Total Time: 20 mins
Preparation Time: 15 mins
Cook Time: 5 mins
Ingredients
- Servings: 4
- 120 g flattened egg noodles or 120 g wonton skins, cut into strips
- oil (for frying)
- 4 tablespoons water
- 50 g caster sugar
- 8 teaspoons honey
- 4 tablespoons orange squash (optional)
- 1 tablespoon kahlua (optional)
- 2 teaspoons lightly roasted sesame seeds or 2 teaspoons slivered almonds (to garnish)
Recipe
- 1 heat oil in a wok and deep fry the noodles/ wanton strips till crisp.
- 2 heat a heavy bottomed pan make a single thread syrup of the castor sugar with 60 ml.
- 3 water.
- 4 add the orange squash and honey and toss the fried noodles/ wanton crips in it to coat.
- 5 serve hot in 4 bowls and sprinkle 1/4 tsp sesame seeds/ slivered almonds in each bowl, and pour the 1/4 tblsp kahlua on top.
Total Time: 30 mins
Preparation Time: 20 mins
Cook Time: 10 mins
Ingredients
- Servings: 2
- 1 red bell pepper, roasted, peeled and sliced into strips
- 2 tablespoons olive oil
- 3 garlic cloves, finely chopped
- 8 -10 kalamata olives, chopped
- 1 tablespoon fresh lemon juice
- salt, pepper
- 8 ounces dried linguine or 8 ounces fettuccine pasta
- 3 cups broccoli (cut into 1 inch pieces)
- 2 tablespoons chopped fresh herbs (marjoram and chives work well, but use what you have)
- grated parmesan cheese (optional) or romano cheese (optional)
Recipe
- 1 heat a pot of salted water to cook the pasta, in a large skillet, heat the olive oil, then add the garlic and saute over medium-low for a minute, then add the pepper strips( and any juices), lemon juice, olives, and a pinch of salt, and a couple of grinds of pepper. shut burner off until pasta is nearly cooked.
- 2 cook the pasta in the salted water according to package directions, adding the broccoli pieces about two minutes before the pasta is done. drain the pasta and broccoli, reserving 1/4 cup of water; add the reserved water to the skillet. add the drained pasta and broccoli to the skillet with the fresh herbs and toss mixture over medium heat for 30 seconds or so to finish cooking.
Total Time: 45 mins
Preparation Time: 35 mins
Cook Time: 10 mins
Ingredients
- 3 cups pure olive oil
- 1 head garlic, smashed
- 1 red pepper, roasted, quartered, peeled and seeded, coarsely chopped
- 1 yellow bell pepper, roasted, quartered, peeled and seeded, coarsely chopped
- 1 poblano pepper, roasted, quartered, peeled and seeded, coarsely chopped
- 1 bunch parsley
- 4 whole new mexico red chilies, coarsely chopped
- 4 whole ancho chilies, coarsely chopped
Recipe
- 1 combine all ingredients in a mixing bowl.
- 2 may be refrigerated up to one day before using.
Total Time: 20 mins
Preparation Time: 5 mins
Cook Time: 15 mins
Ingredients
- 6 egg whites, hard boiled peeled and cut lengthwise
- 3/4 cup hummus, any flavour
- parsley
- paprika
- slivered almonds
- red pepper flakes
Recipe
- 1 remove eggs yolks from hard boiled eggs. (save them for a treat for your dog!).
- 2 with a pastry bag (or freezer bag with corner cut off), pipe hummus into egg half hollows.
- 3 top with desired garnishes. parsley goes well with almost any variaty of hummus, slivered almonds or paprika are nice on traditional flavoured hummus, and red pepper flakes pair well with roasted pepper hummus. experiment to find your perfect combination! :).
Total Time: 35 mins
Preparation Time: 10 mins
Cook Time: 25 mins
Ingredients
- 200 g penne pasta
- 1/2 cup slivered almonds, roasted
- 1 teaspoon olive oil
- 25 g butter
- 2 garlic cloves, crushed
- 100 g mushrooms, sliced
- 1 head broccoli, chopped into flowerets
- 1/2 cup cream
- 1 tablespoon basil pesto
- 50 g blue cheese, creamy
- salt and pepper
- 1 tablespoon olive oil (or butter)
Recipe
- 1 cook pasta as per instructions on packet.
- 2 heat first measure of oil and saute garlic. stir in mushrooms and broccoli and cook until tender.
- 3 add cream, pesto and blue cheese.
- 4 season with salt and pepper.
- 5 drain pasta, add extra olive oil or butter and toasted slivered almonds.
- 6 stir gently until well combined.
- 7 serve.
Total Time: 15 mins
Preparation Time: 5 mins
Cook Time: 10 mins
Ingredients
- 1 teaspoon butter
- 1/4 cup honey
- 1/4 cup slivered almonds
- 1/4 cup chopped hazelnuts
- 1/4 cup chopped pecans
- 1/4 cup sunflower seeds
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon salt
- 1 dash ground cloves
- 1 cup raisins
Recipe
- 1 line a baking sheet with parchment paper or foil and coat with cooking spray.
- 2 in a large nonstick skillet, heat butter over medium-high heat. stir in honey and cook 2 minutes or until mixture bubbles around edges of pan.
- 3 add nuts and next 5 ingredients, and cook over medium heat until nuts are golden, about 8 minutes, stirring frequently. stir in raisins.
- 4 immediately spread onto prepared baking sheet; cool completely.
- 5 note: mine were still a bit sticky after they cooled, so i just stored them in the refrigerator.
