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Salad dressings for making yummy and creative Salads

Posted by on Sep 24, 2013 in Jamie Oliver, Latest News, MEfarm, Training | Comments Off

Salad dressings for making yummy and creative Salads
Salad Dressings

Salad Dressings

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

The most important part of a salad is the dressing. It’s all very well saying everyone needs to eat more salad, fruit and veggies (it’s true, we do), but it should be a pleasure, not a chore! By dressing a salad you can make it delicious, meaning you want to eat it rather than feel you have to. The other good news is that your body can absorb far more of the nutrients from salads because of the presence of oil and acid in the dressing. So dressings give you the double whammy of being a healthy benefit and also delicious! Don’t drown your salads in dressing, though – remember, a little goes a long way – and always dress them at the last minute before serving.

Approx time: All 4 dressings take about 10 mins to make

Level of Difficulty: Easy

Method

I like to make my dressings in jam jars because it’s so easy to see what’s going on – you can shake them up easily and any leftovers can be kept in the jars in the fridge. With the exception of the yoghurt dressing, they are based on a ratio of 3 parts oil to 1 part acid (vinegar or lemon). Generally, this ratio is a really good benchmark for making any dressing, but it’s always sensible to have a little taste once you’ve shaken it up. If the seasoning is there but you’re finding it a little too acidic, you’ve cracked it, because once the dressing is on the salad leaves it will be perfect.

French dressing:
Peel and finely chop ¼ of a clove of garlic • Put the garlic, 1 teaspoon of Dijon mustard, 2 tablespoons of white or red wine vinegar and 6 tablespoons of extra virgin olive oil into a jam jar with a pinch of sea salt and freshly ground black pepper • Put the lid on the jar and shake well

Yoghurt dressing: 
Put 1/3 cup of natural yoghurt, 2 tablespoons of white or red wine vinegar and 1 tablespoon of extra virgin olive oil into a jam jar with a pinch of sea salt and freshly ground black pepper • Put the lid on the jar and shake well

Lemon dressing: 
Put 6 tablespoons of extra virgin olive oil into a jam jar with a pinch of sea salt and freshly ground black pepper • Squeeze in the juice of 1 lemon • Put the lid on the jar and shake well

Balsamic dressing: 
Put 6 tablespoons of extra virgin olive oil and 2 tablespoons of balsamic vinegar into a jam jar with a pinch of sea salt and freshly ground black pepper • Put the lid on the jar and shake well

Ingredients

 

For French Dressing

  • ¼ clove garlic
  • 1 teaspoon Dijon mustard
  • 2 tablespoons white or red wine vinegar
  • 6 tablespoons extra virgin olive oil
  • 1 pinch sea salt
  • 1 pinch freshly ground black pepper
  • 1/3 cup natural yoghurt
  • 2 tablespoons white or red wine vinegar
  • 1 tablespoon extra virgin olive oil
  • 1 pinch sea salt
  • 1 pinch freshly ground black pepper
  • 6 tablespoons extra virgin olive oil
  • 1 pinch sea salt
  • 1 pinch freshly ground black pepper
  • 1 lemon, juice of
  • 6 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 pinch sea salt
  • 1 pinch freshly ground black pepper

For Yoghurt Dressing

  • 1/3 cup natural yoghurt
  • 2 tablespoons white or red wine vinegar
  • 1 tablespoon extra virgin olive oil
  • 1 pinch sea salt
  • 1 pinch freshly ground black pepper

For Lemon Dressing

  • 6 tablespoons extra virgin olive oil
  • 1 pinch sea salt
  • 1 pinch freshly ground black pepper
  • 1 lemon, juice of

For Balsamic Dressing

  • 6 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 pinch sea salt
  • 1 pinch freshly ground black pepper

 

 

 

Low Calorie Salad with Mint Dressing

Low Calorie Salad with Mint Dressing

Please refer to the link for more information about the recipe-

http://www.jamieoliver.com/recipes/print/288

Chem Free Garlic Leaves Recipe

Posted by on Sep 3, 2013 in Jamie Oliver, Latest News, MEfarm, Training | 3 comments

Chem Free Garlic Leaves Recipe

Spicy eggplants and Garlic Shoots

Serves 4

Ingredients

4-5 small eggplants (or a couple of large ones)

1/2 bunch garlic shoots, sliced into 3cm lengths

150g bean sprouts

1 tablespoon peanut oil

A handful of dried whole chillies

Soy sauce

Instructions
Slice the eggplants into 2-3cm pieces. Steam over a pot of boiling water for approximately 10 minutes, or until they are tender.
Give the garlic shoots and bean sprouts a good rinse, and drain well.
Heat the oil in a hot wok. When the oil is hot, throw in the chillies. They will darken quickly, so watch them! Add the garlic shoots and stir fry for a couple of minutes, until they are tender and start to darken in spots.
Add the bean sprouts and eggplant and swish around for another minute.
Add a splash of soy sauce and mix well to coat the vegetables. Taste – you may want to add more seasoning, but I found that the soy sauce was enough.  Serve with rice.

 

Spicy Eggplants with Garlic Leaves

Spicy Eggplants with Garlic Leaves

 

 

 

 

 

 

 

 

 

 

 

 

 

Prawn and Garlic shoots stir fry

Serves 2

Ingredients

220g raw prawns peeled, deveined and butter flied

2 tsp Shaoxing rice wine

Sprinkle of white pepper

1/2 tsp sugar

1 tsp light soy

3 Tbs vegetable or peanut oil

2 tsp fish sauce

1 bunch garlic shoots, cut into 3cm batons

Sesame oil

Salt to taste

 Instructions

Marinate prawns with Shaoxing rice wine, pepper, sugar and light soy.

 

Heat oil in a wok on high heat. Add garlic shoots and toss to coat shoots in oil. Add prawns and stir fry until translucent.

 

Add a couple of drops of sesame oil, then add fish sauce and stir fry until prawns are perfectly cooked and garlic shoots tender – about 30 seconds. Serve immediately with steamed jasmine rice.

 

 

Prawn and Garlic leaves Stir Fry

Scrambled Eggs with Garlic Leaves

2 servings

Ingredients

4 eggs

10-15 garlic leaves (about 10 inches each)

Salt to taste

2-3 teaspoons of Olive oil (or vegetable oil)

Instructions

Rinse then chop garlic leaves into pieces of about 1/2 inch. Lightly fry them with a bit of oil for about 5-7 minutes. Add eggs and salt to taste, scramble for 3-4 more minutes. Serve hot with a side of pita bread and tomatoes/mint

 

Scrambled Eggs with Garlic Leaves

Scrambled Eggs with Garlic Leaves

 

 

Eco POPs

Posted by on Jul 17, 2013 in Latest News, MEfarm | Comments Off

Eco POPs

Newly installed Eco POP unit from Michael Mobbs

Eco POPs is a new way to bring a self sustained garden in to an urban area. It will water and fertelise your plants automatically. A better way to grow vegetables and herbs. the unit came from Michael Mobbs from Sustainablehouse.com.au

Come and see an installed Eco POPs at Multicultural Enterprises Australia’s farm (ME Farm) in MacArthur Centre for sustainable living. We are growing our first vegetables and herbs on the POPs. We will post additional photos on this page when our produces are popping!  So cool….

 

Watch this video to understand how its work.

 

Want to find out more about Eco POPs? Please contact Michael Mobbs on his http://sustainablehouse.com.au/

 

Cooking -Simple Recipes

Posted by on Jul 10, 2013 in Latest News | 2 comments

Cooking -Simple Recipes
Antipasto

Antipasto

 

 

 

 

 

 

 

 

It was winter and raining too so it was freezing outside. I wanted to prepare something quick yet hot and tasty. After arriving to Australia, I had made up my mind to experiment with all the cuisines.

The previous night my partner and I were watching an English movie “Julie & Julia”. It is an American drama comedy movie starring Meryl Streep and Amy Adams which shows about “Mastering the art of French cooking”. I was intrigued by the movie and thought I will prepare some dish which was shown in the movie.

I saw Amy Adams making “Tomato bruschetta” an Italian antipasto from Italy whose origin dates to at least the 15th century. It consists of grilled bread rubbed with garlic and topped with olive oil, salt and pepper.

Simple Recipe

Ingredients

*8 thick slices French bread or Italian bread

*1 garlic clove, peeled, halved

*2 tablespoons extra virgin olive oil

*4 ripe tomatoes, diced

*1/2 cup basil leaves, shredded

Steps

-Preheat grill on medium-high heat. Grill both sides of bread slices until toasted. While hot, rub 1 side of each slice with cut garlic. Drizzle each with 1 teaspoon of oil.

-Spoon tomatoes onto bread. Sprinkle with basil. Season with salt and pepper. Serve immediately.

Look how simple it is to prepare but tastes yummy and crispy. It is perfect for lunch, dinner or snacks. If you are a cheese lover you can add some cubes of cheese.

Want to know some easy and quick recipes?

Please watch out this space for more information.

 

FECAP’s Employment Expo 2013

Posted by on Jun 30, 2013 in Latest News, Training | 1 comment

FECAP’s Employment Expo 2013

A very successful year for local Fairfield residents. FECAP’s Employment Expo was an initiative of Fairfield Emerging Communities Action Partnership committee to help disadvantage and unemployed residents to become self sufficient in looking and finding jobs. Many Government Agencies and Non Government Organisations contributed to help and support the local resident and school students. The event is getting better every year. Multicultural Enterprises Australia has spoken and giving out brochures to over 200 participants on the day. FECAP’s committee estimated that this year event attracted over 900 people.

Read article from Fairfield Champion

Information desk at the Employment Expo

2013 Fairfield Job Expo

 

Centrelink Information session

 

 

See you again next year…

 

 

Business and Events Management Course

Posted by on Jun 25, 2013 in Africa Konnect, Latest News | 1 comment

Business and Events Management Course

 

Business Management

Business Management

Events and Business Management Training

 

 

 

 

 

 

 

 

 

 

Multicultural Enterprises Australia and Africa Konnect is collectively hosting a training on Business and Events Management training in July 2013.The free information session for the training will be held on 25 June 2013 from 2-3 PM.It is a partial qualification Certificate IV level in Business and Events Management.