Thursday, 30 August 2012

SPAGHETTI WITH PINE SUTS AND TOMATOES

INGREDIENTS

250 g spaghetti
1 can crushed tomatoes
20 basil leaves
2 c. chopped pine nuts
2 c. tablespoons olive oil
1 c. with balsamic vinegar
A pinch of sugar
1 clove garlic
2 c. tablespoons of Parmesan
salt
pepper

Serves 4

INGREDIENTS

600 g of cubed fish (pollock, salmon, cod)
4 c. coffee fish stock powder
2 zucchini
1 leek
2 carrots
chive
pepper
10 ml of cream.

INGREDIENTS

400 g shelled prawns
2 shallots 1 bunch mint
1teaspoons coffee cornstarch
2 cup olive oil
5 ml of dry white vinegar
salt.

INGREDIENTS

250g of chocolate
125g butter
125g sugar
4 eggs
30g flour

Preparation: 20 minutes Cooking time: 15 min

INGREDIENTS

500g flour
250g butter
150g caster sugar
A bit of lemon zest
3 eggs
100g chopped almonds
50g chopped hazelnuts
10g cinnamon
1 packet of vanilla sugar
1 teaspoon baking powder

RUSSIAN SALAD

INGREDIENTS

6 potatoes
6 carrots
100 g peas
6 hard boiled eggs
1 dozen pitted green olives
Mayonnaise (6 tablespoons)

INGREDIENTS

A fresh green salad
1 package of duck gizzards (150 g250 g)
8 small tomatoes or 16 cherry tomatoes
Olive oil and balsamic vinegar dressing
The recipe for the green salad with duck gizzards and tomatoes:
Break and separate the leaves of green salad.
Wash the lettuce leaves and pour into a large container.
Wash tomatoes and cut them in half. Add to the salad.
In a pan, cook the gizzards of ducks for 7 minutes.

Preparation time: 10 minutes Cooking time: 15 minutes Total time: 25 minutes
INGREDIENTS

2 salmon steaks (about 150g each)
1 pear
50 gm roquefort
lime juice
coriander
parsley
Salt and pepper

INGREDIENT

Cake 1/2 cup 1/3-less-fat cream cheese, at room temperature
1/4 cup powdered sugar
1 10-inch angel food cake
Paper lollipop sticks

TOPPING

1/2 cup dark chocolate chips
1/2 cup white chocolate chips
Assorted sprinkles, jimmies, candies, sliced almonds, toasted coconut flakes, chopped walnuts, crushed cookies

INGREDIENT

1 cup rice
1/2 cup split yellow gram - small ones
1 whole jiggery - square shape - one only
2 teaspoon cardamom
3 tablespoon oil
10 raisins
10 cashews
2 almonds
1 cup dry coconut

INGREDIENTS

1 pound dry cannellini, beans
1 Tablespoon olive oil
1/4 pound meat, roughly chopped
1/2 medium onion, chopped
4 garlic cloves, chopped
1 Tablespoon fresh sage, minced (can sub fresh rosemary)
1/2 to 1 teaspoon chile flakes (depending on how spicy you want it)
2 tablespoon honey
1/4 cup tomato paste
1 15-ounce can crushed tomatoes or tomato sauce
2 cups beef or chicken stock (use gluten-free stock for gluten-free version)
Salt
1/2 cup chopped fresh parsley
2 tablespoon balsamic vinegar

INGREDIENTS (serves 6)

12 small potatoes, peeled
1 bunch baby (Dutch) carrots, scrubbed
3 baby fennel, trimmed and quartered
1/2 small cauliflower, cut into florets
6 baby leeks (or 2 regular leeks, quartered)
150g snow peas
2 bunches baby beetroot (or 1 bunch regular beetroot, quartered)

INGREDIENTS

2 tablespoon olive oil
1 cup chopped green onions, including green ends
3 cloves garlic, chopped
1 pound baby bok choy, rinsed, larger leaves separated from base, base trimmed but still present, holding the smaller leaves together
1/2 teaspoon dark sesame oil
Salt
1/2 cup chopped, roasted, salted cashews

INGREDIENTS (serves 4)

300g pkt baby brussels sprouts, halved
1 bunch baby carrots, trimmed, scrubbed
60g butter
2 tablespoon olive oil
1/2 cup slivered almonds
3 garlic cloves, crushed
4 grilled lamb cutlets, to serve

INGREDIENTS

8 ounces long, thin pasta such as spaghetti
Salt
1/2 cup vegetable oil (canola)
3 thinly sliced cloves garlic
1 ounce (about 2 medium to large) dried ancho chilies, rinsed, seeded and deveined
1/2 pound 21-25 count raw shrimp, peeled, deveined, and tails removed, the shrimp pieces cut into thirds
black pepper
freshly grated Parmesan
lime or lemon juice, fresh squeezed

APRICOT YOGHURT MUFFINS RECIPE

INGREDIENTS
60g butter
1/4 cup caster sugar
2 eggs
1/2 cup milk
1 cup apricot yoghurt
2 cups self-raising flour
1/4 teaspoon baking soda (bicarbonate of soda)
1 1/2 tablespoons apricot jam

INGREDIENTS

600g Desiree potatoes, washed, cut into chips
2 tablespoons olive oil
4 (150g each) beef sirloin steaks
1 cup beef stock
1/3 cup tomato sauce
2 garlic cloves, crushed
80g mixed salad leaves

INGREDIENTS

225g (1 1/2 cups) self-raising flour
1 tablespoon caster sugar
1 tsp ground cinnamon
250ml (1 cup) Dairy Farmers buttermilk
2 ripe bananas, peeled, mashed
2 eggs, lightly whisked
1 x 400ml can coconut milk
100g (1/2 cup, firmly packed) brown sugar
4 fresh lime leaves, coarsely shredded
Melted butter, to grease
Fresh lime leaves, extra, coarsely shredded, to serve
Lime wedges, to serve
Vanilla ice-cream, to serve

INGREDIENTS

1 tablespoon olive oil
1 large brown onion, finely chopped
500g lean beef mince
1 tablespoon cornflour
3/4 cup beef stock
3/4 cup tomato sauce
2 tablespoons Worcestershire sauce
1 tablespoon barbecue sauce
1 teaspoon Vegemite (dark brown Australian food paste)
2 sheets frozen, ready-rolled shortcrust pastry, thawed
2 sheets frozen puff pastry, thawed
1 egg, beaten

Serve 10

INGREDIENTS

350g pkt double unfilled round sponge cake
60ml (1/4 cup) Cointreau liqueur
2L ctn Streets Blue Ribbon ice-cream, softened slightly
1 tbs finely grated orange rind
75g (3/4 cup) flaked almonds, toasted, coarsely chopped
500ml berry sorbet, softened slightly
5 egg whites
270g (1 1/4 cups) caster sugar
Fresh mixed berries, to serve

CAKE A BOUDOIR ICE

INGREDIENTS

1 package of ladyfingers
1 glass of orange juice
A pot of vanilla ice cream
Strawberries
Chantilly

INGREDIENTS
FOR THE DOUGH
250 g flour
150 g butter
90 g icing sugar
30 g ground almonds
1 egg
1 pinch of salt
1 teaspoon vanilla extract
FOR THE FILLING
165 gm caster sugar
165 gm flaked almonds
120 gm unsalted butter
50 gm of honey
35 gm of cream (a tablespoon)
100 g candied orange
FINISH
200 gm dark chocolate 55% or 70%