An archive of of well tested recipes that have been gathered over 40 years of married life! Some are originals, others have been found in books & on the web (both often modified) with a special emphasis on diabetic needs. Please read further if diabetic recipes are of particular interest.
(D) indicates “recipe suitable for diabetics”
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This will feed a ravenous family of 4 or a genteel family of 6.
Mix mince, onion and celery in a 5 litre casserole. Microwave on HIGH until mince changes colour, 5 - 7 minutes, stirring after half the cooking time to break up the mince.
Add water, potatoes, carrots, salt, pepper, basil and oregano. Microwave on HIGH for 20 minutes (until potatoes are tender).
Add tomatoes and microwave on HIGH for a further 10 minutes. (makes 5 generous serves)
Nutrition (1 serve): 1063 kj (253 cal) / carbohydrate 12.6 g
(D) “suitable for diabetics”
NOTE 1: It is nicer if you use fresh herbs and surprisingly, the actual volume and ratios do not appear to be nearly so critical! Use 2-4 times the measure or to taste.
NOTE 2: This soup is great when freshly made but improves noticeably if left to stand for 24 hours and reheated.
NOTE 3: When the cold westerly winds come in July, this is a quick and easy way to warm up the system! As stated above, it is nicer the next day; particularly with some thick buttered toast and a glass of red wine! - the thick buttered toast is not necessarily recommended for diabetics! - IGG
Remove skin and stone from avocados. Mash the flesh well with a fork. Mix together lemon juice, mustard, sugar, salt and pepper and then stir into the avocado pulp. Beat cream until thick and forming soft peaks. Fold into avocado mixture and serve with potato or corn crisps, sticks of celery and carrot or sprigs of raw cauliflower.
This dip can be frozen. Thaw at room temperature for about 6 hours before serving.
(D) “suitable for diabetics” - High in calories, but low in carbohydrates, allowing you to have a few crisps or crackers with the dip, but still good with crudités (raw vegetables cut up for dipping)! - IGG
I make Bolognese Sauce in a big old fashioned boiler and freeze in quantities to feed 2, 4 or 6. When visitors come, it takes about 10-15 minutes to defrost in the microwave while the pasta cooks.
Saute onion in heated oil until golden. Add mince. Cook very well, stirring constantly until it is well browned and crumbly. Pour off any surplus fat. Add water, tomato paste, crumbled stock cubes, salt, pepper and herbs. Bring to boil. Reduce heat to gentle simmer and cook uncovered for 1.5 hours, stirring frequently. Cool completely and freeze in small portions to suit your needs. Keeps 6 months.
When available, handfuls of fresh herbs are always preferable!
Any leftovers can be used the next day on toast as “savoury mince”
NOTE: This sauce is quite “suitable for diabetics”. It’s the accompanying pasta that is the problem! - IGG
There are as many recipes for Bruchetta (or Bruschetta) as there are cooks/chefs. This one started out being modelled on Kevin Brunelli’s tasty version.
Drain capsicum then place on paper towels. Pat well with more paper towels. Obviously, if you are one of those people who roast your own capsicum, all you will need to do is peel off the charred skin!
Chop capsicum into bite sized pieces & put on fresh paper towels. Pat again & leave to one side. Slice Bocconcini. Chop Basil.
Mix oil & butter together with a crushed clove of garlic (or sliced into about 4 pieces). Melt butter, oil & garlic mix until warm & liquid.
Toast bread on both sides. Spread one side with butter mix. Top with capsicum and sliced bocconcini; sprinkle with chopped basil.
Put back under the grill and toast until cheese just starts to melt. Sprinkle with grated parmesan & serve with a drizzle of light balsamic vinaigrette.
Allow Cream Cheese to reach room temperature. Use a blender or Kitchen Wizz to beat it thoroughly until light and creamy. Add Cheddar Cheese and beat very well. Add other ingredients and beat again. Spread out in a flat shallow dish about 1 inch (2.5 cm) deep. Chill over night. Prior to serving spread with a little chutney - I prefer the Palms Sweet Mango Chutney - then sprinkle with chopped chives.
Serve with a variety of crackers or slices of French Bread. If you’ve got a bit left over, try it spread on toast for a tasty breakfast treat.
(D) “suitable for diabetics” - High in calories, but low in carbohydrates, allowing you to have a few crisps or crackers with the dip, but still good with crudités (raw vegetables cut up for dipping)! The low GI of the cheese helps to modify the peak glucose levels from the refined carbohydrates in the crackers... - IGG
Combine butter and mushrooms in large bowl, cover and microwave on HIGH for 4 minutes. Mix in stock, wine, mustard, cream, salt and pepper. Microwave on HIGH for 10 minutes. Puree in blender or processor. Stir in chives, reheat and serve.
(D) “suitable for diabetics”
- Woman’s Weekly Microwave Cookbook
Crudités with Tapenade (Vegetable Dip!)
Tapenade:
Whizz together in a blender/food processor:
Blend well and chill until required
To Serve:
Prepare and slice a selection of fresh vegetables such as - carrot, celery, cucumber, capsicum, cherry tomatoes, spring onions and radishes. If using avocado, peel and slice just before serving and sprinkle with fresh lemon juice.
Cradle vegetables in a deep tray with ice and set a bowl of the dip in the middle.
Have extra vegetables prepared and chilled - you will need to top up as they vanish quickly.
NOTE: This recipe can be made “suitable for diabetics” by an appropriate choice of mayonnaise/aioli. The rest of the ingredients are diabetic friendly! - IGG
Thaw fish fillets if frozen. Remove bones & skin from fish & cut into 1-inch pieces. Cut bacon into 1/2-inch pieces. In a large saucepan over moderate heat, fry bacon until crisp, turning frequently. Add onion, & cook & stir over moderate heat until tender & translucent. Add tomatoes & liquid from can, & all remaining ingredients except the fish & parsley. Bring to a boil; reduce heat to low, cover & simmer for about 45 minutes. Add fish; cover and simmer for another 10 to 12 minutes until fish flakes & is tender. Garnish each serving with a sprinkle of parsley.
Nutrition (1 serve): 1015 kj (242 cal) / carbohydrate 14.9 g
(D) “suitable for diabetics” - The potatoes could be omitted, but they do add to the flavour. If necessary, forego a slice of the low GI toast you were going to have with this! - IGG
Heat oil in medium sized saucepan. Fry onions and bacon in oil until onions become transparent - about 5 minutes. Add tomatoes, parsley, oregano, basil and pepper. Return to boil stirring frequently. Reduce heat and simmer for about 20 minutes with the occasional stir to ensure it is not sticking to the bottom. Spoon over hot spaghetti and top with your favourite Parmesan. (We prefer it freshly shaved from the block)
NOTE: This sauce is quite “suitable for diabetics”. It’s the accompanying pasta that is the problem! - IGG
Portofino Pate (Vegetarian Pate) (D)
Beat cream cheese and butter until soft and light - Use Food Processor if you have one.
Add garlic and Basil and beat some more.
Stir in olives and capsicum.
Spoon into good plastic mould (the Tupperware moulds that come apart are ideal for this).
Allow to set overnight or longer. Remove from mould.
Serve with Melba Toast, crackers and crisp vegies.
(D) “suitable for diabetics” - A little bit high in calories, but low in carbohydrates, allowing you to have a few crisps or crackers with the dip. But, if you're worried, stick with the crudités (raw vegetables cut up for dipping)! - IGG
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Copyright © 1997-2012, Helen South & Ian Graham
