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Cooking and Recipe Swaps

Like cooking? Like to eat and know someone you can bribe to cook? Share ideas for lovely sport enabling foods here!

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Amélie M Cooking and Recipe Swaps Tribe

Healthy fats? I'm not so sure. Nutella contains so much sugar and fat, hatelnuts and chocolate flavoring only hides it. Still, I've tried this (without the peanut butter since I can't get it) and it does taste great for a quick snack. If you're no...

Brenda D Cooking and Recipe Swaps Tribe

Contributorgold Brenda D Blackcurrant easy to make!!!!!


It's delicious Eunice. We've a small blackcurrant bush so I could only make 1 jar.

Eunice Y encouraged this.

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Prabu P Cooking and Recipe Swaps Tribe

Prabu P Hey guys! I'm new to TribeSports, as a chef I'd love nothing more than to share my food recipes so feel free to ask me for recipes and ideas guys, I love sharing what I got :)

In the picture I've got Garlic Onion baked Chicken with a Tomato Concasse

Ingredients for Garlic Onion Baked Chicken
- Crushed cloves of peeled garlic
- Sliced White onion
- Rosemary
- A few dashes of white wine(optional)
- Salt & Pepper
- Olive oil
- Chicken breasts

Method :
1) Season chicken breasts with salt, pepper and rosemary. Leave aside to marinate for bout 15 to 1/2 hr depending on how you take to prepare the other ingredients.
2)In a shallow baking tray, cover the bottom with a little olive oil and a bed of garlic and onion, and place seasoned chicken breasts on top. Cover with more garlic and onion and drizzle olive oil and white wine over.
3) In preheated oven, baked chicken uncovered for bout 20 mins at 160*C or till fully cooked.

Ingredients for Tomato Concasse
- Ripe Sweet Tomatoes, De skinned and deseeded
- Minced onion
- Minced garlic
- Thyme
- Olive oil
- Tomato purée

Method :
1) Chop up tomatoes and leave aside
2) In a hot pan sauté onion and garlic till they start browning in Olive oil. Add in a spoonful of tomato purée and keep stirring.
3) Dump in chopped tomatoes and all it's juices now with Thyme and allow mixture to reduce on low heat while stirring occasionally.
4) Season with salt and pepper and taste sauce. Add sugar or honey if you want it sweeter. Water or chicken stock if you want a more liquid sauce. Blend it up if it suits your fancy.

This dish goes good with pasta, rice & couscous. It's not as complicated as it looks, so give it a try guys! Takes bout 30- 40 mins to prepare. Use it for family lunch or dinner and get the whole family eating healthy :)


Roomi S encouraged this.


Hey I would post this as a "guide". Otherwise all this will be lost as it moves down in the comments

Prabu P and Roomi S encouraged this.


Thanks! I'll do that for the next time I post a recipe :)

Roomi S encouraged this.

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Monica S Cooking and Recipe Swaps Tribe

Communicatorsilver Monica S replied to the topic Sandwiches

Hands down my favorite sandwhich is one I stole from McKenzie RIver Pizza Co, it is simply foccia bread sliced in half horseradish very thinly sliced montery jack, thin sliced roast beef, spinach, tomato and onion. It is so good and refreshing. 

Red S Cooking and Recipe Swaps Tribe

Contributorgold Red S My kids and I love quesadilla so much that I just had to tweak it to make it a more healthy snack. Here I used whole wheat tortilla wraps, and lite mozarella cheese with cilantro and a hint of cumin. For the salsa, it's all fresh (garlic, chili fingers, red& green bell peppers, tomatoes, onions and cilantro) but used evoo. Enjoy!


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Sonia V Cooking and Recipe Swaps Tribe

Contributorgold Sonia V Here's an aubergine recipe .. can be eaten both cold and warm .. for picnics or as a side dish .. with meat and/or fish or couscous, millet, quinoa .. etc ..

550g aubergines/eggplants (about 1 large or 1-2 medium)
olive oil
2onions, diced
10 - 12 garlic cloves, peeled and left whole if small (or fewer large cloves cut in half)
150g cooked chick peas (or 1 can, drained and rinsed)
2 cans of 400g tomatoes, including liquid, chopped (or equivalent in fresh)
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon fresh pepper
pinch dried mint (optional)
200ml water
fresh parsley, coriander or mint for serving (optional)

Measure out the salt, cinnamon, pepper, all spice & dried mint into small bowl and set aside.

Cut out aubergines into small cubes. Cook in 1 or 2 tablespoons olive oil over medium heat & saute for few minutes or until golden. Remove from dish and set aside.

Add another 1tbsp olive oil and cook the onion, garlic .. stirring constantly for about 5min till onion is translucent and soft.
Add chick peas. Cook for around another 5min or so.
Return the aubergines to this mixture.
Add tomatoes and sprinkle the spices. Add the water and bring to a boil.
Reduce heat to moderately low. cover and simmer for about an hour ... even less, depending on the amount of aubergines. I left mine for 45min approx - just so all will blend nicely together.

I also added fresh thyme while cooking the aubergines as I like it's taste very much.

enjoy ...


Matteo R encouraged this.

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