Web Mail
The following are kindly submitted by Lorraine Oliver.
FANTASTIC BREAD
Ideal in chunks for dips or soup, works everytime.
Ingredients:
500 ml water (should be around 40C)
100 ml milk (same temp as water)
750gm plain bread flour
25gm yeast/bread improver mix or 17gm yeast & 9 gm bread improver 2tsp salt 1tbsp runny honey
Method:
In a large bowl mix water, milk, yeast/improver, salt and honey together Add plain bread flour Mix into a sticky goo
Dust sticky goo with flour and cover bowl with a tea towel and place in a sheltered warm position Leave to rise for approx 1 hour
Pre heat oven to 250c
Line 2 baking sheets/trays with non-stick baking paper
Dust your work surface with flour and pour bread dough out onto floured surface. Dust dough with more flour and using your hands, stretch and carefully press out to make a rectangular shape, about 1"
thick. Using a pizza wheel cut into 12-16 square pieces, or leave in one large shape for tearing apart later. Place on baking tray leaving space between each piece for expansion.
Bake the first batch for 20 mins in the centre of the oven. The second batch for 18 mins.
.................................................................................................
SUNDRIED TOMATO DIP
From your Deli buy 250 gm sundried tomatos in oil, - (okay if capers are included in mix) Plain dried tomatos can be used but have to be reconstituted in warm water and then drained, adding the oil later as per below.
Ingredients:
1 or 2 garlic gloves
1 cup of olive oil
pinch of salt
pinch of black pepper
2 heaped tblspns of non sweatened yoghurt or sour cream
Method:
Blend, cloves, salt, pepper and yoghurt or sour cream with half the olive oil
Add more oil according to the consistency you like
OTHER SUGGESTIONS for variety of dips, buying already marinated vegs:
Black Olive Dip, Eggplant Dip, Artichoke Heart dip, Smoked Salmon or Tinned Salmon with bone removed.
Spinach Dip (quickly blanche English Spinach leaves in boiling water, immediately rinse under cold water to stop further cooking then pat dry.
For all dips, olive oil should be added sparingly and gradually, especially if using vegs marinated in oil already.
The following are kindly submitted by Liz Wigmore.
Chicken Potato Salad
Serves 6
| 1 large BBQ chicken | 2 sticks celery, sliced |
| 2x440g cans whole potatoes, drained | 1 red capsicum, finely chopped |
| 1 Tbs oil | 1 small cos lettuce |
| 2 bacon rashers finely chopped | 1 avocado, sliced |
| a few sundried tomatoes -optional | snow peas – optional |
| cashew nuts-optional |
Dressing:
| 1/3 cup canola oil | 1 Tbs lemon juice |
| 2 Tbs orange juice | 2 Tbs chopped fresh chives |
| 1 tsp sugar | salt & pepper to taste |
Method
Remove skin & bones from chicken, shred meat
Pat potatoes dry with absorbent paper, cut in half.
Heat oil in pan, add potatoes, cook until lightly brown.
Add bacon, cook until crisps, drain on absorbent paper.
Combine potatoes, bacon, chicken, celery, capsicum, torn lettuce leaves,
snow peas if used and avocado on large platter/bowl.
Combine all dressing ingredients in a screw top jar, shake well.
Pour dressing over salad, toss lightly.
Add sun dried tomatoes to top and sprinkle with cashew nuts if used.
This salad is particularly nice on a very hot day and served with an icy cold Cuvee Brut –Wolf Blass - Eaglehawk
Green Rice Salad
2 cups cooked rice
2 green capsicums - chopped
2Tbs chopped parsley
1 chopped white onion or use chopped spring onions
garlic salt to taste
Good handful of sultanas
Small amount of chopped celery – optional
½ cup shelled pistachio nuts – optional
Dressing:
½ cup cooking oil
¼ cup white vinegar
1Tbs white sugar
2 tsp curry powder
Place in screw top jar and shake to mix thoroughly.
This salad is best made 1 or even 2 days before serving to allow the flavours to infuse
LIZI’S INTERNATIONALLY FAMOUS ORIENTAL SALAD
¼ Savoy cabbage or use Chinese Wombok
80g Slivered almonds & 4tbs sesame seeds toasted together until fragrant & lightly browned
1 Pkt Oriental noodles
½ cup Canola oil
2tbs white sugar
2tbs white vinegar
Bunch spring onions
Method
Slice cabbage and spring onions finely.
Mix with toasted seeds & nuts.
Mix oil, sugar, vinegar & sachet from noodles in screw top jar – shake thoroughly to combine.
Mix noodles (crunched) into salad ½ hr. before serving – add dressing – mix through.
Yummo