Beetroot salad

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Beetroot salad

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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Salad
Servings 2

Ingredients
  

  • 2 large beetroots, boiled, peeled and diced
  • 1 carrot coarsely grated
  • 1 red onion, cut in half and sliced thinly
  • 1 stick celery, slice thinly
  • 1 tbsp fresh parsley, chopped
  • ½ cup alfalfa sprouts

Dressing

  • 300 g natural yoghurt or sour cream
  • 2 tbsp lemon or lime juice
  • 1 tbsp sugar

Instructions
 

  • Mix dressing.
  • In a large bowl combine beetroot, and carrot.
  • Add celery and red onion.
  • Add dressing and parsley.
  • Garnish with alfalfa sprouts.
  • Serve immediately.

Red capsicum and orange salad

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Red capsicum and orange salad

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Course Salad

Ingredients
  

  • 2 medium red capsicum
  • 3 medium oranges, segmented
  • 1 medium red onion

Dressing

  • 2 tbs white wine vinegar
  • 1 tbs honey
  • 1 clove garlic, minced
  • 1 tbs fresh lemon balm, chopped finely

Instructions
 

  • Mix dressing. In a bowl, combine capsicum, onion and oranges
  • Pour over dressing and chill for several hours before serving

Braised red and green capsicums

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Braised red and green capsicums

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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Main Course
Servings 2

Ingredients
  

  • 1 red capsicum, julienne
  • 1 green capsicum, julienne
  • 1 tbsp balsamic vinegar
  • 2 tbsp olive oil
  • 1 tbsp honey

Instructions
 

  • In a deep frying pan or wok, heat oil over medium heat.
  • Add vinegar and honey.
  • Add capsicum.
  • Toss continually until capsicum is tender.
  • Serve immediately.

Peas and parmesan rice

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Peas and parmesan rice

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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Main Course
Servings 2

Ingredients
  

  • 1 large onion, chopped
  • 2 tbsp oil
  • 2 tbsp butter
  • ½ cup arborio rice
  • 3 tbsp dry sherry
  • 1 tbsp dried thyme
  • 1 tbsp dried sage
  • 3 cups fresh peas, shelled
  • 3 cups chicken stock
  • ½ cup parmesan cheese
  • 2 tbsp extra butter

Instructions
 

  • In a large pan over moderate heat, cook onions in oil and butter until golden.
  • Add rice.
  • Sauté until transparent.
  • Stir in sherry.
  • Add peas, herbs, 2 cups chicken stock, salt and pepper.
  • Bring to boil, reduce heat, cover pan and cook 10 mins.
  • Add remaining stock, cover and cook for extra ten mins, until rice is dry.
  • Adjust seasoning.
  • Stir in parmesan cheese and extra butter.
  • Serve immediately.

Pea and couscous pilaf

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Pea and couscous pilaf

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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Main Course
Servings 2

Ingredients
  

  • 3 tbsp butter
  • 200 g peas
  • 1 onion, peeled and finely chopped
  • 1 large carrot, peeled and diced
  • 75 g almonds, blanched and toasted
  • 1 cup chicken stock
  • 1 tbsp freshly chopped sweet marjoram
  • 100 g butter cut into small cubes

Instructions
 

  • Melt butter over moderate heat in a large frying pan.
  • Add onion and carrots.
  • Cook 3mins.
  • Add couscous, peas, almonds, herb and stock, gently simmer for 5 mins.
  • Stir with fork to blend.
  • Sprinkle extra butter over the mixture, fluff with form.
  • Serve warm.

Bean and snow pea warm salad

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Bean and snow pea warm salad

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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Salad
Servings 4

Ingredients
  

  • 2 sticks celery, cut into 5cm lengths
  • 250 g young green beans
  • 125 g snow peas
  • 2 tbsp olive oil
  • 1 onion, sliced
  • 1 red capsicum sliced, thinly.

Dressing

  • 2 tbsp grated orange rind
  • 2 tbsp orange juice
  • 1 tbsp sweet chilli sauce
  • 2 tbsp parsley chopped
  • 1 clove garlic, minced

Instructions
 

  • Mix dressing.
  • Top and tail snow peas.
  • Heat oil in pan, add celery, beans and onion, cook stirring, until tender.
  • Add capsicum, snow peas and dressing.
  • Serve immediately.

Oriental style green bean salad

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Oriental style green bean salad

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Course Salad

Ingredients
  

  • 1 tbs sesame seed toasted in hot pan
  • 1 kg fresh beans
  • 1 red onion, sliced thinly

Dressing

  • ⅓ cup oil
  • ¼ tsp sesame oil
  • 2 tbs rice vinegar
  • 2 tbs grated ginger

Instructions
 

  • Boil or steam beans until bright green and just tender.  Drain. Plunge into ice water, until cold
  • Combine beans with dressing mix, onions and sesame seeds.  Chill one hour or overnight

Beans with lemon butter

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Beans with lemon butter

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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2

Ingredients
  

  • 60 g butter
  • 2 tbsp lemon juice
  • salt and pepper

Instructions
 

  • Cook beans in saucepan of boiling water for 5 mins.
  • Drain.
  • Plunge beans into cold water and leave until cold.
  • Heat butter in pan and add beans.
  • Add lemon juice, salt and pepper.
  • Toss beans over high heat until all the lemon juice has been evaporated.

Cucumber and dill saute

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Cucumber and dill saute

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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2

Ingredients
  

  • 4 tbsp butter
  • 2 cucumbers, sliced
  • 2 tbsp chopped dill
  • ½ tbsp cracked black pepper

Instructions
 

  • Melt butter in a large frying pan over moderate heat.
  • Add cucumbers and sauté for 2mins.
  • Stir in dill and peppers.
  • Serve immediately.