This is a lovely vegetarian slice that can also be a gluten free dish. This recipe is from my sister Judy who is a fabulous cook.

Mock Fish Fingers

1 cup Macaroni
1 cup soft breadcrumbs
1 1/2 cups milk
1 onion finely chopped
125g creamed cheese
2 eggs beaten
2 tablespoons butter
1/2 tsp salt
2 hard boiled eggs, sliced


Cook macaroni till soft.  Cook the onion in butter until clear. Mix all the ingredients together. Pour the blended mixture into a greased slice tin.  Bake in a moderate oven 25-30 minutes or until set. When cold cut into fingers. Dip into egg and dried breadcrumbs and fry until golden brown.

Tofu and Vegetable Massaman Curry.
I thought it was time for another vegetarian curry. This recipe is from the Sanitarium site that they post once a week. The hubby usually makes dinner on the day/s that I work (what a gem) and this Massaman was fantastic and healthy. The kids tried it and thought it was ok, but "please don't make us eat it again" was their response. This is a lovely dish for all those Thai fans.

Ingredients
250g hard Tofu, cut into 3cm cubes
2 tablespoons curry powder
1/4 cup cornflour
1/4 oil
1 red onion, diced
2 small cloves garlic, crushed
1/4 cup vegetarian massaman curry paste
400ml light coconut milk
200g potatoes cut into 2cm cubes
2 medium carrots, peeled and cut into 2cm pieces
1 tablespoon brown sugar
2 tablespoons cornflour
juice of 1 lime
60g unsalted peanuts
1/4 cup torn coriander leaves, plus extra for garnish

Method
1. Pat tofu dry on kitchen paper, then toss in combined curry powder and cornflour.  Heat oil in a wok and add the tofu, fry until golden on all sides.
2. Heat remaining oil in a wok, add the onion, garlic and fry until golden.  Add 2 tablespoons of the curry paste, stir briefly, then add the light coconut milk and stir well.  Add all the remaining ingredients in turn except the tofu, coriander and peanuts.  Simmer gently for 40 minutes, until the potatoes are tender but not mushy.  Add brown sugar.
3. Combine cornflour and water and stir into curry to thicken.  Add lime juice and the tofu and most of the peanuts, reserving some for garnish. If curry is too thick add a little hot water.
4. Serve with rice and garnish with coriander and extra peanuts.

This keeps for 2 days in the fridge and is great with Basmati rice.

Enjoy!

Tandoori Chicken

It has been ages since I posted a recipe and this one is just great.. I found it at the Dentist while my son was getting his teeth cleaned and polished. I was flipping through the mags and just chilling. (Thank goodness it wasn't me getting the dental work) I tried taking a photo of the recipe with my very basic mobile phone, which didn't turn out very well, so some of this maybe from memory.. I have already made this a couple of days ago, so I do know it tastes good, actually great and it's low fat!!! Yes!! Another great fact is that my kids loved it, even my fussy daughter, so it was a bit of a hit.

2 Skinless Chicken Breasts
1/4 cup Tandoori paste (Sharwoods)
1 cup natural yogurt, Greek style

Topping

1 cup coriander leaves
1cup mint leaves
Juice of one lemon or lime
1-2 Tablespoons maple syrup
3/4 cup shredded coconut
1 small green chilli (optional)

Combine the Tandoori paste and natural yogurt and place the chicken breasts into the mixture to cover well.
Place the chicken under a grill or barbeque or place in the oven to cook through. The cooking process should only take about 10-15 minutes or until the flesh is white.
If you have a food processor you can blitz all the topping ingredients together. You can add more maple syrup if you want it a bit sweeter but the coconut does a pretty good job.
Cut the chicken into slices and place the topping over the chicken. The original recipe had green beans with the meal, but I think a green salad would suffice.

This is a great dish when you want to have something with a bit of spice, but without the huge hit of fat that usually goes with a great curry..
Enjoy!