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Articles 1 to 12 of 14:
Bircher Muesli
Combine oats, apricots, orange juice, milk, yogurt, nuts and apple, cover and refrigerate overnight. Before serving, add honey, to taste. Serve with banana or strawberries and extra yogurt. [... more]
Nestlé |
Plum Pudding
Combine dried fruit, apple, carrot, zests, juice and brandy in large bowl; mix well to ensure fruit is thoroughly coated in brandy. Cover, refrigerate overnight. Beat butter in large bowl until light and fluffy. Add sugar, spices and treacle; ... [... more]
Australian Womens Weekly |
Bircher Muesli with Mango and Passionfruit
The night before, place the oats and milk in a bowl, stir in the honey, cover and refrigerate overnight. In the morning, divide the oat mixture between two serving bowls. Combine the mango, passionfruit and strawberries in a bowl, spoon over the ... [... more]
Nestlé |
Aromatic Lamb with Coconut Rice - TOMAS GREGORY, ASTROLOGER
Heat small dry frying pan, cook spices about 1 minute or until fragrant. Combine spices, rind, juice, garlic, honey and salt in small bowl. Place lamb in shallow baking tray, rub spice mixture all over lamb, cover, refrigerate overnight. Heat ... [... more]
Australian Womens Weekly |
Tropical Bircher muesli
Combine muesli, flakes, apple and half the yogurt in a bowl, cover and refrigerate overnight. Divide cereal into four serving bowls. Top evenly with remaining yogurt, mango, passionfruit pulp and flaked almonds. Serve. 600g tub Australian low-fat ... [... more]
Australian Womens Weekly |
Chicken Marbella
Combine chicken, prunes, garlic, oregano, bay leaves, olive oil, vinegar, olives and capers in a bowl. Cover and refrigerate overnight. Preheat oven to 180°C. Pour into an ovenproof dish. Sprinkle with brown sugar and wine. Cover with foil and ... [... more]
Australian Womens Weekly |
Moroccan rack of lamb with spiced couscous
Place all marinade ingredients in a food processor or mortar and pestle and process until it forms a paste. Rub the paste all over the lamb, avoiding the bones as much as possible. Cover and refrigerate overnight to allow the marinade to permeate ... [... more]
Australian Womens Weekly |
Strawberry And Pear Jam
Place strawberries, lemon juice and sugar in a bowl. Mix well and cover. Refrigerate overnight. Place in a large heavy based saucepan along with the pears and simmer, stirring occasionally for 2-2 1/2 hours, skimming the surface occasionally. To ... [... more]
Australian Womens Weekly |
Stifado (Traditional Greek Stew)
Combine the tomatoes, vinegar, stock, 50 mls olive oil, garlic, cinnamon stick, orange zest, honey, bay leaf and cumin in a large casserole pot with a lid. Stir through the beef until coated and refrigerate overnight to marinate. Heat olive oil ... [... more]
Australian Womens Weekly |
Braised Oxtail With Thyme And A Parsnip Puree
In a large ceramic dish place the oxtails, wine, thyme and bay leaves, carrots and onion, making sure the marinade covers the oxtail. Cover and refrigerate overnight. Stir mixture after six hours. Remove the oxtails with a slotted spoon. Season ... [... more]
Australian Womens Weekly |
Indian Roasted Lamb With Potatoes
Combine all the marinade ingredients into the bowl of a food processor or blender. Process until the mixture is smooth. Rub over the lamb. Cover and refrigerate overnight. Preheat oven to 220°C. Cook lamb for 15 minutes. Reduce heat to 150°C and . [... more]
Australian Womens Weekly |
Lamb kebabs
Thread cubes of lamb onto bamboo skewers. Place in a single layer in a shallow dish. Combine marinade ingredients in a bowl and stir to combine. Spread marinade over skewers and marinate for 30 minutes or cover and refrigerate overnight. Preheat ... [... more]
Australian Womens Weekly |
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