Low Calorie Butter Chicken

• 1 tablespoon oil
• 2 golden shallots or 1 onion, diced
• 1 garlic clove, diced
• 1 inch piece of ginger, peeled and julienned
• 500g/1 pound chicken thighs, chopped into bite sized pieces
• 3 coriander roots rinsed well and chopped
• 2 teaspoon ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon garam masala
• 1.5 cups tomato puree
• 1.5 cups chicken stock
• 1/2 cup low fat natural yogurt
• 1/4 cup light cream
• Small handful of coriander leaves to garnish
• Steamed basmati rice to serve
  
  
  Step 1 - Heat a frypan on medium heat. Add a teaspoon of the oil in a saucepan and saute the onion, garlic, ginger and coriander roots until onion is soft and the mixture is fragrant.
  
  
  Step 2 - Turn the heat up to medium high and add the rest of the oil and add the chicken pieces, cumin, coriander and garam masala mixing so that the chicken is coated with the spices. Add the tomato puree and chicken stock. Simmer with the lid off for 15 minutes and then season with salt and then remove from the heat. Allow to cool for five to ten minutes and then stir through the yogurt, cream and top with coriander leaves. Serve with steamed basmati rice.

Roasted Ranch Potatoes

(American measures -- convert)
2 pounds potatoes (unpeeled, washed and cut into chunks)
1/2 cup ranch dressing (bottled, not packet)
1/2 cup shredded cheddar cheese, plus 1/4 cup more for topping
1/4 cup crumbled, cooked bacon or real bacon pieces from jar
1 tablespoon dried dill weed
3 scallions, washed and chopped
Salt
Pepper
Sour Cream (optional)
Non-stick cooking spray

Directions:
Preheat oven to 350 degrees.

Add (in a large bowl) the ranch dressing, dill, cheese and bacon. Add in the potatoes. Sprinkle in a generous pinch of salt and pepper. Toss to coat potatoes.

Spoon into a greased 9 x 13 baking dish. Cover with foil.

Bake for 60 minutes. Stir gently halfway through to get the bottom potatoes rotated so they don't become burnt and to ensure that the middle and top potatoes get a chance to brown.

Remove foil. Raise oven temperature to 400 degrees. Gently stir again, as necessary.

Bake for an additional 15 minutes, then sprinkle with additional cheese. Bake a few more minutes or until everything is gooey, browned and bubbly on top.

Serve with scallions sprinkled on top for garnish.

Avocado Chicken Encvhiladas

Ingredients for the Enchilada Sauce
1 tablespoon butter
3 garlic cloves, minced
1 tbsp flour
1 cup chicken stock - (you could use vegetable stock)
2 teaspoons of cumin
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1/2 cup chopped cilantro
1 cup mild or medium salsa verde
1/2 cup fat free sour cream

Ingredients for the Enchiladas
3-4 cups cooked chicken breasts, chopped or shredded
2 cups shredded Mexican blend cheese
3 avocados, peeled and chopped
8 flour tortillas

Directions

1. Preheat oven to 375 degrees. In medium sauce pan, saute garlic in butter for about 1 minute on Medium – High Heat. Stir in flour let it cook for about 2 more minutes.
2. Next stir in the chicken broth, cumin, salt, pepper and bring to a simmer. Remove from heat and stir in the sour cream, salsa verde and cilantro until smooth (or at least as smooth as you can get.)
3. Prepare a 9×13 baking dish with nonstick spray. Add about 1/2 cup sauce to the bottom of the pan. and spread out until bottom of the baking dish is evenly coated.
4. Lay out a tortilla and add chicken, shredded cheese, and avocado to the end of the tortilla and roll. Then place the rolled tortilla seam-side down and repeat until the pan is full.
5. Pour the remaining sauce over the enchiladas. Cover with 1 cup of cheese and bake for about 20 minutes or until cheese is bubbling.

Ice cream bread

Ice Cream Bread

2 cups of your favorite ice cream, softened
1 and 1/2 cups of self rising flour

Preheat your oven to 350 degrees. Grease and flour an 8×4 inch loaf pan. Mix the ice cream and flour together in a bowl just until combined. Smooth it out so it looks even. Bake for 45 minutes or until toothpick inserted comes out clean. Cool for a while and then serve.

Crockpot Cashew Chicken

Ingredients:
2 lbs boneless, skinless chicken thigh tenders or chicken breast tenders1/4 cup all purpose flour
1/2 tsp black pepper
1 Tbsp canola oil
1/4 cup soy sauce
2 Tbsp rice wine vinegar
2 Tbsp ketchup
1 Tbsp brown sugar
1 garlic clove, minced
1/2 tsp grated fresh ginger
1/4 tsp red pepper flakes
1/2 cup cashews ( I love cashews so I would add more )
http://www.daydreamkitchen.com/2012/09/crock-pot-cashew-chicken/

Directions:
Combine flour and pepper in large Ziploc bag. Add chicken. Shake to coat with flour mixture. Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker. Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken. Cook on LOW for 3 to 4 hours. Add cashews and stir. Serve over rice. Makes 4-6 servings.
If you like the sauce and want to have some to pour over the chicken and the rice, double the sauce ingredients... . 

Zucchini chips

Ingredients

• ¼ cup dry whole wheat breadcrumbs
• ¼ cup grated fresh Parmesan cheese
• ¼ teaspoon seasoned salt
• ¼ teaspoon garlic powder
• ⅛ teaspoon freshly ground black pepper
• ¼ cup unsweetened almond milk (you could also use skim milk)
• 2½ cups (1/4-inch-thick) slices zucchini
• Cooking spray

Instructions

1. Preheat oven to 425 degrees.
2. Combine first 5 ingredients in a medium bowl stirring with a whisk.
3. Place milk in a shallow bowl. Dip zucchini slices in milk and dredge in breadcrumb mixture.
4. Place coated slices on an oven proof wire rack coated with cooking spray; place rack on a baking sheet.
5. Bake for 30 minutes or until browned and crisped.
6. Enjoy!

5 minute Chili Lime Hommous

• 400g/14.1 oz tin chickpeas, drained and rinsed well
• 1/2 small clove garlic, peeled
• 4 tablespoons coriander oil* or 2 tablespoons oil and 1 tablespoon finely chopped coriander leaves
• 3 tablespoons sweet chilli sauce
• 3 tablespoons lime juice
• 1 tablespoon tahini
• 1/3 cup water
• Salt and pepper
  
  
  Mix together in food processor

Lemon Brownies

Lemony Lemon Brownies

Ingredients:
1/2 cup unsalted butter, softened
3/4 cup flour
2 eggs, large
2 tbsps lemon zest
2 tbsps lemon juice
3/4 cup granulated sugar
1/4 teaspoon sea salt

For the tart lemon glaze:
4 tbsps lemon juice
8 tsps lemon zest
1 cup icing sugar

Directions:
1. Preheat the oven to 350 degrees.
2. Grease an 8×8 inch baking dish with butter and set aside.
3. Zest and juice two lemons and set aside.
4. In the bowl of an electric mixture fitted with the paddle attachment, beat the flour, sugar, salt, and softened butter until combined.
5. In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until combined.
6. Pour it into the flour mixture and beat for 2 mins at medium speed until smooth and creamy.
7. Pour into baking dish and bake for 23-25 mins, should turn golden around the edges.
8. Allow to cool completely before glazing. Do not overbake, or the bars will dry.
9. Filter the powdered sugar and whisk with lemon zest and juice.
10. Spread the glaze over the brownies with a rubber spatula and let glaze set.
11. Cut into bars and serve.

Lamb, coconut and mango pilau

Ingredients:

1 tab oil
750g cubed lamb
2 garlic cloves
1 tab curry powder
1 tab massaman curry paste
cumin seeds
cardamon
salt
400 ml can coconut milk
1/2 cup sultanas
750 ml beef stock
400 g basmati rice
1 mango, peeled and chopped
mint or coriander
toasted almonds

Method:

1. Heat oil, brown lamb. Fry garlic, curry seasonings and spices until aromatic.

2. Add coconut milk, stock and sultanas, bring to boil. Cover and cook in 180 C oven or on stovetop for at least an hour.

3. Stir in the rice. cover and return to oven or stovetop for 30 mins.

4. Remove from heat. Stand for 10 mins. Stir through mango, mint and almonds. Serve.

White Gazpacho

Ingredients.

350g flaked almonds
425g sourdough bread, crust off, soak in water
5 cloves garlic, peeled
2 pinches salt – (Murray River Pink)
375ml extra virgin olive oil, blend with canola
150ml verjus
625g grapes (White Thompson Seedless)
375g cucumber, peeled (Telegraph Cucumber)

Method.

1. Blend almonds to a fine texture.

2. Add all ingredients and blend to a smooth paste.

3. Adjust seasoning and acidity with verjus and salt.

Yoghurt Marinade for Lamb

200g plain yoghurt

·        1 tsp ground cumin

·        1 tsp ground coriander

·        2 garlic cloves, crushed

·        1 lemon, rind finely grated, juiced

·        1/4 cup chopped fresh mint

·        1/4 cup chopped fresh coriander

·        Salt & ground black pepper, to taste

·        12 lamb cutlets, trimmed

Lemon and Honey Anzac Tart

Ingredients

300g Anzac biscuits

60g unsalted butter, melted

3 tbs honey, plus extra to serve

Finely grated zest of 2 lemons, plus 150ml strained lemon juice

395g can sweetened condensed milk

1/2 cup (125ml) pure (thin) cream

4 eggs

Thickened cream, to serve

Method

Step 1

Preheat the oven to 170°C.

Step 2

Place biscuits in a food processor and whiz until fine crumbs. Add butter and pulse to combine. Press crumb mixture into the base and sides of a 4cm x 22cm round loose-bottomed tart pan. Chill for 30 minutes or until firm.

Step 3

Place honey, lemon zest and juice, condensed milk, cream and eggs in a bowl and whisk gently until combined. Pour into the tart case and bake for 35 minutes or until just set but the centre still has a gentle wobble. Cool in the pan to room temperature, then place in the fridge and chill for at least 2 hours or until cold and set.

Step 4

To serve, slice the tart and drizzle with thickened cream and extra honey.

5 minute "baked" apple

For 1 baked apple

1 apple

1 tablespoon brown sugar

3/4 tablespoon moist coconut flakes

3/4 tablespoon currants

1/2 tablespoon slivered almonds

1. Mix the brown sugar, coconut flakes, currants and almonds together. Core apple and place in a bowl. Stuff the centre of the apple with the brown sugar mix and cover with cling wrap. Place in microwave for 5 minutes on high. Remove cling wrap carefully (the steam will be hot) and serve with cream.

Recipe for Tzatziki

Ingredients:

1 lebanese cucumber; 
1 tsp table (pouring) salt; 
1 x 200g tub plain or greek yoghurt; 
½ bunch mint, finely chopped

Method:

Slice the cucumber in half lengthways and use a teaspoon to scrape the seeds out of each half. Slice the halves thinly and place in a small bowl. Sprinkle with pouring salt and toss well to combine. Chill for at least one hour.

Rinse the cucumber well under cold running water, then gently squeeze the slices to release all the juice and water. Pat dry on paper towel and place in a small bowl with remaining ingredients. Mix well to combine and chill until you are ready to serve.