The easiest way to prepare this sandwich is to buy frozen cooked baby shrimp. Defrost them in the refrigerator overnight and drain before marinating. The cucumber slices are salted before using to draw out their juices, which would otherwise make the sandwich soggy.
By Lucy Waverman for Food and Drink.
Cook time is "resting" time for cucumbers.
A shrimp cocktail that is Asian in flavour. You can roast the shrimps in a 500ºF (260ºC) oven for 5 minutes or grill them on the barbecue or under the broiler. Prep time includes marinating time. Another winner from my current favourite Chef, Lucy Waverman.
This risotto can be paired with the grilled shrimp or any other seafood or fish. It is also great by itself or as a side dish with grilled lamb or chicken. The recipe can be halved.
From Food and Drink.
Use this recipe as a template for other shrimp skewers. If you don't have honey mustard, stir a little honey into Dijon. Limes would also work well instead of lemons. And if you're finding your home-grown chives or parsley getting out of hand, substitute them for the basil.
These need to marinate for 45 minutes before cooking.
Recipe developed for Food and Drink by Heather Trim.
A touch of spicy curry flavour is a surprisingly terrific match for cheesy pasta. Do try the four cheeses below (though you can also use up bits of cheese lingering in your refrigerator). In either case, be sure to use the goat cheese for luscious creaminess. For variety, stir in sliced mushrooms or chopped broccoli.
Stolen with love from Marilyn Bentz-Crowley at Food and Drink Magazine.
This recipe is from Food and Drink magazine, and it's really delicious! Comments from the magazine:
Elegant French onion soup becomes hip with this gooey grilled-cheese "sannich" Australian slang for sandwich;slid into the bowl. For onions, choose sweet varieties such as large Spanish or red, as they caramelize well. And if Swiss cheeses are not favourites, medium or old cheddar is a delicious stand-in. Be warned, most purchased broths are quite salty, so season only after the soup is finished.
A cream sauce is comforting on a cold winter's night. Leftover pancetta will last several days in the fridge, or wrap and freeze it for the next time you make pasta.
This recipe is from Heather Trim at Food and Drink.
This is a very different and delicious salad. I know it sounds strange, but try it, I think you will be pleasantly surprised. This is from our Church cookbook.
Serving amount is a guess as it depends on if you are serving this as a main meal or a side.
Add sparkle to your dinner party with these make-ahead appetizers - an explosion of flavour and very little last-minute work. Refrigerate or freeze the raw firecrackers right on the baking sheet and bake at the last minute for the best texture. If freezer space and baking sheets are at a premium, freeze until firm and carefully stack between layers of waxed paper in an airtight container.
Recipe by Chef Jennifer MacKenzie
for Food and Drink Magazine.
This is a very simple and delicious salad to make, especially in the summer. My family does not like spinach very much, but they love this dish. Also great to take to pot luck or church dinners as it is a "different" salad. The secret is to find the pale green fresh baby spinach leaves as opposed to the larger, tough, dark green ones in a bag! Hope you enjoy it as much as we do!
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