Recipes To Satisfy Your Hunger.
Condiments
Photo by Julie O’Malley (Sticky Jerk Salmon with Mango Slaw) Jerk Paste (Thermomix) Spice Mix: 1/2 tsp coriander seeds 3 tsp black peppercorns 1/2 tsp each: ground cinnamon, ground coriander, freshly grated nutmeg 1 tsp ground allspice Place all the spice mix into a spice grinder. Process until powder like. Rest: 3 garlic cloves, peeled 2 …
Roasted Onion Garlic Dip Makes approx 3 cups 1 whole head garlic 4 brown onions, diced 2 Tablespoons olive oil 1 cup sour cream 250g cream cheese 1 Tablespoon balsamic vinegar 1 teaspoon salt 1/4 teaspoon finely ground white pepper 1. Preheat oven to 120C (100 fan forced). 2. Slice the top off the head …
Roast Lemongrass and Ginger Chicken with Asian Greens 2 x 600g double breast of chicken, skin on 1 Tbsp olive oil sea salt and freshly ground pepper 160g lemongrass and ginger butter, softened (see below) Lemongrass and Ginger Butter: 2 Tbsp finely sliced lemongrass, white part only 1 Tbsp ginger, finely grated 1 clove garlic, …
Scampi Butter Makes about 3/4 cup 3 large cloves garlic, peeled 1 small shallot, peeled 2 Tablespoons fresh parsley leaves 1 Tablespoon lemon zest 1 Tablespoon freshly squeezed lemon juice 1/2 cup unsalted butter, room temperature Dash cayenne or paprika In a food processor or by hand, finely chop the garlic, shallot, parsley and zest. …
Tomato Pasta Sauce 5 x 800g cans tomatoes (or 10 x 400g cans), pulsed in a food processor or blender (to break up, but not puree!) 1 cup olive oil 2 onions, chopped 2 stock cubes 1 tub tomato paste Continental parsley, finely chopped (approx. 1/2 a bunch) 3 garlic cloves, finely chopped 1/2 teaspoon …
Butterscotch Frosting 65g unslated butter 1/2 cup brown sugar 40ml milk 1 1/4 cups icing sugar (sifted) Put the butter and sugar in a pan over low heat and stir until the sugar has dissolved. Bring to the boil, then simmer for 2-3 minutes. Stir in the milk and set aside to cool. Once cool, …
Whipped Chocolate Buttercream 100g unslated butter 100g milk chocolate 1/2 teaspoon vanilla extract 1 cup icing sugar (sifted) 1 Tablespoon cocoa powder Beat butter for 3-4 min until smooth and creamy. Add the melted chocolate and beat until smooth. Add the vanilla, the gradually add the icing sugar and cocoa and beat until creamy and …
Cream Cheese Frosting 250g cream cheese ( softened and cut into small pieces) 1 1/2 Tablespoons unsalted butter 1 teaspoon Vanilla extract 1 cup icing sugar (sifted) Beat cream cheese, butter and vanilla until smooth. Gradually add icing sugar.
White Ganache 200g White Chocolate (finely chopped) 1/4 cup pure cream Put chocolate and cream in a microwave proof bowl and microwave for 1-2 minutes. Remove, mix and repeat microwaving until smooth. Leave for 5 minutes and then whisk with a hand whisk. Best if made a day ahead to allow it to set.
Butter Cream Frosting 100g unsalted butter, softened 3 cups (450g) icing sugar mixture, sifted 1/4 cup (60ml) milk Beat butter in a large bowl until pale, gradually add the icing sugar mixture while beating. Add the milk and beat until well combined.
Spanish Chickpea Balls with Romesco Sauce Serves 6 2 x 400g cans chickpeas, rinsed, drained 3 garlic cloves, crushed 1 Tbsp finely grated lemon rind 2 tsp ground coriander 2 tsp ground cumin 1 tsp sweet paprika 60g (2/3 cup) dried (packaged) multigrain breadcrumbs 2 Tbsp plain flour 2 Tbsp finely chopped fresh continental parsley …
Basil Pesto 45g (1/4 cup) pine nuts 1 1/2 cups fresh basil leaves 2 small garlic cloves, halved 60g (3/4 cup) shredded parmesan 5 Tbsp olive oil 1. Preheat oven to 180°C. Spread the pine nuts over a baking tray. Bake in oven for 5 minutes or until toasted. Remove from oven and set aside …
Warm Artichoke and Parmesan Dip 1 x 400g tin artichoke hearts, drained and chopped 1 cup whole egg mayonnaise 1 cup freshly grated parmesan cheese 1/2 Tbsp tabasco sauce 1 garlic clove, crushed black pepper 2 Tbsp spring onions, chopped # Combine all ingredients and leave in the fridge for a few hours to marinate …
Spicy Tomato Relish 750g ripe tomatoes, chopped 1 large brown onion, chopped 1 cup caster sugar 1 cup malt vinegar 1 Tbsp plain flour 2 tsp curry powder 2 tsp dry mustard 2 tsp salt 1/4 tsp chilli powder or to taste 1/2 tsp ground ginger # Combine tomatoes, onion, sugar and vinegar in a …
Swiss Carrot Cake 2 Tbsp soft white breadcrumbs 2 medium large carrots grated 200g ground almonds 5 eggs 3/4 cup castor sugar 1 tsp grated lemon rind 1 Tbsp lemon juice 3 Tbsp plain flour 1. Butter a 20cm springform pan and sprinkle with breadcrumbs. 2. Beat egg yolks, sugar, lemon rind and juice until …
Pork Cutlet with Orange and Harissa 3 oranges 2 Tbsp Harissa paste 2 cloves garlic, crushed 2 Tbsp finely chopped cont. parsley 4 pork cutlets, trimmed (or more if you like) 1/3 cup pine nuts, toasted # Preheat oven to 180c. # Juice 2 oranges and mix with the harissa, garlic and parsley. Add the …
Apricot Sauce l25g dried apricots, soaked overnight in 600ml water 50g caster sugar 2 teaspoons lemon juice Place the apricots and their soaking liquid in a pan. cover and simmer for 15 minutes. Add the sugar and lemon juice, stirring until the sugar has dissolved. Sieve or work in an electric blender or food processor …
Butterscotch Sauce 142ml double cream 50g unsalted butter 75g soft dark brown sugar Place the cream, butter and sugar in a pan. Heat gently, stirring, until the sugar has dissolved. Boil for 2 minutes until syrupy. Serve warm, with vanilla ice cream or profiteroles. Makes 250ml
Melba Sauce 350g raspberries 50g icing sugar, sifted Place the raspberries and icing sugar in a blender or food processor. Blend to a puree, then sieve to remove the pips. Serve with vanilla ice cream. Makes 150ml
Chocolate Sauce 175g plain chocolate, chopped 250ml milk 1 teaspoon coffee granules 50g soft brown sugar Place all the ingredients in a small pan and heat gently until melted. Stir well and simmer. uncovered, for 2 to 3 minutes. Serve warm or cold, with vanilla, coffee or chocolate ice cream, or profiteroles. Makes 450ml
Fudge Sauce 1 x 170g can evaporated milk 50g plain chocolate 50g soft brown sugar Place the ingredients in a small pan and heat gently, stirring, until the sugar has dissolved. Bring to the boil, then simmer for 2 to 3 minutes. Serve warm or cold, with ice cream. Makes 250 ml
Balsamic Vinaigrette Makes: 1 cup 7 Tbsp extra virgin olive oil 2 Tbsp balsamic vinegar juice of 1 lemon 1 tsp brown sugar 1 tsp Dijon mustard 1/2 tsp salt ground black pepper Whisk all ingredients, or shake together in a jar. Dressing will keep in the fridge for over a week.
Banana Jam 1/4 cup fresh lime juice 3 1/2 cups firm ripe bananas, diced 2 1/4 cups sugar 1/2 cup water Peel bananas and dice directly into lime juice. Stir with a wooden spoon. Keep stirring as you dice each banana into the lime juice to prevent darkening. Measure sugar and water into a saucepan, …
Basil and Macadamia Pesto 3/4 cup macadamia nuts 100g torn basil leaves handful chopped parsley 2 cloves garlic 1/3 cup parmesan cheese 1/3 cup macadamia oil pinch salt to season Place nuts, basil, parsley, garlic and cheese in food processor and process until finely chopped. With the motor running, add the oil in a thin …
Super Simple Apple and Raspberry Jam 500g Raspberries (hulled and rinsed) 500g Apples, peeled and cored 1kg CSR Jam Setting Sugar A Knob of Butter 1. Cut the apple into small pieces and place in a food processor. Process lightly until a paste forms. 2. Place the raspberries in the food processor and pulse to …
Super Fast Strawberry Jam 1 kg Strawberries (hulled and rinsed) 1 kg CSR Jam Setting Sugar A Knob of Butter 1. Crush strawberries coarsely with a potato masher or blender. 2. Place strawberries and sugar in a large, heavy based 6 litre pot. 3. Heat mixture over a low heat until sugar is dissolved. Do …
Chocolate Ganache 300g dark or white chocolate, broken into pieces 600ml double cream 1. Place the broken chocolate into a large bowl. 2. Gently heat the cream in a saucepan and bring up to boiling point. Remove from the heat and pour over the chocolate. 3. Leave for 3 minutes then stir until the chocolate …
Chocolate Buttercream 250g softened butter, preferably unsalted 500g icing sugar 1 Tbsp boiled, hot water 1 tsp vanilla essence 1. Beat the butter until soft and fluffy 2. Add the sugar, water and essence. Beat until pale and creamy. Stir 100g melted white or plain chocolate into the buttercream.
Cheese Sauce 15g Butter 2 tsp Plain Flour 1/2 cup Milk 2 Tbsp Grated Mild cheese Melt butter in a small saucepan, then mix in plain flour and cook for 1 minute. Pour in milk and stir continually, stir over low heat until smooth. Continue to stir until sauce thickens, reduce heat and simmer for …
Hot Bacon Dressing 1 cup water 1 cup vinegar 1 tsp salt 3 eggs, beaten 1 cup sugar 1/4 cup flour 1 tsp dry mustard 2 hard boiled eggs, diced 4 slices bacon, fried and crumbled In a small saucepan, bring the water, vinegar and salt to a boil. Mix the eggs with the sugar …
Capsicum Relish Makes 1 cup 2 large red capsicums, seeded and chopped 1 cup brown sugar 1 cup brown vinegar 1 Tbsp grated ginger 1 clove garlic, finely chopped Combine all ingredients in a small saucepan. Bring to the boil. Reduce heat. Simmer 1 hour or until mixture is syrupy. Set aside to cool completely. …
Passionfruit curd 6 egg yolks 150g caster sugar Pulp from 8 passionfruit (strain half to remove excess seeds) 2 tablespoons orange juice 1/4 teaspoon vanilla extract 150g unsalted butter, diced Bring a saucepan of water to a gentle simmer over low heat. Place a metal or heatproof bowl over the saucepan, making sure the water …
Mocha Rum Sauce Yields 24 fluid ounces (700 ml.) 6 ounces (170 g.) unsalted butter 10 1/2 ounces (298 g.) caster sugar 11 fluid ounces (320 ml.) double cream 2 ounces (56 g.) cocoa powder, sifted 3 Tablespoons Dark Rum 1/4 teaspoon salt 4 teaspoons instant coffee 1 teaspoon pure vanilla essence Equipment: …
Subway Marinara Sauce olive oil spray 1/4 cup plus 2 tablespoons finely chopped onion 2 teaspoons minced garlic 1 1/3 cups canned crushed tomatoes 1/4 cup water 2 teaspoons sugar 2 teaspoons dried oregano 1 teaspoon extra virgin olive oil Lightly mist a large non-stick skillet with oil spray. Set over medium heat. In the …
Photo by Julie O’Malley Crispy Batter 175g SR flour, sifted pinch salt 1 tsp paprika 250ml cold water oil for deep frying Place flour, salt and paprika in a bowl. Add water gradually, using a whisk to mix until smooth (Should be the consistency of double cream). Heat oil in deep fryer/saucepan. When ready to …
Tomato Sauce 1 Tablespoon olive oil 3 garlic cloves chopped fine 1 brown onion chopped fine 1 cup dry white wine 12 vine ripened tomatoes cored and small cross cut into base 1 teaspoon dried basil 1 Tablespoon tomato paste sea salt cracked black pepper 2 teaspoons sugar 10 basil leaves torn in half 1. …
Photo by Julie O’Malley Crispy Calamari Calamari tubes 2 Tbsp SR flour Batter (coats 4 – 5 tubes): 175g SR flour, sifted pinch salt 1 tsp paprika 250ml cold water oil for deep frying 1. Place flour, salt and paprika in a bowl. Add water gradually, using a whisk to mix until smooth. Should be …
Bearnaise Sauce 1 spring onion, or 1 small onion, finely chopped 2 sprigs fresh chervil 2 teaspoons finely chopped fresh tarragon, or 1 teaspoon dried tarragon At least 4 crushed black peppercorns, or more according to taste 2 Tablespoons white wine vinegar 2 Tablespoons dry white wine 180g firm butter, cut in pieces Salt Cayenne …
Veloute Sauce 750ml (3 cups) White Stock 45g butter 45g (3 tablespoons) plain flour White pepper and salt Warm the stock in a heavy-based saucepan over moderate heat. Melt butter in another heavy-based saucepan. Stir in flour and cook about 3 minutes, until bubbly. Gradually add warmed stock, whisking constantly. Cook, uncovered, at a slow …
Yoghurt Dessert Topping 300ml cream 1 cup yoghurt Whip cream until thick. Fold in yoghurt.
Tamarind Sauce 4 Packets of 450g Tamarind 1kg Palm Sugar (take wax off the top) 2kg White Sugar 250ml Fish Sauce 500g Fried Onions Soak tamarind over night in water. Squeeze in water until all mushy. Strain through a fine colander, add water to pass through. Throw the seeds and fibre away. Strain the mixture …
Green Mango Chutney 6 large mangoes 1/4 cup salt 6 cloves garlic, chopped 3 cups sugar 3 tablespoons chopped green ginger 2 tablespoons mustard seeds 2 cups vinegar 6 small red chillis, chopped 1 cup sultanas 1. Peel and slice mangoes. Place in a glass or china bowl and sprinkle with the salt. Cover and …
Barbecue Marinade 1 small onion, finely chopped 1 tablespoon oil 1 tablespoon clear honey 3 tablespoons tomato ketchup 2 tablespoons soy sauce 1 teaspoon smooth French mustard Mix all together.
Honey Mustard Marinade 1 cup Dijon mustard 1 cup dry white wine 3/4 cup olive oil 1/4 cup honey 1 clove garlic, minced 2 tablespoons soy sauce Mix all ingredients.
Steak Marinade 1/2 cup soy sauce 1 tablespoon brown sugar 2 tablespoons Worcestershire sauce 2 tablespoons vinegar 1 teaspoon ginger Mix all together.
Peach Jam 1/4 cup lemon juice 16 firm, ripe peaches 6 cups granulated sugar In large saucepan, combine chopped peaches, sugar and lemon juice. Let stand at room temperature 1 hour or overnight to allow juice to develop. Bring to a boil over medium heat, stirring while sugar dissolves. Boil rapidly for 20 to 25 …
Plum Jam Makes about 4 cups 2kg plums, washed and stoned 3 cups sugar 1. Bring plums and sugar to the boil in a saucepan, stirring, until sugar dissolves. 2. Boil, without stirring, until jam gels (a small amount will wrinkle when cool). Pour into warm sterilised jars. Seal well.
Lemon and Passionfruit Curd Makes about 2 cups 1 1/2 cups lemon juice grated rind of 1 lemon 2 cups caster sugar 180g butter, chopped 6 eggs, beaten pulp of 2 passionfruit 1. Place juice, rind and sugar into a small saucepan. Heat gently, stirring, until sugar has dissolved. Add butter. Stir until butter has …
Liqueur Custard 2 cups (500ml) milk 300ml thickened cream 1 Queen vanilla bean, split 6 egg yolks 1/3 cup (75g) caster sugar 2 tablespoons Cointreau, Grand Marnier or brandy 1. Combine milk, cream and vanilla bean in a medium pan; bring to the boil, remove from heat. Stand 15 minutes; remove vanilla bean. 2. Beat …
Rum Sauce Makes 1/2 Litre 1-cup sugar 1 tablespoon grated lemon rind 1 1/2 cups boiling water 1-tablespoon butter 1-tablespoon cornflour 3 tablespoons lemon juice 1/2 cup rum Pinch salt Combine sugar and lemon rind with water; add butter and heat to boiling. Mix cornflour with lemon juice and add. Cook for 8 minutes, remove …
Mexican Dip 2 cans of refried beans 1 packet of taco seasoning 1 cup of tasty cheese 250g of sour cream 1 bunch of coriander 2 roma tomatoes 1 avocado Scoop out refried beans into a serving dish, making sure to smooth it out so it is layered out even in dish. In a bowl …
Yoghurt Frosting 300g icing sugar 2 tbsp vanilla yoghurt Mix together until smooth.
Vienna Cream 125g butter 1 1/2 cups icing sugar 2 tablespoons milk Have butter and milk at room temperature, place butter in small bowl of electric mixer, beat until butter is as white as possible, gradually add about half the sifted icing sugar, beating constantly, add milk gradually, then gradually beat in the remaining icing …
Chocolate Cream 2/3 cup thickened cream 150g white chocolate, chopped 300ml carton thickened cream, extra Bring cream to boil in small saucepan, add chocolate, remove from heat, stir until smooth; cool to room temperature. Combine extra cream and chocolate mixture in small bowl, beat with electric mixer until firm peaks form.
Balsamic and Mustard Dressing Serves 4 3 tablespoons of balsamic vinegar 3 teaspoons of spicy brown mustard 1 clove minced garlic freshly ground black pepper to taste and salt 1/2 cup olive oil In a small bowl, combine all dressing ingredients and whisk together. Drizzle over salad and serve.
Avocado Dip 2 ripe avocados 1 large tub light sour cream 6 spring onions-finely chopped 1 packet taco seasoning mix 1 big firm tomato-seeds removed grated tasty cheese Mash avocado with fork and spread on a dinner plate size serving dish. Mix sour cream, spring onion and taco seasoning together and spread over avocado. Top …
Tomato Chilli Jam 2kgs tomato’s 20 cloves of garlic 50gms ginger 2 teaspoons cumin 2 teaspoons yellow mustard seeds 1 teaspoon turmeric 200gms brown sugar 10 small red chillies 200mls red wine vinegar olive oil salt and pepper Drizzle tomatoes with olive oil then roast in moderate oven for 1 hour till blistered. Combine the …
Mustard Rosemary Chicken 60ml (1/4 cup) lemon juice 3/4 cup olive oil 4 cloves garlic, crushed 2 tablespoons French mustard 1 tablespoon dried rosemary leaves 1/2 teaspoon cracked black peppercorns 12 chicken thigh cutlets Combine juice, oil, garlic, mustard, rosemary and peppercorns in bowl. Add chicken, mix well, cover, refrigerate several hours or overnight. Drain …
Butterscotch Sauce 2 Tablespoons brown sugar 20g butter 2 Tablespoons cream Combine brown sugar, butter and cream in a small saucepan. Stir over low heat until sugar dissolves.
Bolognese Sauce 3 tablespoons extra virgin olive oil 2 tablespoons unsalted butter 1 onion, finely chopped 2 celery stalks, finely chopped 3 carrots, finely chopped Sprig of fresh rosemary 200g minced pork 200g minced beef 1 cup white wine 2 cups tomato sauce or pureed tomatoes 2 dried chilli peppers, crushed 5 basil leaves, torn …
Basic Aioli 1 egg yolk 1 tsp Dijon mustard 1/2 – 1 cup olive oil salt and pepper to taste Separate the egg yolk from the white. Add mustard to yolk. Begin beating with a whisk. SLOWLY add the olive oil in a drizzle until completely incorporated. Salt and pepper to taste.
Bacon and Mushroom Sauce 25g butter 1 clove garlic chopped half onion chopped finely (optional) 2 rashers bacon chopped 3-4 medium mushrooms chopped 1/2 cup cream 2-3 Tablespoons of parmesan cheese Rump steak or veal Melt butter in pan, add garlic, onion and bacon and fry until onion is clear. Add mushrooms and about 1 …
Baba Ghanoush 1 medium eggplant 3 Tbsp lemon juice 2 Tbsp tahini 1 clove garlic sea salt freshly chopped parsley to garnish Prick the eggplant all over with a fork then place under a moderate grill, turning frequently until the skin is slightly charred. Allow to cool. Cut in half lengthways and scrape out the …
Avocado Cream Sauce 2 avocados 1/2 Tbsp fresh tarragon, chopped 1 clove garlic, quartered juice of half a lime 2 Tbsp fresh chives, chopped 2 Tbsp butter 1 Tbsp fresh cilantro, chopped 1/4 cup cream In food processor fitted with chopping blade, puree avocado with garlic, lime juice, and herbs. Melt butter in a saucepan …
Asian Plum Sauce 4 cloves garlic, minced fine 1/2 ounce fresh ginger, minced 1 small onion, minced 1 cup brown sugar 2 cups water 1/8 cup teriyaki sauce 1 teaspoon sesame oil 1/8 cup soy sauce 1/2 teaspoon crushed dried chillies 3 lbs plums, pitted and chopped 1 fresh lemon, juice of 1 tablespoon cornstarch …
Banana and Mango Chutney 1 Tbsp ghee 4 spring onions, finely sliced 1 small chilli 1 tsp hot curry paste pinch of turmeric 3 very ripe bananas 200 ml pureed canned mango and syrup 1 tsp sugar juice of 1 1/2 oranges juice of 1 lime 10 mint leaves chilli vinegar 1. Heat ghee in …
Marinara Sauce Serves 4 1/4 cup olive oil 1 brown onion, finely chopped 2 garlic cloves, finely chopped 1/2 cup dry white wine 2 cups Italian tomato pasta sauce 1/2 cup fish stock 750g fresh seafood marinara mix 1/2 cup flat-leaf parsley leaves, chopped 1. Heat oil in a large frying pan over medium heat. …
Bacon and Onion Dip 1 tablespoon olive oil 6 rindless rashers bacon, chopped finely 1 large onion, chopped finely 1/2 cup sour cream 1 cup cream cheese, softened 2 tablespoons fresh chives, finely chopped Salt and pepper to taste Heat olive oil in a saucepan, fry bacon and onion until bacon is browned and onion …
Thousand Island Dressing 1/2 cup mayonnaise 2 tablespoons ketchup 1 tablespoon white vinegar 2 teaspoons sugar 2 teaspoons sweet pickle relish 1 teaspoon finely minced white onion 1/8 teaspoon salt dash of black pepper 1. Combine all of the ingredients in a small bowl. Stir well. 2. Place dressing in a covered container and refrigerate …
French Dressing 1 cup water 1 cup red wine vinegar 1 teaspoon sugar Juice of 1/2 lemon 2 1/2 teaspoons salt 1 teaspoon ground black pepper 1 teaspoon Worcestershire sauce 1 teaspoon English mustard 1 clove garlic, chopped 1 cup olive oil 3 cups salad (vegetable) oil Blend together all ingredients except oils. Then add …
Mustard Lime Dressing 1 teaspoon mixed French or German style mustard 1 clove garlic, crushed 1 and 1/2 tablespoons fresh lime juice 3 Tablespoons extra virgin olive oil (you can use vegetable oil) Freshly ground black pepper to taste 1 teaspoon sugar (optional, but it does make it sweeter) Mix the mustard and crushed garlic …
Creamy Italian Dressing 2 teaspoons dried oregano 2 teaspoons dried basil 1/2 teaspoon dried thyme 1/2 teaspoon dried rosemary 1 teaspoon salt 1/2 teaspoon coarsely ground black pepper 1/4 cup red wine vinegar 1 Tablespoon fresh lemon juice 1/4 cup mayonnaise 3/4 cup extra-virgin olive oil 1/3 cup freshly grated Parmesan cheese Crumble the oregano, …
Caesar Salad Dressing 1 cup mayonnaise 1/4 cup egg substitute 1/4 cup grated parmesan cheese 2 Tablespoons water 2 Tablespoons olive oil 1 1/2 Tablespoons lemon juice 1 Tablespoon anchovy paste 2 cloves garlic, pressed 2 teaspoons sugar 1/2 teaspoon coarse ground pepper 1/4 teaspoon salt 1/4 teaspoon dried parsley flakes, crushed fine 1. Combine …
Salad Dressing 1 Tbsp snipped oregano 1/2 cup tamari or soy sauce 2 tsp snipped basil 1 cup olive oil 3/4 cup apple cider vinegar 3 cloves garlic 1/2 cup tahini Put all ingredients into blender and blend together. Store in Fridge.
Tangy Fresh Herb Dressing 1 Tbsp chopped fresh chives 2 Tbsp chopped fresh parsley 2 tsp chipped fresh thyme 1/2 tsp grated lemon rind 1/4 cup white vinegar or lemon juice 1/2 cup oil 1/2 tsp salt black pepper 1/4 tsp splenda Put all ingredients into a screw top jar. Shake well to combine. Makes: …
Thousand Island Dressing 1/2 cup low fat natural yoghurt 1/4 cup buttermilk 1/4 cup diet tomato sauce 1 Tbsp celery, finely chopped 1 Tbsp onion, finely chopped 1 tsp Worcestershire sauce 1/2 tsp horseradish Tabasco sauce pepper Place all ingredients in a jar and shake. Refrigerate for up to 1 week. Delicious with all seafood.
Vinaigrette 1/4 cup vinegar 1/2 cup olive oil 1 Tbsp lemon juice 1 tsp Dijon mustard 1 tsp light brown sugar 1-2 tsp soy sauce 1 tsp minced rosemary 3 cloves garlic, sliced or minced 1/2 tsp ground pepper Combine all of the ingredients in the bowl and whisk or shake until well mixed. If …
Moroccan Hommus Dip 400g can chickpeas, drained and rinsed 1 lemon, juiced 1-1.5 tablespoons olive oil 1 garlic clove, crushed 3/4 teaspoon Moroccan seasoning 1/2 teaspoon cracked pepper Italian parsley, chopped # Place chickpeas, 1/4 cup lemon juice, 1 Tbsp olive oil, garlic and seasonings in food processor. Process until smooth. # Spoon into bowl. …
Asparagus Dip 1 small can asparagus cuts (drained) 1 pkt cream of chicken soup 1 large can Nestles reduced cream 2 Tablespoons lemon juice Place asparagus, reduced cream and soup into a bowl. Mix thoroughly. Add the lemon juice. Place in fridge until ready to serve. Serve with crackers.
Apricot Glazed Chicken with Savoury Stuffing 1 1/3 kg fresh chicken 1 Tbsp soy sauce 1/2 lemon Apricot Dipping Sauce 1/2 cup apricot jam 1 Tbsp soy sauce 1 Tbsp lemon juice 2 Tbsp white vinegar 1 Tbsp water Easy Stuffing 3-4 rashers bacon, chopped 1 large onion, finely chopped 1 1/2 cups long-grain rice, …
Mushroom Sauce 1 onion sliced 100g mushrooms sliced 1 teaspoon dried thyme leaves 3/4 cup dry white wine 1/2 cup water 1 small beef stock cube 1/4 cup cream 2 teaspoons corn flour 2 teaspoons water, extra Heat a little oil in pan, add onion and mushrooms. Cook, stirring until onion is soft. Add thyme, …
Passionfruit Jam Makes 3 medium jars Pulp of 6 passionfruit Juice of 1 fresh lemon 2 eggs 1 teaspoon butter 1 cup white sugar Whisk all the ingredients together. Place in a small double boiler and cook over a steady heat, stirring regularly until it thickens (approx 35 minutes). Pour into clean sterilised jars, cover …
Guacamole 1 large avocado 1 small tomato, diced 1 small Spanish onion, finely diced 2 Tbsp lemon juice 1 Tbsp olive oil 1/4 cup coriander leaves, chopped Mash avocado, and combine with all other ingredients.
Vietnamese Caramelized Chicken Marinade 2 servings This works just as well with pork. It’s not overly sweet, but wonderfully different. Great grilled as well. If the fish sauce is too strong, replace a tablespoon of fish sauce with water. Prep time does not include marinade time. If you don’t want to marinade, just use it …
Mushroom Sauce dollop of butter a handful of chopped field mushrooms 1 Tablespoon olive oil 2 chopped onions fresh parsley to taste 3 cloves finely chopped garlic 1/2 cup of cream 1 small carton of beef stock Heat oil and butter in pan. Add onions, then add mushrooms – cook this over low heat. All …
Chocolate Fudge Sauce Makes 1 1/2 cups 300ml cream 1 vanilla bean, split 200g dark chocolate, finely chopped or grated 1 cup chopped white marshmallows Waffles, to serve Ice-cream, to serve 1. Put the cream and vanilla bean in a medium heavy-based pan, bring slowly to the boil then remove from the heat. Add the …
Roast Chicken with Inside-Out Olive and Pecorino Stuffing Serves 4 4 chicken breasts, on the bone, cut in half 1 tablespoon lemon juice 1 tablespoon butter, softened at room temperature Inside-Out Stuffing: 1 onion, chopped 2 cloves garlic, chopped 1 cup homemade chunky breadcrumbs 1/4 cup chopped kalamata olives 1 cup grated sweet potato 1/2 …
Cranberry Pate Loaf 250g butter 750g chicken livers, trimmed 1/3 cup brandy 2 tsp gelatine 2 tbsp water 1 jar cranberry sauce 2 cloves garlic, crushed 1 onion, chopped 1/4 cup cream 1 tbsp chopped fresh sage Line a 11cm x 21cm loaf dish with plastic wrap. Combine livers and brandy in a bowl. Cover …
Lemon Cheese Dip 250g Cream Cheese, Room temp 2 Tbsp lemon juice 2 Tbsp Worcestershire sauce 1 little onion, chopped Seafood sauce Crab meat and chopped parsley Mix cheese, lemon juice, Worcestershire sauce and onion together. Press on to a plate. Spread with seafood sauce and then crab meat. Garnish with a little chopped parsley. …
Hot Chilli Oil 85g / 3oz hot red chilli flakes 85g / 3oz fermented black beans, found in Chinese Supermarkets 1/2 tsp onion powder 6 cloves garlic, crushed to a paste 2 tbsp finely chopped ginger 2 tsp sesame seeds 850ml / 1 1/2 pints groundnut oil 1. Combine all the ingredients in a heavy-based …
Jerked Chicken 2 pounds of chicken thighs or legs 1/2 cup minced green onion 1/4 cup orange juice 1 tbsp minced ginger (or 1/8 tsp ground ginger) 1 to 3 minced hot peppers (depending on how hot) 1 tbsp lime or lemon juice 1 tbsp soy sauce 2 cloves minced garlic 1/4 tsp cinnamon 1/8 …
Chilli Oil 10 birds eye chillies 2 cups extra light olive oil Remove the tops from the chillies and roughly chop. Place in the bowl of a small food processor along with the olive oil. Process until the chilli is finely chopped. Pour into a saucepan and cook on low heat for 25 minutes, or …
Bechamel Sauce Serves: 6 people 50g Australian Butter 1/4 cup flour 2 1/2 cups Milk, hot salt and pepper, to taste Melt butter in a saucepan and stir in flour. Cook, stirring constantly, for 4 minutes or until mixture is bubbling and starting to turn golden. Gradually add hot milk and stir until sauce just …
White Chocolate Cream Cheese Icing 100 g white chocolate 1/4 cup (60 ml) cream 200 g cream cheese, softened 1/3 cup (40 g) icing sugar Melt the chocolate and cream in a small saucepan over low heat until smooth. Cool slightly, add to the cream cheese and icing sugar and beat until smooth.
Chocolate Frosting 240g (1 1/3 cups) icing sugar mixture 35g (1/3 cup) cocoa powder 200g butter, at room temperature 60ml (1/4 cup) water Sift the icing sugar and cocoa together into a mixing bowl. Add the butter and water, and use electric beaters to beat until creamy.
Buttercream 125g good-quality unsalted butter, at room temperature 1 teaspoon natural vanilla extract 185g (1 1/3 cups) icing sugar, sifted 2 tablespoons milk, at room temperature 1. Beat the butter in a small bowl with electric beaters until pale and fluffy. 2. Continue beating and gradually add the vanilla extract and half the icing sugar. …
Lemon Butter Lemon butter can be made up to 4 weeks ahead; store in refrigerator. This recipe is unsuitable to freeze or microwave. 4 eggs 165g (3/4 cup) sugar 2 teaspoons grated lemon rind 125ml (1/2 cup) lemon juice 1/4 cup water 125g butter, chopped Combine all ingredients in top half of double saucepan or …
Kiwi Lime Marmalade 4 kiwis, peeled and trimmed Zest of 1 lime, slivered 3/4 cup granulated sugar 2 tablespoons fresh lime juice Quarter the kiwis lengthwise, and then cut them crosswise into 1/2-inch cubes. Combine the kiwis with remaining ingredients in a deep 2 1/2-quart microwave-safe casserole, and stir well. Cook, uncovered, at HIGH for …
Fig Jam 2 quarts chopped fresh figs (about 5 pounds) 6 cups sugar 3/4 cup water 1/4 cup lemon juice To prepare chopped figs: Cover figs with boiling water. Let stand 10 minutes. Drain, stem and chops figs. Combine figs, sugar, and 3/4 cup water in a large sauce pot. Bring slowly to a boil, …
Pumpkin Butter 1 can pure Pumpkin puree 1 cup applesauce 1/3 cup brown sugar 3/4 tsp cinnamon 1/2 tsp ginger 2 Tbsp lemon juice Using sauce pan add all ingredient but lemon juice. Bring to boil, reduce heat to simmer uncovered until very thick. Add lemon juice. Pour in sealable container and put in refrigerator.