INGREDS:
chrozo sausage
bacon
red onion
diced tomato
egg
milk
feta
cook red onion, bacon and chorizo. add diced tomato to warm. remove from pan and add mixed egg and milk to fry pan pour in rest of ingreds. sprinkle feta and cook on stove top. finish in oven.
Sunday, April 26, 2009
smoked salmon omlette
cook red onion, add diced tomato. remove from pan.
mix egg and milk, pour into fry pan.
add dill and shredded smoked salmon. cook on stove top then finish in over
mix egg and milk, pour into fry pan.
add dill and shredded smoked salmon. cook on stove top then finish in over
picnic ideas (from the age)
Cold Peanut Noodles
Cook chinese egg noodles or regular spagetti.
Drain and rinse.
Toss with sesame oil, peanut butter, sugar, soy sauce, ginger, vinegar, black pepper (lots) and chilli oil (optional).
Pack shredded seeded cucumber, cooked prawns and chopped spring onions seperately.
Grapes and Cheese
Mix feta cubes and green grapes (or pieces of watermelon) add mint, salt, pepper and olive oil. add chopped fresh chilli (optional)
Cornflake chicken bites
Cut boneless chicken breasts into small pieces. Dip in milk or buttermilk and dredge in seasoned cornflake crumbs, cornmeal or breadfcrumbs. Fry in oil, drain cool and eat cold with celery sticks, ranch or blue cheese dressing for dipping.
Curried Egg Salad
Make egg salad with hard-cooked eggs, mayo, curry powder, dijon mustard, fresh lime juice, salt pepper corriander, red onion and diced apple (optional)
Panzanella
Cut day-old crusty bread into 2.5 cm cubes. Just before leaving the hous, combine it with chopped tomatos, chopped cucumber, chopped redonion and fresh basil. Pack dressing seperately (olive oil, red wine vinegar, diced anchovies, capers, salt and pepper)
Risotto Salad
Combine cooked arbario rice with pesto, peas, toasted pine nuts , salt and pepper
Rice Balls
Mix a couple of cups of cold rice or risotto with 3 eggs.form balls; insert a small cube of mozzerella into each.. refridgerate if convenient. deep or shallow fry untill golden.
Beetroot Salad
peel beetroots and grate them (a food processor will keep juice contained). add pistachio or hazelnuts; dress with orange zest and juice, and olive oil. add bits of goats cheese and chopped parsley.
Cook chinese egg noodles or regular spagetti.
Drain and rinse.
Toss with sesame oil, peanut butter, sugar, soy sauce, ginger, vinegar, black pepper (lots) and chilli oil (optional).
Pack shredded seeded cucumber, cooked prawns and chopped spring onions seperately.
Grapes and Cheese
Mix feta cubes and green grapes (or pieces of watermelon) add mint, salt, pepper and olive oil. add chopped fresh chilli (optional)
Cornflake chicken bites
Cut boneless chicken breasts into small pieces. Dip in milk or buttermilk and dredge in seasoned cornflake crumbs, cornmeal or breadfcrumbs. Fry in oil, drain cool and eat cold with celery sticks, ranch or blue cheese dressing for dipping.
Curried Egg Salad
Make egg salad with hard-cooked eggs, mayo, curry powder, dijon mustard, fresh lime juice, salt pepper corriander, red onion and diced apple (optional)
Panzanella
Cut day-old crusty bread into 2.5 cm cubes. Just before leaving the hous, combine it with chopped tomatos, chopped cucumber, chopped redonion and fresh basil. Pack dressing seperately (olive oil, red wine vinegar, diced anchovies, capers, salt and pepper)
Risotto Salad
Combine cooked arbario rice with pesto, peas, toasted pine nuts , salt and pepper
Rice Balls
Mix a couple of cups of cold rice or risotto with 3 eggs.form balls; insert a small cube of mozzerella into each.. refridgerate if convenient. deep or shallow fry untill golden.
Beetroot Salad
peel beetroots and grate them (a food processor will keep juice contained). add pistachio or hazelnuts; dress with orange zest and juice, and olive oil. add bits of goats cheese and chopped parsley.
Saturday, April 18, 2009
Fetta and Carrot Lasanga
Ingreds:
30g butter
1 onion chopped
1 clove garlic, crushed
1 kg carrots, coarsley grated
4 eggs lightly beaten
300 ml carton cream
100 g instant lasangna
500g feta cheese, grated
lightly grease a shallow 17cmx23cm ovenproof dish. heat butter in pan, add onion and garlic, cook stirring until onion is soft.
add carrots, cook stirring until carrots are soft. add carrots, cook stirring until carrots are soft. cool
combine eggs, cream in a bowl, mix well. place half the lasagna sheets over pase of prepared dish. top evenly with 1/2 the carrot mix, 1/2 the cheese and 1/2 the egg mix. repeat layers.
bake in mod oven 50 mins.
30g butter
1 onion chopped
1 clove garlic, crushed
1 kg carrots, coarsley grated
4 eggs lightly beaten
300 ml carton cream
100 g instant lasangna
500g feta cheese, grated
lightly grease a shallow 17cmx23cm ovenproof dish. heat butter in pan, add onion and garlic, cook stirring until onion is soft.
add carrots, cook stirring until carrots are soft. add carrots, cook stirring until carrots are soft. cool
combine eggs, cream in a bowl, mix well. place half the lasagna sheets over pase of prepared dish. top evenly with 1/2 the carrot mix, 1/2 the cheese and 1/2 the egg mix. repeat layers.
bake in mod oven 50 mins.
hot dogs
cook hot dogs according to packet directions.
put in thermos with hot water
serve in rolls with cheese, tomato sauce and mustard
put in thermos with hot water
serve in rolls with cheese, tomato sauce and mustard
Olive Feta Tarts
fr0m http://salsainchina.blogspot.com/search/label/Recipe
ingreds:
1 pkg. puff pastry sheets (2 sheets)
8 oz. olive tapenade (can substitute pesto if you're not an olive fan)
12 oz. feta cheese, crumbled
1 lb. grape tomatoes, each cut in half
Thaw pastry according to package, then roll each sheet into an 8"x8" square. Cut each sheet into 16 equal squares. Place each square in the bottom of a muffin tin (which has been sprayed for easy removal), then add about 1/2 tsp. of tapenade to each one. Sprinkle on some of the feta, then top each with 3 tomato halves. Bake at 425F until pastry is puffed and browned -- about 15 minutes in our convection oven, not sure how long it would take in a standard oven. Remove to cooling rack as soon as you can handle them. Serve warm or at room temperature.
ingreds:
1 pkg. puff pastry sheets (2 sheets)
8 oz. olive tapenade (can substitute pesto if you're not an olive fan)
12 oz. feta cheese, crumbled
1 lb. grape tomatoes, each cut in half
Thaw pastry according to package, then roll each sheet into an 8"x8" square. Cut each sheet into 16 equal squares. Place each square in the bottom of a muffin tin (which has been sprayed for easy removal), then add about 1/2 tsp. of tapenade to each one. Sprinkle on some of the feta, then top each with 3 tomato halves. Bake at 425F until pastry is puffed and browned -- about 15 minutes in our convection oven, not sure how long it would take in a standard oven. Remove to cooling rack as soon as you can handle them. Serve warm or at room temperature.
Ciaras Lentil Soup
Ingreds:
1 T Olive oil
2 brown onions, finely chopped
1 t ground cummin
1 t ground coriander
1 1/2 cup red lentils
3 c vegtable stock
4 c water
1 T finely grated lemon rind
300 g English spinach
s&P
corrinader
1 c thick plain yoghurt
Heat oil. Fry onion, cumin, coriander for 6 mins until onion browns.
add lentils, stock, water, lemon rind
boil then cover and simmer 15 mins until lentils soft.
stir spinach thorugh the soup.
combine 1 c yoghurt with 2 t fresh corriander.
serve soup with dollop of yoghurt
1 T Olive oil
2 brown onions, finely chopped
1 t ground cummin
1 t ground coriander
1 1/2 cup red lentils
3 c vegtable stock
4 c water
1 T finely grated lemon rind
300 g English spinach
s&P
corrinader
1 c thick plain yoghurt
Heat oil. Fry onion, cumin, coriander for 6 mins until onion browns.
add lentils, stock, water, lemon rind
boil then cover and simmer 15 mins until lentils soft.
stir spinach thorugh the soup.
combine 1 c yoghurt with 2 t fresh corriander.
serve soup with dollop of yoghurt
Ricotta and Spinach Canelloni
Ingreds:
10-12 instant canelloni tubes
225 g fresh ricotta
1/2 cup grated cheese
250 g frozen spinach, thawed
2 egg yolks, beaten
1/2 t salt
pinch black pepper
pinch nutmeg
1 clove garlilc, crushed
125 g tomato puree
1 tin tomatos
basil
2 t olive oil
1 t salt, black pepper
1/2 cup cream
1/2 cup grated cheese
mix spinach, ricotta, egg yolks, garlic, grated cheese, nutmeg and S&P. fill canellnoi tubes
heat oil in pan, add tins tomato, basil and S&P, bring to boil and remove from heat
pour layer of tomato sauce in tray. place layer of canelloni tubes. pour over remaining sauce and cream and cheese. bake in 200 degree oven for approx 35 mins.
10-12 instant canelloni tubes
225 g fresh ricotta
1/2 cup grated cheese
250 g frozen spinach, thawed
2 egg yolks, beaten
1/2 t salt
pinch black pepper
pinch nutmeg
1 clove garlilc, crushed
125 g tomato puree
1 tin tomatos
basil
2 t olive oil
1 t salt, black pepper
1/2 cup cream
1/2 cup grated cheese
mix spinach, ricotta, egg yolks, garlic, grated cheese, nutmeg and S&P. fill canellnoi tubes
heat oil in pan, add tins tomato, basil and S&P, bring to boil and remove from heat
pour layer of tomato sauce in tray. place layer of canelloni tubes. pour over remaining sauce and cream and cheese. bake in 200 degree oven for approx 35 mins.
Becs Chicken Tacos
Ingreds:
Chopped chicken (thighs or breast)
taco mix
sour cream
diced tomato
olive oil
balsamic
redonion (diced and wedges)
crushed garlic
taco shells
grated cheese
avacado
chook chicken and onion, add taco mix. stir through sour cream untill warm.
mix tomato, diced onion, balsamic, olive oil and garlic to make a salsa.
serve in taco shells topped with salsa, avacado and cheese
Chopped chicken (thighs or breast)
taco mix
sour cream
diced tomato
olive oil
balsamic
redonion (diced and wedges)
crushed garlic
taco shells
grated cheese
avacado
chook chicken and onion, add taco mix. stir through sour cream untill warm.
mix tomato, diced onion, balsamic, olive oil and garlic to make a salsa.
serve in taco shells topped with salsa, avacado and cheese
Elenas Salmon Pasta
Ingreds:
Chopped garlic clove
olive oil
finely diced smoked salmon
vodka
pepper
cook chopped garlic clove in olive oil. add finely diced smoked salmon. add extra olive oil, cook a few mins, add dask of vodka and pepper. Stir through pasta.
Chopped garlic clove
olive oil
finely diced smoked salmon
vodka
pepper
cook chopped garlic clove in olive oil. add finely diced smoked salmon. add extra olive oil, cook a few mins, add dask of vodka and pepper. Stir through pasta.
(from taste.com.au) adapted
Preparation Time
15 minutes
Cooking Time
60 minutes
Ingredients (serves 6)
1 tbs olive oil
6 small (about 600g) chicken drumsticks
6 (about 1.5kg) chicken thigh cutlets
1kg chat (small coliban) potatoes, halved
2 ripe tomatoes, finely chopped
95g (1/2 cup) kalamata olives
2 garlic cloves, peeled, thinly sliced
2 sprigs fresh rosemary, leaves picked
125ml (1/2 cup) dry white wine
+ can tomatos,carrots/pumpkin, capers
Sea salt flakes
Fceshly ground black pepper
Method
Preheat oven to 200°C.
Pre cook potatos in boiling water.
Heat the oil in a 3L (12-cup capacity) flameproof, ovenproof baking dish over medium heat. Add the chicken drumsticks and cook, turning occasionally, for 5 minutes or until browned all over. Transfer to a plate and cover with foil to keep warm. Repeat with the chicken thigh cutlets.
Add the potato to the dish and cook, turning occasionally, for 5 minutes or until golden. Remove from heat. Add the chicken to the potato in the dish and top with tomato, olives and garlic, capers and veggies. Sprinkle with rosemary. Pour over the wine. Season with salt and pepper.
Bake in oven for 45 minutes or until the chicken is cooked through and potato is tender. Serve immediately.
Serve over cous cous
Dougs Mexican Fish
Ingreds:
white fish
crushed corn chips
salsa
grated cheese
pour salsa over fish. top with grated cheese and corn chips. bake in oven and serve with sour cream
white fish
crushed corn chips
salsa
grated cheese
pour salsa over fish. top with grated cheese and corn chips. bake in oven and serve with sour cream
Jo's Layered Mexican Dip
Ingreds:
2 avacados
quarter red onion finely diced
jar salsa
1/2 tub sour cream, mixed with taco seasoning
grated cheese
refried beans (optional)
mix avacado and red onion. layer ingredients as follows:
grated cheese
sour cream mix
salsa
avacado mix
refried beans
serve with corn chips
2 avacados
quarter red onion finely diced
jar salsa
1/2 tub sour cream, mixed with taco seasoning
grated cheese
refried beans (optional)
mix avacado and red onion. layer ingredients as follows:
grated cheese
sour cream mix
salsa
avacado mix
refried beans
serve with corn chips
Blue Cheese Pecan Salad
INGREDIENTS (Nutrition)
1 head leaf lettuce, torn into bite-size pieces
3 pears - peeled, cored and chopped
140 g Roquefort cheese, crumbled
1 avocado - peeled, pitted, and diced
50 g thinly sliced green onions
50 g white sugar
60 g pecans
80 ml olive oil
45 ml red wine vinegar
6 g white sugar
8 ml prepared mustard
1 clove garlic, chopped
3 g salt
fresh ground black pepper to taste
DIRECTIONS
In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces.
For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper.
In a large serving bowl, layer lettuce, pears, blue cheese, avocado, and green onions. Pour dressing over salad, sprinkle with pecans, and serve.
1 head leaf lettuce, torn into bite-size pieces
3 pears - peeled, cored and chopped
140 g Roquefort cheese, crumbled
1 avocado - peeled, pitted, and diced
50 g thinly sliced green onions
50 g white sugar
60 g pecans
80 ml olive oil
45 ml red wine vinegar
6 g white sugar
8 ml prepared mustard
1 clove garlic, chopped
3 g salt
fresh ground black pepper to taste
DIRECTIONS
In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces.
For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper.
In a large serving bowl, layer lettuce, pears, blue cheese, avocado, and green onions. Pour dressing over salad, sprinkle with pecans, and serve.
Lemon Pepper Pita
Brush Pita bread with butter/ marg or oil. sprinkle over lemon pepper seasoning. bake in hot oven untill crispy.
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