This recipe for Low Carb Baked Spaghetti Squash With Garlic Sage Cream brings together 2 1/2 lbs spaghetti squash, 3/4 cup heavy cream, 1 garlic clove, pushed through a press in a practical dish for home cooking. It takes about 55 min to prepare and cook. It makes approximately 6 servings.
This is a really easy recipe, it gets ready in a few minutes. I usually don’t like eggs, but this way I can eat them and!! it’s really filling so you can eat one and have a settlement ready for a next light dish.
I adore moules, mussels, and this is the classic French recipe for them. Moules Marinières is also commonly known as Sailor’s mussels or Mariner’s mussels. The dish consists of delicately steamed fresh mussels in a white wine, garlic, parsley, butter, onion and cream sauce. Moules Marinières can be served as an appetising starter or even a light main meal. It is delicious served with fresh crusty bread or with frites (chips/fries). There is nothing more mouth-watering than a huge bowl of artistically presented mussels, yet the fun part is eating them. The best way is to use an empty mussel shell as the “spoon” in which to pick the remaining mussels from their shells and then eat them. It’s a brilliant excuse to use your fingers to eat rather than the usual knife and for – very tactile! A traditional French recipe will use butter, however the butter may be substituted for a few tablespoons of olive oil for a healthier option – I sometimes use a mix of butter and olive oil I hope you find the step-by-step photos helpful, this recipe was used in the September 2008 Cooking School for the TOTM – hopefully, the photos will debunk the myth that mussels are hard to prepare and cook, NOT so! Bon Appétit!
This recipe for an oh-so-decadently-delicious Irish-Greek-chocolate-and-cream drink was part of an article on ouzo in the October 2005 issue of cooking magazine ‘Australian Good Taste’. The article was called ‘Greece Lightning’ and begins: “A potent Greek spirit that has the ability to turn cloudy, ouzo can have the same effect on you – so take care not to overindulge in our delicious drinks, dessert or dressing.” A cocktail? Well the ingredients suggest that but the photograph showed Chocolate Bullets served in two tall smoothie-style glasses. This is clearly not a drink for the faint-hearted! I’ve listed this as serving 2, but I think it could also be served in 4 cocktail glasses. The original recipe specified “chocolate topping” as the fourth ingredient; ever with a mind of its own, Zaar converted this to “chocolate fudge topping”, which would I imagine be sweeter. BTW, if you’re using metric measurements, 1 cup = 250 ml. From the same magazine, I have also posted Recipe #139444 and Recipe #139460.
I found these recipes in the April 2008 issue of the magazine ‘Australian Good Taste’. Apparently, this coffee-flavoured cocktail was first mixed at the Hotel Metropole in Brussels in 1949. Cola Black Russian and White Russian with Vodka and Cream are obviously direct descendants of Black Russian! How much cola you use in Cola Black Russian and how much cream you use in White Russian with Vodka and Cream will obviously depend both on the size of your glass and the portions that best suit your taste preferences! There is an inconsistency in the spelling of “‘Kahlúa” in this recipe because Zaar would not accept this spelling in the list of ingredients. Intriguing! Not to worry: just relax and enjoy your choice of Black Russian, Cola Black Russian or White Russian With Vodka and Cream.
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