August 22nd, 2007 by alice
Tags: Eggs, Laws, Son
INGREDIENTS
- 6hard-boiled eggs
- 2 driedchilies, cut into 1/4-inch pieces seeded
- 1/2pintcooking oil
- 4ouncesshallots, finely sliced
- 2tablespoonsfish sauce
- 3tablespoonstamarind paste
- 5tablespoonsbrown sugar
DIRECTIONS
- In a wok heat the oil and fry the chillies for a few seconds, do not burn them or they will taste bitter. Drain them on kitchen paper.
- Deep fry the shallots until golden, drain on kitchen paper.
- Now deep fry the eggs till golden brown all over. Drain them and keep them warm.
- In a small pan mix together the fish sauce, tamarind and sugar and cook for 5 mins till the sugar has dissolved.
- Slice the eggs in two lenghtways, arrange on a dish with the yolks upper most. Drizzle the sauce over them and top with the chillies and shallots.
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August 22nd, 2007 by alice
Tags: Apple, Bread, Diabetic, Pudding
INGREDIENTS
- 2mediumapples(300g)
- 2tablespoonsbrown sugar
- 1tablespoonwater
- 2 1/2cupsnonfat milk(625ml)
- 1vanilla bean(halved lengthways)
- 4slicesfruit bread(thick sliced)
- 3eggs
- 1/2teaspoonground cinnamon
- 1/4teaspoonground nutmeg
DIRECTIONS
- Preheat oven to 160 degree celsius (140 degrees for fan forced).
- Grease deep 1.5 litre (6 cup ovenproof dish).
- Peel, core and quarter apples, cut each quarter into 3mm slices.
- Dissolve brown sugar in the water in medium frying pan over low heat, add apples; simmer, uncovered, about 5 minutes or until tender, stirring occasionally.
- Combine milk and vanilla bean in medium saucepan; bring to a boil.
- Remove from heat; stand, covered, 5 minutes.
- Discard vanilla bean.
- Meanwhile (while milk stands) cut bread slices into quarters.
- Arrange bread and apple in alternate layers (finishing with bread) in dish.
- Whisk eggs, cinnamon and nutmeg in medium bowl.
- Gradually whisk hot milk mixture into egg mixture.
- Pour egg mixture carefully over bread and apple.
- Place dish in a large baking dish; add enough boiling water to baking dish to come halfway up side of pudding dish.
- Bake uncovered about 1 hour or until set.
- Serve with low fat ice cream or cream, if desired.
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August 22nd, 2007 by alice
Tags: Butter, Kids, Peanut, Pickles, Step
INGREDIENTS
- 2slices of your favoritebread
- 2tablespoonspeanut butter
- pickles, slices(like for a hamburger)
DIRECTIONS
- Check with a grownup and wash your hands before you begin.
- Spread peanut butter on one side of two slices of bread.
- Cover one slice of peanut-buttered bread with pickles.
- Put the two slices of bread together (learn from my mistake and make sure the peanut butter is on the INSIDE when you do this).
- Clean up the kitchen before you enjoy your –no, that’s not right.
- Clean up the kitchen before you force yourself to –no, that’s too negative.
- Uh –okay: clean up the kitchen before you take a small bite, and test it out.
- I think you’ll be pleasantly surprised!
- If it’s good enough for aliens, it’s good enough for me!
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August 22nd, 2007 by alice
Tags: Diabetic, Peach, Smoothie
INGREDIENTS
- 2cupssoy milk(no-fat 500ml)
- 2mediumbananas(400g, chopped coarsely)
- 4mediumpeaches(600g, chopped coarsely)
- 1/2teaspoonground cinnamon
DIRECTIONS
- Blend or process ingredients, in batches, until smooth.
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August 22nd, 2007 by alice
Tags: Fennel, Lentils, Sausage
INGREDIENTS
- 1cupdried lentils
- 4 1/2cupscold water
- 1 1/2teaspoonssalt
- 1mediumfennel bulb, stalks discarded, reserving fronds(sometimes labeled “anise”)
- 3 1/2tablespoonsvirgin olive oil
- 1mediumonion, finely chopped
- 1carrot, cut into 1/4-inch dice
- 1/2teaspoonfennel seeds
- 1 1/4lbssweet Italian sausage links
- 3tablespoons choppedfresh flat-leaf parsley
- 1/2teaspoonblack pepper
- 1tablespoonred wine vinegar
- 1tablespoonextra-virgin olive oil, for drizzling
DIRECTIONS
- Bring lentils, water and 1/2 teaspoon salt to a boil in a 2-quart heavy saucepan, then reduce heat and simmer, uncovered, until lentils are just tender but not falling apart, 12 to 25 minutes.
- While lentils simmer, cut fennel bulb into 1/4-inch dice and chop enough fennel fronds to measure 2 tablespoons. Heat 3 tablespoons olive oil in a 3 to 4 quart heavy saucepan over moderate heat until hot but not smoking, then stir in onion, carrot, fennel bulb, fennel seeds and remaining teaspoon salt.
- Cover pan and cook, stirring occasionally, until vegetables are very tender, about 10 minutes.
- Meanwhile, lightly prick sausages in a couple of places with tip of a sharp knife, then cook sausages in remaining 1/2 tablespoon olive oil in a 10-inch nonstick skillet over moderately high heat, turning occasionally, until golden brown and cooked through, 12 to 15 minutes.
- Transfer to a cutting board.
- Drain cooked lentils in a sieve set over a bowl and reserve cooking water. Stir lentils into vegetables with enough cooking water to moisten (1/4 to 1/2 cup) and cook over moderate heat until heated through.
- Stir in parsley, pepper, 1 tablespoon vinegar and 1 tablespoon fennel fronds. Season with vinegar and salt.
- Cut sausages diagonally into 1/2-inch thick slices. Serve lentils topped with sausage and sprinkled with remaining tablespoon fennel fronds.
- Drizzle all over with extra-virgin olive oil.
- Makes 4 (main course) servings.
- That’s it!
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