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| I make a tuna one with philly cheese, a tin of tuna, and spring onions, mix all together, and serve in a bowl, or a cob loaf! delish!! most people dont think its tuna! i had someone who HATES tuna eat it and comment on it i didnt tell them it was tuna tho lol Mel.! |
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| Girls....... I need a "full fat" dip recipe! I used to make a dip years ago and have forgotten how! It is sour cream or cream cheese and mayo???? With crab meat on top and you squirt it with sweet chilli sauce. I used to make one with salmon or tuna too. I can't remember what I used as the cream portion.... must have been sour cream and something as it was really soft and creamy! Any help would be great. In the meantime I will Google! |
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| Egg flip; 1 egg 250ml warm or cold milk [3/4 cup] 4 drops vanilla nutmeg Beat egg, milk and vanilla with an electric blender. Pour into a glass and sprinkle with nutmeg |
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| Sorry to be a pain but can someone post the egg flip recipe again looked back a few pages but can't find it. Thanks | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| gunabhealthy I made your tomato soup for my father who is also banded. He loved it. Thanks! |
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| Hi guys, thought that I would share a recipe that I tried today out of desperation for something sweet but lower in fat. Its a cookie recipe from "Symply Too Good To Be True" vol 1. I'm rather impressed, they are crunchy and yummy!! Chocolate Snap Cookies makes 15 cookies 6 tablespoons (90)g flora light margarine 1/3 cup sugar 1 egg white 2 tablespoons of desiccated coconut 1/2 cup of chocolate chips 1 cup self raising flour 2 tablespoons skim milk 2 cups of rice bubbles cooking spray Directions Preheat oven to 180 degrees celcius fan forced In a large mixing bowl cream margarine and sugar. Add egg white and beat, fold in coconut, chocolate chips, flour and milk, mix together. Fold in rice bubbles until ingredients are combined. Drop a dessertspoon of mixture onto a baking tray that has been coated with cooking spray. Flatten each cookie. Bake 20 minutes or until golden brown. Cool on wire rack Fat per cookie: 5g cals per cookie: 117 I think you have to cook them slowly and well so that they get nice and brown and crispy, flattening them helps, i'm very pleased with the batch I made, you can also sustitute corn flakes for the rice bubbles which would be nice. Jen |
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| Hi guys, thought that I would share a recipe that I tried today out of desperation for something sweet but lower in fat. Its a cookie recipe from "Symply Too Good To Be True" vol 1. I'm rather impressed, they are crunchy and yummy!! Chocolate Snap Cookies makes 15 cookies 6 tablespoons (90)g flora light margarine 1/3 cup sugar 1 egg white 2 tablespoons of desiccated coconut 12 cup of chocolate chips 1 cup self raising flour 2 tablespoons skim milk 2 cups of rice bubbles cooking spray Directions Preheat oven to 180 degrees celcius fan forced In a large mixing bowl cream margarine and sugar. Add egg white and beat, fold in coconut, chocolate chips, flour and milk, mix together. Fold in rice bubbles until ingredients are combined. Drop a dessertspoon of mixture onto a baking tray that has been coated with cooking spray. Flatten each cookie. Bake 20 minutes or until golden brown. Cool on wire rack Fat per cookie: 5g cals per cookie: 117 I think you have to cook them slowly and well so that they get nice and brown and crispy, flattening them helps, i'm very pleased with the batch I made, you can also sustitute corn flakes for the rice bubbles which would be nice. Jen |
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| Chicken and Silverbeet Rissoles 1 bunch silverbeet 500g chicken mince 1 cup fresh breadcrumbs 1 onion finely chopped 2 tabs pine nuts 2 tabs finely chopped parsley 1 tsp graqted lemon rind 1 egg Remove white stalk from silverbeet and finely shred. Mix all ingredients together, add salt and pepper to taste. Shape into patties and lightly brown on each side in frying pan. Finish cooking in oven, 180 degrees for 20 mins. |
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| Tomato Vegetable Soup Good for people with tight restriction (like me!) 1 onion diced zuchini grated carrot grated potato grated cauliflower finely chopped small can tomato paste packet of chicken noodle soup can tomato soup 2 chicken stock cubes (I like the OXO brand) 6 cups water Saute onion in a little oil, add other vegetables. Stir for about 5 mins. Add tomato paste, cook slightly. Add water, stock cube, chicken noodle soup and tomato soup. Simmer gently for about 45 mins until vegies are very soft. Add salt and pepper to taste. |
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| Paul, I dont mind, i got it from the taste website, it is really nice! Mel.! |
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| Hi talusha2283, Just read your post on your recipe for Chicken Pie which sounds delicious. We are looking for a 'Recipe of the Month' to put on our Band Buddies website at www.bandbuddies.com.au and was wondering if you would mind if we used this recipe for October 09? Cheers, Paul (banded 2/08) Band Buddies. |
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| looking forward to the mushie stage im am so going to make this yummmo Reposting Jem's recipe.... I'm just bringing this recipe for Labne forward. I had never tasted it until I went to Dubai for a holiday over Easter. It really is delicious and can be teamed with so much for a yummy snack or side dish. One of my favourite combos is a teaspoon of Labne on a fresh (or dried) date topped with a walnut half. You could team this stuff with any fruit or nut and it's superb. Enjoy, Jan Jem says...... 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! |
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| my fav food pre-banding was big salad sammiches. I cant really eat them anymore. I can eat bread, but only about 1/2 a slice without anything on it. sooo... Ive taken to make something similar wrapped in a lettuce leaf. I just chop up tomato/cucumber/ mung beans/carrot/avocado/fres h beetroot/white raddish/etc etc and put it in an iceberg lettuce cup with a bit of salt and pepper.... then roll/fold it up in the cup like a kebab. its REALLYYY yummo, and almost fat free (not that id care to be honest haha). I can eat 1/2 - 1 at a sitting, depending on how much i fill it. ~ Lilly . |
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| Yes I use cornflake crumbs now too. They are much nicer. I found that because my daughter is gluten intolerant so I used cornflakes instead of bread crumbs and they were nice and crispy. Linda |
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| I used the method from both, I used the patoto one and I changed a few things , changed the salmon to Chili tuna I didn't use Garlic, or Lemon . and I used Corn flake crumbs instead of bread crumbs |
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| marypev, Just curious but which recipe did you use? Pyretta |
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| Thanks for the Recipes for the fish cakes, I made them tonight and they were Beautiful. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| So you suffer from potato discrimination Trish. I will have to report you to the potato police! Linda |
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| Pyretta I have always avoided fish cakes as they usually contain potato and I try hard to avoid it. Your recipe has me highly interested thanks so much for posting it. I will definitely be making this to have for my lunches during the week. Big squeezy hug for Pyretta!!!! |
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| Low fat fish cakes 1 cup cottage cheese 400g salmon (or I use 440g cooked hoki) 1/2 cup wheat germ 2 teaspoons finely grated lemon rind 1 small onion finely chopped 1/4 cup chopped parsley fresh ground black pepper 2 egg lightly beaten Drain off excess liquid from cottage cheese. Place all ingredients into a bowl and stir until well combined. Divide mixture into 8 portions and shape into burgers. Cover with cling wrap and place in fridge fro 30 minutes. Cook in non stick pan for about 5 min each side. Serve with salad, tar tare sauce and a squeeze of lemon juice. |
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| 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. |
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| Hi I was just seeing if anyone had a Recipe for fish cakes that we can use through the mashie stage or any stage thanks |
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| Thanks Alex...now if I stuff the unstuffable we know its Zippy. I was soooo happy the first time I made cuddles one and she was perfect... then next time was a 'buggar' moment..... Praps sponges are just not my forte huh.... |
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| HI Zippy, here is my nana's sponge recipe. Nana M's Sponge Ingredients: 4 eggs (room temperature) 3/4 cup of sugar 3/4 cup of cornflour 1/4 Custard powder Small teaspoon of Cream of Tartar 1/2 teaspoon of Bi-Carb Soda Method: Beat eggs and sugar really well for at least 5 Minutes, or until pale in colour. ( I have a kenwood chef mixmaster, the mixture has to be pale in colour, every mixmaster can be different.) Mean while sift the cornflour, custard powder, Bi-carb and Cream of Tartar together two or three times, from a good height ( this allows lots of air to be incorporated). I leave mixmaster on the lowest speed and spoon dry ingredients slowly into the bowl. when finished, I turn off mixmaster remove the bowl and gently with the metal spoon I just added the dry ingredients in with, fold the mixture ( like a figure 8 ) a couple of times. Don't over beat. Then I pour the mixture into well greased sponge tins. I use spray then glad bake on the base, and spray again on it. Then when filled, tap the tins gently a couple of times on the table to get rid of air pockets and into a 375'F ( 190'C) oven for about 20-25minutes. Cakes will be high and straw coloured on the top. Leave to cool 5 minutes or so before turning out onto wire cooler. Important: The tins are important. Mine smallish and are deep sided 70 cm including the rim, and 175cmx across the base. I know this may sound fiddly a little bit, but it is really an easy sponge, once you become familiar with it, and if you follow instructions never fails. regards Alex. |
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| I would love your recipe Alex... Cuddles one worked once but the next time she was a flapjack... maybe my oven is dodgy.. I shall carry on regardless in my quest |
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