FOOD!

Yum, I can hardly wait for some new recipes to try.

I am after some sauce recipes. Preferably low fat but you know the ones that make the whole dish seem so much better just because it has a really nice sauce on it. Or it has been cooked in a nice sauce.

Mary

🙂 Great idea for a thread guys, thanks.

Mary, I hope this helps;

Di ♥ :woohoo:

Thanks Di 🙂 That's why I want something else!

Mary

No problems Mary,

How about this one;

😛 :silly: :woohoo:

Now you are talking! I can make gravy but there are some really nice things that come on meat etc. that you get when you go out and I can never seem to even come close to the taste.

I can do a reasonable Lime Vinaigrette though.

2 tablespoon Olive Oil
1 teaspoon sesame oil
1 tablespoon lime juice
1 teaspoon soy

You can shake it up in a jar or whisk it with a little whisk. Nice

Mary

Ok, I'll try to attach a word document now...

The attachment thingy didn't work at all. 🙁
Here's the copy and paste instead;

CHEESY TOMATO RICE AND MINCE BAKE
INGREDIENTS (serves 5)

1 tsp olive oil
1 medium onion, finely chopped
2 -3 cloves of garlic, minced
650 g beef mince
1 tin diced tomato
1 cup beef stock (plus a splash extra if adding optional extras)
2 tsp Harissa chilli relish
2 table sp tomato paste (heaped)
2 tsp mixed Italian herbs
2 tsp dill (optional)
1 tsp smoked paprika (optional)
1 cup chopped mushrooms (optional)
Salt and pepper to taste
1 cup Arborio rice
1 plus cups of grated cheese (to spread over top for baking)

METHOD

1. Preheat oven to 180C.
2. Heat oil in a heavy based pan and sauté onion and garlic until softened. Add mince, breaking up with a spoon until browned.
3. Add tomatoes, beef stock, tomato paste, mushrooms, herbs and Arborio rice and stir to combine. Bring to the boil and then simmer for two minutes.
4. Pour mixture into a 4L lasagne dish.
5. Bake in oven for 45 minutes or until rice is cooked adding grated cheese over the top during the last 15 minutes.

Serve with fresh crusty bread and a garden salad.

This is a great alternative from spaghetti. Its one of my hubby's favourites and so easy.
After it's cooled, I portion it up into Chinese takeaway containers and freeze it.
I get five containers full out of one recipe.

I'll have to take a photo after I've cooked it next time Peter... sorry about that! :silly:

Southern style Chicken crispy strip wraps makes 4

-8 chicken tenderloins
-1cup of plain flour
-1teaspoon each of cayenne,turmeric,paprika,cumin and ground coriander, mixed herbs and seasoning(add this to flour) adjust these if need be,rough guide only
-2beaten eggs
-1cup of cornflakes really well crushed up

Put the tenderloins in some yoghurt,dash of milk and lemon juice and let marinate for 30mins or so
Wipe off excess then coat pieces in the flour mix,next the egg, then cornflakes

Shallow fry in oil on medium heat for a couple minutes each side
You can make a nice sauce with BBQ,sweet chilli and aioli maybe a dash of Tabasco
Put in a wrap with shredded cos, grated cheese,dice tomato,red onion etc

Decent alternative to a KFC wrap or enchiladas...

Chicken thighs with lentils serves 6

-12boneless,skinned chicken thighs
-12 slices of prosciutto or bacon
-12 sage leaves
-12 sticks of rosemary
-12 cubes of tasty or provolone cheese
-2 x tins of puy lentils
-1bay leaf
-2 large ripe tomatoes diced
-1 onion diced
-2 cloves of garlic finely sliced
-sprig of thyme
-olive oil
-glass of white wine (and one for yourself)

Lay out the thighs and put the cheese and sage in the middle,season with salt and freshly ground black pepper then roll up,with the prosciutto/bacon on the outside,secure with a stick of rosemary.bake in a 170 degree oven for 20-25 minutes,may need slightly longer depending on your oven.

Fry off onion and garlic in olive oil on a medium heat for few minutes til opaque, then throw in your bay and thyme,fresh tomatoes and cook down a bit,pour in the wine and reduce by about 2/3rds then add the lentils and simmer til lentils are nice and tender,about 20 mins

Serve with crusty bread, salad and a lashing of good olive oil

Raw,vegan carrot cake

A guilty free option on the traditional baked variety 🙂

4cups of grated carrot
500g trail mix (dried cranberries,sultanas,apricots,pepitas,sunflower seeds,almonds etc)
1 orange zest
1tspn mixed spice
1/3-1/2 cup desiccated coconut

Blend trail mix to a fairly fine consistency,then add grated carrot,orange zest and mixed spice and blend to a nice fine almost paste.fold in dessecicated coconut,pack into a large cake tin lined with baking paper and press down firmly,refrigerate for at least 2 hours.

To make a groovy icing take about 200g of raw cashews and blend to fine paste with a splash of col water and some honey,spread this over cake,garnish with cherries and slivered almonds,or whatever tickles your fancy

Oh wow Tom,

Those recipes are just divine and something I would definitely like to cook and eat....thank-you very much my mouth is watering and I have most of the ingredients so I will give them a go next time I'm cooking for more people than myself, thanks again!

Mary, your vinaigrette sounds awesome too! And Di your beef mince bake is versatile where you can always add what ingredients you like to eat to a good old pasta bake....well-done and thank-you...

Tom, I can't wait to make your raw vegan carrot cake with the cashew and honey icing...do I put the trail mix together or do you buy it like that?

This is a great idea Peter, it takes our minds off pain when thinking about food and cooking...lol. I just have to learn how to add pictures.

I love the new t.v show my kitchen rules....actually I love all the cooking shows...

Don, I would love your beef,beer pie recipe pls...thanks in advance...lol.

Eliza

Thank you Di and Tom for those delicious recipes. I have been trying a few slightly new ideas lately because I feel as though I am a bit stuck in a rut at the moment as far as cooking goes. When that happens it is even harder to motivate yourself to cook when you are in pain and tired. However, I find if I am cooking something different, the distraction helps heaps!

Can't wait to try some of these!

Mary

Thai Beef Salad
Sauce
Juice of 2 limes
1 red chilli
4 tsp fish sauce
2 tsp palm sugar ( can substitute with brown sugar)
Place all ingredients into a blender and mix until combined, pour into serving jug

Salad
Cos lettuce broken into cups
Thinly slice carrots, cucumber, spring onion, bean shoots (with the cucumber discard the seeds ) and any other vegetable of your choice (raw Khal Rabi is also nice)

Beef
1 pkt of minute steak
Season with salt and pepper cook on each side in a hot fry pan until cooked to your liking
( usually 15 seconds each side) set aside to rest, once rested slice the beef into thin slices.

To assemble by each person at the table
Take a lettuce cup place salad mix in first followed by a few slices of beef, drizzle with a little sauce wrap up lettuce leaf and eat. Keep paper napkins close by as the sauce tends to run down your arms if not careful.

Quick easy and delicious

Don

Vegetable Croquettes
1 1/2 cups instant potato flakes, 1 cup boiling water, 30 gm butter, 1 clove garlic, 1 small onion finely chopped, 3/4 tspn curry powder, 1 small carrot grated, 2 small zucchinis grated, 1 egg lightly beaten, 2 tblspns breadcrumbs, 2 tblspns grated parmesan cheese, 1/4 cup extra bread crumbs, 1 tblspns chopped parsley.

Place potato flaked in bowl add boiling water stir and allow to sit for 30 seconds and stir. Melt butter in frying pan add garlic, onion and curry powder cook until onions are soft. Add carrots and zucchini cook until soft, cool slightly. Add egg, breadcrumbs and cheese mix well. Shape mixture into 8 croquettes, toss in extra breadcrumbs combined with parsley. Heat oil and shallow fry until golden brown, drain on paper towel and serve with salad. The curry powder can be adjusted to taste and I use Indain curry powder as it has a better flavour than supermarket brands.

Don

Oriental Prawns and Mushrooms
1kg Raw Prawns, 1 cup water 1 chicken stock cube, 1 tspn chilli sauce, 1tspn dark soya sauce, 2 tspn tomato sauce,
1/4 cup dry sherry, 1 clove garlic crushed, 1 tspn grated ginger, 1 tblspn cornflour, 1tblspn water extra, 75gms mushrooms sliced, 3 spring onions, 2 cups hot rice.

Shell prawns and remove back veins. Combine water, stock cube, sauce, sherry, garlic and ginger in a saucepan bring to boil. Stir in cornflour blended with extra water, stir over heat until boils and thickens for about 1 min. Add prawns, mushrooms and shallots, simmer for about 3 mins or until prawns are cooked. Serve with hot rice.

Don