HD Australia

Thought it could be cool to share some healthy recipes in here! Maybe there are particular things you cook for someone with HD...or maybe there are just particular things you cook!

I suck at cooking...but always willing to give things a go

ok here is recipe number one...this is about as far as my cooking goes! Sorry guys....someone else will definantly have to take over this thread


Zuchinni Slice

Ingredients (serves 15)

• 5 eggs
• 150g (1 cup) self-raising flour, sifted
• 375g zucchini, grated
• 1 large onion, finely chopped
• 200g rindless bacon, chopped
• 1 cup grated cheddar cheese
• 60ml (1/4 cup) vegetable oil

Method

1. Preheat oven to 170°C. Grease and line a 30 x 20cm lamington pan.
2. Beat the eggs in a large bowl until combined. Add the flour and beat until smooth, then add zucchini, onion, bacon, cheese and oil and stir to combine. Pour into the prepared pan and bake in oven for 30 minutes or until cooked through.

Awesome, thanks heaps Michelle for sharring that recipe with us Will have to give it a go this week. I have three salad recipe's that one of my friends passed on to me, which I absolutely love and they are heaps easy, so hope you guys enjoy them as much as me

Roasted Pumpkin and Pinenut Salad

Ingredients
Packet of baby spinach
pumpkin (butternut is good) use as much or as little as you like
Block of fetta cheese (whichever you preffer)
pinenuts (prefferably good quality, but any are okay) I usually use half of the pack

Method
-Cut pumpkin into cubes about 1.5cm.
-Roast pumpkin at about 200 degrees for around 10-15 min, or until well cooked. Make sure that you have coated the cubes in oil.
-When the pumpkin is cooked, add as much or as little pinenuts as youlike to the baking dish. Bake for about 5-10 min, or until they arebrowned.
-Remove from the oven and allow to cool.
-Add pumpkin and pinenuts to spinach (wash and dry spinach thoroughly and place in a salad bowl)
-Cut fetta into cubes, whatever size you like, and add to the salad and mix.

There is no need to dress this salad, but if you want to, you could usea balsamic vinegarette, but add it as you are eating, not while makingit, or it will wilt the spinach.


Potato salad

Ingredients
waxy potatoes (Desiree are good, they have red skin) I usually use 5potatoes
handfull of diced bacon
1 medium onion
fresh corriander
spring onions (the long thin green ones) I usually use 3-4 pieces
sour cream (the amount depends on how many potatoes you use)

Method
-Dice potato, no need to peel them, and steam on the stove, of cook inthe microwave. They need to be tender, but not overcooked and fallingappart.
-Dice bacon and onion and fry in a pan until reasonably well cooked.Add the sliced spring onions, and allow to cook for a couple of minutes.
-Put sour cream into salad bowl and mix until smooth.
-Add the bacon mix to the sourcream and mix together.
-Add the potatoes and chopped corriander and mix together gently.
-Put some corriander on the top to garnish.

I have not put amounts for most things, because that depends on howmany people you are cooking for, and how much of each ingredient youlike, but with a bit of trial, and probably not much error, you willfigure it out.

Caesar Salad is the easiest of them all!

The trick is to buy thePaul Newmans Caesar Salad Dressing, because it is better than mostothers, and not massively overpriced.

Ingredients
cos lettuce
handfull of diced bacon
croutons (whatever brand you like, but we use the little toasts which look like mini bread, and aren't actually croutons at all)
parmesan cheese (grated or shaved)
caesar salad dressing

Method
-Cut the bacon into strips and fry in a pan until crispy
-Wash the lettuce and dry thoroughly,tear or cut and put in salad bowl
-Put the bacon in with the lettuce, add the parmesan cheese
-Dress if you want to, or leave it for people to do themselves
-Put the croutons on last so that they don't go soft and soggy
-THATS IT!

I LOVE THESE THREE SALAD RECIPES, SO HOPE YOU ALL ENJOY THEM

salad...do i have to eat salad???  

great recipes nay...you need to invite us all over for dinner!

erica wasnt it you that cooked salad???...haha...or maybe you were telling me i didnt need to cook salad

Im gonna make your salad on the weekend nay...and i promise i wont cook the lettuce...just the pumpkin! haha

haha i think it was you who was cooking the salad michelle

i will be driving past in a couple of weeks...might bypass all taht tasty salad for some mcdonalds

Hi,  

For anyone looking for inspiration and a bit of a change in preparing meals, here are 3 websites that promote healthy eating and healthy lifestyle.

The links are www.cuisine.com.au (recipes for healthy/quick/vegetarian/kid-friendly/allergic intolerances etc; plus meals for all occasions; and for when you can't get out to shop - enter up to 3 ingredients you have in your cupboard/fridge - and meals you can prepare are available).

Also, you don't need to be diabetic to access the recipe of the week and tips for exercise etc on
www.diabetesnsw.com.au  If you join you can also access archived recipes of the week.

You don't need to be vegetarian to make the recipes at www.sanitarium.com.au  You can sign up for free and be sent the recipe of the week, and access previous recipes. You can substitute/add meat/chicken/fish in the recipes if you're not vegetarian.

Bon appetit,
Sonnie

Hi everyone, thanks for the recipe's and the links!! I am really quite obsessed with cooking and collect recipe books so this is wonderful!! More to add to my colection.

I will post a few today for you here's the first one

Roast Capsicum and tomato soup
5 large red capsicums
A couple of good glugs of olive oil
Good handful of fresh basil, or lots of dried stuff
1 large red onion, quartered
2 cloves garlic, crushed
1kg medium tomatoes cut into quarters
2 small red chillies, de-seeded (unless you like it hot), sliced finely
500ml chicken stock
1 tablespoon balsamic vinegar
Quarter capsicums, remove and discard seeds and membranes. Quarter tomatoes, mix olive oil, chopped basil and garlic. Lay capsicums skin side up and tomatoes skin side down and place onion on roasting tray and use pastry brush to cover in olive oil mix. Roast until capsicum skin starts to blacken. Take capsicum and place in a plastic bag for 5-10 minutes, peel skin back. In a large saucepan bring stock and vinegar to the boil, while this is starting to boil use a processor or blender to blend capsicums, tomatoes, onion and chilli. Place in a separate saucepan. Add small amount of stock at a time until you achieve the desired consistency. Sometimes I use all the stock sometimes I have heaps left over – weird, I know!!

Enjoy xo

Crepes with Hot Buttered Blueberries
1 cup (150g) plain flour
1 tsp caster sugar
240ml milk
1 large tablespoon melted butter
2 eggs
2 cups blueberries
½ cup brown sugar
½ cup butter
1. Place ingredients for crepe into a bowl and mix until combined. Strain into a jug, cover and set aside to rest for 30 min at room temp, lightly spray fry pan with oil, heat over medium heat. When hot, pour in just enough batter to cover base. Tilt pan so batter covers base in a thin film (pour any excess pack into jug) Cook crepe for approx 1 min until underside is golden. Use metal spatula to flip. Cook other side for just under 1 min. Transfer to place and cover with foil to keep warm. Repeat with remaining crepe mix.
2. Melt butter and sugar in saucepan until a thick caramel starts to form and then add blueberries, stir gently until mixed through and saucepan is full of caramel and blueberry juices (stir carefully so blueberries keep shape) (As blueberries can be a little expensive, I use frozen or tinned most of the time, but for a variation a mixture of berries is nice too).

Lamb Shank and Veggie soup
4 lamb shanks
2 medium carrots, chopped
2 medium onions, chopped
2 cloves garlic, crushed
2 medium potatoes, chopped
2 sticks celery, chopped
425g canned tomatoes
1.5 litres (6 cups) beef stock
125ml (½ cup) tomato paste
2 medium zucchini, chopped
2 small chilli’s de-seeded chopped finely
½ cup frozen peas
½ cup frozen corn
Combine lamb, carrots, onions, garlic, potatoes, celery, undrained crushed tomatoes, beef stock, tomato paste and chilli’s in a large saucepan.  Simmer, covered for 1 hour (if using a slow cooker through all the ingredients in turn on and leave for 5-6 hours before completing the next steps. Add zucchini, frozen peas and frozen corn, simmer, uncovered, further 30 minutes or until lamb is tender. Remove lamb from soup, remove meat from bones, discard bones. Return meat to soup, stir until heated through

Hi everyone - lilcarl's lamb shank recipe reminded me of one of my favourites that is quite easy.

Braised Shin of Veal in White Wine

For 6

Ingredients:

1/3 cup of olive oil
60g butter
10 slices of hind shins of veal / shanks (about 37mm thick)/ossobuco
125g plain flour
salt
freshly ground black pepper
325ml dry white wine
2 tablespoons finely chopped lemon peel (no white pith)
5 tablespoons finely chopped parsley

1.Heat oil and butter in large saute pan - medium heat.

2.Dredge veal slices in flour, both sides.
When butter foams put slices in pan in single layer (or do in batches).

3.Brown meat well on both sides. Season with salt and pepper. Add white wine and cover pan tightly. Turn the heat down and simmer very gently for 2 to 2 and a half hours.

4. Check the pan every so often and add warm water if needed (I've always found there is plenty of liquid without adding water).

5.When done (meat comes away from the bone) - transfer shins to a warm dish.

6.Put chopped lemon peel and parsley into pan, medium heat, cook for 1 or 2 minutes, stirring with a wooden spoon to scrape loose any bits stuck to the pan. Boil down excess liquid.

7.Return veal slices to pan and briefly turn in pan juices.

Serve at once with pan juices poured over. Can be made earlier in the day, but dries out if cooked the day before and kept in fridge (I've never found this to be the case - they make tasty leftovers the next day even if stored in fridge - just make sure they're covered with liquid and a lid).

Serve with mashed/pureed potato (and other vegies if you like) and crusty bread to mop up the sauce.

Buon gusto!
Sonnie

Frozen Dinners

Take out of carton, pierce the lid in 2 places and microwave for 5 mins. Stir and eat.

Give left overs to dog to lick the container and the box to chase around the loungeroom and tear into little pieces for you to pick up later.


Coming for tea Erica? You can pick which box you'd like only if Tasha agrees.



Debbie  

oh Deb, thats sounds fantastic!!!!  i cant wait, just a shame i am not going THAT far down the highway

Hey guys this is awesome, i love trying new recipes I cant cook just from looking in the fridge and putting something together, but I love making things when it tells you what to do, lol.

Debbie my dad would have to agree with you 110% on the frozen dinners, his freezer is full of them and he thinks they are awesome Matt and I will often go around there for dinner and thats what we will have.

xxx

I don't really like them that much Nay, but can't be bothered cooking for just me. I force myself to eat them, I'm sure Tasha would enjoy them much more.


Debbie

Hi everyone - here is an easy, healthy pasta recipe.

Pasta with Baby Spinach, Roasted Pumpkin and Tomato

Serves 4

750 g pumpkin
2 tablespoons olive oil
16 unpeeled garlic cloves (helps keep the werewolves away)
250 g cherry tomatoes
500 g pasta
200 g baby English spinach leaves
200 g marinated Persian feta cheese (available in the deli or supermarket)
60 ml sherry vinegar (also in the deli or supermarket)
2 tablespooons walnut oil

1. Preheat oven to 200 degrees C. Cut pumpkin into large cubes, place into roasting tin and drizzle with oil. Roast for 30 minutes, then add the garlic. Arrange the tomatoes on a baking tray. Put all the vegetables in the oven and roast for 10-15 minutes, or until tender.

2. Cook pasta in a saucepan until al dente. Drain and return to the pan to keep warm.

3. Toss together the pasta, tomatoes, pumpkin, garlic and spinach.

4. Drain the feta, reserving 60 ml marinade. Whisk this with the vinegar and walnut oil. Pour over the pasta and sprinkle with feta.

And enjoy your meal,
Sonnie