October 2nd, 2007 by alice
Tags: Capsicum, Peppers, Rolled, Stuffed
INGREDIENTS
- 4largered capsicums
- 2tablespoonsdried breadcrumbs
- olive oil
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FILLING
- 1tablespoonpine nuts
- 1/4cupfresh breadcrumbs
- 1tablespoonflat leaf parsley, finely chopped
- 1teaspooncapers
- 3teaspoonsraisins
- 8anchovy fillets, finely chopped
- 2tablespoonsextra virgin olive oil
- 1smallolives, to serve
DIRECTIONS
- Preheat oven to 200c (180c with fan forced).
- Roast capsicums for about 10 mins until skins are charred & can be peeled off easily.
- Peel skin from capsicums, then halve or quarter lengthways. Remove seeds & discard.
- Mix the filling ingredients together, adding salt & pepper to taste & set aside.
- Lay capsicum pieces on a dry surface & divide the filling between them.
- Roll up to enclose & secure with a wooden toothpick.
- Place on a baking tray & sprinkle liberally with dried breadcrumbs & drizzle with a little olive oil.
- Bake for 15-20 minutes.
- Serve warm or cold with a bowl of olives on the side.
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October 2nd, 2007 by alice
Tags: Banana, Bread, Fatpplesauce, Low
INGREDIENTS
- 2cupsall-purpose flour
- 1 1/2teaspoonsbaking powder
- 1/2teaspoonbaking soda
- 1/2cupunsweetened applesauce
- 1cupsugar
- 4egg whites
- 3mashed bananas
- 1tablespoonvanilla
- 1/2teaspooncinnamon
DIRECTIONS
- Preheat oven to 325°F
- Place bananas in a large bowl and mash with electric mixer.
- Stir in sugar and let stand for 15 minutes.
- Add applesauce and eggs and beat well.
- Add remaining ingredients and mix thoroughly. Pour into 9″x5″ loaf pan coated with nonstick vegetable spray.
- Bake for 1 hour, or until a wooden toothpick inserted in the center of the loaf comes out clean.
- Remove from oven and let stand 10 minutes before removing from pan.
- Cool on wire rack.
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October 2nd, 2007 by alice
Tags: Carols, Dreapavlova
INGREDIENTS
- 5largeegg whites
- 10ouncescaster sugar
- 2teaspoonscornflour, sifted
- 1/2teaspoonvanilla extract
- 1teaspoonmalt vinegar
- 10fluid ouncesdouble cream, lightly whipped
- 1largesliced peaches in juice
- parchment paper, to cover baking tray
DIRECTIONS
- pre-heat oven to Gas 2 or 150oc, if you have a fan oven reduce temp accordingly.
- Beat egg whites until stiff, beat in 4oz of caster sugar, cornflour, vanilla extract and vinegar.Fold in the remaining sugar.Line a baking tray with baking parchment, I attach this with a little of the meringue.Spread the mixture in a oval shape, sides being rough and slightly dip in the centre to fill with cream and fruit.
- Bake for 1 hour towards bottom of the oven, then turn oven off and leave pavlova in there of 30 minutes.
- Fill Pavlova with lightly whipped cream and fruit when cold.
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October 2nd, 2007 by alice
Tags: Blossom, Orange, Pudding, Rice
INGREDIENTS
- 1cuppudding rice(or similar short grain rice)
- 3/4cupsuperfine sugar(caster)
- 2 1/2cupswhole milk, plus a few tablespoons extra for mixing
- 2tablespoonscornstarch
- 3tablespoonsorange blossom water
- ground cinnamon, for sprinkling
DIRECTIONS
- Place the pudding rice in a large non-stick saucepan.Pour in enough water to cover the rice one inch above the level of the rice.
- Bring to a boil and cook until rice is tender.
- Add the milk and sugar.Return to a boil and then reduce the heat and simmer.
- Mix together the cornstarch with a tablespoon or two of milk to form a slightly runny paste.
- While stirring the rice, slowly add the cornstarch mixture.
- Mix in the orange blossom water and bring to a boil.
- Remove from heat and transfer the rice into a large glass serving bowl or 6 individual ramekins.
- Cool at room temperature and then refrigerate for at least one hour.
- Dust with cinnamon before serving.
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October 2nd, 2007 by alice
Tags: Pudding, Rice, Rosewater
INGREDIENTS
- 1cuppudding rice(or similar short grain rice)
- 3/4cupsuperfine sugar(caster)
- 2 1/2cupswhole milk, plus a few tablespoons extra for mixing
- 2tablespoonscornstarch
- 3tablespoonsrose water
- ground cinnamon, for sprinkling
- rose petals, for garnish (optional)
DIRECTIONS
- Place the pudding rice in a large non-stick saucepan.Pour in enough water to cover the rice one inch above the level of the rice.
- Bring to a boil and cook until rice is tender.
- Add the milk and sugar.
- Return to a boil and then reduce the heat and simmer.
- Mix together the cornstarch with a tablespoon or two of milk to form a slightly runny paste.
- While stirring the rice, slowly add the cornstarch mixture.
- Mix in the rosewater and bring to a boil.
- Remove from heat and transfer the rice into a large glass serving bowl or 6 individual ramekins.
- Cool at room temperature and then refrigerate for at least one hour.
- Dust with cinnamon before serving and garnish with rose petals (if desired).
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