Ingredients
1 head lettuce, shredded
250 gms pkg. unthawed peas
1 cup. mayonnaise + 2 tsp. sugar mixed
1 can thinly sliced water chestnuts
1 red onion, sliced very thin
Method
1. Shred lettuce in a dish.
2. Pour frozen peas evenly over lettuce then chestnuts over peas.
3. Onion rings over chestnuts.
4. Spread mayonnaise over onions. Sprinkle with grated Parmesan.
5. Cover with plastic wrap. Let stand 24 hours in refrigerator before serving.
Ingredients
2 tbsp. butter
2 medium size chicken breasts
Juice of 1 lemon
1/2 grm snow peas
1 cup sliced water chestnuts
Zest of 1 orange & 1 lime
Salt & pepper to taste
DRESSING:
2 tbsp. soy sauce
1 tbsp. balsamic vinegar
Zest & juice of 1 lemon
2 tbsp. honey
1 tsp. chili oil
1/2 cup. oil
1 tbsp. red pepper flakes
Salt to taste
Method
1. Preheat oven to 350 degrees.
2. spread Butter on baking dish.
3. Put chicken in baking dish, skin side up.
4. Sprinkle with salt, pepper and lemon juice. Cover with foil.
5. Bake 25-30 minutes.
6. Meat should be moist.
7. Blanch snow peas for 30 seconds. Drain and cool with ice water.
8. Cool chicken, skin and bone; shred meat.
9. Put chicken in bowl with snow peas and water chestnuts.
10. Combine dressing ingredients, pour over salad.
This recipe for Basic Vanilla Buttercream is courtesy of Billy Reece from Billy's Bakery in New York City.
Ingredients
1 cup (2 sticks) unsalted butter, room temperature
6 to 8 cups confectioners' sugar
1/2 cup milk
1 teaspoon pure vanilla extract
Method
1. In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes.
2. With mixer on low speed, add 6 cups sugar, milk, and vanilla; mix until light and fluffy.
3. If necessary, gradually add remaining 2 cups sugar to reach desired consistency.
Ingredients
4 cups powdered sugar
1/2 cup butter or margarine, softened
1/2 cup shortening
2 to 3 tablespoons milk
1 teaspoon almond extract or vanilla
Method
1. In large bowl, beat powdered sugar, butter and shortening with electric mixer on low speed until blended.
2. Beat in milk and vanilla on medium speed until smooth.
3. If necessary, stir in milk, a few drops at a time, until spreadable.
4. Frosts or fills cakes with buttercream frosting.
Ingredients
1/4 cup peanut oil
2 lb beef sirloin, thinly sliced
1 yellow capsicum, thinly sliced
1 medium brown onion, thinly sliced
1 clove garlic, crushed
2 stalks lemongrass, trimmed, thinly sliced
1 long red chilli, thinly sliced
2 tlbs soy sauce
1 tlbs fish sauce
steamed rice, coriander and extra chilli, to serve
Method
1. Heat a deep pan over high heat.
2. Add 1 tlbs of oil and swirl to coat.
3. Add half the beef. Stir-fry for 2 to 3 minutes or until lightly browned.
4. Remove to a plate. Repeat with 1 tablespoon of oil and remaining beef.
5. Add remaining oil, onion, capsicum, garlic, lemongrass and chilli to pan.
6. Stir-fry for 3 to 4 minutes or until onion is soft.
7. Return beef and any juices to wok. Add soy sauce and fish sauce. Stir-fry for 2 minutes or until heated through.
8. Top stir-fry with coriander and chilli.
9. Serve with rice.
Ingredients
3 egg yolks
50g castor sugar
¾ cup milk
¾ cup cream
1 vanilla pod, seeds scraped
300ml thickened cream, whipped to soft peaks
Method
1. Whisk egg yolks and sugar together in a bowl.
2. Heat milk and cream in a small saucepan with vanilla seeds and scraped pod until just below boiling.
3. Pour slowly into egg yolk mixture, stirring continuously.
4. Strain mixture into a clean saucepan and cook gently, stirring, until custard coats the back of a spoon.
5. Enjoy!
A refreshing salad, good any time of the year. One can substitute blueberries for the pomegranate seeds, and it’s really nice with arugula instead of romaine, if you like spicy greens.
Ingredients
150g baby rocket, rinsed and dried
1 ripe pomegranate
½ red onion, thinly sliced
100g goats cheese
2 tablespoons balsamic vinegar
5 tablespoons olive oil
Sea salt & Blackpepper to taste
Method
1. Discard the outer leaves of lettuce, if they are icky – you want the more tender leaves underneath. Break each leaf into very small pieces – the smaller you make the pieces, the more elegant the salad appears. Place the lettuce in a salad bowl.
2. Cut the pomegranate in half and use a fork to pick out the seeds. Let them fall directly into the salad bowl.
3. Add rocket, red onion and crumble in the goats cheese.
4. In a jar, mix together the vinegar, oil, salt and pepper, put the lid on top and shake it up. Pour onto the salad.
5. Toss the salad with the dressing just before serving.
Useful Tip:
- Substitute baby spinach or other salad greens for the rocket if you prefer.
- The salad can be prepared in advance, covered with plastic wrap and stored in the fridge. Dress just before serving.
Cauliflower is one of the world’s most versatile vegetables. Not only does it make a perfect pizza crust and a tasty fried rice, it’s also a surprisingly delicious alternative to traditional mashed potatoes!
Serving mashed cauliflower in lieu of potatoes is an easy way to lighten up your meal, and is a great solution for those of you who need to avoid starches. The sauteed onions and garlic give it a mellow, slightly sweet flavor that balances the strong flavor of the cauliflower and the tangyness of the goat cheese quite well.
Ingredients
1 head cauliflower, chopped into florets
1 tsp minced garlic
2 tsp butter, softened
1/2 to 1 tsp herb of choice – I used rosemary, but thyme or chives would work well too
1/3 to 1/2 cup goat cheese
Sea salt & Blackpepper to taste
Method
1. Preheat the oven to 350º F and lightly grease an 8″ x 8″ baking dish (a deep-dish pie plate will work as well).
2. Add cauliflower to a large flat-bottomed skillet or saucepan with enough water around the cauliflower so that it is halfway covered. Bring to a boil, reduce heat to simmer, cover tightly and let steam until cauliflower is tender, about 10-12 minutes.
3. Add the onions and cook, stirring frequently, until they are soft and translucent but not brown, about 7 – 8 minutes. Add the garlic and cook, stirring frequently, for another minute or two. Remove from heat and set aside.
4. Drain the cauliflower well and place it in a food processor or blender with the goat cheese; process to a smooth purée. Add the onion/garlic mixture and pulse a few times to blend it in with the cauliflower – don’t over-mix. Taste; season with salt and pepper.
5. Pour the cauliflower mixture into the prepared dish; bake for 15 minutes, or until and the top is beginning to brown slightly.
6. Serve immediately.
Ingredients
500 g dried linguine pasta
juice of 3 lemons, zest of 1
6 tablespoons extra virgin olive oil
125 g Parmesan cheese, grated
1 large bunch fresh basil, leaves picked and finely chopped
1 handful rocket leaves
freshly ground black pepper & Salt to taste
Method
1. Cook the linguine in a generous amount of boiling, salted water for about 10-12 minutes
2. Drain thoroughly and return to the saucepan.
3. Meanwhile, beat the lemon juice and zest with the olive oil, then stir in the Parmesan – it'll go thick and creamy.
4. Season and add more lemon juice if needed.
5. Add the lemon sauce to the linguine and shake the pan to coat each strand of pasta with the sauce (the Parmesan will melt when mixed with the pasta).
6. Finish by stirring in the chopped basil and the rocket.
Ingredients
1 (250g) package refrigerated fresh linguine
3/4 cup oil-packed sun-dried tomato halves, drained
2 tbsp slivered almonds
2 tbsp preshredded fresh Parmesan cheese
1/4 cup loosely packed basil leaves
1 tbsp bottled minced garlic
1/4 tsp black pepper
1/2 tsp salt
1/2 cup (50g) crumbled feta cheese
Method
1. Cook pasta according to the package directions, omitting salt and fat.
2. Drain through a sieve over a bowl, reserving 1 cup cooking liquid. Return pasta to pan.
3. While pasta cooks, place tomatoes, slivered almonds, Parmesan cheese, basil leaves, garlic, salt & black pepper in a food processor; process until finely chopped.
4. Combine tomato mixture and the reserved 1 cup cooking liquid, stirring with a whisk.
5. Add to pasta; toss well to coat. Sprinkle with feta.
