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| I'll post it again without all the symbols from copying and pasting | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| These are delicious I have made them several times. I think the recipe was first posted by Judy. Linda |
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| 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 f f i n 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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| pyretta could you post the recipe for our thai chicken balls again. thanks delia |
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| Hi All, Just thoght I'd let you know I made those delicious thai chicken balls which Pyretta posted a little while back, but I used Carnation light and creamy coconut flavour instead of coconut milk - worked an absolute treat!! Saved a bit on fat and Kj - I still have to be careful...trying to shift the last few Kg!!! HUGS, Fi |
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| Thai Carrot and Coconut Soup 1 kilo carrots sliced 2 lge onions diced 2 tspns red curry paste (jar) 1 tspn crushed garlic (jar) 1 litre vegetable stock 1 375 ml can reduced milk 1 tspn coconut essence dash soy sauce Saute onions, garlic, curry paste for 2 mins. Add carrots and stir well. Add stock and soy stir and bring to the boil. Simmer 20 to 30 mins, blitz and add reduced milk and essence. Note: if you don't like a little heat , reduce the curry paste to 1 tspn. purr |
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| Sue, It's simmer for at least 1/2 hour. Pyretta |
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| Ohhh yum, thanks Pyretta. I love sweet potato and pumpkin soup, but usually only have it when I'm out, just make plain pumpkin at home. Will try that this weekend as its definitely soup weather in Melbourne. Is that simmer for 1/2 hour, or longer? THe cut and paste did not work too well methinks. Cheers Sue |
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| Reposting: Sweet Potato and Pumpkin Soup Roast in oven approx 1kg sweet potato peeled and chopped 1kg carrot peeled and chopped 2kg pumpkin peeled and chopped Till nicely browned In soup pot fry 4 medium onions chopped 3 teaspoon crushed garlic Then add roast vegetable mix Top to just above vegetable with either chicken stock or water. Cook for at least ½ hour on simmer until all ingredients are soft Then Puree Adjust consistency (stock or water) to suit add salt + pepper to taste Nice with sour cream and croutons |
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| Hi, Just want to let all you females out there know that my Personal Trainer (Babes On The Run) has organized a Seminar/Interactive Workshop with Fiona Cosgrove to "Coach Yourself To Wellness." Fiona is one of Australia's leading "Wellness Coaches" and has 25 years experience in the Health and Fitness Industry. WHEN: Sunday 14th June 9am - 11am WHERE: Zoo Function Centre Perth Zoo 20 Labouchere Rd South Perth COST: $25.00 per person There is a FREE Bootcamp beforehand 7.30am - 8.30am to get your heart started. It is on the South Perth Foreshore, The Esplandade, South Perth. To register: belinda@babesontherun.com .au 0405 351 634 OR 6365 9286 www.babesontherun.com.au I am going to go as I can do with any new tools to help change my life style in conjunction with the lapband. The more help the better. Kind Regards, Sharyn Snowball. |
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| Hiya, yes Linda its good with rice but I prefer the mashed spud. I will be re heating some for dinner tonight..I made way to much..lol Jen |
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| That sounds yummy Jen. I will give it a go next week. It would be nice with rice too wouldn't it. I have no problems with corn. I add it to everything. Linda |
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| ooops maybe stir twice on a low setting... | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| I made an awesome stew/casserole the other day: 1 can of dynamite stagg chilli beans 1 400g can of diced tomatoes 4 carrots 2 capsicum 1 zuchini half a cup of corn kernals (omit if your a bandster) 1 parsnip 1 turnip 1kg of diced lean beef (I bought steak at I think the casserole meat is too fatty) 1 litre of beef stock sprinkle of parsley flakes or pulp 1 diced onion tbls of crushed garlic pepper to taste throw the meat in raw, cover in stock add everything else and stir maybe twice on a low setting on your slow cooker, I used gravy flour to thicken it at the end and served it with mashed spud. Great the second time round an freezes well without the potato, also nice on a baked spud with cheese and sourcream. Jen |
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| I am a labne convert now, my fav way to eat is on cruskits with some smoked salmon .. yum. I make a cauli soup pretty much the same ruby but i add a little curry powder. purr |
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| ohhh thanks Jen I do make a french onion dip with sour cream. I will do that. Linda |
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| Linda, you could use the labne as a dip, add some french onion soup mix and pop it in the fridge for an hour and voila...yummy dip, I sometimes add a little milk to to make it runnier. Great with corianer and lime sakatas...yummy |
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| Thanks Karen for your wishes. I like your description of the 'doo'. Now Linda, obviously the labne isn't as big a hit in your house as it is in mine lol. So funny imagining Alan cursing his sandwiches every day! Jan xxx |
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| Hi Jan, I am putting the labne in Alans sandwichs instead of marg. I palmed some off on my neighbour and there is still a lot left. I might buy a cauli today and make some soup and use some in that. Thanks for the idea. Linda |
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| and for your nibblies, warm cauliflower soup served in glass shooter glasses with some smoked paprika & garlic oil and croutes with the labne to eat/sip is delish and gorgeous- add some crisp fried slices of chorizo, and we'd be at some fancy doooo! good luck for the last day, hope there huge flowers, tears and proper champagne xx |
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| Now there's something you could try. Stir a spoonful of labne through the cauli soup! OMG I'd be in heaven!! Cant wait to try it! Jan |
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| Linda, you're very quiet about your labne, is it still hanging in the fridge? lol | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| I know I bog on about my cauliflower soup but I really believe it's such a good thing to have in the fridge when the hungries strike . It takes the same ammount of effort as making as a packet of 2 minute noodles I reckon lol. 1 Lt Chicken Stock. 1 cauli - cut into big bits 1 onion - roughly chopped. Chuck those 3 things plus some pepper in a pot with a lid and bring to boil. Simmer 20 mins and zap the hell out of it with your stick blender. I add a pinch of nutmeg. It's delish and low in fat and calories, also very low carb. Pyretta and Linda's recipe has a cheese melted into it. I don't bother with that because it would be so so sO yummy I couldn't stop eating it and I would explode my band LOL. Jan |
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| OMG...that sounds so yummy..... | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Thanks purr! | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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