Scotch Fillet Steaks With Parmesan Polenta And Tomato Salsa Verde

try this brief and smooth scotch fillet steak recipe served with creamy parmesan polenta and fresh tomato salsa verde

The ingredient of Scotch Fillet Steaks With Parmesan Polenta And Tomato Salsa Verde

  • three cups 750ml bird inventory
  • 1 half cups 250g polenta
  • 3 4 cup 60g grated parmesan
  • 1 three cup 80ml greater virgin olive oil
  • 4 200g every coles australian beef scotch fillet steaks
  • 1 cup chopped basil
  • 3 four cup chopped flat leaf parsley
  • 1 3 cup chopped mint
  • 1 tablespoon capers chopped
  • 1 small garlic clove crushed
  • 200g punnet perino grape tomatoes quartered
  • 1 tablespoon white wine vinegar

The Instruction of scotch fillet steaks with parmesan polenta and tomato salsa verde

  • ufeffbring the inventory and 3 cups 750ml water to a simmer in a huge saucepan over medium high warmness gradually add polenta and cook dinner stirring over medium low warmth for five mins or until just soft stir in the parmesan season with salt and pepper
  • heat 1 tablespoon of the oil in a massive frying pan over medium excessive warmness season steaks with salt and pepper and prepare dinner for 3 mins every side for medium uncommon or till cooked in your liking transfer to a plate and cowl with foil set apart to rest for five minutes
  • meanwhile area basil parsley mint capers garlic tomato vinegar and closing oil in a bowl and stir to mix
  • divide polenta and steaks amongst serving plates top with the salsa verde to serve

Nutritions of Scotch Fillet Steaks With Parmesan Polenta And Tomato Salsa Verde

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

Vegetable Frittata

tasty warm or cold this frittata is also easily portable so it s perfect for popping into lunch packing containers see notes segment for fodmap weight loss plan tip

The ingredient of Vegetable Frittata

  • olive oil spray
  • 1 tablespoon olive oil
  • 500g frozen stir fry vegetable mix thawed see notes for low fodmap substitution
  • 6 eggs
  • 125ml half of cup milk
  • mixed salad leaves to serve

The Instruction of vegetable frittata

  • ufeffpreheat oven to 180u00b0c spray a 20cm base measurement square cake pan with oil line base and aspects with non stick baking paper permitting the two lengthy aspects to overhang
  • heat oil in a massive non stick frying pan over medium excessive warmness stir fry the greens for 3 mins or until soft transfer to the organized pan
  • use a balloon whisk to whisk eggs and milk in a bowl till combined season with salt and pepper pour over the veggies bake for 25 30 minutes or until set and mild golden
  • set aside for 10 mins to cool slightly serve with salad leaves

Nutritions of Vegetable Frittata

fatContent: 205 779 calories
saturatedFatContent: 14 grams fat
carbohydrateContent: 4 grams saturated fat
sugarContent: 6 grams carbohydrates
fibreContent: 6 grams sugar
proteinContent: n a
cholesterolContent: 13 grams protein
sodiumContent: 330 milligrams cholesterol

Keto Lemon Mug Cake Recipe

ready in 7 mins this microwave mug cake is the correct short and clean keto pleasant dessert br iframe src https resources newscdn com au cs video vjs stable build index html id 5348771529001 5756769710001 domain taste height 300 width 500 iframe

The ingredient of Keto Lemon Mug Cake Recipe

  • 20g butter melted cooled
  • 1 egg
  • 1 teaspoon finely grated lemon rind plus more zested to serve optional
  • 25g 1 4 cup coconut flour
  • 1 tablespoon floor almonds
  • 2 teaspoons xylitol
  • 1 2 teaspoon baking powder
  • 2 tablespoons almond milk
  • 1 tablespoon sparkling lemon juice
  • mascarpone to serve

The Instruction of keto lemon mug cake recipe

  • ufeffwhisk together the butter egg and lemon rind in a small mixing bowl until blended add the flour almond xylitol baking powder milk and juice stir to mix
  • transfer mixture to a 250ml 1 cup heatproof mug or cup and smooth the surface microwave on high for 2 minutes set apart for 30 seconds top with a dollop of mascarpone and additional lemon zest if using to serve

Nutritions of Keto Lemon Mug Cake Recipe

fatContent: 463 899 calories
saturatedFatContent: 36 2 grams fat
carbohydrateContent: 22 7 grams saturated fat
sugarContent: 7 4 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 11 1 grams protein
sodiumContent: n a

Summer Fruit With Coconut Chocolate Sauce

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The ingredient of Summer Fruit With Coconut Chocolate Sauce

  • 125g strawberries washed halved
  • 125g raspberries
  • 1 mango peeled flesh sliced crossways
  • half small about 200g red papaya deseeded peeled sliced crossways
  • 60g half cup walnut halves
  • 40g 1 four cup almond kernels
  • 125ml half of cup coconut cream
  • 125g correct great darkish chocolate finely chopped
  • 1 tablespoon coconut flavoured liqueur like malibu

The Instruction of summer fruit with coconut chocolate sauce

  • ufeffto make coconut chocolate sauce area coconut cream in a small saucepan stir over medium excessive heat for two three minutes or till the cream simply involves the boil see microwave tip remove from the heat add the chocolate and stir until easy add the liqueur and stir till clean pour right into a small serving bowl cowl and set aside till cooled to room temperature
  • arrange the strawberries raspberries mango papaya walnuts and almonds on a large serving plate serve with the coconut chocolate sauce for dipping

Nutritions of Summer Fruit With Coconut Chocolate Sauce

fatContent: 942 855 calories
saturatedFatContent: 64 grams fat
carbohydrateContent: 25 grams saturated fat
sugarContent: 69 grams carbohydrates
fibreContent: 61 grams sugar
proteinContent: n a
cholesterolContent: 16 grams protein
sodiumContent: 2 milligrams cholesterol

Steak With Asparagus, Butter Bean Tomato Salad

mustard infused pork makes a delicious combination with candy roasted tomatoes

The ingredient of Steak With Asparagus Butter Bean Tomato Salad

  • 60ml 1 four cup balsamic vinegar
  • 2 tablespoons wholegrain mustard
  • four 150g every beef rump steaks
  • 1 x 250g punnet infant roma tomatoes halved
  • 1 big pink onion halved cut into skinny wedges
  • olive oil spray
  • half teaspoon dried chilli flakes
  • 1 bunch asparagus woody ends trimmed cut into 5cm lengths
  • 1 x 400g can butter beans rinsed tired
  • 1 four cup fresh basil leaves
  • balsamic vinegar extra to serve

The Instruction of steak with asparagus butter bean tomato salad

  • ufeffcombine the vinegar and mustard in a shallow glass or ceramic dish add the steaks and turn to coat cover with plastic wrap and place in the fridge for half hour to marinate
  • preheat oven to two hundredu00b0c line a massive baking tray with non stick baking paper place the tomato and onion on the tray and spray with olive oil spray sprinkle with the chilli flakes and season with pepper roast in oven for 15 minutes or until the tomato is just tender
  • meanwhile cook dinner the asparagus in a saucepan of boiling water for 2 3 mins or until shiny green and tender crisp refresh beneath bloodless jogging water drain nicely place the asparagus and butter beans in a big bowl
  • preheat a barbeque grill or chargrill on excessive drain the beef from the marinade and spray with olive oil spray cook the red meat for two three mins each aspect for medium or until cooked to your liking transfer to a plate and cover with foil set apart for 5 mins to relaxation
  • add the tomato aggregate and basil to the asparagus aggregate and toss until mixed thinly slice the pork throughout the grain divide the salad amongst serving plates top with the pork and drizzle over more vinegar to serve

Nutritions of Steak With Asparagus Butter Bean Tomato Salad

fatContent: 254 535 calories
saturatedFatContent: 9 grams fat
carbohydrateContent: 3 grams saturated fat
sugarContent: 6 grams carbohydrates
fibreContent: 6 grams sugar
proteinContent: n a
cholesterolContent: 34 grams protein
sodiumContent: 93 milligrams cholesterol