Jollof rice
Heat 2 tablespoons olive oil in a large non-stick pan. Add chicken and brown on all sides. Remove and reserve. Meanwhile; heat a large heavy based pot with lid. Add remaining olive oil, bacon or ham, onions and carrots. Cook 3-4 minutes until ... [... more]
Australian Womens Weekly |
Lentil Salad- PENNY COOK
3 or 4 limes (warmed in microwave and then juiced- this extracts more juice) Mix together and eat!!! 2 cans of Italian lentils 2 tablespoons olive oil (extra virgin) 1 or 2 cloves of garlic, chopped 1 Spanish onion, finely diced 1 bunch or ... [... more]
Australian Womens Weekly |
Veal Osso Bucco
Heat the 2 tablespoons olive oil over a high heat and add the veal in batches browning on all sides. Remove and set aside Heat 1 tablespoon remaining olive oil in pan. Stir in the onion, carrot and garlic and sauté for 3- 5 minutes or until ... [... more]
Australian Womens Weekly |
Yabbies with Spaghetti Aglio Olio
Heat 1 tablespoon olive oil in a large frying pan. Cook yabbies until changed in colour and cooked through. Remove from pan; peel, discarding the shells, and cover to keep warm. Meanwhile, heat 2 more tablespoons olive oil in same pan. Cook ... [... more]
Australian Womens Weekly |
Scrambled Eggs with Chorizo - DAVID KASMAROSKI
Heat 2 tablespoons olive oil in a large, heavy based pan. Add the onion and red and green capsicums until soft, without browning (approx 4 minutes). Add the tomatoes, heat through, transfer to oven dish and keep warm in preheated oven on low setting. [... more]
Australian Womens Weekly |
Pasta With Tomatoes, Artichokes And Cream- STEVE BASTONI
Heat 3 tablespoons olive oil in a large pan. Add bacon pieces and cook until golden but not crisp. Toss in chopped onion and the herbs and then the chopped garlic. Cook until onion is translucent. Add tomato pieces, artichoke hearts and cream, ... [... more]
Australian Womens Weekly |
