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QUICK LISTEN - BSF (From Ep 369)
Manage episode 505969892 series 2343580
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
472 episodes
Manage episode 505969892 series 2343580
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
472 episodes
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