Everybody Loves Scones December 22, 2006

I’ve never met anybody who doesn’t like scones.

Scones remind me of childhood winters, snug at home while the rain poured outside and the delicious aroma of freshly baked scones wafting from the kitchen. Soft, warm scones slathered in tarty fruit of the forest jam and topped off with a dollop of smooth cream.

Okay, well I know it’s the middle of summer here down under. I know it’s so freakin’ hot today that you think you’re going to die. I know that at the moment you’re more interested in ice-cream, ice-cubes and potato salad instead of warm, wintery scones.

But, here’s the upside. Scones are so dead-easy that you can indulge yourself, and your family with their yumminess and actually do minimal work- they’re the perfect hot weather snack because they take 20 minutes from oven to your belly. And everyone will think how wonderful you are because you slaved away in the kitchen, over a hot oven, to make them something yummy.

Everyone fights about scone recipes. Some swear by cream, others swear by buttermilk and ricotta and almond meal. Pooh, pooh. The secret ingredient is lemonade. Don’t argue with me, don’t pfft me, I am your friend and I wouldn’t lie to you. So you toddle off and go and by your bloody lemonade and then we’ll talk scones.

Ingredients

4 cups self-raising flour

300 ml cream or chilled milk

1 can lemonade (355 ml) Sprite or 7UP etc

½ teaspoon salt

Method

Preheat oven to 220ºC.

Prepare a baking tray with some baking paper and spray with canola oil or similar cooking spray.

Mix all your ingredients in a bowl until it becomes a smooth dough.

Sprinkle some flour on your bench or board and knead it. Yes, get your hands in there. Plus, getting flour all over your hands and clothes makes it look like you worked really hard in the kitchen.

Roll the dough out flat (not pancake flat, but enough to allow them to rise a little bit without resembling little dinner rolls).

Use a round cookie-cutter or even the rim of a glass, bottle or jar of the appropriate size to cut out little circles. Flour the rim of the glass or jars so they don’t stick.

Place the scones on the baking tray, leaving a decent space between each of them so they don’t stick and all that.

Brush the tops with beaten egg or milk to give that lovely golden glaze.

Bake for about 15 – 20 minutes until starting to colour pale golden.

Cool them on a wire rack when ready and perhaps cover them with a tea-towel to keep them soft and prevent them from drying out.

When they’re ready to eat, cut them in half, spread with jam and and top with a dollop of cream.

Eat as many as you can before they disappear.

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Once in a while, someone thinks up a great idea to put a twist on the old-fashioned scone. Here are some variations I’ve tried, tested, read about and dreamt about.

· Add some dried fruit to the mixture. Fruits like chopped dates, sultanas and even dried cranberries. Glace cherries, dried figs, dried apricots- you name it, if it’s dry, you can add it.

· Add 1 cup of chocolate chips to the mixture for those with a sweet-tooth. Be prepared to double the quantities of the recipe to make enough because these go. Fast.

· If you outgrew your sweet-tooth when you were eight years old, try making some savoury scones. Try replacing the lemonade with soda water and add any of these extras or a combination of a few–
· 1 large onion, finely chopped
· 1 cup grated tasty cheese
· 6 rashers lean rindless bacon, or smoked ham, chopped
· 3 tablespoons chopped parsley or fresh herbs
· 1 cup chopped gherkins or pickled onions

Here are some other variations I found:

• Spiced Scones: Add enough cinnamon, nutmeg, cloves, and allspice to the dry ingredients to total 1/2 teaspoon.

 

• Raisin Wheat Scones: Substitute white flour with whole wheat pastry flour or half and half white and wheat. Use brown sugar instead of white and plain yogurt instead of whole milk. A healthy take on a delicious treat!

 

• Buttermilk Scones: Substitute buttermilk for whole milk and add 1 tablespoon sugar to the basic recipe.

 

• Walnut Scones: Add 3/4 cup finely chopped walnuts.

 

• Cheddar Scones: Add 1 cup grated Cheddar cheese and 1/8 teaspoon dry mustard.

 

• Dried Fruit Scones: Add 1/2 cup raisins, currants, cranberries, or chopped dried apricots.

 

• Vanilla Chocolate Chip Scones: Add 1/2 cup white or dark chocolate chips and 1 teaspoon vanilla to the basic recipe.

 

• Lemon Scones: Add the juice and zest of 1 lemon and 1 tablespoon sugar to the basic scone recipe.

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Top 5 Most Versatile Herbs December 21, 2006

Thinking of starting your very own herb garden (i.e, a few pots near the back door or on the balcony)?

Well, I am.

Deciding what herbs to incorporate into my little herb garden has taken some research, but it mostly comes down to your own personal taste and which herbs you can see yourself using most in your cooking and for other purposes, like medicinal or fragrance purposes.

Here are my top five picks for the most versatile herbs used in cooking- they will all be featuring in my herb garden.

Basil

This is one of my favourite herbs. Growing up in an Italian family, I have eaten quite a lot of basil in just about everything and to this day, I still love it. My husband, on the other hand, just can’t seem to warm to it because it gives him a blood nose. Maybe I should sneak it into his dinner when I’m pissed off at him, hey? Rub a little under his nose while he’s sleeping? Hmm, better not because who would then be left washing the sheets? Yours truly, of course.

So anyway, back to basil.

Basil thrives in warm weather and lots of sun, so putting a pot out on your balcony is a great idea. It’s an annual plant, meaning you have to replant the bloody thing every year and it can’t survive the winter if you’re keeping it outdoors. Basil doesn’t like frost.

It’s so versatile, you can use it in a variety of ways. You can use it to flavour oils by popping a spring into a bottle of olive oil and storing it. You can chuck it in the food processor with some pine nuts, parmesan cheese and oil to make your own yummy pesto. Finely chopped, it goes well on fish and chicken and makes a delicious dressing with balsamic vinegar and olive oil. The leaves can be eaten whole or shredded in salads like garden salads and warm potato salads. And don’t forget what basil was put on this earth for – Caprese salad (with bocconcini and little cherry tomatoes, DELISH!!). Image source

Rosemary

Believe it or not, rosemary is a member of the mint family. And a really annoying little girl who used to kick me in kindergarten with her stubby little legs. She clearly had some behavioural issues. I wonder what she is up to nowadays. Probably a suicide bomber.

Rosemary is easy to grow and doesn’t have the same problem with a lot of other herbs in the pest department as it seems to pest resistant. It can also tolerate drought conditions, which is good for us Aussies suffering water restrictions (and even better for those of us who are so lazy and cannot be bothered watering our pots regularly!).

This plant also flowers and the the little blooms are a delicate white or sometimes even blue- they are just gorgeous.

Rosemary has been used in the past to treat headaches, dandruff, poor circulation and epilepsy. Hippie nerds reckon it helps improve memory. Hippie nerds reckon it helps improve memory. Hippie nerds reckon it helps improve memory. HAH! (God, kill me now).

Because of its’ sweet fragrance, rosemary is popular for use in all kinds of lotions and tonics, essential oil blends and even incense sticks- one of my favourites, in fact.

Rosemary really is one of the most versatile herb- you can use it in so many different ways. The most traditional and much loved way, of course, is with roast lamb. Rosemary and lamb go together like… well, other good stuff. Crush and chop the leaves and use with pork or chicken dishes. Toss leaves with some chopped potatoes, salt, pepper and olive oil and bake for the best roast potatoes EVER! You can even use the stems as skewers because they’re so nice and sturdy- thread your meat or vegetables on to impart a beautiful flavour. Or like our friend, Jeff Jansz (I can’t be bothered trying to find out if I spelt that right), you can even use a sprig of rosemary as an oil brush when barbecuing. Just dip the sprig in some olive oil and brush the barbecue and baste the meat as you go. Ingenious.

You can add rosemary to sausages, with a good old fashioned roast, as part of stuffing mixes (perfect for chicken and turkeys, YUM!) and even sauces to drizzle over a baked chicken breast. It also makes a fabulous marinade. Definitely a favourite of mine.

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Mint

There are heaps of varieties of mint, but perhaps the most common are spearmint and peppermint.

Now, talk about versatile.

You can use mint in everything from desserts, fruit salads, drinks, meat, vegies and seafood. There is a trick to choosing which mint goes best with which though- the general rule is that spearmint is ideal for savory dishes and peppermint is better for sweet desserts.

We most commonly associate mint with lamb, but it can also be used in making tea (perfect for settling a queasy belly), marinades and more commonly, used as a garnish for desserts and drinks.

Mint is also widely know to be a very good source of potassium, riboflavin, niacin, vitamin B6, manganese, copper, iron, calcium and magnesium = GOOD SHIT!

The fragrance of mint is often used in essential oils and perfumes and is thought to be revitalising and energising.

It’s also dead easy to grow- in the words of my husband, who hates gardening with a passion, “That bloody thing is unkillable!“[sic]. Righty-oh love. You just toddle off back to your computer and leave the killing of herbs to me. I’m quite good at it.

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Sage

From my reading , I have learnt that sage is a powerful medicinal herb, having been used in a variety of cooking and medicinal scenarios. It’s been used to treat everything from sprains, swelling, ulcers and to control bleeding. Infused in a tea, it said to be good for sore throats and coughs. I will personally pass on that one. I’m all for herbal tea- as in, peach and mango; strawberry; lemon and ginger, and other sugary crap varieties, but sage? HELL NO!

Herbalists have also used this herb for rheumatism, menstrual bleeding, strengthening the nervous system, improving memory, and sharpening the senses apparently. That’s nice. Let’s get back to the cooking part, this isn’t a bloody herbal remedy lesson.

Now the most important thing you need to know with sage is, GO EASY! This stuff ruins everything when used generously- it basically makes your food taste like compost. Not that I’ve eaten compost, but you get the idea.

One of my favourite ways to eat sage is cooked the traditional way in a saltinbocca dish. Saltinbocca is a dish usually made with thinly sliced veal which is rolled with prosciutto and sage leaves, then pan fried and served with a white wine sauce. This is also fabulous with chicken.

Sage also tends to go well with the zesty flavour of lemon. Lemon and sage chicken is also a delicious favourite. Just remember to go easy on the sage and you’ll enjoy it in almost anything you cook that has a meaty, hearty flavour.

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Flat-leaf Parsley

I’ve eaten so much parsley in my lifetime, I am surprised my farts are not parsley-scented.

NUMBER ONE LESSON I LEARNT ABOUT PARSLEY: It cures stinky breath! Not for me of course…but for other people. I wouldn’t know about stinky breath…thank you.

I also learnt that this herb is a part of the carrot family! Amazing what you learn every day. Now because it’s related to carrots, it also has the same high levels of beta carotene. It’s also a great source of vitamin B12, chlorophyll, calcium and even has more vitamin C than citrus fruits!

I have also heard that parsley is supposed to help improve the health and fragrance of roses when grown nearby.

Parsley has a variety of uses in the kitchen. Chop it finely and blend it with butter or mayonnaise as a perfect accompaniment for steak or seafood. Use it as a garnish or chop finely and sprinkle over your meal as you plate up. Blended with other herbs and a little oil, it can be a yummy marinade for fish and chicken. Chop it and mix it into your breadcrumb mix when making schnitzel- it really is lovely. Or make a delicious tabbouleh which is a Middle Eastern salad made of chopped parsley, burghul (cracked wheat), diced tomato, mint, lemon juice and black pepper. This is one of my, “Oh crap, I don’t have anything for dinner” summer meals and we usually just scoop it up with toasted Turkish bread and burp at each other and rate the aroma out of ten.

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The Forbidden List – Foods to say buh-bye to. December 21, 2006

The following list of foods might shock you. It might even anger you, or send you into fits of absolute rage.

Consider this a friendly, helpful guide that will save your poor widdle taste-buds, who have been tortured long enough by your laziness!

- The Forbidden List -

 

1.

 

Baked beans, left.

Yeah, you always hear me ragging on about baked beans, but this is some serious shit people! I can’t even begin to count the amount of Aussies people who have resorted to a can of these gluggy beans in sugar tomato sauce on toast after perusing the pantry and deciding they just could. not. be. bothered.

You should be ashamed of yourself! Surely you could have come up with something a little more creative, and appetising, than that! Baked beans should be reserved for four year old’s learning important life lessons in microwave use and for lifting weights around the house to lose the arm jiggle fat YOU put on by eating this crap in the first place! Only drunk yobbos’ getting home after a late night, and unemployed people like baked beans as much as four year olds.

 

2.

 

2-Minute Noodles, left.

Maggi can make all the bloody flavours they like. Satay and sweet and sour and roast chicken- PFFT!!! I will still never eat this stuff again, and neither should you if you want to be a valuable member of society. The only people who have an excuse to eat these are elderly pensioners with no teeth and soft gums and guys who just got home from the hospital after losing their teeth in a Saturday night bar brawl. And almost every Aussie bloke has been there once. These noodles are a cop out- you have no excuse to reach for a pack of these because all you have to do is add hot water- be kind to your tastebuds, please, I beg you!

 

 

 

3.

 

 

 

Instant mashed potato, left.

I have never tasted anything more wrong, anything more unnatural in my whole life. This stuff is bizarre. I don’t pretend to understand and I am definitely NOT going to pretend to like it. I think it is just downright freaky!

I know sometimes washing, peeling, chopping and waiting for your potatoes to boil before you can mash them is a pain in the butt. I know you wanted your mashed potato fifteen minutes ago. I know the only potatoes you have in your pantry are growing things on them you’ve only ever seen in Alien films, but please, don’t resort to this instant mash business. Why? Because first of all, it tastes like shit. Second of all, it’s full of shit and thirdly, because you will feel like shit after eating it knowing you are a lazy turd who couldn’t be bothered feeding your face with anything better! Leave the dehydrated, just-add-water foods to the astronauts, okay?

These three items are the biggest threat to your tastebuds, so avoid them at all costs.

What foods do you think should be added to The Forbidden List?

This list will be frequently updated, so get thinking!

 

 

Thai Fish Cakes & Snowpea Salad with Japanese Dressing December 21, 2006

 

You need:
Ingredients for Salad

250g mangetout (snowpeas), trimmed & blanched
50g snowpea sprouts
1 red capsicum, julienne
½ teaspoon dashi granules
1 ½ tablespoons hot water
1 tablespoon soy sauce
1 tablespoon mirin
1 teaspoon soft brown sugar
1 clove garlic, crushed
1 teaspoon ginger, finely chopped
½ teaspoon sesame oil
1 tablespoon vegetable oil
1 tablespoon toasted sesame seeds
seasoning

Ingredients for Fish Cakes

450g white fish fillets, skin & bones removed
45g rice flour
1 tablespoon fish sauce
1 egg, beaten
3 tablespoons coriander, chopped
3 teaspoons red curry paste
1 teaspoon red chillies very finely sliced
100g green beans, very finely sliced and blanched
2 eschalots, very finely sliced
vegetable oil for shallow frying

Method:
Method for Salad

1. Combine the snowpeas, sprouts and capsicum in a bowl.

2. Dissolve the dashi in the hot water and add the soy, mirin, sugar, garlic, ginger, sesame oil, vegetable oil and half the sesame seeds.

3. Pour over the snowpea mix toss well and season.

4. At service sprinkle the remaining sesame seeds over the salad.

Method for fish cakes

1. Cut the fish into small pieces and process until smooth in a food processor. Remove from the processor and place in a cold mixing bowl.

2. Add the rice flour, fish sauce, egg, coriander, curry paste and chilli. Mix until well combined.

3. Form into 6 even sized patties.

4. Heat the oil in a fry pan and shallow fry over a low heat until golden and cooked through.

Serving Suggestion: n.b Mirin is Japanese rice wine.

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Veggie, pesto and fetta parcels December 20, 2006

Preparation time: 40 mins Total cooking time: 30 mins Serves 4

You’ll need
30g butter
2 garlic cloves, crushed
150g asparagus spears, trimmed and chopped
1 carrot, cut into julienne strips
1 zucchini, cut into julienne strips
6 spring onions, thinly sliced on the diagonal
90g mild feta cheese, crumbled
8 sheets filo pastry
60g butter, melted
1/3 cup good-quality ready made pesto
2 tsp sesame seeds

Here’s how
1. Preheat the oven to 200C. Heat the butter in a large frying pan, then add the garlic and vegetables. Cook over medium heat for 3-4 minutes, or until just tender. Cool completely and fold in the feta. Divide the mixture into four equal portions.

*
2. Work with four sheets of pastry at a time, keeping the rest covered with a damp tea towel. Brush each sheet with melted butter and lay them on top of one another. Cut in half widthways and spread 1 tablespoon of the pesto in the centre of each half, leaving a 2cm border lengthways. Place one portion of the vegetable feta mixture on top of the pesto. Repeat the process with the remaining pastry, pesto and filling.

*
3. Brush the edges of filo with a little butter, tuck in the sides and fold over the ends to make four parcels. Place on a greased baking tray, seam-side-down, brush with remaining butter and sprinkle with sesame seeds. Bake for 20-25 minutes, or until golden. Cut in half diagonally and serve hot with tomato chutney.

*

Source: The Complete Vegetarian Cookbook (Murdoch Books)

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Foods you should not freeze! December 20, 2006

- Hard boiled eggs go rubbery
- Fried and crumbed meats go soggy
- Whole eggs in their shells will break as the contents expand
- Vegetables with a high water content, such as lettuce
- Sour cream and yoghurt separate
- Meringue weeps
- Custards, mayonnaise and dishes containing gelatine
- Herbs and spices lose their pungency after two weeks

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Acapulco Gold December 20, 2006

Ingredients

Ice
30ml tequila
30ml Tia Maria
30ml dark rum
30ml pineapple juice
30ml coconut cream

Method

Combine ice, tequila, Tia Maria, dark rum, juice and coconut cream in cocktail shaker; shake well.

Strain into highball glass.

 

Angel December 20, 2006

 Ingredients

Ice
30ml Baileys
20ml Cointreau
20ml strawberry liqueur
30ml pineapple juice
30ml cream
4 strawberries

Method

Combine ice, Baileys, Cointreau, strawberry liqueur, pineapple juice, cream and strawberries in a blender and mix well.

Pour into a large goblet.

Garnish with skewered marshmallows and strawberries, if desired.

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Blue Lagoon Cocktail December 20, 2006

Ingredients

Ice
30ml vodka
15ml blue curaçao
Lemonade

Method

Half-fill a highball glass with ice.

Add vodka and blue curaçao.

Top with lemonade.

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Food safety at Christmas time December 19, 2006

Christmas is the one time of the year you can guarantee almost everyone is splurging on good food.

However, it’s also the time of year when many people suffer from horrible food poisoning from ill-prepared food and by not observing some basic safety rules.

Here are some food safety tips to keep in mind for Christmas time, courtesy of the Food Safety Information Council .

Avoid keeping food in the temperature danger zone between 5^oC and 60^oC where food poisoning bacteria grow best.
Keep hot foods steaming hot over 60^oC and keep cold foods refrigerated at or below 5 ^oC.
Ready to eat food should always be defrosted in the fridge or microwave, never on the bench top, unless the manufacturer recommends that you do so.
You can defrost the turkey in the fridge, or ask your butcher to defrost it in the coolroom but make sure it is completely defrosted in the centre before cooking. It’s OK to defrost a turkey on the benchtop, but you must make sure it is thoroughly cooked all the way through to make sure any bacteria are killed – use a meat thermometer to check that the temperature in the thickest part reaches 75 degrees Celsius.
Because stuffing slows down cooking and cooling, it is best cooked separately.
Before preparing food for Christmas make sure that there is enough room in the fridge to keep cold food at or less than 5^oC. If there is not enough room in the fridge, remember that soft drinks and alcohol,, jams, pickles and other acidic condiments do not require refrigeration to remain safe. Drinks can be kept cold in an esky with ice.
Prepare foods as close as possible to eating time.
Use separate cutting boards and utensils for raw meats and poultry and ready to eat foods.
Cook foods properly. All rolled & stuffed roasts, poultry, sausages, mince dishes and liver need to be fully cooked. Steaks, chops and solid pieces of meat can be eaten rare.
If you cook large amounts of food in advance, divide it into smaller portions or shallow containers, cover and place in fridge or freezer. Make sure there is good air circulation around the containers.
Refrigerate leftovers immediately after the meal.
Always store perishable leftovers in the fridge and use them up within 2 to 3 days.
When reheating food ensure that it is steaming hot all the way through (at least 75^oC).
Your Christmas ham will keep several weeks with proper handling by removing it from its plastic wrap, covering with clean cloth soaked in water and vinegar so it doesn’t dry out, following any instructions on the packaging and storing it in the fridge below 5 degrees Celsius. Reduced salt hams are now becoming popular but will not last as long as conventional hams so follow instructions on the packaging.
Before preparing foods and between handling raw meat or raw chicken wash hands thoroughly with soap and warm water and dry thoroughly.

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Christmas favourites- Chocolate Truffles December 19, 2006

Thanks to Josephine for contributing her favourite Christmas recipe for these delish Chocolate Truffles.

These are perfect for when you offer to bring something to the Christmas party, hoping the host will say “No, don’t worry about it” but they actually say yes.

At this point, you panic because you were only asking to be polite, not because you really intended to bring anything.

These little beauties will rescue you every time and remember, if someone rolls up with a plate of these at your next do- they were only offering to bring something to be polite! Hahah!

These are quick and so easy to make- but beware, they don’t last long, so make a few extra!

Ingredients

1 pack of Marie or similar biscuits (plain, sweet biscuits or digestive biscuits)
1 tin condensed milk
1 cup desiccated coconut
2 tablespoons cocoa powder
¼ cup rum (optional)
extra coconut for rolling

Method

Crush biscuits until fine – think breadcrumbs, or cheesecake base.

Combine with remaining ingredients and with damp hands (to prevent you becoming a big, sticky mess) roll into small, bite-sized balls.

Lick the bowl clean while you watch Days of Our Lives.

Roll the balls in extra coconut and refrigerate.

These are great to enlist the help of the kiddos- they love the rolling and general making a mess of everything.

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This one is for the vegetarians – Vegetarian Shepherds Pie December 19, 2006

Opting for a vegetarian diet in this day and age can be really difficult- I know, I have done it. Although – the vegetarian options are increasing every time you visit your supermarket, which is paving the way for yummier ingredients and even yummier recipes. However, ‘yummy’ is probably not a term I would throw around when discussing a vegeterian diet. Let’s face it, when you RSVP an wedding invitation and advise you are a vegetarian, you pretty much know you’re going to be serve asparagus on the big day.

So while I am sympathetic to the plight of vegetarians (and let me just announce that I am not some rib-chewing, offal devouring carnivore), I know it can be difficult to come up with interesting ideas for a good, satisfying feed.

This recipe is something I have been making for years. My husband and I are not raging, die-hard vegetarians, but aren’t comfortable with too much meat in our diet. I grew up in a vegetarian household and ate a lot of vegetarian meals growing up- and this one has remained one of my favourites.

Play with the recipe to suit you- no matter how you make it, I’m sure you will enjoy it.

The magic ingredient for this recipe is Sanitariums’ Casserole Mince. You will find this at your supermarket and it will usually be in the health food section.

Ingredients

• 1 can Sanitarium Casserole Mince
• 1 onion, diced
• 2 carrots, diced
• 1 stalk of celery, diced
• 1/2 cup frozen peas
• 3 tbsp tomato sauce (the sugary crap you put on hot dogs)
• 2 tbsp oil
• 4 large potatoes, peeled and chopped
• 1 tbsp butter
• Salt and pepper, to taste

Method

• Preheat oven to 200 degrees.
• Boil the potatoes in a large saucepan while you make the ‘mince’.
• Heat oil in a non-stick pan.
• Add onions, carrots, celery and peas and cook until onion is soft and fragrant.
• Add casserole mince-make sure you add the liquid ‘gravy’ as well.
• Add tomato sauce and season with salt and pepper to your liking.
• Mix the mince and vegies well and cook for 2-3 minutes, or until heated through.
• Spread the mince mixture into a baking dish and smooth it out, patting it down firmly so it’s tightly packed into the dish.
• When the potatoes are cooked, drain and mash, adding salt and pepper to taste.
• Add butter and stir through.
• Beat mashed potato with a mixer until light and fluffy.
• Spread mashed potatoes over the top of mince and pop it into the oven.
• Bake for 25 minutes or so, or until the mash potato is crunchy and delish!

You can serve this with a side salad for some freshness or eat it alone. Either way, you’ll really enjoy it, even if you’re not a vegetarian. It’s quite a filling, satisfying meal. Not for people who eat gluten free, though.

Top 10 Best Recipes of 2006… According to me. December 19, 2006

1.

Sticky Toffee Puddings

Top 10 Best Recipes of 2006… According to me. December 19, 2006

2.

 

Cuban-spiced mojo chicken with a warm mango, avocado salsa

Top 10 Best Recipes of 2006… According to me. December 19, 2006

3.

 

 

Lentil and Proscuitto Soup

Top 10 Best Recipes of 2006… According to me. December 19, 2006

4.

Beef Fillet with Pepper Crust

Top 10 Best Recipes of 2006… According to me. December 19, 2006

5.

Mars Bar Cheesecake

Top 10 Best Recipes of 2006… According to me. December 19, 2006

6.

 

Mini pikelets with smoked salmon and creme fraiche

Top 10 Best Recipes of 2006… According to me. December 19, 2006

7.

 

Cajun Chicken Pizza

Top 10 Best Recipes of 2006… According to me. December 19, 2006

8.

 

 

Chargrilled vegetable and pesto ricotta quesadillas