Ham & Zucchini Risotto
Spray a non-stick saucepan with oil and cook leek, garlic, celery and ham over medium heat for 3-5 minutes or until leek is soft. Add rice and cook, stirring, for 1 minute or until rice is coated. Simmer, stirring occasionally, for 20 minutes or ... [... more]
Nestlé |
Veggie Venezuelan 'Ham' Bread
Prepare the dough as indicated in the package (usualy it only needs to add warm water). Extend the dough and cover with a tiny layer of olive oil, rub the garlic clove (chopped), and cover with the rest of the vegetables, finely chopped. Spread ... [... more]
International Vegetarian Union |
Spaghetti with Creamy Ham Sauce
Add the onion and mushrooms and cook over medium heat for 3 minutes or until soft. Put the cornflour into a small bowl and gradually add 1/4 cup CARNATION Light & Creamy Evaporated Milk, stirring until smooth. Add the remaining CARNATION Light & . [... more]
Nestlé |
Baked Ham - PAULA DUNCAN
This is a relatively quick way of presenting a beautiful show piece that feeds many and people cannot get enough of. Whatever is left over provides great cold meat for sandwiches or could be warmed up for Eggs Benedict the morning after. ... [... more]
Australian Womens Weekly |
Cheese and Ham Barquettes - 60s Theme Day
We are using a barquette mould, but if unavailable use a patty tin mould. INGREDIENTS Trim the pastry to fit into the barquette moulds; ensuring the pastry is pushed firmly into the moulds. Place the milk in a small saucepan. Bring to a boil. ... [... more]
Australian Womens Weekly |
Fig and Orange Glazed Ham - LYNDEY MILAN, AWW
Cut a circle in rind of ham about 10cm from shank end. To remove rind, run your thumb around edges of rind just under skin. Start pulling rind from widest edge of ham; continue to pull rind carefully away from fat up to cut at shank end. Use ... [... more]
Australian Womens Weekly |
Pea And Ham Soup
Heat oil and butter in a large saucepan. Add onion, celery, carrot and parsnip. Cook over low heat until soft. Add parsley, ham hock, split peas, bay leaves, water, stock and thyme leaves. Simmer covered for an hour. Remove the lid and simmer for ... [... more]
Australian Womens Weekly |
Spatchcock with Ham and Pecan Stuffing
In a deep pan, sauté the ham and onion with one tablespoon of butter until they are brown (about ten minutes). Stir from time to time with a wooden spoon. Remove from heat and allow to stand for ten minutes then add the pecan nuts, currants, ... [... more]
Australian Womens Weekly |
Pumpkin peas and ham soup with croutons
Heat oil in a large saucepan over a medium heat. Add onion, garlic and celery stirring until soft and light golden in colour. Add stock, ham hock and rosemary and simmer for 1 hour. Preheat oven to 180°C. In a medium bowl combine olive oil, ... [... more]
Australian Womens Weekly |
Marmalade and mustard glazed ham
Preheat the oven to moderate (180 degrees C). Cut through the rind about 10cm from the shank end of the ham in a decorative pattern. To remove the rind, run thumb around the edge of the rind just under the skin. Start pulling the rind from the ... [... more]
Australian Womens Weekly |
Pea And Ham Risotto
Heat oil in a large deep pan, then saute the onion, ham and garlic until fragrant. Add rice and cook for a further 2 minutes to toast the grains. Stir through peas, toasted almonds and Parmesan. Season risotto well with salt and pepper. 200g ham, ... [... more]
Australian Womens Weekly |
Ham Steaks, Hawaiian Style
Heat a medium sized frying pan. Add pineapple and sugar and cook until slightly caramelised. Sprinkle generously with cracked pepper. Remove from heat. Heat olive oil in a frying pan. Add ham steaks and cook for 2 minutes each side or until ... [... more]
Australian Womens Weekly |
