INGREDIENTS
250 grams (2 Bunches) Fresh Asparagus, diced
2 tbsps of each herb; fresh dill, Greek parsley, spearmint (finely chopped)
2 Shallots, finely chopped
1 small dried onion , finely chopped
1 egg
2 tablespoons olive oil for mixture
1/4 cup olive oil for frying
2 tablespoons fresh lemon juice
4-5 tablespoons Self Raising flour
Salt, pepper, sweet paprika to taste
PREPARATION
1. Lightly boil asparagus in salted water for few minutes. Strain, let it cool and dice.
2. In a bowl, start by well beating the egg, then add the olive oil and lemon juice. Add and lightly mix with a wooden spoon the diced asparagus, fresh herbs, fresh and dried onions, and dried herbs. Last add the flour 1 spoon at a time mixing well until mixture is well combined and thick in texture.
3. In frying pan, heat olive oil to medium/hot temperature, and place one tablespoon of mixture and fry until sides start to become light golden brown. Turn and fry both sides a couple of times until both sides are golden brown.
4. Remove and place on absorbent paper.
5. Can be served with bread rolls, pita bread, with salads as a main meal, or with your favourite dip.
Monday, 31 October 2011
Saturday, 29 October 2011
Mum's Avocado Dip
Ingredients
1 small onion
1-2 cloves garlic (centre root removed)
4 tbsps fresh lemon juice
4 tbsps vinegar
1 large avocado flesh (halved, save skin for serving)
salt and black pepper to taste
250 grams strained Greek yogurt
chopped dill to garnish
Preparation
1. In blender, place onion, garlic, lemon juice, vinegar, and blend until smooth paste.
2. Add avocado flesh, salt and pepper and continue blending until well combined.
3. Remove mixture from blender and place in bowl. Fold in yogurt until well combined.
4. Pour into empty halved avocado skin sprinkled with chopped dill.
5. Looks impressive served on platter with either corn chips, grilled pita bread, or cracker biscuits etc.
1 small onion
1-2 cloves garlic (centre root removed)
4 tbsps fresh lemon juice
4 tbsps vinegar
1 large avocado flesh (halved, save skin for serving)
salt and black pepper to taste
250 grams strained Greek yogurt
chopped dill to garnish
Preparation
1. In blender, place onion, garlic, lemon juice, vinegar, and blend until smooth paste.
2. Add avocado flesh, salt and pepper and continue blending until well combined.
3. Remove mixture from blender and place in bowl. Fold in yogurt until well combined.
4. Pour into empty halved avocado skin sprinkled with chopped dill.
5. Looks impressive served on platter with either corn chips, grilled pita bread, or cracker biscuits etc.
Fruit Salad with Lime Yogurt
FRUIT
1 medium ripe honeydew melon halved, seeded and flesh cut into chunks
(save halved melon skin for serving)
250 grams strawberries, hulled and halved
1 tablespoon honey
2 cups nonfat plain strained yogurt
1 tablespoon honey
1 tablespoon freshly grated lime zest
1 tablespoon fresh lime juice
1/4 cup grilled pistachio nuts
PREPARATION
1.In a large bowl, toss melon, strawberries, and honey. Let stand for 15 minutes, stirring occasionally.
2.In a separate bowl, combine yogurt, honey, lime zest and juice, stirring until well combined. Cover and refrigerate until chilled.
3. Pour lime yogurt in halved melon skin with fruit salad and grilled pistachio nuts on top.
1 medium ripe honeydew melon halved, seeded and flesh cut into chunks
(save halved melon skin for serving)
250 grams strawberries, hulled and halved
1 tablespoon honey
2 cups nonfat plain strained yogurt
1 tablespoon honey
1 tablespoon freshly grated lime zest
1 tablespoon fresh lime juice
1/4 cup grilled pistachio nuts
PREPARATION
1.In a large bowl, toss melon, strawberries, and honey. Let stand for 15 minutes, stirring occasionally.
2.In a separate bowl, combine yogurt, honey, lime zest and juice, stirring until well combined. Cover and refrigerate until chilled.
3. Pour lime yogurt in halved melon skin with fruit salad and grilled pistachio nuts on top.
Wholemeal Spaghetti with Shrimp & Greek Tomato Basil Saltsa
INGREDIENTS (Servings: 4)
500 gr Wholemeal Spaghetti
(save 1 1/2 cups spaghetti stock)
8 tablespoons olive oil
3 cloves garlic, minced (centre root removed)
16 medium shrimps, peeled and deveined
3 chopped medium ripe tomatoes
1 1/2 tablespoons tomato paste
1 tablespoon finely chopped fresh basil and 1/4 teaspoon dried
1 cup crumbled feta cheese
salt, sweet paprika, black pepper to taste
Directions
1.Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Save 1 1/2 cups for salsa and then drain. Add 2 tbs olive oil and shake to well combine spaghetti.
2.While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the garlic; cook and stir until fragrant, about 1 minute. Increase to high heat, add shrimps, and cook 3 to 5 minutes. Remove shrimps from skillet. Pour in the tomatoes, dried basil and heat through. Add spaghetti stock mixed with tomatoe paste. Stir well and cook at high heat until saltsa starts to thicken (3 to 5 mins). Add sauted shrimps. Season with basil, salt and both peppers.
3.Remove from heat. Toss the cooked pasta in the saltsa, and sprinkle with crumbled feta to serve.
500 gr Wholemeal Spaghetti
(save 1 1/2 cups spaghetti stock)
8 tablespoons olive oil
3 cloves garlic, minced (centre root removed)
16 medium shrimps, peeled and deveined
3 chopped medium ripe tomatoes
1 1/2 tablespoons tomato paste
1 tablespoon finely chopped fresh basil and 1/4 teaspoon dried
1 cup crumbled feta cheese
salt, sweet paprika, black pepper to taste
Directions
1.Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Save 1 1/2 cups for salsa and then drain. Add 2 tbs olive oil and shake to well combine spaghetti.
2.While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the garlic; cook and stir until fragrant, about 1 minute. Increase to high heat, add shrimps, and cook 3 to 5 minutes. Remove shrimps from skillet. Pour in the tomatoes, dried basil and heat through. Add spaghetti stock mixed with tomatoe paste. Stir well and cook at high heat until saltsa starts to thicken (3 to 5 mins). Add sauted shrimps. Season with basil, salt and both peppers.
3.Remove from heat. Toss the cooked pasta in the saltsa, and sprinkle with crumbled feta to serve.
Sunday, 16 October 2011
GREEK FISH SOUP
Ingredients
1 kilo fish (Cod/ Perch, or any fish, whole,de-scaled, de-gilled, gutted and washed)
4 medium potatoes
1 large onion
4 celery stalks
4 carrots
1 medium zuchini
3/4 cup rice
1/4 cup Olive oil
Salt and Pepper
Traditional Egg Lemon Sauce
Juice of 1 or 2 lemons
2 eggs
1/2 cup of fish soup stock
1. Clean and cut the vegetables to cube spoon size pieces.
2. Boil 2 litres of water in a large saucepan, add & stir 1/2 tsp of sea salt and place whole fish and boil for 20 to 30 mins depending on size of fish. Remove fish and set aside.
3. Strain stock in case of bones/scales and return to saucepan.
Bring stock again to boil and add cleaned and diced vegetables and rice. Reduce heat to medium/hot (do not cover lid completely) and cook until vegetables & rice are cooked according to your taste (approx. 20-30 mins) adding olive oil and salt/pepper the last 10 minutes of this cooking time.
4. Make Egg/Lemon sauce (10 mins before serving time while soup is very hot). Beat egg-whites until meringue thick, and then beating continously add egg yolks, lemon juice and fish stock & immediately pour and fold into fish soup while still on stove's hotplate.
Serving Options: Either Serve the fish on a platter with olive oil & lemon wedges or removing bones from fish and adding it to the individual soup plates.
1 kilo fish (Cod/ Perch, or any fish, whole,de-scaled, de-gilled, gutted and washed)
4 medium potatoes
1 large onion
4 celery stalks
4 carrots
1 medium zuchini
3/4 cup rice
1/4 cup Olive oil
Salt and Pepper
Traditional Egg Lemon Sauce
Juice of 1 or 2 lemons
2 eggs
1/2 cup of fish soup stock
1. Clean and cut the vegetables to cube spoon size pieces.
2. Boil 2 litres of water in a large saucepan, add & stir 1/2 tsp of sea salt and place whole fish and boil for 20 to 30 mins depending on size of fish. Remove fish and set aside.
3. Strain stock in case of bones/scales and return to saucepan.
Bring stock again to boil and add cleaned and diced vegetables and rice. Reduce heat to medium/hot (do not cover lid completely) and cook until vegetables & rice are cooked according to your taste (approx. 20-30 mins) adding olive oil and salt/pepper the last 10 minutes of this cooking time.
4. Make Egg/Lemon sauce (10 mins before serving time while soup is very hot). Beat egg-whites until meringue thick, and then beating continously add egg yolks, lemon juice and fish stock & immediately pour and fold into fish soup while still on stove's hotplate.
Serving Options: Either Serve the fish on a platter with olive oil & lemon wedges or removing bones from fish and adding it to the individual soup plates.
Friday, 18 February 2011
Family Breakfast Energy Booster with Oats & Apple
Cooking Time: 10 mins
Servings: 4
Ingredients
1 eating apple peeled and thinly sliced spoon sized
3 tablespoons water
2 cups low-fat milk
6 heaped tablespoons uncooked oats
2 teaspoons honey
1. In medium saucepan, add apples and water and boil at medium heat with lid for 4-5 mins.
2. Add milk and oats and boil stirring continuously until in starts to thicken.
3. Serve on 2 serving bowls. Pour 1 teaspoon of honey in each bowl.
Cooking Time: 10 mins
Servings: 4
Ingredients
1 eating apple peeled and thinly sliced spoon sized
3 tablespoons water
2 cups low-fat milk
6 heaped tablespoons uncooked oats
2 teaspoons honey
1. In medium saucepan, add apples and water and boil at medium heat with lid for 4-5 mins.
2. Add milk and oats and boil stirring continuously until in starts to thicken.
3. Serve on 2 serving bowls. Pour 1 teaspoon of honey in each bowl.
Sweet and Sour Pork (Chicken, Beef or Prawns can also be used instead of Pork)
Total Cooking Time: 25-30 mins
Ingredients:
500 gr tender pork cut into bite size pieces (tenderloin or fillet)
1/4 cup olive oil for frying pork
cornflour for frying pork
3 capsicums green, red and yellow cut into chunk pieces
1 large onion cut into 4 & then 8 chunks
1 cup thinly sliced carrots cut vertically
1 cup zuchini thinly sliced
1 cup broccoli flowerettes thinly sliced
1 medium can pineapple rings cut into small pieces (save juice for sauce)
1 clove garlic (finely chopped)
Marinate for Pork
3 tablespoons soy sauce
3 tablespoons olive oil
2 level tablespoons cornflour
3 tablespoons wine
Sweet and Sour Sauce
6 tablespoons tomato ketchup
3 tablespoons Vinegar
5 tablespoons Soy Sauce
1 tablespoon oyster sauce
2 tablespoons cornflour
1 1/2 tablespoon brown sugar
2 cups pineapple juice saved from can
1/4 teaspoon salt (optional)
Preparation
1. Cut the pork into thin strips (1/2 inch finger strips). Mix marinate ingredients, fold pork and marinate for 15-20 minutes.
2. Mix the sweet and sour sauce ingredients well and set aside.
3. Flour the marinated pork both sides. In a deep skillet, add the olive oil until very hot and fry the pork for 2 minutes and then lower heat to medium turning pork twice until it turns golden brown. Remove and drain on kitchen paper and set aside on serving plate.
4. Add olive oil to wok and heat until very hot. Add all chopped vegetables and stir fry (stirring continuously) until half cooked (approx. 8-10 mins) then add the chopped garlic and last the pineapple. Add the well mixed sweet and sour sauce ingredients and fold into vegetables. As soon as the sauce thickenens, either transfer the pork into the wok and stir well with the sauce or pour the sweet and sour vegetables sauce on top of the fried pork on serving plate. Serve hot with steamed white rice.
Total Cooking Time: 25-30 mins
Ingredients:
500 gr tender pork cut into bite size pieces (tenderloin or fillet)
1/4 cup olive oil for frying pork
cornflour for frying pork
3 capsicums green, red and yellow cut into chunk pieces
1 large onion cut into 4 & then 8 chunks
1 cup thinly sliced carrots cut vertically
1 cup zuchini thinly sliced
1 cup broccoli flowerettes thinly sliced
1 medium can pineapple rings cut into small pieces (save juice for sauce)
1 clove garlic (finely chopped)
Marinate for Pork
3 tablespoons soy sauce
3 tablespoons olive oil
2 level tablespoons cornflour
3 tablespoons wine
Sweet and Sour Sauce
6 tablespoons tomato ketchup
3 tablespoons Vinegar
5 tablespoons Soy Sauce
1 tablespoon oyster sauce
2 tablespoons cornflour
1 1/2 tablespoon brown sugar
2 cups pineapple juice saved from can
1/4 teaspoon salt (optional)
Preparation
1. Cut the pork into thin strips (1/2 inch finger strips). Mix marinate ingredients, fold pork and marinate for 15-20 minutes.
2. Mix the sweet and sour sauce ingredients well and set aside.
3. Flour the marinated pork both sides. In a deep skillet, add the olive oil until very hot and fry the pork for 2 minutes and then lower heat to medium turning pork twice until it turns golden brown. Remove and drain on kitchen paper and set aside on serving plate.
4. Add olive oil to wok and heat until very hot. Add all chopped vegetables and stir fry (stirring continuously) until half cooked (approx. 8-10 mins) then add the chopped garlic and last the pineapple. Add the well mixed sweet and sour sauce ingredients and fold into vegetables. As soon as the sauce thickenens, either transfer the pork into the wok and stir well with the sauce or pour the sweet and sour vegetables sauce on top of the fried pork on serving plate. Serve hot with steamed white rice.
Thursday, 17 February 2011
Chocolate Chip-Oatmeal Cookies
Cook Time: 12 min
Ingredients
1/2 cup packed brown sugar
1/2 cups granulated sugar
1/2 cup fat–free vegetable oil spread (60% to 70% oil)
1 large egg
1 large egg white
2 teaspoons vanilla extract
1 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 1/2 cups quick-cooking oats, uncooked
1 cup bittersweet (62% cacao) or semisweet chocolate chips
Directions
1.Preheat oven to 180o C.
2.In large bowl, with mixer on medium-low speed, beat sugars and vegetable spread until well blended, occasionally scraping bowl with rubber spatula. Add egg, egg white, and vanilla; beat until smooth. Beat in flour, baking soda, and salt until mixed.
3.With wooden spoon, stir in oats and chocolate chips until well combined.
4.Drop dough by rounded measuring tablespoons, 2 inches apart, on ungreased large cookie sheet. Bake cookies 12 to 13 minutes or until golden. With spatula, transfer cookies to wire rack to cool.
5.Repeat until all batter is used.
6.Store cooled cookies in tightly sealed containers up to 3 days.
Cook Time: 12 min
Ingredients
1/2 cup packed brown sugar
1/2 cups granulated sugar
1/2 cup fat–free vegetable oil spread (60% to 70% oil)
1 large egg
1 large egg white
2 teaspoons vanilla extract
1 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 1/2 cups quick-cooking oats, uncooked
1 cup bittersweet (62% cacao) or semisweet chocolate chips
Directions
1.Preheat oven to 180o C.
2.In large bowl, with mixer on medium-low speed, beat sugars and vegetable spread until well blended, occasionally scraping bowl with rubber spatula. Add egg, egg white, and vanilla; beat until smooth. Beat in flour, baking soda, and salt until mixed.
3.With wooden spoon, stir in oats and chocolate chips until well combined.
4.Drop dough by rounded measuring tablespoons, 2 inches apart, on ungreased large cookie sheet. Bake cookies 12 to 13 minutes or until golden. With spatula, transfer cookies to wire rack to cool.
5.Repeat until all batter is used.
6.Store cooled cookies in tightly sealed containers up to 3 days.
Zucchini Bread
Light zucchini bread that's not too sweet
12 servings
Ingredients
1 1/2 cups shredded zucchini
3/4 cup white sugar
1 egg
1/2 cup vegetable oil or olive oil
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon ground cinnamon
2 teaspoons lemon zest
Directions
1.Preheat oven to 165 degrees C. Grease an 8x4 inch loaf pan.
2.In a bowl, beat together the zucchini, sugar, egg, and oil. In a separate bowl, sift together the flour, salt, baking soda, and baking powder; stir in the cinnamon and lemon zest. Stir the flour mixture into the zucchini mixture just until blended. Pour the batter into the prepared pan.
3.Bake 45 minutes in the preheated oven, until a knife inserted in the center comes out clean. Remove from heat, and cool about 10 minutes before turning out onto a wire rack to cool completely.
Light zucchini bread that's not too sweet
12 servings
Ingredients
1 1/2 cups shredded zucchini
3/4 cup white sugar
1 egg
1/2 cup vegetable oil or olive oil
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon ground cinnamon
2 teaspoons lemon zest
Directions
1.Preheat oven to 165 degrees C. Grease an 8x4 inch loaf pan.
2.In a bowl, beat together the zucchini, sugar, egg, and oil. In a separate bowl, sift together the flour, salt, baking soda, and baking powder; stir in the cinnamon and lemon zest. Stir the flour mixture into the zucchini mixture just until blended. Pour the batter into the prepared pan.
3.Bake 45 minutes in the preheated oven, until a knife inserted in the center comes out clean. Remove from heat, and cool about 10 minutes before turning out onto a wire rack to cool completely.
Oatmeal-Raisin Cookies
Delicious and low-fat cookie.
Cook Time: 12 min
Ingredients
Butter or Nonstick cooking spray
1/2 cup light corn-oil spread
3/4 cup(s) packed dark brown sugar
1/2 cup sugar
2 large egg whites
1 large egg
2 teaspoons vanilla extract
2 cups all-purpose flour
1 cup quick-cooking oats
1 cup low-fat semisweet-chocolate pieces
1/2 cup dark seedless raisins
1 teaspoon baking soda
1/2 teaspoon salt
Directions
1.Preheat oven to 190o C. Butter or Spray 2 large cookie sheets with nonstick cooking spray.
2.In large bowl, with mixer at low speed, beat corn-oil spread, brown sugar, and sugar until combined. Increase speed to high; beat until light and fluffy.
3.Add egg whites, egg, and vanilla extract; beat until smooth.
4.With spoon, stir in flour, oats, chocolate pieces, raisins, baking soda, and salt until combined.
5.Drop dough by level tablespoons, about 2 inches apart, on cookie sheets. Place cookie sheets on 2 oven racks. Bake cookies 10 to 12 minutes until golden, rotating cookie sheets between upper and lower racks halfway through baking time. Remove cookies to wire racks to cool.
Delicious and low-fat cookie.
Cook Time: 12 min
Ingredients
Butter or Nonstick cooking spray
1/2 cup light corn-oil spread
3/4 cup(s) packed dark brown sugar
1/2 cup sugar
2 large egg whites
1 large egg
2 teaspoons vanilla extract
2 cups all-purpose flour
1 cup quick-cooking oats
1 cup low-fat semisweet-chocolate pieces
1/2 cup dark seedless raisins
1 teaspoon baking soda
1/2 teaspoon salt
Directions
1.Preheat oven to 190o C. Butter or Spray 2 large cookie sheets with nonstick cooking spray.
2.In large bowl, with mixer at low speed, beat corn-oil spread, brown sugar, and sugar until combined. Increase speed to high; beat until light and fluffy.
3.Add egg whites, egg, and vanilla extract; beat until smooth.
4.With spoon, stir in flour, oats, chocolate pieces, raisins, baking soda, and salt until combined.
5.Drop dough by level tablespoons, about 2 inches apart, on cookie sheets. Place cookie sheets on 2 oven racks. Bake cookies 10 to 12 minutes until golden, rotating cookie sheets between upper and lower racks halfway through baking time. Remove cookies to wire racks to cool.
Wednesday, 16 February 2011
Greek Potato Salad
Cooking Time: 15 mins
Ingredients:
1 kilo cubed boiled potatoes
1 large thinly sliced onion
1/2 cup cubed cucumber
1/2 cup cubed fresh tomato
1/2 cup chopped parsley
1/4 cup olive oil
1 tbsp white or red vinegar
juice of 1/2 lemon
fresh grounded salt and pepper
1. Clean and boil the potatoes until tender but not soft. Strain and let cool.
2. In a large serving bowl, toss carefully all ingredients; the potatoes, onion, cucumber, tomato, parsley, vinegar, lemon juice and olive oil, salt and pepper according to taste.
Cooking Time: 15 mins
Ingredients:
1 kilo cubed boiled potatoes
1 large thinly sliced onion
1/2 cup cubed cucumber
1/2 cup cubed fresh tomato
1/2 cup chopped parsley
1/4 cup olive oil
1 tbsp white or red vinegar
juice of 1/2 lemon
fresh grounded salt and pepper
1. Clean and boil the potatoes until tender but not soft. Strain and let cool.
2. In a large serving bowl, toss carefully all ingredients; the potatoes, onion, cucumber, tomato, parsley, vinegar, lemon juice and olive oil, salt and pepper according to taste.
Rice Noodles with Fish Fillets In Tomato-Pineapple Broth
Cooking Time: 30 mins
Servings: 4
Ingredients
Four Fish Fillets (Cod or Sole or Perche)
250 gr rice noodles
2 teaspoons olive oil
2 garlic cloves mashed
2 teaspoons peeled finely grated fresh ginger
3 drops tabasco
1/2 red bell pepper, thinly sliced
2 cups water
1 cup tomato juice or canned tomato cubes with juice
1 cup peeled fresh or canned pineapple, cut into 1-inch pieces
2 tablespoons Asian fish sauce
1 tablespoon fresh lime or lemon juice
Salt and freshly ground pepper
2 onions, thinly sliced
2 tablespoons chopped mint
2 tablespoons chopped almonds
1 small carrot, shredded
Lime or Lemon wedges, for serving
Directions
1 .In a large bowl, cover the rice noodles with hot water. Let stand until softened, about 10 minutes, then drain.
2. Heat the oil in a medium saucepan. Add thinly sliced onions, garlic, ginger, tabasco sauce and red bell pepper and cook over moderately high heat, stirring, until fragrant, about 2 minutes. Add the water, tomato juice and pineapple and boil over moderately high heat for 10 minutes. Stir in the fish sauce and lime juice.
3. Bring a large skillet of water to a simmer. Season the sea bass with salt and pepper, add to the skillet and poach over moderate heat until just cooked through, about 5 minutes. Using a spatula, transfer the fillets to a large plate.
4. Bring the water back to a boil over high heat. Add the rice noodles and boil until al dente, about 1 minute. Drain the noodles and transfer to shallow bowls. Top with the sea bass fillets and ladle the tomato-pineapple broth all around. Top with the mint, almonds and shredded carrot and serve right away, with lime wedges.
Cooking Time: 30 mins
Servings: 4
Ingredients
Four Fish Fillets (Cod or Sole or Perche)
250 gr rice noodles
2 teaspoons olive oil
2 garlic cloves mashed
2 teaspoons peeled finely grated fresh ginger
3 drops tabasco
1/2 red bell pepper, thinly sliced
2 cups water
1 cup tomato juice or canned tomato cubes with juice
1 cup peeled fresh or canned pineapple, cut into 1-inch pieces
2 tablespoons Asian fish sauce
1 tablespoon fresh lime or lemon juice
Salt and freshly ground pepper
2 onions, thinly sliced
2 tablespoons chopped mint
2 tablespoons chopped almonds
1 small carrot, shredded
Lime or Lemon wedges, for serving
Directions
1 .In a large bowl, cover the rice noodles with hot water. Let stand until softened, about 10 minutes, then drain.
2. Heat the oil in a medium saucepan. Add thinly sliced onions, garlic, ginger, tabasco sauce and red bell pepper and cook over moderately high heat, stirring, until fragrant, about 2 minutes. Add the water, tomato juice and pineapple and boil over moderately high heat for 10 minutes. Stir in the fish sauce and lime juice.
3. Bring a large skillet of water to a simmer. Season the sea bass with salt and pepper, add to the skillet and poach over moderate heat until just cooked through, about 5 minutes. Using a spatula, transfer the fillets to a large plate.
4. Bring the water back to a boil over high heat. Add the rice noodles and boil until al dente, about 1 minute. Drain the noodles and transfer to shallow bowls. Top with the sea bass fillets and ladle the tomato-pineapple broth all around. Top with the mint, almonds and shredded carrot and serve right away, with lime wedges.
Tuesday, 15 February 2011
STRAWBERRY TIRAMISU
Ingredients
1 pint fresh strawberries
1/2 cup confectioners' sugar
1 cup mascarpone cheese
1/2 cup light cream
2 tablespoons coffee-flavored liqueur
18 ladyfinger biscuits
1/3 cup chilled espresso
1/2 teaspoon unsweetened cocoa powder
1.Cut off the tops of the strawberries and slice the berries. Reserve 2 large whole berries for garnish.
2.In a blender, place 2 cups of strawberries and 2 tablespoons confectioners sugar; blend to puree and set aside.
3.In a medium bowl, combine mascarpone cheese, 1/4 cup cream, 1/4 cup sugar, and liqueur; beat with an electric mixer on medium-high speed for 1 to 1 1/2 minutes until thickened.
4.Place 6 ladyfingers on a serving plate and brush each with approximately 1 teaspoon cold espresso coffee. Spread or pipe out 1/2 of the cheese mixture over the ladyfingers, and layer with half of the sliced strawberries.
5.Repeat with the next 6 ladyfingers, espresso, remaining cheese mixture, and sliced strawberries; top with remaining 6 ladyfingers.
6.In a small mixing bowl, combine 1/4 cup heavy cream with 2 tablespoons sugar; beat with an electric mixer on medium-high speed until just whipped, approximately 1 minute. Spread cream evenly over top layer of ladyfingers.
7.Dust cocoa over whipped cream, and garnish with 2 reserved strawberries. Pour strawberry puree onto two serving plates. Cut tiramisu in half, and place onto puree.
1 pint fresh strawberries
1/2 cup confectioners' sugar
1 cup mascarpone cheese
1/2 cup light cream
2 tablespoons coffee-flavored liqueur
18 ladyfinger biscuits
1/3 cup chilled espresso
1/2 teaspoon unsweetened cocoa powder
1.Cut off the tops of the strawberries and slice the berries. Reserve 2 large whole berries for garnish.
2.In a blender, place 2 cups of strawberries and 2 tablespoons confectioners sugar; blend to puree and set aside.
3.In a medium bowl, combine mascarpone cheese, 1/4 cup cream, 1/4 cup sugar, and liqueur; beat with an electric mixer on medium-high speed for 1 to 1 1/2 minutes until thickened.
4.Place 6 ladyfingers on a serving plate and brush each with approximately 1 teaspoon cold espresso coffee. Spread or pipe out 1/2 of the cheese mixture over the ladyfingers, and layer with half of the sliced strawberries.
5.Repeat with the next 6 ladyfingers, espresso, remaining cheese mixture, and sliced strawberries; top with remaining 6 ladyfingers.
6.In a small mixing bowl, combine 1/4 cup heavy cream with 2 tablespoons sugar; beat with an electric mixer on medium-high speed until just whipped, approximately 1 minute. Spread cream evenly over top layer of ladyfingers.
7.Dust cocoa over whipped cream, and garnish with 2 reserved strawberries. Pour strawberry puree onto two serving plates. Cut tiramisu in half, and place onto puree.
Greek Lemon Cake
1/2 cup butter
3/4 cups sugar
2 eggs
1/2 cup warm milk
1 1/2 cups flour
1 1/2 tsp. baking powder
1/4 tsp. salt
2 tbs. grated lemon peel
Topping:
1/2 cup fresh lemon juice
1 cup sugar
1. Preheat your oven to 180°C.
2. Cream butter and gradually add the sugar until light and fluffy. Beat the eggs until light and creamy and with a spoon fold them into the butter and sugar. Stir in the milk with a wooden spoon, then slowly add the flour, baking powder, salt and lemon peel.
3. Pour the batter into a well-greased 9x12" pan and bake approx. 25 minutes.
4. Mix the topping ingredients together in a bowl. Remove the cake from the oven and spoon the mixture evenly over the hot cake and return it to the oven to bake for another 5 minutes. The juice will penetrate into the cake and the sugar will crust over the top.
1/2 cup butter
3/4 cups sugar
2 eggs
1/2 cup warm milk
1 1/2 cups flour
1 1/2 tsp. baking powder
1/4 tsp. salt
2 tbs. grated lemon peel
Topping:
1/2 cup fresh lemon juice
1 cup sugar
1. Preheat your oven to 180°C.
2. Cream butter and gradually add the sugar until light and fluffy. Beat the eggs until light and creamy and with a spoon fold them into the butter and sugar. Stir in the milk with a wooden spoon, then slowly add the flour, baking powder, salt and lemon peel.
3. Pour the batter into a well-greased 9x12" pan and bake approx. 25 minutes.
4. Mix the topping ingredients together in a bowl. Remove the cake from the oven and spoon the mixture evenly over the hot cake and return it to the oven to bake for another 5 minutes. The juice will penetrate into the cake and the sugar will crust over the top.
Guacamole-Avocado Salad
2 ripe avocados
1 ripe tomato, peeled
1/2 onion, diced (cubed)
1 tablespoon vinegar
1 diced green pepper (chilli)
1 tbs olive oil
salt, pepper, sweet paprika to taste
1. Mash the tomato and avocados with a fork. Stir in remaining ingredients until well combined.
2. Serve with warm tortillas, pita bread or wholemeal wraps.
2 ripe avocados
1 ripe tomato, peeled
1/2 onion, diced (cubed)
1 tablespoon vinegar
1 diced green pepper (chilli)
1 tbs olive oil
salt, pepper, sweet paprika to taste
1. Mash the tomato and avocados with a fork. Stir in remaining ingredients until well combined.
2. Serve with warm tortillas, pita bread or wholemeal wraps.
Apple Upside-Down Cake
Ingredients:
3 large golden delicious apples
2/3 cup light brown sugar, packed
1 scant teaspoon ground cinnamon
4 tablespoons melted butter
1 3/4 cup all-purpose flour, stirred before measuring
1/4 teaspoon salt
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 cup butter, room temperature
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2/3 cup milk
1. Heat oven to 165°C. Butter a 20cm cake tin or use baking spray. Core the apples and cut into thin slices. Combine apple slices with brown sugar, 1 level teaspoon of cinnamon, and 4 tablespoons of melted butter. Arrange the apple mixture in the prepared baking tin.
2. Combine the flour, salt, baking powder, and 1 teaspoon cinnamon in a bowl. In a large mixing bowl with electric mixer, beat butter with the sugar until light and fluffy. Beat in eggs and vanilla extract. Add the flour mixture to the first mixture, alternating with the milk, beating just until blended. Spoon the batter evenly over the apple slices; gently spreading to cover. Bake for 55 to 65 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Ingredients:
3 large golden delicious apples
2/3 cup light brown sugar, packed
1 scant teaspoon ground cinnamon
4 tablespoons melted butter
1 3/4 cup all-purpose flour, stirred before measuring
1/4 teaspoon salt
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 cup butter, room temperature
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2/3 cup milk
2. Combine the flour, salt, baking powder, and 1 teaspoon cinnamon in a bowl. In a large mixing bowl with electric mixer, beat butter with the sugar until light and fluffy. Beat in eggs and vanilla extract. Add the flour mixture to the first mixture, alternating with the milk, beating just until blended. Spoon the batter evenly over the apple slices; gently spreading to cover. Bake for 55 to 65 minutes, or until a toothpick inserted in the center of the cake comes out clean.
3. Place cake plate over cake tin to transfer the hot cake onto the cake plate and let stand for 5 minutes.
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