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| 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 checked, for the original;Cauliflower and Camembert recipe, found out the original recipe is Cauliflower and Blue Cheese Soup it's gone to, camembert, brie, tasty cheese, etc so shows how versatile any cheese can be in a soup. Cauliflower and Blue Cheese Soup Submitted by Ghyll. So for the cauliflower and blue cheese soup - it goes something like this. Cut the florets off the head of a cauliflower or in extreme cases of laziness 1packet of frozen cauly. Make up a veggie stock (Campbell small box veggie stock is such a nice easy help!) Cook up the cauly well - to mush stage. Cool down then liquidise. Don't add any seasoning because the cheese at times can be quite salty! Return mixture to the pot and crumble in cheese - now here is the difficult part because I go by taste - usually use half the cheese then taste, and if it is bland then add more and a little black pepper. I tend to make it thick and then water it down with more stock instead of having it thin from the beginning. You see how I work like the band!! Start off thick and then get to thinner!!! Sorry that it is so vague but as I said my cooking comes from inside me. The zucchini soups either with yogurt or blue cheese I do the same way. I have learnt that zucchini when liquidised goes very watery - I tend to just cover them with water in the cooking phase and when I liquidise drain them and then add the water slowly - nothing worse than soup you can see through!! |
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| PS. When cooking the meat, I added 2 large cloves of minced garlic. You could also add diced onion (I'm sensitive to it). Substitute ham, chicken thigh, fish, tuna for the minced meat. Add basil leaves if available at the supermarket (weren't at mine). The large pita fed 2 other non banded people, plus 1 slice for me. Cat |
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| I used a large wholemeal pita bread as a pizza base. I added as topping: layer of pasta sauce, 2 tbs grated parmesan cheese, some dry fried & seasoned heartsmart minced beef, red and green capsicum sliced in diff ways, canned mushrooms (sliced), chopped fresh parsley, sliced tomatoes, pine nuts, thin sliced zucchini and finally reduced fat feta cheese, sliced. Season with whatever u like the taste of (I used sage, thyme, seasalt). 1 small slice is more than enough of a meal for a bandit as the pizza is dense with topping. Enjoy! Cat |
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| SALSA even amounts of all veges all diced finely. TOMATO RED & GREEN CAPSICUM RED ONION CUECUMBER (I USE LEBANESE) 1/2 RED CHILLI 1/2 TEASPOON CORRIANDER 1 TEASPOON LEMON JUICE SALT AND PEPPER TO TASTE LETTUCE LEAVES CUPS Mix all veges together,add lemon juice spoon into lettuce leaf cups. |
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| not only did I forget the salt and pepper I forgot the cuecumber....I am blonde afterall Debra |
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| Zucchini Patties 700g zucchini 1/2 tsp salt 2 eggs 6 tbs grated parmesan cheese 1 clove garlic, minced or pressed (or 1/4 tsp dried) 1/4 cup butter or margarine Grate zucchini (you should have about 4 cups) and combine with salt in a medium-size bowl. Let stand for about 15 minutes. Squeeze with your hands to press out moisture. Stir in eggs, cheese and garlic. Melt 2tbs of the butter in a wide frying pan over medium- high heat. Mound about 2tbs of the zucchini mixture in pan and flatten slightly to make a patty. Repeat until pan is filled, but don't crowd patties in pan. Cook patties, turning once, until golden on both sides (about 6 minutes). Lift out and arrange on a warm platter; keep warm. Repeat to cook remaining zucchini mixture, adding more butter as needed. Makes 10 large patties 1.7 g of carbohydrates per serving |
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| Oh I should have put a title on it ... doh! It's Chicken and Mushroom Optifast Soup Dave |
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| Hi Everyone, Here is the first recipe I have posted on bandingtogether.com.au and I thought I would share it with everyone here too! If you have any suggestions for how to improve this recipe, please let me know :) Remember to stick to the ingredients we're allowed on the optifast stage! Ingredients 1 Chicken Optifast Soup Package 1 Cup Cold Water 1 Cup of Chicken Stock 3 Cups of Button Mushrooms, Sliced Thin (half a cm thick) Half an Onion, diced fine Half a Clove of Garlic, Crushed 1 Tsp of Grain Mustard A Pinch of Chopped Parsly Instructions Take the onions and cook them in a non stick saucepan with the garlic and mustard, on a medium heat until they are starting to go soft and clear, and then add the mushrooms. Allow the mushrooms to cook until they have reduced in size and gone soft. We don't want to brown the mushrooms and onions, just slow cook them so that they stay nice and sweet. Unfortunately we can't add oil or butter (doh!) so a little bit of water in the pan in the later stages can help too. While the vegetables are cooking, take your Chicken Optifast pack and add it to a food processor, with the cup of cold water and the 1 cup of chicken stock. You could also do this with a hand blender and a good size bowl (watch out for spashes!). Give the liquid ingredients a good blend, and then add half of the mushroom and onion mix to the liquid. Give it another good blend until it is smooth and the mushrooms and onion have been incorporated into the liquid. Take the liquid from the food processor and add it back in with the remaining half of the mushroom mix in the saucepan and bring it up to a good eating heat, without boiling it. Once you are happy with the temperature, transfer to a bowl, sprinkle the top with some chopped parsley and enjoy! |
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| Sorry salt and pepper to taste in the Salsa | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| SALSA even amounts of all veges all diced finely. TOMATO RED & GREEN CAPSICUM RED ONION 1/2 RED CHILLI 1/2 TEASPOON CORRIANDER 1 TEASPOON LEMON JUICE LETTUCE LEAVES CUPS Mix all veges together,add lemon juice spoon into lettuce leaf cups. |
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| Pumpkin, spinach and cottage cheese lasagne Ingredients: 500g Pumpkin, peeled & sliced. 800g Pre prepared Tomato Pasta sauce. 1 Tblsp Olive Oil. 2 Cloves Garlic, crushed. 300g Spinach leaves, washed & chopped. 1 Tub of Bulla Original Cottage Cheese. 1 tsp Tuscan seasoning. 3 Eggs. 1 cup Parmesan Cheese, grated. 6 Fresh Lasagne sheets. Method: Pre-heat oven to 170 degrees C. Place the sliced pumpkin into a large saucepan with the tomato pasta sauce and simmer over a low heat for 10 minutes. Heat the olive oil in a frying pan over a medium heat and sauté the garlic 1 min, add the spinach leaves to the pan and cook stirring until spinach is wilted. Remove from the heat and cool. Combine the cottage cheese, seasoning, eggs and 1/2 the parmesan cheese in a large bowl and mix well finally fold through the wilted spinach. Spoon half the Pumpkin mixture into the base of a deep 24 cm square baking dish, cover with a layer of pasta sheets, top with half the cottage cheese mixture, cover with a layer pasta sheets and top with remaining pumpkin mixture repeat with remaining pasta, finishing with the cottage cheese and spinach mixture. Sprinkle over the Parmesan cheese and bake uncovered in the pre-heated oven 180c for 30 minutes until golden. |
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| Day 5 of mushies today. have discovered a couple of great high protein snacks: 1)Tuna & Cottage cheese cruskits: Spread your favourite cruskit with Bulla Gherkin Cottage Cheese. Add spreadable sandwich tuna. Add finely chopped rocket and thinly sliced red onion to taste. 2) Smoked salmon & cottage cheese cruskits: Layer finely chopped lettuce on your favourite crusket. Dollop a teaspoon or two of Bulla Onion & Chives Cottage Cheese onto the lettuce. Add a few slices of Smoked Salmon. Top with a sprig of fresh dill. These have been ok for me, others might not be able to tolerate it. I just make sure I take small bites and chew it well. |
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| Made this this morning and enjoying a slice for lunch, i used dried dill. Curry salmon slice Make it mild or spice things up a little - that's the beauty of this golden savoury slice. Preparation Time 15 minutes Cooking Time 40 minutes Ingredients (serves 6) Olive oil, to grease 300g (2 cups) cooked long-grain rice 1 x 415g can red salmon, drained, skin and bones removed, flaked 1 x 375ml can creamy evaporated milk 2 eggs, lightly whisked 2 tbs olive oil 2 tbs chopped fresh dill 1-2 tsp curry powder 80g (1 cup) grated cheddar cheese Sea salt flakes Mixed salad leaves (optional), to serve Method Preheat oven to 170°C. Brush a 2L (8-cup) capacity baking dish with oil to lightly grease. Place the rice, salmon, milk, egg, oil, dill, curry powder and half the cheddar in a large bowl. Season with salt and pepper. Stir until well combined. Pour the mixture into the prepared dish and spread to the edges. Sprinkle with remaining cheddar. Bake in oven for 40 minutes or until set. Season with sea salt and pepper. purr |
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| I make this often as a 'take a plate' item (although i havent tried it since banded, it occurred to me that it would probably be band friendly) its delicious with cruskits cut in half. It fits well into a rectangular take away container. 250g low fat cottage cheese,1 415g can red salmon,(drained),one third of a cup shallots finely chopped,1 tsp wholegrain mustard (masterfoods),1 tsp lemon juice,2 tablespoons flora light margarine,1 and half tablespoons geletine,quarter cup boiling water,peper to taste cooking spray. Blend cottage cheese in a food processer or blender until smooth,Add drained salmon and combine.Add shallots,mustard,lemonjui ce,and margarine,blend well.Dissolve gelatine in boiling water,add to mixture.Blend until ingredients are well combined. Coat a small loaf tin with cooking spray then pour mixture into tin.Refrigerate until set.Turn out onto a serving plate (place the loaf tin in a little hot water for approx 1 minute to allow to turn out easily)Serve with crackers or little toasts purr |
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| VEGGIE ALTERNATIVES TO MEAT ========================= === just looking through the recipes here and noticed some veggie questions re mince. I have tried the sanitarium mince and I hate it :) I use VTP/tvp -AVAILABLE AT MOST HEALTH SHOPS -(santiarium use to make them actually also but they're not the best) It's sometimes called TVP or VTP "Vegetable Textured Protein" and its VERY high in protein very low in fat. It is a soy extracted protein and its dehydrated and looks kind of like cereal at first. You add in 1 cup of HOT stock per one cup of TVP - let sit for 5 mins. ========================= ============ USES (after prepared with the stock): ========================= ============ Add to a heated jar of pasta sauce for your spag bog (trust me, not many people can tell the difference!) Add in a pan to a small amount of olive oil, onions, some peas, beans and corn. Fry. Add some tomato sauce and a bit of soy and fry until crispy looking you can also add some curry - this is a great alternative to a turkish style mince. Mix 2 cups of prepared TVP with: -a cup of whole wheat bread crumbs, -2 cloves of garlic (more if you like) and one capsicum and one onion chopped finely and pre fried, -4 tblspns grated parmesan, -2 tbslspns tomato sauce -1 tblsnp soy sauce - and one egg. (add fave spices if you like!) Mix well, make into rissoles or burgers and press into more crumbs, spray with o'oil spray and either bake or fry (if frying do it at a low heat because you haven't added much oil to fry in) I call these protein bombs because they are very high in protein!! 2 should give you a great protein amount for the day. The sky is the limit with TVP - things to avoid is allowing it to 'boil' for long periods in sauce (it goes a bit bleh when over soaked). I add a prepared batch straight to my simmered pasta sauce and turn the heat off. But you could use it in cannelloni filling, burgers, bakes, 'meat' loafs.. its pretty yummy too |
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| I have printed that off Linda it looks scrubbly good!! | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| I made this last night. It was so delicious. I substituted the leek with onion and had celery and carrots instead of beans. I also added some tiny tiny new potatoes that I dug up yesterday. Served it with cous cous. There is another meal there and I am so looking forward to it. Linda |
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| Osso buco with mushroom & bacon Time: 30 min, plus 4 hr slow cooking Serves: 6 This casserole is guaranteed to make an impact with its unconventional take on osso buco. Ingredients * 6 large pieces osso buco * 1 large leek, sliced * 2 rashers bacon, chopped * 10 button mushrooms * 40g sachet of McCormick Slow Cookers Beef and Mushroom Ragout * 800g can diced tomatoes * 1/4 cup red wine * 1 cup chopped green bean Instructions 1. Heat a non-stick pan and add a drizzle of olive oil. Sear the osso buco and place into slow cooker. Brown leek, bacon and mushrooms in the same pan. Spoon over the osso buco. 2. Combine the slow cooker sachet with tomatoes and red wine. Pour over osso buco. Cover. Cook for 4 hr on high setting, or 8 hr on slow setting. Add beans in the last 10 min. Serve with mashed potatoes, or Macaroni Cheese. 3. To oven cook: Prepare osso buco and place into a deep casserole dish. Add the other ingredients and sachet combined with tomatoes and red wine. Cover. Cook at 160 C for 3-4 hr, or until meat is tender. Add beans in the last 15 min. |
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| yes I am like Pyretta,and can eat steak in small amounts, like about 1/3 of cup full, sliced very thinnly and chewed chewed chewed. I do love steak Beez | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Ok so you need to keep an open mind about this soup. Mushroom and Baby spinach Mushrooms baby spinach chicken stock corrianda from a jar or fresh Garlic white onion simmer ingredient for until tender. When cool blend the ingredient together. It really does taste ok and is as healthy as. Im using in my opti stage as i can use these veggies from my list. Hope everyone else enjoys this soup as much as me! |
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| HI hairdresser I can eat anything and nothing has got stuck as yet. I have noticed that I am not chewing quite as much and I can feel a sort of pain as it goes down. This is usually the first bit so reminds me to chew. So am trying to chew chew chew before swallowing. It is a learning journey. Also a few times I have felt a little uncomfortable after eating dinner so I must be eating a little too much on those times or not chewing it well enough. Delia |
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| Delia with me i know straight away as soon as i start chewing if i can swallow or not so sometimes when my hubby has a roast i chew chew chew and then spit into a serviette gross i know but just the taste is good | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| b ump I made this the other day and it is so yummy. I cut up gherkin and added salt,pepper and sweet chile sauce. It made so much. Thanks Pyretta for bring it forward. From earlier in this thread: 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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| b ump | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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