Ingredients
- 1 litre Ocean Spray® Cranberry Classic®
- ¾ cup sugar
- 2 tablespoons gelatine powder
Cranberry Jelly
1
Author Archives: Helen Jackson
Cranberry shortbread
Tarator Sauce
Tarator is a nutty sauce that can be made with other nuts such as almonds, pinenuts or hazelnuts.
Barbecued Zucchini and Eggplant
Ingredients
- 4 medium eggplant
- 8 medium zucchini
- 1 cup olive oil
- 4 cloves garlic, finely sliced
- 2 tablespoons chopped flat leaf parsley
- 2 tablespoons chopped oregano leaves
- 1/3 cup sherry vinegar
- 1/3 cup honey
- 1/3 cup water
Baba Ganoush
Ingredients
- 2 medium eggplants
- 1 clove garlic, crushed with 1 teaspoon sea salt
- juice of 1 lemon
- 1 tablespoon tahini
- 150g natural yoghurt
- salt and freshly ground black pepper
- extra virgin olive oil
summer lamb
Diane Davidson
You can also add olives and cubed feta cheese if desired
Ingredients
- 2 lamb tenderloins (eye fillets)
- 1/4 cup tender tips of rosemary spikes
- salt & black pepper
- 3 tablespoons olive oil
- 1 red onion, chopped
- 2 cloves garlic, crushed
- 1 yellow capsicum, seeded & chopped
- 2 tomatoes, peeed & chopped
- 1/4 teaspoon chilli powder
- mesclun salad leaves
favourite orzo salad
Ingredients
- 500g orzo
- 1 tub red cherry tomatoes
- 2 yellow capsicum
- 1 telegraph cucumber
- 1 cup kalamata olives, pitted
- 2 tablespoons capers
- 2 tablespoons finely chopped fresh chives
- 1/2 cup chopped fresh basil
- 2 cloves garlic
- 4 tablespoons white wine vinegar
- 120mls extra virgin olive oil
- sea salt and freshly ground black pepper
Oriecchette with broccoli
serves 4
Ingredients
- 500g broccoli
- extra virgin olive oil
- 400g oriecchette
- ¾ cup fresh breadcrumbs
- 2 cloves garlic, crushed
- 6 anchovy fillets, chopped
- 16 black olives, pitted
- salt and freshly ground black pepper
Salad of oven roasted beetroot with red onion, olives and garlic
Ingredients
- 8 medium beetroot
- ¼ cup extra virgin olive oil
- 2 teaspoons chopped oregano
- salt and freshly ground black pepper
- 1 bulb garlic
- 1 medium red onion, peeled and sliced into thin rings
- ¾ cup kalamata olives
- chopped fresh parsley
Method
Preheat oven to 180 C
Wash the beetroot and place in a baking dish along with the olive oil, oregano, salt and freshly ground black pepper. Separate the garlic bulb into cloves and add to the dish. Cover and bake for 1 hour or until beetroot is tender. Remove from the oven and set aside to cool. Pop the garlic cloves out of their skin and peel the beetroot and cut into small wedges. Place the garlic, beetroot and strained pan juices into a salad bowl. Gently mix through the onion rings, olives and scatter with parsley.
Serve with either a walnut tarator or aioli.
sausage pie filling
recipe supplied by a radio pacific listener
Ingredients
- 1 grated apple
- 4 tablespoons chopped parsley
- 1 teaspoon curry powder
- 1 onion, finely chopped
- 500g sausage meat
- ½ cup cooked rice
- 1 egg
- salt and freshly ground black pepper
Silver beet torta with raisins, parmesan and pine nuts
Ingredients
- 1.4 kg silver beet
- 6 tablespoons seedless raisins
- extra virgin olive oil
- 1 medium onion, finely chopped
- 115g parmesan cheese, freshly grated
- 4 tablespoons pine nuts, lightly toasted
- 100g lightly toasted breadcrumbs
- 3 eggs, lightly beaten
- salt and freshly ground black pepper
picnic eggs
Ingredients
- 6 large free range eggs
- 2 tablespoons extra virgin olive oil
- ½ tablespoon chopped capers
- 3 anchovy fillets, finely chopped
- ½ clove garlic, finely chopped
- ¼ teaspoon English mustard
- salt and freshly ground black pepper
- ½ red capsicum, seeded and diced
Zucchini Tourte
Recipe based on The Classic Food of Northern Italy by Anna del Conte.
Ingredients
- 325g zucchini
- 1 small red onion
- 125g arborio rice
- extra virgin olive oil
- ¼ cup freshly grated parmesan
- 1 tablespoon finely chopped oregano
- salt and freshly ground black pepper
- 3 free range eggs, lightly beaten
- 150g filo pastry
Labna
Ingredients
- 750 mls plain yoghurt
- 1 teaspoon sea salt
- 4 garlic cloves, bruised
- 2 sprigs rosemary
- extra virgin olive oil
