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Recipes
Almond Crumbs
By sarah_carroll
Place the flour and butter in a bowl and rub together with your fingertips until the consistency of coarse breadcru...
- 1 cup plain flour
- 125 g unsalted butter, chopped
- 75 g almond meal
- 1/3 c caster sugar
Risoni with Scallops, Peas and Mascarpone
By sarah_carroll
Cook pasta in a large saucepan of boiling salted water for 2 minutes less than the cooking time given on the packet...
- 400 g risoni
- 150 g butter, chopped
- 3 cloves garlic, crushed
- 300 g fresh podded peas (600g unpodded) or frozen peas
- 1 celery heart, (see note) stalks finely chopped, leaves reserved
- 125 ml (1/2 cup) dry white wine
- 24 large scallops
- 1/2 cup torn mint leaves
- 1/2 cup torn basil leaves
- 1 lemon, zested, juiced
- 6 slices prosciutto, torn
- 250 g (1 cup) mascarpone
- Olive oil, to drizzle
Farfalle w. Peas and Mushrooms
By sarah_carroll
In a large saute pan over high heat, add 2 tablespoons olive oil
- 1/2 cup extra virgin olive oil
- 1 pound ground turkey sausage, removed from casing
- Sea salt and freshly ground black pepper
- 10 ounces cremini mushrooms, coarsely chopped
- 1 (10 ounce) package frozen peas, defrosted slightly
- 1 pound dried farfalle pasta
- 1/2 cup freshly grated Grana Padano cheese
Rhubarb Trifle
By sarah_carroll
Preheat oven to 200C. Place rhubarb and blueberries in a ceramic or glass baking dish, scatter over sugar and drizz...
- Ingredients (serves 4)
- 2 bunches rhubarb, trimmed, cut into 4cm lengths
- 250 g fresh or frozen blueberries
- 110 g (1/2 cup) caster sugar
- 2 oranges, juiced, 1 zested
- 10 wide sponge fingers (savoiardi), halved widthwise
- 1 lemon, juiced
- 8 ginger nut biscuits, crushed
- Custard
- 300 ml pouring cream
- 6 egg yolks
- 2 tbs caster sugar
- 1 tsp vanilla paste or extract
- Mascarpone mixture
- 3 egg yolks
- 110 g (1/2 cup) caster sugar
- 750 g (3 cups) mascarpone
- 300 ml pouring cream
- 2 oranges, zested
Tiramisu
By sarah_carroll
Cream cream cheese, 10X. Whip yolks and 10X to ribbon stage
- 13 # CC
- 3 1/2 # 10X
- 3 1/2 # sugared yolks
- 3 1/2 # 10X
- 60 sheets of gelatin
- 27 oz brandy
- 27 oz rum
- 32 # mascarpone cheese
Char-grilled chicken with corn salad and buttermilk dressing
By sarah_carroll
1 Cut down each side of chicken backbone with kitchen scissors (discard bone or reserve for stock)
- 1 chicken (about 1.8kg)
- 2 garlic cloves, coarsely chopped
- 2 tbsp thyme
- 2 tsp white peppercorns
- 1 tsp cayenne pepper
- 1 lemon, finely grated rind and juice only
- 80 ml (1/3 cup) olive oil
- 1 bunch spring onions, trimmed
- 1 bunch asparagus, trimmed
- Corn salad
- 3 corn cobs
- 30 ml olive oil
- 1 baby cos, tough outer leaves discarded
- 1 cup (loosely packed) mint
- Buttermilk dressing
- 100 ml buttermilk
- 70 gm (2 tbsp) sour cream
- 60 gm (2 tbsp) mayonnaise
- 2½ tbsp lemon juice
- 1 tbsp sherry vinegar
- 1 small garlic clove, crushed
Homemade wholegrain pancake mix
By sarah_carroll
Grind the oats in a food processor until they’re chopped fine but not a powder [Amy's note: I have actually skipp...
- 4 cups white whole-wheat flour
- 1 cup unbleached all-purpose flour
- 3 1/2 cups old-fashioned or rolled oats
- 3 tablespoons sugar
- 3 tablespoons baking powder
- 1 tablespoon kosher salt
- 1 tablespoon baking soda
- 1 cup vegetable oil
Black Bean Salad
By sarah_carroll
Mix all ingredients together
- 2 cans black beans, drained, about 30 ounces
- 1 (15-ounce) can corn, drained
- 2 Roma tomatoes, diced
- 1/4 cup diced red bell pepper
- 1/4 cup diced red onion
- 1/4 cup diced green onions
- 1/4 cup diced pineapple
- 1 tablespoon chopped cilantro leaves
- 1 jalapeno, seeded and minced
- 4 tablespoons sherry vinegar
- Juice of 1/2 lime
- 3 tablespoons honey
- 1 tablespoons salt
- 1 teaspoon black pepper
- Pinch ground cumin
- Directions
- Mix all ingredients in a bowl and refrigerate for 1 hour.
White bean and coconut curry
By sarah_carroll
Heat il in pan over medium low ehat
- 2 T sunflower oil
- 1 t yellow mustard seeds
- 12 fresh curry leaves
- 1 onion, thinly sliced
- 2 cm piece ginger, grated
- 4 garlic cloves, pressed
- 3 t mild curry powder
- 4 cardamom pods, lightly bruised
- 1/2 t ground turmeric
- 1/2 t chilli powder
- 1 t ground coriander
- 2/3 c coconut milk
- 2 400g cans cannellini beans, rinsed, drained
- 250 g punnet cherry tomatoes, halved
- 2 t sugar
- Juice of 1 lime
- 2 T chopped coriander leaves, plus extra to garnish
Soft Polenta with Roast Vegetables and Gorgonzola
By sarah_carroll
Preheat oven to 200C. Toss onion, carrot, zucchini, oil and rosemary in a baking pan, season, and bake for 35-40 mi...
- 1 red onion, quartered
- 2 carrots, halved, thickly sliced
- 1 zucchini, thickly sliced on an angle
- 1 T EVOO, plus extra to drizzle
- 4 rosemary sprigs, leaves picked
- 200 g brussel sprouts
- 300 ml milk
- 1/2 c instant polents
- 20 g unsalted butter
- 1 T grated parmesan
- 60 g gorgonzola