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Recipes
Cheesecake Icecream
By sarah_carroll
Chill a medium mixing bowl and the beaters of an electric mixer in the refrigerator
- 8 ounces cream cheese, softened
- 1 cup sugar
- 1 cup cold sour cream
- 1 cup cold heavy cream
- 3 tablespoons fresh lemon juice
- 1/2 teaspoon very finely grated lemon zest
- 1/2 teaspoon vanilla extract
Vinegar Sauce
By sarah_carroll
Combine the vinegar, ketchup, brown sugar, salt, red pepper flakes, black pepper, and white pepper with 1 1/3 cups ...
- 2 cups cider vinegar
- 1/2 cup plus 2 tablespoons ketchup
- 1/4 cup firmly packed brown sugar, or more to taste
- 5 teaspoons salt, or more to taste
- 4 teaspoons hot red pepper flakes
- 1 teaspoon freshly ground black pepper
- 1 teaspoon freshly ground white pepper
Seared Scallops with Bacon Dust and Crushed Avocado on Toast
By sarah_carroll
Fry bacon until crispy, allow to cool, and crush in mortar and pestle with coriander seeds to a dust
- 3 bacon rashers
- 1 t coriander seeds, toasted
- 2 long red chillies, seeds removed
- 2 avocados
- 1/4 red onion, finely chopped
- 1 tomato, seeds removed, chopped
- 1/2 bunch coriandr, leaves chopped
- 1 T lime juice, plus wedges to serve
- 1 T EVOO
- 12 scallops w/out roe
- 4 slices sourdough bread, toasted
- Microherbs or small coriander leaves to serve
Spiced Brown Rice Pilaf
By sarah_carroll
Preheat oven to 200C. Place stock a large saucepan and bring to the boil
- 750 ml stock (veg or chicken) or water
- 2 T EVOO
- 1 onion, finely chopped
- 1 clove garlic, crushed
- 1 bulb fennel, trimmed, cut into 1 cm pieces
- 1 carrot, cut into 1 cm pieces
- 1 small celeraic, peeled, cut into 1 cm pieces
- 2 t ground cumin
- 1 t ground turmeric
- 1 t sweet spanish paprika
- 60 ml dry white wine
- 1 orange, juiced
- 400 g brown rice
- 5 sprigs thyme
- 2 T finely chopped coriander
- 2 T finely chopped flat leaf parsley
- 40 g flaked almonds, toasted
- EVOO to serve
Rocket, Fennel, Apple and Roquefort Salad
By sarah_carroll
Combine rocket, fennel, apple and Roquefort in a large serving bowl
- 4 bunches rocket, stalks trimmed
- 6 baby fennel, thinly sliced
- 4 apples, cored and thinly sliced
- 250 gm Roquefort, crumbled
- Dressing
- 60 ml (1/4 cup) sherry vinegar
- 125 ml (1/2 cup) extra-virgin olive oil
Herbed Bulgur Lentil Pilaf
By sarah_carroll
Place lentils and 2 cups broth in a small saucepan and bring to a boil
- /2 cup green lentils
- 1 cup bulgur
- 4 cups low-sodium chicken broth
- 1 tablespoons plus 2 teaspoons olive oil
- 1 small red onion, finely diced (1 cup)
- 1 yellow pepper, seeded and finely diced
- 3 tablespoons chopped fresh flat-leaf parsley
- 2 tablespoons chopped fresh basil leaves
- 2 tablespoons chopped fresh chives
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Asian Shrimp, Pineapple and Peanut Salad
By sarah_carroll
For dressing: Whisk lime juice, fish sauce, oil, and sugar in small bowl until sugar dissolves
- Dressing:
- 2 tablespoons fresh lime juice
- 2 tablespoons fish sauce (such as nam pla or nuoc nam)*
- 2 tablespoons olive oil
- 1 tablespoon sugar
- 1/2 cup thinly sliced shallots (about 2 large)
- 1 small jalapeño chile, thinly sliced
- 3 tablespoons (packed) fresh mint leaves
- Salad:
- 16 peeled deveined cooked large shrimp with tails intact
- 6 ounces fresh pineapple, peeled, cut into 2x1/4-inch spears (about 1 1/4 cups)
- 1 large avocado, halved, pitted, peeled, coarsely chopped
- 2 tablespoons salted peanuts
- 1 lime, cut into 8 wedges (for garnish)
Cannoli Dough
By sarah_carroll
Sift flour, salt and sugar in a mixing bowl
- 4 # 8 oz AP
- 4 t salt
- 8 oz sugar
- 18 oz eggs
- 8 oz butter
- 16 oz marsala wine
Cheesy Soft Polenta
By sarah_carroll
heat butter in a large saucepan over medium heat
- 100g unsalted butter
- 1 onion, finely chopped
- 3 garlic cloves, finely chopped
- 3 c chicken stock
- 3 c milk
- 225g instant polenta
- 1 1/2T each
- fresh thyme
- flat parsley
- sage leaves
- 2 1/2 c grated parmesan
Lentil Vegetable Soup
By sarah_carroll
In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes
- pound French green lentils
- 4 cups chopped yellow onions (3 large onions)
- 4 cups chopped leeks, white part only (2 leeks)
- 1 tablespoon minced garlic (3 cloves)
- 1/4 cup good olive oil, plus additional for drizzling on top
- 1 tablespoon kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- 1 tablespoon minced fresh thyme leaves or 1 teaspoon dried
- 1 teaspoon ground cumin
- 3 cups medium-diced celery (8 stalks)
- 3 cups medium-diced carrots (4 to 6 carrots)
- 3 quarts chicken stock
- 1/4 cup tomato paste
- 2 tablespoons red wine or red wine vinegar
- Freshly grated Parmesan cheese