Day 163: 5 more delicious recipes to try!

8 12 2011

Hey everyone,

This post is a continuation from last night’s post. Enjoy!!!

         1. Beef sushi rolls 


1/4 cup(s) teriyaki sauce
375 g lean beef fillet, sliced into 8 slices
1 x 3 second spray(s) oil spray
8 individual shallots, ends trimmed
1 medium carrot(s), ends trimmed, sliced into long thin strips
4 piece(s) dried seaweed, nori
2 cup(s) Rice, brown, boiled without salt, (preferably short grain)
2 tsp fresh ginger, finely grated
1 Tbsp fresh lemon juice
1 Tbsp fresh chives, finely chopped


  • Marinate beef in 2 tbs teriyaki sauce and set aside for 30 minutes. Spray a grill with oil and place over high heat. Grill for 2 minutes, each side, then set aside on a plate to rest.
  • Grill shallots and carrots for 1-2 minutes, or until light golden. Remove from heat and set aside.
  • Place nori sheets on a bamboo sushi mat. Top nori with ½ cup cooked rice, spreading out to evenly cover using a spatula or fingers. Allow a 1cm border all way around sheet. Place 2 slices of beef, 2 shallots and several carrot sticks on lower part of sheet. Starting from bottom, make a tight roll using bamboo mat as a guide. Seal edge of roll with water and place seam side down. Cover roll with plastic wrap until ready to slice. Repeat with remaining ingredients to make 4 rolls.
  • To make sauce, combine remaining 2 tbs of teriyaki sauce, 2 tbs water, ginger, lemon juice and chives in a medium bowl. Mix well.
  • Slice each roll into 6 pieces with a sharp knife and serve with dipping sauce.



 2. Mini beef rissoles 


1/2 medium onion, grated
1/2 medium carrot(s), grated
500 g lean beef mince
2 Tbsp fresh flat-leaf parsley, chopped
2 Tbsp barbecue sauce
1 Tbsp worcestershire sauce
2 slice(s) white bread, made into breadcrumbs
1/3 cup(s) skim milk
1 Tbsp olive oil
200 g salsa, tomato-based


  • Place onion, carrot, mince, parsley, barbeque sauce, Worcestershire sauce, breadcrumbs and milk in a large bowl. Season to taste with salt and pepper. Use hands to combine mixture. Roll heaped tablespoons of mixture into balls and place on a tray lined with non-stick baking paper. Repeat with remaining mince mixture until you have made 30 meatballs.
  • Heat oil in a large non-stick frying pan over medium-high heat. Cook meatballs in 2 separate batches for approximately 10 minutes, or until cooked through. Cover meatballs with foil to keep warm.
  • Serve meatballs with tomato salsa.



3. Potato pancakes with smoked salmon 


500 g sebago potato, peeled
3 Tbsp self-raising flour
1 small egg(s), lightly beaten
1 Tbsp fresh dill, chopped
1 Tbsp olive oil
100 g reduced-fat ricotta cheese
100 g smoked salmon, thinly sliced
17 g baby capers, rinsed, drained, rinsed, (1 Tbs)


  • Grate potatoes. Place into a clean tea towel and squeeze tightly to remove as much moisture as possible. Place in a medium bowl. Add flour, egg, dill and season with salt and pepper. Mix well to combine.
  • Heat a non-stick frying pan over medium heat. Add half oil and heat. Spoon heaped tablespoonfuls of mixture into pan. Flatten lightly with a spatula and cook for 5 minutes on each side or until golden and crisp. Repeat with remaining oil and mixture to make 12 pancakes.
  • Serve warm, topped with a teaspoonful of ricotta, a small slice of smoked salmon, baby capers and a sprig of dill.


4. Vegetable dumplings with soy dipping sauce 


1 x 3 second spray(s) oil spray
1 1/2 cup(s) chinese cabbage, (wombok), finely shredded
1 medium carrot(s), finely grated
100 g firm tofu (soy beancurd), finely chopped
2 clove(s) fresh garlic, crushed
2 individual shallots, ends trimmed, finely chopped
1/3 cup(s) soy sauce
1 Tbsp sesame oil
24 individual wonton wrapper(s)


  • Preheat the oven to 200C. Spray a large baking tray with oil and set aside.
  • Heat a large non-stick frying pan or wok over high heat. Spray with oil. Add the cabbage, carrots, tofu, garlic and shallots and cook, stirring, for 3-5 minutes or until vegetables have wilted. Remove from heat and add 2 tablespoons of soy sauce. Season to taste with salt and pepper. Set aside to cool.
  • Place the wonton wrappers on a flat surface. Drop vegetable mixture by the tablepoon onto the centre of each wrapper. Moisten the edges of the wrapper with wet fingers, fold over one corner to make a triangle, and press sides together to seal. Transfer filled wrappers to prepared baking tray and spray lightly with oil.
  • Bake in the oven for 15 minutes, or until the wontons are golden brown.
  • Meanwhile, combine the remaining soy sauce, shallots and sesame oil in a small bowl. Mix well and serve with hot wontons.



   5. Tropical punch 


1000 ml diet ginger ale, (4 cups)
4 cup(s) unsweetened pineapple juice
3 cup(s) gelato


  • Combine diet ginger beer and juice in a large jug and stir to mix. Add ice.
  • Distribute juice evenly between 8 glasses and top each with 1/3 cup of sorbet. Yields 1 drink per serving.



Happy eating everyone. That’s it for today!


Love J.L






One response

9 12 2011
Dissapearing Diva

Just started reading your blog 🙂 You’ve done a great job!! I’m starting a weightloss blog myself and if you have any advice on weightloss please let me know i will be sure to check in on your blog daily 🙂

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: