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.
INGREDIENTS:
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.
Tuesday, June 17, 2008
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.
INGREDIENTS:
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
METHOD:
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.
INGREDIENTS:
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
METHOD:
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.
INGREDIENTS:
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
METHOD:
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.
INGREDIENTS:
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
METHOD:
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.
INGREDIENTS:
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
METHOD:
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.
INGREDIENTS:
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
METHOD:
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.
INGREDIENTS:
1/2 kilo cabbage
1 carrot
1/2 red onion
1/2 red capsicum
DRESSING:
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
Method:
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.
INGREDIENTS:
1/2 kilo cabbage
1 carrot
1/2 red onion
1/2 red capsicum
DRESSING:
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
Method:
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.
INGREDIENTS:
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
METHOD:
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.
INGREDIENTS:
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
METHOD:
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.
INGREDIENTS:
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
METHOD:
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.
INGREDIENTS:
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
METHOD:
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.
Subscribe to:
Posts (Atom)
