Thursday, February 26, 2009
2 fish fillets (whatever you like)
1 small onion, diced
1 large head of garlic, diced
2 small tomatoes, chopped
12 kalamata olives, cut in half lengthwise
In one pan, heat up some olive oil, then fry fish a few minutes on each side or until cooked through. In the other, heat some olive oil and saute onion and garlic a couple of minutes, then add tomatoes and olives, as well as a healthy dash or two of white wine. Cook through (simmer for about 5 minutes) then place fish on plate and top with tomato, olive & wine mix.
Mash, on the side
3 large red potatoes
ranch salad dressing
sea salt & pepper, ground
Boil potatoes and using hand masher, mix other ingredients in.
Wednesday, February 11, 2009
1 c of sugar
1/4 c flour
2 tsp lemon juice (preferably fresh)
1/8 tsp salt
1 unbaked 9 inch pastry shell
1/2 c of oats
1/2 c brown sugar
1/4 c flour
1/4 c of butter, melted
Squeeze the end of each grape opposite the stem to separate the skins from the pulp. Set the skins aside in a medium-sized bowl. Put the pulp in a medium saucepan and bring to a boil. Boil, stirring constantly, for 1 minute. Press the boiled pulp through a strainer to remove the seeds. Add the seedless pulp to the bowl with the grape skins, along with the sugar, flour, lemon juice and salt. Stir well to combine. Transfer the mixture to the (pre-baked) pastry shell.
Tuesday, February 10, 2009
Monday, February 09, 2009
Fruit, cut into 4-6 slices per piece depending on size (In this case about 6 peaches and 10 small nectarines)
1/2 c sugar
1/4 c brown sugar
1/4 c flour
1/4 tsp cinnamon
1/8 tsp nutmeg
2 tsp lemon juice, preferably fresh
Mix lemon juice with fruit. Whisk dry ingredients together, then gently mix into fruit. Add to baking dish.
Butter, a little bit, melted
Like I said, you have to sort out your own amounts of the above and get the mix right. Mix all the dry ingredients together than add a splash of vanilla and mix in the melted butter. It shouldn't be too moist but not dry either. Top fruit with mix and bake on about 170C/350F for 45 minutes or so, until fruit is completely soft. Enjoy warm or cold. It's fine on it's own. You don't need any custard or ice cream with this one.
Monday, February 02, 2009
1 head broccoli, cut into bite-size florets
4 tablespoons (1/4 cup) extra virgin olive oil
1/2 tsp ground coriander
1/2 tsp ground cumin
salt (might try sea salt next time)
1 teaspoon freshly ground black pepper
1/8 teaspoon hot chili powder
1/4 kg prawns, shelled and deveined
1/4 kg seafood extender
juice from 1/2 lemon
Lemon wedges, for serving
Preheat oven to 160C. In a large bowl, toss broccoli with 2 tablespoons oil, coriander, cumin, dash or two of salt, 1/2 tsp pepper and chili powder. Place broccoli onto 2 non-stick baking sheets .In the same bowl, combine prawns and seafood extender, remaining 2 tablespoons oil, lemon juice, dash or two of salt and remaining 1/2 teaspoon pepper.
Roast for 10 minutes. Add shrimp & seafood extender to baking sheet and toss with broccoli. Roast until shrimp are just opaque and broccoli is tender and golden around edges, about 5 minutes more. Serve with lemon wedges.
Sunday, February 01, 2009
1 c sugar
1 1/2 c self-raising flour
1/2 c passionfruit pulp (about 3 fruits)
1/3 c butter (75 grams)
2 c icing sugar
Separate eggs. Beat yolks and sugar together, gradually add flour and passionfruit pulp.The mix will be very dry. Beat egg whites stiff with a clean beater. Gently fold into the mixture (will be moist now). Bake 40 mins at about 160C.
Beat butter until light and fluffy.
Gradually add icing sugar and passionfruit pulp.