Warm potato salad
Heat medium frying pan. Add half of the oil and fry chorizo and onions\ until browned and crisp, tossing pan often. Combine mustard, vinegar, olive oil, parsley, chives and salt and pepper in large serving bowl. Add warm potatoes that you have ... [... more]
Australian Womens Weekly |
Root vegetable salad
Heat 2 tablespoons of the oil in a large sauté pan; add pumpkin, carrots, parsnips and onion and sauté 5 minutes until starting to caramelise and brown slightly. Combine sautéed vegetables with beetroot, garlic, remaining oil, salt [... more]
Australian Womens Weekly |
Garlic bread
Beat butter in a medium bowl with a hand blender or wooden spoon until creamy. Mix in garlic and herbs and season liberally with salt and pepper. Alternatively, beat butter until creamy and beat in the anchovies, cheese and black pepper to taste. ... [... more]
Australian Womens Weekly |
Brushetta with chicken livers
Heat a large frying pan; add olive oil, garlic, rosemary, butter. When butter melts fry chicken livers. Season with salt and pepper, add mushrooms and water it has been soaked in. Add caramelised shallots mix into livers and break up with the ... [... more]
Australian Womens Weekly |
BBQ lamb, chickpea and preserved lemon salad
Combine coriander and cumin seeds, salt and pepper in a mortar. Crush coarsely; rub into lamb backstraps and set aside 30 minutes. Heat grill plate of barbecue to very hot; grease with oil. Cook lamb 4 minutes, both sides until cooked as desired; ... [... more]
Australian Womens Weekly |
Pork braised in milk
Remove excess fat from pork loin, but ensure you leave a thin layer covering the entire loin as this will ensure it does not dry out too much and also retains much of the flavour. Season all over with salt and pepper. Tie in a neat roll. Heat oil ... [... more]
Australian Womens Weekly |
Bruschetta with chicken livers
Heat a large frying pan; add olive oil, garlic, rosemary, butter. When butter melts fry chicken livers. Season with salt and pepper, add mushrooms and water it has been soaked in. Add caramelised shallots, mix into livers and break up with the ... [... more]
Australian Womens Weekly |
Risotto stuffed chicken breast
Make a space between chicken breast and skin; fill with risotto and season skin with salt and pepper. Heat oil in a medium frying pan; when hot, place chicken skin side down cook until golden browned about 3 minutes; turn over then place in ... [... more]
Australian Womens Weekly |
Tomato sauce
Heat oil in a medium saucepan. Add onion and garlic and cook over low heat until softened. Season with salt and pepper. Add wine, if using and reduce until nearly evaporated. Add tomatoes and simmer for 20 minutes until sauce is very thick. Check ... [... more]
Australian Womens Weekly |
Teppanyaki Fried Rice - ADRIAN LIM - SHINJU
Cook rice in a rice cooker. Alternatively, boil rice in plenty of water until just tender; drain and rinse under plenty of hot running water. Beat eggs with salt and pepper to taste. Spread eggs in a pan and heat until it forms an omelette. Heat ... [... more]
Australian Womens Weekly |
Braised Cabbage and Basmati/Lentil Pilaf
Saute onions in oil until they have softened. Add the garlic, cabbage, (1/2 c) water, salt and pepper and cook covered for 10 minutes, checking periodically to make sure that it doesn't scorch. Remove lid and cook additional 20 minutes over ... [... more]
International Vegetarian Union |
Lemon and Garlic Potato Salad
Boil potatoes, and cool. Add remaining ingredients and mix well. Chill and serve. A light, tasty potato salad. Serves 5 Salt and pepper to taste their size) Total Calories Per Serving: 197 ; Fat: 3 grams 2-1/2 pounds red potatoes 1/2 cup chopped ... [... more]
International Vegetarian Union |
