Ingredients
200gms pasta
500gm tomato
50gm butter
4 scallions sliced
1clove garlic
2 tv red wine vinegar
Salt and pepper
1/4 parsley
Parmesan to serve
Method
Cook pasta
Place tomatoes in bowl and mash.
Heat frying pan add butter then scallions and garlic then vinegar tomatoes salt and pepper and cook for another 2-3 mins.
Combine all ingredients and serve.
Saturday, 8 March 2014
Roast cauliflower
Ingredients
2tb oil
500gms cauliflower
Salt and pepper
100gm sour dough bread
1/4 cup green olives
50gm feta
2tb parsley
Red wine dressing
1/4 cup olive oil
2tb red wine vinegar
1 tb brown sugar
Salt and pepper
Method
Combine dressing ingredients
Preheat oven 180celsius. Place oil cauliflower salt and pepper in a bowl and toss to coat. Place in baking dish for 15 mins. Add bread and roast for another 10 mins.
Combine all and serve.
2tb oil
500gms cauliflower
Salt and pepper
100gm sour dough bread
1/4 cup green olives
50gm feta
2tb parsley
Red wine dressing
1/4 cup olive oil
2tb red wine vinegar
1 tb brown sugar
Salt and pepper
Method
Combine dressing ingredients
Preheat oven 180celsius. Place oil cauliflower salt and pepper in a bowl and toss to coat. Place in baking dish for 15 mins. Add bread and roast for another 10 mins.
Combine all and serve.
Fish with crushed potato peas and mint
Ingredients
500gms potatoes
1cup peas
1tb oil
Salt and pepper
Dressing
3tb oil
Zest 1lemon
1tb lemon juice
1clove garlic
2tbcapers
1tomato diced
1tb chopped mint
Fish
700gm fish
1/4 cup flour
2tb oil
Method
Cook potatoes in water until tender then add peas and cook 5 mins. Drain add oil and season.
Whisk all ingredients together.
Dust fish in flour heat oil in pan and cook fish
Serve.
500gms potatoes
1cup peas
1tb oil
Salt and pepper
Dressing
3tb oil
Zest 1lemon
1tb lemon juice
1clove garlic
2tbcapers
1tomato diced
1tb chopped mint
Fish
700gm fish
1/4 cup flour
2tb oil
Method
Cook potatoes in water until tender then add peas and cook 5 mins. Drain add oil and season.
Whisk all ingredients together.
Dust fish in flour heat oil in pan and cook fish
Serve.
Sunday, 12 January 2014
Friday, 3 January 2014
Sunday, 17 November 2013
Chili bean and corn salad
400 gems black beans drained and rinsed
2tb virgin olive oil
2cloves garlic
1tsp oregano
1small red onion diced
2 tomatoes diced
1red capsicum finely diced
1cup cooked corn kernels
1/3cup lime juice
1/2 cup chopped coriander leaves
1tsp Tabasco
Salt and pepper
1-2 avocados
Method
1. Drain beans and place in pot with oil garlic and oregano, cover and sizzle over medium heat for one minute to infuse flavours.
2. Mix all other ingredients except avocados
3. Chill for two hours to allow flavours to blend added avocados just before serving.
2tb virgin olive oil
2cloves garlic
1tsp oregano
1small red onion diced
2 tomatoes diced
1red capsicum finely diced
1cup cooked corn kernels
1/3cup lime juice
1/2 cup chopped coriander leaves
1tsp Tabasco
Salt and pepper
1-2 avocados
Method
1. Drain beans and place in pot with oil garlic and oregano, cover and sizzle over medium heat for one minute to infuse flavours.
2. Mix all other ingredients except avocados
3. Chill for two hours to allow flavours to blend added avocados just before serving.
Asparagus pleasures
12spears of asparagus
6 thin slices of prosciutto
2tbs olive oil
12tbs water
Salt and pepper
Finely peeled zest of 1/2 lemon
Method
Preheat oven to 200 Celsius
Snap off end of asparagus
Cut prosciutto to make long strips
Wrap around asparagus
Lay in a shallow roasting dish with oil and water, season with salt and pepper and lemon zest
Roast until water has evaporated
6 thin slices of prosciutto
2tbs olive oil
12tbs water
Salt and pepper
Finely peeled zest of 1/2 lemon
Method
Preheat oven to 200 Celsius
Snap off end of asparagus
Cut prosciutto to make long strips
Wrap around asparagus
Lay in a shallow roasting dish with oil and water, season with salt and pepper and lemon zest
Roast until water has evaporated
Spicy prawn and glass noodle salad
Chili lime dressing
In a small jar shake together 1/4 cup lime juice, 2tb fish sauce, 1tb sugar, 1tb oil, 1tsp oyster sauce, 1 chili diced,, zest of a lime, 1kaffir leaf finely shredded.
500gms raw shelled prawns
60gms glass noodles
2spring onions diced
3cups fresh Asian herbs (mint, coriander, basil)
1/2cup chopped roasted peanuts
Method:
1. Mix half of the dressing through the prawns and cover for half an hour
2. Preheat pan and cook prawns 2-3 mins each side
3. Place glass noodles in mixing bowl and pour boiling water to cover. Stand for 2 mins, then rinse in cold water, and dry with paper towels
4. Combine all ingredients add remaining dressing and top with peanuts
In a small jar shake together 1/4 cup lime juice, 2tb fish sauce, 1tb sugar, 1tb oil, 1tsp oyster sauce, 1 chili diced,, zest of a lime, 1kaffir leaf finely shredded.
500gms raw shelled prawns
60gms glass noodles
2spring onions diced
3cups fresh Asian herbs (mint, coriander, basil)
1/2cup chopped roasted peanuts
Method:
1. Mix half of the dressing through the prawns and cover for half an hour
2. Preheat pan and cook prawns 2-3 mins each side
3. Place glass noodles in mixing bowl and pour boiling water to cover. Stand for 2 mins, then rinse in cold water, and dry with paper towels
4. Combine all ingredients add remaining dressing and top with peanuts
Saturday, 31 August 2013
Baked mushrooms (has baked dairy in it)
1/4 cup olive oil
2 cloves garlic
1/4 cup pine nuts
1/2 cup of parsley
2 cups fresh breadcrumbs
1/2 cup of Parmesan cheese
8-10 mushrooms flat large with stalks trimmed off
1. Process olive oil, garlic, pinenuts, parsley. Once blended add breadcrumbs and cheese. Place mixture on mushrooms and bake for 20 mins at 200c.
2 cloves garlic
1/4 cup pine nuts
1/2 cup of parsley
2 cups fresh breadcrumbs
1/2 cup of Parmesan cheese
8-10 mushrooms flat large with stalks trimmed off
1. Process olive oil, garlic, pinenuts, parsley. Once blended add breadcrumbs and cheese. Place mixture on mushrooms and bake for 20 mins at 200c.
Saturday, 24 August 2013
Baked Aubergine in tomato sauce
4 Aubergine
1 onion chopped
Olive oil
6 garlic cloves
1 can of tomatoes
2 tsp of tomato paste
1 tbs dried mint
Large bunch of parsley
1. Wash aubergines and cut in half lengthways. Fry in frying pan for 3 mins each side.
2. Pt aubergines to one side. Add all other ingredients to saucepan and simmer for 20 mins.
3. Place aubergines in roasting dish and divide tomato mixture among aubergines. Place in oven on 180c for 20 mins
1 onion chopped
Olive oil
6 garlic cloves
1 can of tomatoes
2 tsp of tomato paste
1 tbs dried mint
Large bunch of parsley
1. Wash aubergines and cut in half lengthways. Fry in frying pan for 3 mins each side.
2. Pt aubergines to one side. Add all other ingredients to saucepan and simmer for 20 mins.
3. Place aubergines in roasting dish and divide tomato mixture among aubergines. Place in oven on 180c for 20 mins
Spicy pumpkin soup
500ml vegetable stock
Can of light coconut milk
3/4 pumpkin
1 onion
Chilli
Coriander
Ginger
Garlic
Peel from lime
1tbs lime juice
1tsp fish sauce
1. Roast pumpkin and onion on 180 for an hour until soft
2. Take off pumpkin skin and put pumpkin and onion in saucepan
3. Add all other ingredients except for coconut milk and blitz.
4. Bring to boil then add coconut milk
Can of light coconut milk
3/4 pumpkin
1 onion
Chilli
Coriander
Ginger
Garlic
Peel from lime
1tbs lime juice
1tsp fish sauce
1. Roast pumpkin and onion on 180 for an hour until soft
2. Take off pumpkin skin and put pumpkin and onion in saucepan
3. Add all other ingredients except for coconut milk and blitz.
4. Bring to boil then add coconut milk
Saturday, 17 August 2013
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