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These are tried, tested and much loved recipes. Our families and friends are always unselfish and devote themselves to taste-testing these delicious creations and demand them repeatedly time and time again.

Our aim is to share with you our favourite meals and the little tricks and tips we have learnt along the way.
Time is precious.
Food is expensive.

Both are resources too valuable to waste.

We want to share recipes that deliver delicious, nourishing meals - making the most of your time and ingredients.

Life is way too short for bland, disappointing food.
So ... Feed your inner cook - and Enjoy!

Wednesday 27 March 2013

Italian Vegetable Salad

This Serves 8-10 as a side dish 
 
  • 2 tbsp good olive oil
  • 3 red onions, cut into wedges
  • 2 red capsicums, deseeded, thickly sliced
  • 175g baby beans
  • 500g grape tomatoes, halved
  • 300g marinated artichokes, halved (drain them well on paper towels)
  • 150g small black olives, I used Kalamata, seeded ( drain well on paper towels)
  • 2 tsp good balsamic vinegar

 
Preheat oven to 220 degrees C. Combine oil, onions, capsicum in a roasting pan. Roast for 30 minutes, turning once, or until the edges are crisp. Cool to room temperature. Cook beans in boiling water for 2 minutes then drain and rinse under cold water. Pat dry on paper towels.
Combine all ingredients, and season well. toss gently.
For maximum flavour, serve at room tempertaure.
Simple colourful and yummy
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Cutlets
 
 

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