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Recipes
Caponata with pinenuts
By sarah_carroll
Heat 2 T oil in a large frypan over medium low heat
- 1/3 c EVOO
- 1 onion, finely chopped
- 2 celery stalks, thinly sliced
- 1 large eggplant, cut into 2 cm cubes
- 1 red capsicum, cut into 2 cm pieces
- 400 g can chopped tomatoes
- 3 garlic cloves, thinly sliced
- 350 ml vegetable stock
- 1/4 c salted capers, rinsed
- 1/4 c pitted green or kalamata olives
- 1/4 c red wine vinegar or balsamic vinegar
- 1/4 sultanas
- 1 T grated orange zest
- 1 t caster sugar or more to taste
- 1/4 c chopped Italian parsley
- 1/4 c chopped basil leaves
- 1/4 c pine nuts, toasted
- Chargrilled slices of bread, to serve
Dukkah Eggplant With Roasted Tomato & Chickpea Salad
By sarah_carroll
Dukkah Roast all spices & sesame seeds separately in a heavy based pan
- Dukkah
- 1 tablespoon Coriander
- 1 tablespoon Cumin
- 2 tablespoons fennel seeds
- 4 tablespoons sesame seeds
- 40 g Hazelnuts
- 40 g Macadamias or almonds
- 40 g Pine Nuts
- sea salt
- Dukkah Eggplant
- 2 medium Eggplants sliced in 1/2cm rounds
- 2 teaspoons crushed Garlic
- 1/3 cup Olive Oil
- Dukkah Spice Mix
- Roasted Chickpea & Tomato Salad
- 8 Roma tomatoes each cut into quarters
- 2 medium Red Onions cut into 8's
- 2 Cloves chopped Garlic
- 2 Dessert Spoons white sugar
- 1 teaspoon Salt
- 1 tablespoon Olive Oil
- 400 g canned chick peas
- 1 cup freshly chopped Coriander
- 2 tablespoons Balsamic vinegar
- Dressing
- 1/2 cup Yoghurt
- 2 tablespoons soft Goat's Cheese
- 1 Squeeze Lemon Juice
Asparagus, mushroom and prosciutto salad
By sarah_carroll
Preheat the oven to 180C. Line 2 trays with baking paper
- 1/2 c EVOO
- 2 T balsamic vinegar
- 350 g button mushrooms, thinly sliced
- 2 T fined snipped chives, plus extra whole chives to garnish
- 2 T finely chopped flat leaf parsley
- 12 slices prosciutto
- 8 thin baguette slices
- 2 bunches asparagus, trimmed
- 1 frisee lettuce, leave separated
- 1 T salted baby capers, rinsed, drained
Apple Iced Tea
By sarah_carroll
Crushed ice, mint sprigs and honey (optional), to serve Place the tea bags in a large heatproof bowl
- 2 English breakfast tea bags
- 1 L (4 cups) still mineral water
- 2 cinnamon quills
- 1 L (4 cups) clear apple juice
- 1 red apple, sliced
- 1 lemon, sliced
- Crushed ice, mint sprigs and honey (optional), to serve
Veggie Meatloaf
By sarah_carroll
For the Checca Sauce: Combine the cherry tomatoes, scallions, garlic, basil, and oil in a processor
- Checca Sauce:
- 1 pint cherry tomatoes (about 2 cups, or 12 ounces), halved
- 3 scallions (white and pale green parts only), coarsely chopped
- 3 cloves garlic, chopped
- 8 fresh basil leaves
- 3 tablespoons olive oil
- Pinch salt
- Pinch freshly ground black pepper
- Lentil Loaf:
- 3/4 cup lentils (about 5 ounces)
- 3 cups reduced-sodium vegetable broth
- 1 cup uncooked short-grain brown rice, rinsed well
- 1/2 cup finely chopped white onion
- 1/2 cup shredded carrots
- 1 celery rib, sliced
- 1/2 cup frozen corn kernels
- 2 tablespoons butter, divided
- 10 ounces fresh baby spinach leaves (about 4 cups)
- 1 1/2 cups cubed whole milk mozzarella cheese, divided (about 8 ounces total)
- 2 eggs, lightly beaten
- 1/4 cup freshly grated Parmesan cheese, plus 2 tablespoons
- 1/3 cup chopped fresh basil leaves
- 1/2 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 tomato, sliced
Huevos Rancheros
By sarah_carroll
Put oven rack in middle position and preheat oven to 200°F
- 6 tablespoons vegetable oil
- 8 (5-inch) corn tortillas
- 2 (14- to 15-ounce) cans whole tomatoes in juice
- 1/2 cup chopped white onion
- 1/4 cup chopped fresh cilantro plus additional for sprinkling
- 1 tablespoon chopped canned chipotle chiles in adobo
- 2 garlic cloves, coarsely chopped
- 1 teaspoon salt
- 8 large eggs
- Read More http://www.epicurious.com/recipes/food/views/Huevos-Rancheros-238099#ixzz0i5fThCrb
Chicken Galliano
By sarah_carroll
1. Season chicken with salt and pepper
- 6 boneless, skinless chicken breast halves,
- pounded 1⁄8" thick
- Kosher salt and freshly ground black pepper,
- to taste
- 12 tbsp. herbed goat cheese, softened
- 6 thin slices prosciutto
- 6 tbsp. unsalted butter, chilled
- 10 oz. cremini mushrooms, sliced
- Flour, for dredging
- 2 tbsp. canola oil
- 1 1⁄2 cups chicken broth
- 1⁄4 cup Galliano liqueur
- 1 tbsp. finely chopped parsley
- 4 cups cooked rice, for serving
Chocolate Pudding
By sarah_carroll
Prepare an ice bath by filling a large bowl with ice and cold water
- 2/3 cup sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1/3 cup unsweetened cocoa powder
- 2 1/2 cups milk
- 4 large egg yolks
- 2 tablespoons butter
- 1 teaspoon vanilla extract
Sponge Cake
By sarah_carroll
Preheat oven to 180C or 160 fan forced Lightly grease two 22cm springform cake pans and line the bases with non s...
- 5 eggs
- pinch salt
- 1 c caster sugar
- 3/4 c self raising flour
- 1/2 c cornflour
- 500 ml cream
- 1 t vanilla
- 1 t caster sugar, extra
- 1/2 c strawberry jam
Fig, watercress and blue cheese sald with candied walnuts
By sarah_carroll
Walnuts: Line baking tray with baking paper
- 1/4 c EVOO, plus 1 t to grill the figs
- 1 T red wine vinegar
- 1 t Dijon mustard
- Squeeze of lemon juice
- 3 ripe, fresh figs, quartered
- 2 t caster sugar
- 2 t balsamic vinegar
- 1 bunch watercress, sprigs picked
- Handful of seedless red or white grapes, halved
- 200 g Stilton or other strong blue cheese, sliced
- Candied Walnuts
- 20 g unsalted butter
- 1 c walnut halves
- 1/4 c caster sugar
- 1/2 t cayenne pepper