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Fresh Spring Rolls with Prawn


Recipe 50g rice vermicelli noodles 20 round (20cm diameter) rice paper sheets  20 cooked king prawns, peeled, deveined, halved lengthways  1 cup (55g) bean sprouts, trimmed  1 carrot, peeled, cut into matchsticks  20 coriander leaves  

1. Place the noodles in a small heatproof bowl and cover with boiling water. Set aside for 5 minutes to soften. Drain well. 2. Soak 1 rice paper sheet in warm water for 30 seconds or until soft. Drain on paper towel. Place on a clean work surface. Place 2 prawn halves along the centre of the rice paper sheet. Add a little of the noodles, bean sprouts, carrot, peanuts, a mint leaf and coriander leaf. Fold in ends and roll up firmly to enclose filling. Repeat to make 20 spring rolls. 3. Place on a platter and serve with soy sauce


Smoked Salmon Fettuccine


Recipe 375g Fresh fettuccine 2 Cloves of garlic 1/2 a brown onion 200g Smoked salmon

1/2 cup thickened cream Dill to serve

Method 1.

Cook 375g dried fettuccine in a large saucepan of boiling water until al dente. Drain and return pasta to the pan.

2.

Heat 1 teaspoon of oil in a pan. Brown onion and garlic before adding thickened cream. Once sauce has thickened take off the heat.

3.

Serve sauce with fettuccine, smoked salmon and dill.


Banana Cake


Recipe Melted butter to grease

125g Butter (room temp.)

1 ½ cups Caster Sugar

1 ¼ Cups mashed overripe Banana

2 Eggs

1 Teaspoon vanilla extract

100mL Buttermilk

1 ½ Self-raising flour

½ Teaspoon Bi-carb soda 50g Unsalted butter

125g Cream cheese 1 ½ cups Icing sugar mixture

1 ½ Teaspoons buttermilk

Method Preheat oven to 180°C. Brush a round 20cm (base measurement) cake pan with melted butter to grease. Line the base and side of the pan with non-stick baking paper. Place the butter, sugar, banana, eggs and vanilla in the bowl of a food processor, and process for 2 minutes or until well combined. Add the buttermilk and process until combined. Add the flour and bicarbonate of soda, and process until just combined. Pour the mixture into the prepared pan. Shake the pan to settle the mixture. Bake in oven for 1 hour or until a skewer inserted into the centre comes out clean. Set aside in the pan for 10 minutes to cool slightly, before transferring the cake to a wire rack to cool completely. Meanwhile, to make the cream cheese frosting, use an electric beater to beat the cream cheese and butter in a bowl until well combined. Add the icing sugar and beat until well combined.

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