New Year Resolution hints to Fit in your Jeans

Time to reflect and move forward with or without a New Years' Resolution.  Oscar Wilde wrote," A New Year Resolution is something that goes in one year and out the other."
and "Good resolutions are simply cheques that men draw on a bank where they have no account."


I like this one by Hal Borland - "Year's end is neither an end nor a beginning but a going on, with all the wisdom that experience can instill in us."
So do we or do we not make one????  I found some of Sonja Lyubomirsky's hints to be helpful from her recent book 'The How of Happiness'.   
 A summary of a goal's / project's ideal characteristics.


Identify what you expect to accomplish

* Imposed by self
* Approach rather than avoidance
* Flexible and be able to work with other aspects of your life
* Activity based - not relying on circumstance


Identify and Imagine the most positive outcome of your goal and the biggest obstacle that stands in the way. (The obstacle bit apparently is the tricky part which most of us don't think through.) They give the example re specific details of when and where and how the person wants to act in critical situations.
For example; If the goal is to "eat more fruit and vegetables", the subject might think of how they will act in restaurants, when travelling , and at other situations where they may be tempted not to follow through with the goal. Then they have to specify the behaviour they would do with an ..."if I am at a restaurant and they ask about dessert, then I will choose options with fruit, not cake."

 We are under the influence of Oprah after her recent visit, who said, "Cheers to a New Year and another chance for us to get it right."
 

"Cheers to a New Year and another chance for us to get it right."

 We know she struggles too with getting it right.

Happy New Year.


Clara

Sensational salads play important role during holiday season

A typical Aussie Christmas Menu  will include simple and creative salads to accompany ham and cold turkey.  However, even if the temperatures soar and it is hot and humid, many of us still insist on a traditional hot Christmas dinner (usually served as a late lunch)  but this is often accompanied by salads.

More sensational salads tomorrow.  Great for post Christmas and holidays as well as enormous health benefits. Just leave out the creamy dressings and concentrate on the wonderful tastes of herbs and creative dressings. 
Clara
Mango and Avocado Salad
To serve 6



Tangy flavours great to accompany seafood

 1 large or 2 medium firm mangoes ,  sliced or cubed
2 medium avocados, sliced or cubed
Baby spinach leaves - 3 good handfuls

1 small red onion, sliced
1 long red chilli chopped(optional for some but not for me)
Toss mango and avo in asian dressing.  Immediately before serving add spinach and combine.

Asian Dressing
Equal amounts, say 2 tblesp fish sauce, lime juice and sweet chilli sauce.


Green Salad with Salsa Verde
Choose leaves of different colours - tear or leave whole.  Simply toss in dressing or add other salad ingredients of your choice such as cherry tomatoes, red onion, cucumber and avocado.


For Salsa Verde, pulse to a smooth paste:-
1/2 cups  flat leaf parsley or basil
2 cloves garlic
1  to 2 tbsp capers
1 anchovy fillet
1/4 cup extra virgin olive oil1
1/2 tbsp lemon juice
1tsp Dijon mustand
Salt & Pepper

"I only need a belt in case my jeans burst."

Re - Post Christmas trauma or "I only need a belt in case my jeans burst."

I only need a belt in case my jeans burst

Or Peter Hinchliff's experience,  "The other day I got a clean pair of jeans out of the wardrobe. Then began a two-minute nightmare as I struggled to get into them. I couldn't get the wretched things past my knees, let alone fasten the button at the waist.
"Oh no," thought I in the midst of the wrestling match. "No more cake. No more biscuits. No more eating for a week." Then I noticed the label on the jeans. They were my wife's. She'd hung them in my wardrobe by mistake.

Everyone should be lucky enough to find a smaller person's jeans in their wardrobe after Christmas feasting. The relief at discovering they belong to someone else makes up for having gained an inch around the waist..........  and then about why it happens...... "Eating up every chocolate and biscuit, draining the whisky bottle to the last drop isn't mere self-indulgence. It's a duty. A display of appreciation. A way of saying thank you." Let waist-lines bulge and buttons strain as we accept the responsibility of showing appreciation to our gift-givers.

Like many people today we are more conscious that good food can taste indulgent without necessarily being so, with the obvious exceptions of course.  So here are some of the delicious, less indulgent dishes we enjoyed on Xmas day, which I will post over the week.  At this time of the year, one needs to keep on making the dishes rather than write about them.

Capsicum Dip with Parmesan Cheese Rounds

Thai BBQ prawns served with Mango and Avocado salad with snowpeas and roasted sesame seeds

Stuffed Turkey Breast, and honey cured ham with Green salad with Salsa Verde, and Roasted beetroot and pumpkin salad with goats' cheese and walnuts

Pavlova with berries served with Yoghurt and Mascarpone cream.

We were fortunate to have some wonderful wines to accompany each course, thanks to our resident wine expert.

I hope you all had a fantastic festive dinner and can still 'fit in your jeans.'  If not, all is not lost - visit http://www.fitinyourjeanscuisine.com/ for tasty healthy food or if all else fails, read the instructions below on How to put on Skin Tight Jeans
Clara

Put the jeans on in the morning, after a cold shower. Putting your skin-tight jeans on in the morning will increase the chances of success since you haven't eaten much. Also, a cold shower will get your body as taut as possible, making you slightly slimmer.

Wiggle into the jeans. Putting a belt through the jeans' belt loops will help you pull the jeans up. Using the belt as a grip, wiggle side to side to get the jeans over your hips.

Zip up first. Closing the button is almost always the hardest part of putting on skin tight jeans, so try get the zipper closed first. If the jeans are really skin tight, hook the end of a hanger into the zipper so you can leverage the zipper up.

Hold your breath. Like an athlete at the finish line, the last step takes a deep breath in. Breathe in deeply so you contract your midsection and in one quick and deft motion get that button closed.

Baked Moroccan Beef Fillet with chermoula paste ticks every box

Baked Moroccan Beef Fillet with chermoula paste

Rest for 10 minutes before serving



Beef Fillet Moroccan style received the  seal of approval re the heart foundation's  and for weight watchers.
This chermoula paste would also be great with chicken or fish. I love the way the chermoula acts as a sauce so the accompaniments can be simple.
For chilli lovers, serve with a drizzle of harrisa.
Clara
ps - note also that parsley is featuring!


Moroccan Beef Fillet baked with chermoula paste


185 g (6 1/2 oz) beef fillet


Blend to form a Chermoula paste


1 red onion
4 garlic cloves
1/2 bunch flat-leaf parsley - about 75g (2 1/2 oz)
1/2 bunch coriander leaves - about 40g (1 1/2 oz)
juice of 1 lemon
1 tbsp ground cumin
2 tsp paprika
2 tsp ground tumeric
1 tsp ground chilli or 2 to 3 dried chilli
1/4 cup extra virgin olive oil
sea salt


Marinate for an hour

Marinate beef in the chermoula for about an hour.


Preheat oven to 200 C (400 F).  Line a baking dish with baking paper and heat dish in oven before adding beef. Cook for 20 mins for rare and 30 for medium. Rest in a warm place for 10 mins before slicing and serving on a bed of couscous with a green salad or Moroccan veges (to follow)






Click on 'comment' at bottom of page to have your say or email clara@babyboomerconnections.com.au www.babyboomerconnections.com.au

Anise stars in this all-in-one Asian Hot Pot

This is a divine recipe -  soooo easy and quick but guaranteed to tantilise the taste buds.  Of course, if you don't have Daikon (Asian radish), you could easily substitute with green beans or broccoli etc, adding in the last 10 mins so it remains a little crunchy. Don't leave out the star anise - it is so pretty with amazing flavour!

Clara 

Fragrant Asian spices for this all in one Hot Pot



Anise is the star

ASIAN CHICKEN HOT POT

to serve 6
1/2 to 2/3 cup shaoxing (Chinese rice wine)

1/4 cup soy sauce

2 garlic cloves, chopped

2 tsp chopped ginger

1 medium onion quartered or 6 spring onions, sliced

2 to 3 star anise

1 cinnamon stick

1 kg / 2lb chicken thighs (each thigh cut into 4 slices or breast cut into approx 6 pieces)

3 carrots, sliced on the diagonal
1 daikon (white radish), cut into chunks or substitute with broccoli or green beans
8 fresh shitake mushrooms (optional)
1/2 cup coriander and/or basil
cracked black or white pepper

Rice to serve

Preheat oven to 180C / 355 F.  In an ovenproof casserole dish, mix chinese wine, soy, garlic, ginger, spring onions, star anise and cinnamon then add chicken. Cover and bake for 3/4 hour or until chicken is just tender. Add carrot, daikon and mushrooms and cook uncovered for a further 15 minutes

Place rice in bowl, add chicken and vegetables. Ladle over sauce. Sprinkle with coriander and pepper.

Boneless chicken breasts / thighs:

Average per person:- buy 5 oz / 150g

or to serve 6 - 2lb /1kg

Parsley Salsa Verde with olive oil provides health and taste to pasta



Flat leaf parsley considered to have
the best taste



Pasta with salsa verde



Loaded with flavour and nutrition, this is a sensationally, simple way to serve your favourite short pasta.  Great as an accompaniment or stirfry 24 green prawns in a little oil for 1 to 2 mins and add to pasta for a main course to serve 4

For Salsa Verde, pulse to a smooth paste:-
1 1/2 cups (1 average bunch) flat leaf parsley
2 cloves garlic
1  to 2 tbsp capers
2 anchovy fillets
1/4 cup extra virgin olive oil or more up to 1/2 cup (I prefer to serve olive oil on table for individual choice - see note)
1 1/2 tbsp lemon juice
1tsp Dijon mustand
Salt & Pepper

Cook 400g / 12oz short pasta in boiling salted water until al dente then drain (reserve 4 tbsp cooking water).  Toss pasta with Salsa Verde (adding a little reserved water if needed.
NB - The Mediterranean-style diet, recognised by experts as a healthy way to eat, particularly as we age, with a heavy focus on vegetables, fruits, fish, legumes, whole grain and of course olive oil.  High in mono-unsaturated fats, olive oil has been linked to a reduction in coronary heart disease risk and cholesterol.  

In the United States, producers of olive oil may place the following health claim on product labels:

Limited and not conclusive scientific evidence suggests that eating about 2 tbsp of olive oil daily may reduce the risk of coronary heart disease due to the monounsaturated fat in olive oil. To achieve this possible benefit, olive oil is to replace a similar amount of saturated fat and not increase the total number of calories you eat in a day.

Amazing health benefits of parsley underrated

I have grown parley successfully in our small plot, and what's more, from seed.  It likes the  rich, well dug soil and a sunny position (it grows in part sun in our plot).  What I like about it that it keeps on growing, actually being a biennial and is always ready to be harvested to be used in salads, savoury dishes such as pasta and as a garnish.  I read that in USA it is most often used as a garnish, but it is far too good for just that! Keep reading and eat more parsley.
Clara

Flat-leaf / Italian / Continental parsley
known for it's stronger flavour



petroselinum crispum

Parsley is one of the most important herbs for providing vitamins to the body. It's like an immune-enhancing multi-vitamin and mineral complex in green plant form

With more vitamin C than any other vegetable -  three times as much as oranges and about the same as blackcurrants, twice as much iron as spinach, rich in Vitamin A it also contains folate, potassium, calcium and flavonoids that act as antioxidants.


Curly parsley often used as a garnish
but has a pleasant flavour

Raw parsley cleanses the blood,  maintains elasticity of blood vessels, and is said to benefit the sexual system. Chewing parsley prevents bad breath!

.

History

The English introduced it to the world after getting it from the Romans who got it from the Ancient Greeks who thought that Hercules used a garland of parsley so they would crown the winners of games and war with garlands of parsley in honor of the great feats of Hercules. Greek soldiers fed parsley to their horses so they would run better.

Small herb plot yields antiageing greens

Today was a beautiful day in Sydney following serious serial rain.

As you know I am passionate about leafy greens and herbs, so today G and I sowed some seeds - flat leafed parsley, known for it's excellent flavour, spinach (perpetual leaf, easy to grow with continuous cropping - according to the packet), some shallots for salads which harvest in 8-12 weeks, to join the existing rocket which can be sown all year round - love the peppery flavour added to roasted veges, and wilted rocket is divine. Our basil crop is doing well - this part of the land has a few hazards re survival of the species - insects, possums (protected) whilst mint has flourished with the wet weather.

It was  a good day, as G & I worked our little plot which doesn't have quite enough sun and even though the yield isn't huge, I adore being able to pick a few leafy greens, knowing that they are such a powerhouse re antiageing qualities.
For exciting nutritional info re leafy greens go to 

Babyboomers benefit from eating green leaves.

Clara
Click on 'comment' at bottom of page to have your say or email clara@babyboomerconnections.com.au
 http://www.babyboomerconnections.com.au/

Spicy chicken cakes with Asian dipping sauce a versatile winner

Hi there
Versatile little morsals, chicken cakes  can be served hot or cold, are great finger food, perfect for picnics, a  starter served on a bed of rocket or spinach (dressed with a little of the dipping sauce) or as a main for lunch with a salad. 


For a different spin, form mixture into small balls and serve as finger food using tooth picks to serve or pile mixture into a loaf tin and slice to serve.
Clara

Spicy  Asian Chicken Cakes 
Chicken mince – half kilo / 3/4 c breadcrumbs
1 onion or 2 Spring onions -  chopped
Grated rind of 1/2 lemon or lime (no pith)
2 tbsp sweet chilli sauce
2 tbsp soy sauce
1 tbsp fish sauce (optional)
1 egg, beatenfinger
Salt & freshly ground black pepper
1-2 cloves garlic
2 tsp ginger
2-4 tbsp chopped coriander leaves and stems 
Method
1. Preheat oven (medium to high) for about 20 mins. 
2. Combine chicken mince, breadcrumbs and onion in a large bowl.  
 3. In a blender, process sauces, lemon rind, ginger, garlic, coriander and egg together.  Add to chicken mince.

4. Line an oven tray with oven paper and spray with oil.  5. Spoon mixture into an egg ring, lift off to leave a round shape.  Then use ring again to shape the next cake. 

Can be reheated before serving with a dipping sauce of equal amounts of fish Sauce,  sweet chilli sauce and lime juice – add chopped coriander and / or mint and garnish dish with extra coriander. 

Spicy Salmon supplies essential Omega 3's

Is It a Parsnip or a Radish?

This was a promised dish in Wisconsin which didn't happen because radish was mistaken for parsnip.  Worth waiting for and sooooo healthy! Thanks R.

It's really impossible to tell unless you do the taste test which can get you into some trouble at our market. So I highly recommend reading the descriptions. At any rate, parsnips are a  lovely base for a meal of spinach and baked salmon.

Simply simmer the chopped parsnips till soft, add a small amount of butter, season to taste and mash. Top the parsnips on a bed of sauteed spinach and finish off with your baked salmon. I like to bake the salmon (medium to high heat, for 10 to 15 mins) in white wine and seasonings and then add a spicy mustard and brown sugar and broil for a few minutes. Walla! R

Nutritionally, Salmon is low in calories and saturated fat, yet high in protein, and a unique type of health-promoting fat, the omega-3 essential fatty acids. As their name implies, essential fatty acids are essential for human health but because they cannot be made by the body, they must be obtained from foods.

Parsnip is:

• Low in Saturated Fat, Sodium, and Cholesterol
• High in Dietary Fiber, Vitamin C, Vitamin K, Folate, Manganese, and Potassium

Spinach, being a leafy green is the little black dress of cuisine; a virtual powerhouse of nutrition.

Click on 'comment' at bottom of page to have your say or email clara@babyboomerconnections.com.au
 http://www.babyboomerconnections.com.au/

Pork enjoys its reputation as a white meat

Hi there from Milwaukee
My last dinner here, so what could be better than a Sweet and Sour pork with pineapple and basil, to satisfy Aussie and American taste buds; sweet and sour adored by Americans combined with Asian spices, embraced by Australian cuisine.  This all-in-one version of the dish gets the tick for Fit in your jeans cuisine, since it's not cooked in batter nor is it too sweet. 
Nutritionally  - Pork producers have enhanced feeding and breeding practices to deliver leaner options for today’s health conscious consumers. it now enjoys a reputation as a white meat due to the fact that many lean pork cuts are similar in fat to a skinless chicken.
Clara 
ps -Today  I took my very own photo of 2 beautiful friendly deer in the back yard.  Lucky we hadn't chosen venison for our meal tonight!

Sweet and sour pork with basil
600g (1 1/2 lb lean pork fillets)
2 tbsp curry paste (In Australia we can readily buy this, but we made our own - recipe below)
2 tbsp oil
1 cup chopped fresh pineapple
1 red onion  (cut into wedges)
250g  (a good  1/2 lb) green beans - topped
250g cherry tomatoes
1 tbsp fish sauce
1tbsp brown sugar
lrg handful basil leaves

to serve
Steamed rice

Stir curry paste with pork.
Heat a wok or heavy pan over high heat.  Add half the oil and heat until hot.  Stir- fry pork in batches for 2-3 minutes until cooked through and golden. Remove from heat.  Caramalise pineapple by stir-frying for 1 min then remove.

Reheat wok to high and add remaining oil.  Add onion - stir-fry 2 mins until golden.  Add the beans and 2 tbsp water and stir-fry 1-2 mins.  Add tomatoes and stir-fry for 1 min.

Toss together pork and pineapple. add lime juice, fish sauce, sugar and basil leaves and stir.  Serve straight away with rice.


If Thai curry paste is unavailable you can make your own but leave out the fish sauce and brown sugar from the above recipe since it is included in the paste.

Thai curry paste

1-2 red chilies (or substitute 1/2 to 1 tsp dried chilli)
1/2 to 1 stalk lemongrass, minced (or substitute with 1 tsp lemon zest)
2 shallots, sliced (or 1/3 cup onion chopped)
1 thumb-sized piece of galangal, or ginger sliced
4 cloves garlic
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp cumin seeds
1/4 tsp cinnamon
3 tbsp fish sauce
Salt & pepper
2 tbsp brown sugar
1 tbsp lime juice
1 tbsp tomato ketchup (or substitute tomato paste plus 1/2 tsp sugar)
Blend until smooth. Can be kept for 2 weeks in airtight bottle, or  can be frozenThai Curry Paste
1-2 red chilies (or substitute 1/2 to 1 tsp dried chilli)
1/2 to 1 stalk lemongrass, minced (or substitute with 1 tsp  lemon zest) 
2 shallots, sliced (or 1/3 cup onion chopped)
1 thumb-sized piece of galangal, or ginger sliced
4 cloves garlic
1 tsp ground coriander
1tsp ground cumin
1/2 tsp cumin seeds
1/4 tsp cinnamon
3 tbsp fish sauce
1/3 tsp pepper
2 tbsp brown sugar
1 tbsp lime juice
1 tbsp tomato ketchup (or substitute tomato paste plus 1/2 tsp sugar)
Blend until smooth.  Can be kept for 2 weeks in airtight bottle, or it can be frozen.

American style ribs tickle Aussie taste buds

Hi there
Blogging from USA - where I am visiting my special friend who I reconnected with on Facebook, after 30 years.

I adore American Style Ribs - whether cooked on the BBQ or slow cooked in the oven, they have to be 'finger lickin goood'!  I didn't have them at the delightful steak house where Roberto took us, as he recommended the fillet steak (which was meltinthemouth).  R had a Manhattan so I followed suit, with Roberto choosing a Martini with extra stuffed olives, and promises of future ribs were made.  So here they are. Mmmmmm!

AMERICAN STYLE RIBS  serves 6 - 8

1 ½ kg /about 3lb American-style pork spare ribs
MARINADE
2 tablespoons light soy sauce
1 tablespoon hoisin sauce
½ cup honey
½ teaspoon five spice powder
1 tablespoon vinegar
1 small fresh red chilli, chopped
¼ cup tomato sauce
1 tablespoon sweet sherry
2 teaspoons grated fresh ginger
1-2 cloves garlic, crushed

METHOD
Cut rib racks into individual ribs or leave whole. Combine with marinade in bowl, refrigerate overnight if possible.


Preheat barbecue on medium. Drain pork ribs, reserving marinade. Cook pork ribs, turning and brushing occasionally with marinade, for 30 minutes, until cooked through. Serve with green salad.

Skewers capture finger food

Skewered Chicken on BBQ - 24 skewers
This is a very useful, versatile dish, and can be an entree, main or served as fingerfood.

Skewered Chicken & Zucchini

Wooden skewers – soaked in cold water for 30 mins before assembling
750g / 1 1/2lb Chicken - Tenderloin chicken is the easiest as it is all ready to thread, or chicken thighs fillets (cut thighs into strips – about 6 from each thigh).


Citrus Chilli dressing/marinade
2 cloves crushed Garlic
2 tsp minced ginger
2 tbsp sweet chilli sauce
2 tbsp fish sauce
Juice of 1 lemon or lime with some zest
1 tbsp olive oil
4 tbsp Coriander and mint, chopped  (or more)


Marinate for at least 1 hour in most of the dressing, keeping some to serve as a dipping sauce. Thread onto skewers. (Alternatively, brush skewers with marinade). Cook on BBQ for about 5-6 minutes or until cooked, turning frequently. Serve with dipping sauce.

Italian Variation - Skewered Chicken & Zucchini


Using a vegetable peeler, peel thin strips of 2 zucchini and thread onto skewers with the chicken. Combine 4 tbsp olive oil with 2 tbsp lemon juice, 2 tsp rosemary leaves, with the zest from 1 lemon and brush half the mixture over the skewers. Drizzle with remaining marinade after BBQ ing for 5-6 minutes.

Antipasto fabulous for finger food

Hi R
I'm working on a fingerfood menu for the Baby Shower.

A hugely popular antipasto in Italy, this melon and prosciutto recipe is simple, sophisticated (and healthy). Any type of melon can be used, but the most popular is by far cantaloupe or rock melon. Here is Australia, as an endearment, we shorten everything we like, so they are named 'rockies'.  
Makes a great first course as well as antipasto or finger food.  (Don't forget the toothpicks).

Serves 8-12


Ingredients
•1 whole (ripe) melon such as cantaloupe
• 125 g / 1/4 lb very thinly sliced prosciutto crudo (cured ham)


Prepare the melon by slicing it in half and scooping out the seeds.
For an appetiser slice each half into approximately six slices and remove the peel from each slice.
Next, gently wrap a single slice of prosciutto around each piece of melon and arrange on your serving dish.
Can be sprinkled with basil leaves and served with crusty bread.


For a party appetiser, cube the melon and wrap each piece completely with prosciutto, then stab with a toothpick to keep the meat neatly wrapped.

This versatile dish can be served without seasoning which is my preference / sprinkled with a fine balsamic vinegar and/or served with a thin slice of parmesan.
For other fun finger food ideas - go to http://fitinyourjeans.blogspot.com/


Appetito grande!   Clara




The last Baby Shower  I attended  - 8 pregnant women!!!!!

Spicy prawns with Asian Dressing become the ultimate finger food

Prawns with Asian Seafood Dressing
Serves 6 as an entree

Stir fry or BBQ or skewer 24 prawns (with a little olive oil and sesame oil) until they change colour – about 2 minutes.
Serve with dressing – you can pour this on after they are cooked before serving.  Great served cold as well so perfect for babyshower finger food theme. 


Asian Dressing
1 tbsp sesame oil
1 tbsp soy sauce
2 tbsp fish sauce
2 tbsp lime juice 
2 tbsp sweet chilli sauce (thai)
1 tblsp toasted sesame seeds (opt)

Coriander/mint/basil/rocket – one or the other or all at last minute as well as during.
Or serve as finger food, using the sauce as a dipping sauce. 

Luscious finger food for baby shower

Hi Ella


Spicy Chicken Cakes

 Since I have to catch a plane on Monday, other suggestions for healthy luscious finger food can be found re the following links. Visit http://www.babyboomerconnections.com.au/  then click on Fit in your Jeans Cuisine  - then go to starters.

I like the idea of  Mini Bruschetta, while everyone loves the Spicy Chicken Cakes.  


Take a leaf from the 1960's, where we skewered everything from Pineapple with Pickled Onions to Fruit Skewers. 

Love Clara (Mum)




Click on 'comment' at bottom of page to have your say or email clara@babyboomerconnections.com.au www.babyboomerconnections.com.au

Indulgent Yoghurt Dip with Fruits of your Choice

FRUIT YOGHURT DIP

Clara's Yoghurt Statement - I adore Yoghurt - BUT - I can't compromise with low fat varieties.  They just don't do it for me!  And besides, thick, indulgent Greek yoghurt is usually under 8% fat (measure considered low fat). Great for substituting a lower fat alternative instead of sour cream or cream.

1 cup thick, flavoured indulgent (Greek) yoghurt or cinnamon flavored yoghurt (following)
Fruits of your choice
Wafers / macaroons


Place yoghurt in serving bowl. Cover and chill. Arrange yoghurt in center of serving dish; surround with fruit and wafers.


Cinnamon flavoured yoghurt
In a bowl combine 1 cup plain yoghurt, 1 tblsp honey, 1/4 cup coconut, 1/4 cup chopped nuts and 1/4 teaspoon cinnamon. Mix well. Cover and chill.

Fruit muffins with almonds a family picnic favourite

From our lovely Aussie cook,  Bill Granger - 'Simply Bill'

Peach or nectarin muffins - developed from his recipe - peach / nectarine, almond and yoghurt cake. Always a favourite at our Xmas Picnic at Balmoral

220 g (7 1/2 oz) butter, softened
250g (9 oz) sugar
1 tsp vanilla extract
3 eggs
310 g (11oz / 2 1/2 cups) self raising flour
50ml  (1 3/4 fl oz) milk
250 g (9oz / 1 cup) plain yoghurt 
1 tblsp amaretto (almond essence - opt)
450 g (1lb) small peaches / nectarines, chopped
50g (1 3/4 oz) flaked almonds

Method
Preheat oven to 170C/327 F/ gas 3
Grease muffin tins.
Beat butter and sugar, add vanilla, eggs one at a time.  Stir in  other dry ingredients  ingredients. (except fruit).

Divide mixture into muffin tins - press fruit into mixture - sprinkle with almonds and bake  for approx 1/2 hour depending on the size of the muffin tray.

Click on 'comment' at bottom of page to have your say or email clara@babyboomerconnections.com.au www.babyboomerconnections.com.au

Avocado Dip inhibits the ability of alcohol to cause fatty liver

So what's all the fuss about Avocados?

Avocado Dip  - au naturale

Answer - They are an incredible superfood, as well as being delicious and versatile. 

My first tasting of avocado was as a newly married new foodie, discovering alternative foods to which my mum had served.  In the 60's, avocados were referred to as Avocado Pears.  Expecting a sweet taste, the oily, savoury taste and texture was a shock, a little like drinking your first cup of real coffee or glass of red wine.
In designing a fingerfood menu  Avocado Dip  is a great start.

2 avocados – chopped or mashed
1/2 lebanese cucumber, sliced lengthways, deseeded, then chopped finely
2 tsp lemon juice
1/4 cup Greek yoghurt
Sea salt and cracked pepper
Chopped Mint or basil  (or both) added at the end

Serve with vegetable sticks and /or Lebanese bread toasted – Lebanese cucumber, carrot, celery, capsicum.

Or do what we do - simply scoop from the flesh of the avo with a cracker - (my favourite being 'Salt and Vinegar Rice crackers' but a low GI cracker or bread would be better)


Re Avos - Don't be like me in the past - thinking that they contained oils and therefore avoiding them when in fact they are great for maintaining a healthy weight since fats are vital for good health. (Avocados contain fat, 60% is monounsaturated, 20% is polyunsaturated, and only 20% is saturated.)
Avocados are a wonderful fruit containing a mass of vital nutrients and fibre,  are low in sugar and salt free,  and contain per 100g-11% of the RDI of vitamin A, 11% of Thiamin, 19% of Riboflavin, 21% of niacin, 42% of vitamin C and 13% of magnesium, to name a few.
While lowering cholesterol, being a fantastic antioxidant and brilliant for your skin, when consumed prior to or during alcohol, avocado inhibits the ability of alcohol to cause fatty liver. So next time you're having a glass of wine try eating home-made avocado dip with veggie sticks.
Eat more avo's
Clara

Prawn Salad gets fresh with melon, ginger, lime and mint

According to nutritionist Dr Rosemary Stanton, prawns are an excellent source of protein, a good source of omega 3 fatty acids and a great way to get iron, zinc and vitamin E. They are also low in saturated fats.
Based on a recipe which came from our Mosman Magazine, showcasing 'Eating In' by Philip Johnson, this way of combining seafood with fresh Asian flavours gets my tick.  I adore eating out but also love eating in, usually on a Saturday night - yes things have changed! 

Seared prawns with a salad of melon, ginger, lime and mint
Serves 6 as an entree

18 large raw prawns, shelled and deveined, with tails intact
3 cm / 1 in piece of ginger, very thinly sliced
2 tblsp olive oil plus knob of butter to taste
sea salt & ground black pepper
Juice of 2 limes, with lime wedges to serve

Melon Salad
1/2 rock melon, rind removed, seeded and cut into cubes
2 long red chillies, seeded and thinly sliced
3 spring onions, thinly sliced diagonally
Handful of mint leaves, torn

To make the salad, combine ingredients and set aside.

Meanwhile, heat olive oil in heavy based frypan, cook prawns in 2 batches, adding half the ginger and butter just before they are cooked. Season and remove from heat.

Add the prawns to the melon salad then drizzle with lime juice, and gently toss to combine.

To serve, pile some salad and three prawns onto each plate, then drizzle with any remaining juices. Garnish with lime wedges.

Tasty Prawns Starters use Coriander/mint/basil/rocket – one or the lot

Prawns with Asian Seafood Dressing and Fresh Herbs
Serves 6 as a starter

Clara's chorus - Coriander/mint/basil/rocket – one the lot at last minute as well as during.  Herbs can go in the dressing, or be part of a bed to serve.  Leafy greens are the little black dress of cuisine.


Stir fry or BBQ about 24 medium sized prawns (with a little olive oil and sesame oil) until they change colour – about 2 minutes. Serve with dressing – you can pour this on after they are cooked before serving.

Dressing

1teasp sesame oil
1teasp soy sauce
2 tbsp fish sauce
2 tbsp lime juice
½ teasp brown sugar
1 tblsp toasted sesame seeds (opt)


 
BBQ'd Prawns and Calamari with Chilli Lemon dressing 

Serves 6 as a starter


6 medium calamari tubes, cleaned, cut in half lengthwise, open out flat with the inner side facing upward. Score the flesh in a crisscross pattern.
12 medium green prawns, peeled and deveined (tails intact)Rocket - to serve as a bed
Lemon Chilli Dressing
Combine 1/4 cup lemon juice, 2 teasp zest with 1/3  cup olive oil, 1 clove crushed garlic, 2 large red chillies, seeded and finely chopped, 1 teasp sugar, sea salt.   Marinate prawns and calamari in 1/3 dressing in refrigerator (1-2 hrs).  

Clara's Chorus - Coriander/mint/basil/rocket – one or the lot at the last minute, as well as during.


Char grill over high heat in batches until cooked. Toss rocket with a little dressing, place on plates - top with seafood and extra dressing.   

"Cooking is truly an act of love".....Jacques Pepin - Encore G

Fennel-crusted Pork with sage, sauteed apples and almonds served on a bed of spinach - inspired by a magnificent meal cooked by G this week.  Encore G.
Serves 4





Fennel-crusted pork fillets with sage
2 pork fillets - (combined approx 700 g / 22oz)
4 tsp fennel seeds (available dried)
2 tsp sea salt
Cracked black pepper
4 tsp chopped sage leaves (or rosemary)
Olive Oil
Place fennel, salt pepper and sage in a mortar and pestle and pound to a coarse mixture and sprinkle over pork.  Heat a non- stick fry pan over medium high heat.  Add oil and pork and cook for 4 minutes each side or until cooked to your liking.  Alternatively, after searing pork in pan, set aside then finish for a few minutes in a medium oven before serving.

Sauteed Apples
A little butter
2 - 3  green apples  - peeled, cored and cut into wedges
a little sugar - (1 1/2  tbsp or less)
1/3 cup almonds - roasted in oven  (or hazelnuts or macadamia nuts)
1/4 cup sherry (optional)
Saute apples in butter in heavy pan, add sugar and sherry.  Stir in chopped sage leaves and nuts.  Keep warm. 
(Alternatively, in a small ovenproof serving dish, cook the apples in the oven with the pork, adding sage and nuts when cooked.)  Serve separately.

Spinach with garlic, chilli and toasted fennel seeds
300g / 10oz  spinach roughly chopped - blanched in boiling water, drained to remove excess moisture
2 garlic cloves crushed or chopped
1 tsp dried chilli flakes
1 tbsp fennel seeds toasted and crushed
jus, warmed to serve

Heat a little olive oil in a heavy based frying pan, add garlic, chilli and fennel seeds, then add the spinach.  Cook briefly until tender  - should still stay green and intact. 

"Cooking is truly an act of love".....Jacques Pepin. . He moves on to say "Cook with love. Sit down around the table and share food with your children and your family. ....... You always communicate through cooking. You cannot cook indifferently, otherwise the food won't come across the right way."


Click on 'comment' at bottom of page to have your say or email clara@babyboomerconnections.com.au
http://www.babyboomerconnections.com.au/