Pork and mushroom kebabs

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  • 1tsp Thai curry paste
    1 tsp light muscovado sugar
    two 125g tubs Low-fat natural yogurt 
  • 400 g lean pork fillet, cut into cubes 
  • 300 g chestnut mushrooms
    1 tbsp sunflower oil
    2 spring onions, finely chopped 
  • 2cm-piece fresh ginger, finely chopped 
  • 200g basmati rice, cooked and cooled 
  • 100g sugar snap peas, shredded 
  • 175g frozen sweetcorn (or from a can) 
  • good pinch of paprika

1. COOK THE KEBABS
Blend the Thai paste, sugar and half the yogurt in a Large bowl. Add the pork and mushrooms. Mix well, then thread onto 8 skewers. Cook the kebabs under a hot grill for 6-8 minutes, turning once.

2. MAKE THE FRIED RICE 
Meanwhile, heat the oil in a non-stick pan or wok, add the spring onionsand ginger, then briefly fry. Add the rice, peas, sweetcorn and paprika, then stir-fry for 2-3 minutes. Serve with the kebabs, the rest of the yogurt and Lemon or lime wedges to squeeze over [optional].

Australian Sunshine Salad with Vinaigrette Dressing

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Australians frequently mix fruits and vegetables together in salads. The fresh flavor of this zesty combination is sure to delight your taste buds.


Vinaigrette dressing:
7 tbsp. olive oil or vegetable oil
2 tbsp. wine vinegar
1/8 tsp. salt
1/4 tsp. dry mustard
pinch of pepper

Salad:
I small head of lettuce, washed and dried
I small cucumber, peeled and thinly sliced
I 11-oz. can mandarin orange segments, drained
1/4 red onion, peeled and thinly sliced (optional)
1  banana
2 tsp. lemon juice

1. Place all dressing ingredients in a screw-top jar. Cover and shake vigorously for 30 seconds to mix thoroughly. Set dressing aside.
2. Tear lettuce into bite-sized pieces. Place in a salad bowl and add cucumber, mandarin orange segments, and red onion.
3. Slice banana and sprinkle it with lemon juice to prevent it from turning brown. Add banana to salad bowl. Cover and chill until ready to serve.
4. At serving time, toss salad with vinaigrette dressing.

Australian Anzac Biscuits

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These sweet biscuits are named for the Australian and New Zeland Army Corps (ANZAC) which fought inWorld War I (1914-1918).


Zucchini rolls with smoked meat and cheese

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 Ingredients:

3 zucchini, thinly sliced ​​150-200 grams of smoked meat, 200 grams of cheese, 4 tablespoons 20% cream, half a bunch of parsley, 1-2 tablespoons bread crumbs, salt, pepper, rast.maslo.

Preparation:

Zucchini cut into thin, long slices and fry in solutions. oil, salt. Cheese cut into cubes long. On each slice of zucchini spread a slice of meat on it a couple of wedges of cheese. Wrap the zucchini with the meat in a roll and, if necessary, fasten with a toothpick.

Mix the cream with parsley and croutons. Squash arrange on a platter for baking, sprinkle each with cream sauce and bake for 5-7 minutes. under the grill.

Lobster Salad

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Lobster Salad  is best prepared simply, to ensure that none of the rich, sweet flavor is lost amid a mass of other.



Ingredients of the lobster salad:

4 large lobsters
Lettuce variety (to taste)
For the vinaigrette:

Salt
Pepper
4 tablespoons olive oil
Lemon Drop
1 tablespoon Dijon mustard


How to prepare lobster salad:

We'll take the lobster and get in plenty of salted boiling water for about 6 minutes and let cool.

Chosen will wash lettuce and shall be cut, mix in a bowl, set aside.

Then separates from the shell of the lobster meat from tails and claws. Prepare a vinaigrette by mixing a source of lemon juice, mustard, olive oil and a pinch of salt and pepper.

Provided in the center of the plate above the bare lobster shell, is accompanied with a small bouquet of lettuce, all seasoned with mustard vinaigrette.