Focaccia with sea salt
Place the flour in a large bowl and stir in the salt and yeast. Make a well in the centre and pour in 3 tablespoons olive oil and the water. Gradually mix the flour in; use a wooden spoon, then your hand, to make a soft, slightly sticky ... [... more]
All Recipes AU |
Stewed Okra and Tomatoes
Mix the onion, green pepper, thyme and crushed red pepper together and then cook lightly and stir over medium heat. Then add salt substitute, i.e. sea salt with iodine, sucanat, hot pepper sauce and water. This can be eaten with a meat ... [... more]
International Vegetarian Union |
Asparagus on the Barbecue
Lightly coat the asparagus spears with olive oil. Season with salt and pepper to taste. Cook over high heat for 2 to 3 minutes, or to desired tenderness. Sea salt and freshly ground black pepper to taste 500g fresh asparagus spears, trimmed [... more]
All Recipes AU |
Steamed Barramundi with Lime Sauce
Rub the outside of the fish with sea salt. Place the ginger, garlic and coriander inside the fish spacing them so they are all the way along. Steam the fish for about 8 minutes or until it has a soft texture when touched with a knife. To make the ... [... more]
All Recipes AU |
Baked Tuna Risotto with Chorizo
Preheat the oven to 200°C. Heat a three litre capacity ovenproof dish (with a lid) over a medium heat. Add the olive oil, onion, sausage, garlic and sea salt and stir for five minutes, or until the onion is soft and translucent. Add the stock or ... [... more]
All Recipes AU |
Quinoa Tabbouleh
In a saucepan, bring the water to a boil. Add quinoa and a pinch of salt. Reduce heat to low, cover and simmer for 15 minutes. Allow to cool to room temperature then fluff with a fork. Meanwhile, in a large bowl, combine olive oil, sea salt, ... [... more]
All Recipes AU |
Avocado and summer tomato salad
1 lebanese cucumber, halved lengthways, deseeded and finely diced Sea salt and freshly ground black pepper, to taste 1. Combine dressing ingredients in a small jar with lid and shake well. 2. Place the tomato, shallots, cucumber and basil in a ... [... more]
Better Homes & Gardens Australia |
Baked zucchini de Provence
Arrange a layer of zucchini slices on the bottom of a baking tray so they slightly overlap one another; drizzle with 1 tablespoon olive oil and season with some of the sea salt and herbs. Repeat layering until the zucchini is all used. While the ... [... more]
All Recipes AU |
Black bean salsa with grilled blue-eye
Next day, rinse black-beans in cold water. Transfer to a large saucepan, along with the 3 cups cold water and chillies, cinnamon stick, bay leaf, sea salt and cracked pepper. Bring to a boil. Reduce heat and gently simmer covered (lid tilted to ... [... more]
Australian Womens Weekly |
Vietnamese-style chicken noodle soup- MONIQUE SPANBROOK
Preheat the oven at around 240°C. Trim any excess fat from either end of the chicken, baste it in olive oil and sea salt and brown it for around 3/4 of an hour, turning once. Whilst this is cooking, put water in large soup pot and bring to boil. ... [... more]
Australian Womens Weekly |
Grilled salt bush lamb with a wattle seeds spice rub
In a mortar and pestle combine and grind together wattle seeds, peppercorns, coriander seeds and sea salt. Rub spices into lamb fillets. Heat a large frypan, grill-plate or barbeque. Drizzle olive oil over lamb and pat into each side. Transfer to ... [... more]
Australian Womens Weekly |
Fennel roasted pork rack
Combine fennel seeds, garlic, sea salt and olive oil in a mortar and pestle. Pound, with the pestle, to a coarse paste. (You should be able to smell the fennel fairly strongly at this stage). Using a sharp knife, score the pork skin deeply at 8mm ... [... more]
Australian Womens Weekly |
