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Re: recipes to share
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Ricotta and banana wraps with warm honey



1 banana, chopped
2 teaspoons currants
1/2 teaspoon mixed spice
1 large wholemeal lavash bread halved
1 teaspoon honey
1/4 teaspoon cinnamon
100g reduced fat smooth ricotta


1. Combine ricotta, banana, currants and half of the mixed spice into a bowl.

2. Place wrap into a non-stick fryoing pan and cook until golden on both sides and heated through.

3. Place remaining mixed spice and cinnamon into frypan and heat gently until just fragrant. Add honey to pan until warmed through. Serve poured over wraps

sounds very nice
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Posted on: 2010/9/28 23:40
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Re: recipes to share
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These garlicky Mexican-spiced chicken breasts can be grilled in warm weather or broiled any time of the year.


Makes 6 servings.

Prep Time: 5 minutes

Refrigerate Time: 30 minutes

Cook Time: 16 minutes

INGREDIENTS.

1/3 cup olive oil
1/4 cup lime juice
2 tablespoons tequila
1 tablespoon Garlic with Extra Virgin Olive Oil
1 teaspoon Cilantro Leaves
1 teaspoon seasoned salt
1/4 teaspoon c umin, Ground
1/8 teaspoon Red Pepper, Ground
1 1/2 pounds boneless skinless chicken breast halves

DIRECTIONS

1. Mix all ingredients, except chicken, in small bowl. Reserve 3 tablespoons marinade; set aside. Place chicken in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well.

2. Refrigerate 30 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.

3. Broil or grill over medium-high heat 6 to 8 minutes per side or until cooked through, brushing with reserved 3 tablespoons marinade halfway through cooking
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Posted on: 2010/10/4 20:16
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Re: recipes to share
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Mango and passionfruit parfait


You will need the following ingredients.


2 large mangoes
2 egg whites
300 grams low fat vanilla yoghurt
4 passionfruit
1/4 cup caster sugar


1. Cut the cheeks of the mangoes. Scoop out flesh using a large spoon. Slice flesh into strips or cubes. Halve each passionfruit and scoop out pulp into a bowl.

2. Beat egg whites untill soft peaks form, gradually add caster sugar and beat untill stiff. Fold in to yoghurt until smooth.

3. Spoon some of the mango into each serving dish, top with yoghurt mixture then some of then passionfruit and a few cubes of mango. Repeat layers.


Sounds yummy.
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Posted on: 2010/11/16 22:05
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Re: recipes to share
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Caribbean Seafood Sandwiches


You'll Need:

8 Mission Burrito size Flour Tortillas 1 peeled Avocado chopped 1/2 cup + 2 Tbsp. Lime Juice 1 1/2 lb. large, fresh, unpeeled Shrimp 1 lb. fresh Bay Scallops 2 tsp. Garlic minced 2 tsp. Olive Oil 1/4 cup Honey 1/2 cup fresh Cilantro chopped 2- 15 oz. cans rinsed Black Beans drained 1 Purple Onion chopped 1 1/3 cups whole kernel Corn cooked

Directions :

1. Toss avocado with 2 tablespoons lime juice; set aside. Peel shrimp, and devein, if desired. 2. Saute shrimp, scallops and garlic in hot oil in a large skillet 5 minutes or until shrimp turn pink; cool. 3. Stir together 1/2 cup lime juice, honey, and cilantro in a large bowl. 4. Toss together honey mixture, avocado, seafood mixture, black beans, onion, and corn. Cover and chill 2 hours. Place evenly on tortillas; roll. Enjoy this delicious Mexican recipe!
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Posted on: 2011/2/25 4:35
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Re: recipes to share
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French Canadian Tourtiere


You'll Need:

1 pound lean ground pork
1/2 pound lean ground beef
1 onion, diced
1 clove garlic, minced
1/2 cup water
1 1/2 teaspoons salt
1/2 teaspoon dried thyme, crushed
1/4 teaspoon ground sage
1/4 teaspoon ground black pepper
1/8 teaspoon ground cloves
1 recipe pastry for a 9 inch double crust pie

Directions :

Preheat oven to 425 degrees F (220 degrees C). In a saucepan, combine pork, beef, onion, garlic, water, salt, thyme, sage, black pepper and cloves. Cook over medium heat until mixture boils; stirring occasionally. Reduce heat to low and simmer until meat is cooked, about 5 minutes. Spoon the meat mixture into the pie crust. Place top crust on top of pie and pinch edges to seal. Cut slits in top crust so steam can escape. Cover edges of pie with strips of aluminum foil. Bake in preheated oven for 20 minutes, remove foil and return to oven. Bake for an additional 15 to 20 minutes until golden brown. Let cool 10 minutes before slicing.
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Posted on: 2011/3/6 3:49
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Re: recipes to share
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Pan fried White Bait




1/2 -1 kg white bait

1 1/2 cups plain flour


1/2 cup fresh parsley or mixed herbs

2 tablespoons olive oil

1 clove garlic, crushed



Combine flour and herbs in a large bowl. Lightly coat white bait in lour mixture, shake off excess flour. Heat olive oil in a nonstick frying pan and saute garlic for 1 minute.

Add white bait, cook until golden brown.

Serve with salad.
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Posted on: 2011/8/4 6:21
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Re: recipes to share
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Moroccan Spiced Chicken with Couscous Salad



Ingredients:

2 tbs light olive oil

125ml (1/2 cup) lemon juice

3 tsp Moroccan seasoning

4 small chicken breast fillets, trimmed

1 1/4 cups couscous

150g green beans, trimmed, halved and blanched

1/2 red onion, thinly sliced

200g punnet grape tomatoes, halved

1/3 cup pine nuts, toasted

2 tbs chopped fresh continental parsley

2 tbs chopped fresh mint
Method:


Combine 1 tbs oil, 2 tbs lemon juice and Moroccan seasoning in a shallow ceramic dish. Add chicken fillets and coat well in mixture. Cover with plastic wrap and leave in the fridge until ready to cook.
Cook cous cous according to packet directions.
Combine couscous, green beans, onion, tomatoes, pine nuts, parsley, mint and remaining lemon juice in a large serving bowl. Season to taste with salt and pepper.
Cook chicken on a barbeque plate or char-grill for 6-7 mins each side or until cooked
Cut chicken into slices and serve with cous cous salad.

Tip:

To toast pine nuts, place on a baking tray and bake for 3-4 mins in a preheated oven at 180 C. You can substitute chicken for lamb or beef. Cous cous is delicious cooked in stock with a knob of butter.
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Posted on: 2011/8/15 22:38
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