Serves 4
1 sml carrot
1 sml zucchini
1/4 cup frozen corn kernels
1 tbsp chopped flat leaf parsley
1/3 cup grated cheddar cheese
50g shaved ham, chopped
1/2 cup plain flour
3 tsp vege oil
1. Combine carrot, zucchini, corn, parsley, cheese, ham, eggs and flour in a bowl.
2. Heat 1 tsp oil in a frying pan over medium heat. Add 1/4 cup carrot mix. Using a spatula, flattern. Repeat to make two more fritters. Cook 2 mins each side.
3. Repeat with remaining oil and carrot mix to make 8 fritters.
Friday, February 27, 2009
Crunchy baked chickpeas
Makes 1 cup
400g can chickpeas, drained and rinsed
1/2 teaspoon sea salt
2 tsp sweet paprika
1 1/2 tsp ground cumin
2 tsp mild curry powder
1. Preheat oven to 150 fan forced, line a tray with baking paper
2. Place chickpeas on tray, sprinkle with spices. Roast chickpeas 1 hour or until golden.
3. Store in an airtight container.
400g can chickpeas, drained and rinsed
1/2 teaspoon sea salt
2 tsp sweet paprika
1 1/2 tsp ground cumin
2 tsp mild curry powder
1. Preheat oven to 150 fan forced, line a tray with baking paper
2. Place chickpeas on tray, sprinkle with spices. Roast chickpeas 1 hour or until golden.
3. Store in an airtight container.
Chickpea, haloumi and rocket salad
Serves 4
1 1/2 tbsp lemon juice
1 tbsp olive oil
200g green beans, cut into 4cm lengths
400g can chickpeas, drained and rinsed
pinch of chilli flakes
1 1/2 tsp ground coriander
250g haloumi cheese, thinly sliced
100g baby rocket
50g baby spinach
12 sundried tomatoes
1. Place lemon juice and 2 tsp oil in a screw top jar. Season with s&p and shake.
2. Cook beans in a saucepan of boiling water 1-2 mins then refresh under cold water. Drain.
3. Heat remaining oil in frypan, add chickpeas and cook 2-3 mins. Add coriander and chilli. Cook 1-2 mins and transfer to bowl.
4. Cook haloumi 1-2 mins each side.
5. Place rocket, spinach, tomato, beans and haloumi in a bowl with chickpeas. Add dressing.
1 1/2 tbsp lemon juice
1 tbsp olive oil
200g green beans, cut into 4cm lengths
400g can chickpeas, drained and rinsed
pinch of chilli flakes
1 1/2 tsp ground coriander
250g haloumi cheese, thinly sliced
100g baby rocket
50g baby spinach
12 sundried tomatoes
1. Place lemon juice and 2 tsp oil in a screw top jar. Season with s&p and shake.
2. Cook beans in a saucepan of boiling water 1-2 mins then refresh under cold water. Drain.
3. Heat remaining oil in frypan, add chickpeas and cook 2-3 mins. Add coriander and chilli. Cook 1-2 mins and transfer to bowl.
4. Cook haloumi 1-2 mins each side.
5. Place rocket, spinach, tomato, beans and haloumi in a bowl with chickpeas. Add dressing.
Potato and avocado salad with mixed herb dressing
Serves 6
1kg golden delight potatoes, peeled, cut into wedges
1 large avocado, sliced
3 celery stalks, trimmed and thinly sliced
2/3 cup roughly chopped walnuts
Dressing
1/4 cup olive oil
2 tbsp white wine vinegar
2 tbsp chopped fresh mint leaves
2 tbsp chopped fresh chives
2 tbsp drained capers, chopped
1 garlic clove crushed
1/4 cup chopped flat leaf parsley
1. Cook potato in a large saucepan of boiling, salted water for 8-10 mins or tender. Refresh under cool water. Cool 20 mins.
2. Make dressing - place oil, vinegar, parsley, mint, chives, capers and garlic in a bowl and mix.
3. Place potato, avocado, celery and walnuts in a bowl. Drizzle with dressing.
NB Can serve this dressing with prawns, fish or BBQ chicken
1kg golden delight potatoes, peeled, cut into wedges
1 large avocado, sliced
3 celery stalks, trimmed and thinly sliced
2/3 cup roughly chopped walnuts
Dressing
1/4 cup olive oil
2 tbsp white wine vinegar
2 tbsp chopped fresh mint leaves
2 tbsp chopped fresh chives
2 tbsp drained capers, chopped
1 garlic clove crushed
1/4 cup chopped flat leaf parsley
1. Cook potato in a large saucepan of boiling, salted water for 8-10 mins or tender. Refresh under cool water. Cool 20 mins.
2. Make dressing - place oil, vinegar, parsley, mint, chives, capers and garlic in a bowl and mix.
3. Place potato, avocado, celery and walnuts in a bowl. Drizzle with dressing.
NB Can serve this dressing with prawns, fish or BBQ chicken
Friday, January 16, 2009
Kel M's Butter Cream Icing
125g butter
500g icing sugar
food colouring
a couple of tablespoons hot water
1 tsp vanilla essence
Cream the butter & essence until smooth. Gradually add icing sugar, adding water when you need it. Remember you want a good piping consistency - too firm & it won't pipe, too soft and it will flop over
500g icing sugar
food colouring
a couple of tablespoons hot water
1 tsp vanilla essence
Cream the butter & essence until smooth. Gradually add icing sugar, adding water when you need it. Remember you want a good piping consistency - too firm & it won't pipe, too soft and it will flop over
Gnocchi Pie
olive oil
1 small onion, finely chopped
2 garlic cloves, crushed
250g mince
2 celery stalks, cut into cubes
2 small carrots, cut into cubes
2 tbs tomato paste
1/2 cup beef stock
1 can crushed tomato
1 packet potato gnocchi
Herbs, to taste
Grated cheese
Preheat oven to 200°C. Heat oil in pan over medium-low heat. Add onion and garlic and herbs and cook for 5 minutes or until soft.
Add mince, celery and carrot, increase heat to high and cook, stirring, for 10 minutes or until meat browns.
Add stock, bring to the boil, then reduce heat to medium and simmer for 3-5 minutes until liquid has almost evaporated.
Add tomato and tomato paste. Simmer over medium-low heat for 15-20 minutes until the sauce has thickened. Transfer to a baking dish.
Wash pot and return to stove. Use it to cook gnocchi according to instructions. Drain.
Top tomato mixture with a single layer of the gnocchi, cover with cheese and herbs, then bake for 12-15 minutes until golden.
1 small onion, finely chopped
2 garlic cloves, crushed
250g mince
2 celery stalks, cut into cubes
2 small carrots, cut into cubes
2 tbs tomato paste
1/2 cup beef stock
1 can crushed tomato
1 packet potato gnocchi
Herbs, to taste
Grated cheese
Preheat oven to 200°C. Heat oil in pan over medium-low heat. Add onion and garlic and herbs and cook for 5 minutes or until soft.
Add mince, celery and carrot, increase heat to high and cook, stirring, for 10 minutes or until meat browns.
Add stock, bring to the boil, then reduce heat to medium and simmer for 3-5 minutes until liquid has almost evaporated.
Add tomato and tomato paste. Simmer over medium-low heat for 15-20 minutes until the sauce has thickened. Transfer to a baking dish.
Wash pot and return to stove. Use it to cook gnocchi according to instructions. Drain.
Top tomato mixture with a single layer of the gnocchi, cover with cheese and herbs, then bake for 12-15 minutes until golden.
Tuesday, December 9, 2008
North Pole Shortbread
- 250g unsalted butter, softened
- Finely grated rind of 4 mandarins
- 200g caster sugar
- 2 egg yolks
- 2 tbs glace orange peel, very finely chopped
- 1/2 cup (75g) self-raising flour
- 2 cups (300g) plain flour
- 375g Nestle White Chocolate Melts, melted following packet directions
Method
- Using an electric mixer, beat butter, rind and sugar until light and fluffy. Add egg yolks and peel, beat until combined. On low speed, gradually beat in combined sifted flours until mixture comes together. Form into a disc, wrap in plastic wrap and refrigerate for 30 minutes.
- Preheat oven to 180C. Roll out dough between 2 sheets of lightly-floured baking paper until 3mm thick then, using a 7.5cm Christmas tree-shaped cutter (or cutter of your choice), cut out shapes and place on baking paper-lined oven trays. Repeat, rolling dough scraps until all the dough is used. Refrigerate dough on oven trays for 30 minutes, then bake for 8 minutes or until lightly browned. Cool biscuits on trays.
- Half dip biscuits in melted chocolate, place on baking paper-lined trays and stand until set. Biscuits will keep in an airtight container for up to 2 weeks.
Source
Notebook: - December 2005, Page 45
Recipe by Sophia Young
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