My sister-in-law Angela always makes this delicious bean salad whenever we are having barbecues and everyone loves it. I finally got the recipe from her and it is just so easy to make and one that will have you going back for another serve.
INGREDIENTS:
Large tin of 4 bean mix
1/4 cup oil
1/4 cup sugar
1/4 cup white vinegar
1/4 of a white onion - finely chopped or sliced
squeeze of basil in the tube (approx 1 teaspoon)
sea salt and freshly ground black pepper to taste
METHOD:
Mix all together in large bowl and marinate overnight in the refrigerator.
Saturday, March 24, 2012
Sunday, January 1, 2012
Russian Salad Dressing Recipe
I love making various dressings and this one was given to me by a lovely lady I met at a luncheon I attended. She said that she uses it with Cos lettuce instead of using a Caesar dressing.
I made it and I have to admit that I like it just as much as the normal way.
INGREDIENTS:
1/2 cup chopped shallots or spring onions
1 tablespoons chopped capers
1 tablespoon Dijon mustard
1/2 tablespoons sweet paprika
1 cup Miracle Whip mayonnaise
1/4 cup tomato sauce
1 dessertspoon celery seeds
1/2 cup white onion
1 cup water
1/4 teaspoon black pepper
1/4 teaspoon chilli flakes
sprinkle of ground nutmeg and ginger
METHOD:
Place all ingredients into a blender and blend until smooth.
Pour over lettuce.
Great for over seafood as well.
I made it and I have to admit that I like it just as much as the normal way.
INGREDIENTS:
1/2 cup chopped shallots or spring onions
1 tablespoons chopped capers
1 tablespoon Dijon mustard
1/2 tablespoons sweet paprika
1 cup Miracle Whip mayonnaise
1/4 cup tomato sauce
1 dessertspoon celery seeds
1/2 cup white onion
1 cup water
1/4 teaspoon black pepper
1/4 teaspoon chilli flakes
sprinkle of ground nutmeg and ginger
METHOD:
Place all ingredients into a blender and blend until smooth.
Pour over lettuce.
Great for over seafood as well.
Wednesday, December 28, 2011
Diabetic Fruit Cake
This recipe was given to me by Sharon, a friend of mine who goes to the same wednesday morning coffee group. I was sceptical at first when I saw the ingredients as to how it would all come together. After making it myself I was amazed at just how good it tastes. It is better than most other fruit cake recipes and it is quite healthy for you as well.
I only use mixed fruit made up fresh at my local health food shop and it is far superior to what you get in a packet at the supermarkets. You can halve the ingredients as it does make a big cake.
INGREDIENTS:
1 kilo good mixed fruit
2 cups 100% fruit juice such as orange or pineapple
2 cups SR flour
1 teaspoon mixed spice
1 teaspoon ground ginger
1 teaspoon cinnamon
1/2 teaspoon vanilla essence
almonds (optional)
3 tablespoons sherry (optional)
METHOD:
Place fruit in a large mixing bowl and pour over fruit juice with 3 tablespoon sherry (optional)
Cover with plastic wrap and leave overnight in the refrigerator.
Sift dry spices and flour into bowl. Add almonds if required.
Mix by hand with a wooden spoon until just combined.
Place in a square ( 8 inch) cake tin that has been lined with baking paper.
Cook in a fan forced oven at 160C for approx 75 minutes then turn oven down to 150C and cook a further 15 minutes or until cake is cooked, making sure it doesn't burn on the top.
Note: If you are halving the mixture you will need to cook it for less time. Approx 50 minutes at 160C then a further 10 minutes at 150C.
I only use mixed fruit made up fresh at my local health food shop and it is far superior to what you get in a packet at the supermarkets. You can halve the ingredients as it does make a big cake.
INGREDIENTS:
1 kilo good mixed fruit
2 cups 100% fruit juice such as orange or pineapple
2 cups SR flour
1 teaspoon mixed spice
1 teaspoon ground ginger
1 teaspoon cinnamon
1/2 teaspoon vanilla essence
almonds (optional)
3 tablespoons sherry (optional)
METHOD:
Place fruit in a large mixing bowl and pour over fruit juice with 3 tablespoon sherry (optional)
Cover with plastic wrap and leave overnight in the refrigerator.
Sift dry spices and flour into bowl. Add almonds if required.
Mix by hand with a wooden spoon until just combined.
Place in a square ( 8 inch) cake tin that has been lined with baking paper.
Cook in a fan forced oven at 160C for approx 75 minutes then turn oven down to 150C and cook a further 15 minutes or until cake is cooked, making sure it doesn't burn on the top.
Note: If you are halving the mixture you will need to cook it for less time. Approx 50 minutes at 160C then a further 10 minutes at 150C.
Friday, November 18, 2011
Gluten- free Rock Cakes
I have always loved the little rock cakes my mum used to make for us and so I have adapted her recipe to make it into gluten- free.
If you can tolerate Spelt flour then swap the 1/2 cup plain flour for this and they are even tastier.
My version of rock cakes contain 'Carmen's Deluxe Muesli' and this is what makes them so special.
Once you have tried these you will never settle for plain rock cakes again.
INGREDIENTS:
1 cup brown rice flour
1/2 cup gluten-free plain flour ( use Spelt flour if you can tolerate it)
1/2 cup Carmen's Deluxe Muesli
2 teaspoons gluten-free baking powder
50g butter - chopped
3/4 cup sultanas
1/4 cup mixed peel
1/4 teaspoon ground cinnamon
1/4 cup sugar
2 eggs - lightly beaten
1/3 cup milk ( I use hi-lo)
some demerara or raw sugar to top cakes
METHOD:
Preheat oven to 190C or 180C if fan forced.
Sift flours, baking powder and cinnamon into a large mixing bowl and rub in the butter.
Add the muesli, sultanas, mixed peel, sugar, eggs and milk. Mix together until you have a nice moist dough.
Place heaped tablespoons of mixture onto trays that have been lined with baking paper. Leave approx 4cm apart to allow for spreading. Sprinkle the demerara sugar on top of cakes and bake for about 15 minutes or until they are lightly browned. Remove when cooked and cool on a wire rack.
If you can tolerate Spelt flour then swap the 1/2 cup plain flour for this and they are even tastier.
My version of rock cakes contain 'Carmen's Deluxe Muesli' and this is what makes them so special.
Once you have tried these you will never settle for plain rock cakes again.
INGREDIENTS:
1 cup brown rice flour
1/2 cup gluten-free plain flour ( use Spelt flour if you can tolerate it)
1/2 cup Carmen's Deluxe Muesli
2 teaspoons gluten-free baking powder
50g butter - chopped
3/4 cup sultanas
1/4 cup mixed peel
1/4 teaspoon ground cinnamon
1/4 cup sugar
2 eggs - lightly beaten
1/3 cup milk ( I use hi-lo)
some demerara or raw sugar to top cakes
METHOD:
Preheat oven to 190C or 180C if fan forced.
Sift flours, baking powder and cinnamon into a large mixing bowl and rub in the butter.
Add the muesli, sultanas, mixed peel, sugar, eggs and milk. Mix together until you have a nice moist dough.
Place heaped tablespoons of mixture onto trays that have been lined with baking paper. Leave approx 4cm apart to allow for spreading. Sprinkle the demerara sugar on top of cakes and bake for about 15 minutes or until they are lightly browned. Remove when cooked and cool on a wire rack.
Tuesday, September 20, 2011
Tropicana Smoothie Recipe
Just a quick and easy smoothie to make as a snack or for when you don't feel like making a traditional breakfast. A great pick me up that tastes wonderful.
INGREDIENTS:
1/4 cup low fat milk
1/2 cup strawberry yoghurt
1/4 cup crushed ice or ice blocks
1/2 cup pineapple chunks
1 banana, peeled and chopped
1/2 teaspoon liquid honey
METHOD:
Put all ingredients into a blender and blend for about 20 seconds. Can also use a hand held blender. Just place ingredients into long jug or milkshake container and blend for 20 - 30 seconds or until thick and creamy.
INGREDIENTS:
1/4 cup low fat milk
1/2 cup strawberry yoghurt
1/4 cup crushed ice or ice blocks
1/2 cup pineapple chunks
1 banana, peeled and chopped
1/2 teaspoon liquid honey
METHOD:
Put all ingredients into a blender and blend for about 20 seconds. Can also use a hand held blender. Just place ingredients into long jug or milkshake container and blend for 20 - 30 seconds or until thick and creamy.
Thursday, July 21, 2011
Gluten Free Chicken Nuggets with Sweet & Sour Dipping Sauce Recipe
I have never been a fan of chicken nuggets that are served up at fast food outlets. If you make your own they taste just like chicken should.
This recipe was given to me by one of my girlfriends and as I am gluten intolerant, I have played around with it some to make it completely gluten free. I have made it both ways and you cannot tell the difference.
They are really delicious, especially when dipped in this simple sweet and sour dipping sauce.
CHICKEN NUGGETS INGREDIENTS:
650g chicken thigh fillets
3/4 cup gluten free mayonnaise
2 cups gluten free cornflake crumbs
1/4 cup gluten free breadcrumbs
2 teaspoons sweet paprika powder
1 1/2 teaspoons garlic powder
1 teaspoon dried mixed herbs
1 teaspoon fresh ground black pepper
pinch sea salt
2 tablespoons peanut oil
METHOD:
Preheat oven to 220C in fan forced oven.
Line a large baking tray with baking paper.
In a shallow dish, place crumbs, garlic powder, salt, pepper, mixed herbs and paprika and combine well.
Cut chicken thighs into chunks and place them in a large mixing bowl with the mayonnaise. Mix through so they are coated well. Take chicken out, one at a time, removing excess mayonnaise on side to dish. Dip them into the crumb mixture and coat really well.
On top of the stove, heat a large heavy based frypan with 2 tablespoons peanut oil. Drop the nuggets into the pan and quickly brown for a couple of minutes on both sides. Be careful when turning that you don't remove the coating. You may need to do this in a couple of batches.
Remove from pan, arrange them on the baking tray and place in your heated oven. Turn the temperature down to 200C and bake for approx 15 minutes or until cooked through.
Remove and place on paper towels to drain off any oil.
SWEET & SOUR DIPPING SAUCE:
1/3 cup rice wine vinegar
4 tablespoons brown sugar
1 1/2 tablespoons gluten free tomato sauce (ketchup)
1 teaspoon gluten free soy sauce
1 1/2 teaspoons gluten free cornflour
4 teaspoons water
METHOD:
Combine vinegar, sugar, tomato sauce and soy sauce in a small saucepan. Place over low heat and bring to the boil.
In the meantime, blend cornflour with the water, a little at a time. When blended, add to the sauce mixture and continue stirring until it thickens and gets a glossy look to it.
Serve either hot or cold with the chicken nuggets.
This recipe was given to me by one of my girlfriends and as I am gluten intolerant, I have played around with it some to make it completely gluten free. I have made it both ways and you cannot tell the difference.
They are really delicious, especially when dipped in this simple sweet and sour dipping sauce.
CHICKEN NUGGETS INGREDIENTS:
650g chicken thigh fillets
3/4 cup gluten free mayonnaise
2 cups gluten free cornflake crumbs
1/4 cup gluten free breadcrumbs
2 teaspoons sweet paprika powder
1 1/2 teaspoons garlic powder
1 teaspoon dried mixed herbs
1 teaspoon fresh ground black pepper
pinch sea salt
2 tablespoons peanut oil
METHOD:
Preheat oven to 220C in fan forced oven.
Line a large baking tray with baking paper.
In a shallow dish, place crumbs, garlic powder, salt, pepper, mixed herbs and paprika and combine well.
Cut chicken thighs into chunks and place them in a large mixing bowl with the mayonnaise. Mix through so they are coated well. Take chicken out, one at a time, removing excess mayonnaise on side to dish. Dip them into the crumb mixture and coat really well.
On top of the stove, heat a large heavy based frypan with 2 tablespoons peanut oil. Drop the nuggets into the pan and quickly brown for a couple of minutes on both sides. Be careful when turning that you don't remove the coating. You may need to do this in a couple of batches.
Remove from pan, arrange them on the baking tray and place in your heated oven. Turn the temperature down to 200C and bake for approx 15 minutes or until cooked through.
Remove and place on paper towels to drain off any oil.
SWEET & SOUR DIPPING SAUCE:
1/3 cup rice wine vinegar
4 tablespoons brown sugar
1 1/2 tablespoons gluten free tomato sauce (ketchup)
1 teaspoon gluten free soy sauce
1 1/2 teaspoons gluten free cornflour
4 teaspoons water
METHOD:
Combine vinegar, sugar, tomato sauce and soy sauce in a small saucepan. Place over low heat and bring to the boil.
In the meantime, blend cornflour with the water, a little at a time. When blended, add to the sauce mixture and continue stirring until it thickens and gets a glossy look to it.
Serve either hot or cold with the chicken nuggets.
Wednesday, May 11, 2011
Lemon Butter Recipe
Lemon butter or lemon curd as some people like to call it is one of those recipes that everyone has tasted at some time in their life. It was always a favourite in my family when I was growing up and I continue to make it exactly the same way as my mum made it.
You may have a similar version but if not then you will love this recipe. It is great on toast or muffins or just on freshly sliced bread with some butter.
I never use margarine in my cooking unless I am making a diabetic recipe and then I usually use the low fat butter/oil blended spread. Nothing really compares to using real butter in cooking and even the texture in cakes and desserts is different with butter and tastes better.
INGREDIENTS:
4 eggs (I use free range)
3/4 cup sugar
1/2 cup lemon juice - strained
2 teaspoons finely grated lemon rind
125g butter - chopped
METHOD:
Place sugar and eggs into a heatproof bowl.
Place bowl over a pan of barely simmering water and continue to whisk constantly until all the sugar has dissolved.
Add butter, lemon juice and rind to this and continue to whisk for approx 20 minutes or until the mixture is smooth. Make sure that all the butter has dissolved. Do not let the mixture boil or it will curdle. When the mixture has thickened enough to coat a spoon, it is ready.
Remove from heat and pour the mixture into hot sterilised jars and seal them immediately.
This should make 2 cups of lemon butter.
You may have a similar version but if not then you will love this recipe. It is great on toast or muffins or just on freshly sliced bread with some butter.
I never use margarine in my cooking unless I am making a diabetic recipe and then I usually use the low fat butter/oil blended spread. Nothing really compares to using real butter in cooking and even the texture in cakes and desserts is different with butter and tastes better.
INGREDIENTS:
4 eggs (I use free range)
3/4 cup sugar
1/2 cup lemon juice - strained
2 teaspoons finely grated lemon rind
125g butter - chopped
METHOD:
Place sugar and eggs into a heatproof bowl.
Place bowl over a pan of barely simmering water and continue to whisk constantly until all the sugar has dissolved.
Add butter, lemon juice and rind to this and continue to whisk for approx 20 minutes or until the mixture is smooth. Make sure that all the butter has dissolved. Do not let the mixture boil or it will curdle. When the mixture has thickened enough to coat a spoon, it is ready.
Remove from heat and pour the mixture into hot sterilised jars and seal them immediately.
This should make 2 cups of lemon butter.
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