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Articles 25 to 36 of hundreds:
Calamari in Red Wine and Tomato Sauce
Separate the tentacles from the long body of the squid, if not done already. Slice the body into rings about 1.5cm thick, and set aside. In a saucepan, combine passata, red wine, lemon juice, olive oil, garlic, black pepper, cayenne pepper, basil ... [... more]
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Hummus 1 recipe
Tip the chickpeas into a sieve and rinse under cold running water. Drain, then transfer to a food processor or blender. Add the olive oil, lemon juice, garlic and cumin to the chickpeas and blend together. Taste to check the balance of flavours ... [... more]
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Dhal recipe
Heat dhal and water with salt until boiling. Reduce heat to medium and cook 15 to 20 minutes, until tender and thickened. Add more water, if necessary, to prevent drying out. To the cooked dhal, add ginger, chilli, tomato, lemon juice and ... [... more]
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Tabbouleh Prawn Salad
Place burghul in a large bowl, and pour the boiling water and olive oil over it. Stir, cover with a tea towel, and let stand for 15 to 20 minutes. When the water has been absorbed and the burghul is tender, stir in the lemon juice, cucumber, ... [... more]
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Tabbouleh with goat's cheese
Put the burghul in a mixing bowl, pour over enough boiling water to cover and stir well. Leave to soak for 15-25 minutes. Meanwhile, make the dressing. Whisk together the cumin, garlic and lemon juice in a small bowl, then slowly whisk in the ... [... more]
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Monica's Strawberry-Gin Cocktail
Place the strawberry basil leaves, and sugar into a cocktail shaker, and mash well with a cocktail muddler. Add half of the ice to the cocktail shaker, and place the rest into a tall glass. Pour in the gin and lemon juice, cover, and shake until ... [... more]
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Strawberry Avocado Salad
In a small bowl, whisk together the sugar, olive oil, honey, vinegar, and lemon juice. Set aside. Place the salad greens in a pretty bowl and top with sliced avocado and strawberries. Drizzle dressing over and sprinkle with pecans. Serve ... [... more]
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Grilled chicken and orange salad
Place the orange juice, lemon juice, oil, mustard, garlic and pepper in a small bowl or jar with a tight-fitting lid; whisk or shake to blend. Reserve 1/3 cup of this dressing for the salad and 2 tablespoons for basting. Place the remaining ... [... more]
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Marinated duck and kasha salad
Remove the skin and fat from the duck breasts. With a sharp knife, score the flesh on both sides in a crisscross pattern. Put the breasts in a bowl and add two-thirds of the garlic, the lemon juice, half of the thyme sprigs, the rosemary and 1 ... [... more]
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Spicy black bean dip
In a small saucepan of boiling water, cook the garlic for 2 minutes to blanch. Drain and transfer the garlic to a large bowl. Add the beans and mash with a potato masher. Stir in the vinegar, lemon juice and cumin until the ingredients are well ... [... more]
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Apple berry crumble
Preheat the oven to 190°C. Coat eight 3/4-cup capacity ovenproof bowls with cooking spray. Place apples, lemon juice, sugar and 2 tablespoons water in a large saucepan. Bring to a simmer. Cover and cook 12 to 15 minutes, until apples are just ... [... more]
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Pakistani Chick peas with Tomato and Cumin
In a large pot over low heat, warm oil and cumin and heat until cumin turns a darker shade of brown. Add salt and chilli powderand mix well. Stir in tomatoes, chick peas, lemon juice and onions. Cook and stir until chick peas are soft and mixture ... [... more]
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