Happy New Year to all my blog readers. I thought I would start this year with a Turkey Stir Fry as you attempt to get rid of the rest of your Christmas leftovers. We personally had a turkey stir fry on boxing day and it was wonderful. Plus it felt even better knowing how little it actually cost!!!!

Many don’t realise the asset of actually freezing some of their turkey once it is cool and then it will last even longer. So you could be having your christmas turkey on valentines day!!!

For the dessert I have opted for a victoria sandwich cake because it is really cheap to make, quick and you can get many days use from it.

Turkey Stir Fry:

Ingredients:

600g Left Over Turkey Pieces
1 tbsp Oil
1 tsp Grated Ginger
2 Cloves Garlic
1 Carrot, Thinly Sliced
½ Green Capsicum, Thinly Sliced
2 Small Sticks Celery, Thinly Sliced
2 Shallots, Chopped
200g Snow Peas
½ Cup Oyster/Soy Sauce
100g Button Mushrooms, Sliced

Method:

1. Heat half oil in a frying pan or wok, stir fry turkey pieces, garlic & ginger 3 minutes. Remove. Heat remaining oil.

2. Stir fry vegetables 2 minutes. Return turkey pieces etc. Stir in Oyster/Soy Sauce.

3. Heat through 2-3 minutes.

4. You could also add some egg noodles if you wanted, cook as per the packet.

Victoria Sandwich Cake:

Ingredients:

8oz of Butter

8oz of Sugar

4 Large Eggs

8oz Self Raising Flour

Jam for Filling

Icing Sugar

1 Tablespoon of Fresh Cream

Method:

1. Firstly you need to preheat the oven to 180c and then using an electric mixer you want to cream together the butter and sugar until light but fluffy. Then in another bowl break the eggs and mix lightly before adding them gradually a bit at a time to the other bowl until thoroughly mixed together.

2. Now add the flour to the mixture via a sieve stirring gently with a metal spoon until it is all mixed in and no flour is visible. Divide the mixture between the two baking tins. Pat it a couple of times so that it is flat and then place it in the oven for 20-25 minutes or until golden brown.

3. When it has cooled for a few minutes using a knife around the edges remove them from their baking tins and place on a cooling tray. Now place a layer of jam on the base of one of the cakes and then whip the cream and place it on the other. Once you have done this and made sure that it is smooth sandwich them together.

4. Finally sieve the icing sugar over the top of the Victoria sponge and enjoy your treat.

Thanks for reading my blog post and in the meantime if you would like to read more of my fantastic healthy eating tips and food recipes you can subscribe to my RSS feed or join my free online Ezine.

To your food heaven

Dominic

The Majority of us love blueberries and I am not alone with this love for them. Especially when dark chocolate is included too. My personal opinion is that not enough of us enjoy regular dark chocolate which is so much better for us than the usual milk.

I have therefore got a recipe for you today of blueberry pecan dark chocolate soy pudding crunch.

Ingredients:

1 1/2 Cups Soy Milk

4 oz Dark/Bitter Sweet Chocolate, Chopped

1/4 Cup Sugar

3/4 Cup Egg Substitute

1 Cup Fresh/Frozen Blueberries

1/3 Cup Chopped Pecans

Whipped Soy Topping

1/4 Cup Textured Soy Protein

Method:

1. In a medium saucepan over low heat, cook soymilk, chopped chocolate, and sugar until chocolate is just melted, stirring constantly. Whisk to blend. Remove from heat and cool 10 minutes. Whisk in egg substitute.

2. Place six 6-ounce custard cups in a large baking pan. Divide the blueberries and pecans among the 6 cups. Divide chocolate mixture among filled cups. Add boiling water to the baking pan about half way up sides of cups. Bake in a 325°F oven 30 to 35 minutes or until knife inserted near center comes out clean. Remove from water and chill.

3. Serve topped with whipped topping and sprinkled with textured soy protein.

Thanks for reading my blog post and in the meantime if you would like to read more of my fantastic cooking tips and food recipes you can subscribe to my RSS feed or join my free online Ezine.

To your food heaven

Dominic

If you are ever fancying a naughty treat that is all dairy free you will love these cranberry cherry freeze pops. They are very easy to make yet good for you at the same time.

Ingredients:

 3 oz Soft Tofu

3 oz Soy Cream Cheese

1/3 Cup Light Corn Syrup

1 Can (16oz) Whole Berry Cranberry Sauce

1 Jar (10oz) Maraschino Cherries, Drained, Cut In Half

1 Can (8oz) Crushed Pineapple, Well Drained

Zest Of One Orange

Juice Of ½ Fresh Orange

8 oz Non-Dairy Whipped Topping

15 (5oz) Dixie Cups

15 Popsicle Sticks

Method:

1. Place tofu in strainer, drain excess liquid.In a large mixing bowl, add cream cheese and tofu. Using an electric mixer, cream together. Add corn syrup and cranberry sauce, mix until combined. Stir in cherries, pineapple, zest, and orange juice. Add whipped topping, fold in until combined. Place 15 (5oz) dixie cups on 9 x 13 inch pan. Spoon mixture evenly cups until ¾ of the way full.

 2. Place plastic wrap tightly over cups. Make small slits in plastic over middle of cups to snuggly fit in popsicle sticks. Freeze for at least 6 hours before serving. Before serving let sit at room temperature for several minutes, remove plastic wrap, gently twist out of cups to serve. Serve immediately.

Thanks for reading my blog post and in the meantime if you would like to read more of my fantastic cooking tips and food recipes you can subscribe to my RSS feed or join my free online Ezine.

To your food heaven

Dominic

]]> http://simplyfoodndrink.com/silky-cranberry-cherry-freeze-pops/feed/ 0 http://simplyfoodndrink.com/easy-freezer-strawberry-sorbet/ http://simplyfoodndrink.com/easy-freezer-strawberry-sorbet/#comments Thu, 11 Feb 2010 08:45:35 +0000 Dominic http://simplyfoodndrink.com/?p=424

We all love something cool especially as the weather is now starting to pick up in Europe and is still beautiful in Australia. This recipe for easy freezer strawberry sorbet is a delightful recipe and I am sure you are going to enjoy making it as much as I do.

It is a very easy recipe to get to grips with and you will soon be re-using this recipe as it really does taste that nice.

Ingredients:

2 pk Unflavoured gelatin

1 c Sugar

3 c Water

1 qt Pureed strawberries about 3 pints fresh

1 c Cranberry juice cocktail

1/4 c Fresh squeezed lemon juice

Method:

Combine gelatin and sugar in a medium saucepan; stir in water. Let stand 2 minutes. Cook over low heat, stirring constantly until gelatin dissolves.

Remove from heat leave to cool. Stir in the strawberry puree and remaining ingredients. Pour into a 13×9 pan. Cover and freeze for 8 hours or overnight. Spoon about 1/4 of frozen mixture into the container of a blender or food processor.

Top with lid and process until smooth. Return to pan. Repeat until all the mixture has been processed. Return pan to freezer and freeze for 4 hours or until firm. Let the mixture stand at room temperature for 15-20 minutes before serving.

Thanks for reading my blog post and in the meantime if you would like to read more of my fantastic cooking tips and food recipes you can subscribe to my RSS feed or join my free online Ezine.

To your food heaven

Dominic