Cook Onion and Chickpeas until soft in 125ml Olive Oil
Add all Herbs and Spices together and Blitz in a food processor
Mould into patties and gently fry until golden brown on both sides
Serve with Fetta and Salad

Burgers
250g Mince Meat
1 Chilli (finely chopped)
1 Garlic Clove (finely chopped)
15g Ginger (grated)
25g Chopped Chives
1 Egg
Seasoning

Add all ingredients into a bowl and mix
Make into patties, Fry until brown
Cook in a hot oven for 5-8 minutes

Satay Chicken
1 block of pure creamed coconut
4 tblsp peanut butter
1tbsp butter
2 chicken breasts
2 tsp curry powder

Pan fry the chicken breasts in coconut oil until golden brown on both sides then add to the oven at 200c for 12 minutes.
While the chicken is cooking make the sauce. Add the butter and coconut to a pan on a medium heat add 200 ml of water and allow to simmer (until the block has become runny) Add the peanut butter and season.
cube the chicken and add to the sauce. viola :)

Thai Style Fishcake
250g Mixed Fish
2 Spring Onions
1 Lemon (zest and juice)
1 Garlic Clove (finely chopped)
1 Chilli (finely chopped)
1tsp Ginger
1tsp Fish sauce
1tsp Soy sauce
20g Coconut Flour
1 Egg
Seasoning



Cook fish in oven for 12 minutes
Flake into bowl
Add all other ingredients
Make into Patties Fry in Coconut Oil until brown
Oven for 8-10 Minutes


Cheese and Onion Frittata
4 Eggs
½ Onion
10g Butter
20g Cottage Cheese
10g Feta Cheese

Sweat down the Onions with butter (in an oven proof frying pan)
Add Cheese
Add Eggs
Bake for 8 Minutes 180 degrees


Mackerel Toast
2 Fillets Mackerel (boned and skinned)
¼ Avocado (diced)
25g Red Onion (diced)
10g Chives (finely chopped)
1tsp Smoked Paprika
25ml Lemon juice
25g Cottage Cheese
1 Slice Rye Bread

Mix all ingrediants in a bowl #
Toast Bread and spread mix over the top
Serve with fresh Lemon, Rocket and crack black Pepper


Cauliflower Fritters
1 Carrot
1 Cauliflower
25g Thyme
25g Parsley
4 Cloves Garlic
4 Eggs

Add all ingredients to a food processor and blitz until course, not smooth
Ladle 1 scoop of mix into a hot frying pan and cook until golden brown on both sides
Serve with mixed salad and yogurt and smoked paprika dressing







Chicken Tikka & Lime Salad
100g tub of Full Fat Yogurt
2 tsp Curry Powder
1 Lime (juice and zest)
Handful of Spinach
4 Lettuce leaves shredded
3 Spring Onions
1 Chicken Breast

Slice Chicken into 2x2 Chunks
Slowly fry in Coconut Oil for 5-6 minutes allow the chicken to cool then coat with Curry powder, Lime juice and Yogurt
Toss all Salad ingredients in a bowl and drizzle with Olive Oil
Add the Chicken Mix and serve

Stuffed Aubergines (this can be used with stuffed peppers also)
1 Aubergine
½ chopped Pepper
½ chopped Onion
1tsp Garlic powder, Coriander, Basil, Tarragon
70g Couscous
50g Fetta
S&P

Half and core Aubergine
Boil 300 ml water and add to a bowl with Couscous and cover with cling film allow to stand for 10 minutes
Add all other ingrediants to the couscous and fill aubergine
Bake for 12-15 mins 200c

Cabbage Parcels
2 Savoy Cabbage Leaves
½ Onion (diced)
8 Mushrooms (diced)
4 slices Bacon (grilled)
1 Garlic Clove (diced)
50g grated Cheddar

Preheat oven
Boil leaves in water for 4 minutes then allow to cool in ice
Fry Onion, Mushrooms and Garlic until soft
Remove from heat and add Cheese.
Divide mix into the two leaves and fold tightly
Bake for 12 minutes, 200c





Dinner

Beef Bourguignon
250g Beef – diced
1 Onion – cubed
3 Carrots – roughly chopped
1 stick Celery – diced
125ml Red wine
80g Mushrooms
1tsp Garlic, Rosemary, Thyme, Sage (rubbed into beef)

Add Onion, Celery, Carrot, Red Wine and Beef to a deep oven dish
Top up with beef stock and cook at 200c for 12 hours
Transfer to stock pan and reduce for 2 hours
Add Mushrooms 10 minutes before serving

Pizza Base (Cauliflower) (Matts mighty meat base)
1 Cauliflower (grated) / Mincemeat 250g
1tsp Sage, Garlic powder, Onion powder, Paprika & Salt
2 eggs

Add all ingrediants in a bowl and mix well
Line a pizza base tray with grease proof paper and jab through the paper where the holes in the tray are with a knife/cocktail stick
Press the mixture into the tray and blind bake for 12 minutes
Allow base to cool before adding toppings
Use my Napoli sauce (find below) for the base sauce then add your favourite toppings and of course plenty of Mozzarella

Lentil Curry
½ cup Lentils
1 Onion
1, Garlic Clove
1 tin Chopped Tomatoes
½ tin Coconut Cream
1tsp Ginger, Turmeric, Curry Powder, Garam Masala
2 tbsp Ground Almonds
1 tbsp Tomato Paste

Fry Onions, Garlic and all Spices with Tomato Paste until brown
Add Coconut Milk, Tomatoes and Lentils then simmer for 35-45 min (or until reduced to your desired consistency)










Mixed Bean Chilli Con Carne
1 tin Mixed Beans
20g Mixed Seeds
1 Onion
2 cloves Garlic
1 Chilli
1 Pepper
Chilli Powder to personal taste
2tsp Paprika
2tsp Cumin

Sweat Onions, Garlic, Chilli and Pepper
Add Beans and Spices
Cover with Veg Stock and simmer for 25 minutes
Add Feta to serve

Cottage Pie
250g mince Beef/Pork/Lamb
½ Onion
2 Garlic cloves
2 Carrots
1 Sweet Potato
1 Beef Stock cube
1pint Water
100g Peas
20g Butter

Fry Onion, Garlic, Carrot and Mince until the meat is half cooked
Add Stock, Water & peas simmer for 10 minutes (may need thickening with lentils/cornflour)
Make a mash with the Carrot and Sweet Potato and layer on top of mix, bake for 20mins


Beef Stew
1, 8oz Rump/Fillet/Sirloin Steak (cubed)
1 Carrot (chopped)
1 Onion (wedged)
1 Fennel (chopped)
¼ Swede (chopped)
1 Stock pot/cube
50ml Red Wine
2 Cloves Garlic
75g Lentils/Barley (optional)

Brown Onions, Garlic and Steak in a pan
Add Red Wine and reduce
Add Stock cube
Add 3 pints Water
Add Vegetables
Simmer for 3-4 hours (until meat and veg is soft)
Add Lentils/Barley cook for 20 minutes and serve





Ratatouille
½ Courgette (sliced)
½ Carrot (sliced)
½ Onion (wedged)
½ Aubergine (sliced)
Napoli Sauce (find recipe below in sauce section)
25g Feta Cheese

Add all Vegetables in a roasting tray
Roast until brown
Add Napoli Sauce and Feta, roast again for 6 minutes

Herb Crusted Cod
For the Crumb –
1, 8oz Fillet skinned and boned Cod
1 Ryvita Rye Biscuit
3 grams chopped Garlic
3 grams chopped Basil
3 grams chopped Rosemary
2 grams Chilli powder
Crush Ryvita, add Herbs and Spices, rest while preparing Vegetables.
Lightly base Cod with Oil and add the crumb on top
Serve with above Ratatouille recipe

Bubble & Squeak
300g Carrot
300g Swede
10g Butter
150g greens (spinach/kale)
3 eggs

Boil Carrot and Swede until soft, mash with 50g Butter and season to taste
Mix with Greens and Eggs
Grill until golden brown

Mix Bean Stew
1 Onion diced
1 clove of Garlic diced
4 sprigs Thyme
1 bunch Basil shredded
1 bunch oregano finely chopped
1 tin mix beans (per person)
1tblsp Tomato Paste
50ml Veg Stock

Fry all ingrediants together in 50g butter
Add stock and simmer for 20 minutes



Whitebean Savoy and Fish/Chicken/Lamb

½ savoy Cabbage, shredded
1 Onion, Sliced
1sprig Thyme, diced
1 Garlic clove, diced
200ml stock (depending on meat/fish)
60ml Double Cream
1 punnet of Chives
S&P to taste

Keep Stock and Cream to the side and add all ingrediants to a saucepan
Cook until Cabbage is soft
Add Stock and Cream and reduce until thick
Serve with Meat/Fish of your choice

Chicken Crumble (this can be used by vegetarians, replace chicken for mushrooms)
2 Chicken breasts
1 Onion, diced
1 Garlic clove, diced
1 Leek, sliced
1 sprig Tarragon, diced
1 sprig Thyme, diced
4 strips unsmoked Bacon, diced
200ml Cream
100 ml Chicken Stock

Preheat oven 200c
Keep stock and cream to the side for later
Cook all other ingrediants for 7 minutes in butter then add stock and reduce by half
Add cream and reduce by half
Remove from heat and add to a baking dish

Crumble topping
100g flaxseed
50g parmesan
20g chia seeds
1tsp pepper

Mix together and scatter over the top of the chicken mix
Bake for 15 minutes









Leek and Mushroom Risotto
1 Leek
10 Mushrooms
1 Garlic Clove
1 Sprig of Tarragon
40g Butter
20ml Double Cream
100g Bulgar Wheat
200ml Stock (chicken/veg)

Cook Leeks, Mushroom and Herbs until soft in butter, add Bulger Wheat and fry for 3 minutes
Add Stock and allow simmering for 15 minutes minimum, finish with Cream and season

Vegetable Hash Bean Burger
1 Tin Mix Beans
2 cups Mushrooms finely diced
1 Onion finely diced
1 sprig of Thyme chopped
1 Garlic clove finely diced
200g Quorn Mince
1 Egg Yolk
Salt and Pepper

Fry all ingredients in a pan, cook for 10 minutes
Mash with a Potato Masher
Form into patties and bake for 8 minutes
Makes 3-4.

Butternut Squash Korma
1 Aubergine
1 Butter nut Squash
1 Onion
1 Garlic Clove
1 tsp Cumin, Curry Powder, Tumeric, Garam Masala, Smoked Paprika
100g Ground Almonds
1 Tin Coconut Milk/Cream

Cube the Butternut Squash and toss in olive oil, then add the herbs and mix thoroughly, add to a baking tray and cook for 25 minutes @ 180c
Meanwhile add Onion, Aubergine and Garlic to a pan drizzled with oil and slowly cook until soft then set aside.
By this time the squash should be ready add to the Onion and Aubergine. Add Coconut Cream and Ground Almonds, Simmer for 10 minutes to reduce and enjoy. Serve with a bed of Cauliflower Rice or Spinach. Add Chicken or Pan Fried Seabass for a little added protein.







Snacks

Hummus
1 cans of chickpeas
4 tsp Tahini
2 Garlic cloves, crushed
1 tsp crushed Sea Salt
6 tbsp quality extra Virgin Olive Oil
3½ tbsp Lemon juice
2 tbsp Paprika
Coriander

Rinse the chickpeas in cold water and then add to a food processor with the rest of the ingredients
Add oil slowly until Humus is light and fluffy

Cheesecake
1 GF Oat Biscuit
4 Strawberries
25 ml Double Cream (whipped)
25g Avocado (diced)

Break Oat Biscuit into a bowl/glass
Add Avocado
Add Cream
Add Strawberries

Roast Butternut Squash and Smoked Paprika Soup
1 Butternut Squash
1 Onion
3 Cloves Garlic
2 Carrots
1 Pint water
1 Veg Stock cube/pot

Roast all ingredients until brown
Add Stock cube and Water
Roast for 30 minutes
Blitz in food processor and serve




Power Balls
70g Dates
70g Mixed Seeds
40g Mixed Nuts
2tbsp Peanut Butter

Blitz in a food processor, roll into balls, refrigerate for 2 hours and enjoy.
Don’t be afraid to try different flavours, coconut? Cranberry? Almond? Cocoa? EXPERIMENT!!!!!!


Mushroom Soup
500g Mushrooms
2 Garlic Cloves
1 Onion
25g Thyme
25g Rosemary
1 Veg Stock cube
1 Pint Water
40g Yogurt / Double Cream
50g Butter

Fry Onion Garlic and Mushroom in Butter in a large Soup pan
Add chopped Mushrooms, Thyme and Rosemary
Add Stock and Water, Boil for 20 minutes
Blitz in a food processor
Finish with cream (and crispy bacon if desired) and serve


Choco Nut Bar
1 Block Butter
1 Cup Cacao Powder
1 Cup Nuts
½ Cup Dates

Melt Butter with Dates
Blitz Nuts and add to the Butter
Pour into mould and chill for 3-4 hours
Cut mould into bar shapes and wrap in cling film


Tomato and Basil Soup
6 Tomatoes
½ Garlic Bulb
1 bunch Basil
1 Onion
1 pint Veg stock
50 ml Double Cream
1tsp Honey
1tsp Tomato Puree

Cook Roast all Ingredients for 45 minutes
Add to a stock pot and boil for 20 minutes
Blitz with food processor
Add cream and season


Chickpea Cookie
1 tin Chick Peas
2 Teaspoon Honey
25g Dark 80%+ Chocolate
10g Butter

Put all ingredients in a pan on a low heat for 4-6 minutes, be careful the chocolate doesn’t burn.
Mash the mixture and make into cookies
Refrigerate for 2 hours

Apple and Cinnamon Snow
2 Apples (peeled and de cored)
1tsp Honey
2 Egg Whited, whipped to a soft peak
1tsp Cinnamon (more if desired)

Slowly cook Apples in a pan with a tsp of butter
Add Cinnamon
Blitz the mix in a nutri bullet/food processor
Gently fold in Egg whites
Refrigerate for 2 hours

Chocolate Chip Muffins
1 Egg (Whisked)
½ Banana
25g Dates
20g Butter
50g Coconut Flower
1tsp Baking Powder
1tsp Bicarbonate Soda

Blitz all ingredients in a food processor
Add to Cupcake Ramekins
Bake for 12-14 minutes


Avocado & Strawberry Cheesecake topper
1 Avocado – Peeled and Deseeded and Mashed
6 Strawberries – Chopped
1tblsp Cream Cheese
1/2tsp Honey
Mix all ingredients and add to an oatcake for a yummy treat


Sauces





Napoli Sauce
400g (1 tin) chopped Tomatoes
2 Onions
8 Tomatoes
2 cloves of Garlic
2 sprigs of Rosemary
Large bunch of Basil
Seasoning

Sweat down the Onion and Garlic in half a teaspoon of Coconut Oil, add the Tomatoes and herbs, bring to the boil and then blitz with a hand blender or any other food processing device.

Pea & Spinach Veloute
1 Onion
500g Frozen Peas
1 Bag Spinach
3 cloves Garlic
25g Butter

Sweat Onion and Garlic in butter
Add Peas (do not cook just take away frost)
Add Spinach
Blitz in food processor


Coconut and Turmeric Puree
1 tin Coconut Milk/Cream
½ Onion (diced)
1 Garlic Clove (finely chopped)
3 tbsp. Turmeric

Sweat Onion, Garlic in pan
Add Coconut Milk
Add Turmeric
Reduce by half, Blitz in a food processor, chill for 45 minutes


Basic Stock
Use any veg peelings and herbs preferably Onion, Carrot, Celery
Roast Bones
Fry in Coconut Oil with any Meat trimmings left over in fridge, until brown
Add 2 Stock Cubes to a saucepan and fill with water
Add all Meat trimmings and Bones
Allow to simmer for a minimum of 8 hours (the longer, the better)
(this can be used as a base once reduced and strained.






House Dressings
1 Tbsp French Mustard
1Tbsp Dijon Mustard
1 Tbsp Wholegrain Mustard
25ml Red Wine vinegar
1tblsp Honey
Add all ingrediants to a food processor
Olive Oil, add slowly until desired consistency (more you add the thicker it gets)


Mayonnaise
4 Egg Yolks (room temperature)
1tbsp Lemon juice
1tsp Dijon Mustard
2/3 cup Olive Oil
2/3 cup Coconut Oil

Put Eggs into food processor
Add Lemon juice and Mustard
Blitz and slowly add Oils
(one-week fridge life)

Tahini Dressing

2tblsp Yogurt
1 Tbsp Tahini
1 Lemon Zest ½ Juice
1 Tsp Coriander finely chopped

Tatziki
½ Cucumber
500g Yogurt
2 Tsp Mint – finely shredded
1 Tsp Lemon juice

Harissa Dressing

1 Tsp Harissa
½ tsp Paprika
Pinch of Salt
200 ml Olive Oil / Yogurt (works well with both)
Chopped Coriander (to your taste)

Sweetcorn Puree
1 Onion
1 tin Sweetcorn
100ml Cream
20g Butter

Pan fry Onion and Sweetcorn in Butter until soft
Add Cream and Salt and Pepper
Add to a Nutri Bullet or Food Processor and Blitz
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