Refine your search:
Budget-Friendly Caramelizing Easy Dinner Healthy Breakfast High Fiber
- 10
-
Sichuan crispy mackerel with soy mayonnaise
Australian Womens Weekly — Combine sichuan peppercorns with salt in a dry frying pan and roast over medium heat, shaking the pan regularly until peppercorns begin to pop and become aromatic. Remove and cool before grinding to a fine powder in a pestle and mortar; mix with ...More…
-
Steak & kidney pie
Australian Womens Weekly — Put the diced meats into a plastic bag with the flour, salt and pepper and shake until lightly coated. Heat the oil in a heavy-based saucepan and cook the onion until soft and translucent. Set the onion aside, add some more oil to the pan and ...More…
-
BBQ butterflied leg of lamb with herb salsa
Australian Womens Weekly — Sprinkle lamb with remaining ingredients. Turn to coat and place on BBQ. Cover and reduce heat to medium. After 10 minutes turn lamb. Cook a further 15 minutes. Test for doneness by pressing the thickest part of the lamb. For well done lamb cook ...More…
-
Broadbean, mushroom & speck risotto
Australian Womens Weekly — Diabetic, Low Carb, Low cholesterol, Low fat, Low GI, Nut free, Vegetarian Combine stock and beans in a medium pan. Cover and bring to boil. Remove from heat. Using a slotted spoon, remove beans from stock. Allow beans to cool, then peel, ...More…
-
Lemon & olive-coated lamb cutlets
Australian Womens Weekly — Preheat oven 200°C/180°C (fan-forced). Place baby tomatoes on the vine in a dish and spray with oil, sprinkle with sea salt and roast for 15 minutes. Place olives in a food processor with the lemon rind, olive oil, garlic and parsley. Process ...More…
-
Warm salad of coffee crusted beef
Australian Womens Weekly — Place potatoes in a saucepan and cover with cold water. Cook over medium heat until tender. Add beans to the last 3 minutes of cooking. Drain immediately, refresh with cold water and set aside. Combine coffee and black pepper into a small food ...More…
-
Lamb shanks tagine
Australian Womens Weekly — Coat shanks with 3 tablespoons of spice mixture and seal lightly in hot oil. Place in a large ovenproof pot or tagine, add vegetables, prunes, remaining spice mixture and liquids. Cover with lid or foil and gently bake for 11/2 - 2 hours in a ...More…
-
Beef & mango salad
Australian Womens Weekly — Preheat a barbecue plate or frying pan and cook the steaks for 2-3 minutes or until cooked to your liking. Remove steaks and cover loosely with foil. While the steaks rest, toss together mangoes, rocket, lettuce and mint leaves. Whisk together ...More…
-
Pan-seared atlantic salmon with asparagus & macadamia ...
Australian Womens Weekly — Blanch asparagus and sugar snap peas in hot water. Refresh in ice water, drain. Toast macadamia's in a non stick pan, careful not to burn then Pour some oil into a pan, once hot, put salmon in, skin side down. After a minute on each side, put pan ...More…
-
Chestnut & spinach soup
Australian Womens Weekly — Heat butter in a large pan over medium heat and cook leeks, stirring frequently until collapsed but not coloured. Add parsnips and chestnuts and continue cooking for a further 5 minutes or until parsnips have softened. Stir in spinach and stock ...More…
-
Pork cutlet with fennel, orange & rosemary
Australian Womens Weekly — Combine fennel seeds, black peppercorns, rosemary and salt in a pestle and mortar and grind into a fine powder. Add garlic and grind further until smooth. Stir in zest, juice and half the oil and brush over pork. Set aside to marinate for as long ...More…