Archive for » July, 2009 «
I tagged this to make for a recipe swap game I play on recipezaar. I am so glad I did as I had my family over on Sunday for lunch and this went down a treat. I made it up on Saturday, rather apprehensively, as I am not a great anchovy lover unlike my brothers. I chose to make the recipe as stated, I did leave out the extra salt as I felt there would be enough saltiness from the anchovy paste. We all absolutely loved this and the tuna topping was awesome and would be great even served by itself as a salad topping. I served this as part of a lunch with several other antipasti dishes, a big green salad and some rustic crusty bread and it was delicious. To view the original recipe and to also check out other recipes by this chef please click here.
Ingredients
1 1/2kg Veal roast (from leg)
3 Tablespoons lemon juice
1 Cup water
1 Tablespoon anchovy paste
1 Teaspoon salt (I left this out)
1/2 Teaspoon pepper
2 Bay leaves
1/2 Sliced onion
2 Garlic cloves
Sauce
170g Tuna, canned
1 Tablespoon chopped anchovy
1 Tablespoon chopped capers
2 Tablespoons lemon juice
Salt and pepper
3 Tablespoons mayonnaise
3 Tablespoons cream, whipped
Garnish
Chopped stuffed olives
Lemon slice
Parsley
Method
1. Bind veal roast into roll, if necessary, and place in casserole.
2. Mix lemon juice, water, anchovy paste, salt and pepper, and pour over meat.
3. Add bay leaves, onion slices, and juice from garlic cloves, and roast in oven at 180C/350F for two hours. Leave to cool in liquid.
Sauce
1. Squash tuna with fork, mix with chopped anchovies, chopped capers and lemon juice, season with salt and pepper, and fold in mayonnaise and whipped cream.
2. Remove veal from liquid, dry with absorbent paper, cut in thin slices.
3. Arrange on platter and pour sauce over meat.
4. Place in refrigerator overnight.
5. Garnish with olives, lemon slices and parsley.
A great summer dish with a nice big salad, some crusty bread and a good bottle of wine.
All photos taken by me unless otherwise stated.
I have never made granola bars before and when I saw this recipe I thought I would give it a go. It is school holidays a the moment and I thought these would make a great snack food to leave in the cookie jar. This is a recipe I tagged for a game I play on Zaar and I am so glad I did it so super easy to make and the end result is wonderful and tastes delicious. I had my whole family over for Sunday lunch and I broke these out later in the afternoon so they really got tested out and were met with high praise by all. These could easily be played around with to add differetn fruits and nuts to the mix, I will look forward to that next time. To view other photos or read more reviews on this recipe please click here. Be sure to check out more wonderful recipes by this chef whilst you are there.
Ingredients
2 Cups quick-cooking rolled oats
2 Cups Rice Krispies
1/2 Cup craisins (dried cranberries)
1/2 Cup shredded coconut
3/4 Cup almonds, sliced
3/4 Cup light corn syrup
1/4 Cup brown sugar
3/4 Cup peanut butter
1 Teaspoon vanilla
Method
1. Line a 9 x 13 inch sheet pan with parchment paper. Set aside.
2. Mix rolled oats, cereal, craisins, coconut and almonds in a large bowl. Set aside. (I cut the coconut with two knives so it will not be stringy.)
3. In a saucepan, mix corn syrup and brown sugar. Bring to a boil while stirring. Add peanut butter and vanilla. Stir just to blend well.
4. Pour over oats and fruit mixture. Stir and mix well. Press mixture firmly onto pan. (I place a piece of wax paper on top while pressing hard.) Let cool and cut into bars. Store in air-tight container.
Freezes well, if securely wrapped.
All photos taken by me unless otherwise stated.
