BREAKFAST CEREAL
500G ROLLED OATS
250G RICE FLAKES
(60G PSYLLIUM HUSK) Optional
100G ALMONDS
170G CRAISINS
125G PEPITAS
125G SUNFLOWER KERNELS
85G PUFFED RICE
100g SULTANAS
MIX TOGETHER AND SERVE WITH MILK
Archive for February, 2010
Maple Roasted Sweet Potato
The best way to eat sweet potato !
MAPLE ROASTED KUMARA
4 small sweet potatoes
¼ cup olive oil
¼ cup maple syrup
Preheat oven to 140C
Cut sweet potato into large chunks
In a dish lined with baking paper, combine sweet potato with oil and syrup
Roast uncovered for 40 mins. Increase temperature to 200C and roast a further 30 mins (decrease cooking time if you use smaller pieces of sweet potato)
Spanish Rice
Spanish Rice is a nice alternative to plain rice or fried rice. It is traditionally served with Mexican food but I have used it with many other main dishes as well.
Spanish rice
2 tablespoons oil
2 tablespoons chopped onion
1 1/2 cups uncooked rice
2 cups chicken broth
1 cup chunky salsa
First sautee the onion in the oil. Then add the rice. When it starts to brown, add the broth and salsa. Reduce heat, cover and simmer about 20 minutes of until all the broth is gone.
Optional – add green pepper and/or corn
Tom Kha Gai (Thai Coconut Chicken Soup)
My husband and I actually were given this recipe at a cooking class in Thailand. I always order this when we have Thai food and its so easy to make at home as well.
TOM KHA GAI
MILD COCONUT MILK SOUP WITH CHICKEN, GALANGAl, MUSHROOMS AND HERBS
INGREDIENTS
Chicken, sliced 100 gr. 3.5oz
Straw Mushroom 20 gr. 3/4oz
Shallot, whole 10 gr. 1/3 oz
Galangal, sliced 10 gr. 1/3 oz
Lemongrass, stalk 10 gr. 1/3oz
Fresh Turmeric 5 gr. 1/6oz
Chili, crushed 5 gr. 1/6oz
Chicken Stock 100 gr. 3.5oz
Coconut Milk 100 gr. 3.5oz
Lemon Juice 2 tsp.
Fish Sauce 2 tsp.
Kaffir Lime Leaves 5 gr.
Coriander Leaves
METHOD
1. Heat the chicken stock until boil, then add coconut milk until boil again, it takes about 3 minutes.
2. Add the straw mushroom, lemon grass, shallot, gaiangal and fresh turmeric.
3. When the stock boils, add the chicken.
4. When the stock comes to a boil again, remove the pot from the heat and then stir in lemon juice, fish sauce, chili, kaffir lime leaves and top with coriander leaves.
Potato and Bacon Soup
This is so good. It’s filling enough to be a meal …
POTATO SOUP
Onion
Bacon
2 tablespoons butter
4 medium potatoes
2 cups chicken broth
1 cup milk
1 cup cheese
Saute onion and bacon in pan with butter until soft. Add potatoes and broth. Bring to a boil, reduce heat to simmer and simmer for 15 mins or until potatoes are cooked. Stir in milk and cheese and heat gently. Puree if desired.
Thai Style Pumpkin Soup
I don’t particularly like soup and especially not pumpkin soup but this is delicious. It’s worth the extra effort to make the pesto as t really sets off the flavour of the soup.
Thai Style Pumpkin Soup
2 bunches coriander/cilantro
zest and juice of 1 lemon
2 garlic cloves
1/3 cup olive oil
1 chopped onion
2 teaspoons grated ginger
1 tablespoon red curry paste
1 butternut pumpkin
2 cups vegie stock
200ml/6oz coconut milk
To make coriander pesto – process coriander, lemon zest, lemon juice and garlic in food processor. Slowly add 3 tablespoons of olive oil. If needed add warm water to get right consistency
Heat remaining oil (1 tablespoon) in a large pan over medium heat. Add onion and stir for 1 minute. Add ginger and curry paste and stir for 1 minute. Add pumpkin and stock, bring to the boil and then for 15 mins or until pumpkin is cooked. Cool slightly then blend until smooth. Add coconut milk and warm though.
Serve topped with a spoonful of pesto.
Chicken Roll-Ups
I love this recipe … not sure where it came from, sorry !
Chicken Roll-ups
Cut chicken breasts or tenders into thin strips (5-7cm wide and the length of the breast or tender). Pound them out to make them thin and even.
Place strips of ham and cheese along the length of the chicken and roll them up, holding in place with a toothpick.
Dip the rolls in egg and then breadcrumbs and bake in a pan (without the rolls touching) on 180C/350F until no longer pink, usually about 30 mins.
Pikelets (Mini Pancakes)
Pikelets (from Australian Women’s Weekly Babies and Toddlers Good Food)
1 cup self-raising flour
2 tablespoons caster (extra fine) sugar
1 egg
3/4 cup milk
Combine flour and sugar in a bowl, gradually whisk in egg and add enough milk to make a smooth batter.
Drop spoonfuls into a hot pan and cook until bubbles appear, then flip and brown on the other side.
Grated Carrot Salad
Grated Carrot Salad (adapted from Family Circle Recipe Encyclopedia)
3 large carrots
1 small cucumber
1 tablespoon lemon juice
1/2 teaspoon ground ginger
1 tablespoon honey
1 teaspoon ground cinnamon
30ml olive oil
handful flaked almons
Peel and grate carrots. Cube cucumber and combine with carrot.
Combine lemon juice, honey, spices, olive oil and whisk until well mixed.
Lightly toast almonds
Just before serving combine all ingredients.
What we're eating .... 