Mar 14
Banana and Celery Salad
Ingredients:
1 lettuce
4 bananas (not to ripe)
¼ cup lemon juice and ½ cup water combined
3 cups celery diagonally
chopped chives
1 cup natural non-fat yogurt
black pepper.
Method:
Set aside 4 crisp lettuce cups. Shred the remaining lettuce finely. Peel bananas and slice diagonally, shredded lettuce and celery in a bowl. Mix chives in yogurt and add black pepper to taste. Add this mixture the lettuce, bananas and celery and toss well. Spoon equal amounts into each lettuce leaf
Serving Suggestions:
Serves 4
Mar 14
Bamboo Shoot, Carrot and Raisins salad
Ingredients:
equal quantities of:
bamboo shoots
grated carrot
radishes thinly sliced
springs onions
raisins
orange rind
Method:
Combine all ingredients and use herbs and garlic dressing. Serve salad in lettuce cups or in a large salad bowl.
Serving Suggestions:
Serving depends on quantity used
Mar 14
Avocado Guacamole Dip
Ingredients:
2 medium ripe avocados
1 tablespoon wine or cider vinegar
1 tablespoon of lemon juice
1 small clove of garlic
1 small onion
1 small green pepper
2 heaped tablespoon chopped parsley
3 tablespoons olive oil
salt and pepper to taste
12 stuffed olives to garnish
Method:
Halve avocados and remove stones.
spoon flesh into bowl but reserve avocado shells
add vinegar and lemon juice and mash finely with a stainless steel fork
Chop garlic finely. Crate onion. De- seed and chop green pepper
add to avocado mixture with parsley
gradually beat in oil then season to taste with salt and pepper
Spoon mixture into avocado shells and garnish with halved olives transfer to 4 individual plates and sere straight away.
Serving Suggestions:
Serves 4
Mar 14
Aussie Baked Potatoes with Cheesy Onion Filling
Ingredients:
4 large baking potatoes, washed
1 cup milk
20g butter
1/2 red spanish onion, finely chopped
1cup grated cheese
1/2 cup sour cream
1 tablespoon chopped fresh chives
Method:
Bake whole potatoes at 200°C for 40 minutes or until tender. Cool slightly. Cut the top off potatoes and scoop out flesh, leaving a shell.
Mash flesh and add milk, butter, onion and cheese. Season to taste. Spoon mixture back into shells, replace top of potato and sprinkle with extra cheese.
Return to oven for 10 minutes or until heated through. Serve with sour cream and chives
Serving Suggestions:
Serves 4
Mar 14
Apricot Almond Tart
Ingredients:
2 sheets shortcrust pastry
55 grs softened butter
150grs(2/3 cups) sugar
2 large eggs
110grs almond meal
1 teaspoon plain flour
1 tablespoon vanilla essence
1 400grs can havled apricots
whipped cream if desired to serve
Method:
Preheat oven to 180degrees.
Line a 24 cm tart pan with a removable base with pastry and chill for 15 mins.
Line pastry sheet with baking paper fill with rice in the centre of pan.
Bake in oven for 15 mins and remove rice weights and baking paper.Then cool.
Place butter and sugar in a large bowl beat it till fluffy.
Add eggs one by one blending in well.Beat in almond meal,flour and vanilla
till combined then pour in to the pastry base.
Drain apricots,place on top of mixture.Save syrup to glaze tart.
Bake in oven for 40 minutes or until golden brown.
Remove from oven and glaze with reserved syrup.
Mar 14
Apple, Capsicum and Celery Island Salad
Ingredients:
prepare equal quantities of :
tomato
celery
red and green capsicum
fresh pineapple chunks
red apple
spring onions or salad onion
Method:
Peel and seed tomatoes and cut into chunks, Add celery.
Remove seeds from capsicum and cut into chunks.
Add capsicum, pineapple, apple and onion and toss lightly through a dressing of choice.
Mar 14
Almond Rice
Ingredients:
1 cup of cooked natural brown rice
1 bunch celery, leave removed
½ cup grated onion
¾ cup chopped almonds
2 tablespoons finely chopped
2 tablespoons finely chopped
1 tablespoon plain wholemeal flour
4 egg whites
1 ½ cups skim milk
black pepper to taste
Method:
1.Pulp celery in a food processor.
2.Squeeze out excess moisture and combine celery, onion, rice, almonds, parsley, basil and flour.
3.Lightly beat egg whites and milk.
4.add to rice mixture
5.pour into a mould
6.Place mould in a baking dish in moderate oven for 30-40 minutes. when set un mould onto a serving plate
7.Serve with tomato sauce, salad and wholemeal rolls.
Serving Suggestions:
Serves 4
Mar 14
Alfalfa Sprout Salad
Ingredients:
3 stick of celery sliced diagonally
1 cucumber peeled, cut in half, seeded and sliced
6 shallots cut diagonally
10 button mushrooms thinly sliced
1 red skinned apple, cored and cut into strips
2 tomatoes peeled, seeded and chopped
1cup alfalfa sprouts
add herbs of your choice (about 2 tablespoons)
parsley, chives etc:
Method:
Combine all ingredients and squeeze lemon juice over them. Too lightly and serve in lettuce sups or on a bed of finely shredded lettuce.
Serving Suggestions:
Serves 4
Mar 03
Restaurant of Champions
Three exclusive restaurants will be opening in Brisbane next month, but you had better be quick to book.
The Restaurant of Champions is a new competition event organised by the Australian Culinary Federation (Qld) with the support of Fonterra and Meat & Livestock Australia.
Three restaurants will be built on the floor of the Fine Food Queensland exhibition from 9-11 March. Nine teams from local establishments will compete for prizes including $5000 cash.
Mar 03
Thousands of professionals from the food and hospitality industries will be coming to Brisbane next month for Fine Food Queensland.
This important industry event runs every two years and offers professionals the opportunity to see the latest food, drink and equipment ideas under one roof.
This year the show will run along with Hospitality Queensland from 9-11 March at the Brisbane Convention Centre. It will be bigger than ever.
Exhibition Manager Minnie Constan says “it is no surprise this is one of the biggest trade events in Queensland. The hospitality market is booming up here and consumers are more demanding than ever”.
