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QUICK LISTEN - BSF (From Ep 369)

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Manage episode 505969892 series 2343580
Content provided by SEN. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by SEN or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://podcastplayer.com/legal.

BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy.

The theme is ‘Spring’

BOOK:

Caro’s book: Enchanted April by Elizabeth von Arnim

Anna’s book: The End of the Morning by Charmaine Clift

Corrie’s book: The Secret Garden by Frances Hodgson Burnett

SCREEN:

Caro’s Screen: In and Out

Anna’s Screen: The Thursday Murder Club (Netflix)

Corrie’s Screen: 2 of the 5 screen versions of The Secret Garden (1993 and 2020 adaptations)

FOOD:

Caro’s Recipe: Baby Lamp Cutlets with Kipfler Potatoes

Anna’s recipe: Roasted Asparagus with Almonds, Capers and Dill

Serves four as a side

600g asparagus, woody ends trimmed (400g)

3 tbsp olive oil

30g unsalted butter

20g flaked almonds

30g baby capers (or regular), pat-dried on kitchen paper

10g dill, roughly chopped salt and black pepper

I. Preheat the oven to 200°C fan.

2. Mix the asparagus with I tablespoon of oil, a generous pinch of salt and a good grind of pepper.

Arrange on a large parchment-lined baking tray, spaced well apart, and roast for 8-12 minutes (timing will vary depending on the thickness of the stalks), until the asparagus is soft and starting to brown in places. Transfer to a large serving plate

1. Put the butter into a small saucepan and place on a medium high heat. Once melted, add the almonds and fry for I-2 minutes, stirring frequently, until the almonds are golden-brown. Pour the almonds and butter evenly over the asparagus.

2. Add the remaining 2 tablespoons of oil to the saucepan and place on a high heat. Once hot, add the capers and fry for I-2 minutes, stirring continuously, until they have opened up and become crisp. Using a slotted spoon, remove the capers from the oil and sprinkle over the asparagus, along with the dill. Discard the oil and serve warm.

Corrie’s Recipe: Jill Dupleix’s Lime Delicious

  continue reading

472 episodes

Artwork
iconShare
 
Manage episode 505969892 series 2343580
Content provided by SEN. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by SEN or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://podcastplayer.com/legal.

BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy.

The theme is ‘Spring’

BOOK:

Caro’s book: Enchanted April by Elizabeth von Arnim

Anna’s book: The End of the Morning by Charmaine Clift

Corrie’s book: The Secret Garden by Frances Hodgson Burnett

SCREEN:

Caro’s Screen: In and Out

Anna’s Screen: The Thursday Murder Club (Netflix)

Corrie’s Screen: 2 of the 5 screen versions of The Secret Garden (1993 and 2020 adaptations)

FOOD:

Caro’s Recipe: Baby Lamp Cutlets with Kipfler Potatoes

Anna’s recipe: Roasted Asparagus with Almonds, Capers and Dill

Serves four as a side

600g asparagus, woody ends trimmed (400g)

3 tbsp olive oil

30g unsalted butter

20g flaked almonds

30g baby capers (or regular), pat-dried on kitchen paper

10g dill, roughly chopped salt and black pepper

I. Preheat the oven to 200°C fan.

2. Mix the asparagus with I tablespoon of oil, a generous pinch of salt and a good grind of pepper.

Arrange on a large parchment-lined baking tray, spaced well apart, and roast for 8-12 minutes (timing will vary depending on the thickness of the stalks), until the asparagus is soft and starting to brown in places. Transfer to a large serving plate

1. Put the butter into a small saucepan and place on a medium high heat. Once melted, add the almonds and fry for I-2 minutes, stirring frequently, until the almonds are golden-brown. Pour the almonds and butter evenly over the asparagus.

2. Add the remaining 2 tablespoons of oil to the saucepan and place on a high heat. Once hot, add the capers and fry for I-2 minutes, stirring continuously, until they have opened up and become crisp. Using a slotted spoon, remove the capers from the oil and sprinkle over the asparagus, along with the dill. Discard the oil and serve warm.

Corrie’s Recipe: Jill Dupleix’s Lime Delicious

  continue reading

472 episodes

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