Showing 64 Result(s)
All Recipes Julie O’Malley Pork Recipes with Photos Rice, Pasta, Noodles, Gnocchi

Stir Fried Pork with Honey Noodles and Vegetables

Photo by Julie O’Malley Stir Fried Pork with Honey Noodles and Vegetables 440g thin hokkien noodles 2 tsp peanut oil 400g pork fillet, very thinly sliced 1 onion, peeled, cut in half and sliced 12 green beans, sliced in half lengthways 4 spring onions finely sliced 1 carrot, julienned 1 zucchini, julienned 2 Tbsp soy …

All Recipes Beef/Veal Katren Recipes with Photos Rice, Pasta, Noodles, Gnocchi

Balsamic Beef and Glass Noodle Salad with Rocket and Parmesan

Photo by A delicious. Year – Katren Balsamic Beef and Glass Noodle Salad with Rocket and Parmesan Serves 4 400g piece lean rump steak 2 garlic cloves, crushed 1/4 cup (60ml) balsamic vinegar 200g glass noodles (bean thread vermicelli) 1 Lebanese cucumber, halved lengthways, thinly sliced on the diagonal 3 firmly packed cups rocket leaves …

All Recipes Poultry Rice, Pasta, Noodles, Gnocchi Salads

Chicken and Soba Noodle Salad

Chicken and Soba Noodle Salad Serves 4 300g packet soba noodles, cooked and cooled 2 cups cooked, shredded chicken (see variation) 2 Lebanese cucumbers, finely chopped 1 small red onion, chopped 2 tablespoons chopped fresh mint 2 tablespoons chopped fresh coriander Dressing: 1 tablespoon teriyaki sauce 1 tablespoon sweet chilli sauce juice of 1 lemon …

Cook’s Encyclopedia – V

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z vacherin: a crisp, sweet meringue shell used as a serving vessel for fruit and ice cream. vanilla: bean dried, long, thin pod from a tropical golden orchid grown in …

Cook’s Encyclopedia – U

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z udon noodles: available fresh and dried, these Japanese broad white wheat noodles. ugli: a citrus fruit hybrid between a grapefruit and a tangerine native to Jamaica. It is available …

Cook’s Encyclopedia – T

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z tabasco sauce: a thin spicy sauce made of vinegar, red peppers, and salt. This sauce is commonly used with Creole food, chilli con carne, and eggs. tabouleh: a Lebanese …

Cook’s Encyclopedia – S

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z sablĂ©e: a rich short biscuit similar to shortbread, that it delicate in texture. safflower oil: the vegetable oil that contains the highest proportion of polyunsaturated fats. saffron: available in …

Cook’s Encyclopedia – R

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z radicchio: burgundy-leaved lettuce with white ribs and slightly bitter flavour. ragout: a French term for stew made of meat, fish, or vegetables. raisin: dried sweet grape. raising agent: an …

Cook’s Encyclopedia – P

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z paella: a Spanish rice dish originating in the town of Valencia. There are hundreds of recipes for paella, all claiming to be authentic. The only ingredients that are necessary …

Cook’s Encyclopedia – N

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z naan: leavened Indian bread; traditionally baked by pressing it onto the inside wall of a heated tandoor (brick oven). nachos topping sauce: consists of pinto beans, tomato paste, onion, …

Cook’s Encyclopedia – M

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z macadamias: native to Australia, rich and buttery nut; store in refrigerator because of high oil content. macaire: a potato pancake made with seasoned potato puree. macaroon: a small round …

Cook’s Encyclopedia – I

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z iceberg lettuce: a heavy, firm, round lettuce with tightly packed leaves and crisp texture. icing sugar: also known as powdered sugar or confectioner’s sugar. Indian lime pickle: lime pickle …

Cook’s Encyclopedia – H

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z haloumi: a firm, cream-coloured sheep-milk cheese matured in brine; can be grilled or fried, briefly, without breaking down. ham hock: smoked ham hocks are pork products commonly used in …

Cook’s Encyclopedia – G

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z g: measurement unit – g (gram) = 1 kg (kilogram). gai larn: also known as kanah, gai lum, Chinese broccoli and Chinese kale. Can be served steamed or stir-fried, …

Cook’s Encyclopedia – F

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z falafel: a Middle Eastern speciality consisting of small, deep-fried croquettes or balls made of highly spiced, ground chickpeas. They’re generally tucked inside pita bread, sandwich style, but can also …

Cook’s Encyclopedia – E

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z egg noodles: are made of wheat flour and eggs, and are widely available both fresh and dried. The thin round variety are used in soups, stir-fries and for deep-frying, …

Cook’s Encyclopedia – D

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z dacquoise: a cake made of nut meringues layered with whipped cream or butter cream. The nut meringue disks are also referred to as dacquoise. daikon: daikon, or mooli, is …

Cook’s Encyclopedia – C

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z cabernet vinegar: aged red wine vinegar made from the must of cabernet sauvignon grapes. cachous: small, round, cake-decorating sweets available in silver, gold or various colours. Caesar salad dressing: …

Cook’s Encyclopedia – B

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z baba: a small cake made from enriched yeast dough, often flavoured with candied fruits, and soaked with a rum or Kirsch syrup after baking. This dough is also used …