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Post by braided-rug on Oct 14, 2006 18:57:38 GMT 10
Two Potato SaladA favourite recipe of Virginia Rogers - Member of Prahran Market Board INGREDIENTS: 750g boiling potatoes (eg bintje) 750g sweet potatoes 1 cup mayonnaise 4 spring onions 1/3 cup of parsley 1/4 cup mint leaves 2 tablespoons honey 2 tablespoons lemon juice or to taste METHOD: Chop herbs finely and combine with all other ingredients except potatoes. Peel and cut potatoes into 2cm cubes. Place in separate bowls of cold water. Steam sweet potato for 8-10 minutes until just tender. Transfer to large serving bowl. Cover but don't refrigerate. Steam other potatoes for similar period. Transfer to bowl. Toss with dressing and serve warm. Delicious with Cajun chicken. Serve 6-8 From: www.prahranmarket.com.au/recipe_03.htmlA similar recipe can be found here: www.veggiefriendly.com.au/2006/03/19/two-types-of-potato-salad/
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Post by braided-rug on Mar 13, 2007 10:57:46 GMT 10
Kumara, Orange and Pistachio Cake1 medium kumara 1 cup shelled pistachio nuts 2 teaspoons grated orange rind 4 eggs 1¼ cups sugar ¼ cup flour 1 teaspoon ground cardamom Peel kumara and cut into even-sized pieces. Cook in boiling water for 15 minutes or until tender. Drain well. Place saucepan back on the warm element for two minutes to remove any excess moisture from kumara. Push kumara through a coarse sieve into a bowl. Chop pistachio nuts finely. Add to kumara with orange rind. Separate eggs and beat yolks with ½ cup of measured sugar. Sift flour and cardamom over kumara and fold in egg yolk mixture. Beat egg whites with remaining sugar until thick and glossy. Fold into kumara mixture. Line the base of a 20cm cake tin with baking paper, then pour over mixture. Bake at 180 degrees C for 45 minutes. Stand for 15 minutes before cutting. Cut and serve with orange drizzle. Orange Drizzle ¾ cup orange juice ½ cup sugar 1 tablespoon orange marmalade Place orange juice, sugar and marmalade in a small saucepan. Simmer until golden. From: www.nzww.co.nz/food/story.cfm?storyID=3655762
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Post by braided-rug on Mar 13, 2007 11:02:15 GMT 10
CORN, SALAMI AND KUMARA SALAD WITH RED PEPPER MAYONNAISE Serves 4 4 medium-sized kumara, peeled and cut into chunks 2 cobs sweetcorn, cooked (or 1 x 400g can corn kernels) 100g pepperoni salami (pepper flavoured), diced 1 green pepper, finely diced with seeds removed ¼ cup chopped fresh coriander Juice of 1 lemon 2 tbsp extra-virgin olive oil Salt and freshly ground black pepper 1. Cook kumara in salted, boiling water until just tender, then drain well and set aside to cool. 2. Run a sharp knife down the sides of the corn cobs to remove the kernels. Place cold kumara, corn kernels, salami, green pepper and coriander in a bowl. Drizzle with lemon juice and olive oil, season with salt and pepper and toss well. 3. Serve salad with red pepper mayonnaise on the side to dollop over. RED PEPPER MAYONNAISE Makes 1½ cups 2 roasted red peppers (available from supermarket delis) 1 cup egg mayonnaise Salt and freshly ground black pepper 1. Drain peppers of any juices, place in a food processor and pulse to blend. Add the mayonnaise and blend until smooth. 2. Adjust seasoning with salt and pepper, if necessary. From: www.nzww.co.nz/food/story.cfm?storyID=3712145There are lots of sweet potato or kumara ideas on that site. |
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Post by braided-rug on Aug 6, 2007 11:57:14 GMT 10
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Post by braided-rug on Mar 3, 2008 9:53:27 GMT 10
Tasty low fat Zucchini SliceIngredients 3 zucchinis Washed and grated 2 Rashers bacon Finely chopped 1cup Sweet potato grated 1 onion Peeled and chopped finely 2 Spring onions Sliced thinly 1cup Shredded cheese Low fat 5 eggs Lightly beaten 1/2cup Olive oil 1 cup Self Raising flour seasoning Method In a large bowl, mix together the chopped and grated vegetable, flour, cheese, bacon and seasoning. Lightly beat the eggs with the olive oil, and add to the vegetable mixture. Spread the mixture into a shallow pan and sprinkle a small amount of grated cheese on the top. Bake in preheated oven for about 40-45 minutes, or until set and golden brown. Serve hot or cold with a crisp salad. From: www.bookwalker.net/meg/?p=13 |
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Post by braided-rug on Mar 3, 2008 10:24:42 GMT 10
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Post by braided-rug on Apr 5, 2008 20:45:39 GMT 10
SWEET POTATO BLACK-EYED PEA SOUP This soup is chock-full of nutritious ingredients--a great choice when soup is the main dish. Preparation time: 30 min Cooking time: 29 min Yield: 6 (1-cup) servings 1 tablespoon LAND O LAKES® Butter 1 medium (1/2 cup) onion, chopped 1/2 teaspoon finely chopped fresh garlic 1 small (1/2 cup) green bell pepper, chopped 1 (15-ounce) can black-eyed peas, rinsed, drained 1 (14-ounce) can chicken broth 1 (14 1/2-ounce) can diced tomatoes 2 medium (4 cups) sweet potatoes, peeled, cubed 1/2-inch 1 small red chili pepper, chopped 1 tablespoon chopped fresh basil leaves 1 teaspoon paprika 1/2 teaspoon salt 1/8 teaspoon coarse ground pepper Melt butter in 3-quart saucepan until sizzling; add onion and garlic. Cook over medium-high heat, stirring occasionally, until onion is tender (3 to 5 minutes). Add all remaining ingredients. Cook over high heat until mixture comes to a full boil (6 to 8 minutes). Reduce heat to low. Cover; cook 20 minutes or until sweet potatoes are tender. From: www.landolakes.com/mealideas/ViewRecipe.cfm?RecipeID=7505B&cid=6 |
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Post by braided-rug on Oct 24, 2008 20:30:42 GMT 10
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