Author Archives: Stuart



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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.

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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.

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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.

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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.

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10 Oct 2005
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