August 11, 2022
Chicago 12, Melborne City, USA
Salad

Green bean mac ’n’ cheese

Ingredients2 tbsp rapeseed oil3 tbsp wholemeal flour500ml milk1 tsp ground nutmeg350g macaroni (or other pasta tubes)185g pack sliced runner beans220g pack fine green beans140g mature cheddar , half chopped, half grated25g pumpkin seedspeppery salad (such as rocket & watercress), to serve (optional)MethodSTEP 1Put the oil in a medium saucepan over a medium heat, add the

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Salad

Crescent Turkey-Shaped Veggie Platter

Preheat the oven to 375 degrees F. Remove the dough from the can; do not unroll. Using a serrated knife, cut the roll into 20 slices.Place the slices, cut-side down, on an ungreased cookie sheet to form the turkey as follows: Place 9 slices in a half-circle  shape. Place 5 slices below that (in a

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Pizza

Quick mozzarella pizza

Serves 4 Ingredients 4 7-inch whole wheat tortillas 12 ounces jar of roasted, red peppers, drained and coarsely chopped 1 large onion, coarsely chopped 1 tablespoon olive oil 1/2 cup grated fresh mozzarella Fresh basil, optional Directions Toast tortillas directly on stove’s burners (electric or gas) over low heat, turning them once with tongs, until

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Meat

Mixed mushrooms on creamy polenta

Soft, creamy polenta topped with mixed, grilled mushrooms makes a great meat-free dinner with a fresh, green salad on the side.Feb 28, 2011 1:00pm20 mins cookingServes 4PrintIngredientsMixed mushrooms on creamy polenta3 cup (750ml) water1 1/2 cup (375ml) vegetable stock1 1/2 cup (375ml) milk1 1/2 cup (250g) polenta1/3 cup (25g) finely grated parmesan cheese1 tablespoon olive

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Dessert

Raspberry, mascapone and honeycomb dessert cups

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Soup

Roasted Carrot Soup

Photo by Sarah Jampel Author Notes This recipe is a toasty warm version of a traditional carrot soup. —Reeve Test Kitchen Notes This is the recipe you need to turn to when you are staring at that bunch of carrots in your fridge and are wondering what to do with it. You can use up

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Salad

Griddled Salmon With Spring Onion Dressing

Ingredients4 skin-on salmon filletsolive oil , for brushinglemon wedges and a big bowl of watercress salad, to serveFor the salsa dressing1 bunch spring onionslarge handful flat-leaf parsley leaves, chopped½ red chilli , chopped4 tbsp olive oiljuice ½ lemon1 tbsp sherry vinegarMethodSTEP 1To make the dressing, chop the spring onions as finely as possible without them

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Meat

Burghul and feta salad

Refreshing and tasty, this salad would be excellent accompanied with grilled meat.May 31, 2010 2:00pm15 mins cookingServes 4PrintIngredients1 1/2 cup (240g) burghul200 gram green beans1/3 cup (80ml) bought oil-free french dressing2 tablespoon lemon juice1 1/2 cup firmly packed fresh flat-leaf parsley1/2 cup chopped fresh mint4 green onions, sliced250 gram cherry tomatoes, halved200 gram feta cheese

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Dessert

Gluten Free Orecchiette Pasta

Photo by Ambra Torelli Author Notes In the gluten free pasta world “orecchiette” – one of my absolute favorites – is impossible to find. So one day I took some buckwheat flour and started making homemade gluten free orecchiette with my dad 🙂 That’s really how this recipe was born: combine my extreme fondness for

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Soup

Spring Pea Soup

Jeff [photographer] Harris Yields: 1 serving Total Time: 0 hours 13 mins 2 lb. fresh peas, shelled, or 10 oz frozen 2 3/4 C vegetable stock 2 3/4 C cold water kosher salt to taste pepper to taste 8 tsp. sugar Boil peas for about 10 minutes until soft. Drain and dump into bowl of

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