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Recipes
Chilli Con Carne with Skirt Steak
By vegar
Justine Schofield
- Ingredients
- 800 g skirt steak, trimmed & sinew removed
- 2 tbs olive oil
- 1 onion, finely chopped
- 4 cloves garlic, crushed
- 1 red capsicum, seeds removed and diced
- 1 tsp smoked paprika
- 1 tsp cumin
- 1/2 tsp cayenne pepper
- 2 small teaspoons cornflour
- 400 g kidney beans, drained and rinsed
- 4 tomatoes chopped
- 2 chillies, finely chopped (optional)
- Salt and pepper
- Zest and juice of a lim
- 1 tbs tomato paste
- 1 cup chicken stock (or water)
- Half a bunch fresh coriander, roughly chopped (garnish)
Eggplant Parmigiana with Manchego Cheese
By vegar
Justine Schofield
- 2 large eggplants
- 1/2 cup extra virgin olive oil
- 1 bunch rosemary, 2 sprigs finely chopped
- 1 sprig thyme
- 1 clove garlic bashed
- 2 cups passata (tomato puree)
- 1 cup parmesan
- 125 g manchego cheese, grated
- 75 g ricotta
- 15 basil leaves
- 6 slices of prosciutto (optional)
Corn Wraps
By vegar
Remove corn kernels from cob
- Ingredients
- 2 tbsp olive oil
- 1 cob fresh corn
- 2 eggs
- 2 tbsp feta, crumbled
- 1 tbsp thyme, roughly chopped
- 2 pieces of mountain bread
Sloppy Joe Meatballs
By vegar
Directions 1. Heat oven to 350 degree F
- 1 egg, beaten
- 1/4 cup fine dry bread crumbs
- 1 medium onion, finely chopped (1/2 cup)
- 1/4 teaspoon dried oregano, crushed
- 1 pound lean ground beef
- 1/2 cup chopped green sweet pepper
- 1 tablespoon cooking oil
- 1 15 ounce can tomato sauce
- 2 tablespoons brown sugar
- 1 tablespoon prepared mustard
- 1 teaspoon chili powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic salt
- Dash bottled hot pepper sauce (optional)
Malaysian prawn salad
By vegar
Bake the salmon fillet in a medium oven until well-done
- 300 g green beans
- 200 g salmon fillet
- 200 g cooked Tiger prawns, or similar
- 1/4 cup shredded coconut
- 1 spring onion, sliced
- 2-3 tbsp coconut cream
- Betel leaves or Thai basil
- Vegetable oil
- Dressing
- 1-2 small fresh red chillies
- 3 limes, juiced
- 2 tsp caster sugar
- 2 tbsp fish sauce
MARS BAR SLICE
By vegar
- 3 bars 65 grams Mars Bars
- 3 cups Rice bubbles
- 200 g Chocolate
- 90 gm butter
- 30 gm butter
Prawn Cocktail
By vegar
Adrian Richardson
- 12 large prawns, cooked, de shelled, and deveined
- 2 leaves lettuce shredded
- 1 avocado, peeled, de seeded, and cut into 1 cm dice
- 2 sprigs dill
- 1 tablespoon, salmon roe (optional)
- One lemon
- Salt pepper
- Cocktail Sauce
- 1/4 cup good quality organic mayonnaise (or home made if you prefer)
- 1 tab tomato sauce
- 3 drops Tabasco
- 1 tsp Worcestershire sauce
- 1 tsp lemon juice
- .
Whipped Ricotta & Hazelnut Crepes
By vegar
Justine Schofield
- 75 g plain flour
- 1 1/2 tsp. caster sugar
- 50 g butter, melted
- 1 egg
- 190 g milk
- Filling
- 200 g fresh full cream ricotta
- 1 tbs. icing sugar
- 1 .tbs thickened cream
- 1/4 cup dark chocolate chips
- 1/4 tsp. cinnamon
- 1/4 cup hazelnuts, skin removed and roughly chopped
- 200 g bittersweet dark chocolate
- 120 ml cream
Turkey and cranberry sausage rolls
By vegar
Preheat oven to 180°C. Grease 2 baking trays
- 3 slices white bread, crusts removed, roughly chopped
- 1 kg turkey mince
- 3 green onions, finely sliced
- 1/2 cup whole-cranberry sauce
- 75 g camembert cheese, finely chopped
- 4 sheets frozen ready-rolled puff pastry, partially thawed
- 1 egg, lightly beaten
Recipes
By vegar
Dice onion and put into a large pot with olive oil
- Ingredients
- 1 onion
- 2 garlic cloves, chopped
- 3 – 4 anchovies
- 2 tbsp olive oil
- 2 cans tomatoes, whole peeled
- 1 tbsp tomato paste
- 2 tsp smoked paprika
- 1 tsp saffron threads
- ½ cup white wine
- 500ml fish stock
- 1 bay leaf
- 8 mussels
- Sea salt to taste
- 8 green prawns, peeled and deveined leaving tails on
- 2 white fish fillets, cut into 3cm pieces
- 4 pieces of spelt sourdough
- 2 tsp olive oil
- Garnish with Italian parsley and lemon cheeks