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Low Salt Recipes

 

Just a few recipes are presented here, mainly to show what sort of recipes are in the recipe books described on the Low Salt Cookbooks page. Firstly there are two recipes from Iris, who wrote the book "Iris's Low-salt Recipes" (first published in our newsletter in December 2006), and finally a recipe from Gabrielle Bluett's book "50 Easy Low Salt recipes", which was originally in our newsletter in June, 2005.

Pumpkin with Gingered Coconut Cream Sauce

Ingredients:

          1 kg unpeeled pumpkin

Sauce:

          1/2 cup milk

          1/2 cup coconut milk

          1 teaspoon grated fresh ginger

          1 teaspoon grated orange rind

          1/2 teaspoon unsalted curry powder

          1 tablespoon fresh chopped chives OR

          1 small onion grated

          2 teaspoons corn flour

          2 teaspoons water

 

pumpkin

Method:

Cut pumpkin into even slices and put in single layer in microwave dish

There is no need to add water when cooking pumpkin in microwave

Cook about 8 minutes or till tender. Do not overcook

Sauce:

Combine milk; coconut milk, ginger, rind, curry powder, onion, corn flour blended with the water in a microwave jug and stir well

Cook 1 minute – stir – cook till it thickens

Pour over cooked pumpkin

 

Ginger Biscuits

Ingredients:

          2 cups plain flour

          1 teaspoon cinnamon

          2 teaspoons ground ginger

          1 cup brown sugar-firmly packed

          125 g unsalted butter - melted

          1 tablespoon golden syrup

          1 egg - lightly beaten

biscuits

Method:

Grease a flat tray

Sift flour and spices in bowl

Stir in sugar

Put well in middle and add eggs - beating lightly

Add melted butter and syrup. Mix to firm dough

Refrigerate for 20 minutes

Roll dough to 3mm thickness

Cut into squares and place on tray

Cook about 15 minutes or till well browned

Cool on wire rack

 

 

BBQ SOSATIES

This is a recipe from Gabrielle Bluett’s book – it is a South African Dish and serves four.

A sosatie (pronounced either “sawsarti” or “sersarti” according to my Oxford dictionary) is marinated spiced meat grilled on a skewer (similar to a kebab).

Meat:

500g lamb backstrap or chicken thighs, cut into cubes

Marinade:        1/2 cup cider vinegar

                             2 tbsp apricot jam

                             1 tbsp ground coriander

                             1 tsp ground cumin

                             1 tsp ground cardamom

                             1 tsp brown sugar

                             1 onion diced

                             2 cloves garlic, crushed

                             1 bay leaf

                             Chilli

Method:

Boil marinade for 1 minute. Cool. Pour over meat cubes. Refrigerate for 3 hours or overnight. Thread meat onto skewers and barbecue, basting with strained and re-boiled marinade.

 

sosaties