Thursday, 18 August 2016
Seriously if you want to lose weight but you still want to enjoy great tasting food revert to boiling and steaming your dishes.
Tonight for dinner I boiled sweet potato and golden pumpkin while steaming taufu seasoned with dried chili powder and garlic powder.
Then steamed a cut fillet of dory with lemon and pepper topped with English parsley.
Set up a bed of Aragula and arrange nicely.
Such a great feed all excellent flavours and optional extra is the book on the right. Tony Parson's new thriller to top it off.
Thursday, 28 July 2016
When you think fish you always think to pair with lemon, right? What happens if there is no lemon in the house? Pick one of the neighbours tree? Well yes, you could do that, but I'm not at my parents' place, i'm back at my 33rd floor apartment, with an abundance of skyline, not a lot of lemon trees.
So of course, had to improvise. Had some tomato puree in the fridge, so thought how about a bed of vegetarian ragout. What i've done here is heat the puree in a small fry pan with sliced garlic, garlic powder, onion bits, a pinch of paprika, pepper, a little soy sauce and a few drops of apple cider vinegar - just to give it a little more acidity. Medium heat for about 8 minutes and then fold in one eggs. Stir it in with a wooden spoon thickening up the ragout.
Remove from the heat and pour the ragout onto the dish. Gently lay the steamed fillet from the ocean, sprinkle with pepper and parmesan and decorate with rocket lettuce.
It becomes a gorgeous combination of tomato and fish and i guarantee will melt in your melt.
Saturday, 23 July 2016
I really love eating salmon on a Monday night - gives me something to really look forward to after a grinding Monday at the office.
Normally I steam it but this week the Salmon at Ranch Market with the skin looked fabulous and I really enjoy a crispy, salty salmon skin, so i lightly pan-fried this one in sesame oil, skin side down for 7 minutes then turn over for about a minute.
Friday, 20 May 2016
I've never really counted calories but I maintain an awareness of high and low calories akin to how someone differenciates good and evil.
Steaming and boiling as opposed to frying is the technique which has probably attributed to 4 or 5kg of weightloss for me over the last 12 months.
And that's not to say I never eat fried food. I often do, but I'm now more aware of the consequences of cooking techniques and ingredients and make sure I get a healthy balance.
And healthy doesn't mean to say tasteless. The dish above with salmon and cranberries complimented by a variety of veges is perfect for me and a bit of a Monday night staple.
Only takes about 15 minutes to prepare and cook so it really is ideal for after gym at night.
Tuesday, 10 May 2016
I call this "Keeping it Clean" with some fantastic steamed ingredients and boiled carrots.
Boiled the baby carrots and at the same time steam gorgeous portabello mushrooms and taufu sprinkled with chili flakes for 10 minutes.
Then switch the mushrooms for a beautiful fillet of salmon covered with a squeeze of lemon. Steam that for 7 minutes and then switch it out for baby spinach. The baby spinach just needs a minute or so to steam.
Garnish the salmon with cranberries, cracked pepper over the dish and...
Friday, 4 March 2016
Another healthy lunch packed with goodness and flavour.
Just by eating a bit healthy this last two months i've lost about 2kg and kept it off. Mind you i've still eaten plenty of cheat meals along the way...
Enjoying being more lean for a change ...
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Monday, 1 February 2016
Friday, 29 January 2016
A beautiful combination of parsely, olives and alfalfa sproutcheese makes a whirto give the green, sundried tomatoes and cranberries to add rich redness, feta cheese is white like snowflakes and sprinkled sunflower seeds complete the spledour.
Garnish with cracked pepper, olive oilmand a squeeze of lemon and flanked with steamed tofu and boiled carrots.
Alternatively minuet by Bach on the violin...long way to go on getting this one to be as good as the food :-)
Thursday, 28 January 2016
Those who kmow me know that I love math and cooking is so much about math, timing, quantities and temperatures . I also remember my geometry classes and have tried my hand at a bit of symmetry here.
The message is: have some fun with presentation, takes the focus off the quantity and will overall reduce the calorie intake and keep your energy intake on the right side of leger.
It is really something iI'm trying to learn and improve on.
Tuesday, 26 January 2016
What's In it?
Boiled skinless chicken breast (shredded and seasoned with rosemary)
Chopped red onions (10 mins in cold water to remove the sharpness)
Feta cheese crumbled
Diced red ccapsicum
Dressed with ground black pepper, lemon juice, olive oil and a splash of balsamic.
Monday, 25 January 2016
The veges combo of boiled carrots in a little salt, steamed asparagus, tofu and capsicum.
Eating is supposed to be a variety of colours. Here we have white, green, orange red and yellow if you count the lemon!
Taste is fresh and sensational.
Saturday, 23 January 2016
The bed is a delightful salad mix of cucumber, red onion, reduced fat feta cheese, chopped mint, lemon juice, olive oil and balsamic vinegar.
No need to add salt folks. Protect your arteries and enjoy!!!
|Ingredients to the cucumber salad. Lovely fresh mint and lemon. Feta cheese removes the need for salt.|
Wednesday, 20 January 2016
Monday, 18 January 2016
The prime ingredients of steamed salmon and protein give us all the protein and omega-3 weare looking for topped only with fresh ground Aussie pepper and a squeeze of fresh lemon.
But the bedding is a delight. Dill forms a meshy base and like a spider web this one has feta cheese, olives, capers, slices of strawberry and ooranges with lemon juice anda dash of olive oil Trapped in a web of amazing flavour.
Mix some of this and you have colour and a full range of tastes that leave you satisfied long after you finish.
And by the way 20 minutes to prepare, tthat's all.!
Friday, 15 January 2016
Wednesday, 6 January 2016
Typically on a Monday night I try to do the right thing and reduce the calories and late night carbs.
Eating at 9pm can be tough and mentally hard to bother to cook. But this one hear is just 10 minutes start to finish.
Steaming a piece of beautiful piece of salmon with lemon and pepper together with tofu takes just 7-10 minutes. This one is a bit thick so took the whole 10 mins.
Some can peas on the side to give some colour and tick the greens box and wallah...
Sunday, 3 January 2016
Two cups of strong coffee and a nip of Jack Daniel's makes this beef stew amazing. I've used daging rending, perfect for beef stew here in Indonesia.
Lots of carrots, potato, mushroom and an onion, a cup of beef stock, 2 tablespoons of plain flour, 4 hours to slowly simmer and wallah!!!