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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.