For the aioli, wash cilantro. Separate
For the pesto, process mint and basil leaves, pine nuts, Parmesan cheese, garlic and 5 tbsp of the oil in a food processor until finely chopped. Mix 2 tbsp of the pesto with the mayonnaise; set aside. Cut baguettes in half horizontally and crosswise. Spread with remaining pesto.
Preheat the grill to medium-high. Season lamb; rub with remaining 1 tbsp oil. Grill for 5 mins each side or until desired doneness. Grill baguettes, pesto-side-up, until golden.
Divide salad greens among baguettes. Top with lamb steaks and mayonnaise mixture.
For the tomato chutney, place all
lastic wrap and let rest for 10 minutes.
After resting
For the pork patties, combine pork,
warm water, stir, & let stand for 3 minutes. Combine flour & salt
ough rise in the refrigerator for 8 to 24 hours.
Heat a grill pan over high heat. Combine oil and garlic in a large bowl. Season. Add sweet potato, eggplant and pepper and toss to combine. Working in batches, cook vegetables for 2 mins per side, or until tender. Let cool.
Spread pesto over both sides of bread. Sandwich eggplant, sweet potato, pepper, spinach and cheese in baguettes. Wrap in parchment paper or foil and place on a baking tray. Top with another baking tray and a few heavy cans to weigh down the bread. Refrigerate overnight. Keep wrapped until ready to serve.
Preheat the grill to medium, or oven to 350\u00b0. In a bowl, combine the cheeses with the butter, parsley and garlic. Season to taste and mix well.
Slice the baguettes at 1 inch intervals, three quarters of the way through. Spread the cheese mixture evenly between each slice, then sprinkle with paprika if desired. Wrap each baguette in 2 layers of foil.
Cook the baguette on on indirect heat on the grill, or in the oven, for 10 mins, turning regularly until the bread is crisp and the cheese has melted. Serve immediately.
ardons and leeks, and fry for 1 minute.
Tip in
Preheat oven to 180 degree celsius.
Combine, butter, salami, tomato pesto, parsley and parmesan cheese in a bowl and mix well.
Slice baguette/s into approximately 1.5cm slices, but don't cut all the way through.
Spread salami butter in between slices and then wrap baguette/s in foil.
Bake for 15 to 20 minutes.
OR if preferred place the foil wrapped baquette/s on a heated barbecue place for about 20 minutes, turning often until heated through.
o 3 quarts of water for the pasta. Add 1 tsp
Place eggplant cubes on a plate and sprinkle with salt then let them sit for 30 minutes to remove bitterness. Rinse off the cubes in a collander then pat them dry with a paper towel.
Preheat oven to 425 degrees F.
Place eggplant cubes onto a nonstick baking sheet and drizzle the oil over them.
Grind the fresh pepper over the eggplant to give them all a light dusting.
Sprinkle the just under 1 tsp salt over the cubes.
Sprinkle the garlic powder over the cubes.
Bake for 30 minutes, give it a stir midway thru.
Shallow-fry patties, in batches, for about 2 mins each side
And for the Uncle Arthur, pour 1 shot Galliano into a martini glass, add your standard apple martini (vodka and apple sour liqueur, drop a cinnamon stick in the drink and for all the recipes --
--flirt shamelessly.
Clean peppers, removing membrane and seeds; wash and pat dry.
Rough chop. (You can chop to whatever size you need when you use them.).
Place in zip top bag, removing as much air as possible, or vacuum pack.
Freeze.
Use these in chili recipes, soups or stews, anywhere you want the flavor and color of fresh bell peppers!
Combine Creme de Brie and wine in small microwave-safe custard cup. Microwave on 50% power for 1 minute, stirring once, until warm.
Sprinkle with pepper.
Place custard cup on plate with apple and baguette. Serve with fondue forks.
rimmed baking sheet.
Bake for 15 minutes; reduce heat to
rape your bowl and mix for just another few seconds to
ho depend on me for made-from-scratch recipes. Also, it's