Mar 14
Coleslaw Continental sytle
Ingredients:
roughly chopped cabbage
equal quantities of:
green beans, thinly sliced (cooked or raw)
green peas (cooked)
celery, thinly sliced
corn kernels
grated carrots
red pepper, thinly sliced
chives
cayenne pepper
dressings:
1 cup non fat yogurt,
half a small cucumber peeled, seeded and grated,
2 teaspoons finelychopped parsley,
2 teaspoons finely chopped chives,
1 tablespoons lemon juice,
1 tablespoons vinegar.
Method:
Combine all ingredients and toss in dressing. The longer this salad chills, better the flavour.
Serving Suggestions:
Serves 4
Mar 14
Chinese Sweet & Sour Rice
Ingredients:
2 cups cold cooked natural brown rice
¼ cup unsweetened pineapple juice
1 teaspoon fresh ginger grated
1 onion chopped
1 cup raisins
1 chopped celery
1 cup red and green pepper chopped
1 cup carrot coarsely grated
1 cup pineapple chunks
½ cup chopped parsley
black pepper to taste
¼ teaspoon cumin (optional)
¼ cup sesame seeds pr sunflower seeds (optional)
Method:
1.In a cold Chinese wok, add pineapple juice, ginger, onion and raisins.
2.Turn on heat.
3.When the liquid starts to boil, add all other ingredients and keep mixture moving. Cook for 5 minutes, server immediately
Serves 6-8
Mar 14
Chinese Stir Fried Mixed Vegetables
Ingredients:
230g mushrooms
230g bok choy or chinese leaves
100g broccoli, or asparagus
100g/ carrots
100gbean sprouts, or celery hearts
1 small red or green capsicum, corded and seeded
4 tbsp oil
1 tsp salt
1 tsp sugar
2 tbsp oyster ssuce
1/2 tsp sesame oil (optional)
Method:
1. Prepare the vegetables ie. rinse and drain the canned vegetables; soak and rinse the black fungus; wash and cut the fresh vegetables into roughly uniform shape and size etc.
2. Heat the oil in a pre-heated wok or frying pan until smoking. Add the raw vegetables first, followed by the canned ingredients about 1-2 minutes later, stir fry for 2-3 minutes, add a little stock or water only if necessary.
3.Now add the salt and sugar, toss and turn until well blended. Finally add the oyster sauce and sesame oil, blend well and serve hot or cold.
Serving Suggestions:
Serves 4
Mar 14
Chinese Pancakes
Ingredients:
450g plain flour (plus extra)
300ml boiling water
1 tsp of vegetable oil
Method:
1. Sift the flour into a mixing bowl, then very gently pour in the boiling water, add the oil and mix well. Knead the mixture into a firm dough. Cover with a damp towel and let to stand for about 10 minutes.
2. Lightly dust the surface of the worktop with dry flour , knead the dough for 6-8 minutes or until smooth, then divide into 3 equal portions. Roll out each portion into a long “sausage” and cut into 8-10 pieces.
3. Roll each piece into a ball then, using the palm of your hand, press each ball into a fat pancake. Now flatten each pancake into 15cm/6 inch circle with a rolling pin.
4. Heat an ungreased frying pan, when hot, reduce the heat to low depending on the size of the pan, place 1-3 pancakes at a time in the pan. Turn over when small light brown spots appear on the underside. Remove and fold each pancake in half keep under a damp cloth until you have finished making all the 24-30 pancakes
Mar 14
Chilean Corn Pudding
Ingredients:
1 tablespoon olive oil
2 cups finely diced onions
1 tablespoons peeled and finely chopped ginger
1 large shallot, diced
1 tablespoon thinly sliced garlic
8 cups whole kernel corn
1/4 teaspoon grated fresh nutmeg
1 teaspoon salt
1 cup white wine
2 cups milk
1 1/2 cups heavy cream
1/2 teaspoon cracked black pepper
Method:
Add olive oil, onions, ginger, shallot, and garlic, stirring and shaking the pan to sweat the onions and shallots in a large saucepan over high heat. Once the onions go past sweating and turn from translucent to brown, add the corn, and stir. Add the nutmeg, salt, and white wine.
Stir for about 5 minutes, shaking pan for every 30 seconds, until the corn has sheen and the wine is evaporated. Stir in the milk and let cook for 3 minutes. Add the cream, stir, and then add pepper. Bring the cream up to a boil and then turn down to a simmer for 5 minutes. Remove from heat and puree in a food processor. If there is not time to let the mixture cool, only fill the food processor halfway.
Puree for 2 or 3 minutes per batch. Press the pureed mixture through a sieve with the back of a spoon to strain out the skin and pulp. Taste for salt and season, if necessary.
Serving Suggestions:
Makes 10 servings
Mar 14
Carrot and Raisin salad
Ingredients:
½ cup raisins
¼ lemon or orange juice
1 ½ cups carrot, grated or
1 cup grated carrot and 1 cup grated apple
dressing:
½ cup non fat yogurt,
1 tablespoon lemon juice,
1 tablespoons of vinegar
Method:
Take washed seeded raisins and soak in lemon juice or orange juice.
When raisins are plump, mix with grated carrot or grated carrot and grated apple.
Toss through dressing and serve in lettuce cups.
Serving Suggestions:
Serves 2-4
Mar 14
Carrot & Ginger Soup
Ingredients:
1 medium onion, peeled and chopped
450g carrots, peeled and chopped
2.5-3.5 cm piece fresh ginger, grated
2 cloves of garlic, peeled and crushed
600 ml vegetable stock
1 glass dry white wine
salt and freshly ground black pepper
Method:
Put the chopped onion and carrots in pan with a little water.
Cover and cook over a low heat for 5-10 minutes. Add the ginger and garlic, and cook for a further 2-3 minutes. Add the wine and stock, cover and simmer for 30 minutes. Purée the soup in a processor or blender.
Season to taste.
Serving Suggestions:
Serves 4
Mar 14
Cajun Vegetable Kebabs
Ingredients:
250g firm tofu-cubed
165gm jar cajun flavour base
2 baby eggplants - sliced
2 small zucchinis - sliced
1/2 red capsicum - cut into 2 1/2cm chunks
1/2 green capsicum - cut into 2 1/2cm chunks
250g cherry tomatoes
1 small pineapple - cubed
1 tbsp olive oil
Method:
1 Marinate the tofu in the cajun flavour base for a few hours, even overnight.
2 Soak the skewers in water for about 20 minutes (you’ll need about 12).
3 Thread the vegies, pineapple and tofu onto the skewers allowing at least 3 cubes
of tofu per skewer.
4 Lightly brush the kebabs with oil, then BBQ or grill them until lightly browned on
both sides and cooked through.
5 Serve the kebabs with any remaining sauce and rice or cous cous.
Mar 14
Cabbage Salad with Dill
Ingredients:
1/4 head cabbage
1 cucumber
8 spring onions
1 tablespoon of white wine vinegar
2 tablespoons lemon juice
2 tablespoon chopped dill
black pepper
Method:
Wash and drain the cabbage and cut into this strips.
Peel cucumber and cut in half. Scoop out seeds and cut into slices.
Slice the spring onions, using the white bulb and best of the green leaves.
Mix all together in a salad bowl.
Stir in vinegar and lemon juice and sprinkle over dill and black pepper.
Cover with plastic wrap and chill in refrigerator for several hours.
Serving Suggestions:
Serves 4
Mar 14
BBQ Grilled Mushrooms
Ingredients:
6 large flat mushrooms
¼ cup olive oil
2 cloves garlic, chopped finely
2 tablespoons chopped fresh basil
sea salt and freshly ground pepper
Method:
1.Pre-heat Grill.
2.Peel mushrooms and remove stems.
3.Place mushrooms onto a baking tray with the underside facing up. Sprinkle with olive oil, garlic, basil and salt and pepper.
4.Cook mushrooms, for about 10-15 minutes or until cooked as desired.
Serving Suggestions:
Serves: 6
