2May/12Off
Clove & Orange Silverside/Corned Beef (Slow Cooker/Crock Pot)
- 1 (1 1/2-2 kg) corned beef (Silverside)
- 1 tablespoon balsamic vinegar
- 2 tablespoons golden syrup (or brown sugar)
- 1 small orange, quartered (or 1/2 large orange)
- 6 whole cloves
- 2 liters water (more if necessary)
Directions:
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Place all ingredients into a slow cooker or crock pot. Make sure the meat is covered with water (top up if necessary). Cook on low for 8-10 hours or high for 5-6 hours.
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Or for non crock pot:.
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First, cover the meat in water (only) and boil for an hour to reduce the salt. Tip the water out then add fresh water and the rest of the ingredients to finish cooking. Bring back to the boil, then reduce heat and simmer for 2-3 hours or until meat is tender.
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Serve with steamed carrots, broccoli, cauliflower, cabbage etc. with white sauce.
Read more: http://australian.food.com/recipe/clove-orange-silverside-corned-beef-slow-cooker-crock-pot-183354
2May/12Off
Lemony Sugar Snap Peas With Shaved Parmigiano
- 4 cups sugar snap peas (about 12 ounces)
Lemon and Olive Oil Dressing
- 1 garlic clove, bruised, then cut in half lengthwise
- 2 teaspoons fresh lemon juice (to taste)
- 1 pinch kosher salt
- 1 pinch sugar
- 1/4 cup fruity extra virgin olive oil
- 1 slice lemon zest, 2-inch, cut into thin slivers
- fresh ground black pepper
- 2 -3 ounces parmigiano, in 1 piece
Directions:
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Slice the vegetables: With a chef’s knife, cut the sugar snap peas on an extreme diagonal into thirds or halves, discarding any tough stem ends. Place in a plastic bag and refrigerate until ready to serve.
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Make the dressing: Rub the cut side of one of the garlic halves over the inside of a small bowl. Add the lemon juice, salt, and sugar. Spear both garlic halves with a dinner fork. Using this as a whisk, drizzle in the olive oil until the sauce has formed a thin emulsion with a subtle garlic flavor; discard the garlic.
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Dress the vegetables: Up to 1/2 hour before serving, add the sugar snap peas and lemon zest and toss to coat; season with pepper to taste.
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Garnish with the cheese: Just before serving, using a mandoline or a vegetable peeler, shave the Parmigiano into paper-thin shavings. Scatter over the peas and toss gently.
Read more: http://www.food.com/recipe/lemony-sugar-snap-peas-with-shaved-parmigiano-337367
2May/12Off
Leek and Asparagus Soup With Clams
Directions:
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cook leek in butter to soften, about 2 minutes (do not burn).
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add asparagus and water just to cover them, cook about 3 minutes to soften.
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add spinach, cook for about 1 minute to soften.
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add water or stock (cold, if your stick blender is not all stainless steel) and puree.
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Heat up the soup and add the clams. (If you are afraid some of the clams may still have sand inside, cook the clams in a separate pot then put the good clams and clam juice into the soup.).
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Add salt and pepper to taste.
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Ladel into bowls, garnish and serve.
Read more: http://www.food.com/recipe/leek-and-asparagus-soup-with-clams-428966
2May/12Off
Sweet Potato Pie
- 3 cups cooked and mashed sweet potatoes
- 3/4 cup butter
- 1/2 cup brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon allspice
- 8 regular marshmallows
Topping
Directions:
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Preheat oven to 350 degrees.
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Boil and mash the sweet potatoes (approximately 6-7 potatoes I think).
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Place the mashed sweet potatoes in a large sauce pan and bring to a boil.
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While bringing the potatoes to a boil add the butter, brown sugar, salt, allspice and marshmallows.
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Mix well.
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After boiling place in a 2 quart casserole dish.
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Topping: In a small sauce pan bring to a boil the sugar, milk and butter.
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Add the vanilla and nuts and stir well.
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Pour on top of the Casserole.
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Place in oven and bake@350 degrees until hot (approximately 40 minutes).
Read more: http://www.food.com/recipe/sweet-potato-pie-66441
2May/12Off
Solar Cooked Apple Crostata
- 1 frozen pie crust, thawed
- 1/2-3/4 cup apple pie filling, chopped
- 1 egg
- 2 teaspoons water
- 1/2 tablespoon granulated sugar
Directions:
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Roll pastry into a 10 inch-circle.
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Transfer to a 9 inch dark, round cake pan.
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Fill the center of the pastry with apple filling.
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Lift about 2 inches of the border over the apple filling to enclose the dough.
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Pleate it to make a circle.
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Whisk the egg and water in a small bowl.
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Brush the rim with eggwash and sprinkle it with sugar.
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Place pan in solar cooker and solar cook until the crust is golden brown (about 2 1/2 hours).
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Remove from solar cooker and transfer to a cooling rack.
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Serve warm.
Read more: http://www.food.com/recipe/solar-cooked-apple-crostata-382945