Author Archives: Stuart


in Appetisers, Recipes

Spinach and feta dip with grilled flatbread

Ingredients 2 bunches english spinach, washed, leaves picked 240g (1 cup) fresh ricotta 200g feta 4 green shallots, finely chopped 2 tbs fresh lemon juice 1 garlic clove pinch salt 4 rounds lebanese bread, cut into quarters 2 tbs olive oil Directions Cook spinach in a saucepan unil wilted. Transfer to a colander and set aside for 5 minutes to cool. Squeeze out excess liquid and place in the bowl of a food processor. Add ricotta, feta, shallots, lemon juice and garlic and process until well combined. Taste and season if necessary. Brush lebanese bread with oil and grill.

06 Nov 2005
in Appetisers, Recipes

Feta and zucchini fritters

Ingredients 2 eggs, lightly beaten 1/2 cup self raising flour 2 tbs buttermilk 3 green zucchini, grated 100g soft feta 1 red onion, halved, thinly sliced 1 tbs thyme 1 garlic clove salt and pepper 1/2 vegetable oil Directions Combine egg, flour and buttermilk in a bowl. Add zucchini, feta, onion, thyme and garlic and sir to combine. Season with salt and pepper. Cook in oil until golden. Serve with lemon wedges. Serves 4 as a light meal.

05 Nov 2005
in Appetisers, Recipes

Chilli and garlic baked ricotta

Ingredients 1kg fresh ricotta Olive oil, to grease 1/4 cup chopped parsely 4 big red chillies, deseeded and finely choped 2 garlic cloves, crushed 3 eggs, lightly beaten Salt and Pepper Directions Place ricotta in a fine sieve over a large bowl. Cover with plastic wrap and place in fridge for 4-6 hours to drain. Preheat oven to 170 degrees. Line cake tin with baking paper. Combine all ingredients in a large bowl. Spoon mixture into tin and smooth surface. Bake for one hour or until golden and firm. Serve with semi dried tomatoes, olives, pesto, prosciutto and bread.

04 Nov 2005
in Appetisers, Recipes

Walnut flatbread

Ingredients 1 cup full fat milk 1 sachet yeast 1/2 cup honey 1 2/3 cup wholemeal flour 1/2 tsp ground ginger 1 1/4 chopped walnuts 3 tsp sea salt 2 tsp grated orange rind 2 tbs extra virgin olive oil 1 cup unbleached white flour Directions Warm the milk on high for 1 minute in microwave, then place in large mixing bowl. Whisk in yeast and honey and 2/3 of the wholemeal flour. Stand for 15 minutes in a warm place. Add ginger, walnuts, salt, orange rind and olive oil to the yeast mixture and gradually incorporate the remaining wholemeal...

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02 Nov 2005
in Pasta, Recipes, Seafood

Linguine with garlic prawns and basil (serves 4)

Ingredients 375g dry linguine pasta 2 tbs extra virgin olive oil 650g green king prawns, peeled 1 large red chilli, sliced 2 garlic cloves 5 ripe medium tomatoes, chopped 6 green shallots, sliced 1/2c shredded fresh basil salt and pepper Directions Cook pasta until cooked. Drain. Heat oil in pan, add prawns and cook for 3 minutes, add chilli and garlic and cook for a further minute. Add this to other ingredients in a bowl, season and serve.

10 Oct 2005
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