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Recipes
Italian Lentil Salad
By sarah_carroll
For the Salad: Directions Bring a large pot of salted water to a boil over high heat
- Salad:
- 1 pound green lentils (recommended: Sabarot)
- 2 scallions, chopped
- 1 cup halved seedless green grapes
- 1 cup halved seedless red grapes
- 1 cucumber, peeled, seeded and diced
- 1 red bell pepper, seeded and diced
- 1/2 cup coarsely chopped skinned and toasted hazelnuts
- 2 teaspoons lemon zest (from about 2 lemons)
- Vinaigrette:
- 1/3 cup fresh lemon juice (from 1 to 2 lemons)
- 1/3 cup extra-virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Fish en croute with Lemon Butter Sauce
By sarah_carroll
Preheat the oven to 400 degrees F
- Lemon Butter Sauce:
- 2 tablespoons unsalted butter
- 2 1/2 teaspoons minced garlic
- 8 ounces spinach, stemmed, washed and spun dry
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly cracked black pepper
- 4 (2 1/2 to 3-ounce) flounder fillets
- 2 teaspoons Essence, recipe follows
- 1 (17.3-ounce) package frozen puff pastry, thawed
- 1/4 cup all-purpose flour
- 1 egg
- 1 tablespoon water
- 2 tablespoons chopped fresh parsley leaves
- 1 cup dry white wine
- 1 lemon, quartered and chopped
- 1 tablespoon minced shallots
- 1/2 cup heavy cream
- 2 sticks plus 1 teaspoon unsalted butter, cut into pieces
- 1 teaspoon kosher salt
- 1/8 teaspoon freshly ground white pepper
- 1 tablespoon finely chopped fresh parsley leaves
Tartare Sauce (Masterchef)
By sarah_carroll
in a food processor until combined
- 2 egg yolks
- 2 tsp Dijon mustard
- 150 ml olive oil
- 1 lemon, juiced
- 150 ml grape seed oil (see note)
- 1 drop Tabasco sauce (optional)
- 2 tbs baby capers, roughly chopped
- 45 g (1/4 cup) finely chopped cornichons (small gherkins)
- 1 small eschalot, finely chopped
- 1 tbs finely chopped chervil
- 1 tbs finely chopped flat-leaf parsley
- 1 tbs finely chopped chives
Taglierini with Simple Sweet Tomato Sauce
By sarah_carroll
Blanch and skin the tomatoes, then halve them and chop into small pieces
- 8 plum tomatoes
- • sea salt and freshly ground black pepper
- • 2 good knobs of butter
- • extra virgin olive oil
- • 300g (10&1/2 oz) small peeled prawns or shrimps
- • 1 clove of garlic, peeled and finely chopped
- • zest and juice of 1 lemon
- • 2 shots of Vecchia Romana or Cognac
- • 142ml pot double cream
- • 400g/14oz fresh or dried taglierini
- • 1 large handful of fresh parsley, roughly chopped
Rhubarb Loaf
By sarah_carroll
Preheat oven to 160C. Spray a loaf pan, line with parchment and spray again
- 100 g unsalted butter, softened
- 160 g caster sugar
- 50 g brown sugar
- 3 large eggs
- 2/3 c yoghurt
- 1 2/3 c (250g) plain flour
- 2 t baking powder
- pinch of cinnamon
- 8 strawberries hulled and sliced
- 3 stems rhubarb thinly sliced
- Finely grated zest of 1 orange
- 2 T raw sugar
Tangerine-Pineapple Vinaigrette
By sarah_carroll
Combine the juices, vinegar and mustard Whisk in oils gradually Season with salt and pepper
- 10 fl oz tangerine juice
- 5 1/3 fl oz pineapple juice
- 1 fl oz lemon juice
- 2 tsp white wine vinegar
- 2 tsp Creole Mustard
- 10 fl oz veg oil
- 5 1/3 c olive oil
- 2 tsp salt or TT
- 1/2 tsp gbp tt
Cranberry Almond Granola
By sarah_carroll
Preheat oven to 325°F. Spray heavy large rimmed baking sheet with nonstick spray
- Nonstick vegetable oil spray
- 2 cups old-fashioned oats
- 1/3 cup slivered almonds
- 1/3 cup sweetened flaked coconut
- 1/3 cup pecan halves
- 1/3 cup frozen concentrated cranberry juice cocktail, thawed
- 1/3 cup (packed) golden brown sugar
- 2 tablespoons vegetable oil
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1 cup dried sweetened cranberries
Sausage Carbonara
By sarah_carroll
With a sharp knife, slit the sausage skins lengthways and pop all the meat out
- • 4 good-quality organic Italian sausages
- • olive oil
- • 4 slices of thickly cut pancetta, chopped
- • sea salt and freshly ground black pepper
- • 500g dried linguine
- • 4 large free-range or organic egg yolks
- • 100ml double cream
- • 100g freshly grated Parmesan cheese
- • zest of 1 lemon
- • a sprig of fresh flat-leaf parsley, chopped
- • extra virgin olive oil
Caramelized Cumin Roasted Carrots
By sarah_carroll
Preheat oven to 400°F. Spray large rimmed baking sheet with nonstick spray
- Nonstick vegetable oil spray
- 12 medium to large carrots, peeled, cut on diagonal into 1/2-inch-thick pieces
- 2 tablespoons extra-virgin olive oil
- 1 1/2 teaspoons cumin seeds
- 2 teaspoons coarse kosher salt
The best hot chocolate
By sarah_carroll
Place the sugar and 1/2 cup (125ml) water in a pan over medium-low heat
- 1/2 cup (110g) caster sugar
- 125 g good-quality dark chocolate, broken in pieces
- 300 ml pure (thin) cream, plus whipped cream to serve
- 3/4 cup (75g) good-quality cocoa powder, plus extra to dust
- 1 L (4 cups) milk