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Here’s an exotic choice for a main dish, but because duck
is high in fat, you must discard the skin and remove as much
visible fat as possible. (Serves 4). Suitable for a diabetic.

Thirty minutes and its ready.

It is served with rice, or pasta and your choice of vegetables.

4 duck breasts (approx 5oz or 150g each)
2 cloves of garlic
1 tablespoon of paprika
1 tablespoon of olive oil

To make the Salsa:

1 large Mango (peeled and chopped)
1 red chilli (chopped fine)
The grated zest and juice of 1 lime
2 tablespoons of fresh coriander (chopped)
1 bunch of spring onions (sliced)
Salt and freshly ground black pepper to taste.

You make two or three small cuts on each duck breast and
put a slice of garlic into each cut, and then rub the duck
breasts lightly with paprika.

Heat the olive oil in a frying pan, and cook the breasts over
a medium heat for around 6 minutes on each side until cooked.

Mix the salsa ingredients together and season to taste.

Serve the duck breasts with the salsa, your choice of vegetables,
with accompanying rice or pasta.

Yummy!

Tags: fried duck with mango salsa, diabetic recipe



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by Tom Lingle

Cheesecake is a timeless treat. This wonderful comfort food is steeped in tradition. While cheesecake has evolved through the centuries, it remains as one of the most popular desserts of all time. This luxurious dessert can be made light or rich and every imaginable way in between. Chefs through the ages have taken the finest ingredients and created some truly memorable offerings. Today, a home chef can take time-tested recipes and create an amazing dessert in the comfort of their own home.

Cheesecakes begin with the crust. A classic crust is made from crushed graham crackers, mixed with sugar and melted butter. More contemporary crusts can be made with crushed vanilla wafers, Oreos, or any other crushed cookie that matches or plays well with your filling. Gourmet crusts can be made from breadcrumbs, cracker crumbs, cookie crumbs, or pastry dough.

Cream cheese is the main ingredient for American cheesecakes. Other cuisines use different cheeses. Sugar and chicken eggs are the two other ingredients that most recipes start with as a base. Its really about ratios of ingredients to the size of pan to achieve the creamy consistency you desire. There is a delicate balance, as the more cream cheese you use the denser the cheesecake will be, the more eggs you use, the more creamy and airy.

Fillings can be flavored with rich chocolate or candies, tangy citrus juices and fruit slices, nutty liqueurs, almost anything sweet and savory can be incorporated into a cheesecake filling. Consider your menu and choose a cheesecake to match. For the calorie conscious, light and airy cheesecake desserts that take advantage of less fat cheeses and smaller quantities of sugar are readily available.

Nothing is more beautiful than a piece of cheesecake carefully plated, garnished and presented to its anxious diner. Endless varieties exist, allowing the home chef to choose a recipe to prepare, that is a perfect ending to any gourmet meal. Serve your cheesecake plain, with a chocolate shaving or fruit garnish, or with a sweet sauce.

Bake amazing cheesecakes! Find dozens of delicious cheesecake recipes to choose from at GourmetCheesecakeRecipes.com, or find a cheesecake preparation cooking class at LocalCookingClass.com

Article Source: http://EzineArticles.com/?expert=Tom_Lingle

Tags: cheesecake, cheesecake recipe, cheesecake recipes

Here’s a delicious healthy eating recipe for a dinner packed
with vegetables and serves 4.

Each serving of the vegetarian recipe contains approx 350 calories, 20g of sugar, 50g of Carbs and 14g of fat, (2g of which is saturated).

2 peppers (yellow and green) deseeded, and chunked
1 red onion chopped
3 celery sticks sliced diagonally
1 aubergine, topped and tailed and cut into 1cm pieces
1 tin chopped tomatoes with chilli and peppers (approx 350-400g)

200g frozen sweet corn
2 tins of chilli beans (1 tin = 300g approx)
2 tablespoons crushed chillies
3 tablespoons of olive oil
Boiled rice to serve

Heat the oil in a pan and add the onion and cook for a few minutes until the onion starts to turn clear. Add the aubergine and the celery and stir to coat all the ingredients with oil. Cook for about 5 minutes over a low heat, stirring frequently.

Add everything else but the chilli beans, and heat until everything is boiling nicely, then cover and simmer for about 5 minutes, before adding the tins of chilli beans,

Simmer for another 5 minutes and serve with the boiled rice.

Delicious.

Tags: vegetarian chilli and rice, vegetarian recipe, healthy eating recipe



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