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Recipes
Blueberry Lemon Muffins
By sarah_carroll
Preheat oven to 400°. Lightly spoon flour into dry measuring cups; level with a knife
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 1/4 cup butter
- 1 1/4 cups low-fat buttermilk
- 1 large egg
- 1 tablespoon grated lemon rind
- 1 cup blueberries
- Cooking spray
- 1 tablespoon fresh lemon juice
- 1/2 cup powdered sugar
Carrot and Barley Salad with Raisins and Dates
By sarah_carroll
1 Cook barley in boiling salted water until tender (20-30 minutes)
- 300 gm pearl barley
- 1 tsp each coriander and cumin seeds, dry-roasted, coarsely pounded in a mortar and pestle
- 3 carrots, coarsely grated
- 40 gm (1/4 cup) pine nuts, toasted
- 40 gm (1/4 cup) golden raisins, soaked in warm water for 5 minutes, drained
- 3 dates, pitted, cut into slivers
- Juice of 1 lemon and 1 orange
- 1/2 tsp sweet paprika
- 1/4 tsp turmeric
- 1 bunch coriander, coarsely chopped
- 1/4 cup (firmly packed) flat-leaf parsley, coarsely chopped
- 1 tsp red wine vinegar
- 2 tbsp extra-virgin olive oil
Hot Tea Toddy
By sarah_carroll
In a coffee mug, place the tea bag, Scotch, and honey
- 1 Irish breakfast tea bag
- 1 1/2 ounces Scotch or brandy
- 1 heaping tablespoon honey
- Boiling water
- 1/2 cinnamon stick
- 1 slice lemon
- Pinch ground nutmeg
Chocolate Truffle Mousse
By sarah_carroll
Boil water and glucose. Bloom gelatin and add to water Pour water mixture over chocolate and mix to melt W...
- 1200 g water
- 600 g glucose
- 48 gelatin leaves
- 4 K chocolate
- 8 K heavy cream
Kung Pao Chicken with Asian Salad and Ginger Relish
By sarah_carroll
1 Pound garlic, ginger, green chilli and 1 tsp sea salt in a mortar and pestle to a smooth paste
- 1 garlic clove
- 2 cm piece of ginger, coarsely chopped
- 1/4 tsp finely chopped small green chilli
- 500 gm skinless chicken thigh fillets, thinly sliced
- 50 ml peanut oil
- 1/2 small red capsicum, finely diced
- 1/2 small onion, finely diced
- 1/2 zucchini, finely diced
- 2 tbsp soy sauce, or to taste
- 100 gm raw cashews, roasted
- 1 long red chilli, seeds removed, thinly sliced lengthways
- 50 gm (1 cup) each of thinly sliced Chinese cabbage and red cabbage
- 1/4 small Spanish onion, thinly sliced, rinsed in cold water, drained well
- 1/2 a small carrot (about 50gm), cut into julienne
- 25 gm bean sprouts
- 1/2 cup each (loosely packed) coriander, Vietnamese mint and basil leaves
- 1/2 cup (loosely packed) garlic chives, cut into 4cm lengths
- Ginger relish
- 6 cm piece of ginger (about 60gm), coarsely chopped
- 1 small garlic clove
- 2 tbsp caster sugar
- 1 small golden shallot, thinly sliced
- Juice of 1 lime
- 45 ml coconut vinegar (see note)
- Kung Pao dressing
- 2 tsp chilli oil, or to taste
- 1 1/4 tbsp rice wine vinegar
- 1 1/4 tsp caster sugar
- 2 1/4 tsp vegetable oil
- 3/4 tsp sesame oil
- 1/2 tsp mirin
Velveted Prawns with Sweetcorn Soup
By sarah_carroll
1 For prawn stock, process vegetables and garlic in a food processor to form a paste
- 800 gm uncooked king prawns, peeled, shells reserved, meat coarsely chopped
- 35 gm (1/4 cup) cornflour
- 1 tsp bicarbonate of soda
- 80 ml (1/3 cup) olive oil, plus extra for serving
- 2 onions, finely chopped
- 1/2 tsp cumin seeds
- 3 corn cobs, kernels removed
- 100 ml dry white wine
- 5 garlic cloves, crushed
- 2 tbsp chilli oil
- 1/2 cup (loosely packed) basil
- 2 kipfler potatoes (about 120gm each), cut into to 1cm dice
- Pinch of saffron threads
- 2 spring onions, thinly sliced diagonally to serve
- Prawn stock
- 2 each onions, celery stalks and carrots, coarsely chopped
- 1 fennel bulb, coarsely chopped
- 6 garlic cloves
- 150 ml olive oil
- 5 flat-leaf parsley stalks
- 4 thyme sprigs
- 1 fresh bay leaf
- 6 black peppercorns
- Finely grated rind of 1 orange
Cheesy Tuna, Zucchini and Spinach Pasta
By sarah_carroll
Cooke penne in boiling salted water according to package directions
- 400 g penne
- 20 unsalted butter, softened
- 2 T plain flour
- 1 c light milk
- 120 g grated mature cheddar
- 1 large zucchini, coarsely grated
- 100 g baby spinach leaves
- 185 g can tuna in oil, drained
Flattened Kashmiri Chicken With Warm Chilli Pumpkin & Lentil Salad
By sarah_carroll
Flattened Kashmiri Chicken Cut chicken down the centre of the backbone, cavity to the neck and flatten out (breast...
- Flattened Kashmiri Chicken
- 1 free range Chicken
- Oil
- Salt
- Lemon
- Marinade
- 2 teaspoons cumin seeds
- 1 teaspoon coriander seed
- 6 cardamom pods
- 1/2 teaspoon Clove
- 1 Dessert Spoon fresh Ginger finely chopped
- 5 Cloves Garlic finely chopped
- 1 finely chopped Red chilli
- 1 knob fresh Turmeric
- 1 cup finely chopped Coriander
- Juice of one Lemon
- 1 dash vegetable oil
- 3 teaspoons sea salt
- Warm Chilli Pumpkin & Lentil Salad
- 800 g pumpkins cut roughly into one inch pieces
- 1 chopped Chilli
- 1 Clove Garlic chopped
- 2 teaspoons chopped Ginger
- 1 tablespoon Peanut Oil
- 1 cup Puy Lentil
- Bay leaf
- 1/2 cup fresh Coriander
- Dressing
- 1 small finely sliced Onion
- Juice of one Lemon
- dash of Olive Oil
- 1 teaspoon caster sugar
- Sea Salt & freshly ground black pepper
- Yoghurt Mix
- 1 cup Yoghurt
- 1 tablespoon Honey
- 1/2 cup almonds, roughly chopped
Steamed prawn rice noodle rolls with chilli, soy and garlic dressing
By sarah_carroll
1 Combine prawn, coriander, garlic and ginger in a large bowl and season with salt to taste
- 600 gm medium green prawns, peeled, coarsely chopped
- 1/4 cup (loosely packed) coriander, coarsely chopped, plus extra to serve
- 2 garlic cloves, finely chopped
- 10 gm (2cm piece) ginger, finely chopped
- 250 gm fresh rice noodle sheets, cut into 12cm x 8cm rectangles
- To serve: thinly sliced spring onion, thinly sliced red chillies and steamed Asian greens
- Chilli, soy and garlic dressing
- 2 tbsp soy sauce
- 2 tbsp kecap manis
- 2 tbsp black Chinese vinegar
- 1 red birdseye chilli, thinly sliced
- 1 garlic clove, finely chopped
- 2 tbsp (firmly packed) coriander, finely chopped
Spinach Frittata
By sarah_carroll
Heat oven to 350° F. Pour about 1/2 inch of water into a small saucepan and bring to a simmer over medium-high ...
- 1 cup fresh spinach
- 2 egg whites
- 1 egg yolk
- 1/8 teaspoon black pepper
- 3 tablespoons part-skim ricotta