Australian Competitions Club

http://asparagus.com.au/index.php/recipes_and_tips/recipeclub/



Recipe Club

This competition runs from September to March to celebrate the Australian Asparagus season. Here’s your chance to win some great prizes by simply enjoying asparagus. It’s easy to enter. All you have to do is check out our Recipe Library and tell us which recipe is your favourite in the Recipe Club Competition form below.

New Competition!
Open September 1 to March 30


First Prize
Be in the running to win an Extra Jumbo Size George Foreman Grill with 20-minute timer and variable temperature control courtesy of Salton Australia valued at $129.95. It’s easy to cook asparagus on the George and it only takes minutes.

1.Simply wash the asparagus spears and snap off the woody ends.
2.Brush each spear with a little olive oil and cook until bright green and just tender. Take care not to overcook asparagus. It’s best when it just tender and bright green (try combining the olive oil with a little crushed garlic for extra flavour).
3.You can cook a host of goodies on the George. Try using George to cook Skinny Minny Rolls (live link to recipe) or toast Pesto Asparagus Roll Ups (live link to recipe).


Second Prize
Asparagus and cheese are a match made in heaven so this prize is courtesy of Cheese Matters. Be in the running to win a fabulous Cheese Matters Education Pack valued at $50. Cheese Matters - Exploring, Cooking and Enjoying Cheese (cookbook and DVD) by Naomi Crisante, is a beautifully photographed collection of cheese know-how and recipes for everyone.
Conditions of Entry


1.Entries are restricted to residents of Australia.
2.The judges’ decision is final and no correspondence will be entered into
3.We will contact the competition winner directly each month.
4.Competition winners will be announced on this website.
5.This competition will run during the Australian asparagus season from September to March and is open until further notice.
How to Enter


1.All you have to do is check out our Recipe Library section.
2.Select your favourite recipe from the Delicious Recipes section and rate it in the space provided at the end of the recipe.
3.Enter your contact details in the form below.
4.Answer 3 main questions.
5.Tell us which of our recipes is your favourite and why.
6.Press the submit button.
Please note that we respect your privacy - the personal details you enter below will be used for the purpose of notifying winners and will not be passed onto others for marketing purposes.

I can't actually find  any recipes when I click on "recipe library".  Am I missing something?

I don't think there are any recipes on there yet either!

Go into Recipes & Tips and then open up Recipe Library

Hi still don't get any recipes but then I am being very dumb today.

Hope this link works for you Littlenen


http://www.asparagus.com.au/Recipes%20&%20Tips/

I'm getting really frustrated on this site - I still can't find any actual recipes - even in the 'recipe library' where there are supposed to be over 100 recipes

Could anyone please copy & paste one or two recipes here?

thanks in advance!

 Hope this helps :)


CIPE
  Gouda and Spring Vegetable Lasagne 
 

 
 Dish Type   Other
 Method   Bake
Category    Main Meals
Serves    4-6
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  Ingredients :

300g green asparagus, woody ends removed
300g baby carrots, cut into strips
400g ripe tomatoes, halved, seeded and diced
2 cups simmering vegetable stock
1 bunch spinach leaves, washed
50g butter
1/3 cup plain flour
3 cups milk
200g South Cape Gouda, grated
Salt and white pepper
1 tbsp oil
10 sheets instant lasagne
 
  How to Prepare :
 

Preheat the oven to 200°C.
Cut the asparagus into thin, diagonal slices. Trim the carrots and cut them into strips. Simmer the carrots for 3 minutes, add the asparagus and simmer for another 4 minutes. Add the spinach and simmer for 1 minute.  Drain the vegetables, allow to cool and then add the tomatoes.
Melt the butter in a saucepan, stir in the flour and cook gently for 2 minutes. Add the milk, whisk until smooth and cook, stirring continuously until thickened.
Season to taste then stir in 150g of the South Cape Gouda until melted. Remove the sauce from the heat.
Place two lasagne sheets in the base of an oiled lasagne dish and spread with a little of the white sauce. Top with another 2 lasagne sheets, one third of the vegetable mixture and then ¼ of the white sauce. Repeat the layers twice and cover with a final layer of lasagne sheets. Spread the remaining sauce over the top, and sprinkle with the remaining South Cape Gouda.
Cover with foil and bake in the preheated oven for 35-45 minutes, then cook uncovered for another 10 minutes. Serve cut into squares.
TIP: 1 bunch asparagus = approximately 200g.
 
  Contributer :
 
Recipe kindly provided by Naomi Crisante from www.cheesematters.com.au – your complete guide to cheese.
 
Rate This Recipe (4)


 Added on     06, Feb 2010
 
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Golden Door Fettucine Carbonara 
 

 
 Dish Type   Other
 Method   Stir-Fry
Category    Main Meals
Serves    6
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  Ingredients :

Sauce:
2 leeks, white part only (about 2 cups when chopped)
2 cups low-fat malt-free soy milk
1 clove garlic (optional)
1/4 cup raw cashew nuts (optional)
1/2 tsp sea salt
1/4 tsp cracked pepper
1/4 cup corn flour mixed in 1/2 cup water
500g fettucine
6 large field mushrooms

300g button mushrooms, cut into quarters
200g tofu, baked in tamari (see Tip)
1 bunch asparagus, sliced on the diagonal, blanched and refreshed
1 red capsicum, cut into strips, blanched and refreshed
1/4 cup lemon juice
2 tbsp chopped chives
1/4 tsp sea salt
1/4 tsp cracked pepper
Fresh basil leaves or chopped chives to garnish
 
  How to Prepare :
 

To prepare the sauce, chop the leeks and sauté in a little water until soft. Place the leeks in a blender and add the remaining ingredients except for the corn flour and water. Blend the sauce in the blender until smooth.
Return the sauce to the saucepan, add the corn flour mixture and bring back to the boil, stirring. Reduce the heat and cook, stirring, until thickened, about 1 minute. If the sauce is too thick, add a little more soy milk. If too thin, add a little more corn flour.
Half fill a large saucepan with water and bring to the boil. Add the fettucine and keep stirring the pasta until the water returns to the boil. Reduce the heat and simmer until the pasta is tender, about 8 minutes, then drain and set aside.
In a frying pan add a little of the lemon juice, a sprinkle of salt and pepper and the button mushrooms. Cook until the mushrooms turn golden, gradually adding more lemon juice when needed. Turn off the heat and transfer the mushrooms, and any juice, to a bowl.
Using the same pan, cook the field mushrooms as for step 4.
Combine all the ingredients, except for the field mushrooms and sauce, in a large bowl and mix together gently. Add the sauce and mix gently through to coat all ingredients with the sauce.
Place the field mushrooms on serving plates and top with the pasta mixture. Garnish with chopped chives or basil leaves and serve immediately.
Tips
Cut the tofu into small strips, place on a baking tray lined with baking paper. Sprinkle with 2 tbsp tamari (a type of soy sauce which does not contain wheat) and bake in a 200°C oven until firm, about 15 minutes.
This sauce is ideal for lasagne, vegetables or for adding to potatoes before mashing.
TIP: 1 bunch asparagus = approximately 200g.
 
  Contributer :
 
Recipe from Purely Golden Door: simple, delicious low fat recipes from The Golden Door Health Retreat cookbook. To obtain your own copy, call 1800 816 906 or email goldendoor@onthenet.com.au
 
Rate This Recipe (3)


 Added on     06, Oct 2006
 
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thank you very much - i still have no idea why i can't get any recipes to come up!

 And here's another one


 Asparagus & Pumpkin Risotto
  

Ingredients :
1 tbsp olive oil
1 clove garlic, crushed
1 onion, chopped
1 cup Arborio rice
2/3 cup white wine
1 litre hot chicken stock, preferably salt-reduced
2 cups pumpkin, chopped
1 bunch green asparagus
Pepper
Finely grated rind and juice of 1 lemon
Parmesan cheese
 
  
 
  How to Prepare :  


Heat the olive oil in a heavy based large saucepan. Add the garlic and onion and cook until translucent, 1-2 minutes.
Add the rice and cook for 1-2 minutes, stirring to coat the grains with the oil. Pour in the wine and cook, stirring, until all the liquid is absorbed.
Add the chicken stock gradually, a cup or so at a time, and cook for 10 minutes, stirring occasionally.
Add the pumpkin then continue cooking, adding the stock as required, until the rice is cooked, about 10 more minutes.
Add the asparagus and cook until just tender, 2-3 minutes. Add the lemon rind and juice then, season to taste with the pepper and remove from the heat.Cover and allow to sit for 2-3 minutes, then serve immediately with a few shavings of Parmesan
 

Thank you for posting the recipes.  I still can't get them myself. I am glad I'm not the only one though.