- 112
-
Prawn, spinach and tomato curry
Australian Womens Weekly — Combine curry powder, salt, mustard and water in a small bowl to form a paste. Heat oil in a large frying pan over medium heat, add mustard seeds when they start popping add garlic and ginger and cook for 1 minute. Add paste and cook for a few ...More…
-
Stuffed mushrooms
Australian Womens Weekly — Brush mushrooms with oil and season with salt and pepper. Barbecue until browned on both sides and tender. Fill with desired topping and serve with crusty bread. Heat an oiled barbecue plate or grill pan over a medium low heat. Cook potatoes, ...More…
-
Seared pepper crusted tuna with avocado salsa
Australian Womens Weekly — Place peppercorns into a pestle and mortar and pound until coarsely ground; transfer to a flat plate. Brush oil over tuna steak; coat tuna on both sides with peppercorns and set aside. Heat a non-stick frying pan over medium high heat and cook ...More…
-
Apples, pork and prunes
Australian Womens Weekly — Heat half of the oil in 2.5 litre (10-cup) flameproof casserole dish; cook leek, stirring, until soft. Remove from dish. Heat remaining oil in same dish; cook pork, stirring, until browned. Add leek and stock; cook, covered, in an oven 45 ...More…
-
Avocado, brie and bacon skewers
Australian Womens Weekly — Cut each avocado in half and remove stone. Cut each half into quarters. Brush quarters with lemon juice. Cut brie into 16 wedges. Wrap a rasher of bacon around one quarter of avocado and one wedge of brie, secure with skewer. Repeat with ...More…
-
Char-grilled swordfish with steamed marinated egg plant, ...
Australian Womens Weekly — Char-grilled swordfish with steamed marinated egg plant, pesto potatoes and truffle dressing Char-grilled swordfish with steamed marinated egg plant, pesto potatoes and truffle dressing INGREDIENTS Cut the top off the eggplant, cut it in 1/2 ...More…
-
Avocado caesar salad
Australian Womens Weekly — Combine garlic and olive oil in small bowl. Season with salt and pepper. Brush bread with oil mixture on both sides and place onto a lined baking tray. Place in the oven and bake for 15 minutes. Remove from oven, allow to cool and break into ...More…
-
Organic carrot salad with yoghurt, almond and honey dressing
Australian Womens Weekly — Organic carrot salad with yoghurt, almond and honey dressing Kid friendly, Low Carb, Low fat, Vegetarian Almond and honey dressing In a pot place the almonds and butter together. Turn on the heat and gently warm until the butter starts to foam, ...More…
-
Barbecue scallops with lime & chilli
Australian Womens Weekly — To make marinade, pound soy, chilli, zest and juice, salt and coriander in a mortar and pestle. Stir in oil. Remove scallop meat from shell and place shells onto and oven tray. Place tray in barbecue on cooler side to warm. Brush scallop meat ...More…
-
Organic carrot salad with yoghurt, almond and honey dressing
Australian Womens Weekly — Organic carrot salad with yoghurt, almond and honey dressing Organic carrot salad with yoghurt, almond and honey dressing INGREDIENTS In a pot place the almonds and butter together. Turn on the heat and gently warm until the butter starts to ...More…
-
Veal saltimbocca with salad of witlof, walnuts and rocket
Australian Womens Weekly — Veal saltimbocca with salad of witlof, walnuts and rocket INGREDIENTS Remove the fat and sinew from the veal loin. Slice the loin into 18 equal pieces. Place the veal between 2 freezer bags and using the side of a large knife or a meat mallet, ...More…
-
Prawn moily
Australian Womens Weekly — Mix the prawns with 1 teaspoon of the turmeric and salt. Set aside for 10 minutes. Meanwhile, heat coconut oil in a pan over medium heat and add half of the curry leaves; heat for 1-2 minutes or until leaves are crisp. Remove and set aside. Add ...More…