Preparation Time: 20 minutes
Cooking Time: 60 minutes
Equipment
You will need a round 18cm (base measurement) cake pan for this recipe.
Melted butter, to grease
6 (about 1kg) coliban potatoes, peeled, thinly sliced
70g butter, melted
30g (1/3 cup) shredded parmesan
1 tsp fresh thyme leaves
Salt & freshly ground black pepper
Mixed salad leaves, to serve
1. Preheat oven to 220°C. Brush a round 18cm (base measurement) cake pan with melted butter to lightly grease. Place the potato slices in a large bowl. Add the melted butter and gently toss until potato slices are well coated. Arrange one-third of the potato slices over the base of the prepared pan.
2. Combine parmesan and thyme in a bowl. Sprinkle potato slices with one-third of the parmesan mixture. Season with salt and pepper. Continue layering with the remaining potato slices, parmesan mixture and salt and pepper, finishing with a layer of parmesan mixture.
3. Bake in preheated oven, pressing the potato down with the back of a large spoon a couple of times during cooking, for 1 hour or until tender and golden. Remove from oven and set aside for 5 minutes to cool slightly. Turn onto a serving plate. Cut into wedges and serve with mixed salad leaves.
(Recipe courtesy of Australian Good Taste - June 2005 , Page 72)
Saturday, February 24, 2007
Sunday, February 18, 2007
Chicken and Vegetable Pies
Makes 4
1 tbs olive oil
30g butter
500g chicken breast fillet, cut into 2cm chunks
1 leek, white part only, finely sliced
1 garlic clove, crushed
1 tbs flour
1/3 cup (80ml) white wine or water
1 cup (250ml) chicken stock
1/2 cup (125ml) thick cream
1 large carrot, peeled, cooked, diced
1 large potato, peeled, boiled, diced
1 cup frozen peas, cooked
1 tbs chopped fresh or 1/2 tsp dried tarragon
4 sheets puff pastry, thawed
1 egg, lightly beaten
1. Heat the olive oil and butter in a frypan over medium heat, add the pieces of chicken and cook until lightly browned and almost cooked through. Transfer chicken to a plate and set aside. Add the leek and garlic to the pan and cook over low heat for 2-3 minutes or until softened. Add the flour and cook for 1 minute. Add wine and bring to the boil for 1 minute, then pour in stock and cream and cook, stirring, for a further 5 minutes over medium-low heat.
2. Return chicken to pan with cooked vegetables and tarragon, season well, then set aside to cool.
3. Preheat the oven to 200°C.
4. Cut four 18cm squares from the pastry, reserving off cuts. Place some chicken mixture in the centre of each square, then lift up the sides of the pastry to form a parcel, pinching edges together to seal. Cut out leaf shapes from the pastry offcuts and place over the joins. Make a small pastry rose for the centre of each parcel.
5. Place parcels on a baking tray lined with baking paper. Brush with beaten egg and bake for 25 minutes or until golden.
1 tbs olive oil
30g butter
500g chicken breast fillet, cut into 2cm chunks
1 leek, white part only, finely sliced
1 garlic clove, crushed
1 tbs flour
1/3 cup (80ml) white wine or water
1 cup (250ml) chicken stock
1/2 cup (125ml) thick cream
1 large carrot, peeled, cooked, diced
1 large potato, peeled, boiled, diced
1 cup frozen peas, cooked
1 tbs chopped fresh or 1/2 tsp dried tarragon
4 sheets puff pastry, thawed
1 egg, lightly beaten
1. Heat the olive oil and butter in a frypan over medium heat, add the pieces of chicken and cook until lightly browned and almost cooked through. Transfer chicken to a plate and set aside. Add the leek and garlic to the pan and cook over low heat for 2-3 minutes or until softened. Add the flour and cook for 1 minute. Add wine and bring to the boil for 1 minute, then pour in stock and cream and cook, stirring, for a further 5 minutes over medium-low heat.
2. Return chicken to pan with cooked vegetables and tarragon, season well, then set aside to cool.
3. Preheat the oven to 200°C.
4. Cut four 18cm squares from the pastry, reserving off cuts. Place some chicken mixture in the centre of each square, then lift up the sides of the pastry to form a parcel, pinching edges together to seal. Cut out leaf shapes from the pastry offcuts and place over the joins. Make a small pastry rose for the centre of each parcel.
5. Place parcels on a baking tray lined with baking paper. Brush with beaten egg and bake for 25 minutes or until golden.
Caramel Slice
Makes about 24
250g butter
395g can condensed milk
4 tablespoons honey
4 tablespoons brown sugar
250g packet Marie biscuits, finely crushed
1. Melt butter in a medium saucepan. Stir in condensed milk, honey and sugar. Simmer gently until mixture is well combined and golden.
2. Place biscuit crumbs into a large bowl. Pour butter mixture over biscuits. Mix thoroughly. Firmly press mixture into a baking paper-lined 18 x 28cm slab tin.
3. Refrigerate for 2 to 3 hours or until firm. Cut into squares before serving. Store in an airtight container in the fridge.
(Recipe courtesy of Super Food Ideas - March 2003)
250g butter
395g can condensed milk
4 tablespoons honey
4 tablespoons brown sugar
250g packet Marie biscuits, finely crushed
1. Melt butter in a medium saucepan. Stir in condensed milk, honey and sugar. Simmer gently until mixture is well combined and golden.
2. Place biscuit crumbs into a large bowl. Pour butter mixture over biscuits. Mix thoroughly. Firmly press mixture into a baking paper-lined 18 x 28cm slab tin.
3. Refrigerate for 2 to 3 hours or until firm. Cut into squares before serving. Store in an airtight container in the fridge.
(Recipe courtesy of Super Food Ideas - March 2003)
Saturday, February 17, 2007
Cajun Chicken Pizza
Cooking Time: 25 minutes
Serves 4
6 (about 180g each) chicken thigh fillets, cut into 2cm pieces
2 tbs Cajun or Creole seasoning
2 tsp olive oil
2 x 350g pkts Boboli original pizza crust
300g (3 cups) coarsely grated mozzarella
2 just-ripe mangoes, peeled, finely chopped
2 ripe avocados, halved, stones removed, peeled, finely chopped
1 red onion, halved, finely chopped
1/4 cup finely chopped fresh coriander
1 tbs fresh lime juice
1 fresh long red chilli, deseeded, finely chopped
Baby rocket leaves, to serve
1. Preheat oven to 240°C. Combine the chicken and Cajun seasoning in a large bowl. Heat the oil in a large non-stick frying pan over high heat. Add one-third of the chicken and cook, stirring occasionally, for 3 minutes or until brown all over. Transfer to a heatproof bowl. Repeat, in 2 more batches, with the remaining chicken, reheating pan between batches.
2. Place pizza bases on 2 baking trays. Sprinkle pizza bases evenly with mozzarella and chicken. Bake in oven, swapping trays halfway through cooking, for 15 minutes or until golden brown.
3. Meanwhile, combine the mango, avocado, onion, coriander, lime juice and chilli in a medium bowl.
4. Sprinkle the pizzas with mango salsa and rocket leaves and cut into slices to serve.
(Recipe courtesy of Australian Good Taste - March 2006)
Barramundi with Sweet Chilli Noodles
Preparation Time: 10 minutes
Cooking Time: 10 minutes
serves 4
4 (about 180g each) barramundi fillets
2 tbs light soy sauce
1 tbs fresh lime juice
1 x 450g pkt Trident Hokkien or Udon Noodles
2 tsp sesame oil
1 tbs peanut oil
100g shiitake mushrooms, sliced
3 green shallots, ends trimmed, cut into 1cm lengths
2 tsp finely grated fresh ginger
1 garlic clove, crushed
100g green beans, sliced
80g baby corn
2 tbs Trident Sweet Chilli Sauce
Lime wedges, to serve
1. Preheat oven to 200°C. Cut four 40cm-square pieces of foil. Top each piece with 1 barramundi fillet. Combine soy sauce and lime juice in a jug and drizzle over barramundi. Fold foil in half to enclose filling. Loosely fold over ends to seal the parcels. Place parcels on a baking tray. Bake in preheated oven for 6-8 minutes or until just cooked through. Remove from oven.
2. Meanwhile cook noodles in a saucepan of salted boiling water following packet directions. Refresh under cold running water. Drain well. Place in a bowl with the sesame oil and toss to combine.
3. Heat the peanut oil in a large frypan over high heat. Add the mushroom, green shallot, ginger and garlic. Cook, stirring, for 2 minutes or until mushrooms are tender. Add the beans and corn, and cook, stirring, for 2 minutes or until beans are bright green and tender crisp. Remove from heat. Set aside for 5 minutes to cool slightly.
4. Add bean mixture, sweet chilli sauce and coriander to noodles. Toss combine. Divide among serving plates. Top with barramundi. Serve with lime wedges.
(Recipe courtesy of Australian Good Taste - February 2005)
Cooking Time: 10 minutes
serves 4
4 (about 180g each) barramundi fillets
2 tbs light soy sauce
1 tbs fresh lime juice
1 x 450g pkt Trident Hokkien or Udon Noodles
2 tsp sesame oil
1 tbs peanut oil
100g shiitake mushrooms, sliced
3 green shallots, ends trimmed, cut into 1cm lengths
2 tsp finely grated fresh ginger
1 garlic clove, crushed
100g green beans, sliced
80g baby corn
2 tbs Trident Sweet Chilli Sauce
Lime wedges, to serve
1. Preheat oven to 200°C. Cut four 40cm-square pieces of foil. Top each piece with 1 barramundi fillet. Combine soy sauce and lime juice in a jug and drizzle over barramundi. Fold foil in half to enclose filling. Loosely fold over ends to seal the parcels. Place parcels on a baking tray. Bake in preheated oven for 6-8 minutes or until just cooked through. Remove from oven.
2. Meanwhile cook noodles in a saucepan of salted boiling water following packet directions. Refresh under cold running water. Drain well. Place in a bowl with the sesame oil and toss to combine.
3. Heat the peanut oil in a large frypan over high heat. Add the mushroom, green shallot, ginger and garlic. Cook, stirring, for 2 minutes or until mushrooms are tender. Add the beans and corn, and cook, stirring, for 2 minutes or until beans are bright green and tender crisp. Remove from heat. Set aside for 5 minutes to cool slightly.
4. Add bean mixture, sweet chilli sauce and coriander to noodles. Toss combine. Divide among serving plates. Top with barramundi. Serve with lime wedges.
(Recipe courtesy of Australian Good Taste - February 2005)
BBQed Mushroom Burgers
Serves 4
1 brown onion, thinly sliced
olive oil cooking spray
8 flat mushrooms
8 slices sourdough bread
50g baby spinach
2 ripe tomatoes, sliced
1/2 cup tzatziki
1. Preheat a barbecue or chargrill pan on medium heat. Spray onion with oil. Season with salt and pepper. Cook for 10 minutes, turning frequently, or until soft and golden. Remove to a plate. Cover to keep warm.
2. Spray mushrooms with oil. Season with salt and pepper. Increase heat to high. Cook for 2 minutes each side or until just tender.
3. Cook bread for 1 to 2 minutes each side or until golden and toasted.
4. Top 4 slices of bread with spinach, tomato, mushrooms, onions and a dollop of tzatziki. Top with remaining slices of bread. Serve.
(Recipe courtesy of Super Food Ideas - August 2004)
1 brown onion, thinly sliced
olive oil cooking spray
8 flat mushrooms
8 slices sourdough bread
50g baby spinach
2 ripe tomatoes, sliced
1/2 cup tzatziki
1. Preheat a barbecue or chargrill pan on medium heat. Spray onion with oil. Season with salt and pepper. Cook for 10 minutes, turning frequently, or until soft and golden. Remove to a plate. Cover to keep warm.
2. Spray mushrooms with oil. Season with salt and pepper. Increase heat to high. Cook for 2 minutes each side or until just tender.
3. Cook bread for 1 to 2 minutes each side or until golden and toasted.
4. Top 4 slices of bread with spinach, tomato, mushrooms, onions and a dollop of tzatziki. Top with remaining slices of bread. Serve.
(Recipe courtesy of Super Food Ideas - August 2004)
Banana Bread
Preparation Time: 15 mins
Cooking Time: 50 mins
Makes: 1 loaf, serves 10Cooking Time: 50 mins
Melted low-fat dairy spread, to grease
265g (1 3/4 cups) self-raising flour
40g (1/4 cup) plain flour
1 tsp ground cinnamon
140g (2/3 cup, firmly packed) brown sugar
125ml (1/2 cup) skim milk
2 eggs, lightly whisked
50g butter, melted, cooled
2 overripe medium bananas, mashed
1. Preheat oven to 180°C. Brush an 11 x 21cm (base measurement) loaf pan with melted dairy spread to lightly grease. Line the base and 2 opposite sides with non-stick baking paper, allowing it to overhang.
2. Sift the combined flours and cinnamon into a large bowl. Stir in the sugar and make a well in the centre. Place the milk, eggs, melted butter and banana in a medium bowl, and stir until well combined. Add the banana mixture to the flour mixture and stir until just combined. Spoon the mixture into the prepared pan and smooth the surface.
3. Bake in preheated oven for 45-50 minutes or until a skewer inserted into the centre comes out clean. Remove from oven and set aside in the pan for 5 minutes. Turn onto a wire rack to cool completely. Cut into slices to serve.
(Recipe courtesy of Australian Good Taste - September 2004)
Bacon and Pumpkin Pesto Pasta
Serves 4
1kg kent pumpkin, deseeded, peeled, cut into 2.5cm pieces
Olive oil spray
Salt & freshly ground black pepper
400g dried penne pasta
300g short-cut bacon, thinly sliced
125g (1/2 cup) basil pesto
Shaved parmesan, to serve
1. Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Place the pumpkin, in a single layer, on the prepared tray. Spray with olive oil spray and season with salt and pepper. Bake in oven for 25 minutes or until tender.
2. Meanwhile, cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain and return to the pan.
3. Cook the bacon in a large non-stick frying pan over medium-high heat, stirring, for 5 minutes or until crisp and golden.
4. Add the pesto to the pasta and toss until coated. Add the pumpkin and bacon and toss until well combined. Divide among serving bowls and sprinkle with parmesan. Serve immediately.
(Recipe courtesy of Australian Good Taste - March 2006)
Avocado and Potato Salad
Serves 6
150g small green beans, trimmed
150g small butter beans, trimmed
800g kipfler potatoes, scrubbed
100g sliced pancetta
2 avocados, halved, stones removed, peeled, sliced
1/3 cup whole-egg mayonnaise
1 large lime, rind finely grated, juiced
1/3 cup dill sprigs
1. Bring a large saucepan of salted water to the boil over high heat. Add green beans and butter beans. Cook for 3 minutes or until bright green and tender. Using a slotted spoon, transfer to a colander and refresh under cold water. Pat dry with paper towel. Return water to the boil.
Add potatoes to saucepan and cook for 12 minutes or until just tender. Drain and set aside to cool slightly. Cut in half lengthways.
2. Preheat grill on high heat. Place pancetta on a baking tray and grill for 5 minutes or until crisp. Drain on paper towel. Tear into small pieces.
3. Arrange beans, potatoes, pancetta and avocado on a platter. Combine mayonnaise, lime rind and 1 1/2 tablespoons lime juice in a bowl. Pour dressing over salad. Season with salt and pepper and sprinkle over dill. Serve with pan-fried, grilled or barbecued fish.
(Recipe courtesy of Super Food Ideas - September 2006)
Avocado and Prawn Risotto
Serves 4
1.25L (5 cups) gluten-free vegetable stock
25g unsalted butter
1 tbs olive oil
1 onion, finely chopped
3 garlic cloves, crushed
2 cups (440g) arborio rice
2/3 cup (165ml) dry white wine
500g green prawn meat, roughly chopped
1 cup (80g) grated parmesan, plus extra to serve
2 avocados
Juice of 1 lemon1/4 cup roughly chopped chives
1. Place the stock in a saucepan, bring to the boil, then reduce heat to low and keep stock at a simmer.
2. Meanwhile, heat the butter and olive oil in a deep frypan over medium heat, add the onion and cook, stirring, for 1-2 minutes until softened, but not coloured. Stir in the garlic, then add the rice and cook, stirring, for 1 minute to coat the grains. Add the wine and allow the liquid to evaporate. Add the stock, a ladleful at a time, stirring occasionally, allowing each ladleful to be absorbed before adding the next. Continue until you have one ladleful of stock left - this should take about 20 minutes. Add the prawns with the final ladleful of stock and continue to stir for 2-3 minutes until the prawns are cooked through. Stir in the parmesan, then cover and remove from the heat.
3. Peel the avocados, dice and toss in the lemon juice. Just before serving, carefully stir the avocado mixture into the risotto. Serve in bowls topped with extra parmesan and chopped chives.
(Recipe courtesy of delicious. - October 2005)
Avocado Dip with Turkish Chips
450g loaf Turkish bread
olive oil cooking spray
Avocado dip
2 avocados, peeled, stones removed
1 small lime, juiced
1 tomato, finely chopped
1 garlic clove, crushed
3 green onions, thinly sliced
1. Preheat oven to 180°C. Cut bread into 4 pieces. Cut each piece in half through the centre. Roll out each piece of bread with a rolling pin to flatten slightly. Cut into short fingers. Arrange bread on 2 baking trays. Spray lightly with oil. Bake for 15 minutes, or until toasted.
2. Make dip: Use a fork to mash avocados until almost smooth. Stir in lime juice, tomato, garlic and green onions. Season with salt and pepper.
3. Serve with turkish chips
(Recipe courtesy of Super Food Ideas - May 2004)
Butterflied Prawns with Lime Mayo
Serves 4
750g green prawns, peeled, with tails intact
1/4 cup olive oil
3 slices white bread
1 cup flat leaf parsley
1/2 cup dill sprigs
1/2 cup oregano leaves
olive oil cooking spray
rocket salad
lime wedges to serve
Lime mayo
3/4 cup whole-egg mayo
1 lime, rind finely grated, juiced
1 garlic clove, crushed
3 teaspoons Worcestershire sauce
1. Using a sharp knife, cut prawns along back from top to tail (not all the way through). Remove vein and open flat. Place prawns and oil in a bowl. Season with salt and pepper. Turn to coat.
2. Place bread, parsle, dill and oregano into a food processor. Process until fine. Transfer to a large plate and coat prawns, pressing on with your fingers. Place on a tray lined with baking paper.
3. Place mayo, lime rind, 1 tbsp lime juice, garlic and worcestershire sauce in a bowl. Season with salt and pepper.
4. Preheat a BBQ plate on medium heat. Spray prawns with oil. BBQ prawns for 2-3 mins ea side until crisp and golden. Serve with lime mayo, rocket salad and lime wedges.
750g green prawns, peeled, with tails intact
1/4 cup olive oil
3 slices white bread
1 cup flat leaf parsley
1/2 cup dill sprigs
1/2 cup oregano leaves
olive oil cooking spray
rocket salad
lime wedges to serve
Lime mayo
3/4 cup whole-egg mayo
1 lime, rind finely grated, juiced
1 garlic clove, crushed
3 teaspoons Worcestershire sauce
1. Using a sharp knife, cut prawns along back from top to tail (not all the way through). Remove vein and open flat. Place prawns and oil in a bowl. Season with salt and pepper. Turn to coat.
2. Place bread, parsle, dill and oregano into a food processor. Process until fine. Transfer to a large plate and coat prawns, pressing on with your fingers. Place on a tray lined with baking paper.
3. Place mayo, lime rind, 1 tbsp lime juice, garlic and worcestershire sauce in a bowl. Season with salt and pepper.
4. Preheat a BBQ plate on medium heat. Spray prawns with oil. BBQ prawns for 2-3 mins ea side until crisp and golden. Serve with lime mayo, rocket salad and lime wedges.
Pea and Sausage Risotto
Serves 4
4 Italian sausages
olive oil cooking spray
1 brown onion, finely chopped
2 cups arborio rice
1/2 cup white wine
1/2 cup tomato sauce
4 1/2 cups vegetable stock
1 1/2 cups frozen peas
1/3 cup flat-leaf parsley leaves, roughly chopped
1/4 cup grated parmesan cheese
1. Preheat oven to 180°C. Heat a saucepan over medium heat. Spray sausages with oil and cook, turning occasionally, for 6 to 7 minutes or until cooked through. Transfer to a plate. Cover to keep warm.
2. Add onion to saucepan. Cook, stirring, for 2 minutes or until onion is soft. Add rice. Stir to coat. Whisk wine, tomato sauce and stock in a jug. Add to pan. Cover. Bring to the boil. Transfer to an ovenproof dish. Bake, covered, for 25 minutes.
3. Remove cover. Stir in peas. Cover and bake for 5 minutes or until peas are tender. Remove from oven. Stir in parsley and salt and pepper. Slice sausages. Stir through risotto. Spoon onto plates. Sprinkle with parmesan. Serve.
4 Italian sausages
olive oil cooking spray
1 brown onion, finely chopped
2 cups arborio rice
1/2 cup white wine
1/2 cup tomato sauce
4 1/2 cups vegetable stock
1 1/2 cups frozen peas
1/3 cup flat-leaf parsley leaves, roughly chopped
1/4 cup grated parmesan cheese
1. Preheat oven to 180°C. Heat a saucepan over medium heat. Spray sausages with oil and cook, turning occasionally, for 6 to 7 minutes or until cooked through. Transfer to a plate. Cover to keep warm.
2. Add onion to saucepan. Cook, stirring, for 2 minutes or until onion is soft. Add rice. Stir to coat. Whisk wine, tomato sauce and stock in a jug. Add to pan. Cover. Bring to the boil. Transfer to an ovenproof dish. Bake, covered, for 25 minutes.
3. Remove cover. Stir in peas. Cover and bake for 5 minutes or until peas are tender. Remove from oven. Stir in parsley and salt and pepper. Slice sausages. Stir through risotto. Spoon onto plates. Sprinkle with parmesan. Serve.
(Recipe courtesy of Super Food Ideas - July 2005)
Cheesecake Brownie
Preparation Time: 10 mins
Cooking Time: 35 mins
Makes: 16
Melted butter, to greaseCooking Time: 35 mins
Makes: 16
150g butter, chopped
300g good-quality dark cooking chocolate, chopped
3 eggs
215g (1 cup) caster sugar
225g (1 1/2 cups) plain flour
65g (1/4 cup) sour cream
1 x 250g pkt cream cheese, at room temperature
1. Preheat oven to 180°C. Brush a square 20cm (base measurement) cake pan with melted butter to lightly grease. Line the base and 2 opposite sides with non-stick baking paper, allowing it to overhang.
2. Combine the butter and chocolate in a saucepan over low heat. Cook, stirring, for 5 minutes or until chocolate melts and mixture is smooth. Remove from heat. Set aside for 5 minutes to cool.Whisk 2 of the eggs in a small bowl.
3. Add whisked eggs and 140g (2/3 cup) of the sugar to the chocolate mixture, and stir to combine. Add the flour and sour cream and stir until well combined.
4. Use an electric beater to beat the cream cheese and remaining sugar in a bowl until smooth. Add the remaining egg and beat until just combined.
5.Spoon chocolate and cream cheese mixtures, alternately, over base of pan. Use a skewer to swirl to create a marble effect. Bake in oven for 30 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pan for 1 hour to cool. Cut into squares to serve.
(Recipe courtesy of Australian Good Taste - July 2005 )
Barbecued Snapper
Serves 4
1.8-2.2kg whole Snapper, scaled and gutted (Bream also suitable in this recipe)
1 lime thinly sliced
1 tbsp extra virgin olive oil
mint leaves
shredded green onions
lime wedges to serve
Dressing:
4 chopped garlic cloves
5cm piece of ginger, peeled and chopped
2 small red chillies, deseeded and chopped
3 long red chillies, deseeded and chopped
1/4 caster sugar
1/2 cup fish sauce
2 limes, juiced
1. Heat BBQ grill on medium heat. Rinse belly cavity of fish and clean any blood from the backbone (this can make the fish bitter). Pat dry with paper towl. Score fish at 2.5cm intervals on both sides to help fish cook evenly.
2. Place 3 layers of foil on the workbench. Place fish in the centre. Arrange lime slices in the cavity.
3. Drizzle both sides of the fish with oil and season well with pepper. Fold foil over fish to cover and fold in sides to enclose.
4. Place fish parcel on BBQ grill. Cook fish for 10 mins. Turn and cook for 6-8 minutes. Carefully unwrap fish and test with a fork (it will flake easily when cooked through). Transfer to a plate and stand for 5 minutes.
5. Make spiced dressing. Put garlic, chillies and ginger in a food processor. Process to a paste. Transfer to a saucepan and add sugar, fish sauce, 100ml lime juice and 2 tbsp cold water. Bring to the boil over medium-high heat. Reduce heat to medium and simmer for 10 mins or until thick. Set aside to cool.
6. Place fish on a serving platter. Pour over dressing. Top with mint and green onions. Serve with lime wedges.
(Recipe courtesy of Super Food Ideas, December 2006)
1.8-2.2kg whole Snapper, scaled and gutted (Bream also suitable in this recipe)
1 lime thinly sliced
1 tbsp extra virgin olive oil
mint leaves
shredded green onions
lime wedges to serve
Dressing:
4 chopped garlic cloves
5cm piece of ginger, peeled and chopped
2 small red chillies, deseeded and chopped
3 long red chillies, deseeded and chopped
1/4 caster sugar
1/2 cup fish sauce
2 limes, juiced
1. Heat BBQ grill on medium heat. Rinse belly cavity of fish and clean any blood from the backbone (this can make the fish bitter). Pat dry with paper towl. Score fish at 2.5cm intervals on both sides to help fish cook evenly.
2. Place 3 layers of foil on the workbench. Place fish in the centre. Arrange lime slices in the cavity.
3. Drizzle both sides of the fish with oil and season well with pepper. Fold foil over fish to cover and fold in sides to enclose.
4. Place fish parcel on BBQ grill. Cook fish for 10 mins. Turn and cook for 6-8 minutes. Carefully unwrap fish and test with a fork (it will flake easily when cooked through). Transfer to a plate and stand for 5 minutes.
5. Make spiced dressing. Put garlic, chillies and ginger in a food processor. Process to a paste. Transfer to a saucepan and add sugar, fish sauce, 100ml lime juice and 2 tbsp cold water. Bring to the boil over medium-high heat. Reduce heat to medium and simmer for 10 mins or until thick. Set aside to cool.
6. Place fish on a serving platter. Pour over dressing. Top with mint and green onions. Serve with lime wedges.
(Recipe courtesy of Super Food Ideas, December 2006)
Sausage and Pine Nut Pizzas
Serves 4
2 teaspoons olive oil
6 thick chicken/beef/lamb sausages
2 x 26cm frozen pizza bases
2/3 cup hommus
300g roasted red capsicum, cut into thin strips
150g feta cheese, crumbled
1/4 cup pine nuts
60g baby spinach
1. Place pizza bases on 2 pizza trays. Spread 1/3 cup hommus over each base. Top with sausage slices and capsicum strips. Sprinkle over feta and pine nuts.
2. Bake for 10 minutes. Swap trays over in oven and bake for a further 5 minutes or until bases are crisp. Top with spinach and return to oven. Cook for 2 minutes or until leaves are just wilted. Season with pepper and serve.
2 teaspoons olive oil
6 thick chicken/beef/lamb sausages
2 x 26cm frozen pizza bases
2/3 cup hommus
300g roasted red capsicum, cut into thin strips
150g feta cheese, crumbled
1/4 cup pine nuts
60g baby spinach
1. Place pizza bases on 2 pizza trays. Spread 1/3 cup hommus over each base. Top with sausage slices and capsicum strips. Sprinkle over feta and pine nuts.
2. Bake for 10 minutes. Swap trays over in oven and bake for a further 5 minutes or until bases are crisp. Top with spinach and return to oven. Cook for 2 minutes or until leaves are just wilted. Season with pepper and serve.
3. Preheat oven to 230°C. Heat oil in a large, non-stick frying pan over medium heat. Add sausages and cook, turning occasionally, for 15 minutes or until almost cooked. Transfer to a plate lined with paper towel and set aside to cool slightly. Thinly slice.
Passionfruit Coconut Gelato
Serves 8
2 cups milk
2 x 270ml cans Ayam coconut cream
6 eggs
1 cup caster sugar
1 cup passionfruit pulp* (1o passionfruits!)
1. Combine milk and coconut cream in a saucepan over medium-high heat. Cook, stirring often, for 5 minutes or until warm. Remove from heat.
2. Using an electric mixer, beat eggs and sugar on high speed until pale and thick. Pour in warm milk mixture, whisking constantly. Return mixture to pan. Stir over medium heat for 6-8 mins or until mixture is hot (do not boil or it will curdle). Remove from heat and allow to cool.
3. Pour mixture into an airtight containere. Set aside to cool completely. Cover and freeze for 5-6 hours or until almost set.
4. Transfer mixture to a food processor. Process until smooth. Stir in passionfruit pulp. Spoon into a 5 cup capacity container. Cover surface with plastic wrap and foil. Freeze overnight or until set.
(Recipe courtesy of Super Food Ideas, December 2006)
2 cups milk
2 x 270ml cans Ayam coconut cream
6 eggs
1 cup caster sugar
1 cup passionfruit pulp* (1o passionfruits!)
1. Combine milk and coconut cream in a saucepan over medium-high heat. Cook, stirring often, for 5 minutes or until warm. Remove from heat.
2. Using an electric mixer, beat eggs and sugar on high speed until pale and thick. Pour in warm milk mixture, whisking constantly. Return mixture to pan. Stir over medium heat for 6-8 mins or until mixture is hot (do not boil or it will curdle). Remove from heat and allow to cool.
3. Pour mixture into an airtight containere. Set aside to cool completely. Cover and freeze for 5-6 hours or until almost set.
4. Transfer mixture to a food processor. Process until smooth. Stir in passionfruit pulp. Spoon into a 5 cup capacity container. Cover surface with plastic wrap and foil. Freeze overnight or until set.
(Recipe courtesy of Super Food Ideas, December 2006)
Rocket, Tomato and Haloumi Salad
Serves 4 as a light meal or side dish
Preparation: 15 mins
Cooking: 1 min
1tbs balsamic vinegar
2 tbs extra virgin olive oil
ground black pepper
250g haloumi cheese, drained and cut into 8 slices
olive oil cooking spray
1 large bunch rocket
500g cherry tomatoes, halved
lemon wedges, to serve
1. To make balsamic dressing, combine balsamic vinegar, oil and pepper to taste in a small bowl. Whisk 1 min until combined. Set aside.
2. Heat a char-grill or non-stick frying pan over medium heat. Spray haloumi cheese on both sides with oil. Cook haloumi for 30 seconds each side or until golden and hot. Transfer to a plate.
3. Arrange rocket, olives, tomatoes and warm haloumi on a serving platter or serving plates. Drizzle with balsamic dressing, season with pepper to taste and serve with lemon wedges.
(Recipe courtesy of Sydney Markets)
Preparation: 15 mins
Cooking: 1 min
1tbs balsamic vinegar
2 tbs extra virgin olive oil
ground black pepper
250g haloumi cheese, drained and cut into 8 slices
olive oil cooking spray
1 large bunch rocket
500g cherry tomatoes, halved
lemon wedges, to serve
1. To make balsamic dressing, combine balsamic vinegar, oil and pepper to taste in a small bowl. Whisk 1 min until combined. Set aside.
2. Heat a char-grill or non-stick frying pan over medium heat. Spray haloumi cheese on both sides with oil. Cook haloumi for 30 seconds each side or until golden and hot. Transfer to a plate.
3. Arrange rocket, olives, tomatoes and warm haloumi on a serving platter or serving plates. Drizzle with balsamic dressing, season with pepper to taste and serve with lemon wedges.
(Recipe courtesy of Sydney Markets)
Macaroni with Creamy Mushroom Mince Sauce
Serves 4
500g dried macaroni
2 tbsp olive oil
200g button mushrooms (I prefer to use more)
5 green onions, thinly sliced (I prefer to use less)
350g lean mince
1 tbsp plain flour
3/4 light thickened cream
1 lemon, rind finely grated
1/4 cup tarragon leaves, finely chopped
green salad, to serve
(I also add garlic chives or shallots)
1. Cook pasta in a large saucepan of boiling salted water, following packet directions, until just tender.
2. Heat oil in a non-stick frying pan over medium heat. Add mushrooms. Cook for 4 minutes or until liquid has evaporated. Stir in 3/4 of onions. Cook for 1 minute or until tender.
3. Increase heat to high. Add mince. Cook, stirring, for 5 minutes or until browned. Sprinkle flour over mince mixture. Stir.
4. Add cream, lemon rind and tarragon. Bring to boil. Reduce heat to low. Simmer for 3 minutes.
5. Drain pasta, reserving 2 tbsp cooking water. Return pasta and reserved water to saucepan. Add mince sauce. Season. Stir over low heat until hot. Top with remaining onions and serve with salad.
Approx $3.80 per serve
(Recipe courtesy of Super Food Ideas, April 2005)
500g dried macaroni
2 tbsp olive oil
200g button mushrooms (I prefer to use more)
5 green onions, thinly sliced (I prefer to use less)
350g lean mince
1 tbsp plain flour
3/4 light thickened cream
1 lemon, rind finely grated
1/4 cup tarragon leaves, finely chopped
green salad, to serve
(I also add garlic chives or shallots)
1. Cook pasta in a large saucepan of boiling salted water, following packet directions, until just tender.
2. Heat oil in a non-stick frying pan over medium heat. Add mushrooms. Cook for 4 minutes or until liquid has evaporated. Stir in 3/4 of onions. Cook for 1 minute or until tender.
3. Increase heat to high. Add mince. Cook, stirring, for 5 minutes or until browned. Sprinkle flour over mince mixture. Stir.
4. Add cream, lemon rind and tarragon. Bring to boil. Reduce heat to low. Simmer for 3 minutes.
5. Drain pasta, reserving 2 tbsp cooking water. Return pasta and reserved water to saucepan. Add mince sauce. Season. Stir over low heat until hot. Top with remaining onions and serve with salad.
Approx $3.80 per serve
(Recipe courtesy of Super Food Ideas, April 2005)
Bacon and Spinach Spaghetti
Cooking time: 12 minutes
Serves 4
400g spaghetti
olive oil cooking spray
1 brown onion, finely hopped
2 garlic cloves, crushed
100g shortcut rindless bacon, chopped
1 bunch English spinach, leaves picked, washed, dried and shredded
3 ripe tomatoes
1 tbsp olive oil
1 tbsp balsamic vinegar
1. Cook pasta in a saucepan of boiling salted water, following packet direction.
2. Heat a non-stick frying pan over medium heat until hot. Spray with oil. Add onion and garlic. Cook, stirring, for 3 minutes or until soft. Add bacon. Cook for 4 minutes
3. Drain pasta, reserving 1/4 cup water. Return pasta and water to saucepan. Add bacon mixture, spinach, tomatoes and salt and pepper. Toss over low heat until spinach wilts. Add oil and vinegar and toss well.
(Recipe courtesy of Super Food Ideas, April 2005)
Serves 4
400g spaghetti
olive oil cooking spray
1 brown onion, finely hopped
2 garlic cloves, crushed
100g shortcut rindless bacon, chopped
1 bunch English spinach, leaves picked, washed, dried and shredded
3 ripe tomatoes
1 tbsp olive oil
1 tbsp balsamic vinegar
1. Cook pasta in a saucepan of boiling salted water, following packet direction.
2. Heat a non-stick frying pan over medium heat until hot. Spray with oil. Add onion and garlic. Cook, stirring, for 3 minutes or until soft. Add bacon. Cook for 4 minutes
3. Drain pasta, reserving 1/4 cup water. Return pasta and water to saucepan. Add bacon mixture, spinach, tomatoes and salt and pepper. Toss over low heat until spinach wilts. Add oil and vinegar and toss well.
(Recipe courtesy of Super Food Ideas, April 2005)
Curried Mince and Vegies
Serves 4
2 tbsp peanut oil
1 onion, finely chopped
500g heart smart mince
1/4 cup mild curry paste*
2 tsp Worstershire sauce
3 celery sticks, leaves removed, finely sliced
any vegies you feel like
rice to serve
1. Heat oil in a large non-stick saucepan over a medium-high heat. Add onion. Cook for 3 minutes or until soft. Add mince. Cook, stirring with a wooden spoon, for 5 minutes or until browned.
2. Add curry paste, Worcestershire sauce, salt and pepper. Stir well. Reduce heat to medium-low. Cook uncovered, stirring occasionally, for 15 minutes or until liquid has evaporated.
3. Stir in celery and other veg. Cook uncovered, stirring, for 5-7 minutes or vegies are ready. Serve with rice.
* Both balti and korma curry paste are mild and suitable for this recipe
(Recipe courtesy of Super Food Ideas, April 2005)
2 tbsp peanut oil
1 onion, finely chopped
500g heart smart mince
1/4 cup mild curry paste*
2 tsp Worstershire sauce
3 celery sticks, leaves removed, finely sliced
any vegies you feel like
rice to serve
1. Heat oil in a large non-stick saucepan over a medium-high heat. Add onion. Cook for 3 minutes or until soft. Add mince. Cook, stirring with a wooden spoon, for 5 minutes or until browned.
2. Add curry paste, Worcestershire sauce, salt and pepper. Stir well. Reduce heat to medium-low. Cook uncovered, stirring occasionally, for 15 minutes or until liquid has evaporated.
3. Stir in celery and other veg. Cook uncovered, stirring, for 5-7 minutes or vegies are ready. Serve with rice.
* Both balti and korma curry paste are mild and suitable for this recipe
(Recipe courtesy of Super Food Ideas, April 2005)
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