01 June 2009

Roast, potatoes, fruit slaw and tuiled cookie napoleons

You can buy all the ingrediants for under $20. Hard to do for such a delicious dinner! Bring on the gread spring ingrediants!

Here is a full and somewhat typical LDS Sunday meal (with a twist)


2 pounds beef rump roast
½ cup garlic Worcestershire sauce
2 cloves fresh garlic – crushed
3 tablespoons red wine vinegar
3 tablespoons brown sugar

Combine marinade ingredients in a bowl and stir until the sugar has dissolved. Place in a Ziploc bag and add the roast. Marinate overnight, turning 2-3 times. Remove the roast from the marinade and put on a spit, cooking it at medium heat on the barbeque (325 deg) for approximately 25 minutes per pound. Baste occasionally with the leftover marinade. Let rest for 20 minutes before carving.

Prep Time: 10 min
Read in: 24 hours
Serves: 4


2 pounds red potatoes – washed and quartered (or for fun use an apple corer)
3 tablespoons butter
¼ cup Italian parsley – chopped
¼ teaspoon paprika
Salt and pepper – to taste

In a large pot, cover the potatoes with water. Add about 1 tablespoon salt and place a lid on the pot. Bring to a boil and remove the lid. Let cook until just for tender, about 40 minutes. Drain and transfer the potatoes to a large bowl. Add the remaining ingredients and toss gently until the butter has melted and the potatoes are coated evenly.

Prep Time: 5 min
Ready in: 55 min
Serves: 4


3 cups green cabbage leaves, shredded
2 navel oranges – peeled and sectioned
1 cup cherries – halved and pitted
1 cup seedless grapes – halved
1 Granny Smith apple – cored and diced
½ cup celery – thinly sliced
½ teaspoon celery seed
½ teaspoon poppy seed
¼ cup sunflower seeds
1 cup plain nonfat yogurt
2 tablespoons orange juice
2 tablespoons apple cider vinegar
1 pinch freshly ground nutmeg
¼ teaspoon dry mustard
1 tablespoon blue agave nectar

In a large bowl, combine all of the ingredients up to the sunflower seeds. In a separate bowl, whisk together the remaining ingredients. Add the dressing to the fruit and toss to coat thoroughly.

Prep time: 30 min
Ready in: 40 min
Serves: 8


1 ¾ cups sliced almonds
3 tablespoons all-purpose flour
2 tablespoons orange zest
¼ teaspoon salt
¾ cup sugar
2 tablespoons cream
2 tablespoons light corn syrup
5 tablespoons butter
½ teaspoon vanilla


¼ cup whipped cream – sweetened
1 cup fresh berries

For the cookies: preheat the oven to 350 deg. Line a cookie sheet with baking parchment or a silicone-baking mat. Pulse the almonds in a food processor until fine. Stir together the almonds, flour, zest, and salt in a large bowl. Place the sugar, cream, corn syrup, and butter in a saucepan. Bring to a boil over medium heat and cook 1 minute. Remove from the heat and add the vanilla. Stir into the almond mixture and mix until just combined. Let cool until it is easily handled. Form into 1 teaspoon balls and place 3 inches apart on the cookie sheet. You will only be able to fit 6 on a pan. Bake about 10 minutes until almost completely browned. Remove from the oven and let cool 5 minutes. Remove the cookies to a cooling rack with a thin bladed spatula. To assemble, just put a few dollops of cream on a cook and intersperse with berries.

Prep time: 1 hour
Ready in: 1 hour
Serves: 4

(here is an image for the tuiles for ideas on how to decorate if you've never made them - super easy)

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