Thai Prawn Salad

Lovely and refreshing and perfect to serve on a warm night.

2 oranges, peeled and segmented
2 pink grapefruit, peeled and segmented
75g (1 cup) bean sprouts, trimmed
1 handful bean shoots
1 mango cut into cubes
1 handful coriander, chopped
1 handful mint, chopped
1/2 red onion, sliced
2 spring onions sliced
12 raw prawns peeled with tails intact
1 Tbsp chopped roasted cashew nuts, to garnish(or peanuts)

Dressing:
60mls (1/4 cup) lime juice
1 tsp honey
2 Tbsp fish sauce
1 clove garlic, crushed

Combine the first nine ingredients in large bowl.
Mix the dressing ingredients together and set aside.
Stir fry the prawns in a hot pan with a little olive oil for 1-2 minutes, or until cooked and golden.
Season with freshly ground black pepper and a squeeze of fresh lime.

Add the prawns and dressing to the salad and toss well.
Divide between serving plates and garnish with the cashew nuts.
Serve immediately.

Occasionally I add a little cabbage to make the dish go a little further.

Bali Breakfast

While in Bali, our Hotel had a traditional Bali breakfast each morning. This is as close as we could get by guessing the ingredients. Feel free to experiment to suit your taste.

This can also be used as a dinner meal. You may wish to increase the amount of ingredients to give a larger serve.

For two people:

1/2 cup rice
250 grams diced chicken
2 cups chicken stock
3 spring onions finely chopped
2 Tbsp coriander
6 jalapenos chopped (use more or less depending on how much you spice you like)
handful of peanuts
squeeze of lime juice in each bowl
dash of tamari in each bowl

Steam chicken and set aside.
Cook rice and set aside.
Heat chicken stock.

Divide all ingredients equally in two bowls.

Breakfast Protein Shake

Take your time drinking this for breakfast. If you get hungry during the morning eat some fruit until lunch.

For one person:

1 banana
1 cup of other fruit e.g strawberries, mango, peaches
1/4 cup milk or orange juice (you may need more if too thick)
1 Tbsp honey
1 egg
1 Tbsp almond
1 Tbsp cold pressed almond oil
1 Tbsp oats
1tsp green powder- optional (barley, spirulina, wheat)
hand full ice cubes

Place all ingredients into your thermomix or blender and mix until smooth.

Taken from “Changing Habits, Changing Lives” by Cindy O’Meara

Capsicum and egg/Pear and proscuitto

Red Capsicum and egg

1 large red capsicum, washed, de- seeded and cut in half lengthwise

Place the capsicum on a hot barbeque.

Crack an egg in the centre of each capsicum, add a little sea salt and cracked pepper.

Close lid on barbeque. Check frequently and remove when egg is cooked.

If you like a little spice, try adding a few chili flakes to the egg while cooking, or sliced jalapenas just before serving.



Pears wrapped in prosciutto

Cut pears in half, wrap with a thin slice of prosciutto and pin in place with a toothpick.

Place on hot barbeque and cook until prosciutto crispy and pear is tender.

These can be used as an entree or with a meal.

Crunchy Parmesan Chicken

2 chicken breasts ( I slice mine in half)
1 cup grated parmesan
2 egg whites lightly beaten

Pre heat oven to 200C.
Dip the chicken into the egg white and then press into the parmesan cheese.
Place on baking trays in pre heated oven and then cook under a hot grill for 6-10 minutes or until crunchy and golden.
Because we don’t have an oven in our caravan I cook this delicious chicken dish in our turbo oven.

Serve with your favourite salad.

Pasta with Capers and smoked salmon

125 g pasta
1/2 jar caper berries
2 thin slices of red onion
feta cheese
smoked salmon sliced into bite sized pieces
1/2 punnet cherry tomatoes sliced in half
1 cup rocket
Olives (optional)

Dressing:

1 T olive oil
1T caper juice
juice of half a lemon
1 tsp seeded mustard
Taste and add a little sugar if you require it sweeter.

Cook pasta according to packet directions.
Drain and place in serving bowl.
Toss in capers, feta, red onion, salmon tomatoes and rocket.
Add dressing and season with salt and pepper.