Heston Brown - Eat Light; Eat Well: Perfect Dinner Recipes
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- Book:Eat Light; Eat Well: Perfect Dinner Recipes
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It is also advised that dinner should be eaten around 7 PM or thereabouts, although there some people argue that it can be eaten later. However, the consensus is that you should go to sleep for about two hours or later after you ate your dinner.
Now, that the dinner tips are out of the way, the most important thing now is to find the right recipes for dinner meals. This cookbook has got you covered in that regard it is packed with amazing recipes that are easy to make.
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Eat Light; Eat Well
Perfect Dinner Recipes
Copyright 2019 Heston Brown
All rights reserved. No part of this Book should be reproduced by any means including but not limited to: digital or mechanical copies, printed copies, scanning or photocopying unless approval is given by the Owner of the Book.
Any suggestions, guidelines or ideas in the Book are purely informative and the Author assumes no responsibility for any burden, loss, or damag e caused by a misunderstanding of the information contained therein. The Reader assumes any and all risk when following information contained in the Book.
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This recipe comes from the Land of the rising sun! (Japan)
Total Prep Time: 60 minutes
Yield:
List of Ingredients:
- 7 o z . of carrots
- 1 tablespoon of ginger
- 2 o z . of flour
- 4 o z . of tofu
- 5 o z . of marinated seitan
- 1 tablespoon of soya sauce
- 1 o z . of champignons
- 3 cups of water
- 1 celery
- 2 onions
- 1 parsley
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Instructions:
1. Wash and cut champignons, onion, carrot and celery into bigger pieces.
2. Cook them together with water for around 40 minutes. Add soya sauce and ginger too.
3. Roll seitan in flour and fry for a few minutes in oil.
4. After 40 minutes, add seitan and tofu (cut into cubes) to the vegetables and cook them together for 3 minutes.
5. Serve with parsley!
Total Prep Time: 20 minutes
Yield:
List of Ingredients:
- 35 o z . of hake filet
- Salt and pepper to taste
- 2 tablespoons of olive oil
- For the sauc e :
- 3 eggs
- 1 tablespoon of butter
- tablespoons of sugar
- 2 tablespoons of mustard
- lemon juice
- cup of fish broth
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Instructions:
1. First, add salt and pepper to hake filets, then fry them until they get colour on both sides.
2. Prepare the sauce:
- Chill hard boiled eggs under cold water and then peel the m .
- Cut eggs and put them in a blender, add salt, pepper, softened butter, mustard, sugar, lemon juice and fish broth to o .
- Blend until it gets dens e .
3. Serve in a bigger plate with any side dish of your choice.
4. Enjoy!
Total Prep Time: 20 minutes
Yield:
List of Ingredients:
- 17 o z . of Peas
- 2 spoons of cut almonds
- 2 spoons of olive oil
- Thinly cut garlic
- teaspoon of salt
- A pinch of pepper
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Instructions:
1. Wash the peas and remove the seeds. Dry it and put into a pot.
2. Pour olive oil over the peas, add salt, pepper, garlic and almonds.
3. Mix everything and leave it for 30 minutes to rest (a fast way to marinate the peas).
4. In the meantime, heat the oven on 375 F.
5. Spread the mix all over the baking pot and put it in the oven.
6. Bake for about 30 minutes, until the peas change colour.
7. Serve in a deeper bowl, you can also add cheese on the top for more flavour. Enjoy!
Total Prep Time: 90 minutes
Yield:
List of Ingredients:
For the puree:
- cup of millet
- 3 potatoes
- 2 cups of water
- 1 cup of cream
- Salt and pepper to taste
For the fill:
- 1 onion
- 1 garlic
- 3 carrots
- 1 cup of seitan ( cu t )
- 1 cup of peas
- 2 tablespoons of olive oil
- 1 cup of wine
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Instructions:
1. Prepare the puree:
- In a boiling water, cook millet and potatoes ( cut into small cube s ). Add salt and cook for 20 minute s .
- Add cream and peppe r . Cook them for a few minutes more and then remove them from the hea t .
2. Prepare the fill:
- Cut onion, carrot, garlic, and seitan into small piece s .
- Fry them with peas until it gets sof t .
- Pour mixture with win e .
3. Place in a casserole dish, 1 row of the puree and 1 row of the fill alternatively.
4. Bake for 30 minutes at 275 F.
Total Prep Time: 40 minutes
Yield:
List of Ingredients:
- 17 o z . of chicken breasts
- 1 tablespoon of soya sauce
- 1 tablespoon of flour
- 1 cabbage head
- 2 carrots
- 2 green bell peppers
- 10 o z . of champignons
- 7 o z . of almonds
- 2 tablespoons of oil
- 1 tablespoon of gelatine
- 1 tablespoon of cognac
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Instructions:
1. Cut the chicken meat into cubes and sprinkle it with salt and soya sauce, then leave it for about 60 minutes to rest.
2. After, roll the meat in flour and fry in oil.
3. Wash all the vegetables and cut into small pieces. Put the vegetables in the frying pan and cook for about 20 minutes. When it is done, add the chicken and cut almonds. Mix everything and fry for a few minutes more.
4. In 1 cup of water, add a spoon of soya sauce, cognac and gelatine and then mix everything well so there are no bubbles.
5. Put the sauce all over the vegetables and mix well, let it simmer briefly and then it is ready to be served!
6. Enjoy your meal!
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