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Recipes
Vegetable Sushi Morimoto
By sarah_carroll
Make the rice. Combine the rice and 3 1/4 cups water in a rice cooker and cook according to the manufacturer's inst...
- For the rolls:
- 3 cups short-grain Japanese rice, rinsed
- 1/3 cup rice vinegar
- 3 tablespoons sugar
- Salt
- 10 nori sheets (dried seaweed), halved
- Sesame seeds, for sprinkling
- 1 cucumber
- 1 avocado
- 1 plum tomato, seeded
- 1 small red onion
- 20 asparagus spears, trimmed and blanched
- Wasabi paste, for spreading and serving
- 1 romaine lettuce heart
- Pickled ginger, for serving
Healthy Blueberry and Banana Muffins
By sarah_carroll
Preheat oven to 400°F. Line 12 muffin cups with paper liners
- 1 1/2 cups all purpose flour
- 1/2 cup sugar
- 1/4 cup oat bran
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup mashed ripe bananas (about 3)
- 1/2 cup unflavored soy milk
- 1 large egg
- 2 tablespoons vegetable oil
- 2 teaspoons fresh lemon juice
- 1 1/2 cups fresh blueberries or 1 1/2 cups frozen blueberries, unthawed (6 to 7 ounces)
Gougeres with Gruyere
By sarah_carroll
Preheat oven to 180C fan-forced
- 150 gm butter, coarsely chopped
- Pinch freshly grated nutmeg
- 200 gm plain flour, sifted
- 5 eggs
- 130 gm Gruyère, diced
Asparagus and Goat's Cheese Frittata
By sarah_carroll
Preheat grill on high. Whisk the eggs, cream and ill together in a medium bowl
- 12 eggs, lightly whisked
- 1/2 c thin cream
- 2 T finely chopped dill
- 20 g butter
- 1 leek, white part only, thinly sliced
- 2 bunches asparagus, trimmed, diagonally cut into 3 cm pieces
- 100 g goat's cheese, crumbled
Habanero-Toasted Garlic Vinaigrette
By sarah_carroll
Heat grill. Heat 1 tablespoon of oil in a small saute pan over medium heat on the grates of the grill; add the garl...
- 1 tablespoon canola oil, plus 1/2 cup
- 6 whole cloves garlic, peeled
- Salt
- 1/4 cup red wine vinegar
- 1 to 1 1/2 habanero chiles, seeded and chopped
- 2 teaspoons honey
Crunchy Shrimp Roll with Ginger Sauce
By sarah_carroll
Cook the rice – 1 part rice to 2 parts water
- 2 cups Japanese rice
- Sushi vinegar
- 8 large shrimps, peeled, cleaned, tail-on and pressed by hand to make them straight.
- Salt
- Flour
- 2 eggs, beaten
- Panko (Japanese bread crumbs)
- 4 large sheets of nori cut 2/3 size
- Black sesame seeds
- 1 avocado, cut in 8 strips
- 1/2 hot house cucumber, peeled, seeded and cut into 4 long strips (the length of nori)
- Wasabi paste
- Ginger Sauce, recipe follows
- Red pepper flakes, for garnish
- 2 golf ball-size ginger pieces, peeled and sliced
- 4 tablespoon roasted sesame seeds
- 1 tablespoon soy sauce
- 4 tablespoons mayonnaise
- 4 tablespoons sushi vinegar
- 2 to 4 tablespoons water
- 1/2 lemon, juiced
- Add all the ingredients in a blender. Blend on high until all solids turn liquid.
Pecan Pie
By sarah_carroll
Preheat oven to 350°F with a baking sheet on middle rack
- 3/4 stick unsalted butter
- 1 1/4 cups packed light brown sugar
- 3/4 cup light corn syrup
- 2 teaspoon pure vanilla extract
- 1/2 teaspoon grated orange zest
- 1/4 teaspoon salt
- 3 large eggs
- 2 cups pecan halves (1/2 pound)
Chickpea and Lentil Salad
By sarah_carroll
1. For the lentils: Rinse lentils, place in just enough cold water to cover, and cook evenly, stirring occasionally
- FOR THE COOKED LENTILS:
- 2 cups lentils
- 1 clove garlic
- 1 sprig sage
- 1 red chile
- Salt, to taste
- FOR THE SALAD:
- 2 cans good quality cooked chickpeas, rinsed
- 2 cups cooked lentils (see step 1)
- 1 tbsp. toasted ground cumin
- Maldon salt, to taste
- 3 tbsp. tahini
- 3 tbsp. extra-virgin olive oil
- 1 fresh lemon, juiced
- 1 bunch picked cilantro
- 1 medium red onion sliced thin
- 4 ounces goat milk feta
Flat Roast chicken with lemon and herbs
By sarah_carroll
Preheat oven to 220C. Place chicken, skin side up, in an oiled roasting pan
- 1.6 kg whole chicken, boned, butterflied
- 2 T olive oil
- 2 T lemon juice, plus 1 lemon, sliced
- 2 garlic cloves, thinly sliced
- 1 long red chili, deseeded, thinly sliced
- 1 t dried oregano
- 1 T chopped fresh thyme, plus 4 sprigs
- 8 marinated artichoke hearts, with stems
- 200 ml dry white wine
Scrambled Eggs wih Asparagus, Parmesan, Prosciutto
By sarah_carroll
1. Crack eggs into medium bowl; add salt, pepper, and half-and-half
- 12 large eggs
- 3/4 teaspoon table salt
- 1/4 teaspoon ground black pepper
- 6 tablespoons half-and-half
- 1 teaspoon vegetable oil
- 8 ounces asparagus , bottoms trimmed, each spear halved lengthwise, then cut on bias into 1/2-inch lengths (about 1 1/2 cups)
- 1 tablespoon unsalted butter
- 1/2 cup grated Parmesan cheese (1 ounce)
- 3 ounces thinly sliced prosciutto , cut into 1/2 inch squares