Haloumi Stack Salad

Our list of recipe contributors continues to grow- this one is from Ilve and it made using their teppanyaki plate. It is a delicious Haloumi Salad

Ingredients:    

  • 1/3 cup olive oil                                                                                                                                                                 2  Lebanese Eggplants, sliced diagonally
  • 1 small Zucchini, sliced diagonally
  • ½ punnet cherry tomatoes cut in half
  • 350g Haloumi, sliced 4mm thick
  • 3 spring Onions, cut into 3 lengths
  • 250g rocket, washed, chop if desired
  • 1/3 bunch basil, torn apart
  • 2 tablespoons red wine vinegar

Method:   

  1. Preheat  plate on medium-high heat for 8 minutes.haloumi
  2. Prepare all the veggies and Haloumi.
  3. Brush the Tepanyaki plate with some of the olive oil, place the eggplant in the top middle area, place the zucchini below, place the spring onion down one side of the veggies, on the other side place the tomato halves.
  4. Brush the top of all the food that’s on the plate, the eggplant will absorb more oil than the other foods, so brush liberally. 
  5. 5. Start turning the foods as they brown on the bottom side.
  6. As the foods are cooked remove and place into a bowl.  As more room becomes available on the plate, continue to cook more veggies or the haloumi.
  7. Once all the food is cooked add in the rocket and basil, toss gently then add the red wine vinegar and toss again.
  8. Pile the food in a stack like look. Enjoy!
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Wine storage

Not only do we love cooking at L & M Goldstar but we love our wine too!. Did you know the best temperature to keep your wine long term is between 10 and 12 degrees C? We keep a range of wine fridges in stock in our showroom.

leibherr

Chocolate Macadamia Brownie

Chocolate Macadamia Brownie

Ingredients

  • 125g butter
  • 200g dark chocolate
  • 1 cup caster sugar
  • 2 eggs, beaten
  • 1 tsp vanilla extract
  • 1 cup plain flour sifted
  • 150g macadamia nuts raw
  • Icing sugar for dusting

Method

  1. Pre-heat oven on fan forced/convection at 160°C
  2. Roast raw macadamias on oven tray until golden, allow to cool and chop chunky style
  3. Grease and line a 20cm square cake tin with butter and baking paper
  4. In a saucepan, gently warm butter and chocolate until melted (not hot), set aside.
  5. In a large mixing bowl, beat eggs & sugar,
  6. Add melted chocolate mixture and stir well.
  7. Add sifted flour and macadamia nuts, stir until combined.
  8. Pour mixture into prepared tin and spread out evenly.
  9. Bake 30 minutes or until cooked when tested.
  10. Cool in tin. Cut into small squares and dust with icing sugar.

Equipment needed Oven tray, 20cm square cake tin, baking paper, knife, chopping board, saucepan, mixing bowl, mixing spoon, sieve. Makes approx 20 slices

img_macadamia

Stuffed Capsicum

Stuffed Capsicum.

This recipe was given to us by the V-Zug demonstrator from the Combi Steam recipe book- so it should be cooked in a steam oven.

Ingredients

4 capsicums                                        75g grated parmesan

200g long grain rice                          Thyme finally chopped

250ml vegetable stock                   Parsley roughly chopped

50ml double cream                         Pepper

Cut the tops “lids”off the capsicums, remove seed and white membranes. Remove the stalks from the lids and cut up into small cubes

Mix the uncooked rice with vege stock and double cream, stir in diced capsicum, 2/3 of parmesan and herbs and season with pepper to taste.

You might have to cut some of the base of the capsicum to keep it upright. Fill the capsicum with rice mixture, sprinkle remaining cheese on top.

Put into casserole dish and cook for 35 minutes ( or if using a V-Zug steam oven just push start recipe)

Hint: if you don’t have a steam oven then you will need to precook the rice then mix with a small amount of cream.

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A quick snack

So, wanted something to snack on and of course nothing in the pantry – so had a packet of mountain bread – chopped in up roughly sprayed with oil and then sprinkled with garlic salt. In the oven at about 180 for 10-15 mins – moving around now and again and there you have it – healthy chips that are so yum.IMG_1590

 

Cheese, corn and zucchini oven cakes

We made this one today in one of our display ovens…

30g melted butter                                                           ¾ cup buttermilk

225g self raising flour                                                      1 egg

½ tablespoon dried mixed herbs                                      ¾ cup vege oil

1 tspn ground paprika                                                    ½ cup grated parmesan

1 cup grated tasty cheese                                           ½ cup drained sweetcorn

Extra paprika for dusting                                               ½ cup grated zucchini

Set your fan forced or fan assisted oven to 180 degrees C. Line muffin tray with paper patty cases.

In a medium bowl combine flour, mixed herbs and ground paprika. Add ¾ of cheese, the corn and zucchini. In a separate bowl, combine the buttermilk, egg and oil. Make a well in the centre of the flour bowl and pour in the buttermilk mixture, whisk to a batter.

Spoon batter into the muffin tray – fill to two thirds full, sprinkle over remaining cheese and place in te oven for about 25 minutes or until muffins are golden and cooked through. Remove from oven and allow to cool slightly on cake rack- dust with paprika before serving..yum