tag:blogger.com,1999:blog-41495167699402022092024-03-14T09:41:42.157+10:30DazeyDee's RecipesDazeyDeehttp://www.blogger.com/profile/15197503695538957094noreply@blogger.comBlogger190125tag:blogger.com,1999:blog-4149516769940202209.post-69432778264249433892010-06-25T18:35:00.002+09:302010-06-25T18:36:28.992+09:30Core Lentil and Potato Soup<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjqrwftmsvcXcESnf-rwod86hI3MHHxVOPP2JVXFhntaV1vPP9yiviwQfiNOpHoazkwjnk9cWLRzGa2k8qSVH1rfRLCnm0Feq0zjkhYLxf_RFIwWoLT0HbVWqCJY4ZiGqmzcI_29rOp0I/s1600/IMG_3393-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="352" ru="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjqrwftmsvcXcESnf-rwod86hI3MHHxVOPP2JVXFhntaV1vPP9yiviwQfiNOpHoazkwjnk9cWLRzGa2k8qSVH1rfRLCnm0Feq0zjkhYLxf_RFIwWoLT0HbVWqCJY4ZiGqmzcI_29rOp0I/s400/IMG_3393-1.jpg" width="400" /></a></div><div style="text-align: center;"><strong><em>Also suitable for slow cooker - simmer on high for 1 1/2 - 2 hours</em></strong></div><br />
<strong>Serves:</strong> 6 x 1 cup serves <br />
<strong>Difficulty:</strong> Easy <br />
<strong>Points:</strong> 1 pt per cup <br />
<strong>Cooking time:</strong> 20 mins <br />
<br />
<strong>Ingredients: </strong><br />
<ul><li>2 cloves garlic</li>
<li>1 large onion, diced small</li>
<li>4 vegetable stock cubes, and 1L water</li>
<li>100 g Lentils, split type</li>
<li>300 g Potato (3 medium), peeled and diced to under 1cm</li>
<li>1 bunch spinach, finely chopped (or 150 g, frozen spinach) </li>
<li>1/2 tsp dried thyme</li>
</ul><strong>Method:</strong> <br />
Spray pot with oil.<br />
Heat and brown onion and garlic.<br />
Add remaining ingredients and simmer with lid on until potato is tender (15-20 mins)<br />
<br />
<i><u>Not on Core? The total Points for this recipe is 7 pts, or 1 pt per cup</u></i>DazeyDeehttp://www.blogger.com/profile/15197503695538957094noreply@blogger.com1tag:blogger.com,1999:blog-4149516769940202209.post-55490068202734093792010-06-25T14:25:00.004+09:302010-06-27T11:12:06.516+09:30Core Chicken and Roast Capsicum Bread Scrolls (Multigrain)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMiXaSpfqbSgHiuKxlPPqsRsir_jlJp0B8MRUoBWuJhfuKJEoEcKi_L9-MhauhtPZ1f3X-vU69AJZxf3biw6OnUqqtavHjgC-e8r6RA1TkxWiuqkZQck_qNdDBAalW9yKTQSZX2rdNKCo/s1600/IMG_3390-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="313" ru="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMiXaSpfqbSgHiuKxlPPqsRsir_jlJp0B8MRUoBWuJhfuKJEoEcKi_L9-MhauhtPZ1f3X-vU69AJZxf3biw6OnUqqtavHjgC-e8r6RA1TkxWiuqkZQck_qNdDBAalW9yKTQSZX2rdNKCo/s400/IMG_3390-1.jpg" width="400" /></a></div><div style="text-align: center;"><b><i>This little scrolls go nicely with a bowl of winter vegetable soup.</i></b></div><div style="text-align: center;"><b><i>Also great for party nibblies (this size or smaller)</i></b></div><div style="text-align: center;"><br />
</div><div style="text-align: left;"><i>Note: You can also substitute white bread mix instead of multigrain, but it won't be Core. Points will be about the same</i></div><br />
<b>Makes:</b> 24 small scrolls (about 6-8cm), or make larger if you prefer <br />
<b>Difficulty:</b> Medium <br />
<b>Cooking time:</b> 25 mins + 2+ hours preparation time <br />
<br />
<b>Ingredients: </b><br />
<ul><li>500g multigrain bread mix</li>
<li>water and dry yeast ** 20 ml LESS water than instructions and 1/2 tsp MORE yeast **</li>
<li>120g baked/grilled chicken breast, diced small</li>
<li>2/3 a 300g jar of El Paso Roast Capsicum Salsa</li>
<li>30g extra sharp grated shredded parmesan (you want the one in 'sticks' not like powder - Milel and Perfect Italiano brands are good)</li>
<li><i>Optional - 1 TB dried onion flakes</i></li>
</ul><b>Method:</b> <br />
Follow instructions on bread premix to make dough and rise once - BUT use 20 ml LESS water than instructions and 1/2 tsp MORE yeast. (If using a bread maker, put on dough setting which takes about 1.5 hours).<br />
<i>Option - If using onion flakes, mix into the dough with other dry ingredients</i><br />
Meanwhile combine chicken and salsa.<br />
Line a baking tray or lamington/swiss roll tray with baking paper.<br />
Turn the dough onto a floured surface and cut in half.<br />
Roll out one piece of dough to a rectangle about 20cm wide.<br />
Spread half of the chicken mix onto the dough, leaving 1cm on one long side, and 4cm on the other.<br />
Sprinkle with 1/3 of the parmesan,<br />
Starting from the long side with the 1cm border, gently start rolling the dough up like a swiss roll.<br />
Using a very sharp knife or dough cutter, cut into 3 pieces, then cut each piece into 4, making 12 pices, probably 1.5-2cm high.<br />
<i>To make large scrolls, cut only into 6 or 8 taller pieces.</i><br />
Place onto tray so that there is barely half centimeter between each piece. This is important so the scrolls rise up instead of out. In a swiss roll tray, I packed 4 x 6.<br />
Repeat with the other piece of dough.<br />
Put a pinch of the remaining parmesan on the top of each scroll.<br />
Put somewhere warm to rise until they are at least half as big again. They should be touching now.<br />
Bake at 200*C for 20-25 minutes until golden brown<br />
<br />
<i><u>On Core? The parmesan is only 2.5 pts for the whole receipe , so no need to count. 2-3 of the small size scrolls= 2 bread allowance.</u></i><br />
<br />
<i><u>Not on Core? The total Points for this recipe depends on the bread mix used</u></i>DazeyDeehttp://www.blogger.com/profile/15197503695538957094noreply@blogger.com0tag:blogger.com,1999:blog-4149516769940202209.post-54775977470381347482010-06-22T13:30:00.001+09:302010-06-22T13:32:27.729+09:30Core Creamy Roast Cauliflower and Potato Soup<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4Vw-O5fBYy7ctahURjYr0irGqtPiexaYeZ-6VP4GynnBYBmi5Dh5k84yCyCdPnP4s-xQ1tgImCYt4FTLLCJ5nlVG4HqDi3x62Zxc86XCZylhIASPZteuOEUxtJxOtufRpVO6qVONoxsw/s1600/IMG_3384-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="353" ru="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4Vw-O5fBYy7ctahURjYr0irGqtPiexaYeZ-6VP4GynnBYBmi5Dh5k84yCyCdPnP4s-xQ1tgImCYt4FTLLCJ5nlVG4HqDi3x62Zxc86XCZylhIASPZteuOEUxtJxOtufRpVO6qVONoxsw/s400/IMG_3384-1.jpg" width="400" /></a></div><br />
<strong>Serves:</strong> 8 x 1 cup serves <br />
<strong>Difficulty:</strong> Easy <br />
<strong>Points:</strong> 1.5 pts per 1 cup <br />
<strong>Cooking time:</strong> 30-40 minutes <br />
<br />
<strong>Ingredients: </strong><br />
<ul><li>1 kg cauliflower </li>
<li>1 large onion, diced large </li>
<li>oil spray </li>
<li>3 large potatoes (450g) diced to 1cm</li>
<li>750 ml chicken stock (or 3 cups water + 3 stock cubes)</li>
<li>3 tsp fennel seeds</li>
<li>1/2 tsp tumeric</li>
<li>3 cloves garlic, crushed</li>
<li>1 x 375ml can Carnation Evaporated Light & Creamy Milk </li>
</ul><strong>Method:</strong> <br />
Line a baking tray with baking paper, then spray lightly with oil spray.<br />
Spread the cauliflower pieces on the tray and spray lightly with oil spray<br />
Bake for 15-20 minutes at 180*C.<br />
Meanwhile, spray a large pan with oil spray and heat to moderate.<br />
Fry the onions for about 4 minutes, until they are starting to become transparent.<br />
Add potato, garlic, tumeric, fennel seeds and fry for 2 minutes to release fragrance.<br />
Then add the stock, and simmer with lid on for 15-20 minutes.<br />
Add the cauliflower and tin of milk and warm through for 3-5 minutes.<br />
Blend well and serve topped with a little cracked pepper and parsley or chives.<br />
<br />
<em>Note - using a stick blender in the pan will result in an unpleasant grainy texture. Blend in a jug in batches, or allow to cool and use a lidded blender. Never blend hot liquids in a lidded blender (the steam will blow the lid off and spray you and your kitchen)</em><br />
<br />
<i><u>Not on Core? The total Points for this recipe is 10.5 pts, or 1.5 pts per 1 cup serve</u></i>DazeyDeehttp://www.blogger.com/profile/15197503695538957094noreply@blogger.com0tag:blogger.com,1999:blog-4149516769940202209.post-31348337102632911812010-05-28T18:19:00.000+09:302010-05-28T18:19:06.476+09:30Is Dee actually writing a real recipe book?I have actually starting working on my recipe book and I would like your opinion.<br />
<br />
What are your favourite recipes from my blog that you think MUST be included? <br />
<br />
What makes a GREAT recipe book?<br />
<br />
Any feedback would be appreciated. Just click the comments section.<br />
<br />
Cheers and thanks<br />
DeeDazeyDeehttp://www.blogger.com/profile/15197503695538957094noreply@blogger.com5tag:blogger.com,1999:blog-4149516769940202209.post-45213650139666266722010-05-28T17:03:00.003+09:302010-05-28T17:46:40.971+09:30Core Roast Pumpkin, Fennel and Apple Soup<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaLSTcP9i-dptCFrE6FM0XtJIfGeQ6U5Q7HjTrP8bPsv7uGGgQcwTSjJbIw3nzkk5qXckZTJgdPAWMgtSsPtfFC7OIp__lqWusG5yTx7gKXyKuCkje-7nsbUHT6INwlzzSvdfoGvn29YU/s1600/IMG_3363-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gu="true" height="347" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaLSTcP9i-dptCFrE6FM0XtJIfGeQ6U5Q7HjTrP8bPsv7uGGgQcwTSjJbIw3nzkk5qXckZTJgdPAWMgtSsPtfFC7OIp__lqWusG5yTx7gKXyKuCkje-7nsbUHT6INwlzzSvdfoGvn29YU/s400/IMG_3363-1.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><em><strong>Slightly sweet and spicy, the flavours are nicely rounded with red wine vinegar</strong></em></div><br />
<strong>Serves:</strong> 10-12 as soup course or 6 as mains <br />
<strong>Difficulty:</strong> Easy <br />
<strong>Points:</strong> The whole pot (approx 2.5L) is only 7.5 pts, so 0.5 pts serving 10-12 or 1pts serving 6 <br />
<strong>Cooking time:</strong> 80mins <br />
<br />
<strong>Ingredients: </strong><br />
<ul><li>1kg butternut pumpkin, no skin or seeds, cut chunky </li>
<li>1 large red capsicum, deseeded </li>
<li>2 medium onions, peeled and halved </li>
<li>500g of carrots, washed, topped and tailed but left whole with skin on </li>
<li>1 large granny smith apple, cored with skin on </li>
<li>half a fennel bulb </li>
<li>1.5L of chicken stock, preferably low salt <br />
(note vegetable stock can be substituted to make this vegetarian/vegan) </li>
<li>1 tsp cinnamon </li>
<li>2 tsp crushed garlic </li>
<li>2 tsp red wine vinegar </li>
<li>salt, pepper </li>
<li>oil spray</li>
</ul><strong>Method:</strong> <br />
Spray 1 or 2 baking trays with oil.<br />
Arrange the vegetables and the apple in a single layer. Spray lightly with oil spray<br />
Bake at 180*C for about an hour until there is nice darkisk brown colouring on the vegetables<br />
Blend in batches with the chicken stock, then add the cinnamon, garlic and vinegar.<br />
<em>(I used a stick blender. If using a jug blender, use cool chicken stock, or allow vegies to cool as blending hot soup may blow the blender lid and spray soup on the ceiling - you'll only do this once!)</em><br />
Add salt and pepper to taste<br />
Warm through and serve.<br />
<br />
<i><u>Not on Core? The total Points for this recipe is 7.5 pts, or 0.5 pts serving 10-12 / 1pts serving 6</u></i>DazeyDeehttp://www.blogger.com/profile/15197503695538957094noreply@blogger.com0tag:blogger.com,1999:blog-4149516769940202209.post-51015256456945504582010-05-28T11:34:00.001+09:302010-05-28T11:36:01.802+09:30Almost Core Egg White Open Omelette with ham, spinach, tomato and cheese sauce (+0.5)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW8KUuT_hHzYh8DaefIBtawGwiby9Azf35knaiL7BJ6StUUbMLouVAzviHZqXwXiownRJlwKs7EAVSbxGtLAyhalQ7WCG_7togQV-ZXl9Jm7LyEr8q8Xdu2HzGZHNu0AU1-ibLz_DZvws/s1600/IMG_3353-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gu="true" height="307" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW8KUuT_hHzYh8DaefIBtawGwiby9Azf35knaiL7BJ6StUUbMLouVAzviHZqXwXiownRJlwKs7EAVSbxGtLAyhalQ7WCG_7togQV-ZXl9Jm7LyEr8q8Xdu2HzGZHNu0AU1-ibLz_DZvws/s400/IMG_3353-1.jpg" width="400" /></a></div><div style="text-align: center;"><strong><em>Low fat, fluffy omelette with a smooth cheese sauce</em></strong></div><br />
<strong>Serves:</strong> 1 <br />
<strong>Difficulty:</strong> Fairly Easy <br />
<strong>Points:</strong> 2.5pts or Core +0.5pts <br />
<strong>Cooking time:</strong> 6-7 minutes <br />
<br />
<strong>Ingredients: </strong><br />
<ul><li>4 egg whites </li>
<li>2 TB cottage cheese </li>
<li>30g of thin sliced smoked leg ham </li>
<li>1/2 a ripe tomato, sliced razor thin </li>
<li>handfull of baby spinach </li>
<li>* 1 x 97% fat free Kraft Single (trust me on this one, OK?)</li>
<li>salt and pepper</li>
</ul><strong>Method:</strong> <br />
Spray a bread and butter size non-stick skillet with a little oil and pre-heat on high.<br />
Blend the egg whites and cottage cheese together for about a minute. You want it to thicken slightly and turn white, but not form peaks.<br />
Pour the egg white mix into the pan and immediately turn down to medium.<br />
Cook for about 3-4 minutes without a lid. The bottom of the omelette should look firm and set, but there will be fluff on the top third.<br />
Sprinkle with a little salt and pepper<br />
Cover the omelette with the ham, then the tomato, then the spinach.<br />
Break the cheese slice into 3 pieces and spread across the spinach.<br />
Put the lid on and cook for another 3 minutes. The aim here is to steam the spinach and tomato and combine the juices with the cheese slice to form a creamy light cheese sauce.<br />
(If your skillet doesn't have a lid, put a metal baking tray on top and remove with a pot holder)<br />
Slide a egg flip around the edges gently to loosen, then underneath. Now you can gently slide the omelette onto your plate.<br />
<br />
<em>For a more substantial meal, slide the omelete onto a rye mountain bread (+ 1 pt for Pointers) and roll up.</em><br />
<br />
<i><u>Not on Core? The total Points for this recipe is 2.5 pts</u></i><br />
<em><u>On Core you need to allow 0.5pt for the cheese slice</u></em>DazeyDeehttp://www.blogger.com/profile/15197503695538957094noreply@blogger.com0tag:blogger.com,1999:blog-4149516769940202209.post-68954905120710077682010-04-25T20:33:00.000+09:302010-04-25T20:33:45.515+09:30Core Muesli Bar Base - Oven or Slow Cooker<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ1Dwu7K_htSOnbaUZdkn4oEYmt2CndWZ4O64GMdScahMTG-7clCujUgj6bx0QA-zWpQAGQTPY4xHBdzRhA5pE6LNQ0UztYutipxpch3ZWSGydU3OpbbJqmZZ7vp0NvNzS7w53d3NeftM/s1600/IMG_3131-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="346" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ1Dwu7K_htSOnbaUZdkn4oEYmt2CndWZ4O64GMdScahMTG-7clCujUgj6bx0QA-zWpQAGQTPY4xHBdzRhA5pE6LNQ0UztYutipxpch3ZWSGydU3OpbbJqmZZ7vp0NvNzS7w53d3NeftM/s400/IMG_3131-1.jpg" tt="true" width="400" /></a></div><br />
<strong>Serves:</strong> 12 <br />
<strong>Difficulty:</strong> Easy <br />
<strong>Ingredients: </strong><br />
<br />
<strong>Basic recipe</strong><br />
<ul><li>4 cups rolled oats</li>
<li>2 large eggs</li>
<li>1 cup stewed apples</li>
<li>150ml non-fat milk</li>
<li>100ml water</li>
<li>2 tsp vanilla essence</li>
<li>1 tsp vanilla</li>
<li>sweetener, equivilent sweetness of 1/2 cup sugar</li>
</ul><strong>Method A:</strong> <br />
Mix all base ingredients together. <br />
To here is Core for a meal (32 pts if not Core)<br />
<br />
<strong>Additional non-Core Ingredients:</strong><br />
Add your choice of dried fruits, nuts and seeds and calculate the Points.<br />
I added 1/2 cup sultanas, 1/4 cup craisins, 1/2 cup pepitas and 1 TB linseeds (12.5 pts of non-Core ingredients, or 34.5 pts total)<br />
<br />
<strong>Method B:</strong> <br />
Press mix down into sprayed pan or slow cooker insert.<br />
Oven - Bake in moderate oven until the slice begins to brown around edges.<br />
Slow Cooker - cook for 2-3 hours on high until the slice begins to brown around edges. Turn off and allow the insert to cool before slicing up. If you have a lot of condensation inside the lid, you might want to wipe the lid. I cooked mine in the slow cooker.<br />
To here is Core (32 pts if not Core)<br />
<br />
<i><u>Not on Core? The total Points for this recipe is 34.5 pts with listed additional ingredients or 3pts each serving 12.</u></i><br />
<em><u>On Core, you'll need to add 1 pt per serve for fruit and seeds as listed.</u></em>DazeyDeehttp://www.blogger.com/profile/15197503695538957094noreply@blogger.com1tag:blogger.com,1999:blog-4149516769940202209.post-22718064750902563922010-04-25T19:41:00.000+09:302010-04-25T19:41:01.211+09:30Core Inside-Out Chicken Kiev<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtEw2CD5XKICWkYKAphq4-5Bz15gkMg3lODIABWgrQljtmFh5SPduX2QzqZ__MNpHxPGUYIlcwbF4cQZjvrIDwvLiKdt5zc4V8vIdiOPJ3orfoHgdkAG_qYx3OjNBs9_f5_7sMxMECCXY/s1600/IMG_3125-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtEw2CD5XKICWkYKAphq4-5Bz15gkMg3lODIABWgrQljtmFh5SPduX2QzqZ__MNpHxPGUYIlcwbF4cQZjvrIDwvLiKdt5zc4V8vIdiOPJ3orfoHgdkAG_qYx3OjNBs9_f5_7sMxMECCXY/s400/IMG_3125-1.jpg" tt="true" width="400" /></a></div><br />
<strong>Serves:</strong> 4-6 (makes 12) <br />
<strong>Difficulty:</strong> Easy <br />
<strong>Ingredients: </strong><br />
<ul><li>450g chicken breast fillet </li>
<li>6 thin slices of virginian ham (140g) or 12 thin slices of a small round smoked leg ham </li>
<li>1 TB olive oil</li>
<li>1 TB crushed garlic (or more if you love garlic)</li>
<li>12 tsp breadcrumbs (I used Krummies multigrain)</li>
</ul><strong>Method:</strong> <br />
Chop the chicken breast finely to approx 5mm. This is easier when it is partly frozen<br />
Add chicken, oil and garlic to a bowl and mix.<br />
If you have time, cover bowl and leave to marinate in the fridge for a few hours. Due to a change in plans, mine marinated for 30 hours.<br />
Spray a 12 x 1/2 cup muffin tray with a little oil.<br />
Line each cup with a slice of ham.<br />
Divide the chicken mix into each cup.<br />
Top eaxh cup with 1 tsp breadcrumbs.<br />
Bake in middle/bottom of an oven preheated to 200*C for 10-15 minutes.<br />
If your oven has a top element, keep an eye on to ensure the crumbs do not burn.<br />
<br />
<i><u>Not on Core? The total Points for this recipe is 17 pts, or 4 pts serving 4 or 3 pts serving 6. </u></i><br />
<i><u>We had 3 peices each.</u></i>DazeyDeehttp://www.blogger.com/profile/15197503695538957094noreply@blogger.com1tag:blogger.com,1999:blog-4149516769940202209.post-17118045333929209882010-04-22T22:56:00.008+09:302010-04-23T09:33:57.237+09:30Almost CORE Apple, Yoghurt and Sultana Slice<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHTCv2DuwONPv2y0V7NTDud-BrNDOO-EBWaNfok4uUC7s7CgKvw9tfVfHt2SNCckkwBCKta1e6XrZQwnmHIaZD4L0kkgs8IBVxXTumlrFMlzAVIMupPYzf4C-l74117azlUiDQZs12G2s/s1600/IMG_3101-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="277" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHTCv2DuwONPv2y0V7NTDud-BrNDOO-EBWaNfok4uUC7s7CgKvw9tfVfHt2SNCckkwBCKta1e6XrZQwnmHIaZD4L0kkgs8IBVxXTumlrFMlzAVIMupPYzf4C-l74117azlUiDQZs12G2s/s400/IMG_3101-1.jpg" width="400" wt="true" /></a></div><br />
<div style="text-align: center;"><em><strong>This is similar to those yoghurt slices - I think they were called Alaskan Slice.</strong></em></div><br />
<strong>Serves:</strong> 3 for breakfast or dessert<br />
<br />
<strong>Difficulty:</strong> Easy <br />
<div></div><div align="left"></div><div align="left"><br />
<strong>Ingredients:</strong></div><ul><li>1 TB gelatine</li>
<li>1 x 175g or 200g tub of diet yoghurt - natural, vanilla or your favourite</li>
<li>100g (1 cup) Rolled oats</li>
<li>3/4 cup water</li>
<li>liquid sweetener (or powder) to taste (I used unsweetened natural yoghurt and 20 drops liquid stevia. This is approx 8-10 tsp worth)</li>
<li>50g (3 TB) sultanas *</li>
<li>1 cup of stewed apples (no sugar)</li>
<li>1 tsp vanilla essence</li>
<li>sprinkle cinnamon</li>
</ul><strong>Method:</strong><br />
Dissolve gelatine in 3/4 cup boiling water<br />
Add oats and sultanas<br />
Microwave on high for 1 1/2 to 2 minutes to cook oats<br />
Add yoghurt (is OK if still hot) and rest of ingredients and stir<br />
Pour into 3 small or 1 large rectangular tub about 1.5 cm deep and smooth off<br />
Set in fridge overnight<br />
Run a blunt knife around edge to loosen, tap out onto a plate.<br />
<br />
This sets quite firm, you could wrap in Gladwrap and eat in hand on-the-go, rather than on a plate. If you want to eat as a 'bar', I suggest you do it about 2cm thick.<br />
<br />
<u><em>On Core, you will need to count the sultanas at 1.5pts for all, or 0.5 pts per serve</em></u><br />
<br />
<u><em>Not on Core? The total Points for this is 9, or 3 pts per serve</em></u>DazeyDeehttp://www.blogger.com/profile/15197503695538957094noreply@blogger.com0tag:blogger.com,1999:blog-4149516769940202209.post-31539288148441566942010-04-08T15:50:00.002+09:302010-04-08T15:52:02.714+09:30Easy FREE Vegie Soup - Slow Cooker or Stove<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwYlg9QQ4LS6nL339X6d7ET3xOvw9P5wRDEhYa-fVqbt0PXNT7J16AD2siWLa0pvQb4CLQ8BOLzd152BYk0Q7f834oyJlCAQT-YEm6Nkf3tPQk7a96rOwi9SLtxCtO_GeZSDuV3ezs77o/s1600/IMG_3069-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="350" nt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwYlg9QQ4LS6nL339X6d7ET3xOvw9P5wRDEhYa-fVqbt0PXNT7J16AD2siWLa0pvQb4CLQ8BOLzd152BYk0Q7f834oyJlCAQT-YEm6Nkf3tPQk7a96rOwi9SLtxCtO_GeZSDuV3ezs77o/s400/IMG_3069-1.jpg" width="400" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><strong><em>This is called free soup as it has no Points on the Weight Watchers Program</em></strong></div><div style="text-align: center;"><strong><em>It is easy as there is no preparation</em></strong></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><strong><em>I often turn this into a more filling meal by adding some of my </em><a href="http://dazeyrecipes.blogspot.com/2009/07/core-steamed-meatballs.html"><em>Steamed Meatballs</em></a></strong></div><br />
<strong>Serves:</strong> 4 large serves<br />
<br />
<strong>Difficulty:</strong> Easy<br />
<br />
<strong>Ingredients:</strong><br />
<ul><li>1 x 1kg bag of homebrand mixed vegetables</li>
<li>1 x 400g diced tomatoes</li>
<li>4-6 vegetable stock cubes</li>
<li>onion - either 1 diced real onion, 1/2 cup frozen diced onion or 1/2 packet french onion soup mix (in which case, just 4 stock cubes)</li>
<li>2 tsp crushed garlic</li>
<li>2 tsp (or more) Italian herns mix</li>
<li>optional - a couple bay leaves</li>
</ul><strong>Method:</strong><br />
Bung all into large saucepan or slow cooker insert. <br />
Add 4 cans worth of water (about 6 cups).<br />
<br />
Slow cooker: low for 3-4 hours<br />
Stove top: simmer for 15 mins<br />
<br />
How easy is that?<br />
<br />
<i><u>Not on Core? The total Points for this recipe is 0 pts</u></i><br />
<br />
<em>Note for people counting Points - if youx mix has peas or corn, these are not free. You should allocate a small amount of Pts, 1/2 pt per serve, or 1/2 pt for 2 serves depending on how much is in the mix.</em>DazeyDeehttp://www.blogger.com/profile/15197503695538957094noreply@blogger.com0tag:blogger.com,1999:blog-4149516769940202209.post-33450522872573327922010-04-07T13:55:00.001+09:302010-04-07T13:30:58.723+09:30Core Beef Meatballs - Steamed<div align="center"><strong>Meatballs for use in spaghetti and meatballs, meatball soup etc.<br />
This recipe steams the meatballs, making lovely and moist. </strong></div><div align="center"><strong>You can cook in oven instead.</strong></div><div align="center"><strong>If serving as a finger food, I suggest browning under griller or in fry pan</strong><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg-FXdhXeDaPWu5UjnX__K1NoRn9RcZq3M91rb6MkOE2ePz1mUhgop4QvVj8Q9F2kpRtnyRTTXZW4hgKpFUEYeWVlz43V2RcK4QW2uflw3rbVYwf8jp_e0tBg7J74vpEjXuveDB8bAyEM/s1600/IMG_3052-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="392" nt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg-FXdhXeDaPWu5UjnX__K1NoRn9RcZq3M91rb6MkOE2ePz1mUhgop4QvVj8Q9F2kpRtnyRTTXZW4hgKpFUEYeWVlz43V2RcK4QW2uflw3rbVYwf8jp_e0tBg7J74vpEjXuveDB8bAyEM/s400/IMG_3052-1.jpg" width="400" /></a></div><br />
<strong>When mince is on special I'll often do a huge batch and freeze in zip lock bags for quick meals later.</strong></div><strong></strong><br />
<strong>Serves:</strong> 30 meatballs<br />
<br />
<strong>Difficulty:</strong> Easy<br />
<br />
<strong>Ingredients: </strong><br />
<ul><li>500g lean beef mince</li>
<li>1 large egg</li>
<li>1 TB dry french onion soup mix or dehydrated onion flakes</li>
<li>2 tsp gried garlic powder</li>
<li>1 TB dry parsley or basil </li>
</ul><strong>Method:</strong><br />
The easiest may to do meatballs is to get your hand in there. Before starting, wash hands well and pour a basin of luke warm water.<br />
Mix all together with your hands.<br />
Dampen your palms and form into small 2 cm balls.<br />
If the mixture sticks to your hand, dampen your palms, this will stop it sticking and give a smoother ball.<br />
Place in single layer in steamer basket. Do not crowd as the fats drain better with a few mm between balls.<br />
Steam for 10 minutes.<br />
<br />
<i><u>Not on Core? The total Points for this recipe is 15 pts or 1/2 pt a meatball</u></i>DazeyDeehttp://www.blogger.com/profile/15197503695538957094noreply@blogger.com1tag:blogger.com,1999:blog-4149516769940202209.post-41635439289521354342010-03-19T22:11:00.002+10:302010-03-19T22:18:20.522+10:30Almost Core Tasty White Sauce - use like Bechamel<div style="text-align: center;"><strong><em>Tonight I was asked my recipe for making white sauce. Since I was typing it up, I thought I'll post it here too. Picture coming when I make it again.</em></strong></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><strong><em>This is a light version of White Sauce or Bechamel Sauce which doesn't use butter, but uses mustard or chives to stop it from being bland glue paste :)</em></strong></div><br />
<strong>Serves:</strong> 2 (multiply as needed)<br />
Makes a little more than 1/2 a cup. A 1/4 cup serve is plently to drizzle over silverside and a huge serve of vegies<br />
<br />
<strong>Difficulty:</strong> Easy but needs watching and stirring for a couple minutes. Do not leave unattended.<br />
<br />
<strong>Ingredients:</strong><br />
<ul><li>1/2 cup non fat milk </li>
<li>2 TB of cornflour</li>
<li>Add 1-2 tsp of grainy mustard</li>
<li>20g of grated reduced fat cheddar cheese *</li>
<li><em>Optional - chopped chives or spring onion greens with or instead of mustard.</em></li>
</ul><strong>Method:</strong><br />
Warm milk gently on stove. <br />
Mix cornflour with some water to make a paste (thinner than cream). <br />
Whisk about 1/4 of the cornflour mix through the warm milk and wait about 1 minute for it to thicken. Repeat until you get to desired consistency (you won't need all the flour mix - add about 1/4 at a time). <br />
Add grainy mustard and stir through cheese until it melts. <br />
<em>Note - Once flour is in the milk - do not walk away, just whisk and whisk on low heat or you can get serious lumps and burnt saucepan.</em> <br />
<br />
Often I add finely chopped chives or spring onion greens with or instead of mustard.<br />
<br />
<i><u>Not on Core? The total Points for this recipe is 2 pts using 50% reduced cheese, or 1 pt for a generous serve</u></i><br />
<em><u>On Core, just count the cheese for 1/2 pt using 50% reduced cheese</u></em>DazeyDeehttp://www.blogger.com/profile/15197503695538957094noreply@blogger.com0tag:blogger.com,1999:blog-4149516769940202209.post-24307627217291461842010-03-08T20:01:00.000+10:302010-03-08T20:01:37.669+10:30Core Pasta with Tuna, Lemon and Capers (hot or cold)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTlDfoV2vqNk3u7GhPq3ujkZBNN1FKarLC5KQoI-AT36dX3MKjjwo-97BfvikY-mg36YPOIiQD449jtpCVEPyU0RiZJ8aj6YDRLLqYqdHFsJ7hJbwBa204yr8rfgwfynVvofuGMUslIDg/s1600-h/IMG_2991-1.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTlDfoV2vqNk3u7GhPq3ujkZBNN1FKarLC5KQoI-AT36dX3MKjjwo-97BfvikY-mg36YPOIiQD449jtpCVEPyU0RiZJ8aj6YDRLLqYqdHFsJ7hJbwBa204yr8rfgwfynVvofuGMUslIDg/s400/IMG_2991-1.gif" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><em><strong>This zesty tuna dish can be served hot topped with a little parmesan or cold as a salad</strong></em></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><strong>Serves:</strong> 6<br />
<br />
<strong>Difficulty:</strong> Easy<br />
<br />
<strong>Ingredients:</strong><br />
<ul><li>500g pasta</li>
<li>1 x 425g tin tuna in springwater, drained</li>
<li>100g frozen tuna kernels</li>
<li>150g frozen beans</li>
<li>10 basil leaves, sliced fine</li>
<li>1 TB capers</li>
<li>1 tsp crushed garlic</li>
<li>rind of 1 lemon, grated fine</li>
<li>juice of 1 lemon</li>
<li>1 spring onion, sliced</li>
<li>2 handfuls of baby spinach</li>
</ul><strong>Method:</strong><br />
Boil pasta for 8 minutes, then add frozen vegetables and boil for another 3 mins.<br />
Drain pasta and vegies, leaving in sieve.<br />
In pot add tuna, capers, basil, garlic, lemon and spring onion and stire.<br />
Add pasta and stir through, then add the spinach and stir through.<br />
If making salad, allow to cool before stiring the spinach through.<br />
<br />
<i><u>Not on Core? The total Points for this recipe is 26.5pts or 4.5pts serving 6</u>Add 3 tsp of parmesan for 0.5 pts</i>DazeyDeehttp://www.blogger.com/profile/15197503695538957094noreply@blogger.com0tag:blogger.com,1999:blog-4149516769940202209.post-83860505663417084242010-03-05T10:51:00.000+10:302010-03-05T10:51:57.230+10:30Core Lentil Loaf (Lacto-Ovo Vegetarian)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidnSf1Fp7ifPKvLJVeHExwwi5NQzId-qg3FhIQKYWQNe63l49wT7yrrTt_usDY6kxLsVX_9puwbvBUjHNDTs_q2_dyV2pp8E964fooM6e4u5eB36SLu50ApCh-IQTO2_r0cuESE8W298A/s1600-h/IMG_2982-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidnSf1Fp7ifPKvLJVeHExwwi5NQzId-qg3FhIQKYWQNe63l49wT7yrrTt_usDY6kxLsVX_9puwbvBUjHNDTs_q2_dyV2pp8E964fooM6e4u5eB36SLu50ApCh-IQTO2_r0cuESE8W298A/s400/IMG_2982-1.jpg" width="400" /></a></div><br />
<strong>Serves:</strong> 6<br />
<br />
<strong>Difficulty:</strong> Easy <br />
<br />
<strong>Ingredients:</strong><br />
<ul><li>250g dry brown lentils (the whole round ones, not the split ones) or 2 cans of lentils, drained and rinsed (personally, I don't like canned lentils, they are mushy, salty and lack the flavour and texture of dried lentils) </li>
<li>1 large onion, diced small </li>
<li>3 cloves of darlic, diced</li>
<li>1 large tomato, diced</li>
<li>4 TB tomato paste</li>
<li>1/4 cup diced coriander</li>
<li>2 TB diced Italian flat parsley</li>
<li>2 TB Moroccan spices</li>
<li>water</li>
<li>Salt Pepper</li>
<li>1 egg</li>
<li>1/2 a 250g tub Perfect Italiano Extra Light: Ricotta</li>
<li>2/3 cup rolled oats (70g)</li>
</ul><strong>Method:</strong><br />
Put lentils in a heatproof dish and add boiling water to about 2 cm above line of lentils. Put lid on and stand for about 2 hours. If in a hurry, you can boil lentils for 30 mins and drain. Alternatively, use 2 cans of lentils, drained and rinsed.<br />
Spray a large nonstick fry pan with oil and fry the onions and garlic for a couple of minutes.<br />
Add chopped tomato, lentils, 3/4 cup water, tomato paste, herbs and simmer for 30 mins, stirring several times and adding a little more water if they start to stick. (Canned lentils, cook for 5 mins)<br />
Allow to cool (or the egg will set as you stir it through)<br />
Mash or blend half of the mixture.<br />
Stir in ricotta, egg, oats and the remaining lentils mixture<br />
Pour into large loaf tin which has been sprayed with oil.<br />
Bake at 45*C for 50-60 mins.<br />
Allow to stand for 5 mins before cutting.<br />
<br />
<i><u>Not on Core? The total Points for this recipe is 17pts, or 3 pts serving 6</u></i>DazeyDeehttp://www.blogger.com/profile/15197503695538957094noreply@blogger.com0tag:blogger.com,1999:blog-4149516769940202209.post-71281522325622379642010-03-05T08:50:00.001+10:302010-03-05T08:51:17.730+10:30Core Moroccan Lentils (Vegan) - Moroccan Cooking School<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKadoMQgXw_e9xLB52QuqAZJ8h47F0JAV2V2IM7ZxulV3DSFIww6BY2M5Vg-sv1iAjWycSIJHl8WPODXuLhL6beoFKUp8XfAEnflMII-6-BNDfub2X6ng-5rI5KYiDL6y7yQSPMHCqoYM/s1600-h/IMG_2977-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKadoMQgXw_e9xLB52QuqAZJ8h47F0JAV2V2IM7ZxulV3DSFIww6BY2M5Vg-sv1iAjWycSIJHl8WPODXuLhL6beoFKUp8XfAEnflMII-6-BNDfub2X6ng-5rI5KYiDL6y7yQSPMHCqoYM/s400/IMG_2977-1.jpg" width="372" /></a></div><br />
<strong>Serves:</strong> 6 as side dish <br />
<br />
<strong>Difficulty:</strong> Easy <br />
<br />
<strong>Ingredients:</strong><br />
<ul><li>250g dry brown lentils (the whole round ones, not the split ones) or 2 cans of lentils, drained and rinsed (personally, I don't like canned lentils, they are mushy, salty and lack the flavour and texture of dried lentils) </li>
<li>1 large onion, diced small </li>
<li>3 cloves of darlic, diced</li>
<li>1 large tomato, diced</li>
<li>4 TB tomato paste</li>
<li>1/4 cup diced coriander</li>
<li>2 TB diced Italian flat parsley</li>
<li>2 TB Moroccan spices</li>
<li>water</li>
<li>Salt Pepper</li>
</ul><strong>Method:</strong><br />
Put lentils in a heatproof dish and add boiling water to about 2 cm above line of lentils. Put lid on and stand for about 2 hours. Alternatively, use 2 cans of lentils, drained and rinsed.<br />
Spray a large nonstick fry pan with oil and fry the onions and garlic for a couple of minutes.<br />
Add chopped tomato, lentils, 3/4 cup water, tomato paste, herbs and simmer for 30 mins, stirring several times and adding a little more water if they start to stick. (Canned lentils, cook for 5 mins)<br />
<br />
<i><u>Not on Core? The total Points for this recipe is 10pts, or 1.5 pts serving 6</u></i>DazeyDeehttp://www.blogger.com/profile/15197503695538957094noreply@blogger.com0tag:blogger.com,1999:blog-4149516769940202209.post-92136120763658606472010-03-03T22:38:00.010+10:302010-03-04T13:12:43.890+10:30Core Chermoulla Fish Tagine - Moroccan cooking school<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCb4vAxVbmP3lZsdj5XTKD0PA9ZG9_c2dqEuNgRI-cVG7D8TOU1Es2o6lkymXrl_Hy-YV_XGvSf0cPftIVv5i35NwH5UqIcFhNl5LrUBCmEKFsXgA1zm-uqoZJsvrkhVNJVh_JwCsB_FY/s1600-h/IMG_2975-1.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 339px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5444379217435112114" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCb4vAxVbmP3lZsdj5XTKD0PA9ZG9_c2dqEuNgRI-cVG7D8TOU1Es2o6lkymXrl_Hy-YV_XGvSf0cPftIVv5i35NwH5UqIcFhNl5LrUBCmEKFsXgA1zm-uqoZJsvrkhVNJVh_JwCsB_FY/s400/IMG_2975-1.jpg" /></a><br /><strong><em>Chermoulla is the Moroccan term for "mixed spices". So this is just fish and vegetables cooked with spices<br /><br />This dish is commonly cooked by Moroccans when they go camping, or to the park.</em></strong><br /><br /><em>What fish? Any firm white fish will work. In my cooking class, we all had to use different fish and then had to taste them all at the end. Some were: mackeral, whiting, snook, mulloway, sardines, garfish, dory, whiting, basa, snapper, trevally, king fish, bonito, garfish and barramundi. All were good, with subtle differences. </em></div><br /><div align="left"><u><strong>Pots and methods:<br /></strong></u>Stovetop = large fry pan or stock pot with lid. You need about 3ocm wide and about 10cm high, more if you add more vegies.</div><div align="left">Oven = lidded casserole dish, around 4 litres. Glass would be best to show the layers. If you don't have a lid, cover tightly with alfoil</div><div align="left">Slow cooker = no problem. Use about 1/4 less water</div><div align="left"></div><div align="left"></div><div align="left">Note - there is no reason this can't be scaled down to individual or couple sized serves by using smaller cookware.</div><br /><br /><strong>Serves:</strong> 6<br /><br /><strong>Difficulty:</strong> Easy<br /><br /><strong>Ingredients: </strong><br /><br /><div align="left"><ul><li>2 large potatoes, peeled and cut into neat slices just under 1cm</li><li>2-3 large carrots, peeled and cut on the diagonal into neat slices just under 1cm</li><li>2 large brown onions, peeled and cut into neat round slices just under 1cm</li><li>3 or 4 tomatoes, cut into neat slices just under 1cm </li><li>2 cups frozen peas</li><li>750g firm white fish</li><li>1.5 TB olive oil</li><li>1/4 cup chopped Italian flat leaved parsley</li><li>1/4 cup chopped coriander</li><li>1 tsp salt</li><li>1/2 a preserved lemon (or 2 grated rind of 1/2 a lemon + 2 tsp salt)</li><li>juice of half a lemon</li><li>2-3 TB Moroccan spices</li><li>1 tsp paprika</li><li>1 tsp cumin</li><li>2 cloved of garlic, chopped fine</li><li>8 kalamata olives, chopped</li><li><em>Optional - a grilled capsicum, sliced fine</em></li></ul></div><p><strong>Method:</strong><br />In your pot, you need to build neat layers of the vegies in this order: tomato, potato, carrot, onion, peas.<br />Then lay your fish neatly over the top with small gaps between the pieces. For large thick fillets like barramundi, slice across the fillets to make steaks about 3 cm wide.</p><p>Now we made the chermoulla.<br />In a non-metallic dish, mix cori, parsley, garlic, oil, Moroccan spices, preserved lemon, oil, salt.<br />The add lemon juice and 3/4 cup water.<br />Ladle the chermoulla over the fish dish slowly, making sure lots of the green flecks stay on top of the fish.<br />Add another 1/3 cup water to the bowl, swish to get remaining spices and pour down the side of the dish, trying not to wash down any herbs. The fluid level should be a little below the fish layer.<br />Sprinkle with olives and grilled capsicum if using.<br />Put onto stove on medium heat until you start to see bubbles.<br />Turn down to low, put lid on and leave for 20 mins. Shake pan once or twice with lid on.<br />Open lid and baste the fish with some of the juices.<br />Cook another 20-30 mins until vegies are done<br /><em>Oven - put into warmed oven at 180*C for 45 - 60 mins, baste at half way point<br />Slowcooker - on low. Would probably need about 3 hours on low. Or use boiling water in the chermoulla and low 60 - 90 mins. Baste at half way point</em></p><p><i><u>Not on Core? The total Points for this recipe is 19.5 pts or 3.5 pts each, serving 6</i></u><br /></p>DazeyDeehttp://www.blogger.com/profile/15197503695538957094noreply@blogger.com1tag:blogger.com,1999:blog-4149516769940202209.post-4017008702844785622010-03-03T12:38:00.004+10:302010-03-03T12:55:42.040+10:30Core Chicken, Watermelon and Mint Salad<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-E0agx161auvFPJ4JtERFAdzCN98US2L-F_b1SKKSjPohmtr8zh-I_MhkXpGzb7V9nLnJ3NrvSKpFZ9kH_gR83GhmlgzKVxK1VvPp61Jl4fO31YD-Pw1rCzHzGVoZr5e9UaQpDfHSKq0/s1600-h/IMG_2971-1.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 354px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5444225024973566898" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-E0agx161auvFPJ4JtERFAdzCN98US2L-F_b1SKKSjPohmtr8zh-I_MhkXpGzb7V9nLnJ3NrvSKpFZ9kH_gR83GhmlgzKVxK1VvPp61Jl4fO31YD-Pw1rCzHzGVoZr5e9UaQpDfHSKq0/s400/IMG_2971-1.jpg" /></a> <em><strong>A wonderfully refreshing and zingy chicken salad</strong></em></div><br /><strong>Serves:</strong> 1<br /><br /><strong>Difficulty:</strong> Very easy<br /><br /><strong>Ingredients: </strong><br /><ul><li>100g baked chicken breast, diced (or 140g breast fillet grilled and diced)</li><li>1 1/2 cup watermelon, diced to 1cm</li><li>about 10cm of cucumber, sliced or diced</li><li>125g can corn kernels, drained</li><li>10 fresh mint leaves, sliced very thin (try scissors)</li><li>2 handfuls baby spinach leaves</li><li>1 TB balsamic vinegar</li><li>3 TB lemon juice</li><br /></ul><p><strong>Method:</strong><br />In your serving bowl, make a nest of spinach.<br />In another non-metallic bowl, toss the rest of the ingredients together and serve on top of the spinach nest.</p><p>Optional - sprinkle with 3 tsp of strong parmesan for an extra 0.5 pts<br /><br /><i><u>Not on Core? The total Points for this recipe is 5pts</i></u></p>DazeyDeehttp://www.blogger.com/profile/15197503695538957094noreply@blogger.com0tag:blogger.com,1999:blog-4149516769940202209.post-48120212106457009892010-03-01T12:16:00.011+10:302010-03-01T13:25:27.749+10:30Core 'Creamy' Chicken and Vegetable Soup<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6QuL73CYBFIq02vYdE-6teyvn5vEy_IHwo7N8MhkRt0QUESSiGdPYzsFjUCK2OS1z8VXc13YYxV7f95RSop0K6_tpi6RnBY2iDefxYnIVmbykP8nF56YmrU-V0tdouQkM4KM4rPYL0VY/s1600-h/IMG_2967-1.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 328px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5443492215698767746" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6QuL73CYBFIq02vYdE-6teyvn5vEy_IHwo7N8MhkRt0QUESSiGdPYzsFjUCK2OS1z8VXc13YYxV7f95RSop0K6_tpi6RnBY2iDefxYnIVmbykP8nF56YmrU-V0tdouQkM4KM4rPYL0VY/s400/IMG_2967-1.jpg" /></a><br /><div align="center"><strong><em></em></strong></div><div align="center"><strong><em></em></strong></div><div align="center"><strong><em>This makes a thick 'creamy' soup like a chowder.</em></strong></div><br /><div align="center"><strong><em>If you prefer a more liquidy soup, add 1-2 cups boiling water in at the end with 1 tsp extra stock.</em></strong></div><br /><div><strong></strong></div><div><strong></strong></div><div><strong>Serves:</strong> 6-8 (10 cups)<br /><br /><strong>Difficulty:</strong> Easy<br /><br /><strong>Ingredients:<br /></div></strong><ul><li>1 onion diced </li><li>2 tsp crushed garlic </li><li>2 cups frozen mixed vegetables</li><li>1 cup frozen corn kernels</li><li>3/4 cup frozen spinach</li><li>300g baked chicken breast, diced or shredded (or use 350 g diced raw chicken breast fillet)</li><li>1.5 L water</li><li>1.5 TB chicken stock powder (6 stock cubes)</li><li>1/2 tsp dried thyme</li><li>1 cup small pasta or risoni (160g)</li><li>375 ml can Carnation Light and Creamy Evaporated milk 98.5% fat free</li><li>pepper</li><li>parsley</li></ul><p><strong>Method:</strong><br />Coat your soup pan with oil spray and sautee onion and garlic for about 3 minutes.<br /><em>If using raw chicken breast, add here and cook until chicken turns white<br /></em>Add cooked chicken, frozen vegetables, water, stock and thyme and bring to boil.<br />Add pasta and simmer for 20 mins.<br />Add evaporated milk, parsley and pepper to taste and simmer for a couple of minutes - do not boil<br /><br /><i><u>Not on Core? The total Points for this recipe is 25.5 pts or 3 pts serving 8, or 4 pts for 6 large servings</i></u></p>DazeyDeehttp://www.blogger.com/profile/15197503695538957094noreply@blogger.com0tag:blogger.com,1999:blog-4149516769940202209.post-41964288973311470072010-02-28T18:06:00.010+10:302010-03-01T12:36:20.221+10:30Almost Core Spaghetti Bake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRhBbyq29t0shucPENbr-pb_tZeXLc180a4hFtSZYcWbXvdcwkuwEDZ_4Ld1EV3c_nXqrjZBuL_0yfUo4nav4ItNg3kNj0aXoBmOQSp6li1OUAryyt-XeobiVVec2VaSCxDvmbHOb6dQA/s1600-h/IMG_2961-1.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 327px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5443212730288608722" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRhBbyq29t0shucPENbr-pb_tZeXLc180a4hFtSZYcWbXvdcwkuwEDZ_4Ld1EV3c_nXqrjZBuL_0yfUo4nav4ItNg3kNj0aXoBmOQSp6li1OUAryyt-XeobiVVec2VaSCxDvmbHOb6dQA/s400/IMG_2961-1.jpg" /></a><br /><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJs_c_HE0XlTyupxabcqIt5M_0GkSbyGK80qn2GwzhNNSETUbOvVsgo1Ov-TUCqC8GAMDCp1zMrS6jgKvL_9P9e8qgtayYKxNlSncEvJaf3WRwYN5dwDFTgU1GkCFDoG22XegHPpL8CZU/s1600-h/IMG_2964-1-1.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 360px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5443213821073338642" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJs_c_HE0XlTyupxabcqIt5M_0GkSbyGK80qn2GwzhNNSETUbOvVsgo1Ov-TUCqC8GAMDCp1zMrS6jgKvL_9P9e8qgtayYKxNlSncEvJaf3WRwYN5dwDFTgU1GkCFDoG22XegHPpL8CZU/s400/IMG_2964-1-1.jpg" /></a> <em>Note: Pictured serving is 1/4 aka "hungry man</em> <em>serving" which is 8 pts!</em></div><div align="left"><br /></div><div align="left"><strong>Serves:</strong> 4 - 6<br /><br /><strong>Difficulty:</strong> Easy<br /><br /><strong>Ingredients: </strong></div><div align="left"><ul><li>3 gloves garlic, diced (or crushed garlic from jar) </li><li>1 large onion, diced</li><li>red capsicum, diced, about 1/2 cup</li><li>400g very lean mince meat</li><li>carrot, grated, about 1 cup</li><li>1 x 420g can diced tomatoes</li><li>3 rounded TB of tomato paste</li><li>2-3 tsp dried basil</li><li>1 TB chicken stock</li><li>300 g dry spaghetti</li><li>30 g (1/3 cup) of strong grated parmesan</li><li>salt and pepper</li></ul></div><p><strong>Method:</strong><br />Spray a large non stick fry pan with oil.<br />Fry onion, garlic and capsicum for 3 minutes, then add the mince.<br />Meanwhile, break the spaghetti in half and boil for about 8 minutes, until done, but still a tad firm. Drain and put aside.<br />When mince is browned, add all ingredients except parmesan and pasta and simmer for 5 mins.<br />Turn heat off and mix the pasta through the mince mix.<br />Spray a springform pan generously with oil (or use a rectangular cake tin or baking dish).<br />Pour the spaghetti into the oiled tin.<br />Firm the spaghetti down with a potato masher or spoon.<br />Sprinkle top with parmesan.<br />Bake at 180*C for 35 mins. If using a springform pan, put on a baking tray to catch any drips.<br />Sit for 5 mins before cutting.<br /><br /><i><u>Not on Core? The total Points for this recipe is 33 pts for the whole recipe, or 5.5 pts, serving 6<br /></u></i><br /><i><u>On Core, you'll just need to count the parmesan at 3.5 pts for whole recipe, 0.5 pts each serving 6</i></u></p>DazeyDeehttp://www.blogger.com/profile/15197503695538957094noreply@blogger.com0tag:blogger.com,1999:blog-4149516769940202209.post-13160510520867864362010-02-26T12:42:00.004+10:302010-03-01T12:36:39.224+10:30Core Tuna, Bean and Capers Salad<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDExa7c65Ijxr0a669TuAGlK0FpfZ14B-Xn3jgN2t3Kt5gcu2KKsC63Rm0GO3eT57DAhh8VJWMUD-TwF5Pn22eEZViaxg2wlctzvRqorjmWFGayxHr9OitcR2Wd1zPMNHA5HhSz3WEInU/s1600-h/IMG_2958-1.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 372px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5442373211565552770" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDExa7c65Ijxr0a669TuAGlK0FpfZ14B-Xn3jgN2t3Kt5gcu2KKsC63Rm0GO3eT57DAhh8VJWMUD-TwF5Pn22eEZViaxg2wlctzvRqorjmWFGayxHr9OitcR2Wd1zPMNHA5HhSz3WEInU/s400/IMG_2958-1.jpg" /></a><br /><div><strong></strong></div><div><strong>Serves:</strong> 1 large serving<br /><br /><strong>Difficulty:</strong> Easy<br /><br /><strong>Ingredients: </strong><br /></div><ul><li>1 x small can chunk tuna in springwater, drained</li><li>1 x 125 g 4 bean mix, drained</li><li>1 x 125 g corn kernels, drained</li><li>6 chery tomatoes, halved</li><li>diced red capsicum (not pictured), a few tablespoons</li><li>about 10cm of cucumber, diced fine</li><li>about 1/8th medium onion, diced fine</li><li>1 tsp capers</li><li>1/4 cup lemon juice (3 TB)</li><li>1 tsp olive oil</li><li>handful of baby spinach leaves</li><li>pepper and salt</li><br /></ul><div><strong>Method:</strong><br />Mix all except baby spinach together in a bowl. Allow to sit for a few mins for flavours to mingle<br />Make a nest of baby spinach in your serving bowl and tip the mix in the middle.</div><div><br /><i><u>Not on Core? The total Points for this recipe is 4pts</i></u></div>DazeyDeehttp://www.blogger.com/profile/15197503695538957094noreply@blogger.com0tag:blogger.com,1999:blog-4149516769940202209.post-47044072916068640922010-02-25T09:47:00.004+10:302010-02-25T09:58:18.404+10:30Moroccan Carrot Dish with Salad, Side Dish or Dip Options - Moroccan Cooking School<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIVP6ysNQ75BzGeLvL_3ysE-KtjIZeKEjqqmSswzpqHgLyi1Mg33h3VEx9eiE_syX8FFGm6MCbvXrTK78Kj9KDNxIZex1CAe8ZABFpWkxfhkXhdMz7v5vfoKKNEipnx6HGpGLhx2kAdIU/s1600-h/IMG_2947-1.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 331px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5441953430208465170" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIVP6ysNQ75BzGeLvL_3ysE-KtjIZeKEjqqmSswzpqHgLyi1Mg33h3VEx9eiE_syX8FFGm6MCbvXrTK78Kj9KDNxIZex1CAe8ZABFpWkxfhkXhdMz7v5vfoKKNEipnx6HGpGLhx2kAdIU/s400/IMG_2947-1.jpg" /></a><br /><strong></strong><br /><strong><em>No more "boring" carrots!</em></strong></div><div align="center"><strong><em></em></strong> </div><div align="center"><strong><em>Versatile Carrot recipe which can be served as a hot side dish or cold salad or hot or cold dip!</em></strong></div><div align="center"><em>Pictured is side / salad</em></div><div align="center"> </div><strong>Serves:</strong> varies as to use<br /><br /><strong>Difficulty:</strong> Easy<br /><br /><strong>Ingredients: </strong><br /><ul><li> 500g peeled and boiled carrots</li><li>3 cloves of garlic, chopped fine</li><li>1/2 tsp cumin</li><li>1/2 tsp paprika</li><li>fresh parsley, about 2 TB chopped</li><li>fresh coriander, about 3 TB chopped</li><li>3TB lemon juice</li><li>salt and pepper to your taste</li></ul><p><strong>Method:</strong><br />Heat a nonstick frypan coated with oil spray.<br />Add the garlic and fry on medium for about 3 mins until it is very aromatic<br /><em>Options:<br />Side or salad - halve cooked carrots (quarter enormous ones) and slice to 5mm<br />Dip - mash carrots with no added moisture</em><br />Add carrot to fry pan, along with remaining ingredients and warm through for a few minutes.<br /><br /><i><u>Not on Core? The total Points for this recipe is 0! Yes, not a single point smeaked in here!</i></u></p>DazeyDeehttp://www.blogger.com/profile/15197503695538957094noreply@blogger.com0tag:blogger.com,1999:blog-4149516769940202209.post-49796739303387115132010-02-25T09:22:00.007+10:302010-03-01T12:36:53.859+10:30Almost Core Lamb Tagine with Prunes and Apricot - Moroccan Cooking School<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPwO2mSp_TBRT_jc4BUy-PVvB4buW_-gDZZtG-w_R07VKXaFGUwCKjXspNfDUoS5XcGb9oc2_39X04gaBn2VCN_5VYjWeBw9h1x9Z5XxOf7z1-zrGv3ellWhetYk5Z6t0-cqnFUMpiZTM/s1600-h/IMG_2939-1.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 293px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5441947208125680594" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPwO2mSp_TBRT_jc4BUy-PVvB4buW_-gDZZtG-w_R07VKXaFGUwCKjXspNfDUoS5XcGb9oc2_39X04gaBn2VCN_5VYjWeBw9h1x9Z5XxOf7z1-zrGv3ellWhetYk5Z6t0-cqnFUMpiZTM/s400/IMG_2939-1.jpg" /></a><br /><div align="center"><strong><em>Dried fruit and cinnamon make a wonderfully sweet tagine.</em></strong></div><div align="center"></div><strong>Serves:</strong> 6 -8<br /><br /><strong>Difficulty:</strong> Easy<br /><br /><strong>Ingredients: </strong><br /><br /><ul><li>2 onions, sliced</li><li>cooking spray</li><li>1kg of lean diced lamb</li><li>* 100g dried apricots, cut into 4 or 6 pieces each</li><li>* 200g dried prunes, cut into 4 or 6 pieces each</li><li>lemon juice</li><li>1tsp cinnamon<br /><em>Note - cinnamon goes stale in a few months. Take a sniff and if smell is not very strong, go get some fresh cinnamon as it will have no flavour.</em></li><li>1 heaped TB of Moroccan spice mix</li><li>fresh parsley, about 3 TB chopped</li><li>fresh coriander, about 3 TB chopped</li><li>* 2 TB sugar (you can also use honey)</li><li>saffron or artificial saffron colour (Hoyts in the refill bags)</li><li>salt</li><li>pepper</li></ul><p><strong>Method:</strong> </p><p>Heat a large soup saucepan to medium-high<br />Spray with oil and add onions and diced lamb and stir for about 2 or 3 mins.<br />Turn heat down to low and add 2 cups of water, parsley, coriander and moroccan spices.<br />Also add a few strands of saffron or about 1/8 tsp of the colouring.<br /><em>Note - through this recipe you will need to monitor the liquid level and add more water as needed. You need somewhere between enough so it doesn't stick on the bottom and to just covering the contents, depending on how wet you like your "stews". I prefer mine to be thicker, while others prefer very waterey so the rice can soak up the fragrant sauce. Your choice, but keep adding water as needed.<br /></em>Keep simmering for about 30-40 mins, stirring and checking water level.<br />Add salt and pepper, a good squeeze of lemon (about 1/4 cup) and dried fruit and simmer for a few minutes.</p><p>Serve on rice or couscous (points do not include)<br /><br /><i><u>Not on Core? The total Points for this recipe is 39.5 pts, or 5pts serving 8</u></i></p><p><i><u>On Core you need to add the points for the starred ingredients, totalling 9.5 pts for the recipe or 1 pt each serving 8.</i></u></p>DazeyDeehttp://www.blogger.com/profile/15197503695538957094noreply@blogger.com0tag:blogger.com,1999:blog-4149516769940202209.post-46255903798051533592010-02-21T14:01:00.003+10:302010-03-01T12:37:16.822+10:30Core Moroccan Vegetable CousCous<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-V-Mwd8TAattOxRxNnc33fxyUycUqCAtySL0RkR6tdgmkRZjTPVusM0rNeViXR7HckGVwg-HMCi__j6oBl0D-_icZybRwwo4MnnAan7ttzhudYEHkKcRd9_ZirRozQpqMomw6L0OyWlw/s1600-h/IMG_2932-1.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 389px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5440534688540609810" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-V-Mwd8TAattOxRxNnc33fxyUycUqCAtySL0RkR6tdgmkRZjTPVusM0rNeViXR7HckGVwg-HMCi__j6oBl0D-_icZybRwwo4MnnAan7ttzhudYEHkKcRd9_ZirRozQpqMomw6L0OyWlw/s400/IMG_2932-1.jpg" /></a><br /><div><strong></strong></div><div><strong>Serves:</strong> 4<br /><br /><strong>Difficulty:</strong> Easy<br /><br /><strong>Ingredients: </strong></div><ul><li>2 carrots</li><li>1 turnip</li><li>1/4 cabbage, shredded fine</li><li>2 zucchini</li><li>500g pumpkin (3 cups)</li><li>1 large onion</li><li>2 ripe tomatoes</li><li>1 cup couscous</li><li>1 tsp fresh ginger, chopped fine</li><li>1 TB Moroccan spice blend</li><li>colouring agent - either 1/8 - 1/4 tsp Hoyts artificial saffron colouring (sold in the racks of spices in bags for refilling jars) or a few strands of saffron</li><li>coriander, about 3 TB chopped fine</li><li>parsley, about 3 TB chopped fine</li><li>2 TB olive oil</li><li>salt and pepper</li><li>water</li></ul><p>All of the vegies need to be chopped fairly chunky, like 1 cm thick by 3 cm wide.<br />You can also bulk this out by adding more vegetables, sorting them into hard (potato) and soft. If you count points, don't forget to account for any added vegetables which have points.<br />Pumpkin and sweet potato count as 'soft'</p><p><strong>Method:</strong> </p><p>In a large soup or stock pot, add 2 TB of olive oil and the onion and cook for several minutes on medium.<br />Add the hard vegies (not the pumpkin) and about 1/2 cup water and cook for about mins<br />Add the cabbage and tomatoes and turn to lowest heat setting.<br />Add a pinch of salt and pepper, Moroccan spices and ginger.<br />As you are simmering, check the water level in the pot and add more if and when needed. You need about 1/2 cm in bottom of pot. Stir every few minutes<br />After another 10 mins, add the zucchini and saffron/colour.<br />At this point, we need to prepare the couscous. Add 1 cup couscous to heatproof bowl with 1 cup boiling water, allow to absorb for 5 mins and fluff with fork.<br />Simmer until vegies are done to your preference (test with a knife or fork)<br />Make a ring of couscous on the plate and serve the vegetables in the middle.<br /><br /><i><u>Not on Core? The total Points for this recipe is 17.5 pts or 4 pts each serving 4</i></u></p>DazeyDeehttp://www.blogger.com/profile/15197503695538957094noreply@blogger.com1tag:blogger.com,1999:blog-4149516769940202209.post-7308710009259555062010-02-18T16:41:00.005+10:302010-03-01T12:37:38.266+10:30Core Moroccan Salad with Chickpeas and Tuna/Salmon - Moroccan Cooking Class<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK92mLWj3fVcNsxveZ3qHJhVC74pKIk5myWCch5glxubCJPygn_gPoYCy_w89JRr_ShqGtAJzyTbOeb7soiASo8tPBdRK8PXJRpJkm3f9rKP1hVrFakURZjxYsYj-VqzebZBWdpUA5IVY/s1600-h/IMG_2916-1.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 365px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5439466099065712978" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK92mLWj3fVcNsxveZ3qHJhVC74pKIk5myWCch5glxubCJPygn_gPoYCy_w89JRr_ShqGtAJzyTbOeb7soiASo8tPBdRK8PXJRpJkm3f9rKP1hVrFakURZjxYsYj-VqzebZBWdpUA5IVY/s400/IMG_2916-1.jpg" /></a><br /><div><strong></strong></div><div><strong>Serves:</strong> 1<br /><br /><strong>Difficulty:</strong> Easy<br /><br /><strong>Ingredients: </strong><br /></div><ul><li>2 medium tomatoes, diced to about 5mm or 1 medium tomato and 6 halved cherry tomatoes (more visually appealling, but still use 1 tomato as you need the tomato 'juices' to help with the dressing)</li><li>1/4 small green capsicum, diced small (or use red if that is what you have)</li><li>1 clove of garlic, chopped very fine</li><li>1/4 small red onion, sliced very fine (or use white, but red looks better)</li><li>1 tsp olive oil</li><li>fresh coriander, chopped, about 3 TB</li><li>fresh parsley, chopped, about 2 TB</li><li>lemon juice, a 'squirt'</li><li>1 small tin of good quality tuna or salmon in spring water, drained</li><li>1/2 cup tinned chickpeas, drained and rinsed</li><li>salt and pepper to taste</li></ul><p><strong>Method:</strong> </p><br /><p>Toss all and eat.<br /><br /><i><u>Not on Core? The total Points for this recipe is 3.5 pts for tuna, 4.5 pts for salmon</u></i></p><p><i>Want a bit more?<br />Add another tin of tuna for an extra point, or another quarter cup of chickpeas for another point.</i></p>DazeyDeehttp://www.blogger.com/profile/15197503695538957094noreply@blogger.com0tag:blogger.com,1999:blog-4149516769940202209.post-91581716084514198262010-02-13T17:10:00.004+10:302010-03-01T12:38:10.514+10:30Core Moroccan Eggplant Dip - Moroccan Cooking Class<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioeGBsDYXgXPPjIdMl-uXAvjtgqwvWQgQhrtzK73fGMDnAXzyv6H8PLgjRTcShQNIB6sP_zzmKMAIHwlrT6WUg8y_cMU32VC03Yc5eZakJQDcHJIrFZwG6cbu_KW8AHjV8iUM0LxQmttE/s1600-h/IMG_2897-1.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 323px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5437619337625532418" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioeGBsDYXgXPPjIdMl-uXAvjtgqwvWQgQhrtzK73fGMDnAXzyv6H8PLgjRTcShQNIB6sP_zzmKMAIHwlrT6WUg8y_cMU32VC03Yc5eZakJQDcHJIrFZwG6cbu_KW8AHjV8iUM0LxQmttE/s400/IMG_2897-1.jpg" /></a><br /><div><strong></strong></div><div><strong>Serves:</strong> makes about 2-3 cups<br /><br /><strong>Difficulty:</strong> Easy<br /><br /><strong>Ingredients: </strong></div><ul><li>2 eggplants, diced to about 1.5cm</li><li>4 cloves garlic, diced</li><li>1/2 tsp sweet paprika</li><li>1 tsp Moroccan spice mix</li><li>1/2 tsp salt</li><li>1/2 tsp white pepper</li><li>fresh coriander, about 4 clumps, cut fine</li><li>1 cup diced tomatoes (Sugar Bello style tomato puree is fine - the ones in the really tall jars)</li></ul><p><strong>Method:</strong> </p><div>Boil eggplant on medium heat for about 30 mins.<br />Drain.<br />Add all to pot and simmer on lowest setting for 15-20 mins, stirring every few minutes.<br /><br />Serve hot or cold with bread or as a side dish<br /><br /><i><u>Not on Core? The total Points for this recipe is 0 pts, not counting bread</i></u></div>DazeyDeehttp://www.blogger.com/profile/15197503695538957094noreply@blogger.com1