This salad is great to make in large batches and use for several meals throughout the week. It can be served warm or cold.
Some ideas for using this healthy salad:
- Serve along side a grilled chicken breast, tuna or salmon steak, or lean pork chop, topped with spicy mango salsa.
- Serve on a bed of lettuce for a quick, tasty, hearty lunch
- Stuff into pita pocket or wrap & add crunchy romaine or other greens.
- Make a quick tortilla soup by adding a couple cups to low sodium chicken broth, add diced chicken & baked corn tortilla strips.
- Freeze in portion size containers for any of these uses. (when freezing, don't add avocado to entire batch, add fresh when using)
30 Minutes to Prepare and Cook
8 cups cooked brown rice
1 can black beans, drained and rinsed well
3 roma tomatoes, diced
1 medium red onion, diced
1 mango, diced
2 firm, yet ripe avocados
1/2 red capsicum, diced
1/2 yellow capsicum, diced
2 cloves garlic, crushed
1 bunch fresh coriander
juice of 2 limes
1/4 cup olive oil
4 tbsp teriyaki sauce
1/4 tsp cumin
sea salt & freshly cracked black pepper
Optional: diced jalepenos
Cook rice in rice cooker, fluff & allow to cool.
Chop all fresh ingredients.
Mix olive oil, teriyaki sauce, garlic & lime juice in small bowl.
Toss all ingredients in large bowl, season with cumin, salt & pepper to taste.
Makes 12 portions
Nutritional Info
Servings Per Recipe: 12
Nutritional Value Per Serving
Calories: 286.1
Total Fat: 10.6 g
Cholesterol: 0.0 mg
Sodium: 520.5 mg
Total Carbs: 44.1 g
Dietary Fiber: 6.6 g
Protein: 6.3 g
Adapted from a recipe submitted by KGBRACKETT on SparkRecipes
Showing posts with label Untested. Show all posts
Showing posts with label Untested. Show all posts
Wednesday, October 26, 2011
Wednesday, October 12, 2011
Carrot, Snow Pea and Red Pepper Julienne in Honey Vinaigrette
Can be prepared in 45 minutes or less.
3 medium carrots, cut into julienne strips
1/4 pound snow peas, trimmed and cut into julienne strips
3 tablespoons seasoned rice vinegar
1 teaspoon Dijon mustard
1/2 teaspoon honey
1 small red bell pepper, cut into julienne strips
In a large saucepan of boiling salted water blanch carrots 1 minute. Add snow peas and cookmixture 10 seconds more. In a colander drain carrots and snow peas and rinse under coldwater. Drain carrots and snow peas well.
In a bowl stir together vinegar, mustard, and honey and add carrots, snow peas, and bellpepper, tossing to coat. Season salad with salt and pepper.
Serves 2.
Each serving about 104 calories and 1 gram fat (9% of calories from fat)
Serve with Chicken with Mustard Seed Crust and Couscous
Source: Gourmet May 1996
3 medium carrots, cut into julienne strips
1/4 pound snow peas, trimmed and cut into julienne strips
3 tablespoons seasoned rice vinegar
1 teaspoon Dijon mustard
1/2 teaspoon honey
1 small red bell pepper, cut into julienne strips
In a large saucepan of boiling salted water blanch carrots 1 minute. Add snow peas and cookmixture 10 seconds more. In a colander drain carrots and snow peas and rinse under coldwater. Drain carrots and snow peas well.
In a bowl stir together vinegar, mustard, and honey and add carrots, snow peas, and bellpepper, tossing to coat. Season salad with salt and pepper.
Serves 2.
Each serving about 104 calories and 1 gram fat (9% of calories from fat)
Serve with Chicken with Mustard Seed Crust and Couscous
Source: Gourmet May 1996
Mashed Potato Variations
- Add a teaspoon of garlic and sweet chilli sauce.
- Add a big dollop of Horseradish Cream.
- Add some Honey Wholegrain Mustard.
- Add some Dijon Mustard.
- Mash and add chicken salt and a bit of cream.
- Mash and add chicken salt, milk and butter.
- Add a splash of mint sauce and lemon.
- Dice up some onion and add it in after mashing.
- Add Sultanas
- Add BBQ Sauce, Peas n Corn
- Add a little bit of Cumin
- Add crispy bits of bacon, some onion and a tiny sprinkle of cheese all mixed through
- Add cooked finely sliced cabbage, diced bacon and spring onions
- Add a big dollop of Horseradish Cream.
- Add some Honey Wholegrain Mustard.
- Add some Dijon Mustard.
- Mash and add chicken salt and a bit of cream.
- Mash and add chicken salt, milk and butter.
- Add a splash of mint sauce and lemon.
- Dice up some onion and add it in after mashing.
- Add Sultanas
- Add BBQ Sauce, Peas n Corn
- Add a little bit of Cumin
- Add crispy bits of bacon, some onion and a tiny sprinkle of cheese all mixed through
- Add cooked finely sliced cabbage, diced bacon and spring onions
Lemonade scones
3 cups SR Flour
1 cup cream
1 cup lemonade
Mix flour, cream & lemonade together, spread out on a floured or oiled or buttered tray (mix will double in height) brush with milk or egg wash
Run a floured knife through the mix so they break easier
Bake in 220C oven for 10 to 15 mins until brown on top
Serve with butter or jam and cream
1 cup cream
1 cup lemonade
Mix flour, cream & lemonade together, spread out on a floured or oiled or buttered tray (mix will double in height) brush with milk or egg wash
Run a floured knife through the mix so they break easier
Bake in 220C oven for 10 to 15 mins until brown on top
Serve with butter or jam and cream
Sticky Date Pudding with Butterscotch Sauce
Can be made as a whole pudding, or as a bunch of mini ones in a muffin tray.
2 cups chopped dates
½ cup brown sugar
2/3 cup milk
2 beaten eggs
½ cup plain flour
125g butter
2 tbs golden syrup
½ teaspoon bicarb of soda
½ cup self raising flour
Grease a deep 20cm round cake pan and line base. Combine dates, butter, sugar, syrup, milk and soda in medium saucepan. Bring to boil, remove from heat, cover and cool 30 minutes.
Stir eggs and sifted dry ingredients into date mixture. Spoon mixture into prepared pan. Bake in moderate slow oven for about 1 hour. Stand 5 minutes before turning onto wire rack. Turn right way up and stand cake on rack over tray.
Butterscotch sauce
1 cup brown sugar firmly packed
300ml cream
200g butter
Combine ingredients over low heat until sugar is dissolved and butter melted.
2 cups chopped dates
½ cup brown sugar
2/3 cup milk
2 beaten eggs
½ cup plain flour
125g butter
2 tbs golden syrup
½ teaspoon bicarb of soda
½ cup self raising flour
Grease a deep 20cm round cake pan and line base. Combine dates, butter, sugar, syrup, milk and soda in medium saucepan. Bring to boil, remove from heat, cover and cool 30 minutes.
Stir eggs and sifted dry ingredients into date mixture. Spoon mixture into prepared pan. Bake in moderate slow oven for about 1 hour. Stand 5 minutes before turning onto wire rack. Turn right way up and stand cake on rack over tray.
Butterscotch sauce
1 cup brown sugar firmly packed
300ml cream
200g butter
Combine ingredients over low heat until sugar is dissolved and butter melted.
Biscuits in a Jar
For a special gift, give a 'quick-mix jar' of ingredients. It's like a packet mix, but sent with love - all that is required is to mix and bake. Assemble all the dry ingredients to your favourite recipe, then layer them in a large jar. Design is important, so alternate with coloured ingredients. Seal the jar well, add a pretty ribbon with a tag that lists the wet ingredients that need to be added, along with the instructions. Include clever hints that a 'non-baker' may need and give your luck to your friend.
Layer the following ingredients decoratively in a glass jar, making sure the sugar and flour are packed down.
3/4 cup brown sugar
1 1/2 cups SR flour
1/2 cup rolled oats
1/2 cup choc chips or baking M&Ms
1/2 cup Rice Bubbles
Instructions to be provided with the jar:
To make your biscuits, cream half a cup of butter with 1 tsp vanilla and 1 egg. Add the ingredients of the jar and stir. Drop teaspoonfuls on to a lined biscuit tray and bake at 180C for 10-12 minutes. Makes three to four dozen.
Layer the following ingredients decoratively in a glass jar, making sure the sugar and flour are packed down.
3/4 cup brown sugar
1 1/2 cups SR flour
1/2 cup rolled oats
1/2 cup choc chips or baking M&Ms
1/2 cup Rice Bubbles
Instructions to be provided with the jar:
To make your biscuits, cream half a cup of butter with 1 tsp vanilla and 1 egg. Add the ingredients of the jar and stir. Drop teaspoonfuls on to a lined biscuit tray and bake at 180C for 10-12 minutes. Makes three to four dozen.
Bacon and Chickpea Frittata
1 onion, chopped
4 bacon rashers, chopped
1 can chickpeas, drained
Any vegetables you have on hand, for example, frozen peas, baby spinach, leftover cooked vegies
4-6 eggs, lightly beaten and seasoned with salt, pepper and nutmeg
1 cup grated cheese
Start by frying your onion and bacon for about five minutes, then add the chickpeas and other vegetables. Pour the egg mixture over the top of everything. The egg mixture should cover most of your ingredients in the pan leaving some of the ingredients poking through the top of the egg. Sprinkle the whole lot with cheese and cook it on a medium heat for several minutes until the bottom is set. Pop the frypan under the grill for a few more minutes until the top is a lovely golden brown. Be careful with the handle of the frying pan when doing this part, you don't want to burn yourself! Serve it up on its own or with salad.
4 bacon rashers, chopped
1 can chickpeas, drained
Any vegetables you have on hand, for example, frozen peas, baby spinach, leftover cooked vegies
4-6 eggs, lightly beaten and seasoned with salt, pepper and nutmeg
1 cup grated cheese
Start by frying your onion and bacon for about five minutes, then add the chickpeas and other vegetables. Pour the egg mixture over the top of everything. The egg mixture should cover most of your ingredients in the pan leaving some of the ingredients poking through the top of the egg. Sprinkle the whole lot with cheese and cook it on a medium heat for several minutes until the bottom is set. Pop the frypan under the grill for a few more minutes until the top is a lovely golden brown. Be careful with the handle of the frying pan when doing this part, you don't want to burn yourself! Serve it up on its own or with salad.
Karen Martini's Cherry and ricotta strudel
Another Panko option, I'm sure this fabulous dish from Karen Martini is the perfect way to finish off a meal.
500g ricotta
150g caster sugar
Juice and zest of 1 lemon
2 tsp vanilla extract
1 large egg
3 large egg yolks
375g packet filo pastry
250g unsalted butter, melted
650g jar sour cherries, drained, syrup reserved
1 cup frozen raspberries, thawed
5 Tbsp Japanese breadcrumbs (panko)
Extra 1 tablespoon caster sugar
100g raspberry jam
Double cream, to serve (optional)
Preheat oven to 180ºC. Line a large oven tray with baking paper. In a medium mixing bowl, combine ricotta, sugar, lemon zest and juice, vanilla, egg and egg yolks.
Lay a filo sheet on a clean surface and brush with butter. Lay another sheet, overlapping slightly to 1 side, so you have a rectangle about 45cm wide. Keep repeating layers, alternating from one side of rectangle to the other, brushing with butter, until all filo sheets have been used. Spread ricotta mixture on filo rectangle, leaving a 5cm border. Top with cherries and raspberries. Sprinkle over breadcrumbs.
Roll up strudel from one short end to the other, tucking in filo edges as you go. Transfer roll to prepared tray and score top. Brush roll with remaining butter and sprinkle over extra sugar. Bake for 55 minutes. Remove strudel from oven and stand for 20 minutes, before serving.
To make sauce, put reserved cherry syrup and jam in a small pan. Bring to the boil and reduce liquid by two-thirds. Remove from heat and cool. Serve strudel with cooled sauce and a dollop of double cream, if desired.
500g ricotta
150g caster sugar
Juice and zest of 1 lemon
2 tsp vanilla extract
1 large egg
3 large egg yolks
375g packet filo pastry
250g unsalted butter, melted
650g jar sour cherries, drained, syrup reserved
1 cup frozen raspberries, thawed
5 Tbsp Japanese breadcrumbs (panko)
Extra 1 tablespoon caster sugar
100g raspberry jam
Double cream, to serve (optional)
Preheat oven to 180ºC. Line a large oven tray with baking paper. In a medium mixing bowl, combine ricotta, sugar, lemon zest and juice, vanilla, egg and egg yolks.
Lay a filo sheet on a clean surface and brush with butter. Lay another sheet, overlapping slightly to 1 side, so you have a rectangle about 45cm wide. Keep repeating layers, alternating from one side of rectangle to the other, brushing with butter, until all filo sheets have been used. Spread ricotta mixture on filo rectangle, leaving a 5cm border. Top with cherries and raspberries. Sprinkle over breadcrumbs.
Roll up strudel from one short end to the other, tucking in filo edges as you go. Transfer roll to prepared tray and score top. Brush roll with remaining butter and sprinkle over extra sugar. Bake for 55 minutes. Remove strudel from oven and stand for 20 minutes, before serving.
To make sauce, put reserved cherry syrup and jam in a small pan. Bring to the boil and reduce liquid by two-thirds. Remove from heat and cool. Serve strudel with cooled sauce and a dollop of double cream, if desired.
Roast duck with spicy coconut and watermelon
Duck and watermelon are a great match and the spicy coconut dressing is the perfect foil to such a good partnership. If you don’t have time to roast your own duck, buy one from a Chinese restaurant
1 roast duck, de-boned and cut into pieces (see Meat & Poultry)
1½ cups chopped watermelon
1/3 cup roasted coconut, finely grated
½ cup Vietnamese mint
½ cup coriander leaves
4 shallots, peeled and sliced finely
5cm (2in) lemongrass, white part only, sliced
1 telegraph cucumber, peeled and chopped coarsely
2 large green chillies, seeded and sliced finely, lengthwise
Dressing
2 tablespoons vegetable oil
1 tablespoon red curry paste
100ml (3½fl oz) coconut milk
2 tablespoons fish sauce
2 tablespoons caster sugar
2 tablespoons black vinegar
1 teaspoon five spice powder
Make the dressing first by heating the oil in a small saucepan. Add the curry paste and cook for 5 minutes, stirring, to ensure the paste doesn’t burn or stick.
Transfer the paste to a mixing bowl, then add remaining dressing ingredients. Mix well and set aside to marinate for 15 minutes.
Meanwhile, in a large serving dish, combine the duck and the remaining salad ingredients. Pour the dressing over the duck salad and garnish with extra Vietnamese mint or coriander.
Serves 4
Char Kway Teow
500g fresh flat rice noodle sheets
50ml oil
2 tablespoons minced Chinese radish
3 red chillies
2 cloves of minced garlic
200g green prawns (peeled and de-veined)
1 Lup Chong (Chinese sausage), sliced
2 beaten eggs
2 teaspoons thick dark soy
1-2 tablespoons light soy
generous handful of bean shoots
30gm garlic chives, cut into 2.5 cm lengths
salt and pepper to taste
Pound the sliced chillies to a paste. Cut rice noodle sheets into 1cm length strips, separate gently. If there's too much oil on the noodles pour hot water over them, as oil is used to stop the fresh noodles sticking in the refrigeration process. Drain immediately in a colander and loosen with chopsticks to prevent sticking.
Heat oil in a hot wok. Add the minced radish, chilli paste and garlic. Stir fry for 10 seconds. Add prawns and stir. Add the noodles and toss. Add Lup Chong. Push noodles to one side and pour egg into the centre - bring the noodles back and stir fry with the egg. Add the sauces, gently coating the noodles, then add garlic chives and bean shoots. Stir fry until cooked. Serve immediately.
50ml oil
2 tablespoons minced Chinese radish
3 red chillies
2 cloves of minced garlic
200g green prawns (peeled and de-veined)
1 Lup Chong (Chinese sausage), sliced
2 beaten eggs
2 teaspoons thick dark soy
1-2 tablespoons light soy
generous handful of bean shoots
30gm garlic chives, cut into 2.5 cm lengths
salt and pepper to taste
Pound the sliced chillies to a paste. Cut rice noodle sheets into 1cm length strips, separate gently. If there's too much oil on the noodles pour hot water over them, as oil is used to stop the fresh noodles sticking in the refrigeration process. Drain immediately in a colander and loosen with chopsticks to prevent sticking.
Heat oil in a hot wok. Add the minced radish, chilli paste and garlic. Stir fry for 10 seconds. Add prawns and stir. Add the noodles and toss. Add Lup Chong. Push noodles to one side and pour egg into the centre - bring the noodles back and stir fry with the egg. Add the sauces, gently coating the noodles, then add garlic chives and bean shoots. Stir fry until cooked. Serve immediately.
Lady Florence Bjelke-Petersen's Famous Pumpkin Scones
1/2 cup sugar
1/4 teaspoon salt
1 egg
1 cup mashed pumpkin (cold)
2 cups Self raising flour
Beat together butter, sugar and salt with electric mixer.
Add egg, then pumpkin and stir in the flour.
Turn on to floured board and cut.
Place in tray on top shelf of very hot oven 225-250C for 15-20 minutes.
Source: Lady Florence Bjelke-Petersen
Chicken & Barley Soup
6 cups chicken stock
1 cup of uncooked barley (washed well and drained)
1 diced white onion
1 diced red onion
3 diced stalks celery
4 diced spring onions
3 large minced cloves garlic
3 cups of diced chicken breast
salt and pepper to taste 1/2 cup chopped parsley
2 tsp of dried herbs of your choice
Place all ingredients except parsley in a large pot and bring to the boil.
Reduce the heat and stir occasionally for about 30 minutes.
Stir in parsley and serve.
1 cup of uncooked barley (washed well and drained)
1 diced white onion
1 diced red onion
3 diced stalks celery
4 diced spring onions
3 large minced cloves garlic
3 cups of diced chicken breast
salt and pepper to taste 1/2 cup chopped parsley
2 tsp of dried herbs of your choice
Place all ingredients except parsley in a large pot and bring to the boil.
Reduce the heat and stir occasionally for about 30 minutes.
Stir in parsley and serve.
Beans, beans and more beans
4 slices thick sliced bacon, cooked crisp, crumbled
450g can kidney beans, drained
450g can butter beans
450g can borlotti beans
450g can cannellini beans
450g can baked beans and ham
1 onion, chopped
3/4 cup chilli sauce
1 cup packed brown sugar
1 Tbsp Worcestershire sauce
In a sprayed slow cooker combine all ingredients and mix well.
Cover and cook on LOW for 5-6 hours.
450g can kidney beans, drained
450g can butter beans
450g can borlotti beans
450g can cannellini beans
450g can baked beans and ham
1 onion, chopped
3/4 cup chilli sauce
1 cup packed brown sugar
1 Tbsp Worcestershire sauce
In a sprayed slow cooker combine all ingredients and mix well.
Cover and cook on LOW for 5-6 hours.
Soft-centred Chocolate Puddings with Pistachio Ice Cream & fresh Raspberries
I attended a cookery class with Phillip in Brisbane way back in 2003. This dish was absolutely divine!! This pudding is a definite crowd pleaser, and so easy to make. I cant wait to try it myself.
flour, extra, for dusting
butter, extra for greasing
375g butter
470g good quality dark cooking chocolate, roughly chopped
9 eggs
9 egg yolks
330g (1 1/2 cups) sugar
30g flour
Pistachio Ice Cream:
300g caster sugar
12 egg yolks
500ml (2 cups) milk
500ml (2 cups) cream
180g shelled unsalted pistachios
60ml (2 nips) kirsch
fresh raspberries, to serve
icing sugar, for dusting
Grease 12 x 150ml capacity moulds then dust with flour, shaking out excess.
In a double boiler melt the butter and chocolate together.
Whisk eggs, egg yolks and sugar lightly, then add chocolate mixture whilst still warm.
Add flour till just combined. Pour pudding mixture into moulds, place on tray then refrigerate overnight to set.
To make ice cream, lightly whisk sugar and egg yolks together in a bowl.
Place milk and cream in a 2 litre saucepan and bring almost to the boil. Whisk hot milk mixture into eggs then return the clean saucepan over moderate heat.
Using a wooden spoon, stir constantly until custard thickens and coats the back of the spoon.
Do not let mixture boil. Strain through a fine sieve, then refrigerate until cold.
Blanch pistachios in boiling water, drain and rub in clean towel to remove most of the skin.
Pulse briefly in food processor to roughly chop. Mix in kirsch.
Churn cold ice cream mixture in an ice cream machine.
Once fully churned, stir through pistachio mixture, store in freezer.
Preheat oven to 200°C and bake puddings for 9 minutes. Rest puddings in moulds for 2 minutes before turning out onto serving plates. Place two scoops of ice cream to one side, scatter raspberries around plate then dust lightly with icing sugar.
Serves 6
Source: Phillip Johnson from E’CCO Bistro Brisbane
flour, extra, for dusting
butter, extra for greasing
375g butter
470g good quality dark cooking chocolate, roughly chopped
9 eggs
9 egg yolks
330g (1 1/2 cups) sugar
30g flour
Pistachio Ice Cream:
300g caster sugar
12 egg yolks
500ml (2 cups) milk
500ml (2 cups) cream
180g shelled unsalted pistachios
60ml (2 nips) kirsch
fresh raspberries, to serve
icing sugar, for dusting
Grease 12 x 150ml capacity moulds then dust with flour, shaking out excess.
In a double boiler melt the butter and chocolate together.
Whisk eggs, egg yolks and sugar lightly, then add chocolate mixture whilst still warm.
Add flour till just combined. Pour pudding mixture into moulds, place on tray then refrigerate overnight to set.
To make ice cream, lightly whisk sugar and egg yolks together in a bowl.
Place milk and cream in a 2 litre saucepan and bring almost to the boil. Whisk hot milk mixture into eggs then return the clean saucepan over moderate heat.
Using a wooden spoon, stir constantly until custard thickens and coats the back of the spoon.
Do not let mixture boil. Strain through a fine sieve, then refrigerate until cold.
Blanch pistachios in boiling water, drain and rub in clean towel to remove most of the skin.
Pulse briefly in food processor to roughly chop. Mix in kirsch.
Churn cold ice cream mixture in an ice cream machine.
Once fully churned, stir through pistachio mixture, store in freezer.
Preheat oven to 200°C and bake puddings for 9 minutes. Rest puddings in moulds for 2 minutes before turning out onto serving plates. Place two scoops of ice cream to one side, scatter raspberries around plate then dust lightly with icing sugar.
Serves 6
Source: Phillip Johnson from E’CCO Bistro Brisbane
Monday, October 10, 2011
Banana Split on Rye
Lunch Ideas to get you out of the sandwich rut
Hors d'oeuvres - Serve whole-grain crackers with 3 tablespoons goat cheese; top with halved grape tomatoes and fresh basil. Or spread on spicy hummus and top with sliced black olives and chick peas.
Fruit and Nut Wrap - Spread 2 tablespoons cashew butter on a whole-wheat tortilla; sprinkle raisins on top.
Mediterranean Meal - Open a whole-wheat pita and fill with 1 to 2 tablespoons tahini, fresh spinach leaves, sun dried tomatoes and 1 ounce string cheese.
Salad-to-Go - Mix a small container of tuna (packed in water, drained) with light mayo, grated carrots and diced celery. Serve with whole-wheat crackers.
Fruit kabobs - Thread melon chunks, grapes, and banana slices on a skewer. Dip into 1 cup plain low-fat yogurt mixed with 150 calories of whole-grain cereal.
Trail Mix Meal - Mix about 1 cup whole-grain cereal, 1/4 cup sunflower seeds (without the shell), 2 tablespoons dried apricots and 1 tablespoon raisins. Serve with fresh sliced veggies
Fruit and Nut Wrap - Spread 2 tablespoons cashew butter on a whole-wheat tortilla; sprinkle raisins on top.
Mediterranean Meal - Open a whole-wheat pita and fill with 1 to 2 tablespoons tahini, fresh spinach leaves, sun dried tomatoes and 1 ounce string cheese.
Salad-to-Go - Mix a small container of tuna (packed in water, drained) with light mayo, grated carrots and diced celery. Serve with whole-wheat crackers.
Fruit kabobs - Thread melon chunks, grapes, and banana slices on a skewer. Dip into 1 cup plain low-fat yogurt mixed with 150 calories of whole-grain cereal.
Trail Mix Meal - Mix about 1 cup whole-grain cereal, 1/4 cup sunflower seeds (without the shell), 2 tablespoons dried apricots and 1 tablespoon raisins. Serve with fresh sliced veggies
Sunday, October 9, 2011
20 minute scrolls from your breadmaker
Taking lunch from home saves a lot of money, but how would you like to save even more and offer your family something different and fresh every day. If you already own a breadmaker this idea is so simple.
Simply make a dough batch for a whole loaf in your breadmaker. Then put some flour on your counter and roll it out. Don’t make it too large, about 40cm by 30cm. Then add your topping and roll up again, and divide this equally into eight scrolls. Place them onto a small oven tray, cover in cling wrap and place in the fridge (they last up to three days).
The morning you need them, simply take them out of the fridge, turn them over and let them rise for 40 minutes, and then pop them into a 200F oven for 18-20 minutes. Pop each one into a brown paper bag when cooled and your family has lovely fresh scrolls to take with them (or eat for breakfast while still warm). You can make two batches of dough in one hit and have a savoury and sweet scroll if you like.
Fillings could include:
* Nutella and sugar (OK, not the best for the health but yummy)
* jam and maple syrup
* jam alone
* Vegemite and cheese
* garlic butter (easy version of garlic bread)
* chilli con carne
* chicken
* cheese and ham
Your imagination is the only limit.
Simply make a dough batch for a whole loaf in your breadmaker. Then put some flour on your counter and roll it out. Don’t make it too large, about 40cm by 30cm. Then add your topping and roll up again, and divide this equally into eight scrolls. Place them onto a small oven tray, cover in cling wrap and place in the fridge (they last up to three days).
The morning you need them, simply take them out of the fridge, turn them over and let them rise for 40 minutes, and then pop them into a 200F oven for 18-20 minutes. Pop each one into a brown paper bag when cooled and your family has lovely fresh scrolls to take with them (or eat for breakfast while still warm). You can make two batches of dough in one hit and have a savoury and sweet scroll if you like.
Fillings could include:
* Nutella and sugar (OK, not the best for the health but yummy)
* jam and maple syrup
* jam alone
* Vegemite and cheese
* garlic butter (easy version of garlic bread)
* chilli con carne
* chicken
* cheese and ham
Your imagination is the only limit.
Thursday, October 6, 2011
Caramelised Capsicum Dip with Philly
2 small tins diced capsicum, not drained
1/2 cup white vinegar
1/2 cup sugar (castor, white)
2 tsp crushed garlic
Place all ingredients into a small saucepan and simmer for 10-20 mins until it reaches a consistency similar to honey. Pour over a block of Philadelphia cream cheese and serve with water crackers.
Source: Hutchie
1/2 cup white vinegar
1/2 cup sugar (castor, white)
2 tsp crushed garlic
Place all ingredients into a small saucepan and simmer for 10-20 mins until it reaches a consistency similar to honey. Pour over a block of Philadelphia cream cheese and serve with water crackers.
Source: Hutchie
The urban legend $250 cookies
The recipe:
2 cups butter
4 cups flour
2 tsp. baking soda
2 cups granulated sugar
2 cups brown sugar
5 cups blended oatmeal (measure oatmeal and blend in blender to a fine powder)
24 oz. chocolate chips
1 tsp. salt
1 8 oz. Hershey bar (grated)
4 eggs
2 tsp. baking powder
3 cups chopped nuts (your choice)
2 tsp. vanilla
Cream the butter and both sugars. Add eggs and vanilla; mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey bar and nuts. Roll into balls and place two inches apart on a cookie sheet..Bake for 10 minutes at 375 degrees.
Makes 112 cookies..Recipe may be halved
The urban legend:
My daughter and I had just finished a salad at Neiman-Marcus Cafe in Dallas & decided to have a small dessert. Because both of us are such cookie lovers, we decided to try the "Neiman-Marcus Cookie". It was so excellent that I asked if they would give me the recipe and the waitress said with a small frown "I'm afraid not." Well" I said, "would you let me buy the recipe?"
With a cute smile, she said YES". I asked how much and she responded, "Only two fifty, it's a great deal!" I said with approval, "just add it to my tab".. Thirty days later, I received my VISA statement from Neiman-Marcus and it was $285.00. I looked again and remembered I had only spent $9.95 for two salads and about $20.00 for a scarf. As I glanced at the bottom of the statement, it said, "Cookie Recipe - $250.00". That's outrageous!!!
I called Neiman's Accounting Dept. and told them that the waitress said it was "two-fifty," which clearly does not mean "two hundred and fifty dollars" by any POSSIBLE interpretation of the phrase. Neiman-Marcus refused to budge.. They would not refund my money, because according to them, "What the waitress told you is not our problem. You have already seen the recipe - we absolutely will not refund your money at this point." I explained to her the criminal statutes which govern fraud in Texas. I threatened to refer them to the Better Business Bureau and the State's Attorney General for engaging in fraud. I was basically told, "Do what you want, we dont give a damn, and we're not refunding your money." I waited a moment, thinking of how I could get even,or even try to get any of my money back. I just said, "Okay, you folks got my $250.00, and now I'm going to have $250.00 worth of fun."
I told her that I was going to see to it that every cookie lover in the United States with an e-mail account has a $250.00 cookie recipe from Neiman-Marcus... for free..She replied, "I wish you wouldn't do this" I said, "Well you should have thought of that before you ripped me off", and slammed down the phone on her.. So, here it is!!! Please, please, please pass it on to everyone you can possibly think of. I paid $250.00 dollars for this... I don't want Neiman-Marcus to ever get another penny off of this recipe....
Comments:
Here is a "true story" almost everyone has heard by now, generically known as "The $250 Cookie Recipe" and most recently associated with the Neiman Marcus company, though during the 1980s it was the bane of cookie diva Mrs. Fields.
If you hadn't figured it out already, it is not true, by the way. It's a classic urban legend -- a variant of a popular tale traced by folklorist Jan Harold Brunvand as far back as 1948, when the ridiculously expensive recipe yielded a red velvet fudge cake belonging to the Waldorf Astoria Hotel, the asking price for which was $25.
The current adjusted-for-inflation version (reproduced above) is still making the email rounds and its popularity shows no signs of waning, even though it has been debunked repeatedly over the past two decades. To paraphrase the ancient Klingon proverb, "Revenge is a dish best served warm out of the oven."
As to the recipe itself, I haven't tried the cookies, but by most accounts it yields damn good ones (and plenty of them). No one knows whose kitchen it came from, but we do know it wasn't Neiman Marcus, whose restaurant didn't even sell chocolate chip cookies when this legend first began circulating. The company chefs did create a chocolate chip cookie recipe after the fact, however, which Neiman Marcus now distributes free of charge as an antidote, if you will, to the defamatory urban legend. Bon appetit!
The real thing:
NM Chocolate Chip Cookie Recipe
1/2 cup unsalted butter, softened
1 cup brown sugar
3 tablespoons granulated sugar
1 egg
2 teaspoons vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1-3/4 cups flour
1-1/2 teaspoons instant espresso powder, slightly crushed
8 ounces semisweet chocolate chips
2 cups butter
4 cups flour
2 tsp. baking soda
2 cups granulated sugar
2 cups brown sugar
5 cups blended oatmeal (measure oatmeal and blend in blender to a fine powder)
24 oz. chocolate chips
1 tsp. salt
1 8 oz. Hershey bar (grated)
4 eggs
2 tsp. baking powder
3 cups chopped nuts (your choice)
2 tsp. vanilla
Cream the butter and both sugars. Add eggs and vanilla; mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey bar and nuts. Roll into balls and place two inches apart on a cookie sheet..Bake for 10 minutes at 375 degrees.
Makes 112 cookies..Recipe may be halved
The urban legend:
My daughter and I had just finished a salad at Neiman-Marcus Cafe in Dallas & decided to have a small dessert. Because both of us are such cookie lovers, we decided to try the "Neiman-Marcus Cookie". It was so excellent that I asked if they would give me the recipe and the waitress said with a small frown "I'm afraid not." Well" I said, "would you let me buy the recipe?"
With a cute smile, she said YES". I asked how much and she responded, "Only two fifty, it's a great deal!" I said with approval, "just add it to my tab".. Thirty days later, I received my VISA statement from Neiman-Marcus and it was $285.00. I looked again and remembered I had only spent $9.95 for two salads and about $20.00 for a scarf. As I glanced at the bottom of the statement, it said, "Cookie Recipe - $250.00". That's outrageous!!!
I called Neiman's Accounting Dept. and told them that the waitress said it was "two-fifty," which clearly does not mean "two hundred and fifty dollars" by any POSSIBLE interpretation of the phrase. Neiman-Marcus refused to budge.. They would not refund my money, because according to them, "What the waitress told you is not our problem. You have already seen the recipe - we absolutely will not refund your money at this point." I explained to her the criminal statutes which govern fraud in Texas. I threatened to refer them to the Better Business Bureau and the State's Attorney General for engaging in fraud. I was basically told, "Do what you want, we dont give a damn, and we're not refunding your money." I waited a moment, thinking of how I could get even,or even try to get any of my money back. I just said, "Okay, you folks got my $250.00, and now I'm going to have $250.00 worth of fun."
I told her that I was going to see to it that every cookie lover in the United States with an e-mail account has a $250.00 cookie recipe from Neiman-Marcus... for free..She replied, "I wish you wouldn't do this" I said, "Well you should have thought of that before you ripped me off", and slammed down the phone on her.. So, here it is!!! Please, please, please pass it on to everyone you can possibly think of. I paid $250.00 dollars for this... I don't want Neiman-Marcus to ever get another penny off of this recipe....
Comments:
Here is a "true story" almost everyone has heard by now, generically known as "The $250 Cookie Recipe" and most recently associated with the Neiman Marcus company, though during the 1980s it was the bane of cookie diva Mrs. Fields.
If you hadn't figured it out already, it is not true, by the way. It's a classic urban legend -- a variant of a popular tale traced by folklorist Jan Harold Brunvand as far back as 1948, when the ridiculously expensive recipe yielded a red velvet fudge cake belonging to the Waldorf Astoria Hotel, the asking price for which was $25.
The current adjusted-for-inflation version (reproduced above) is still making the email rounds and its popularity shows no signs of waning, even though it has been debunked repeatedly over the past two decades. To paraphrase the ancient Klingon proverb, "Revenge is a dish best served warm out of the oven."
As to the recipe itself, I haven't tried the cookies, but by most accounts it yields damn good ones (and plenty of them). No one knows whose kitchen it came from, but we do know it wasn't Neiman Marcus, whose restaurant didn't even sell chocolate chip cookies when this legend first began circulating. The company chefs did create a chocolate chip cookie recipe after the fact, however, which Neiman Marcus now distributes free of charge as an antidote, if you will, to the defamatory urban legend. Bon appetit!
The real thing:
NM Chocolate Chip Cookie Recipe
1/2 cup unsalted butter, softened
1 cup brown sugar
3 tablespoons granulated sugar
1 egg
2 teaspoons vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1-3/4 cups flour
1-1/2 teaspoons instant espresso powder, slightly crushed
8 ounces semisweet chocolate chips
Directions
Cream the butter with the sugars until fluffy.
Beat in the egg and the vanilla extract.
Combine the dry ingredients and beat into the butter mixture. Stir in the chocolate chips.
Drop by large spoonfuls onto a greased cookie sheet.
Bake at 375 degrees for 8 to 10 minutes, or 10 to 12 minutes for a crispier cookie.
Makes 12 to 15 large cookies.
Cream the butter with the sugars until fluffy.
Beat in the egg and the vanilla extract.
Combine the dry ingredients and beat into the butter mixture. Stir in the chocolate chips.
Drop by large spoonfuls onto a greased cookie sheet.
Bake at 375 degrees for 8 to 10 minutes, or 10 to 12 minutes for a crispier cookie.
Makes 12 to 15 large cookies.
Tuesday, March 1, 2011
Warm Salmon Potato Salad
Try this easy summer dish with pan-fried salmon, warm potatoes, dill and watercress salad. The garlic–lemon dressing adds instant flavour, while the fennel and tomato give a wonderful raw crunch. If cooking for more than two, fire up the barbecue and grill the salmon for that great barbie flavour.
For The Salad
For The Salad
400g kipfler potatoes, washed, skin on
2 x 180g salmon fillet
½ bulb fennel, sliced thinly
1 lemon, zested
½ punnet cherry tomatoes, cut in half
1 red onion, sliced
½ bunch watercress, picked and washed
12 sprigs dill, picked
For The Dressing2 tbsp whole-egg mayonnaise
2 tbsp lemon juice
2 tbsp hot water
½ clove garlic, crushed
Salt and pepper
Bring potatoes to the boil from cold water. Cook gently till just done, drain and set aside. Brush the salmon skin with olive oil and place, skin down, into a warm nonstick frypan. Cook salmon for about 5 minutes till skin crisps. Turn over and cook another 3–4 minutes. Remove from pan. Meanwhile, to make the dressing, whisk all the dressing ingredients together.
In a bowl toss together fennel, lemon zest, cherry tomatoes, red onion, watercress and picked dill. Slice warm potatoes and toss into the salad with the dressing. Serve on large plates and place salmon fillet on top, or see this week’s tip for a flaked version.
2 x 180g salmon fillet
½ bulb fennel, sliced thinly
1 lemon, zested
½ punnet cherry tomatoes, cut in half
1 red onion, sliced
½ bunch watercress, picked and washed
12 sprigs dill, picked
For The Dressing2 tbsp whole-egg mayonnaise
2 tbsp lemon juice
2 tbsp hot water
½ clove garlic, crushed
Salt and pepper
Bring potatoes to the boil from cold water. Cook gently till just done, drain and set aside. Brush the salmon skin with olive oil and place, skin down, into a warm nonstick frypan. Cook salmon for about 5 minutes till skin crisps. Turn over and cook another 3–4 minutes. Remove from pan. Meanwhile, to make the dressing, whisk all the dressing ingredients together.
In a bowl toss together fennel, lemon zest, cherry tomatoes, red onion, watercress and picked dill. Slice warm potatoes and toss into the salad with the dressing. Serve on large plates and place salmon fillet on top, or see this week’s tip for a flaked version.
You can also serve this dish by flaking the salmon and tossing it through the salad. Once salmon is cooked, discard the skin, flake into large pieces and lightly toss with salad and dressing.
Preparation time: 20 mins
Serves: 2
Serves: 2
Subscribe to:
Posts (Atom)