Tag-Archive for » Raspberry «
I had my sister over last night and made this and we all agreed the flavours were wonderful and it made for a light meal that was quick and easy to prepare with an outstanding end result. I added extra salad ingredients like feta cheese, avocado and some fresh raspberries, I also used a mixed bag of salad greens just our personal preference. The marinade makes for a lovely salad dressing that works really well with this dish, I did add a little olive oil to the marinade before drizzling as a dressing. If you would like to view the original recipe please click here.
Ingredients
6 Tablespoons seedless raspberry preserves
1/4 Cup balsamic vinegar
2 Teaspoons Thai sweet chili sauce (I did tablespoons just personal preference.)
4 Teaspoons minced fresh basil (may substitute 1/2 tsp dried)
1/2 Teaspoon salt
1/4 Teaspoon pepper
4 Tuna steaks (6 ounces each)
10 Ounces torn romaine lettuce (I used a mixed bag of salad greens)
1/2 Cup shredded carrot
1/2 Cup thinly sliced cucumber
As stated above I also added avocado, feta, sun-dried tomatoes and fresh rasberries so feel free to play around with salad ingredients.
Method
1. In a small bowl, combine the first six ingredients.
2. Pour 1/4 cup marinade into a large resealable plastic bag; add tuna steaks. Seal bag and turn to coat; refrigerate for 30-60 minutes, turning occasionally.
3. Cover and refrigerate remaining marinade to use as salad dressing, I added a little olive oil to the marinade here to make for more of a dressing consistency.
4. Coat grill rack with cooking spray before starting the grill.
5. Drain and discard marinade. Grill tuna, covered, over medium-hot heat for 4-5 minutes on each side or until fish flakes easily with a fork.
6 In a large bowl, combine the romaine, carrot and cucumber; drizzle with reserved marinade and toss to coat. Divide among four plates.
To Serve: Top each salad with sliced, grilled tuna.
All photos taken by me unless otherwise stated.
I am in a recipe swap at the moment on recipezaar where you get put into groups and make and review recipes by the people in your group, so there will be a few recipe postings by zaar members over the next few days. I cooked up a storm over the weekend trying and reviewing new recipes they were really good.Today I am going to post one I was really proud of, I have always had a fear when ever I see souffle in the title so I did debate whether or not to try it in case it was a disaster, but it was not only delicious but it was a complete triumph. If you want to see other recipes by this chef click here. Ingredients
2 Egg yolks
1/2 Cup passion fruit pulp (approx. 6 passionfruit)
2 Tablespoons lemon juice
120g Icing sugar
6 Egg whites
Caster sugar
Extra icing sugar
RASPBERRY CREAM
125g Frozen raspberries (I used fresh, pureed them and then pushed the puree through a sieve to remove seeds.)
300ml Thickened cream
1 Tablespoon sugar
1 Tablespoon Grand Marnier
Method
1. Place egg yolks, passionfruit pulp, lemon juice and half the sifted icing sugar in bowl; mix until well combined.
2. Beat egg whites until soft peaks form, add remaining sifted sugar and continue beating until firm peaks form.
3. Gently fold quarter of the egg whites into passionfruit mixture, then fold in remaining egg whites.
4. Lightly grease four individual souffle dishes, about 1-cup capacity, sprinkle inside each one with caster sugar; shake away excess.
5. Spoon souffle mixture into dishes, bake at 220°C for 10 to 12 minutes.
6. Dust tops with sifted icing sugar immediately.
7. Serve with Raspberry Cream.
8. Raspberry cream: Thaw raspberries, push through sieve to remove seeds. Whip cream until soft peaks form, beat in sugar; fold in the raspberry puree and Grand Marnier.
All photo’s taken by me unless otherwise stated.
