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Posts by admin
Ricotta Puddings
Jan 18th
375g ricotta 1 cup plain yogurt 1 egg 2 tablespoons orange juice 2 teaspoons orange rind 2 tablespoons caster sugar 1 teaspoon vanilla extract 1. Preheat oven to 180°C. 2. Using the StickMaster with whisk attachment, place all ingredients into a small bowl and whisk on a low speed until smooth. Divide the mixture between four ovenproof cups. 3. Bake for 25 minutes or until firm. Serve warm or cold.
Peach Yogurt Mousse
Jan 18th
825g can peaches, drained 1/4 cup caster sugar 1/4 cup cream 200g natural yogurt 3 teaspoons gelatine dissolved in 2 tablespoons boiling water 1. Place peaches and sugar into a large bowl. 2. Using the StickMaster process until smooth. 3. Add cream, yogurt and dissolved gelatine. Process until combined. 4. Pour into individual serving dishes and refrigerate for several hours or until set. 5. Serve decorated with whipped cream and grated chocolate.
Mustard and Parsley Rack of Lamb
Jan 18th
4 racks of lamb with 3 Iamb chops in each, trimmed of excess fat 1 clove garlic 1 slice bread, roughly torn 2 teaspoons green peppercorns 1 tablespoon French mustard 1 tablespoon fruit chutney 1 cup parsley sprigs 1. Place garlic, bread, peppercorns, mustard and fruit chutney into a bowl and process with the StickMaster until garlic is finely chopped and mixture is combined. 2. Spread mixture over back of lamb. 3. Using the StickMaster, process the parsley until finely chopped. Coat over back of lamb. 4. Place in a baking dish with coated side upwards. 5. Bake in oven, More >
Roast Pumpkin Soup
Jan 18th
1.5 kg pumpkin 2 tablespoons olive oil sea salt & freshly ground black pepper 20g butter 1 onion, chopped 1 litre chicken stock ‘/3 cup cream or sour cream to serve (optional) 1. Preheat oven to 200°C. 2. Remove skin and seeds from pumpkin and cut into even sized chunks. 3. Place pumpkin in an oven dish and drizzle with half the oil. Season with a little salt and pepper. Bake in oven for about 40 minutes or until cooked. 4. In a large saucepan heat remaining oil and butter. Add onion and cook until tender. Add the pumpkin and More >
Fresh Tomato Soup
Jan 18th
1 tablespoon (20g) butter or margarine 2 cloves garlic, chopped 2 onions, roughly chopped 8 large tomatoes, peeled and quartered I/scup tomato paste 4 cups chicken stock 2 tablespoons Worcestershire sauce 1 tablespoon sugar 2 teaspoons oregano 2 tablespoons chopped fresh basil .14 cup cream Salt and pepper to taste 1. In a large saucepan, melt butter or margarine and sauté garlic and onions until tender. 2. Using the StickMaster puree tomatoes and add to saucepan. 3. Add remaining ingredients, except cream. Bring to the boil. Reduce heat and allow to simmer for 10 minutes. Remove from heat. 4. Using More >
Marinated Chicken Wings
Jan 18th
24 chicken wings, halved 2 cloves garlic, chopped 2cm piece green ginger, roughly chopped cup soy sauce cup olive oil 2/3 cup honey 1/2 teaspoon Chinese five spice powder pepper to taste. 1. Place chicken wings into a baking dish and pierce skin with a skewer. 2. Place remaining ingredients into a small bowl. 3. Using the StickMaster, process until smooth. Pour over chicken wings and allow to marinate for approximately 2 hours. 4. Pre-heat oven to 180°C. Bake for approximately 30 minutes, until dark golden in colour. Baste chicken throughout cooking.
Red Salmon Spread
Jan 18th
1 x 210g can red salmon, drained and removed 125g butter, melted 1 teaspoon dry mustard 1. tablespoon mayonnaise 6 slices pickled cucumber Pepper to taste 1. Place all ingredients into a small bowl. 2. Using the StickMaster, process until smooth using a gentle up and down action. 3. Place into serving dish and serve with fresh crusty bread.
Blue Cheese Dip
Jan 18th
2 small cloves garlic, chopped 1 small onion. roughly chopped 1 x 250g cream cheese, cut into pieces 250g blue cheese, cut into pieces 1 cup sour cream Salt and pepper to taste 1. Place all ingredients into a small bowl. 2. Using the StickMaster, process until smooth using a gentle up and down action. 3. Place into serving dish and serve with melba toast or raw vegetables. Tip: Cream cheese and blue cheese should be at room temperature before processing.
Avocado Dip
Jan 18th
1 small clove garlic, chopped 1 small onion, roughly chopped 2 medium avocados, peeled, stone removed and roughly chopped 2 tomatoes, roughly chopped 1 lemon, juiced 2 – 3 drops Tabasco sauce Salt and pepper to taste 1. Place all ingredients into a small bowl. 2. Using the StickMaster, process until smooth using a gentle up and down action. 3. Place into a small serving dish and serve with corn chips or raw vegetables, such as celery and carrot.
Lime Sage White Bean Dip
Jan 18th
400g can white beans, rinsed and drained 2 tablespoons lime juice 2 tablespoons fresh sage, roughly chopped Sea salt and Black pepper to taste 1. Place all ingredients into chopper bowl and process until smooth. 2. Taste and season with salt and pepper if desired. Makes 1 cup. Excellent served cold with lamb.