PEACH 7A
ADVANCED SELECTION: WHITE FLESHED PEACH, HEAVY FLECKING THROUGH FLESH, FRUIT REMAINS FIRM, LOW JUICE. [... more]
HortNET New Zealand |
Plating:
Bring vinegar and saffron to the boil until it reduces by half, then cool. Roast the capsicum in hot oven with little oil until the skin has broken away from flesh. Place in a bowl to cool with an air tight lid. When cool peel skin and de seed ... [... more]
Australian Womens Weekly |
Steamed Silver Bream with Asian Greens
Prepare bream by "scoring" the flesh on either side, do this by cutting into the flesh behind the head of the fish with a sharp knife on both sides. (This will assist in more even cooking of the fish) While fish is cooking, prepare the sauce. [... more]
Australian Womens Weekly |
Cucumber raita
Cut cucumber in half and with a teaspoon scrape out seeds; grate coarsely. Squeeze out the excess liquid using your hand. Combine cucumber flesh with yogurt, cumin, mint and salt in a medium bowl; stir well to combine. Check seasoning. Serve as a ... [... more]
Australian Womens Weekly |
Braised Veal Shanks With Oven Roasted Risotto
Carefully fillet the flesh from the shank. Lay each piece of meat on the bench and sprinkle with the mustard fruits and some cracked pepper. Roll up and tie with kitchen string. Heat oil in a large heavy based saucepan. Add meat and brown on all ... [... more]
Australian Womens Weekly |
Barbequed Scampi with Tomato and Taragon Dressing
Cut scampi in half lengthways, remove digestive tract and brains. Toss in a bowl with oil and seasoning. Place scampi flesh side down on a preheated barbecue or griddle plate, and cook for approximately 3-4 minutes or until cooked. To serve, ... [... more]
Australian Womens Weekly |
What is a custard apple?
Large, irregularly round- to heart-shaped fruit has a leathery, shingled, grey-green skin that changes to a darker green when the fruit is ripe; creamy, off-white flesh is studded with shiny black seeds; should be eaten when about the same ... [... more]
Australian Womens Weekly |
Eggplant Stuffing
With a small knife, cut away the eggplant flesh from the skin without breaking the skin (if planning to stuff the shells, leave 1/4-inch of the flesh with the skin as a firm base) and set the shells aside. Dice the eggplant flesh and push through ... [... more]
International Vegetarian Union |
Stuffed Melon Jelly
Add the strawberries and salt to the chopped - up melon flesh, mix well and leave to marinade for 1 - 2 hours. Drain the marinated fruit (saving the juice) and fill each half of the melon with the fruit pieces. Bring the water to the boil, add ... [... more]
International Vegetarian Union |
WHITE PRINCESS
WHITE FLESH PEACH, GOOD FLAVOUR AND TEXTURE, APEX DEPRESSED WITH A SLIGHT POINT, FRUIT SOFT AT EVALUATION. LOW ACID. 30/08/1996 17/02/1997 [... more]
HortNET New Zealand |
Barbecued Trout
For presentation purposes peel the skin of the fish back. Slicing along the backbone, 'neck' and belly will help release the skin when cooked. To allow the flavour to penetrate the flesh, make 3-4 diagonal slits through the skin on both sides of ... [... more]
Australian Womens Weekly |
Leslie Glass
A serial killer leaves a college coed to die in the California desert, his signature of fire seared into her flesh... A beautiful Chinese-American detective, recently transferred from Chinatown to the Upper West Side, is assigned a routine ... [... more]
Random House |
