Oriental Fried Noodle Salad

1/2 – 1 Chinese Cabbage or Savoy Cabbage, shredded finely
6 Green Onions, chopped into 5mm lengths
100g lightly roasted slivered almonds or pinenuts (I used Ducks Toasted Slivered Almonds, available in the nut & dried fruit section of supermarket)
1 Pkt Changs Fried Noodles 100g (available in noodle aisle of supermarket)

Dressing:

1/4 cup White Vinegar
1/4 cup Castor Sugar
1 tablespoon Soy Sauce
2 teaspoons Seasame Oil (optional)
1/2 cup Olive Oil

Combine all the dressing ingredients in a saucepan. Stir well over low heat until sugar is dissolved. Cool. Toss the cabbage, chopped onions and almonds in a salad bowl. Add dressing and mix well. Just before serving add the noodles and toss thoroughly.

I added shredded chicken to mine and it filled the salad out alot more and made it into a complete meal in itself.

Sweet Potato Scones

Makes about 24

5oz (150g) plain flour
4 teaspoons baking powder
1 teaspooon salt
1 tablespoon soft light brown sugar
2fl oz (50ml) mashed cooked sweet potatoes
1/4 pint (150ml) milk
2oz (50g) butter or margerine, melted

Preheat oven to 230 deg C/450 deg F/Gas 8

Sift flour, baking powder and salt into a bowl. Add the sugar and stir to mix.

In a separate bowl, combine sweet potatoes with milk and melted butter or margerine. Mix well until evenly blended

Stir dry ingredients into sweet potato mixture to make a dough. Turn onto a lightly floured surface and knead lightly, just to mix, for 1-2 minutes

Roll or pat out the dough to 1/2 inch (1cm) thickness. Stamp out rounds with a 1 1/2 inch (4cm) biscuit cutter

Arrange on a greased baking sheet. Bake until puffed and lightly golden, about 15 minutes.

Chicken Ceaser Salad

Kos Lettuce, cut into large shreds
Cooked Chicken Breast cut into strips
Rindless bacon bits, cooked
Grated Parmesan Cheese
Ceaser Salad Dressing
1 Boiled Egg

I put it all into a bowl and mixed it up first, then scooped it out onto the plate. I then cut the egg in half and placed on the top. I used the carbwise ceaser salad dressing as it was quite low in fat and still tastes nice. I used a small amount of spary to cook the bacon bits, but I could have easily dry fried them. I couldn’t find any light parmesan cheese already grated, but would have used that if I’d found it. I bought the rindless bacon bits from Safeway at the Deli, and I used George to cook the chicken!

Spicy Cauliflower Fritters

1 large (500g) cauliflower half, trimmed
1/2 cup (75g) plain flour
1 tsp ground cumin
1 tsp ground tumeric
1 tsp grated fresh ginger
1 egg, lightly beaten
1/3 cup (20g) flaked or shredded coconut
2 tbs vegetable oil
Coriander sprigs and natural yoghurt, to serve
Steamed basmati rice, to serve

Coarsely grate the cauliflower. Place in a large bowl. Add the flour, cumin, tumeric, ginger and egg. Mix until well combined. Divide into eight equal portions. Roll into balls and flatten to make 8cm round fritters.

Place the coconut in a large frying pan over a medium heat. Cook, tossing often, for 3-4 minutes or until light golden. Remove and set aside.

Heat the oil in the frying pan. Cook 1/2 the fritters for 3 minutes each side or until golden. Repeat with the remaining fritters. Top the fritters with the toasted coconut and coriander sprigs. Serve with a dollop of yoghurt and rice.

I’m sure you could substitute the fresh ginger for stuff out of the jar, and I’m not sure you need to put the sprig of Coriander on top of the fritters!!

Chicken Parmigiana

1 Chicken breast pounded so its about 1 cm thin.

In a bowl mix 1/2 cup multigrain breadcrumbs, 1/4 cup parmesan cheese and 1 tbs dried parsley. Beat an egg in a seperate bowl. Dip chicken breasts in egg, then coat in the crumbing mixture. Bake in moderate oven for 30mins.

Heat 2/3 cup tomato pasta sauce then spoon over chicken. Top with low fat cheese and grill till melted. serve with veges/salad.

Kashmir Lamb with Spinach

750gm diced lamb (or any other meat)
2 large onions, chopped
3 cloves garlic, crushed (or 2 teaspoons garlic paste)
4cm ginger, grated (or 1 teaspoon ground ginger)
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons tumeric
1/4 teaspoond ground cardomon
1/4 teaspoon ground cloves
3 bay leaves
1 1/2 cups chicken stock
1/2 cup light cream, light carnation milk or low fat/no fat yoghurt
2 bunches spinach leaves, washed & chopped
salt & black pepper

Mix all the spices with the chicken stock and pour over the meat. Add bay leaves and onions. Simmer on low for 7-8 hours or high for 4 hours. 1/2 hour before serving add cream and spinach. Serve with basmati or brown rice.

Creamy Broccoli Chicken

1 can Cream of Broccoli Soup
boneless chicken breasts (as many as you need) – approx. 3 pounds (1.3kg)
1 bag frozen broccoli
salt and pepper
1 cup milk

PREPARATION:

Place chicken in the crockpot. Cover with frozen veggies and cream of broccoli soup. Add salt and pepper to taste. Cook on LOW 6 to 8 hours or HIGH 3 to 4 hours. (Boneless chicken breasts might be dry if cooked too long.) Add milk about 45 minutes before done, or 30 minutes if cooking on high. Serve poured over rice!!!

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