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Recipes
Prawn Ravioli with Seafood Bisque, Bug Tail and Prawn Oil
By vegar
Heat 2 tablespoons oil in a large, deep frying pan over medium-high heat
- Ravioli:
- 60 ml (1/4 cup) olive oil, plus extra to taste
- 3 Balmain bugs, peeled, shells reserved
- 1 tomato, chopped
- 1 onion, chopped
- 1 garlic clove, chopped
- 1 small fennel, chopped, fronds reserved
- 2 tablespoons tomato paste
- 60 ml (1/4 cup) white wine
- 60 ml (1/4 cup) ouzo
- 125 ml (1/2 cup) fish stock
- 150 g (1 cup) plain flour
- 2 eggs
- 12 prawns, peeled, shells reserved
- 1 tablespoon finely chopped fennel fronds
- 60 ml (1/4 cup) thickened cream
- 1 egg white
- 1 tablespoon finely chopped parsley
- 1/2 teaspoon finely chopped dill
Quesadillas
By vegar
Adrian Richardson
- Quesadilla
- 1 clove garlic, chopped
- 1/2 red onion, finely diced
- extra virgin olive oil
- 1 pinch ground coriander (and an extra pinch for each quesadilla)
- 1 pinch ground cumin (and an extra pinch for each quesadilla)
- 200 g canned cannellini beans
- 1 bunch coriander, roughly chopped
- 5 prawns, shell removed and deveined and chopped into small pieces
- 2 flour tortillas
- 150 g Mainland Colby cheese, grated
- salt and pepper
- Salsa #1
- 1 tomato, diced
- 1/2 long cucumber, diced
- avocado
- finely chopped coriander
- 1/4 red onion, diced
- salt and pepper
- juice of half lemon
- Salsa #2
- 1 avocado, diced
- salt and pepper
- juice of 1 lime
- finely chopped chives
- finely chopped parsley
- finely chopped coriander
COCONUT BISCUITS - SLAVICA
By vegar
MIX MARGARINE. SLOWLY ADD SUGAR, EGG AND YOLK
- 250 G MARGARINE
- 100 G SUGAR
- 1 EGG + 1 YOLK
- 200 G COCONUT FLOUR
- 300 G PLAIN FLOUR
- 1 TSP BAKING POWDER
Sweet Batter
By vegar
Beat 2 egg yolks, 2/3 cup milk and 1 tbsp melted butter together
- 2 egg yolks
- 2/3 cup milk
- 1 tbsp melted butter
- 1 cup plain flour
- 1 tbs caster sugar
Cabbage, Apple and Celery Salad
By vegar
For the dressing combine all ingredients in a bowl
- Dressing:
- 1/4 red cabbage, grated
- 1/4 white cabbage, grated
- 2 red apples
- 2 small branches of celery, finely diced
- 75 g sultanas
- 1 handful of pecan nuts, roughly chopped
- 1 small butter lettuce
- 60 ml mayonnaise
- 2 tbs. buttermilk
- 1 tbs. olive oil
- 1 tbs. grain mustard
- Salt and pepper
Sticky lamb shanks braised with sweet potato, rosemary and garlic
By vegar
1 Preheat oven to 170ºC. Heat oil in a heavy-based ovenproof dish
- 100 ml extra virgin olive oil
- 4 lamb shanks, knuckles removed
- Sea salt and black pepper, to season
- 3 celery sticks, finely sliced
- 1 medium carrot, peeled,
- cut into chunks
- 8 eschalots, peeled, halved
- 10 garlic cloves, peeled, crushed
- 6 thyme sprigs
- 3 rosemary sprigs
- 1 cinnamon stick
- 3 medium sweet potatoes, peeled, cut into chunks
- 2 desiree potatoes, peeled,
- cut into discs
- 90 g pearl barley
- 2 small red chillies, split
- 2 Tbsp tomato paste
- 3 Tbsp honey
- 2 1/2 litres chicken stock
- Crusty bread, to serve
- Steamed green beans, to serve
Basil and Yogurt Pavlova
By vegar
Karen Martini
- For the Pavlova:
- 4 Large Egg Whites, at room temperature
- 125 g (4.4oz) Caster Sugar (Raw or White) (This needs to be super accurate, so I can't sub a cup measurement)
- 1 teaspoon (heaping) Corn Flour (starch)
- 1 teaspoon Vanilla Extract
- 1 teaspoon White Wine Vinegar (or any white vinegar)
- 1 cup Icing Sugar (for dusting)
- For the Filling:
- 250 g (1 1/4 cups) Mascarpone Cheese
- 120 g (1/2 cup) Plain Tangy Yoghurt
- 1 teaspoon vanilla bean paste (or beans of one vanilla pod)
- For the Berry Basil Salad:
- 1 cup fresh raspberries
- 2 cups fresh strawberries, sliced
- 1/3 cup chopped basil leaves
- 1 tablespoon good balsamic vinegar
- 3 tablespoons (4 US or UK tablespoons) caster sugar
Prawn and Ginger Dim Sum
By vegar
Adrian Richardson
- Filling
- 2 scallops
- 200 g prawns shelled and de veined
- 1 knob ginger, shredded
- 2 tbls chives finely sliced
- 1 red chilli, seeds removed and chopped
- 2 tbls coriander, chopped
- 1 tbls soy sauce
- 1 tbls ketjup manis
- 1 tbls sesame oil
- Dumpling wrappers
- 2 1/2 cups plain flour
- 1 1/2 tsp salt
- 1 cup cold water
- 4 drops sesame oil
Indian Cauliflower Fritters
By vegar
These Indian-inspired Cauliflower Fritters make a great appetizer for any occasion any time of the year! Serve with...
- DRESSING:
- 2 cups cauliflower, cut into small pieces
- 1 tablespoon olive or rice bran oil
- 1 small onion, diced
- 1 clove garlic, crushed
- 1 tablespoon ginger, grated
- 1 tablespoon coriander stems, finely chopped
- 2 teaspoons ground cumin
- 2 teaspoons turmeric
- 2 teaspoons garam masala
- 1/2 cup rice flour
- 1/2 cup maize flour or chick pea flour
- 1/2 tablespoon sea salt, or to taste
- 1 zucchini, grated and squeezed dry
- 4 eggs
- 1 cup coriander leaves (extra for garnish)
- 2 cups rice bran oil, plus 1 tablespoon, about 500 milliliters
- 1 lime, quartered
- 1/2 cup yoghurt
- 1 teaspoon olive oil, optional
- 1 lemon, zested and juiced
- 1 teaspoon cumin powder
- 1 tablespoons coriander leaves, roughly chopped
- sea salt to taste or 1 teaspoon umeboshi vinegar
Orange Cake
By vegar
Teresa
- 2 cups of self raising flour
- 2 cups of sugar
- 1 cup of oil
- 1 cup fresh orange juice
- 1 teaspoon of baking powder
- 4 eggs