Entries in the 'recipies' category:
March 1st, 2010
Posted by gerrod in: recipies
I’ll admit that the croutons aren’t exactly a pillar of good health, but this easy Caesar salad is otherwise a total winner on the calorie front. Plus, romaine (or “cos”) lettuce is the best type of lettuce you can eat! And yes, you don’t really need a recipe in order to make a salad, but this one is really more about the dressing.
(Takes 15 minutes, Serves 2-3)
Method
- Add the garlic, chopped anchovies, and some freshly cracked black pepper to a mortar and pestle. Mash them together until you’ve formed a paste.
- In a bowl, combine the paste with the greek yoghurt.
- Add everything a bowl, and toss.
- Enjoy!
Ingredients
- 1 clove of garlic, crushed
- 1-2 anchoives, chopped (for the dressing)
- Freshly cracked black pepper
- 3 tbsp of plain greek yoghurt
- 2 hearts of romaine lettuce, chopped lengthways
- 2-3 hard-boiled eggs, peeled and diced
- Anchoives (for the salad, optional)
- 1 chicken breast, fried and chopped (optional)
- 2 rashers bacon, fried and diced (optional)
- Croutons (optional)
1 Comment
January 29th, 2010
Posted by gerrod in: recipies
Oh man, how I love me some good guac. I think the secret behind any guacamole is the garlic – not too much, but not too little!
(Takes 15 minutes, Serves 2-6)
Method
- Halve the avocados, then use a spoon to scoop out the innards (see how to prepare an avocado for tips). Add them all into a medium sized bowl, and mash until the desired consistency is reached.
- Cut the lime in half, and squeeze the juice from one-half over the mashed avocado.
- Add the onion, coriander, chilli, and salt to the bowl. Crush the garlic over the top, then use a fork to combine all the ingredients in the same motion you’d use to whip cream.
- Taste! Add more chili, salt, or lime juice to balance the flavour.
- Serve with corn chips, tortillas, nachos, tacos, or any of your favourite Mexican dishes!
Ingredients
- 2 medium to large avocados
- 1 lime
- 2 cloves of garlic
- 1/2 a red onion, finely diced
- A handful of coriander leaves, coarsely chopped
- 1 red chili (vary type and quantity by preference), finely diced
- Freshly ground rock salt (vary by preference)
5 Comments
January 8th, 2010
Posted by gerrod in: food, recipies
OK, it may not really be Chellsie’s tart, but she’s the one who first made it for us, so as far as I’m concerned, she may as well have invented it. Kristy and I eat this one every few weeks and it never fails to satisfy!
(Takes 45 minutes, Serves 4)
Method
- Preheat the oven to 200°C/Gas 6/fan oven 180°C. Heat the butter in a pan and add the onions. Add a pinch of salt and fry for about 10 minutes, until caramelised.
- Add the sugar and balsamic vinegar and cook for a further 5 minutes, until the juices are reduced and syrupy. Leave to cool
- Roll out the pastry on a floured surface and use to line a 30 x 22cm Swiss roll tin. Cover with the onion mixture and scatter over the feta and olives. Season and drizzle over the olive oil.
- Bake for 15-20 minutes until the pastry is risen and golden and the base is crisp. Scatter over the basil leaves and cut into wedges. Serve with a green salad.
Ingredients
- 25g butter
- 2 large red onions, finely sliced
- 2 tbsp light muscovado sugar
- 2 tbsp balsamic vinegar
- flour, for dusting
- 450g puff pastry, thawed if frozen
- 100g feta, crumbled
- 175g black olives, pitted and chopped
- 1 tbsp extra virgin olive oil
- shredded basil leaves, to garnish
- green salad, to serve
4 Comments
Happy driving!
Nath – good luck dude, can’t wait to see some photos of your new...
