Roasted chicken breasts with cheese and bacon
Preheat oven to 180 degrees C. Gently ease the skin away (but do not remove) from 4 chicken supremes. Spread the chicken flesh with a little Dijon mustard and top with a slice of Swiss cheese. Bring the skin back over the flesh and wrap each ... [... more]
Better Homes & Gardens Australia |
Mushroom Melt
This is quick and easy and very tasty. Works well as a side dish or wrapped in chapati shells. Saute mushrooms and onions in the olive oil. Turn off heat and add vegan chees, mixing in well as it melts. Add dijon mustard and salt to taste. ... [... more]
International Vegetarian Union |
Balsamic Stuffed Chicken with Mustard Glaze
Chop the tomatoes, onion and chives finely. Mix them together and sprinkle the balsamic vinegar in and mix through to taste. Put aside. Mix the Dijon mustard, lemon juice and Balsamic vinegar together. Put aside. Cut a hole in the side of the ... [... more]
All Recipes AU |
Avocado vinaigrette
To make the vinaigrette, combine the olive oil, white wine vinegar, Dijon mustard and salt and pepper to taste in a screwtop jar. Shake well to combine. Taste and adjust the seasoning, if necessary. Cut the avocados in half lengthways and gently ... [... more]
All Recipes AU |
Basil & Parmesan salad dressing
Process the tofu, Parmesan and basil in a food processor until well blended. Add the mustard, vinegar and 1 tablespoon water. Purée until smooth. 1/4 cup fresh basil leaves 3 teaspoons Dijon mustard 11/2 tablespoons red wine vinegar 250g silken ... [... more]
All Recipes AU |
Lasagne with Pumpkin and Lamb Ragout - SALVATORE COCO
Mix pumpkin, Amaretto biscuits and Dijon mustard together. Bake in a preheated 180 degree C for 45-50 minutes. When cooked, blend until smooth and pass through a fine sieve or moulin. Prepare lamb, leek and celery into brunoise. Saute in olive ... [... more]
Australian Womens Weekly |
Tuna Niçoise
Preheat char-grill pan over medium high heat. Brush tuna with olive oil and sprinkle with salt and pepper. Whisk olive oil, vinegar, garlic, Dijon mustard and salt and pepper together. In a medium bowl toss potatoes, olives, anchovies, beans, ... [... more]
Australian Womens Weekly |
Celeriac Remoulade
Peel the rind from the celeriac bulb, then slice into 1/2 cm rounds. Slice into thin julienne strips. Combine the julienne celeriac with the mayonnaise and Dijon mustard and mix well. Combine prawns with rocket and add a good drizzle of celeriac ... [... more]
Australian Womens Weekly |
Prawns with Celeriac Remoulade
Peel the rind from the celeriac bulb, then slice into 1/2cm rounds. Slice into thin julienne strips. Combine the julienne celeriac with the mayonnaise and Dijon mustard and mix well. Combine prawns with rocket and add a good drizzle of celeriac ... [... more]
Australian Womens Weekly |
Fritto Misto of Soft Shell Crab - MARC MIRON, FOUR ...
Blanch lemon zest three times and combine in a blender with Dijon mustard, honey, lemon juice and touch of water. Start the blender and gradually add olive oil. Finish by adding parsley, tarragon, chevril, lemon thyme and correct ... [... more]
Australian Womens Weekly |
Wooloomanta Roast Lamb - Catriona Rowntree
Salt the lamb well on both sides and place in an earthenware dish. Baste with a mixture of Dijon mustard and extra virgin olive oil. Make random incisions in the lamb, and stud with rosemary sprigs. Roast in a moderate oven for 1/2 hour, remove ... [... more]
Australian Womens Weekly |
Cranberry Vinaigrette
Process all ingredients in a blender until smooth, stopping to scrape down sides. Serve with salad greens. 1/4 cup cranberry juice drink concentrate 1 tablespoon white wine vinegar 2 teaspoons Dijon mustard Serving Size: 10 1/4 teaspoon freshly ... [... more]
International Vegetarian Union |
