Zucchini with parsley, garlic & lemon
Remove pan from heat. Stir in salt, parsley and lemon juice. Serve warm or at room temperature. 600 g zucchini, halved lengthways and cut thinly crossways to make half moons Heat oil in a large non-stick frying pan over medium-high heat. Add ... [... more]
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Yummy Pesto Mashed Potato
Peel and roughly chop the potatoes and place them into a saucepan with enough water to cover. Bring to a boil, and cook until tender; about 10 minutes. Drain, and mash with butter and milk to your desired consistency. Mix in pesto, and serve. a ... [... more]
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Aloo Phujia
Lightly brown onion in oil in a medium size heavy based frying pan. Stir in salt, cayenne, turmeric and cumin. Add potatoes and cook for 10 minutes stirring occasionally. Add tomatoes, cover pan and cook until potatoes are soft, about 10 ... [... more]
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Warm grilled mixed vegetable salad
Mix capsicums, zucchini, onion, eggplants, mushrooms and 1 tablespoon oil in a large bowl. Cook vegetables on barbecue grill plate until browned and tender, turning occasionally to cook evenly. Place warm vegetables in a serving bowl. Add ... [... more]
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Aspic jelly
Put all the ingredients into a large, clean saucepan and whisk over low heat until the mixture forms a thick froth on the top and starts to come to the boil. Stop whisking immediately and let the mixture rise to the top of the saucepan, taking ... [... more]
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Artichoke and herb salad with white beans
Cut artichoke hearts into even pieces. Dice ham, discarding any excess fat. Heat 2 tablespoons oil in a nonstick pan. Add garlic, cook, stirring, just until transparent. Add artichoke pieces and wine. Cook over high heat, covered, 2 minutes. Add ... [... more]
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Artichokes with sun-dried tomatoes
Squeeze the juice of half a lemon into a large bowl of water. Use the other lemon half to rub the cut portions of the artichokes as you work. Trim the artichokes with a stainless-steel knife, cut into quarters and cut away the chokes. Squeeze any ... [... more]
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Apple and sprout salad
Cut the carrot into 4 cm lengths. Slice thinly lengthways, then cut into very fine matchsticks. Cut the celery into matchsticks the same size. Core the apple and cut into 8 wedges, then thinly slice the wedges crossways to make fan-shaped ... [... more]
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Allspice Green Beans
Heat oil in a saucepan over medium heat. Add garlic and cook until golden and soft, stirring frequently. Add beans and water, and bring to a boil. Stir in allspice, salt and pepper. Cover and simmer 15 minutes or until beans are tender. 500g ... [... more]
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Apricot and Cranberry Chutney
In a medium bowl, mix together the apricots, cranberries, sultanas, cinnamon, ginger, allspice and cloves. In a medium saucepan, boil water and sugar, stirring constantly, until sugar is dissolved. Add the dried fruit mixture and vinegar. Bring ... [... more]
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Asian Avocado
Stir together garlic, ginger and soy sauce and then set aside for five minutes to allow the flavors to blend. Cut the avocado in half and discard the stone. Divide the sauce between the avocado halves. Eat with a spoon! 1/2 teaspoon crushed ... [... more]
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Warm Aubergine Tomato Salad
Roast the capsicums over your stove top gas burners, or under oven grill, until skin turns evenly black. Immediately place in a plastic bag and let cool. Prepare the tomatoes by cutting a cross into the bottom of each and drop in boiling water ... [... more]
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