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Archive for September, 2010

Spinach, Avocado and Strawberry Salad

You will need

A bag of spinach leaves

2 ripe avocados

1 punnet of rinsed, hulled and quatered strawberries

200g of caramalised almonds – chopped

Place in a large salad bowl

First the spinach leaves

Then sprinkle the avocado, strawberries and nuts over the top

In a jar, place the following ingredients and then shake:

1 teaspoon of salt

2 teaspoons of mustard powder

1/4 cup of olive oil

4 tablespoons of balsamic vinegar

2 tablespoons of caster sugar

2 tablespoons of lemon juice

Pour over the salad, just before it’s ready to serve!

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Magical Horseradish Cream

BEST IF MADE AT LEAST 1 DAY IN ADVANCE FOR THE FLAVOURS TO MATURE


The perfect accompaniment with red meat – Roast Beef Especially

And lovely in a left-over roast beef roll

Ingredients

4 tablespoons fresh horseradish, grated
½ teaspoon mustard powder
2 teaspoons vinegar
1 teaspoon caster sugar
1 tablespoon pure cream
salt and pepper

Method

Place all ingredients into a bowl and mix to combine.

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I saw this recipe 10 years ago on Channel 9’s ‘Fresh Cooking’ and it’s never failed me

Ingredients

3 Tbsp olive oil

800 Eye Fillet of Beef

1/2 cup Red Wine

1/4 cup Port

1/4 cup Beef Stock

50g of Butter

Method

n a large, heavy-based roasting dish or frying pan, heat oil and brown all sides of the eye fillet.

Place eye fillet into a preheated 200°C oven for approximately 20 – 25 minutes.

Remove eye fillet from the roasting pan and set aside in a warm place to rest for a further 10 minutes before carving.

Deglaze the roasting pan with red wine, port, beef stock and bring to the simmer.

Add the butter and stir well until melted and the pan juices have thickened slightly.

* The horseradish cream is beyond perfect with this

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