garlic steak
Ingredients (serves 4)
Ingredients (serves 4)
550g baby chat potatoes, chopped
olive oil cooking spray
1 tablespoon Maille wholegrain mustard
3 baby eggplant, trimmed, halved lengthways
1 red capsicum
2 zucchini, trimmed
1 red apple
1 red onion, cut into thin wedges
1/3 cup oregano leaves
1 garlic clove, crushed
1 tablespoon olive oil
4 (150g each) lean beef round steaks
METHOD OF PREPARATION
Preheat oven to 200°C. Place potatoes in a large baking dish. Spray with oil. Combine mustard and 1 tablespoon warm water in a jug. Pour over potatoes. Toss to coat. Roast for 10 minutes.
Cut eggplant, capsicum, zucchini and apple into 2cm pieces. Add all vegetables, apple and oregano to potatoes. Season with salt and pepper. Toss to combine.
Return to oven. Roast for 20 to 25 minutes or until vegetables are tender and golden.
Combine garlic and oil. Brush over both sides steaks. Preheat a lightly-greased barbecue grill or plate on medium-high heat. Cook steaks for 2 to 3 minutes each side for medium or until cooked to your liking. Serve with vegetables.
Chocolate Lava Cake
INGREDIENTS:
8 1-ounce semisweet chocolate squares, chopped or 1 cup semisweet chocolate chips
2 sticks of butter
5 egg yolks
4 whole eggs
3/4 cup sugar
1/3 cup all-purpose flour
METHOD OF PREPARATION
Preheat oven to 375°F. Lightly butter sides of 6 individual (3/4 cup) ramekins. Lightly coat with sugar, shake out excess. Melt chocolate and butter in top of double boiler set over simmering water. Stir until smooth. Remove from over water and cool 10 minutes. Beat egg yolks and whole eggs together in a large bowl; add sugar and beat until thick and light, about 2 minutes. Fold in chocolate mixture. Sift flour, then fold into batter, mixing until smooth. Divide batter among prepared cups, filling 3/4 full. Place on a baking sheet and bake about 35 to 40 minutes or until sides of cake are set and middle is still soft. Do not overbake. Using a small knife, cut around sides of cakes to loosen. Invert onto plates and serve with your favorite ice cream.
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olive oil cooking spray
1 tablespoon Maille wholegrain mustard
3 baby eggplant, trimmed, halved lengthways
1 red capsicum
2 zucchini, trimmed
1 red apple
1 red onion, cut into thin wedges
1/3 cup oregano leaves
1 garlic clove, crushed
1 tablespoon olive oil
4 (150g each) lean beef round steaks
METHOD OF PREPARATION
Preheat oven to 200°C. Place potatoes in a large baking dish. Spray with oil. Combine mustard and 1 tablespoon warm water in a jug. Pour over potatoes. Toss to coat. Roast for 10 minutes.
Cut eggplant, capsicum, zucchini and apple into 2cm pieces. Add all vegetables, apple and oregano to potatoes. Season with salt and pepper. Toss to combine.
Return to oven. Roast for 20 to 25 minutes or until vegetables are tender and golden.
Combine garlic and oil. Brush over both sides steaks. Preheat a lightly-greased barbecue grill or plate on medium-high heat. Cook steaks for 2 to 3 minutes each side for medium or until cooked to your liking. Serve with vegetables.
Chocolate Lava Cake
INGREDIENTS:
8 1-ounce semisweet chocolate squares, chopped or 1 cup semisweet chocolate chips
2 sticks of butter
5 egg yolks
4 whole eggs
3/4 cup sugar
1/3 cup all-purpose flour
METHOD OF PREPARATION
Preheat oven to 375°F. Lightly butter sides of 6 individual (3/4 cup) ramekins. Lightly coat with sugar, shake out excess. Melt chocolate and butter in top of double boiler set over simmering water. Stir until smooth. Remove from over water and cool 10 minutes. Beat egg yolks and whole eggs together in a large bowl; add sugar and beat until thick and light, about 2 minutes. Fold in chocolate mixture. Sift flour, then fold into batter, mixing until smooth. Divide batter among prepared cups, filling 3/4 full. Place on a baking sheet and bake about 35 to 40 minutes or until sides of cake are set and middle is still soft. Do not overbake. Using a small knife, cut around sides of cakes to loosen. Invert onto plates and serve with your favorite ice cream.
Cut eggplant, capsicum, zucchini and apple into 2cm pieces. Add all vegetables, apple and oregano to potatoes. Season with salt and pepper. Toss to combine.
Return to oven. Roast for 20 to 25 minutes or until vegetables are tender and golden.
Combine garlic and oil. Brush over both sides steaks. Preheat a lightly-greased barbecue grill or plate on medium-high heat. Cook steaks for 2 to 3 minutes each side for medium or until cooked to your liking. Serve with vegetables.
Chocolate Lava Cake
INGREDIENTS:
8 1-ounce semisweet chocolate squares, chopped or 1 cup semisweet chocolate chips
2 sticks of butter
5 egg yolks
4 whole eggs
3/4 cup sugar
1/3 cup all-purpose flour
METHOD OF PREPARATION
Preheat oven to 375°F. Lightly butter sides of 6 individual (3/4 cup) ramekins. Lightly coat with sugar, shake out excess. Melt chocolate and butter in top of double boiler set over simmering water. Stir until smooth. Remove from over water and cool 10 minutes. Beat egg yolks and whole eggs together in a large bowl; add sugar and beat until thick and light, about 2 minutes. Fold in chocolate mixture. Sift flour, then fold into batter, mixing until smooth. Divide batter among prepared cups, filling 3/4 full. Place on a baking sheet and bake about 35 to 40 minutes or until sides of cake are set and middle is still soft. Do not overbake. Using a small knife, cut around sides of cakes to loosen. Invert onto plates and serve with your favorite ice cream.
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