Lemon, fennel and rocket salad
Salt and ground black pepper 1. Peel the lemons and oranges, removing all the white pith. Cut into thin slices and remove any seeds. Thinly slice the fennel. Wash and dry the rocket and tear into pieces. Chill while making the dressing. 2. To ... [... more]
Better Homes & Gardens Australia |
Potatoes Dauphinois
Preheat oven to 180°C. Butter a 22cm square baking dish. Rub the cut side of the garlic around the inside of the dish. Peel and thinly slice potatoes. Place in a pan with the bay leaf, milk and enough water to cover. Slowly bring to the boil. ... [... more]
Australian Womens Weekly |
Tomato, olive and fetta salad
Place grape tomatoes, teardrop tomatoes and olives in a bowl. Thinly slice the red onion; halve the zucchini lengthways, then slice thinly on the diagonal. Add the onion and zucchini to bowl with tomatoes. Place the olive oil, lemon juice, ... [... more]
Australian Womens Weekly |
Coconut Steamed Salmon- TRAM TRAM- VIETNAMESE MAI HOA
Place mushrooms in a small bowl, cover with warm water and stand for 20 minutes. Drain and squeeze out excess water. Remove tough stems from mushrooms and thinly slice. Set aside. Meanwhile, place vermicelli in a large bowl and cover with boiling ... [... more]
Australian Womens Weekly |
Insalatina di bottarga
Cook beans in saucepan of boiling water for 30 minutes or until tender, 200g (1 cup) dried cannellini beans, soaked in cold water overnight and drained then drain, cool and place in a large bowl. Thinly slice fennel, celery and bottarga using a ... [... more]
Australian Womens Weekly |
Baked Fish Fillets With Olives Tomato And Parsley Potatoes
Preheat oven to 200°C. In a small bowl combine the olives, tomatoes, chilli and preserved lemon. Place fish fillets in individual glad bags. Sprinkle with combined olive mixture and bake for approximately 12 minutes. Meanwhile, thinly slice ... [... more]
Australian Womens Weekly |
Smoked Chicken Waldorf Salad
Chop apples and thinly slice celery. Place in a bowl and toss with lemon juice. Remove flesh and skin from chicken. Shred into thin pieces. Add to bowl along with walnuts, shallots and parsley. Mix together mayonnaise, mustard and cream. Toss ... [... more]
Australian Womens Weekly |
Dijon Dressing
Garlic string beans are prepared first. I used a bean slicer because it makes the beans look nicer. Put two tabs olive oil in pan, add crushed garlic (or just thinly slice a couple of cloves) and onion. Cook for a couple of minutes and add beans. ... [... more]
Australian Womens Weekly |
Lemon Zucchini (Italian recipe)
Available from the Vegetarian Resource Group, P.O. Box 1463, Baltimore, MD 21203 Thinly slice them (slices should be 2 millimeters thick, but no more). Prepare a marinade with the juice and pulp of 1 or two lemons (depends on their dimensions), ... [... more]
International Vegetarian Union |
Jicama & Orange Salad
In a large bowl, toss jicama, oranges, scallions, cilantro, lime juice, and salt. Quarter each jicama half and thinly slice. With a paring knife, peel oranges, removing all white pith. Halve oranges lengthwise and thinly slice crosswise. Cover ... [... more]
International Vegetarian Union |
Ginger Lemon Refresher... (chilled beverage recipe) ...
a chilled beverage to help keep you cool on a hot summer day... After water/ginger is fully boiled: freshly squeezed organic lemon juice honey style sweetener optional cinnamon sticks 1 - Boil 16 cups water on stove 2 - Thinly slice 2 whole ... [... more]
International Vegetarian Union |
Carrots, Peas & Potatoes Flavoured with Cumin
Dice the carrots & potatoes. Coarsely chop the onions & thinly slice the scallions. Set aside. Heat oil in a large skillet over mediumheat. When hot, add the cumin seeds & let them sizzle for 3 or 4seconds. Add the chilies & stir them for [... more]
International Vegetarian Union |
