Slow Oven Cooked Roast Lamb with a delicious roast rub

I'm a huge fan of cooking Lamb in my Slow Cooker, stuffing it with fresh Rosemary and Garlic, always browning the meat first to seal in the juices.....

  I decided to do something different and cook it in the oven for a change. I grabbed some fresh Rosemary & Thyme from the garden. I took the herb leaves off the stems and gave it a quick chop, along with a few bulbs of fresh garlic. Popped it into the Mortar & Pestle, added a few tablespoons of Olive Oil, cracked Sea 

Salt & Pepper, a teaspoon of  Smoked Paprika and a teaspoon of Cumin. Gave it a good pounding and then rubbed it all over the roast.

I cooked it for the first half an hour in a preheated oven at  180 - 200 degrees and then dropped the temperature to 160 - 170 for remainder of the cooking which was approx 3 hours all up. Popped the veges in about an hour before the Lamb was ready. 

The veges soaked up the juices and the rest of the pan juices made the BEST gravy!

Lj's Pea & Ham Soup

Ingredients:

1 kg Ham Hock

500g Bacon Bones

1 Large Carrot diced

1 Large Onion diced

1 Large Potato diced

500g Split Peas

2 Cups of Frozen Peas

1 Litre of Chicken Stock

1 Litre of Water

Sprigs of Fresh Thyme

What to do:

Saute the Onion and Carrot until it starts to soften. Add the Ham Hock, Bacon bones, Stock, Thyme and diced Potato and pour over the Chicken Stock and Water. Bring to the boil and simmer for approx 3 hours or until the Ham is falling off the Hock and the bones. Remove the bones and hock. Add the frozen Peas. If you like a chunky soup leave as is, if you like it smooth blend it at this stage. I like it a little of both so I do a quick blitz with the hand held mixer. Let the hock cool down enough to pull the meat off the bone without burning your fingers. Return the ham to the soup and serve with crusty bread.

Sissy's Slowcooked Blade Roast in Coke..

A sneak peak at my Sister's dinner tonight! Will load some more pics and the cooking times later today :-)

2 x 375ml Cans of Coke

French Onion Soup Mix

Freshly crushed Garlic

Rosemary

Pour the Coke into the Slowcooker and sprinkle over the French Onion Soup Mix. Rub the roast with freshly crushed Garlic and then place into the Coke. Top with fresh Rosemary.

BBQ Beer Can Chicken..

Absolutely one of the best roast chickens I have ever cooked!

I heated up the BBQ with the lid down to approx 150- 180 degrees. 

I had one burner on at each end of the BBQ.

To prepare the Chicken I used a Can of this German Pils. Drink half the can and 

then stuff some fresh Rosemary, Thyme and Garlic into it.

Stuff it into the bottom of the Chicken and stand upright in a foil tray 

(big enough to pop in your roast veges into as well) 

Baste the Chicken with some melted homemade Garlic Butter, 

pop into the BBQ and put the lid down.

Walk away and don't be tempted to lift the lid for at least an hour.

Baste the Chicken with the juices in the bottom of the foil pan and add your vegetables.

Cook for another hour keeping an eye on your vegetables and turning them once

one side is golden. Good idea to check your chicken with a meat

thermometer as well, once it gets to 180 degrees your Chicken is cooked. Wrap it in 

foil to rest while you make gravy from the pan juices.

This was the most delicious, moist Chicken and so easy!

Lj's Apricot and Almond Slice

I was cleaning out the Pantry this morning and found a few bits and pieces that needed using up, mostly some Rice Bubbles I had left over from making Christmas goodies. I came up with this slice recipe as I also wanted to use up some dried Apricots. This a very quick melt, mix and pop in the fridge recipe. 

Ingredients:

125g Butter
2 Tbs Honey
1/2 Cup Sugar
4 Cups of Rice Bubbles
1/2 Cup Coconut
60g Sliced Almonds toasted
1/2 Cup Sultanas
100g Dried Apricots diced

What to do:

Place the butter, honey and sugar into a saucepan on low heat. Mix while the butter is melted and slowly let it boil for 5 minutes until the sugar dissolves.

Put all of the dry ingredients into a mixing bowl. Add the butter mixture and stir to combine. Press into a slice tin lined with baking paper. Press down firmly and pop into the fridge to set.

Cut into slices and serve when set.

Greek Walnut Syrup Cake

We had a themed day of Greek Flavours at work today.

I decided to make this Greek Walnut Syrup Cake. First time today I have tried 

this recipe and it was .. yum yum.. Very different!
Here is a link to the original recipe :-)
http://greek.food.com/recipe/karithopasta-greek-walnut-syrup-cake-266580

Ingredients:

250g Butter

1 Cup Sugar

5 Eggs

1/3 Cup Orange Liqueur ( I squeezed one orange instead)

3/4 teas Cinnamon

1/4 Tes Ground Cloves

2 1/2 teas baking powder

2 Cups of Bread Crumbs

1 Cup finely ground Walnuts

For the Syrup:

2 Cups of water

1 Cup Sugar

1 Tbs Lemon Juice

Lemon Peel 

(I used Lemon Peel, Orange Peel and a teas of Vanilla Extract)

Fits approx 22cm round tin..

What to do:

Preheat the oven to 180 - 200 c.  Grease a 22cm Round pie dish or cake tin with butter.

(I use the butter wrapper once I have put the butter into the mixing bowl.)

Beat the butter until soft, add the sugar and beat until fluffy. Add the Eggs beating after each addition. Add the Orange juice or Liqueur.  In another bowl ad the breadcrumbs, baking powder, cinnamon and ground cloves and combine. Add the dry ingredients to the butter mixture and beat until combined.

Pour into your tin and bake for 30 - 35 minutes. Test with a Skewer.

While the cake is cooling make the Syrup by adding all of the ingredients into a saucepan. Bring to the boil and stir while the sugar dissolves. Boil for 5 minutes.

Pour the hot syrup slowly over the cake and allow it to soak for a few hours or overnight if possible.

I have served with fresh pouring cream and icecream.

Lj's Lamb Hot Pot Pie

Ingredients for the Pie Filling:

6 Lamb Forquarter Chops

6 Slices of Shortcut Bacon diced

3 large Potatoes peeled and diced

3 Carrots peeled and diced

1 Large Onion diced

6 Button Mushrooms sliced

2 Cloves of Garlic finely diced

2 Fresh Tomatoes (you can substitute with tinned)

2 Cups of Beef Stock

2 Tbs Tomato Paste

Fresh Sprigs of Oregano & Thyme 

(You could used dried if that's all you have )

2 tbs Cornflour mixed with 1 Cup of Water

Salt and Pepper

1 Sheet of Puff Pastry and an egg to glaze

Ingredients for the Pastry:

1 1/2 Cups of Plain Flour

90g Cold Butter Chopped

Approx 1/3 cup Cold Water

2 Sprigs of fresh Thyme

What to do:

Turn the oven on low (100). Take the leaves off the sprigs of the herbs by running your fingers down the center of the sprigs and place on a baking tray. Pop in the oven for approx 10 mins until they are dry and will crumble a little in your fingers.

In the base of your slow cooker (if its stove top proof) or a fry pan sauté the Onions, Garlic, Bacon and Mushrooms. Remove any  excess fat from the chops and season well with cracked salt and pepper. Brown them in the same pan as the onions etc.

Peel the skin from the tomatoes by emerging them in boiling water for a few minutes and then into cool water. The skin will peel off easily. Chop the tomatoes and add to the pan. You could use tin tomatoes if you wish but fresh is best.

Throw in your chopped carrots and potatoes. Sprinkle the herbs over the top and pour in the Beef Stock. Mix together the Cornflour and water with the Tomato paste and pour in. Give all of the ingredients a good stir. Pop into your slow cooker and cook on low for 6 hours.

 By this stage the meat will be falling off the bone. Take out the meat and remove the bones and any cooked fat. The meat will easily fall apart as you do this. Return the meat to the pan and combine. Remove from the slow cooker into a dish and set aside to cool while you make your pastry.

To make the pastry I use a food processor although you could make it by hand. Add the flour, butter and thyme leaves to the food processor. Pulse for around 30 seconds until it looks like fine bread crumbs. With the motor running add the water, combine until the dough begins to form. Remove from the processor and shape into a ball. Glad wrap and rest in the fridge for half an hour.

Roll out your pastry and place into your pie dish. Prick with a fork and  top with baking paper 

using Rice or pie beads Blind Bake for approx 20 minutes at 180 degrees.

Let it cool and fill with your pie filling. Top with your puff pastry and egg wash using a pastry brush.

Cook until golden :-)

Lj's Cottage Cheese Omelette

Healthy and delicious! You can add whatever cooked Vegetables you like... add some Bacon or Chicken or whatever you have left over.

2 Free Range Eggs

3 Tbs Low Fat Cottage Cheese

Splash of Skim Milk

Cracked Pepper and Salt

Whisk together and set aside..

In a hot fry pan add some chopped Red Tuscan Onion, Grated Zucchini and Sliced Button Mushrooms.

Saute until soft. Whisk together the Cottage Cheese and Eggs and pour over the top.  When it looks 3/4 cooked through pop it under a hot grill for a few minutes until cooked through. Flip over one side and serve with freshly chopped chives. I love to splash on a bit of homemade Worstershire Sauce :-)

Lj's Quick & Easy Curried Pumpkin and Carrot Soup

 Quick and easy, very economical and most of all really healthy!

Ingredients

3 Cups of Butternut Pumpkin diced

2 Carrots diced

1 Small Onion finely diced

2 Cloves of Garlic Chopped

1 Cup of Chicken Stock

1 Teas Ground Cumin

2 Teas Curry Powder

What to do:

Put everything into a saucepan and bring to the boil. 

Reduce the heat and simmer until soft. Blend using a stick mixer.

Nom

Nom

Nom

Orange & Raisin Apple Pie

My Healthy Living Lifestyle clients asked to for a home made apple pie this week. To make it a little special I've added Raisins and Orange Zest.

Ingredients:

For the pastry:

250g Plain Flour 

50g Icing Sugar

Pinch of Sea Salt

Zest from half and Orange

125g Cold Butter cut into small cubes

1 Large Free range Egg

Splash of Milk  

What to do:

Sift the flour into a bowl and add the icing sugar and pinch of salt. Add the Butter and rub into the Flour with your fingertips. You could use a food processor at this step if you wish. Rub the butter in until it looks like fine bread crumbs.  Make a well in the center and add the Egg and the Milk along with the Orange zest. Now this may sound crazy but I have seen Anna Olsen do it to make all of her doughs.. and she is the Queen of Baking!.... Spread your fingers and hold them stiffly like a claw. In a gentle circular motion mix the egg and milk in to bring the dough together. Don't over mix or your dough will be tough. Wrap in glad wrap and pop into the fridge for 20 minutes to rest.

For the filling:

5 Large Granny Smith Apples

3 Tbs of Raw Sugar

1/2 Teas of Ground Ginger and Cinnamon

A good Handful of Raisins

Juice from 1/2 an Orange

What to do:

Peel, slice and core your apples. In a non stick pan add the apples, raisins, sugar, spices and orange juice. Stir to combine and cook on a low heat until the apples are tender. Let it cool completely. Divide your pastry into 2. Roll out the base and pop it into your pie dish. If it breaks or tears just patch it up. Pop in the filling and top with the rest of the pastry. I like to push the top bit of pastry right in and roll the bottom piece over the top to seal it and of course gives it that lovely homemade look! I've put a few slits in the top of the pastry to let out the steam, beaten an egg and used a pastry brush to coat. This will make your pie a lovely golden colour. Sprinkle a little Cinnamon sugar on top and bake in a 180 degree oven until the pastry is golden. Approx 40 minutes

Chicken Curry (Dukan Friendly)

I have been researching many Dukan Recipes and also creating my own, this one is a mix of both.

• Ingredients:
• 
  
• 350 Grams of Chicken Breast diced
• 1/2 Onion finely diced
• 200 Grams of No Fat Yoghurt
• Curry Spices
• Sliced Zucchini & Carrot

Curry Spices...

• 1 tablespoons cumin seeds (or ground)
• 1 tablespoons coriander seeds (or ground)
• 1 teaspoons ground turmeric
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon ground ginger

Grind in a pestle and mortar or a small food processor until very fine

You could alternatively use store bought Curry Powder, a lot less effort

but in my opinion the Spice mix makes dish when cooking Curry.

What to do:

 Heat a frypan and add some cooking spray. Saute the onion with the spice mix, mix well to coat. Add the chicken breast and coat in the onion and spices. Let the chicken brown a little on the outside and then add the Yoghurt. Reduce the heat the cook until the chicken is cooked. It will be so moist and tender from the yoghurt!

I steamed the Carrot and Zucchini and added to the dish right at the end before serving.

Hollandaise Sauce Dukan Style

This in incredibly delicious and one of the best home made Hollandaise recipes I have ever made. I found the recipe here... http://mydukandiary.com/dukan_diet_free_recipes.html

Unfortunately this page is no longer being updated and unable to send in a recipe or email. 

 Ingredients:

 1 Free Range Egg Yolk

1 Teas Organic Dijon Mustard

2 Tbs Fresh Lemon Juice

50ml of warmed Skim Milk

What to do:

Combine the Egg, Mustard and Lemon Juice in a non stick saucepan on very low heat, stir well to make a smooth paste. Heat the milk in  the microwave for 30 seconds. Once the sauce starts to thicken, slowly add the milk and  keep stirring until the sauce is the desired thickness. This takes approx 10 minutes and you need to keep an eye on it.. SO worth it though.

Great on Fish, Chicken, Eggs for breakfast.. YUM!

My Low Fat Dukan Friendly Turkey, Vege & Herb Meatloaf

I haven't made a Meatloaf in ages! It's not that popular in my house but I love them!

Keeping within Dukan guidelines I made this healthy low fat Turkey Meatloaf for dinner. 

Ingredients:

 500 G Turkey Mince

1 Medium White Onion finely diced

1 Clove Garlic finely diced

1 Medium Carrot grated

1 Medium Zucchini Grated

1 Free Range Egg

Fresh or dried herbs

What to do:

Quick and Simple!! Preheat the oven to 180 Degrees.

Throw all of the ingredients into a bowl and mix well with your hands.

I used a Tupperware Loaf Form to cook mine, placing it into the form and

then placing a form into a waterbath (basically into a baking dish with a few inches of water in it)

Bake for approx 1 hour. If you are unsure it is cooked use a meat Thermometer to check.

This Meatloaf is delicious and juicy. Can be eaten hot or cold and served with Salad or Veges.

Lj's Slow Cooked Y Bone Steak with Homegrown Cherry Tomatoes & Mushrooms

I picked up a cheap piece of Y Bone today and decided it would be lovely slow cooked.

I have cooked in a Dutch Oven on the stove top but you could easily use your slow cooker after browning the meat in a fry pan if you don't have one.

Ingredients:

300g Y Bone Steak

1 Medium Onion Sliced

2 Cloves of Garlic Sliced

6 Button Mushrooms Sliced

Punnet size of home grown Cherry Tomatoes Diced

1 Campbells Beef Stock paste sachet (Equals one stock cube)

1/2 Tablespoon of Cornflour with 1/4 Cup of Water

What to do:

Heat your pan to Medium to High and spray a small amount of Cooking Spray. When the pan is hot enough

brown and seal the meat. Add the Onions, Garlic, Mushroom and Cherry Tomatoes.

Saute until semi soft and then turn down the heat to Medium Low. Add a small amount of water, approx 1/2 cup and pop on the lid. Let it simmer away for an hour or so, by this stage the meat should be almost falling off the bone. You can remove the bone at this stage and chop the eat into bite sized pieces. I used tongs and pair of kitchen scissors.. easy and no mess as you can do that without taking it out of the pan.

Add the Beef Stock and the Cornflour and Water. If the dish need to be a little wetter to stay moist while cooking just mix in a little more water. Give it a really good stir to combine. Pop the lid back on and turn the heat to the lowest setting on your stove. I let it slow cook for another 2 1/2 hours or when the meat melts in your mouth. Check and stir every half an hour or so. Add a little more water if needed. 

Serve with your favourite mash. I have served with Kent Pumpkin. It was so sweet and delicious I just drained and mashed and only add a small amount of cracked himilayan salt.

A very few basic ingredients turned into a really delicious dish!

Lj's Ham & Mushroom Scrambled Eggs

Yum! This is going to give me a great start to the day and energy to burn until Lunch time!

Quick & Easy... and remember Breakfast is the most important meal of the day!

Beat with a fork, 2 Free Range Eggs with 2 Tablespoons of Low fat Cottage Cheese

 into a mug and Season with Himilayan Rock Salt and Cracked Pepper.

Heat a Non Stick Frypan and add 3 sliced Button Mushrooms and 3 Slices of 

diced Low Fat Ham (Approx 35g). Saute until the mushrooms are soft.

 Add the Egg mix and some fresh chopped Parsley. Cook and stir until the egg is cook. 

Dig in and get about your busy day :-)

Lj's Lime & Garlic Yoghurt Marinated Chicken Breast with Roasted Vegetables

Starting off the New Year with a bang and some delicious healthy recipes based on the Dukan Diet. I will be creating recipes from the 100 list of foods that you can apparently each as much as you like of. I'm curious to see if I will have more energy and lose a few kg's as it states. I started this Plan yesterday along with a Food Journal to record my progress. 

"Hungry people don't lose weight"

http://www.dukandiet.co.uk/en/780.html

This Chicken is quick and easy and really delicious.

Ingredients:

2 Chicken Breasts with skin and fat removed

For the Marinade:

1 Cup Jalna No Fat Natural Yoghurt

Juice of 1 Lime and some of the Zest

1 Clove of fresh Garlic finely diced

Any Vegetables from the list:

I have chosen Zuccini, Carrot, Red Capsicum, Pumpkin & Mushrooms

What to do:

 If you have time in the morning, marinate the Chicken before you start your day. You could even make this ahead of time, say.. the day before and leave in the fridge. If you are short on time a few hours is ok but the longer the better as the Yoghurt really makes the Chicken tender. Simply add all of the ingredients into a Snap Lock bag and seal ensuring the chicken is well coated.

Preheat the oven to 180 to prepare to cook your Roast Vegetables. Wash and slice your Vegetables.

Line a baking tray with Baking Paper . Spray a small amount of Cooking Spray, lay your Vegtables onto the Baking Paper and spray again. Season with Cracked Himilayan Salt and Cracked Pepper. Bake until tender or to your liking. While the Veges are cooking heat a non stick pan and grill your Chicken. Remove the Chicken from the marinade and brown on either side. Cook until the Chicken is tender, approx 6 - 8 minutes each side. Just before serving add a few Tablespoons of the No Fat Yoghurt to the pan and stir to pick up all the juices from the pan. Cook and stir for a few minutes and you will have a nice little sauce to top your Chicken.

No cook Worcestershire Sauce

After researching what seems like a hundred recipes I found a no cook recipe and modified it to suit what I already had floating around in my pantry. I love the idea of a no cook easy recipe that can be thrown together really quickly!

Ingredients:

1/2 Cup of Apple Cider Vinegar

2 tablespoons of Fish Sauce

2 Tablespoons of Honey

1 Tablespoon of Treacle

Juice of 1 Lime

1 Teaspoon of Cloves

1/2 Teaspoon of Onion Flakes

1 Clove of fresh Garlic

1/4 Teaspoon of Chilli Powder

What to do:

In a pestle and mortar grind the cloves, onion flakes and Chilli. Juice the lime, and add all of the ingredients into the bowl of a small food processor. Blend until smooth and pour into a bottle and keep in the fridge. It only makes a small amount so you could easily double the recipe but mix in a bigger processor or in a jug with a stick mixer. It would last about a month in the fridge, but I can't see it lasting that long! It's delicious. I'm leaving mine a few days before I use it to let the flavours infuse.

Here is a link to the original recipe ...

http://www.foodrenegade.com/homemade-worcesterschire-sauce/

Lj's Healthy version of Chicken Burrito's

I am always looking for healthier homemade options, here is a lower fat version of Chicken Burrito's everyone will love. There are lots of Burrito Seasoning Recipes on the internet. I have tried and tested a few of the powdered versions but prefer to use fresh, chilli/onion and garlic. 

Ingredients:

500 Grams Chicken breast diced

1 White Onion finely diced

1/2 Small hot Chilli deseeded and finely diced or more if you like it hotter

1 Clove of fresh garlic finely diced or crushed

1 Tablespoon of Cumin and Paprika

3 Tablespoons of No Fat Jalna Natural Yoghurt and a little extra for serving

Homemade Salsa to serve (Recipe Below)

Lettuce

Low fat Grated Cheese

Lite Mission Wraps (about 1/5 of the fat in the plain ones)

For the Salsa:

Finely dice a White Onion, 1/2 Red Capsicum, 1 clove finely diced

or crushed fresh Garlic, 4 Fresh ripe Roma Tomatoes, 1/2 Teas of Himalayan Salt

Throw in a saucepan and simmer  until soft and then cool down before serving. 

What to do:

Heat a frying pan and add a tablespoon of Extra Virgin Olive Oil. Add the Onion, Garlic, Chilli and saute for a few minutes. Add the Cumin and Paprika and stir to combine. Cook off for a few more minutes to infuse the flavours. Add the chicken, giving it a good mix to coat with the flavouring. Add about 1/4 cup of water and turn down the heat and simmer until the chicken is cooked. Add the Yoghurt and give it a good stir to combine. The Yoghurt tames down the Chilli and just gives it a delicious flavour. Simmer on low  until the sauce thickens, about 5 minutes on low.

Heat the Mission wraps for 30 Seconds in the microwave and serve. I have layered the lettuce, chicken, grated cheese, a little bit of salsa and a bit of the yoghurt, rolled it up and hooked straight in..

YUM!

Nam's Spring Rolls

My Neighbour Nam makes the most awesome spring rolls! I'm pretty sure you would have seen me post pictures of the cooked Spring Rolls on my Facebook Page... today he was kind enough to give me a few lessons and work out the exact measurements they use, as like me sometimes measurements just go out the window. He explained that the amount of sauces added etc was by smell, something his mother taught him. She is an amazing cook if the smells from over the fence are any indication!!

 Here are the Spring Rolls we made today with the recipe below.

 Can't wait to eat some... SO GOOD!

This made 120 

Ingredients

1.2kg Chicken Mince

2 Grated Carrots

3 Small Onions finely diced

2 cloves garlic finely diced or crushed

15g Back Fungus (from any Asian Supermarket)

60g Bean thread Vermicelli 

1 Tbs Fish Sauce 

1 Tbs Soy Sauce

1 Tbs Oyster Sauce 

Chicken Stock Powder 

2 Eggs Separated

60 Spring Roll Wrappers cut in half sideways into a triangle shape

What to do:

Soak the Black Fungus in boiling water until hydrated and drain. Soak the Vermicelli in boiling water until soft and drain. Add the Chicken, Carrot, Onions, garlic,  the sauces and stock powder into a bowl. Add the Black Fungus and Vermicelli. Add the Egg yolks and mix to combine as shown in the photo above. 

Fill and roll your spring rolls and pop into the freezer in snap lock bags until ready to deep fry. 

There is no easy way to explain how to wrap a spring roll so I'll post a link below to show you how to do it.

http://salu-salo.com/how-to-wrap-spring-rolls/

We actually did it differently and  cut the wrapper into 2 triangles and rolled using the same concept putting the large part of the triangle at the bottom. Roll over once then the side and up to the top. Seal with the egg white using a pastry brush or your fingers.

Lj's Herb & Parmesan Hash browns

Had some friends for Breakfast this morning and I just felt like

 Hash browns and not that crap you get at McDonalds... 

Here is how I like to make Hash browns..

Ingredients:

4 Medium Potatoes grated

1 Medium White onion finely diced

2 Free Range Eggs

Freshly Chopped Parsley and Chives

1/4 Cup SR Flour

1/2 Cup Freshly grated Parmesan

Himilayan Salt

Cracked Black Pepper

What to do:

Throw everything into a bowl, mix well to combine and shallow fry in Olive Oil..

That easy and so delicious!