by Alfred Solti Ingredients: 8 ears of corn (or 2 x 420 gm tins of corn kernels) 1 teaspoon unsalted butter 1 teaspoon vegetable oil ½ brown onion finely chopped ½ green capsicum finely chopped ½ teaspoon white pepper ½ teaspoon cayenne pepper 250gm chopped tomatoes Salt to taste 1½ tablespoons whipping cream Method: Cut kernels from the corn cobs (if using). In a frying pan, heat oil and butter and cook onions and capsicum until … Read more »
2kg castor sugar 1 litre water 30g citric acid 30g tartaric acid juice of 6 large lemons, strained finely grated zest of 2 lemons
Method
If the lemons are not from your own tree, scrub them well with hot water before proceeding to zest or juice.
Dissolve sugar in water over heat in a non-aluminium stockpot. Add citric and tartaric acids. Stir to ensure that all is completely dissolved. Cool. … Read more »
Maque choux
/in Mains, Recipes /by Debbie WorganIngredients:
8 ears of corn (or 2 x 420 gm tins of corn kernels)
1 teaspoon unsalted butter
1 teaspoon vegetable oil
½ brown onion finely chopped
½ green capsicum finely chopped
½ teaspoon white pepper
½ teaspoon cayenne pepper
250gm chopped tomatoes
Salt to taste
1½ tablespoons whipping cream
Method:
Cut kernels from the corn cobs (if using). In a frying pan, heat oil and butter and cook onions and capsicum until … Read more »
Cajun vegetables
/in Mains, Recipes /by Debbie WorganIngredients:
1 large brown onion
1 green capsicum
2 celery stalks
Method:
Finely chop vegetables.
Cajun spice mix
/in Preserves, Recipes /by Debbie WorganIngredients:
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons white pepper
2 teaspoons black pepper
1½ teaspoon cayenne pepper
2 teaspoons dried thyme
½ teaspoon dried oregano
Method:
Mix spices together and store in an airtight jar.
Risotto Primavera
/in Mains, Recipes /by Debbie Worgan200g double podded broad beans
4 medium shallots, finely minced
3 spring onions, trimmed and finely minced
1 small clove garlic, finely minced
250g trimmed asparagus spears, sliced into 4 diagonal pieces
3l good quality chicken or vegetable stock
1 tbsp olive oil
85g butter
350g risotto rice
100ml dry white wine, at room temperature
140g shelled peas
100g finely grated parmesan
Minced parsley
… Read more »
Lemon Blueberry Almond cake
/in Desserts, Recipes /by Debbie WorganIngredients
150 g unsalted butter room temp
190g caster sugar
2 lemons 2 tbsp zest 2 tbsp juice
1 tsp vanilla
3 large eggs
110g almond flour
1/8 tsp salt
200g blueberries
70g icing sugar
Method
Cream the butter, sugar, zest, … Read more »
Lemon Cordial
/in Drinks, Recipes /by Debbie Worgan2kg castor sugar
1 litre water
30g citric acid
30g tartaric acid
juice of 6 large lemons, strained
finely grated zest of 2 lemons
Method
If the lemons are not from your own tree, scrub them well with hot water before proceeding to zest or juice.
Dissolve sugar in water over heat in a non-aluminium stockpot. Add citric and tartaric acids. Stir to ensure that all is completely dissolved. Cool. … Read more »