Snapper with Baby Vegetables in Cocotte - CHEF HARU, THE ...
Peel and trim baby carrots, turnips and Brussels sprouts; blanch in salty water. Cool. Lightly grill snapper with some olive oil in a non-stick frying pan. Surround snapper with blanched baby vegetables, roast garlic, olives, thyme, basil and ... [... more]
Australian Womens Weekly |
Hummus (starter)
If too thick, add stock a little at a time until correct consistency is achieved. Escape chef - Bray, Co.Wicklow, Ireland Blend all ingredients in magi mix till completely smooth. Serve with pita bread. Sprinkle with paprika on top. Suggested ... [... more]
International Vegetarian Union |
Jumbled Greens
Recipe By : Chef Paul Prudhomme; Serving Size : 8 Preparation Time :0:00 Preheat a heavy (preferably cast iron) 4-quart pot over high heat to 350 degrees F. about 4 minutes. Add the oil and when it begins to smoke, about 4 minutes, add the ... [... more]
International Vegetarian Union |
Spanish Mushrooms Tapas-Style
Known as champinones al ajillo. You'll find this item on any Spanish tapas' bar menu. Use the best quality ingredients you can find! Serve the mushrooms with crusty bread and a glass of Spanish wine...that's an order! Source: Chef Miguel Cueto as ... [... more]
International Vegetarian Union |
Jimmy's Pasta
This dish is a piece of improvisation by the chef in the restaurant where I work in Liverpool. After cooking veg remove but keep the stock. Add the lentils and simmer gently until cooked. Add the diced potatoes in with the lentils and cook for a ... [... more]
International Vegetarian Union |
No Cheese Pizza
Dr. Dean Ornish's Life Choice Program for Losing Weight Safely While Eating Abundantly This recipe is adapted from Dean Ornish's "Eat More, Weigh Less" (HarperCollins, $22.50). Chef Jean-Marc Fullsack, who works with Ornish at the Preventive ... [... more]
International Vegetarian Union |
Eggplant Cooked in the Pickling Style
May be served as a first course on lettuce leaves or as a vegetable with other cold dishes. Jeffrey credits the recipe to Shankerlal, chef at the Palace Hotel in Udaipur. Source: Madhur Jaffrey, Indian Cooking Number of Servings: 6 1) Put the ... [... more]
International Vegetarian Union |
Salt Crusted Chicken - CHEF HARU, THE OBSERVATORY HOTEL
Blend thyme, rosemary, garlic and salt in processor. Combine with egg white and flour in large bowl of electric mixer. Beat to combine. Gradually add water until a smooth dough forms. Divide the dough in half. Place first piece of dough on a ... [... more]
Australian Womens Weekly |
Get the kids cooking and crunching on Aussie Apples
Peel, chop and stir..... three easy to steps to get kids cooking in the kitchen with Aussie apples! And you never know, you might just be nurturing the next celebrity chef in your family! Whether they are green or red, medium or small - apples ... [... more]
Nutrition Australia |
