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| Roma Tomato Bites ================= Fill roma tomatoes with Wattle Valley Chunky Dips (rocket with cashew and parmesan). Top with bocconici cheese, but if that isn't band friendly try parmesan powder (in the jar). |
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| Cheddar cheese and the band: is that a no, no? How about baked ricotta. That seems runny enough to me.I found a lovely recipe for baked ricotta/blueberry pie. And while I am at it, what about berries? Do strawberries go down? They're lower in sugar. Cat |
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| Thanks applesauce. I bought brandy custard for a little extra zing ;) Cat |
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| You can buy the thick custards in the tubs not the bottles if you are not a custard maker to do the trifle. They are actually very nice. A trick I was taught by somebody for pavlova is the actually beat your cream then fold though well one of those thickened custards though the cream before putting on the trifle. It just holds better and makes it not sickly like it does if you add icing sugar to give it more body. applesauce |
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| Laughing too Leanne - I thought after I posted "what a wa nker" so had to clarify I don't go out in any glamourous cruiser LOL. It's not even my little tinnie, it's my brother's but it's an incredible amount of fun and really is fantastic exercise for the arms and tum tum. Yes, it's just a step up from 'no boat' lmao. Jan x |
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| Jan Loved the boat story had a great giggle. When I read about you taking the boat out it cast my mind back to yesterday when I was at the hairdresser flicking through a magazine. It was a Club Marine (boating) magazine which is where I got the flattie recipe from. I was impressed with the Marinyaki (Teppanyaki) on some of the cruises, when I read you were taking the boat out I was visualising you putting the flathead on the Marinyaki on the cruisers until I read you put them on the BBQ at the beach. So you've gone from a cruiser to a beach and now a row boat!!!!! I'd be happy with a row boat instead of no boat, yes good exercise for the bat wings. |
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| Yes Linda, it's exactly that. A li'l Tinnie! Jan |
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| LOL flathead tails are the best fish in victoria. Alan was talking tonight over dinner about a boat like yours, he called it a tinnie, Linda |
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| Gawd, I just re read that post. Sounds a bit pooncey doesnt it!!."Take the boat out" pfft. Let me just reiterate. The boat is a 9' old row boat - looks like a half a hard boiled egg lmao. Great exercise too! Jan x |
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| Lol Leanne, I'll play around with the flathead recipe after Christmas. Trouble is at this time of year, we take the boat out to catch the flatties but usually bbq them straight away at the beach. I've never had any left over to bring home because they are everyone's absolute favourite and make a super, delicious breakfast! Happy Christmas cooking everyone! Jan xxx |
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| Jan The recipe doesn't actually say, it only has a photo sitting in the cups standing in a tray of water when it's just come out of the oven but I assumed it was for the end of product mould shape but no doubt it's for keeping the fish in curls too, I never thought of the curls but I'd say your right on both queries. I'm going to replace the pasrsley with chives in the flathead recipe too, should be good. Thank you. Leanne |
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| I spoke to my friend last night and she uses banana in with the two-fruit and banana custard instead of vanilla. The swiss rolls and all the fruit make it a bit tropical. Yum. Thanks for the suggestions. Have a safe and happy Christmas :) Cat |
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| We used to have trifle when I was a kid. Sounds very like Pyretta's recipe but I'm sure I remember chopped walnuts sprinkled over the top of the cream. Yummy. Gawddddd trifle, I could polish off a serve of that right now lol. Jan |
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| I have made one in the past, swiss roll in bottom with alcohol of your choice sprinkled over, then port wine jelly, then fruit on top of that covered with vanilla instane pudding, and topped with whipped cream, no cooking at all, and tasted good. Andrew |
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| have to agree Cat,, the Woollies trifle is really terrible...Pyretta's sounds good. I may have to make it up as still having teeth problems and can only eat mushy stuff....Carol | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Thanks Pyretta :) The trifle is just for me on Christmas day. I bought a woolworths one and it was horrible. Thanks, I shall try! Cat |
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| Cat, My sister makes the trifles in my family but it's really easy. 1 swiss jam roll cake cut into sliced and placed around the bottom of the bowl. Sprinkle a bit of sweet vermouth over that. Make thick custard and wait for it to cool, pour over the cake and refrigerate until set. (She sometimes adds a tin of fruit salad or two fruits here) Make up port wine jelly by dissolving the crystals in 1/4 cup hot water and then mixing with the recommended amount of cold water. Pour gently over the set custard. When the jelly is set top with whipped cream. I hope that helps. |
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| I'm in need of a tried and tested trifle recipe. Easy is preferable, but whatever is tasty. Cat :) |
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| Leanne, flathead is my all time favourite fish - this recipe looks good. Do you do them in a coffee cup for the shape of the end product(as in a mold)? Or is it just a good way to keep the fish in 'curls'. Any green leafy herb will do for that salad leanne. It's mainly for colour more than taste. Chives would look and taste great! Jan |
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| Thanks Andrew, never thought of those they would be nice. Leanne |
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| I saw this recipe in a magazine today which sounds ideal for bandsters but I'm unsure about the calorie and fat content though, could be high. It's cooked in a coffee cup. COFFEE CUP FLATHEAD FILLETS Gentle cooking in the oven produces a recipe that contains the fish, seasoning and finished sauce all together. The cooking time is only 12 minutes and the results look stunning on the plate. Preparation Time: 5 minutes Cooking Time: 12 minutes Serves: 4 INGREDIENTS 4 small flathead fillets, sliced long and thin 160ml cream 1/2 lemon 1/2 clove garlic, crushed 1 tsp dried tarragon 2 tblsp chopped flat leaf parsley 1/2 tsp cracked pepper 1/2 tsp salt flakes 1/3 cup dill sprigs 4 tsp basil essence (optional) METHOD Pre-heat oven set to 180C. Lightly oil 4 standard coffee cups. Lay the flathead fillets onto a board and season well, then gently roll up. Place the rolls neatly into the cups and top with the warmed mixture of cream, lemon zest and juice, garlic, tarragon, parsley and seasoning. Place the cups in an oven tray half-filled with water. Position the tray on the middle shelf of the pre-heated oven. Cook for 12 minutes or until just cooked, and lift the cups from the tray. Remove the flathead from the cups and place onto a serving plate. Pour some of the cream sauce over the fish and garnish with dill sprigs and basil essence. |
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| chives would be good Andrew |
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| I love beetroot and fetta but not a fan of chopped parsley, any suggestions for alternatives to parsley would be appreciated. Leanne |
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| Don't forget the easy peasy and very festive looking beetroot and feta salad I posted here a while ago. It's perfect for parties and BBQ's at this time of year and looks really beautiful. Cubes of canned beetroot, cubes of feta and fresh chopped parsley. Doesn't need a dressing and is yummy! Jan |
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| When you have a family to cook for, it gets a bit depressing when you can't all eat the same meal. My kids love tacos or torilla with mince & salad. So i make up the mince make sure it's not too dry. Add a bit of BBQ sauce is yum! So on my plate I have a bit of mince, a bit of guacomole next to it and a bit of salsa next to that; sprinkle some grated cheese on the mince while its still hot. (I stir through my teaspoon of Benefiber too- great stuff - can't taste it and does the job)Great tasty meal and you don't feel left out. and my kids don't feel bad because mum can't have what they're having. and i didn't have to take the blender out! Debra |
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