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MOCK “CHAMPAGNE” COCKTAIL

INGREDIENTS Sparkling apple juice Strawberries DIRECTIONS Fill a champagne glass with chilled sparkling apple juice, add a strawberry and maybe an ice block if the weather is hot. This is an individual serving recipe.  

MARILYN’S RISSOLES

I was inspired by Yohanni Johns’ cookbook, the style was Indonesian. I changed some ingredients and simplified the method. The use of the microwave ensures that the rissoles are cooked right through. INGREDIENTS 1 packet of best quality beef mince (low fat), about 700grams. ½ kumara, grated 1 medium carrot, grated Some celery, thin bits

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SMOKED SALMON TORTILLA

INGREDIENTS  1 small corn tortilla 1 tablespoon soya cream cheese or cream cheese of choice 2 teaspoons pesto ¼ cup grated cheese of choice 1 head of broccoli divided into florets lightly cooked 100 grams smoked salmon 2 teaspoons shallots, chopped   DIRECTIONS  Preheat oven to 200°C. Place the tortilla onto a tray lined with

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SMOOTHIE

INGREDIENTS ½ cup milk of choice ½ cup yoghurt of choice 1 cup custard apple pulp pinch of nutmeg   DIRECTIONS Place in blender and blend until thick. Pour into 2 glasses to serve and sprinkle with nutmeg.  

SOYA COCONUT DRINK

INGREDIENTS 250 ml Soya Milk ½ cup coconut milk powder 220 ml warm water 1 tablespoon rice syrup or pear concentrate   DIRECTIONS Mix all the ingredients in a blender, chill and serve. Serves 2

STIR FRIED BEEF

INGREDIENTS: 200 grams rump steak, thinly sliced 3 tablespoons oil 1 dessertspoon fresh ginger, grated 3 cloves garlic, finely chopped 1 tablespoon, fish sauce 1 dessertspoon soy sauce 500 grams green vegetables (spinach, beans, Asian broccoli, etc.) cut into 2.5 cm pieces   DIRECTIONS: Stir fry garlic in a wok over a gentle heat in

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STUFFED WITLOF

INGREDIENTS:  2 witlof (or use radicchio leaves instead), cored there should be 18 leaves remaining 1 tablespoon oil 1 small red onion, chopped 1 small leak, use white part and finely chop ¼ cup bread crumbs of choice ¼ cup parsley chopped 75 grams blue sheep’s cheese or cheese of choice, roughly chopped  DIRECTIONS:  Heat

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SUNFLOWER BUTTER

INGREDIENTS: Sunflower seeds olive oil salt DIRECTIONS: Roast the required amount of Sunflower seeds in a moderate oven shaking occasionally till crispy. When cool grind in a coffee grinder or blender till fine, add salt to taste and add olive oil to make a paste. This is good with Rice cakes. Thanks Florence Anderson who

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SWEET POTATO & POTATO CAKES (served with Herbed Yoghurt)

INGREDIENTS: 200 grams potatoes, peeled and grated 200 grams sweet potato, peeled and grated 1 onion, finely chopped 2 tablespoons flour of choice e.g. rice or barley flour 2 tablespoons fresh basil, chopped 2 eggs, lightly beaten DIRECTIONS: Combine all the ingredients in a bowl, stir to combine. Spray a frying pan with cooking spray.

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SWEET POTATO & ZUCCHINI FRITTATA

INGREDIENTS: 500 grams sweet potato (pumpkin may also be used), peeled and chopped 300 grams zucchini, chopped 1 tablespoon oil 200 grams goat’s feta cheese, crumbled 8 eggs ½ cup sheep’s or goat’s yoghurt  DIRECTIONS: Heat oven to 190°C. Grease a deep 22 cm round cake tin, line the base with baking paper. Combine sweet

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SWEET POTATO SOUP

INGREDIENTS: 1 tablespoon of oil of choice  2 onions, chopped 2 cloves garlic, crushed 1 teaspoon curry powder (not essential but adds flavour) 4 sweet potato, peeled and chopped (Kumara is best) 6 cups water   DIRECTIONS: Heat oil in a large saucepan on high, sauté onion, garlic and curry powder if using for 2-3 minutes

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UNUSUAL RICE PUDDING

INGREDIENTS: 3 cups milk of choice ⅔ cups Arborio rice 4 eggs ½ cup rice syrup 30 grams pine nuts, toasted 30 grams pistachio nuts 30 grams macadamia nuts, chopped 30 grams sultanas 1 teaspoon vanilla 2 tablespoons softened butter or margarine Grated rind of 1 lemon   DIRECTIONS: Preheat oven to 170°c. Heat the

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VEGETABLE PASTA

INGREDIENTS: 400 grams gluten free pasta shells or spirals 2 cups frozen broad beans thawed 1 bunch asparagus, cut into quarters 80 grams baby spinach 1 lemon, rind finely grated and juice 200 grams feta cheese of choice (I use goats) 2 tablespoons oil DIRECTIONS: Blanch the broad beans in a pot of boiling water

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VEGETABLE CURRY

INGREDIENTS:  2 tablespoons oil of choice 2 onions, finely chopped 2 cloves garlic, crushed 1 teaspoon fresh ginger, grated 1 teaspoon ground cumin 1 teaspoon curry powder 1 large can crushed tomatoes 1 cup peas, frozen will do ½ a medium sized cauliflower cut into florets 425g can chick peas, drained and well rinsed ½

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WILD RICE SALAD

 INGREDIENTS: 1 cup wild rice mix 400 grams roasted Brazil nuts, chopped roughly (any roasted nut will do but Brazil is best) 2 large handfuls baby spinach leaves 4 tablespoons currants 1 Granny Smith apple, peeled and chopped 3 tablespoons parsley, chopped 3 tablespoons coriander, chopped 3 tablespoons chives, chopped DRESSING: 2 tablespoons vinegar 2

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MAPLE SYRUP & PECAN PUDDING

INGREDIENTS:  200 grams pecans 100 grams almond meal 2 eggs 1 banana, chopped 2/3 cup pure maple syrup DIRECTIONS: Grease 4 ramekins. Reserve about 12 pecans, place the remaining nuts in a food processor and process until finely             ground. Add almond meal, eggs, banana and ¼ cup syrup. Process

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SESAME SEED BISCUITS

by Louisa Crossle INGREDIENTS: 250grams sesame seeds 200grams coconut ⅓ cup peanut butter / tahini ½ cup rice syrup 2 small beaten eggs DIRECTIONS: 1. Mix all ingredients together . 2. Press into a greased and lined oven tray. 3. Bake for 20 minutes in a moderate oven. 4. Slice while still hot.

BREAKFAST BARS (smoko bars?)

Supplied by Louisa Crossle Heat oven to 180°c.  Line 2 trays with parchment. MIX TOGETHER IN A BIG BOWL ½ cup mashed banana (I used 1) ½ cup peanut butter, no added anything (Macro brand from Woollies OK) ½ cup rice syrup   IN ANOTHER BOWL, COMBINE 1 cup quinoa flakes 1/2 cup GF flour (I

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WHIPPED CREAM

INGREDIENTS: 300 grams silken tofu 3 tablespoons pear concentrate 1 teaspoon vanilla 3 tablespoons water DIRECTIONS: Process or blend all ingredients together until well mixed. Great over stewed fruit. NB If a thicker cream is required cut out the water.

LEMON PIE

INGREDIENTS:  FILLING – LEMON BUTTER 60 grams margarine of choice 2 lemons 3 eggs well beaten 1/3 cup Xylitol DIRECTIONS: Melt margarine in a bowl placed over simmering water. Add grated rind and juice of lemons, eggs and Xylitol. Stir with wooden spoon until mixture thickens. Cool.   INGREDIENTS:  CRUST 1 cup rice crumbs 1/3

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ITALIAN POTATO PIZZA

INGREDIENTS: New Potatoes; finely sliced ideally with a mandolin of food processor, then parboiled for five minutes 2 tubs of ricotta 150 grams Parmesan, grated Zest of one lemon Leaves from a few sprigs of rosemary 3 – 4 tablespoons olive oil Salt and black pepper Pizza base of choice DIRECTIONS: Spread the ricotta evenly over

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FRIED “RICE” my lazy way!

INGREDIENTS: quinoa vegetable or rice bran oil mixed vegetables corn kernels soy sauce   DIRECTIONS: Boil up the amount of quinoa required and let stand for a few hours. Place a generous amount of vegetable oil (I use rice bran oil) in a frypan and add whatever vegetables that take your fancy. I use onion,

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FRUIT YOGHURT ICE CREAM

INGREDIENTS: 2 cups of cubed mango, strawberry or other fruit 1 cup of plain buffalo, sheep or goats yoghurt stevia to taste   DIRECTIONS: Place all ingredients in a food processor and process until the mixture is very smooth. Freeze. Remove from freezer 1 to 2 hours before serving time. It should be the same

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GLUTEN FREE BREAD

  You don’t need a fancy bread making machine to make great gluten free bread. The following recipe takes no more than 5 minutes preparation time and up to 30 minutes baking. I have people who eat normal bread lining up for a slice of this bread! INGREDIENTS: 1 x 500gm sachet Laucke Easy Bakers

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GOATS CHEESE DIP

INGREDIENTS:  8 ounces soft fresh goat cheese 3 tablespoons olive oil 3 tablespoons plain yogurt 2 tablespoons chopped fresh chives 2 tablespoons chopped fresh Italian parsley (flat leaf) 1 tablespoon chopped fresh coriander 1 teaspoon chopped fresh mint 1 teaspoon chopped fresh thyme 1/2 teaspoon chopped fresh rosemary Salt and freshly ground pepper to taste

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GRILLED FISH

 INGREDIENTS: 4 fish fillets (eg ling or gemfish) 1 stalk lemon grass 6 Kaffiir lime leaves 2 tablespoons Soya sauce 1 tablespoon rice syrup 2 cloves garlic crushed 2 tablespoons finely chopped ginger 1 long chilli finely chopped (optional) grated rind and juice of 1 lemon 2 tablespoons freshly chopped coriander 2 tablespoons oil  

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HOMMUS

INGREDIENTS: 600 gram can chick peas drained and rinsed 3 cloves garlic crushed 100 ml oil of choice ¼ cup water 2 tablespoons tahini paste 1 teaspoon ground cumin Juice of 1 lemon DIRECTIONS: Place all ingredients except water into a food processor and process until combined. Add water and process until smooth. Place in

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INDIVIDUAL PEA FRITTATAS

INGREDIENTS: 6 eggs ½ cup yoghurt of choice ½ cup goat or sheep feta crumbled ¼ cup chopped chives 2 tablespoons chopped basil ½ cup peas DIRECTIONS: Preheat oven to 160c (140c for fan forced ovens). Grease 8 holes of a muffin pan with a 1/3 cup capacity. Whisk together eggs and yoghurt, add cheese,

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DATE LOAF

INGREDIENTS: 1 ½ cups plain G.F. flour 1 ½ teaspoons baking powder ½ cup xylitol 1 cup roughly chopped dates 125 grams butter ¼ cup cold lemon and ginger tea 2 eggs    DIRECTIONS: Preheat oven to 160°C. Grease and line a loaf tin (10cm x 21cm) with baking paper. Sift the flour and baking

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COFFEE ICE CREAM

INGREDIENTS: 300 grams of silken tofu 2 eggs separated 3/4 cup chopped walnuts or pecans if desired 2 teaspoons decaffeinated instant coffee 1 tablespoon boiling water 1/8-1/4 teaspoon stevia depending on taste 3/4 teaspoon vanilla   DIRECTIONS: Combine coffee and boiling water stir to dissolve, add stevia stir and allow to cool. Place tofu, coffee mixture

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