Archive for December, 2010





Anchovy fillets



Chilli flakes


1. To make the salsa verde chop the parsley, mint, some of the capers, anchovy fillets and a clove of garlic together, and season with salt.

2. Line the base of a roasting tray with the sliced tomatoes, the rest of the capers, garlic slices, chilli flakes and thyme. Add some olive oil, water and salt.

3. Place a salmon fillet on top of the tomatoes, skin side down, season with a little salt and cover with the salsa verde mixture.

4. Season the cut face of the second salmon fillet, and place on top, skin side up. Brush the skin with olive oil and season with salt and chilli flakes.

5. Roast the salmon for 25 mins in a hot oven, and then cut into portion-size pieces, served with new potatoes and green beans.

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Apple pancakes

Ingredients (serves 4)

  • 1/2 cup self-raising flour, sifted
  • 2 tablespoons caster sugar
  • 1/2 teaspoon ground cinnamon
  • 1 egg, lightly whisked
  • 1/3 cup milk
  • 2 granny smith apples, peeled, grated
  • canola oil cooking spray
  • 2 kiwifruit, peeled, thinly sliced
  • 4 scoops low-fat frozen yoghurt, to serve

Combine flour, sugar and cinnamon in a bowl. Add egg and milk. Whisk until smooth. Stir in apples.

Heat a non-stick frying pan over low heat. Spray with oil. Pour 1/4 cup of apple mixture into pan. Gently spread out with the back of a spoon to a 10cm round. Cook pancakes, in batches, for 2 minutes or until bubbles appear on surface. Turn over. Cook for 1 to 2 minutes or until cooked through.

Serve with kiwifruit and frozen yoghurt.

Never fail pancake mixture

Ingredients (serves 2-3)

  • 1 cup Self raising flour
  • 1 tablespoon caster sugar
  • 1 egg
  • 1 cup of milk
  • 1 teaspoon of vanilla
  • canola oil cooking spray

Combine all ingredients and mix with an electric beater

Heat a non-stick frying pan over low heat. Spray with oil. Pour 1/4 cup of mixture into pan.

Cook pancakes, in batches, for 2 minutes or until bubbles appear on surface.

Turn over. Cook for 1 to 2 minutes or until cooked through.

Serve with:

Lemon and Sugar


Nutella and berries

Nutella and bananas

Lemon curd and raspberries

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Summer Cocktails

Saw these on food.com.au and had to share…

Pimm’s Punch


  • Ice
  • 375ml Pimm’s No. 1
  • 375ml bourbon
  • 180ml sweet vermouth
  • 180ml light rum
  • 300ml orange juice
  • 1 bottle Champagne (750ml)


A selection of chopped or sliced fresh fruit in season, such as star fruit, kiwi fruit, pawpaw, pineapple, strawberries, cherries, 75ml orange juice, extra, frozen in ice-cube tray.

Place ice in punch bowl. Add Pimm’s, bourbon, vermouth and rum; stir to mix.

Pour in orange juice and Champagne.

Add fruit and frozen cubes of orange juice.

Serve immediately.

Iced Tea Punch


  • 6 Bushnells Blue Label tea bags
  • 1 cup lime juice cordial
  • 4 cups pineapple juice
  • 1/4 watermelon
  • 1/2 honeydew melon
  • 3 cups cold lemonade
  • Lime slices and mint leaves, to decorate


1. Place tea bags in a large heatproof bowl. Pour over 4 cups of boiling water. Stand for 1 hour, then remove tea bags, squeezing out excess liquid. Discard tea bags. Stir in lime cordial and pineapple juice, refrigerate until cold.

2. Using a melon baller, cut balls from the melons.

3. Just before serving, combine tea mixture, lemonade and melon balls in a large serving jug. Decorate with lime and mint.

Cherry Martini


  • 1 cup chopped palm sugar
  • 1 cup water
  • 2 cups fresh or frozen cherries, stones removed
  • 1 cup light Ribena
  • cup vodka
  • cup brandy
  • 1 cups port
  • 2 cups cranberry juice
  • 2 cups dry white wine
  • 1 tsp cherry essence


1. Combine sugar and water in a medium saucepan. Stir over a low heat until sugar is dissolved. Bring to the boil and add cherries. Return to the boil and then remove from heat. Cool slightly.

2. Blend mixture in an electric blender until smooth and then strain cherry syrup into a bowl.

3. Pour cherry syrup into a large jug and stir in remaining ingredients. Place jug in the fridge and chill until ready to serve.

4. Serve in cocktail glasses.

Hazelnut Punch

A refreshing lime and Frangelico cocktail for a summer party.


  • 1 bottle Frangelico
  • 6 limes, quartered, plus juice of 8 extra limes
  • handful ice cubes
  • 1.25 litres chilled lemonade
  • kaffir lime leaves, chopped, to serve


Mix Frangelico, limes and lime juice in a large jug and chill for 1 hour. Top up with ice and lemonade, then garnish with lime quarters and kaffir lime leaves.

Ruby Grapefruit and Campari Granita

Granita, a semi-frozen dessert similar to sorbet that originally hails from Italy, is a perfect summer party treat and although it looks impressive, it’s very easy to prepare.


  • 1 cup sugar
  • juice of 1 ruby grapefruit
  • Campari (or vodka or gin) to taste
  • candied orange zest strips to serve (optional)


1. Heat sugar and 1 cup of water in a small saucepan over a medium heat until sugar dissolves to create a syrup. Chill syrup before mixing one part syrup with three parts grapefruit juice. Add Campari to taste.

2. Pour onto a baking tray and freeze until firm, then remove and break up mixture with a fork. Return to freezer. Repeat process every half hour until mixture has a frozen, but slushy consistency.

3. Alternatively, blitz frozen mixture in a food processor just before serving. To serve, spoon granita into glass cups and top with strips of candied orange zest and an extra splash of Campari, if desired.

White Wine Sangria

Red wine has been A-listed for its polyphenols, antioxidants that protect against heart disease and cancer. Now it’s time to let pale vinos like chardonnay and pinot grigio into the party. Recent research has revealed that the pulp of the grapes used to make white wine also contains polyphenols and other antioxidants – they’re just different from those found in red. Another study linked the antioxidants in white wine to better lung function.



Dice fruit. Add all ingredients to wine in pitcher or punch bowl. Fill wine glasses with ice and pour.

Garnish with orange slices. Makes 6 servings.


A classic Italian cocktail.


  • 8 white peaches blanched, peeled and destoned
  • chilled sparkling wine


Blend peaches in a food processor. Pour a dash of puree into tall, slim glasses, top with ice-cold sparkling wine and serve.

Pink grapefruit & strawberry cocktail


  • 6 strawberries, sliced
  • 1.5 litres ruby-red
  • grapefruit juice
  • 2 cups crushed ice
  • 375ml lemonade or soda water


1. Place the strawberries and grapefruit juice into a large jug with ice, add lemonade or soda water. Garnish with mint leaves if desired.

Fresh Mango, Ginger Beer and Lime Cocktails


  • 2 fresh mangoes
  • cup caster sugar
  • 2 tblsps lime juice
  • 275ml bottle ginger beer
  • 750ml bottle sparkling wine
  • Halved lime slices, to serve


1. Peel mangoes, chop flesh roughly and discard stones. Blend mango flesh, sugar and lime juice until smooth. Pour mixture into a jug and cover with plastic wrap. Refrigerate until ready to serve.

2. To serve, pour ginger beer and sparkling wine into mango mixture. Stir until combined. Pour into glasses and decorate with halved lime slices.

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Thai Pork Salad

Serves 2

  • 2 pork fillets
  • Oil Spray
  • Sesame oil


  • 1 Lebanese cucumber – peeled, then peel long strips with a potato peeler
  • 1 medium carrot – peeled, then peel long strips with a potato peeler
  • 1 tablespoon of fresh coriander – chopped
  • 1 cup of bean shoots
  • 1/2 punnet of cherry tomatoes
  • 1 avocado
  • (optional) glass noodles


  • 1 teaspoon of fresh coriander
  • The juice of 1 lime
  • 1/2 teaspoon of fish sauce
  • 1 tablespoon of pineapple juice

Heat the pan with a spray of oil, 3 drops of sesame oil

When smoking, add the pork fillets and cook for 2-3 minutes each side – rest for 5-10 minutes

Mix all the salad ingredients together in a large bowl

Place on a nice big plate

Stir all the dressing ingredients together in a small bowl

Slice the pork fillets thinly and place on top of the salad

Add the meat juices to the dressing before pouring over the salad

Garnish with a sprig of corriander

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