I wanted something a little lighter for dinner on a Sunday night after a weekend of rather rich food, and decided on smoked salmon with pasta and a lemon sauce,that was super quick and tasty, here's what I did......
Ingredients:
For the Sauce:
Zest of 1 Lemon
Juice of 1 - 2 Lemons
1 Tablespoon Lemon Myrtle Infused Macadamia Oil
1 Tablespoon Limoncello
1 Tablespoon finely chopped Dill
1/4 Cup Cream
For the Pasta:
2 Serves pasta (of your choice)
1 Carrot - Julienned
1 Handful Green Beans -
Sliced
1 Shallot -
Sliced
150g Smoked Salmon - chopped
How to:
Cook pasta in well salted water, adding carrot for last minute and beans for last 30 seconds (I like them really crunchy), drain loosely - a little water left in the pot is good.Add all sauce ingredients and heat through - adding the salmon and shallot at the very end to prevent over cooking.
Serve with a lovely grind of fresh black pepper.
I will post a pic next time I cook this! Yes - there will be a next time.
Sunday 28 July 2013
Monday 8 July 2013
Chicken Noodle Soup
A version that has a little style and a lot of flavour, for a little effort!
I roasted a chicken and had leftovers and wanted to make a soup with a bit of punch, as we both like Asian style flavours, I couldn't pass up the opportunity to do my own version of this classic
Stock
Left over Roast Chicken - all of it
Few stalks of Celery - roughly chopped
1 Onion - roughly chopped
1 Carrot- roughly chopped
1 Star Anise
1 Clove
1 Clove Garlic
Several slices Fresh Ginger
How To
Throw it all in a pot, reserving the star anise and clove for later, with several litres water, cover and simmer for a few hours, add star anise and clove, simmer for another hour. Let cool. Strain enough through s clean cloth into a saucepan for the soup - about 2 1/2 cups for 2 people, reserve the rest for another use.
For the Soup
Stock - from above
1 handful of good quality Japanese Noodles *
1/2 cup Thinly sliced Smoked or Roasted Chicken Breast ^
Dash Soy Sauce
1 Carrot - thinly sliced, on the angle
Few Match Sticks Fresh Ginger
Finely Sliced Spring Onion - the green long ones
Finely Sliced Red Chilli - to your own taste
How to
Heat the stock and add ginger, soy sauce. Cook the noodles per packet instructions, in the stock - add carrot for the last few minutes of cooking time for the noodles, when carrot and noodles are cooked, add the rest of the ingredients to your liking and serve
* these are silky and smooth - I can get them in the Asian section of the Supermarket
^ I buy it ready cooked, and cryovaced from my supermarket
I roasted a chicken and had leftovers and wanted to make a soup with a bit of punch, as we both like Asian style flavours, I couldn't pass up the opportunity to do my own version of this classic
Stock
Left over Roast Chicken - all of it
Few stalks of Celery - roughly chopped
1 Onion - roughly chopped
1 Carrot- roughly chopped
1 Star Anise
1 Clove
1 Clove Garlic
Several slices Fresh Ginger
How To
Throw it all in a pot, reserving the star anise and clove for later, with several litres water, cover and simmer for a few hours, add star anise and clove, simmer for another hour. Let cool. Strain enough through s clean cloth into a saucepan for the soup - about 2 1/2 cups for 2 people, reserve the rest for another use.
For the Soup
Stock - from above
1 handful of good quality Japanese Noodles *
1/2 cup Thinly sliced Smoked or Roasted Chicken Breast ^
Dash Soy Sauce
1 Carrot - thinly sliced, on the angle
Few Match Sticks Fresh Ginger
Finely Sliced Spring Onion - the green long ones
Finely Sliced Red Chilli - to your own taste
How to
Heat the stock and add ginger, soy sauce. Cook the noodles per packet instructions, in the stock - add carrot for the last few minutes of cooking time for the noodles, when carrot and noodles are cooked, add the rest of the ingredients to your liking and serve
^ I buy it ready cooked, and cryovaced from my supermarket
Posted with BlogsyWednesday 3 July 2013
Chicken Cabbage Wraps
Anyone reading this who is not from Australia, and has never visited, may be under the impression it doesn't get cold here - it does! It was 3∘C when I left home this morning, and Barbie wanted her ears warmed!
I have been looking for some lovely, heart warming meals that are not fat laden, to enjoy in the cold weather, minus the guilt - thank you!
I had planned to make cabbage rolls, but the idea of fiddling with many rolls didn't give me a great rush of motivation.......... I'll make two parcels, or wraps, yeah - faster, easier....... Done!
Ingredients
Cabbage leaves - enough to line your chosen large ramekins and cover the top
250g lean Chicken mince
1/2 cup cooked, white rice
1 clove Garlic, crushed
1/2 Brown Onion, finely diced
Dash - Soy Sauce
Dash - Fish Sauce
Dash - Sweet Chilli Sauce
1/2 teaspoon Brown Sugar
How to
Blanch the cabbage in slowly boiling water for 1 1/2 - 2 minutes, and place in a colander to drain. Mix all other ingredients in a bowl, you should have a fairly wet mixture.
Line two large ramekins, or heat proof dishes, with the cabbage - leaving enough overhanging to cover over the top. Place 1/2 the chicken mixture into each lined ramekin, and fold cabbage over, as tightly as possible. Place bowls into a bamboo steamer. And steam for approx. 25 minutes, or until cooked by testing with finger pressure. Drain juices and invert onto a plate for serving. I like mine with a little sweet chilli sauce.
Ideas
These can be changed in many ways to suit your tastes, by adding some cashews or almonds for crunch, grated carrot and zucchini to further reduce calories and increase vegetable content............ We are only ever limited by our imaginations
Approx. 320 calories per serve!
I have been looking for some lovely, heart warming meals that are not fat laden, to enjoy in the cold weather, minus the guilt - thank you!
I had planned to make cabbage rolls, but the idea of fiddling with many rolls didn't give me a great rush of motivation.......... I'll make two parcels, or wraps, yeah - faster, easier....... Done!
Ingredients
Cabbage leaves - enough to line your chosen large ramekins and cover the top
250g lean Chicken mince
1/2 cup cooked, white rice
1 clove Garlic, crushed
1/2 Brown Onion, finely diced
Dash - Soy Sauce
Dash - Fish Sauce
Dash - Sweet Chilli Sauce
1/2 teaspoon Brown Sugar
How to
Blanch the cabbage in slowly boiling water for 1 1/2 - 2 minutes, and place in a colander to drain. Mix all other ingredients in a bowl, you should have a fairly wet mixture.
Line two large ramekins, or heat proof dishes, with the cabbage - leaving enough overhanging to cover over the top. Place 1/2 the chicken mixture into each lined ramekin, and fold cabbage over, as tightly as possible. Place bowls into a bamboo steamer. And steam for approx. 25 minutes, or until cooked by testing with finger pressure. Drain juices and invert onto a plate for serving. I like mine with a little sweet chilli sauce.
These can be changed in many ways to suit your tastes, by adding some cashews or almonds for crunch, grated carrot and zucchini to further reduce calories and increase vegetable content............ We are only ever limited by our imaginations
Approx. 320 calories per serve!
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