Australian Grapefruit Bowls
This sounds absolutely delicious! Posted for the Zaar World Tour 2005. This recipe would photograph beautifully, hint hint. Prep time does not include time to chill.
Seedy Muesli Bar Slice
A girlfriend made this for our Bible study group and I couldn’t stop eating it! Sesame seeds, sunflower seeds, pumpkin seeds, honey – mmmmmm! Hope someone out there likes it too! And so easy to make!
Hoisin Chicken Kebabs
Hoisin (or Hoi Sin) sauce also known is Chinese barbeque sauce, can be found pre-made in a jar at the supermarket. I prefer to use the “Fountain” brand, but there are many options these days. I’ve served this recipe hot as a main meal with an Asian Vegetable Stir-fry as a side dish. I’ve also brought them to a social function and thread them on small skewers, they were eaten cold as finger food. Ten minute marinating time is included in preparation. You can marinate this overnight or just ten minutes.
Chicken With Cashews
A Chinese type of Chicken with Cashews recipe. I added less peanut oil when I was stir-frying as I thought six tablespoons was a bit to much. I used chicken liquid stock instead of water to give the recipe more flavour. I use bean sprout instead bamboo shoots (personal taste) however I think you could add any vegetables you wish without dramatically altering the flavour. When I make this again I would add cashews to the wok to allow them to warm a little instead of sprinkling them at the end. The recipe said the yields is four servings but we had small servings for three people. This recipe is from ‘Cooking with Love’ by Friends of Karen, Inc Does not include marinating time.
Green Feta Dip
I bought some marinated feta at Eumundie Markets recently, and was VERY impressed, so I did what all cooks do, I copied it 🙂 This is the basic recipe, you can add Parmesan cheese, toasted pine nuts, or even chopped olives. you can use any pesto for this, I have tried it with sundried tomato pesto, and it was good, but I prefer the fresh taste of the basil pesto:) this will keep well in the fridge, and the flavours meld better if made the day before its needed. I have made this with soft greek feta, but I have to say I prefer the aussie feta, as it holds its’ shape so much better. If there are any leftovers, you can use it as a base for Greek pizza…yummy
