Minute steak with olive oil, lemon juice and oregano
Cut steaks in half lengthways and flatten with a meat mallet to a thickness of Â1/2 a centimetre. Combine olive oil, oregano and lemon juice in a bowl, season with salt and pepper. Add steaks to marinade and allow to marinate for 20 minutes. Heat .. [... more]
Australian Womens Weekly |
Kind of Tabbouleh Salad
Handful parsley, handful coriander (cilantro), bit less mint all chopped up. Pour the boiling water over the bulgar wheat, leave it for about 20 minutes to absorb the water. Mix oil, lemon juice and garlic together, pour over the bulgar wheat and ... [... more]
International Vegetarian Union |
Tomato, olive and fetta salad
Place grape tomatoes, teardrop tomatoes and olives in a bowl. Thinly slice the red onion; halve the zucchini lengthways, then slice thinly on the diagonal. Add the onion and zucchini to bowl with tomatoes. Place the olive oil, lemon juice, ... [... more]
Australian Womens Weekly |
Prawn and avocado salad with ginger dressing
NOTE: Ginger dressing can be made a day ahead. Salad is best made close to serving. For the ginger dressing, press the grated ginger between two spoons over a small bowl, reserve the juice; discard ginger. Combine the olive oil, lemon juice, ... [... more]
Australian Womens Weekly |
Warm potato and scallop salad with celery, spinach and ...
Heat a frying pan with a little olive oil until hot, add scallops and cook for 20-30 seconds until coloured on both sides. Place scallops into a bowl along with 2 tablespoons of olive oil, lemon juice and seasoning. Set aside and allow to ... [... more]
Australian Womens Weekly |
Smoked Chicken And Potato Salad With Basil Vinaigrette
Mix together olive oil, lemon juice and mayonnaise in a large serving bowl. Season well. Add remaining ingredients and toss to combine. Serve at room temperature. 1kg chat potatoes, steamed 2 cups baby roquette 1/3 cup pine-nuts, toasted 2 ... [... more]
Australian Womens Weekly |
Spaghetti with fresh tomatoes and ricotta
Combine cherry tomatoes, oil, lemon zest, salt and pepper in a large bowl. Cover, stand 30 minutes. Crush gently with a potato masher. Stir in basil leaves to taste (anything up to 2 cups). Meanwhile, cook pasta in a large pot of salted boiling ... [... more]
Australian Womens Weekly |
Barossa Milk Fed Lamb Loin with Pomegranate, Preserved ...
Mix together verjuice, olive oil, lemon, pomegranate, rosemary and pepper. Place butter and oil in a hot pan. Sear lamb on both sides and cook to liking (approx 3 minutes each side). Remove lamb from pan and put in bath to rest. Whilst lamb is ... [... more]
Australian Womens Weekly |
Portabello Mushrooms With Thyme And Spinach
Pre heat oven to 200°C. Place mushrooms on a baking tray covered with baking paper. In a small bowl combine thyme, olive oil, lemon juice and garlic. Drizzle over mushrooms and bake for 10 minutes in the oven. In a small frying pan heat the ... [... more]
Australian Womens Weekly |
Tahini Salad Dressing
In a bowl, stir together all the ingredients, making sure they are well mixed. Adjust the amount of soya sauce and seasoning to suit your taste. You can also make the dressing thinner if necessary by adding more oil, lemon juice or water. Serve ... [... more]
International Vegetarian Union |
Vegetarian Recipes Around the Wolrd - Tofu Mayonnaise 1
You can experiment with using less oil, or more tofu, according to your taste. You can also add finely chopped white onion or scallion to zip it up. Puree the tofu with 1/4 cup of water, oil, lemon juice and mustard until smooth. You can add 4-6 ... [... more]
International Vegetarian Union |
Cracked Wheat Salad
In large bowl, toss together parsley, mint, scallion and tomato. Beat together oil, lemon juice, salt and Tabasco pepper sauce; pour over wheat and vegetables and mix well. Soak wheat in water about 30 minutes, until tender. Drain wheat well and ... [... more]
International Vegetarian Union |
