tag:blogger.com,1999:blog-80451557533454624862024-02-19T23:13:07.260-08:00Should You Eat That? RecipesYes! You should!!
The aim of this blog is to show that no food should be completely off bounds for anyone - even diabetics - (unless of course you have a food allergy!) and that moderation is the key to good health.Tarahttp://www.blogger.com/profile/11161555113161739310noreply@blogger.comBlogger72125tag:blogger.com,1999:blog-8045155753345462486.post-44768023250274823362008-12-07T16:54:00.000-08:002008-12-07T16:59:13.742-08:00Tandoori Chicken Burgers<p><em><span style="font-family:trebuchet ms;">Serves 6</span></em></p><br /><p><span style="font-family:trebuchet ms;">600g chicken mince<br />3/4C fresh multigrain breadcrumbs<br />3Tbsp tandoori paste<br />1/2C low fat natural yoghurt<br />1Tbsp chopped fresh mint<br />1 small lebanese cucumber, chopped<br />2tsp olive oil<br />6 wholegrain bread rolls, to serve<br />shredded baby cos lettuce, to serve</span></p><br /><p><span style="font-family:trebuchet ms;">1. Combine mince, breadcrumbs & tandoori paste in a bowl. Shape mixture into 6 equal sized patties, about 2cm thick and refrigerate for at least 15-20 minutes.</span></p><br /><p><span style="font-family:trebuchet ms;">2. In the meantime, mix together yoghurt, mint & cucumber and refrigerate until needed.</span></p><br /><p><span style="font-family:trebuchet ms;">3. Heat oil in an electric frypan and cook patties on medium-high heat for 5-7 minutes each side, or until golden and cooked through. Serve on rolls with lettuce & cucumber yoghurt mixture.</span></p><br /><p><span style="font-family:trebuchet ms;">(Adapted from: Super Food Ideas Magazine, November 2008 Issue)</span></p><br /><p><a href="http://shouldyoueatthat.blogspot.com/2008/12/tandoori-chicken-burgers-w-beetroot.html"><span style="font-family:trebuchet ms;">Original Post</span></a><br /></p>Tarahttp://www.blogger.com/profile/11161555113161739310noreply@blogger.comtag:blogger.com,1999:blog-8045155753345462486.post-90399280185156650402008-12-07T16:46:00.000-08:002008-12-07T16:53:42.823-08:00Beetroot Couscous<p><em><span style="font-family:trebuchet ms;">Serves 6</span></em></p><br /><p><span style="font-family:trebuchet ms;">1C vegetable stock<br />1C couscous<br />2Tbsp olive oil<br />1 red onion, thinly sliced<br />3Tbsp balsamic vinegar<br />2Tbsp lemon juice<br />2 peeled, cooked beetroot (or 450g can baby beets, drained), cut into 2cm cubes<br />1/2C flat leaf parsley, chopped</span></p><br /><p><span style="font-family:trebuchet ms;">1. Bring stock to the boil and pour slowly over couscous. Mix gently, cover with a teatowel and stand for 5 minutes. Fluff grains with a fork to separate.</span></p><br /><p><span style="font-family:trebuchet ms;">2. Meanwhile, heat oil in a frying pan over medium-low heat. Cook onion for 10 minutes, stirring, until softened and just starting to caramelise. Stir in vinegar, juice, beetroot & parsley. Season, then stir through couscous. Can be served hot or cold.</span></p><br /><p><span style="font-family:trebuchet ms;">(Adapted from: Delicious Magazine, June 2008 Issue)</span></p><br /><p><a href="http://shouldyoueatthat.blogspot.com/2008/12/tandoori-chicken-burgers-w-beetroot.html"><span style="font-family:trebuchet ms;">Original Post</span></a></p>Tarahttp://www.blogger.com/profile/11161555113161739310noreply@blogger.comtag:blogger.com,1999:blog-8045155753345462486.post-40139047384586947282008-12-06T05:11:00.000-08:002008-12-07T16:54:04.386-08:00Cherry Jam<p><em><span style="font-family:trebuchet ms;">Makes 2-3C</span></em></p><br /><p><span style="font-family:trebuchet ms;">2 medium lemons<br />1C water<br />1kg cherries<br />2 1/2C sugar</span></p><br /><p><span style="font-family:trebuchet ms;">1. Juice lemons and put juice & water into a large bowl. Sprinkle a little over the lemon juice and water. Remove stones from cherries and tie them in a piece of muslin. Place cherries in lemon juice bowl, layering with the rest of the sugar. Leave overnight.</span></p><br /><p><span style="font-family:trebuchet ms;">2. Next day, strain syrup into a large saucepan and stir over a medium heat until all the sugar is dissolved. Bring to boiling point, add cherries and the bag of stones and boil for 30 minutes, stirring ocassionally and squishing cherries to break them down more. </span></p><br /><p><span style="font-family:trebuchet ms;">3. Remove from heat, put a teaspoon of jam on a cold saucer and if it sets in 3 minutes, jam is done. Continue cooking if jam is not ready, removing pan each time you test. Skim off any scum from the top and remove muslin bag. Turn into warm, sterilised jars and seal.</span></p><br /><p><span style="font-family:trebuchet ms;">(Adapted from: The Festive Season Handbook, PA-R Publishing, 1990)</span></p><br /><p><a href="http://shouldyoueatthat.blogspot.com/2008/12/cookbook-challenge-christmas-edition.html"><span style="font-family:trebuchet ms;">Original Post</span></a></p>Tarahttp://www.blogger.com/profile/11161555113161739310noreply@blogger.comtag:blogger.com,1999:blog-8045155753345462486.post-71301373477266141312007-12-28T22:04:00.000-08:002007-12-28T22:07:18.350-08:00Avocado & Grapefruit Salad<p><em><span style="font-family:trebuchet ms;">Serves 4</span></em></p><br /><p><span style="font-family:trebuchet ms;">2 ruby grapefruit<br />1 ripe avocado<br />200g watercress (or mixed salad leaves)<br />1 finely sliced French shallot</span></p><br /><p><span style="font-family:trebuchet ms;">Dressing:<br />1Tbsp of reserved grapefruit juice<br />1Tbsp sherry vinegar<br />1/4C olive oil<br />salt & pepper</span></p><br /><p><span style="font-family:trebuchet ms;">1. Peel and segment grapefruit, working over a bowl to save any juice for the dressing. Cut avocado into 2cm wedges and put in a bowl with the grapefruit, watercress & shallot.</span></p><br /><p><span style="font-family:trebuchet ms;">2. To make the dressing put all ingredients in a screw top jar and shake to mix. Pour over the salad, toss gently and serve.</span></p><br /><p><span style="font-family:trebuchet ms;">(Adapted from: Bbq Food, Murdoch Books, 2003)</span></p><br /><p><a href="http://shouldyoueatthat.blogspot.com/2007/12/my-favourite-christmas-sides-salads.html"><span style="font-family:trebuchet ms;">Original Post</span></a></p>Tarahttp://www.blogger.com/profile/11161555113161739310noreply@blogger.comtag:blogger.com,1999:blog-8045155753345462486.post-91430462699729449592007-12-28T21:59:00.000-08:002007-12-28T22:04:11.855-08:00Caramelised Onion & Potato Salad<p><em><span style="font-family:trebuchet ms;">Serves 10</span></em></p><br /><p><span style="font-family:trebuchet ms;">2Tbsp olive oil<br />6 thinly sliced red onions<br />1kg Kipfler or new potatoes, unpeeled, cut into large chunks<br />6 rashers streaky bacon, rind removed<br />30g chives, snipped<br />250g whole-egg mayonnaise<br />1Tbsp Dijon mustard<br />juice of 1 lemon<br />2Tbsp sour cream</span></p><br /><p><span style="font-family:trebuchet ms;">1. Heat oil in a large heavy based frying pan and add onions. Cook over medium-low heat for 40 minutes, or until soft and caramelised.</span></p><br /><p><span style="font-family:trebuchet ms;">2. Meanwhile, cook potatoes in boiling water for 10 minutes, or until just tender, being careful not to overcook them or they will fall apart in the salad. Grill bacon, until crisp and drain on paper towels. Cool slightly before coarsely chopping.</span></p><br /><p><span style="font-family:trebuchet ms;">3. Put most of the chives in a large bowl with the potatoes and onions, reserving some for a garnish. Whisk together mayonnaise, mustard, lemon juice & sour cream, pour over potatoes and toss to coat. When ready to serve sprinkle with bacon pieces and garnish with reserved chives.</span></p><br /><p><span style="font-family:trebuchet ms;">(Adapted from: Cool Food, Murdoch Books, 2002)</span></p><br /><p><a href="http://shouldyoueatthat.blogspot.com/2007/12/my-favourite-christmas-sides-salads.html"><span style="font-family:trebuchet ms;">Original Post</span></a></p>Tarahttp://www.blogger.com/profile/11161555113161739310noreply@blogger.comtag:blogger.com,1999:blog-8045155753345462486.post-46062770205680789342007-12-28T21:56:00.000-08:002007-12-28T21:59:40.238-08:00Christmas Salad<p><em><span style="font-family:trebuchet ms;">Serves 6</span></em></p><br /><p><span style="font-family:trebuchet ms;">100g trimmed green beans<br />100g washed baby spinach<br />1 punnet red grape tomatoes, halved<br />1 punnet yellow grape tomatoes, halved<br />1/4C toasted pine nuts</span></p><br /><p><span style="font-family:trebuchet ms;">Dressing:<br />juice of 1 lemon<br />1Tbsp olive oil<br />1tsp seeded mustard<br />1tsp honey<br />salt & pepper</span></p><br /><p><span style="font-family:trebuchet ms;">1. Steam beans in the microwave on high for 3 minutes or until tender. Plunge into cold water and drain. Arrange spinach, tomatoes & green beans in layers on a white platter.</span></p><br /><p><span style="font-family:trebuchet ms;">2. In a small jug whisk together dressing ingredients. Pour over salad just before serving and sprinkle with pine nuts.</span></p><br /><p><span style="font-family:trebuchet ms;">Nutritional Information: (per serve)</span></p><p><span style="font-family:trebuchet ms;">Energy 450kJ, Protein 2.3g, Fat (Total) 8.6g (Saturated) 0.7g, Carbohydrate (Total) 4.1g (Sugas) 3.7g, Dietary Fibre 2.4g, Sodium 21mg. 1.3 serves of Vegetables.</span></p><br /><p><span style="font-family:trebuchet ms;">(Adapted from: Healthy Food Guide Magazine, December 2006 Issue)</span></p><br /><p><a href="http://shouldyoueatthat.blogspot.com/2007/12/my-favourite-christmas-sides-salads.html"><span style="font-family:trebuchet ms;">Original Post</span></a></p>Tarahttp://www.blogger.com/profile/11161555113161739310noreply@blogger.comtag:blogger.com,1999:blog-8045155753345462486.post-67175775583234357952007-12-28T21:50:00.000-08:002007-12-28T21:56:12.945-08:00Peas with Ham & Garlic<span style="font-family:trebuchet ms;"><em>Serves 6</em><br /></span><p><span style="font-family:trebuchet ms;">2tsp olive oil<br />1 diced brown onion<br />1 crushed garlic clove<br />30g diced reduced fat ham<br />1/4C reduced salt chicken stock<br />200g frozen baby peas </span></p><br /><p><span style="font-family:trebuchet ms;">1. Heat oil in a non stick frying pan and fry onion, garlic clove & ham on a low heat for 5 minutes. Add stock and bring to the boil. Cook for 2 minutes or until the liquid has almost evaporated.</span></p><br /><p><span style="font-family:trebuchet ms;">2. Meanwhile, cook 200g frozen baby peas according to packet directions. Stir through onion mix and serve.</span></p><br /><p><span style="font-family:trebuchet ms;">Nutritional Information: (per serve)</span></p><p><span style="font-family:trebuchet ms;">Energy 199kJ, Protein 3.2g, Fat (Total) 1.9g (Saturated) 0.3g, Carbohydrates (Total) 3.4g (Sugars) 1.2g, Dietary Fibre 2.2g, Sodium 107mg. 0.4 serves of Vegetables.</span></p><br /><p><span style="font-family:trebuchet ms;">(Source: Healthy Food Guide Magazine, December 2006 Issue)</span></p><br /><p><a href="http://shouldyoueatthat.blogspot.com/2007/12/my-favourite-christmas-sides-salads.html"><span style="font-family:trebuchet ms;">Original Post</span></a></p>Tarahttp://www.blogger.com/profile/11161555113161739310noreply@blogger.comtag:blogger.com,1999:blog-8045155753345462486.post-91739164666330498092007-12-28T21:42:00.000-08:002007-12-28T21:50:18.382-08:00Baked Ricotta<p><em><span style="font-family:trebuchet ms;">Makes 6 large or 12 mini</span></em></p><br /><p><span style="font-family:trebuchet ms;">1 large red capsicum, seeded & quartered<br />750g low fat ricotta cheese<br />1 egg </span></p><br /><p><span style="font-family:trebuchet ms;">Pesto: (or use store-bought)<br />2Tbsp pine nuts<br />100g (2C) basil leaves<br />2 peeled garlic cloves<br />2Tbsp olive oil<br />2Tbsp Parmesan cheese</span></p><br /><p><span style="font-family:trebuchet ms;">1. Grill capsicum, skin side up, under a hot grill for 5-6 minutes or until the skin blackens and blisters. Place in a bowl and cover with plastic wrap until cook. Peel off the skin and slice the flesh into 2cm wide strips.</span></p><br /><p><span style="font-family:trebuchet ms;">2. While the capsicum is cooling you can make the pesto by placing pine nuts, basil leaves & garlic cloves in a food processor and processing for 15 seconds, or until finely chopped. While the processor is running, add olive oil in a continuous thin stream, and then season with salt & pepper. Stir through Parmesan cheese. </span></p><br /><p><span style="font-family:trebuchet ms;">3. Preheat your oven to 180C and grease 6 large muffin holes (or 12 mini ones). Mix together ricotta cheese & egg until well combined. Season lightly with salt & pepper. Divide capsicum strips among the muffin holes, top with a dollop of pesto and fill with ricotta mixture. Bake for 35-40 minutes (less for mini ones), or until the ricotta is firm and golden. Cool, then unmould carefully using a blunt knife.</span></p><br /><p><span style="font-family:trebuchet ms;">(Adapted from: Cool Food, Murdoch Books, 2002)</span></p><br /><p><a href="http://shouldyoueatthat.blogspot.com/2007/12/my-favourite-christmas-sides-salads.html"><span style="font-family:trebuchet ms;">Original Post</span></a></p>Tarahttp://www.blogger.com/profile/11161555113161739310noreply@blogger.comtag:blogger.com,1999:blog-8045155753345462486.post-61687851984749368492007-12-28T21:38:00.000-08:002007-12-28T21:41:48.011-08:00Barbecued Chermoula Prawns<p><em><span style="font-family:trebuchet ms;">Serves 6</span></em></p><br /><p><span style="font-family:trebuchet ms;">1kg raw medium prawns<br />3tsp hot paprika<br />2tsp ground cumin<br />30g parsley<br />15g coriander<br />100ml lemon juice<br />125ml olive oil<br />salt & pepper </span></p><br /><p><span style="font-family:trebuchet ms;">1. Peel and de-vein prawns, leaving the tails intact and place in a large bowl. Dry fry paprika & cumin in a hot frying pan for 1 minute or until fragrant. Remove from the heat and process with parsley, coriander, lemon juice & olive oil. Season with salt and pepper and pour over prawns. Cover and refrigerate for 10 minutes.</span></p><br /><p><span style="font-family:trebuchet ms;">2. Meanwhile, heat barbecue to high. Cook prawns for 3-4 minutes, or until cooked through, turning and brushing with extra marinade while cooking. Be careful not to overcook them.</span></p><br /><p><span style="font-family:trebuchet ms;">(Source: Bbq food, Murdoch Books, 2003)</span></p><br /><p><a href="http://shouldyoueatthat.blogspot.com/2007/12/my-favourite-christmas-meats.html"><span style="font-family:trebuchet ms;">Original Post</span></a></p>Tarahttp://www.blogger.com/profile/11161555113161739310noreply@blogger.comtag:blogger.com,1999:blog-8045155753345462486.post-90633047793435893292007-12-28T21:34:00.000-08:002007-12-28T21:38:30.071-08:00Mediterranean Chicken Skewers<p><em><span style="font-family:trebuchet ms;">Makes 8 Skewers</span></em></p><br /><p><span style="font-family:trebuchet ms;">2 large chicken breast fillets, cubed<br />24 cherry tomatoes<br />6 mushrooms, quartered<br />1 green capsicum, cut into wedges</span></p><br /><p><span style="font-family:trebuchet ms;">Marinade:<br />2 crushed garlic cloves<br />grated zest of 1 lemon<br />2Tbsp lemon juice<br />2Tbsp olive oil<br />1Tbsp chopped oregano leaves </span></p><br /><p><span style="font-family:trebuchet ms;">1. Soak 8 wooden skewers in water to prevent scorching. Thread chicken & vegetables on to skewers. Place finished skewers in a shallow, non metallic dish.</span></p><br /><p><span style="font-family:trebuchet ms;">2. Combine marinade ingredients, pour over skewers and marinate overnight (or at least 2 hours).</span></p><br /><p><span style="font-family:trebuchet ms;">3. Cook the skewers on a hot, lightly oiled barbecue for 4 minutes each side, basting with marinade occasionally, until the chicken is cooked.</span></p><br /><p><span style="font-family:trebuchet ms;">(Adapted from: Bbq food, Murdoch Books, 2003)</span></p><br /><p><a href="http://shouldyoueatthat.blogspot.com/2007/12/my-favourite-christmas-meats.html"><span style="font-family:trebuchet ms;">Original Post</span></a></p>Tarahttp://www.blogger.com/profile/11161555113161739310noreply@blogger.comtag:blogger.com,1999:blog-8045155753345462486.post-56811811116662836892007-12-28T21:26:00.000-08:002008-11-27T20:25:51.018-08:00Roast Turkey Breast with Pistachio & Parsley Stuffing<p><em><span style="font-family:trebuchet ms;">Serves 6</span></em></p><br /><p><span style="font-family:trebuchet ms;">1Tbsp olive oil<br />1 diced brown onion<br />1 diced rasher rindless bacon<br />1 finely diced celery stick<br />1tsp ground cumin<br />1/2tsp ground cinnamon<br />1tsp sumac or paprika<br />1/2C shelled pistachio nuts, chopped<br />2C fresh breadcrumbs, made from grainy bread<br />1/2C reduced salt chicken stock<br />1/4C chopped parsley leaves<br />1.5kg boned and skinned turkey breast fillet</span></p><br /><p><span style="font-family:trebuchet ms;">Marinade:<br />1/2C dry white wine<br />1/2C freshly squeezed orange juice<br />1 crushed garlic clove</span></p><br /><p><span style="font-family:trebuchet ms;">Sauce:<br />275g cranberry sauce<br />1/2C orange juice<br />1/2C salt reduced chicken stock </span></p><br /><p><span style="font-family:trebuchet ms;">1. Heat oil in a large non stick frypan and fry onion, bacon & celery on low heat for 5 minutes. Add cumin, cinnamon & 1tsp sumac and fry for 2 minutes or until fragrant. Remove from heat and stir in pistachio nuts & breadcrumbs.</span></p><br /><p><span style="font-family:trebuchet ms;">2. Heat stock and pour over breadcrumb mixture. Add parsley leaves and season to taste. Stir thoroughly to combine and cool for 5 minutes. Using cling wrap, shape stuffing into a sausage and refrigerate for 10 minutes.</span></p><br /><p><span style="font-family:trebuchet ms;">3. Open turkey breast fillet, butterflied side up and season with salt and pepper. Remove cling wrap from stuffing and place in the centre of the turkey breast. Roll up, tucking in the sides to enclose the stuffing. Tie tightly with cooking string and 2cm intervals.</span></p><br /><p><span style="font-family:trebuchet ms;">4. In a small jug whisk together marinade ingredients. Coat turkey roll with marinade, cover and marinate in the fridge overnight.</span></p><br /><p><span style="font-family:trebuchet ms;">5. Heat oven to 180C and line a medium roasting dish with baking paper. Remove turkey roll from marinade, place on roasting dish and let sit at room temperature for 15 minutes. Bake for 1 hour or until cooked and golden. Rest, covered, for 10 minutes before carving.</span></p><br /><p><span style="font-family:trebuchet ms;">6. While the turkey is resting, heat sauce ingredients in a medium saucepan and bring to the boil. Stir and serve warm with carved turkey.</span></p><br /><p><span style="font-family:trebuchet ms;">Nutritional Information: (per serve)</span></p><p><span style="font-family:trebuchet ms;">Energy 2172kJ, Protein 51.8g, Fat (Total) 12.6g (Saturated) 2.7g, Carbohydrates (Total) 44.9g (Sugars) 25.5g, Dietary Fibre 2.8g, Sodium 1500mg.</span></p><br /><p><span style="font-family:trebuchet ms;">(Source: Healthy Food Guide magazine, December 2006 Issue)</span></p><br /><p><a href="http://shouldyoueatthat.blogspot.com/2007/12/my-favourite-christmas-meats.html"><span style="font-family:trebuchet ms;">Original Post</span></a></p>Tarahttp://www.blogger.com/profile/11161555113161739310noreply@blogger.comtag:blogger.com,1999:blog-8045155753345462486.post-30843455704992582672007-12-28T21:04:00.000-08:002007-12-28T21:20:00.238-08:00Sweet Mustard Glazed Ham<p><em><span style="font-family:trebuchet ms;">Serves 12 with leftovers</span></em></p><br /><p><span style="font-family:trebuchet ms;">8kg leg ham<br />1/2C orange marmalade<br />215g dijon mustard<br />2/3C brown sugar </span></p><br /><p><span style="font-family:trebuchet ms;">1. Place oven shelf in the lowest position and preheat oven to 150C. Line a large roasting pan with 2 sheets of baking paper. Remove rind from ham and, using a sharp knife, score the fat in a diamond pattern no deeper than 5mm. Place ham in roasting pan.</span></p><br /><p><span style="font-family:trebuchet ms;">2. Mix together marmalade, mustard & sugar and spoon 2/3 of this over the ham, spreading to cover completely. Cook for 1 1/2 hours and then spoon the remaining mustard mixture over the ham. Raise temperature to 200C and cook for a further 45-60 minutes or until golden and crisp. Slice and serve.</span></p><br /><p><span style="font-family:trebuchet ms;">(Source: Super Food Idea Magazine, Issue 77 - December 2006/January 2007)</span></p><br /><p><a href="http://shouldyoueatthat.blogspot.com/2007/12/my-favourite-christmas-meats.html"><span style="font-family:trebuchet ms;">Original Post</span></a></p>Tarahttp://www.blogger.com/profile/11161555113161739310noreply@blogger.comtag:blogger.com,1999:blog-8045155753345462486.post-66417040892830153002007-12-27T19:07:00.000-08:002007-12-28T21:25:49.998-08:00Red Capsicum Relish<p><em><span style="font-family:trebuchet ms;">Makes 3C</span></em></p><br /><p><span style="font-family:trebuchet ms;">1kg red capsicums (or a mix of red & yellow), seeded & thinly sliced<br />1tsp black peppercorns<br />2tsp mustard seeds<br />2 thinly sliced red onions<br />4 chopped garlic cloves<br />375ml red wine vinegar<br />2 peeled, cored and grated apples<br />1tsp grated fresh ginger<br />1C brown sugar </span></p><br /><p><span style="font-family:trebuchet ms;">1. Place peppercorns in a piece of muslin and tie up to secure. In a large pan combine the capsicum, peppercorns, mustard seeds, red onions, garlic, vinegar, apples & ginger. Simmer, covered, for 30 minutes or until the capsicum is soft.</span></p><br /><p><span style="font-family:trebuchet ms;">2. Add sugar and stir over low heat until it is completely dissolved. Cover and simmer for 1 1/4 hours, stirring occasionally, until the relish is reduced and thickened. Remove muslin bag.</span></p><br /><p><span style="font-family:trebuchet ms;">3. Rinse three 1C capacity jars with boiling water and dry in a warm oven. Spoon relish into hot jars and seal, turn the jars upside down for 2 minutes and then turn right way up to cool. Label, date and leave for a few weeks to allow flavours to develop. The relish will keep in a cool, dark place for up to 1 year. Refrigerate after opening.</span></p><br /><p><span style="font-family:trebuchet ms;">(Source: Bbq Food, Murdoch Books, 2003)</span></p><br /><p><a href="http://shouldyoueatthat.blogspot.com/2007/12/my-favourite-edible-gifts-for-christmas.html"><span style="font-family:trebuchet ms;">Original Post</span></a></p>Tarahttp://www.blogger.com/profile/11161555113161739310noreply@blogger.comtag:blogger.com,1999:blog-8045155753345462486.post-20351105042437752702007-12-27T19:05:00.000-08:002007-12-28T21:25:37.421-08:00Grapefruit Marmalade<p><span style="font-family:trebuchet ms;">2 grapefruits<br />2 lemons<br />2L water<br />2kg sugar </span></p><br /><p><span style="font-family:trebuchet ms;">Wash grapefruits & lemons and boil whole in water. Shred fruits finely and return to remaining water, bring back to the boil and add sugar and boil until it sets. Pour into sterilised jars and seal immediately.</span></p><br /><p><span style="font-family:trebuchet ms;">(Source: Aleisha's Nan)</span></p><br /><p><a href="http://shouldyoueatthat.blogspot.com/2007/12/my-favourite-edible-gifts-for-christmas.html"><span style="font-family:trebuchet ms;">Original Post</span></a></p>Tarahttp://www.blogger.com/profile/11161555113161739310noreply@blogger.comtag:blogger.com,1999:blog-8045155753345462486.post-80141289454317195572007-12-27T18:57:00.000-08:002007-12-28T21:25:25.416-08:00Cream Cheese Truffles<p><em><span style="font-family:trebuchet ms;">Makes 60</span></em></p><br /><p><span style="font-family:trebuchet ms;">225g softened light cream cheese<br />2C sifted icing sugar<br />500g chocolate<br />2-3tsp liquid flavouring (such as alcohol or essence)<br />1/4C dry coatings (nuts, coconut, crushed lollies, etc)</span></p><br /><p><span style="font-family:trebuchet ms;">1. Beat cream cheese until smooth and gradually add sugar until blended. Melt chocolate with liquid flavouring and stir into cheese mixture until no streaks remain. </span></p><br /><p><span style="font-family:trebuchet ms;">2. Refrigerate for approximately 1 hour or until firm and then roll into balls and cover in chosen coatings. These are best kept in the refrigerator as much as possible, but will keep at room temperature for a few days.</span></p><br /><p><strong><span style="font-family:trebuchet ms;">Suggested combinations:</span></strong></p><br /><p><span style="font-family:trebuchet ms;"><em>Coconut</em> – Use white chocolate, flavour with Malibu liqueur or coconut essence and roll in desiccated coconut.<br /><em>Fairy</em> – Use milk chocolate, flavour with vanilla essence and roll in sprinkles/hundreds and thousands.<br /><em>Christmas</em> – Use dark chocolate, flavour with peppermint essence and roll in crushed candy canes.</span></p><br /><p><a href="http://shouldyoueatthat.blogspot.com/2007/12/my-favourite-edible-gifts-for-christmas.html"><span style="font-family:trebuchet ms;">Original Post</span></a></p>Tarahttp://www.blogger.com/profile/11161555113161739310noreply@blogger.comtag:blogger.com,1999:blog-8045155753345462486.post-66457391838230933872007-12-27T18:53:00.000-08:002007-12-28T21:24:54.558-08:00Fruit Juice Punch<p><em><span style="font-family:trebuchet ms;">Serves 10</span></em></p><br /><p><span style="font-family:trebuchet ms;">3 bananas, peeled and diced<br />2 kiwi fruit, peeled and diced<br />2 1/2C banana juice (or Banana & Mango)<br />2 1/2C orange juice<br />2 1/2C pineapple juice<br />100ml lemon juice<br />1L sparkling mineral water</span></p><br /><p><span style="font-family:trebuchet ms;">Mix together all ingredients (except mineral water) up to one hour before serving. Refrigerate until needed and add mineral water just before serving.</span></p><br /><p><span style="font-family:trebuchet ms;">(Adapted from: The Bartender's Guide by Peter Bohrmann, Salamandar Books Limited, 2001)</span></p><br /><p><a href="http://shouldyoueatthat.blogspot.com/2007/12/catering-update.html"><span style="font-family:trebuchet ms;">Original Post</span></a></p>Tarahttp://www.blogger.com/profile/11161555113161739310noreply@blogger.comtag:blogger.com,1999:blog-8045155753345462486.post-306352170149312182007-12-27T18:47:00.000-08:002007-12-28T21:24:38.702-08:00Asian Rice Salad<p><em><span style="font-family:trebuchet ms;">Serves 8</span></em></p><br /><p><span style="font-family:trebuchet ms;">5C water<br />2C basmati rice<br />2Tbsp olive oil<br />1 large red onion, finely chopped<br />4 garlic cloves, crushed<br />1Tbsp finely chopped ginger<br />1 long red chilli, seeded and thinly sliced (or 1 small red capsicum, seeded and diced)<br />4 spring onions, finely sliced </span></p><br /><p><span style="font-family:trebuchet ms;">Dressing:<br />2Tbsp soy sauce<br />1/2tsp sesame oil<br />2tsp black vinegar (available from Asian grocery stores)<br />1Tbsp lime juice<br />50g coriander leaves, roughly chopped</span></p><br /><p><span style="font-family:trebuchet ms;">1. Bring water to the boil in a large saucepan, add rice and cook, uncovered, for 12-15 minutes over low heat, or until grains are tender. Drain and rinse under cold running water and transfer to a large bowl.</span></p><br /><p><span style="font-family:trebuchet ms;">2. While rice is cooking, heat oil in a frying pan over medium heat. Add red onion, garlic, ginger & chilli (or red capsicum). Cook for 5-6 minutes or until onion is softened, but not browned and then add spring onions and cook for another minute. Remove from heat and add to drained rice.</span></p><br /><p><span style="font-family:trebuchet ms;">3. Mix together all dressing ingredients and add to rice, tossing well to combine. Cover and refrigerate until ready to serve, preferably overnight to allow flavours to develop.</span></p><br /><p><span style="font-family:trebuchet ms;">(Adapted from: Bbq Food, Murdoch Books, 2003)</span></p><br /><p><a href="http://shouldyoueatthat.blogspot.com/2007/12/catering-update.html"><span style="font-family:trebuchet ms;">Original Post</span></a></p>Tarahttp://www.blogger.com/profile/11161555113161739310noreply@blogger.comtag:blogger.com,1999:blog-8045155753345462486.post-56558049423142695812007-12-27T18:42:00.000-08:002007-12-28T21:24:22.792-08:00Coleslaw<p><em><span style="font-family:trebuchet ms;">Serves 8 - 10</span></em></p><br /><p><span style="font-family:trebuchet ms;">1/2 green cabbage<br />1/4 red cabbage<br />3 carrots<br />6 radishes<br />4 spring onions<br />15g parsley<br />1C light mayonnaise<br />salt & pepper</span></p><br /><p><span style="font-family:trebuchet ms;">1. Remove the hard core from cabbages and finely shred the leaves with a sharp knife. Using the coarse grater attachment on a food processor, grate carrots & radishes and add to the bowl. Slice spring onions & chop parsley and add these to the bowl as well. At this stage you can cover and refrigerate the coleslaw for up to 3 hours. </span></p><br /><p><span style="font-family:trebuchet ms;">2. When ready to serve add mayonnaise, season with salt & pepper and toss until well combined. Serve immediately.</span></p><br /><p><span style="font-family:trebuchet ms;">(Adapted from: Cool Food, Murdoch Books, 2002)</span></p><br /><p><a href="http://shouldyoueatthat.blogspot.com/2007/12/catering-update.html"><span style="font-family:trebuchet ms;">Original Post</span></a></p>Tarahttp://www.blogger.com/profile/11161555113161739310noreply@blogger.comtag:blogger.com,1999:blog-8045155753345462486.post-67553246819405609592007-12-27T18:35:00.000-08:002007-12-28T21:24:08.941-08:00Mediterranean Lamb Pizza<p><em><span style="font-family:trebuchet ms;">Serves 4</span></em></p><br /><p><span style="font-family:trebuchet ms;">1 quartered, deseeded red capsicum<br />200g lamb mince<br />salt & pepper<br />2 zucchini, peeled into thin ribbons<br />4 small round pita breads<br />2Tbsp basil pesto<br />50g grated cheese<br />80g low fat ricotta<br />1Tbsp toasted pine nuts</span></p><br /><p><span style="font-family:trebuchet ms;">1. Preheat oven to 200C and grill to high. Spray a large baking tray with olive oil spray and place capsicum under the grill, skin side up, for 5 minutes, or until blackened and blistered. Transfer to a plastic bag and set aside for 5 minutes. Peel off the skin and cut into strips.</span></p><br /><p><span style="font-family:trebuchet ms;">2. Meanwhile, heat a frying pan over high heat and brown mince, remove to a bowl and season with salt & pepper. Add zucchini ribbons the the pan and cook, stirring for 4 minutes or until tender.</span></p><br /><p><span style="font-family:trebuchet ms;">3. Spread pita breads with pesto, sprinkle with cheese and top with lamb, zucchini, capsicum, ricotta & pine nuts. Bake in preheated oven for 10 minutes, or until the cheese melts and bases become crispy.</span></p><br /><p><span style="font-family:trebuchet ms;">Nutritional Information: (per serve)</span></p><p><span style="font-family:trebuchet ms;">Energy 1210kJ, Protein 21g, Fat (Total) 10g (Saturated) 3.5g, Carbohydrates (Total) 26g, Dietary fibre 4.5g.</span></p><br /><p><span style="font-family:trebuchet ms;">(Source: Australian Good Taste, Volume 12 Number 11 - November 2007)</span></p><br /><p><a href="http://shouldyoueatthat.blogspot.com/2007/11/day-7-mediterranean-lamb-pizza.html"><span style="font-family:trebuchet ms;">Original Post</span></a></p>Tarahttp://www.blogger.com/profile/11161555113161739310noreply@blogger.comtag:blogger.com,1999:blog-8045155753345462486.post-85187328651765066622007-12-27T18:31:00.000-08:002007-12-28T21:23:43.828-08:00Pavlova<p><span style="font-family:trebuchet ms;">4 egg whites<br />1/4tsp salt<br />1C castor sugar<br />2tsp cornflour<br />1tsp white vinegar<br />1/4tsp vanilla essence<br />whipped cream & fruit to serve<br /></span></p><br /><p><span style="font-family:trebuchet ms;">1. Preheat oven to 180C and cut out a large circle (~26cm/10") from baking paper. Beat together egg whites & salt with an electric mixer until peaks form. Gradually add sugar until meringue becomes shiny. In a separate bowl, mix together cornflour, vinegar & vanilla essence, and add to meringue until it disappears.</span></p><br /><p><span style="font-family:trebuchet ms;">2. Stick circle of baking paper to a baking tray with a little oil spray or water, pile meringue mixture onto tray and spread out, smoothing the sides. To make mini pavlovas, lightly spray 12 mini muffin pan holes with oil and divide mixture evenly amongst them.</span></p><br /><p><span style="font-family:trebuchet ms;">3. Reduce heat to 150C and bake for 80 minutes (15 minutes for mini pavlovas). Turn oven off and leave pavlova inside to cool, with the door ajar. </span></p><br /><p><span style="font-family:trebuchet ms;">4. When ready to serve, top with whipped cream & fruit.</span></p><br /><p><span style="font-family:trebuchet ms;">(Source: Pavlova dish)</span></p><br /><p><a href="http://shouldyoueatthat.blogspot.com/2007/11/day-6-mini-pavlovas-or-any-size-for.html"><span style="font-family:trebuchet ms;">Original Post</span></a></p>Tarahttp://www.blogger.com/profile/11161555113161739310noreply@blogger.comtag:blogger.com,1999:blog-8045155753345462486.post-61304831337461372572007-12-27T18:23:00.000-08:002007-12-28T21:23:03.616-08:00Ratatouille<p><em><span style="font-family:trebuchet ms;">Serves 8</span></em></p><br /><p><span style="font-family:trebuchet ms;">1 full bulb of garlic (6-10 cloves)<br />1tsp olive oil, + 2 Tbsp extra<br />6 roma tomatoes<br />4 baby eggplants<br />3 zucchini<br />2 red capsicums<br />3 red onions<br />10 mushrooms</span></p><br /><p><span style="font-family:trebuchet ms;">Dressing:<br />2 Tbsp balsamic vinegar<br />40ml olive oil<br /></span></p><br /><p><span style="font-family:trebuchet ms;">1. Preheat BBQ or oven to a moderately high heat. Trim the top off the garlic bulb so the cloves are slightly exposed, drizzle with olive oil and wrap in foil. Put in the BBQ or oven for 15 minutes before the other vegetables are put in.</span></p><br /><p><span style="font-family:trebuchet ms;">2. Meanwhile, halve tomatoes, cut eggplants & zucchini into 1cm pieces on the diagonal, deseed the capsicums and cut into wedges, cut onions into 1cm rounds and halve & peel mushrooms. Lightly brush the vegetables with the extra olive oil and add to the BBQ or oven. Cook for 15-20 minutes (BBQ) or 30-40 minutes (oven) until cooked through and marked.</span></p><br /><p><span style="font-family:trebuchet ms;">3. Remove vegetables to a large bowl and squeeze garlic cloves out of their skins over them. Mix together dressing ingredients and pour over vegetables, tossing lightly to coat.</span></p><br /><p><span style="font-family:trebuchet ms;">Nutritional Information: (per serve)</span></p><p><span style="font-family:trebuchet ms;">Energy 603.7kJ, Protein 9.7g, Fat (Total) 9.7g (Saturated) 1.3g, Carbohydrates (Total) 8.4g (Sugars) 6.8g, Dietary Fibre 4.6g, Sodium 16.1mg, 3.3 serves of vegetables.</span></p><br /><p><span style="font-family:trebuchet ms;">(Adapted from: Bbq Food, Murdoch Books, 2003)</span></p><br /><p><a href="http://shouldyoueatthat.blogspot.com/2007/11/day-5-ratatouille-for-hotm-9.html"><span style="font-family:trebuchet ms;">Original Post</span></a></p>Tarahttp://www.blogger.com/profile/11161555113161739310noreply@blogger.comtag:blogger.com,1999:blog-8045155753345462486.post-3009972463911879712007-12-27T18:13:00.000-08:002007-12-28T21:22:45.086-08:00Vichyssoise<p><em><span style="font-family:trebuchet ms;">Serves 4</span></em></p><br /><p><span style="font-family:trebuchet ms;">3 large leeks<br />40g margarine<br />1 diced onion<br />500g peeled, chopped potatoes<br />850ml vegetable stock<br />2tsp lemon juice<br />pinch of ground nutmeg<br />1/4tsp ground coriander<br />1 bay leaf<br />salt & pepper<br />1 egg yolk<br />150ml light cream </span></p><br /><p><span style="font-family:trebuchet ms;">1. Trim leeks, removing most of the green parts and finely slice the white parts. Melt margarine in a large saucepan and fry the leeks & onion for 5 minutes, without browning.</span></p><br /><p><span style="font-family:trebuchet ms;">2. Add potatoes, stock, juice, nutmeg, coriander, bay leaf, salt & pepper to the pan and bring to the boil. Cover and simmer for 30 minutes. Allow to cool for a few minutes and then process with a stick blender.</span></p><br /><p><span style="font-family:trebuchet ms;">3. Mix together egg yolk & cream and whisk into the soup over a low temperature. Reheat gently, without boiling and then refrigerate to chill thoroughly. This soup is traditionally served cold, but it is also good hot.</span></p><br /><p><span style="font-family:trebuchet ms;">Nutritional Information: (per serve)</span></p><p><span style="font-family:trebuchet ms;">Energy 1295.5kJ, Protein 7.7g, Fat (Total) 18.3g (Saturated) 6.8g, Carbohydrates (Total) 27.2g (Sugars) 6.8g, Dietary Fibre 4.6g, Sodium 523.9mg, 3.1 serves of vegetables.</span></p><br /><p><span style="font-family:trebuchet ms;">(Adapted from: Ultimate Recipes - Vegetarian, Parragon Books, 2001)</span></p><br /><p><a href="http://shouldyoueatthat.blogspot.com/2007/11/day-4-return-of-soup-sunday.html"><span style="font-family:trebuchet ms;">Original Post</span></a></p>Tarahttp://www.blogger.com/profile/11161555113161739310noreply@blogger.comtag:blogger.com,1999:blog-8045155753345462486.post-57045274514916489772007-12-27T18:06:00.000-08:002007-12-28T21:22:26.656-08:00Asian Style Chicken Meatballs<p><em><span style="font-family:trebuchet ms;">Makes 30</span></em></p><br /><p><span style="font-family:trebuchet ms;">500g chicken mince<br />2tsp grated ginger<br />2 crushed garlic cloves<br />1Tbsp chopped lemongrass<br />1 1/2C breadcrumbs<br />2Tbsp cornflour<br />2Tbsp soy sauce<br />1 lightly beaten egg<br />1Tbsp chopped coriander</span></p><br /><p><span style="font-family:trebuchet ms;">1. Combine all ingredients in a large bowl, cover and refrigerate for at least an hour (or overnight).</span></p><br /><p><span style="font-family:trebuchet ms;">2. Preheat oven to 180C and line 2 baking trays. Working with half of the mix at a time (and keeping the other half in the fridge), roll tablespoons of mixture into balls and place on prepared baking trays. Add more breadcrumbs if necessary. Cook for 10-15 minutes or until golden and cooked through.</span></p><br /><p><span style="font-family:trebuchet ms;">(Source: Unknown)</span></p><br /><p><a href="http://shouldyoueatthat.blogspot.com/2007/11/day-3-asian-style-chicken-meatballs.html"><span style="font-family:trebuchet ms;">Original Post</span></a></p>Tarahttp://www.blogger.com/profile/11161555113161739310noreply@blogger.comtag:blogger.com,1999:blog-8045155753345462486.post-79338518001556815232007-12-27T17:58:00.000-08:002007-12-28T21:22:07.926-08:00Orange Spiced Chicken with Couscous<p><em><span style="font-family:trebuchet ms;">Serves 4</span></em></p><br /><p><span style="font-family:trebuchet ms;">2 crushed garlic cloves<br />1Tbsp olive oil<br />2tsp finely grated orange zest<br />2tsp cumin<br />1tsp paprika<br />a pinch of cayenne pepper<br />600g diced, skinless chicken breast<br />1 halved, thinly sliced, medium brown onion<br />2 thinly sliced celery stalks<br />200g peeled, deseeded, coarsely grated pumpkin<br />1 coarsely grated zucchini<br />240g couscous<br />310ml boiling water<br />1/2C shredded, fresh basil leaves<br />1 peeled orange, cut into 2cm pieces<br />4Tbsp natural greek yoghurt</span></p><br /><p><span style="font-family:trebuchet ms;">1. In a bowl mix together garlic, oil, zest, cumin, paprika, cayenne pepper & chicken and toss to combine. Cook this in 2 batches in a large frying pan over medium-high heat for 4-5 minutes or until cooked through. Transfer to a plate and cover with foil to keep warm.</span></p><br /><p><span style="font-family:trebuchet ms;">2. Cook onion & celery stalks for 2-3 minutes until softened. Add pumpkin & zucchini and cook for another 2 minutes, or until tender.</span></p><br /><p><span style="font-family:trebuchet ms;">3. In the meantime, place couscous in a large heatproof bowl and pour over boiling water. Cover and set aside for 5 minutes, then use a fork to separate the grains. </span></p><br /><p><span style="font-family:trebuchet ms;">4. Add vegetable mixture, chicken, basil leaves & orange pieces and gently toss until combined. Divide among serving bowls and top each with 1Tbsp natural greek yoghurt.</span></p><br /><p><span style="font-family:trebuchet ms;">Nutritional Information: (per serve)</span></p><p><span style="font-family:trebuchet ms;">Energy 2298.5kJ, Protein 43.5g, Fat (Total) 15.0g (Saturated) 4.4g, Carbohydrates (Total) 57.4g (Sugars) 9.2g, Dietary Fibre 3.5g, Sodium 132.2mg, 0.21 serves of fruit, 1.85 serves of vegetables.</span></p><br /><p><span style="font-family:trebuchet ms;">(Source: Australian Good Taste, Volume 12 Number 2 - February 2007)</span></p><br /><p><a href="http://shouldyoueatthat.blogspot.com/2007/11/day-2-orange-spiced-chicken-with.html"><span style="font-family:trebuchet ms;">Original Post</span></a></p>Tarahttp://www.blogger.com/profile/11161555113161739310noreply@blogger.comtag:blogger.com,1999:blog-8045155753345462486.post-10864163030764717542007-12-27T17:50:00.000-08:002007-12-28T21:21:47.748-08:00Banana Smoothie<p><span style="font-family:trebuchet ms;"><em>Serves 1</em></p><br /><p>1/2C skim milk<br />1/2C low-fat natural yoghurt<br />10g honey<br />1 roughly chopped, medium (100g) banana<br />mixed spice (optional)</span></p><br /><p><span style="font-family:trebuchet ms;">Blend together all ingredients (except mixed spice) with a stick blender until smooth. Pour into a glass and top with a sprinkling of mixed spice, if desired.</span></p><br /><p><span style="font-family:trebuchet ms;">Nutritional Information: (per serve)</span></p><p><span style="font-family:trebuchet ms;">Energy 1047.5kJ, Protein 15.4g, Fat (Total) 0.6g (Saturated) 0.2g, Carbohydrates (Total) 44.3g (Sugars) 41.2g, Dietary Fibre 2.2g, Sodium 168.5mg, Calcium 485.8mg, 0.7 serves of fruit.</span></p><br /><p><span style="font-family:trebuchet ms;">(Source: Me!)</span></p><br /><p><a href="http://shouldyoueatthat.blogspot.com/2007/11/im-baaack-starting-nablopomo-bit-late.html"><span style="font-family:trebuchet ms;">Original Post</span></a></p>Tarahttp://www.blogger.com/profile/11161555113161739310noreply@blogger.com