**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.