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Recipes
Creamy Pancetta, brie and mushroom croissants
By sarah_carroll
Preheat the grill to high
- 20 g unsalted butter
- 70 g slice pancetta, chopped
- 1 garlic clove, thinly sliced
- 200 g swiss brown mushrooms, sliced
- 100 ml dry white wine
- 1/3 c thickened cream
- 1 t thyme leaves, plus extra sprigs
- 2 fresh croissants, halved
- 100 g ripe brie, cut into small pieces
Luxe Mashed Potato
By sarah_carroll
Place potatoes in a large saucepan of cold salted water and bring to the boil over high heat
- 500 gm each of spunta and Desiree potatoes, peeled and halved
- 50 gm butter, coarsely chopped
- 100 ml hot milk (not boiled)
- 60 ml extra-virgin olive oil
Apple Pie Ice Cream
By sarah_carroll
For the pastry, pulse flours, sugar, baking pweder, butter and a pinc of salt in a food processor to form curmbs
- 4 Granny Smith apples, peeled, chopped
- 1/4 c firmly packed cup brown sugar
- 1/4 t each ground cinnamon, cloves, nutmeg, allspice
- 2 c pure thin cream
- 1 vanilla bean, split, seeds scraped
- 5 egg yolks
- 1/2 c caster sugar
- Dried apple slices to serve
- Pastry
- 1 c AP
- 2 T each corn flour and caster sugar
- 1/2 t each baking powder and vanilla extract
- 100 g chilled unsalted butter, chopped
- 1 egg
Gruyere, Parsnip, and Thyme Beignets
By sarah_carroll
Preheat oven to 200C. Melt one-third of the butter and half the thyme in a small saucepan
- 90 gm butter, coarsely chopped
- 1 tbsp thyme leaves, plus extra to serve
- 400 gm parsnips (about 2 large), cored and coarsely chopped
- 3 garlic cloves
- 200 ml milk
- 80 gm plain flour
- 2 eggs
- 120 gm coarsely grated Gruyère
- For deep-frying: vegetable oil
Vegetable Sushi
By sarah_carroll
Place the rice in a strainer and rinse under cold running water until the water is fairly clear, about 5 minutes
- Sushi Dipping Sauce:
- 1 1/4 pounds sushi rice (2 3/4 cups)
- 3 cups water
- 1/4 cup mirin, plus additional for moistening nori
- 5 sheets nori (1 package)
- 4 teaspoons wasabi powder, mixed with 2 teaspoons water
- 1/2 cup small-diced red onion
- 1 carrot, julienned
- 1 red bell pepper, julienned
- 1 yellow bell pepper, julienned
- 1 scallion, julienned (green part only)
- 1 hothouse cucumber, seeded and julienned
- 1 (10-ounce) jar pickled ginger
- nocoupons
- 1/2 teaspoon wasabi powder
- 1/4 teaspoon water
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon minced pickled ginger
- 1 teaspoon minced scallion (green part only)
- 1/4 cup white wine vinegar
- 3 tablespoons good soy sauce
- 1/2 teaspoon dark sesame oil
Sweet and Sour Sauce
By sarah_carroll
Place the vinegars, soy sauce, pineapple juice, sugar, jalapeno and ginger in a medium saucepan and cook over high ...
- 1 cup red wine vinegar
- 1/2 cup rice wine vinegar
- 1/4 cup soy sauce
- 1 cup pineapple juice
- 1 cup granulated sugar
- 2 jalapeno chiles, coarsely chopped
- 2 -inch piece fresh ginger, peeled and chopped
Pumpkin and Pasta Bake
By sarah_carroll
Preheat oven to 200C Heat 1T oil in a frypan over medium heat
- 1/4 c EVOO
- 1 onion, finely chopped
- 3 garlic cloves, finely chopped
- 100 g bacon or pancetta, chopped
- 800 g pumpkin, peeled, cut ino 2 cm cubes
- 1/4 t chili flakes
- 3 c vegetable stock
- 300 g macaroni
- 300 g cream
- 1 T chopped rosemary
- 2 c breadcrumbs
- 2 t grated lemon zest
- 1 c parsley
- 1 1/4 c grated cheddar
Quiche (Base Recipe)
By sarah_carroll
Pastry: Place the flour and the salt in the bowl of a food processor and process to mix
- Pastry:
- 1 1/2 cups all-purpose flour
- Large pinch sea salt
- 8 tablespoons unsalted butter, chilled and cut in small pieces
- 5 to 6 tablespoons chilled water
- Filling:
- One recipe for basic pastry
- 6 large eggs
- 2/3 cup heavy cream or crème fraîche
- 1 cup milk (preferably whole)
- 8 ounces gruyère, emmenthal, or other Swiss-type cheese
- 1/4 teaspoon freshly ground nutmeg - optional
Red Lentil Dahl with Spinach
By sarah_carroll
Place the rinsed lentil in a sauscepan and cover with cold water
- 1 1/2 c dried red lentils, washed, drained
- 1 T cumin seeds
- 1 T ground turmeric
- 1 t mustard seeds
- 1/2 t chili powder
- 1 T sunflower oil
- 1 onion, thinly sliced
- 3 garlic cloves, finely chopped
- 1 T grated fresh ginger
- 400 g can chopped tomatoes
- 1 t caster sugar
- 100 g baby spinach leaves
- 2 T chopped coriander
Croque Monsieur
By sarah_carroll
Preheat oven to 180C. Combine Gruyère, crème fraîche and mustard in a bowl, season to taste, mix well
- 200 gm coarsely grated Gruyère
- 200 gm crème fraîche
- 3 tsp Dijon mustard
- 8 thick sourdough bread slices
- 8 thick slices of leg ham, off the bone
- 40 gm butter, coarsely chopped