I love lamb so much!~

Ingredients (serves 4)

• 5 garlic cloves, crushed
• 1 tablespoon paprika
• 1 large lemon, juiced
• 1/4 cup olive oil
• 1.5kg boned lamb leg, butterflied
• olive oil cooking spray
• jacket potatoes, to serve 

• Green olive mayonnaise

• 3/4 cup whole-egg mayonnaise
• 1/2 cup stuffed green olives, chopped
• 1 teaspoon paprika
• 1/2 small lemon, juiced

Method

1. Combine garlic, paprika, 2 tablespoons lemon juice and oil in a large, shallow ceramic dish. Season both sides lamb with salt and pepper. Score lamb skin (this allows marinade to penetrate). Place lamb in marinade and turn to coat. Cover and refrigerate for 3 hours. Remove from fridge 30 minutes before cooking.
2. Make green olive mayonnaise: Meanwhile, combine mayonnaise, olive, paprika and 1 tablespoon lemon juice in a bowl. Season with salt and pepper. Mix well. Cover and refrigerate until ready to serve.
3. Spray a cold barbecue plate or grill with oil. Preheat on high heat. Reduce heat to medium-high. Barbecue lamb, skin side down, for 10 minutes. Turn and cook for 5 minutes. Reduce heat to medium-low. Cover lamb with barbecue hood (see tip). Barbecue for a further 15 minutes for medium or until cooked to your liking. Remove from heat. Cover loosely with foil. Set aside in a warm place for 10 minutes to rest. Slice lamb thinly across the grain.
4. Serve lamb with green olive mayonnaise and jacket potatoes.

Kids love this so much!

Ingredients (serves 4)

• 3 1/2 cups cornflakes
• 2 teaspoons ground paprika
• 2 teaspoons lemon pepper
• 1 teaspoon garlic salt
• 1/2 cup plain flour
• 3/4 cup buttermilk
• 8 large chicken drumsticks, skin removed
• olive oil cooking spray
• steamed vegetables, to serve

Method

1. Preheat oven to 200°C. Line a large baking tray with baking paper. Using your hands, gently crush cornflakes over a large bowl. Add paprika, lemon pepper and garlic salt. Stir until well combined.
2. Place flour and buttermilk in separate shallow dishes. Dip drumsticks, 1 at a time, in flour to coat, shaking off excess. Dip in buttermilk and turn to coat.
3. While drumsticks are still moist (this ensures crumbs cling), coat in cornflakes mixture, pressing on with fingertips.
4. Place on prepared tray. Spray drumsticks with oil. Roast for 40 minutes or until golden and cooked through. Serve with steamed vegetables.

Tuna, lemon & rocket risotto

Ingredients (serves 4)

• 2 x 185g cans tuna in oil with chilli
• 1 small onion, chopped
• 1 1/2 cups (375ml) fish stock
• 350g arborio rice
• 100ml white wine
• 1/4 cup grated parmesan
• Grated rind and juice of 1 lemon, plus extra zest to serve
• 50g wild rocket

Method

1. Drain the tuna, reserving 1 tablespoon of the oil, and flake to separate.
2. In a heavy-based saucepan, heat the tuna oil over medium heat and cook the onion for 1-2 minutes or until softened.
3. Mix the fish stock with an equal amount (375ml) of water. Add the rice to the onions and cook for 2-3 minutes, stirring to coat the grains well. Add the wine and allow alcohol to evaporate.
4. Once the wine has been absorbed, add the diluted stock a ladleful at a time until all liquid is absorbed - this will take about 20 minutes.
5. When rice is cooked, stir in tuna, parmesan and lemon rind and juice, then season to taste. Serve on a bed of rocket and garnish with extra zest.

Ingredients (serves 4)

• 500g dried penne pasta
• 2 teaspoons olive oil
• 3 green onions, finely chopped
• 2 garlic cloves, crushed
• 2 sticks celery, finely chopped
• 250g cherry tomatoes, quartered
• 120g baby spinach
• 1/4 cup basil pesto
• 1 cup light evaporated milk
• 2 x 185g cans Sole Mare Tuna in Olive Oil, Chunk Style
• 1/2 cup grated light mozzarella cheese
• mixed salad leaves, to serve

Method

1. Preheat oven to 180°C. Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain.
2. Heat oil in a large frying pan over medium heat. Add onions, garlic and celery. Cook, stirring, for 2 minutes or until onion is soft. Add tomatoes. Cook for 2 minutes. Add spinach, pesto and milk. Cook, stirring, for 2 minutes or until spinach just wilts. Add pasta to pan with tuna (undrained). Season with salt and pepper. Toss gently to combine.
3. Spoon mixture into an 8 cup-capacity ceramic baking dish. Top with cheese. Bake for 20 minutes or until cheese is melted and golden. Stand for 5 minutes before serving.

Ingredients (serves 4)

• 4 x 120g skinless salmon or ocean trout fillets
• 1/3 cup (80ml) light soy sauce
• 2cm piece ginger, very finely shredded
• 1/3 cup (80ml) sweet chilli sauce
• Steamed rice, to serve
• 4 spring onions, thinly sliced on the diagonal

Method

1. Preheat the oven to 200°C. Place fish in a shallow baking dish. Combine soy, ginger and sweet chilli sauce, then pour over fish.
2. Cover with foil and bake for 8 minutes, or until just cooked through.
3. Serve fish on rice, drizzled with sauce and garnished with spring onion.

Ingredients (serves 4)

• 2 tablespoons light soy sauce
• 2 tablespoons sweet chilli sauce
• 2 tablespoons oyster sauce
• 2 tablespoons peanut oil
• 600g chicken breast fillets, trimmed, thinly sliced
• 1 brown onion, cut into thin wedges
• 2 garlic cloves, crushed
• 2 eggs, lightly beaten
• 3 cups cold cooked rice (see note)
• 1 cup Thai basil leaves
• 4 green onions, sliced diagonally
• 1/4 cup fried shallots

Method

1. Combine soy sauce, sweet chilli sauce and oyster sauce in a small bowl. Set aside. Heat a wok over high heat until hot. Add 3 teaspoons oil and swirl to coat. Add half the chicken and stir-fry for 2 minutes or until browned. Transfer to a plate. Repeat with oil and remaining chicken.
2. Add remaining 2 teaspoons oil and onion to wok. Stir-fry for 2 to 3 minutes or until golden. Add garlic and stir-fry for 30 seconds. Add egg and rice. Stir-fry for 2 to 3 minutes or until egg is well combined with rice.
3. Return chicken to wok. Add soy sauce mixture, basil and green onions. Stir-fry for 1 to 2 minutes or until well combined. Spoon into bowls. Sprinkle with fried shallots and serve.

woah!~

Ingredients (serves 4)

• 375g bowtie (farfalle) pasta
• 100g butter, chopped
• 2 zucchini, coarsely grated
• 2 yellow zucchini, coarsely grated
• 1 garlic clove, crushed
• 2 cups shredded cooked chicken
• 2 green onions, thinly sliced
• 1 large lemon, rind finely grated, juiced
• 1/4 cup chopped flat-leaf parsley leaves
• grated parmesan cheese, optional, to serve

Method

1. Cook pasta in a saucepan of boiling salted water, following packet directions, until tender. Drain and set aside.
2. Meanwhile, heat 30g butter in a large, deep-sided frying pan over medium heat. Add zucchini and garlic and cook, stirring, for 5 minutes or until zucchini is soft. Add chicken and cook, stirring, for 4 minutes or until heated through.
3. Add pasta, remaining 70g butter, green onions, lemon rind, 1/4 cup lemon juice and parsley to chicken mixture. Cook, stirring, over low heat until heated through. Sprinkle with parmesan, if using. Season with salt and pepper. Serve.

Yumm!

Cooking Time

15 minutes

Ingredients (serves 4)

• 375g dried spaghetti pasta
• 1/4 cup olive oil
• 250g shortcut rindless bacon rashers, thinly sliced
• 3 garlic cloves, crushed
• 2 large zucchini, grated
• 2 teaspoons finely grated lemon rind
• grated parmesan cheese, to serve

Method

1. Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain, reserving 1/2 cup cooking liquid. Return pasta to pan. Cover to keep warm.
2. Heat 1 tablespoon oil in a large frying pan over medium-high heat. Add bacon. Cook, stirring, for 3 minutes or until browned. Add garlic and zucchini. Cook, stirring, for 1 minute. Add bacon mixture to pasta. Add lemon rind, reserved liquid and remaining oil. Toss to combine. Top with parmesan. Serve.

Brie Cheese! Most valueble chess on Mousehunt!~

Ingredients (serves 4)

• 1 tbs olive oil
• 1 medium onion, finely chopped
• 150g mild pancetta or bacon, chopped
• 2 (approx 300g) small single chicken breast fillets, diced
• 1 garlic clove, crushed
• 300g long-grain white rice
• 1 x 500g jar good-quality tomato passata or pasta sauce
• Salt and pepper
• 1 tbs chopped fresh basil leaves (plus a few extra to garnish)
• 200g brie cheese, sliced

Method

1. Preheat oven to 180°C.
2. Heat the oil in a medium ovenproof frying pan or casserole dish over medium heat. Add the onion and cook for 1-2 minutes or until just starting to soften. Add pancetta and cook for 2 minutes. Add the chicken and garlic, and cook, stirring, until chicken is lightly browned. Stir in the rice, tomato passata and 500ml water. Season with salt and pepper and bring to the boil. Cover the pan with a lid or some foil and place in preheated oven to bake for 30 minutes or until most of the liquid has been absorbed. Stand the pan, covered, on the bench for 5 minutes to absorb excess liquid. Stir in the basil.
3. Preheat grill to high. Place the brie, slightly overlapping, on top of the rice and place under the grill for 5 minutes until the cheese starts to melt and turn golden. Garnish with the basil leaves.

Can't stop sending regard!~

Ingredients (serves 4)

• 500g fresh potato gnocchi
• 1 cup light thickened cream
• 1/4 cup sun-dried tomato pesto
• 150g chargrilled capsicum, finely chopped
• 150g baby spinach
• 1/2 cup grated parmesan cheese

Method

1. Cook gnocchi in a large saucepan of boiling, salted water, following packet directions, until tender. Drain. Preheat grill on medium-high.
2. Meanwhile, heat a frying pan over medium heat. Add cream and pesto. Simmer, stirring occasionally, for 3 to 4 minutes or until slightly thickened. Add capsicum and spinach. Cook for 1 minute or until spinach has just wilted.
3. Add gnocchi to cream mixture. Toss to combine. Transfer to a greased 6cm-deep, 8 cup-capacity baking dish. Top with cheese. Cook under grill for 5 minutes or until cheese is melted and golden.

Remain some asian dishes!~

Ingredients (serves 4)

• 450g fresh thin Hokkien noodles
• 1 tablespoon peanut oil
• 3cm piece ginger, peeled, finely chopped
• 2 garlic cloves, crushed
• 2 small red chillies, deseeded, finely chopped
• 6 cups reduced-salt chicken stock
• 500g chicken breast fillets, trimmed
• 2 tablespoons light soy sauce
• 1 teaspoon sesame oil
• 3 teaspoons brown sugar
• 4 green onions, thinly sliced diagonally
• 1 bunch baby bok choy, chopped
• finely shredded green onions, to serve

Method

1. Place noodles in a heatproof bowl. Cover with boiling water. Stand for 3 minutes or until tender. Drain and separate noodles.
2. Heat peanut oil in a large saucepan over medium-high heat. Add ginger, garlic and half the chilli. Cook for 30 seconds. Add 2 cups stock. Cover. Bring to the boil. Reduce heat to medium-low. Add chicken. Cook for 5 minutes or until just cooked through. Transfer chicken to a chopping board. Slice crossways into strips.
3. Add remaining 4 cups stock, soy sauce, sesame oil and sugar to soup. Cover. Increase heat to medium-high and bring to the boil. Add green onion and bok choy. Cook for 1 minute or until leaves just wilt.
4. Divide noodles between bowls. Top with chicken. Ladle boiling broth into bowls. Top with shredded green onions and serve with remaining chilli on the side.

Vegetarian Diet? No problem :)

Cooking Time

10 minutes

Ingredients (serves 4)

• 250g spiral pasta
• 3 cobs corn, kernels removed (see note)
• 250g green beans, trimmed, cut into 3cm pieces
• 250g lean leg ham, cut into short strips
• 1 red capsicum, cut into thin strips
• 3 ripe tomatoes, chopped
• 1/4 cup flat-leaf parsley leaves, finely chopped
• 1 small avocado, peeled, stone removed, chopped
• 1/4 cup 99% fat-free salad dressing

Method

1. Cook pasta in a large saucepan, following packet directions, until just tender. Drain. Transfer to a large bowl.
2. Bring a small saucepan of water to the boil. Add corn and beans. Cook for 1 minute or until beans are bright green. Drain. Rinse under cold running water to refresh. Drain. Pat dry with paper towel.
3. Add corn, beans, ham, capsicum, tomato and parsley to warm pasta. Toss until well combined. Add avocado, dressing and salt and pepper. Toss gently to combine. Serve.

Seafood Chowder for Everyone!

Preparation Time

15 minutes

Cooking Time

25 minutes

Ingredients (serves 6)

• 1 medium carrot, finely chopped
• 1 stick celery, finely chopped
• 3 (750g) potatoes, peeled, roughly chopped
• 4 cups (1 litre) chicken stock
• 2 corn cobs
• 500g gourmet marinara mix
• 200ml thickened cream
• Sea salt & freshly ground black pepper, to taste
• 2 tbs chopped fresh chives
• 2 tbs chopped fresh parsley
• Crusty French bread

Method

1. Place carrot, celery, potatoes and stock in a large pan. Cover and bring to the boil. Reduce heat and simmer for about 10 minutes, or until vegetables are tender. Process mixture until smooth. Return to pan.
2. Cut kernels from corn cobs and add to soup. Simmer for 10 minutes, or until corn is tender.
3. Reduce heat and add marinara mix and cream. Stir, without boiling for about 3 minutes or until seafood is cooked and chowder is hot. Season to taste.
4. Stir through chives and parsley. Serve immediately with bread.

One word! starv!

Ingredients (serves 4)

• 500g lean beef mince
• 1 small red onion, grated
• 2 garlic cloves, crushed
• 1/2 cup fresh white breadcrumbs
• 1/3 cup basil leaves, finely chopped
• 1/3 cup grated parmesan cheese
• 1 egg, lightly beaten
• 700g bottle (2 3/4 cups) tomato pasta sauce with basil
• 4 cups chicken stock
• 1/2 cup risoni pasta
• 2 zucchini, diced
• 150g green beans, trimmed, cut into thirds
• 1/3 cup grated parmesan cheese and
• crusty Italian bread, to serve

Method

1. Combine mince, onion, garlic, breadcrumbs, basil, parmesan and egg in a large bowl. Season with salt and pepper. Mix well. Roll tablespoonfuls of mixture into balls. Place on a large plate.
2. Pour tomato sauce, stock and 2 cups water into a large, deep saucepan. Cover. Bring to the boil over high heat. Skim froth from surface. Add meatballs. Return to a gentle boil.
3. Reduce heat to medium-low and simmer, uncovered, for 10 minutes. Add risoni and cook for a further 5 minutes. Add zucchini and beans. Cook for 5 minutes or until risoni and vegetables are tender.
4. Ladle soup into serving bowls. Sprinkle with parmesan and serve with crusty Italian bread.

I ever make this if i ever had oven at home T__T

Ingredients (serves 4)

• 1 x Basic roast chicken ingredients (see related recipe)
• 400g dried tortiglioni or rigatoni pasta
• 1 tablespoon olive oil
• 2 garlic cloves, crushed
• 1 small red onion, finely chopped
• 500g jar tomato pasta sauce
• 2 cups grated mozzarella cheese
• 100g baby spinach leaves

Method

1. Follow steps 1 to 3 of Basic roast chicken recipe. Remove skin and meat from chicken. Discard skin and bones. Roughly chop flesh.
2. Preheat oven to 180°C. Cook pasta in a large saucepan of boiling salted water, following packet directions, until just tender. Drain. Return to saucepan.
3. Meanwhile, heat oil in a frying pan over medium-high heat. Add garlic and onion. Cook, stirring often, for 3 minutes or until tender. Add onion mixture, pasta sauce, chicken, 3/4 cup cheese and spinach to hot pasta. Season with salt and pepper. Toss gently until well combined.
4. Spoon pasta mixture into a 7cm deep, 24cm x 19cm (base) baking dish. Top with remaining cheese. Bake for 15 to 20 minutes or until golden and heated through. Serve.

I ever wanted to took this meal for a dinner~

Ingredients (serves 4)

• 900g pumpkin, peeled, cut into 1cm cubes
• 1/4 cup (60ml) olive oil
• 1/2 tbs honey, plus extra to drizzle
• 850ml vegetable stock
• 1 onion, chopped
• 2 celery stalks, finely chopped
• 2cm piece ginger, grated
• 1 cup (220g) arborio rice
• 2/3 cup (160ml) white wine
• Juice of 1/2 lemon
• 1/2 cup chopped flat-leaf parsley, plus extra to garnish
• 2 tbs mascarpone, plus extra to serve

Method

1. Preheat the oven to 220°C.
2. Lay pumpkin in an even layer on a large baking tray and drizzle with 2 tablespoons of oil. Season with salt and pepper. Roast for 15 minutes, then remove and drizzle with 1/2 tablespoon of honey, tossing well to coat each piece. Roast for a further 15 minutes until cooked and golden.
3. Place stock in a saucepan and keep at a simmer over low heat.
4. Heat remaining tablespoon of oil in a large heavy-based pan over low heat. Add onion and stir for 2-3 minutes until soft. Add celery and cook for 1 minute, then add ginger and rice and cook for a further minute, stirring to coat grains. Increase heat to medium-low, add wine and cook until absorbed. Add stock a ladleful at a time, allowing each to be absorbed before adding the next. Continue for 15 minutes or until rice is cooked but still firm to the bite. Add lemon juice, pumpkin and parsley. Season, then stir in mascarpone.
5. Serve with a dollop of mascarpone, a drizzle of honey and extra parsley.

Sticky date pudding (For your love one)~

Ingredients (serves 8)

• 250g pitted dates, chopped
• 1 teaspoon bicarbonate of soda
• 1 1/2 cups boiling water
• 125g butter, softened
• 1 cup brown sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 1 3/4 cups White Wings Self-Raising Flour, sifted

• Caramel sauce

• 1 cup brown sugar
• 300ml thickened cream
• 1/2 teaspoon vanilla extract
• 60g butter

Method

1. Preheat oven to 180°C. Grease and line the base of a 7cm deep, 22cm (base) cake pan.
2. Place dates and bicarbonate of soda into a bowl. Pour over boiling water. Allow to stand for 20 minutes.
3. Using an electric mixer, beat butter, sugar and vanilla until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Using a large metal spoon, fold through date mixture and flour until well combined.
4. Spoon mixture into prepared cake pan. Bake for 35 to 40 minutes or until a skewer inserted into the centre comes out clean. Turn onto a plate.
5. Make sauce Combine all ingredients in a saucepan over medium heat. Cook, stirring often, until sauce comes to the boil. Reduce heat to medium-low. Simmer for 2 minutes.
6. Pierce pudding all over with a skewer. Pour 1/2 cup of warm sauce over warm pudding. Stand for 10 minutes. Cut into wedges. Serve with remaining sauce.

Apple & mascarpone tarts ~

Apples come into season just as the weather gets cooler, so what better way to enjoy them than in this baked dessert.

Preparation Time

45 minutes

Cooking Time

15 minutes

Makes

4

Ingredients

• Melted butter, to grease
• 125ml (1/2 cup) maple syrup
• 80g butter
• 4 small (about 530g) green apples, cored, each cut into 12 wedges
• 125g mascarpone
• 150ml double cream
• Ground nutmeg, to serve

• Pastry

• 150g (1 cup) plain flour
• 100g chilled butter, chopped
• 2 tsp icing sugar
• 3 tsp water

Method

1. To make the pastry, process the flour, butter and icing sugar in a food processor until the mixture resembles fine breadcrumbs. Add the water and process until the dough just comes together. Turn onto a lightly floured surface and knead until smooth.
2. Preheat oven to 180ºC. Brush four 11cm (base measurement) fluted tart tins, with removable bases, with melted butter. Divide the pastry into 4 portions. Use a lightly floured rolling pin to roll out 1 portion on a lightly floured surface. Line 1 tin with pastry. Trim excess. Repeat with remaining portions. Place on a baking tray. Bake for 15 minutes or until golden. Transfer to a wire rack to cool completely.
3. Meanwhile, place the maple syrup and butter in a large frying pan. Bring to the boil, stirring, over medium heat. Add the apple, in a single layer, and cook for 5 minutes each side or until tender. Set aside to cool completely.
4. Gently combine mascarpone and cream in a bowl. Divide the mascarpone mixture among tarts and spoon over apple and syrup. Sprinkle with the nutmeg.

Grand marnier berry tarts with mascarpone cream ~

Enjoy a nightcap of mascarpone and ricotta tarts topped with drunken berries.

Preparation Time

60 - 70 minutes

Cooking Time

20 minutes

Makes

6

Ingredients

• 450g frozen mixed berries
• 80ml (1/3 cup) Grand Marnier
• 1-2 tbs caster sugar
• Melted butter, to grease
• 225g (1 1/2 cups) plain flour
• 2 tbs icing sugar
• 100g butter, chopped
• 1 egg yolk
• 1-2 tbs iced water
• 2 x 250g ctns mascarpone
• 125g (1/2 cup) smooth ricotta
• 2 tbs icing sugar, extra
• 1 1/2 tbs Grand Marnier, extra 

Method

1. Combine the berries, Grand Marnier and caster sugar in a bowl. Set aside for 30 minutes to macerate and thaw.
2. Meanwhile, preheat oven to 180ºC. Brush six 3cm-deep, 8cm fluted tart tins with melted butter. Process the flour, icing sugar and butter in a food processor until the mixture resembles fine breadcrumbs. Add the egg yolk and water, and process until the mixture just comes together. Turn onto a clean work surface and knead gently until just smooth. Divide the pastry into 6 portions. Roll out each portion on a lightly floured surface until 5mm thick. Line the prepared tins with the pastry and trim any excess pastry.
3. Place tarts on a baking tray and place in the fridge for 10 minutes to chill. Cover the pastry with non-stick baking paper and fill with pastry weights or rice. Bake for 10 minutes. Remove paper and pastry weights or rice. Bake for a further 5-10 minutes or until lightly browned and cooked through. Set aside to cool.
4. Place mascarpone, ricotta, extra icing sugar and extra Grand Marnier in a bowl. Gently fold until just combined. Divide the mixture among pastry cases. Top with berry mixture.

Moroccan-style lamb chops~

Create a meal with a some well-chosen staples from the pantry and a few extras!

Ingredients (serves 4)

• 1 tablespoon olive oil
• 8 (1.2kg) small lamb forequarter or shoulder chops, trimmed
• 1 large brown onion, cut into wedges
• 2 garlic cloves, crushed
• 1 tablespoon Moroccan seasoning
• 400g can crushed tomatoes
• 400g can chickpeas, drained, rinsed
• 2 medium carrots, peeled, cut into 1cm slices
• 1/2 cup chicken stock
• 1 tablespoon chopped fresh flat-leaf parsley leaves
• Couscous, to serve

Method

1. Preheat oven to 160°C/140°C fan-forced. Heat oil in a 10 cup-capacity flameproof, ovenproof dish over high heat. Cook lamb, in batches, for 2 to 3 minutes each side or until just browned. Transfer to a plate. Add onion and garlic to dish. Cook for 2 to 3 minutes or until onion has softened. Add seasoning. Cook, stirring, for 1 minute or until fragrant.
2. Return chops to dish. Add tomato, chickpeas, carrot and stock. Stir to combine. Season with pepper. Cover tightly with foil. Bake for 2 hours or until lamb is tender. Remove foil. Bake for 30 minutes or until sauce has reduced slightly.
3. Sprinkle with parsley. Serve with couscous.

Halva & rosewater ice-cream with poached quince and jalebi (Hardest meal)

Equipment

You'll need six kulfi moulds (from Indian stores) or use 1/2-cup dariole moulds.

Ingredients (serves 6)

• 225g caster sugar
• 450g (about 1) quince, peeled, cored, thinly sliced
• 4 cardamom pods, lightly crushed
• 2 eggs
• 300ml thick cream
• 1 tsp rosewater
• 100g halva, crumbled
• Silver leaf*, to garnish

• Jalebi

• 250ml (1 cup) thick yoghurt
• 150g (1 cup) plain flour
• 1/2 tsp baking powder
• 220g (1 cup) caster sugar
• 1/4 tsp saffron
• 1 tsp rosewater
• Sunflower oil, to deep-fry

Method

1. Place 175g of the caster sugar and 1 litre (4 cups) water in a pan over low heat, stirring until the sugar dissolves. Add the quince and cardamom and boil rapidly for 5 minutes. Reduce heat to low, cover and simmer, stirring occasionally, for 1 hour. Remove the quince, and cook the liquid until syrupy. Return quinces to syrup and set aside.
2. To make ice-cream, whisk the eggs and remaining sugar until pale. Whip cream until thick. Fold cream, rosewater and halva into egg mixture and pour into a shallow dish. Freeze until frozen at the edges. Remove from the freezer and beat with an electric beater. Pour back into the container and refreeze. Repeat 2 or 3 times. (Alternatively use an ice-cream machine following manufacturer's directions.) Allow ice-cream to soften before transfering to kulfi moulds and freeze until firm.
3. To make the jalebi, place the yoghurt in a bowl and gradually add 125ml (1/2 cup) boiling water, whisking to combine. Sift the flour and baking powder into yoghurt mixture. Add a pinch of salt and whisk until a smooth batter. Set aside. Place sugar and 250ml (1 cup) water in a pan over low heat, stirring, until the sugar dissolves. Increase heat to high and cook for 3-4 minutes until syrupy. Add the saffron and rosewater and stir to combine. Remove from heat and set aside.
4. Place the oil in a deep fryer or large saucepan, to about 5cm deep, over high heat. When it reaches 190°C (drop a small cube of bread in the oil, it should turn brown in 1-2 minutes), drizzle 1/2 tablespoon measures of the batter in a spiral into the oil and cook for 30 seconds each side until golden. Transfer to paper towel to quickly drain before dipping into quince syrup. Repeat until you have a stack of golden sweet pastries.
5. Serve the ice-cream garnished with silver leaf, jalebi and quince.

Salmon patties ~

This light and lovely seafood dish is a flash in the pan, but will fast become a family favourite.

Preparation Time

20 minutes

Cooking Time

25 minutes

Ingredients (serves 4)

• 4 (about 800g) sebago potatoes, peeled, coarsely chopped
• 2 (about 500g) salmon fillets, cut into 1cm pieces
• 1 tsp finely grated lemon rind
• 2 tbs coarsely chopped dill
• 6 green onions, trimmed, thinly sliced
• 1/2 cup (75g) plain flour
• 3 eggs, lightly whisked
• 1 1/2 cups (135g) packaged breadcrumbs
• Vegetable oil, to shallow-fry
• 1/2 cup (125g) mayonnaise
• 1 tbs lemon juice
• 2 tbs coarsely chopped capers
• 4 small gherkins, finely chopped
• Mixed salad leaves, to serve

Method

1. Place the potato in a large saucepan and cover with cold water. Place over high heat and bring to the boil. Reduce heat to medium and bring to a simmer. Cook for 10 minutes or until tender. Drain well. Use a fork to coarsely mash. Set aside for 10 minutes to cool slightly.
2. Add the salmon, lemon rind, half the dill, half the green onions and 1 egg and stir to combine. Season with salt and pepper. Divide mixture into 8 even portions and shape into 6cm discs.
3. Place the flour, remaining eggs and breadcrumbs in separate bowls. Dip a salmon cake into the flour to lightly dust. Dip in the egg then roll in breadcrumbs to coat. Place on a plate. Repeat with remaining salmon cakes.
4. Heat the oil in a large frying pan over medium heat. Add half the salmon cakes and cook for 2-3 minutes each side or until golden brown and heated through. Transfer to a plate lined with paper towel. Repeat with remaining salmon cakes.
5. Meanwhile, combine the mayonnaise, lemon juice, capers, gherkins, remaining dill and green onions in a small bowl.
6. Divide salmon cakes among serving plates. Top with mayonnaise mixture. Serve immediately with mixed salad leaves.

Grilled strawberries with ice-cream (YUMMY! @@)

These strawberries can be done on the barbecue and make a fabulously easy summer dessert.

Equipment

You will need 8 bamboo skewers for this recipe.

Ingredients (serves 4)

• 1 tbs lemon juice
• 16 strawberries, hulled
• 4 tbs honey
• Ice-cream and caramel sauce, to serve

Method

1. Soak skewers in water for at least 2 hours to prevent them burning.
2. Preheat barbecue to medium heat. (Make sure your barbecue has been cleaned after cooking savoury foods.)
3. Drizzle lemon juice over the strawberries. Warm the honey slightly (20 seconds in the microwave on high) then brush over the strawberries. Thread 4 strawberries onto each skewer and barbecue for 1 minute each side (don't move them around or they may stick). Place 2-3 scoops of ice-cream in a bowl, drizzle with caramel sauce and serve with the strawberries.

Mexican vegetable fritters? (Cucur Vegetable :Malay Translate)

Ingredients (serves 4)

• 1 cup self-raising flour
• 2 tablespoons taco seasoning
• 3/4 cup reduced-fat milk
• 1 egg
• 2 x 125g corn kernels, drained, rinsed
• 100g green beans, trimmed, thinly sliced
• 2 medium tomatoes, deseeded, finely chopped
• 1 small red capsicum, finely chopped
• 1 1/2 tablespoons canola oil
• 1/2 cup reduced-fat sour cream
• 1/4 cup finely chopped fresh coriander leaves

Method

1. Sift flour and seasoning into a bowl. Make a well in centre. Whisk milk and egg in a jug. Pour milk mixture into flour mixture. Whisk until smooth. Add corn, beans, tomato and capsicum. Stir to combine.
2. Heat one-third of the oil in a large frying pan over medium heat. Add 1/4 cup vegetable mixture to pan. Using a spatula, spread until 10cm in diameter. Repeat to make 4 fritters.
3. Cook for 2 to 3 minutes or until bubbles appear on the surface. Turn. Cook for 1 minute or until golden and cooked through. Transfer to a plate. Cover with foil to keep warm. Repeat with remaining oil and vegetable mixture to make 12 fritters.
4. Meanwhile, combine sour cream and coriander in a bowl. Serve fritters with cream mixture.

Green leaf salad with lime and macadamia dressing~

Ingredients (serves 8)

• 1 tsp finely grated lime rind
• 2 tbs lime juice
• 1/3 cup (80ml) macadamia oil
• 1/2 tsp caster sugar
• 250g mesclun salad leaves
• 1/3 cup (45g) toasted macadamias, coarsely chopped

Method

1. Combine the lime rind and juice, oil and sugar in a small jug. Taste and season with salt and pepper.
2. Place the salad leaves and half the macadamias in a large bowl. Drizzle with dressing and gently toss to combine. Sprinkle with remaining macadamias and serve immediately.

Notes

• Widely regarded as one of the healthiest edible oils, macadamia oil contains high levels of monounsaturated fatty acids, which are important in lowering blood cholesterol.

Preparation Time

15 minutes

Cooking Time

40 minutes

Ingredients (serves 4)

• 3 (about 900g) chicken breast fillets
• 2 tbs lemon juice
• 1/3 cup (80ml) olive oil
• 2 tbs coarsely chopped fresh oregano
• 4 garlic cloves
• 4 vine-ripened tomatoes, cut into wedges
• 1 small lemon, thinly sliced
• 1 large fresh red chilli, thinly sliced
• 3 tsp caster sugar
• 1 bunch rocket, ends trimmed

Method

1. Slice each chicken fillet widthways to make 3 thin fillets. Place the chicken in a glass or ceramic dish and season with salt and pepper. Drizzle with the lemon juice and half the oil and sprinkle with oregano. Finely chop 2 garlic cloves and add to the chicken. Gently toss to combine. Cover with plastic wrap and place in the fridge for 30 minutes to marinate.
2. Meanwhile, preheat oven to 180°C. Line an oven tray with baking paper. Arrange the tomato, lemon and chilli on the tray. Thinly slice the remaining garlic and scatter over the tomato. Drizzle with remaining oil and season to taste with salt and pepper. Roast in preheated oven for 30 minutes or until the tomatoes soften and the lemon begins to char. Transfer to a bowl and sprinkle with sugar.
3. Heat a char-grill on medium-high. Drain chicken from excess marinade and grill half the batch for 2 minutes each side or until golden brown and cooked through. Transfer to a plate. Cover with foil to keep warm. Repeat with remaining chicken.
4. Arrange chicken, tomato, lemon and rocket on serving plates.

Notes

• An even quicker way to cook the chicken is to drain the pieces from the marinade and cook them in a pre-heated non-stick sandwich press. It's low-fat and will take about half the cooking time.

Super Sizes Burger Recipe to share :D

What's better than a steak burger? A deluxe steak burger, of course! And this one will go down a treat at a Sunday barbie.

Ingredients (serves 4)

• 1/2 cup whole-egg mayonnaise
• 2 garlic cloves, finely chopped
• 4 x 120g beef scotch fillet steaks, trimmed
• olive oil cooking spray
• 4 rashers Primo short-cut rindless bacon
• 4 bread rolls, halved
• 4 slices swiss cheese
• 50g mixed salad leaves
• 1 cup beetroot relish (see related recipe)

Method

1. Preheat barbecue plate on medium-high heat. Combine mayonnaise and garlic in a bowl. Cover and refrigerate.
2. Season steaks with salt and pepper. Spray both sides steaks lightly with oil. Barbecue for 2 to 3 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover loosely with foil. Set aside to rest.
3. Add bacon to barbecue plate and cook for 2 minutes each side or until crisp.
4. Preheat grill on medium heat. Layer cheese on cut side of bread roll tops. Place under grill for 2 minutes or until cheese is melted.
5. Spread garlic mayonnaise over bread roll bases. Top with salad leaves, steaks, bacon and beetroot relish. Sandwich with bread roll tops. Serve.

Secret in between cooking a perfect steak?

Rare, medium or well-done? Steak to order is not a problem with these helpful tips.

• Heat a frying pan over medium-high heat before adding the steak (this seals the surface, trapping in juices).
• Rather than oiling the pan, brush the steak with oil to prevent it sticking.
• Cook a 2cm-thick piece of steak for 2-3 minutes each side for rare, 4 minutes each side for medium, and 5-6 minutes each side for well-done.
• Turn the steak only once, otherwise it will dry out. Always use tongs to handle steak as they won't pierce the meat, allowing the juices to escape.
• To test if your steak is done, press the centre with the back of the tongs. The steak will feel soft if it's rare, slightly firmer and springy when it's medium and very firm when it's well-done.
• Transfer steak to a plate, cover with foil and set aside for 3-5 minutes to rest. This allows the juices to settle and the muscle fibres to relax, which ensures the steak is tender.

How to Make Cheap Steak Taste Good

Is there such a thing as a good, cheap steak? A superior rib-eye, Porterhouse, or T-bone steak is a wonderful thing, no doubt about it. But few of us can afford to indulge in them very often. What about all those other cuts of beef, many of them far less expensive? My mission -- to experiment with cheap cuts and figure out how to make them tender and tasty, and avoid that "liver-y" taste and texture that sometimes results. (I even found out what produces this livery flavor -- it comes from muscles that are active and have a lot of a protein called myoglobin, which is rich in iron.) A bonus for those who watch their saturated fat intake: Cheap cuts of meat tend to have the least amount of fat.
I've experimented with quite a few different cuts and techniques for inexpensive cuts of meat. Here are some things I found out:

• Skirt steak works great when it's marinated for several hours. Either have your butcher cut it in strips (make sure against the grain) or cut it yourself, before or after grilling -- again, against the grain. It is delicious and a classic in fajitas.
• Flank steak is often mentioned as an inexpensive cut. But where I live, it's sort of mid-range in price. Like skirt steak, it has a pronounced grain and works well with a marinade, and cut across the grain, as in Korean-Style Beef.
• Flank steak and skirt steak are best medium-rare, or, most, medium. This happens quickly since the steaks are thin. These meats also cook more evenly if they are flipped more often -- once every minute or so.
• Top sirloin is one of the least expenisve steaks, but it can easily get that livery flavor. In one experiment, I tried a side-by-side comparison: I got four different pieces of top sirloin, in two identical pairs. In each pair, I marinaded one of each for 4 hours in a standard steak marinade and salted the other one in a technique I found on The Steamy Kitchen Blog. The marinaded ones looked better, so my husband and I were both very surprised to discover that there was no contest: The salted ones far exceeded the marinaded ones, both in texture and flavor. They were delicious. To do the salt technique, take the steaks out of the refrigerator about an hour before cooking, and heavily salt them with kosher salt. If you'd like, you can rub other seasonings on as well. Some juice will be pulled out of the meat -- don't worry about this. Before cooking, rinse the steaks (really), and pat dry. You can add pepper at this point, but no more salt. They will be perfectly seasoned. I have also seen instructions to leave the salt on them for up to 3 hours.
• All Inexpensive Steaks: Make sure steaks are at least room temperature before you cook them, as fast cooking makes them less likely to develop the myoglobin. Warming the meat before cooking produces the best results. You can either by put the meat in a zippered-type bag which is submerged in warm water, or for thick cuts (from Cook's Illustrated Magazine) cooked in a warm oven (275 F. for 20-25 minutes). When the steaks are warmed up, they only need quick cooking in a very hot pan or on a grill to finish them.

Following these tips will turn inexpensive steaks into surprisingly delicious meals. For more help, see Recipes for Every Cut of Steak at About.com's BBQ/Grilling site.

(Source Taken At : http://lowcarbdiets.about.com/od/cooking/a/goodcheapsteaks.htm)

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