Lunch today was a 7.5km walk followed by Kylie Kwong’s Salad of King Prawns, Avocado & Watercress from her book It Tastes Better. The honey and soy dressing really brought out the sweetness of the prawns. Definitely a do-again.
Click here for the recipe. http://au.lifestyle.yahoo.com/food/recipes/recipe/-/7473717/salad-of-king-prawns-avocado-watercress/
Stavroula’s Stuffed Red Capsicums from Kylie Kwong’s book “It Tastes Better”. These tasted great, the filling was super yummy and tasted fab on its own. The tops get a little charred during the roasting process but the capsicums are juicy and really sweet. I used 1/2 cup brown rice instead of what she recommended to lessen the carbs and I don’t think the dish really needed all the rice she used anyway. As usual, a spray of olive oil was all I used on the peppers and filling to hold back on the fat.
I paired the capsicums with a rocket, mint, parsley, spring onion, cucumber, cherry tomato and feta (30g) salad with a few marjoram sprigs and a grind of pepper. It went really well.
Side Dish: Kylie Kwong’s Dry-Fried Green Beans with Miso & Sesame Seeds.
Kylie Kwong’s Stir-Fried Asian Mushrooms & Chicken with Tamarind. This was amazing. Definitely tastes better than it looks. 😉
Here’s Kylie Kwong’s Chinese Coleslaw. I served this with her Slow-Roasted Lamb Leg the other night, a great combo. It’s also good in a rice paper roll with left over lamb for lunch the next day. Use her Lime and Chilli Sauce for dipping. 😉
Kylie Kwong’s Slow-Roasted Lamb Leg with Lime Sauce. I trimmed the leg of as much fat as possible before putting it in the oven. The meat was so tender after 6 hours of slow roasting. This is definitely a “do-again”. Serve with Kwong’s Chinese Coleslaw from her book “It Tastes Better”.
Kylie Kwong’s Poached Rhubarb with Raisins. The original recipe used muscatels and cream but I went healthier with low fat yoghurt and couldn’t find muscatels, hence the raisins. There’s no sugar in the recipe so it’s a little tart but, the dried fruit and yoghurt make up for that. A nice change for brekkie, I might add a bit more dried fruit next time.