Favourite Recipes
from our members




Click on the Receipe name or scroll down.

Pam's Inner Wheel Recipe

Sue's Chinese Spaghetti

Shrove Tuesday Pancakes

Cheesy Eggplant Cannelloni

Café style Banana Bread

Very Naughty Mud Cake

Hassle–free Healthy Hotpot

Bread and Butter Pudding

Heather's Healthy Hearty Soup

Stuffed Chicken Breast

Berry Cupcakes

Moroccan Beef Stew

Paddy's Vegetarian Chilli

Kal's Delicious Dumplings

Matilda's Creamy Beef and Vegetable Soup

Felicity's Flu–fighting Chicken Noodle Soup

Sunday Steak and Kidney Pudding

Vicki's Sago Pudding

Cherie's Thai Prawn Curry

Joan's Home made Ginger Beer

Faye's Carbonara

Nina's Apple Pie with a Twist

Mary's Simple Stroganoff

Anne's Healthy Choice Mac 'n' Cheese

Denyse's Tomato Soup

Carol's Thai Curry

Yvonne's Steak with Satay Sauce

Jenni's Penang Chicken Curry

Diana's Macadamia Cookies

Maureen's Tomato Melt

Cathy's Mexican Chicken Salad

Janelle's Low–fat BBQ Teriyaki Pork

-o0o-





Pam's Inner Wheel Recipe

Inner Wheel Recipe. from Pam Lyons

INGREDIENTS

ONE PART OF FRIENDSHIP MIXED WITH
ONE PART OF FUN AND A VERY GENEROUS HELPING
OF LAUGHTER WITH A PINCH OF FUNDRAISING.

METHOD

MANY HELPING HANDS TO MIX THOROUGHLY
POP IN THE OVEN AT A NICE WARM COSY TEMPERATURE
UNTIL SIDES SPLIT BUT HAPPY AND CONTENT.

TAKE OUT TO COOL AND RELAX UNTIL READY FOR
ANOTHER BATCH.
COST PER PERSON?? = PURE ENJOYMENT







Sue's Chinese Spaghetti


INGREDIENTS

Great if you like it VERY HOT.

800g fresh Udon noodles (Udon noodles are thick Japanese wheat noodles that are used in noodle soups and braises)
4 green onions (shallots), sliced on the diagonal
1 tablespoon sesame oil
2 tablespoons peanut or rice bran oil
750g pork mince
2 tablespoons Shaoxing wine (Chinese rice wine) or dry sherry
1 tablespoon grated ginger
2 garlic cloves, crushed
1/3 cup (80ml) Hoisin sauce
2 tablespoons chilli bean sauce
1 tablespoon Soy sauce
1 cup (250ml) chicken stock
diced cucumber, coriander leaves, to serve

METHOD

1. Prepare noodles according to packet directions. Drain and toss with half of green onion and half of sesame oil.

2. Heat peanut oil in a wok on medium. Stir-fry pork for 2–3 minutes, until browned. Add wine and stir for 1 minute, until evaporated. Remove pork. Stir–fry ginger, garlic and remaining onion for 30 seconds. Add sauces and stir–fry for 30 seconds.

3. Add pork and stock and bring to boil. Reduce heat and simmer for 10 minutes, until thickened. Stir in remaining sesame oil.

4. Serve noodles with meat sauce, cucumber and coriander.



This recipe for Shrove Tuesday Pancakes was sent in by member Karen who stated that she and Yvonne made these at work and they were delicious. I want to work where you two do.




Shrove Tuesday Pancakes


INGREDIENTS

2 cups plain flour
2 tsp baking powder
1 tsp bicarbonate of soda
2 eggs, beaten
2 cups milk
1 tsp vanilla essence
2 tbs sugar
Butter or oil for cooking

METHOD

Sift the flour, baking powder, bicarbonate of soda and sugar. Make a well in the centre. Stir in the milk, eggs and vanilla until just combined.

Lightly grease a non–stick pan with a bit of butter or oil. Pour in the batter and cook over medium heat. Turn pancake over when bubbles appear on the top side of the pancake.

Cook for another minute or so, until the pancake is lightly golden on both sides. Repeat with remaining batter.








Cheesy Eggplant Cannelloni


Serves 4, Preparation Time 20 min, Cooking Time 40 min,

This meat–free cannelloni is deliciously cheesy. We've used tomatoes and eggplant, sprinkling reduced–fat mozzarella on top just before baking.

INGREDIENTS

1 3 second spray Always Fresh Olive Oil Extra Light Spray
4 individual spring onions, ends trimmed, finely chopped
¼ tsp ground nutmeg
2 whole eggplant, (600g), finely chopped
2 tbs fresh chives, finely chopped
½ cup fresh basil, finely chopped
250g low–fat ricotta cheese
3 tbs grated parmesan cheese, finely grated
4 serve Latina Fresh Pasta, Cooked Weight Lasagne Sheet, (4 sheets)
2 clove garlic, finely chopped
40g canned tomatoes, chopped
1 tsp powdered artificial sweetener
100g reduced fat mozzarella cheese, shredded

METHOD

Preheat oven to 180°C. Spray a 1.5 litre capacity dish with oil and set aside.
Meanwhile spray a large non–stick frying pan with oil and place over medium–high heat.
Add half onion and nutmeg and cook, stirring for 5 minutes.
Increase heat to high and add eggplant and cook for a further 5 minutes, or until soft and lightly golden.
Season well with salt and pepper.

Transfer mixture to a medium bowl and allow to cool for 5 minutes. Add chives, half basil, ricotta and parmesan. Stir well to combine.

Lay lasagne sheets on top of each other and cut in half to make 8 sheets.
Arrange sheets so the narrow end is facing you.
Spoon an equal amount of eggplant mixture 3cm from base of each lasagne sheet to make a log shape.
Carefully roll each cannelloni into a log and place seam side down in prepared dish.
Repeat with remaining pasta and eggplant mixture.

Meanwhile, using same frying pan, re–spray with oil and place over medium–high heat.
Add remaining onions and garlic and cook, stirring for 5 minutes, or until soft.
Season well with salt and pepper.
Add tomatoes, sweetener, remaining basil and ½ cup water. Cook for 5 minutes, or until slightly reduced.
Pour sauce over and around cannelloni and sprinkle with mozzarella.
Bake in preheated oven for 30–35 minutes, or until cannelloni are tender when pierced with a pointed knife.

NOTES

Any leftover cannelloni can be stored in an airtight container in fridge for 2–3 days and is also suitable to freeze for up to 3 months. We suggest thawing cannelloni in fridge overnight and simply reheating in microwave or oven.







Café style Banana Bread


Preparation Time 15 min, Cooking Time 60 min.

Most of us love a slice of Café Banana bread, but unfortunately it's high in saturated fat. The good news is this is a low–fat café version which tastes just as good!

INGREDIENTS

1 spray FryLight Canola Oil Spray
2 cups plain white flour
2 teaspoons baking powder
½ teaspoons ground cinnamon
6 tablespoons Weight Watchers Canola Spread
½ cup brown sugar
¼ cup powdered artificial sweetener
1 teaspoons vanilla essence
2 whole eggs, lightly beaten
3 small bananas, (ripe), well mashed
½ cup low fat sour cream

METHOD

Preheat oven to 180°C. Spray a standard 11cm x 26cm deep loaf tin with oil. Line base with a piece of baking paper and set aside.
Sift flour, baking powder and cinnamon together in a bowl and set aside.
Beat spread, sugar, sweetener and vanilla essence in a separate bowl using electric beaters until light and creamy. Add eggs, one at a time, ensuring each egg is beaten well before adding the next.
Fold through flour, bananas and sour cream, making sure not to overbeat mixture.
Spoon mixture into prepared tin, smoothing surface with a spatula. Bake in pre–heated oven for approximately 1 hour, or until golden brown and cooked through when tested with a cake skewer.

NOTES

This banana bread can be stored in an airtight container for 3 – 4 days. It is also suitable to freeze for up to 3 months. We suggest slicing the loaf before freezing for best portion control and freshness.




5 Minute (Very Naughty) Chocolate Mud Cake

INGREDIENTS

4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips or (optional)
A small splash of vanilla extract and your favourite tipple
1 large coffee mug

METHOD

Add dry ingredients to your largest mug and mix well.
Add the egg and mix thoroughly.
Pour in the milk and oil and mix well.
Add the chocolate chips (if using), vanilla extract and a drop or two of your favourite tipple, then mix again.


Put your mug in the microwave and cook for 3 minutes at 1000 watts (high.) The cake will rise over the top of the mug, but don't be alarmed!



Allow to cool a little, and tip out onto a plate if desired.




EAT! (this can serve 2 if you want to feel slightly more virtuous).


If your feeling very very naughty, cover liberally in Bailey's Irish Cream.
And why is this the most dangerous cake recipe in the world?
Because now you are only 5 minutes away from chocolate cake at any time of the day or night!







Hassle–free Healthy Hotpot

A hotpot is the perfect meal for busy people, simply pop it in the oven and get on with more important things. For a healthy version of this popular dish, try this Hassle–free Hotpot.

INGREDIENTS

2 teaspoons olive oil
1 large onion, peeled and chopped
200g lean beef, cut into cubes
200g tinned chickpeas, drained (no added salt variety)
200g mixed mushrooms, sliced
2 carrots, sliced
2 x 400g tin chopped tomatoes (garlic and herb variety adds a little extra flavour)
2 tablespoons tomato purée
250g boiled potatoes
150g spinach, washed and trimmed
½ cup chopped parsley
Freshly ground black pepper to taste

METHOD

Preheat oven to 160ºc
In an oven safe pot, heat the oil and gently fry the onion for five minutes.
Add the beef and brown to seal in the flavor, then remove from the pot.
Add the chickpeas, mushrooms, carrots, tomatoes and tomato purée to the pot and heat through.
Once simmering, add the beef and pop in the oven. Due to the lean beef, this shouldn't take too long, about one hour but check progress.
Ten minutes before ready, add the potatoes.
Remove from oven, add the spinach and replace lid.
Once spinach has wilted, stir through, season with pepper, garnish with parsley and serve accompanied by a hearty glass of red wine.









Bread and Butter Pudding

INGREDIENTS

6 slices of bread (remove crusts and leave bread to stand uncovered for hour)
butter (enough to butter bread slices)
5 eggs
1 litre milk
1/4 cup sugar
1 tablespoon vanilla essence
sprinkle of nutmeg
1/3 cup sultanas

METHOD

Preheat conventional oven to 160 degrees
Lightly grease baking dish
Cut slices of bread into triangles and into dish
Beat 5 eggs in mixing bowl, adding milk gradually. Add vanilla essence and sugar and beat for a further 1–2 minutes or until thoroughly mixed.
Dispense mixture over the dish of bread, and then sprinkle nutmeg for taste.
Cook for 60–90 minutes, checking every 10 minutes or so.

Stand for 10 minutes.
Serve with ice cream.






Heather's Healthy Hearty Soup

Healthy, tasty and inexpensive, Moroccan Chick Pea Soup is a hearty standby for lunch or dinner.

INGREDIENTS

1 chopped onion
2 sticks of celery, chopped
2 teaspoon ground cumin
600ml vegetable stock
400g can chopped tomatoes
1 clove of garlic, chopped
400g can chickpeas
100g broad beans
zest and juice of ½ lemon
large handful of parsley
salt and freshly ground black pepper to taste

METHOD

In a large saucepan, fry the onion and celery in oil until soft, stirring frequently.
Add the cumin and fry for another minute.
In a separate pot, heat the stock and, once boiled, add to the fried vegetables. Add the tomatoes and chickpeas and season to taste
Simmer for eight minutes.
Add broad beans and lemon juice and cook for a further two minutes.
Top with chopped parsley, a sprinkling of lemon zest and serve with flatbread.







Stuffed Chicken Breast

(Serves 4)

INGREDIENTS

500g mushrooms
2 large onions
100g cooked brown rice
Tarragon
Salt and pepper
4 boneless, skinless chicken breasts

METHOD

Finely chop the washed mushrooms, sweat them, then add chopped onion and sauté together. Add cooked brown rice to soak up any excess liquid. Season with salt, pepper and chopped tarragon.

Pour mushroom filling into an icing bag and squirt under the chicken breast skin.
Roast the chicken breasts in the oven at 160°C (320°F) for 25 minutes, then serve.

Energy Tip:
Peas contain Riboflavin (vitamin B2), which strengthens the memory.







Berry Cupcakes

(Makes 36 cupcakes)

INGREDIENTS

1 egg
150 g sugar
1 tsp vanilla sugar/1 vanilla pod
8 tbsp sunflower oil
3/5 cup buttermilk
250g flour
3 tsp baking powder
200g berries
Icing and sprinkles for decoration

METHOD

Whip together egg, sugar, vanilla and oil. Add buttermilk. Fold in flour and baking powder and mix into a dough. Pour dough into cupcake tins and press 1 or 2 berries into each cupcake. Bake at 180°C (356°F) for 10 minutes.

Decorate with icing and sprinkles, then serve.

Energy Tip:
The antioxidative phytochemicals in blueberries can give the brain a memory boost.






Traditional Trifle

There is something incredibly comforting about trifle, even the greatest emotional upsets can be made lighter by a big dollop of gooey fruit, custard and cream.

INGREDIENTS

3 egg yolks
570ml double cream
25g caster sugar
1 teaspoon cornflour
5 trifle sponge cakes
50g flaked almonds, lightly toasted
1 jar raspberry jam
60ml sherry
255g fresh or frozen raspberries
2 small bananas, peeled and thinly sliced.

METHOD

Break the sponge cakes apart and spread with raspberry jam. Put them in a large glass trifle bowl and cover with raspberries and sherry. Stir and ensure that the sherry is given time to soak.

To make custard, heat 275ml of the double cream in a small saucepan. Blend the sugar, cornflour and egg yolks together thoroughly and, when cream is hot, pour over the egg mixture. Stir thoroughly.

Return the custard to the saucepan on a very low heat and stir until thick, then cool.

Slice the bananas, mix in with the raspberries and pour the custard over the sponge cakes. Whip the remaining 275ml of cream and spread over the top. Finally, decorate with flaked almonds.

Chill for 3–4 hours and serve.





Moroccan Beef Stew


INGREDIENTS

1 tablespoon vegetable oil
400g beef steaks cut into small cubes
2 medium sized sweet potatoes, peeled and cut into small cubes
1 onion, finely chopped
3 cloves garlic, crushed
½ teaspoon ground ginger
½ teaspoon turmeric
½ teaspoon nutmeg
½ teaspoon salt
¼ teaspoon black pepper
70g chopped dried apricots
750ml salt–reduced chicken stock
400g chickpeas, drained and rinsed

METHOD

Heat a large saucepan on high heat. Add oil and cook beef in small batches browning the meat on all sides for around 3 to 4 minutes per batch and transferring to a plate when cooked. Now add the onion to the saucepan and cook for about five minutes.

Now add the nutmeg, salt and pepper, cinnamon, garlic and ginger to the saucepan with a teaspoon of water to prevent sticking. Cook for one minute then add the apricots, beef, sweet potato and stock. Cover and simmer for about one and a half hours. Finally add in the chickpeas and heat through. Serve with a side of cous cous.






Paddy's Vegetarian Chilli


When Paddy's on the move, he needs something that is satisfying and easy to warm through at the end of a long day. Chilli fits the bill perfectly.



INGREDIENTS

1 tablespoon olive oil
½ medium onion, chopped
2 bay leaves
1 teaspoon ground cumin
2 tablespoons dried oregano
1 tablespoon salt
2 stalks celery, chopped
2 green capsicums, chopped
2 jalapenos, (large chilli peppers) chopped
3 cloves garlic, chopped
2 cans chopped green chilli peppers, drained
2 packets vegetarian burger crumbles
3 cans whole peeled tomatoes, crushed
3 tablespoons cup chilli powder
1 tablespoon ground black pepper
1 can kidney beans, drained
1 can garbanzo beans, (chickpeas) drained
1 can black beans
1 can whole kernel corn

METHOD

Heat the olive oil in a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the celery, green bell peppers, jalapeno peppers, garlic, and green chili peppers. When vegetables are heated through, mix in the vegetarian burger crumbles. Reduce heat to low, cover pot, and simmer 5 minutes. Mix the tomatoes into the pot. Season chili with chili powder and pepper. Stir in the kidney beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir in the corn, and continue cooking 5 minutes before serving.






Kal's Delicious Dumplings


Cheap, quick and tasty, Kal's Delicious Dumplings are perfect as part of a meal or as a snack.

INGREDIENTS

Dough
3 cups all–purpose flour
1 cup cold water
¼ teaspoon salt
Filling
1 cup ground pork or beef
1 tablespoon soy sauce
1 teaspoon salt
1 tablespoon Chinese rice wine
¼ teaspoon freshly ground white pepper, or to taste
3 tablespoons sesame oil
½ green onion, finely minced
1½ cups finely shredded Napa cabbage
4 tablespoons shredded bamboo shoots
2 slices fresh ginger, finely minced
1 clove garlic, peeled and finely minced

METHOD

Stir the salt into the flour. Slowly stir in the cold water, adding only as much as is necessary to form a smooth dough. Knead the dough into a smooth ball. Cover and let it rest for at least 30 minutes.

While the dough is resting, prepare the filling. Add the soy sauce, salt, rice wine and white pepper to the meat, stirring in only one direction. Add the remaining ingredients, stirring in the same direction, and mix well.

To make the dumpling dough: knead the dough until it forms a smooth ball. Divide the dough into 60 pieces. Roll each piece into a circle about three inches in diameter.

Place a small portion, about one level tablespoon, of the filling into the middle of each wrapper. Wet the edges of the dumpling with water. Fold the dough over the filling into a half moon shape and pinch the edges to seal. Continue with the remainder of the dumplings.

To cook, bring a large pot of water to the boil. Add half the dumplings, giving them a gentle stir so they don't stick together. Bring the water to the boil again and add ½ cup of cold water. Cover and repeat. When the dumplings come to the boil for a third time, they are ready. Drain and remove. If desired, they can be pan–fried at this point.






Matilda's Creamy Beef and Vegetable Soup


INGREDIENTS

½ cup chopped green capsicum
½ cup chopped onion
2 teaspoons butter
2 teaspoons olive oil
½ pound lean ground beef
1 cup tomato juice
½ cup diced potato
½ cup diced carrots
1½ teaspoons salt
2 tablespoons butter
2 tablespoons flour
2 cups milk

METHOD

Heat two teaspoons each of butter and olive oil in a skillet over medium–low heat; sauté green capsicum and chopped onion until soft. Add ground beef and brown. Drain off excess fat. Add tomato juice, potatoes, carrots and salt. Cover and simmer 20 minutes, or until vegetables are tender.

Melt two tablespoons of butter in a saucepan over medium–low heat; blend in flour until smooth and bubbly. Gradually stir in milk and cook, stirring constantly, until thickened. Blend sauce with beef and vegetable mixture in the skillet. Heat through and serve.





Felicity's –fighting Chicken Noodle Soup


INGREDIENTS

2 chicken breasts, skinned and boned
2 cloves garlic, crushed
2 chopped onions
2 tablespoons olive oil
1 bay leaf
1 star anise (available whole or a powder from supermarkets and Asian stores)
4 sticks of celery, chopped
3 carrots, chopped
4 cups salt reduced chicken stock
2 cups of noodles
4 spring onions, thinly sliced
1/3 cup chopped parsley
1/3 cup red capsicum
1/3 cup spinach
1 tablespoon grated ginger
Salt and freshly–ground pepper to taste

METHOD

Add the chicken, one chopped onion, bay leaf, star anise and garlic to a large pot of water, bring to the boil then simmer for twenty minutes.

In a second pot, heat the oil and gently fry the second onion, celery, carrots, capsicum and spinach.
Season with salt and pepper and cover the pot, leaving to cook for 5 minutes.

Add the stock to the second pot, along with 2 cups of water and boil.
Remove the chicken from the first pot, shred and add to the soup.
Add the noodles and simmer for 5 minutes.
Remove the pot from the heat and add the chopped spring onions and parsley.
Serve with crusty bread






Sunday Steak and Kidney Pudding

The gentle steaming of a steak and kidney pudding ensure tender meat, rich gravy and a delightful chewy pastry, making it a favourite the world over.

INGREDIENTS

225g selfraising flour
25g plain flour
100g shredded suet
6 tablespoons cold water, plus 150 ml (1/4 pint)
450g stewing steak
100g ox kidney (use lamb kidney for a milder flavour)
1 onion, chopped
1 teaspoon mustard powder
salt and ground black pepper

METHOD

Sift the selfraising flour and ½ teaspoon salt into a bowl. Add the suet and mix well, then stir in 6 tablespoons (maybe less) and form a light, elastic dough.

Roll out two–thirds of the pastry to a circle large enough to line a pudding basin Cut the steak into 2.5 cm cubes. Remove skin, core and fat from the kidney and cut in small pieces. Layer the steak and kidney in layers in the pudding basin. Mix together the onion, flour, mustard, seasoning and 150ml water until smooth then pour over the meat.

Roll the remaining pastry into a circle big enough to cover the top of the pudding basin. Brush the rim of the pudding with water and place the pastry lid on top. Press gently around the rim and trim off surplus pastry.

Cover with a lid of greaseproof paper, then a lid of foil, pleat both to allow for expansion. Tie with string and steam the pudding for 4 hours, making sure the water does't boil dry.

Serve with mashed potatoes and mushy peas.





Vicki's Sago Pudding


INGREDIENTS

1 cup sago
3 cups of water
1 cup brown sugar
1 cup of well chilled coconut cream
1 extra cup of water

METHOD

Soak the sago in water for about an hour.
Pour into a pan, add two tablespoons of sugar and bring to the boil over low heat. Ensure that you stir constantly.
Now simmer, and stirring occasionally for 7–8 minutes
Cover and cook on high for 2–3 minutes, until the mixture becomes thick and the sago grains become opaque.
Half fill 6 wet ½ cup moulds with the sago mixture
Refrigerate for 2 hours
Combine the remaining sugar with the extra water in a small pan and cook over low heat, stirring constantly until sugar dissolves, then simmer for 5 minutes until syrup thickens. Remove from the heat and cool.

To serve, take sago out of the moulds and top with coconut cream and sugar syrup. Enjoy!





Cherie's Thai Prawn Curry


Thai curries can be as mild or as spicy as you like. Keeping in mind that cooking should be fun and easy, this simple recipe for Cherie's Thai Prawn curry can be altered to suit your own tastes.

INGREDIENTS

Serves four
1 tablespoon olive oil
1kg medium green prawns, peeled, de–veined, leaving tails intact (Own Choice)
2–3 tablespoons red curry paste
270g can coconut cream
2 tablespoons fresh lime juice
1 tablespoon grated palm sugar
60ml water
½ cup fresh coriander leaves

METHOD

Heat olive oil in a frying pan on high and add the prawns, cooking for 2–3 minutes or until cooked through. Once cooked, transfer to a plate and set aside.

Reduce the heat to medium. Add the red curry paste, coconut cream, fresh lime juice, grated palm sugar, and water to the pan. Cook for five minutes.

Add the prawns to the mixture and stir until heated through. Stir in fresh coriander leaves.

Serve with steamed rice and enjoy!

N.B. If you prefer green curries, simply replace red curry paste with green curry paste. You can also replace the prawns with chicken thigh or breast cut into thin strips.





Joan's Home made Ginger Beer


This is a great way to entertain the kids on the school holidays.

INGREDIENTS

25g (1 oz) fresh yeast or 15g (1/2 oz) of dried yeast.

1 kg (2 ¼ lb) sugar
40ml (8 tsp) ground ginger
juice of 2 lemons
water
Square of muslin
9 x 1 pint, or 5 x 2 pint cork topped bottles (Now I would use proper beer bottles available at all good home brew shops)

METHOD

For making the ginger beer we used a glass sweetie jar borrowed from the corner shop if you can find one it would be ideal, up in Lancashire Ozzie mills sells this type of jar, full of sweets. It is best kept in a cool dark place, we used a shelf of the kitchen cupboards.

Put the yeast into a large clean jar, pour in 275 ml (10 fl oz) tepid, (blood temperature) warm water, stir in 2 teaspoons of sugar and 2 teaspoons of ground ginger.

Cover and leave in a warm place for 24 hours, you have just made your starter plant, over the next week you just "feed" it till it is ready to bottle.

Feeding The Plant

Feed the plant with 1 teaspoon of sugar and 1 teaspoon of ground ginger, every day for the next 6 days. Make sure to stir and cover the jar each time.

After you have fed it on the 6th day, cover the plant and leave it for 24 hours. After that, line a sieve with the muslin, then strain the contents of the jar, reserving both the liquid and the sediment.

Making the Ginger Beer

In a saucepan over gentle heat, dissolve 2 pounds of sugar, 1 pint of water. Stir constantly until the sugar has dissolved then bring to the boil and boil for 3 minutes.

Allow to cool until almost cold, then pour the syrup into a large bowl and stir in the lemon juice and liquid from the plant.

Dilute this liquid with 6 pints of water, stir well and pour into clean, and sterilized bottles. Put a cork in each one and store somewhere preferably cool and dark for at least one week.

Then drink and enjoy, don't be tempted to save it as there will be a new batch coming along next week.

MAKING MORE GINGER BEER

Wash out the large jar and the muslin, add half of the saved sediment, then continue from "Feeding The Plant." Do as we all used to do pass the other half of the sediment to a friend with instructions as to how to proceed.

Great served with a scoop of icecream.







Faye's Carbonara


When dinner calls for something quick and tasty, Faye's Carbonara is a twist on the classic creamy pasta dish.

INGREDIENTS

1 tablespoon butter
1 tablespoon of oil
2 cloves of garlic (peeled, not crushed)
1 leek, washed and finely chopped
Handful finely chopped bacon or prosciutto
150 ml thickened cream
½ teaspoon sambal oelek (crushed chilli in a jar)
½ cup finely chopped herbs – basil, oregano and coriander
Chopped spring vegetables – zucchini, squash, broccoli
1 cup boiled, drained peas
400g boiled, drained pasta.

METHOD

Boil pasta and drain once al dente.
Meanwhile, gently heat butter and oil and sauté garlic, leek, bacon and finely diced spring vegetables for five minutes or so until softish.
Add sambal oelek then cream.
Allow to gently simmer for a few minutes, then add peas and herbs.
Remove garlic cloves and discard.
Pour over hot pasta, stir through, add lots of pepper and serve with crisp white wine and lots of grated parmesan. YUM!





Nina's Apple Pie with a Twist


Home made Apple Pie, need we say anything more? While there are many favourite traditional recipes for this humble dish, Nina has a family recipe which comes with a twist.

INGREDIENTS

One pack of puff pastry
3 peeled Granny Smith apples
2 tablespoons caster sugar
1 tablespoon melted butter
honey
lemon juice

METHOD

Preheat oven to 220ºC.
Roll out pastry and score a 1.5cm border all round.
Refrigerate pastry for 10 mins.
Core the apples and slice them thinly.
Sprinkle 1 tbsp of sugar on the pastry. Try not to get them on the 1.5cm border.
Pat the apple slices dry and arrange in neat rows on the pastry.
Brush with melted butter. Sprinkle with remaining sugar and drizzle with honey. Bake for 20 – 25 mins.





Mary's Simple Stroganoff


INGREDIENTS

650g lean steak, cut into slivers
1 tablespoon Worcestershire sauce
50g butter
2 onions, thinly sliced
300g button mushrooms, finely sliced
3 tablespoon brandy
450ml lite soured cream
Juice of ½ lemon
1 cup flour
1 tablespoon paprika
Salt and freshly ground black pepper

METHOD

In a bowl, mix flour and paprika. Place beef in bowl and cover in flour mix.

Heat some vegetable oil in a heavy-bottomed saucepan. Brown the meat in two batches and set aside in a separate bowl.

Reduce heat and melt butter in pan. Add the onions and gently fry until transparent. Add the mushrooms to the onions and fry briskly until tender. Add the meat with any juices and pour over the brandy. Immediately set alight and shake the pan until the alcohol has burnt itself out. Stir in the soured cream and, as soon as it is hot, stir in the lemon juice, season to taste and sprinkle with a little paprika.

Serve immediately with fluffy white rice, pasta or a baked potato.





Anne's Healthy Choice Mac 'n' Cheese


Comfort food is often high in calories, which is usually what makes it so desirable. With fewer calories, Heather's Healthy Choice Mac 'n' Cheese is cheesy enough to be tasty and has just the right amount of calories to be comforting.

INGREDIENTS

350g cooked and drained elbow macaroni
500ml low–fat milk
30g plain flour
250g cheddar cheese, grated
100g low–fat cottage cheese
1 teaspoon dry mustard powder
pinch cayenne pepper
pinch of salt
30g bread crumbs
30g Parmesan cheese

METHOD

While pasta is cooking, whisk together milk and flour in a pot over a medium heat.

When mixture comes to the boil and thickens slightly, remove from heat and add cheddar cheese, whisking until smooth.

Whisk in cottage cheese, mustard powder, cayenne pepper and salt. Add cheese sauce to drained pasta and stir until all pasta is evenly coated.

Pour cheesy pasta into a greased baking dish. Combine breadcrumbs and Parmesan cheese and sprinkle over pasta.

Bake in a preheated oven, 180°C for 25–30 minutes.
Stand for 5–10 minutes before serving.





Denyse's Tomato Soup


Anne enjoys nothing more than sitting down to this tasty tomato soup which doesn't take long to make at all.

INGREDIENTS

1 tin tomato soup
1 cup chicken stock
1 handful chopped, fresh basil
3 tablespoons sour cream

METHOD

Warm through tomato soup and chicken stock and combine. Stir in basil and serve in bowls, swirl with sour cream.

When served with buttered toast or toasted cheese, this makes a great meal to have on your lap while chatting with family.





Carol's Thai Curry


(serves 4)

INGREDIENTS

2 tbsp yellow curry paste
500 g chicken tenderloins
1 tsp sesame oil
1 x 200g capsicum, diced
1 x 120g zucchini, sliced
1 cup or 130g beans, sliced
2 tsp cornflour
375 ml Carnation Light & Creamy Coconut Flavoured Evaporated Milk
½ cup coriander leaves

METHOD

1. In medium bowl, combine yellow curry paste and tenderloins. Heat oil in medium fry pan, cook chicken for 5 minutes or until lightly browned.

2. Add capsicum, zucchini, and beans, cook for a further 3 minutes or until tender.

3. In a large jug, blend cornflour with 1 tablespoon of Carnation Light & Creamy Coconut Flavoured Evaporated Milk, add remaining Coconut Flavoured Evaporated Milk and add to pan; bring to boil; reduce heat; simmer for 10 minutes, stirring constantly; or until sauce has thickened. Stir through coriander leaves and serve.

Prep time, 10 minutes. Cooking Time, 20 minutes.





Yvonne's Steak with Satay Sauce


(serves 4)

INGREDIENTS

3 tbsp light crunchy peanut butter
2 tsp brown sugar
3 tsp Maggi Authentic Thai Fish Sauce
½ long red chilli, sliced
1 clove garlic, crushed
1 tsp laksa paste
2 kaffir lime leaves, sliced finely
2 tsp crushed peanuts
1 tsp cornflour
375 ml Carnation Light & Creamy Coconut Flavoured Evaporated Milk
spray oil, for cooking
600g scotch fillet

METHOD

1. In a medium saucepan, on medium heat, combine peanut butter, sugar, Maggi Authentic Thai Fish Sauce, red chilli, garlic, laksa paste, kaffir lime leaves, and crushed peanuts, stir until peanut butter has softened, and is simmering.

2. In a large jug, blend cornflour with 1 tablespoon of Carnation Light & Creamy Coconut Flavoured Evaporated Milk, add remaining Coconut Flavoured Evaporated Milk and add to pan; bring to boil; reduce heat; simmer for 5 minutes, stirring constantly; or until sauce has thickened. Remove from heat and reserve.

3. Heat griddle pan with spray oil, cook steak on medium heat for 3 minutes each side, or until medium rare. Rest steak for 5 minutes, slice and serve with peanut sauce.

Prep Time, 5 minutes. Cooking time, 20 minutes.





Jenni's Penang Chicken Curry


(serves 4) 2 tbsp Penang curry paste
500 g chicken thighs, chopped
1 tsp sesame oil
3 kaffir lime leaves, sliced
2 tsp brown sugar
3 tsp Maggi Authentic Thai Fish Sauce
1 cup or 130g beans, chopped
1 x 120g carrot, sliced
1 x 120g zucchini, sliced
1 tsp Maggi Chicken Stock Powder
1 tsp cornflour
375 ml Carnation Light & Creamy Coconut Flavoured Evaporated Milk
1/3 cup Thai basil leaves

1. In medium bowl, combine curry paste and chicken. Heat oil in a fry pan, cook chicken for 5 minutes or until browned. Add kaffir lime leaves, brown sugar and Maggi Authentic Thai Fish Sauce, cook for 2 minutes.

2. Add beans, carrots, and zucchini to pan. Combine Maggi Chicken Stock Powder, and 1 cup or 250ml water, pour into pan, and cook for 2 minutes.

3. In a large jug, blend cornflour with 1 tablespoon of Carnation Light & Creamy Coconut Flavoured Evaporated Milk, add remaining Coconut Flavoured Evaporated Milk and add to pan; bring to boil; reduce heat; simmer for 10 minutes, stirring constantly; or until sauce has thickened. Stir through Thai basil leaves and serve.

Prep time, 10 minutes. Cooking time, 25 minutes.





Diana's Macadamia Cookies


The buttery flavour of macadamia nuts combined with the crunch of a cookie makes Mary’s Macadamia Cookies simply irresistible.

INGREDIENTS

175g softened butter
175g icing sugar
1 teaspoon vanilla essence
100g chopped macadamia nuts
100g ground macadamia nuts
pinch of salt
50g granulated sugar
350g plain flour
200g coconut flakes

METHOD

Sift flour and salt together into a large bowl and set aside. Cream butter and granulated sugar together, then add vanilla essence. Gradually add flour into butter and beat until smooth. Add macadamia nuts and coconut

Roll dough into a cylinder about 1 ½ inches in diameter, wrap in cling wrap and refridgerate for at least 6 hours.

Once chilled, slice biscuits ¼ inch thick and place on a greased baking tray. Bake at 180°C for 20 minutes.

Sift confectioners´ sugar onto waxed paper, keeping about 1/3 aside. Transfer biscuits on wax paper and sift tops lightly with remaining sugar. Once completely cooled, store in a biscuit tin.





Maureen's Tomato Melt


INGREDIENTS

2 slices rye bread
1 medium tomato, diced
1 tablespoon chopped basil
½ cup low fat cheese, grated
½ tablespoon freshly ground black pepper
Squeeze lemon juice (optional)

METHOD

Toast the bread on one side. While toasting, mix the tomato, basil and pepper, adding a squeeze of lemon juice if you like a little sharpness. Top the un–toasted side of bread with the tomato mixture and sprinkle cheese on top. Replace under grill until cheese has melted. Serve with freshly squeezed fruit juice.






Cathy's Mexican Chicken Salad


INGREDIENTS

2 tablespoons low–fat mayonnaise
2 tablespoons low–fat Greek yogurt
Squeeze lime juice
1 teaspoon cumin
200g cooked chicken breast, skinned and chopped
1 tablespoon black beans, drained
1 tablespoon sweetcorn
½ chopped red capsicum
½ small red onion, chopped
½ tomato, chopped

METHOD

Prepare dressing by combining mayonnaise, yogurt, lime juice and cumin in a bowl.

In a separate bowl, mix chicken, capsicum, onion, tomato, corn and beans. Pour dressing over chicken mix and serve on a bed of leaves or with a jacket potato.






Janelle's Low–fat BBQ Teriyaki Pork


INGREDIENTS

20ml medium sherry
pinch five spice powder
1 teaspoon sesame oil
pinch white, granulated sugar
½ clove garlic
pinch of ground ginger
2 teaspoons soy sauce
200g raw, lean pork

METHOD

Crush garlic combine with sherry, five spice powder, sesame oil, sugar, ginger and soy sauce in a small container with lid and shake well. Cut the pork fillets into small bite–sized chunks and marinade in sealed bag with soy sauce mixture.

Place in fridge for two hours, giving the bag a shake now and again. Pour the pork mixture into a bowl and thread the pork onto skewers. Cook on the BBQ or a hot skillet for 20 minutes, marinating occasionally. Serve with steamed rice and vegetables.