Bread salad with roasted capsicums and feta
Grill capsicums (or place directly on barbecue or stovetop gas hotplate turning regularly with tongs) till skin is blackened. Place in plastic bag to sweat, then remove skin. Wipe any remaining skin with paper towels Cut flesh into thin strips. ... [... more]
All Recipes AU |
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 |
Roasted Red Capsicum and Cannellini Soup
Preheat capsicums on a baking tray and grill, using tongs to turn them as each side blackens. Place the blackened capsicums in a paper bag, close tightly and allow them to cool for 20 to 30 minutes. Then peel the skin off the capsicums and ... [... more]
All Recipes AU |
Spicy eggplant dip
Place the whole eggplant under a preheated moderate grill and grill for 10 minutes. Using tongs, turn the eggplant over and cook for a further 10 minutes. Allow to cool slightly, then cut the eggplant in half, scoop out the flesh with a spoon and ... [... more]
All Recipes AU |
Food safety when eating out
Restaurants, cafes and takeaway food outlets have a responsibility to serve food that is safe to eat. You can take basic steps to minimise the risk of food poisoning when eating out. Check that staff wear gloves and use separate tongs for ... [... more]
Better Health |
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 |
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 |
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 |
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 |
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 |
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 |
Soba Noodles with Julienned Vegetables
In a large stockpot, cook noodles in boiling salted water until al dente. Rinse with cold water; drain well. In a small bowl, mix together 3 tablespoons of the tamari, 3 tablespoons of the sesame oil, vinegar, sugar and chilli oil. Using tongs, ... [... more]
All Recipes AU |
