Friday Freebie

MACKEREL with BEETROOT and ORANGE                                                                            
4 small or 2 large mackerel, 2 tblspns seasoned flour, 4 tblspns olive oil, 500 grams beetroot, cooked until tender and grated, 
grated rind of 2 oranges, juice of 2 oranges, 2 tblspns horseradish grated
Fillet the mackerel and coat the fillers in seasoned flour. In a frying pan, heat the oil on a high heat.  
Put in the mackerel, cut side down first and fry them until they are golden brown on both sides, turning once.  
Remover and keep them warm.  Lower the heat to moderate.  Stir in the grated beetroot the orange rind and the horseradish 
and heat them through.  Raise the heat again, quickly stir in the orange juice and bring it to the boil.  
Pour the beetroot mixture over the mackerel and serve.
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Friday Freebies

GRAPEFRUIT SUGAR BISCUITS

1 cup butter, 1¼ cups castor sugar, 2 eggs, 3 cups plain flour sifted, 2½ tspns baking powder, ½ tspn salt, ¾ cup candied grapefruit peel finely chopped

Cream the butter and castor sugar, add eggs and beat until fluffy.  Sift together dry ingredients; Mix ion grapefruit peel.  Add to creamed mixture. Divide dough in half; place in covered container. And chill in refrigerator for several hours.  Roll dough about 5mm thick on floured board; cut with floured cutter. Place 2.5-3 cms apart on greased baking sheet and bake in moderate oven 190c for 8-10 minutes.  Remove biscuits and cool on racks.  Makes about 5 dozen.

dont forget to get lots of recipes from my books on my website

http://www.roslyndeakincookbooks.com/

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Friday Freebie

APPLE LEMON PUFF 1½ tspns butter or margarine, 1 small apple peeled, cored and cut into rings, 6 tspns castor sugar divided, 1 egg separated, ½ tspn grated lemon peel, ¼ tspn vanilla extract, ½ tspn plain flour, In a frypan over medium heat, melt butter. Add apple rings; sprinkle with 2 teaspoons castor sugar. Cook until tender, turning once. In a mixing bowl, beat egg yolk, lemon peel and vanilla extract for 1 minute. In another mixing bowl, beat egg white until stiff peaks form; fold in plain flour and remaining castor sugar. Fold into egg yolk mixture. Place apple rings in a greased 2 cup baking dish. Spread egg mixture on top. Bake at 180c for 15-18 minutes or until golden brown and set. Invert onto a serving plate. Serves 1.

enjoy this tasty recipe from my lemon recipe book range

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Friday Freebie

CHICKEN with AVOCADO and ROASTED CAPSICUM CREAM
 3 yellow, green or red capsicums, 1 cup  uncooked rice, 2 cups cream (divided use), 1 tblspn vegetable oil, 
6 boneless, skinless chicken breast halves,  salt end pepper to taste, 2 avocados, ½  cup  sour cream
Preheat oven broiler. Arrange capsicums on roasting pan. Place under hot broiler, about 12 cms from heat; 
cook till skin turns black. Turn frequently to char all sides. Remove capsicums from roasting pan and place in a plastic bag. 
Close tightly and allow to steam 10 minutes. Cook rice according to package directions. 
When rice is done, remove from heat and keep warm. Carefully remove capsicums from bag. 
When capsicums are cool enough to handle, slip off and discard charred skins. 
Hold capsicums under cold running water to make peeling easier. Chop capsicums coarsly. 
In work bowl of food processor, combine capsicums with 1 cup cream. Process until smooth. 
Stir in remaining cream; set aside. Heat vegetable oil in large frypan over medium-high heat. 
Cook chicken breasts until brown on both sides. Season to tastewith salt and pepper. Pour cream mixture over chicken. 
When mixture comes to a boil, reduce heat to a vigorous simmer. Cook until sauce is reduced and slightly thickened, 
about 20-30 minutes. Adjust seasoning to taste. Right before serving, peel and thinly slice avocados. 
Remove chicken breasts from heat and stir sour cream into sauce. Serve chicken breasts over rice with plenty of sauce
 and garnish with avocado slices. Makes 6 servings
Enjoy this tasty recipe from my new capsicum recipe book. Dont forget to visit my website for all my books.
http://www.roslyndeakincookbooks.com/index.html

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Friday Freebie

GREEK LEMON NEW POTATOES with FETA CHEESE                                                                                                         

2 tblspns olive oil, 750 grams small new potatoes scrubbed and dried, 2 tspns freshly squeezed lemon juice, 1½ tspns dried oregano, salt to taste, ¼ tspn black pepper, ½ cup feta cheese crumbled, 2 tspns lemon zest finely grated, ¼ cup flat leaf parsley chopped                                                                                                                                 

In large frypan, heat olive oil. Add potatoes in a single layer; cover and cook over medium-low heat about 20-30 minutes, or until light golden brown. Shake frypan occasionally. 2. Add lemon juice, oregano, salt and black pepper. Cover and cook over low heat 15 minutes, or until potatoes are tender. Sprinkle potatoes with feta cheese, lemon zest and parsley. Serve hot, warm or at room temperature.

This is a sample out of my new book series lemon book 2, lemon book 3 and lemon book 4 see my web page to contact me to order these fantastic new books. bon apetite.

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Friday freebie

LEMON HERB PASTA SALAD                                                                                                                           250 grams macaroni pasta, ¾ cup lemon herb salad dressing, 1 red capsicum seeded and dice d, 250 grams smoked ham diced, 1 cup canned peas drained, 1 ½ tspns dillweed     

Cook pasta in boiling salted water 8-10 minutes or until al dente. Drain and cool. Combine with lemon herb salad dressing, red capsicum, smoked ham, canned peas and dill weed. Toss. Chill before serving.     

this recipe is a sample from my new lemon books being released soon.

                                                                                                                                                                    

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Friday Freebie

VEGETARIAN LASAGNA with SWEET POTATOES

2 litres water, 1 tblspn chicken stock powder, 800 grams sweet potatoes, peeled and chopped, ½ cup light sour cream, 1 eggplant cut into 1 cm sliced, 1 tspn garlic minced, 1 bunch spinach or silverbeet trimmed washed and chopped, 500 grams pasta sauce with fresh garden vegetables, 4 lasagna sheets, 300 grams can soy beans drained and rinsed, ½ tspn ground nutmeg, 1 cup Mozzarella cheese grated, 2 tblspns cornflake crumbs.

Preheat oven to 200C (190C for fan forced ovens).  Lightly spray a 20cm square ovenproof dish with cooking spray.  Set aside.  Place water, stock powder and sweet potato in a large saucepan.  Bring to boil over high heat.  Reduce heat to medium.   Simmer for 15 minutes or until sweet potato is tender.  Drain and mash well.  Blend in sour cream.  Set aside.  Spray a frying pan with cooking spray. Heat over medium to high heat.  Spray eggplant with cooking spray.  Cook with minced garlic for 3-4 minutes each side or until golden.  Set aside.  Place spinach leaves in a bowl.  Pour over boiling water.  Allow to stand for 1 minute or until wilted.  Drain well.  Refresh under cold water.  Spoon 2 tablespoons of pasta sauce with 2 tablespoons water into base of prepared baking dish.  Place 2 pasta sheets in prepared baking dish.  Spread over half the sweet potato.  Top with half the eggplant, soy beans, spinach, nutmeg and pasta sauce.  Top with remaining pasta sheets, sweet potato, eggplant, soy beans, spinach, nutmeg and pasta sauce.  Sprinkle over combined cheese and cornflake crumbs.  Bake for 30 minutes or until cooked through.  Serve with salad and bread of choice.

 

 

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