Boil enough water to fill up your teapot.
Place the red bush tea and lavender blossoms in the tea infuser; set in teapot.
Pour the boiling water into the teapot, cover with a tea cozy and steep 5 minutes.
Serve with orange slices (or lemon slices) and sugar on the side.
Note that both the amount of tea used and amount of flowers used are estimated.
Also delicious as iced tea!
50 degrees F.
Drain BUSH'S(R) Sriracha Beans through
Sift flour into large bowl and rub in butter.
Stir in sugar, milk and eggs being careful not to over mix.
Add bush tomatoes, wattle seed and lemon myrtle leaving a little of each to sprinkle on top.
Spoon mixture into muffin trays lined with muffin patty pans.
Place two or three bush tomatoes on top of each muffin and dust with wattle seed and lemon myrtle.
Bake in moderate oven (180) for 20 minutes.
Heat grill to high heat. Grill pork slices 5-10 minutes, turning once, until cooked through or internal temperature is at least 145 degrees F.
Spread each baguette with 1 tablespoon sriracha mayo and 2 teaspoons hoisin sauce.
Top each baguette with 2 slices pork, and 1/4 cup of each: cucumber, cilantro and carrots.
Serve with BUSH'S(R) Sriracha Beans.
In 10-inch skillet, simmer tomatoes for 5 minutes.
With potato masher or back of spoon, crush tomatoes.
Add BUSH'S(R) Sriracha Beans and bring up to a simmer.
Using back of spoon or bottom of mug, make four wells in bean mixture and crack eggs into individual wells.
Cover and cook until egg whites are set, and yolks are still runny, about 5-8 minutes.
To serve, plate each egg and top with queso fresco. Serve with tortillas or on top of tostadas.
Preheat oven to 350 degrees F.
Cut avocados in half, remove pit. Scoop out small portion of each avocado with teaspoon.
Fill each avocado half with 1 to 2 tablespoons of BUSH'S(R) Sriracha Beans; top with 2 tablespoons of shredded cheese.
Place avocados on baking sheet; bake for 15 minutes or until cheese is melted.
Serve immediately. Garnish avocados with Mexican crema or sour cream, if desired.
Pre-heat the oven to 200 degrees.
Add salt and baking powder to the flour.
Rub the fat (butter) into the flour until it resembles breadcrumbs.
Add bush tomato and mix through.
Gradually add the milk, a little at a time, until you have a soft dough.
Knead for a few minutes.
Cut into scones and rest for 10 minutes.
With a pastry brush, brush the tops of the scones with a little milk and bake for approximately 20 minutes at 200\u00b0 C or until brown on the top.
Peel onion, chop coarsely and divide chopped pieces in half. Preheat large saucepan on medium-high for 2-3 minutes. Place beef, chili powder, seasoned salt, pepper and one-half of the onions in the pan. Cook for 5 minutes, stirring to crumble meat, or until meat is brown and no pink remains.
Stir in remaining ingredients, including remaining one-half of the onions. Bring to a boil, stirring often.
Reduce heat to low; cook 10 more minutes, stirring occasionally, to blend flavors, and serve.
Brown ground beef in heavy dutch oven or soup pot.
Add chili powder while browning and mix in well.
Add onion and pepper to meat and brown for 2 minutes.
Drain off excess grease.
Stir in remaining ingredients except for cheese and sour cream.
Simmer on low heat for 10-15 minutes.
Serve with shredded cheese and dollop of sour cream.
1. In a pan, add a little oil slowly saute the Alpine Pepper for a minute; add in the stock and reduce by 80%.
2. Then, with a clean steel or small knife make a hole in the centre of the lamb; stuff in the semi dried tomatoes and carefully thread through the asparagus spears.
3. Using butchers twine, tie up the lamb to stop it moving out of shape during cooking.
4. On a hot grill or BBQ seal the lamb, fat side first; the lamb is best served medium rare, check the done-ness.
5. Remove from the grill, dust with Red ...
In a large skillet, saute green pepper, onion and garlic in oil for 3 minutes.
Stir in broth and cumin.
Bring to a boil. Reduce heat, cover and simmer for 15 minutes.
Add black beans, pinto beans, tomatoes, corn and vinegar.
Heat thoroughly.
Serve over rice.
Delicious with grilled chicken.
nd 1 tsp. Equal for Recipes in bottom of 9 inch
nd 1 tsp. Equal for Recipes or 3 packets Equal sweetener
n the refrigerator.
Some recipes call for the dough to
BEAT cream cheese, vanilla and 1 3/4 teaspoons Equal| for Recipes in a small bowl until fluffy; spread evenly in bottom of crust.
Cook onion, green pepper and celery in oil for 3 to 5 minutes. Add soup and milk.
Stir until smooth.
Add cheese and seasoning. Fold in 1 can Bush's Best golden hominy.
Pour into 1 1/2-quart casserole which has been well-greased.
Tear one or two slices of bread into small pieces to make soft crumbs.
Top casserole with crumbs.
Sprinkle with Parmesan cheese and paprika.
Bake at 375\u00b0 for 30 minutes.
Makes 8 servings.
In large pan cook beef, onion and green pepper until meat is browned.
Drain excess grease.
Stir in remaining ingredients, except cheese.
Bring to a boil; cover, reduce heat and simmer for 20 minutes.
Garnish with cheese.
In a small bowl, combine peppers, onion, corn, garlic, and cilantro.
Add olive oil, vinegar, lime juice and salt and pepper to taste.
Add black beans and toss well.
Serve with tortilla chips.
Brown ground beef. Preheat oven to 400 degrees.
Mix beans and ground beef.
Spray or grease sides of casserole dish.
Pour beef and bean mixture into 2.2L - 2.6L casserole dish (I use glass).
In a bowl make the corn bread as directed on the box.
Either spread corn over beef and bean mixture, or mix it into the cornbread batter.
Pour cornbread batter over beef and bean mixture (or corn if you spread it), and spread cornbread mixture evenly (making a little thin in the center is better, so it doesn't end up raw in the middle.
tomato paste (or dried Australian Bush Tomato), onion, chilli, basil, breadcrumbs