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POSTS TAGGED ‘SAUCE’

TWO WAYS WITH ASPARAGUS

Perfect for spring

Spring is finally here. The sun is out, school holidays are underway and I am anticipating most of the foodie magazines will be featuring asparagus so thought I would get in quick to share two of my favourites recipes. The first one stems from lazy mornings, pre kids tucking in to eggs Benedict (eggs drowning in hollandaise sauce) and the second one is a dish our dad prepares when ever he gets his hands on asparagus or spinach. One is very healthy, you can eat it till the cows come home, the other however probably requires a week omitting butter out of your diet to cancel the effects!
Whatever your poison, give them ago. They look great, don’t take up much time and are really easy.

If you love hollandaise in a cafe, best you don’t find out whats in it, it’s seriously decadent!

I have to admit, I had never made hollandaise sauce before. I have eaten enough of it but always dismissed it as being to time consuming and with the potential to not work. Writing this blog has definitely taken us out of our comfort zone and made us try new things out. This sauce is super easy. I found it in a book called “Brunch, the perfect treat” by Jennifer Donovan.
Usually Ingrid and I adapt, change and make up the recipes but for something like hollandaise, I wasn’t about to even try. I have however added more lemon than the recipe suggested, as I like mine with more zest. (you could even use limes)

The only thing you really need to make this is a food processor or you could try your blender, that should work as well.
Asparagus Spears with Hollandaise Sauce 
What you need
2 bunches of asparagus
3 egg yolks
200grams butter (YES this is not a TYPO)
White pepper (ground not cracked)
Juice form one l lemon (more or less, just taste)
How to make
Add the 3 egg yolks to the food processor or blender with the pepper and blend for a few seconds
Melt the butter in a small pan until its bubbling (be careful not to burn it!)
Gradually and in a steady stream whilst the machine is on pour in all of the butter.
Lastly add the juice of the lemon.
The recipe actually says add some warm water if its too thick, mine was just perfect so I didn’t need to.
Serve warm over lightly steamed/microwaved asparagus. I microwave mine (1-2 bunches of thin stalks for about 3 minutes)

Warning – this is addictive, whilst doing this photo shoot my finger was in the bowl many times!     

The next dish is the total opposite, refreshing and lite on the calories. It looks great, is always eaten up at a BBQ.
Fresh and healthy – always gets eaten at a BBQ!

Zesty Asparagus and Egg Salad
What you need

2 bunches of asparagus
2 lemons
2 generous splashed of olive oil
2 boiled eggs
Salt and pepper to taste
How to make
Hard boil the eggs
Blanch, steam or microwave the asparagus
Cool under cold water
Arrange on a plate – tips facing the same way
Squeeze the lemon juice over the asparagus followed by the oil
Cut the boiled eggs into quarters and arrange
Season with salt and pepper.
Chill before serving
Tip – this recipe can be used with steamed spinach or silver beet. Just make sure you squeeze out any excess water from the cooking process before you dress it.Vanessa
Posted on: September 8th, 2014 by Vanessa and Ingrid 1 Comment

SISTER vs SISTER: ITALIAN

Vanessa’s SPAGHETTI WITH GREEN LIPPED MUSSELS IN A CLASSIC TOMATO SAUCE

Sadly a few days ago our Nonna passed away. She was the quintessential Italian Nonna, she always wore an apron, had a strong Italian accent and was often emotional. Our memories of her are surrounded by food. Thankfully she passed on her recipes...

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Ingrid’s CRISPY FRIED CALAMARI

Whenever I think of my Nonna, she’s either sitting in her rocking chair, a big mug of coffee in her hands, watching daytime soaps on TV or she is cooking in the kitchen. Nothing was ever too much trouble, if you wanted gnocchi made at ten...

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Tell us your favourite

Posted on: June 21st, 2012 by Vanessa Opera No Comments

SISTER vs SISTER: PORK

Vanessa’s PORK BELLY BITES WITH GINGER AND CHILI DIPPING SAUCE + SPICED RED WINE VINEGAR SAUCE

I love pork belly, I know its hardly the “healthy cut” but all the juicy fat running through it makes it tender and hard to resist. I have ordered it occasionally at restaurants but more frequently at Canton Cafe  in Kingsland...

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Ingrid’s HONEY GLAZED PORK FILLET WITH BACON AND PEAR

It has been over twenty years since I last tasted pork or bacon. I became a ‘flexitarian‘ when I was 15, worked in a bakery and had to fill pie casings with gristly meat. It turned me off beef mince, then other meats soon...

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Tell us your favourite

Posted on: May 30th, 2012 by Vanessa Opera No Comments

MANGO AND AVOCADO SALAD

This salad is so refreshing, so easy and sure to be a hit at your next BBQ.

At the recent Pirate party our Mum Val turned up with the most amazing salad I have had in a long time. It was so refreshing and full of my favourite ingredients such as mango, avocado, coriander and lime. Mum doesn’t usually bother with fussy and complicated food and she said that this was really easy. Her only problem was she couldn’t find the “Thai fish sauce” at her local supermarket.
She said she found the recipe it in an old magazine and thought it sounded nice.

The following day I attempted to re-create it, a quick phone call to get the recipe ended up being a list of ingredients without quantities. No problem, I like to do it my way anyway!
The quantities are my version and as always “taste, taste, taste” to adapt it to suit. I do like things quite tart and zesty so you may want to cut back on the acid.

What you need
I 120g bag salad greens, mescalin, rocket or baby spinach
1 firm mango
1 firm avocado
Dressing 
50mls vegetable oil
2 teaspoons of sesame oil
2 teaspoons sweet chili sauce 
50mls lime juice 
( I had a drama here because the bloody limes had no juice! I managed to get a minimal amount out of them and a bit of flesh but substituted it with regular white vinegar) 
1 teaspoon Asian fish sauce
(Mum couldn’t find it and I actually forgot it so I am going to say you actually don’t need it but I have added it just in case you want to give it ago. The fish sauce will be the salt element. Despite loving salty food I don’t think it’s needed)
A hand full of chopped coriander
A hand full of chopped mint


Lay the mango and avocado on a bed of salad greens, mix all the dressing ingredients together and shake well. Drizzle over the salad and serve with a couple of wedges of lime.
Simple but perfect

Mango and Avocado salad

I used any additional dressing the following evening and made a basic lettuce, tomato and avocado salad, once again it was perfect especially served with a tasty scotch fillet steak.

Posted on: February 19th, 2012 by Vanessa and Ingrid 4 Comments