Spinach with Scallions, Cooked in the Moghlai Style
Fill a large 4 to 5 qt. pot 3/4 full of water and bring to a boil. Put the spinach, a few handfuls at a time, into the water just long enough to wilt it. Remove each batch with a pair of tongs and place in a colander. Squeeze out as much water as ... [... more]
International Vegetarian Union |
Linguine with chicken, pine mushrooms and asparagus
Heat a medium saucepan over a medium high heat and add oil and butter. Toss in mushrooms, chicken, proscuitto, garlic salt, pepper and thyme. Cook stirring frequently until chicken is golden and almost cooked through. Remove chicken with tongs. ... [... more]
Australian Womens Weekly |
Barbecue stingray or skate (ikan pari bakar)
Cut banana leaves into four 30cm x 30cm squares. Remove the tough centre rib. Using tongs, wave the pieces of banana leaf over the barbecue until they turn bright green and become soft and pliable. Using hands, toss the tamarind, chillies, ... [... more]
Australian Womens Weekly |
Bananas with rum
Spread half the melted butter on the flat plate and cook bananas for two minutes. Spoon remaining melted butter over and, using a long spatula and a set of tongs, turn over the bananas gently and cook for two minutes more. Lift onto a ... [... more]
Australian Womens Weekly |
Mediterranean roasted potato salad
Preheat oven to 200°C. Toss potatoes with olive oil, salt and pepper and roast for 40 - 45 minutes or until golden. Combine all dressing ingredients in a small bowl and whisk until combined. Using a slotted spoon or tongs, remove potatoes from ... [... more]
Australian Womens Weekly |
Stuffed Cabbage Rolls
Bring a large pot of heavily salted water to the boil. Add bay leaves and cabbage and simmer for 4-5 minutes. Remove cabbage and bay leaves with tongs and let drain on a tea towel. Reserve 2 cups of the cabbage liquid. Add pork and cook until ... [... more]
Australian Womens Weekly |
Spice rub for calamari
Cut and score on an angle. Cut into 3cm thick strips. Toss to combine with rice flour and spice mixture in large bowl, let stand for a few minutes. Heat a little olive oil in flat-plate of barbecue. Cook squid, tossing with tongs until they are ... [... more]
Australian Womens Weekly |
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