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| *pan lol |
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| I'm adding my egg wrap to the recipes. 1/2 a piece of Mountain Bread (paper thin bread at Woolies) 1 free range egg, scrambled with a lashing of 99% ff milk add salt and pepper to taste, or fry a little garlic in the pain with the egg for something extra. It makes one small wrap, about 10 cm's long. Cat |
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| No prob Jan. I can't do too much pasta and I find the zuchinni holds moisture, which makes it all slide down nicely. d |
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| Thanks for that d!! Jan |
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| Easy Lasagne for (Jan and Marion) Fry diced onion and mince until brown and cooked thru, add 2 teaspoons of chicken stock powder, 1/2 cup frozen peas and grated carrot and some diced capsicum if you like. Throw in 1 can (or a big can depending on the quantity of mince you are doing) of Heinz salt reduced tomato soup, stir it all up. Now just make your cheese sauce... which I listed for sJen a few posts ago. Now the layers..... this is the only way I can get lasagne down.... the secret!! lol Spry your pyrex dish with cooking spray, spread your mince first, then a layer of lasgne, then mince, then a layer of sliced microwaved zuchinni, then a thick layer of cheese sauce. Warm thru in oven and it is ready to eat. Good luck d |
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| Jen, I forgot, for a bit of flair put parsley through it.... just stir in at the end. Jules has a great recipe listed as well. Just keep trying and remember if you make a dud batch, just add cheese, everyone will eat it then lol! d |
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| Jen, The main thing with white suace its to make sure you cook the flour or it will taste... like flour! Start melting your butter and through in a diced onion (this will help with flavour), soften the onion (there will be a lot of melted butter around it. Throw in the flour (I use plain flour but traditionally you should use corn flour). And stir till smooth, put back on the medium heat and stir for a while to cook the taste of the flour out. Then remove from heat and add a tiny bit of milk and stir, then a bit more, stir, then some more etc, then when lovely and smooth, stick a heap of milk in. Return to the medium heat and stir. very slowly, for a long time! Once it thickens, turn off. Now if you had guests coming and were worried about the taste, throw in 1/2 cup of grated cheese at this stage. Cheese will make it oh so yummy and once again gets rid of that doughy bland taste. Now as I have said many times, I like salt! I would have added some salt prior to the milk stage. Good luck, it really is easy, the main thing is medium heat and don't rush it, it has to cook through slowly. d |
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| Hi, there's a fine line between a yummy white sauce and a disaster. I make my white sauce with 2 level tblspns of butter or marg, melt on lowest heat in heavy based saucepan (a smallish one is best I find), take pan off heat once butter is melted, sprinkle 2 tblspns plain or corn flour into the pan, using a small wire whisk, or a wooden spoon, stir the butter and flour together as quickly as you can. Place pan back on low heat, add 1/4 cup milk (low fat), keep whisking/stirring over the low heat, if lumps of flour/butter don't dissolve remove from heat and keep whisking, they should dissolve eventually. Then add the rest of the milk (about 1.5 cups in total) and keep stirring continuously, in a figure of 8 pattern, until the sauce starts to thicken and as soon as you see bubbles start to form, turn the heat off immediately. Stir for a little longer. Just before the sauce gets to the bubble stage, you can add white pepper and a little salt. If sauce is too thick, add a little more milk, but stir constantly while doing so. If you still aren't successful, buy a ready made white sauce from the supermarket, they're quite reasonably priced compared to the stress of trying to make your own, and they cook in 40 second in the microwave. Hope I've helped. Cheers Jules |
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| thanks for that, I will give it a go, I was concerned about putting the veggies in, not knowing if they would be too salty or get the fat on them. I tried to make a white sauce but it looked thick and didn't taste nice. Would you mind sharing how you make your white sauce? I seem to be a wee bit challenged with sauces and gravy..lol |
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| Jen, Next time you do a lump of corn meat, when it is nearly cooked, cut up some spuds, carrots and onion and drop in the water and boil them too. Dont' put pumpkin in though, it falls to bits. This tastes really nice, your vegies will turn out a little salty (which I love). Then all you need to do is steam some zuchinni's and make an onion and white sauce to go over the lot (bit of cheese in it if you like).... yummo. Oh and try chutney instead of pickles on your cold meat.... I bet I convert you! d |
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| ooops and mashed spud | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| I've got a silverside in the slow cooker...it smells awesome!! This is my second one, i've found it goes great with two cups of warm water, two tbls of brown sugar, 1/2 cup of brown malt vinegar, 2 bay leaves and one onion (skin removed, whole). I put it in on high for a couple of hours..lets say start at 12 pm, turn down to low by 2pm, then it's ready at 5:30pm. Been serving it with steamed cabbage, carrot and broccoli, this time i'm going to do a white sauce with it..but have to dreg up a recipe. Looking forward to dinner and making sandwiches for the lunch boxes tomorrow. Nothing like silverside, picalilly and cheese sandwiches....mmmmm Jen |
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| Great recipes in here lady's...geez, those salmon cakes sound awesome and I forgot about labne, use to love it. What a great selection to choose from. Jen |
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| wow girls im on opti phase and my mouth is watering thanks for all the recipes | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Hi all Just wanted to add this yummy easy lunch I had Cottage cheese Smoked salmon slices - cut up into small pieces Spring onions - chopped small Mix together and have on cruskits or just off the spoon. Regards Judy |
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| I thought I would repost this one too as it is very band friendly. I cook them all and then freeze whats left individually and heat up on bbq when we have a barbie. I have also found that corn flake crumbs are much nicer than bread crumbs. RED SALMON CAKES INGREDIENTS (makes 8 cakes) 2 big potatoes 415g can of red salmon or 2x210g cans 1 cup chopped spring onions Half a cup chopped flat leaf parsley Half a cup chopped coriander leaves 2 tsp garlic, crushed Grated rind of a lemon 1 egg salt and freshly ground black pepper another egg, lightly beaten, dry breadcrumbs. Olive oil, lemon wedges* METHOD: Boil or zap the potatoes until they are tender and then mash them. Empty the can(s) into the potatoes, liquid and all (never throw away flavour) and mix them through. Check that any bones, which will be very soft, are broken up. Mix through the spring onions, herbs, garlic, lemon rind and the first egg. Season really well. Divide the mixture into eight portions and shape into patties. Dip them into the beaten egg and then into the dried breadcrumbs. If you have time at this point, pop them into the fridge for 15 minutes to firm up. If you do not have time, then simply be careful. Heat a layer of olive oil in a heavy frying pan and add the fish cakes. Cook them over a moderate heat until they are golden on both sides. Drain on absorbent paper. I like them served with a tomato and rocket salad, and of course the lemon wedges. Linda |
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| 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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| From earlier in this thread: Creamy Broccolli Soup 1-2 large onions, diced 2 or 3 large heads brocolli, stalks & all! (not leaves) chopped up 3 cloves garlic, finely chopped 5 or 6 Ch. stock cubes, I use the Massell brand 'Chicken Style' as it's ok for vegetarians & gluten free 1/2 to 1 heaped tsp minced chilli- 1/2 & you won't know it's in there..it needs it... or full tsp and can sense slightly its in it ~ depends on taste.. I use 2 tsps ~ still only mild 1 tin Carnation light n creamy evap.milk tiny amount of olive oil or spray In large soup pot, put oil/spray heat a little & add diced onion till just starting to go see thru.. but half way add garlic & chilli throw in broccolli then add enough water to cover 1-2 inches over ingredients & simmer till b.stalks are cooked thru. blend with stab mixer in pot & add evap. milk after add fresh herbs of choice if desired & a pinch or 2 of curry powder for added taste if u want?.. ..if not thick enough can add a couple of chopped potatos or cauliflower when adding brocolli. Or can add 1 tbsp cornflour (pre mixed with a bit of water) & stir thru soup. Also, can add another can of evap. milk too, depending on quantity made and personal taste enjoy ;) |
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| From earlier in this thread: thought i would put up the recipie for a seriously orgasmic pasta bake (the best thing i have eaten on more than 6 weeks i tell ya!!) jar of leggos carbonara pasta sauce some pasta (whatever shape you like) milk grated cheese ham or bacon ok put the dry pasta in the baking dish put in the milk so that the pasta is all wet on the bottom pour the jar of sauce over the top of the pasta so its all coverd cook in microwave for about 10 - 12 mins, and give it a stir half way add the ham on top and a heap of grated cheese and put in the oven till done. you can then put this in the blender, i added a bit of extra milk when blending. yummmmm |
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| From earlier in this thread: Potato leek and bacon soup- this was really awesome! about 6 large spuds, 1 leek 1 brown onion celery i think.. 6 rashers of bacon garlic bacon or vegie stock cubes cream for serving. chop spuds,leek and celery, cover with water and cook in microwave about 15 mins while you are doing that fry onion, garlic and bacon together, when the vegies are finished add the onion, garlic and bacon to it and some bacon stock, cook for another 10 mins in the microwave, blend in food processor, i added a bit of cream when serving. it was yummo. ;0 |
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| From earlier in this thread: Not a true recipe as such, but for lunch today (I'm on week 2 of mushies)I couldn't decided what to have - had scrambled eggs for brekkie so didn't want them again. Here's what I put together and it's yummo 1 small can of tuna (mine had tomato and onion flavour - low fat) 1 small can baked beans a couple of tablespoons of capers (for zing) and a couple of tablespoons of sliced jalepeno chillies (for ZANG) mixed together and warmed through in the microwave. YUMMY |
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| From earlier in this thread: Thai Chicken Balls 500g chicken mince ¼ cup (60ml) oyster sauce 2 cloves garlic, crushed 1 tablespoon self-raising flour 1 tablespoon fish sauce ½ cup finely chopped fresh coriander leaves 2/3 cup (160ml) coconut milk soy sauce and sliced chillies or sweet chilli sauce, for serving METHOD Preheat the oven to moderately hot (200°C/180°C fan-forced). Grease two 12-hole mini M.u ffin pans (1 tablespoon/20ml capacity). Combine chicken mince, oyster sauce, garlic, flour, fish sauce, coriander and coconut milk in a large bowl. Place rounded tablespoons of mixture into prepared pans. Bake in a moderately hot oven for about 15 minutes or until cooked through. Turn out and serve hot with combined soy sauce and chilli or sweet chilli sauce. Suitable to freeze. |
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| From earlier in this thread: meat loaf 500 grams mince 1 pkt chicken noodle soup (cooked with 1 cup water, let stand, till noodles are soft) OR 1 packet of french onion soup mix 1 cup breadcrumbs (fresh) salt and pepper mixed herbs (fresh or dried) 1 grated carrot ½ grated zucchini 1 tblspoon hot sauce 1 egg 1 Onion Top with a layer tomato sauce Cook about an hour and half in a moderate oven |
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| From earlier in this thread: Pumpkin Soup 1 onion 1 teaspoon Ginger 4 cups butternut pumkin chicken stock to cover Place onion and ginger in a saucepan, add cubed pumkin and fry off a little, then add stock, bring to boil, cook till soft and whizz with stick blender, magic bullet or blender. |
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| Hello, For all ppl in Brisbane, Australia and surrounding areas - we have a new website, support group and chat forum and we have posted Brisbane Bandsters Support Group dates for the year. Please check the site for dates and times. Please support our website as we hope this will now become the number 1 forum for Brisbane Bandsters. Please visit us at www.brisbanebandsters.com , look for the apple on the home page and follow the link to the chat forum. On the website you will find valuable information, personal stories and information you need to become a Fully Fledged Brisbane Bandster! We look forward to your ongoing support and friendship xoxox Zoe & Nat (administrators) |
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