Ingredients 2 x 600g pkts frozen broad beans 800g green beans 1/3c fresh lemon juice 2 tsp dijon mustard 1/2 tsp caster sugar 350g ctn marinated feta, drained, oil reserved salt and pepper 2 x 200g punnets red grape tomatoes, halved Directions Cook broad beans and green beans in salted boiling water for 2-3 minutes until tender. Refresh under running water, drain. Whisk lemon juice, mustard, sugar, and 1/4 c reserved feta oil. Season with salt and peper. Combine all ingredients. NOTE: Can be served with Barbequed olive and marjoram lamb and Parmesan and cauliflower mash.
Ingredients 1 tbs olive oil about 550g cauliflower, cut into florets 1 tsp cumin seeds 1/2 tsp tumeric 1/2 tsp paprika 1/3c fresh oj 2 tbs extra virgin olive oil salt and pepper 1 bunch fresh mint 75g toasted pine nuts Directions Heat olive oil in pan and cook cauliflower for 12 minutes until tender. Add spices, cook for 1 minute. Set aside for 20 minutes to cool. Whisk together oj and extra virgin olive oil, season with salt and eppper. Add all ingredients together and serve.
07 Jan 2006
Ingredients 1 tbs olive oil 4 chicken breast fillets 250g seedless grapes, halved lengthways 250g green beens, halved 2 red oak lettuces, washed dried, torn 160g blue cheese Dressing 1/4c olive oil 1/2c walnut pieces 1/4c white wine vinegar 1 1/2 tbs honey salt and pepper Directions Dressing Toast walnuts and then place in jug with oil, leave to cool. Add vinegar and honey and whisk with a fork until well combined. Salad Cook chicken in frying pan. Cool and slice against the grin. Add grapes to pan for 5 minutes until heated through. Meanwhile, cook beans in saucepan of...
05 Jan 2006
Ingredients 200g natural yoghurt 2 tbs water 1 tbs each of tahini, and lemon juice black pepper 250 g penne pasta 2 lebanese cucumers, thinly sliced 250g cherry tomatoes, halved 1 large avocado, sliced 1/2 red onion, thinly sliced Spice crusted lamb cutlets Directions Combine yoghurt, water, tahini and lemon juice in a bowl and season with pepper. Cook pasta, drain and transfer to a large bowl. Add vegetables and yohurt mixture and combine with pasta. Serves 8 as accompaniment.
03 Jan 2006
Ingredients 500g chat potatoes 1 bunch asparagus 200g sugar snap peas 400g can chickpeas, rinsed 1 large red capsicum, halved, deseeded, chopped 1 baby cos lettuce 1/2 small red onion 1/4 cup shredded mint DRESSING 2 tsp mild paprika 1 tsp black pepper 3/4tsp cumin, coriander, cinnamon 1/2 tsp cloves, cardamon, fennel 1 tbs olive oil 1 garlic clove, crushed 2 tsp lemon rind, 2 tbs lemon juice Directions Cook potatoes, asparagus and sugar snap peas. Heat spices and garlic until fragrant. Remove from heat and add remaining ingredients. Mix everything together and serve.