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Recipes
Canyon Ranch Berry Fruit Crepes
By sarah_carroll
In a medium bowl, beat eggs until smooth
- Crepes
- 2 eggs
- 1 1/2 cups skim milk
- 1/4 tsp salt
- 1/4 cup plus 1 tsp canola oil
- 1 cup whole-wheat flour
- Filling
- 1 cup lowfat ricotta cheese
- 3 tbsp powdered sugar (or 2 tbsp honey)
- 1 tsp grated lemon zest
- 1/2 tsp cinnamon
- 1 1/2 cups fresh organic* berries, such as blueberries, blackberries or sliced strawberries, or a mixture of berries
Ground Beef Stroganoff
By sarah_carroll
Season the beef with the salt, pepper, and Essence
- 1/2 pound lean ground beef
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon Essence, recipe follows
- 1 tablespoon olive or vegetable oil
- 1/4 cup chopped yellow onions
- 1 cup sliced white button mushrooms
- 1 teaspoon chopped garlic
- 1/4 pound small elbow macaroni or wide egg noodles, cooked
- 1/2 cup beef broth
- 1/4 cup sour cream
- Grated white Cheddar, optional
- Chopped parsley, for garnish
Georgia Pecan Salad
By sarah_carroll
Preheat oven to 375°F. Line a baking sheet with foil; coat with cooking spray
- 2 teaspoons vegetable oil
- 1/4 teaspoon hot sauce
- 3 tablespoons sugar
- Salt and pepper
- 1 1/4 cups pecans (4 oz.)
- 4 fresh peaches, sliced, or 1 1/2 (16 oz.) bags frozen sliced peaches (3 cups)
- 1/2 cup apple cider vinegar
- 1/2 cup extra-virgin olive oil
- 2 tablespoons Dijon mustard
- 1/4 cup finely chopped onion
- 8 cups mixed baby lettuce (7 oz.)
Macaroons
By sarah_carroll
Process icing sugar and almond meal in a food processor until finely ground, triple-sift into a large bowl and set ...
- 130 gm pure icing sugar
- 110 gm almond meal
- 105 gm eggwhite (about 2), at room temperature, left out overnight
- 65 gm caster sugar
- 4-5 drops rose food colouring
- White chocolate and raspberry ganache
- 50 ml pouring cream
- 100 gm white chocolate
- 45 gm raspberries, coarsely chopped
Mini Meatloaves
By sarah_carroll
Put a large pot of water on to boil for pasta
- 1 1/3 pounds ground sirloin
- 1 large egg, beaten
- 2/3 cup Italian bread crumbs, a couple of handfuls
- 1/4 cup grated Parmigiano, plus 1/2 cup
- 1/2 small green bell pepper, chopped
- 1 small yellow onion, finely chopped
- 4 cloves garlic, chopped
- 3 tablespoons tomato paste
- Salt and pepper
- 2 tablespoons extra-virgin olive oil
- 1 pound corkscrew shaped pasta with lines (cavatappi) or small shell pasta
- 2 tablespoons butter
- 2 tablespoon all-purpose flour
- 2 cups milk
- 2 cups shredded sharp Cheddar
- 1/2 cup shredded asiago cheese
- 1 teaspoon coarse black pepper
- 1/2 cup Italian bread crumbs
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons chopped fresh thyme leaves
- 2 to 3 tablespoons chopped rosemary leaves
- 1/4 cup chopped flat-leaf parsley
Vanilla Sable
By sarah_carroll
1 Beat butter, caster sugar and two-thirds of the vanilla in an electric mixer until light and fluffy (5-6 minutes...
- 140 gm softened butter
- 110 gm (½ cup) caster sugar
- Scraped seeds of 1½ vanilla beans
- 2 eggs
- 300 gm (2 cups) plain flour
- 1/2 ½ tsp baking powder
- 40 gm demerara sugar
- For brushing: lightly beaten eggwhite
Gorgonzola and Avocado Grill
By sarah_carroll
Preheat the grill to high
- 1 large Turkish Loaf
- 2 ripe avocados, slices 1 cm thick
- 300 g gorgonzola dolce, crumbled
- Side salad
- 2 witlof, leaves separated
- 1/2 telegraph cucumber, thinly sliced on angle
- 1 celery stalk, thinly sliced on an angle
- 1 crisp green apple, halved, thinly sliced
- 1/2 c walnuts, toasted, roughly chopped
- 1/2 c flate leaf parsley leaves
- Juice of 1 lemon
- 1 T EVOO
Apple, Almond and Sultana Cake
By sarah_carroll
Preheat the oven to 170C. Grease and line a 26cm springform pan
- 2 c almond meal
- 2 c self raising flour, sifted
- 2 t ground cinnamon
- 250 g unsalted butter, softened
- 1 1/2 c raw sugar
- 4 eggs
- 1 c milk
- 4 Granny Smith apples, peeled, cored and cut into 1 cm pieces
- 1/2 sultanas
- 1/2 slivered almonds
- icing sugar to dust
- Topping
- 1 Granny Smith apple, peeled, cored, thinly sliced
- 1/4 c slivered almons, toasted
- 1 T raw sugar
Smoky Corn and Tomato Bruschetta
By sarah_carroll
Prepare barbecue (medium heat)
- On the grill
- 1 large ear of yellow corn, husked
- 1 small red onion (about 6 ounces), peeled, halved through root end
- Olive oil (for grilling)
- 1 1/2 pounds medium tomatoes (such as cluster or vine-ripened; do not use heirloom; about 5)
- 1 small country bread, sliced
- For the dish
- 1 garlic clove, minced
- 1 tablespoon fresh lime juice
- 1/8 teaspoon hot smoked Spanish paprika*
- 1 tablespoon olive oil
Zucchini, Walnut and Cranberry Bread
By sarah_carroll
Preheat oven to 150. Grease and line a 2 litre loaf pan
- 2 2/3 c plain flour
- 1 t baking soda
- 1/2 t baking powder
- 1 t ground cinnamon
- 1/4 t mixed spice
- 1 1/3 c caster sugar
- 1/2 c firmly packed brown sugar
- 3 eggs, beaten
- 200 ml sunflower oil
- 2 t vanilla extract
- 3 large zucchini, grated
- 3/4 c walnuts, toasted, chopped
- 1/3 c dried cranberries
- Soft cheese (brie) to serve