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Re: recipes to share
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Admin Annie - Administrator, Moderator, Mother, GrandMother, Wife, Cleaner, Driver, Seamstress, Psychologist, Cook..... and so on.
Posted on: 2011/10/10 19:04
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Re: recipes to share
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Posted on: 2011/11/3 0:45
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Re: recipes to share
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Spiced Prawn Salad



1 cup whole egg mayonnaise
1 tablespoon tomato sauce
1 lime, juiced
dash of Tabasco sauce
1 kaffir lime leaf,very finely shredded
1 small red chilli, finely shredded
2 bunches rocket, washed and dried
2 avacados, peeled and slicced
3 kg Cooked Prawns peeled and devained
lime wedges to serve, corriander sprigs to serve



Combine mayonnaise, tomato sauce, Tabasco sauce, lime juice, shredded lime and chilli in a small serving bowl. Arrange rocket on a large serving platter . Add avacado and prawns. Top with lime wedges and corriander sprigs. Serve with spiced mayonnaise.
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Posted on: 2012/1/7 18:52
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Re: recipes to share
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Cheesy Baked Mushrooms

Remove stems from cups mushrooms and place into a lighly greased baking dish. Drizzle with a little olive oil, season and roast in a hot oven until almost tender. Crumble over fresh ricotta sprinkle with grated mozzarella and bake until the cheese is melted. Drizzle with basil pesto and serve.
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Posted on: 2012/4/12 18:32
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Re: recipes to share
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Grilled Pancetta Omelete




8 eggs
2/3 cup of milk
1 cup grated tasty cheese
3 green onions
2 tbls vegetable oil
100g sliced pancetta
1 large tomato, sliced
1 med. zucchini, sliced into thin strips
mixed salad leaves to serve



1. Preheat grill to med.

2. In a medium bowl, combine eggs, milk and half the cheese, and onion. Season to taste.

3. Heat oil in a 20cm non-stick frying pan on medium. Pour in omelete mixture. Cook covered, for 6-8 minutes until set.

4. Top with pancetta, tomato, zucchini and remaining cheese.

5. Place pan under grill for 1-2 minutes until cheese melts and browns lightly. Cut omelette into wdges and serve with salald leaves
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Posted on: 2012/8/10 21:12
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Re: recipes to share
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This is a special dish for the start of a special lunch or dinner

400g Smoked Salmon

250g cream cheese, at room temperature

1/4 cup light sour cream

1/4 cup chopped dill, plus extra sprigs, to serve

1 shallot, finely chopped

2 tbsp capers

1 tbsp horseradish cream

finely grated zest and juice of 1 lemon

400g Turkish Bread

1 tbsp extra virgin olive oil, plus extra to serve


Pickled Zucchini

1 cup white vinegar

1/3 cup caster sugar

1tsp mustard seeds

1tsp black peppercorns

2 zucchini, ends trimmed



1. Grease 6x 1/2 cup moulds. Using 200g smoked salmon, line the base and sides of the prepared moulds, allowing ends to overhang by 1 cm.

2.Process cream cheese, sour cream, dill, shallot, capers, horseradish cream, lemon zest and juice and the remaining smoked salmon in a food processor until smooth. Season to taste. Divide between prepared moulds. Fold overhanging salmon over the filling to cover. Press down gently
and cover with plastic wrap. Refrigerate over night.

3.To make pickled Zucchini, heat vinegar, sugar, mustard seeds and peppercorns in a saucepan over a low heat, stirring until sugar dissolves. Set aside to cool. Using a vegetable peeler, cut Zucchini lengthways into ribbons.Place zucchini in a container and pour in vinegar mixture. Cover and refrigerate over night.

4.Preheat oven to 200 degs C or 180 Fan Forced. Cut bread into 1cm wide slices, brush with oil and season with sea salt. Place on a large baking tray and cook for 5 -8 minutes, until golden and crisp.

5. Invert moulds onto serving plates to turn out the mousses. Top with dill and pickled zucchini. Drizzle with extra oil and serve with Turkish Bread slices



Made with Sottish Salmon



Attached file: jpg  Top-002.jpg (8.61 KB)


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Posted on: 2013/3/31 18:36
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Re: recipes to share
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Glazed Fillet of beef with walnut mash.


3/4 cup extra virin olive oil

2tbsp walnuts, toasted, chopped

2 kg potatoes, peeled, chopped

1 cup milk, warmed

1tbsp olive oil

800g piece Beef Eye Fillet

young beetroot leaves to serve


Glaze

11/2 cups beef stock

1/4 cup Tawny port

2tbsp sugar



1.Heat olive oil in a small pan over a low heat. Add walnuts and stir to combine. Remove from heat and cool.

2.Preheat oven to 200 degsC or 180 C fan forced.

3. Cook potatoes in a large pan of boiling water for 20 mins. until tender. Drain and return to pan. Mash potato,and add milk and 1/4 cup of the walnut oil. Mash until smooth. Season to taste.

4. Meanwhile, rub olive oil over the beef eye fillet. Heat an oven proof frying pan over a high heat. Cook beef for 3-4 mins. turning until seared all over. Transfer to oven and continue cooking for 12 -15 mins. for rare, or until cooked to your liking. Remove from oven, cover loosely with foil, and rest for 5 mins.

5. To make glaze, heat stock, Tawny port and sugar in a saucepan until boiling. Reduce heat to low and simmer for 10 mins. until thickened slightly. Pour in pan juices from beef, stirring well.

6.Divide walnut mash between serving plates. Thickly slice beef and lay on mash. Drizzle beef with a little walnut oil and scatter with walnuts. Serve with glaze and beetroot leaves, if using.



Attached file: jpg  recipe1a.jpg (11.45 KB)


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Posted on: 2013/4/3 2:27
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