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Recipes
Crumpets
By sarah_carroll
Place all ingredients into a food processor with 2t salt
- 500 strong baker's flour
- 1 tsp caster sugar
- 7 g sachet dried instant yeast
- pinch of bicarbonate of soda
- 1/2 tsp ground cinnamon
BBQ Pumpkin, Tokay Raisins, Spinach, Macadamia & Blue Brie Salad
By sarah_carroll
Soak raisins in the Tokay the night before
- 1 small butternut pumpkin or Jap pumpkin
- 1 packet loose leaf spinach
- 100 ml Tokay or sticky dessert Wine
- 100 g Raisins
- 150 g roasted Macadamias roughly chopped
- 100 g blue Brie Cheese
- 1 teaspoon Cumin
- 2 tablespoons vegetable oil
- Salt & Pepper to taste
Onion Garlic Dip
By sarah_carroll
1.Using a food processor, finely chop the onion and garlic
- 1 large onion
- 5 cloves garlic
- 1 tablespoon extra-virgin olive oil
- One 16-ounce container sour cream
- Juice of 1 lemon
- 2 teaspoons hot pepper sauce
- 1 teaspoon paprika
- Salt
Poblano and Mushroom Tacos
By sarah_carroll
Heat 1 tablespoon vegetable oil in large nonstick skillet over medium-high heat
- 2 tablespoons vegetable oil, divided
- 1 fresh poblano chile, halved, seeded, thinly sliced into long strips
- 1/2 small red onion, sliced
- 3 ounces crimini (baby bella) mushrooms, thinly sliced (about 1 1/4 cups)
- 1 teaspoon ground cumin
- 4 corn tortillas
- 4 thin slices Monterey Jack cheese
- Chopped fresh cilantro
- Crumbled feta or Cotija cheese
- Assorted toppings (such as shredded lettuce, diced tomatoes, and hot sauce or salsa)
Gorgonzola and Avocado Grill
By sarah_carroll
Preheat grill to high. Toast the the whole loaf of bread, upside down for 2 minutes until golden
- Side Salad:
- 1 large Turkish Loaf
- 2 ripe avocados, sliced1cm thick
- 300 g gorgonzola dolce
- 2 witlof, leaves separated
- 1/2 telegraph cucumber, thinly sliced on an angle
- 1 celery stalk, thinly sliced on an angle
- 1 crisp green apple, halved, thinly sliced
- 1/2 c walnuts, toasted, roughly chopped
- Juice of 1 lemaon
- 1 T EVOO
Blueberry and Prosciutto Salad
By sarah_carroll
1. Lay 2 slices prosciutto on each of 4 dinner plates
- 8 slices prosciutto (4 oz.)
- 1/4 cup olive oil, divided
- 1 tablespoon Champagne vinegar
- 1 tablespoon honey
- 1/2 teaspoon kosher salt
- 3 qts. (4 1/2 oz.) lightly packed mixed baby greens
- 1 cup blueberries
- 6 ounces fresh goat cheese, divided into 4 portions
Wild Mushroom Spring Rolls
By sarah_carroll
Heat oil in a skillet or wok over high heat
- Mustard Dipping Sauce:
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon minced garlic
- 1/2 tablespoon grated fresh ginger
- 2 scallions, sliced thin
- 1 pound mixed wild mushrooms (such as chanterelle, crimini, oyster, shiitake)
- 2 cups shredded Napa cabbage
- 1 carrot, grated
- 1 tablespoon hoisin sauce
- 1 tablespoon oyster sauce
- 2 ounces bean thread noodles, blanched and chopped
- 1/2 cup bean sprouts
- 2 tablespoons chopped cilantro leaves
- Kosher salt and freshly ground black pepper
- 1 package spring roll wrappers
- 1 egg, beaten
- Vegetable oil, for frying
- 1/2 cup Dijon mustard
- 1/4 cup hot water
- 1/4 cup rice vinegar
- 1 teaspoon toasted sesame oil
- 1 tablespoon sugar
Coleslaw
By sarah_carroll
Combine cabbage, almonds, cranberries, celery, green onions, and green pepper in a large plastic bowl with a snap-o...
- Dressing:
- 5 cups shredded cabbage
- 1/2 cups almonds, toasted
- 1 1/2 cups dried cranberries
- 1/2 cup celery, diced
- 1/4 cup chopped green onions, white and green parts
- 1/2 cups chopped green bell pepper
- 1/2 cup mayonnaise
- 1 tablespoon sweet pickle relish
- 1 tablespoon honey mustard
- 1 tablespoon honey
- Salt and pepper
Orange Drops
By sarah_carroll
Preheat the oven to 180C and line baking trays with baking paper
- 1 1/2 cups plain flour
- 1/2 t baking powder
- 1/2 almond meal
- 90 g salted butter, at room temp
- 1/2 c caster sugar
- Grated zest of 1 orange
- 1 t vanilla extract
- 2 eggs
- icing sugar to dust
Bean and Bello Burger
By sarah_carroll
Heat 2 tablespoons oil in a large skillet over medium heat
- 4 tablespoons canola oil
- 2 medium portobellos, diced
- 1/2 red onion, diced
- 1/2 green bell pepper, cored, seeded and diced
- 1 can (15 ounce) black beans, drained and rinsed
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/8 teaspoon freshly ground black pepper
- 2 egg whites
- 1 tablespoon honey mustard
- 1 tablespoon Worcestershire sauce
- 6 tablespoons dried breadcrumbs
- 4 whole-wheat buns
- 1/2 cup barbecue sauce
- 4 lettuce leaves
- 4 tomato slices