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Recipes
Blueberry Buttermilk Pancakes
By sarah_carroll
In a large bowl sift together the flour, sugar, baking powder, baking soda, and salt
- 2 cups all-purpose flour
- 1/4 cup sugar
- 21/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 2 cups buttermilk
- 1/4 cup melted unsalted butter, plus some for frying
- 1 cup blueberries, fresh or frozen
Baked Goat's Cheese with Lettuce, Roasted figs, Pears and toasted almonds
By sarah_carroll
Dip cheese into breadcrumbs and place on sheet pans
- 1 lb 4 oz goat's cheese
- 8 oz dry breadcrumbs
- 10 roasted figs, halved
- mesclun garden mix
- 2 pears, sliced into thin wedges
- 15 oz balsamic vinaigrette
- Salt, as needed
- GBP, as needed
- 2 1/2 oz toasted almonds
Sizzling Beef with Capsicum and broccolini
By sarah_carroll
Place the steak in a bowl and toss with 2 T kecap manis
- 650 g rump steak, trimmed, thinly sliced
- 1/4 c kecap manis
- 300 g broccolini, ends trimmed
- 1 T sunflower oil
- 1 red onion, thinly sliced
- 1 each red and yellow capsicum, sliced
- 1 long red chili, seeds removed, sliced
- 2 garlic cloves, thinly sliced
- 1/4 c oyster sauce
- 1 T soy sauce
- Coriander and steamed rice to serve
Spaghetti with Pancetta, Sage and Cabbage
By sarah_carroll
Cook pasta, Drain and return to saucepan
- 400 g spaghetti
- 12 slices pancetta, torn
- 60 g utter, chopped
- 2 cloves garlic, finel chopped
- 1 eschalot, finely chopped
- 1/4 sage leaves,
- 1 T finely grated lemon zest
- 300 g white cabbage, shredded
- Finely grated pecorino, to serve
Shepherd's Pie
By sarah_carroll
Add butter and oil to a large skillet on medium heat
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 2 cloves garlic, crushed
- Salt and freshly ground black pepper
- 1 tablespoon tomato paste
- 2 pounds lean ground beef or lamb
- 2 tablespoons Worcestershire sauce
- 1/2 cup beef stock
- 1 1/2 cups garden peas
- Cheesy Mash
- 4 pounds Yukon gold potatoes, peeled, quartered
- 4 tablespoons butter
- 1/4 cup heavy cream
- 1 cup grated mature white Cheddar
- Salt and freshly ground black pepper
Baked Buffalo mozzarella and prosciutto
By sarah_carroll
Preheat oven to 250C. Wrap each buffalo mozzarella with a prosciutto slice, secure with a toothpick and place on an...
- Dijon mustard dressing:
- 4 small buffalo mozzarella
- 4 thin prociutto slices
- 2 T EVOO
- 4 thin slices of ciabatta
- 1/4 c each basil, chervil, flat leaf parsley
- 1 T dijon mustard
- 1 t lemon juice
- 60 ml evoo
- pinch of brown sugar
Fig, Watercress and Blue Cheese Salad with Candied Walnuts
By sarah_carroll
For the candied walnuts, line a baking tray with baking paper
- 1/4 c evoo, plus 1 tsp to grill the figs
- 1 T red wine vinegar
- 1 t dijon mustard
- Squeeze of lemon juice
- 3 rep, fresh figs, quartered
- 2 t caster sugar
- 2 t balsamic vinegar
- 1 bunch watercress, sprigs picked
- handful of seeless red or white grapes, halved
- 200 g blue cheese, sliced
- Candied Walnuts
- 20 g unsalted butter
- 1 c walnut halves
- 1/4 c caster sugar
- 1/2 t cayenne pepper
Vanilla-Scented Granola
By sarah_carroll
Position rack in middle of oven and preheat to 300°F
- Nonstick vegetable oil spray
- 4 cups old-fashioned oats
- 1 cup sliced almonds
- 1/2 cup (packed) golden brown sugar
- 1/4 teaspoon salt
- 1/8 teaspoon ground cinnamon
- 1/3 cup vegetable oil
- 1/4 cup honey
- 2 tablespoons sugar
- 4 teaspoons vanilla extract
Creamy Roasted Tomato Soup with Grilled Cheese Sandwich
By sarah_carroll
Preheat oven to 325 degrees F
- Grilled Fontina-Mushroom Sandwich:
- 10 plum tomatoes, halved lengthwise, seeds removed
- 1/4 cup olive oil, divided
- 6 cloves garlic, coarsely chopped
- Salt and freshly ground pepper
- 1 Spanish onion, diced
- 1 carrot, diced
- 3 cups vegetable stock
- 1 tablespoon finely chopped fresh thyme
- 1 1/2 cups heavy cream
- 2 tablespoons olive oil
- 1/2 pound cremini mushrooms, thinly sliced
- Salt and freshly ground pepper
- 1 tablespoon chopped fresh sage
- 8 slices country-style bread
- 8 tablespoons unsalted butter, softened
- 1/2 pound fontina, grated
Scallop Piccata with Sauteed Spinach
By sarah_carroll
1. Heat a large cast-iron skillet over high heat
- 1 1/2 pounds sea scallops (about 12)
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 5 teaspoons canola oil, divided
- 1 garlic clove, chopped
- 1/2 cup vermouth
- 3 tablespoons chopped fresh parsley
- 2 tablespoons fresh lemon juice
- 2 tablespoons butter
- 4 teaspoons capers
- 1 (10-ounce) package fresh baby spinach