What's your all time favourite recipe (s) - Page 3

Pale Pink Aura · 02-14-2008, 03:48 AM

Warm lentil dip

2/3 cup of red lentils
1 tbs olive oil
1 onion, chopped
2 cloves garlic, chopped
2 tsp grated ginger
1/2 tsp ground turmeric
1 tsp ground cumin
400g can chopped tomatoes
a good-sized handful of fresh mint, chopped

Wash the lentils under water until the water goes clear. Heat oil, saute onion, garlic and ginger until the onion is soft and translucent. Add the turmeric, cumin and lentils and cook about 1 min. Add 1 cup of water, the undrained tomatoes and simmer about 20mins until the lentils are soft. Process in a blender/food processor, adding the mint leaves as you do so.

Serve warm with crackers, pitta bread, carrot sticks (or as my two year old does, just eat it with a spoon!).

Sapphire Spirit · 02-14-2008, 07:00 AM

This is YUMMO girls!!!

Lamb with Prosciutto in Creamy Mustard Sauce

4 small lean lamb steaks
16 slices (20g) prosciutto, cut lengthways
1 tbs reduced-fat butter
1 tsp minced garlic
1/4 cup dry white wine
1bs wholegrain mustard
1/2 cup canned Nestle Reduced-Fat Cream
1tbs fresh dill, chopped
SERVES 4 EACH SERVE PROVIDES 5 1/2 PTS (for those counting points)
**********************************************
1. Pound the lamb steaks with a mallet until thin. Coat a pan with cooking spray, heat and cook the lamb steaks on both sides until browned and tender. Wrap in the prosciutto and secure with a toothpick. Keep warm.

2. Melt the butter in a medium pan, add the garlic and cook for 30 seconds. Stir in the wine and mustard. Cook for 30 seconds, lower the heat and add the cream and dill.

3. Add the prosciutto-wrapped lamb to the pan and coat with the sauce. Serve with point free vegetables or salad.

NOTE: I wasn't fussy with the prosciutto. I didn't cut it, just got a long piece for each steak and wrapped it and secured with a toothpick. If you aren't keen on dill (it has a strong flavour) you can leave it out. I used the extra light fresh cream instead of the canned stuff.

Serene Tamborine Mummy · 02-14-2008, 06:34 PM

Chicken and Silverbeet (or Spinnach as I used) Pollo alle Bietole

2 tbl sp olive oil
40g butter
8 medium (1.6kg) chicken thigh fillets
1 medium onion - chopped
1 medium carrot - chopped
2 sticks of celery - chopped
(I also added a couple of cloves of garlic)
1/2 cup chicken stock
10 leaves silverbeet - coarsley shredded
1/2 cup cream

Heat oil and butter in large pan, add chicken in batches, cook until well browned all over; drain chicken on paper towel. Drain all but 2 tablespoons of juices from pan. Add onion, carrot, celery (and garlic) to pan, cook, stiring, until onion is soft.
Return chicken to pan with stock, simmer, covered, about 25min or until chicken is tender; remove chicken from pan. Add silverbeet, cook, uncovered, about 1 min or until silverbeet is wilted. Add cream, cook, stirring, until heated through. Serve chicken with silverbeet mixture.

Serves 4

*Recipe best made just before serving
*Not suitable for freezing
*Not suitable for microwave

Bon apetite!

02-14-2008, 03:48 AM	#31 (permalink)
Pale Pink Aura Loving life! Join Date: Mar 2003 Location: Oz Posts: 3,187 My Mood: Points: 6,212.72 Bank: 8,742.10 Total Points: 14,954.82 Donate	This is a really yummy dip! Warm lentil dip 2/3 cup of red lentils 1 tbs olive oil 1 onion, chopped 2 cloves garlic, chopped 2 tsp grated ginger 1/2 tsp ground turmeric 1 tsp ground cumin 400g can chopped tomatoes a good-sized handful of fresh mint, chopped Wash the lentils under water until the water goes clear. Heat oil, saute onion, garlic and ginger until the onion is soft and translucent. Add the turmeric, cumin and lentils and cook about 1 min. Add 1 cup of water, the undrained tomatoes and simmer about 20mins until the lentils are soft. Process in a blender/food processor, adding the mint leaves as you do so. Serve warm with crackers, pitta bread, carrot sticks (or as my two year old does, just eat it with a spoon!). __________________ xx Pale Pink Aura To view links or images in signatures your post count must be 10 or greater. You currently have 0 posts. DD (6) - conceived via IVF (FET) after 2 years of infertility treatment DS (2) - conceived after 2 years of natural therapies Current meds: Fish oils, NPC, NTH, Milk thistle, globe artichoke, astragalus, dandelion; probiotic, slippery elm, psyllium, olive leaf, DIM (indolplex - antioestrogenic), kelp, chlorophyl, low-GI diet free from gluten and dairy.

02-14-2008, 06:34 PM	#33 (permalink)
Serene Tamborine Mummy Mummy to two princes Join Date: Mar 2004 Location: Tamborine Mtn - Australia Posts: 1,363 My Mood: Points: 2,446.15 Bank: 9,808.60 Total Points: 12,254.75 Donate	Chicken and Silverbeet (or Spinnach as I used) Pollo alle Bietole 2 tbl sp olive oil 40g butter 8 medium (1.6kg) chicken thigh fillets 1 medium onion - chopped 1 medium carrot - chopped 2 sticks of celery - chopped (I also added a couple of cloves of garlic) 1/2 cup chicken stock 10 leaves silverbeet - coarsley shredded 1/2 cup cream Heat oil and butter in large pan, add chicken in batches, cook until well browned all over; drain chicken on paper towel. Drain all but 2 tablespoons of juices from pan. Add onion, carrot, celery (and garlic) to pan, cook, stiring, until onion is soft. Return chicken to pan with stock, simmer, covered, about 25min or until chicken is tender; remove chicken from pan. Add silverbeet, cook, uncovered, about 1 min or until silverbeet is wilted. Add cream, cook, stirring, until heated through. Serve chicken with silverbeet mixture. Serves 4 Recipe best made just before serving Not suitable for freezing Not suitable for microwave Bon apetite!* __________________ To view links or images in signatures your post count must be 10 or greater. You currently have 0 posts. Nothing quite like brotherly love.... Me Donna 35, DH Rohan 39 DS Mackenzie bDec03 M/C Dec 04 7.5wks DS Campbell bOct05 brag photos To view links or images in signatures your post count must be 10 or greater. You currently have 0 posts. [url= To view links or images in signatures your post count must be 10 or greater. You currently have 0 posts. src="http://tickers.TickerFactory.com/ezt/t/wurJwMK/weight.png" border="0" alt="" /> ( 1 kg = approx 2.2 lb ) To view links or images in signatures your post count must be 10 or greater. You currently have 0 posts. Proud patron of 'The Dog'

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02-14-2008, 07:00 AM	#32 (permalink)
Sapphire Spirit Aspiring Earth Angel. Join Date: Jun 2001 Location: Australia Posts: 2,790 Points: 3,542.03 Bank: 79,012.50 Total Points: 82,554.53 Donate	This is YUMMO girls!!! Lamb with Prosciutto in Creamy Mustard Sauce 4 small lean lamb steaks 16 slices (20g) prosciutto, cut lengthways 1 tbs reduced-fat butter 1 tsp minced garlic 1/4 cup dry white wine 1bs wholegrain mustard 1/2 cup canned Nestle Reduced-Fat Cream 1tbs fresh dill, chopped SERVES 4 EACH SERVE PROVIDES 5 1/2 PTS (for those counting points) ********************************************** 1. Pound the lamb steaks with a mallet until thin. Coat a pan with cooking spray, heat and cook the lamb steaks on both sides until browned and tender. Wrap in the prosciutto and secure with a toothpick. Keep warm. 2. Melt the butter in a medium pan, add the garlic and cook for 30 seconds. Stir in the wine and mustard. Cook for 30 seconds, lower the heat and add the cream and dill. 3. Add the prosciutto-wrapped lamb to the pan and coat with the sauce. Serve with point free vegetables or salad. NOTE: I wasn't fussy with the prosciutto. I didn't cut it, just got a long piece for each steak and wrapped it and secured with a toothpick. If you aren't keen on dill (it has a strong flavour) you can leave it out. I used the extra light fresh cream instead of the canned stuff.