**SEPTEMBER RECIPES**

CREAMY ONION SOUP:

3 tablespoons Butter
2 tablespoons All-Purpose Flour
2 cups thinly sliced Vidalia or Sweet Onion
2 cups Whole Milk
2 cups Half whole milk & Half cream
1 teaspoon Coarse Salt
1/4 teaspoon Fresh Ground Black Pepper
1/8 teaspoon Nutmeg
1/8 teaspoon Paprika
4 tablespoons Parmesan Cheese (1 per bowl)
4 teaspoons chopped Parsley (1 per bowl)
Croutons, browned in butter
Worcestershire Sauce, for seasoning


1. Add butter to stockpot. Melt butter over low heat.

2. Add all-purpose flour and cook several minutes, stirring constantly.

3. Add onions to stockpot. Sauté onions until soft, but not browned.

4. Stir in whole milk and half-and-half. Cover stockpot and simmer 10 minutes.

5. Stir in salt, pepper, nutmeg, and paprika.

ORIENTAL SHRIMP SOUP:

3-1/2 cups Water
1 packet of Oriental Ramen Noodles
1 cup Frozen Cooked Small Shrimp
1/2 cup chopped Green Onions
1 medium Carrot, cut julienne style
2 tablespoons Soy Sauce


1. Add water to large saucepan.

2. Bring to a boil over high heat.

3. Add noodles to boiling water. Cook 3 minutes.

4. Stir in shrimp, chopped green onions, carrot strips, soy sauce, and Ramen seasoning.

5. Simmer 3 minutes.


POTATO & CHEDDAR SOUP:

2 cups Water
2 cups peeled and cubed Red Potatoes
3 tablespoons melted Butter
1 small Onion, chopped
3 tablespoons All-Purpose Flour
Salt and Pepper, to taste
3 cups Whole Milk
1/2 teaspoon White Sugar
1 cup shredded Cheddar Cheese
1 cup diced Ham

1. Add water and cubed potatoes to stockpot.

2. Bring to a boil over medium-high heat.

3. Reduce heat to medium and boil potatoes until tender, about 20 minutes.

4. Remove potatoes with slotted spoon to bowl.

5. Drain stockpot, reserving 1-cup potato water.

6. Stir in butter, chopped onion, and all-purpose flour.

7. Season with salt and pepper.

8. Stir in potatoes, reserved liquid, whole milk, white sugar, cheddar cheese, and diced ham.

9. Simmer 30 minutes, stirring frequently

**AUGUST RECIPES 6**

AVOCADO/PINEAPPLE SALAD:

1 1/2 cups cucumbers - peeled, seeded, and cubed
1/2 cup chopped red onion
2 tablespoons chopped serrano pepper
2 tablespoons lime juice
3/4 teaspoon salt
2 1/2 cups pineapple, peeled and cut into 1/2-inch dice
2 avocado - peeled, pitted and diced

Combine the cucumbers, onion, serrano pepper, lime juice, and salt in a large bowl.
Add the pineapple and avocado. Gently toss to combine.



LAYERED FRUIT SALAD:

2 cups sliced fresh peaches
2 cups fresh blueberries
2 cups sliced fresh strawberries
2 cups halved green grapes
1 (8 ounce) package reduced fat cream cheese
1/2 cup confectioners' sugar
1 (8 ounce) container frozen reduced-fat frozen whipped topping, thawed
1/4 cup chopped pecans


In a 2-1/2-qt. glass bowl, layer the fruits in the order listed.
In a mixing bowl, beat the cream cheese and confectioners' sugar until smooth; fold in whipped topping.
Spoon over fruit.
Refrigerate until serving. Sprinkle with pecans.

**AUGUST RECIPES 5**

GRILLED FISH WITH THAI CHILLI SAUCE:

500g red snapper fish fillet (ikan merah)
1 tablespoon oyster Sauce
1 tablespoon lime juice

INGREDIENTS A:
¾ cup Thai Chilli Sauce
100g tomatoes, chopped
100g onions, chopped
1 stalk spring onion, sliced
2 red chillies, remove seeds & chopped
2 pieces small canned pineapple rings, chopped (optional)
1 stalk coriander leaf, chopped


Combine ingredients A and refrigerate for at least an hour, or overnight for better taste.

Meanwhile marinate fish fillet with oyster sauce and lime juice for 10 mins.
Grill fish until brown on both side and place on serving plate.
Pour mixture A over grilled fish and serve.

ROASTED EGGPLANT/AUBERGINE SALAD:
1 1/2 lbs eggplants
1 bell pepper, red
1/3 cucumber, English
1/4 red onion, small
1/2 garlic, clove, small
3 tablespoons olive oil, extra virgin
2 tablespoons lemon juice, fresh
1/2 teaspoon salt
1 teaspoon black pepper, freshly ground

To roast the eggplants, preheat a charcoal or gas grill or a broiler.
Roast the eggplants, turning as needed, until the skin is charred on all sides, the time will vary depending on the cooking method you use.
The eggplant is cooked when it is soft and looks somewhat deflated.
Place the eggplant on a plate to cool.
Trim and seed the red pepper, then cut into 1/4-inch dice.
Cut the cucumber lengthwise in half, scoop out the seeds with a spoon, and cut into ¼-inch dice.
Peel and finely chop the onion.
Peel and finely chop the garlic.
Once the eggplant is cool enough to handle, remove as much of the skin as possible along with any large dark seeds.
Cut the eggplant into 1-inch squares and place it in a colander in the sink or over a bowl for 5 to 10 minutes to allow excess liquid to drain, set aside until needed.
Transfer the eggplant to a serving dish and add the red pepper, cucumber, onion and garlic.
Stir in the olive oil and lemon juice and season with salt and pepper.
Serve immediately or the salt will draw out too much moister from the vegetables.

ROLY POLY DESERT:
2 cups flour
3 teaspoons baking powder
1 teaspoon salt
1/2 cup butter(1 stick or 125 g or 4 oz)
2 eggs, beaten
milk, few tablespoons, see instructions
1 teaspoon vanilla
apricot jam

Sauce
1 1/2 cups boiling water (375 ml)
1 cup sugar (250 ml)
2 tablespoons butter (30 ml)
1 teaspoon vanilla

Preheat oven to 350 deg F/180 deg Celsius.
Grease a suitable oven dish, like a rectangular Pyrex dish.
Mix the flour, baking powder and salt, and rub in the butter. (Can be done in a processor, also the next step).
Add the beaten eggs, and then just enough milk, tablespoon by tablespoon, to make a fairly firm dough.
It's easy to watch in the processor: as soon as a firm ball forms which is not sticky, but soft, the dough is ready.
Roll the dough out quite thinly -- on a surface sprinkled with flour -- and form a rectangle, by cutting off bits and adding it on again -- you know how.
Spread the dough with apricot jam.
From one of the LONG sides, roll it up like a swiss roll.
Cut this roll into 1 inch slices, using a serrated knife such as a bread knife. The jam WILL ooze out.
Pack the slices, cut sides up, closely together, in the greased dish. Scoop the jam which oozed out on the surface you used, and just plonk back on to these rolls.
In a pot, mix the boiling water (from your kettle), sugar, butter and vanilla and stir until sugar dissolves.
With a tablespoon, ladle evenly over the slices of pudding, but beware: you will have more sauce than the baking dish can take. Usually you'll be left with about 3/4 cup. KEEP IT.
Bake for about 40 - 45 minutes.
When the sizzling pudding comes out of the oven, carefully pour the extra sauce over the centre slices: I find that, when baking, the sauce tends to pool on the sides.
Now the hot pudding will absorb much of the leftover sauce in seconds. Use as much or as little as you like.
Serve hot, with custard, ice cream or sweetened whipped cream.

**COCKTAIL OF THE WEEK**

APPLE MARTINI:

2 oz vodka
1 oz green-apple schnapps

Pour the ingredients into a cocktail shaker with ice cubes.
Shake well.
Strain into a chilled cocktail glass.

OR

Whizz together for 30sec in blender
Pour into frosted martini glass

**JULY RECIPES**

PORK CHOPS WITH MUSHROOM GRAVY:

2 tablespoons grated Parmesan cheese
4 pork chops
1 tablespoon vegetable oil
1 can condensed cream of mushroom soup
1/2 cup milk


Combine bread crumbs and Parmesan cheese in a large resealable plastic bag. Add chops two at a time, and shake to coat.
Heat oil in a large skillet over medium-high heat, and cook chops until brown on both sides. Remove chops from skillet, and reduce heat to medium.
Blend soup and milk in the skillet, stirring to scrape up the bits of breading left over from the chops. You can adjust the amount of milk depending on how thick you want the gravy to be (it will thin a bit during the cooking process). Bring to a gentle boil, increasing heat slightly if necessary. When soup mixture is bubbling, return chops to skillet. Cover, and reduce heat to low. Simmer for 20 minutes, or until chops are cooked through

MAMA'S ASIAN CHICKEN & RICE
1/3 cup warm water
1/4 cup packed brown sugar
2 tablespoons orange juice
2 tablespoons soy sauce
2 tablespoons ketchup
1 tablespoon white vinegar
4 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon Chinese five-spice powder
1 teaspoon grated orange peel
2 tablespoons olive oil
1 1/2 pounds skinless, boneless chicken breast halves, cubed
 
2 cups water
1 cup uncooked white rice
 
2 teaspoons cornstarch
2 tablespoons cold water
chopped green onions for garnish
Directions

In a bowl, stir together warm water, brown sugar, orange juice, soy sauce, ketchup, white vinegar, garlic, red pepper flakes, five-spice powder, and orange peel until the sugar has dissolved and the mixture is well combined.
Heat the olive oil in a large skillet or wok over medium heat, and cook and stir the chicken until the outside is golden brown and the inside is no longer pink, 10 to 12 minutes. Pour the sauce mixture over the chicken, bring to a boil, reduce heat to medium-low, and cover the skillet. Simmer for 30 minutes, stirring occasionally.
While the chicken and sauce are simmering, bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set the rice aside and keep warm.
Whisk the cornstarch and 2 tablespoons of cold water in a small bowl until smooth, and stir into the chicken and sauce, a few teaspoons at a time. Let the chicken and sauce cook for about 2 minutes to thicken, then serve over hot cooked rice, sprinkled with green onion.

**EASY ICE CREAM RECIPE**

Ingredients:

4 eggs
1tsp vanilla extract
140g caster sugar
300ml double cream


Separate the 4 eggs.
Beat together the yolks and vanilla extract with whisk.
In a separate bowl whip the egg whites and gradually add the caster sugar.
Whisk until it's thick and glossy-meringue like.
Lightly whip the double cream now add the yolk mixture then the egg white mixture.
Fold together and freeze until solid in an airtight container.


(remove from the freezer ten minutes before serving)

**Parleys in Penang**

Our time in Colombo has finally run out.....with 138boxes,two anxious labradors,an impatient husband and graduation dinners on hand I was gradually making the move to Malaysia,our new home.


Fast forward two weeks and voila....we are in Penang and doing everything in reverse.Hoping to have at least seven days to recover from the big move TO Malaysia I was back stuck in the container UNpacking.......after only two days rest.

You recall how tired you were after just delivering a baby???-well multiply that feeling by ten.....yep that's exactly how I'm feeling this minute.With only approximately 30 boxes dumped in a corner,left to unpack, I can see the proverbial light at the end of the tunnel....shhoooooo!!

The living area is done,so is the kitchen,my bedroom is taking shape.....all that's left now to tackle is the teenage pad and the 5 bathrooms!!(yep you heard me- doing our business is serious business in this family:)


Anyhoo to make a long new adventure short ,we are all super happy to be in Penang,Malaysia (go on GOOGLE it)!!!Culturally rich,modern with an old ancestry feel and so centrally located I can hop on a plane to almost anywhere in Asia ......I'm gonna love it here.....oh & did I mention the food.......you all know how I love my food.....lol!

**JUNE RECIPES**

MANGO SALAD:

1/2cup cup coarsely chopped peanuts
2 firm mangoes
1 sweet red pepper
2 carrots , coarsely grated2 2
4 cups torn mixed greens 4
1/2 cup thinly sliced green onions
2 tbsp coarsely chopped fresh mint

Dressing:
1/4 cup vegetable oil
1 tsp grated lime rind
2 tbsp lime juice
1 tbsp fish sauce
2 tsp granulated sugar
1 tsp minced hot pepper
1/4 tsp each salt and pepper

Preparation:
In skillet, toast peanuts over medium heat until fragrant and dark golden, about 8 minutes.
Set aside.

Peel, pit and thinly slice mangoes lengthwise. Seed, core and thinly slice red pepper. Set aside.

Dressing:

In large bowl, whisk together oil, lime rind and juice, fish sauce, sugar, hot pepper, salt and pepper.
Add mangoes, red pepper, carrots, mixed greens, green onions and mint; toss to coat. Serve sprinkled with peanuts.

CHICKEN WRAP WITH GARLIC MAYO:

8slices bacon
4 boneless skinless chicken breasts
1/2 tsp salt
1/2 tsp pepper
1 plum tomato
4 large tortillas
4 romaine lettuce leaves , chopped

Garlic Mayo:
1 large clove garlic
1 pinch salt
1/4 cup light mayonnaise
1 tsp lemon juice
1 dash hot pepper sauce

Preparation:
Garlic Mayo: Mince garlic with salt until smooth paste; stir into mayonnaise along with lemon juice and hot pepper sauce. Set aside.

In skillet, fry bacon until crisp; set aside on paper towel. Drain fat from pan.

Holding knife horizontally, slice each chicken breast through thickest part and open like book; pound to even thickness.
Sprinkle with salt and pepper.
Cook in same skillet over medium-high heat, turning once, until nicely browned and no longer pink inside, 6 to 8 minutes.
Transfer to cutting board and slice.

Slice tomato in half lengthwise; slice crosswise.
Spread Garlic Mayo over tortillas.
Top with chicken, bacon, lettuce and tomatoes.
Roll up; slice in half.



ORANGE BROCCOLI COUSCOUS:

1 1tbsp vegetable oil
1 onion , chopped
2 cloves garlic , minced
1/4 tsp salt
1/4 tsp pepper
1 cup sliced broccoli florets , and stems
1 carrot , diced
1 tsp grated orange rind
1-1/2 cups orange juice
1 cup whole wheat couscous
1 tbsp soy sauce
2 green onions , chopped

Preparation:
In small saucepan, heat vegetable oil over medium heat; cook onion, garlic, salt, pepper, broccoli, carrot and orange rind stirring often, until softened, about 4 minutes.

Pour in orange juice bring to boil.
Stir in couscous.
Remove from heat.
Cover and let stand for 5 minutes.

Add soy sauce and green onions; fluff with fork.

**MAY RECIPES 3**

PRAWN SOUP:

• 500g of mushrooms
• 2 Spring Onions
• 16 Prawns, peeled
• 1 cup Chicken Soup Stock
• 3 tbsp Lemon Juice
• 1 tsp Chili Paste
• 3 tbsp Fish Sauce
• 1/2 Lime

• In a pot bring chicken soup stock to boil.
• Cut mushrooms into half. Cut spring onions into 2 inch long pieces. Wash prawns.
• Add lemon juice, chili paste and fish sauce to the chicken soup stock and stir.
• Add mushrooms, spring onions and prawns and let simmer for ten minutes.
• Reduce heat and season with lime juice.

WALDORF SALAD:

1/2 cup chopped, slightly toasted walnuts
1/2 cup celery, thinly sliced
1/2 cup red seedless grapes, sliced (or a 1/4 cup of raisins)
1 sweet apple, cored and chopped
3 Tbsp mayonnaise
1 Tbsp fresh lemon juice
Salt
Pepper
Lettuce

In a medium sized bowl, whisk together the mayonnaise (or yogurt) and the lemon juice.
Add 1/2 teaspoon of salt, 1/4 teaspoon of fresh ground pepper.
Mix in the apple, celery, grapes, and walnuts.
Serve on a bed of fresh lettuce.

SALSA OF THE SEA:

Fish of choice-cleaned & deboned(butterfly)
1 Tbsp. soy sauce
1 tsp. lemon juice
1 jar medium salsa

Combine soy and lemon juice in large baking pan.
Put fish in pan, turning to coat both sides with soy mixture.
Add salsa, coating both sides.

Cover and chill in refrigerator for 1 hour.


Heat grill; place fish in a grill basket. Grill fish over medium coals for about 15 minutes or until fish flakes easily when tested with a fork.

OR:

Can also be wrapped in foil and baked in the oven @ 180degrees.
If so, when fish is 3/4 done broil the last few minutes.
Make sure the fish is cut almost in half and laid out flat and well coated.

**MAY RECIPES 2** 30 MIN MEALS**

FRIED POTATOES,GREEN BEANS & BACON:

½ pound bacon
½ cup onion, sliced
4 potatoes, peeled and sliced
1½ pounds green beans, cooked
salt and pepper to taste


Cook bacon in a large skillet over medium heat until crisp
Remove bacon from skillet, reserving drippings. Crumble bacon and set aside.
Add onion to skillet, cook until tender. Remove onion from skillet, set aside.
Add potatoes to remaining drippings; cook until fork tender.
Drain skillet, leaving 1 Tablespoon drippings in skillet.
Add bacon, onion, potatoes and cook green beans to skillet; heat through.
Add salt and pepper to taste.


SAVOURY SALMON PATTIES:

1 (15 ounce) can of salmon, cleaned and 2 Tablespoons juice reserved(from the can)
1 egg
1/3 cup celery, minced
½ cup flour
1½ teaspoon baking powder
2 Tablespoons oil


In a medium mixing bowl, combine salmon, egg and celery until mixed thoroughly
Stir in flour.
In a small mixing bowl, combine baking powder and reserved juice; stir into salmon mixture and form 6 patties.
In a large skillet, fry patties and oil for 3 to 5 minutes per side or until golden brown.
Serve with steamed and buttered corn on the cob or broccoli.



BBQ BEEF SAUSAGE SERVED WITH RICE:

1 medium onion thinly sliced
1 Tablespoon butter
1 pound smoked beef sausage, cut into 1/4-inch slices
1 cup ketchup
1/2 cup packed brown sugar
2 Tablespoons Worcestershire sauce



Prepare ricE as per usual.
Sauté onion in butter in a large skillet until tender
Stir in the remaining ingredients, mixing well with each addition. Bring to a boil.
Reduce heat. Simmer uncovered, for about 5 minutes or until sauce is slightly thickened.
Stir occasionally while cooking.

Serve with rice.

**MAY RECIPES**

S'MORE BROWNIES:

Crust:
6 tablespoons unsalted butter, melted
1 1/2 cups crushed graham cracker crumbs
2 tablespoons sugar
Pinch fine salt

Brownie:
8 tablespoons (1 stick) unsalted butter
4 ounces unsweetened chocolate, chopped
1 cup packed light brown sugar
3/4 cup white sugar
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon fine salt
4 large cold eggs
1 cup all-purpose flour

Topping:
4 cups large marshmallows

Position a rack in the lower third of the oven and heat oven to 325 degrees F. Line an 8 by-8-inch square baking pan with foil so it hangs over the edges by about 1 inch.


For the crust: Lightly butter the foil with some of the melted butter. Stir the rest of the butter together with the crumbs, sugar, and salt in a medium bowl. Press the crumb mixture evenly over the bottom of the pan. Bake until golden brown, about 20 minutes.


Put the butter and chocolate in a medium microwave safe bowl. Melt in the microwave on 75 percent power for 2 minutes. Stir, and microwave again until completely melted, about 2 minutes more.
Alternatively, put the butter and chocolate in a heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl on the pan without touching the water. Stir occasionally until melted.
Stir the light brown and white sugars, vanilla and salt into the melted chocolate. Add the eggs and beat vigorously to make a thick and glossy batter. Add the flour and stir until just incorporated.


Pour batter into the prepared pan. Bake until the top is crispy and a toothpick inserted into the middle comes out mostly clean, with a few crumbs, about 40 to 45 minutes.


Remove brownie mixture from the oven and carefully position a rack about 6 inches from the broiler and preheat on low.
Layer marshmallows across the top and toast under the broiler until golden, (keep an eye on it, it can go quick), about 2 minutes.
Cool on a rack, gently removing the brownies from the pan using the aluminum flaps. Carefully separate any marshmallow from the foil and fold away.
Cut into 12 (2-inch) squares.


CUPCAKES:
1 3/4 cups cake flour (not self-rising)
1 1/4 cups unbleached all-purpose flour
2 cups sugar
1 tablespoon baking powder
3/4 teaspoon salt
2 sticks unsalted butter, cut into cubes
4 large eggs
1 cup whole milk
1 teaspoon pure vanilla extract

Preheat oven to 325 degrees F. Line cupcake pans with paper liners; set aside.

Combine in a bowl both flours, sugar, baking powder and salt. Mix on low speed until combined for about 3 minutes. Add in cubed butter, mixing until just coated with flour.

Add eggs 1 at a time until combined. Slowly add milk and vanilla to batter until completely mixed scraping down the bowl as you mix.

Scoop batter into baking cups filling about 2/3 full. Bake until a cake tester inserted in the center comes out clean, 17 to 20 minutes.

Old-Fashioned Frosting:
2 sticks butter, room temperature
8 cups confectioners' sugar
1/2 cup milk
2 teaspoons vanilla extract or other flavoring

Cream softened butter and add 4 cups sugar, milk and vanilla. Beat with paddle attachment until smooth gradually add the rest of sugar to reach frosting consistency*.



PEANUT BUTTER & HONEY COOKIES:

1 cup creamy peanut butter
1/2 cup white sugar
1/2 cup butter, softened
2/3 cup honey
2 eggs
2 1/4 cups flour
1/2 teaspoon baking powder

Preheat oven to 350*
Cream together butter, sugar and honey.
Stir in the eggs and peanut butter.
Sift the flour and baking powder and then blend into peanut butter mixture.
Shape into balls and place on ungreased cookie sheet 2 inches apart.
Give them the criss cross pattern with a fork and then bake for 10-15 minutes or until lightly golden brown.


OATMEAL COOKIES:
1/2 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1 egg
1/2 teaspoon vanilla
1 cup flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup rolled oats

Preheat oven to 350* Cream together the butter and sugars. Blend in the egg and vanilla. Then stir in the dry ingredients until well blended. Roll into balls and place on greased cookie sheets. Bake for 12 minutes or until lightly golden brown.

**COCKTAIL OF THE WEEK**

FROZEN DAQUIRI:

Start with your blender and add 1 cup of ice.
Add 2 oz of Rum and 2 oz of Lime Juice.
Add a dash of Sour Mix and a 1/2 teaspoon of Sugar.
Blend it up until smooth and pour into a serving glass.
Garnish with a slice of Lime for a finishing touch.


Enjoy responsibly with friends!

**APRIL RECIPES 3**

BBQ CHICKEN:
1 kg chicken pieces (I prefer thighs & drumsticks)
4 tablespoon tomato sauce
2 tablespoon vinegar
1 tablespoon lemon juice
2 tablespoon worcestershire
2 tablespoon butter
2 tablespoon brown sugar
1 tablespoon white sugar
1 teaspoon mustard
2 teaspoon paprika
1/2 teaspoon chili powder
some black pepper & red hot sauce


Combine sauce ingredients and mix them to create the sauce
Place chicken in sauce
Cook in a dish or pan covered with aluminum foil for about 2 1/2 hrs at 350 degrees.

SOY CHICKEN:

I kg of chicken wings
1 cup soy sauce
2 cups brown sugar
1 tablespoon garlic powder
1 tablespoon ginger powder
salt (optional)


Wash chicken and dry as much as possible.
Preheat oven at 200 degrees
Place chicken in a deep baking dish.
Mix all other ingredients together in a bowl.
Pour over chicken
Place in oven for 1 1/2 hours or until chicken is done and sauce is sticky.

NOTICE: Due to the hot cooked sugar, chicken will be extra hot and easy to burn.
Be careful and let chicken sit for at least 20 min before serving.


MEATLOAF:

1 1/2 pound of ground beef
3/4 cup oats (uncooked)
2 eggs beaten
1/4 cup chopped onions
2 teaspoons salt
1/4 tablespoons pepper
1 cup tomato juice

Preheat oven at 180degrees
Mix all the ingredients together in a bowl.
Fold mixture into slightly greased baking tray & bake for appx 1hr
Serve with mash & gravy & veggies

**SOULFOOD -APRIL RECIPES 2 **

HASH BROWNS:

4 cups cubed, cooked potatoes
2 teaspoons all-purpose flour
Salt and black pepper
6 tablespoons bacon fat or oil
2 teaspoons chopped fresh parsley
1 small onion, finely chopped
Worcestershire sauce

Put the potatoes in a bowl and sprinkle with flour and about 1 teaspoon each of salt and black pepper. Using a fork, gently toss the potatoes until they are nicely coated.

Heat the bacon fat, which I prefer for its flavor to the potatoes, in a large skillet over high heat. When the fat is hot, put in potatoes. Sprinkle with parsley and chopped onion. Toss with a spatula, mixing well to coat the potatoes evenly. Give them several shakes of Worcestershire sauce, and sprinkle with a little more salt and pepper.
Press the potatoes down with a spatula to pack them firmly into the skillet. Lower the heat and continue cooking for about 15 minutes, pressing with a spatula from time to time. Do not stir.

When the potatoes are crisp and brown on the underside, break the panful in half with the spatula and flip each half over as you would an omelet.
Cook on the other side for about 10 minutes or until nice and brown. If the potatoes begin to stick to the pan, add a little more fat. Season with more salt and pepper, if you desire. Serve hot.

APPLE PUDDING:

1 cup flour
1 cup sugar
1/2 stick butter
1 egg
1 teaspoon each cinnamon, nutmeg, salt, baking soda
4 or 5 sliced apples
1/2 cup raisins or walnuts, optional

Mix dry ingredients; then cream in butter and add egg.

Stir in apples and raisins or nuts, if using. (The consistency will resemble cookie dough).

Spread in a pan and bake at 350 degrees for about 30 minutes.
Test for doneness as you would a cake.

NOTE - Delicious for dessert, (add ice cream for a double pleasure), or yoghurt at breakfast

HUSH PUPPIES:

2 cups corn meal
1 teaspoon baking powder
1 onion, grated
1/2 cup flour
1 teaspoon salt
1 egg
Milk (just enough to make dough)
Oil or fat for frying

Combine dry ingredients, mix well and make hole in the center.
Add the egg and milk to make a stiff dough.
Shape into balls and drop into fat, fry until golden brown.

**APRIL RECIPES**

EASY RISOTTO WITH BACON & PEAS:

1 onion
6 rashers streaky bacon , chopped
300g risotto rice
1l hot vegetable stock
100g frozen peas


Finely chop the onion. Heat 2 tablespoons of olive oil and a knob of butter in a pan, add the onions and fry until lightly browned (about 7 minutes)
Add the bacon and fry for a further 5 minutes, until it starts to crisp.
Add the rice and stock, and bring to the boil. Stir well, then reduce the heat and cook, covered, for 15-20 minutes until the rice is almost tender.
Stir in the peas, add a little salt and pepper and cook for a further 3 minutes, until the peas are cooked.
Serve sprinkled with freshly grated parmesan and freshly ground black pepper.

*FEEL FREE TO ALTERNATE MAIN INGREDIENTS*



GOOD OLD FASHIONED PANCAKES:

1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 1/4 cups milk
1 egg
3 tablespoons butter, melted


In a large bowl, sift together the flour, baking powder, salt and sugar.
Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat.
Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
Brown on both sides and serve hot drizzled with honey/syrup.


FOUR CHEESE LASAGNA:

16 ounces uncooked lasagna noodles
1 (26 ounce) can spaghetti sauce
1 pound cottage cheese
8 ounces shredded mozzarella cheese
8 ounces shredded Cheddar cheese
1 cup grated Parmesan cheese


Preheat oven to 375 degrees F (190 degrees C).
Bring a large pot of lightly salted water to a boil.
Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a blender or with an electric mixer, blend tomato sauce and cottage cheese together until smooth.
Spoon a little of the sauce mixture in the bottom of a 9x13 baking dish.
Place a layer of cooked noodles over the sauce, and sprinkle a portion of the mozzarella, the cheddar and the parmesan over the noodles.
Repeat layering of sauce, noodles and cheese; finish with a cheese layer.
Bake in preheated oven 30 to 45 minutes, until cheese is bubbly and golden.

**MARCH RECIPES 3**

CRAB MEAT BISQUE:

1 tbsp. butter
1 tbsp. flour
3/4 tsp. salt
1/8 tsp. pepper
1/2 sm. onion
2 c. milk
1/2 c. light cream
Paprika
fresh crab meat
1 tbsp. sherry
Chopped parsley

Put the first 7 ingredients and 1/8 teaspoon paprika in the blender and whirl until smooth.
Add crabmeat and blend a few seconds.
Bring to boil and simmer a few minutes.
Add sherry and serve sprinkled with paprika and parsley.

Serve with wam garlic bread



SHRIMP STIR FRY:


1kg uncooked shrimps
18-21 grams of chili paste
3 cups frozen stir fry vegetables
1 tablespoon chopped / minced garlic
2 tablespoon of vegetable oil
1/3 cup water
1 tablespoon chopped basil
1 teaspoon sea salt
1 teaspoon crushed black pepper

Add basil, oil, garlic to frying pan/wok on medium heat.
Thaw shrimp under warm water, peal, rinse and add to frying pan.
Cook shrimp 50% (some are cooked all the way, some still need cooking).
Add frozen stir fry (your choice on what to use).
Add chili paste, water, sea salt and pepper.
Cook shrimp 100% with stir fry vegetables.
Add over cooked rice or pasta and enjoy.

**COCKTAIL OF THE WEEK**

A WEEK AT THE BEACH:

Apple Schnapps
Cranberry Juice
Orange Juice
Peach Schnapps
Vodka

**MARCH RECIPES 2**

VANILLA SPONGE:

4 eggs
175 gm (6 oz) caster sugar flavoured with a vanilla pod
175 gm (6 oz) plain flour
50 gm (2 oz) unsalted butter, melted


Preheat the oven to 200 degrees Celsius/400 degrees Fahrenheit or Gas-6.
Grease a 20 cm (8 in) round cake tin and dust with flour
Whisk the eggs and sugar together in a bowl over a pan of hot water. Continue to whisk until the mixture has doubled in volume and is light and creamy.
Remove from the heat and continue to whisk until cold and thick.
Lightly fold in the flour and melted butter.
Gently pour the mix into the prepared tin and bake in the pre-heated oven for about 30 minutes.
The easiest way to test is with a skewer, which will come out clean when the sponge is ready. Allow to cool for 10 minutes in the tin, then turn out on to a wire rack.

LAMB CURRY:

1 1/2 lbs boneless lamb, trimmed of fat and cut into 1 pieces
1/4 cup vegetable oil
2 bay leaves
1 black cardamom pod
1 (2 inch) cinnamon sticks
10 peppercorns
4 whole cloves
1 1/2 large onions, finely chopped
1 tablespoon fresh ginger paste
2 teaspoons minced garlic
1 green chili pepper, chopped (optional)
salt
1/2 teaspoon turmeric
2 teaspoons coriander powder
1 teaspoon cayenne pepper (optional)
1 1/2 teaspoons garam masala
1 cup diced tomato
1/3 cup plain yogurt
2 tablespoons chopped fresh cilantro leaves
Change Measurements: US | Metric

Heat oil in large pan; add bay leaves, cardamom, cinnamon stick, peppercorns, and cloves.
When leaves begin to sizzle and fragrance starts to release, add onions and saute until light golden, about 12-15 minutes, stirring frequently.
Stir in the ginger paste, garlic, chile pepper, and lamb.
Season the lamb with salt; continue cooking, stirring mix, for about 20 minutes more, adding a little water if necessary to keep food from sticking.
Add turmeric, coriander powder, cayenne, and garam masala; stir for 5 minutes, adding 2 tablespoons water.
Add diced tomatoes, and cook for 5 minutes, stirring frequently.
Then add 4 cups of water and simmer for 15 minutes, or until meat is getting tender.
Lower heat.
Whisk the yogurt with a fork; and add to the pot slowly.
Then cook until meat is done to your liking and sauce is thickened.
Garnish with cilantro leaves.
Serve with steamed basmati rice, or hot Indian breads, such as Naan.


NAAN BREAD:

1 (.25 ounce) package active dry yeast
1 cup warm water
1/4 cup white sugar
3 tablespoons milk
1 egg, beaten
2 teaspoons salt
4 1/2 cups bread flour
2 teaspoons minced garlic (optional)
1/4 cup butter, melted


In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy.
Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth.
Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball.
Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
During the second rising, preheat grill to high heat.
At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes.
Remove from grill, and continue the process until all the naan has been prepared.

**MARCH RECIPES**

CHOC CHIP COOKIES:

2 1/4 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 tsp vanilla extract
2 eggs
2 cups (12 oz. package) chocolate morsels
1 cup chopped nuts (walnuts, pecans or macadamia)

Preheat oven to 400°F. Combine flour, baking soda and salt in bowl.

Beat butter, granulated and brown sugars, and vanilla in large bowl until creamy. Add eggs one at a time until smooth.

Gradually add dry ingredients. When well blended add morsels and nuts. I prefer to hand stir at this point not to break or melt the chocolate morsels.

Drop by tablespoonfuls onto ungreased baking sheets, keeping about 2" apart. Bake for 9 to 11 minutes until golden brown.

GRILLED SALMON:

1 1/2 pounds salmon fillets
lemon pepper to taste
garlic powder to taste
salt to taste
1/3 cup soy sauce
1/3 cup brown sugar
1/3 cup water
1/4 cup vegetable oil


Season salmon fillets with lemon pepper, garlic powder, and salt.
In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved.
Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
Preheat grill for medium heat.
Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

VEGETABLE BROTH:

1 yellow zucchini, chopped
3-4 large carrots, chopped
1 cup uncooked brown rice
1 15 ounce can diced tomatoes (undrained)
1/2 small cauliflower, chopped
1/2 cup diced onions
1-2 tbsp olive oil
1 tsp minced garlic
1 49 1/2 ounce can chicken broth
1-2 tsp oregano
1-2 tsp Italian seasoning


Saute garlic and onion in oil in saucepan. Add and lightly saute carrots, zucchini, and cauliflower. Add broth, rice, and tomatoes and bring to a boil. Simmer 35 minutes or until rice is soft. Add seasoning

**FEBRUARY RECIPES 2**

MOUSSAKA:

1.5kg (about 2 large) eggplant, cut into 5mm-thick slices
Salt
1 tbs olive oil, plus extra to brush
1 brown onion, finely chopped
1 tsp fresh oregano leaves
1/2 tsp Masterfoods ground cinnamon
1/4 tsp ground nutmeg
1kg lamb mince
1 cup (250ml) red wine
400g can diced tomatoes
1 cup grated parmesan

Method
Sprinkle eggplant with salt. Set aside for 1 hour. Rinse and pat dry.

Preheat a grill. Brush the eggplant with olive oil. Grill for 4-5 minutes each side until golden.

Cook the onion, oregano, cinnamon and nutmeg in a frying pan with the oil until soft. Add the mince and cook until browned. Add the wine and tomatoes. Simmer for 25-30 minutes until it thickens.

Preheat oven to 190°C. Layer the eggplant, parmesan and mince in a 12-cup ovenproof dish finishing with eggplant. Spread over the bechamel sauce. Sprinkle with parmesan. Bake for 40-45 minutes or until golden. Set aside for 15 minutes before serving.

LAMB & WATERMELON SALAD:

2 tsp cumin seeds
2 tbs fresh rosemary
1 tsp whole black peppercorns
1/2 tsp dried chilli fl akes
Grated zest of 1 lemon
Grated zest of 1 orange
100ml extra virgin olive oil
4 x 200g lamb backstraps, trimmed
1/4 cup mint leaves, chopped
1/3 cup (95g) Greek-style yoghurt


WATERMELON SALAD:

1 tbs olive oil
1 tbs lemon juice
300g watermelon flesh, roughly chopped
120g feta, crumbled
1/2 cup mint leaves , sliced if large
1/2 cup (60g) pitted kalamata olives, sliced

Pound cumin, rosemary, peppercorns, chilli and 1 teaspoon salt in a mortar and pestle, until coarsely ground. Add the lemon and orange zests, then stir in oil. Place lamb in a shallow dish, pour over marinade, then turn to coat well. Cover and refrigerate for 2 hours.

Preheat the oven to 200°C. Heat a heavy-based frypan over medium-high heat. In 2 batches, sear the lamb on all sides, turning, for 2-3 minutes. Transfer the lamb to a baking tray, then roast in the oven for 7 minutes for medium-rare, or until cooked to your liking. Set aside to rest for 5 minutes.

Meanwhile, for the watermelon salad, whisk together the oil and lemon juice, then season and toss in a large bowl with the remaining ingredients.

Stir the mint into the yoghurt and season well. Slice the lamb backstraps and serve with the watermelon salad and minted yoghurt on the side.

**FEBRUARY RECIPES**

PEPPERED CHICKEN SALAD WITH MANGO:

100g skinless chicken breast, cubed
1 leaf iceberg lettuce
80g fresh mango, sliced into cubes
50g avocado, sliced into cubes
60g red capsicum, diced
Sprinkle of freshly cracked black pepper

Dressing:
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard


Preheat non stick frying pan, add chicken to pan and cook under golden brown.
Place lettuce leaf on plate, arrange chicken, mango, avaocado and capsicum on top of leaf.
Mix red wine vinegar and Dijon mustard together until mixed well, drizzle over salad.
Serve immediately.


PUMPKIN CURRY & NAAN BREAD:

400g pumpkin
100g carrot
150g onion (approx 1 onion)
50g Thai curry paste
250g Naan bread
20g baby spinach


Recipe Method:
Peel pumpkin, cut into small cubes.
Peel carrot and cut into small cubes.
Dice onion and preheat pan over medium heat
Add onion, spray with cooking spray and cook until lightly browned.
Add pumpkin and carrot.
Cook for about five minutes or until pumpkin and carrot is a little tender.
Add curry paste to pan, stir to mix through pumpkin / carrot well.
Add warm water, mix through and simmer for 2-3 minutes, if the mixture looks too dry add a little more warm water.


Heat naan bread in microwave to refresh.
Add spinach to pumpkin/carrot and cook until wilted.
Serve immediately on top of Naan bread.


FIELD MUSHROOM WITH CHICKPEAS & TOMATO

4 large field mushrooms
½ teaspoon crushed garlic
1 tablespoon olive oil
1 400g can chick peas, drained
1 roma tomato, diced
1 small onion, diced


Preheat non stick frying pan over low - medium heat.
Mix olive oil and garlic together and brush all over mushrooms.
Place mushrooms in pan and cook each side until golden brown (about 2 minutes each side).
Set aside.
In the same pan, add onion, cook until golden brown, add roma tomato and chickpeas and cook for about 2 minutes.
Serve chickpea mixture on top of mushrooms and serve immediately.

**VALENTINE'S DAY RECIPES**

MOIST CHOC CHIP COOKIES:

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips

Preheat the oven to 325 degrees F (165 degrees C).
Grease cookie sheets or line with parchment paper.
Sift together the flour, baking soda and salt; set aside.
In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended.
Beat in the vanilla, egg, and egg yolk until light and creamy.
Mix in the sifted ingredients until just blended.
Stir in the chocolate chips by hand using a wooden spoon.
Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets.
Cookies should be about 3 inches apart.
Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted.
Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.


CHOC LAVA CAKE:

5 squares (1 oz./28 g each) semisweet chocolate
1/4 cup (50 mL) butter
2 eggs
2 additional egg yolks
1/4 cup (50 mL) granulated sugar
2 tsp. (10 mL) vanilla
1 tsp. (5 mL) instant coffee powder
1 tbsp. (15 mL) all purpose flour
whipped cream and berries as an accompaniment


Grease four 3/4 cup (175 mL) custard cups or individual souffle dishes.
In a small saucepan, melt together the chocolate and butter over low heat, stirring until the mixture is smooth.
Remove from heat.
In a mixing bowl, with an electric mixer, beat together the eggs, additional egg yolks, sugar, vanilla, and instant coffee powder until very thick, about 5 minutes. The mixture should be thick enough to form a ribbon when you lift the beater from the bowl.
Gently fold in the flour and the chocolate mixture, mixing just until combined.
Pour batter into prepared baking dishes, cover tightly with plastic wrap and refrigerate until about one hour before you're planning to serve dessert. (You can prepare the batter as much as 24 hours before serving -- great for do-ahead entertaining.)
Remove baking dishes from the refrigerator and let stand at room temperature for at least 30 minutes before baking.
Preheat the oven to 400 degrees F (200 degrees C).
Arrange baking dishes on a large pan and bake for 10 to 12 minutes or until the top is just barely set. (A toothpick poked into the center of one of the cakes will come out with batter attached.)
Let cool for 5 minutes, then very carefully loosen the sides of the cakes by running a knife blade around the inside surface of the dish and turn them out onto individual serving plates.
Serve immediately with whipped cream and, if desired, fresh strawberries or raspberries.

**ALL YOU NEED IS LOVE.......**

Well what do you know??the month of LOVE is upon us!!!

Chocolate candy hearts,moonlit strolls & lavish gifts.....is what you can expect if your'e young & experiencing new love but hang on till you married for yonks & V'DAY does not register anymore.........hahahaha!!

My big fella might not be as indulgent with the pressies anymore but he still cherish & appreciates me just as much......wait a tick, even more so??!!.....:)
I might have to remind him when the day aprroaches,maybe even make the reservations myself, possibly.......maybe this year I'll cut back on the choc hearts & settle for a few extra zzzzzzzzz's!!!

Oh LOVE.......love is grande!!

**JANUARY RECIPES 2**

PEACHY KEEN SMOOTHIE:

Ingredients
1 cup sliced peaches
4 cubes ice (optional)
1/4 teaspoon ground nutmeg
1/2 teaspoon vanilla extract
1/2 teaspoon honey
2 teaspoons wheat germ
1 tablespoon rolled oats
1 cup vanilla soy milk

Directions
Place the peaches, ice, nutmeg, vanilla extract, honey, wheat germ, oats, and soy milk into a blender. Cover, and puree until smooth. Pour into glasses to serve.

SIMPLE SUMMER SMOOTHIE:

Ingredients
1 banana
1 cup frozen strawberries
1 cup frozen blueberries
1 cup frozen cherries
4 ice cubes
1/2 cup orange juice
3/4 cup vanilla yogurt
1/2 teaspoon honey (optional)

Directions
Place the banana, strawberries, blueberries, cherries, and ice cubes into a blender. Pour in the orange juice, vanilla yogurt, and honey. Puree until smooth

MORNING GLORY MUFFINS:

Ingredients
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1 1/4 cups white sugar
1 tablespoon ground cinnamon
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups grated carrots
1 apple - peeled, cored, and chopped
1 cup raisins
1 egg
2 egg whites
1/2 cup apple butter
1/4 cup vegetable oil
1 tablespoon vanilla extract
2 tablespoons chopped walnuts
2 tablespoons toasted wheat germ

Directions
Preheat oven to 375 degrees F (190 degrees C). Lightly oil 18 muffin cups, or coat with nonstick cooking spray.
In a medium bowl, whisk together eggs, egg whites, apple butter, oil and vanilla.
In a large bowl, stir together flours, sugar, cinnamon, baking powder, baking soda and salt. Stir in carrots, apples and raisins. Stir in apple butter mixture until just moistened. Spoon the batter into the prepared muffin cups, filling them about 3/4 full.
In a small bowl, combine walnuts and wheat germ; sprinkle over the muffin tops.
Bake at 375 degrees F (190 degrees C) for 15 to 20 minutes, or until the tops are golden and spring back when lightly pressed.

FRUIT SALAD IN SECONDS:

Ingredients
1 pint fresh strawberries, sliced
1 pound seedless green grapes, halved
3 bananas, peeled and sliced
1 container strawberry yogurt

Directions
In a large bowl, toss together strawberries, grapes, bananas, and strawberry yogurt. Serve immediately.

**JANUARY RECIPES**

ROAST CHICKEN:

1 whole chicken, giblets removed
salt and black pepper to taste
1 tablespoon onion powder, or to taste
1/2 cup margarine, divided
1 stalk celery, leaves removed

Preheat oven to 350 degrees F (175 degrees C).
Place chicken in a roasting pan, and season generously inside and out with salt and pepper. Sprinkle inside and out with onion powder.
Place 3 tablespoons margarine in the chicken cavity. Arrange dollops of the remaining margarine around the chicken's exterior.
Cut the celery into 3 or 4 pieces, and place in the chicken cavity.

Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees F (82 degrees C).
Remove from heat, and baste with melted margarine and drippings.
Cover with aluminum foil, and allow to rest about 30 minutes before serving.


MICROWAVE POTATO CHIPS:

1 tablespoon vegetable oil
1 potato, sliced paper thin (peel optional)
1/2 teaspoon salt, or to taste


Pour the vegetable oil into a plastic bag (a produce bag works well).
Add the potato slices, and shake to coat.
Coat a large dinner plate lightly with oil or cooking spray.
Arrange potato slices in a single layer on the dish.
Cook in the microwave for 3 to 5 minutes, or until lightly browned (if not browned, they will not become crisp).
Times will vary depending on the power of your microwave. Remove chips from plate, and toss with salt (or other seasonings). Let cool.

Repeat process with the remaining potato slices. You will not need to keep oiling the plate**


POTATO SKINS:
5 large baking potatoes
4 cups shredded Gouda cheese
3 chopped green onions
1 pound pepperoni sausage sticks, quartered and diced


Preheat oven to 400 degrees F (200 degrees C).
Bake potatoes in the preheated oven 1 hour, or until tender. Remove from heat.
Lower oven temperature to 350 degrees F (175 degrees C).
Cut baked potatoes in half. Scoop out potato, leaving a small layer on the skins. Cut halves into four strips. Place strips on a medium baking sheet.
Sprinkle 1 cup Gouda cheese thinly over potato strips.
Top with pepperoni, followed by green onions and remaining Gouda cheese.
Bake topped potato strips in the 350 degrees F (175 degrees C) oven 30 minutes, or until cheese is bubbly and lightly browned

*to save time potatoes can also be cooked in microwave*

**HAPPY 2011**

Eleven days into the new year already.........can you believe it!!

My year is off to a pretty great start-infact I'm still enjoying my xmas pressie from my husband.........he flew my sis out for a full month!!we are having a ball catching up & just hanging out together.........

After all the feasting over the festive season it's only wise to contemplate a detox program......I am not the most disciplined but I am going to give it a go......!!!

May 2011 hold much happiness,love,peace,big dreams & joy for us all!!

HAPPY NEW YEAR FROM MY HOME TO YOURS!!



5 DETOX TIPS:

The body needs to be working as efficiently as possible to lose weight fast; as if your body organs are working at maximum efficiency you will shed weight quicker. Logical but not many people think about this when dieting

So here are your 5 easy natural detox tips

Eat cherries and strawberries

These foods are rich in ellagic acid a nutrient that helps mop up free radicals and help combat pollutants such as alcohol and as a by product they boost brain power.

You can also add raspberries an alternative to the above 2 choices.

Eat Grapes

These are rich in flavinols, which help your arteries work to their maximum and make blood run smoothly and quickly around the body.

Eat citrus fruits such as berries

These foods are rich in vitamins C & E, which will help cleanse and detoxify the liver making it work more efficiently.

Prunes & Fibre

Eat prunes as they will naturally cleanse the colon stimulating the gut and help expel waste quicker, you should also up your intake of fibre as well to cleanse the colon further.

Apricots

If you are smoker this food is particularly useful, apricots are rich in beta-carotene and vitamin C which helps repair smoke damage to the lungs.

Cranberries or juice

Contains proanthocyanidin which are antitoxants that will help cleanse and flush out the kidneys.

You can also add a couple of supplements if you wish top the above list to help detoxify further. Alfalfa and milk thistle are good choices. The first acts as a general cleanser and the second as a cleanser for the liver.

Your organ will be working more efficiently with above foods and this will help you get rid of weight faster as your kidneys and liver in particular will work more smoothly.

Now here are 5 tips to lose weight fast

5 Easy weight loss tips

Drink Iced Water

Two litres a day minimum. Water has to be iced as the body will burn 100 calories just heating the water to normal body temperature. Also hunger pangs are very often thirst pangs, so this will help you stop over eating.

Add lemon to flavour if you wish and gain the added benefit of cleansing your liver at the same time.

Water also helps your body metabolize stored fat by helping the kidneys flush waste quicker. When you don't drink enough water the liver needs to help the kidneys perform this function. When the liver has to help the kidneys its normal function of providing stored fat for energy is slowed down.

Green tea

Drink 5 cups a day. Research shows this can burn a massive 80 calories a day! It is believed the antioxidant catechins in green tea boost the metabolism and help burn fat.

Chilli sauce & mustard

These foods increase your calorie burning capacity by between 5 - 10% for up to 2 hours after eating. This is because they contain capsaicin which speeds the metabolism, so if you enjoy hot food your in luck!

Low fat diary foods

Can increase fat burning in the abdominal area. Why? Because these foods are rich in calcium which encourages the release of fat from fat cells and also reduces the amount of fat absorbed.

Eat Fibre

Eating fiber foods to help keep things moving through your bowel as stated above and makes you feel full.

The average person can lose 9-10 pounds in one year just from doubling their fiber intake aim for 25grams per day ( the average for most adults is just 8grams ) fiber rich foods include strawberries, apples, brown rice, chick peas, potatoes ( with skins ) and brown rice.

The above tips should be incorporated into a sensible diet and they will enhance it and help you lose weight fast.