et drain in the sink for 30 minutes. Squeeze as much
ea salt and set aside for 30 mins. Rub off excess
n plastic wrap and chill for 30 mins.
Divide the
br>Reserve in the referigertor for up to 6 hours.
milk, oil and shredded Yellow Summer Squash.
Pour the Squash
toothpick and cook them for about 6 mins in boiling
Bring milk to a boil. Add rice and stir to combine. Simmer very gently for 30 mins, stirring occasionally, until very thick and rice is tender. Remove from heat and stir in sugar and vanilla extract. Let cool.
Preheat broiler. Lightly oil 4 (3 inch) ring molds and place on a baking tray. Divide rice pudding between rings and sprinkle with freshly grated nutmeg and brown sugar. Broil for 2 mins, until sugar is melted and bubbling. Let cool slightly then transfer to individual serving plates. Serve with summer fruits.
oin with olive oil and summer savory, ensuring it sticks, then
edium direct heat and cook for approximatley 6 minutes per side
n plastic film and refrigerate for 30 minutes.
Meanwhile, prepare
Working with 1 sheet of rice paper at a time, place in a shallow dish of warm water. Soak for 20 seconds, or until softened slightly. Remove carefully and place on a clean tea towel to drain.
Place crab meat, avocado, snap peas, carrot, mint and bean sprouts in the middle, fold in sides and roll up to enclose filling. Repeat with remaining sheets of rice paper and filings.
For dipping sauce, whisk together all sauce ingredients. Serve summer rolls with dipping sauce.
nto prepared pan.
Bake for 40-45 minutes or toothpick
Cook pasta in boiling salted water until just tender. Drain then return to pan.
Meanwhile, heat butter and oil in a large, nonstick frying pan over high heat. Cook zucchini, summer squash and garlic, stirring, for 8 mins, or until just tender. Add stock and bring to a boil. Reduce heat and stir in cream, lemon zest, spinach and chives. Warm through.
Add pasta, season and toss to combine. Serve sprinkled with Parmesan.
In a large skillet over medium heat, melt butter.
Saute garlic and scallion until garlic is tender but not browned.
Loosely scatter zucchini and summer squash into skillet. Stir in basil, pepper and salt and cover skillet.
Cook for 8-10 minutes, stirring occasionally until zucchini/squash slices are tender.
For the Angel Cake:
Preheat
Combine pork with 1 tbsp hoisin sauce. Set aside.
For each roll, briefly dip 1 sheet of rice paper in a bowl of warm water to soften. Place on a clean tea towel. Arrange pork, noodles, bean sprouts, carrot, cucumber, pepper and mint over top. Roll up tightly to enclose filling. Repeat with remaining rice paper and fillings.
Mix together hoisin sauce and vinegar. Serve with summer rolls.
In a large frying pan, heat olive oil over medium-high heat. Add shallot and cook for 1 min. Add vegetable ribbons and cook for 1 min, or until lightly wilted. Remove from heat and toss with lemon zest, lemon juice and herbs. Season.
emaining butter.
Bake pockets for 15-20 minutes until golden
In a large pan, cook zucchini and onion in a small amount of boiling water for 3-5 minutes or until crisp tender; drain.
In a large mixing bowl, combine the soup and sour cream; stir in the carrots.
Fold in the zucchini mixture; set aside.
In a smaller bowl, toss the stiffing mix and melted butter.
Sprinkle half the stuffing mixture into an ungreased 2 quart baking dish.
Spoon the vegetable mixture on top; sprinkle with remaining stuffing mixture.
Bake, uncovered, at 350\u00b0 for 25-30 minutes or until heated through.
shaking off excess. Deep-fry for about 2 minutes. Drain on