Category: Food

Recipe of the day: couscous with grilled vegetables

1/30/2018

This Couscous Salad with Grilled Vegetables is a perfect colourful addition to any dinner table. It works perfectly with grilled chicken or steak and is a great option to make for a picnic, BBQ, hot days, or for days when you just want something light. fresh, nutritious and packed with loads of flavour Try making it for packed lunches, the kids will love it and it's delightful for uni or work, better then buying from the lunch lady!

Serving Size: 6

Ingredients

1 Cup Couscous
1 Cup Cold Water
2 Red Capsicums
1 Handful Asparagus, trimmed, chopped
1 medium sized Zucchini, Sliced Finely, Length Ways
3 Spring Onions, Sliced finely
Handful Parsley, Roughly Chopped

Olive Oil and Lemon Juice Dressing

2 Tablespoons Lemon Juice
1 Teaspoon Red Wine Vinegar
5 Tablespoons Good Quality Olive Oil
1 Teaspoon Salt
1 Teaspoon Black Ground Pepper

Method

Place the Couscous in a bowl with the cold water, set aside and cover. The Couscous will start to soften and will soak up the water.
While the Couscous is softening, place the Capsicums on a frying pan or grill on medium to high heat and cook until skins on the Capsicums on all sides turn black. Turn when you need to.
When the skins are completely black, transfer Capsicums into a bowl and cover with plastic wrap. Set aside for 5 minutes or until completely cooled. This will steam the skins and make peeling and cleaning easier.
Remove the skins and seeds and roughly chop. Set aside
On a very hot ridged grill pan, lightly char the asparagus and zucchini on both sides then toss them into a bowl with the couscous and capsicums.
Add the spring onions and parsley, mix well.
For the Olive Oil and Lemon Dressing, add all ingredients into a bowl and mix together well.. Pour the Olive Oil and Lemon Dressing over the top of the couscous and toss.
Taste and season with salt and pepper.

1 Comment

Nonna & I

3/31/2016

1 Comment

At the heart of any Italian family, most people would describe their Nonna as the foundation of their family.

I am very fortunate to have two incredible Nonna’s in my life. Both with different personalities and with different stories to tell, the one underlining thing they have in common is the importance of family.

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Come On Over - Mini Raspberry Cheesecakes

2/13/2016

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Nothing says "I love you" more than these delectable mini cheesecakes. Cute as a muffin and definitely not a muffin, you will be reaching for the mix master faster than you can say "cream cheese" to make these sweet treats.

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Cooling down and waking up – The perfect summer iced coffee recipe

1/25/2016

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Guest Blogger: Kia Grant

Written By: Kia Grant
FOLLOW ME ON INSTAGRAM @kiagrant

We’re in the midst of the summer months here in the land down under and it’s only getting hotter. Hot, you know the kind of hot that makes you want to stay inside under the air-conditioner.The kind of hot that makes you consider a swimsuit as appropriate work attire ;P. The kind of hot that makes your face melt off. IT’S HOT!!!

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Poach Pear & Chocolate Mousse Tart

8/3/2015

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I love this tart recipe! The flavours are spectacular. Rich, velvety, dark, spiced and decadent. Is your mouth watering yet? The best part; it's easy to make and can be whipped up in no time.

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Churro: The Spanish Donut

7/6/2015

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I love the Spanish decadent donuts, which we all know as Churros.

They are golden and sweet but the best thing is dipping them into a thick layer of rich dark chocolate!

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Heavenly Cheesecake

1/27/2015

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For all of the chocolate lovers out there, this one is for you. A La Moda Stylist's signature recipe. This decedent chocolate cheesecake didn't last very long at La Moda Stylist HQ. We went choco-crazy.

Ingredients

220g packet Ripple cookies
60g butter, melted
1/4 cup boiling water
3 teaspoons gelatine powder
300ml thickened cream
500g cream cheese, softened
2/3 cup caster sugar
1/4 cup Nutella
cocoa powder, to serve

Method

Grease a 20cm round springform pan. Place half the cookies in a food processor. Process until fine crumbs. Add melted butter. Process to combine. Using your fingertips, press biscuit mixture over base of prepared pan. Refrigerate for 30 minutes or until firm.
Pour boiling water into a jug. Sprinkle over gelatine. Using a fork, whisk until gelatine is dissolved. Set aside to cool slightly.

3. Break remaining cookies into small pieces. Set aside. Using an electric mixer, beat cream in a small bowl until soft peaks form. Beat cream cheese and sugar in a large bowl until smooth. Beat gelatine mixture on low speed through cream cheese mixture to combine..

4. Fold through cream, cookie pieces and Nutella.

5. Spoon over base. Smooth surface. Cover with plastic wrap. Refrigerate for 3 to 4 hours or until set. to serve, sprinkle with cocoa.

6. ENJOY!!

Have a fab day.

Always With Style,

xoxo

A.
La Moda Stylist

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Strawberry Coconut Ice

11/27/2014

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The silly season is around the corner and sweets are a must!! At La Moda Stylist HQ we love anything sweet and this easy no bake recipe is super delicious and fun! Perfect for your next Christmas Party or high tea.

Enjoy xx

Always With Style

xoxo

A.
La Moda Stylist

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Guest Blogger: Kia Grant

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