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Recipes
Baklava
By sarah_carroll
1 Combine nuts, sugar and cinnamon in a bowl and set aside
- 250 gm each pistachios and walnuts, finely chopped
- 100 gm caster sugar
- 3 tsp ground cinnamon
- 200 gm butter, coarsely chopped
- 500 gm filo pastry
- Honey syrup
- 300 gm caster sugar
- 125 gm honey
- 1 lemon, finely grated rind and juice only (or to taste)
- 1 cinnamon quill
- 4 drops rosewater, or to taste
Passion Fruit and Guava Pops
By sarah_carroll
Combine 1/3 cup water, 1/4 cup sugar, and 1 tablespoon lime juice in small bowl; stir until sugar dissolves
- 1/3 cup water
- 1/4 cup plus 3 tablespoons sugar
- 2 tablespoons fresh lime juice, divided
- 7 to 8 ripe passion fruits (about 11 ounces), halved
- 1 11.5-ounce can guava nectar (about 1 1/2 cups)
Sausage with Green Lentils
By sarah_carroll
Heat half the olive oil in a saucepan over high heat, add bacon, vegetables and garlic and stir occasionally until ...
- 2 tbsp olive oil
- 60 gm bacon, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 tbsp red wine vinegar
- 250 ml white wine
- 500 ml (2 cups) veal stock
- 200 gm (1 cup) fine green lentils, rinsed
- 1 tsp Dijon mustard
- 4 thyme sprigs
- 1 fresh bay sprig
- 4 pork sausages (about 130 gm each)
- 1/4 cup coarsely chopped flat-leaf parsley
Stir Fried Thai Style Beef
By sarah_carroll
1. FOR THE BEEF AND MARINADE: Combine coriander, white pepper, brown sugar, and fish sauce in large bowl
- Beef and Marinade
- 3/4 teaspoon ground coriander
- 1/8 teaspoon ground white pepper
- 1 teaspoon light brown sugar
- 1 tablespoon fish sauce
- 2 pounds blade steak , trimmed and cut into 1/4-inch-thick strips (see illustrations below)
- Stir-Fry
- 2 tablespoons fish sauce
- 2 tablespoons rice vinegar
- 2 tablespoons water
- 1 tablespoon light brown sugar
- 1 tablespoon Asian chili-garlic paste
- 3 medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon)
- 3 tablespoons vegetable oil
- 3 serrano chiles or jalapeño chiles, halved, seeds and ribs removed, chiles cut crosswise 1/8 inch thick
- 3 medium shallots , trimmed of ends, peeled, quartered lengthwise, and layers separated
- 1/2 cup fresh mint leaves , large leaves torn into bite-sized pieces
- 1/2 cup fresh cilantro leaves
- 1/3 cup chopped unsalted roasted peanuts
- lime wedges for serving
Twice Baked Roquefort and Mushroom Souffle
By sarah_carroll
1 Preheat oven to 180C. Melt 30gm butter in a small saucepan with garlic, season to taste
- 80 gm butter, coarsely chopped
- 1 garlic clove, finely chopped
- 300 gm Swiss brown mushrooms, trimmed and halved
- 350 ml milk
- 2 golden shallots, finely chopped
- 60 gm plain flour
- 4 eggs, separated
- 2 tbsp finely chopped flat-leaf parsley
- 200 gm Roquefort, coarsely crumbled
- 480 ml pouring cream
- 1 cup (loosely packed) mixed herbs, such as chervil sprigs, tarragon leaves, chives batons and flat-leaf parsley leaves
- 30 ml olive oil
- 15 ml Champagne vinegar
Texas Flour Tortillas
By sarah_carroll
Mix together the flour, baking powder, salt and oil
- 2 c AP
- 1 1/2 t baking powder
- 1 t salt
- 2 t vegetable oil
- 3/4 c warm milk
Wok fried mud crab with chilli tamarind caramel
By sarah_carroll
Place crab in freezer for 1 hour to render insensible, then split crab down the centre to kill humanely
- 1 live mud crab (about 900gm)
- 300 ml fish stock
- 1 bunch gai lan, coarsely chopped
- 4 spring onions, thinly sliced
- 20 garlic chives (about 1/2 bunch)
- Juice of 2 limes, or to taste
- To taste: fish sauce
- 25 gm (1/2 cup) fried shallots
- 1 bunch sawtooth coriander, torn (see note)
- To serve: coriander leaves and steamed jasmine rice
- Chilli-tamarind caramel
- 5 long red chillies, halved lengthways, seeds removed
- 4 golden shallots, coarsely chopped
- 4 coriander roots, scrubbed
- 3 garlic cloves, finely chopped
- 60 ml (1/4 cup) vegetable oil
- 190 gm light palm sugar, crushed
- To taste: fish sauce
- 2 tbsp tamarind pulp, or to taste
Coconut Cupcakes
By sarah_carroll
Preheat the oven to 325 degrees F
- Frosting:
- 3/4 pound (3 sticks) unsalted butter, room temperature
- 2 cups sugar
- 5 extra-large eggs at room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1 1/2 teaspoons pure almond extract
- 3 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup buttermilk
- 14 ounces sweetened, shredded coconut
- 1 pound cream cheese at room temperature
- 3/4 pound (3 sticks) unsalted butter, room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon pure almond extract
- 1 1/2 pounds confectioners' sugar, sifted
Sausages with Apple and Leek Gravy
By sarah_carroll
Heat the oil in a frypan over medium heat
- 1 T EVOO
- 600 g chipolata sausages
- 1 leek (pale part only), thinly sliced
- 200 g bacon (about 3 rashers), cut into thin strips
- 2 t plain flour
- 300 ml apple juice
- 2 T wholegrain mustard
- 2 red apples (skin on), cored, cut into thin wedges
- 1 T chopped Italian parsley
- Mashed potato, to serve
Chocolate and Vanilla Semifreddo
By sarah_carroll
Carefully line base and sides of a 1L terrine or loaf pan with 1 large piece of plastic wrap ( ensure no splits)
- 100 g amaretti biscuits
- Splash of amaretto liqueur
- 125 g dark chocolate, roughly chopped
- 5 eggs, separated
- 125 g caster sugar
- 600 ml thickened cream, lightly whipped
- 1 vanilla bean, spit, seeds scraped