Asian Meatballs With Sesame Lime Dipping Sauce

A blast of sensations with a delicate taste...

Ingredients
(1/4 cup) milk
(1/4 cup) dried bread crumbs
450-700g (1 to 11/2 lbs) ground turkey (don't use only breast as it will be too dry)
1 large egg, lightly beaten
15ml (1tbsp) finely minced ginger root
2.5ml (1/2 tsp) salt
(1/2 cup) chopped fresh cilantro
(1/4cup) cilantro sprigs for garnish
15ml (1 tbsp) soya sauce
10ml (2 tsp) Asian sesame oil

Preparation
1. Preheat oven at 250°C (500°C).
2. Pour milk over bread crumbs in a large bowl and stir until liquid is absorbed.
3. Add ground meat, egg, salt, chopped cilantro, soya sauce, and Asian sesame oil and mix well with your hands until well combined.
4. Shape 3 tbsp meat mixture into a ball and transfer to a 13"x19" glass baking dish.
5. Make more meatballs with remaining meat mixture, arranging meatballs about 1/2" apart in baking dish.
6. Bake until cooked through, about 15 minutes.

Ingredients for sauce
30ml (2 tbsp) fresh lime juice
30ml (2 tbsp) water
10ml (2 tsp) sugar
60ml (4 tbsp) soya sauce
10ml (2 tsp) Asian sesame oil

Preparation for sauce
1. Stir all ingredients until the sugar is dissolved.

Transfer cooked meatballs to serving dish. Stir sauce, then drizzle meatballs with 15ml (1 tbsp) sauce and sprinkle with cilantro sprigs. Serve meatballs with remaining sauce and steamed white rice.
Makes 4 (main course) servings.

Adapted from Gourmet magazine, May 2007 and first read on Sherry Cermak's blogg What Did You Eat?

Rocky Road Brownies

Ingredients
4 ounces (120 grams) unsweetened chocolate, coarsely chopped
1/2 cup (113 grams) unsalted butter, cut into pieces
1 cup (200 grams) granulated white sugar
1 teaspoon pure vanilla extract
2 large eggs
3/4 cup (95 grams) all-purpose flour
1/4 teaspoon salt

Topping
1/2 cup (85 grams) semi sweet or milk chocolate chips
1 cup (250 ml) miniature marshmallows (store bought or home made)
1/2 cup (50 grams) chopped nuts (walnuts, pecans, almonds, hazelnuts, peanuts, and/or pistachios)

Preparation
1. Preheat oven to 325 degrees F (165 degrees C) and place rack in center of oven.
2. Butter, or spray with a non stick vegetable spray, an 8 inch (20 cm) square baking pan.
3. Melt the chocolate and butter in a large stainless steel bowl placed over a saucepan of simmering water.
4. Remove from heat and stir in the sugar.
5. Next, whisk in the vanilla extract and eggs, one at a time, beating well after each addition. Finally, stir in the flour and salt.
6. Pour into the prepared pan and bake for about 25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
7. Remove from oven and immediately sprinkle the brownies with the chocolate chips, miniature marshmallows and chopped nuts.
8. Return the brownies to the oven and bake for about 5 minutes, or just until the marshmallows start to melt.
9. Remove from oven and let cool on a wire rack.
Makes 16 brownies.

This recipe was taken from The Great Book of Chocolate, 2004.

Broccoli and Almond Soup

Soothing flavours...

Ingredients

15ml (1 tablespoon) vegetable oil

1 onion, chopped

2 leeks, chopped

1 garlic clove, crushed or 2.5ml (1/2 teaspoon) dried/purée

500g broccoli

1.5 liters organic vegetable stock

60g (4 tablespoons) flaked almonds, toasted

crème fraîche

Preparation

1. Fry onion, leeks and garlic in oil until soft.

2. Add broccoli florets and vegetable stock. Bring to a boil and simmer until soft.

3. Blend soup until smooth.

4. Serve with toasted almonds and a spoonful of crème fraîche.

Makes 4 servings

Devil Sauce - Sauce au Diable

A must for Chinese fondue

Ingredients

60ml (1/4 cup) oil

3 garlic cloves, finely chopped

5ml (1 teaspoon) corn starch

60ml (1/4 cup) relish

30ml (2 tablespoon) vinegar

60ml (1/4 cup) ketchup

1 medium onion, finely chopped

2.5ml (1/2 teaspoon) dried mustard

0.67ml (1/8 teaspoon) Tabasco sauce

75ml (1/3 cup) Worcestershire sauce

Preparation

1. Heat oil and sauté garlic and onion until soft.

2. Add corn starch, leave cook for 1 minute.

3. Add relish, vinegar, ketchup and Worcestershire sauce. Bring to a boil.

4. Add remaining ingredients.

Makes 11/2 cups

Grandma's Oatmeal Cookies

A taste of comfort

Ingredients
225ml (1 cup) shortening
225ml (1 cup) brown sugar
675ml (3 cups) quick rolled oats
340ml (1 1/2 cups) flour
5ml (1 teaspoon) baking soda
2 eggs

Preparation
1. Blend well ingredients, adding in eggs at the end.
2. Roll out and cut into shapes.
3. Bake at 170°-180° (325°-350° F) for 5 to 6 minutes.

Watercress Salsa Verde

Incredible blast of sensations

Ingredients

1 clove of garlic, crushed

4 anchovy fillets, drained

15ml (1 tablespoon) capers, rinsed to remove the vinegar and drained

30ml (2 tablespoons) fresh flat parsley leaves

15ml (1 tablespoon) fresh basil leaves

Good handful of watercress, roughly chopped

Freshly ground black pepper

30ml (2 tablespoons) extra virgin olive oil

15ml (1 tablespoon) lemon juice

Preparation

1. Place ingredients in a mini food processor and blitz until sauce is well combined.

2. Serve a dollop of salsa with pork, beef, tuna or trout.

Makes 4 servings.

This recipe was taken from The Holford Low-GL Diet Cookbook, 2005.

Grilled Veggie Wrap

Mouthwatering

Ingredients
Serves 2
1 zucchini, sliced
1 red onion, sliced
1 red pepper, sliced
15ml (1 tablespoon) olive oil
15ml (1 tablespoon) balsamic vinegar
1 clove garlic, chopped (optional)
freshly ground black pepper
1 small handful pine nuts
1 handful fresh basil (optional)
20ml (2 tablespoon) humus
1 tortilla wrap

Preparation
1. Preheat grill to a high heat.
2. Put vegetables onto a baking tray in a single layer.
3. Add olive oil, vinegar and garlic; toss to ensure all well covered.
4. Grind over black pepper and place under grill for about 5 minutes or until golden brown, being careful not to burn.
5. Toss, sprinkle with pine nuts and put back under grill for minutes.
6. Spread humus on wrap, add veggies and basil and roll wrap.
7. Serve immediately.

This recipe was taken from The GL Diet Cookbook, 2006