Mix all ingredients in a large bowl, combining well.
Roll into 18 balls, and brown in a frypan on medium heat. Once the outsides of the meatballs have browned place on a baking sheet and bake at 180 degrees celcius for about 10-15 minutes until cooked through and the carrot is soft.
Serve with wholemeal pasta and a tomato pasta sauce. (For the sauce I used a tin of tomato puree, 1 tbsp olive oil, 1 tsp garlic, 1 tsp mixed herbs, 1/2 tsp salt, 1/2 tsp sugar and heated through)- PP not included.
This is just delicious. Nothing tastes better than freshly baked hot bread with lashings of butter. Yesterday I went to a nutrition seminar at Natures Nutrition and the lady had made this bread, it was so yum I just had to make it. I have made a slight change and the recipe calls for half wholemeal flour and half white, I did not have any wholemeal flour at home so I used all white.
Five Seed Bread
3 C high grade flour (either all white or half white, half wholemeal) 1 1/2 tsp salt 1/4 C of each sunflower, pumpkin, poppy and sesame seeds 2 tbsp linseed 3 tsp yeast 2 tsp sugar 1 1/4 C warm water 2 tbsp olive oil
If using a bread machine, carefully measure all of the ingredients in the order on the list into the maker. Set to the normal bake cycle.
If doing by hand: Measure the yeast, warm water and sugar into a medium bowl cover and set aside for 15 minutes.
Sift the flours in another bowl and add the seeds and salt.
Add the yeast mixture to the flour mixture and kneed for 10 minutes adding extra flour if needed until the dough springs back when gently pressed.
Gently coat the ball of dough in the oil and turn into a large, clean bowl. Cover and leave to rise for half an hour.
Place the dough into a loaf pan and leave to rise for another hour.
Once the dough has risen nicely bake at 200 degrees Celsius for 25-35 minutes or until the bread has browned and when tapped sounds hollow.
1 Tbsp of dressing (recipe below) 1 1/2 C of cabbage, finely sliced 1/2 of a spring onion, finely chopped 10g crispy noodles (I used the Highmark brand) 20g roasted almonds, roughly chopped
Toss all of the ingredients in a bowl making sure all of the dressing has coated the cabbage well, season with a pinch of salt to taste which will balance sweetness of the dressing. Serve immediately. YUM!
Cabbage Salad Dressing Propoints: 17 for the entire recipe For 1 tbsp: 1PP For 2 tbsp: 3PP
1/2 C caster sugar 1/2 C white wine vinegar 1 tsp soy sauce (1tbsp if you would like a stronger flavour coming through) 1 tbsp olive oil
In a small saucepan, gently heat through all of the ingredients on a low heat until the sugar has dissolved. Remove from heat and once the dressing has cooled it is ready to use.
Done! If you would like to make this for 8 people, you can use 1/2 a cabbage, 3/4 C of almonds, 3 spring onions and 3/4 packet of crispy noodles with half of the dressing (or less depending on personal preference) following the above instructions, (PP will vary depending on serves)
