8 cups Lilly Pilly berries, washed and pitted
4 cups jam setting sugar
160ml lime juice
1 Tbs vanilla extract
Place ingredients in pot and boil uncovered for 15mins. Meanwhile, sterilise 6 small jars in oven and lids in boiling water. Fill jars while hot.
1/2 cup pesto
2 cup cream
1/2 cup dry white wine or chicken broth
4 cloves garlic, minced
1kg uncooked potato gnocchi
1 cup freshly grated parmesan cheese
Salt & pepper to taste
Add the pesto, cream, wine, and garlic to a deep skillet over medium heat. Once the sauce starts to gently bubble, stir in the gnocchi. Cover the pan and cook for 5ims. Uncover the pan and give it a good stir. Continue to cook it for a couple more minutes, stirring often (the sauce will thicken quickly as the gnocchi releases more starch). Once the sauce is thickened to your liking, stir in the parmesan cheese. If the sauce gets too thick at any point, add in another splash of wine or cream. Season with salt & pepper as needed and serve immediately.
Add froz peas.
3 Tbs soy sauce
2 Tbs oyster sauce
Tbs hoisin sauce
2 tsp Mirin
1 tsp sesame oil
1 tsp sugar
1 Tbs oil
1 small onion sliced
4 cloves garlic, minced
1 tsp ginger
500g lean beef mince
1/2-1 cabbage, shredded
1 large carrot peeled and shredded
salt and pepper
Combine sauce ingredients in a bowl. Set sauce aside.
Heat cooking oil a large skillet over medium-high heat. Sauté the onion until beginning to soften, about 3 minutes. Cook the garlic and ginger until fragrant, about 30 seconds.
Add the beef, breaking it up with the end of a wooden spoon as it cooks, until browned, about 5 minutes.
Once beef is browned, add half of the sauce to the beef, stir frying to evenly coat.
Add the cabbage and carrots; continue cooking while stirring until the cabbage is wilted. Taste test and season with salt and pepper, if needed. Stir through the remaining sauce. Serve warm.
