FINYS FABULOUS FOODS AND FINDS

Curries are a great idea for those cold chilly nights which we are having in Australia at the moment. There are many different variations of a curry, and curry is a term used to describe a dish that has spices in it, and especially used in Indian/Asian recipes, but also used in Mexico. Some of the distinctive spices that often get used in a curry include turmeric, cumin, chili, ginger and coriander. The good thing about curries is that you can vary the amount of spices you put in them and therefore make it as hot and spicy as you like it.  Some people will put a lot of chili in it to give it a hotter flavour, whereas other people cannot tolerate a very "hot" dish, so would put less spices in it. It is very difficult to fail when making a curry as it can be varied so much by using different, and more or less spices. There are green and red curries, amongst others, and this recipe is a "green" curry.  Another good thing about curries is that if you are in ...

If you cannot buy fresh fish, tinned tuna is a very good alternative for Omega 3 fatty acid, which supports your heart, brain and eyes. I have mentioned before in my recipes, that we are supposed to eat fish twice a week according to surveys.  I personally do not do this, and I DO use a lot of tinned tuna as I always have a large tin of it in the pantry.  I buy the one in spring water as against the one in oil. I always buy the brand, John West as it is dolphin friendly, and I like their products. They also produce a "light" tuna in spring water, which has less calories than the normal tinned tuna however I do not use this one for cooking. This is a mild, easy to make curry, is a low fat recipe and can easily be used as a "stand-by" when you want an easy meal. Preparation Time:   10 minutes Cooking Time: 15 minutes Makes: 2 servings Ingredients 2  x 105 g tins light Tuna in spring-water 1  x tbsp butter (less if using non stick frypan) ½ x 440...

This sauce has a delicate flavour and you can make it as hot as you want by adding more of the Curry Paste, and the quantities in this recipe is for a mild dish. Once again, I have used that versatile food, peanut butter.  It goes well with sweet and savoury foods and I use it often, apart from eating it on toast! Thai curry is usually delicious, and the addition of the peanut sauce and the coriander make it an excellent choice for a meal, and it is even better when heated up the next day or two. Preparation Time: 10 minutes Cooking Time: 10 minutes Makes: 2 servings Ingredients 2 skinless chicken breasts 1 tbsp ginger ½ tbsp garlic ¼ cup peanut butter 2 tbsp rice vinegar 1 tbsp soy sauce 1 tbsp sugar, or other sweetener 1 tsp red Thai Curry Paste 1½ tbsp chicken stock Black pepper Bit of oil ½ cup coconut milk, preferably light 2-3 tbsp coriander, plus more for garnish if required Method Trim the fat off the chicken and make the chicken pieces roughly t...