Free Recipes

WATERCRESS, ROCKET, SPINACH, CORELLA PEAR, WALNUT AND BLUE CHEESE SALAD

3 ripe Corella pears, cored, thinly sliced

1 bunch of watercress, trimmed

50 g baby rocket leaves

50 g baby spinach leaves

250 g walnuts, toasted

60 ml (1/4 cup) extra virgin olive oil

2 tablespoons balsamic vinegar

125g Blue cheese, crumbled.

Combine the pear, watercress, rocket, spinach and walnuts in a bowl.

Place on a serving plate.

Combine the oil and balsamic vinegar and drizzle over the salad.

Top with blue cheese.

 

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BEETROOT FRESHLY COOKED AND SET INTO A MOULD GARNISHED WITH GREEK YOGHURT AND ROCKET SALAD.

2 desert spoons gelatine

2 average size beetroots

1 cup hot water

3/4 cup vinegar

2 desert spoons sugar

Pepper and salt to taste

Peel and slice beetroot after you have boiled it until it is soft.

Dissolve gelatine in hot water and add sugar, salt, pepper and vinegar.  Leave to thicken slightly then pour over the beetroot.  Refrigerate till set.

 

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CHICKEN AND ASPARAGUS LASAGNE WITH PINE NUTS

2 tablespoons vegetable oil

2 brown onions, finely chopped

2 garlic cloves, finely chopped

500 g chicken mince

1/2 cup chicken stock

1 tablespoon fresh thyme leaves

1 tablespoon chicken stock powder

1 teaspoon finely grated lemon rind

100 g butter

1/4 cup plain flour

1 1/2 cups milk

1/4 cup finely grated parmesan

pinch of freshly grated nutmeg

250 g pkt lasagne sheets

100 g fresh mozzarella coarsely grated

1 bunch mini green asparagus

2 tablespoons pine nuts

Heat the oil in a large frying pan over medium heat.  Add onion and garlic and stir for 4 minutes or until soft.  Add the chicken and stir for 5 minutes or until browned.  Add the chicken stock, thyme and stock powder.  Simmer for 5 minutes or until reduced slightly.  Stir in lemon rind and season.

Melt the butter in a saucepan over medium high heat until foaming.  Add flour and cook, stirring for 2 minutes or until the mixture bubbles.  Remove from heat.  Gradually add the milk, stirring until smooth.  Cook over medium high heat stirring for 3 minutes or until the sauce thickens.  Cook whisking for 1 minute.  Remove from heat stir in parmesan and nutmeg.  Season.  Set aside for 5 minutes or until the sauce thickens slightly.

Preheat oven to 180 degrees.  Place half the chicken mixture in the base of a 3 litre baking dish.  Top with one third of the lasagne sheets and one third of the white sauce.

Continue layering with remaining lasagne sheets and chicken mixture finishing with lasagne sheets.  Top with remaining white sauce, mozzarella and asparagus.  Place on a large baking tray and cover loosely with foil   Bake for 30 minutes.  Remove the foil and sprinkle with the pine nuts.  Bake for a further 15 minutes or until golden brown and cooked through.  Set aside for 5 minutes to cool slightly.