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| I made this the other day and it is so yummy. I cut up gherkin and added salt,pepper and sweet chile sauce. It made so much. Thanks Pyretta for bring it forward. From earlier in this thread: I just wanted to add this one. Its called Labne and is good to spread on cruskits or rice crackers whatever you like. take a 1kg tub fat free greek yoghurt, mix in 2 tsp sea salt. then take 2 large clean chux cloths and line a small bowl. pour the yoghurt in and tie the cloths tightly at the top with string. Then hang it over the bowl overnight. I tie it to the shelf in the fridge hanging over the bowl. All the liquid will drain out of the yoghurt and you will be left with a philly like spread! you may need to leave it for 2 days if its not hard enough. Now you can eat this as is, or mix in some or all the following... *grated lime zest *grated lemon zest *tiny bit of minced chilli/sweet chilli(but this is full of sugar) *minced garlic (fresh is best of course) *cracked black pepper *finely choped coriander *some finely chopped pickles *finely chopped onion or caramelised onion is nice too My favourite way to have Labne is to mix in garlic, chilli, black pepper, lime zest and coriander. YUMMO! enjoy Jem |
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| PS. This is quite a mild flavoured dish. If you prefer it spicy, add some fresh chillies or chilli flakes. I did after I tasted it. You could serve it with a dob of low fat plain yoghurt. Cat |
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| SLOW COOKED MOROCCAN CHICKEN THIGHS ========================= ========== This tasted brilliant. Easy to make and very nutritous. 500g of free range chicken thighs 10-20 liberal shakes of Master Foods moroccan seasoning dash of cinnamon dash of cumin 5 tablespoons of olive oil 1 monster galic clove, crushed 2 medium tomatoes cut into 4cm squares METHOD: Rub seasonings and crushed garlic over chicken thighs. Sed aside for 10 minutes or so. Add olive oil to a large frying pan with a lid. Add chicken thighs and tomatoes. Cook on lowest heat for about 30 - 40 minutes. Regularly turn chicken and ensure tomatoes are coated in the herbs and oil. Turn tomatoes. Turn off and let rest for 10 minutes. Voila. I'm going to cut the thighs into smaller pieces for lunch/dinners. I always freeze my portions and leave a few in the fridge for the next 2 days' consumption. Cat |
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| Mushies Recipe: Caramel Sago Pudding 1/3 cup sugar approx. 3/4 cup water 2 cups skim milk 1/2 cup sago/tapioca 1 tspn vanilla Place sugar in the bottom of a medium/small heavy based saucepan, be sure to pile sugar in the middle so that there is none around the edges of the pan. Drizzle about 1/4 cup water (more or less if needed) around the edges of the pan - the sugar should be surrounded by just enough water to cover the base of the pan. Heat on medium until the sugar starts to dissolve - do not stir. You can swirl the pan gently to dissolve the sugar but you should try to keep the sugar surrounded by a ring of water so that it doesn't turn granular. Allow to caramelise - when the sugar becomes a light amber colour take it off the heat, it will continue to cook (be careful as the sugar is extremely hot - do not touch). When it becomes a deeper amber carefully pour the water over the caramel (it will go a bit crazy at this point). Stir the caramel to dissolve for a few seconds then pour in cold milk and vanilla and stir. Add sago and allow to soak for a few hours (about 5 is perfect - there might be a layer of hard caramel at the bottom of the pan at this point, don't worry, this will dissolve while the sago soaks). After it has soaked, bring to the boil then lower to medium heat and continue stirring for around ten minutes or until most of the sago is transparent. Add extra vanilla if desired. A little extra milk or cream may be added to reach desired thickness or richness. Best served warm. |
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| Cat Thanks now I know what you mean. Cheers Lynnie |
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| You buy it in the deli at the supermarket. Both Coles and Woolies sell it. It is a mixture of crab, squid and fish. Cat |
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| excuse my ignorance girls but what is seafood extender. The recipe sounds yummy though. Cheers Lynnie |
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| OK so I made this accompaniment that was to go with roasted smoked salmon. After making it, I realised it overpowered the salmon so is best served with tuna. In America they have "chicken salad," which is small chunks of shredded chicken with walnut, celery, apple, creamy mayo. This is another way of doing that. Tuna Salad ========== (Make the quantities to taste) 1/4 large red capsicum, thinly sliced then diced 1/4 small lebanese cucumber, thinly sliced and diced 1/4 cup of walnuts, pulverised by my zylus hand chopper 10 pitted kalamata olives, finely diced About 3 tablespoons of 97% fat free Praise mayo Stir in 1 small can of tuna in springwater (drained) You can store this in the fridge for up to 3 days. I modified this recipe from Women's Weekly "The Packed Lunch". I think it would be nice with betroot, also. Whole egg mayo tastes much better but it is VERY high in fat. Cat |
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| That looks like a winner, Delia. Every quiche recipe I find asks for cream. I was going to substitute ricotta or cottage cheese. Carnation milk is probably another lighter option. I'm making roasted salmon (use smoked trout if you want to spend less), with mayo, finely diced capsicum, walnuts, cucumber. I take it in little tubs and spread it on crackers or wholemeal pita. Cat |
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| I make this often Salmon or Seafood Extender Quiche 240g salmon or seafood extender I love the seafood extender 4 eggs 1 375g can light carnation milk 8 green shallots or 1 onion diced finely Garlic chives or parsley chopped finely 80g grated cheese. Beat eggs add reminder of ingredients and mix well. Bake for 30 to 40 mins. Delia |
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| This is what I've cooked this weekend. I have a few more planned for tomorrow. I will post them after I give them a try. Honey chicken/pork ================== Grate about 2 tsp fresh ginger 2 tsp fresh garlic, minced Coat 500 grams of chicken or pork pieces with the garlic and ginger. Fry meat in some olive oil until golden. Add 1/4 cup of honey, 2 tbs fish sauce, 2 tbs soy sauce. Cook for a minute or two then serve. Lovely sauce :) Steam veggies and serve on the side. I had sweet potato. Cat |
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| pyretta chocolate cake in mug naughty!!!!! | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Lesley, thankyou for sharing this recipe. I did my veggies like this last night and they were delicious. I made extra and made some soup which I'm looking forward to tomorrow. Missa |
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| I have just made this fantastic quiche for dinner. Something similar might have already been on here but just had to share it with you. 3 eggs 1 tin 375g Carnation skinny milk 1/2 cup SF flour 60g LF grated cheese and either 4 slices of LF bacon OR creamed corn Mix the eggs, flour and cheese altogether and then add whatever ingredients you want and cook at 180 for about 30-35 mins. I did it in 2 small pie dishes, one of bacon & tomato and 1 of salmon and onion Delicious OR salamon & onion |
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| Jen, I usually throw in a tin of tomatoes as well, it usually gives it a bit more flavour Evelyn xx |
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| Jen just throw them all in with some stock or stock cubes or whatever you are allowed. Let it cook all night and day if you want and then blitz it. It should taste yummy. When I was on a diet with the fat doctor (you know the one german one in perth) I used to put lettuce and celery tops in my soup I was that hungry. I lost 26 kilos with him and gained 45. Linda |
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| Does anyone have a recipe for a soup that would be okay on optifast? What I want to do is veggies like cauliflower, cabbage, broccoli, carrot, zuchini etc, with a curry flavour. Was hoping to whip something up in the slow cooker??? In the eveing I don't really feel like raw veg, although I love them in the day...it doesn't quite cut it for dinner..lol Any ideas welcome. Jen |
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| Hi Naomi, I got to your website and email you but it bounced back. I sent the email to naomianne69@bigpond.net.a u Evelyn |
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| naomi, I will repost this on your thread. Pyretta |
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| Hello. I am writing here, as it's getting tougher to keep track of another thread. Here is a great web page I have done today. It is about the free e book offer I have. So please take a look! Naomi x http://www.wix.com/naomianne/Naomi-Hills Thanks! | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Beetroot, feta, onion tart ========================= = 4 eggs 3/4 cup of cottage cheese (recipe asked for buttermilk) 2 medium beetroots, trimmed, washed, ends removed 200 g block of low fat feta cheese 1 medium onion, thinly sliced 1 clove of garlic, crushed Rub beetroots in olive oil and wrap in foil. Place in oven, 180'C, for 40 mins. Peel them once cooked and taken out of oven. Cut into small bite size pieces. Saute onions until caramelised. Whisk eggs. Add cottage cheese. Place beetroot pieces over the bottom of a rectangle casserole dish. Evenly spread onions on top. Pour egg mixture over top. Sprinkle crumbled feta cheese to finish. Place into ove, 160'C for 40 minutes. This one was tasty. I was so full form the mu ffins that I only had a tiny taste of this. The original recipe called for chopped walnuts, also. I wasn't game to try them. Cat |
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| Made this one today - Mushroom, onion and parmesan mini m u ffins ========================= ================ 350 grams of mushrooms, finely diced 1/3 cup of parmesan cheese 6 eggs 1 medium onion finely diced 1 clove of garlic salt and pepper to taste 1x 24 mini mu ffin tray saute onions until golden. Add mushrooms and minced clove of garlic. Stir. Whisk eggs. Pour over cooled mushroom and onion mixture. Spoon into greased mini m u ffin tray. Place into oven at 180'C for 15-20 minutes (until golden and puffed up). The mini m u ffins will simple pop right out of the tray once cooked. Serve with your favourite sauce. Sweet chilli was nice with them. Cat |
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| http://www.sheknows.com/articles/803802.htm (some might not be band friendly) Twenty-one 100-calorie snack ideas Slice up half of a small apple and dip it into 2 teaspoons of peanut butter. The other half of the apple can be saved for later if you squeeze some lemon juice over it and tightly wrap it. 2. Ten almonds or cashews or 1 tablespoon nut butter (licked straight from the spoon!) 3. Slice a small avocado in half and eat it right out of the peel. 4. Boil 3 ounces of whole grain noodles and toss with 1 small fresh tomato, and 1/2-ounce hard cheese. 5. Spread 2 tablespoons of low-fat cottage cheese on 4 plain mini rice cakes. Dip mixed raw vegetables into 1/4-cup fat-free ranch dressing. 7. Enjoy a small baked potato topped with 1/2-cup salsa and 2 tablespoons fat-free sour cream. 8. Fifteen strawberries dipped into 1/4-cup Cool Whip Lite 9. Munch on 45 steamed edamame (fresh, hulled soybeans). 10. Combine 2 tablespoons of mashed avocado with 2 tablespoons of fresh chopped tomato and stuff it into half of a small whole-wheat pita. Slice up half of a red bell pepper and dip in 3 tablespoons hummus. 12. Top 6 ounces of plain fat-free yogurt with 1/3-cup fresh raspberries. 13. Smash a hard boiled egg and spread on a slice of Melba toast. 14. Savor 4 slices low-fat honey ham rolled in a lettuce leaf topped with 2 teaspoons honey mustard. 15. Try a slice of toasted raisin bread topped with 1 teaspoon light butter. Top half of a small bagel with 1 ounce smoked salmon. 17. Enjoy a half-cup instant, sugar-free chocolate pudding. 18. One large celery stalk filled with 1 tablespoon peanut butter or light cream cheese. 19. Mix together 2 tablespoons water-packed tuna with 1 teaspoon of light mayonnaise and a dash of onion powder. 20. 10 jelly beans 21. Try 5 low-fat chocolate meringue cookies. |
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| I think it could probably be spiced up a bit more. What is your recipe Jan? Linda |
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| did I smell chick peas...oh linda..what a great idea ...gotta do that one soon...yummmo. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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