Thursday, September 16, 2010

{Prosciutto Wrapped Asparagus}






This is so simple that it is hardly a recipe at all but we do them all the time so I had to include them in our little collection, they are really adaptable, great as finger food, on the bbq or as we often have them as a fast dinner with mash or potato salad, so simple, so fast and everyone loves them, this little gem originally came from a Donna Hay magazine. This recipe is enough for eight rolls which is dinner for two or nibbles for four, they look much fancier than they are and are a great way to use the lovely spring asparagus that's around at the moment.




...the rolls
2 bunches asparagus
8 thin slices prosciutto
olive oil
pepper
lemon juice


Blanche or microwave the trimmed asparagus spears for one minute. Drain and then lay 2 to 4 spears in the middle of each piece of prosciutto depending on the age and size of your asparagus, ie 4 for young thin asparagus and 2 for more mature spears, then roll them up.


Once they are all rolled up, put them on a plate and give them a good squeeze of lemon juice, some cracked pepper and a drizzle of olive oil, pan fry or bbq till the prosciutto is golden and the asparagus is cooked, serve with an extra squeeze of lemon juice.

Wednesday, September 15, 2010

{"Muesli Bars"}






Its been a while I know, I've been busy, been away, been working extra hours and the computer has moved rooms which makes it a bit harder to get to ie; harder to be in that room whilst the kids are getting up to no good in another! but here I am and this is a yummy recipe to kick things off again with. 

You'll notice these "Muesli Bars" earn themselves some inverted commas, they are just too delicious to be all together good for you and as you'll see when you read the recipe they lean quite heavily towards the naughty, but, they do have oats, dried fruit, seeds and coconut in them and in my opinion its no good being so healthy that you don't want to eat it.

...the bars
2 cups sr flour
2 cups rolled oats
1 cup shredded coconut
1 cup brown sugar
250g butter
250g golden syrup
1 cup dried fruit (I used sultanas & cranberries)
1/2 cup seeds or nuts (I used sunflower, pinenut & pumpkin)
pinch of sea salt

Preheat oven to 180. Melt the butter and golden syrup over a low heat, add in the pinch of sea salt. In a big bowl or your mixer bowl pop the rest of the ingredients then add in the melted butter and mix till combined. Press into a lined slice tin and bake for 30 minutes or until golden on top.

Cool in the tin for ten minutes then transfer to a rack to cool completely, and cut into bars.