- 200g melted chocolate
- 3 cups rice bubbles
- 90g butter
- 3 Mars Bars
- 1. Grease and line slice tin with baking paper. Melt Mars Bars with butter and mix with rice bubbles.
3. Let slice cool in fridge, then slice.
Monday, August 13, 2007
Mars Bars Slice
3. Let slice cool in fridge, then slice.
Salmon skewers
500g salmon fillet, cut into 2 1/2 cm squares
255g snow peas
1 tbsp wholegrain mustard
2 tsp fresh lemon thyme or thyme
1/2 tsp ground cumin
2 tbsp lemon juice
2 tsbp honey
1/2 bunch chives, chopped
1. Preheat the BBQ to a medium heat. Thread salmon and snow peas alternatively onto lightly oiled skewers.
2. Place mustard, thyme, cumin, lemon juice and honey in a bowl and mix to combine. Brush mustard mixture over salmon and cooked on BBQ grill for 2-3 mins on each side or until salmon is cooked.
255g snow peas
1 tbsp wholegrain mustard
2 tsp fresh lemon thyme or thyme
1/2 tsp ground cumin
2 tbsp lemon juice
2 tsbp honey
1/2 bunch chives, chopped
1. Preheat the BBQ to a medium heat. Thread salmon and snow peas alternatively onto lightly oiled skewers.
2. Place mustard, thyme, cumin, lemon juice and honey in a bowl and mix to combine. Brush mustard mixture over salmon and cooked on BBQ grill for 2-3 mins on each side or until salmon is cooked.
Lemongrass beef, noodle and peanut salad
200g bean thread noodle
2 tbsp lime juice
1 tbsp salt reduced soy sauce
1 tbsp fish sauce
1 tsp brown sugar
500g lean rump steak, thinly sliced
1 stick lemon grass, white part only, finely chopped
1 long red chilling, seeded, finely chopped
1 bunch choy sum, trimmed, stalks halved and leaves shredded
2 tbsp water
2 tbsp chopped, unsalted peanuts
lime wedges to serve
1. Place noodles in a large heatproof bowl. Pour over boiling water to cover. Set aside to soak for 5 mins. Rinse under cold water and drain.
2. In a jug, combine lime juice, fish sauce and sugar. Set aside.
3. Heat a wok on high. Spray lightly with canola oil. Add beef in two batches. Stirfry 2-3 mins until golden. Transfer to a plate.
4. Return wok to a high heat. Spray with more oil and add lemongrass and chilli. Stirfry for 1 min and toss through choy sum stalks and water. Stirfry for 1-2 mins.
5. Add noodles, beef, lime juice mixture and choy sum leaves. Toss together for 2 mins until heated and topp with peanuts.
2 tbsp lime juice
1 tbsp salt reduced soy sauce
1 tbsp fish sauce
1 tsp brown sugar
500g lean rump steak, thinly sliced
1 stick lemon grass, white part only, finely chopped
1 long red chilling, seeded, finely chopped
1 bunch choy sum, trimmed, stalks halved and leaves shredded
2 tbsp water
2 tbsp chopped, unsalted peanuts
lime wedges to serve
1. Place noodles in a large heatproof bowl. Pour over boiling water to cover. Set aside to soak for 5 mins. Rinse under cold water and drain.
2. In a jug, combine lime juice, fish sauce and sugar. Set aside.
3. Heat a wok on high. Spray lightly with canola oil. Add beef in two batches. Stirfry 2-3 mins until golden. Transfer to a plate.
4. Return wok to a high heat. Spray with more oil and add lemongrass and chilli. Stirfry for 1 min and toss through choy sum stalks and water. Stirfry for 1-2 mins.
5. Add noodles, beef, lime juice mixture and choy sum leaves. Toss together for 2 mins until heated and topp with peanuts.
Spaghettini with lemon, peas and garlic prawns
350g spaghettini
1 cup fresh or frozen peas
150g sugar snap peas
2 tsp olive oil
20 large green prawns, peeled
3 crushed garlic clobes
finely grated zest and juice 1/2 lemon
1/4 cup white wine
2 tbsp chopped parsley
1. Cook spaghettini, adding peas and sugar snap peas for the last 2 mins of cooking. Reserve 1/3 pasta cooking liquid before draining. Return pasta and peas to saucepan.
2. Heat the oil in a large frying pan on high. Add prawns and stirfry until cooked.
3. Reduce the heat to medium. Add garlic and lemon zest and cook for 1 min. Add white wine and simmer until reduced by half.
4. Toss prawn mixture through pasta and peas with lemon juice, parsley and reserved liquid.
1 cup fresh or frozen peas
150g sugar snap peas
2 tsp olive oil
20 large green prawns, peeled
3 crushed garlic clobes
finely grated zest and juice 1/2 lemon
1/4 cup white wine
2 tbsp chopped parsley
1. Cook spaghettini, adding peas and sugar snap peas for the last 2 mins of cooking. Reserve 1/3 pasta cooking liquid before draining. Return pasta and peas to saucepan.
2. Heat the oil in a large frying pan on high. Add prawns and stirfry until cooked.
3. Reduce the heat to medium. Add garlic and lemon zest and cook for 1 min. Add white wine and simmer until reduced by half.
4. Toss prawn mixture through pasta and peas with lemon juice, parsley and reserved liquid.
Fish with Thai Style Dressing
100g snow pea sprouts
1 cup loosely packed mint leaves
1/2 cup loosely packed coriander
3 shallots, thinly sliced
2 long red chillies, thinly sliced
4 x 200g firm white fish fillets
Thai dressing
1/3 cup lime juice
2 tbsp grated palm sugar
1 tbsp fish sauce
1. Place snow peas, mint, coriander, shallots and chilli in a bowl. Toss and combine.
2. Cook fish on heated, oiled grill plate.
3. Place lime juice, palm sugar and fish sauce into a screw top jar and hsake well.
4. Serve fish topped with salad and dressing.
1 cup loosely packed mint leaves
1/2 cup loosely packed coriander
3 shallots, thinly sliced
2 long red chillies, thinly sliced
4 x 200g firm white fish fillets
Thai dressing
1/3 cup lime juice
2 tbsp grated palm sugar
1 tbsp fish sauce
1. Place snow peas, mint, coriander, shallots and chilli in a bowl. Toss and combine.
2. Cook fish on heated, oiled grill plate.
3. Place lime juice, palm sugar and fish sauce into a screw top jar and hsake well.
4. Serve fish topped with salad and dressing.
Hollandaise Sauce
1/4 cup white wine vinegar
2 tbs water
1/2 tsp black peppercorns
4 egg yolks
250g butter, melted, cooled and clarified
1. In a saucepan, combine vinegar, water and peppercorns. Simmer 5-6 mins until liquid reduces by half. Strain into a jug, reserving liquid. Cool slightly.
2. Whisk yolks in a heatproof bowl. Place bowl over a saucepan of gently simmering water (do not allow bowl to touch water). Add reserved liquid and whisk constantly until yolks are pale, creamy and thickened.
3. Remove from heat. Continue whisking for 4-5 mins, adding butter in a thin steam until sauce is thick and glossy.
2 tbs water
1/2 tsp black peppercorns
4 egg yolks
250g butter, melted, cooled and clarified
1. In a saucepan, combine vinegar, water and peppercorns. Simmer 5-6 mins until liquid reduces by half. Strain into a jug, reserving liquid. Cool slightly.
2. Whisk yolks in a heatproof bowl. Place bowl over a saucepan of gently simmering water (do not allow bowl to touch water). Add reserved liquid and whisk constantly until yolks are pale, creamy and thickened.
3. Remove from heat. Continue whisking for 4-5 mins, adding butter in a thin steam until sauce is thick and glossy.
Eggs Benedict
30g butter
80g packet baby spinach leaves
4 slices ham
1 tbsp white vinegar
8 eggs
4 English muffins, halved
1/2 cup prepared hollandaise sauce
1. Melt half the butter in a frying pan on medium. Add spinach and cooked until wilted.
2. Melt remaining butter in same pain on medium. Add ham and cook 1-2 mins on each side until golden. Keep warm in pan.
3. Heat a frying pain half full of water with vinegar on high until boiling. Reduce the heat to low and simmer very gently. Slide eggs one by one into the water and cooking for 2-3 mins splashing with hot water until the whites are set and yolks are still running.
4. Arrange toasted muffins on plates. Top with ham and spinach. Remove eggs from water with a slotted spoon. Allow to drain and place on spinach. Drizzle with hollandaise and finish with cracked pepper.
80g packet baby spinach leaves
4 slices ham
1 tbsp white vinegar
8 eggs
4 English muffins, halved
1/2 cup prepared hollandaise sauce
1. Melt half the butter in a frying pan on medium. Add spinach and cooked until wilted.
2. Melt remaining butter in same pain on medium. Add ham and cook 1-2 mins on each side until golden. Keep warm in pan.
3. Heat a frying pain half full of water with vinegar on high until boiling. Reduce the heat to low and simmer very gently. Slide eggs one by one into the water and cooking for 2-3 mins splashing with hot water until the whites are set and yolks are still running.
4. Arrange toasted muffins on plates. Top with ham and spinach. Remove eggs from water with a slotted spoon. Allow to drain and place on spinach. Drizzle with hollandaise and finish with cracked pepper.
Ravioli with pesto, spinach and ham
500g fresh ricotta ravioli
1 cup baby spinach leaves
1/2 cup basil pesto
100g ham, thinly sliced
1 garlic clove, crushed
finely grated parmesan
1. Cook pasta in a large saucepan of boiling ater.
2. Drain pasta well, reserving 1/4 cup of cooking liquid. Return pasta to pan.
3. Toss spinach, pesto, ham, garlic and liquid through hot pasta.
4. Serve pasta topped with finely grated parmesan and accompany with salad.
1 cup baby spinach leaves
1/2 cup basil pesto
100g ham, thinly sliced
1 garlic clove, crushed
finely grated parmesan
1. Cook pasta in a large saucepan of boiling ater.
2. Drain pasta well, reserving 1/4 cup of cooking liquid. Return pasta to pan.
3. Toss spinach, pesto, ham, garlic and liquid through hot pasta.
4. Serve pasta topped with finely grated parmesan and accompany with salad.
Prawn Pad Thai
2 tbsp peanut oil
1kg medium green prawns, peeled and deveined
4 garlic cloves, crushed
375g packet dried rice stick noodles
500g chicken mince
3 eggs, lightly beaten
185g jar pad thai sauce
8 green onions, sliced
2 cups bean sprouts
3/4 cup coriander leaves
1/2 cup crushed peanutrs
2 long red chillies, thinly sliced
lime wedges to serve
1. In a wok or large frying pain, heat half the oil on high. Stir fry prawns and half the garlicc for 2-3 mins until prawns change colour, then remove from wok and cover to keep warm
2. Place noodles in a large bowl. Cover with boiling water. Stand for 5 minutes until tender and drain.
3. Heat remaining oil and garlic in wok on high. Cook mince 4-6 mins, breaking up lumps as it cooks.
4. Add eggs. Cook, stirring for 1-2 mins until almost set. Toss through noodles, pad thai sauce, onion and prawns. Top with bean sprouts, coriander, peanuts and chilli. Serve with lime.
1kg medium green prawns, peeled and deveined
4 garlic cloves, crushed
375g packet dried rice stick noodles
500g chicken mince
3 eggs, lightly beaten
185g jar pad thai sauce
8 green onions, sliced
2 cups bean sprouts
3/4 cup coriander leaves
1/2 cup crushed peanutrs
2 long red chillies, thinly sliced
lime wedges to serve
1. In a wok or large frying pain, heat half the oil on high. Stir fry prawns and half the garlicc for 2-3 mins until prawns change colour, then remove from wok and cover to keep warm
2. Place noodles in a large bowl. Cover with boiling water. Stand for 5 minutes until tender and drain.
3. Heat remaining oil and garlic in wok on high. Cook mince 4-6 mins, breaking up lumps as it cooks.
4. Add eggs. Cook, stirring for 1-2 mins until almost set. Toss through noodles, pad thai sauce, onion and prawns. Top with bean sprouts, coriander, peanuts and chilli. Serve with lime.
Chorizo, Mushroom and Ricotta Cannelloni
30g butter
2 onions, thinly sliced
1 chorizo sausage, finely chopped
150g button mushrooms, thinly sliced
1 tbsp chopped rosemary leaves
1 tsp brown sugar
350g fresh ricotta
1/2 cup grated parmesan
1/4 cup drained, chopped, chargrilled capsicum
1 1/2 cups tomato sauce (canned tomatoes)
1 cup grated tasty cheese
12 cannelloni tubes
salad and crusty bread to serve
1. Melt butter in a medium frying pan on high. Saute onion, chorizo and garlic for 2-3 mins. Add mushroom, rosemary and sugar. Cooking, stirring for 4-5 mins until onion caramelises and mushrooms are tender.
2. In a medium bowl, combine onion mix with ricotta, half parmesan and capsicum.
3. Preheat oven to 180. Lightly grease a shallow ovenproof dish and pour 1/2 cup tomato mix over based of dish. Combine remaining parmesan with half tasty cheese and sprinkly over.
4. Using a teaspoon, fll the tube with mixture. Place in a single layer in baking dish and top with remaining tomato sauce and tasty cheese. Bake 30-35 mins until tender and lightly browned.
To reduce cooking time and stop them going crispy, dip tubes in hot water, drain, cool and fill.
2 onions, thinly sliced
1 chorizo sausage, finely chopped
150g button mushrooms, thinly sliced
1 tbsp chopped rosemary leaves
1 tsp brown sugar
350g fresh ricotta
1/2 cup grated parmesan
1/4 cup drained, chopped, chargrilled capsicum
1 1/2 cups tomato sauce (canned tomatoes)
1 cup grated tasty cheese
12 cannelloni tubes
salad and crusty bread to serve
1. Melt butter in a medium frying pan on high. Saute onion, chorizo and garlic for 2-3 mins. Add mushroom, rosemary and sugar. Cooking, stirring for 4-5 mins until onion caramelises and mushrooms are tender.
2. In a medium bowl, combine onion mix with ricotta, half parmesan and capsicum.
3. Preheat oven to 180. Lightly grease a shallow ovenproof dish and pour 1/2 cup tomato mix over based of dish. Combine remaining parmesan with half tasty cheese and sprinkly over.
4. Using a teaspoon, fll the tube with mixture. Place in a single layer in baking dish and top with remaining tomato sauce and tasty cheese. Bake 30-35 mins until tender and lightly browned.
To reduce cooking time and stop them going crispy, dip tubes in hot water, drain, cool and fill.
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