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Annabelle White's fresh recipes - 4 November


Grilled asparagus with hazelnuts and feta

Easy apple salad

Grilled vegetables

Grilled Asparagus with Hazelnuts and Feta

Time: 10 mins
Serves: 6
Costs: $19

Ingredients
2-3 bunches new season asparagus, wash and break off woody ends
Olive oil spray
1/2 cup favourite dressing* (see recipe below)
190g pkt crumbled Puhoi feta cheese
2/3 cup freshly roasted hazelnuts **
Fresh herbs to garnish

Method

Heat the grill or oven and either grill the asparagus that you have sprayed with a light spray of olive oil or place in an oven baking dish and cook until lightly golden.

When they are tender (try a piece during the cooking process) place on a platter and drizzle with the favourite dressing and top with cheese and roasted hazelnuts that you have chopped roughly.

*A favourite dressing for this asparagus is - combine 1/2 cup olive oil, 1/4 cup apple cider vinegar, a generous slurp of hazelnut oil (opt), 1 tsp honey, salt and black pepper, 2 tsp whole seed mustard, and 1/3 cup chopped fresh mixed herbs.

** After you have dry roasted the hazelnuts in the oven until lightly coloured - place in a clean tea towel and rub quickly to remove the nut shell or skins easily while the nuts are still warm.


Easy Apple Salad

Time: 5 mins
Serves: 6
Costs: $19

Ingredients
4 red apples sliced (leave skin on)
1/2 cup toasted and chopped walnuts
10 thin slices of your favourite Aged cheddar cheese
2 spring onions, chopped
Salad greens

Combine the above ingredients and drizzle with dressing.

Dressing
3 tbsp olive oil
3 tbsp apple syrup
3 tbsp apple cider vinegar
Salt and pepper
Fresh herbs

Method
Mix all ingredients together.

If you can't find apple syrup in your supermarket you can just add a little runny honey to your favourite salad dressing and you are fine - adjust quantities of dressing according to the amount of salad you want this is purely a guide.


Grilled Vegetables

Time: 10 mins
Serves: 6
Costs: $15

This can be cooked on or under the grill or in a frypan.

Ingredients
1 small eggplant, sliced
1 courgette, seeded and sliced on an angle
1 red capsicum, seeded and sliced
1 yellow capsicum, seeded and sliced
Salt for seasoning
Olive oil for spraying
1 cup olive oil
1 tsp salt
1 tsp chopped parsley
2 tsp crushed garlic
Crushed pepper
1 tbsp lemon juice

Method

Season the vegetables with salt and spray very lightly with oil if desired.  Remove from grill when lightly coloured. When cool place in a bowl with the olive oil, salt, chopped parsley, crushed garlic, crushed pepper and lemon juice.

* Serve topped with steamed fish and drizzle with a favourite low fat dressing.


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