Honey Mustard Dressing

Hi everyone, this is an excellent dressing for any salad dish! Enjoy!

Honey Mustard Dressing

• 1/3 cup honey
  
• 1/2 tsp salt
  
• 1/3 cup vinegar
  
• 3 tbsp mustard
  
• 1 cup olive oil
  

Mix in a jar until all oil is incorporated evenly.

Char-grilled Baby Octopus

Char-grilled Baby Octopus

Ingredients

• 1 kg baby octopus
  
• 3/4 cup red wine
  
• 2 tbsp balsamic vinegar
  
• 2 tbsp soy sauce
  
• 2 tbsp hoisin sauce
  
• 1 clove garlic (crushed)
  

Preparation:

1. Cut off octopus heads, below eyes with sharp knife. Discard heads & guts. Push beaks out with your index finger, remove and discard. Wash octopus thoroughly under running water and drain on crumpled paper towels. If octopus are large, cut tentacles into quarters.
   
2. Put octopus in large bowl. Stir in wine, vinegar, soy suace, hoisin and garlic in a jug & pour over. Toss to coat, then cover and refrigerate for overnight or several hours.
   
3. Heat char-grill plate or bbq hotplate till very hot then lightly grease. Drain octopus, reserving marinade. Cook in batches for 3 to 4 mins or till flesh turn white. Brush marinade over octopus during cooking.
   
4. Becareful not to overcook or meat will be tough. SErve warm or cold. Delicious with green salad and lime wedges.
   

Lobster Mornay

LOBSTER MORNAY

• 1 cooked medium lobster
  
• 1 1/4 cups (315mL) milk
  
• 1 slice onion
  
• 1 bay leaf
  
• 6 black peppercorns
  
• 30g butter
  
• 2 tbsp plain flour
  
• 2 tbsp cream
  
• 60g Chedder - grated
  

Instructions:

1. Using a large sharp knife, cut the lobster in half lenghtways thru the tail. Lift the lobster meat from the tail & body, reserving both pieces of the shell.
   
2. Crack the legs & prise the meat out. Discard the cream vein and soft body matter. Cut meat into 2 cm pieces, cover and refrigerate. Wash and dry shells.
   
3. Put milk, onion, bay leaf and peppercorn in a saucepan. Bring to boil, then remove from heat, cover and leave for 15 mins. Strain.
   
4. Melt butter in saucepan over low heat, stir in flour and cook for 1 min or till pale and foaming. Remove from heat and gradually stir in strained milk.
   
5. Return to heat and stir till mixture thickens. Reduce heat to very low and simmer for 1 min. Stir in cream.
   
6. Season to taste with salt & pepper, then fold in meat and stir over low heat for 1 mins or till warmed through.
   
7. Spoon half mixture into each shell & sprinkle cheese. Cook lobster under hot grill for 2 mins, or till cheese is golden.
   
8. Serve with asparagus.
   

Apricot & Walnut Muffins

This Apricot & Walnut muffin recipe is EXCELLENT. They taste sooo good. Recipe by New Zealand's baker Alison Holst.

Apricot & Walnut Muffins

Ingredients

• 2 cups flour
  
• 1 tsp baking soda
  
• 1 cup brown sugar
  
• 1 tsp cinnamon
  
• 1/2 cup chopped dried apricots
  
• 1/4 cup water or orange juice
  
  
• 100 gm butter
  
• 2 eggs
  
• 1 cup yoghurt
  
• 1 large orange, rind and juice
  
• 1/2 cup chopped walnuts
  

To Prepare:

1. Measure dry ingredients into a large bowl and mix well to ensure that brown sugar is evenly mixed through the other ingredients
   
2. In another bowl, microwave the apricots with water/juice until all liquid is absorbed (1 min on high)
   
3. Add butter, warming again if necessary, then mix in eggs and yoghurt, grated rind. Make juice from orange up to 1/2 cup with water, if necessary, and add this and the chopped walnuts
   
4. Fold two mixtures together, taking care not to overmix
   
5. Divide mixture evenly between 12 medium-sized muffin pans that have been coated with non-stick spray (use muffin cups for easier clean-up)
   
6. Bake at 190C for 12-15 mins or until muffins spring back when pressed lightly