Related Searches: Butter Mushrooms, Butter Potatoes
... into 4 x 2cm-thick steaks and arrange on a baking tray. Return any leftover cauliflower to pan, add butter and cook, uncovered, for 10 minutes or until tender. Remove from heat. Using a stick blender, blend until ...
... . Repeat until you've used all the filling. Place cauliflower, stem-side down, into pan. Combine butter with remaining parmesan and breadcrumbs. Spread mixture over cauliflower. Season. Bake for 50-60 minutes or until ...
... tsp black mustard seeds, 0.5 tbs turmeric, 2 cloves garlic crushed, 1 knob butter, 2 tbs coriander leaves. Method: Blanch the cauliflower in salted boiling water for 1-2 minutes, drain, and rinse under cold water. Grind ...
... 75 g hazelnuts, 450 g cauliflower cut into florets, 1 tbs olive oil, 1 pinch salt, 1 pinch freshly ground black pepper, 0.5 lemon juice only, 2 cup milk, 150 g coarse polenta, 3 tbs unsalted butter, 30 g Manchego cheese ...
... 3 tbs brown sugar, 500 g carrots. Method: Peel carrots and slice into 5mm thick sticks. Divide cauliflower into small florets. Heat butter in a frying pan. Add garlic and cumin seeds and cook for 2 minutes until aromatic ...
... 1 onion peeled and diced, 1.5 cups chickpeas, 1.2 cup vegetable stock hot, made with 1 stock cube, 400 g butter beans drained, 1 bunch parsley fresh. Method: Pre-heat the oven to 160°C/140°C fan-forced. Slice off the top ...
... tsp ground cumin, 2 tsp ground coriander, 4 garlic cloves crushed, 0.5 cup extra virgin olive oil, 1 large cauliflower trimmed, 5 ml olive oil cooking spray, 0.25 tsp ground paprika, 1 lemon juiced, 125 g cherry tomatoes ...
... a vegetarian feast. Ingredients: 5 ml olive oil cooking spray, 0.66 cup Macro Australian whole grain freekeh, 1 cauliflower cut into florets, leaves reserved, 2 tsp ground turmeric, 1 tbs ground cumin, 2 cup no-fat Greek ...
... tbs oil in a bowl. Using a fork, roughly smash. Season. Transfer to other tray. Place into oven with cauliflower and bake both for 15 minutes or until chickpeas are slightly crisp. Remove chickpea tray from oven and set ...
... in pot and cover with a lid, and cook for 10 minutes or until florets have slightly softened. Gently lift cauliflower out of pot with a slotted spoon and transfer to tray. Stand, uncovered, for 10 minutes to steam dry ...
... Heat to 170°C over high heat (when oil is ready a cube of bread will turn golden in 20 seconds). Add cauliflower to the batter and stir to coat. Add to the oil, in batches, and cook for 4-5 minutes, turning, until crisp ...
... fry seed mix in a frying pan over medium heat for 8 minutes or until golden. To reheat, preheat oven to 200°C. Return cauliflower to oven for 25 minutes. Thin tahini sauce with a little warm water, if necessary. Serve ...
... °C/200°C fan-forced. Line a large baking tray with baking paper. Remove outer leaves from cauliflower and reserve. Place cauliflower in a microwave-safe bowl and microwave on high for 8 minutes or until just tender. Set ...
... chilli flakes, 1 pinch sea salt. Method: Pre-heat the oven to 180°C/160°C fan-forced. Trim the cauliflower leaves, slice off the base and cut in half. Cut each half into 2 thick, flat steaks, keeping the rounded edges ...
... . Mix the spices and a tablespoon of olive oil in a small bowl and brush all over the cauliflower. Roast the cauliflower for 1 hour and 15 minutes, or until slightly charred on the outside and tender when pierced with ...
... peeled and grated, 2 cloves garlic crushed, 1 tbs gochujang paste, 2 tbs soy sauce reduced salt. Method: Place the cauliflower in a food processor and pulse until it resembles rice. Heat the half of the oil in a wok on ...
... to 220°C/200°C fan-forced. Grease a large baking tray. Trim base of cauliflower, leaving a few leaves attached. Place cauliflower on tray. Combine haloumi, prosciutto and oregano in a bowl. Combine oil, zest, lemon juice ...
... breadcrumbs, almond meal and parsley in a shallow bowl. Place flour and milk into separate bowls. Lightly coat cauliflower slices in flour, then dip into rest of the milk and coat with breadcrumb mixture. Place onto a ...
... placing them in hot salted water for 5-10 mins. You don't have to do this. Then lightly cook the cauliflower and broccoli in a little salted water. Get the spices ready and mix the dry spices all together with the garlic ...
... 1 clove garlic, 0.5 cup cream, 2 cup milk, 1 bay leaf, 1 tbs green peppercorns drained, 300 g cauliflower roughly chopped, 2 medium celeriac peeled, cut into chunks, 1 tbs parsley chopped, 4 beef scotch fillet steaks, 1 ...
... perfectly with buffalo hot sauce and creamy blue cheese dip, ideal for a veggie lunch. Ingredients: 1 large cauliflower chopped into florets, 1 tbs smoked paprika, 1 tbs cumin peeled and minced, 1 tsp onion powder, 1 ...
... . Place all of the spices and seasonings in a large bowl, add 2 tablespoons of oil and then toss in the cauliflower, mixing well to coat all the florets. Arrange the florets in a single layer on the baking tray and bake ...
... tahini, 1 tsp olive oil. Method: Preheat oven to 180ºC. Line a baking tray with baking paper. Place cauliflower on prepared tray, lightly spray with oil and sprinkle with cumin. Roast for 15-20 minutes or until golden ...
... g almonds chopped, 1 medium lemon chopped into wedges. Method: Pre-heat the oven to 200°C. Toss the cauliflower into a roasting tin with a tablespoon of olive oil. Roast for 40 minutes, turning the florets over halfway ...
... 2 tsp curry powder, 0.5 tsp garlic powder, 2 tsp cornflour, 1 pinch black pepper. Method: Place the cauliflower florets in a large bowl, add the oil, curry powder, garlic powder, cornflour and black pepper and toss well ...
... tray with baking paper. Whisk eggs in a shallow bowl. Combine panko and paprika on a large flat plate. Dip cauliflower in egg, then in crumb mixture to coat. Place on prepared tray. Spray with oil, then roast for 45 ...
... Method: Lunch: Preheat oven to 200ºC (180ºC fan-forced). Line a baking tray with baking paper. Place cauliflower on prepared tray and spray lightly with oil. Roast for 20-25 minutes or until golden and tender. Set aside ...
... to gently shake off extra water. Cut into half and each piece into thirds. I ended up with 2 big cauliflower steaks and smaller pieces which would suit kids as mini steaks. Place onto lined trays and brush the tops with ...
... 200°C/180°C fan-forced. Drizzle a large baking tray with half the oil, tip in the sweet potatoes and cauliflower and toss to coat. Roast for 10 minutes, then add the garlic, capsicums and onion. Mix in the remaining oil ...
... pepper. Method: Heat up a non-stick pan to a medium heat with the sesame oil and cumin seeds.Fry the cauliflower rice for 5 minutes in the oil while tossing. All the halloumi and fry for a further 2 minutes while tossing ...
... , crispy sage leaves and toasted slivered almonds. Ingredients: 1 kg washed white potatoes, 125 g butter, 0.25 cup milk, 1 bunch sage, 2 tbs slivered almonds. Method: Peel potatoes and cut into quarters. Cook in a large ...
... Cook sprouts, tossing regularly, for 6-8 minutes or until charred. Season. Add butter, thyme and garlic and cook, stirring, for 2 minutes or until butter turns a nut-brown colour and garlic and thyme are fragrant. Serve ...
... Method: Preheat oven to 220°C/200°C fan-forced. Place mushrooms, cap-sides down, on a baking tray. Place butter, oil, garlic and thyme in a small bowl and gently whisk with a fork. Spoon two-thirds of the garlic mixture ...
... , or until tender. Cook the cabbage in a pan of boiling water for 6-7 minutes, until tender. Drain well, add knob of butter and season. Bring the milk to the boil in a pan and add to the potatoes. Add the rest of the ...
... Ingredients: 0.5 tsp sea salt, 1 pinch freshly ground black pepper, 1 drizzle olive oil, 100 g unsalted butter softened, 1 lime finely grated zest, 0.5 tsp chilli powder, 4 sweetcorn cobs. Method: Prepare a barbecue for ...
... : 500 g baby spinach leaves, 500 g snow peas, 500 g green asparagus, 3 tsp coriander seeds, 60 g unsalted butter at room temperature. Method: Boil a pot of water to the boil adding a pinch of salt. Add all greens and ...
... 3 minutes and then remove and drain. On a pan on a medium heat, add the garlic, butter and nuts and fry for 1 minute until the butter has melted. While stirring, add the broccolini to the pan and fry up for a further 3 ...
... blend, 2 tbs parsley, 2 lime juiced, 4 corn cobs, 1 tbs parmesan cheese finely grated. Method: Combine the butter, parsley and salt in a small bowl and set aside. Boil corn in pot of water for 3 to 5 minutes, uncovered ...
... everyone!; Ingredients: 500 g kent pumpkin, 500 g baby spinach, 100 g danish fetta, 60 g sundried tomatoes, 100 g cauliflower, 50 g cashews cut cut into small pieces, 30 ml olive oil, 2 tsp garlic, 1 tsp salt, 2 tbs ...
... baked popcorn veggie bites with a zesty coating. A healthier alternative to deep fried. Ingredients: 500 g frozen cauliflower pack defrosted, 2 carrots, 0.5 pumpkin, 2 eggs, 1 cup plain flour, 0.5 cup parmesan cheese ...
... 0.25 small butternut pumpkin peeled and cut into 2 cm cubes, 0.5 punnet cherry tomatoes halved, 0.5 small cauliflower in florets, 400 g lentils, salt and pepper, 3 tbs fresh coriander coarsely chopped. Method: In a large ...
A simple mixed summer salad to pair with any BBQ meat or fish or chicken main meal. Ingredients: 0.5 cauliflower florets, 1 small broccoli florets, 1 carrot diced, 1 cob corn cut in half, 2 tbs mayonnaise, 0.5 tbs honey, ...
... parmesan on top. It's a perfect side dish for your next barbecue. Ingredients: 1 tbs horseradish cream, 100 g butter softened, 1 tsp worcestershire sauce, 1 lemon rind finely grated and 1 tbs juiced, 4 corn cobs, 1 cup ...
... a big fan of 'leftover to makeover' recipe ideas. Ingredients: 1 kg beetroot peeled, boiled or roasted, 50 g unsalted butter, 1 tbs white or raw sugar. Method: Finely grate beetroot. To avoid stained hands, I used a food ...
... from microwave as these will be hot. Mix melted butter, garlic and optional parsley in a bowl. Brush corn cobbettes with butter mixture when hot, letting the butter melt into the cobbettes. Allow to cool slightly until ...
... apart, across the potatoes, but not all the way through (see tip). Combine butter, thyme or rosemary and paprika. Brush potatoes with half the herb butter. Season with sea salt. Place in a baking pan. Bake, brushing with ...
... 5 minutes. Be careful when removing from microwave as these will be hot. Brush with butter and garlic mixture, letting the butter melt into the cobbettes. Garnish with parsley and allow to cool until warm enough to eat ...
... then drain well and refresh them under cold water. Drain again and set aside. In a wok, heat the butter and olive oil. When the butter has melted, add the pancetta and cook over a medium heat for 3-4 minutes, until it is ...
... olive oil, 100 g feta crumbled, 1 medium lime 1/2 chopped into wedges, 1/2 zested. Method: Place the butter in a bowl with the parsley, chilli and garlic and mix well. Heat the barbecue on the highest setting. Brush the ...
... potatoes peeled, cut into wedges, 0.33 cup olive oil, 2 sprig rosemary leaves picked, 5 clove garlic, 2 tbs butter, 1.5 tbs wholegrain mustard, 1 tbs maple syrup. Method: Preheat oven to 190°C. Line a baking pan with ...
... tender. Drain. Transfer to a large bowl. Add pancetta, 1/3 cup small mint leaves and 20g butter. Toss until combined and butter has melted. Season with salt and pepper to serve. Categories: High fibre; Low sugar; Steamed ...
... for 6-8 minutes or until bright green and just tender. Drain and refresh in cold water. Return to the pan with butter and season with salt and pepper. Shake pan over the heat for 2-3 minutes to reheat beans and coat with ...
... tbs sage chopped, 2 tbs honey. Method: Trim tops from 3 bunches Dutch carrots. Peel and halve if large. Melt 60g butter with 2 tbs honey in a large deep frying pan. Add carrots and toss to coat in mixture. Pour over cup ...
... cook for a further 5 minutes. Drain and return to pan. Add butter, salt and pepper and toss over heat for a few minutes until coated with butter. Transfer to a serving bowl, add extra mint leaves and serve. Categories ...
... cranberries. Method: Preheat oven to 200℃/180℃ fan-forced. Line a baking tray with baking paper. Place syrup, butter and 2 thyme sprigs in a small saucepan over medium heat. Cook, stirring occasionally, for 4 minutes or ...
... 2 slices sourdough bread day-old, roughly torn, 0.25 cup Woolworths milk, 100 g garlic & sea salt butter melted, 2 broccoli heads, 0.25 bunch continental parsley leaves and stalks separated, finely chopped, 40 g parmesan ...
... flavourful mushroom dish is so easy to make. Ingredients: 4 large portobello mushroom washed and drained, 20 g butter lightly softened, 1 small white onion peeled and finely diced, 1 pinch salt, 1 pinch cracked black ...
... the carrots in plenty of boiling salted water for about 7 minutes until they are quite soft. Drain well. Put the butter in the pan in which you cooked the carrots and allow it to melt over a low heat. Stir in the sugar ...
... g spinach washed and drained, 2 tbs sesame oil, 1 tbs soy sauce, 4 cloves garlic peeled and mashed, 2 tbs butter, 1 tsp cracked black pepper. Method: Heat up a large saucepan to a medium heat and add the sesame oil. Fry ...
... to the pan and cook for 5 more minutes and drain. Tip the potatoes back into the pan, add the butter and mash completely. Stir the brussels sprouts and spring onions and mix well. Season with salt and pepper and top ...
... up your steak dinner. Ingredients: 4 potatoes washed and peeled, 1 pinch pepper, 1 pinch salt, 240 g butter melted, 1 tsp parsley finely chopped, 1 tsp thyme finely chopped, 1 tsp rosemary finely chopped, 3 cloves garlic ...
... tbs olive oil, 1 tbs sea salt, 1 pinch black pepper, 1 tbs garlic powder, 1 tbs dried parsley, 4 tbs butter. Method: Preheat the air fryer to 200°C. Brush the potatoes with olive oil and season with salt, pepper, garlic ...
... 8 wedges, 3 tbs parsley fresh, chopped. Method: Pre-heat the oven to 200°C/180°C fan-forced. Whisk the butter, olive oil, garlic, lemon juice and zest together in a bowl. Arrange the cabbage wedges on a baking tray and ...
... careful not to cut all the way through. Use a fork to lightly mash the inside of each potato. Divide butter and mozzarella between the six potatoes, placing the ingredients at the centre of the potatoes. Use a fork to ...
... packed with flavour from harissa and creamy feta. Ingredients: 4 large eggplant whole, 2 tbs olive oil, 4 tbs butter, 2 tbs harissa paste, 2 cloves garlic peeled and minced, 0.5 bunch coriander fresh, chopped, 75 g feta ...
... 1 tbs water. Cover and cook on high for 5 minutes or until hot. Drain, stir butter and mint sauce through peas until butter melts. Serve. Categories: Egg free; High fibre; Low salt; Low sugar; Seafood free; Sesame free ...
... bubbling (this will take about 6-8 minutes). Remove from the heat and keep warm. Meanwhile, heat the remaining butter in a large nonstick frying pan over a high heat. Add the mushrooms and garlic and stir-fry for 6-8 ...