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Monday, June 30, 2008

Diabetic Chicken Green Curry Recipe

I love curries and am always looking for ones that can be adapted so as to be suitable for diabetic cooking. All I have done is exchange coconut cream for light carnation milk with coconut. I think that you will be pleanantly suprised by doing this. It is very easy to make and goes a long way. I always serve it with rice and some nice seasonal veges on the side.


500g chicken thigh or breast fillets- diced
1 large onion
small head of broccoli
handful sliced beans (I use frozen baby beans)
1 can light and creamy carnation milk with coconut
almond slivers or flakes
1 tablespoon green curry paste
1 teaspoon bottled garlic


Lightly spray a large pan or wok and gently cook the chicken and onion for a few minutes.
Add the curry and garlic and continue cooking for several minutes but do not overcook.
Add the milk and simmer for around 10 minutes.
Add the vegetables and almonds and let simmer until just cooked.
Serve with rice and some side vegetables.
You can always reduce the amount of curry paste if you don't like it too hot.

Thursday, June 26, 2008

Asparagus & Dijonnaise Gougeres Recipe

If you like french cruisine then this is a great little recipe to serve at a cocktail party or just to have as an entree to a great french dinner party. I love asparagus and am always looking for recipes that features it. I am sure that once you have tried these you will make them again and again for a special treat.


100g butter - chopped
3/4 cup olain flour - sifted
3/4 cup milk (do not use skim)
1/4 teaspoon cayenne pepper
1 bunch fresh asparagus - trimmed, finely chopped and blanched
3 eggs
1/2 cup finely grated gruyere cheese
3/4 cup finely grated parmesan cheese
1/4 cup dijionnaise mustard


1/2 cup sour cream
1 tablespoon lime juice
1 teaspoon finely grated lime rind
2 tablespoons dijonnaise mustard


Preheat oven to 200C.
Grease and line 2 baking trays
Combine milk and butter in a saucepan and bring to boiling point. Make sure butter is melted. Remove from heat and add the flour and cayenne pepper all at once. Beat with a wooden spoon or electric mixer until it leaves the sides of the pan and balls around the spoon. Pour into a large bowl and set aside to cool.
Add the eggs, one at a time, beating thoroughly after each one. When mixture is thick and shiny, fold in asparagus, cheeses and mustard. Season to taste.
Drop spoonfuls of mixture onto prepared trays. Leave about 2 - 3 cm between each amount so the air can circulate around them.
Bake for 15 - 18 minutes until golden and cooked through.
DIPPING SAUCE: In a small bowl or jug, whist together all the ingredients. Season to taste. Serve in a small bowl with your gougeres.

Wednesday, June 25, 2008

Horseradish Sauce Recipe

A girlfriend of mine who is a great cook gave me this recipe several years ago. She served it with the best roast beef I had tasted. You still need a little prepared horseradish sauce for this recipe but do not use a cream one.


1/4 cup prepared horseradish
2 green onions - finely chopped
1/4 cup dry white wine
2 teaspoons good olive oil
300g sour cream (can use light)
2 tablespoons lemon juice (fresh is best)
2 teaspoons finely chopped fresh dill
1 teaspoon dijon mustard
2 tablespoons hot water


Heat the oil in a medium sized pan. Cook onion until soft, stirring constantly.
Add the wine and bring to the boil, then turn down heat to simmer, uncovered until the liquid has nearly all evaporated.
Add horseradish, sour cream, lemon juice and mustard and cook, stirring until sauce is heated through.
Take off the heat then stir in the dill and the hot water. If sauce is too thick, add a little more hot water to it.

Caramelised Red Onion Recipe

This is different to my onion jam that I have posted here previously. I love anything that has onion cooked in it and these are two of my favourite ones. This is great to put on top of barbecued steak or on top of mashed sweet potato. You can exchange the red onions for brown ones if you prefer. Do not brown the onions too much in the first stage of cooking them.


4 medium size red onions - thinly sliced
1 tablespoon brown sugar
1/3 cup dry red wine
1/4 cup beef stock
1 tablespoon balsamic vinegar
50g butter - do not use margarine


Melt butter in large frying pan or wok. Add onion and cook over low heat for about 25 - 30 minutes, stirring occasionally.
Add sugar and cook for another 5 minutes or until oinion has caramelised.
Add wine, stock and vinegar and bring to the boil then remove from the heat.

Diabetic Spicy Lamb Recipe

This was given to me by a lady who is diabetic. I tried it for myself and I have to say, it is easy to make and is really delicious. I have found that by taking the time to experiment with diabetic cooking, it not only is healthier for us but often it tastes better than traditional style cooking. How much better for us to either cut out or really reduce the fat content as well as the sugar.
This recipe has only 890 kilojoules per serve and 1.2g saturated fat. It you follow the weight watchers points program, that is only 3.5 points per serve. It would be an excellent choice for a lunch meal or you could have 1 1/2 serves for dinner and still use only 5.5 points.

600g lean lamb steak
1 cup diced apple - peeled
1/2 cup sultanas
1/2 cup almond slivers
1 cup sliced brown onion
1 teaspoon crushed ginger (in jar)
1 teaspoon crushed garlic (in jar)
1 x 375ml tin evaporated light milk
1/2 teaspoon coconut essence
1 teaspoon dried cardamon
1 teaspoon dried cumin
1 teaspoon dried coriander
1 teaspoon dried turmeric
2 teaspoons beef stock powder
1 tablespoon tomato paste
1 tablespoon cornflour
cooking spray oil


Cut lamb into strips.
Toast almonds on a sheet of foil placed under the grill, until browned. Set aside.
In a non-stick pan or wok, spray with cooking oil and saute lamb, ginger and garlic until meat is nearly cooked.
Add onion, apple and sultanas and cook for about 2 minutes.
Place spices, stock powder and tomato paste into the pan.
Mix flour into milk with the essence and add to the pan, stirring until boiled.
Turn into serving dish, top with almonds and serve with rice and some coloured vegetables such as broccoli and carrots.

Monday, June 23, 2008

Spinach & Feta Pie Recipe

I love spinach and feta pies and am always looking out for various recipes for them. I don't like feta cheese by itself, but you can't beat it when used in a spinach pie. This is quite simple to make and it is very tasty. It was given to me by a friend who had it given to her by a greek lady and as she is an excellent cook, you can be assured this is a great pie.


200g good feta cheese - crumbled
1 pkt filo pastry - at room temperature
6 - 7 eggs (depending on size)
3 bunches english spinach
1 bunch continental parsley
1/2 bunch spring onions
125g butter - melted
1/2 lemon - for squeezing


Preheat oven to 180C.
Wash spinach thoroughly and remove stems. Place in a large saucepan with the lid on and place over low heat until wilted. Squeeze to remove all the liquid then chop and set aside in a large bowl.
Chop parsley and add to spinach.
Add the crumbled feta cheese, oinions and some sea salt and coarse black pepper to taste. Mix well then stir in lightly beaten eggs.
Butter a large baking dish and working quickly, lay a sheet of pastry over the bottom of dish. Lightly butter the seet and then lay another sheet over this. Keep going until you have 6 - 8 layers of pastry (Keep the filo pastry under a moist tea towel while you work with it to stop drying out).
Spread the spinach mixture over this and press down to remove any air bubbles. Top with more filo pastry, buttering each sheet as you go until you have the same amount of sheets as the bottom.
Butter the top sheet more than the others and bake for 25 - 30 minutes or until the top is golden brown and the pie start to puff up.
Serve warm with lemon wedges on the side to squeese on pie.

Thursday, June 19, 2008

Lamb Pie with Sweet Corn Topping

  • A girlfriend of mine made this tasty pie for a luncheon we went to and when I sampled it, I decided it was definitely worth adding to my favourite recipes. It is one that the whole family will love, especially the kids. Great for the cold winter months when you want something easy to make and will go a long way.


    2 onions - chopped
    1 tablespoon good oil such as olive or peanut
    750g minced lamb
    1 teaspoon paprika powder
    2 teaspoons ground cumin
    1 cup chicken stock
    2 teaspoons plain flour
    1 tablespoon fresh oregano - chopped
    1 teaspoon sugar


    1 tablespoon oil
    1 red oinion - finely chopped
    1 clove garlic - crushed (can use bottled)
    420g cans sweet corn kernels - drained
    2 x 420g cans of creamed corn
    1 cup cream
    1/2 cup polenta
    1 tablespoon fresh basil - chopped
    sea salt and black pepper to taste

  • For Pie:
    Heat oil in a large pan or wok. Add onions and cook, stirring until transparent.
    Add mince and cook over a high heat until browned all over.
    Stir in paprika, cumin and flour and continue cooking for 1 minute.
    Stir in stock and let simmer, uncovered, stirring occasionally for a further 8 - 10 minutes. Stir in the oregano and turn pan off while making topping.
  • For Topping:
    Heat the oil in a large pan. Add red onion and garlic and cook until oinion is soft.
    Stir in creamed, corn kernels and cream and bring to a slow simmer.
    Gradually stir in polenta, stirring all the time and let simmer for 10 minutes or until liquid is absorbed and polenta is soft.
    Stir in basil and then season with salt and pepper.
    Spoon the mince mixture into an ovenproof dish (12 cup capacity) then spoon corn topping over this and sprinkle with the sugar.
    Cook in moderate 180C oven for about 20 minutes or until the top is a lovely golden brown.
    Stand for about 10 minutes before serving with either a tossed garden salad or some seasons vegetables. It looks great with broccoli, carrots and a couple of baby potatoes.

Wednesday, June 18, 2008

Bacon, Brie & Zucchini Muffin Recipe

I love muffins and am always on the lookout for new recipes for them. These taste best, straight out of the oven when they are hot but they are suitable to freeze. Try these and I know you will love them also.


125g brie cheese
2 cups SR flour
2 rashers bacon - chopped
1 cup zucchini - grated
2/3 cup buttermilk (Can use milk if prefered)
125g butter - melted
1 egg - lightly beaten
Sea salt and black pepper to taste


Preheat oven to 180C. Lightly grease or spray a 12 hole muffin tin.
Cut half the brie into 12 small wedges and keep aside. Chop the remaining brie.
Sift flour into a large bowl. Stir in zucchini, bacon and chopped brie.
Combine buttermilk, butter and egg in jug or small bowl. Season to taste.
Make a well in the centre of dry ingredients. Add milk mixture all at once. Mix lightly until just combined. Do not over-mix as this will make them tough.
Spoon into muffin pan holes until 2/3 full.
Bake for 15 minutes then top each muffin with one of the wedges of brie. Bake for a further 10 - 15 minutes or until cooked when tested.
Serve warm with or without butter.

Tuesday, June 17, 2008

Potato Salad American Style Recipe

This recipe was given to me by a girlfriend who lives in the states. Her mum made it for me when I was staying with them and it was so delicious I had to have the recipe for it. I am sure you will love this way of making potato salad. It is just delicious.


1 kilo potatoes - peeled, cooked and roughly cubed
2 - 3 hard boiled eggs - chopped
2 - 3 rashers bacon - cooked and chopped
4 spring onions or 1 leek - thinly sliced
1/2 cup of good mayonnaise
1/2 cup light sour cream
2 tablespoons horseradish sauce
chopped fresh parsley
Sea salt and black pepper to taste

Mix potatoes, eggs, bacon and onions together lightly in a large bowl.
Combine other ingredients and mix together until blended and smooth.
Pour over the potato mixture and chill in the refrigerator until ready to serve.

Monday, June 16, 2008

Spicy Sweet Potato Mash Recipe

I love sweet potato and am always seeking new recipes that feature them. Sweet potato has a low GI so is a good alternative to white potatoes and you can often substitute them. This calls for both white and sweet potatoes but you could leave out the white potatoes if you prefer. I like to serve this with caramelized onions as a side dish with grilled porterhouse steak. It is simple to make and tastes great.


500g potatoes
500g sweet potato
1 clove garlic (can use bottled)
40g butter - melted
1 tablespoon powdered curry spice
fresh parsley and extra butter to serve


Peel and coarsly chop all potatoes. Place in large saucepan of boiling water. Add the garlic and some salt and boil, uncovered until potatoes are tender. Drain well and transfer to a large bowl.
Mash until smooth. Stir in butter and seasoning and mix well.
Serve mash, drizzled with the extra melted butter and garnish with parsley.

Thursday, June 12, 2008

Diabetic Veal in Mushroom Cream Sauce Recipe

This recipe was given to me by my mother-in-law Amy who is diabetic. We often like to try out diabetic recipes that are given to us to see if they pass our taste test. This is a very easy recipe to make and it is quite tasty as well. You can substitute the lamb for chicken or beef if you prefer them. If you are following weight watchers points system, each serve has 5 points if using veal, and 1373 kilojoules (328 cal) This recipe will serve 4 so halve it if cooking for 2.


4 x 150g lean veal steaks
500g fresh mushrooms - sliced
2 pkts lite mushroom & chive cup-a-soup
1/2 cup sliced shallots
2 tablespoons parsley - chopped
2 tablespoons brandy (optional)
1 x 375ml tin light evaporative milk
1 teaspoon crushed garlic (jar or tube)
1 teaspoon cornflour
cooking spray


Spray a non stick pan with cooking spray and saute mushrooms, brandy and garlic for about 2 minutes.
Combine the flour and soup mix with milk and add to pan, together with the parsley and shallots.
Bring to boil and simmer until mushrooms are cooked. Put aside.
In another non stick pan, spray with cooking spray and fry the steaks until tender and just cooked. Do not overcook veal.
Pour the sauce over and serve with some steamed vegetables such as broccoli, carrots and parnsnips.

Sunday, June 8, 2008

Bread Pudding Recipe

Most english people have their own version of this traditional pudding. I have asked several people for their favourite one and this one although having a lot in it, I think is really lovely. It may be a bit off track to the original style of making this but once you have tried it I am sure you will like it too.


8 slices of stale bread (wholemeal or granary)
2 eggs
110g sultanas and currents mixed
110g raisins
55g glace cherries - halved
55g mixed peel
110g dried apricots - chopped
80g dates - chopped
2 teaspoons nutmeg
2 teaspoons cinnamon
55g chopped almonds (optional)
sprinkling of brown sugar


Place bread in a large bowl, cover with cold water and leave overnight.
Squeeze out the water (next day)
Beat eggs, one at a time and stir into the bread.
Stir in fruit, nuts and spices.
Spoon mixture into a lightly greased deep pie dish.
Sprinkle with sugar and a pinch of extra spice.
Bake in a moderate oven of 175C for about 1 1/2 hours or until firm but still soft.
Serve hot with some whipped cream or custard.

Saturday, June 7, 2008

Coleslaw Recipe

Everyone loves coleslaw and will have their own version of how to make it. I have several variations to this and will share them with you. This one has very basic ingredients but a lovely dressing that gives it a great flavour. I was given this recipe by a lady who used to always make coleslaw whenever we went on picnics or barbecue outings together and it always tasted great. This amount will serve about 10.


1/2 kilo cabbage
1 carrot
1/2 red onion
1/2 red capsicum


1/2 cup whole egg mayonnaise
1/4 cup milk (can use hi-lo)
1 tablespoon white vinegar
1 tablespoon lemon juice
1 1/2 tablespoons castor sugar
2 teaspoons dijon mustard
sea salt and black pepper to taste


Remove the outside green leaves from your cabbage and set aside for decorating.
Process cabbage and onion, in batches in a food processor until chopped. Place in a large bowl.
Add carrot and capsicum to processor and process till chopped. Add to cabbage mixture.
For dressing, whisk all ingredients in a small bowl until thoroughly combined.
Pour dressing over cabbage mix and blend together until well combined.
Refrigerate until chilled through and serve in a china or glass bowl that has been lined with the outside green leaves from your cabbage.

Thursday, June 5, 2008

Chocolate Puddings with Centre Sauce Recipe

I recently had dinner at a friends place who is an amazing cook. She served up these decicious but decadent little chocolate puddings. I have to say that they are truly wonderful and once you have tried them for yourself, you will agree with me. She couldn't remember who gave her this recipe but whoever it was, I am eternally grateful.

350g dark cooking chocolate
125g butter (do not use margarine)
100g almond meal
6 eggs - separated
100g rice flour
200g castor sugar
150g extra castor sugar


Preheat oven to 200C.
Melt butter and chocolate in a small saucepan over simmering water (use a double saucpan set if you have one) for about 1 minute.
Beat the egg yolks and the 150g castor sugar together till pale in colour and doubled in size.
Add the chocolate to this.
In a separate bowl, whisk egg whites and the 200g castor sugar together until light and soft peaks form.
Gently fold this into the egg yolk mixture.
Fold in the dry ingredients gently. I use a knife for this.
Grease 10 individual small moulds (metal is best).
Cook in oven for about 12 minutes.
Turn out onto individual plates and serve with ice cream or cream.
You can half this recipe or alternatively, you can freeze half the uncooked mix in moulds to be used at a later time. If you freeze them, make sure you wrap them in gladwrap before placing in the freezer.

Tuesday, June 3, 2008

Diabetic Wholemeal Date & Banana Muffins Recipe

This recipe was given to me by a lovely lady who has been making them for over 20 years now and said that they are a favourite in her house. I tried them and have to say they are the best date and banana muffins that I have tasted, diabetic or regular recipe. Do try these for yourself as I know you will love them. They are great to pop in a lunchbox or to serve for afternoon tea. These have just 340kj, 2g fibre and only 0.3g sat fat so if you are following the weight watchers points system that is just 1 point per muffin. Having 2 muffins would not ruin your program and you will love the treat.


2 Cups wholemeal SR flour
3 medium bananas - mashed
20 medium pitted dates - chopped
1/2 teaspoon bi-carb soda
1/2 cup fresh orange juice
1 egg (can use low cholesterol egg mix)
2 tablespoons honey
2 tablespoons good oil - such as olive or peanut


Preheat oven to 180C.
In a large bowl, mix in flour and bi-carb soda together.
Blend bananas and dates together with electric mixer or kitchen whiz.
Add orange juice, oil, egg and honey to this and stir or mix for a minute or two.
Pour this into the flour and slightly mix through with a wooden spoon until just combined. Do not over mix as this will toughen them.
Pour into small muffin tins or papers and cook for 15 - 18 minutes. Do not leave in any longer as you want them to be moist.
They are suitable to freeze and reheat in low/moderate temp in microwave.

Sunday, June 1, 2008

Diabetic Lemon Loaf Recipe

This recipe was given to my mother-in-law, Amy who is diabetic. I decided to make it and see what it was like. I have to say, for a diabetic cake, it is really lovely and one that I will be serving up quite regularly now that I have tried it. It is also great for people who are following a weight lose program such as weight watchers and if you are on the points system it has just 2 points per slice. This loaf will serve 10 slices. I used a ring tin to make this and it was just as good as using a loaf tin.


1 1/2 cups SR flour
1/2 cup sugar
2 egg whites
2 tablespoons light margarine
3/4 cup skim milk (can use hi-lo)
2 tablespoons lemon juice
2 tablespoons lemon rind - finely grated
3/4 teaspoon bi-carb soda
cooking spray

3/4 cup lemon juice
1/4 cup icing sugar

Preheat oven to 180C in fan forced oven
In a large mixing bowl beat egg whites and sugar for 1 minute.
Add lemon rind, lemon juice, melted margarine and milk, mixing well together.
In one go, gently fold in flour and bi-carb soda to mixture. DO NOT BEAT as this will make it tough.
Pour into a greased loaf tin 21 x 10cm that has been sprayed with cooking spray.
Bake in oven for 30 minutes or until firm to touch in centre.
To make syrup, combine juice and icing sugar together. When cake is cooked prick a few hole in the top with a fork and pour syrup over the cake. Leave to sit for 2 minutes and remove cake from tin and turn onto wire rack to cool.
You can also use orange instead of lemon for this cake.