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Recipes
Lemon Yoghurt Cake
By sarah_carroll
Preheat oven to 180C or 160C fan forced
- 1 3/4 c caster sugar
- 2 eggs
- 1 cup rice bran oil
- 1 c yoghurt
- grated rind of 3 lemons
- 2 c self raising flour, sifted
- 2 T lemon juice
- icing sugar, to dust
- thick cream, to serve
Chocolate Glaze
By sarah_carroll
Scald liquid ingredients-Pour over chocolate, whisk until smooth
- 1/2 c veg oil
- 3/4 c milk
- 3/4 c heavy cream
- 1/2 c simple syrup
- 1 # 10 oz chocolate
Red Wine Vinaigrette
By sarah_carroll
Combine mustard, vinegar and shallots Whisk in the oil gradually Season with sugar, salt, and pepper
- 8 fl oz red wine vinegar
- 2 tsp mustard
- 2 shallots, minced
- 24 fl oz mild olive oil or canola oil
- 2 tsp sugar
- 2 tsp salt or to taste
- 1/2 tsp ground black pepper
- 3 T minced herbs (optional)
Glazed Apples with Calvados Creme Fraiche
By sarah_carroll
1 For Calvados crème fraîche, combine ingredients in a bowl and whisk until smooth, refrigerate until required
- Glazed apples
- 375 ml (1 1/2 cups) dessert wine
- 330 gm (1 1/2 cups) caster sugar
- 50 ml Calvados
- 3 pieces orange rind, removed with a peeler
- 4 small pink lady apples
- Calvados crème fraîche
- 300 gm (1 1/4 cups) crème fraîche
- 20 gm brown sugar
- 10 ml Calvados
Chicken with Calvados, Onion and Cream
By sarah_carroll
Preheat oven to 400°. Wash the birds thoroughly, then drain and dry with paper towels
- 6 poussins
- Salt and freshly ground black pepper
- 4 tbsp. softened butter
- 2 cups pearl onions
- 1⁄2 cup calvados
- 3⁄4 cup heavy cream
Banana Cream Pies
By sarah_carroll
Grease a 12 hole muffin tin
- 3 sheets shortcrust pastry, thawed
- 300 mL milk
- 3/4 c (165g) caster sugar
- 7 egg yolks, plus 2 eggwhites
- 1 tsp vanilla extract
- 1 tbs cornflour
- 2 large ripe bananas, thinly sliced
Breakfast Sausage
By sarah_carroll
Combine all ingredients and blend well
- 1 # pork
- 1 t salt
- 2 t sage
- 1 t fennel seed
- 1 t thyme
- 1 t black pepper
- 1 t white pepper
- 1/2 t white pepper
- 1/2 t cayenne
- 1/4 t garlic powder
- 1/8 t ground cloves
- 1/8 t nutmeg
- 1/8 t allspice
Pearl Barley Minestrone with Italian Sausage
By sarah_carroll
Heat half the oil in a large saucepan over high heat
- 1 T EVOO
- 4 Italian sausages, casings removed chopped
- 1 brown onion, finely chopped
- 4 pancetta slices, finely chopped
- 1 carrot, peeled, finely chopped
- 1 celery stick, finely chopped
- 1 zucchini, ends trimmed, finely chopped
- 2 ripe tomatoes, finely chopped
- 1/2 c pearl barley
- 4 c chicken stock
- 2 T tomato paste
- 1 bunch English Spinach
- Shaved Parmesan, to serve
Honeydew Kiwi Smoothie
By sarah_carroll
Combine all ingredients in blender and process until smooth
- 2 cups 1-inch cubes peeled seeded honeydew melon
- 2 cups crushed ice
- 1 1/4 cups 1/2-inch cubes peeled kiwi
- 10 large fresh mint leaves
- 1 tablespoon fresh lime juice
- 1 tablespoon honey
Apple Crumble Ice Cream
By sarah_carroll
1 For caramelised apple, combine sugar, 30ml dessert wine and ¼ cup water in a frying pan and cook over medium-hi...
- Ice-cream
- 600 ml pouring cream
- 300 ml milk
- 3 cinnamon quills
- 5 egg yolks
- 75 gm caster sugar
- 45 gm brown sugar
- Caramelised apple
- 120 gm caster sugar
- 45 ml dessert wine
- 60 ml pouring cream
- 20 gm butter
- 1 apple, peeled, cored and cut into 1cm dice
- Crumble
- 80 gm self-raising flour
- 70 gm brown sugar
- 70 gm hazelnuts, coarsely ground
- 50 gm cold butter, coarsely chopped
- 1 tsp ground cinnamon