Dr Anoop Rastogi is a Sydney based Cosmetic Surgeon and Fellow of the Australasian College of Cosmetic Surgery (ACCS) specialising in Breast Augmentation, Facelifts, Liposculpture and non-surgical Cosmetic procedures. Dr Rastogi is best known for his outstanding surgical results creating natural looking breasts with artistic skill. www.rastogi.com.au
Monday, 24 April 2017
Sunday, 16 April 2017
Monday, 10 April 2017
Will you be good this Good Friday?
INGREDIENTS
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500g sweet potato, peeled, cut into 2cm pieces
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1 1/2 tablespoons extra virgin olive oil
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1 small red onion, thinly sliced into rounds
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1 tablespoon lime juice
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4 (about 180g each) snapper fillets
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300g green beans, trimmed, blanched
500g sweet potato, peeled, cut into 2cm pieces
1 1/2 tablespoons extra virgin olive oil
1 small red onion, thinly sliced into rounds
1 tablespoon lime juice
4 (about 180g each) snapper fillets
300g green beans, trimmed, blanched
MACADAMIA PESTO
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75g macadamias, toasted
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1 cup fresh coriander leaves, firmly packed
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1 small garlic clove, coarsely chopped
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1 lime, rind finely grated, juiced
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60ml (1/4 cup) extra virgin olive oil
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1 tablespoon water
75g macadamias, toasted
1 cup fresh coriander leaves, firmly packed
1 small garlic clove, coarsely chopped
1 lime, rind finely grated, juiced
60ml (1/4 cup) extra virgin olive oil
1 tablespoon water
METHOD
- Step 1Preheat the oven to 200C/180C fan-forced. Line a baking tray with baking paper. Place potato on the prepared tray. Drizzle with 1 tbs of the oil. Season. Roast, stirring halfway, for 30 minutes or until golden and tender.
- Step 2Meanwhile, for the pesto, process the macadamias, coriander, garlic and lime rind in a food processor until finely chopped. Combine the lime juice, oil and water in a jug. Add to macadamia mixture, with the motor running, in a slow steady stream until well combined and smooth. Season.
- Step 3Place the onion in a heatproof bowl and cover with boiling water. Stand for 3 minutes. Drain well. Place the onion and lime juice in a large bowl. Season, then set aside to macerate.
- Step 4Heat the remaining oil in a large non-stick frying pan over medium-high heat. Pat the skin of the snapper dry with paper towel. Season. Cook snapper, skin side down, for 2 minutes or until crisp. Turn and cook for 1-2 minutes or until just cooked through. Transfer snapper to a plate to rest.
- Step 5Add the sweet potato, beans and 1 tbs of the pesto to the onion mixture. Toss gently to combine. Divide among serving plates. Top each with snapper and a spoonful of the pesto.
Sunday, 2 April 2017
Goodbye daylight savings
The summer sun might be gone for now but it's always a good idea to get ready for the next stream of bikini weather. We can help with Liposculpture, Breast Augmentation or even the hCG diet.
Contact us today www.rastogi.com.au
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