Categories
Soup

Mushroom and Miso Soup

This delicious light soup combines the earthiness of mushrooms with the different earthiness of miso. The result is out of this world.

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Mushroom and Miso Soup
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Servings Prep Time
4 People 10 minutes
Cook Time
30 minutes
Servings Prep Time
4 People 10 minutes
Cook Time
30 minutes
Mushroom and Miso Soup
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Rating: 0
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Servings Prep Time
4 People 10 minutes
Cook Time
30 minutes
Servings Prep Time
4 People 10 minutes
Cook Time
30 minutes
Ingredients
  • 400 g mushrooms I always use two or three varieties - it gives a better flavour and a more interesting texture. A combination of shitake and king oyster mushrooms is a favourite, but just go for what is fresh.
  • 1 tbsp light miso paste
  • 500 ml chicken stock Replace with vegetable based stock if you want a vegetarian version.
  • 500 ml water
Servings: People
Units:
Instructions
  1. Cut mushrooms into 5mm slices.
  2. Put the miso in a pot on a low heat, and gradually add just enough freshly boiled water to make a smooth paste, stirring all the while.
  3. When the paste is smooth and there are no lumps, add the remaining water, stock and mushrooms.
  4. Bring to a very gentle boil, put the lid on and leave for thirty minutes.
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Categories
Meat

Venison Sausage and Lentil Ragout

This delight comes from Julia.Great one for a cold night – and it cooks by itself all day – well all afternoon. Needs a crockpot or slow cooker (serves 4 – 6)

Venison Sausage and Lentil Ragout
This delight comes from Julia.Great one for a cold night - and it cooks by itself all day - well all afternoon. Needs a crockpot or slow cooker (serves 4 – 6)
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Rating: 0
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Course Main
Cuisine Colonial
Cook Time 5 hours
Servings
People
Ingredients
Course Main
Cuisine Colonial
Cook Time 5 hours
Servings
People
Ingredients
Votes: 0
Rating: 0
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Instructions
  1. Put sausages in crockpot. Either whole or twist them in half. Julia generally twists them in half.
  2. Add everything else except the seasoning and the garnish
  3. Cover and cook at a low temperature 5 - 6 hours. The longer you cook the more it all melts in your mouth
  4. Taste and season as required
  5. Service garnished with lemon slices and a sprinkle of freshly chopped rosemary
Recipe Notes

Nutrition Facts
Venison Sausage and Lentil Ragout
Amount Per Serving
Energy 741kJ Energy from Fat 8kJ
% Daily Value*
Total Fat 0.2g 0%
Saturated Fat 0.1g 1%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.1g
Sodium 467mg 19%
Potassium 379mg 11%
Total Carbohydrates 44g 15%
Dietary Fiber 15g 60%
Sugars 4g
Protein 13g 26%
Vitamin A 239%
Vitamin C 6%
Calcium 3%
Iron 23%
* Percent Daily Values are based on a 2000 calorie diet.

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Categories
Baking

Ginger Gems

To this day I have no idea how these bite sized loaves of ginger wonderfulness keep in the cupboard. Rom had to fight us back just to allow them to cool from the oven. Personally I think they are at their best steaming and hot from the oven with a dob of butter, or raspberry jam, or icecream melting over the moist interior.

Ginger Gems
Votes: 1
Rating: 4
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Course 7 Dessert, 8 Dolce
Cuisine Colonial
Prep Time 10 minutes
Cook Time 10-15 minutes
Servings
Trays
Ingredients
Course 7 Dessert, 8 Dolce
Cuisine Colonial
Prep Time 10 minutes
Cook Time 10-15 minutes
Servings
Trays
Ingredients
Votes: 1
Rating: 4
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Instructions
  1. Heat oven to 220c.
  2. Grease the gem irons thoroughly with butter. Remember to do the spaces between the cups as well.
  3. Cream butter and sugar.
  4. Add egg and warm golden syrup.
  5. Sift in dry ingredients and the milk and mix until smooth.
  6. Pour the batter into two gem irons
  7. Bake for 10 -15 minutes until a metal skewer comes out clean.
Recipe Notes

Nutrition Facts
Ginger Gems
Amount Per Serving
Energy 2575kJ Energy from Fat 942kJ
% Daily Value*
Total Fat 25g 38%
Saturated Fat 16g 80%
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 67mg 22%
Sodium 1097mg 46%
Potassium 120mg 3%
Total Carbohydrates 101g 34%
Dietary Fiber 1g 4%
Sugars 98g
Protein 2g 4%
Vitamin A 16%
Vitamin C 1%
Calcium 25%
Iron 7%
* Percent Daily Values are based on a 2000 calorie diet.

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Tagliatelle with bacon and pesto

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Tagliatelle with bacon and pesto
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This must be the best demo recipe I have ever seen. I could eat this every single day.
Servings Prep Time
2 people 10 minutes
Cook Time Passive Time
20 minutes 1 hour
Servings Prep Time
2 people 10 minutes
Cook Time Passive Time
20 minutes 1 hour
Tagliatelle with bacon and pesto
Votes: 0
Rating: 0
You:
Rate this recipe!
This must be the best demo recipe I have ever seen. I could eat this every single day.
Servings Prep Time
2 people 10 minutes
Cook Time Passive Time
20 minutes 1 hour
Servings Prep Time
2 people 10 minutes
Cook Time Passive Time
20 minutes 1 hour
Ingredients
Fresh Pesto
Servings: people
Units:
Instructions
Fresh Pesto (you can make this in advance)
  1. We'll be using a food processor to make the pesto. Put the garlic, pine kernels and some salt in there and process briefly.
  2. Add the basil leaves (but keep some for the presentation) and blend to a green paste.
  3. While processing, gradually add the olive oil and finally add the Parmesan cheese.
Finishing the dish
  1. Bring a pot of salted water to the boil and cook your tagliatelle al dente.
  2. Use the cooking time of the pasta to sauté your bacon strips.
  3. After about 8 to 10 minutes, the pasta should be done. Drain it and put it back in the pot to mix it with the pesto.
  4. Present the dish with some fresh basil leaves on top.
Recipe Notes

Nutrition Facts
Tagliatelle with bacon and pesto
Amount Per Serving
Energy 5342kJ Energy from Fat 3203kJ
% Daily Value*
Total Fat 85g 131%
Saturated Fat 22g 110%
Polyunsaturated Fat 10g
Monounsaturated Fat 44g
Cholesterol 238mg 79%
Sodium 2548mg 106%
Potassium 620mg 18%
Total Carbohydrates 71g 24%
Dietary Fiber 4g 16%
Sugars 4g
Protein 57g 114%
Vitamin A 2%
Vitamin C 0.1%
Calcium 16%
Iron 12%
* Percent Daily Values are based on a 2000 calorie diet.

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