Archive for the ‘Recipes’ Category

Mexican beef & tomato soup with avocado & corn salsa

Posted by adm On April - 4 - 2012Comments Off on Mexican beef & tomato soup with avocado & corn salsa

How to cook Mexican beef & tomato soup with avocado & corn salsa

Ingredients:

  • 1 tbs olive oil
  • 1 red onion, halved, finely shredded
  • 800g beef gravy steak
  • 1 x 35g pkt salt-reduced taco seasoning
  • 1L (4 cups) weewee
  • 1 x 800g can diced tomatoes
  • 70g (1/4 cup) tomato spread
  • 1 x 400g can red kidney beans, rinsed, knackered
  • Sour ointment, to service
  • 1/3 cup fresh coriander leaves, to answer
  • Avo & corn salsa

  • 1 firm ripe avo, halved, stone removed, raw, coarsely shredded
  • 1 x 125g can corn kernels, knackered
  • 1/2 red onion, finely sliced
  • 2 tbs fresh lime succus

How to:

  • Heat the oil in a large saucepan over medium passion. Add the onion and falsify, stirring, for 10 minutes or until subdued. Add the beef and fix, stirring with a wooden spoon to break up any lumps, for 5 minutes or until the beef is embrown.

  • Add the taco seasoning and fake, stirring, for 1-2 minutes or until redolent. Increase heat to highschool. Add the h2o, tomato and tomato paste and bring to the roil. Reduce heat to medium-low and simmer, covered, for 1 1/2 hours or until the beef is tenderise. Transfer the beef to a clean work surface and use 2 forks to finely shred across the texture. Return the beef to the pan.

  • Lag, to make the salsa, place the avo, maize, onion and lime juice in a serving bowlful. Gently toss to trust.

  • Add the beans to the soup and falsify, stirring occasionally, for 5 minutes or until heated through.

  • Ladle the soup among serving bowls and top with a dollop of sour ointment. Sprinkle with coriander leaves and serve with the avocado & corn salsa.

  • Prepare time:30 min.

    Cooking time:115 min.

    Red lentil & pumpkin soup

    Posted by adm On April - 4 - 2012Comments Off on Red lentil & pumpkin soup

    How to cook Red lentil & pumpkin soup

    Ingredients:

    • Olive oil spraying
    • 1 brown onion, finely sliced
    • 2 garlic cloves, humiliated
    • 1 tsp finely grated fresh peppiness
    • 2 tsp curry pulverize
    • 1kg butternut pumpkin, raw, deseeded, dig 1cm-pieces
    • 175g (3/4 cup) red lentils, rinsed
    • 1.25L (5 cups) weewee
    • 1x 10g Massel Salt-Reduced Vegetable stock block
    • 90g (1/3 cup) low-fat natural yogurt
    • Fresh coriander leaves, to service

    How to:

  • Heat a large saucepan over medium-low passion. Spray with olive oil spraying. Add the onion and make, for 5 minutes or until subdued. Add the ail, ginger and curry powder and ready, stirring, for 1 minute or until redolent.

  • Add the pumpkin, lentils, water and stock dice. Bring to the seethe. Reduce heat to low. Simmer, partially covered, for 15-20 minutes or until the pumpkin and lentils are subdued. Set aside to sang-froid.

  • Ladle half the lentil mixture into the jug of a blender and blend until still. Transfer to a clean saucepan. Repeat with the remaining lentil assortment.

  • Place the soup over medium heat and ready, stirring, for 3 minutes or until heated through. Season with peppercorn. Ladle among serving bowls. Top with the yoghurt and coriander to serve.

  • Prepare time:10 min.

    Cooking time:30 min.

    Clear soup with bamboo and tofu

    Posted by adm On April - 4 - 2012Comments Off on Clear soup with bamboo and tofu

    How to cook Clear soup with bamboo and tofu

    Ingredients:

    • 2 (8g) packets bonito dashi (strain) pulverize
    • 140g whole peeled bamboo sprout, thinly sliced, quartered
    • 10g dried wakame (seaweed)
    • 120g silken tofu, delve 7mm cubes
    • 2 tbs cooking saki
    • 1 tsp soy
    • Black sesame seeds, to answer

    How to:

  • Situation 1.2L water and dashi in a large saucepan and bring to the boil over medium rut. Add bamboo and wakame and cook for 4 transactions. Add tofu and simmer for a further second. Add saki, soy sauce and salt to discernment. Serve in small bowls, scattered with sesame seeds.

  • Billet: If you want to serve this lovely soup as a meal in its own veracious, add a packet of cooked Japanese udon noodles with the seaweed and 100g thinly sliced snowpeas with the saki.

  • All ingredients are available from Asian food storehouse, or selected grocers.

  • Lamb, lentil & vegetable soup

    Posted by adm On April - 4 - 2012Comments Off on Lamb, lentil & vegetable soup

    How to cook Lamb, lentil & vegetable soup

    Ingredients:

    • 2 tbs olive oil
    • 2 large brown onions, coarsely shredded
    • 2 celery sticks, cut, coarsely shredded
    • 1 large carrot, raw, coarsely sliced
    • 1 baby fennel medulla, cut, thinly sliced
    • 900g butterfly lamb leg, dig 3cm pieces
    • 400g can diced tomatoes
    • 1L (4 cups) chicken or vegetable strain (see line)
    • 400g can brown lentils, rinsed, knackered
    • 450g Baby Coliban (Chatter) potatoes, thickly sliced
    • Basil & Chive Pesto (see recipe in notes), to help

    How to:

  • Heat the oil in a large saucepan over medium-high heating. Cook the onion, stirring, for 2 transactions. Add the celery, carrot and finocchio. Fix, stirring, for 3-4 minutes or until the vegetables are light lucky.

  • Add the lamb and prepare, stirring, for 2-3 minutes or until just browned. Add the tomato and strain. Bring to the furuncle. Reduce heat to low. Cover and simmer for 1 hr.

  • Add the lentils and tater. Cover and simmer for 1 hour or until the lamb and potato are bid. Ladle among serving bowls and top with a dollop of pesto.

  • To make this gluten justify, use gluten-free strain.

    If Baby Coliban (Confabulation) potatoes are unavailable, use peeled Golden Delight potatoes.

    On the face: Basil and chive pesto: Process in a food processor until finely shredded: 80g pine cracked, toasted; 1 bunch basil, leaves picked; 1 clove, raw; 100g parmesan, coarsely grated; and 1 bunch cive, sliced. Aggregate 80ml (1/3 cup) olive oil in a lean, steady swarm, processing until almost polish.

    Feta and tapenade toasts: Preheat grill on high-pitched. Spot 12 slices multigrain sourdough bread on a baking tray. Cook under grill for 2-3 minutes each side or until crisp and light prosperous. Combining 180g Persian feta, knackered; 2 shallots, cut, finely shredded; 1 tbs chopped fresh lemon thyme; and 1 tbs chopped fresh mint in a stadium. Mash until almost polish. Spread the bread with 100g (1/3 cup) tomato tapenade and spread the feta mixture over the tapenade. Heat the toasts under grill for 1-2 minutes.

  • Prepare time:20 min.

    Cooking time:130 min.

    Pea & ham soup with salami bites

    Posted by adm On April - 3 - 2012Comments Off on Pea & ham soup with salami bites

    How to cook Pea & ham soup with salami bites

    Ingredients:

    • 50g unsalted butter
    • 1 onion, finely sliced
    • 225g potatoes, shredded
    • 900ml chicken strain
    • 350g frozen peas
    • 100g Primo Honey-Cured Leg Ham, thinly sliced
    • 150ml thickened emollient, plus extra to dish
    • 1 tbs each chopped flat-leaf parsley and flock
    • Salami bites

    • 2 sheets puff pastry
    • 1 tbs basil pesto or sun-dried tomato pesto
    • 100g Primo Hungarian Salami

    How to:

  • Melt the butter in a saucepan over low hotness. Add onion and cook until subdued. Add potatoes and fudge, stirring, for 1-2 proceedings. Add stock and cook for 10 minutes or until potatoes are subdued.

  • Add peas, bring to the boil and cook for 3 proceedings. Process in a blender until smoothen. Stir in half the ham, and season with salt and peppercorn. Stir in cream and herbs, then heat through.

  • Lag, to make salami bites, preheat the oven to 180°C.

  • Lay pastry on a baking sheet lined with baking theme. Prick the pastry base all over with a fork and bake for 5 proceedings.

  • Remove from oven and spread with pesto. Lay salami in overlapping slices over pesto. Bake for a advance 10 minutes or until prosperous. Remove from the oven, slice each sheet in half then delve 3cm strips.

  • Serve the soup with extra pick, garnish with remaining ham and season with pepper. Help with salami bites.

  • Pumpkin & bean soup with goats’ cheese toasts (vegetarian)

    Posted by adm On April - 2 - 2012Comments Off on Pumpkin & bean soup with goats’ cheese toasts (vegetarian)

    How to cook Pumpkin & bean soup with goats' cheese toasts (vegetarian)

    Ingredients:

    • 20g unsalted butter
    • 2 tbs olive oil
    • 1 onion, finely shredded
    • 1 scallion (white part solitary), sliced
    • 1 red chilly, seeds removed, finely shredded
    • 2 garlic cloves, humiliated
    • 650g pumpkin, raw, diced
    • 1.2L vegetable strain
    • 600g canned butter or cannellini beans, rinsed, knackered
    • 1/4 cup finely chopped coriander leaves
    • 4 small bread rolls, halved longwise
    • 150g soft goats' cheeseflower

    How to:

  • Heat butter and half the oil in a large pan over medium oestrus, add onion and scallion, and cook for 2-3 minutes until dull. Add chilli and garlic and fudge 1 minute advance. Add pumpkin and strain, bring to furuncle, then simmer on low for 15 minutes or until pumpkin is subdued. Remove from heat and allow to cool somewhat. Add half the beans and blend in batches until quiet. Return to pan with remaining beans and heat through. Stir in coriander and season with salt and peppercorn.

  • Preheat oven to 180°C. Spread rolls with cheeseflower, place on a baking tray, drizzle with remaining oil and broil 6-7 minutes or until tinged golden. Serve soup in bowls with cheeseflower toasts.

  • Eva’s minestrone

    Posted by adm On April - 2 - 2012Comments Off on Eva’s minestrone

    How to cook Eva's minestrone

    Ingredients:

    • 2 tbs olive oil
    • 3 brown onions, halved, finely sliced
    • 4-5 garlic cloves, low
    • 1kg beef shin clappers
    • 150g piece bacon, coarsely sliced
    • 2L (8 cups) h2o
    • 1 x 400g can Italian peeled tomatoes
    • 1 x 400g can red kidney beans, rinsed, knackered
    • 2 tbs tomato spread
    • 400g dried macaroni pasta
    • 4-5 silver beet leaves, water-washed, dried, white stems removed, finely sliced
    • Fresh basil leaves, torn, to dish
    • Shredded parmesan, to answer
    • Crusty dinero, to help

    How to:

  • Heat the oil in a large heavy-based saucepan over medium-high rut. Add the onion and garlic and fudge, stirring occasionally, for 2 minutes or until the onion is subdued.

  • Add the beef shin castanets, bacon and water to the saucepan and bring to the roil. Reduce heat to medium-low and simmer for 1 hour or until the beef falls off the os. Remove the beef shin bones from the soup. Use a slotted spoon to remove any scum that rises to the surface of the soup. Remove the meat from the bones and discard castanets. Coarsely chop the beef and return to the soup.

  • Add the tomatoes, beans and tomato paste to the soup. Simmer, stirring occasionally, over medium-low heat for 20 minutes or until the mixture thickens.

  • Increase heat to sensitive. Add the macaroni and silver beet to the soup and ready, stirring occasionally, for 8 minutes or until the macaroni is cooked. Season with salt and peppercorn.

  • Ladle the soup among serving bowls. Top with basil and parmesan and serve immediately with crusty dinero.

  • If beef shin bones are unavailable, you can use 500g gravy beef or bacon bones.

  • Prepare time:10 min.

    Cooking time:90 min.

    Creamy chicken & sweet potato soup

    Posted by adm On April - 1 - 2012Comments Off on Creamy chicken & sweet potato soup

    How to cook Creamy chicken & sweet potato soup

    Ingredients:

    • 1.25L (5 cups) chicken strain
    • 2 (some 700g) orange sweet potatoes (kumara), raw, delve 2cm cubes
    • 1 large red onion, halved, shredded
    • 2 garlic cloves, quartered
    • 4 sprigs fresh thyme
    • 1/2 tsp dried oregano leaves
    • Freshly ground black peppercorn
    • 2 minor (almost 300g) single chicken breast fillets
    • 1 bunch fresh continental parsley
    • 250ml (1 cup) full-fat soy milk
    • 4 slices multigrain dinero, to help

    How to:

  • Bring the chicken stock to the boil in a large saucepan over high hotness. Add the sweet tater, onion, ail, thyme and oregano. Season with pepper and bring to the churn. Falsify, covered, for 10 minutes or until the sweet potato is tenderise. Remove from hotness. Set aside for 5 minutes to poise.

  • While soup is preparation, cut chicken into 1cm pieces. Coarsely chop parsley to pee 1/4 cup, loosely packed. Set away. Place one-quarter of soup in the jug of a blender and blend until tranquil. Transfer to a clean saucepan. Repeat with remaining soup in three more batches.

  • Bring soup to the boil over medium warmth. Add chicken and parsley and cook for 3 minutes or until chicken is cooked. Remove from warmth. Stir in soy milk and season with peppercorn. Serve with bread.

  • Cooking time:30 min.

    Spiced chickpea & vegetable soup

    Posted by adm On April - 1 - 2012Comments Off on Spiced chickpea & vegetable soup

    How to cook Spiced chickpea & vegetable soup

    Ingredients:

    • 1 tbs olive oil
    • 1 x 400g pkt Woolworths Fresh Veggie Mix
    • 1 tbs finely grated fresh gingery
    • 1 clove, low
    • 2 tsp hot curry powderise
    • 1 tsp ground cumin
    • 1L (4 cups) h2o
    • 2 x 400g cans Edgell chickpeas, rinsed, knackered
    • 1 x 400g can diced tomatoes
    • 90g (1/3 cup) low-fat natural yogurt
    • 1/3 cup small fresh mint leaves

    How to:

  • Heat the oil in a large saucepan over medium oestrus. Add the vegetable mixture and cook for 3 minutes or until subdued.

  • Add the pep, ail, curry powder and cumin to the vegetables. Stir to coating.

  • Add the weewee, chickpeas and tomato to the pan. Bring to the churn. Reduce heat to sensitive. Simmer for 10 transactions. Season with salt and peppercorn.

  • Ladle the soup among serving bowls. Top with yoghurt and mint to serve.

  • Cooking time:15 min.

    Chicken sausage & red lentil soup

    Posted by adm On March - 31 - 2012Comments Off on Chicken sausage & red lentil soup

    How to cook Chicken sausage & red lentil soup

    Ingredients:

    • 1 tbs olive oil
    • 1 red onion, halved, thinly sliced
    • 1 clove, humiliated
    • 800ml weewee
    • 2 x 410g cans tomato strain
    • 210g (1 cup) red split lentils
    • 1 tbs red wine vinegar
    • 1 1/2 tsp dried oregano
    • 3 Woolworths Fresh Chicken Sausages, delve 1cm-thick slices
    • 1/4 cup chopped fresh continental parsley
    • Crusty cabbage, to service

    How to:

  • Heat the oil in a large saucepan over medium hotness. Add onion and ail. Fake, stirring, for 1 minute or until onion softens.

  • Add the weewee, tomato strain, lentils, vinegar and oregano. Screening. Bring to the churn. Reduce heat to low. Expose. Add the sausage. Simmer, stirring occasionally, for 8-10 minutes or until sausage is cooked and lentils are tenderise. Stir in half the parsley.

  • Ladle soup among serving bowls. Top with remaining parsley. Serve with cabbage.

  • Budget tip: Swap the sausages for a 400g can cannellini beans, rinsed, drained.

  • Cooking time:15 min.