Okay having had a very positive response to my food pictures (mainly in June 2012) I was wondering if any one would like to share a foodie picture WITH THE RECIPE as a bit of a 'share' challenge....
I will start with one of my absolute favourites:
Rocket, Chilli and lemon Spaghetti ~ Serves 4
80mls lemon infused olive oil (you could substitute garlic infused if you want)
A squeeze of lemon juice and the zest
2 big, fat, long fresh RED chilli’s deseeded and finely chopped
1 big clove of garlic crushed
400grams dry spaghetti
1 big bag baby rocket
Fresh ground black pepper
1 tablespoon PER PERSON of grated parmesan to serve
Combine the oil, chilli and garlic in a pan and heat gently until hot and fragrant, approx. 5-8 minutes.
In the meantime cook the pasta according to instructions on the packet, drain the pasta reserving 80mls of the cooking liquid.
Combine the pasta, oil, cooking liquid and rocket, lemon juice and zest, stir gently and serve with Parmesan.
Garnet yams sliced about 1/4" thick.
Onion, cut in half from root end to stem end and then cut into 1/4" slices.
Plenty of bay leaves.
Oil the bottom of a baking dish with XVOO.
Lay the yam slices in the bottom.
Season with s/p.
Lay the onion slices over the yams.
Tuck the bay leaves between the yams and onions.
Season onions with s/p.
Drizzle on some more XVOO.
Bake at 350 til done. Maybe 30 minutes or a bit more.
mixed stone fruit salsa
3 c chopped mixed stone fruit
1/2 c chopped red onion
2 cloves minced garlic
1 tbsp olive oil
1 tbsp lemon or lime juice
1 tbsp minced basil leaves
1 tsp kosher salt
I added some diced poblano to it.
@michellegaynor ohh well duh.. I guess that would be right ... smack me im old and dont to short cuts very often lol... Gee I feel really stupid about now... Thank you for letting me know..
Base
• 1 package of Dixie Low Carb Graham Pie Crust (hard to find) or…
• 1 ½ cups ground pecans
• 1 ½ cups ground almonds
• ½ cup flax meal
• ½ cup finely chopped walnuts
• ¼ teaspoon Xanthan Gum (if you have it but it is not really necessary)
• ¼ cup of Xylitol or sugar substitute to taste
• ¼ cup butter (melted)
Filling
• 3 x 250g pkts cream cheese (I used 1x 95% fat free and 2 low fat)
• 1 x 250g carton sour cream (I used fat free)
• 3/4 cup Xylitol (or sugar substitute but Xylitol is the best)
• 1 tbs finely grated lemon rind
• ½ cup fresh lemon juice
• 3 eggs plus 2 egg yolks
• Meringue
• 2 egg whites
• 8 tbsp Xylitol
Method
1. Line the base of a 22cm (base measurement) springform pan with non-stick baking paper. I also wrapped it in foil so it does not overcook on the edges.
2. Place the base ingredients in a mixing bowl. Add the butter and mix until well combined. Transfer the base mixture to the prepared pan. Spread and press the base mixture firmly over the base of the pan.
3. Preheat oven to 160°C. Place the cream cheese in a bowl and beat until soft. Add the sour cream, sugar substitute, lemon rind and juice and beat until smooth. Add the eggs and egg yolks and beat until well combined.
4. Pour the cream cheese mixture over the base mixture. Bake in oven for 1 hour or until just set in the centre. Turn oven off. Leave the cheesecake in the oven, with the door slightly ajar, for 2 hours or until cooled completely (this will prevent the cake from cracking… or not. Mine still cracked a little). Place in the fridge for 4 hours to chill (but not really necessary if you are in a hurry).
5. Meanwhile, to make the meringue, use an electric beater to whisk the egg whites in a clean, dry bowl until firm peaks form. Gradually add the sugar substitute (this is where the Xylitol is BEST as it is more like sugar and the meringue will hold its shape better than if you use Splenda), 1 tablespoonful at a time, whisking constantly until the mixture is thick and glossy.
6. Preheat oven to 200°C. Spoon the meringue mixture over the cheesecake and spread to the edge. Bake in oven for 5-8 minutes or until lightly browned. Place in the fridge for 2-3 hours to chill.
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3 simple ingredients.
Garnet yams sliced about 1/4" thick.
Onion, cut in half from root end to stem end and then cut into 1/4" slices.
Plenty of bay leaves.
Oil the bottom of a baking dish with XVOO.
Lay the yam slices in the bottom.
Season with s/p.
Lay the onion slices over the yams.
Tuck the bay leaves between the yams and onions.
Season onions with s/p.
Drizzle on some more XVOO.
Bake at 350 til done. Maybe 30 minutes or a bit more.
mixed stone fruit salsa
3 c chopped mixed stone fruit
1/2 c chopped red onion
2 cloves minced garlic
1 tbsp olive oil
1 tbsp lemon or lime juice
1 tbsp minced basil leaves
1 tsp kosher salt
I added some diced poblano to it.
@michellegaynor I like the idea you came up with
I am not sure of the exact recipe, but it was salmon with lemons and some herbs. (my mom does all the cooking)
recipe in the commentry under the photograph!
Base
• 1 package of Dixie Low Carb Graham Pie Crust (hard to find) or…
• 1 ½ cups ground pecans
• 1 ½ cups ground almonds
• ½ cup flax meal
• ½ cup finely chopped walnuts
• ¼ teaspoon Xanthan Gum (if you have it but it is not really necessary)
• ¼ cup of Xylitol or sugar substitute to taste
• ¼ cup butter (melted)
Filling
• 3 x 250g pkts cream cheese (I used 1x 95% fat free and 2 low fat)
• 1 x 250g carton sour cream (I used fat free)
• 3/4 cup Xylitol (or sugar substitute but Xylitol is the best)
• 1 tbs finely grated lemon rind
• ½ cup fresh lemon juice
• 3 eggs plus 2 egg yolks
• Meringue
• 2 egg whites
• 8 tbsp Xylitol
Method
1. Line the base of a 22cm (base measurement) springform pan with non-stick baking paper. I also wrapped it in foil so it does not overcook on the edges.
2. Place the base ingredients in a mixing bowl. Add the butter and mix until well combined. Transfer the base mixture to the prepared pan. Spread and press the base mixture firmly over the base of the pan.
3. Preheat oven to 160°C. Place the cream cheese in a bowl and beat until soft. Add the sour cream, sugar substitute, lemon rind and juice and beat until smooth. Add the eggs and egg yolks and beat until well combined.
4. Pour the cream cheese mixture over the base mixture. Bake in oven for 1 hour or until just set in the centre. Turn oven off. Leave the cheesecake in the oven, with the door slightly ajar, for 2 hours or until cooled completely (this will prevent the cake from cracking… or not. Mine still cracked a little). Place in the fridge for 4 hours to chill (but not really necessary if you are in a hurry).
5. Meanwhile, to make the meringue, use an electric beater to whisk the egg whites in a clean, dry bowl until firm peaks form. Gradually add the sugar substitute (this is where the Xylitol is BEST as it is more like sugar and the meringue will hold its shape better than if you use Splenda), 1 tablespoonful at a time, whisking constantly until the mixture is thick and glossy.
6. Preheat oven to 200°C. Spoon the meringue mixture over the cheesecake and spread to the edge. Bake in oven for 5-8 minutes or until lightly browned. Place in the fridge for 2-3 hours to chill.
@mikehamm what is Poblano? That looks divine. Is a yam another name for pumpkin??