Sally made a vegetable bake last night. Not sure if there’s any special tricks to it (I’ll ask her to put a recipe for it here if there is) but for lunch I heated it up, paired it with a fresh garden salad and topped it off with some Dijonaise (Dijon Mustard + Mayonaise). VERY Tasty indeed! 🙂 Stuart
Ingredients 1 cup firmly packed basil 2 garlic cloves 1/2 cup olive oil 2 tbs red wine vinegar salt and pepper Directions Whizz everything together!
Ingredients 250g packet gingernut biscuits, crumbed 1/2 cup dessicated coconut 1/2 cup chopped crystalised ginger 3/4 cup Top’n’Fill Caramel 1 cup white chocolate melts Directions Line base and sides of an 18cm x 28cm lamington pan. Combine biscuit crumbs, coconut and ginger in a bowl. Place caramel and chocolate in a saucepan and melt over a low heat. Mix wet and dry ingredients and refridgerate until set. If desired, drizzle melted white chocolate over the top.
Ingredients 160 (1 1/2c) burghul 1 1/2c boiling water 250g cherry tomatoes 1 bunch mint 1 bunch parsley, chopped 6 green shallots, sliced OR purple onion Directions Cover burghul with boiling water. Set aside for 10 minutes. 2. Mix in remaining ingredients. Dress with lemon juice, olive oil and garlic if desired. Serve with Lemon and pine nut lamb patties.
Ingredients 1 cup hazelnuts 4 duck or chicken breast fillets 2 tsp sichuan peppercorns, crushed salt and pepper 1/3c olive oil 1/4c red wine vinegar 1 tbs dijon mustard 1 tsp brown sugar 100g snow pea sprouts 2 carrots, cut into matchsticks 2 pears, peeled, matchsticks lettuce Directions Toast nuts. Sprinkle breasts with peppercorns, cook until done and set aside. Make dressing. Assemble salad.