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Katy Smith
Warm coleslaw with pork chop
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Ingredients
Directions
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Heat 3 tablespoons of olive oil in a frying pan and fry the pork chops.
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In the meantime, heat the rest of the olive oil in another pan and add all cabbage, carrots and sprouts. Stir fry the vegetables for about 7 minutes.
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Roast the nuts in a dry, hot frying pan.
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Mix the stir-fried vegetables with the apple, nuts and orange juice. Season with salt and pepper. Serve the salad warm with the pork chops.
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20 minMain dishthin bacon strips, traditional olive oil, beef strips, dried Provençal herbs, French stir-fry vegetable, garlic, tomato paste, tap water, penne,french pasta dish -
50 minMain dishfresh basil, extra virgin olive oil, Red wine vinegar, basil on oil, salt, (freshly ground) four-season pepper, onion, Roast beef, butter or margarine, meat fond, apples (Elstar),roast beef with basil dressing -
60 minMain dishtraditional olive oil, lean ground beef, garlic, frozen spinach, fresh lasagne sheets, fresh cream, grated mature cheese, dried oregano,cannelloni with spinach and minced meat -
40 minMain dishbottle gourd, olive oil, Quinoa, fresh coriander, flat leaf parsley, iceberg lettuce, cress, watercress, lime, chickpea, garlic, Red pepper, turmeric, cumin powder (djinten), coriander powder (ketoembar), chili powder, sesame paste, lime, flour, sesame paste, Greek yoghurt, lime,falafel with quinoa and pumpkin
Nutrition
750Calories
Fat88% DV57g
Protein66% DV33g
Carbs7% DV22g
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