Add 2 handfuls of the rocket, the lemon zest and a
Cook spaghetti in large pain of salted boiling water.
Heat olive oil in a large frying pan and toss in the garlic and chilli.
Add prawns when garlic begins to colour and saute for a minute.
Add white wine, tomato puree, simmer for a couple of minutes.
Toss the spaghetti with the sauce, squeeze in the lemon juice, add half the chopped rocket (add a little of the cooking water if you want to loosen the sauce).
Season, divide between 4 plates, and sprinkle with grated lemon zest and the remaining rocket leaves.
side.
Spread the chopped rocket over the pastry base and
Preheat the oil in a deep pan for deep-frying (CAUTION: Hot oil can be dangerous, do not leave unattended).
Dip the goats' cheese in the flour, then the egg and then in the thyme breadcrumbs. Place in the fridge to chill for ten minutes.
Meanwhile, deep fry the rocket for 30 seconds and drain on kitchen towel.
Deep-fry the crumbed goats' cheese for two minutes or until golden. Drain on kitchen towel.
Serve the goats' cheese with the rocket scattered around the plate.
br>Wash and dry the rocket leaves and tear them into
br>To serve, scatter the rocket over the pizza while still
ently.
Add tuna and rocket.
Keep tossing over the
In a 3 qt saucepan, saute bella mushrooms and onions in butter until soft.
Sprinkle with flour and whisk for about 2 minutes over medium heat.
Whisk in wine.
Whisk in stock, dried mushrooms, and chicken base or bouillon until smooth.
Cook over medium heat about 15 minutes.
Stir in heavy cream.
Serve immediately.
Put artichoke hearts and marinade, macadamia nuts, rocket, garlic, parmesan, salt and pepper into food processor and process until mixture forms a smooth paste. Transfer pesto into a bowl.
Cook the pasta in a pot of boiling salted water until just tender, then drain, leaving a little of the cooking water clinging to the pasta.
Add pesto to the pasta and toss to combine.
Serve immediately topped with additional parmesan if desired.
Fry bacon till crisp and browned.
Stir in potato and chopped rocket.
Whisk eggs, parmesan and cream together in jug.
Season to taste.
Pour over potato mixture.
Cook on medium for 6 - 8 minutes till almost set.
Top with crumbled ricotta.
Place under preheated grill for 5 minutes till set.
Stand 3 minutes before serving.
Cook pasta in large saucepan of boiling water until just tender, drain.
Meanwhile heat oil in small saucepan, cook garlic and chilli, stirring, about 30 seconds or until garlic just softens and is fragrant (do not brown the garlic).
Place hot drained pasta and oil mixture in large bowl with pine nuts, cheese and rocket, toss to combine.
Heat oven to 200\u00b0C.
Grease a shallow baking tray. Soak lasagna sheets in boiling water for 5 minutes.
Drain pasta; take one sheet and put a spoonful of ricotta in the centre. Add a few rocket leaves, season and fold in half to make a pocket pressing the edges together.
Fill the rest of the sheets and place in the tray, overlapping slightly.
Pour over sauce and top with cheese, bake for 10 minutes until cheese is brown and bubbly.
Bring stock and water to a simmer in a saucepan. In another saucepan, add rice and 1/2 cup stock mixture over low heat. Stir until stock is absorbed.
Keep adding 1/4 cupfuls of stock mixture, stirring until rice is al dente or cooked to your liking. Add chicken, lemon juice and zest. Stir until heated through.
Add pesto, stir until well combined. Serve with rocket. If desired, sprinkle with parmesan.
Dressing:.
Place the molasses in a small bowl and add enough water to make it a thinner dressing consistency.
Add the cinnamon and garlic and set aside while you assemble the salad.
Salad:.
Lay the rocket leaves on a flat platter, then arrange the remaining ingredients over the top. Spoon the dressing over and serve.
Sprinkle pear slices with a little lemon juice and arrange over rocket on a medium sized platter.
Sprinkle with cheese and drizzle with the caramelized balsamic vinegar.
Serve immediately with ground black pepper.
To caramelize balsamic vinegar, simply reduce a 500 ml bottle of Balsamic Vinegar down to about 150 ml (2/3 cup) over high heat for approx 15 minutes - it will keep for several weeks in the pantry or you can caramelize less to use for this salad only.
Place the bread onto a lined baking tray and brush with half the combined oil and garlic. Cook under a grill for 2-3 minutes until golden. Turn and brush with remaining oil mixture and grill until golden.
Heat butter and sugar in a small non-stick frying pan over medium heat. Add pears and saute for 2-3 minutes until light golden.
Arrange rocket, camembert, toasts and pears onto a serving platter. Drizzle with dressing and serve immediately.
br>To serve, toss the rocket and a bit of lime
Boil the linguine according to the instructions on the packet.
Meanwhile heat the olive oil in a large frying pan and add the scallops; Cook for 1-2 mins on each side until golden.
Add the chilli, garlic and tomatoes and stir into the scallop juices, followed by the lemon juice and cook for 30 seconds.
Drain the pasta and add the scallop mixture and rocket leaves to it; Season with salt and pepper, toss and serve immediately garnished with the lemon zest.
br>Follow with chickpeas, onion, rocket and capsicum.
Place in
At Home: combine lentils and beetroot. Toss in vinegar.
At lunch: serve lentils and beetroot on the rocket and sprinkle a small serving of fetta cheese ontop.