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| Excellent posts today guys! Cat, I love your Band Power commercials. That's great info tyvm. Karen, did you think that up yourself? Absolutely brilliant idea. As a teenager I used to make a thing with half set jellies - fold through a few stiffened eggwhites, I loved it at the time. Pyretta, that soup looks pretty good doesn't it. You wouldn't think something from the Opti thread would stand up here lol. Jan |
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| From the Optifast thread but it sounds nice enough to have at any time: spicy tomato soup in a pot, lightly toast the following 1/2 teaspoon cumin 1/2 teaspoon dried fenugreek 1/2 teaspoon ground coriander 1/2 teaspoon tumeric 1/2 teaspoon black mustard seeds a pinch of chilli powder warm it till the spices start to smell good- stay close because you don't want the spices to burn. take the pot off the heat and add 1 sliced clove of garlic 1 tablespoon red lentils 1/2 teaspoon coconut essence 4 curry leaves 1 teaspoon oil stir off the heat for one minute to let residual heat help to amalgamate the flavours add 1 700 ml tomato passata and rinse out bottle with 2 cups of water, slowly bring to the simmer, for 20 minutes, strain, season, drink add freshly cracked black pepper and a squeeze of fresh lemon or lime juice this would be nice with some yogurt x k |
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| here's my tip of the week i used to make champagne jellies as desserts for fancy ppl, here is the same logic applied to our beloved diet jelly when you make your jellies, use only 1/2 the water required, and leave it to chill in the fridge, keep checking every 5 mins or so after it's cold till its just still liquid but about to set, then add a berroca/supradyn to the remaining water you didnt use, and as soon as it is all dissolved, pour it into your jelly. then let it set fully. what happens is that when you do eat your jelly later, you get a little fizz on your tongue as well as all your vitamins, it's kinda cool, and the next best thing to champagne jelly that i can think of |
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| Band Brand Power #3 =================== Extra chewing gum, strawberry flavour. [Woolworths] About 2 calories per piece and it tastes like sweet Hubba Bubba. I find it brilliant for head hunger, and let's not forget tooth decay and gum disease..lol |
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| Jen, Lol..back away from the curry paste. Yes, it is light on heat. But I like the flavour and simply added extra ground chilli. I used Pura 99.9% ff milk last night instead of lite coconut milk. It worked fine. Cat |
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| Band Brand Power, By Cat ================= RAINBOW SALAD MIX - Woolworths. Grated brocollini stems, beetroot and carrot. Band friendly and excellent with dressing and tuna or suitable chicken/minced meat. I use a thai dressing with it. I was grating all my own salads before I found this one. It is aroun $2.80 per bag. Great for lunch boxes. |
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| Yeah I used to use the Valcom brand too. It's good. I now use the Aldi brand and for the price its pretty good. Linda |
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| Cat, nooo back away from the red curry paste...I accidently bought that brand and hated it. I loooove the Valcom brand of red or green, it does have oil but it's got such good heat and flavour that you don't use much. I use it in a 4 litre slow cooker (full) and use half the jar...the taste is incredible with or without coconut milk but the carnation evaporated milk in coconut flavour works well. This can be a great curry or blitzed to make a spicy soup. This got me through the liquid stage, was so hot my nose ran....was great! (I used the whole jar..lol) Jen |
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| serving labneh as a dip.........make indents(full length) and fill with sweet chillie sauce .serve with lemon peppered pita bread. lemon peppered pita. brush bread lightly with olive oil shake over lemon pepper. bake till crispy..............(brea k up and store till needed ) |
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| tomato soup with egg. make soup as normal, when simmering add an egg, stir a tad but not too much.(the lumpy egg is nice) to serve top with parsley or chives. |
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| Feta is YUMMY toasted! Thanks to everyone for all their suggestions. It's great to see this thread with a bit of action. Jan |
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| I would love this, but hate hard cheese as it goes against my calorie count "code". I wonder if low fat ricotta or cottage cheese would melt in a toastie? Or perhaps low fat feta? I might give that a shot. Would be a nice change from the usual stewed meat lunch. Cat |
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| An alternative to toasted sandwiches- use pita/pocket bread. Cut in half fill pocket with a slice cheese, ham, mince etc I used semi dried tomatoes, grilled eggplant, a couple of chopped olives and artichokes with cheese and salami for me, plain ham and cheese for kids. Heat a frypan or sandwich press (mine's packed away ready for our move so used frypan) Brush pan with a little olive oil, place to pita halves in. I put a dinner plate on top of them to flatten them down. Toast until crispy, Turn over to toast other side. The pita bread ends up crispy, melted cheese. One half was enough for me. |
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| Another "brand power" add from Cat. Thai Gourmet "Red Curry" Available in Coles, and likely Woolworths. A curry paste with NO oil. It is fat free and only has crushed chillis and other spices. It isn't actually too hot and when mixed with half a can of lite coconut milk is delish. If you want a truly fat free experience, add no coconut milk or substitute skim evap milk? Cat |
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| Re the labne, i tied the chux with kitchen string and then tied it to a knife which i balanced across the top of a 2 litre jug on the bottom shelf of my fridge, worked well. I like dips and can eat rice crackers with no pb ing even when im struggling so i mixed a spoonful of labne i made on the weekend with a spoonful of apple chutney. Was delish as a dip with the crackers. purr |
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| i think i should contribute here, because I can, and every thread always has ppl helping and offering advice. my turn 2 great salads Thai iceberg salad 1 iceberg salad washed, spun & roughly torn up into a bowl 1/2 bunch of torn mint leaves (about 20 leaves) 1/2 red onion finely sliced 1/2 bunch coriander leaves 1/2 red capsicum finely sliced 1 punnet cherry tomatoes halved 1 good handful of green beans-trimmed, sliced and blanched 1 handful of bean shoots 1 small can sliced water chestnuts 8 finely sliced asian mushrooms sheetaakey/oyster/enoki dressing the juice of 1 freshly squeezed lime 2 teaspoons fish sauce 3 drops sesame oil 1 teaspoon freshly grated ginger 1 clove garlic finely sliced (or grated) a tiny bit of finely sliced red chilli (if u like it hot) mix dressing in a bowl first , then add all the salad ingredients to the bowl, toss well. eat straight away , or add the dressing later if u r taking it to a party. Crisp fennel salad 2 finely sliced fennel 1/2 red onion finely sliced 1 bunch picked flat leaf parsley 300 grams (a salad bowl full)baby spinach/rocket leaves 2 finely sliced zucchini-use a mandoline or a peeler 3 stalks picked tarragon leaves the juice of 1 fresh orange or a tbls white wine vinegar 1 teaspoon extra virgin olive oil sea salt this is lovely with barbequed/poached fish -if you are allowed this of course. please let me know if you enjoy this, i can post more as well x karen |
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| BTW Linda, I think Jem meant fresh coriander leaves NOT seeds. Lol no wonder you were turned off! | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Linda it needs to hang. What about getting a deep pudding bowl and placing a ruler or stick or wooden spoon across the top and tying the ball of yoghurt to that? Jan |
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| when I first made it I added garlic and coriander seeds and probably chilli too. It was disgusting! So slowly slowly with the additives. Also I have glass shelves so I can't hang it to drain. What does everyone else do? Linda |
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| I think the best thing to do is make up the 1kg just using the salt, then as you eat it add your bits and pieces. Unzippy, just take a couple of tablespoons of the labne and put it in a small bowl, crush your garlic into it and a squeeze of lemon juice. Then let us know how it tastes lol. Jan |
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| me too...actually I would be interested for everyone to post the extra flavour creations they put in like Jan did... just for ideas. Could you put lemon juice and garlic in it or would that curdle it do you think. |
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| I made labne this weekend, i think next go i'll cut the salt to 1 tspn , apart from that it's really yum and so smooth. It will be a regular in my fridge. Thanks ladies for the recipe. purr |
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| I am going to give the Labne a shot this week....sounds fantastic.....Col | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Ok Dorothy, thanks for that. Linda, for 1kg of natural greek yoghurt I use 2 teaspoons of salt - not heaped. I find thats enough salt. I reposted Jem's recipe here this morning. Good luck with it, we all love it. Jan xx |
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| jan something else i forgot to mention..........it often may need just a shake of salt. cheers |
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