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Wednesday, 22 March 2017

Seafood Sauce - Simple enough for me.




A nice accompaniment to Prawns, Oysters and generally, most shellfish.


Preparation: -10 minutes

Ingredients:
  • ½ cup x Mayonnaise
  • ½ cup x Sweet Chilli sauce
  • ¼ cup x Horseradish Cream Sauce
  • ½ cup x Tomato Ketchup sauce
  • 1-2 tblspns x Lemon juice
  • 2 tspns x Worcestershire sauce
  • 1½ tspns x Tabasco sauce
  • salt and pepper
  • Avocado (Optional)

Thanks to Michael's Fine Foods for this photo.

Method:

Combine all ingredients, with exception of the Avocado, into a bowl and mix. Test for flavour, adding more of this, or that, to suit your palate.

Serve with slices of avocado, and/or, some nice crunchy bread - with plenty of prawns !


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Sunday, 19 March 2017

Blackberry Mini-Clafoutis




Made with nearly the same mixture as my Cherry Clafoutis, in an earlier post, these Blackberry Mini-Clafoutis, are great for the single person - and made in a muffin tray!

Preparation + Cooking: abt: 1 hr 20mins.

Ingredients:
  • Canola Spray, or a small amount of low-salt Margarine for preparing tray.
  • 200 gms pack x Blackberries (or Blueberries, Raspberries etc)
  • ½ cup x Plain Flour
  • ⅓ cup x Caster Sugar
  • 2 x whole Eggs
  • 1 x Egg white
  • 250 mls x Low-fat Milk
  • 1 tspn x Vanilla Essence
  • 2 tbspns x Icing Sugar for decoration
  • Reduced-fat plain yoghurt, or ice cream, for serving




Method:
Preheat the oven to 170-180C.
Lightly spray a muffin tray, or ceramic gratin dishes, with Canola spray, or grease them with margarine.
Put the flour, sugar, eggs and egg white, milk and vanilla into a blender and process for a minute. Add the batter to the tray, or divide it evenly into the gratin dishes.
Arrange the Blackberries (or, fruit,) on top of the batter, and bake the clafoutis for one hour, or, in the case of the smaller dishes, 25-40 minutes, or until the top is golden and the filling set.
Dust immediately with the icing sugar, and serve.



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Monday, 6 March 2017

Sambal Oelek - Chili Sauce




What is Sambal Oelek (Oeleck)? Wikipedia describes it as... 'a hot sauce typically made from a mixture of variety of chili peppers with secondary ingredients such as shrimp paste, fish sauce, garlic, ginger, shallot, scallion, palm sugar, lime juice, and rice vinegar or other vinegars'. Of course, recipes vary somewhat, and mine is no different - as a variation, that is. The simpler, the better.




I use Sambal in many of the dishes I cook, probably as a result of having lived in Indonesia, and Thailand. My Lady, Karen, didn't like the heat of sambal when she first tried it, but she readily pulls up a chair for something I've cooked - like my Chili Tomatoes, or my special mushrooms. Eating foods with Sambal Oelek added, grows on you, so to speak.


Preparation: - varies on how much you are making.

Ingredients:
  • Chillies - say, fifty, or so - chopped, with stalks removed.
  • 1 x tbspn salt.
  • ½ x cup White Vinegar
  • 1 x clove Garlic - finely diced and smashed.
  • Lemongrass, and the juice of a Lime may also suit your palate.


Method:

Place the chopped, or diced, chillies into a blender, or, if you have nothing else to do, a Mortar, and blend, or pulverise, them - adding the salt, vinegar, garlic (lemongrass/lime), as you go. It should take about 2-3 minutes in the blender, to achieve the desired paste texture.

Scrape the paste into a saucepan, and heat just to a rolling boil, then simmer for 3 minutes. Bottle in sterilised jars.

The Sambal should keep for as long as other preserves in your larder, and refrigerate after opening.


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Sunday, 5 March 2017

One-Pan Caprese Chicken




This delightfully yummy, and easy recipe was recently found in a booklet of recipes, from the local supermarket - Coles, in conjunction with Taste.com.au. My Lady, Karen, cooked this and will again, and again.



Preparation: 5 mins prep., plus 10-15mins cooking.


Ingredients:
  • ½ x French Shallot - finely chopped
  • 1 x lge Garlic Clove - crushed
  • 2 x tbspn Extra Virgin Olive Oil
  • ¾ x cup Basil Leaves - torn
  • 1 x tbspn Basil - finely chopped
  • 2 x lge Chicken Breast fillets - halved lengthways
  • 300 x gms Baby Tomatoes - halved
  • 5 x (150 gms) Cherry Bocconcini (sml.mozzarella cheeses) - sliced
  • 1 x tbspn Italian Red Wine Vinegar
  • ½ x tbspn Caster Sugar
  • Nice slices of Pane di Casa bread to serve

Method:

Combine the Shallot, Garlic, 1 tbspn of the Oil and the chopped Basil in a bowl. Season to taste.

Over a medium-high heat, cook the Chicken in the remaining Oil, in a large oven-proof non-stick frying pan, for about 4-5 mins, turning until golden brown. Remove from heat.
Preheat the oven grill to high. Scatter the Tomatoes around the Chicken. Spread the Chicken with a little of the torn Basil, top with the Bocconcini, and the rest of the Basil.
Drizzle the Tomatoes with the Vinegar and sprinkle with Sugar. Season.

Grill for 4 minutes, or until the Cheese melts and the Tomatoes blister. Serve with the bread slices.


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Tuesday, 2 February 2016

Hickory Sauce Marinated Lamb Ribs with Salad






These wonderful Lamb Ribs, which are rapidly becoming my favourites, take relatively no preparation, and, being meat, contain no Carbohydrates. The marinade sauce can be extremely low in 'Carbs'.



Preparation: - 1¾ hrs.




Ingredients:
  • 500 gms x Lamb Ribs
  • Sheet of Baking Paper
  • Salad of your choice


For the Marinade sauce ...
  • 1 cup x Water
  • 2 Tbspns x Worcestershire Sauce
  • 2 Tbspns x BBQ Sauce
  • ½ cup x Soy Sauce
  • 2 Tbspns x Liquid Smoke
  • Garlic Salt, to taste
  • Black Pepper, to taste
  • Squeeze of Lemon


Method:

Marinate for 1 hour (or, overnight if preferred). Spread the Ribs on Baking Paper in an oven tray, and roast for 40-45 minutes, at 180°C (fan-forced), turning once.
Prepare your salad, leaving any dressing until just before serving.




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Sunday, 13 December 2015

Bundaberg - One Down, One to Go !






Bundaberg Brewed Drinks, of Bundaberg, Queensland, Australia, is well-known for its top quality Ginger Beer. Recently, they've started merchandising a range of brewed flavours - including this bewdy - Apple Cider.




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Tuesday, 1 December 2015

Mexican Bean Crumble






Preparation: - 25 to 30 mins (if everything is prepared before starting to cook)

Ingredients:
  • 1 x 400g can Chopped/Diced Tomatoes (7g)
  • 1 x 100g small can Tomato Paste (9g)
  • 1 x tspn LoGiCane Sugar
  • 2 x cans 4-in-1 Beans (32g)
  • 1 x onion - finely chopped (4g)
  • 1 x Red Capsicum - chopped (3g)
  • 1 x tbspn Sambal Oeleck Chilli - med. hot
  • 2 x Garlic Cloves – finely chopped (1g)
  • 1 x tspn Cumin
  • Olive Oil
  • 1-2 cups (2 slices) roughly crumbed Wholemeal bread - for crumble (28g)
  • 25 g x Butter
  • Season to taste
  • Some grated Cheddar Cheese - optional


Total Dish Carbs - Approx: 84g per serve - approx: 21 g - as per Calorie, Fat and Carbohydrate Counter, by Allan Borushek.

Method:

In a saucepan, add a little Oil, and fry-off the Onion, Capsicum, for about 5 minutes. Add the Tomato Paste, and allow to cook for 2 - 3 mins. Then add the Tomatoes and Salt and Sugar, and cook for a further 5 minutes. Simmer for 3-5 mins. Remove from the heat. Drain the beans and add them to the tomato mixture and combine well. Season, to taste, if necessary.


Remove from the saucepan, and transfer to an ovenproof Ceramic, or Pyrex dish. Break-up the butter and rub into breadcrumbs. Sprinkle the breadcrumbs over the top. Add a little extra Black Pepper, and grill under the hot griller for about 2 mins, or until golden brown. Sprinkle grated Cheese (if using) over it all, before serving.


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Monday, 30 November 2015

Thai Fish Curry







Preparation: - About 30 minutes

Ingredients:
  • 270ml can x light Coconut Cream (10 g)
  • 1 tbspn x Thai Red Curry Paste (3 g)
  • 1 x yellow Capsicum - cut into strips (3 g)
  • 1 bunch x Broccolini, cut into 3cm lengths (1 g)
  • 600g x white Fish Fillets - cut into 3cm cubes (0 g)
  • 1 tspn x Fish Sauce ( less than 1 g)
  • ½ cup x Steamed Basmati Rice (18 g)
  • Lemon, or Lime wedges - to serve (less than 1 g)
  • ½ cup x Water

Approx: 36 gms Carbohydrate - as per Calorie, Fat and Carbohydrate Counter, by Allan Borushek.

Method:

Combine coconut cream, curry paste and ½ cup water in a saucepan on high heat. Bring to boil.

Add capsicum and cook for 2 minutes. Add broccolini stems with fish, and simmer, covered, on low heat, for 4 minutes.

Add broccolini tops and cook, covered, for another 2 minutes, until vegetables are tender, and fish is cooked.

Stir in fish sauce, and season to taste. Serve with steamed rice and lemon or lime wedges.



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