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Re: recipes to share
#64
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Creamy Thai Chicken Soup


Ingredients:

2 tsp peanut oil

1 skinless chicken fillet thinly sliced

1 onion, chopped

1 red capsicum, sliced

2 tbsp Thai red curry paste

2 cups water

1 tbsp cornflour

375mL can CARNATION Light & Creamy Coconut Flavoured Evaporated Milk

1 tbs MAGGI Authentic Thai Fish Sauce

1 cup grated zucchini

1/2 cup peas

1/2 cup coriander leaves

Method:

Heat oil in pan, add chicken, cook 2 mins, add onion and capsicum, cook 1 minute.
Add Thai red curry paste, cook 30 seconds. Add combined water, corn flour, CARNATION Light & Creamy Coconut Flavoured Evaporated Milk and fish sauce.
Bring to boil stirring. Add zucchini and peas, simmer 1 minute. Serve topped with coriander
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Posted on: 2011/8/15 22:54
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Re: recipes to share
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Bruschetta


Ingredients:

6 large ripe tomatoes, diced

2-4 cloves garlic crushed

1/2 tsp salt (optional)

2 tbsp chopped fresh basil

1 tbsp olive oil

2 tsp oil,

extra3 slices Vegie Delights

Classic Soy Rashers Smokey

6 thick slices of crusty cob loaf


Method:

Combine tomatoes, garlic, salt (if desired), basil and olive oil in a bowl.
Heat extra oil in frypan and lightly fry soy rasher on both sides.
Toast slices of bread.
Top toasted cob slices with tomato mixture and garnish with soy rasher.
Serve immemediatly
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Posted on: 2011/8/16 0:25
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Re: recipes to share
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Posted on: 2011/8/16 21:18
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Re: recipes to share
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Chicken Cacciatore


1 onion , finely chopped
2 garlic cloves , crushed
olive oil
2 x 400g tins cherry tomatoes
4 tbsp mascarpone
a handful basil
6 chicken breasts , skin on



1.Heat the oven to 190C/fan 170C/gas 5. Fry 1 finely chopped onion and 2 crushed garlic cloves in 3 tbsp olive oil until softened but not coloured. Add 2 x 400g tins of cherry tomatoes, season, then simmer for 10-15 minutes or until thick and glossy. Take off the heat and stir in 4 tbsp mascarpone and half a handful of basil, roughly torn.

2. Heat a little olive oil in a pan and fry 6 chicken breasts on both sides until golden. Transfer to a baking dish and pour over the sauce. Cook for 25-30 minutes or until the chicken is cooked through. Scatter over the remaining half handful of basil.


Know-how

Serve with a short pasta, like fusilli, or a big bowl of potatoes roasted with olive oil and rosemary.
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Posted on: 2011/10/10 18:48
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Re: recipes to share
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Spring Vegetable Salad




6 slices prosciutto
1kg baby potatoes, washed
400g green beans, trimmed and halved
1 bunch asparagus, ends trimmed and sliced diagonally
2 tablespoons wholegrain mustard
1 tablespoon honey
1 crushed garlic clove
1/3 cup white wine vinegar
1/4 cup olive oil
2 tablespoons snipped chives


1. Lightly oil a frying pan. Cook prosciutto over medium heat until crisp and golden. Set aside to cool.

2. quarter potatoes and steam for 15 minutes or until tender. Remove and set aside to cool. Steam beans and asparagus for 4-5 minutes or until just tender and bright green. Refresh in cold water and drain well. Place potaotes, beans and asparagus on a large platter.

3. Combine honey, mustard, garlic and vinegfar in a small bowl. Stir in oil and season to taste. Drizzle over vegetables and top with proscutto and chives.


Vegetables can be prepared the day before and kept chilled.

You can prepare the dressing and keep in a sealed jar.

Cook prosciutto on the day.
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Posted on: 2012/1/7 18:12
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Re: recipes to share
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Mediterranean Mushroom and Chorizo Skewers



3 tbs extra virgin olive oil

2tbs lemon juice

2 tsp smoked paprika

2 tsp brown sugar

24 button mushrooms

3 chorizo sausages

1 red & 1 yellow capsicum


1. Combine oil, lemon juice, paprika and sugar in a large bowl, whisk until combined. Add mushrooms and stir to coat. Cover and refirgerate for 1 hour to marinate.

2. Cut each chorizo into 8 slices. Cut capsicum into pieces. Thread the chorizo, capsicum and mushrooms alternatley onto skewers.

3. Heat a lightly greased barbeque plate on med. high. Barbeque the skewers, turning them often, for 6 to 8 minutes or until the mushrooms and chorizo are warmed through. Serve with salad and lemon wedges.
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Posted on: 2012/4/12 18:25
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Re: recipes to share
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Danish Hazelnut Torte with Raspberry Jam


9 eggs, seperated
2/3 cup caster sugar
3/4 cup ground almonds
3/4 cup ground hazelnuts
600ml cream
1/4 cup kirsh or cherry brandy
285g raspberry jam
raspberries, toasted chopped hazelnuts, to serve
icing sugar for dusting



1. Preheat oven to moderate,180deg C. Lightly grease and line 2x2cm round cake tins.

2. In a large bowl using and electric mixer, beat egg-yolks until pale. Add sugar and beat until thick. Stir through nuts.

3. In a clean bowl, beat egg whites until stiff peaks form. Gently fold into yolk mixture.

4.Divide cake batter between cake tins. Bake for 50-60 minutes, until top springs back when lightly pressed. Cool on wire racks.

5. Whip cream and cut cakes in half to form 4 layers. Sprinkle the top layers with Kirsh, then raspberry jam. Sandwich the layers together, spread cream on top layer and scatter with raspberries and hazelnuts. Dust with icing sugar.
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Posted on: 2012/8/11 2:57
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