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| The meatballs rossini on the masterchef site is great and easy too. I have made it with the rossini and with out and served it over pasta...both ways it was a great meal |
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| Hi all, I have just made the Pumkin and Sweet Potato Soup that Pyretta re-posted on 4.6.09 and it is delicious!! Would be lovely with some Lentils added at the simmer stage. Great for the extra protein too. Thanks to the original poster for this yummy recipe. TARA |
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| Darling, I did watch masterchef and yes the Labne is what he covered the shanks with before cooking them and then spooned it over the shanks as a type of cheese after cooking. Pyretta |
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| tried to bump it up think I failed haha Re:Recipes Reply to this message 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! enjoy Jem |
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| Just browsing the board if anyone saw masterchef last night this is similar to the lamb shank recipe cooked it had my mouth watering | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Wicadone, if you are talking about the soup, you can have it pretty soon after your op, while you are on liquids. Just make sure you puree the lumps out. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| OMG i am on opti, being banded on Monday 6th and my mouth is watering reading this recipe. I think in a few months if all goes well i shall be making this ;-) |
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| Yummmm - I'm gunna make it on the weekend. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| I made the Sweet Potato and Pumpkin Soup that Pyretta posted 4/6. I threw the onions in the roasting pan, and roasted it all till VERY well done (a few burnt bits). I didn't use the garlic. Added water to the roasting pan to get all the bits and put in the saucepan too. Couple teaspoons chicken stock powder. I'm now calling this 'Decadent Soup'. OMG - it tastes fantastic. I might give the sour cream and croutons a miss. I think you can get too much of a good thing. :-) |
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| Should add cat I can find the Tuna Mornay Mix but not the Tuna Potato Bake. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Cat, I have searched both Coles and Woolworths in Goulburn for that pasta mix from Continental but can't find it. I think I may be not looking hard enough. can you take a pic for me and email lol rubywood@bigpond.com Thanks April |
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| Buck, Don't ovecook the fish, and when you reheat it, microwave it in 30 second bursts. Fish can be evil for our bands if dry. I was eating reheated creamy prawns at 2am on Friday night...tee hee :) Cat |
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| Oh Cat that sounds delish. Now I have had a litle fill out, I am going to try this tonight,lol :) | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| I can't remember if I have posted this before, but it is what I call my "CHEAT CREAMY MARINARA". You can serve with steamed veg, pasta, stew, whatever takes your fancy. If you're having guests, it also makes you seem as though you're a brilliant cook (and its low fat to boot). 300 - 500 gms of Marinara Mix from the deli section of Coles or Woolworths. $15 per kilo, has squid, prawns, white fish, atlantic salmon, mussels. I ask for them to leave the squid out. 1 packet of Continental Tuna Potato Bake. You can also use chowder and lemon pepper fish varieties. Anything which is creamy, however the tuna bake has a slight peppery-ness to it which I like. Cook the creamy sauce per directions, omitting full fat milk or margarine and substituting Pura 99.9% fat free milk. Once blended and free of lumps, add the seafood mix. Cook on a low to medium heat (gently does it) for about 5 minutes. Turn the pieces of fish over as necessary. The idea is to make very soft seafood which is only JUST cooked. Serve with a vegetable risonni stew, veg, mashed potato or pumpkin... VOILA! Cat |
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| Mini Pizza bread Cut into 8 pieces 1 wrap Spread with tomato paste or pizza spread Top with basil leaves Top with some tomato slices or sundried tomatoes and few sliced olives if you like 1/2 teaspoons of cream cheese over the top. About 12. Bake in over 200deg for about 10 mins till it is crispy. This is yummy. I often had it for lunch. |
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| I love these Baked Feta Cheese Capsicums 6 capsicums cut in half length wise and remove the inside seed 36 Basil leaves 250g feta cheese cubed Balsamic vinegar Olive oil Place the capsicums in a baking dish skin side down. Place 3 basil leaves in each half Top with cubes of feta cheese Sprinkle with Balsamic vinegar Top with about a teaspoon of olive oil Bake in over on 200deg. for 20 mins then turn down to 140deg. and bake for about 2 hours. If you want them faster you can bake at 160deg. till soft but the longer they are in the slow over that nicer they are. I just love these as a full lunch or as a side dish or even an entree. Delia have fun and let me know how you like my latest recipe. |
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| He left the peel on and it didnt leave chunks in my soup...it was totally blended. I also think he didnt use the whole 300mls low fat cream. Its was very yum and I am glad theres a little leftover for tonight. |
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| Sue, If you're going to blitz the potatoes then peal them otherwise I'd leave the skin on. Thinking I might give this one a go with my family too! Pyretta |
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| That soup recipe sounds delish. Will definitely give it a try. Just one stupid question - do you peel the potatoes or leave the skin on? Ta Sue |
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| I am on the last couple of days of the liquid stage and getting rather bored so my darling husband made this soup last night for the whole faily..they ate theirs chunky and I had mine blitzed. Chunky Potato, Corn and Bacon soup. Ingredients (serves 6) * 1 tbs olive oil * 30g unsalted butter * 4 slices middle bacon, rind removed * 1 leek (white part only), chopped * 1 onion, finely chopped * 2 tbs plain flour * 1L (4 cups) chicken stock * 20 small chat potatoes (about 650g), finely diced * 200g canned corn kernels, drained * 2 egg yolks * 300ml sour cream * 2 tbs chopped flat-leaf parley Method 1. Heat oil and butter in a large saucepan over medium heat, add bacon and cook until just starting to crisp. Reduce heat to low, add leek and onion, and cook for 5 minutes or until softened but not browned. Stir in flour and cook, stirring, for a further minute, then add stock. Increase heat to medium-high. 2. Add the potatoes to the soup and simmer for 6 minutes or until the potatoes are starting to soften, then stir in corn. 3. Mix together egg yolks and sour cream in a bowl, add a little hot soup and combine well. Pour egg yolk mixture back into soup and stir for a further 1-2 minutes over low heat - do not boil. 4. Season with salt and pepper and stir in parsley just before serving. Serve with herb & cheese damper (see related recipe). He made the following changes to cut the fat content and make it more band friendly and it was still gorgeous. Used only 20grams butter Used six rashers of middle bacon but removed all fat Creamed corn rather than kernels Extra light sour cream Next time I would use low salt stock as it was a little salty The whole family thought it was delicious and I got to eat the same thing as everyone else |
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| Those Thai Chicken Balls look like just the thing for me. I love asian flavours. Today I made a mexican dish. Lentil/beef con carne ===================== 1 packet of Maggi Chilli Con Carne simmer sauce (dry) 1 can of red kidney beans (I used butter beans, as I had them in cupboard) 1 1/4 cups of lentils (red or green) 1 can of diced tomatoes 1 tbs beef stock powder 2 large heads of brocolli, cut into florette pieces 1-2 onions, diced 4-5 cloves of garlic 4 cups of boiling water 500g browned heart smart minced beef Method ====== Wash lentils and strain. Bring to the boil on the stove, then discard water and rinse again. In a large pot, add lentils and all other ingredients. Put the lid on and simmer slowly for 1 - 1.5 hours. Season with salt and pepper if necessary. Since I'm not able to tolerate proper food, I put a few ladel fulls of this into the blender. It blends beautifully. I topped with Weight Watcher's low fat sour cream. Bon Apetite! Cat |
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| Thanks Judy | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| I just saw your chicken caccatoria recipe it sounds gread just the sort of food I would eat very Italian | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Hi all These are soooooo yummy especially when you are eating them as soon as they are cooked.....You must use a mUUFFin tray as they are quite a wet soft texture until cooked....I tried it once with a flat tray and they were flat like pancakes Thai chicken Balls INGREDIENTS 500gm chicken mince 1/4 cup (60ml) oyster sauce 2 cloves garlic 1 tablespoon self raising flour 1 tablespoon fish sauce 1/2 cup chopped fresh coriander leaves 2/3 cup (160ml) coconut milk soy sauce and sliced chillies, or sweet chilli sauce for serving METHOD Preheat oven to 200c/180c fan forced Grease 2 x 12 hole mini mUUFFin trays Combine all ingredients in a large bowl, mix thoroughly Place 1 tablespoon of mixture into prepared trays bake for about 15 mins or until cooked through Turn out and serve hot with dipping sauce Suitable for freezing. Bon apetit Judy |
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| I'll post it again without all the symbols from copying and pasting | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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