My favourite Jenny Salad (crunchy chinese cabbage salad)

1/2 medium chinese cabbage, shredded
1 bunch shallots, chopped
2 sticks celery, chopped
3/4 cup (60g) flaked almonds, toastsed
1/3 cup (55g) sunflower seeds, toasted
100g packet fried noodles (may be hard to find, can get at Claremont Fresh for those of you in Perth)

Dressing
1/2 cup olive oil
1/4 cup white vinegar
1/4 cup brown sugar
2 tsp soy sauce

Combine all ingredients except noodles and dressing in large bowl.
Just before serving add noodles and dressing. Toss well.

Dressing: combine all ingredients in a jar, shake well.

Grublover comment
I love it when Jenny makes this salad. It is really light and fresh and has a great crunch.

Spaghetti Caprese

I have always been a big fan of the Caprese salad - light, fresh and so summery and delicious.

Last night at Gino's Fremantle I tried for the first time Spaghetti Caprese - I can't believe I haven't been making this dish - so simple, and so delicious.

Spaghetti
Fresh tomato
Bocconcini (or mozzarella)
Freshly torn basil leaves
Olive oil
Salt and Pepper

While the spaghetti is cooking mix remaining ingredients. Drain pasta, reserving about half a cup of the cooking liquid. Mix the sauce through the pasta with the cooking liquid and serve!
The bocconcini will melt through the dish. Delicious! Serve with lots of freshly cracked pepper and parmesan cheese.

Fish Tacos

This summer I am looking forward to my dear friends Kelly and Tim returning and introducing me to the wonderful world of fish tacos. I have never had a fish taco, but I love fish and I love tacos and putting the two together sounds pretty damn good. See the email Kel sent me below:

I really really really want you to get into fish tacos. God they are good. This site goes into a lot of detail with actually making the tortilla, but good explanation of them: http://www.thepauperedchef.com/2006/06/baja_fish_tacos.html

"On an elemental level, the fish taco can be reduced to a very simple equation: Fish + Tortilla = Fish Taco.

From this perspective, there is little question that people have been eating fish tacos in the coastal areas of Mexico for an awfully long time. It probably goes back thousands of years to when indigenous North American peoples first wrapped the plentiful offshore catch into stone-ground-corn tortillas.

More recently, somewhere in Baja California, sometime in the last 30 or 40 years, someone concocted what is generally considered to be the prototypical fish taco. According to aficionados - call them the codnoscenti - this humble delicacy consists of a lightly battered mild white fish that is deep-fried, then served in a corn tortilla (often two) with shredded cabbage, a thin sour-cream- or mayonnaise-based sauce, a bit of salsa, and a most vital spritzito of lime."

I think this is a good recipe to start with: http://www.foodnetwork.com/recipes/bobby-flay/fish-tacos-recipe/index.html

I usually just make it up... but corriander is the key for me!

MMmmmmmmmmmm!

Chilli Con Carne - ole!

1 tbs peanut oil
1 brown onion, halved, finely chopped
2 garlic cloves, crushed
1 Tbs ground cumin
1 Tbs ground coriander
2 tsp cayenne pepper
600g lean beef mince
1 x 400g can Italian diced tomatoes
2 Tbs tomato paste
1 x 300g can red kidney beans, drained, rinsed
2 Tbs drained, chopped jalapeno chillies
salt & freshly ground black pepper
1 x 250g carton light sour cream
3 green shallots, diagonally thinly sliced
handful of chopped fresh coriander leaves
rice, to serve

Heat oil in a non-stick frying pan over medium-high heat. Add onion and garlic and cook for 3 minutes or until onion softens.

Add cumin, coriander and cayenne pepper and cook, stirring, for 1 minute.

Add mince and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until it changes colour.

Stir in tomato, tomato paste and kidney beans. Reduce heat to medium and simmer, stirring occasionally, for 10 minutes or until mixture thickens.

Remove from heat and stir in chilli. Taste and season with salt and pepper.

Meanwhile, combine the sour cream, three-quarters of the green shallots and the coriander leaves in a small bowl. Taste and season with salt and pepper.

Spoon rice and then chilli con carne into bowls. Top with a dollop of the sour cream mixture. Sprinkle with remaining green shallots. Serve immediately.

Grublover comment
I just love chilli con carne. Good, warm, comfort food, and so delicious! You can serve it in baked potatoes for something different - like the stuffed spud that keeps me going back to the Royal Show every year....
This is a really easy recipe and you can whip it up quickly for a weeknight meal. It is also very healthy - provided you use lean mince and light sour cream.

The BEST Moussaka

Serves 4-6












3 medium eggplants
1 onion, finely chopped
1 garlic clove, crushed
500g minced lamb
1/2 cup red wine
1 Tb tomato paste
1 cup tomato sugo
4 Tb freshly chopped flat leaf parsley
2 Tb lemon thyme
zest of one lemon, grated
1/2 inch piece of cinnamon, pounded
Sea salt and freshly ground black pepper
Extra Virgin Olive Oil

Cheese Sauce
50g unsalted butter
50g plain flour
1 and 1/4 cup full cream milk
1 cup chicken stock
Pinch grated nutmeg
2 Tb grated parmesan
sea salt and freshly ground white pepper

Crust
1/4 cup grated parmesan
1/4 cup fresh breadcrumbs
1/2 Tb chopped lemon thyme
1 Tb preserved lemon, skin only, finely chopped (use zest of one lemon as substitute)

Method
Cut eggplants into thin 1cm slices. Brush slices with oil, season with salt and into the oven at 250 C, or as hot as you can go, for 6-10 minutes or until golden.

Saute onion at moderate heat for 5 minutes. Add garlic and cook for a further 5 minutes. Put onion and garlic aside.

Salt and brown meat in batches at a high heat. Make sure it is hot and you don't overload the pan - you don't want to "boil" the meat.

Put all the meat back into the pan, add cinnamon, then the onion and garlic, tomato paste, deglaze with wine at a high temperature.

Turn temperature down and add lemon zest, tomato sugo, parsley, lemon thyme, and simmer for 20 minutes for flavour to combine. It should be quite a dry sauce.

To make the bechamel sauce, melt the butter in a saucepan and sprinkle the flour over it, stirring well to combine. Continue to cook for a little while until the flour colours slightly and loses the raw flavour. Remove from the heat and slowly add the milk, then the stock, whisking continuously to avoid lumps. Return the pot to the heat and continue to cook until thickened - stirring hard until the sauce thickly coats the back of the spoon. Add the nutmeg and seasoning and lay some glad wrap over the sauce so it doesn't form a skin.

Layer the moussaka by first spraying a deep oven proof dish with non-stick cooking spray or evoo. Place a layer of eggplant on the bottom, then a layer of mince. Continue to layer eggplant and mix, finishing with a layer of eggplant. Pour the cheese sauce over the eggplant, then mix the crumb ingredients together and generously sprinkle this over the bechamel.

Bake in a pre-heated 200 degree C oven for half an hour.

Grublover comment
This recipe is from the Cook and the Chef. It is like a Greek lasagne and is absolutely delicious. The cinnamon, nutmeg, and lemon flavours are very important so don't skip these ingredients. Delicious.

Seafood Stew

Serves 6










3 tablespoons good olive oil
1 1/2 cups chopped yellow onions (2 small)
2 cups large-diced small white potatoes
2 cups chopped fennel (1 large bulb)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 cups good white wine
1 (28 ounce) can plum tomatoes, chopped
1 quart Seafood Stock (recipe follows) or store-bought fish stock
1 tablespoon chopped garlic (3 cloves)
1 teaspoon saffron threads
1 pound large shrimp, shelled and deveined (use the shells for the stock)
1 pound each halibut and bass fillets, cut in large chunks
24 mussels, cleaned
3 tablespoons Pernod
1 teaspoon grated orange zest
Toasted baguette slices, buttered and rubbed with garlic

Heat the oil in a Dutch oven or stockpot, add the onions, potatoes, fennel, salt, and pepper, and sauté over medium - low heat for 15 minutes, until the onions begin to brown. Add the wine and scrape up the brown bits with a wooden spoon. Add the tomatoes with their juices, stock, garlic, and saffron to the pot, bring to a boil, then lower the heat and simmer uncovered for 15 minutes, until the potatoes are tender. Add the shrimp, fish, and mussels, bring to a boil, then lower the heat, cover, and cook for 5 minutes. Turn off the heat and allow the pot to sit covered for another 5 minutes. The fish and shrimp should be cooked and the mussels opened. Discard any mussels that don't open. Stir in the Pernod, orange zest, and salt to ¬taste. Serve ladled over one or two slices of toasted baguette.

Grublover comment
I just saw "Barefoot Contessa" cook this on her show. It looked absolutely fantastic and I have to make it! Let me know if you cook it before I do and tell me what it's like... I could almost smell it from the tv mmmmm

Summertime...

I am really excited about this summer.

For me, summer is all about the freshest salads, bursting with flavour; fish; juicy stone fruit; and barbeques, barbeques, barbeques.

I have really been getting into fish, and finding that it is actually not that expensive. Last night I bought myself a nice salmon steak for only $7 (less than the cost of a scotch fillet). I sprayed the flat side of my grillet with some olive oil spray, and then chargrilled the salmon and some zucchini rounds. Serve with a fresh rocket salad, drizzled with olive oil and vinegar, and a slice of lemon and da-daaaa you have a restaurant quality meal, at home, for only $7!!!!

Sooooo delicious and so healthy. Love that fish!

Cumin-roasted chicken with red capsicum jam

Serves 4

2 tsp ground cumin
2 and 1/2 tsp salt
1 Tbsp dried oregano
1 x 1.6kg free-range chicken, quartered
1/4 cup olive oil
2 red onions, peeled and thickly sliced
1/4 cup dry sherry

For the jam
1 onion, finely choped
2 tsp sweet paprika
1 tsp ground allspice
3 Tbsp olive oil
3 red capsicums, deseeded and finely diced
1 fresh red chilli, deseeded and finely chopped
2 tbsp soft brown sugar
100ml sherry vinegar
2 x 400g tins chopped tomatoes
1/2 cup italian parsley, roughly chopped

Preheat oven to 220C.

Mix the ground cumin with the salt and dried oregano and rub into the chicken quarters.

Heat 1/4 cup olive oil in a heavy-based baking tray and brown the chicken with the onion slices.

Pour over the sherry and bake in the oven for 25 minutes.

Fry the chopped onion in 3 Tbsp olive oil with the paprika and allspice until softened. Stir through the capsicum and chilli and fry for 2 minutes before adding the soft brown sugar, sherry vinegar, tinned tomatoes and 1 tsp salt.

Simmer for 15-30 minutes until of a thick and jammy consistency.

Leave the chicken to rest for 5 minutes before serving with teh red capsicum jam, garnished with the roughly chopped Italian parsley.


Grublover comment
This savoury red capsicum jam recipe makes more than enough for one good meal. It would be delicious served with fish or steak.
Mum made this last night and it was absolutely delicious. Serve with a crisp green salad. Yum!
Recipe by Sophie Zalokar.

Baked seafood with coriander and coconut chutney

Serves 4

12 large prawns
1kg fresh mussels
8 scallops
400g firm white fish

Coriander and coconut chutney
115g flakey coconut
2 teaspoons of coriander seeds - roasted and ground
1 garlic clove
2.5 cm ginger
1 green chilli - seeds removed
1 bunch coriander
100ml coconut cream
Juice 1 lime plus wedges to serve

Preheat oven to 200c

Chutney
Process coriander seeds, garlic ginger and salt. Add chilli and blend. Add coconut to blender, 2/3 of fresh coriander and some coconut milk to make a paste. Stir in coconut milk and lime juice. Season to taste.

Make an envelope for each person with 2 layers of baking paper or an inside layer of baking paper and alfoil on the outside (easier to shape). Share the seafood and chutney between the envelopes. Bake for about 10 minutes or until seafood cooked.

Serve in envelopes on large plate with a lip - be careful when opening that the steam does not burn. there will be quite a lot of delicious juice that will have formed.

Garnish with reserved coriander and lime wedges.

This chutney would also be delicious on a whole baked fish or even just mussels alone.

Grublover comment
This recipe was in the October edition of Delicious magazine. Mum made it for us on Thursday night and it was absolutely delicious. Check out the review at: EveonKeane

Lamb Fillet

Serves 2

200g (one fillet) lamb fillet

1 teaspoon ground coriander

1 teaspoon cumin

1 small tub low fat yoghurt

1 x 400g can chick peas, drained

1/2 red onion, sliced finely

2 tomatoes (or 10-15 cherry tomatoes), chopped into cubes

1/2 large cucumber, chopped into cubes

1 lemon

1 clove garlic

handful fresh mint

Mix the coriander and cumin with half of the yoghurt and rub into the meat. Leave to marinate for 1 hour and go for a walk or a swim!

To make the salad combine the chick peas, onion, tomato and cucumber. It is good to chop all of these ingredients around the same size or a little larger than the chick peas (except the onion which should be sliced finely). Squeeze a lemon over the top of the salad and rip the mint up into it. Season and toss to combine.

Crush the garlic clove into the yoghurt, add a squeeze of lemon and a pinch of cumin for flavour.

Take the fillet and cook on a very hot grill pan (you can use the flat or the grill side, but the pan must be really hot. you don't want it to stew). Cook for around 3-4 minutes each side.

Take the meat off and let it rest for 5 minutes. Slice the meat and serve with a dollop of yoghurt and some salad. The meat should be tender and pink in the centre.

Grublover comment

This is such an easy, cheap, low-fat and delicious meal. Winner all round. Last night I got home, raced to the butcher and bought the lamb for just $12 and then whipped this up using things in the cupboard. It tasted delicious. Make sure you have a nice hot grill pan to cook it on, and the bbq would be even better.

mmmm bacon

Haslett’s Banana Bread

4 oz butter
4 oz caster sugar
8 oz SR flour
3 overripe bananas, mashed (the blacker, the better)
vanilla essence
3 eggs
approx 8 Tb milk
Optional: sultanas, apple, walnut, lemon

Cream butter and sugar.

Add eggs, banana, flour.

Add milk to right consistency - wet, but not runny.

Add goodies - sultanas, apple, walnut, squeeze lemon.

Bake 180 degrees for 40 minutes.

Lamont’s Wine Store Cottesloe

Monday to Saturday 11am to midnight and Sunday 11am till 10pm

12 Station Street, Cottesloe

Telephone 08 9385 0666

My love affair with Amano cooking school, run by the delightful Bev Sprague, was ended about six months ago when it was announced that Bev was shutting up shop, and Kate Lamont would be opening a new wine store, taking advantage of the small liquor licenses so furiously fought for in Perth.

The concept is really clever - you can use Lamont’s Cottesloe as a wine store -simply to pick up a bottle and enjoy at home - or as a bar to enjoy a quiet drink, or as a restaurant to sample some of the delights from their tapas menu.

Last night we visited to dine and had a great experience. The space itself is quite small, and you sit pretty close to your fellow diners, however they have done a great job with the fit out so the acoustics are really good and there is no issue with noise.

Mum started with a sherry, and the rest of us a bottle of Pinot Noir from Pemberton, the Picardy 2006. I really enjoyed the pinot. Uniquely, as it is a wine store you are not limited to the wine list, but can choose any wine in the store. My only criticism was that the waitress didn’t know much about the wines (and at this sort of place that should be the first thing they learn). One of the other waitresses also commented that she “does not eat that stuff” when I asked her about the tuna cerviche…

We noticed some crystals in the glass on pouring the pinot, and the owner sat with us and explained how the crystals are formed, and often if you shine a torch into a barrel it will be like a jewelled cave.

We ordered a variety of tapas:

french onion soup with gruyere toasts (8.50)
wagyu beef and mushroom pie (14.50)
fried marron, pepper and garlic dust (15.50)
tuna cerviche with creme fraiche (14.50)
confit duck salad, mandarin oil (11.50)
The food was fresh, simple and absolutely delicious. The open kitchen set up is great because it is really nice to watch the chef prepare the dishes (most of which are pre-cooked, and simply plated and dressed at the counter). Dad of course complained that they are charging main course prices for entree sized food but that is the nature of tapas.

Dessert was macaroons, pan forte and cappucinos.

A great experience. Well worth trying.

Easy peasy spaghetti wtih lemon, chilli, garlic and rocket

Serves 4

750g fresh spaghetti, linguini or fettucini
3-4 Tb olive oil
2 cloves garlic, crushed
4 Tb baby capers
1.5 tsp dried chilli flakes or 3 fresh red chillies, seeded and sliced (alter to taste)
2 tsp finely grated lemon rind
3 Tb lemon juice
3-4 cups roughly torn rocket leaves (or basil)
3/4 cup grated parmesan cheese
cracked black pepper

Cook spaghetti in a saucepan of rapidly boiling water until it is al dente.
While pasta is cooking, heat oil in a large pan over high heat. Add the garlic and capers and saute for 1 minute.
Add chillies, lemon rind and juice and cook for another minute.
Drain pasta and add it to the pan with rocket and parmesan. Toss to combine and serve with a generous sprinkling of black peppper and a glass of wine.

Grublovers comment
Danny and I make this all the time. Whenever we don’t know what to make and we don’t want to go shopping, this is the answer. You can tailor it to your ingredients on hand - substitute spinach for the rocket, add anchovies, capers, olives. You can also add some spicy sausage e.g. chorizo, if you feel like some meat. Use your imagination and come up with any fantastic dish. As long as you have that basic oil, chilli and garlic combination it will be a winner.
I like to use a full flavoured olive oil - like Jingili of Western Australia.

Graduation chocolate rasberry dessert cake

Serves 8-10

185g (6 oz) butter
185g (6 oz) dark chocolate, chopped
3 eggs
1/2 tsp vanilla extract
1.5 cups caster sugar
1 cup plain flour
2/3 cup self-raising flour
1/2 cup almond meal
1 cup rasberries

Place butter and chocolate in a saucepan over low heat and stir until melted, then cool slightly.
Place eggs, vanilla extract and sugar in a bowl and beat until mixture is light and thick. Fold through flours, almond meal, chocolate mixture and half the rasberries.
Pour mixture in a 20cm (8 inch) round cake tin lined with baking paper. Sprinkle over remaining rasberries.
Cook for 180 degrees (350 F) oven for 1 hour and 15 minutes or until top of cake is firm to touch. Cool cake before cutting, and serve with strong espresso, extra rasberries and thick cream.

Grublover comment
The rasberries give a delicious moistness and flavour to chocolate cakes. Divinely decadent. One of the girls made it on our graduation vacation and I had to have the recipe.

Cutting dried chillies

Dried chillies are often leathery and can be difficult to cut with a knife. A pair of scissors does the job with ease. To begin, snip off and discard the stem. Beginning at the stem end, cut chile lengthwise in half. Use your fingers to brush out seeds from inside chile halves. Cut seeded halves into thin stripes that can be toasted, stir-fried, or added to sauces and salsas.

In fact, I find my kitchen scissors really handy and use them to cut many things from herbs, to pizza. Try them out.

The Best Lemon Butter

4 egg yolks
1 cup of sugar
100 grams butter or marg
juice of 3 lemons
rind of 2 lemons



Beat eggs with sugar and put in a saucepan with butter and lemon juice.

Stir over low heat until the mixture is the consistency of honey , add the lemon rind.

Store in jars in the fridge.

Grublover comment
I have always been a big big fan of lemon butter. It is similar to the tart curd you find in lemon meringue pie. It is a really great way to get rid of the 1000s of lemons popping up on trees all over perth. I love it spreaded thickly on a piece of toast. It is also delicious and very handy to spread on tarts, or as a filling for cakes, or serve with a meringue and some cream..Yum!

Birthday Salad

Handful of cos lettuce
Handful of roquette
One pear sliced
Crumbled/cubed blue cheese
Caramelised pecans (put a dessert spoon of sugar and a cup of pecans in a dry saucepan – when sugar starts to melt give the pecans a toss – leave for about a minute on the heat and then allow to cool)
Avocado
Your favourite version of a classic French dressing

Jill would add smoked chicken (shredded) if this was a meal rather than a side salad. Smoked chickens can be bought from any good supermarket. They are usually in an airtight packet and the meat can just be cut off the bone).

The salad is pretty versatile – you could add spinach or basil or cucumber as well if you like however I like to keep it looking very green (no carrot, tomatoes or red capsicum).

Grublover comment
Jessica made me this delicious salad for my birthday yesterday. The caramelised pecans are a winner - so sweet, going perfectly with the bite of the blue cheese. Yum!

How to make a French dressing…by Jess Anderson

wholegrain mustard (or Dijon)
sugar
garlic
balsamic vinegar (can be replaced by lemon juice, red wine vinegar or white wine vinegar)
extra virgin olive oil
salt and pepper
finely chopped spring onions (optional)

Sometimes I add two types of vinegar or two types of mustard.

There are 2 main things to remember:

1. Always put the oil in last. The sugar needs to dissolve in the vinegar, and the garlic needs to loosen up a bit in the acid. Pour the oil in while whisking with a fork and this will make it more like a dressing/sauce (a bit like how you make mayonnaise).

2. Always taste it before you put it over the salad otherwise you could be kicking yourself.

Tasty vegetable stack

recipe coming soon...piccy in the meantime

Sticky date pud

I made the best sticky date the other day. Unfortunately didn’t get the recipe down. Recipe coming soon, in the meantime here is a pic to tempt you…

Blueberry Crumb Bars

3 cups plain flour
3/4 cup caster sugar
1 tsp baking powder
1 cup butter
1 egg, beaten
1 tsp of vanilla extract
1/4 tsp salt
Zest and juice of one lemon
4 cups fresh blueberries
1/4 cup white sugar
4 tsp cornstarch

Preheat the oven to 375 degrees F (180 C). Butter and flour a 9 x 13 baking pan.

In a medium bowl whisk together the flour, sugar, baking powder, salt, and lemon zest.

Use a pastry cutter or fork to cut into the butter until the butter is in pieces no larger than a pea then mix in the egg. Or you can do this in a food processor. The dough will be crumbly but stick together when you squeeze it. Pat half of the dough into the pan.

In another bowl, mix the sugar, cornstarch, and lemon juice. Add the blueberries and gently toss them to coat. Pour the blueberry mixture on top of the dough in the pan. Then crumble the rest of the dough evenly over the surface of the berries.

Bake in the preheated oven for 45 to 60 minutes, or until the top is slightly browned. Cool completely then cut into squares. Dust with powdered sugar if preferred. Can be stored in the fridge for a few days.

Grublover comment
I haven’t had a chance to make these yet but they look so easy and delicious. Will definitely be trying them when my sweet tooth gets fired up.

Gordon Ramsay’s Shepherd’s Pie

Serves 6



80ml olive oil
2 large onions, grated
4 garlic cloves, garted
3 carrots, peeled and grated
1kg minced lamb
100g mushrooms, thinly sliced
2 Tb tomato puree
250mL chicken stock
100mL red wine
large dash worcestershire sauce
1 Tb thyme, chopped
1 sprig rosemary, leaves stripped and finely chopped

For the mashed potato topping:
1.2kg Maris Piper potatoes, peeled
150g butter
salt and freshly ground black pepper
3 egg yolks
50g parmesan cheese, grated
olive oil

Pre- heat the oven to 200°C.

Heat the olive oil in a saucepan and fry the onions, garlic carrots until golden. Season then add the rosemary, cook for approx 5 minutes. In a separate pan cook the minced meat until browned, add the thyme leaves, stirring constantly to break up the meat and ensure it cooks evenly. When the mince is browned, remove from the pan and place on a lined plate to remove excess fat, add the mushrooms to this pan and sauté for approx 5 minutes or until lightly golden.

Add the tomato puree and the cooked mince to the carrots and onions pour over the red wine and reduce by approx half. Season with a little salt and pepper then add the stock and a good dash of Worcestershire sauce. Gently simmer for 20 minutes or so, until the meat is cooked and the mixture has thickened. Spoon the mixture into an ovenproof serving dish.

Boil the potatoes and cook for about 20 minutes until softened. Drain and cover with a lid to steam ‘dry’ and reduce any excess moisture. Add the butter and egg yolks and mash thoroughly, grate half the parmesan into the potato and mix well. Don’t allow the potato to become too wet or they won’t crisp up nicely in the oven. Season.

Spoon the potato mixture over the meat, sprinkle with the remaining parmesan and finish with a drizzle of olive oil.

Bake for 25-30 minutes or until the top is golden.

Grublover comment
Last night I got into Gordon Ramsay’s show ‘the F Word’ and he made a few really quick, simple recipes that looked delicious. I love cooking where quantities and time doesn’t matter so much so I can quickly knock something up without thinking and measuring.

Gordon Ramsay's Roast Leg of Lamb with Mint and Goats Cheese

Another delicious and simple meal Gordon Ramsay made was this beautiful roast leg of lamb.




2.7kg Legs of Lamb (boned and butterflied)
1 tsp salt
1 tsp freshly ground black pepper
olive oil (for drizzling)
large handful of mint
firm goat’s cheese, half frozen
6 cloves garlic, grated
few sprigs of rosemary
twine

Preheat oven to 220 C.

Put the lamb on a board and open it out. Season with salt and pepper. Rub with olive oil. Scatter the inside generously with fresh mint leaves, rubbing the leaves into the meat.

Grate the goats cheese and then garlic over the lamb.

Roll the lamb up to form a nice long sausage shape. Secure the joint in place with some kitchen string at 3-4cm intervals. Tuck some rosemary sprigs under the knots of string around the lamb.

Scatter baking tray with some sprigs of rosemary and lay the lamb on top. Season and drizzle with olive oil.

Roast for 20 minutes.

Reduce temperature to 190 C and continue to roast, allowing 20 minutes per 450g, basting every 15 minutes. Remove from the oven and let to rest.

Cut in thick slices and serve with mint and lemon vinaigrette.

Mint and lemon vinaigrette
6 Tb olive oil
handful of mint, finely chopped
zest and juice of 1 lemon
salt and pepper

Pour oil into a small mixing bowl. Add the mint and lemon zest and season with salt and pepper. Whisk in the lemon juice, until emulsified.

Noodles in Beijing

Mum sent me this pic of these yummy looking noodles she tried in Beijing. Looks like it is full of dumplings…look forward to hearing all about this and other foods she has tried (including the dog, labelled “mutton”) when she returns.

Lamb backstrap

Last night I wanted something quick and easy to go with some simple roast veges.

Lamb backstrap was the perfect solution. I bought enough for two (one long strip) for about $14, rubbed it with some salt, rosemary, garlic and olive oil, heated up the pan and fried it for about 5 minutes each side.

I then sliced the lamb and served it with the veges and a salsa made from apple, red onion, garlic and lemon juice.

Delicious.

The meat itself is really tender and delicious - and can be cooked in so many different ways.

Chinese Delights...

Mum is in Beijing at the moment and sent me this mouth-watering? picture of steamed cattle lung. Mmmmmm

Anderson Fresh Date and Pecan Cake

4 egg whites
230g sugar
150g fresh dates
75g dried apricots
100g pecans or walnuts

Chop all ingredients into large pieces.

Beat egg whites until stiff.

Gradually add sugar.

Add dates, apricots, pecans.
Fold together and spoon into buttered 20cm tart tin.

Bake at 170 degrees for 35-40 minutes.

Remove from oven.
Run a knife around collar and cool.
Remove collar.

Top with 300ml stiffly whipped cream (optional).

Danny's Birthday Orange and Almond Meal Cake

2 whole oranges, washed
6 eggs
250g almond meal
250g white sugar
1 tsp baking powder

Preheat oven 180 degrees.
Boil oranges for 2 hours (can do the night before).
Take them out of the water, cut open and remove pips.
Put oranges whole in blender and whizz.
Beat 6 eggs in separate bowl.
Add almond meal, sugar, oranges, baking powder.
Mix or beat thoroughly.
Bake 1 hour in 180 degree oven.
Cake tin around 22cm (standard size).
Dust with icing sugar.

Serve with greek yoghurt and strawberries.

Grilled Veges

Grilled veges are a great way to beat hunger pains - especially in the winter months when you are craving something warm, comforting and delicious.

I like to heat up my Le Creusset griddle pan, slice some eggplant, zucchini, tomato and all of those other meaty vegetables, brush them with a yummy olive oil and grill them until they are soft and marked by the charcoal stains of the pan.
Mmmmmmmmm! So delicious and really good for you.

Serve with freshly ground seasalt and some cracked pepper, and even some chopped fresh herbs.

Grublover comment
This is a fabulous snack, or side dish, especially if you are watching your weight.
Most vegetables have little or no fat - my favourites - eggplant, zucchini and tomato are all virtually fat free. Use your imagination and use other veges like squash or fennel, and pour some capers over the top to sizzle with the veges for some extra flavour.
You won't need a lot of oil but it's worth it for that extra flavour.

How good is Steak!!

Steak is such a simple and scrummy meal and there is 1000 ways you can jazz it up so it is better than restaurant quality.

Here is what I did last night after buying a porterhouse on the way home and using whatever was lying around...

Brush 1 teaspoon of olive oil into the steak and rub in some tuscan seasoning (you can make your own tuscan seasoning by chopping some rosemary, garlic, salt and pepper, or just use the Masterfoods one) and chilli flakes if you like it hot.

Heat a griddle pan (the ones with the lines) and put the steak on. Slice some tomatoes and whack those on too. Add some capers and a few marinated olives. Pour a splash of worschestire sauce over the top and enjoy the beautiful aromas.

In the meantime cook some veges in boiling water - last night I had some asparagus - I like to cook asparagus al dente - make sure it's still crunchy and bright green.

Cook steak to your liking, remove from heat and rest.

Place tomato, capers and olive mixture on steak, serve with the veges.

Grublover comment
This is the easiest meal and is ready in less than 10 minutes. Hassle free and tastes absolutely delicious.

The pic is of my Le Creusset griddle pan - one of my favourite items in the kitchen. It is also fantastic for cooking healthy grilled veges!

Spinach and leek frittata

Serves 4

1 x 3 second spray olive oil spray
250g baby spinach leaves
1 leek, thinly sliced
6 eggs, lightly beaten
2 tsp cornflour
100 ml skim milk
2 Tbs grated parmesan cheese

Preheat oven to 180°C. Spray a 20cm square non-stick cake tin with oil. Line base with baking paper.

Cook spinach in boiling water for 30 seconds, or until just wilted. Drain and squeeze out any excess water. Allow to cool, then roughly chop.

Cook leek for 3 minutes in same cooking water. Drain and allow to dry. Scatter spinach and leek into bottom of tin.

Beat eggs with cornflour and milk. Season well with salt and pepper.

Pour this mixture over vegetables, pressing down with back of a fork. Scatter over cheese and bake for 20 minutes, or until risen and golden brown.

Remove from oven and allow to cool for 10 minutes, then turn out. Serve warm, cut into wedges with a green salad.

Grublover comment
This is a great basic recipe which you can change depending on what's in season and what you love to eat - I like to add mushrooms, red capsicum and fresh parsley.
It's also a great recipe for work lunches.

Apricots Kastellorizo

Gisèle invented this recipe while on holiday in Kazi. Apricots stewed with honey, flavoured with a little ouzo and served on Greek style yoghurt.

Doesn't it look delicious!

Middle Eastern Lamb on Chickpea and Tomato Salad

Serves 4

4 x 150g lamb backstrap fillets
2 cups low fat Natural Yoghurt
2 tsp cumin
1 tsp ground coriander
2 x 400g can chickpeas, rinsed and drained
1 green capsicum, finely chopped
2 tomatoes, roughly chopped
1 red onion, finely chopped
1/4 cup mint leaves, torn
1/4 cup oil-free Italian Salad Dressing
1 clove garlic, crushed

Marinate lamb fillets in a combination of 1 cup yoghurt, 1 tsp cumin and coriander for minimum of 1 hour.

Combine chickpeas, capsicum, tomatoes, onion, mint and dressing in a bowl.

Stir together 1 cup yoghurt, garlic and 1 tsp cumin in a bowl.

Pan-fry lamb fillets in a non-stick pan over medium heat or until cooked through.

Place salad onto four serving plates and top with sliced lamb fillets. Finish with a generous dollop of yoghurt.

Grublover comment
This is similar to Jess' moroccan chicken and is equally simple and delicious, but uses one of my favourite meats, the lovely lamb.

You could also try serving this dish with couscous - see Jess' Cheat Moroccan Chicken.

Jess’ Cheat Moroccan Chicken

This is Jess...but not the moroccan chicken

Serves 4

Masterfoods spice mix
Juice of 1 lemon
1 clove garlic, crushed
chilli flakes (optional)
cumin (optional)
2 tsp olive oil
4 chicken thighs
2 cups low-fat natural yoghurt to serve

Couscous
2 cups couscous
1/2 cup sultanas
5 spring onions, chopped
1 cup chicken stock
30 pistachios or other nuts (pine nuts are good)
1 capsicum, chopped
coriander to serve

Mix the spice mix with the lemon juice, garlic, chilli flakes, cumin and oil.

Coat the chicken in it and marinate for as long as you can.

Cook the chicken: barbeque or bake in the oven for 30 minutes (baste regularly with the sauce if baking.

Mix some cumin, cumin seeds, lemon juice and garlic into the yoghurt. Set aside and when ready, serve with the chicken.

For the cous cous, pour the boiling stock over the couscous and let rest. Fluff with a fork and stir through the capsicum, spring onion, nuts, sultanas and herbs.

Garnish with coriander and serve with some couscous and a dollop of yoghurt.

Grublover comment
Make a big serve and it is good for lunch the next day cold. I also like pouring the juices from chicken the pan over my couscous.

You could also serve this dish with the chick pea salad in the recipe for Middle-Eastern Lamb!

Jamie’s Tender and Crisp Chicken Legs with Sweet Tomatoes

Serves 4
4 chicken legs, jointed (I like to use marylands because then you get the fleshy bit and the leg. don’t use breast - it’s not strong enough)
sea salt and freshly ground pepper
a big bunch of fresh basil, leaves picked, stalks finely chopped
2 big handfuls of red and yellow cherry tomatoes, halved; and ripe plum tomatoes, quartered (2 punnets if just cherrys)
1 whole bulb of garlic, broken into cloves
1 fresh red chilli, finely chopped
olive oil
1 x 410g tin of cannelini beans, drained

Preheat your oven to 180 degrees (350 F).

Season your chicken pieces all over and put them into a snug-fitting pan in one layer. Throw in all the basil leaves and stalks, and chuck in your tomatoes, and drained beans.

Scatter the garlic cloves into the pan with the chopped chilli and drizzle over some olive oil.

Mix around a bit, pushing the ingredients underneath and the skin facing upwards.
Place in the oven for 1.5 hours, turning the tomatoes halfway through, until the chicken skin is crisp and the meat falls off the bone.

Squeeze the garlic out of the skins before serving.

Grublover comment
This is a fantastic recipe, taken from Jamie Oliver’s book, Jamie’s Dinners. It is so easy and great to make if you have guests because it is always a winner. It literally takes minutes to put together, but requires slow, gentle cooking.
If you prefer you can make it into a pasta dish - simply remove the meat from the bone and then toss it through a bowl of spaghetti.

Chicken and date tagine

Serves 4

8 skinless chicken thighs
1 small butternut squash, peeled and cut into chunks
1 red onion, cut into wedges
300 mL chicken stock, cube or concentrate
400g tin cherry tomatoes (can use tinned plum tomatoes if not available)
1 cinnamon stick
8 Medjool dates , halved
coriander leaves from a large bunch
SPICE PASTE
1 small red onion, roughly chopped
2 garlic cloves, roughly chopped
thumb sized piece root ginger, roughly chopped
1 tsp ground cumin
2 tsp paprika
1 tsp mild chilli powder
coriander roots, from a large bunch
1 lemon, zested and juiced
2 Tb olive oil

Heat the oven to 190C/fan 170C/gas 5. Put all the spice paste ingredients in a small food processor with 2 tbsp olive oil and whizz to a paste.

Brown the chicken thighs all over in a tagine or large, wide pan. Remove from pan.

Add the spice paste and cook for a few minutes until fragrant.

Add the squash, onion, stock, tomatoes and cinnamon and stir. Sit the chicken on top (push down a bit into the sauce).

Cook uncovered in the oven for 1 hour - the chicken should be browned and cooked and the sauce reduced.

Add the dates for the last 20 minutes of cooking.

Scatter with coriander and serve with couscous.

Grublover comment
This is a simple and delicious meal with a moroccan feel. It is great to cook when you have guests as you can have a drink with your friends while the oven does the work for you!

Chinese chicken noodle soup

Serves 2
Cooking time: 10 minutes

600 ml chicken stock , cube or concentrate
2 Tbsp soy sauce
1 Tbsp sesame oil
50g fine egg noodles
100g shiitake mushrooms, halved
2 cooked chicken breast, skinless and shredded
50g young leaf spinach
1 red chilli, deseeded and shredded

Heat the stock, soy sauce and sesame oil in a saucepan and cook the noodles and mushrooms in the stock for 2 minutes.

Add the chicken and spinach and heat through for a few more minutes.

Ladle the broth into bowls, scatter with chilli and serve.

Grublover comment
Feel free to experiment with this dish - add any green vegetables like french beans, pak choi, bean sprouts or soy bean sprouts. I would also recommend adding a handful of chopped spring onions and some coriander. Or you can try adding half a teaspoon of chinese 5 spice and soy sauce to taste.

Mustard-stuffed chicken

Serves 4

125g ball reduced fat mozzarella , torn into small pieces
50g strong reduced fat cheddar, grated
1 tbsp wholegrain mustard
4 skinless boneless chicken breast fillets
8 lean middle bacon rashers

Heat oven to 200C/fan 180C.

Mix the cheeses and mustard together.

Cut a slit into the side of each chicken breast, then stuff with the mustard mixture.

Wrap each stuffed chicken breast with 2 bacon rashers - not too tightly, but enough to hold the chicken together.

Season, place on a baking sheet and roast for 20-25 mins.

Sticky Chicken Drumsticks #2

Serves 4

4 Tbsp sweet chilli sauce
1 tsp finely-grated fresh root ginger
2 tsp soy sauce
zest 1 lime
8 skinless chicken drumsticks

Mix together the chilli sauce, ginger, soy sauce and lime zest. Pour over the chicken drumsticks and leave to marinate for as long as you can (put them in the fridge if marinating for any longer than 30 mins).

Place the drumsticks in a shallow baking tray, shaking off any excess marinade.

Roast for 20 mins, then pour over the leftover marinade and cook for 5 mins more until sticky and browned.

Serve with steamed rice and asian greens.

Lemon-spiced chicken with chickpeas

Serves 4

1 tbsp sunflower oil
1 onion , halved and thinly sliced
4 skinless chicken breasts , cut into chunks
1 cinnamon stick , broken in half
1 tsp ground coriander
1 tsp ground cumin
zest and juice 1 lemon
400g can chickpeas , drained
200ml chicken stock
250g bag spinach

Heat the oil in a large frying pan, then fry the onion gently for 5 mins.

Turn up the heat and add the chicken, frying for about 3 mins until golden.

Stir in the spices and lemon zest, fry for 1 more min, then tip in the chickpeas and stock. Put the lid on and simmer for 5 mins.

Season to taste, then tip in spinach and re-cover. Leave to wilt for 2 mins, then stir through.

Squeeze over the lemon juice just before serving.

Shredded thai chicken salad

Serves 2

4 tbsp Thai fish sauce
2 limes , juiced
1 tbsp soft brown sugar
1 small red onion , halved and finely sliced
2 cooked skinless chicken breasts , shredded
½ small white cabbage , shredded
2 large carrot , shredded
2 red chillies , shredded
a small bunch mint , roughly chopped

Combine the fish sauce, lime juice and sugar then put in a bowl with the onions.

Toss and leave for 10 minutes.

Add the rest of the ingredients and mix together.

Spaghetti alla Puttanesca

Serves 4

400g Spaghetti
1 x 400g can whole tomatoes (With Juices, Roughly Chopped)
4 Fillets Anchovies (Roughly Chopped)
1 tablespoon Capers
12 Black Olives (Pitted)
2 Garlic Cloves (Crushed)
4 tablespoons Extra Virgin Olive Oil (60ml)
Fresh Flat Parsley Leaf (Finely Chopped)
Salt & Pepper (Fresh Or Dried To Season)

While your spaghetti cooks in salted boiling water, prepare your sauce.

Heat up some olive oil in a large saucepan.

Add garlic and chili peppers. When garlic is golden, add anchovies, olives and capers.

Let cook for a few seconds before pouring tomatoes into the pan. Cook for approximately five minutes.

About a minute and a half before the al dente stage, drain the spaghetti and add it to the saucepan, allowing it to finish cooking in the sauce.

Sprinkle freshly chopped parsley. Serve immediately.

Grublover comment
When trying to cut down your fat you don't have to cut pasta altogether - simply choose tomato rather than creamy based sauces. This is one of my favourites and is bursting with flavour. If you are dining out order an entree size instead of a main - it is usually almost as large as a main anyway, and will be more than enough.

Sticky sweet sesame drumsticks

Serves 4

2 tablespoons soy sauce
2 tablespoons honey
2 teaspoons toasted sesame oil
1 teaspoon fresh ginger, grated
8 skinless chicken drumsticks
3 tablespoons sesame seeds

Mix together soy sauce, honey, sesame oil, and ginger in a gallon zip lock bag.

Add chicken drumsticks, squeeze out air, and seal the bag. Turn chicken to coat and let marinate for 2-24 hours in refridgerator.

Preheat oven to 400. Line roasting pan with foil and spray with nonstick spray.

Spread sesame seeds on plate.

Remove chicken from marinade. Discard leftover marinade. Dip each drumstick in the sesame seeds to coat on one side.

Place seeded-side up in the roasting pan. Bake for 30 minutes.

Grublover comment
A sticky sweet drumstick. Serve with white rice and mixed vegetables.

This recipe is from the weight watchers booklet "five & under" (I got some surprisingly good recipes from these books when I was on a health kick).

Sticky chicken stir-fry with sesame seeds

Serves 2

1 tsp Chinese 5 Spice
Egg noodles (2 cups cooked)
1 tsp sunflower oil
2 chicken breasts , sliced into strips
3 large carrots , cut into matchsticks
1 chopped garlic clove
1 one inch knob ginger, finely chopped
2 tbsp clear honey
juice 2 limes
3 tbsp sesame seeds , toasted
small bunch coriander , roughly chopped

Rub Chinese 5 Spice into the chicken and set aside.

Cook the noodles according to pack instructions, then drain.

Meanwhile, heat the oil in a large wok, add the chicken, then stir-fry over a high heat for a few mins. Tip in the carrot sticks, then continue stir-frying for about 4 mins until the chicken is cooked and starting to brown.

Add garlic and a ginger and stir fry for another minute or 2.

Quickly stir in the honey and lime juice, bubble for 30 secs, then add the sesame seeds and cooked noodles. (It's easier to use tongs at this stage to mix everything together.) Warm everything through briefly, then tear coriander over the top to serve.

Recipe by Good Food.

Steak & chickpea salad with harissa yogurt dressing

Serves 2

400g tin chickpeas
½ red onion , sliced
100g cherry tomatoes , halved
a small bunch flat-leaf parsley , chopped
about 200g sirloin steak , trimmed of all fat
150ml natural yogurt
2 tbsp harissa
1 clove garlic, crushed
1/2 lemon

Toss together the chickpeas, red onion, tomatoes and parsley. Season the steak well and cook for 1.5 minutes each side then rest for 5 minutes.

Mix the yoghurt with the harissa, garlic, and a squeeze of lemon juice. Slice the steak, toss with the chickpeas and serve drizzled with the yoghurt.

Grublover comment
This is a delicious and easy weeknight meal, ready in 15 minutes. It is low in fat and low gi. Recipe from olive magazine.

How to Cook Low Fat

This whole site is about still enjoying cooking and enjoying food while being health conscious. It is possible to cook without using a pound of butter and a carton of cream! Believe me coming from a Greek background this was difficult for me to accept at first too, but food can still be just as delicious when it is good for you).

Tips to help you cook your favourite dishes "low fat":

1. Invest in a good, non-stick frypan and use a teaspoon of olive oil or a quick spray of cooking spray to brown or stir-fry meat or veges.

2. Grill, char-grill or barbeque meat, chicken and fish instead of frying them.

3. Trim the fat from meat and remove the skin from poultry - or buy lean cuts of meat in the first place. Look for French trimmed lamb cutlets instead of lamb chops; or the Healthy beef mince instead of hamburger mince.

4. Make use of herbs, spices, vegetables, garlic, ginger, lemon and lime juice - these ingredients all add a lot of depth and flavour to your food, and it is these sort of things that are actually missing from low fat food which makes it taste like cardboard.

5. Dry fry mince or cubed meat in a non-stick frypan. Then drain off the fat before adding other ingredients.

6. In asian curries (e.g. my favourite thai red curry), use low fat coconut milk instead of the regular kind. Avoid coconut cream as this is much higher in fat and tastes the same.

7. Flavour salads with no oil dressings - use ingredients like lemon juice, vinegar and garlic.

8. Look for low-fat options for dairy - swap regular milk for skim milk; swap your cheeses, yoghurt, and sour cream for low-fat options. It will reduce your fat dramatically without compromising flavour.

9. Try new recipes and have fun! This way you can still enjoy cooking and devouring your favourite foods, rather than cutting them out altogether.

Spanakopita aka spinach pie

Serves 8

2 bunches (about 1.5 kg) spinach or silverbeet, trimmed and washed thoroughly
200g light fetta cheese, crumbled (can substitute for extra ricotta, or a light cottage cheese if desired)
250g light ricotta cheese
3 eggs, lightly beaten
2 tablespoons chopped dill
3 tablespoons chopped mint
4 thick shallots, sliced
20 sheets filo pastry
olive oil spray

Preheat oven to 180°C. Lightly grease a 20 x 30cm baking dish.

Place spinach in a bowl and sprinkle lightly with water and cover with plastic. Cook in the microwave for 10 minutes or until wilted (alternatively blanch in a pot of boiling water, or steam in a steamer). Cool slightly before squeezing out excess water and chopping roughly.

Combine spinach with remaining ingredients (except for filo and oil). Season well.

Place half the filo sheets in the bottom of the prepared pan, spraying with olive oil spray well in between. Place spinach mixture on top. Top with remaining filo.

Bake for 40 minutes or until golden. Let sit for 5 minutes before slicing.

Grublover comment
I have been making a big spinach pie each week and eating it for lunches. It is healthy, delicious and much more interesting than a sandwich. Best of all, you are less likely to get those nagging mid afternoon cravings where you head out for some chocolate.
The herbs are really important as they give it some extra flavour. Feel free to add more, or substitute for other herbs if you wish.

Berry Easy Tart

1/2 cup butter
1 cup plain flour
1/2 cup sugar
1 egg yolk
2 cups sliced strawberries or frozen berries (raspberries work well)

Topping
1 egg yolk
2 tbsp light sour cream
2 tbsp flour
2 tbsp sugar

Preheat oven to 200C.

Mix butter, flour, sugar and 1 egg yolk in bowl.

When the mixture forms a ball, press into a 20cm tart tin. Line it with baking paper for easy removal. Spread the berries over the dough.

For the topping combine the yolk with sour cream and sift in the flour and sugar.

Drizzle around berries.

Bake 15 minutes, then reduce the oven temp to 180c and bake a further 30 minutes. Watch the oven temp plus the time in the oven as can be over-cooked. Serve with sour cream and extra berries.

Susy's Sensational Salad

Rocket
Asparagus
Avocado
Macadamia nuts

Dressing
Macadamia nut oil
Balsamic vinegar
Wholegrain mustard
Sugar

Put rocket in salad bowl.

Cook asparagus until crunchy. Cool and place on top of rocket, slice avocado on top of asparagus and then scatter with macadamia nuts.

Dress with vinaigrette made with macadamia nut oil, balsamic vinegar, little bit grainy mustard, little bit sugar - all to taste.

Grublover comment
This salad is, as the name suggests, sensational. You can have it as a snack, for lunch or serve it with some nice roast meat for a dinner that will surely impress.

Stir fried Chicken with Basil

Serves 4

4 chicken thighs, cut into cubes
2 Tb vege oil
2 Tb ginger, finely chopped
2-3 chillies
1 Tb garlic, crushed
2 Tb palm sugar, grated or sliced up if hard
2 Tb fish sauce
big handful basil leaves, Thai or common, roughly shredded
coriander leaves
extra sliced chilli for garnish
steamed rice

Heat a wok to very hot and then add the oil.

Add the ginger, chllies and garlic and cook for just a few seconds - do not burn these or your dish will be ruined.

Add the chicken and stir fry that until it is just cooked and coloured. You may need to do this in two lots if you don’t have good heat as you don’t want it to stew.
Add the palm sugar and the fish sauce and cook until the whole lot looks sticky.

Stir through the basil leaves and serve garnished with the coriander leaves and extra chilli.

Serve with the steamed rice.

Grublover comment
This is another really easy, healthy weeknight dinner for which I usually have all the supplies on hand.  It is especially nice in the summertime when we have an abundance of fresh basil in the backyard.

Wrap it up at Lunch

Tuna, spinach and capsicum (Serves 1)
Spread a soft flour tortilla with 2 tbs of low-fat cottage cheese. Scatter a handful of baby spinach leaves onto it, then tear up half a roasted red capsicum and arrange it on top (you can use capsicum from a jar, packed in brine). Add 50g drained cannellini beans and 50g drained, flaked tuna (packed in brine or spring water). Sprinkle with a few drops of vinegar or lemon juice, season with salt and pepper, then roll up tightly. Slice in half, and serve.

Hot chilli chicken wraps (Serves 2)
For two people, chop 1 skinless chicken breast into chunks. Roll the pieces in 1 tsp mixed dried herbs and 1 tsp mild chilli powder. Stir-fry in 1 tsp vegetable oil with 4 chopped spring onions and 1 sliced green capsicum. Cook for 5 minutes or until the chicken is cooked through. Add 2 chopped tomatoes and season with salt and pepper. Use the mixture to fill two tortillas then roll them up tightly.

Tortilla pizza (Serves 1)
A fast food favourite for kids that you'll enjoy too. Preheat a medium-hot grill. Place a tortilla onto a baking tray and spread with 1 tbs of tomato puree. Sprinkle 1 tsp Italian mixed dried herbs and 25g grated low-fat cheddar cheese. Top with a thinly sliced tomato and cook under the grill for 2-3 minutes or until the cheese melts. Serve at once.

Quesadillas with pineapple salsa (Serves 2)
For 2 people, you'll need 2 tortillas and 50g grated low-fat cheddar cheese. Start by preparing the salsa. Chop 2 pineapple rings (canned in natural juice), ½ small red onion and ¼ cucumber. Add 1 tbs chopped fresh coriander or parsley and stir to combine. Heat a large frying pan over high heat. Add 1 tortilla. Scatter with half of the cheese and half of the salsa. Cook for a few moments until the cheese starts to melt, then fold in half and serve. Repeat with the second tortilla.

Smoked salmon and ricotta bites (Serves 2)
For two people, spread 4 tbs low-fat ricotta cheese over 1 soft flour tortilla. Arrange 75g sliced smoked salmon on top, then add a few rocket leaves. Roll up tightly, then wrap in cling film and chill until ready to serve. Unwrap, cut into thin slices and serve with wedges of lemon.

Hommus and salad-packed wrap (Serves 1)
Shred a few crisp lettuce leaves and mix them with a handful of bean sprouts, 1 small grated carrot, some chopped cucumber, chopped tomato and a chopped spring onion. Spread 1 soft flour tortilla with 2 tbs reduced-fat hommus, pile the salad on top, season with salt and pepper, then roll up tightly. Slice in half and serve.

Roasted lamb rack with mash

Serves 4

1 tbs olive oil
2 tsp lemon rind
2 tsp fresh thyme, finely chopped
2 clove garlic, crushed
12 small lean lamb loin chop or cutlet, (2 x 6 cutlet racks of lamb)
1/2 whole stock cube, dissolved in 1/2 cup (125ml) hot water
400 g parsnip, peeled, cut into chunks
400 g potato, peeled, cut into chunks
1/2 cup skim milk
1/4 tsp cumin seed
400 g fresh green beans, ends trimmed, steamed

Combine oil, lemon rind, thyme and garlic in a bowl and season with salt and pepper. Place lamb racks in a non-stick baking tray and spoon over marinade. Massage marinade into meat using clean hands. Cover with plastic wrap and refrigerate for several hours or overnight.

Preheat oven to 210°C. Place lamb in oven and bake for 20 minutes. Remove from oven, cover loosely with foil and set aside to rest for 5 minutes.

Meanwhile, place parsnips and potatoes in a medium saucepan of salted water. Bring to the boil and cook for 20-25 minutes or until tender. Drain well and return to same saucepan. Use a potato masher or hand-held wand blender to mash or process vegetables until smooth. Add milk and cumin and season with salt and pepper. Continue to mash for a further minute or until well combined.

Transfer lamb to a chopping board and set aside. Meanwhile, add stock to baking tray and place over high heat. Bring liquid to the boil, scraping pan as you are doing it. Cook for 5 minutes or until you have a sauce consistency. Carve lamb racks into 3 cutlets per person and serve with mash and beans.

Grublover comment
This is a quick and easy weeknight meal that is low in fat and high in flavour.

WW Points
7 points per serve.

Nasi Love

On a recent trip to Bali I discovered the joys of Nasi Campur. ..

Nasi campur (mixed rice) is the most basic dish in Indo. That together with nasi goreng (fried rice) are the 2 meals most commonly consumed - Indonesians will typically have these dishes for both lunch and dinner, and probably a cigarette and a coffee for breakfast.

Nasi campur is a portion of steamed white rice (nasi putih) together with an assortment of other items, which can be wide ranging depending on who’s cooking. Its guaranteed that no 2 places will serve the exact same nasi campur. This dish has been around for a long time because it enables people to use left overs and small amounts of the more expensive items.

Around Kuta/Seminyak are a wealth of small warungs serving nasi campur. Some are oriented towards tourists / expats, other towards locals. It is pretty easy to tell which is which based on price (2500RP for locals compared to 25,000RP for tourists).

My very favourite Nasi Campur was at Made’s Warung (the original Made’s is in Kuta, and the new Made’s is in Seminyak). Made’s does an awesome campur for 15,000rp. Items found in nasi campur include tofu (tahu) tempe, chicken (ayam), beef (sapi), fish (ikan), peanuts (kacang), together with a wide selction of cooked vegetables including kangkung, the stringy green plant sometimes cooked with garlic and chili. A dollop of hot sambal might be added to the side of the plate, so treat any red sauce with care.

My favourite dish was the 1/2 nasi campur, 1/2 gado gado served at Made’s. It is 35,000RP (around $4) and is making my mouth water thinking about it. Under the low lighting of the beautiful balinese style courtyard at new Made’s you can’t really see what you are eating, but just devour this plate of yummy yummy flavours.

I would love to learn how to make it.

Jess’ Cheat Moroccan Chicken

buy the masterfoods moroccan spice mix, mix it with a heap of lemon and garlic and a bit of oil

coat the chicken it and marinate for as long as you can. i like to add chilli flakes as well, and extra cumin. anything in the cupboard that goes is good to add in fact.

cook the chicken: barbeque, fry in a pan, or bake in the oven for 30 minutes (baste regularly with the sauceif baking)

get some natural yogurt, mix it with cumin, cumin seeds, lemon and garlic, maybe a little oil too. set aside and when ready, serve with the chicken.

for the cous cous, cook as per the packet, then add cut up a capsicum, spring onion, coriander, handfuls of currants, pistachios, (maybe even pine nuts or almonds). and there is the dinner. garnish with coriander too. make a big serve and it is good for lunch the next day cold. i also like pouring the juices from chicken the pan over my couscous.

Grublover comment
This recipe is from my dear friend Jess, and I agree with her comment that it is “pretty damn fine”.

Gnocchi

I have always been a big fan of gnocchi. That texture yum yum yum.

Check out this post at The Age

I’ll keep you posted when I try this out.

Potato and Pea Curry

Serves 4-6

3 Tb corn or peanut oil
1/2 tsp brown mustard seeds
1/2 tsp whole cumin seeds
1/2 tsp whole, dried, hot red chillies
generous pinch of asafetida
450g boiling potatoes, peeled and cut into chunks
1 tsp ground cumin
1 tsp ground coriander
1 /4 tsp ground tumeric
1 tsp sugar
285g frozen peas, defrosted
1.5 tsp salt
3 medium tomatoes, grated on the coarse side of the grater

Pour the oil into a medium, lidded pan and set over a medium-high heat.

When the oil is hot, throw in the mustard seeds, cumin seeds, chillies and asafetida.
As soon as the mustard seeds begin to pop, a matter of seconds, add the potatoes.
Stir and fry until the potatoes brown a little.

Now add the cayenne pepper, cumin, coriander, tumeric and sugar.

Stir once or twice and put in the peas. Stir a few times, then add 250ml water and 1 tsp salt.

Bring to the boil, cover, reduce the heat to low and cook gently for 15 minutes.
Stir in the grated tomatoes and remaining salt.
Simmer gently, uncovered, for a further 10 minutes.

Grublover comment
Jess, Eve and I made this the other day but 10x the recipe for a party. It was a great success and tasted delicious but it was a bit watery - I would suggest adding 1/4 cup water and see how it goes, then add more if needed. It is not a dry curry, but you don’t want it to be watery either.

One dish chicken korma and rice

Serves 4

Prep and cook time 30 mins

2 tablespoons Korma Curry paste (I used Pataks - Korma Curry Paste - Coconut and Coriander, Mild - from Woolies)
800g Chicken thigh fillets (cut into 2cm pieces)
1 cup (200g) white calrose medium grain rice
1 1/2 cups (375ml) chicken stock
100g baby spinach leaves
Heat sauce in medium saucepan. Cook for 1 minute until fragrant.
Add chicken and brown.
Add rice and stock - bring to boil.
Reduce and simmer, covered for 15-20 minutes (keep an eye on it to make sure that rice cooks before all the liquid evaporates). Remove from heat and stir well. Cover dish and stand for 5 minutes.
Add spinach and stir to combine. Add pepper to taste and serve with a slice of lemon.

Enjoy!!

Recipe contributed by Nicole Stallard.

Stir-fried Chicken with Basil

Serves 4

4 chicken breasts, cut into cubes
2 Tb vege oil
2 Tb ginger, finely chopped
2-3 chillies
1 Tb garlic, crushed
2 Tb palm sugar, grated or sliced up if hard
2 Tb fish sauce
big handful basil leaves, Thai or common, roughly shredded
coriander leaves
extra sliced chilli for garnish
steamed rice

Heat a wok to very hot and then add the oil.

Add the ginger, chllies and garlic and cook for just a few seconds - do not burn these or your dish will be ruined.

Add the chicken and stir fry that until it is just cooked and coloured. You may need to do this in two lots if you don’t have good heat as you don’t want it to stew.
Add the palm sugar and the fish sauce and cook until the whole lot looks sticky.
Stir through the basil leaves and serve garnished with the coriander leaves and extra chilli.

Serve with the steamed rice.

Recipe by Margaret Johnson.

Funny Cartoons by Minties Man

I love this guys cartoons. They always make me laugh.

Make your own choc bombs!

Makes 6
100g dark chocolate, coarsely chopped
40g copha
1 tub of good-quality vanilla ice-cream
100g Maltesers
100g Jaffas
3 x 30g Cadbury Flake bars, halved
6 waffle cones

Place the chocolate and copha in a small heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn’t touch the water). Use a metal spoon to stir until chocolate melts and the mixture is smooth. Set aside for 5 minutes to thicken slightly.

Meanwhile, place the Maltesers in a sealable plastic bag. Use a rolling pin to pound and crush lightly. Transfer to a serving bowl. Repeat with the Jaffas. Place the Flake in another serving bowl.

Scoop the ice-cream into the waffle cones. To serve, push a piece of Flake into the ice-cream. Dip the ice-cream into the chocolate mixture and quickly sprinkle Malteser or Jaffa over the top.

Recipe from taste.com.au

Baked White Chocolate Cheesecake

Base
250g Arnott’s Nice biscuits (or digestives)
120g butter, melted

Filling
375g cream cheese, softened
82g (1/3 cup plus 1 tsp) caster sugar
3 large eggs (min weight 59g)
185g white chocolate, melted
225g (3/4 cup plus 2 Tb) sour cream
1/4 tsp vanilla extract (1/2 tsp natural vanilla essence)

Preheat oven to 160 degrees Celcius (If you have a fan-forced oven preheat to 145 degrees Celcius).

Line the base of a 20cm or 21cm springform cake pan with baking paper. Grease or line the sides.

Finely crush biscuits in a blender/food processor. Combine crushed biscuits with melted butter and firmly press mixture into the base and sides of the prepared tin. Refrigerate while preparing filling.

Using a food processor or electric mixer, beat cream cheese with sugar. Stop to scrape down the sides of the bowl as you are mixing. When mixture is smooth, beat in eggs one at a time.

Quickly stir sour cream into melted white chocolate, stirring until smooth. Add to cream cheese mixture along with the vanilla. Beat until ingredients are combined.

Pour filling over biscuit base and bake for about one hour. Leave cheesecake at room temperature for one hour then cover and refigerate for several hours, or until cold and set.

When ready to serve cut with a hot, dry knife. Enjoy!

Grublover comment:
This white chocolate cheesecake has a creamy, smooth consistency. Because it is so rich it is nice to serve with a fruit coulis and ice cream.
To make a white chocolate and rasberry cheesecake, pour half of the filling over the base, sprinkle with 150g of rasberries, then pour the remaining filling over the rasberries and bake.