jenny cares 

MELISSA BREYER'S MARINADES for GRILLED VEGGIES

Here are a few of Care2 Blogger Melissa Breyer's favourite marinades. Simply let your vegetables marinate in a shallow dish 30mins-1hour before grilling or barbecuing. For larger quantities, double the ingredients.
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SPICY ORANGE & CILANTRO MARINADE
2 tablespoons olive oil
1 tablespoon orange juice
1 tablespoon orange marmalade
1 tablespoon chopped fresh cilantro
1 teaspoon red pepper flakes
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ASIAN MARINADE
2 tablespoons light soy sauce
2 tablespoons seasoned rice wine vinegar
2 teaspoons minced fresh ginger
1 teaspoon sesame oil
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BROWN SUGAR & BOURBON MARINADE
2 tablespoons soy sauce
2 tablespoons bourbon
1 tablespoon brown sugar
1 teaspoon cayenne pepper
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LEMON & GARLIC MARINADE
1 tablespoon olive oil
2 tablespoons lemon juice
1 tablespoon lemon zest
1 teaspoon minced garlic
Salt and freshly ground pepper to taste
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*MAPLE & WASABI MARINADE
2 tablespoons maple syrup
2 tablespoons olive oil
1 teaspoon wasabi
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NOTES FROM JENNY DOOLEY
*Maple syrup is very expensive in Australia, and not within the budget of this disabled pensioner. I wonder what a good alternative would be?
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MORE RECIPES:
Grilled Peaches with Bitter Greens, Grilled Corn,   Make Your Grilling Greener

from Not Quite Nigella's -Australian food blog, click here
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Adapted from the Masterchef Cookbook, makes approximately 12 pancakes
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For Pancakes
   •3/4 cup (105g) plain flour
   •1/2 teaspoon salt
   •3 tablespoons sugar
   •3 eggs
   •3/4 cup (180ml) coconut milk
   •oil to grease pan for frying
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For White Nectarine & Nashi Pear Salad
   •4 white nectarines cut into small pieces
   •1 large nashi pear cut into batons
   •2 tablespoons honey
   •1/2 teaspoon ginger finely diced
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1. Whisk flour, salt, sugar and eggs in a large jug until smooth. Add coconut milk and whisk until the consistency is like that of a pouring cream. Sieve the mixture through a fine sieve. Make a pouring vessel for the batter by cutting a 3mm diameter corner off a small, clean milk or cream carton. If the hole is too small the mixture will not pass through smoothly, if too large, it will pour too quickly resulting in thick pancakes and not the thin lace textured ones pictured. Pour batter into the milk carton.
2. Heat the frypan and add some oil to grease. Pour two circles around the outside to help hold it all together and then in a tight zig zag pattern motion pour a thin stream from one side of the pan to the other reaching the outer circles. Repeat at a right angle so that you form a cross hatch pattern.
3. When the inside appears to be lightly browning, with a thin eggflip, pick up the corner and then flip over the pancake carefully (it will be delicate) to cook on the other side for just a few seconds. Then fold it over and place on a plate to cool slightly where you can then fold it once more into quarters.

Adapted from One-Dish Vegetarian Meals, by Robin Robertson (The Harvard Common Press, 2007).

Almonds are being known as the supernut that helps people who have “metabolic syndrome” resulting in insulin sensitivity. Supernut or not, they are also delicious. These burgers are quick and flavourful. Short-grain brown rice holds together well and adds a nutty flavor that complements the almonds in these tasty burgers. Serve on their own with a sauce or chutney, or on burger rolls with all the trimmings.

METHOD:

1. In a large bowl, combine the rice, beans, bread crumbs, almonds, onion, carrots, paprika, salt, and cayenne and stir until well blended. Or combine the ingredients in a food processor and process until blended. Shape the mixture into four ½-inch-thick patties.

2. Heat the oil in a large skillet over medium-high heat. Add the patties and cook for about 5 minutes per side, until golden brown. Serve immediately.

Serves 4. http://www.care2.com/greenliving/almond-rice-burgers.html