June 10, 2017 / Lyn Jones / 0 Comments
4 serves
Ingredients
3 red capsicum
500g haloumi cheese cut into 1.5mm slices
1 cup green olives
1/2 cup basil leaves
3 bunches asparagus
2 tbs extra virgin olive oil
1 tbs white wine vinegar
Olive oil spray
1.heat a barbeque hotplate on medium high heat. Spray capsicum with oil. Cook for 10 minutes or until charred on all sides. Transfer to a bowl, cover with plastic wrap and stand for 5 minutes to cool. Peel and remove seeds. Roughly chop and place into a bowl with olives.
2.whisk oil, vinegar, salt and pepper in a jug and add to salad.
3. Toss well to combine. Sprinkle with basil.
4. Cook asparagus on barbeque plate for 5 minutes until just tender.
5. Cook haloumi on barbecue plate for 1-2 minutes until golden.
6. Serve asparagus and haloumi with capsicum salad and crusty bread.
June 3, 2017 / Lyn Jones / 0 Comments
4 Serves
https://www.woolworths.com.au/Shop/Recipes/fresh-magazine/fresh-weeknight-dinners?name=thai-beef-soup-with-basil-omelette-strips&recipeId=4703
Ingredients
1½ litres beef stock
2 garlic cloves, sliced
1 stick lemongrass, bruised
3cm piece ginger, peeled, thinly sliced
1 long red chilli, thinly sliced, plus extra to garnish
1 carrot, thinly shredded
2 sticks celery, thinly sliced
200g button mushrooms, quartered
100g rice stick noodles
2½ tbs lime juice
2 tbs fish sauce
1½ tbs brown sugar
300g beef eye fillet, thinly sliced
3 spring onions, diagonally sliced
½ cup basil leaves
2 eggs, for omelette strips
½ tsp sesame oil, for omelette strips
1 tbs vegetable oil, for omelette strips
1. Place stock into a large saucepan with garlic, lemongrass, ginger and chilli. Simmer 10 mins.
Add carrot, celery and mushroom and simmer for a further 10 minutes. Keep warm.
2. Meanwhile, cook noodles following the packet directions. Drain.
3. For omelette strips, whisk eggs with sesame oil. Season with salt and pepper.
4. Heat oil in a large non-stick frying pan over medium-high heat. Add half the egg mixture, swirl to coat pan. Cook for 1-2 minutes or until set. Flip over, cook for 30 seconds, then remove from pan and roll up. Repeat with remaining mixture. Cut into 1cm slices. Set aside.
5. Stir lime juice, fish sauce and sugar into stock. Add beef and cook for 2 minutes. Add spring onion and basil, reserving a little of each to garnish.
6. Divide noodles between bowls. Add soup, veg and meat. Top with omelette strips, extra chilli, basil and onion.
TIP:
Want to make this dish vegetarian? Replace the beef with cubes of tofu.