Pittwater Life February 2017 Issue

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For more recipes go to www.janellebloom.com.au

well combined. Add the

broccolini, cabbage, green

onions, apple, carrot and

coriander, stir to coat.

4. Slice the baguettes in

half lengthways, leaving

attached along one long

edge. Pile the prawns

and slaw between the

baguettes. Season and

serve with lemon if desired.

Barbecue lamb with

tomato, bocconcini

& pomegranate

salad

Serves 4

12 lamb cutlets, trimmed

2 tbs spicy barbecue

seasoning

1 lemon, halved

olive oil, for cooking

1 pomegranate

½ baby endive

400g punnet medley

tomatoes, halved

250g punnet mini Roma

tomatoes, halved

150g cherry bocconcini, torn

in half

1/3 cup extra virgin olive oil

1 tsp caster sugar

½ cup basil leaves

Janelle’s Tip: To remove

seeds for pomegranate,

roll uncut pomegranate on

bench. Score around the

middle and tear it into two

halves. Hold each half over

a bowl, seeds facing down

and tap the skin with a

wooden spoon, squeezing

a little to release the seeds

and juice.

Food Life

1. Preheat barbecue plate

or grill on medium-high.

Pound the lamb with meat

mallet to flatten slightly.

Rub the spice over both

sides of the lamb. Squeeze

over the lemon and drizzle

over a little olive oil.

Barbecue for 3 minutes

each side for medium

or until cooked to your

liking. Set aside to rest 10

minutes.

2. Remove the seeds from

pomegranate (see tip

below). Scatter the endive

over base of a large serving

platter or board. Top with

tomatoes, bocconcini and

pomegranate seeds.

3. Add the extra virgin

olive oil and sugar to

the pomegranate juice.

Season and whisk until

well combined. Just before

serving, pour the dressing

over the salad, scatter over

the basil leaves and serve

with lamb.

Compost cookies

Makes 25

These get their name because

they use combination leftover

ingredients, like oats, nuts,

dried fruit and coconut.

They great for lunchbox or

afterschool snacks.

1 1/4 cups plain flour

3/4 cup caster sugar

3/4 cup traditional rolled oats

½ cup chopped walnuts

½ cup raisins

1/4 cup shredded coconut

150g butter, cubed, chopped

2 tbs golden syrup

1 tbs cold tap water

½ tsp bicarbonate of soda

½ cup (100g) chopped

chocolate

Icing sugar for dusting

1. Preheat the oven to 160°C

fan forced. Line 3 large

baking trays with baking

paper.

2. Sift the flour into a large

bowl. Add the sugar,

oats, walnuts, raisins and

coconut. Stir to combine.

3. Melt the butter and golden

syrup in a small saucepan

over medium heat.

Combine the cold water

and bicarbonate of soda.

Stir into the butter mixture.

Pour the warm butter

mixture quickly into the

flour and stir until almost

combined. Add chocolate

mix well.

4. Roll tablespoons of mixture

into balls and place onto

trays allowing room for

spreading. Flatten slightly.

Bake for 15 minutes or until

golden around the edges.

Cool biscuits on the trays.

Dust with icing sugar to

serve.

FEBRUARY 2017 65

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