- 2 oranges, cut into 8 wedges
- 1 ruby red grapefruit, coarsely chopped
- 2 tbs caster sugar
- 1 cup crushed ice
- 125ml (1/2 cup) white rum
- 125ml (1/2 cup) limoncello
- 125ml (1/2 cup) chilled tonic water
- Place the orange, grapefruit and sugar in a plastic bowl. Use the end of a rolling pin to pound until lightly crushed.
- Divide orange mixture among serving glasses. Top with ice. Pour over the rum, limoncello and tonic water to serve.
Kamis, 31 Maret 2011
Ingredients (serves 4)
- 20g (1 tbs) unsalted butter
- 20ml (1 tbs) olive oil
- 4 large chicken pieces on the bone (preferably Maryland)
- 2 large desiree or pontiac potatoes, peeled, cut into 2cm pieces
- 4 garlic cloves, peeled
- 6 eschallots (shallots)
- 1 lemon, halved
- 3 tbs chopped fresh tarragon
- 250ml (1 cup) dry white wine
- 250ml (1 cup) chicken stock
- 2 tbs Dijon mustard
- Preheat the oven to 220°C.
- Place butter and oil in a non-stick frying pan over medium heat. Add chicken and brown for 2 minutes each side until golden. Transfer to a medium baking dish (it is important that the pan is big enough so that there is plenty of room).
- Add potatoes to the frying pan and cook until light golden. (They don't need to be cooked through yet.) Arrange them around the chicken with the garlic and eschallots. Squeeze lemon over the chicken and season. Sprinkle over half the tarragon and roast in the oven for 30 minutes. Transfer the chicken and vegetables to a serving platter.
- Place the roasting pan on the stovetop over medium heat. Add the wine, stock and mustard and cook, stirring, for 3-4 minutes until reduced. Pour over the chicken and garnish with remaining tarragon. Serve with a green salad.
- 4 eggs
- 225g (1 cup) caster sugar
- 100g unsalted butter, softened
- 100g slivered almonds
- 1 cup desiccated coconut
- 2 tbs grated lemon rind
- 2 tbs grated orange rind
- 125ml (1/2 cup) lemon juice
- 125ml (1/2 cup) orange juice
- 250ml (1 cup) coconut milk
- 1/2 cup plain flour, sifted
- Lightly whipped cream and fresh passionfruit pulp, to serve
- Preheat oven to 180°C.
- Place the eggs, sugar, butter, almonds, coconut, lemon and orange rind and juice, coconut milk and flour in a food processor and blend until well combined. Pour into a buttered 28cm pie plate. Bake for 1 hour until lightly browned. Set aside to cool, then refrigerate for 1 hour to chill.
- Slice and serve with a little whipped cream and passionfruit.
- 300g (2 cups) self-raising flour
- 155g (3/4 cup) caster sugar
- 1 x 250g pkt Nestle milk choc bits
- 60ml (1/4 cup) milk
- 125g butter, melted
- 2 eggs, lightly whisked
- 1 tsp vanilla essence
- 1 x 453g ctn vanilla frosting
- 130g (1 1/2 cups) desiccated coconut
- 12-14 drops blue food colouring
- Preheat oven to 180°C. Line thirty-six 30ml (1 1/2-tbs) capacity mini muffin pans with paper cases.
- Combine the flour, sugar and choc bits in large bowl. Combine the milk, butter, egg and vanilla essence in a large jug. Add the egg mixture to the flour mixture and stir until just combined.
- Spoon the mixture among the prepared muffin pans. Bake in oven for 12-15 minutes or until a skewer inserted into the centres comes out clean. Set aside for 2-3 minutes, then turn onto a wire rack. Set aside for 1 hour to cool completely.
- Spread the cupcakes evenly with frosting. Place the coconut in a plastic bag. Add the food colouring to the coconut and shake until well coloured. Sprinkle the cupcakes with coconut to serve.
- Prep: 15 mins (+ 1 hour 5 mins cooling time)
- Vanilla frosting is available from the baking aisle of Woolworths supermarkets.
Preparation Time15 minutes
Cooking Time15 minutes
- 500g good-quality vanilla ice-cream
- 120ml Italian liqueur (such as amaretto or Frangelico)
- 4 espresso cups freshly brewed strong, black coffee
- Scoop ice-cream into 4 chilled bowls or cups, pour 30ml of liqueur over each. Top with hot coffee and serve immediately.
- 4 (about 125g each) single chicken breast fillets, excess fat trimmed
- 1/2 tsp olive oil
- 1 Calypso mango
- 1 x 400g pkt Woolworths fresh complete salad mix
- 2 Lebanese cucumbers, coarsely chopped
- 100g snow peas, trimmed, thinly sliced lengthways
- 30g (1/4 cup) walnuts, coarsely chopped
- 60ml (1/4 cup) fat-free French dressing
- 4 pieces wholemeal Lebanese bread, halved
- Preheat a barbecue flat plate or chargrill on medium-high. Brush both sides of the chicken evenly with the oil. Season with pepper. Add the chicken to the flat plate or grill and reduce heat to medium. Cook for 4 minutes each side or until cooked through. Transfer to a plate. Cover with foil and set aside for 5 minutes to rest.
- Meanwhile, use a small sharp knife to cut down either side of the mango seed to remove the cheeks. Peel and cut the flesh into thin strips. Combine the mango, salad mix, cucumber, snow peas and walnuts in a large bowl. Add the French dressing and toss until well combined.
- Thinly slice the chicken across the grain. Divide the salad among serving bowls and top with the chicken. Season with salt and pepper. Serve immediately with bread, if desired.
- The Calypso mango has a small seed and fibreless texture. It's firm when ripe, so there's no need to wait for it to soften before eating. Store in the fridge for up to three days.
Preparation Time15 minutes
- 1 x 400g packet Traditional English Tea Cake mix
- 2 eggs
- 80g softened butter, chopped
- 1/3 cup (80ml) milk
- 3/4 cup mashed banana (about 2 medium ripe bananas)
- 1/4 cup sultanas
- 1 tbs melted butter
- Preheat oven to 200°C (180°C fan forced). Line 12 x 1/2 cup muffin tins with paper cases.
- Place packet cake mix (reserve cinnamon sachet), eggs, butter and milk into the large bowl of an electric mixer. Beat on low speed until ingredients are moistened, then beat on medium for 2 minutes.
- Stir in banana and sultanas until well combined. Divide mixture evenly between muffin pans, only filling to three-quarters full. Bake for 18-20 minutes until golden and cooked when tested.
- While still warm, brush tops of muffins with melted butter and sprinkle with the cinnamon topping sachet.
- You'll get better results if you centre the cake tin in the oven. To do this, position the oven rack in the lower part of the oven, so that when you put the cake in the top of the cake is in the middle.
Preparation Time10 minutes
Cooking Time30 minutes
- 1 1/4 cups plain flour
- 1 1/4 cups rolled oats
- 1 cup firmly packed brown sugar
- 1 cup shredded coconut
- 150g butter, chopped
- 2 tablespoons golden syrup
- 1/2 teaspoon bicarbonate of soda
- 2 tablespoons boiling water
- Preheat oven to 180°C/160°C fan-forced. Grease and line a 3cm-deep, 19cm x 29cm (base) slice pan with baking paper, allowing a 2cm overhang at long ends.
- Combine flour, oats, sugar and coconut in a large bowl. Make a well in the centre.
- Place butter and syrup in a saucepan over low heat. Cook, stirring occasionally, for 8 to 10 minutes or until smooth. Combine bicarbonate of soda and boiling water in a jug. Remove butter mixture from heat. Stir in bicarbonate of soda mixture. Add to flour mixture. Stir to combine.
- Transfer to prepared pan. Using the back of a spoon, press mixture evenly into pan. Bake for 25 to 30 minutes or until golden. Cool in pan. Cut into squares. Serve.
Rabu, 30 Maret 2011
- 150g butter, chopped
- 2 x 180g blocks dark chocolate, chopped
- 1 cup firmly packed brown sugar
- 1/2 cup caster sugar
- 3 eggs, lightly beaten
- 2 teaspoons vanilla extract
- 1 cup plain flour, sifted
- 1/2 cup milk
- 1/2 cup milk choc bits
- Cocoa powder, for dusting
- Preheat oven to 180°C/160°C fan-forced. Grease a 3cm-deep, 20cm x 30cm (base) lamington pan. Line base and sides with baking paper, allowing a 2cm overhang on all sides.
- Place butter and dark chocolate in a saucepan over medium heat. Cook, stirring occasionally, for 3 to 5 minutes or until smooth and combined. Remove from heat. Stir in brown sugar and caster sugar. Cool for 5 minutes.
- Stir in eggs, vanilla, flour, milk and choc bits. Pour mixture into prepared pan. Level top. Bake for 35 to 40 minutes or until top is firm to touch. Cool in pan. Cut into squares. Dust with cocoa powder. Serve.
- Variation: Replace milk choc bits with white choc bits or melts.Tip: For less dense brownies, bake for a further 10 minutes. Cover with foil if over-browning during baking.
- 2 garlic cloves, finely chopped
- 2 lemons, juiced
- 2 tablespoons small capers, drained, chopped
- 1/3 cup dill leaves, finely chopped
- 1 bunch lemon thyme, roughly chopped
- sea salt
- 12 x 180g atlantic salmon fillets, skin on
- lemon wedges, to serve
- Combine oil, garlic, 1/3 cup lemon juice, capers, dill and lemon thyme in a large jug. Season with sea salt and pepper. Place salmon, in a single layer, in a large ceramic dish. Pour over half the marinade. Turn salmon over and pour over remaining marinade. Cover. Refrigerate for 2 to 4 hours to marinate. Remove from fridge 30 minutes before cooking.
- Preheat a greased barbecue plate on medium-high heat. Barbecue salmon, skin side up, for 3 minutes. Turn and barbecue, brushing occasionally with marinade, for 4 to 6 minutes (depending on thickness) or until just cooked through. Serve with lemon wedges.
NotesTip: You can replace the salmon with ocean trout. Compare the prices - often one is cheaper than the other.
Go underground and discover why the beetroot is a delight worth unearthing.
Beetroot is a root vegetable with dark purple skin and firm flesh. It has a rich, earthy flavour with a mild, bitter edge.
Baby beetroot is smaller and sweeter than the regular variety, and is ideal for salads.
Beetroot leaves can be used like spinach, cooked on their own as a side dish, or in soups, salads and sauces.
Choose beetroot without splits, and with leaves and stems intact.
When cutting beetroot stems, leave about 3cm of stem attached, or the colour will bleed. Wear disposable gloves when preparing beetroot to avoid staining your hands.
Store beetroot in a cool, dark place for up to three days, or in the crisper section of the refrigerator for up to 10 days.
Beetroot is high in fibre and folate and contains manganese, vitamin C and potassium. The bright purple colour is from antioxidants called betacyanins that may help prevent high blood pressure and protect blood vessels.
Beetroot leaves are rich in vitamin K and the antioxidant beta-carotene.
Go bananas and enjoy one of the oldest known fruits.
Thought to be native to South-East Asia, the banana is one of the oldest known fruits. There are hundreds of types of bananas, but in Australia the most common varieties are the cavendish and the lady finger.
High in natural fruit sugars, vitamins B6 and C, and potassium, this fat-free fruit is a great high-energy snack.
Bananas are available from supermarkets all year round, but are at their best in summer and autumn. Look for firm fruit with unblemished skin.
Store at room temperature out of direct sunlight. Keep bananas away from avocados, apples and other fruits that release ethylene gas, which accelerates ripening.
Bananas are usually eaten raw, but they can also be fried and served with ice-cream, or mashed and added to cakes. Great with cream, maple syrup, honey, cinnamon, chocolate and yoghurt.
- 2 teaspoons vegetable oil
- 1 brown onion, chopped
- 1.2 kg Kent pumpkin, peeled, deseeded, chopped
- 375ml can Carnation light & creamy coconut flavoured evaporated milk
- 1 large lime, juiced (you will need 1/4 cup juice)
- 2 tablespoons fish sauce
- 2 tablespoons sweet chilli sauce
- 1/2 cup fresh coriander leaves, finely chopped, plus extra, to serve
- 1 small red chilli, sliced, to serve
- Heat oil in a large, heavy-based saucepan over medium heat. Add onion and cook, stirring, for 3 to 4 minutes or until soft. Add pumpkin, evaporated milk and 1 cup water and bring to the boil. Reduce heat to medium-low and simmer, covered, for 15 minutes or until pumpkin is soft.
- Remove saucepan from heat and set aside to cool for 10 minutes. Using a food processor or blender, process soup, in batches, until smooth. Pour puree into a clean saucepan. Add lime juice, fish sauce, chilli sauce and chopped coriander and heat over low heat until warmed through. Serve topped with coriander leaves and sliced chilli.
Preparation Time10 minutes
Cooking Time20 minutes
- 1 cup basil leaves
- 1 tablespoon toasted pine nuts
- 2 garlic cloves, chopped
- 1/4 cup grated parmesan cheese
- 1/4 cup extra-virgin olive oil
- 1 x 65cm baguette
- 200g piece feta cheese, sliced
- 80g semi-dried tomatoes
- 80g chargrilled capsicum, roughly chopped
- 80g chargrilled eggplant, roughly chopped
- Place basil, pine nuts, garlic and parmesan in a food processor. Process until finely chopped. With the motor running, gradually add oil until a thick pesto forms. Season with salt and pepper. Transfer to a bowl. Cover surface with plastic wrap and refrigerate until required.
- Cut baguette in half lengthways (do not cut all the way through). Open baguette to sit flat on bench. Spread both sides generously with pesto. Top base with feta, semi-dried tomatoes, capsicum and eggplant. Cover with baguette top.
- Cut baguette crossways into 4. Wrap securely in greaseproof paper. Serve.
- Tip: It's much cheaper to chargrill your own vegetables. Thinly slice vegetables, such as zucchini, eggplant, capsicum, pumpkin or carrot. Spray lightly with oil and barbecue for 3 to 4 minutes each side or until charred and tender. Allow to cool. Chargrilled vegetables will keep in an airtight container in the fridge for 1 week.