Artichokes with Butter and Garlic
Bring a pot of water to a full boil over high heat. While water is heating, trim and discard the stems and tough outer leaves of artichokes. Tuck slivers of butter and slices of garlic into artichoke leaves. When water is boiling, place steamer ... [... more]
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Zucchini and onion eggah
Heat 1 tablespoon of the oil in a large, non-stick frying pan with a flameproof handle over a medium heat. Add the onions and stir for 3 minutes, then add the garlic and continue frying for a further 2-3 minutes, stirring occasionally, until the ... [... more]
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Artichokes with lemon & herb mayonnaise
Trim the artichoke stems to about 3 cm with a stainless-steel knife. Snap off any discoloured leaves with your fingers. Cut off 3 cm from the tops of the artichokes. (For a neater presentation, cut off about 1 cm from the tops of all the ... [... more]
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Warm snow pea salad with mushrooms and goat's cheese
In large non-stick frying pan, over moderately high heat, heat 1 teaspoon oil. Add mushrooms and sauté for 4 minutes or until tender and lightly browned. Add garlic and cook for 1 minute. Add snow peas and capsicum, and sauté for 4 minutes [... more]
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Artichoke and cannellini dip
Place the beans, artichoke hearts, garlic, thyme, lemon zest, black pepper and 2 teaspoons liquid from artichokes in a food processor. Process until smooth, stopping to scrape down the sides of the workbowl once or twice. Transfer to a serving ... [... more]
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Artichoke Spinach Dip
Melt butter in a large saucepan over medium heat. Stir in the spinach and artichoke hearts. Cook until tender, about 5 minutes. Mix cream cheese and sour cream into the spinach mixture. Stir in parmesan salt and pepper. Cook, stirring ... [... more]
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Zoe's Seafood paella
Pour the stock and water into a very large saucepan with the onion and saffron. Bring to the boil, then cover and reduce the heat. Simmer gently for 10 minutes, then strain into a large jug. Heat the oil in the saucepan or a paella pan and add ... [... more]
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Almond and Celery Chicken Salad
Place almonds in a non stick frying pan. Toast over medium-high heat, shaking frequently. Watch carefully, as they burn easily. In a medium bowl, mix together mayonnaise, lemon juice and pepper. Toss with chicken, almonds and celery. Serve atop ... [... more]
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Zucchini soufflé
Heat the oil in a large frying pan. Add the zucchini and cook over a moderate heat for 10 minutes, stirring frequently. Add the sugar and season with salt. Put a baking tray in the oven and preheat to 200°C. Lightly grease a 1.5 litre soufflé . [... more]
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Warm Sweet Potato Salad
Boil the cubes of sweet potato and potato in a pot for 15-20 minutes or until soft but not mushy, then drain in a colander and let cool slightly. In the meantime, fry the bacon in a small frypan with the oil, drain on paper, then chop into bite ... [... more]
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Zucchini soup with ravioli
Pour the stock into a saucepan and bring to the boil. Add the zucchini, reduce the heat, then cover and cook gently for 15 minutes, or until tender. Remove from the heat, then add the garlic. Pour into a blender or food processor and blend until ... [... more]
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Absolutely Perfect Palak Paneer
In a large saucepan heat 3 tablespoons of olive oil over medium heat and gently fry the onion, garlic, half the ginger and chillies (if using) until brown. Mix in the cumin, coriander, turmeric and sour cream (add more or less to achieve desired ... [... more]
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