TOMATOE RISONI
Combine 2 cups hot chicken stock, 800g can of diced tomatoes, 1/4 cup of chopped fresh herbs and 400 g risoni pasta in large saucepan, stir occasionally over a medium heat for 25 minutes.
BROCCOLI AND ALMONDS
Steam 500g broccoli until just tender, Heat 2 tabelspoons of olive oil, add 3 cloves of chopped garlic, 1/2 a cup of flaked almonds and 1 chopped red capsicum, cook until nuts are golden then spoon over the steamed broccoli.
GARLIC MASH
Peel chop and cook 6 medium potatoes until tender, drain well mash with 2 tablespoons of crushed garlic, 40 g butter and half a cup of cream, season with freshly ground black pepper
SWEET RED CABBAGE
Simmer 500g shredded red cabbage, 1 teaspoon of cumin seeds, 2 sliced spring onions 1 cup of vegegable stock, 2 tablespoons of red wine vinegar 1/4 of a cup of currants, 1/4 of a cup of castor sugar
ROSEMARY POTATOES
Parboil 1kg chat potatoes ( small potatoes ) and drain, Halve and place in a deep roasting pan, add 3 sprigs of rosemary and 2 tablespoons of olive oil, Season with salt and pepper and Roast at 220C for 35 minutes turning once
This message has been edited by ..Mesmerize.. on Jun 11, 2007 11:36 AM
This message has been edited by ..Mesmerize.. on Jun 11, 2007 11:36 AM
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