Just bumping this thread, unsure on time now allowed for threads to be kept.
Currently with some, now over 10 days and still being increased.
Being watchful all the same.
Cheers.
245sam,
Oct 18, 10:36pm
bump:-))
jenna68,
Nov 27, 5:14pm
bumping for joadz :o)
jenna68,
Dec 1, 1:20am
And another one! :o)
valentino,
Dec 2, 3:00am
Yeah, this as well... .
Party time.
cookessentials,
Dec 5, 2:38am
Prosciutto wrapped melon with viniagrette ½ medium rockmelon (850g) 12 slices (180g) prosciutto 1 tablespoon red wine vinegar ¼ cup (60ml) olive oil ½ clove garlic, crushed ¼ teaspoon sugar 1 teaspoon finely chopped fresh flat-leaf parsley 1 teaspoon finely chopped fresh oregano
Peel and seed rockmelon; cut into 12 slices. Wrap a slice of prosciutto around each rockmelon slice.
Combine remaining ingredients in screw-top jar; shake well. Drizzle vinaigrette over rockmelon; serve with mesclun, if desired.
cookessentials,
Dec 5, 2:40am
Guacamole With Prawns 1kg cooked king prawns 2 tablespoons lemon juice 1 large avocado, chopped 3 green shallots, chopped 2 tablespoons lemon juice, extra dash tabasco 1 tablespoon sour cream
Shell and devein prawns, combine in bowl with lemon juice. Blend or process avocado and shallots until smooth. Add extra lemon juice, tabasco and sour cream, process until combined, serve with prawns.
cookessentials,
Dec 5, 2:41am
Sesame Chicken Meatballs 170g single chicken breast fillet, chopped ½ teaspoon fish sauce ½ teaspoon sweet chilli sauce 1 teaspoon lime juice 1 clove garlic, crushed 1 teaspoon shredded basil leaves 2 teaspoons sesame seeds vegetable oil, for deep frying
Blend or process chicken, sauce, juice, garlic and leaves until almost smooth.
Using hands, roll rounded teaspoons of chicken mixture into ball; roll ball in sesame seeds. Place on tray; repeat process with remaining mixture.
Deep-fry chicken meatballs, in batches, until cooked through and browned lightly; drain on absorbent paper
cookessentials,
Dec 5, 2:44am
Eggplant Dip(meltzanosalata) 1 large eggplant 1 medium onion, finely chopped ¾ cup(75g) packaged breadcrumbs 2 tablespoons plain yogurt 3 cloves garlic, crushed cup chopped fresh parsley 1 tablespoon cider vinegar 1 ½ tablespoons lemon juice 1/2 cup (125ml) olive oil
METHOD
Place whole eggplant on oven tray, bake in hot oven about 1 hour or until soft. Remove eggplant from oven; cool slightly. Peel eggplant, chop flesh roughly. Combine eggplant flesh with remaining ingredients in food processor, process until smooth. Refrigerate mixture several hours or overnight
Makes about 1½ cups.
cookessentials,
Dec 5, 2:45am
Kumara Crisps 2 large (about 1. 1 kg) kumara oil for deep-frying Seasoned salt ½ teaspoon onion salt ½ teaspoon celery salt ½ teaspoon paprika ½ teaspoon ground cumin
Using vegetable peeler, peel strips lengthways from kumara. Deep-fry quarter of the strips in hot oil about 7 minutes or until strips are lightly browned; drain on absorbent paper. Repeat with remaining strips. Kumara strips become crisp on cooling. Just before serving, sprinkle with seasoned salt Seasoned salt: Combine all ingredients in bowl; mix well.
Recipe can be made 2 days ahead. Storage: In airtight container. Freeze: Not suitable. Microwave: Not suitable.
cookessentials,
Dec 10, 10:09pm
Just the time of year for this thread.
g1bo,
Dec 13, 11:29pm
Bumping, for the super yummy ideas, these would be great for something special for Christmas day too. brianmac you started an awesome thread. thanks
jenna68,
Dec 14, 3:50am
bumpin up :o)
jenna68,
Dec 19, 6:56pm
V... V
jenna68,
Dec 22, 6:32pm
w... w
jenna68,
Dec 29, 8:02pm
m... m
kaddiew,
Jan 11, 3:15am
Bump to save...
leechris,
Jan 11, 6:41am
bumping... Great recipes. .
naki45,
Jan 14, 2:40am
gentle bump to the top... some great recipes
susieq9,
Jan 16, 2:07am
Not all is lost after all... bump... . . for the on going parties.
cookessentials,
Jan 17, 3:12am
Mini Chive Potato Cakes 500g Agria potatoes 60g butter, softened 2 egg yolks 1 tsp salt ¼ tsp freshly ground black pepper 2 Tbsp finely chopped fresh chives 1 cup flour, for rolling olive oil, for frying chutney, feta, paprika and a few thin spears roasted asparagus, cut into bite-sized pieces
cookessentials,
Jan 17, 3:12am
Cont... . . Scrub, peel and quarter potatoes and place in a pan of cold salted water. Bring to the boil and cook for about 15 minutes until tender. Drain immediately in a colander.
Mash potatoes using a potato ricer or push through a strong sieve to create lump-free mash, then place in a large mixing bowl. Beat butter and egg yolks into potato, season with salt and pepper and stir in the chives. Place in the fridge to cool.
Put flour onto a plate, then drop generously heaped teaspoons of mash into the flour. Cover lightly with flour then pat into cake shapes about 5mm thick.
cookessentials,
Jan 17, 3:13am
Cont... . Heat enough oil to cover the base of a medium-sized frying pan and cook cakes in batches of no more than 8, for 3-4 minutes on each side until golden. While frying, keep cooked cakes in a warming oven. Quickly top with chutney, a triangle of feta, a sprinkling of paprika and 2 pieces of roasted asparagus. Serve warm.
How to freeze Place uncooked potato cakes in a sealable plastic container lined with baking paper. Stack cakes with a sheet of baking paper between each layer (as shown in the photograph), then cover with the lid and place in the freezer. The potato cakes will keep in the freezer for up to 3 months. To defrost, remove from the container and place on a baking paper-lined tray for 30 minutes at room temperature. Cook as instructed in Step 4, below. It is also perfectly okay to freeze these cakes cooked (they’ll keep for 3 months). After defrosting, reheat the potato cakes in a warming oven, not in the frying pan.
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