Two New Drinks

I try to reserve some of my kilojoule budget for a nightcap. I prefer spirits before bed, wine with dinner, and beer or cider on a hot afternoon after exercise.

Two new drinks I have discovered or, perhaps, invented:


Three parts gin to one part Stones Green Ginger Wine, over ice, with a dash of lime juice.

Martini and Tonic

Literally a Martini with tonic and a dash of lemon or lime juice.

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Corn and Chorizo Hash

I have just recently discovered “25% less carbs” potatoes which have a firm texture perfect for this recipe, and I have a reduced fat, reduced sodium chorizo. Although I shall still have to reduce the amounts to avoid the temptation to overeat. This is my kind of comfort food.

My Meals are on Wheels

I love a good Breakfast to start the day. And here’s a recipe to start your day off right, Corn and Chorizo Hash. It comes from one of my favorite sites, the PBS website. The link to the recipe is at the end of the post.

Corn and Chorizo Hash
Chorizo is a spicy Spanish sausage. Combine it with corn, potatoes, and a fried egg to create a savory dish versatile enough to enjoy anytime.

Corn and Chorizo HashPBS3

1 tablespoons olive oil, plus more for frying eggs
3/4 pound small waxy potatoes, diced
1 shallot, minced
1 garlic clove, minced
3 ounces spicy chorizo, crumbled
2 ears of corn, kernels cut off
1/2 teaspoon sweet paprika
2 green onions, thinly sliced
2 to 3 large eggs

1 – In a large sauté pan, heat the olive oil over medium heat. When the oil is…

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Chorizo Egg McMuffin

Just to prove food can be fun, tasty and fit. This tastes better than the S&EMcM and has less than 1,000 kJ

  • 1 English muffin, toasted
  • 25g chorizo, chopped
  • 1 egg
  • Sauce
  • Salt & pepper
  1. Fry the chorizo and place into an an egg ring
  2. Add the egg and gently fry until it is firm enough to remove the ring and flip the egg.
  3. Put into the muffin with a dash of sauce, salt and pepper

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Surprise Stuffed Baby Sweet Peppers

You will need:

  • Sweet baby peppers
  • Cream cheese
  • Cottage cheese
  • Stilton or other blue cheese
  • Fresh herbs; parsley, basil, chives etc
  • A pinch of cayenne or chilli powder
  • Salt and pepper
  • Paprika if you want some pretty pink cream cheese

All you have to do:

  • Cut off the tops of the peppers.
  • Remove the stem and chop the tops finely
  • Chop the herbs finely
  • Remove the seeds and core from the peppers
  • Mix the cheeses, chopped herbs, spices and seasonings in whatever different combinations you fancy and stuff the peppers, leaving enough room to add a final plug of cream cheese so that the contents of each pepper is a gustatory surprise (this only works if you are not the only one eating them).
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    Tequila Mockingbird

    • 4 mockingbirds, or substitute 4 poussin or chicken pieces
    • 250 ml tequila
    • 50 ml lemon juice
    • 250 ml low sodium chicken stock
    • 1Tbsp low sodium soy sauce
    • 1 cup quinoa
    • 1 tsp crushed garlic
    • 1/2 tsp lemon zest
    • A pinch of cayenne
    • 2 Tbsp low salt tomato paste.
    • 1 onion, finely chopped
    • 1 Tbsp peanut oil
    • 1 tsp cracked pepper
    1. Marinate the chicken pieces in the tequila, lemon juice and soy sauce for a few hours, covered in the refrigerator
    2. Fry the onion in oil until slightly browned and transfer to a slow cooker
    3. Add chicken, marinade and remaining ingredients and cook until the chicken is done.
    4. Yes it’s chicken. You can’t get mockingbirds.

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    Slow Cooker Vegetable Dhal

    I like to mix red and yellow lentils in my dhal. The red lentils dissolve and thicken the soup, and the yellow add a pleasant nutty texture. This recipe makes a lot. I have learned not to keep it hot for days in the slow cooker as it develops a bitter flavour. I now refrigerate or freeze it in batches I can reheat. Ziplock bags are excellent for storing without wasting space.

    1 serve of about 2 cups is around 1,200 kJ by my calculation.


    • • 2 Tbsp ghee or oil
    • • 1 onion, finely diced
    • • 1 tsp crushed garlic
    • • 2 large chilli peppers, chopped
    • • 1 red or green capsicum, chopped
    • •1 cup chopped celery
    • •1 Tbsp tomato paste
    • • 1 tsp turmeric powder
    • • 2 tsp mustard seeds
    • • 1 tsp ground cumin
    • • ½ tsp ground coriander
    • • 1 tsp ground cinnamon
    • • ½ tsp chilli powder
    • •2 tsp Garam Masala
    • • ½ cup red lentils and ½ cup yellow lentils, rinsed and drained
    • • 4 cups low-sodium vegetable stock
    • • 1 cup coconut milk or coconut cream
    • • 100g baby spinach leaves
    • • (Salt and) ground black pepper
    • • Chopped coriander leaves for garnish


    1. Heat the ghee or oil over medium heat.
    2. Add the onion, garlic, and celery and cook until the onions are lightly browned
    3. Transfer to the slow cooker 
    4. Add the remaining ingredients except those below, and cook until the lentils are tender
    5. Add the coconut cream, Garam Masala and spinach and cook about 20 minutes more
    6. It’s ready! Taste and season if necessary. Garnish with a sprinkle of chopped coriander.

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    Thai Hot and Sour Soup

    Disclaimer: as with everything I prepare – wherever possible these days – this recipe is low sodium. Halophiles may wish to adjust seasoning to their taste. But I can tell you once your taste buds adapt (about three months) you will appreciate flavours more.

    This is a quick, cheap and easy soup to make. Every ingredient except the fresh herbs and scallions can come from a packet, bottle, jar or can. And it’s delicious.

    This recipe makes two generous serves of about 850 kJ.


    • 1 x 50g bundle of vermicelli bean noodles
    • 1 litre of low sodium chicken stock
    • 1 x 95g can tuna in spring water (or in oil – your choice)
    • 40 ml lime juice
    • ½ tsp raw sugar (should be palm sugar)
    • 1 Tbsp coconut cream or coconut milk
    • 1 Tbsp low sodium soy sauce (or the other kind) (or fish sauce)
    • 1 tsp crushed garlic
    • 1 tsp crushed ginger
    • 1 tsp chilli paste (if necessary)
    • 1 or 2 red or green chillies finely chopped (mine aren’t all that hot)
    • 1Tbsp chopped coriander leaves
    • A few grinds of black pepper
    • 1 chopped spring onion for garnish


    1. Bring the stock to a simmer.
    2. Toss in the noodles
    3. When the noodles are soft use a pair of kitchen scissors (with clean blades) to chop them into short lengths
    4. Toss in the rest of the ingredients and bring the soup back to a simmer
    5. Serve garnished with chopped spring onion
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