Recipes - All Recipes

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Gingered Steamed Scallops

Ingredients

  • ½ tsp finely grated ginger
  • 1 tsp oyster sauce
  • 1 tblsp Chinese rice wine or dry sherry
  • ½ tsp sugar
  • 250g scallops, cleaned
  • 2 spring onions finely chopped

Serves 4

Preparation

  • Place ginger, oyster sauce, wine and sugar in a small glass jug and zap on HIGH (100%) for 30 seconds.
  • Marinate the scallops in a shallow microwave safe container for 15 minutes.
  • Scatter with spring onion, cover container and zap on MED HIGH (80%) for 2 ½ minutes.
  • Stir through and serve in lettuce cups.

Lemon Tarragon Chicken Marinade

Ingredients

  • Juice 2 lemons,
  • ¼ cup olive oil
  • 2 cloves garlic, crushed
  • 2 tbsp fresh tarragon leaves, finely chopped
  • Salt and pepper to taste
  • 6 small chicken tenderloins

Preparation

  • In a large glass jug whisk together the first 6 ingredients.
  • Add the chicken and leave to marinate for at least 20 minutes, or up to an hour.
  • Grill for 5 minutes, turning over once.

 

Pear & Fig Jam Bread & Butter Pudding

Ingredients

  • 3 or 4 slices of bread
  • Butter
  • Pear & fig jam
  • 3 eggs
  • ¼ cup castor sugar
  • 1 cup milk, room temperature
  • 1 cup milk, room temperature
  • 1 teaspoon vanilla essence
  • Cinnamon for dusting

 

Serves 4

Preparation

  • Lightly butter 1 side of the bread slices.
  • Spread with jam
  • Cut into triangles and arrange in a 20 cm round Pyrex pie plate, in overlapping rows.
  • Mix eggs, castor sugar milk, cream & vanilla and pour gently over and around bread.
  • Allow pudding to sit for 15 minutes to soak up the custard, before sprinkling with cinnamon and covering with plastic wrap.
  • Place in the microwave oven and cook on MED HIGH (80%) for ten minutes.
  • Stand for 5 minutes before slicing and serving with yoghurt

 

Option: You can add fresh, sliced poached pears or good tinned ones in one lay, with fig jam on the next bread layer.

Cauliflower, Leek & Celery Soup With Peas

Ingredients

  • 1/3 cup grape seed oil
  • 1 medium brown onion, chopped
  • 2 large leeks, sliced
  • 2 sticks of celery
  • 2 cloves garlic finely chopped
  • Salt
  • ½ cauliflower broken into florets
  • 1 cup frozen baby peas
  • 2 cloves garlic, finely chopped
  • 1 lt. vegetable stock, heated
  • 2 sprigs fresh thyme
  • 1 handful of parsley, chopped
  • Sea salt & white pepper to taste
  • Greek yoghurt to garnish

Serves 4

Preparation

  • In a large PYREX JUG heat oil and place onions, leeks, celery, garlic, thyme and parsley.
  • Cook  on HIGH (100%) 4 -5  minutes until VEGETABLES are soft.
  • Add a pinch of sea salt  & pepper to season,then cauliflorets and peas.
  • Stir vegetables through well to combine.
  • Pour in stock, cover and cook on HIGH (1000%) for 20 minutes, stirring several times.
  • Remove  the soup  from the oven and cool.
  • Blend the soup up to your preferred consistency.
  • Reheat  soup several minutes before serving with a dollop of yoghurt.

 

Tip
A few lumps gives it a hearty look but if you prefer a silky soup then keep whizzing until you’re happy with the results.
Serve with a generous dollop of Greek yoghurt on top so to stir through the soup and give it that extra healthy kick and tasty zing.

Eggplant, Chevre & Capsicum Appetiser

Ingredients

Salad:

  • 3 eggplants, cubed
  • Oil or grape seed oil
  • 300g chevre (soft goat’s cheese)
  • 2 roasted red & yellow capsicum, roasted and peeled
  • Butter, mignonette or mizuna lettuce leaves

Pesto:

  • ½ cup of fresh basil leaves
  • ½ cup grapeseed or olive oil
  • 1/3 cup lightly roasted pinenuts
  • 1/3 cup grated pecarino or Italian parmesan
  • 1 clove garlic
  • Sea salt & ground white pepper

Serves 6

Preparation

  • Lightly pan fry prepared eggplant
  • Cut chevre into bit sized pieces
  • Cut roasted capsicum into 2cm slices.
  • Place vegetables into a large bowl and gently toss.
  • Place lettuce leaves on serving dish and spoon vegetables on top. Drizzle pesto over salad and top with an extra leaf of basil.
  • To make Pesto whizz all the ingredients in a blender to make a light sauce
  • When ready to serve, drizzle pesto over salad vegetables and garnish with basil leaves.