I must apologise for not posting for several weeks, but I was unavoidable detained and restrained by doctors and nurses at the Charles Gairdener Hospital in Perth on the alleged grounds of providing me with healthcare (but I really think they were more interesting in taking blood samples and four-hourly obs as some sort of CIA training programme of depriving people of sleep and rest…lol)
I have finally escaped their clutches and am now recovering in the safety of my own home. But I have not yet resumed any cooking and have been sustained with total devotion and care by Kathy who has done a marvellous job of sustaining my spirits through the most miserable four weeks of my entire life.
I hope to resume posting shortly, but it will probably be at least another week. When I do resume blogging you will notice a slight change in the blog in that Kathy and I are embarking upon a healthy lifestyle diet. It will mainly mean taking more care in portion sizes being consumed and some slight alteration in cooking methods.
Today in Perth it is going to 39C so we decided a salad for dinner would be good idea, so this morning l had Kathy pull out her Japanese rice cooker and cook up 2 cups of brown rice before she left for work.
The rice was ready by 10am and l spread it out in a baking tray to cool, l covered it with glad wrap when it had cooled and put it into the fridge to chill for later.
I then mixed up the sauce mix for the rice salad
1/4 cup (60ml) olive oil
2 tbsp sesame oil
2 tbsp soy sauce
2 tbsp lemon juice
1 tbsp rice wine vinegar
1 tbsp red wine vinegar
1 tbsp Korean chilli sauce
1 garlic clove, crushed, grated or finely chopped
freshly ground black pepper, to taste
For the salad vegetable content to be added to the brown rice to make the salad l chose
1 cup green peas
1 cup sliced green beans
1 cup corn kernels
100 grams sliced mushrooms
2 grated carrots
1 brown onion
1/2 green capsicum finely chopped
300 grams pineapple pieces
One hour before dinner l combined the rice, sauce and the salad ingredients into a bowl and thoroughly mixed them together before returning the bowl to the fridge to keep it chilled.
Dinner tonight was turkey burger and salad. I made the turkey burgers from the left over meat from the 4.6 kilo turkey store bought from Coles after Christmas for half price, we had butchered into portions for the freezer.
Salad consisted of corn on the cob, pineapple, beetroot cheese, coleslaw, fried tomatoes and mushrooms.
Dinner tonight was Chilli Garlic Prawns with salad. the prawns l had bought from Coles for Christmas period, 1 kilo for $28, the 16 prawns l divided into bags of 8 prawns apiece and froze them.
The prawns were de-headed and then butterflied with knife along their backs and opened and cleaned the poo vein under running water. I then filled them with a butter, chilli, garlic combination and placed them on a lined baking tray under a hot grill for five minutes to cook.
I served the cooked prawns with freshly made coleslaw, cheese, beetroot, pineapple and tomato.
1 teaspoon dried chilli flakes
25 grams butter
garlic clove mashed
Coleslaw made by shredding disc of Breville Food Processor Whiz
On the way home from a medical appointment today, l stopped off to do the weekly shopping at Coles North Perth. Kathy has been asking me to keep an eye out for a cheap Pavlova shell since the week before Christmas, they normally retail for $12, this one l bought for $3, it was within her frugal purchase range.
I have never liked Pavlova, so this is a solo Kathy treat, she made herself a blueberry and nectarine Pavlova with team for her dessert tonight, she loved it.