25 Ways to Wear a Scarf

This video is both entertaining and a good example of how you can wear the same item in many different ways to give your outfit a new look.  This is both very creative and a great way to save money.  I only knew about 4 different ways before I watched this video, so now I try some new styles with my extensive scarf collection.

 

Scarf

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Moussaka with Crunchy Topping and Hungarian Ragout

The closeup of a salad. Ingredients include le...

A purple eggplant which has been sliced in hal...

Here are two more delicious recipes from the Low Cholesterol Cooking for Life cookbook.

Moussaka with crunchy topping

Great for casual entertaining.  Prepare and cook this tasty moussaka in advance, then all you need do is reheat when you are ready to serve.

Serves 4.

1 onion, chopped

2 cloves garlic, crushed

500 g lean minced beef

1 teaspoon chopped fresh rosemary

40 g canned tomatoes (no added salt), undrained and mashed

2 tablespoons low salt soy sauce

1/2 cup (125ml) dry red wine

1 teaspoon sugar

1/4 teaspoon ground nutmeg

1 eggplant, thinly sliced

6 slices wholemeal bread, crusts removed

1 tablespoon polyunsaturated margarine

2 tablespoons finely chopped fresh basil

1 tablespoon grated Parmesan cheese

1.  Heat a non-stick frypan.   Cook onion, garlic, mince and rosemary over medium heat for 4-5 minutes, stirring constantly.

2. Stir in tomatoes, tomato paste, soy sauce, wine, sugar and nutmeg.  Cook, uncovered, over medium heat for 20-25 minutes or until mixture reduces and thickens slightly.

3. Steam or microwave eggplant for 2-3 minutes.  Arrange layers of eggplant and mince mixture in a 16 cm x 28 cm lightly greased ovenproof dish, finishing with a layer of mince.

4. Spread bread slices with margarine and cut into large cubes.  Place on top of moussaka.  Sprinkle with basil and Parmesan cheese, bake at 180 degrees C for 30-35 minutes.

1534 kilojoules (367 calories) per serve

Fat                                    10.6 g              med

Cholesterol                   64 mg              med

Fibre                                5.1 g                 high

Sodium                           423 mg            high

I serve this with either crusty bread or salad.

Hungarian Ragout

In this dish the meat is gently simmered gi ving a hearty and wholesome dish.

Serves 4.

500 g lean stewing veal

1 tablespoon polyunsaturated oil

1 large onion, finely chopped

1 close garlic, crushed

125 g button mushrooms, sliced

2 teaspoons ground paprika

1/2 teanspoon dried caraway seeds

2 large tomatoes, pooled and chopped

1 tablespoon tomato paste (no added salt)

3/4 cup (190 ml) chicken stock

3 tablespoons dry white wine

freshly ground black pepper

1 tablespoon cornflour blended with 1/2 cup (125 g) low fat unflavoured yoghurt

1.  Trim meat of all visible fat.  Cut into 2.5 cm cubes and set aside.

2. Heat oil in a large saucepan.  Cook onion, garlic and mushrooms for 2-3 minutes.  Add meat and cook for 3-4 minutes, tossing until browned on all sides.

3.  Add paprika and caraway seeds and toss through meat mixture.  Combine tomatoes, tomato paste, stock and wine and pour into pan.  Season to taste with pepper.  Bring to the boil, reduce heat and simmer covered for 1 1/2 hours or until meat is tender.

4.  Remove pan from heat and whisk in cornflour mixture.  Cook over low heat for 3-4 minurtes or until sauce thickens.

897 kilojoules (215 calories) per serve

Fat                                       6.0 g                 med

Cholesterol                      93 mg               med

Fibre                                    3.9 g                 high

Sodium                                127 mg           low

I like to add either crusty bread or steamed rice to this recipe.

Happy cooking!

A couple of Low Cholesterol Sweet Treats

Blueberries

Here are two easy desserts from ‘The Low Cholesterol Recipes for Life’ cookbook, part of the Better Living Series. They are quick and easy to make as well as healthy for you.

BLUEBERRY MOUSSE

This pretty dessert is the perfect way to finish any dinner party. When fresh blueberries are in season they are the ideal garnish.

Serves 8.

400g. canned blueberries, drained and liquid reserved
3 tablespoons caster sugar
2 tablespoons gelatine
1 cup (250ml) evaporated skim milk, chilled
1 cup (250g) low fat unflavoured yoghurt

1. In a food processor or blender puree blueberries and sugar. Strain and discard skins. Dissolve gelatine in 3/4 cup (185ml) of warmed reserved blueberry liquid. Whip evaporated milk until thick and beat in yoghurt. Mix in gelatine mixture and fold through blueberry puree.
2. Spoon mousse into a wet mould, or eight individual moulds, cover and chill until set. Unmould and serve.

657 kilojoules (154 calories) per serve
Fat 0.5 g low
Cholesterol 4 mg low
Fibre 2.2 g med
Sodium 116 mg low

HOT BANANAS AND ORANGES

Barbecuing is the perfect way to cook this easy dessert.  But it is just as good baked in the oven.

Serves 4.

1 teaspoon polyunsaturated oil

4 bananas, peeled and sliced in half  lengthways

4 tablespoons orange juice

1 orange, segmented

1 tablespoon brown sugar

1.  Cut four pieces of aluminium foil large enough to wrap around the bananas.  Brush foil very lightly with polyunsaturated oil.  Place two bnana halves side by side on each piece of foil.  Sprinkle 1 tablespoon orange juice over each banana.  Divide orange segments and sugar into four portions and spoon over bananas.

2.  Wrap foil around bananas and oranges to form a parcel.  Cook on the barbecue for 15-20 minutes or in the oven at 180 degrees C.

681 kilojoules (163 calories) per serve

Fat                       1.2 g                           low

Cholesterol      0 mg                           low

Fibre                   4.3 g                           high

Sodium               3 mg                          low

Inside a wild-type banana

Forever Frugal Video

A really inspiring video from an inspiring woman, Amy Dacyzyn. Great example of how living frugally can become a lifestyle choice and enrich anyone’s life in every way. The habits she describes can be handed down from generation to generation and encourage a more environmentally responsible way to live as well as saving money.

frugalforlife.blogspot.com.au/

The above blog has a lot of information about Amy Dacyzyn and good frugal living tips.

Two Tasty Winter Recipes from Cooma Cookery Book, 1930

Carrot diversity

Flower of the zucchini plant.
Flower of the zucchini plant. (Photo credit: Wikipedia)

Here are two more tasty recipes from the old Cooma Cookery Book, 1930.  They are inexpensive, healthy and good for using up leftovers.  Great for a cold winter’s night.  The names of their creators are included.

Citrus Carrot Soup   (Edna Reynolds)

30g butter, 1 tablespoon oil, 500g carrots slices, 2 medium onions chopped, 1/4 cup plain flour, 6 cups chicken stock, salt and pepper, grated rind and juice of 1/2 an orange, juice of 1/2 lemon, croutons to garnish (optional).

Heat the butter and oil in a saucepan , add the carrot and onion and fry until softened.  Sprinkle in the flour and cook for 1 minute.  Remove from the heat and gradually stir in stock.  Return to heat and bring to the boil stirring.  Add salt and pepper to taste, cover and simmer for 20 minutes.  Cool slightly and add orange rind and juice and lemon juice, then work in an electric blender until smooth or rub through a sieve.  Heat through before serving or served chilled with a swirl of cream.  Serves 8.

Two typical Zucchini
Two typical Zucchini (Photo credit: Wikipedia)

Zucchini Slice (Barbara Fergerson)

1 cup grated cheese, 1 cup grated zucchini, 1 large onion, 5 eggs, 1/2 cup oil (cooking type o.k.), 1 cup self raising flour, salt and pepper, 1 teaspoon basil or other herbs, chopped bacon if liked.

Beat eggs, add cheese, herbs, oill, salt and pepper, flour and diced cooked bacon.

Grease pie plate (one with slight rim), pour in mixture and lastly rings of onion on top and sides.

Cook in moderate oven about 40/50 minutes.