Wendy's Free Recipes Online Recipes Free Food Recipes

Passionfruit, Banana and Orange Jellies

2009-07-15T23:19:00.000-07:00

My dad loved jelly (jello) and my mum always had some made up for him in the refrigerator. Sometimes she just made up packet ones and other times she would make up lovely home made recipes for him. This is one of the ones that I can remember her making up. It is so easy to make and worth taking that little bit of extra effort by making your own.

INGREDIENTS:

1/4 cup passionfruit pulp (about 4 passionfruit)
1 1/2 cups freshly squeezed orange juice
1 1/2 tablespoons CSR smart sugar ( I use half sugar and half splenda)
2 1/2 teaspoons gelatine powder
fresh banana slices to serve (mango is also nice)

METHOD:

Divide the passionfruit between 4 serving glasses
Blend orange juice and sugar in a small saucepan, stirring over a low heat until dissolved. Remove from heat and sprinkle gelatine over the top.
Whisk until gelatine has dissolved. Set aside to cool slightly.
Spoon gelatine mixture over the passionfruit pulp.
Refrigerate fir about 2 - 3 hours or jelly has set.
Serve topped with sliced banana or mango and some light vanilla icecream if desired.

Warm Potato Salad with Sweet Chilli Sour Cream Recipe

2009-07-05T20:55:00.000-07:00

When I was in the states a friend of mine there cooked up a wonderful texan style barbecue. She made this wonderful potato salad dish that I want to share with you. It is very easy to make and once you try it I am sure it will become one of your family favourties.

INGREDIENTS:

1 kg potatoes - halved and rinsed
2 tablespoons olive oil (or peanut will do)
3/4 cup light sour cream
2 tablespoons sweet chilli sauce
2 green onions - chopped
1/4 cup coriander sprigs
Sea salt and crushed black pepper to taste
1 tablespoon sesame seeds - toasted

METHOD:

Preheat oven to 200C.
Place potatoes in a single layer in a roasting dish. Drizzle the oil over and season with salt and pepper. Turn over and coat other side. Roast for 45 - 60 minutes. Turning occasionally. When golden brown and cooked through remove from over and cool for 5 minutes.
Place potatoes in a large bowl or serving dish.
Combine sour cream, chilli sauce and green onions in a jug. Pour over the potatoes. Sprinkle the sesame seeds over them with the coriander sprigs.
This goes really well with barbecued pork, steak or chicken.

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Low Fat Sweet Potato and Chickpea Patties

2009-07-05T20:33:00.000-07:00

I came across this recipe that was given to me in 1995. I had forgotten about it so decided to make them last week to see how they tasted. I think that if you are diabetic, on a low fat diet or vegetarian then you will really enjoy them. They make 8 good sized patties so a serve is 2 patties. A serve is 1250 kj and has just 1.1g saturated fat.
I loved the mango yoghurt dressing that went with them.

INGREDIENTS:

500g sweet potato (orange)
1 can 420g of organic chickpeas
1/3 cup couscous
2 cloves garlic crushed(can used bottled)
1 lightly beaten egg
3/4 teaspoon garam masala
1 tablespoon olive oil
sea salt and freshly ground black pepper to taste
Dressing:
1/2 cup low fat greek style natural yoghurt
2 tablespoons good mango chutney (not hot)

METHOD:

Peel sweet potato and cut into rounds. Place in single layer on a microwave plate or dish, cover and cook on high for 4 - 5 minutes, depending on power. You may need to do in a couple of batches.
Place drained chickpeas and potatoes in a large bowl and mash through until almost smooth.
Add couscous, garlic, garam masala, egg, salt and pepper and mix through with your hands until well combined.
Place oil in a large non stick pan on medium heat. Wet your hands and mould 8 patties out of mixture. Drop in pan and cook for about 4 - 5 minutes on each side.
Mix yoghurt and chutney together in a small jug or bowl and serve together with a nice green salad.

Rockfish Bessie - Recipes

2009-07-01T08:12:00.000-07:00

Rockfish Bessie - Recipes: "Rockfish Bessie

Ingredients
5-6 lbs. Whole Rockfish
1 Onion
1 Lemon
1 Lime
Cilantro
Corn Husks
Olive Oil
Salt and Pepper

Preheat over to 375F.

Make sure the fish is clean of all entrails. Slice the onion, salt and pepper it and place it in the cavity.

Chop the cilantro and slice the lemon and lime and place it on top of the fish. Drizzle a bit of olive oil on top of the fish then salt and pepper the top. Cover the fish entirely in corn husks and then wrap the fish in tin foil.

Place fish in a baking pan and place in the over. Bake for 30 minutes and then flip it over carefully and bake for another half hour. If the meat flakes, its ready.

Serve with salsa, rice pilaf, black beans and fried plantains."

Beef Stir Fry Asian Style

2009-07-01T06:14:00.000-07:00

INGREDIENTS:

2 teaspoons cornflour
1 tablespoon mirin or dry sherry
1 clove garlic, crushed
1/4 cup water
400 g rump steak, trimmed of fat and thinly sliced
1 cup green beans, fresh or frozen
2 tablespoons salt-reduced soy sauce
1 onion, chopped
1 teaspoon fresh ginger, finely chopped
200 g broccoli florets, fresh or frozen
1 teaspoon sesame oil
1 tablespoon peanut oil
Asian style stir fry beef

Method:
1. Combine the cornflour, mirin, sesame oil and soy sauce in a bowl. Add the meat and stir to ensure that all of the slices of meat are evenly coated. Allow the meat to absorb the flavours for at least 15 minutes.
2. Heat the oil in a wok or frypan and cook the onion, garlic and ginger until soft but not browned. Toss in the meat and cook over a high heat for 2 to 3 minutes.
3. Add the broccoli, beans and water to the pan and cook until the vegetables are just tender but retain their vibrant green colour (approximately 3 to 4 minutes).

Notes: Enjoy experimenting with some of the Asian greens that are now becoming widely available. If the greens have fleshy stalks you can use them in stir fries. Try replacing the broccoli and beans with � bunch each bok choy and Chinese broccoli (or other Asian greens)."

Salad - bean

2009-07-01T06:06:00.000-07:00

Ingredients:
1 X 440g can four-bean mix, drained
1 X 420g can corn, drained
1/2 red onion, diced
1/2 red and green capsicum, diced
1 tablespoon balsamic vinegar, or to taste

Method:
Mix all ingredients together in a bowl."

Mock Chicken Recipe

2009-04-24T22:39:00.001-07:00

I can still remember my mum making this whenever we had to take a plate of sandwiches to an event. She would make up several different fillings but mock chicken was always my favourite. There are quite a few variations to this popular recipe and mine is probably the easiest one of them to make. Try it as I am sure the kids as well as the adults will love this.

INGREDIENTS:
1 large brown onion - finely chopped
1 large ripe tomato (organic is best) - chopped
1 tablespoon butter
few sprinkles of dried mixed herbs ( 1 - 2 teasp)
2 eggs - beaten
salt and pepper to taste
1/4 cup grated cheese

METHOD:
In a small saucepan add butter and onion and cook through on low heat for 1 minute.
Add the tomato, salt and pepper and the mixed herbs and cook through for another 1 - 2 minutes.
Add the egg and gently stir through with the herbs and seasoning.
Add the cheese lastly and just stir through then set aside to cool down.

Coconut Chocolate Squares Recipe

2009-04-24T20:01:00.000-07:00

I went to a luncheon at a friends home and she served these delightful little squares up for afternoon tea. They were so delicious I asked her if she would share her recipe with me so I could then share it with you. These would make an ideal gift idea for someone who has everything and you don't know what to get them. Just buy a lovely little plate that matches her decor, place a paper or real lace doily on it and then arrange the sqares on top. Cover with clear cellophane, bringing up over plate and tying with a pretty bow.

INGREDIENTS:
125g chocolate ripple biscuits (Arnott's are a good one)
25g salt reduced or unsalted butter - melted
1/2 cup dark cooking chocolate - melted
1/2 cup milk cooking chocolate - melted

FILLING:
2 1/2 cups desiccated coconut
1 can condensed milk ( I use Nestle)
2 eggs - lightly beaten

METHOD:

Grease and line an 18cm x 28cm slice dish. Sides as well.
Process or crush biscuits until finely crushed.
Add the butter and combine well.
Press into the base of the slice dish and set in the refrigerator for about 5 minutes or until firm.
For filling, mix all ingredients together until well combined.
Spread over the top of biscuit base and cook in a moderate oven approx 180C for 20 minutes or until nice and golden.
Remove from oven and let cool down in the dish. Remove from dish when cool and cut up into small sqares.
Place melted dark chocolate into a small plastic bag, twist around till chocolate is in one corner of the bag. Snip across the corner and squeeze out over squares in a zigzag fashion.
Repeat this with the milk chocolate, in another small bag, zigzagging across the other way of the dark chocolate.
Return to the refrigerator until set.

Sweet Potato and Roast Capsicum Soup Recipe

2009-04-08T23:45:00.000-07:00

I love it when the cooler weather comes around and it is time to start making hearty soup recipes to warm you up. I was given this recipe by a lady who served it up at a luncheon I went to. It is very easy to make and has a lovely flavour to it. She added organic canned lentils to her recipe but I like it just as much without them.

INGREDIENT'S:

2 meduim - large size sweet potato (kumara)
2 red capsicums
3 - 4 medium size roma tomatoes- quartered
1 medium size red onion - peeled and chopped
1 - 2 cloves garlic (can used bottled crushed garlic)
5 cups good vegetable stock
olive oil
sea salt and crushed black pepper to taste

METHOD:

Preheat oven to 180C.
Peel potatoes and roughly chop. Place in baking dish and toss in a little olive oil. Season with salt and pepper. Bake for around 15 minutes.
Remove seeds from capsicums and cut into pieces. Add these to baking dish together with onion, tomatoes and garlic clove. Sprinkle some more olive oil over to just coat and bake for another 20 minutes or until cooked through.
Transfer to a stockpot and add the vegetable stock. Boil then reduce heat to simmer for about another 15 - 20 minutes.
Remove from heat and allow to cool slightly. Blend with a hand blender or food processor until smooth.
Add the lentils if you want them to this and some more seasoning if needed. Serve with a little swirl of cream or natural yoghurt on top and some nice fresh crusty bread or rolls.

Veal in Wine Casserole Recipe

2009-04-01T18:40:00.000-07:00

Whenever the colder weather approaches I start going through all my recipes for soups and casseroles that I have collected over the years. Some I use all the time and others I have forgotten about. I often pull out a recipe that has been given to me by a friend or family member. Once I make it again I then realise that I kept it because it was a really great recipe.
This one was given to me by a family member from Holland. They originally used chicken but when over visiting in Australia decided to adapt it to use veal instead. I have made it both ways and have to admit that I like the mild taste of the veal but you could use chicken or pork as well and it will taste good.

INGREDIENTS:

750g stewing veal
1 large brown onion - peeled and diced
2 medium size carrots - peeled and chopped
150ml white wine (I use chardonnay or similar)
30g butter
30g flour
1 stock cube (use chicken or vegetable)
125g fresh button mushrooms - sliced
2 tablespoons cream
juice of 1/2 lemon
1 egg yolk
1/4 teaspoon coriander powder
sea salt and mountain pepper.

METHOD:

Dice veal and place in large saucepan or stockpot.
Pour in 500ml water, wine, oinion, carrot and some sea salt and mountain pepper. Set on meduim heat until beginning to boil then turn down heat to just simmer for about an hour. If you have a pressure cooker, when pressure is up, cook for about 12 minutes then turn off to let the pressure come down.
Strain the liquid from meat and save.
In a medium size saucepan melt the butter and add the flour to this. Stir continuously while pouring over the saved liquid. Add the stock cube to this and bring to boil.
Add the mushrooms and continue to cook for several minutes.
Blend in cream and egg yolk and add to the mixture then add the lemon juice.
Place the meat into a casserole dish and pour the mixture over. Gently heat through but do not allow to boil as it will make the sauce curdle.
Serve with steamed rice and some green beans or broccoli. If prefered use creamy mashed potato instead of rice.

Lamb in Cider Recipe

2009-03-19T20:55:00.000-07:00

I like to be a little adventuous sometimes in my cooking and am always looking out for new ideas. My family and friends have been a great source over the years and this recipe was made by one of my husbands english relatives. I had never used apple cider in my cooking so it was something we hadn't tried before. We loved it so I would like to share it with you.

INGREDIENTS:

1 leg of lamb
500 ml of good apple cider ( I use alcoholic but can use non alcoholic if preferred)
2 - 3 tablespoons honey
fresh rosemary
1 large leek
1 - 2 parsnips
1 - 2 large carrots

METHOD:

Preheat oven to 190C in a fan forced oven.
Place leg of lamb in a large baking dish that has been lined with alfoil.
Evenly spread the honey all over the lamb.
Put some small slits in the meat and place the rosemary sprigs in them.
Cut the parsnips, carrots and leek up and place beside the meat.
Pour the apple cider over meat and vegestables.
Tuck the alfoil all around the meat and vegetables and roast for approx 1 1/2 hours, basting occasionally with the juices in pan.
Remove alfoil and continue to cook for another 20 - 25 mins then remove from pan.
Reserve the juices left in the pan to pour over the meat and veges for serving.
I like to roast some potatoes in a separate baking dish and steam some brussel sprouts to serve with it.

Potato Bake Recipe

2009-03-17T18:21:00.000-07:00

Most of us have a favourite version of this popular dish and I have several that I make. This recipe was given to me by Sonia, whom I work with. She served this up at a recent barbecue at her place and it was so yummy that we were headed back for seconds. Be warned, it is not for the fainthearted. It is quite rich but definitely worth the calorie intake. Try this and I know you will keep making it over and over again, especially when having casual dinner parties and barbecues. Sonia just makes it up to suit the amount of people she needs to serve. I have worked out approx what you would need to serve 6 people, but that would depend on how many helpings they go for.

INGREDIENTS:

4 large potatoes - peeled and thinly sliced
3 rashers of bacon - diced
1 large brown onion - thinly sliced
1 pkt french onion soup
1 cup grated tasty cheese
200 ml cream
100 ml fresh milk
Paprika
Sea salt and fresh grounded black pepper to taste.

METHOD:

Preheat oven to 180C in a fan forced oven.
Lightly grease a large rectangle oven dish.
Place a layer of potatoes in the bottom, then a layer of bacon and onions and a sprinkling of the french onion soup. Continue layering until you finish with a layer of potatoes.
Mix the cream and milk together and pour over.
Sprinkle the cheese over the top then a light sprinkling of sweet paprika over this.
Place in an oven and bake for about 1 hour or until potatoes are cooked through.

Hash Brown and Bacon Bake Recipe

2009-03-01T17:30:00.000-08:00

When I was in the states, the friend I was staying with loved to cook up some traditional american style recipes using potatoes or hash browns. This is one that I loved and she made it either using hash browns or potoatoes. You can make this whatever way you like and it will still taste great.

INGREDIETNS:

4 cups cooked potatoes - grated
10 bacon rashes - cooked and crumbled
1/2 cup buttermilk (can use normal)
1/3 cup onion - chopped
1/2 teaspoon sea salt
cracked black pepper to taste
1/4 teaspoon garlic powder (can use crushed instead)
1 tablespoon butter - melted
1/2 teaspoon paprika

METHOD:

Preheat oven to 180C.
In a large bowl place all ingredients except butter and paprika. Combine together.
Transfer to a 9 inch pie plate that has been lightly greased.
Drizzle the butter over the top of mixture and sprinkle with the paprika.
Bake for approx 40 - 45 minutes or until lightly brown on top.

Coleslaw KFC Style Recipe

2009-02-25T19:47:00.000-08:00

I have to admit to loving the coleslaw that you get at KFC. When I was in the states, my girlfriends mother made this coleslaw and said it is as close to the real thing that you can find. I have to agree with her on this as I think it tastes just like the one from there. She says the secret is using tarragon vinegar and Miracle Whip mayonnaise. Try this recipe and I am sure you will love it.

INGREDIENTS:

1 small cabbage- finely diced
1/4 cup carrot - finely diced
2 tablespoons minced white onion
1/3 cup sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup milk
1/2 cup Miracle Whip mayonnaise
1/4 cup buttermilk
1 1/2 tablespoons tarragon vinegar (can use white wine)
2 1/2 tablespoons lemon juice

METHOD:

Make sure your cabbage, carrot and onion are finely diced then place in a large bowl.
Blend remaining ingredients until smooth then pour over the cabbage and mix well.
Cover bowl with cling wrap and refridgerate for several hours or overnight, which is best.
This amount will serve at least 10 people.

Crisp Roast Pork Belly with Caramelised Syrup

2009-02-18T17:25:00.000-08:00

I never used to use pork belly for roasting until a friend of mine served this delicious roast up at a dinner party. I was amazed by how wonderful it was so asked if I could share her recipe with you. I have seen quite a lot of different ways of cooking the belly and Jamie Oliver also has a great recipe on his site for doing it a different way. This would be a great entree if having a large dinner party or else as mains for a dinner party for 4 - 6 people.

INGREDIENTS:

1.2 - 1.5 kg pork belly
sea salt to rub in
olive oil
freshly ground black pepper.

CARAMELISED SYRUP:

1/2 cup brown sugar
1/4 cup red wine vinegar
1 cinnamon stick
1 cup chicken stock
juice of an orange
orange peel
sea salt and freshly ground black pepper.

METHOD:

Preheat oven to very hot 220C for fan forced.
Score the skin of the pork about a centimetre apart with a very sharp small knife. Make sure you don't cut into the meat.
Rub plenty of sea salt into the scores, making sure you get well into each mark. Brush off the excess salt. Turn meat over and lightly season the underside with salt and black pepper.
In a baking pan, spread a little olive oil in the bottom and place the pork belly in the pan skin side up and place in the hot oven. Drizzle a little more oil over the pork.
Roast for about 25 - 30 minutes or until the skin is starting to puff up into crackling.
Turn heat down to 180C and roast for about another hour.
Remove and baste with any fat in the bottom of the pan.
Set aside for 15 minutes while you make your cramelised syrup.
Serve the pork sliced with the syrup drizzled over it, some creamy mashed potatoes, green beans and some sweet mustard on the side.

Syrup:

Put the sugar, vinegar and cinnamon stick in a small saucepan and cook, stirring continuously, over medium heat until the sugar has dissolved. bring to the boil and simmer for about 5 minutes, until syrupy.
Stir in the chicken stock and simmer another 5 minutes, until slightly reduced. Add the orange juice and peel and reduce heat to low. Simmer very gently until thick and syrupy.
Season to taste.

Stuffed Potato Skins Recipe

2009-02-15T18:08:00.000-08:00

I have to admit to loving potato skins and am always on the lookout for different ways of doing them. I limit myself to making them only on special occasions, such as barbecues or cocktail parties as I would end up eating too many of them if I had them more often. This recipe was given to me by Judy, a friend of mine. She is a great cook and was always treating us to some really special recipes, this being one of them.

INGREDIENT'S:

5 - 6 baked potatoes
1 tablespoon butter - melted
3 spring onions - chopped
3- 4 rashers bacon - cooked and diced
3/4 cup grated cheese
sour cream (I use the light one with garlic and parsley)
some spring onions - thinly sliced (green part only)
season salt (can use plain sea salt)

METHOD:

Preheat oven to 180C.
Cut cooked potatoes in halves and remove most of the insides. Brush with melted butter and sprinkle a little salt on them.
Bake or about 15 - 20 minutes or until just crisp but not dried out.
Remove from oven and sprinkle the cheese, bacon and onion over them.
Return to oven and heat until cheese is melted.
Serve with a dollop of sour cream and then put the spring onions over.
Can use snipped chives instead if fresh ones are available.
You can cut the potatoes into quarters instead of halves if using for a party.

Fruit and Nut Bar Recipe

2009-02-08T00:29:00.000-08:00

I am always looking out for easy slices to make and a hostess at a clothing party I attended served these little bars up for afternoon tea. I thought they were quite tasty so I asked her for the recipe. They are super easy to make and I am sure you will enjoy them as much as I did.

INGREDIENTS:

1 cup pitted dates - chopped
1 cup mixed nuts - chopped ( I just used walnuts)
2 eggs
3/4 cup caster sugar
4 cups rice bubbles - lightly crushed
1 teaspoon baking powder
1/3 cup dried peaches - chopped

METHOD:

Preheat oven to 180C
Beat eggs till light and fluffy then add the sugar, beating through until mixture thickens.
Add the other ingredients and mix through.
Press into greased 23cm x 23cm tin and bake for 20 - 25 minutes.
Remove from oven and mark into bars with a knife before cooled down.
You could also use dried apple instead of peaches for a variation and if dieting you can substitute the sugar for artificial sweetener such as splenda.

Diabetic Chocolate Mousse Recipe

2009-02-04T16:06:00.000-08:00

My husband loves chocolate mousse and is always buying the little weight watchers ones from the refrigerator section at the supermarket. On seeing how much they cost, I decided to look around for a suitable recipe that not only saves us money but also one that tastes great as well.
I found this recipe on a site that lets you share them and decided to make it myself to see if I thought it was good enough to share with you. I found it quite tasty and I am sure that once you try it you will agree with me. When using artificial sweeteners, always look for one that does not contain aspartame.

INGREDIENTS:

1 sachet of gelatin (about 30g)
1/4 cup water
1 cup low fat milk ( I use Hi-Low)
1/2 cup good cocoa powder
1/3 cup sweetener (I use Splenda)
1 cup light cream - whipped
flake chocolate or chocolate curls to decorate.

METHOD:

Sprinkle the gelatin over water in a small saucepan and let stand for a couple of minutes. Cook over a low heat, stirring constantly until gelatin is dissolved. Remove from heat and let cool.
Stir 1/4 cup of the milk into the cocoa powder to make a paste then gradually stir in remaining milk.
Pour into gelatin and add the sweetener to this.
Refrigerate until it begins to thicken, approx 25 minutes.
Remove from fridge and fold in whipped cream.
Spoon mixture into serving glasses and refrigerate for 2 - 3 hours.
To serve, garnish with some crumbled flake or chocolate curls.

Baked Ricotta Recipe

2009-01-28T16:21:00.000-08:00

Have you ever ordered baked ricotta at a restaurant and the cost is around $10 to $12 for an entree serve? I have as I love it so much. I have a friend who had her own restaurant and it was one of her most popular items on the menu. She eventually sold her restaurant and she gave me her recipe for this lovely dish. It is just so easy to make and once you have tried it out on your friends, they will keep asking you to make it again. It is great as an entree or even as the main course for a luncheon, served with a tomato salad and some fresh crusty bread. I like to use turkish or ciabatta bread.

INGREDIENTS:

1 - 2 teaspoons good olive oil
1 tablespoons pine nuts
1 - 2 cloves of crushed garlic (can use bottled)
100g english or baby spinach
500g ricotta cheese (can use low fat)
1 egg - lightly beaten
1 tablespoon chives (optional)
1/4 cup grated parmesan cheese (optional)

METHOD:

Preheat oven to 180C in fan forced or 200C regular oven.
Lightly grease a six hole muffin pan of 1/3 cup capacity.
Heat the olive oil in a heavy base frypan on medium heat. Add the pine nuts and garlic and cook through until fragrant.
Wash the spinach thoroughly, blanch in hot water, then chop roughly.
Add the spinach to the pan and gently cook for a minute or two. Remove from heat and let cool down.
Stir the beaten egg through the ricotta, making sure it is well combined.
Add this with the parmesan cheese and snipped chives to the spinach and mix thoroughly.
Fill the muffin pan and bake for about 15 minutes or until golden on top and slightly cracked on the sides.
Remove from oven and cool in pan. Using a knife, run around edges then gently slid off onto plates for serving.
Serve with a tomato salad or some baked deli sized trussed romano tomatoes.
To bake tomatoes, place in a shallow baking dish, sprinkle with a little virgin olive oil and balsamic vinegar. Bake about 12 - 15 minutes or until tomatoes begin to cave in.

Roasted Beetroot Dip Recipe

2009-01-20T23:49:00.000-08:00

This is the other beetroot dip recipe I promised. It takes a little more effort to make but once you have tried it I am sure you will agree that it is worth it. I love this version of a favourite dip.

INGREDIENTS:

4 fresh beetroots
2 cloves garlic (can use bottled)
300ml tub of greek style yoghurt or light sour cream
3 tablespoons fresh lemon juice
100g roasted cashews
1 teapoon ground coriander seeds
1/2 teaspoon ground cummin
1/2 teaspoon paprika
1/2 teaspoon cinnamon
2 tablespoons extra virgin olive oil
sea salt and ground black pepper to taste

METHOD:

Preheat oven to 200C.
Scrub the beetroots gently and remove the stems.
Wrap individually in alfoil and roast in oven for approx 1 hour or until cooked through. Turn occasionally.
Remove from oven and when cooled enough to handle, rub beets to remove skin.
Chop nuts in a food processor, then add the beetroots and process until just smooth.
Add other ingredients and process slightly till mixed well.
Serve with turkish or lenanese breads or dipping crackers.
Leftover dip can be froze or stored in an airtight container for several days in the fridge.

Beetroot Dip Recipe

2009-01-20T23:42:00.000-08:00

I first tasted beetroot dip about 3 years ago and loved it so much I asked the hostess for her recipe. She gave me 2 recipes. One is a very simple one to make and the other one takes much longer, has more ingredients but is definitely worth the effort to make. I will share the both of them with you to try.

INGREDIENTS:

1 can (450g) of baby beetroots
1 cup greek style plain yoghurt
2 tablespoons fresh lemon juice
1 teaspoon ground coriander seeds
1 teaspoon ground cummin
sea salt and freshly ground black pepper to taste

METHOD:

Coaresly chop the beetroots and place in a medium size bowl with all other ingredients.
Combine well and add a little salt and pepper to taste.
Serve with pieces of turkish bread or other dipping sticks.

Ricotta and Asparagus Pizza Recipe

2009-01-18T19:28:00.000-08:00

I love pizzas and am always on the look out for something a little different to make. A friend served this up for a girls luncheon one day and I have to say, it is delicious, especially if you like asparagus. She made it with pita bread but you could also use lebanese as a base. It is quite easy to make and well worth the effort.

INGREDIENTS:

4 pita breads
300g ricotta cheese ( I used light)
200g fresh asparagus - blanched and thinly sliced
12 slices of prosciutto
1/4 cup finely grated lemon rind
sea salt and cracked black pepper to taste
olive oil
parmesan cheese - to serve

METHOD:

Preheat oven to 200C.
Place pita breads on oven trays and drizzle with a little oil.
Put ricotta, lemon rind, salt and pepper in a medium bowl and stir through to combine.
Put the mixture over the top of the pita breads, then top with the asparagus and prosiutto.
Drizzle a little more oil over this and bake in the oven for about 15 minutes or until cheese is golden.
Remove from oven and top with finely grated parmesan to serve.
Serve with a lovely tossed salad on the side that has some balsamic vinegar drizzled through it.

Porcupine Balls Recipe

2009-01-18T01:50:00.000-08:00

I came across this in an old recipe file of mine and can only assume that I got it from my mother many years ago. I used to make these for my children when they were young and have to admit that I hadn't made them for a long time until just recently. They are so easy to make and everyone from children to adults will like them so I recommend them if you want something inexpensive and tasty to make.

INGREDIENT'S:

500g mince steak ( I use a good one)
1 brown onion - peeled and finely diced
1 clove garlic - crushed (can use bottled)
1/2 cup uncooked rice ( I use basmati)
1 large egg
fresh parsley - chopped
1 teaspoon dried mixed herbs
1/2 cup fresh breadcrumbs ( I use multigrain or wholemeal)
sea salt and black pepper to taste (optional)

Sauce:
1 large can good tomato soup
1 tablespoon worcestershire sauce
sea salt and black pepper to taste

METHOD:

Mix all ingredients together, using your hands.
Roll into balls about the size of walnuts and place into an ovenproof dish.
Pour sauce over the top and bake in a moderate oven for 45 minutes.
Serve over the top of mashed potato and carrots and beans on the side.

Lamb in Apple Marinade Recipe

2009-01-14T02:56:00.000-08:00

I love lamb and am always looking out for new recipes to use it in.
This recipe was given to me by a lady who, with her husband, were sheep farmers. They obviously had an abundance of lamb to use so she used to create lots of different ways to serve it.
I have used this recipe with lamb as well as with pork and I have to say they both taste equally as good using this recipe.

INGREDIENTS:

1 1/2 kg lamb chops (can use chump or loin)
1 small brown onion - peeled and finely chopped
1 small piece of fresh ginger - peeled and finely chopped
1 cup fresh apple juice
1/2 cup brown sugar
1/3 cup lemon juice
1 teaspoon curry powder
1/4 cup good oil
1 tablespoon cornflour
sea salt and cracked black pepper to taste

METHOD:

Combine all the marinade ingredients apart from cornflour, together in a large jug or bowl.
Arrange chops in a shallow dish. Pour the marinade over them and place in the refrigerator for several hours, turning occasionally.
Remove from the marinade and cook on a hot barbecue or grill for several minutes on each side. Do not overcook them.
Blend the cornflour with marinade and stir over a low heat until it thickens. Simmer for a few minutes then either pour over chops or serve on the side in a small jug.
Serve with either a tossed salad or with some nice coloured vegetables, such as broccoli, carrots and a jacket potato or french fries.

Low Cholesterol Whipped Cream Recipe

2009-01-08T18:02:00.000-08:00

I girl I know has a cholesterol problem and has asked me to look out for recipes that are suitable for this. I have been asking around and a friend gave me this great recipe. She calls it whipped cream but it is really ricotta cream.
I made this myself and have to admit that although not a lot like the real thing, it was delicious and something that you would certainly grow to love, instead of using real cream.
If you need to lower your cholesterol I recommend that you scout around as there are lots of lovely recipes out there. This has only 14 calories per serve, 0.4g sat fat and 28mg of cholesterol. When you compare that to using traditional cream, it is a big difference.

INGREDIENTS:

1/4 cup low fat ricotta cheese
sweetener to equal 2 teaspoons sugar (I use Splenda as it contains no aspartine)
1 teaspoon unflavoured gelatine
3 tablespoons non fat milk
1/4 teaspoon vanilla essence

METHOD:

Blend the milk and gelatine together and stir over the top of a pan of boiling water.
Add other ingredients and mix until well combined.
Store in a covered bowl in the refrigerator.