Fatigue and Food......

I have written before about the excellent site of Helen Mark, www.fructosefriendlyfoodie.com and I thought her latest comments about "Fatigue and Food" were very informative and would recommend a reading of this site...not only if you suffer from fatigue, but forewarned is forearmed, as they say....

Helen has some very interesting recipes, which are not just for fructose malabsorption problems, but can suit most of us, have a read....here

Almond Bread

Klops (Meatloaf)

Cumin Crusted Lamb Racks

Pineapple & Hazlenut Upside down cake

Delicious and very easy recipes......Enjoy....Wendy!

Nicole Kidman..

...Australian beauty photographed for German Vogue for the August edition with photography by Patrick Dermarchellier; styling from the magazine's editor in chief, Christiane Arp; hair by David Babali; make up artist Wendy Rower and nails by Beth Fricke.

These photos were available from Splenderosa, which is a favourite blog of mine;  Marsha has a wonderful array of goodies, particularly beautiful jewellery....Splenderosa

Enjoy these photos they are quite beautiful.....Wendy

Salmon...delicious and healthy recipes...

I have loved Salmon for a long time and I receive recipes from Tassal, an Australian company based in Tasmania, regularly.  Based in Hobart, Tasmania, Tassal are now Australia's largest Atlantic salmon producers and marketers harvesting over 12,000 tonnes of salmon every year, the equivalent of nearly a quarter of the weight of Sydney's Harbor Bridge and 70% of Australia's entire Atlantic salmon production.

Tassal Shop, High Street, Kew....here

Some of the recipes are tried and true, but every now and then I come across one that is unique and a real winner.....Salmon Bon Bons....here is the recipe.....

Salmon Bon Bons

Preparation time:

15 min |

Portions:

12 servings

Ingredients

875g Tassal Tasmanian smoked salmon slices
24 baby Boconcini balls
200g dill pesto
24 chives, blanched 
Sliced lemon to serve
Dill leaves to garnish

Method

Remove Tassal smoked salmon from packaging and separate the slices a couple at a time. Lay slices flat on a board and slice in half. Place a small dollop of pesto into the centre of each slice of smoked salmon, then top with a baby Boconcini cheese. Gather up the edges of the smoked salmon to make a parcel and secure gently with a chive tying off firmly. Trim chive decoratively. Repeat with remaining smoked salmon and cheese. Arrange the smoked salmon bon bon’s on a large serving platter and garnish with sliced lemon and dill leaves.

There are many delicious recipes and the link is here

So healthy and delicious.....enjoy...Wendy