Exclusive Levi Roots Recipe Two: Hot and Fruity Caribbean Coleslaw
Here's our second exclusive Levi Root's recipe, Hot and Fruity Caribbean Coleslaw! See the summary of this recipe here:
In this video, Levi Root's shows you how to cook the perfect coleslaw summer BBQ dish – Hot & Fruity Caribbean Coleslaw.
This is another beautiful, Caribbean inspired recipe that can be made easily and cheaply here in the UK. So whether you are a winter barbecue enthusiast or want to try it in your kitchen this weekend, have a look at the video and bring the taste of the islands to your home.
Be sure to watch this space for our last exclusive video and recipe from Levi! This will be posted on our Facebook page first so if you don't like our Facebook page already, be sure to like it here:
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Caribbean-style jerk wild salmon + Haitian slaw
Chef, Rob Rainford shares two of his Caribbean style recipes starting with a jerk wild salmon and Haitian slaw.
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Polish fish and root vegetables | Video recipe
Watch this video to see how to make this traditional Polish dish and find the full recipe on Allrecipes.co.uk:
This layered dish consists of your favourite white fish and lots of winter veg. You can use almost any white fish here, such as cod, haddock, hake or even tilapia. A Christmas Eve favourite in Poland, it's delicious enough to enjoy any time!
Find this recipe and loads more on Allrecipes.co.uk, the UK and Ireland's largest online community of home cooks:
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My grandma makes this beetroot 3 times a week! Delicious and healthy beets!
My grandma makes this beetroot 3 times a week! Delicious and healthy beets!
Hello, dear friends! I'm sharing a new recipe of the vegetable salad if you want to lose weight. This is a vitamin bomb as well. Beetroots, carrots and nuts contain a lot of vitamins! Enjoy!
Ingredients and cooking:
1 onion
2-3 carrots
3 young beetroots
Olive oil
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Salt, black pepper
1 tbsp ketchup
dried garlic
Some water
1/2 tsp sugar
Cook covered for 20-25 minutes over low heat
30 gr walnuts
Enjoy your meal!
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Five Slimming World recipes with fish
To find your nearest Slimming World group or to join online go to
Slimming World oven baked fish and chips - FREE
Syns per serving - FREE
800g potatoes, peeled and cut into thin chips
4 thick skinless cod or haddock fillets
2 eggs, separated
fresh parsley, chopped
Lemon wedges, to serve
Preheat the oven to 200°C/Fan 180°C/Gas 6.
Line a baking tray with non-stick baking parchment and scatter over the chips.
Whisk the egg whites in a large bowl until they form soft peaks. Whisk the yolks in another bowl and fold into the egg whites along with a pinch of salt and fresh parsley. Stir to mix well and dip in the fish and bake along side the chips for 15-20 minutes or until the egg is lightly browned and the fish is cooked through. Serve with the Slimming World chips, mushy peas and lemon wedges to squeeze over.
Slimming World Syn-free luxury fish pie recipe - FREE
Syns per serving - FREE
Ingredients
400g carrots, peeled and roughly chopped
300g swede, peeled and roughly chopped
1 large egg, beaten
4 tbsp fat free natural yogurt
Salt and freshly ground black pepper
300g fat free natural yogurt
150g quark
4 tbsp chopped fresh dill
2 tbsp chopped fresh flat-leaf parsley
200g skinless cod fillets, cooked and cut into large bite-sized pieces
200g skinless smoked haddock fillets, cooked and flaked
3 hard boiled eggs, peeled and quartered
200g cooked and peeled prawns
Juice of ½ a lemon
Preheat the oven to 200°C/180°Fan/Gas 6.
Start by making the topping. Put the carrots and swede into a large pan of lightly salted boiling water and cook for 25-30 minutes, until tender. Drain, return to the pan and mash. Allow to cool, stir in the beaten egg and 4 tbsp of yogurt, season and set aside.
Poach the fish in a little milk for 4-5 minutes until the flesh has gone opaque.
Mix the 300g yogurt, quark and herbs and add the cooked seafood fish mixture in a large mixing bowl with the hard boiled eggs, prawns and lemon juice. Season and mix well. Transfer this mixture to a deep, ovenproof dish. Spoon the mash topping over the surface, then ruffle with a fork. Place in the oven and bake for 20-25 minutes until the topping is lightly browned.
You can change the fish to suit your taste - salmon is particularly tasty or smoked haddock, prawns and Alaska pollack all work well. Topped with swede and carrot mash, it's a great way of packing in some extra veggies or making this dish SP.
Slimming World tuna pasta bake - 3 Syns
3 Syns per serving (To make this dish Free, leave out the cheese.)
350g dried fusilli pasta
1 small leek, trimmed and thinly sliced
100g frozen spinach
100g frozen sweetcorn
250g tub plain quark
175g fat-free natural fromage frais
400g canned tuna chunks in spring water, drained
75g reduced-fat Cheddar, grated
Preheat your grill to its highest setting. Cook the pasta in a large pan of lightly salted boiling water for 8 minutes. After 4 minutes, add the leek, spinach and sweetcorn, drain the pasta and vegetables and tip back into the pan. Stir the quark, fromage frais and tuna chunks into the pasta with half of the cheese and some seasoning.
Spoon the pasta into a large ovenproof dish, sprinkle over the remaining cheese and place on a baking tray. Grill for 10 minutes until the cheese is melted and browning. Serve with salad or fresh veggies.
Slimming World Salmon curry in a hurry - FREE
Syns per serving - FREE
Low calorie cooking spray
1 large onion, finely chopped
2 garlic cloves, finely chopped
1 tsp ground ginger
1 tbsp korma curry powder
400g can chopped tomatoes
300ml boiling vegetable stock
Salt and freshly ground black pepper
500g skinless and boneless salmon fillet, cut into chunks
500g frozen broccoli florets
Small handful of finely chopped fresh coriander
Method
Spray a large non-stick frying pan with low calorie cooking spray and place over a high heat. Add the onions and garlic and stir-fry for 1-2 minutes, then add the ginger and curry powder and stir-fry for 1 minute. Stir in the tomatoes and stock, bring to the boil and cook over a medium heat for 6-8 minutes. Season the salmon pieces and add to the pan along with the broccoli. Cook for 5 minutes or until the fish is cooked through. Remove from the heat, check the seasoning, scatter over the coriander and serve with boiled basmati rice.
Slimming World ribbon trout - FREE
Syns per serving - FREE
4 whole trout, cleaned
2 medium carrots
2 courgettes
1 small leek
2 1/2 cm piece fresh ginger, peeled and chopped
2 tbsp lemon juice
Trim and peel the vegetables. Shred or grate one carrot and one courgette and mix with the ginger and lemon juice and pack into the fish cavity. Peel the other vegetables into ribbons and wrap around the fish. Bake for 25-30 minutes in a hot oven 220C/200C fan/gas 7 until the fish is cooked through.
To find your nearest Slimming World group or to join online go to