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Recipes
Mushroom Galette
By sarah_carroll
1 Preheat oven to 200C. Cut four 11cm-diameter rounds from pastry, place on an oven tray lined with baking paper
- 375 gm sheet butter puff pastry (see note)
- 300 gm ricotta
- 1 egg
- 1/4 cup each (loosely packed) tarragon and flat-leaf parsley
- 2 tsp thyme
- 1 lemon, finely grated rind only
- To serve: chervil sprigs, coarsely torn flat-leaf parsley and frisée leaves
- Roast mushrooms
- 300 gm mixed mushrooms, such as Swiss brown, shiitake or pine, coarsely torn
- 50 ml extra-virgin olive oil
- 30 ml red wine vinegar
- 1 garlic clove, finely chopped
- 2 tsp thyme
Venetian Trifle
By sarah_carroll
1 Preheat oven to 180C. Whisk eggwhite in an electric mixer until stiff peaks form
- 350 gm eggs, separated (about 6 eggs)
- 70 gm egg yolks (about 4 yolks)
- 300 gm caster sugar
- 1 tsp vanilla essence
- 225 gm (1 1/2 cups) plain flour, sieved
- 60 gm potato flour, sieved
- Crumble
- 250 gm softened butter
- 250 gm caster sugar
- 250 gm plain flour, sieved
- 150 gm hazelnut meal
- 100 gm flaked almonds
- Zabaglione
- 120 gm eggs (about 2 eggs)
- 100 gm egg yolks (about 6 yolks)
- 75 gm caster sugar
- 60 gm plain flour, sieved
- 125 ml white wine
- 100 ml Marsala, or to taste
Lemon and Rosemary Chicken wth Chargrilled Vegetable Couscous
By sarah_carroll
Place the chicken breast fillets between 2 sheets of plastic wrap and flatten until 2cm thick all over
- 4 chicken breast fillets
- 1/4 t chilli flakes
- 2 T EVOO
- 1 garlic clove, finely chopped
- 3 rosemary sprigs
- Grated zest and juice of 1 large lemon
- 2 c vegetable stock
- 200 g Israeli couscous
- 5 bocconcini balls, torn
- 2 225 g jars mixed chargrilled vegetables, drained chopped
Portobello Burgers with Pesto, Provolone, and Roasted Peppers
By sarah_carroll
Stir pesto and mayonnaise in small bowl to blend
- 1/2 cup purchased pesto
- 1/4 cup mayonnaise
- 4 sourdough, whole grain, or ciabatta rolls, split horizontally
- 4 portobello mushrooms, stemmed, dark gills scraped out
- Olive oil
- Roasted red peppers from jar, drained
- 4 cups arugula (about 2 ounces)
- 4 slices provolone cheese
Blueberry Coffee Cake
By sarah_carroll
1. Preheat oven to 350°. 2
- 1 1/2 cups all-purpose flour (about 6 3/4 ounces)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 6 tablespoons butter, softened
- 1 teaspoon vanilla extract
- 1 large egg
- 1 large egg white
- 1 1/3 cups low-fat buttermilk
- Cooking spray
- 2 cups fresh blueberries
- 1 tablespoon turbinado sugar
Chicken Shawarma with Yogurt and Garlic Sauce
By sarah_carroll
Preheat barbecue grill to medium-high
- 3 T lemon juice
- 2 T EVOO
- 2 t ground allspice
- 1 T ground coriander
- 3 T chopped fresh coriander
- 1 kg boneless, skinless chicken thighs
- 6 white Lebanese breads
- 2 large handfuls of shredded lettuce
- Yogurt and Garlic Sauce
- 8 garlic cloves
- 3 T lemon juice
- 125 ml sunflower oil
- 185 ml olive oil
- 125 g plain yogurt
- 2 t sumac
Cauliflower Soup
By sarah_carroll
In a large pot, heat up the olive oil and 2 tablespoons of the butter, over medium heat
- Dippers:
- Coarse salt and coarse black pepper
- 1 tablespoon extra-virgin olive oil
- 3 tablespoons butter
- 2 small heads cauliflower, or 1 large, cut into small bunches of florets
- 3 ribs celery and leafy tops from the heart of stalk, finely chopped
- 1 medium onion, chopped
- 2 tablespoons chopped fresh thyme leaves
- 2 tablespoons all-purpose flour
- 1 quart chicken broth
- 1 cup half-and-half or whole milk
- Hot sauce, optional
- 3 tablespoons chopped fresh parsley leaves or chives, for garnish
- 1/2 cup grated Parmesan, for passing at the table
- 3 sandwich size sourdough English muffins (recommended: Thomas' brand) split
- 3 tablespoons butter
- 1 garlic clove, minced
- Grated cheddar and Parmesan
- Paprika
Veg Head Three Bean Chili
By sarah_carroll
Over moderate heat, add oil to a deep pot and combine onion, peppers, and garlic
- Toppings:
- 2 tablespoons (2 turns around the pan) olive or vegetable oil
- 1 medium yellow skinned onion, chopped
- 1 large red pepper, seeded and chopped
- 1 large green pepper, seeded and chopped
- 1 large jalapeno pepper, seeded and chopped
- 4 cloves garlic, crushed and chopped
- 1 cup pale beer or vegetable stock/broth
- 1 (32- ounce) can crushed tomatoes
- 1 (14-ounce) can black beans
- 1 (14-ounce) can dark red kidney beans
- 1 tablespoon ground cumin
- 2 tablespoons chili powder
- 1 tablespoon cayenne hot pepper sauce, several drops
- 1 teaspoon coarse salt
- 1 cup spicy vegetarian refried beans
- 8 ounces (2 cups shredded) spicy monterey jack or smoked cheddar
- Chopped scallions, whites and greens
- Diced fresh seeded plum tomato
- Blue and red corn tortilla chips or black bean tortilla chips, for dipping
Fennel, Radicchio and Walnut Salad
By sarah_carroll
Thinly slice the fennel and cabbage and place in a large bowl with the radicchio, witlof, walnuts and parmesan, par...
- 1 fennel bulb, fronds reserved and roughly chopped
- 1/4 samll savoy cabbage
- 1 radicchio, outer leaves discarded, finely shredded
- 1 witlof, finely shredded
- 1 c toasted walnuts, roughly chopped
- 3/4 c shaved parmesan
- 2 T finely chopped flat leaf parsley
- 2 T red wine vinegar
- 1/4 c olive oil
- 1/4 c walnut oil
Delish Oatmeal
By sarah_carroll
Bring water and apple cider to a boil in a large saucepan
- 3/4 cup water
- 3/4 cup apple cider
- 1 cup organic rolled oats
- 1/2 teaspoon salt
- 1/2 cup diced pear
- 1/4 cup sweetened dried cranberries
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon vanilla extract
- 1/4 cup chopped pecans, toasted
- 1/4 cup fat-free milk