This recipe is delicious, healthy and economical. It serves 4 and uses 15 ingredients. If you are gluten intolerant you can substitute gluten free rice or breadcrumbs for ordinary ones. At this time of the year here it is quite cold, so for dinner substitute sweet potato mash and broccolini (or vegetables of choice). Tomato paste instead of barbeque sauce is also tasty. Another recipe from http://www.taste.com.au. It freezes well and makes a tasty snack by itself. Loved by all, big and small.
Super Food Ideas – April 2010 , Page 41
Recipe by Cathie Lonnie
Photography by Rob Palmer
- 500g chicken mince
- 1 egg, lightly beaten
- 1 garlic clove, crushed
- 3/4 cup fresh breadcrumbs
- 2 tablespoons finely chopped fresh chives
- 2 tablespoons finely chopped fresh basil leaves
- 1/3 cup barbecue sauce
- 8 rashers middle bacon
- Olive oil cooking spray
- 100g baby spinach
- 100g red grape tomatoes, halved
- 100g yellow grape tomatoes, halved
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dijon mustard
- Combine mince, egg, garlic, breadcrumbs, chives, basil and half the barbecue sauce in a bowl. Shape into eight 2cm-thick rissoles. Remove ‘eye’ piece from each bacon rasher and wrap in plastic wrap. Freeze for later use. Remove and discard rind from tail pieces of bacon. Wrap 1 piece bacon around each rissole. Secure with a toothpick.
- Preheat oven to 180°C/160°C fan-forced. Spray a large non-stick frying pan with oil. Heat over medium heat. Cook rissoles, in batches, for 1 to 2 minutes or until browned. Transfer to a greased baking tray. Brush with barbecue sauce. Bake for 8 to 10 minutes or until cooked through, basting with remaining barbecue sauce halfway through cooking.
- Meanwhile, combine spinach and tomato in a bowl. Place oil, vinegar and mustard in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine. Add to spinach mixture. Toss to combine. Serve rissoles with salad.
Here is a quick, easy and economical meal to make. It’s ideal for warming you up on cold winter nights and a family favourite. You can add other ingredients such as sultanas and peas. A good way to spice up some sausages. It serves 4 and takes 20 minutes to make. Another great recipe from http://www.taste.com.au
Super Food Ideas – October 2005 , Page 68
Recipe by Dixie Elliott
Photography by Ben Dearnley
- 2 tablespoons olive oil
- 12 lamb sausages
- 1 brown onion, finely chopped
- 2 tablespoons korma curry paste
- 2 teaspoons plain flour
- 1 golden delicious apple, grated
- 1 1/2 cups chicken stock
- 1 1/2 cups steamed basmati rice and coriander leaves, to serve
- Heat 1 tablespoon oil in a non-stick frying pan over medium heat. Cook sausages, in batches, for 8 to 10 minutes or until browned. Transfer to a plate.
- Add remaining oil to pan. Add onion and cook for 4 minutes or until soft. Add curry paste, flour and apple. Cook, stirring, for 1 minute. Gradually stir in stock. Bring to the boil. Return sausages to pan and simmer for 2 minutes or until heated through.
- Spoon rice onto plates. Top with curried sausages and coriander. Serve.
You said you’d always love me, you said you’d always care
You said you loved my pretty face, my ankles and my hair
You said we’d be together until the end of time
But you didn’t say that all of this was just another line
I saw you at the movies with the girl from down the block
Your arm was round her shoulders, it gave me quite a shock
I followed you to her house and when you went inside
I sat down on her front step and desperately I cried
But now I’m feeling better and lighter once again
I posted you a letter and told you of my pain
I posted one to her as well, and told her of your lies
Now you’re the one who’s all alone
And she’s the one who cries.
Hilarious skit on The Grahame Norton Show. A bit naughty!
Here is a delicious and warming winter recipe from http://www.taste.com.au. It is healthy, economical and easy to make and serves 4. I have added finely chopped kumara (sweet potato) and pumpkin sometimes for extra flavour and some dried chilli and substituted bok choy for spinach. Perfect for a cold winter night. Enjoy!
delicious. – June 2007 , Page 101
Recipe by Jill Dupleix
Photography by Steve Brown
- 2 celery stalks, halved lengthways, thinly sliced
- 1 leek, thinly sliced
- 2 garlic cloves, crushed
- 1 large carrot, finely chopped
- 2 desiree potatoes, chopped
- 2 tsp tomato paste
- 2 bay leaves
- 4 fresh thyme sprigs
- 1.5L chicken or vegetable stock (or water)
- 400g can cannellini beans, rinsed, drained
- 2 small zucchini, finely chopped
- 100g each frozen peas and baby spinach leaves
- Chopped flat-leaf parsley, to serve
- Heat oil in a large heavy-based pan over medium-low heat. Cook celery, leek, garlic and carrot, stirring, for 5 minutes.
- Add potato, paste, bay leaves, thyme and stock, then bring to the boil over high heat. Simmer over medium-low heat, partly covered, for 20 minutes or until potato is tender.
- Add beans, zucchini, peas, salt and pepper. Simmer for 6-8 minutes.
- Stir in spinach, then divide among warm bowls, season and serve scattered with parsley.
I feel passionately about the dangers to our water, health and the environment and the process of “fracking” embodies all that is bad about coal seam gas exploration and exploitation. When the government is talking about doing this in the suburbs of Sydney as well as in beautiful pristine areas and wine and holiday areas as well as taking over farms, I think we all need to stand up and be counted.
Treat the earth well.
It was not given to you by your parents,
it was loaned to you by your children.
We do not inherit the Earth from our Ancestors,
we borrow it from our Children.
~ Ancient Indian Proverb ~
Humankind has not woven the web of life.
We are but one thread within it.
Whatever we do to the web, we do to ourselves.
All things are bound together.
All things connect.
~ Chief Seattle, 1854 ~
When all the trees have been cut down,
when all the animals have been hunted,
when all the waters are polluted,
when all the air is unsafe to breathe,
only then will you discover you cannot eat money.
~ Cree Prophecy ~