A mango 'on the way out' combined with some things in the garden and kitchen.
In a blender add:
cut pieces of one mango
2 sticks rhubarb, chopped and cooked with 1 tb water in microwave for 1-2 minutes
1/3 cup sugar
1/3 - 1/2 cup water (icecubes with some water added is ideal)
1 fresh lime, zested and then juiced
spring of mint (peppermint, basil mint etc)
Blend until completely smooth.
Pour into a freezer-safe bowl or container and cover.
Every 30 minutes for 4 hours, stir sorbet very well with a whisk or a hand blender.
Let sorbet freeze for 8 hours or until hard.
(Can obviously change quantity in recipe to make more)
Friday, January 27, 2012
Sunday, January 1, 2012
Vegetable frittata
Vegetable frittata
Directions
Beat 8 eggs, 1 cup milk, chopped parsley, and salt and pepper.
In a food processor chop an onion or shallot finely, and 2 cloves garlic, and then add 2 slices wholemeal bread and finely crumb into a combined mixture. Add 2 cups leftover cooked vegetables eg broccoli, cauliflower, beans, potato, carrots etc. Add in herbs for taste (eg parsley).
Heat 2 tablespoons olive oil in an ovenproof 10-inch nonstick skillet over medium-high heat; add the egg mixture and cook 2 minutes. Reduce the heat to medium-low, top with grated cheddar and cook 10 minutes. Allow to cool, then slice.
Directions
Beat 8 eggs, 1 cup milk, chopped parsley, and salt and pepper.
In a food processor chop an onion or shallot finely, and 2 cloves garlic, and then add 2 slices wholemeal bread and finely crumb into a combined mixture. Add 2 cups leftover cooked vegetables eg broccoli, cauliflower, beans, potato, carrots etc. Add in herbs for taste (eg parsley).
Heat 2 tablespoons olive oil in an ovenproof 10-inch nonstick skillet over medium-high heat; add the egg mixture and cook 2 minutes. Reduce the heat to medium-low, top with grated cheddar and cook 10 minutes. Allow to cool, then slice.
Green bean salad with lemon dressing
Beans are prolific in the garden so here's a summery way to use them in a salad.
Simple green salad with lemon dressing
Ingredients
1/2 kg green beans, trimmed
1 tablespoon extra virgin olive oil
2 teaspoons freshly squeezed lemon juice
1 teaspoon lightly packed lemon zest
1 red or green chilli, finely sliced
1 medium shallot, thinly sliced
1/2 cup thinly sliced cured pitted black olives
2 tablespoons finely chopped fresh flat leaf parsley
Directions
Bring a medium pot of heavily salted water to a boil over high heat. Wben boiling, add green beans until cooked but still firm, about 4 minutes.
Meanwhile, prepare a bowl of iced water. Drain beans and place in ice water bath until cool. Drain and shake off excess water.
In a glass bowl, thoroughly mix olive oil, juice, zest, and chilli; season well with salt and pepper. Add green beans, shallot, olives, and parsley, and mix well; taste, adjust seasoning as needed. Salad can be served immediately though flavour improves as it sits.
Simple green salad with lemon dressing
Ingredients
1/2 kg green beans, trimmed
1 tablespoon extra virgin olive oil
2 teaspoons freshly squeezed lemon juice
1 teaspoon lightly packed lemon zest
1 red or green chilli, finely sliced
1 medium shallot, thinly sliced
1/2 cup thinly sliced cured pitted black olives
2 tablespoons finely chopped fresh flat leaf parsley
Directions
Bring a medium pot of heavily salted water to a boil over high heat. Wben boiling, add green beans until cooked but still firm, about 4 minutes.
Meanwhile, prepare a bowl of iced water. Drain beans and place in ice water bath until cool. Drain and shake off excess water.
In a glass bowl, thoroughly mix olive oil, juice, zest, and chilli; season well with salt and pepper. Add green beans, shallot, olives, and parsley, and mix well; taste, adjust seasoning as needed. Salad can be served immediately though flavour improves as it sits.
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