Josephine la Gourmet
Food in Greater Dandenong

Established in Australia in 1969, lemons has grown to be a well respected manufacturer of premium quality Mediterranean style cheeses and dairy products. Transfer to a large oven tray and bake for about 30 minutes or until just delicate and starting turn golden. In a large pan on a temperate heat, add the remaining olive oil and the chopped onion. Transfer to a important oven tray and bake for about 20 minutes or until honest tender and starting turn golden. Increase the cooked pumpkin and any of the olive oil it was cooked with. Return the toasted haloumi to the pan with cup of the cooking water and toss through the pasta and torn basil leaves. Drizzle them with 2 tablespoons of the olive oil and bake them in the preheated oven for about 25 minutes or until honest tender. Cook for around 15 minutes or until they are fair cooked. Total the beetroot with any oil it was roasted with, onion and herbs to the bowl with the lentils and motivate to combine. Total the remaining olive oil and lemon juice, season to taste with salt and pepper. Heat 2 tablespoons of olive oil in a important frying pan on medium low and gently fry the onion until soft and first to brown. Bake in the oven for hour or until the pastry is golden brown and the beetroot is tender. When the oil is warm total the shanks and cook for a couple of minutes, turning until they are browned all over. Increase remaining oil and onions to the pan and cook for 810 minutes or until soft and impartial starting to change color. Season generously and roast in the oven for around 2025 minutes or until easy and first to brown. Heat butter and oil in a large frying pan or salt pan and gently cook the leeks until soft. Drain the pasta, motivate through a little walnut or olive oil and set aside. In a important frying pan on a lenient tall heat, total the oil and fry the eggplant for a scanty minutes on each side until golden and tender. Pan fried gnocchi with toasted Haloumi, surplus virgin olive oil, pumpkin, garlic, sage and walnuts. Total oil to a important frying or salt pan on a temperate heat, fry the sage leaves until crisp, unfasten from the pan and empty on absorbent kitchen paper. Using a barbecue plate or a important frying pan brushed with a insignificant olive oil on a moderate tall heat, cook the onions until they start to caramelize (about 45 minutes). Fry the Haloumi gently on a lenient heat until it’s a delicious golden brown. Total the water to the dish and spray the top with a small olive oil, hide with baking paper or foil and bake for about 45 minutes. Detach the cover and bake for another 30 minutes or until the potato is tender and the top is golden brown.