http://www.taste.com.au/recipes/moroccan-salmon-tomato-pistachio-couscous/2710e21b-cae1-436b-aa54-2d12bb5f028d
Saturday, March 18, 2017
Wednesday, December 30, 2015
Saturday, December 12, 2015
1 teaspoon bicarb in 1 cup cold tea plus extra tea
2 cups pain flour
1 cup self raising flour
1 cup sugar
Vanilla essence
1/2 teaspoon cinnamon, all spice, ginger, nutmeg
1 whole packet mixed fruit
1/2 raisins
2oz margarine
Mix dry and crumb margarine
Add tea
Have unbleached calico, put into boiling water. Let lid squeeze water out.
Put plate at bottom of pan.
Put cloth in colander.
Add mixture.
Tie with string.
Add to boiling water. Turn hour.
Cook for 4.5 hours
Sunday, October 4, 2015
Sunday, August 2, 2015
Saturday, June 20, 2015
Wednesday, April 29, 2015
Sunday, April 12, 2015
Tuesday, September 16, 2014
<img src="http://www.jamieoliver.com/core/images/jamie-mag/lrg_2376.jpg" />
• 1kg spinach
• 350g feta, crumbled
• 1 bunch spring onions, chopped
• handful dill, chopped
• 2 beaten eggs
• 1 pack filo pastry
• Melted butter
• 350g feta, crumbled
• 1 bunch spring onions, chopped
• handful dill, chopped
• 2 beaten eggs
• 1 pack filo pastry
• Melted butter
1. Preheat the oven to 180C/gas 4.
2. Cook the spinach in a closed pan over a low heat in the water that clings to it after it has been washed and drained. When wilted, remove from the heat, drain, cool, then squeeze out all the water between your palms. Chop.
3. In a bowl, combine the spinach, feta, spring onion, dill and beaten egg. Season with pepper. Grease a 30cm round baking dish and line with half the filo, brushing each sheet with butter. Add the filling, then top with filo, brushing each sheet with butter. Sprinkle water on top to stop the filo burning and bake for 45 minutes or until top is golden. Serve hot or cold.
2. Cook the spinach in a closed pan over a low heat in the water that clings to it after it has been washed and drained. When wilted, remove from the heat, drain, cool, then squeeze out all the water between your palms. Chop.
3. In a bowl, combine the spinach, feta, spring onion, dill and beaten egg. Season with pepper. Grease a 30cm round baking dish and line with half the filo, brushing each sheet with butter. Add the filling, then top with filo, brushing each sheet with butter. Sprinkle water on top to stop the filo burning and bake for 45 minutes or until top is golden. Serve hot or cold.
Saturday, August 23, 2014
1 1/4 pound wild salmon, skin removed, cut into 4 pieces2 tablespoons whole grain mustard
2 tablespoons 100% pure maple syrup
1 clove garlic, minced
Juice of 1/2 a lemon
Preheat oven to 400-degrees Fahrenheit. Place salmon pieces on a sheet pan lined with parchment paper. Season with salt and pepper; roast for 10 minutes.
In a small bowl, combine mustard, maple syrup, garlic and lemon juice. After the 10 minutes of cooking, brush salmon with mixture and return to the oven for 5 minutes or until salmon is just cooked through.
From: http://www.foodnetwork.com/recipes/mustard-roasted-salmon-recipe.html
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