German Tomato Salad
Slice the tomatoes, add some sliced onions and put it in an oil/vinegar sauce. Refinements: use olive oil instead of 'normal'; add garlic and / or parsley. Add some salt and pepper. Very simple: [... more]
International Vegetarian Union |
Steaks with red wine shallot sauce
For the herb mash, boil or steam potatoes until tender. Mash with butter, milk and salt and pepper to taste. Stir in herbs; cover to keep warm. Meanwhile, heat a large, non-stick frying pan. Brush steaks with oil, cook until browned on both sides ... [... more]
Australian Womens Weekly |
Warm lamb couscous salad with baby spinach
Sprinkle lamb with salt and pepper. Cook lamb in a heated, oiled large Heat oil in same cleaned frying pan; add onion, cook, stirring, over low heat, for Meanwhile, place couscous in a large heatproof bowl; add combined salt and boiling water. ... [... more]
Australian Womens Weekly |
Pan-fried fish with radicchio and orange salad
Heat oil in a large non-stick frying pan; cook fish, in batches, until browned on both sides and cooked as desired, sprinkling with salt and pepper during cooking. Meanwhile, combine the garlic, mustard, vinegar, oil and salt and pepper to taste ... [... more]
Australian Womens Weekly |
Sylvia's Pasta Salad
Combine oil, vinegar, mustard, salt and pepper to make a dressing. While pasta is cooking, slice asparagus lengthwise in quarters, then across in 1 1/2-inch pieces. Drain pasta well. Stir in oil to prevent pasta from sticking together. Adjust ... [... more]
International Vegetarian Union |
Georgie's Vegan Dressing
Saute onions, celery, mushrooms, and water chestnuts in water, wine, or beer. Put stuffing mix in a bowl and add onion, celery, mushrooms, water chestnut mixture. Add poultry seasoning, parsley, sage, thyme, salt and pepper to taste. Heat water ... [... more]
International Vegetarian Union |
Veal with mustard and tarragon cream
Toss veal in combined flour, salt and pepper; shake away excess. Heat butter in a large frying pan; cook veal, in batches, until browned on both sides. Remove from pan; cover to keep warm. Add shallots and garlic to same pan; cook until soft. Add ... [... more]
Australian Womens Weekly |
Beef and guinness stew
Heat a large heavy based saucepan and add oil. Add onion and cook until softened and translucent. Add garlic and cook a further 30 seconds. Add meat and over a high heat cook meat until it is browned all over. Season with salt and pepper and add ... [... more]
Australian Womens Weekly |
Spaetzle & veal schnitzel
Mix egg with flour, salt and enough milk to make a thick batter. Combine bread crumbs with parmesan, parsley, lemon zest and salt and pepper. Dip veal in egg mix; coat to cover surface then place in crumb mix to coat completely; set aside until ... [... more]
Australian Womens Weekly |
Roast beef and yorkshire pudding
Season sirloin liberally on the non-fat side with salt and pepper. Scatter onion slices into the base of a baking dish. Heat a large non-stick frying pan over high heat. Sear sirloin, fat side-down until golden brown and some of the fat has ... [... more]
Australian Womens Weekly |
Pork braised in milk
Remove excess fat from pork loin. Season all over with salt and pepper. Heat oil in large casserole and brown pork all over. Remove from pan. Add garlic and sage and cook until lightly browned. Heat milk in small saucepan until almost boiling. ... [... more]
Australian Womens Weekly |
Baked bacon and eggs
Pre-heat oven to 200°c. In a large frying pan heat oil and butter. Fry onion and bacon for 5 minutes; season with salt and pepper. Divide bacon mixture among four ramekins. Make a hole in the centre of the bacon mixture and crack in an egg. Top ... [... more]
Australian Womens Weekly |
