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Re: recipes to share
#104
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Summer Blush Dip


1/2 cup dry roasted cashew nuts

450g can of beetroot slices, drained

250g cream cheese at room temperature

2 tbsp freshly grated Parmesan cheese

2 tbsp chopped coriander

1/2 tsp chopped thyme leaves


1.Process raw cashews in a food processor until finely ground. Add beetroot slices and process until pureed. Add cream cheese and Parmesan and continue to process until mixture is quite smooth and well blended.

2. Fold in chopped coriander and thyme and season to taste with freshly ground salt and pepper.

3. to serve, place spoonfuls of dip on a serving platter and serve with slices of warm Turkish bread or baguette
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Posted on: 2014/2/12 5:26
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Re: recipes to share
#103
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berry easy Christmas trifle



1/2 cup caster sugar
1/4 cup water
1/4 cup fresh lemon juice
1 tbsp sherry
1 cup raspberry jam
4 cups fresh mixed berries
2 cups thickened cream
2 tbsp icing sugar
1 sponge cake


1. In a small saucepan, bring caster sugar, water, lemon juice and sherry to the boil for 1-2 minutes, stirring to dissolve the sugar. Turn off heat and let syrup cool.

2. In a bowl combine jam with 3 cups fresh mixed berries, mashing slightly.

3. In a large bowl, whip cream and icing sugar to form peaks.

4. Slice sponge cake roughly into 2cm thick pieces, brush each side of slices with the syrup.

5. Place 1/2 sponge slices snugly into a trifle dish or glass bowl, trimming edges if necessary. Spread 1/2 the berry mixture, then 1/2 of the whipped cream over this first layer.

6. Repeat to make one more layer. Garnish with remaining cup of fresh berries.

Refrigerate . Enjoy
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Posted on: 2013/11/22 3:28
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Re: recipes to share
#102
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Mushrooms in minutes

Remove stems from cups mushrooms and place into a lightly greased baking tray. 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 cheese is melted. Drizzle with basil pesto and serve.


Enjoy
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Posted on: 2013/11/21 19:31
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Re: recipes to share
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Summer Breakfast

Olive oil

8 flat mushrooms, stalks removed

salt and pepper

3 bunches asparagus, woody ends removed

20-24 baby truss or large cherry tomatoes

4 eggs

8 slices lean bacon

4 slices sourdough bread


1. Heat 2 frying pans over medium heat and add a little olive oil. Cook mushrooms in one and the asparagus in the other 2-3 minutes. Turn mushrooms and asparagus over and season to taste. Cover and continue cooking until mushrooms are luscious and juicy and asparagus in just tender and bright green. Remove from pan and keep warm.

2. Wipe out pans and heat over medium-high heat. Add bacon to one pan and while cooking, add a little oil to the other and fry eggs and tomatoes. Season

3. Meanwhile toast sour dough bread. Top with bacon and egg and serve with mushrooms, tomatoes and asparagus on the side.

What a nice breakfast. Even better if you get it made for you.

Serves 4
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Posted on: 2013/9/28 6:00
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Re: recipes to share
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Nothing like a home made sausage for breakfast, with a home made potato scone, bacon, egg and black pudding.


1 lbs lean beef (minced)

1/4 tsp salt

1/4 tsp. mace

1/4 tsp. ginger

3/4 cup bread crumbs

1/2 cup water.


Mix all the ingredients together, if you have a mincer use the sausage machine and put the meat into the sausage skins. If you do not have one the all you need to do is roll the meat into sausages and are just as good without the skins. You can buy the skins from the butcher.

Enjoy your breakfast.
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Posted on: 2013/7/19 4:37
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Re: recipes to share
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Bean and Basil salad



Attached file: jpg  recipe1d.jpg (33.46 KB)


10_515c01ec46cc3.jpg 400X510 px


Attached file: jpg  Top.jpg (16.44 KB)


10_515c024f547a2.jpg 296X354 px
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Posted on: 2013/4/3 3:16
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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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