We arrived!!
So from my family to yours, merry christmas, may it be filled with love happiness laughter and fun!! xo
Photography by Mark Roper
Cook pasta in boiling, salted water until al dente. Drain and toss in a little oil. Heat oil in a pan over medium heat and cook onion until it starts to soften. Add garlic and chilli, and cook for a further 1 minute. Add harissa and passata, and simmer for 5 minutes. Stir in chicken, feta, olives and parsley, then toss through pasta.
Photography by Steve Brown
Sweet soy and crunchy salad mix add oodles of flavour to this easy pork-noodle stir-fry.
Place the noodles in a large heatproof bowl. Cover with boiling water and set aside for 2-3 minutes to soak. Use a fork to separate the noodles. Drain.
Meanwhile, heat the oil in a wok over high heat until just smoking. Add half the pork and stir-fry for 2-3 minutes or until cooked through. Transfer to a plate. Repeat with the remaining pork.
Return pork to the wok. Add noodles, kecap manis and salad mix, and stir-fry for 2-3 minutes or until heated through. Divide among serving bowls to serve.
Source
Good Taste - March 2007, Page 38
Recipe by Michelle Southan
Photography by Rob Palmer
This chickpea salad makes a great side dish, or light lunch, and can be prepared in less than twenty minutes.
10 minutes
7 minutes
Cut 220g rindless bacon into 3cm pieces. Cook over a medium heat for 7 minutes or until crisp and golden brown. Add 2 garlic cloves, crushed, and toss well. Drain on paper towel. In a medium bowl whisk 1 tbs extra virgin olive oil, 2 tsp white balsamic vinegar, finely grated rind of 1 lemon and salt and pepper. Add 1 large shallot, finely sliced, 400g can chickpeas, drained and rinsed, 2 punnets grape tomatoes, halved lengthways, and 1 cup continental parsley leaves, roughly chopped.
Serve with grilled salmon, barbequed prawns and calamari.