Creamy Chicken Curry

This is an easy creamy curry dish that can be made in advance and like most curry dishes tastes better after it is reheated. For a stronger flavour use more ginger, some chili flakes and cayenne pepper.

Christmas 2011

It’s been an exciting year writing on the blog and generating 130 recipes with over 3000 hits, thanks for all your support, I wish you all a very Merry Christmas and a Happy New Year.

Best regards, Alex

Gingerbread A-frame House with Trees 2011

Merry Christmas Gingerbread Heart

Gingerbread Dough

In December every year C.EX Coffs holds a member’s Christmas party for which I make the Christmas fruit cake used for dessert plus a display cake with scenery for cutting. Below is the 2011 Christmas cake with gingerbread trees, men, snow and canes.

Christmas Fruit Mince Scones Scrolls

Fruit mince is the filling usually used for a fruit mince pie. It is a small British sweet pie traditionally served during the Christmas season. Characteristically the ingredients for the filling were a mixture of minced meat, suet, a range of fruits and spices such as cinnamon, cloves and nutmeg. Today’s fruit mince filling has evolved and is readily available in some supermarkets. It is easy to make your own, try this recipe below.

Fruit Mince Scones

It’s starting to look a lot like Christmas and off course each day ought to be like Christmas, it is the occasion for being happy, a moment in time when you think of people you love and the people who love you, I also adore the aroma of exotic cooking spices around the house.

This is one of the recipes I developed in my campaign “Scones of the world” at CEX Coffs Harbour, it is packed full of the aroma and flavour of Christmas.

Christmas Choc Pistachio Petit Fours

A published article Thursday 1st December 2011 featuring myself as “Sweets with Alex Petersen, Pastry Chef” in the December/January issue of “Xcite” C.ex Group Magazine presenting my “Christmas Choc Pistachio Petit Fours” is displayed below with story and recipe.

Experience Christmas opulence with the taste of this moist coconut, pistachio, chocolate and cherry petit four.

Featuring Pandora’s Bliss Balls

Pandora Colledge born in England, immigrated to Australia in 1966 and lived in Prahran, Melbourne. My parents taught me the passion of food and cooking as they were well travelled. Every weekend we went shopping at the Prahran markets, which was an experience in itself. I have inherited my parent’s fondness of cooking.  I really enjoyed starting to cook in my early teens. Our kitchen was often filled with exotic smells and dishes.  Food was always an important part of our social upbringing and this is something I have taken into my adulthood and also as a parent.  My children have inherited this enthusiasm of cooking.

I moved to Coffs Harbour almost 17 years ago with my husband Pete where we live a relaxed lifestyle by the sea. We all love cooking and socializing and this is the perfect back drop to continue our passion. I am particularly passionate about good health and cooking and have since completed my Advanced Diploma of Nutritional Medicine.  My aim is to utilize this qualification in creating healthy fresh food and to also promote organic holistic recipes. I want to educate as many people as possible in the art of fresh and healthy cooking habits.

I enjoy having people around me while cooking so that I can talk about the healthy quality of the ingredients. It is even more satisfying when I see they have thoroughly enjoyed my food and company. The rewarding part is how good healthy food is a natural medicine in itself. Many people are unaware of the value of fresh wholesome food, it is an exciting challenge to help people learn about it. My family has benefited from eating better quality made food which is fresh and healthy and we have more energy. 

Sushi is my regular comfort food – Just love sushi and the different ingredients that you can put with it. It is good for you as the sea vegetables are alkalizing for the body. The most essential item in my kitchen is my new “Thermomix”. I’m just mad about it.  It does everything.  It is the one stop shop.  It grinds grains, makes sorbet, blends, chops, steams and cooks.  It cuts down on time spent in the kitchen and I can also use raw product and grind my own flour. This means I know my food hasn’t been processed, bleached or been tampered with.  It allows for additive free cooking.

My much loved kitchen tool is a Citrus Press – I pick this tool up at least 5 times a day.  It is like a garlic press but it presses juice from your citrus in seconds.  No pips, maximum juice and very easy to clean. My roast chicken is probably my best creation and our favourite dish.  I pick handfuls of fresh tarragon or sage, whole garlic cloves, sliced lemon and orange and then drizzle it with Manuka honey and place in water.  Everything goes into the bottom of the dish. Allow it to roast for a couple hours and you have the most aromatic bird.  I then make gravy with all the juices and cooked zest.  There is never anything left. I find organic or free range chickens are much tastier and tender.  My favourite classic dish is Chicken Parmigiana, topped with fresh spinach, basil, crushed tomatoes and then melted cheese.

My favourite cook book is “Gwinganna Health Retreat”. I was lucky enough to experiment the healthy organic food in person. It is full of healthy organic recipes. Samantha Gowing, whom I gain inspiration from is a therapeutic chef with many years of experience and has a degree in nutritional medicine. She is renowned for setting up health retreat menus around the world and I had the pleasure of completing a one day workshop with her.

Fresh Turmeric is quite strong in taste, much better than the powdered variety and is my newly discovered ingredient. It can be used to make tea or add to your cooking.  An amazing antioxidant and it is exciting learning about all the new recipes that you can combine it with. My everyday food is fresh salad, a complete meal finished by adding, nuts, seeds, fruits, olives, feta, roasted veggies, fish, chicken tofu etc., It is filling without being heavy using seasonal fruit and vegetables. I add fresh herbs and flowers to make salads even more nutritious.

I am very proud of my vegetarian lasagna. Many people can’t even tell that there is no meat included. I can pack as many vegetables in there as I like which is a great way to hide them. I use gluten free lasagna sheets topped with ricotta, spinach and cheese. It is a truly amazing dish even the die hard meat lovers come back for more.

The current trends I see in the food industry today are less is more and plenty of fresh food with masses of colour. Every home should have nuts, seeds, fresh herbs, garlic, onions, spices, apple cider vinegar, tamari, flaxseed oil, coconut oil, fresh vegetables, fruit and lentils in the cupboard or refrigerator. My best cooking tip is let your passion and taste buds guide you. Don’t forget fresh herbs and spices are such a great flavor enhancer. 

At one of my dinner parties, I was boasting about how the gorgeous salad I had made was from my organic garden. The presentation of the dinner was amazing and the salad sat proudly in the middle of the table.  As we raised our red wine glasses to toast a big caterpillar came crawling out of the salad.  My guests didn’t expect the added protein in the salad and although embarrassing I was proud having proved the salad was totally fresh and organic from my kitchen garden.

Pandora’s Bliss Balls

This gluten free recipe, which contains no processed sugar, makes an excellent snack for in between meals, after dinner or especially great for kids at school, before and after exercise. The almonds are full of protein, phosphorus, magnesium, Vitamin E and calcium, good essential fatty acids which lower cholesterol. Dates are packed with calcium, magnesium, potassium and fiber. The cacao is a natural antioxidant which promotes the feel good endorphins and coconut oil has many health promoting qualities.

Creamy Tomato Soup

Tomato is a classic fruit we eat and cook like a vegetable, so nothing is better than a perfectly ripe, local summer tomato eaten with a drizzle of olive oil, a sprinkle of salt or nothing at all. This recipe demonstrates an additional fine way to make a healthy and delicious soup made with excellent ingredients.

Chicken and Asparagus Cobbler

Cobbler refers to a variety of dishes consisting of a fruit or savoury filling poured into a large baking dish and covered with a layer of uncooked plain scones, which is fitted together. Baked in an oven and when completely cooked, the surface has the appearance of a cobbled street.

Lemonade and Cream Scones

Lemonade provides some sweetness, fluffiness and cream is used instead of butter. This recipe is an excellent base recipe where fruit, nuts and candies can be added. It is a light, soft and easy scone to make and more sugar, salt and lemon zest can be added if desired.

Cauliflower Soup with Poached Egg

A perfect poached egg has a runny yolk, with a firm crust and no raw white remaining. The cooking time is approx. 150 seconds if the egg is at room temperature (20ºC). The fresh egg is cracked into a bowl and gently slid into a pan of simmering water. To prevent dispersion of the white of the egg, add a small amount of vinegar to the boiling water. Stirring the water energetically to create a whirlpool can reduce dispersion.

Baked Chicken and Leek Risotto

Risotto is a way of making stock edible with a fork. Quality of the stock you use is the most important factor in the quality of your risotto. Utilize a different type of liquor to replace the white wine, vodka, whisky, champagne and martini works well, however keep in mind that the color of the liquor will affect the rice. Red wine will create a red risotto and Rosé wine will make a pink/purple risotto. For a great crunch place large roasted breadcrumbs on the risotto instead of parmesan cheese. Left over risotto can be formed into cakes or patties, coat them in flour and shallow fry them in olive oil. These risotto patties can be served with a salad.

Cauliflower and White Sauce

This is a great side dish to any roast, patty, steak or fish and can also be baked in the oven with a crispy cheesy top.

Leek and Parmesan Damper

The vegetable leek is used in many dishes and is most popular to add to stocks and soups. The stalk of the Leek is the edible part, which has a mild onion flavour, a crunchy texture and is used in salads in raw form. Frying leek will preserve the flavour and provide a crunchier surface.

Tomato and Basil Soup

Tomatoes are high in Vitamin A and C and are naturally low in calories. They are also an excellent source of lycopene, which is an antioxidant that fights free radicals. Tomato soup is a great comfort food made from tomatoes and may be served hot or cold. It could be smooth in texture or include large pieces of tomato. Conventional toppings for tomato soup include sour cream and croutons.

Ocimum basilicum know as Sweet Basil and generally used in Italian cooking is a member of the large mint family. Basil is normally used fresh in cooked recipes and is added at the last moment, since cooking rapidly obliterates the flavor.

Cultured Buttermilk Scones

Traditional buttermilk is the liquid left behind after churning butter out of cream. Cultured buttermilk is a fermented dairy product produced from cow's milk with a characteristically sour taste and tartness caused by lactic acid bacteria. Traditional buttermilk is likely to be thinner than cultured buttermilk.

Buttermilk can be substituted in recipes by adding 1 Tablespoon of white distilled vinegar, apple cider vinegar or freshly squeezed lemon juice to 1 cup of dairy milk and allowing it to stand for five minutes.

This is my all time favourite scones that don’t need butter or cream and can be eaten as is. I have made an astounding quantity of these scones since I started to make them back in the 80’s.

Potato and Dill Scones

Scones are a type of quick bread connected with Scotland, England and Ireland. Traditional scones are made by adding the wet ingredients to the dry and mix the dough until combined. The shape of a conventional scone is triangular; nevertheless round, square and diamond shaped are also widespread. Customarily they were made on baking stones, but at present they’re baked in ovens.

This is a delightful savoury scone with a soft crumb and crispy crust.

Chicken Cacciatore

Cacciatore, which means “hunter” in Italian, is generally made with braised chicken or rabbit. There are of course many diverse variations of this dish based upon ingredients available and used in specific regions. A basic cacciatore recipe typically begins with a couple of tablespoons of olive oil heated in a large frying pan. Chicken parts, dusted with salt and pepper are seared in the oil for three to four minutes on each side. The chicken is removed from the pan and the majority of the fat poured off. The remaining fat is used to fry the onions, mushrooms, peppers or other vegetables for several minutes. A small can of peeled tomatoes is added to the pan with some oregano and dry red wine. The seared chicken parts are returned to the pan which is then covered. The dish is complete after an hour at a very low simmer. Cacciatore is often served with rustic bread or some pasta on the side.

Chicken and Mushroom Risotto

Risotto is the name given to a dish that uses rice as the main component, which is cooked in broth to a creamy consistency and  served as first dish in a traditional Italian lunch or dinner. It can be eaten as is, although risotto is generally enjoyed with other ingredients added.  Rice’s distribution across the country gave origin to hundreds of recipes which contain components of different local cultures. Generally the rice is slowly cooked in stock, vegetable, fish or meat based, but other liquids can be used. Grated or ground parmesan cheese is almost always sprinkled on top.

Cauliflower Soup

Cauliflower is a vegetable, an annual plant that reproduces by seed and only the white head of aborted floral meristems is eaten, while the stalk and surrounding thick green leaves are used in vegetable broth or discarded. Cauliflower can be eaten baked, boiled, deep-fried, pureed, raw, sautéed, or steamed. I like all different kinds of soup, so here is an excellent addition with wonderful flavor and texture.

Turkey Lasagna with Rustic Italian Salad

Lasagna is both a type of noodle and a dish made with that noodle; when pluralized, lasagna noodles are known as “lasagne”. Lasagne are long, flat, broad noodles which are ideally suited to layering in a baking dish to make a sort of noodle pie with an assortment of ingredients which may include meats, cheeses, and tomato sauce. Most markets carry lasagna noodles, often in an assortment of flavours including spinach, whole wheat, and plain. “Lasagna” is derived from the Greek lasanon, which means “chamber pot.” The Romans borrowed the word to refer to cooking pots of a similar shape and eventually the word came to be used to refer to the noodles which were traditionally layered in a lasanum, a Roman lasagna dish.

Featuring Peter Coulson’s “Ocean Trout Pie with Lemon & Chive Sauce”

Born in Richmond, Melbourne, I served my apprenticeship as a plumber and later moved to Emerald Beach with Pandora whom I have known since our childhood days. We established our own plumbing business and later became the proud parents of two wonderful girls. To cook food is a big part of my life and I am inspired by my wife “Pandora” who always encourages me to use the freshest quality ingredients available. As a keen surfer I enjoy weekends away camping by the beach with friends and family and cooking outdoors.

I enjoy cooking all types of food especially Pasta, Stir Fry, Chicken & Mushroom Pie. My most regular comfort meal is “Fish Pie” which is considered to be the nicest dish I make and one that has been altered over the years from the original recipe. My favourite classic dish is “Roast Lamb”. I have recently discovered Shiitake Mushrooms which I like to use in food preparation. 

The most essential item in our kitchen is the “DeLonghi” coffee machine which is used daily. My favourite kitchen tools are the Garlic & Lemon crushers which have proven so useful in preparing many dishes. I believe every home kitchen should have ingredients such as salt and pepper, garlic, fresh herbs from the garden, tomatoes and vegetables sourced from the local market. A cooking tip I give to my girls is always clean as you go, it is so nice to enjoy a home cooked meal knowing you don’t have to face a sink of pots and pans afterwards.

One of the cook books I constantly refer to is “The Great Prawn” however I do have a collection of various Seafood cook books. My favourite chef is “Paul Mercurio”, he utilizes the freshest produce sourced from local Australian regions and he also makes food preparation fun. There is nothing more rewarding than seeing the expressions on people’s faces while they enjoy my food. Cooking is leisure time for me. It is our family tradition that I make our daughter’s birthday cakes and each year I like to create a different theme and design.

I reminisce on a kitchen incident when I was making pancakes. I was working my magic thinking I was great at flipping the pancakes. One of the pancakes I flipped had too much power behind it, looking up it landed on my face, that's what I call "Fast Food".

Peter’s Ocean Trout Pie with Lemon & Chive Sauce

Basmati Rice Pilaf with Spicy Beef

Rice pilaf, a classic Middle Eastern complement for any cooked meat or a vegetarian dish by itself is one of the most diverse dishes there is today. One of the reasons why this dish is extremely popular is because every region and country has a variety of ways to cook it. The flexibility together with its healthy contents makes it a perfect addition to any cook's repertoire. We enjoy eating this tasty dish which is as adaptable as what you have in mind and in your pantry.

Alex’s journey into the world of Scones

On Friday 27th May 2011, I embarked on a campaign “Scones of the world” at CEX Coffs Harbour where I work as Pastry Chef. My vision is to explore scone recipes from around the world and introduce a selection of flavours with a published book in mind. From the humble milk scone to elaborate combinations such as “Lemon and Buttermilk”, “Forest Berries and White Chocolate Chip”, “Orange and Poppy Seed”.

An article featuring myself as “The Sweet Chef” in the August/September issue of “Xcite” C.ex Group magazine presenting my “Pumpkin and Ginger Beer Scones” unfortunately contained a typing error for which I sincerely apologise, please find the correct recipe below.

Alex’s Pumpkin and Ginger Beer Scones

These are enjoyable sweet pumpkin scones with a hint of ginger and are superb with cream or butter.

Potato Bacon and Parsley Muffins

A muffin refers to quick unleavened bread baked in small portions shaped like a cupcake and baked in moulds intended to be consumed individually. They are generally eaten in between meals or as an accompaniment to a dinner. The name “Muffin” either comes from the French word “Moufflet” meaning soft bread or from the German word “Muffe” which is referring to a variety of cake.

Creamy Chicken and Corn Soup

Eating a good soup is a delicious way to warm up and it can also be a healthy food choice. Soups with some lean protein, plenty of vegetables and a good whole grain starch such as barley, whole wheat pasta or legumes are ideal to eat anytime. This kind of soup would provide plenty of protein, vitamins, minerals and phytochemicals, which are required for a healthy immune system. The soup offers an extra benefit in warmth which appears to increase satiety better than cold food. Comfort food is always ideal for the expected cold winter days, so choose your favourite soup to cuddle up with on the chilly evenings.

Rustic Italian Salad

It is a quick salad to make that can be served as a light lunch, an accompaniment to pasta dishes or as part of a picnic. Mesclun is a slightly bitter salad mix of assorted small, young, delicate wild or cultivated salad leaves and greens of varying textures and colors. The traditional mix includes chervil, arugula, leafy lettuces and endive in equal proportions, although in modern kitchens it may include an undetermined mix of fresh and available lettuces, spinach and rocket leaves. Mesclun should be tossed with light vinaigrette.

Featuring Christopher McMahon's dish “Creamy Mussel and Prawn Linguini”

My interest for food started at school with food tech and work experience. My ambition was to be a professional tennis player, however I stopped playing tennis and moved from Glen Innes to Coffs Harbour. C.EX Coffs gave me the opportunity to become a chef and offered me an apprenticeship. I would be lost without cooking and find myself happy and amused when cooking or talking about food. I love the buzz and pressure of service, when I get through a big night and have worked really hard it is very fulfilling. Watching people enjoy my food and seeing their reactions is very rewarding.

My knives are my favourite kitchen tools especially for chopping and cutting things up into shapes which I find therapeutic. I like the colours mixing, matching and being able to put my ideas into practice. “The Cooks Companion” is a very good book with references to many ingredients. Jamie Oliver inspires me, as he is always trying to change peoples eating habits for the better.

Every kitchen should always have eggs, milk, cream, sugar, chili, garlic, onion, tomatoes and flour in the pantry. There seems to be a trend in kitchens to stack food on a plate to create height. When creating a dish always imagine eating it yourself enjoy and take the time to do things correctly.

I like food I can eat with my fingers, like “hotdogs with bacon and cheese”,  “chicken and vegetable soup” is great whenever I am sick. An excellent classic recipe is “Mussels Mariniere” which is such a simple dish but ooh so good.

I recall an incident when a kitchen hand accidently mixed up salt instead of sugar in the Chantilly cream and it was served with a desert, we did however receive positive compliments!!

Creamy Mussel and Prawn Linguini

Turkey Lasagna

Lasagna is wide flat pasta, placed in alternating layers with cheese, sauce plus other ingredients such as ground beef, sausage or spinach and is characteristic of the Italian cuisine with many regional variations. In Southern Italy the sauce is expected to be a simple tomato sauce or a ragù and in Northern Italy a Béchamel sauce is used. Lasagna Verdi which means "green lasagna" is pasta that incorporates cooked spinach.

Carrot and Potato Soup

Presenting two soups in a bowl is done by choosing soups of equal viscosity with contrasting colour and complementary flavours. Pour them at the same time in the bowl and decorate with matching herbs and liquids. I previously made two soups (Carrot and Coriander, Potato and Leek) and poured them together in a bowl.

Forloren Hare (Mock Hare)

Meatloaf is a savoury dish made of minced meat with a variety of other ingredients and spices baked in a loaf shape. Forloren Hare (Mock Hare) is a traditional Danish pork meatloaf dressed up as a game meal with bacon, juniper and redcurrant jelly. Juniper berries are traditional to Scandinavian cooking, the aroma is pleasantly woody, refreshing with notes of pine and gin. The berries are the fruit of the evergreen juniper shrub (juniperus communis) it takes two to three years to mature gradually turning from green to a dark blue, once hand picked they are dried and turn almost black.

Creamy Pumpkin Soup

Queensland blue pumpkin is a large approx. 5 kg blue/grey pumpkin with smooth deeply ribbed skin and full flavoured golden orange flesh. The baby blue approx. 2 kg is a miniature version. The pureed flesh is a favourite for soup and scones. Cut as much as you need from the pumpkin, remove seeds and peel. Pumpkin can be boiled, steamed, baked or cooked in the microwave. It can be pureed and made into soup, served in pieces, roasted served as a side dish or mashed. An equal amount pumpkin and potato mashed has a golden colour similar to mashed sweet potato. Pumpkin is also tasty cut into thin strips drizzled with olive oil and grilled to add to salads. This soup has a nice creamy texture with a mild curry flavour.

Traditional Irish Brown Soda Bread

Brown and white soda breads are widely made in Ireland. My wife can recall as a young child when her Mum would bake soda bread in the family kitchen, you can imagine seven children anxiously watching the bread rise waiting to butter a thick slice. Irish farmhouse tables are laden with this freshly baked bread, this tradition continues with my sister in law “Ann” who keeps busy feeding three hungry dairy farmers. Originally the bread was cooked in an iron bastible or pot oven beside the open fire. They are very fast to make and are best eaten fresh.

Carrot and Coriander Soup

This is a classic soup with a perfect amalgamation of carrots and coriander bringing a sweet spicy flavour. It is an inexpensive creamy, soft and light soft soup that can be used as an accompaniment or as a main meal with a piece of bread. Carrots and coriander are affluent in vitamins and minerals and have important antioxidant benefits.

Turkey Meatloaf with Mashed Potato and Mushroom Sauce

It is important not to overcook a meatloaf to ensure the meat maintains it's succulent consistency. This recipe delivers an exciting meatloaf with green peppercorn speckled through the meatloaf.

Featuring Alison Massina's Cream of Zucchini Soup

Born in Australia, I entered into the world of cooking at the age of 13 years helping out while my Mum and Dad went to work. At present I am a stay at home Mum (housewife) maintaining our household and looking after my two young boys and husband. The most important satisfactions I gain from my role are happy, healthy respectful children. There is nothing more fulfilling than having the time to prepare nutritious food for my family and I take pleasure in their contentment having enjoyed a beautiful cooked meal. My home is my restaurant though I tend to eat more by spending time in the kitchen cooking and tasting. I gain inspiration from chefs such as “Maggie Beers” and my favourite cook book is the “Australian Women’s Weekly Sweet” since I am a bit of a chocoholic.

Our regular comfort foods are stews and soups made in the slow cooker. I rely on my trusty Kenwood Chef Food Processor to create some wonderful dishes such as “Thai Chicken Meatballs” which are a specialty at the “Glenreagh Public School”. The dishes I am most proud of are those that allow me to hide the vegetables which my boys don’t always like to eat, although I consider “Salmon Terrine” to be my best creation.

Good wholesome old fashioned cooking can easily be achieved with a few ingredients from my pantry such as flour, eggs, milk, cheese and butter. One word of advice, always wear gloves when deseeding chili. I recently had the experienced of a visit to the local hospital after six hours of pain the result of burning the skin on my hands while cooking lots of bird’s eye chili.

Cream of Zucchini soup

Green zucchini squash is part of the gourd family, because it contains seeds it is considered to be both a fruit and a vegetable, however it is mainly used as a vegetable in cooking. The flowers on the zucchini plant are edible and are battered, deep fried, baked, stuffed or used as a garnish for first class dining.

Danish Meatballs in Curry (Boller i Karry)

This is a traditional Danish pork recipe which was created in the middle of the 19^th century with the first mix of curry powder introduced to Denmark. It was described as a very exotic dish since the Danes were not accoustomed to hot spicy food. The dish has a smooth mild curry flavour that pleases the Scandinavian food tradition, it is not hot and spicy unlike dishes from the Far East.

Pea and ham soup

Pea soup or split pea soup is normally made from dried peas and is a part of a traditional cuisine. It is grayish green or yellow in color depending on the variety of peas used. Conventional pea and ham soup is a popular hearty soup and it is a good way to use leftover ham too. As I grew up in Denmark, this is not a dish I am accustomed to however it is a very popular soup here in Australia providing a fantastic flavour. 

Veal Capsicum and Basil Rissoles

A Rissole is a patty made from any minced ingredients mixed with seasoning and binder. The mixture is then pressed together into shapes round, flat or egg shaped and normally coated in a flour or breadcrumb mix and fried. The ingredients vary such as minced meat, minced fish, mushrooms, lentil, cheese and the binder is usually egg, water, milk, flour or breadcrumbs.

Mushroom Sauce

Mushrooms contain almost no fat, sugar or salt and are a valuable source of dietary fiber. They have been used for thousands of years both as food and for medicinal purposes. Mushrooms are in fact fungi and can convey their own flavour to other food or take on the flavour of other ingredients and normally intensify during cooking. Their texture holds fine to regular cooking methods, including stir-frying and sautéing. It is popular to add mushrooms to soups, salads and sandwiches or to use them as an appetizer. They add an appealing aroma to vegetable based casseroles and stews.

Turkey Green Peppercorn and Bacon Meatloaf

Turkey meatloaf is made with ingredients such as turkey mince, egg, breadcrumbs, diced onions or peppers. Adding sauce or light gravy can provide a smoother texture rich with flavour. Rolled oats can be used instead of breadcrumbs. Turkey meatloaf tastes unique with ketchup, gravy, mustard and a wide selection of other sauces. Be creative by harmonizing with the accompaniment such as mashed potatoes, sweet potato fries, a rice pilaf or even a soup. This recipe delivers a satiated of flavour with the green peppercorn speckled through the meatloaf.

Yogurt Mint Sauce

Yogurt is a flexible food and is excellent for dips and toppings. It can also be used as a substitute for many high-fat foods. Use yogurt in place of mayonnaise. Combining equal amounts of low calorie mayonnaise and low fat yogurt works well for many dishes such as potato salad, coleslaw, pasta salad, tuna salad, dips and appetizers. Plain yogurt can often be substituted for milk, buttermilk or sour cream in recipes such as waffles, pancakes and muffins. Yogurt shakes and smoothies are a low fat alternative to ice cream.

Butter Rice (Ghee Rice)

Ghee is an essential element in Indian cuisine. Ghee Rice is rice fried in clarified butter (ghee) along with aromatic spices and then cooked to perfection. It is finally seasoned with Fried onions, Cashews and Raisins. This greatly aromatic dish is a perfect complement to many foods and it stands well as a meal.