Recipes Salmon with Greek rice salad

Recipes Salmon with Greek rice salad

Recipes Salmon with Greek rice salad

Recipes Salmon with Greek rice salad Have dinner on the table super fast with clever shortcuts and this easy salmon and Greek rice salad recipe. Salmon with Greek rice salad

Ingredients

  • 2 x 270g packets frozen Atlantic salmon provencale
  • 450g packet microwave long grain white rice
  • 200g mini roma tomatoes, halved lengthways
  • 2 Lebanese cucumbers, diced
  • 1/2 cup fresh flat-leaf parsley leaves, chopped
  • 1/2 small red onion, thinly sliced
  • 2/3 cup crumbled Greek feta cheese
  • 2 tablespoons lemon juice
  • 2 tablespoons extra virgin olive oil
  • Lemon wedges, to serve

Method

  • Step 1

    Cook fish following packet directions.

  • Step 2

    Meanwhile, cook rice following packet directions. Place rice in a large bowl. Using a fork, stir to separate grains. Set aside for 5 minutes to cool. Add tomato, cucumber, parsley, onion and feta. Drizzle with lemon juice and oil. Season with salt and pepper. Toss to combine.

  • Step 3 Serve salmon with rice salad and lemon wedges.

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Recipes Sizzling crepes (banh xeo)

Recipes Sizzling crepes (banh xeo)

Recipes Sizzling crepes (banh xeo)

Recipes Sizzling crepes (banh xeo) This particular delicious summery crepe recipe brings the particular flavours of Vietnam to your lunch time or dinner table. Sizzling crepes (banh xeo)

Ingredients

  • 1/2 cup (90g) rice flour
  • 1/2 teaspoon ground turmeric
  • 1/2 glass (125ml) drinking water
  • 1/4 glass (60ml) coconut milk
  • 1/2 teaspoon sesame oil
  • 200g pork mince
  • 200g little green prawns, peeled, deveined
  • 1 tea spoon vegetable essential oil
  • 4 natural onions, trimmed, thinly chopped up diagonally
  • a single cup (55g) veggie sprouts
  • 1/2 cup Vietnamese mint simply leaves
  • 1/2 glass coriander results in
  • Nuoc cham, to serve

Method

  • Step 1

    Combine the particular flour, turmeric, drinking water and coconut milk products in the medium dish. Season with sodium and ground whitened pepper. Set apart for half an hour in order to rest.

  • Phase 2

    Heat the particular sesame oil in the wok over higher heat. Add the pig and prepare, turning to break upward any mounds, for 3-4 minutes or even until prepared through. Add the prawns and prepare, tossing, for 2 a few minutes or till prawns change colour plus curl. Exchange to some plate and cover up with evade to help keep warm.

  • 3 Heat a small of the particular vegetable oil in a non-stick frying skillet over high heat till almost smoking cigarettes. Add 2 tablespoons associated with crepe mixture and swirl to include the bottom associated with the frying pan. Make for 2-3 minutes or until fantastic. Spoon one-sixth of the pork mix over fifty percent the crepe and mix with eco-friendly onion, bean sprouts, great and coriander. Fold the rest of the half more than the chicken mixture to surround. Gently exchange in order to a serving plate. Repeat within five more batches with remaining mixture, chicken mixture, green onion, sprouts, great plus coriander. Serve immediately with pickled veggies and nuoc cham.

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Recipes Sticky lamb cutlets with tomato and mint salsa

Recipes Sticky lamb cutlets with tomato and mint salsa

Recipes Sticky lamb cutlets with tomato and mint salsa

Recipes Sticky lamb cutlets with tomato and mint salsa For a speedy and healthy meal, quickly chargrill lamb cutlets until tender and serve with fluffy brown rice. Sticky lamb cutlets with tomato and mint salsa

Ingredients

  • 60ml (1/4 cup) kecap manis
  • 1 tbs apple cider vinegar
  • two garlic cloves, finely chopped
  • 2 tsp finely cut fresh ginger
  • 2 teaspoon ground cumin
  • 12 lamb cutlets
  • 2 tomatoes, quadrigeminal, seeded, coarsely sliced
  • two tbs chopped fresh mint
  • 1 the best spinner’s lime fruit juice
  • 500g Dad Ben’s Express Brown Grain

Technique

  • Step one Combine the particular kecap manis, vinegar, garlic herb, ginger and cumin in a cup or ceramic dish. Add the lamb and stir in order to coat. Cover and put in place the refrigerator for four hours or overnight in order to marinate.
  • Phase 2 Blend the tomato, mint and lime fruit juice in a bowl. Period.
  • Step 3

    Preheat the chargrill over medium-high heat. Apply with oil. Cook lamb for 2-3 a few minutes each side for medium or even till cooked to your liking. Period.

  • Step four Get ready the rice following packet instructions. Separate among plates. Top with lamb and tomato salsa.

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Recipes Blue cheese panna cotta with pear

Recipes Blue cheese panna cotta with pear

Recipes Blue cheese panna cotta with pear

Recipes Blue cheese panna cotta with pear Ideal as a gourmet after-dinner dessert, these types of creamy panna cotta taste as great because they look. Blue cheese panna cotta with pear

Ingredients

  • Essential olive oil, to fat
  • 375ml (1/2 cups) milk
  • 375ml (1/2 cups) slim cream
  • 70g (1/3 cup) caster sugar
  • 1 vanilla bean, divided
  • 80g blue-vein cheese (King Island Roaring Forties brand), finely cut
  • 2 tablespoons boiling water
  • 3 teaspoons powdered gelatines
  • 2 fresh packham apples, halved, cored, thinly chopped up lengthways, in order to serve

Method

  • Phase 1

    Brush eight 125ml (1/2 cup) capability metal or plastic-type material dariole moulds with oil to gently grease. Put on the tray. Combine milk products, cream, sugar plus vanilla bean inside a saucepan more than medium heat. Prepare, stirring occasionally, to get a couple of minutes or even until sugar dissolves. Get rid of from high temperature.

  • Step two Add blue cheese plus stir till cheese melts. Strain mix by way of a good sieve into a large heat-proof cup bowl.
  • 3 Place water in a little heat-proof bowl. Sprinkle with gelatine plus beat with a fork to get rid of any kind of lumps. Set aside for 3 or more a few minutes or until gelatine dissolves plus mix is clear.
  • Step 4

    Gradually whisk the gelatines to the cream mixture until properly combined. Spoon mixture equally among ready moulds. Include with plastic wrap plus place within the fridge for 6 hrs to fixed.

  • Step 5

    Dip moulds, 1 on a time, straight into hot water to get 1-2 seconds, after that turn onto offering plates. Serve with pear slices.

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Recipes Fruity rum babas

Recipes Fruity rum babas

Recipes Fruity rum babas

Recipes Fruity rum babas Rum babas are best served with the drizzle of syrup and a details associated with your favorite ice cream. Fruity rum babas

Ingredients

  • 1/3 cup lukewarm milk
  • one tsp sugar
  • 7g dried yeast
  • 1. 5 mugs plain flour
  • 80g butter, chopped
  • three or more eggs, lightly beaten
  • 1 cup caster sugars
  • two cups pineapple juice
  • Lengthy fine strips of zeal from two limes
  • 1/3 cup white rum

Technique

  • Step 1 Location milk, sugars and yeast into the jug or even a bowl. Stand regarding 5 minutes, or until frothy. In the mean time, place flour in a large dish and make use of your fingertips to stroke in butter. Make a well within centre.
  • Action 2

    Add whole milk mixture and ovum to flour plus beat with the wooden spoon for just two mins. Protect bowl loosely with plastic material wrap, plus leave in a hot place regarding 45 mins, until elevated in quantity.

  • Step three or more Preheat oven to 200�C or 180�C fan and brush 8 2/3 mug capacity moulds or muffin tins along with oil. Beat batter once again until clean, then divide evenly among prepared adjusts. Bake for 20 minutes, until increased and golden brown.
  • Step 4

    Meanwhile, in order to help make the Syrup, place the sugars plus pineapple juice in a little saucepan. Stir over low heat with out cooking till the sugar has dissolved, after that provide to the boil and make with out stirring for approximately 20 mins, till somewhat syrupy. Remove from the temperature plus stir in the lime zeal plus rum.

  • Action 5

    Lift hot babas from tins make on a wire stand more than a baking tray. Working a single from a time, use tongs in order to involve each baba within the syrup, till drenched through. Transfer to wire stand. Drizzle each baba after some more viscous, thick treacle. Hold any remaining syrup.

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Recipes Grilled pineapple with lemon granita

Recipes Grilled pineapple with lemon granita

Recipes Grilled pineapple with lemon granita

Recipes Grilled pineapple with lemon granita Make use of the barbie for more than steaks and sangas with this sweet grilled pineapple served with refreshing lemon granita. Grilled pineapple with lemon granita

Ingredients

  • one (about 750g) pineapple, peeled, halved lengthways
  • 80g (1/2 cup, gently packed) brown sugar

Citrus granita

  • 500ml (2 cups) frosty water
  • 225g (1 cup) white glucose
  • 4 whitening strips lemon rind
  • 4 huge mint sprigs, crushed
  • 185ml (3/4 cup) fresh lemon juice
  • 2-3 tablespoons vodka
  • 1 tablespoon chopped fresh new mint

Method

  • Step one To create the lemon granita, spot the drinking water, sugar and lemon rind in the medium saucepan over medium-low heat, plus stir till the sugar dissolves.
  • Step two Increase high temperature to high and provide to the particular boil. Reduce heat in order to medium-high plus simmer for 5 a few minutes. Remove through heat. Stir in the particular mint sprigs. Set aside to great.
  • Step 3 or more Strain the particular syrup by way of a fine filter into the large bowl. Discard the particular lemon rind and mint sprigs. Mix in the particular lemon juice and vodka. Pour straight into a 26 x 16cm (base measurement) slab pan. Cover with foil plus place in the fridge for 4-6 hours or until company.
  • Step four Preheat the barbecue grill on moderate. Cut every pineapple half lengthways straight into 6 wedges. Insert a skewer straight into each sand iron. Place the sugar upon a dish. Place the pineapple within the glucose and turn into to gently coat. Cook the particular pineapple on barbeque grill for 2-3 a few minutes each side or even until golden plus slightly charred. Place aside to fascinating slightly.
  • Phase 5

    Meanwhile, get rid of the lemon granita through the fridge. Put aside for 15 a few minutes to ease slightly. Transfer to the particular bowl associated with a food processor. Include the sliced mint and process to get 30 secs or until smooth.

  • Step 6

    Divide the particular lemon granita among serving glasses. Offer with the grilled pineapple.

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Recipes Pistachio & raspberry cheesecake with rosewater syrup

Recipes Pistachio & raspberry cheesecake with rosewater syrup

Recipes Pistachio & raspberry cheesecake with rosewater syrup

Recipes Pistachio & raspberry cheesecake with rosewater syrup Having a cheesecake from the freezer, all a person have to do is toast nut products and make the syrup to generate this particular show-stopping dessert. The particular ultimate cheat’s cheesecake, this takes much less than half a good hour to create. Pistachio & raspberry cheesecake with rosewater syrup

Ingredients

  • 20g unsalted pistachio kernels
  • 55g (1/4 cup) caster sugar
  • 60ml (1/4 cup) water
  • 1 teaspoon rosewater
  • 125g fresh raspberries (see note)
  • 1 x 360g frozen Sara Lee French Cream Cheesecake, thawed

Method

  • Step 1

    Place the pistachio kernels in a frying pan. Cook, stirring, over medium heat for 3-4 minutes or until aromatic and lightly toasted. Set aside to cool slightly. Coarsely chop.

  • Step 2

    Meanwhile, place the sugar, water and rosewater in a small saucepan over medium heat. Stir for 2 minutes or until the sugar dissolves. Increase heat to high and bring to the boil. Reduce heat to low and simmer for 4 minutes or until the syrup thickens slightly. Set aside for 10 minutes to cool. Stir in the raspberries.

  • Step 3

    Place the cheesecake on a serving platter. Top with the raspberry mixture and sprinkle with the pistachio to serve.

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Recipes Potato and porcini ravioli

Recipes Potato and porcini ravioli

Recipes Potato and porcini ravioli

Recipes Potato and porcini ravioli Nothing is better than fresh filled pasta, especially whenever you make it yourself. Potato and porcini ravioli

Ingredients

  • 20g dried porcini mushrooms, soaked in 1/2 cup boiling water for 20 moments
  • 200g Swiss brown mushrooms
  • 2 shallots
  • 1/2 tablespoons olive oil
  • 1 (250g) sebago potato, boiled whole until tender, drained, cooled
  • 1/3 mug finely chopped flat-leaf parsley
  • Fine semolina, for dusting
  • 1 egg cell, lightly beaten
  • 100g butter, chopped
  • 16 sage leaves
  • 1/3 mug (40g) coarsely chopped walnuts

Spinach pasta

  • 300g plain flour
  • 2 tablespoons spinach, blanched, squeezed-dry, finely chopped
  • 2 eggs
  • 1 egg yolk

Method

  • Step 1

    Make spinach pasta: Place flour in a mound on a work surface. Make a huge well in the centre, then crack eggs into it. Add spinach. Using a fork, softly beat eggs, while, with your some other hand, secure the walls of the well. Continue stirring using the fork, drawing in flour until mixture is very thick, then, using your hands, work in remaining flour.

  • Step 2 Once flour is incorporated, knead the dough (it should be firm and not sticky) for 5 minutes or until smooth. Wrap in plastic wrap and set aside for 30 minutes.
  • Step 3

    Divide dough into 6 pieces. Flatten 1 piece with your hand until 3mm thick. Dust lightly with flour. Set your pasta machine to its widest setting, then feed the dough through 4-5 times, folding it in half each time and turning it 90 degrees until it is smooth and the width of the machine. Repeat feeding the dough through, without folding, narrowing the settings on your machine, 1 notch at a time (the highest number being the thinnest setting), until you reach the second last setting, then place pasta sheet on a semolina-dusted work surface. Repeat with remaining dough.

  • Step 4 Drain porcini through a fine sieve over a bowl and reserve water. Finely chop porcini, Swiss browns and shallots. Heat oil in a frying pan over medium heat. Add mushrooms, shallots and 1 teaspoon salt and cook for 5 minutes or until mushrooms are soft. Add reserved liquid and simmer until evaporated. Peel potato and mash. Stir in mushroom mixture and parsley and season generously to taste. Cool.
  • Step 5 Place a pasta sheet on a semolina-dusted work surface. Starting 2cm from an edge, place rounded teaspoonfuls of mixture 5cm apart in 2 rows. Brush around filling lightly with egg. Place another pasta sheet on top and press gently around filling. Cut into squares. Check each ravioli is sealed, then place in a single layer on a semolina-dusted tray. Repeat with remaining pasta sheets, filling and egg.
  • Step 6

    Cook ravioli in a large saucepan of boiling water for 4 minutes or until just soft. Meanwhile, place butter in a large, heavy-based frying pan and cook over medium heat until foaming. Add sage and walnuts and cook for 30 seconds or until sage is crisp and butter is a nut-brown colour. Divide ravioli among plates and serve drizzled with butter sauce.

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Recipes Ham and cheese tortilla sandwiches

Recipes Ham and cheese tortilla sandwiches

Recipes Ham and cheese tortilla sandwiches

Recipes Ham and cheese tortilla sandwiches For something different, try ham and cheese in tortilla. Ham and cheese tortilla sandwiches

Ingredients

  • 6 wholegrain tortillas
  • 1/2 cups grated cheese
  • 2 x 125g cans corn kernels, drained
  • 100g shaved ham, shredded
  • Vegetable oil, to brush
  • 125g grape tomatoes, chopped

Method

  • Step 1

    Lay tortillas out flat. Combine cheese and corn kernels in a bowl. Sprinkle half of each tortilla with combined cheese and corn, then ham. Fold over to form semi-circles.

  • Step 2

    Preheat a large frying pan over medium-low heat and brush lightly with oil. Cook folded tortillas, 2 each time, for about 2 mins each side, until cheese has melted and they are golden brown. Turn carefully.

  • Step 3

    Cut tortillas into large wedges and serve with tomatoes.

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Recipes Raspberries & cream chocolate cakes

Recipes Raspberries & cream chocolate cakes

Recipes Raspberries & cream chocolate cakes

Recipes Raspberries & cream chocolate cakes Raspberries and chocolate are an ideal match up in these patisserie-worthy treats. Raspberries & cream chocolate cakes

Ingredients

  • Canola oil squirt
  • 60g butter, at room temperature
  • 55g (1/4 glass, firmly packed) brown sugar
  • 1 teaspoon vanilla veggie paste
  • 100g milk delicious chocolate, melted, cooled
  • 1 egg
  • 75g (1/2 cup) self-raising flour
  • 80ml (1/3 cup) buttermilk
  • 300ml ctn double cream
  • 125g raspberries
  • 1 tablespoon raspberry quickly pull
  • Raspberries, extra, in order to decorate
  • Topping sugar, to dust

Technique

  • Step 1 Preset the oven in order to 180�C. Line a cooking tray with cooking paper. Stack 2 7. 5cm ovum rings on holder. Repeat with six more rings in order to make 4 piles. Cut four seven. 5 x 32cm strips of cooking paper. Spray along with oil. Line piles with the whitening strips.
  • Step 2

    Use an electric powered beater to beat the particular butter, glucose and vanilla in the bowl till pale and creamy. Defeat in the particular chocolate until smooth. Include the ovum. Beat until combined. Flip in flour alternately with buttermilk. Tea spoon among piles and smooth surfaces. Make for twenty minutes or until the skewer placed into centres comes out there clean. Fixed aside on the holder on the cable rack to cool completely.

  • Step 3

    Remove egg cell rings. Cut each cake horizontally straight into 3 layers. Whisk the cream in the bowl until soft peaks form. Crush raspberries and jam in a dish.

  • Step four Separate the cake bases, cut-side upward, amongst serving plates. Top with the scrap of cream and a spoonful associated with the raspberry mixture. Continue layering along with remaining cake, cream and raspberry mix, finishing with cake. Decorate along with additional raspberries and dust with topping glucose.

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