Sunday, January 15, 2012

A new look & a recipe

Written by Kate Bullen, APD

You may have noticed a new look to the website - new logo and new website to better reflect the services that we provide. The logo on facebook still needs to be updated but I should be able to get some IT assistance to do that today :) Would love to hear what you think? I still need to tinker with some pages on the website - all in good time!

As the summer heat has finally arrived in Perth, I thought it might be timely to provide a recipe that works well in the heat - no need to use the oven and can be quickly pulled together with whatever ingredients you have around. As an added bonus this recipe uses lentils - and my husband happily ate it! Could easily be converted to a vegetarian recipe - so very versatile.

Moroccan Lamb & Lentils

A friend lent me a great book, and I made this recipe from it for dinner this week. I loved it – it uses lentils (which I always love) and I think could be easily adapted to add a heap of vegetables depending on what you had available.

Serves 2 hungry adults (and a couple of small children)

1 tsp cumin powder
1 tsp coriander powder
1 tsp paprika
1 garlic clove, crushed
1 tbs fresh mint, chopped
1 tbs lemon juice
½ tbs olive oil
400g lean lamb fillets

Lentil dish
½ cup lentils (du puy, or French Green lentils)
2 spring onions, finely chopped
2 tbs fresh parsley, chopped
2 tbs fresh basil, chopped (could easily substitute fresh coriander for parsley and basil)
1 medium red capsicum, finely diced
2 large tomatoes, finely diced
½ cucumber, finely diced (other veges could be mushrooms, snow peas, asparagus - whatever you have on hand)
½ cup cooked rice
Low fat plain yoghurt to serve


1.      Combine all marinade ingredients in a dish big enough for the lamb fillets to lay flat. Thoroughly mix to form a paste. Trim the lamb fillets of any visible fat. Add the lamb to the marinade and allow to marinate for at least 1 hour.

2.      Now onto the lentil dish. Add 3 cups of water to a medium sauscepan and bring to the boil. Rinse the lentils in a strainer and add to saucepan. Cook for 15 minutes. You don’t want to overcook the lentils until they are mushy – they should be softened but retain their shape.

3.      Drain lentils when cooked and add to a bowl. Add all other salad ingredients and rice and season with pepper. Cover to keep warm.

4.      Cook lamb in a preheated pan or bbq for 3-5 minutes each side or until cooked to your liking. Remove lamb from pan, cover and allow to rest for 5 minutes. Slice lamb and arrange on plates on top of lentil dish. Add a dollop of yoghurt to serve.


Tuesday, January 3, 2012

Happy New Year!

Written by Kate Bullen, APD

Happy New Year everyone! I hope you have had a great start to 2012 and that your Christmas period was filled with fun and a laughter. It does seem that Christmas was quite some time ago!

Many of you might have made New Years resolutions, and while I haven't made any huge resolutions, the one that I hope to use more of is these little resusable snack bags that I recently bought from here.

They are a great size for crackers, dried fruit or even a small sandwich - and it means less use of disposable zip lock bags. And they are quite attractive - always a bonus!

I have also been writing a bit of a list of things I would like to achieve this year - including a few changes that I will be making to the website over the next month - so stay tuned!

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