tag:blogger.com,1999:blog-36077085543412431212024-03-14T01:42:56.543-07:00All in one recipesHere, you will find all the recipes and methods of cooking for highly delicious dishes from top famous cuisines. We collect heavenly dishes from the Italian cuisine, Indian cuisine, Moroccan cuisine, Mexican cuisine, Lebanese cuisine and many more. Plus, there are notes in the bottom of every recipe telling you about the ingredients unfamiliar to you, their alternatives, and where you can buy them. All the recipes steps are easy, exact and extremely accurate.SAmhttp://www.blogger.com/profile/16578192297090242305noreply@blogger.comBlogger505125tag:blogger.com,1999:blog-3607708554341243121.post-88385571250978343562013-05-18T01:58:00.002-07:002013-05-18T01:58:57.645-07:00Smoked Fish and Potato Salad with Sour Cream and Horseradish Dressing recipe<div dir="rtl" style="text-align: right;" trbidi="on">
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<br /><b>Horseradish and smoked fish were made to go together, and when combined with waxy potatoes they make a simple but divine salad</b><br /><br /><span style="color: red;"><b>Serves 4-6 </b></span><br /><br /><b>Smoked Fish and Potato Salad ingredients:</b> 500 grams moist smoked fish, (I used Gemfish). 600 grams waxy new potatoes, scrubbed. 2 spring onions, thinly sliced. 2 inner stalks of celery, thinly sliced. 3 large gherkins, thinly sliced. 1/4 cup chopped flat-leaf parsley. Dressing: 1/2 cup sour cream. 1 teaspoon Dijon mustard. 1 clove garlic, crushed. 1 tablespoon olive oil. 1 tablespoon lemon juice. 1 tablespoon horseradish sauce. 1 teaspoon cold water. sea salt and freshly ground pepper. <b>To assemble: </b>zest 1 lemon. tender inner celery leaves. extra chopped flat-leaf parsley<br /><b><br />Smoked Fish and Potato Salad recipe: </b>Dressing: Whisk the sour cream in a bowl until smooth then whisk in all the remaining ingredients and season. Add more horseradish if you prefer a spicier dressing. Remove the skin and bones from the smoked fish and pull the fish into large chunks. Set aside. Cook the potatoes in boiling salted water until tender. Drain and set aside. When cool, peel and cut into large chunks<br /><b>To assemble: </b>Combine the fish, potatoes and remaining ingredients in a large bowl. Add the dressing and gently fold together. Transfer to a serving platter and scatter with the lemon zest, celery leaves, parsley and a grind of pepper. By then, the smoked fish and potato salad is ready</div>
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SAmhttp://www.blogger.com/profile/16578192297090242305noreply@blogger.comtag:blogger.com,1999:blog-3607708554341243121.post-32689138721202599382013-05-18T01:41:00.003-07:002013-05-18T01:41:59.451-07:00The American Cheeseburger recipe<div dir="rtl" style="text-align: right;" trbidi="on">
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<br /><b>This is a classic for good reason. It's a blend of flavours and textures that, when made correctly, should have your eyes rolling back in your head as you take your first bite. The secret here is a good fat-to-meat ratio in the 'ground round', or mince patty, to ensure a moist, delicious burger</b><br /><br /><span style="color: red;"><b>Serves 6 </b></span><br /><b><br />The American Cheeseburger ingredients:</b> Burger Patties: 1 kilogram minced beef. 1/4 cup finely minced onion. 1 egg. 2 tablespoons Worcestershire sauce. 2 tablespoons American Ball Park Mustard. 2 tablespoons ketchup. 1 tablespoon flaky sea salt. freshly ground black pepper to taste. To cook and Serve: cooking oil for brushing. sea salt and freshly ground black pepper. 6 slices provolone (or other mild cheese such as colby or edam). 6 burger buns, split. 6 iceberg lettuce leaves. 2 beefsteak tomatoes, sliced into rounds. 1 large red onion, sliced into rings. 6 large dill pickles, thinly sliced ketchup to serve. American Ball Park Mustard to serve <br /><b><br />The American Cheeseburger recipe: </b>Place all the ingredients in a bowl and, with clean hands, mix until combined. Season with black pepper, then form into 6 patties. Refrigerate until required. Heat your chargrill or flat-top to super-hot. Brush the patties with oil and season with sea salt and black pepper, then cook to the desired doneness, placing a slice of cheese on top of each panic for the last couple of minutes. Lightly toast the burger buns on the hot plate</div>
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<b>To serve:</b> Toasted bun base, iceberg lettuce, tomato rounds, burger panic, red onion, pickle slices, ketchup, mustard and finally the bun top. You can finish with a pickle on top Good to go... By then, The American Cheeseburger is ready <br /></div>
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SAmhttp://www.blogger.com/profile/16578192297090242305noreply@blogger.comtag:blogger.com,1999:blog-3607708554341243121.post-35686943447465537992013-05-18T00:18:00.002-07:002013-05-18T00:18:41.500-07:00The Japanese Burger recipe<div dir="rtl" style="text-align: right;" trbidi="on">
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<br /><b>This came out surprisingly well when we were developing the burger recipes. lt seems a funny thing to say, but it is actually refreshingly light to eat and pretty much gets the healthy heart tick - a bit of an oxymoron, considering it is a burger The coleslaw is a great side that! use alongside a lot of rich Asian dishes. It's very cleansing, fresh and crunchy. Also try it alongside a simply roasted chook with mashed potato</b></div>
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<b><span style="color: red;">Serves 6</span><span style="color: red;"> </span></b></div>
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<br /><b>The Japanese Burger ingredients:</b> <b>Chicken patties: </b>1 kilogram minced chicken. 1 teaspoon finely chopped fresh garlic. 1 teaspoon finely chopped fresh ginger. 1/3 cup finely chopped spring onions. 1/4 cup julienned pickled ginger. 1 and 1/2 tablespoons light soy sauce. 1 teaspoon sesame oil pinch of white pepper. 1 tablespoon flaky sea. <b>To cook and serve:</b> cooking oil for brushing. sea salt and freshly ground black pepper. 6 sesame seed burger buns, split <br /><br /><b>The Japanese Burger recipe: </b>Place all the ingredients in a bowl and, with clean hands, mix to combine. Form into 6 patties then refrigerate until required. Heat your chargrill or flat-top to super-hot. Brush the patties with oil then season with sea salt and black pepper. Cook thoroughly until juices run clear and lightly toast the buns as you go<br /><b>To serve: </b>Toasted bun base, chicken pattie, Asian slaw then the bun top. Guilt-free eating pleasure. By then, the Japanese Burger is ready <br /></div>
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SAmhttp://www.blogger.com/profile/16578192297090242305noreply@blogger.comtag:blogger.com,1999:blog-3607708554341243121.post-58092402217745146972013-05-17T23:59:00.000-07:002013-05-17T23:59:27.834-07:00Caramelised Carrot, Corn and Coriander Salad recipe<div dir="rtl" style="text-align: right;" trbidi="on">
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<br /><b>This salad has a great South-Western slant. The tart lime juice and smoky overtones from the roasted cumin work beautifully with the caramelised carrot and sweetcorn</b><br /><br /><b>Caramelised Carrot ingredients:</b> 1 kilogram carrots, peeled and quartered lengthwise. canola oil. 4 cobs sweetcorn, cooked and corn sliced off in chunks. 3/4 cup roughly chopped coriander leaves. 1-2 red chillies, thinly sliced crosswise. sea salt and freshly ground black pepper. <b>Dressing: </b>1/2 cup fresh lime juice. 1 tablespoon cumin seeds, toasted in a dry pan and ground. 1 tablespoon Dijon mustard. 1 tablespoon mild-flavoured honey. 1/2 cup grapeseed oil. sea salt and freshly ground black pepper <br /><br /><b>Caramelised Carrot recipe:</b> <b>Dressing:</b> Place the lime juice, cumin, mustard and honey in a mixing bowl, and whisk together. Continue to whisk and slowly add the oil until all incorporated. Season and refrigerate until required. Preheat a barbecue flat-top or frying pan to medium-high heat. Season the carrots with sea salt and black pepper. Add a little oil to the cooking surface then add the carrots. Cook until golden on each side and starting to soften. Remove and cool before placing in a large mixing bowl. Add the corn, coriander leaves and chilli<br /><b>To serve: </b>Dress the salad with the lime dressing and serve immediately with lime wedges in a bowl on the side. By then, the Caramelised Carrot is ready</div>
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SAmhttp://www.blogger.com/profile/16578192297090242305noreply@blogger.comtag:blogger.com,1999:blog-3607708554341243121.post-3332490616275078462013-05-17T23:43:00.000-07:002013-05-17T23:43:20.123-07:00The Italian Burger recipe<div dir="rtl" style="text-align: right;" trbidi="on">
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<br /><b>Veal mince, tomatoes, fresh mozzarella, basil pesto — this works for me</b><br /><br /><span style="color: red;"><b>Serves 6 </b></span><br /><br /><b>The Italian Burger ingredients:</b> Veal Burger Patties: 1 kilogram minced veal. 1/2 cup finely chopped red onion. 1 teaspoon finely chopped fresh garlic. 1 tablespoon tomato paste. 1 egg. 1 and 1/2 tablespoons fennel seeds, toasted in a dry pan and ground. 1 tablespoon flaky sea salt. freshly ground black pepper to taste<b>. To cook and serve:</b> cooking oil for brushing. sea salt and freshly ground black pepper. 250 grams fresh mozzarella, sliced into rounds. 6 fresh burger buns, split. 3 handfuls fresh rocket. 2 large beefsteak tomatoes (or similar), cut into rounds. 1 red onion, thinly sliced into rings<br /> <b><br />The Italian Burger recipe:</b> Veal Burger Patties: Place all the ingredients in a bowl and, with clean hands, mix to combine. Season with black pepper, then form into 6 patties. Refrigerate until required. Preheat your chargrill or flat-top to super-hot. Brush the patties with oil then season with sea salt and black pepper. Cook to the required doneness, placing a slice of mozzarella on each for the last couple of minutes. Lightly toast the buns on the hot plate<br /><b>To build: </b>Bun base, rocket leaves, veal burger pattie, tomato, red onion, basil pesto, top with burger bun top. Serve now. By then, the Italian burger is ready<br /></div>
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SAmhttp://www.blogger.com/profile/16578192297090242305noreply@blogger.comtag:blogger.com,1999:blog-3607708554341243121.post-86349176893002824812013-05-17T22:13:00.001-07:002013-05-17T22:13:33.147-07:00Ice Cream with Assorted Coatings recipe<div dir="rtl" style="text-align: right;" trbidi="on">
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<br /><b>It would be hard to call this a recipe; it's more of a line-up of ideas for rolling your favourite ice-cream in. There's bound to be one to suit every member of the family I find it easiest to place each ingredient in a plastic bag and roughly crush with a rolling pin. Transfer to a tray or large platter and roll away</b><br /><br /><b>Ice Cream with Assorted Coatings ingredients:</b> vanilla or your favourite flavoured ice cream. Coating suggestions: chocolate-coated nuts and roasted coffee beans. roasted nuts such as almonds, hazelnuts and macadamias. pistachio nuts. flavoured chocolates such as chilli and lime, orange or coffee. sesame and peanut crisps from Asian food stores. Maltesers, Crunchie bar or other honeycomb bars. chocolate brownie, whizzed in a food processor to coarse crumbs. freeze-dried fruit such as strawberries, raspberries, blueberries and mango <br /><br /><b>Ice Cream tips:</b> We have used crushed, freeze-dried strawberries from Fresh As, crushed chocolate-coated nuts and chopped pistachios<br /></div>
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SAmhttp://www.blogger.com/profile/16578192297090242305noreply@blogger.comtag:blogger.com,1999:blog-3607708554341243121.post-59788519835860324092013-05-17T21:58:00.002-07:002013-05-17T21:58:16.259-07:00Butterflied chicken with harissa and feta recipe<div dir="rtl" style="text-align: right;" trbidi="on">
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<b>A flattened chicken will cook much quicker than a whole bird. The spicy/creamy feta stuffing keeps the meat moist while the skin crisps to a gorgeous golden brown</b><br /><b><br />Butterflied chicken with harissa and feta ingredients: </b>1 fresh chicken. 100 grams soft feta, crumbled. 2 tablespoons plain yoghurt. 2 tablespoons chopped flat-leaf parsley. 1-2 teaspoons harissa paste. olive oil. sea salt and freshly ground pepper. ground paprika. 1 lemon, halved<br /><br /><b>Serves 4-6 </b><br /><br /><b>Butterflied chicken with harissa and feta recipe:</b> Preheat the oven to 180C. Put the feta, yoghurt, parsley and harissa in a bowl and crush together with a fork, keeping the mixture a little chunky. Using kitchen scissors, cut down either side of the chicken backbone. Remove and discard the backbone, snip the wishbone and push the chicken against the bench so that it lays flat. Using your fingers, gently ease the skin away from the flesh of the breast, thighs and drumsticks Taking care not to tear the skin, spread the feta mixture over the flesh and smooth the skin back over the top<br /><b>To cook:</b> Place the chicken skin side up in a roasting dish. Brush the skin with olive oil, season with salt and pepper and dust with a little paprika. Roast the chicken and the lemon halves for 20 minutes initially, basting occasionally with the pan juices. Remove the lemons and roast the chicken for a further 20 minutes. The chicken is cooked when the juices from the thigh run clear when pierced with a skewer<br /><b>To serve: </b>Transfer the chicken and the lemons to a board or platter and spoon over the pan juices. Squeeze the juice from the roasted lemon over the chicken and serve with Couscous with Chickpeas, Olives and Mint. By then, the butterflied chicken with harissa and feta is ready<br /></div>
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SAmhttp://www.blogger.com/profile/16578192297090242305noreply@blogger.comtag:blogger.com,1999:blog-3607708554341243121.post-54386272425208005462013-05-17T21:41:00.001-07:002013-05-17T21:41:27.465-07:00Barbecued Vegetables and Haloumi Salad recipe<div dir="rtl" style="text-align: right;" trbidi="on">
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<br /><b>If you want to add meat to this dish,grill slices of chorizo and layer with the remaining ingredients </b><br /><br /><b>Serves 4 </b><br /><br /><b>Barbecued Vegetables and Haloumi Salad ingredients: </b>2 oval purple eggplants, sliced 1 cm thick. 1 each red and yellow capsicum, cut into thick wedges. 4 medium zucchini, halved lengthways. olive oil for brushing. sea salt and freshly ground pepper. 200 grams haloumi, sliced. Dressing: 1/4 cup olive oil. 2 tablespoons white wine vinegar. 1 teaspoon honey. 1 clove garlic, crushed. 1/4 cup basil, chopped 2 medium vine tomatoes, diced. To serve: 1 cup thick plain yoghurt. handful of baby rocket or spinach<br /><br /><b>Barbecued Vegetables and Haloumi Salad recipe</b>: Brush all the vegetables with olive oil and season with salt and pepper. Cook on a preheated barbecue or grill plate until tender, turning occasionally. Brush the haloumi with oil and cook for 1 minute each side. Dressing: Whisk the oil, vinegar, honey and garlic in a bowl and season. Stir in the basil and tomatoes. To serve: Spread the yoghurt onto plates. Top with layers of vegetables, haloumi and rocket then spoon over the dressing. By then, the barbecued vegetables and haloumi salad is ready <br /></div>
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SAmhttp://www.blogger.com/profile/16578192297090242305noreply@blogger.comtag:blogger.com,1999:blog-3607708554341243121.post-34514995191110921522013-05-17T21:32:00.000-07:002013-05-17T21:32:08.163-07:00Lamb and Apricot Kebabs recipe<div dir="rtl" style="text-align: right;" trbidi="on">
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<br /><b>This lovely Greek-inspired marinade works beautifully with lamb and makes for a great tasting kebab</b><br /><br /><span style="color: red;"><b>Serves 4 </b></span><br /><br /><b>Lamb and Apricot Kebabs ingredients:</b> 500 grams boneless leg of lamb, trimmed of excess fat and cut into 2 cm pieces. 30 dried apricots. Marinade: 3 tablespoons olive oil. 2 teaspoons dried oregano. 2 cloves garlic, crushed. 1 teaspoon each ground coriander and cumin. 1/4 teaspoon ground cinnamon sea salt and freshly ground pepper. Sour cream dressing: 1/2 cup sour cream. 2 tablespoons lemon juice. 1 clove garlic, crushed. 2 tablespoons finely chopped mint. To cook: wooden skewers, soaked in cold water for 20 minutes. bay leaves, optional. 1 lemon, quartered through the stem end and cut into triangles<br /><br /><b>Lamb and Apricot Kebabs recipe:</b> Marinade: Combine all the ingredients in a large bowl and add the lamb and apricots. Season and toss to combine well. Dressing: Whisk all the ingredients in a bowl and season. To cook: Thread the lamb, apricots, bay leaves and lemon wedges onto skewers. Cook on a lightly greased barbecue over a medium heat for about 2-3 minutes each side or until done to your liking. Place on a platter and serve with the sour cream dressing and Grilled Zucchini and Avocado Salad, recipe following. By then, the Lamb and Apricot Kebabs is ready<br /></div>
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SAmhttp://www.blogger.com/profile/16578192297090242305noreply@blogger.comtag:blogger.com,1999:blog-3607708554341243121.post-60928229016718388112013-05-16T17:54:00.001-07:002013-05-16T17:54:12.266-07:00Beef and Smoked Cheddar Burger recipe<div dir="rtl" style="text-align: right;" trbidi="on">
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<br /><b>The two most important tips for a great burger e really good quality beef mince with a decent fat content, and don't work the mixture too much otherwise you'll end up with a dense, hard burger instead of a big juicy one</b><br /><br /><span style="color: red;"><b>Makes 4 </b></span><br /><br /><b>Beef and Smoked Cheddar Burger ingredients: </b>800 grams good beef mince. 2 tablespoons tomato paste. 2 tablespoons oyster sauce. 1 teaspoon sesame oil. 2 cloves garlic, crushed. 2 egg yolks sea salt and freshly ground pepper. To assemble: 4 buns, halved and toasted. 8 slices smoked cheddar cheese. 12 slices pancetta or streaky meat, cooked till crisp. mayonnaise. crisp lettuce leaves. sliced tomatoes. beer braised onions as below if using<br /><br /><b>Beef and Smoked Cheddar Burger recipe: </b>Place all the ingredients in a bowl, season with salt and pepper and, gently but thoroughly, mix together.,Shape into 4 patties about 2 cm thick and chill for 30 minutes. Heat a little oil in a sauté pan and cook the burgers for 4 minutes. Flip the burgers over and cook for 2-3 minutes then top with the cheese. Cover and cook until the cheese has melted and the burgers are just cooked through. To assemble: Spread the buns with mayonnaise then top with lettuce, tomato, beef pattie, onions and pancetta. By then, the Beef and Smoked Cheddar Burger is ready<br /></div>
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SAmhttp://www.blogger.com/profile/16578192297090242305noreply@blogger.comtag:blogger.com,1999:blog-3607708554341243121.post-43320991052232827902013-05-16T17:39:00.002-07:002013-05-16T17:39:33.485-07:00Barbecued Rump Steak with Chimichurri Sauce recipe<div dir="rtl" style="text-align: right;" trbidi="on">
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<br /><b>This vivid green sauce made with fresh herbs, garlic and olive oil is delicious served with barbecued meats, fish and vegetables. Try using a herb or smoked salt on the steak to add another dimension</b><br /><br /><span style="color: red;"><b>Serves 4</b></span><br /><br /><b>Barbecued Rump Steak with Chimichurri Sauce ingredients:</b> 800 grams rump steak. 2 teaspoons sea salt. freshly ground pepper. Chimichurri sauce: 1/2 cup flat-leaf parsley, finely chopped. 1/4 cup coriander, finely chopped. 1/4 cup mint, finely chopped. 2 cloves garlic, crushed. 1/2 teaspoon smoked paprika. 1/4 teaspoon ground cumin. pinch chilli flakes. 2 tablespoons red wine vinegar. 1/2 cup olive oil <br /><br /><b>Barbecued Rump Steak with Chimichurri Sauce recipe: </b>Chimichurri sauce: Combine all the ingredients in a bowl and season. Rub both sides of the steak with olive oil, salt and pepper. Preheat a barbecue or grill pan and cook the steak for 4 minutes each side or until done to your liking. Transfer to a large plate and rest for 5 minutes. To serve: Slice the rump thinly against the grain and drizzle with some of the Chimichurri sauce and any resting juices. Serve with the remaining chimichurri, a green salad, cherry tomatoes and crusty bread rolls. 1 used Mustardmakers baked herb salt, available from good food stores. By then, the Barbecued Rump Steak is ready<br /></div>
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SAmhttp://www.blogger.com/profile/16578192297090242305noreply@blogger.comtag:blogger.com,1999:blog-3607708554341243121.post-81534825527897677052013-05-16T17:25:00.001-07:002013-05-16T17:25:49.842-07:00Chocolate and Hazelnut Puddings recipe<div dir="rtl" style="text-align: right;" trbidi="on">
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<br /><b>If you're not a big fan of nuts, they can easily be left out, however I recommend using a dark chocolate if you do</b><br /><br /><span style="color: red;"><b>Makes 8 small servings </b></span><br /><br /><b>Chocolate and Hazelnut Puddings ingredients: </b>2 cups milk. 1 cup cream. 100 grams dark or milk chocolate, chopped. 1 teaspoon vanilla extract. 1 cup hazelnuts, roasted and coarsely chopped. 5 egg yolks. 1/2 cup caster sugar. 2 and 1/2 tablespoons cornflour. softly whipped cream. extra roasted hazelnuts, roughly chopped<br /><br /><b>Chocolate and Hazelnut Puddings recipe: </b>Put the milk and cream in a medium saucepan and bring to just below the boil. Remove from the heat and add the chocolate, vanilla and hazelnuts. Let sit for 5 minutes then stir to combine. Cool then refrigerate for at least 2 hours but preferably overnight to infuse the flavours. Strain the mixture and discard the nuts. Beat the egg yolks. sugar and cornflour until pale and thick. Add 1/2 a cup of the chocolate mixture and whisk to combine, then whisk in the remaining chocolate. Tip into a saucepan over a very low heat and stir constantly until thickened, about 15 minutes. At no stage must the custard come to the boil otherwise it will curdle. Pour into serving dishes and cover with plastic wrap. Refrigerate for several hours or overnight if possible. To Serve chilled, topped with a dollop of whipped cream and chopped hazelnuts. By then, the chocolate and hazelnut puddings is ready<br /></div>
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SAmhttp://www.blogger.com/profile/16578192297090242305noreply@blogger.comtag:blogger.com,1999:blog-3607708554341243121.post-65544526724371750452013-05-16T17:15:00.003-07:002013-05-16T17:15:42.958-07:00Zucchini Pasta with Preserved Lemon with Basil and Rocket Festo Dressing<div dir="rtl" style="text-align: right;" trbidi="on">
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<br /><b>Pasta is such a comforting family food. This recipe is full of flavour - a beautiful garlicky pest° combined with a preserved lemon dressing makes a very satisfying, fresh-flavoured dish. There are a few components to this recipe, but don't be put off as they are all simple to put together</b><br /><br /><span style="color: red;"><b>Serves 4 </b></span><br /><br /><b>Zucchini Pasta ingredients: </b>Pasta: 4-5 small to medium zucchini, ends trimmed. Tomato Broth - optional: 2 large ripe tomatoes. pinch salt. Vegetables: 1 and 1/4 cups of broccolini florets, broken up into small pieces. 3/4 cup cherry tomatoes, halved handful of fresh basil, torn handful of fresh parsley, torn handful of fresh rocket or baby spinach. Basil and Rocket Pesto: 1 clove of garlic, chopped sea salt. 3 good handfuls of fresh rocket and basil, leaves picked and chopped (or use parsley instead). 1/2 cup of pine nuts. lemon juice. extra virgin olive oil. nutritional yeast or Parmesan, optional. Dressing: 1 tablespoon fresh oregano, very finely chopped. 1/4 cup olive oil. 5 tablespoons lemon juice. 1/2 clove garlic, crushed and finely chopped 34 preserved lemon, crushed and finely chopped. If you don't have preserved lemon, use lemon zest and a few pinches of salt<br /><br /><br /><b>Zucchini Pasta recipe: </b>Pasta: Start by spiralising the zucchini to make zucchini noodles. To do this, you will need a vegetable slicer that can cut food into spirals. (We use the Japanese benriner horizontal slicer.) If you don't have a vegetable spiraliser, use a peeler to cut the courgette into wide strips then julienne with a knife. Set aside. Tomato broth: Roughly chop the tomatoes and place in a blender with salt until pureed. Strain through a sieve with the back of a spoon. Vegetables: Lightly season the broccolini with salt, pepper and olive oil and dehydrate at 460C for 3-4 hours. If you don't have a dehydrator, very lightly blanch the broccolini in boiling water. Set aside. Pesto: Pound the garlic with a little pinch of salt and the rocket and parsley leaves in a pestle and mortar, or pulse in a food processor. Add the pine nuts to the mixture and pound or pulse again. Turn out into a bowl and slowly add olive oil - you need just enough to bind the sauce and to reach an oozy consistency. Season to taste, pour in some more oil if needed and add a bit of nutritional yeast or Parmesan if desired. You can also add a squeeze of lemon juice for a little zing if desired. Dressing: Place all of the ingredients in a jar and shake until well combined. Or blend in a high-speed blender until well combined.<b> </b>To assemble:<b> </b>Mix 1/2 cup of pesto with the dressing, adding a few tablespoons of the tomato broth to make it more fluid. If you haven't made the tomato broth just add a little water. In a bowl, coat the zucchini pasta with the dressing and pesto mix. It should be reasonably easy to coat and not form clumps but if it does, add a little more tomato broth or water to get things moving. Gently fold through the herbs and vegetables. Divide the pasta between 4 plates and top each with 2 tablespoons of tomato broth, pine nuts, pepper, and micro greens, and a drizzle of olive or basil oil if you have it. By then, the Zucchini Pasta is ready<br /></div>
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SAmhttp://www.blogger.com/profile/16578192297090242305noreply@blogger.comtag:blogger.com,1999:blog-3607708554341243121.post-87542193188343339442013-05-16T16:39:00.000-07:002013-05-16T16:39:01.617-07:00Raw Chocolate Ganache Tarts recipe<div dir="rtl" style="text-align: right;" trbidi="on">
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<b>Rich, chocolatey and good for you, these little tarts are also quick to make and look great. The idea of using avocado in a dessert may not sound appealing but avocadoes make an excellent base ingredient for creamy chocolate desserts. Whenever! use an ingredient that people are skeptical about I don't tell them what it is made from until after they have raved about how delicious it was. This can also be eaten just as a mousse, without the base - fold in frozen raspberries if desired or freeze for a few hours to get ice cream</b><br />
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<b>Raw Chocolate Ganache Tarts ingredients: </b>Base: 125 grams whole, skin-on almonds (preferably activated and dried*). 50 grams raw cashews. 100 grams dates, pitted (use a soft date — we use Ceres Foods or medjool dates. If using medjool dates, use around 20 grams less as they are extra sweet) 20 grams cacao powder (we use raw cacao; alternatively use a good-quality organic cocoa powder such as Green & Black's) 1/4 teaspoon sea salt or Himalayan salt. 20 grams raw organic coconut oil melted (use one with a neutral light coconut flavour). 1 teaspoon vanilla extract. Ganache: 1 and 1/2 large ripe avocadoes. 70 grams raw cacao powder. 50 grams raw organic coconut oil melted (just place the jar in warm water to melt). 80 grams raw agave or organic maple or coconut crystals (add more sweetener if required to taste). 1 vanilla bean, split and seeded. 1 teaspoon vanilla extract pinch of sea or Himalayan salt. 6 hole standard muffin tin <br />
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<b>Raw Chocolate Ganache Tarts recipe: </b>Base: Blend the nuts and dates together in a food processor until almost the texture of couscous. Add the remaining ingredients and pulse until combined. The mixture should hold together well. Line the holes of the muffin tin with plastic wrap and press 1/6th of the crust into each hole. Make sure you press it evenly on the bottom and up the sides, not allowing it to build up in the corners. Place in the freezer to harden while you make the ganache. Alternatively you could use a small tart tin (14-16 cm) instead or double the mix for a full-sized tart (25-27 cm). Ganache: Place all of the filling ingredients in a food processor and blend until smooth, you don't want to see any chunks or texture. The flavour will change once chilled. it will be a little less sweet than the room temperature mix, lilt's only just sweet enough for you, add a little more sweetener and once chilled you won't be able to taste any trace avocado. Pour the ganache into the bases or pipe it in using an open point star nozzle. Refrigerate 1-2 hours until set. Or freeze for 45 minutes. The key to using avocado in deserts is making sure it's well chilled when served<br />
To serve: Lightly dust with cacao powder or top with fresh berries. <span style="color: red;">Makes 6</span> *Activated almonds are those that are soaked, dried and rinsed for 24 hours until a sprout begins to burst through the flesh. By then, the Raw Chocolate Ganache Tarts is ready</div>
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SAmhttp://www.blogger.com/profile/16578192297090242305noreply@blogger.comtag:blogger.com,1999:blog-3607708554341243121.post-30207177342505094762013-05-10T04:44:00.001-07:002013-05-10T04:44:13.749-07:00Fresh Apricot and Nectarine Slab Cake recipe<div dir="rtl" style="text-align: right;" trbidi="on">
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<br /><b>This ever-so-versatile cake is one of my favorite go-to recipes year round. I make it with nearly any fruit I have available (such as plums, peaches, pears... even tinned fruit will work in a pinch). The cake will keep well for 3-4 days in the fridge if you need to make it in advance</b></div>
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<b><span style="color: red;">Serves 10</span><span style="color: red;"> </span></b></div>
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<br /><b>Fresh Apricot and Nectarine Slab Cake ingredients: </b>125 grams butter, soft but not melted. 3/4 cup caster sugar. 1 tablespoon vinegar. finely grated zest 1 orange. 1 teaspoon vanilla extract. 1 egg. 1 and 1/4 cups plain flour. 1 and 1/2 teaspoons baking powder. 1/2 teaspoon sea salt. 1/2 cup milk. 6-8 pieces stone fruit, I used 4 each apricots and nectarines. 1 tablespoon coarse sugar, such as muscovado or raw sugar. <b>To serve:</b> icing sugar. mascarpone or creme fraiche</div>
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<b>Fresh Apricot and Nectarine Slab Cake :</b> Preheat the oven to 180C. Grease a 23 cm x 35 cm cake tin and fully line with baking paper. Beat the butter, sugar, orange zest and vanilla extract until very light and pale. Beat in the egg. Combine the flour, baking powder and salt and fold into the butter mixture alternatively with the milk, ensuring there are no pockets of flour in the batter. Spread the batter evenly into the tin. Halve the fruit and remove the stones. Cut into thick wedges and place over the batter. Don't push the fruit into the batter. Sprinkle with the sugar and bake for 25 minutes until the cake is firm and golden brown. Cool<br /><b>To serve: </b>Dust the cake with icing sugar and serve with a bowl of cream. By then, the Fresh Apricot and Nectarine Slab Cake is ready</div>
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SAmhttp://www.blogger.com/profile/16578192297090242305noreply@blogger.comtag:blogger.com,1999:blog-3607708554341243121.post-68949627860569555262013-05-10T04:18:00.000-07:002013-05-10T04:18:19.547-07:00Caramelised Vegetable and Gruyere Tarts recipe<div dir="rtl" style="text-align: right;" trbidi="on">
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<br /><b>Love tarts! Sweet or savoury, both are always met with anticipation. Feel free to experiment with the fillings. When baking blind, ensure the pastry is a light golden colour for crisp, flaky bases. I used 5 x 12 cm round pie tins and 3 x 17 cm square tins for the tarts</b><br /><br /><b>Caramelised Vegetable and Gruyere Tarts ingredients: Pastry:</b> 225 grams butter, diced and chilled. 2 and 1/4 cups plain flour. 1 teaspoon sea salt. 4-6 tablespoons iced water. Filling: 500 grams crown pumpkin, peeled. 1 tablespoon olive oil. 50 grams butter. 2 cloves garlic, crushed. 2 teaspoons finely chopped rosemary.2 onions, sliced. 2 red capsicums, thinly sliced. 2 cups grated Gruyere cheese. 1 cup milk. 1 cup cream. 2 eggs. 2 egg yolks. pinch each ground nutmeg and cayenne pepper. sea salt and freshly ground pepper <br /><br /><b>Caramelised Vegetable and Gruyere Tarts recipe recipe: </b>Preheat the oven to 200C. <b>Pastry: </b>Place the butter, flour and salt in a food processor. Pulse until the butter is the size of small peas. Add iced water, as needed, until the pastry just starts to stick together. Place on a lightly floured bench and gently bring together. Form into a disc, wrap in plastic wrap and chill for one hour. Roll the pastry out on a lightly floured bench until 1/4 cm thick. Line the tins and prick the bases with a fork. Place on a baking tray and bake blind for 15-20 minutes or until the edges of the pastry are lightly golden. Remove from the oven and remove the paper and baking blind beans. Reduce the oven temperature to 165C. Place the tart cases back in the oven and bake for a further 5 minutes or until the bases are lightly golden. Set aside</div>
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<b>Filling:</b> Cut the pumpkin into small pieces and toss with the olive oil, salt and pepper. Place in a baking dish and roast until just tender. Set aside. Melt the butter in a large sauté pan and add the garlic, rosemary, onions and capsicums and season with salt and pepper. Cook over a medium heat for about 30 minutes, stirring occasionally until the vegetables are soft and lightly caramelised. Cool <br /><b>To cook:</b> Divide the cheese, onion mixture and pumpkin evenly between the tart cases. Whisk the milk, cream, eggs, egg yolks, nutmeg and cayenne in a large measuring jug and season generously. Pour over the vegetables and bake for 35 minutes or until the custard is set and the tarts are puffed and golden. <span style="color: red;"><b>Makes 8 tarts </b></span>Square and round tart tins can be purchased from Milly's Kitchen shop. The tarts can be topped with roasted vine tomatoes and a few baby spinach leaves to serve. By then, the Gruyere tarts is ready<br /></div>
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SAmhttp://www.blogger.com/profile/16578192297090242305noreply@blogger.comtag:blogger.com,1999:blog-3607708554341243121.post-65609283899639989402013-05-10T03:57:00.002-07:002013-05-10T03:57:44.955-07:00Puy Lentil, Couscous and Chicken Salad recipe<div dir="rtl" style="text-align: right;" trbidi="on">
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<b>This summery salad is just as nice for a light dinner as it is for a picnic. prefer to leave this overnight to allow the flavours to intensify</b><br /><br /><span style="color: red;"><b>Serves 8 </b></span><br /><br />2 <b>Puy Lentil, Couscous and Chicken Salad ingredients:</b> boneless, skinless chicken breasts. 2 cups chicken stock. 1 teaspoon curry powder. 1\2 teaspoon sea salt. Salad: 1 cup thicken stock, reserved after cooking the chicken. 1 teaspoon curry powder. 1 cup instant couscous. 1/2 cup green Puy lentils, rinsed. 2 cups water. 5 tablespoons olive oil. 1 large onion, finely chopped. 2 cloves garlic, crushed. 1 teaspoon curry powder. 1\2 cup currants. 6 tablespoons lemon juice. 1 x 400 gram tin chickpeas, drained and rinsed. 1/2 cup mint, chopped. 3 tablespoons flat-leaf parsley, chopped. 1/4 cup pinenuts, roasted<br /><br /><b>Puy Lentil, Couscous and Chicken Salad recipe: </b>Place the chicken breasts, stock, curry powder and salt in a small saucepan and bring to just below the boil. Lower the heat and simmer gently for 15-20 minutes or until the chicken is cooked through. Remove the chicken to a plate and cool. Strain the stock and set aside<br /><b>Salad: </b>Put 1 cup of the reserved strained chicken stock in a saucepan with the curry powder and bring to the boil. Put the couscous in a heatproof bowl and pour over the stock. Cover with plastic wrap and leave for 15 minutes then fluff up with a fork. Set aside. Put the lentils and water in a saucepan, season and bring to the boil. Simmer until tender but not mushy. Drain, rinse in cold water then drain again. Set aside. Heat the olive oil in a sauté pan and cook the onion, garlic and curry powder for 15 minutes until tender and golden. Add the currants and lemon juice and cook for 1 minute. Dice the chicken and place in a large bowl with all of the ingredients and herbs but not the pinenuts. Combine well, season if needed and add the pinenuts when ready to serve. By then, the Puy Lentil, Couscous and Chicken Salad is ready<br /></div>
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SAmhttp://www.blogger.com/profile/16578192297090242305noreply@blogger.comtag:blogger.com,1999:blog-3607708554341243121.post-11918936749492757472013-04-18T07:06:00.000-07:002013-04-18T07:06:37.403-07:00Spiced Christmas Cake recipe<div dir="rtl" style="text-align: right;" trbidi="on">
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<tr><td style="text-align: center;"><img alt="Spiced Christmas Cake " border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilWKlfKjGaLcSVNJb2vBf2Wnl2LyvKAFYZyEK8nnHsU_BrA1YgJ6qh6gPCIzAZiwy_bjJrDMmUUhM8i48tvK-J-wJKu1Vx_cChwTXJxk6rymT4hZ4b4fWdc4PHCPZwIHRb5BOugVgEtIk/s400/Spiced+Christmas+Cake.JPG" style="margin-left: auto; margin-right: auto;" title="Spiced Christmas Cake " width="377" /></td></tr>
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<br /><b>This recipe, passed down to my aunt from my paternal grandmother, has been a family favorite for years. I would always politely turn down Christmas Cake until I tried this one. Sweetened with condensed milk and delicately spiced with curry powder, this moist, rich cake will continue to please well after Christmas — if there is any left</b><br /><br /><b>Spiced Christmas Cake ingredients: </b>397 gram tin sweetened condensed milk. 125 grams butter. 2 tablespoons golden syrup. 4 eggs. 1 tablespoon vanilla extract. 1 teaspoon lemon essence. 1 teaspoon baking soda. 1/4 cup milk, warmed. 2 cups plain flour. pinch of salt. 1 teaspoon curry powder. 1 teaspoon ground cinnamon. 1/2 teaspoon freshly grated nutmeg. 1/2 teaspoon ground allspice. 1/8 teaspoon each ground mace and cloves. 2 cups currants. 2 cups raisins. 2 cups sultanas. 2 cups dried cranberries. 1 cup pitted dates, chopped. 1 cup walnut pieces, roasted. 425g tin sliced pineapple, drained and diced. To finish: 1 cup brandy, plus extra for weekly dousing. 22 cm x 9 cm deep, square cake tin, lined with a double thickness of brown paper <br /><br /><b>Spiced Christmas Cake recipe: </b>Preheat the oven to 120C. Put the condensed milk, butter and golden syrup in a small saucepan over a low heat. Stir until the butter is melted and ingredients are combined. Pour into a large bowl and cool. Whisk in the eggs, one at a time, then add the vanilla and lemon essence. Combine the baking soda and milk in a small bowl then add to the egg mixture. Sift the flour, salt, and spices together in a large bowl and add the fruit, walnuts and pineapple, tossing so they are well coated in the flour Using a large metal spoon fold into the wet ingredients in three batches, ensuring there are no pockets of flour in the batter. Spoon the batter into the tin. Bake for 3 - 3 and 1/2 hours. A skewer inserted into the center of the cake should come out clean. While the cake is still hot, using a thin skewer, gently poke holes over the entire cake then pour over the brandy. Keep the cake wrapped in muslin in an airtight container. If you wish to decorate the cake, top with a layer of marzipan and decorate with dried nuts and fruits. We used roasted walnut halves, dried cranberries and slivers of dried dates. By then, the spiced Christmas cake is ready<br /></div>
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SAmhttp://www.blogger.com/profile/16578192297090242305noreply@blogger.comtag:blogger.com,1999:blog-3607708554341243121.post-91388647383318196412013-04-18T06:33:00.001-07:002013-04-18T06:33:59.467-07:00Sticky Ginger, Chocolate and Turkish Delight Christmas Bombe recipe<div dir="rtl" style="text-align: right;" trbidi="on">
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<tr><td class="tr-caption" style="text-align: center;"><b>Sticky Ginger, Chocolate and Turkish Delight Christmas Bombe</b></td></tr>
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<br /><b>With such good quality available these days, it's easy to make this stunning dessert without too much stress</b><br /><br /><span style="color: red;"><b>Serves 8-10 </b></span><br /><b><br />Sticky Ginger, Chocolate and Turkish Delight Christmas Bombe ingredients: </b>1 and 1/2 litres (6 cups) good quality ice cream, (I used maple and walnut). 4 pieces rose flavoured Turkish delight, finely chopped. 4 fresh dates, pitted and finely chopped. 1/4 cup dried cranberries, chopped. 1/4 cup dark chocolate, finely chopped. Gingerbread: 1/2 cup brown sugar. 1 cup golden syrup. 1/2 cup water. 75 grams butter, chopped. 2 cups plain flour. 2 tablespoons ground ginger. 1 teaspoon ground mixed spice. 1 teaspoon baking soda. 1/2 teaspoon salt. Swiss roll tin, approximately 39 x 26 cm. biscuit cutter (I use a Christmas tree shape). To assemble: 7 stamped out gingerbread Christmas trees. warm honey for brushing. cherries for topping, optional <br /><br /><br /><b>Turkish Delight recipe:</b> Fully line a 4 cup capacity glass bowl with plastic wrap, leaving a 10 cm overhang down the sides of the bowl. Preheat the oven to 180C. Lightly grease and fully line a Swiss roll tin with baking paper<br /><b>Gingerbread: </b>Put the brown sugar, golden syrup, water and butter in a saucepan and heat, stirring occasionally until the butter has just melted. Set aside to cool. Sift the dry ingredients into a large bowl. Whisk in the golden syrup mixture until smooth with no lumps. Pour into the tin and bake for 15 minutes until golden and firm to the touch. Cool. Place a fresh piece of baking paper over the gingerbread and invert onto a large flat baking tray. Peel off the paper that is lining the gingerbread. Using the sharp side of the cutter, press out 7 trees, gently easing them out of the cutter with the handle of a teaspoon<br /><b>To assemble: </b>Put the ice cream in a large bowl and leave to soften for a few minutes then stir in the remaining ingredients. Don't let the ice cream melt completely. Brush one side of each tree with honey and with the tip of the tree pointing into the base of the bowl, press onto the side of the lined bowl. The gingerbread is quite robust so you can press them on very firmly. Spoon the ice cream into the bowl, taking care you don't dislodge the trees. Fold the plastic wrap over the top of the ice cream. Freeze for at least 8 hours or up to 3 days<br /><b>To serve: </b>Quickly dip the bowl in warm water then peel back the top layer of plastic wrap. Place the serving plate on top and invert the pudding and the plate together. Remove the bowl and carefully peel off the plastic wrap. Using a round bladed knife, gently scrape off any ice cream that is covering the gingerbread trees. Top with fresh or frosted cherries and serve immediately. By then, the Turkish Delight is ready<br /><br /><b>COOK'S TIP: </b>To prevent ending up with a sticky mess, chop the Turkish delight with some of the icing sugar it's packaged in. My Christmas tree cutter was 8 cm long and 5 cm wide at its bottom branch<br /></div>
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SAmhttp://www.blogger.com/profile/16578192297090242305noreply@blogger.comtag:blogger.com,1999:blog-3607708554341243121.post-21344878090715534222013-04-16T09:41:00.002-07:002013-04-16T09:41:54.504-07:00Flourless Hazelnut and Orange Syrup Cake with Orange Syllabub recipe<div dir="rtl" style="text-align: right;" trbidi="on">
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<tr><td class="tr-caption" style="text-align: center;"><b>Flourless Hazelnut and Orange Syrup Cake with Orange Syllabub</b></td></tr>
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<br /><b>Claudia Rodin's boiled orange cake recipe is famous around the world. I like to use a combination of hazelnuts and almonds with a dash of cardamom Topped with glazed oranges in syrup and served with a bowl of orange syllabub, this turns an already fabulous cake into a stunning dessert</b><br /><br /><span style="color: red;"><b>Serves 8-10</b></span><br /><br /><b>Orange flourless hazelnut cake ingredients:</b> 2 large oranges, washed. 3/4 teaspoon ground cardamom. 6 eggs 1 teaspoon vanilla extract <br />125 grams ground almonds. 125 grams hazelnuts, roasted, skins rubbed off, and finely ground. 1 teaspoon baking powder. 250 grams caster sugar. <b>To serve:</b> glazed oranges. orange syllabub. blue borage or other edible flowers to garnish<br /><br /><b>Orange flourless hazelnut cake recipe: </b>Grease a 24 cm cake tin and line the base with baking paper. Preheat the oven to 160C. Put the whole oranges in a medium sized saucepan and cover with cold water. Bring to the boil then simmer for 1 and 1/4 hours, turning the oranges occasionally. Remove from the water and cut into quarters Cool and remove any pips. Place the oranges in a food processor with all the remaining ingredients and blend well to make a thick batter. Pour the batter into the cake tin and bake for 1 and 1/4 - 1 and 1/2 hours, covering the top loosely with a piece of foil if browning too fast The cake should be firm to the touch and pulling away from the sides of the tin. A skewer inserted into the centre of the cake should come out clean. Cool completely in the tin before turning out. The well-covered undecorated cake will keep in the fridge for 4-5 days<br /><b>To serve:</b> Decorate the top of the cake with the glazed oranges and rind and serve the syrup separately along with the orange syllabub. By then, the orange flourless hazelnut cake is ready <br /><br /><br /><b>Glazed oranges </b><br /><br /><b>Glazed oranges ingredients: </b>1 and 1/2 cups caster sugar. 1 and 1/2 cups water. 3 oranges, two thinly sliced and the zest only from the third orange<br /><br /><b>Glazed oranges recipe:</b> Put the sugar and water in a medium sized saucepan and bring to the boil, stirring to dissolve the sugar. Add the orange slices and the zest and simmer gently for 25 minutes or until the pith and rind on the oranges is translucent. Turn the orange slices occasionally and shake the saucepan so the syrup is evenly covering the oranges. Cool then transfer to a sealed container. The oranges will keep in their syrup for several weeks in the fridge. By then, the glazed oranges is ready<br /><br /><b>COOK'S TIPS: </b>Cooking time for the oranges seems to vary between 1-2 hours depending on their variety. I used New Zealand navel oranges and they had a shorter cooking time to become incredibly soft and were just starting to split<br /></div>
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SAmhttp://www.blogger.com/profile/16578192297090242305noreply@blogger.comtag:blogger.com,1999:blog-3607708554341243121.post-32460100308336618942013-04-16T09:26:00.002-07:002013-04-16T09:26:25.732-07:00Kumara Salad with Herb and Honey Dressing recipe<div dir="rtl" style="text-align: right;" trbidi="on">
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<br /><b>White fleshed kumara keep their shape when roasted and turn dense and buttery infused with an aromatic dressing while still warm, this is a wonderful salad to serve over summer</b><br /><br /><span style="color: red;"><b>Serves 8-10 </b></span><br /><br /><b>Kumara Salad with Herb and Honey Dressing ingredients: </b>1 kilogram purple skinned kumara, washed. olive oil. sea salt and freshly ground pepper. <b>Dressing:</b> small handful each coriander and mint. 2 cloves garlic, crushed. 1 teaspoon grated fresh ginger. 1 tablespoon runny honey. 5 tablespoons olive oil. juice 1 lemon (remove the zest before juicing). <b>To serve:</b> 2 spring onions, thinly sliced. micro greens, optional. zest 1 lemon <br /><br /><b>Kumara Salad recipe:</b> Preheat the oven to 180C. Cut the kumara into large bite sized pieces and toss with olive oil, salt and pepper. Place on a baking tray and roast for 25 minutes until golden and tender, turning occasionally. Transfer to a large bowl<br /><b>Dressing:</b> Place all of the ingredients in a food processor and blend until smooth and bright green. Season and add half of the dressing to the warm kumara and toss to combine then set aside to cool. Just before serving add the remaining dressing and the spring onions and gently combine. Transfer to a serving bowl and scatter with the micro greens and lemon zest. By then, the Kumara Salad is ready<br /></div>
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SAmhttp://www.blogger.com/profile/16578192297090242305noreply@blogger.comtag:blogger.com,1999:blog-3607708554341243121.post-6321888575582991632013-04-16T09:10:00.002-07:002013-04-16T09:10:52.029-07:00Mixed Leaf Salad with Parmesan recipe<div dir="rtl" style="text-align: right;" trbidi="on">
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<br /><b>Use any combination of soft, crisp and bitter leaves such as wit/of and radicchio in the salad. If you're an anchovy lover, fop with extra whole anchovy fillets</b><br /><br /><b>Mixed Leaf Salad with Parmesan ingredients:</b> baby cos lettuce. witlof. radicchio. rocket. watercress. mesculen leaves. 1/3 cup freshly grated Parmesan. Dressing: 4 tablespoons olive oil. 2 anchovy fillets, (I use Ortiz). 1 clove garlic, crushed. 1 tablespoon lemon juice. sea salt and freshly ground pepper <br /><br /><br /><b>Mixed Leaf Salad recipe:</b> Dressing- Place all the ingredients in a food processor and blend until smooth. Season<br /><b>Salad:</b> Place all the salad leaves in a large bowl. Add half each of the dressing and Parmesan and gently turn to coat the leaves. Transfer to a serving bowl and drizzle with a little more dressing if needed and scatter with the remaining Parmesan and a grind of pepper. By then, the Mixed Leaf Salad with Parmesan is ready<br /></div>
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SAmhttp://www.blogger.com/profile/16578192297090242305noreply@blogger.comtag:blogger.com,1999:blog-3607708554341243121.post-21949710830250304802013-04-16T09:01:00.001-07:002013-04-16T09:01:44.755-07:00Hasselback Potatoes with Thyme, Garlic and Parmesan recipe<div dir="rtl" style="text-align: right;" trbidi="on">
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<br /><b>Who doesn't love a potato gratin! Infused with thyme and baked with cloves of garlic the aromas from this dish will tempt the whole table</b><br /><br /><span style="color: red;"><b>Serves 8 </b></span><br /><br /><b>Hasselback Potatoes with Thyme, Garlic and Parmesan ingredients:</b> 1 and 1/2 kilograms medium sized Agria potatoes. 10 whole cloves garlic, peeled. 4 sprigs fresh thyme. 1 cup chicken stock. 2 tablespoons butter, chopped. 1/2 cup cream. 1/2 cup freshly grated Parmesan cheese <br /><br /><br /><b>Hasselback Potatoes recipe:</b> Preheat the oven to 180C. Butter an 8 cup capacity ovenproof baking dish that is suitable for taking to the table. Cut the potatoes into 1 cm thick slices. Fan the slices out slightly and sprinkle with a little salt. Push them back into their original shape setting the two small end pieces aside. Place the potatoes in the baking dish, packing them tightly together. Use the small ends of the potatoes to fill any gaps and wedge the garlic cloves amongst the potatoes. Pour over the stock and scatter with the thyme. Season generously and dot with the butter. Cover tightly with foil and bake for 1 hour. Remove from the oven and uncover. Drizzle over the cream and Parmesan and bake uncovered for a further 15 minutes or until golden and the potatoes are very tender. By then, the Hasselback Potatoes recipe is ready<br /></div>
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SAmhttp://www.blogger.com/profile/16578192297090242305noreply@blogger.comtag:blogger.com,1999:blog-3607708554341243121.post-17957929382263370652013-04-16T08:54:00.000-07:002013-04-16T08:54:16.414-07:00Prawn or Scallop Tarts with Asparagus and Aioli recipe<div dir="rtl" style="text-align: right;" trbidi="on">
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<br /><b>Use a block of good quality purchased puff pastry for this recipe to ensure tarts that are deep enough to hold the filling</b><br /><br /><span style="color: red;"><b>Serves 6 </b></span><br /><br /><b>Prawn or Scallop Tarts ingredients: </b>500 grams puff pastry. plain flour. 1 egg, beaten. <b>Filling:</b> 18 large, raw prawns, peeled with tail on or 18 fresh raw scallops. 24 spears asparagus, tough ends snapped off. olive oil. 2 cloves garlic, crushed. sea salt and freshly ground pepper. <b>To assemble:</b> 1/2 cup purchased aioli. 1 each red and yellow capsicum, roasted, peeled and thinly sliced. handful baby rocket <br /><br /><b>Prawn or Scallop Tarts recipe: </b>Preheat the oven to 200C. Cut the block of pastry into 6 even pieces.Roll out each piece on a lightly floured board so it is just large enough to cut out a 12 cm circle. Lightly score a 1 and 1/2 cm border on each taking care not to cut all the way through the pastry. Place on a lined baking tray and chill until firm. Brush the border with egg wash and bake the tarts for 12-15 minutes until well risen and a good golden colour<br /><b>Filling: </b>Toss the prawns or scallops and the asparagus with a little olive oil, the garlic and salt and pepper. Heat a saute pan and cook the asparagus for a few minutes until crisp tender, then cook the prawns or scallops until just cooked through. Place both on kitchen towels<br /><b>To assemble:</b> Gently press down on the pastry in the centre of the tarts and top with a spoonful of aioli. Cut the asparagus spears in half and lay the stem ends over the aioli and place the tips decoratively around the edges of the tarts. Top each tart with 3 prawns or scallops and a spoonful of capsicums and garnish with rocket. Season with salt and pepper. By then, the Prawn or Scallop Tarts is ready<br /><br /><b>The tarts can be baked one day ahead. Cool and store in an airtight container Mace on a baking tray and re-crisp in a moderate oven for a few minutes before serving</b><br /></div>
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SAmhttp://www.blogger.com/profile/16578192297090242305noreply@blogger.comtag:blogger.com,1999:blog-3607708554341243121.post-70352847570697008012013-04-16T06:21:00.001-07:002013-04-16T06:21:33.669-07:00Baked Salmon with Coconut, Chilli and Ginger recipe<div dir="rtl" style="text-align: right;" trbidi="on">
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<tr><td class="tr-caption" style="text-align: center;"><b>Baked Salmon with Coconut, Chilli and Ginger </b></td></tr>
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<br /><b>Cook this Asian flavoured salmon a day ahead and serve chilled for a delicious, stress free lunch or dinner</b><br /><br /><span style="color: red;"><b>Serves 6 </b></span><br /><br /><b>Baked Salmon with Coconut, Chilli and Ginger ingredients: </b>6 x 150 gram pieces of centre cut salmon, skin on. sea salt and freshly ground pepper.<b> Topping: </b>1 tablespoon grated fresh ginger. 1 long red chilli, seeds removed and finely chopped. 3 cloves garlic, crushed. 1 tablespoon soy sauce. 1 tablespoon sesame oil. 1/2 teaspoon ground turmeric. 2 tablespoons brown sugar. 6 tablespoons long thread coconut. <b>To serve:</b> fresh coriander. 1 spring onion, thinly sliced. 1 long red chilli, thinly sliced lime wedges <br /><br /><b>Baked Salmon with Coconut, Chilli and Ginger recipe:</b> Preheat the oven to 180C. Remove the pin bones from the salmon using tweezers. Place the salmon on a lined baking tray and season with salt and pepper<br /><b>Topping: </b>Place all the ingredients except the coconut in a bowl and combine well. Add the coconut and stir to coat in the spices. Spoon the topping onto the salmon and spread evenly with a fork. Don't press it down firmly Bake for 8-10 minutes until just cooked and the top is golden. Cooking time will depend on the thickness of the salmon. Cool then carefully transfer to a flat plate. Cover and chill until ready to serve<br /><b>To serve: </b>Scatter the coriander, spring onion and chilli over the salmon and serve with lime wedges. By then, the baked salmon with coconut is ready<br /></div>
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SAmhttp://www.blogger.com/profile/16578192297090242305noreply@blogger.com