Ingredients 12 eggs, hard boiled 1tbsp purple food dye 6 tbsp mayo 2 tsp Dijon mustard 1/2 tsp paprika salt to taste green food dye Method Crack the shells of your boiled eggs and let them sit in purple food dye for that eerie web effect. Peel, slice, mix up the yolks with mayo, mustard,
Ingredients 1kg Lamb Cutlets 350mL Pale Ale Marinade: 2 cloves Garlic 2 large Golden Eschalots 1 sprig Rosemary, stripped from stem 2 tbsp. Honey 1/2 cup Extra Virgin Olive Oil Sea Salt Black Pepper Zesty Herb Dipping Sauce: 1 cup fresh Parsley, packed 1 cup fresh Coriander, packed 1 clove Garlic 1 small Golden Eschallot
This Winter Comfort Soup is Perfect for those cold nights curled up with a good book and red wine in hand. Ingredients: 250g Button mushrooms-cut into halves 300g Butternut pumpkin-diced into 2cm cubes Extra Virgin Olive Oil (EVOO) 2 Golden Shallots-diced 2 stalks thyme-finely chopped-leave some for garnishing 5 tbsp plain flour 1 cup white
Ingredients Buttermilk Whole-Egg Mayonnaise Olive Oil Parsley Dill Chives Smoked Paprika Sea Salt Black Pepper Garlic Powder Onion Powder Method Whisk together 1/3 cup buttermilk, 1/3 cup whole egg mayonnaise, 2 tbsp olive oil, half cup of combined chopped parsley, dill, and chives, 1/2 tsp smoked paprika, 1/2 tsp sea salt, black pepper, 1/2 tsp
Ingredients ½ lime juice 2 tablespoons sugar ¼ cup white vinegar ½ cup water 5 tablespoons fish sauce 1 small garlic clove, finely chopped 1 or 2 Thai chillies, thinly sliced (optional) Method Combine the lime juice, sugar, vinegar and water, stirring to dissolve the sugar. Add fish sauce, garlic and chilli. Makes approximately 1
Ingredients 80 g dried vermicelli noodles cooked as packet instructions or until soft and white 20 sheets of 22cm rice paper Yun’s Rice Paper available at Hawthorne Garage on the Asian shelves 250 g shredded cooked chicken sold by weight at Hawthorne Garage Deli 1 Lebanese cucumber cut in half then into 1cm strips 2
Ingredients Serves 4 400g beef fillet or rump 1 bunch Bok Choy 1 tablespoons corn flour 1/3 cup canola oil 4 cloves of garlic, finely chopped ½ inch ginger 1 tablespoons sugar 1 tablespoons oyster sauce 2 tablespoons light soy sauce ¼ cup water 2 tablespoons Chinese rice wine or Sherry (optional) Salt White pepper
Ingredients Lime Honey Garlic Ginger Sesame Oil Rice Bran Oil Tamari Soy Sauce Sesame Seeds Method Whisk together juice of 2 limes and rind, 2 tbsp honey, 1 clove garlic-minced, 1 tsp grated ginger, 1 tsp sesame oil, 1/3 cup rice bran oil, 1/3 cup Tamari soy sauce and 2 tsp toasted sesame. Excellent tossed
Nelly’s Recipe Step 1: Soak 1 cup dried cranberries in 1 cup of pineapple juice. Allow to soak in the fridge for at least 4 hours. For best results, soak overnight. Step 2: Pre-chill these ingredients: 1 part lemonade 1 part cranberry juice 1 part ginger ale 1 part red wine or pink champagne for alcoholic
Ingredients 4 large Garlic 1/3 cup Olive oil 4 tbsp. Maple syrup Sea salt Paprika 1/4 cup Olivia oil 2 tsp. Dijon mustard 2 tbsp. Balsamic vinegar Method Chop the top off 4 large garlic. Pour 1/3 cup olive oil over garlic until well saturated. Drizzle 1 tbsp. maple syrup over each bulb. Season with