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Recipes
Ratatouille
By sarah_carroll
Peel eggplant; cut lengthwise into 1/4-inch-thick slices, then cut into 3-inch-long, 1-inch-wide strips
- 1/2 pound eggplant
- 1/2 pound zucchini, trimmed
- 1 teaspoon salt
- 7 tablespoons olive oil, divided
- 1 8-ounce onion, thinly sliced (about 2 cups)
- 2 green bell peppers, thinly sliced into strips
- 2 garlic cloves, pressed
- 1 pound firm but ripe tomatoes, peeled, seeded, cut into 3/8- to 1/4-inch-thick strips
- 3 tablespoons minced fresh parsley
Honey Mustard and Red Onion Barbecue Chicken
By sarah_carroll
Preheat grill pan or griddle over medium high heat
- 2 tablespoons vegetable oil
- 1/2 red onion, chopped
- 1/4 cup apple cider vinegar
- 1/4 cup brown sugar, a couple of handfuls
- 1 cup chicken stock
- 1/2 cup prepared honey mustard (recommended: Honey Cup brand)
- 1/2 teaspoon allspice, eyeball it
- 1/2 teaspoon curry powder, eyeball it
- 4 pieces boneless, skinless chicken breast
- 4 boneless, skinless chicken thighs
- Vegetable oil, for drizzling
- Salt and freshly ground black pepper
Chocolate Baklava
By sarah_carroll
1 For Greek coffee soil, preheat oven to 150C
- 250 gm slivered almonds
- 150 ml honey (see note)
- 125 gm dark chocolate (72% cocoa solids), finely chopped
- 2 tsp ground cinnamon
- 6 sheets of filo pastry
- 50 ml clarified butter
- To serve: vanilla ice-cream
- Greek coffee soil
- 260 gm ground almonds
- 150 gm caster sugar
- 70 gm plain flour
- 20 gm finely ground fresh coffee
- 100 gm unsalted butter, melted and cooled
Vietnamese Chicken Rolls
By sarah_carroll
Use a peeler to shave the cucumber into ribbons, then toss in a bowl with 1 t salt and stand for 1 hour
- 1 Lebanese cucumber
- 1 c rice vinegar
- 1/2 c caster sugar
- 1 carrot
- 2 T light soy sauce
- 1 T peanut oil
- 1 T honey
- 2 garlic cloves, finely chopped
- 500 g chicken thighs, trimmed
- 1 baguette, cut into 4
- 1 T mayo
- 4 soft butter lettuce leaves, torn
- 1 T pickled jalapenos
- 1 T hot chili sauce
- sprigs of fresh coriander
Beef and Vegetable Stir Fry
By sarah_carroll
recipe search © David Loftus beef and vegetable stir fry main courses | serves 4 Cook the egg noodles in ...
- • 250g dried medium egg noodles
- • vegetable oil
- • 350g steak, thinly sliced
- • 2 garlic cloves, peeled and finely sliced
- • a thumb-sized piece of fresh ginger, peeled and finely sliced
- • 1–2 large fresh red chillies, finely sliced
- • 200g peanut shoots or beansprouts
- • soy sauce
- • sesame oil
- • juice of ½ a lime
- • 1 large red pepper, deseeded and finely sliced
- • a handful of mangetout, finely sliced
- • a handful of baby corn, quartered lengthways
- • 6 spring onions, trimmed and finely sliced
- • a bunch of fresh coriander, leaves picked and roughly chopped
- • cos lettuce leaves, to serve
Pasta with Prosciutto and Spinach
By sarah_carroll
1. Cook pasta according to the package directions, omitting salt and fat; drain
- 1 (9-ounce) package fresh cheese tortellini (such as DiGiorno)
- 1 tablespoon pine nuts
- 1 teaspoon olive oil
- 6 large garlic cloves, finely chopped
- 1 (6-ounce) package fresh baby spinach
- 1/4 cup (1 ounce) preshredded Parmesan cheese
- 1/4 teaspoon black pepper
- 2 ounces prosciutto, thinly sliced
Asparagus, Pea and Zucchini Risotto
By sarah_carroll
Place stock ingredients in a large pan with 3 L of water
- Vegetable Stock:
- 1 bunch asparagus, woody ends trimmed, cut into 2.5 cm pieces
- 200 g frozen broad beans
- 150 g peas
- 50 g unsalted butter
- 4 shallots, finely chopped
- 1 c aborio rice
- 1 T EVOO
- 1 zucchini, trimmed, cut into 1 cm cubes
- 2/3 c grated parmesan, plus extra to serve
- 4 each carrots and celery stalks, sliced
- 3 small leeks, white part only, sliced
- 3 baby fennel bulbs, sliced
- 1/2 t whole black peppercorns
- 1/2 t fennel seeds
- 4 bay leaves
Linguine with Shrimp Scampi
By sarah_carroll
Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 ...
- Vegetable oil
- 1 tablespoon kosher salt plus 1 1/2 teaspoons
- 3/4 pound linguine
- 3 tablespoons unsalted butter
- 2 1/2 tablespoons good olive oil
- 1 1/2 tablespoons minced garlic (4 cloves)
- 1 pound large shrimp (about 16 shrimp), peeled and deveined
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup chopped fresh parsley leaves
- 1/2 lemon, zest grated
- 1/4 cup freshly squeezed lemon juice (2 lemons)
- 1/4 lemon, thinly sliced in half-rounds
- 1/8 teaspoon hot red pepper flakes
Honey Mustard
By sarah_carroll
Mix all the ingredients in a small bowl and season with salt and pepper
- 1/2 cup Dijon mustard
- 1/2 cup honey
- 2 tablespoons mayonnaise
- 1 tablespoons lemon juice
- Salt and pepper
Bailey's Chocolate Souffle
By sarah_carroll
For Bailey's Chocolate Center Heat the butter, 1 tablespoon sugar, Bailey's, and vanilla in a double boiler over m...
- For Souffles
- 2 teaspoons unsalted butter, softened
- 1/4 cup sugar plus 3 tablespoons and 2 teaspoons
- 8 ounces semisweet chocolate, finely chopped
- 4 large egg whites
- 3 large egg yolks
- 1/4 cup Bailey's liqueur
- Confectioners' sugar, for dusting
- For Bailey's Chocolate Center
- 2 tablespoons unsalted butter
- 1 tablespoon sugar
- 1 tablespoon Bailey's
- 1/2 teaspoon vanilla
- 3 ounces milk chocolate, chopped