Coming from a different computer...

Regarding the Nutritional Breakdown - I usually have that to hand on my own
machine.
I use a little program called "DietExpert" for that - just enter the
ingredient and amount for the portion size, and it delivers the goods via a
breakdown to 28 + basic Nutrients and a series of graphs outlining Vits &
Mins, Fats and most importantly the Kj/Carb/Prot/Fat contents at a glance.
When I get back to my own machine, I'll do a breakdown of the two dishes I
posted and send them up.
Hope that helps?

Hope you all don't get sick of me and my Fish recipes! I live in a small
Fishing community.
I LOVE Fish in all it's varieties - from Canned Sardines through Cod in (the
forbidden) Batter and Barbequed Sunfish with Soured Cream & Chives right
through to my Daughter's favourite - Rolled Dried Cuttlefish with Chili and
sugar (OK - I use Splenda instead of the tiny amount of sugar!)
My favourite fishes of all, are wild Brown Trout and Barracuda, and a
delicacy from Scotland called "Arbroath Smokie" - a gutted Haddock, lightly
salted and Hot-Smoked over Peat for a day or so - The meat is ABSOLUTELY the
BERRIES! You just eat it cold as bought - never mind any of the fancy
recipes that just ruin this delicacy!



"Alan" wrote in message
...
On Thu, 20 May 2004 07:00:06 +0000 (UTC), "Jake"
wrote:

This makes enough for two, with some left over....
Despite the ingredients, this is NOT as "Fishy" as you might think!

1 x 4 Oz Salmon Steak or Salmon Cutlet, washed and patted dry, and diced
quite small.
4 Oz Asparagus Spears, trimmed and blanched till still crisp.
1 small white onion & 1 small white onion. Chopped small.
1 Smallish (2-3 Oz) each, Red and Green Peppers, cut Macedoine (1/4"
dice)
1 teaspoon Anchovy Essence.
1 tablespoon Thai Fish Sauce.
4 Medium Hen Eggs, beaten with 4 Oz single Cream AND the Fish Sauce AND
Anchovy Essence.
A full teaspoon of finely crushed (NOT GROUND) Black peppercorns, toasted
until fragrant.

1. Heat a teaspoon of BUTTER, in a Saute pan until sizzling.
2. Drop in the Onions and Peppers and allow to "Sweat" - covered with
a
lid on a lowish heat until softened, but without colour.
3. Add the toasted peppercorns and the diced salmon.
4. Stir carefully to allow the Salmon to firm up - be carefull - you
don't want a "mush"
5. Add the asparagus, cut into 1/2" pieces and mix through.
6. A few sprigs of Dill MAY be added at this stage, but NOT a
requirement.
7. Pour over the egg mixture and carefull mix through.
8. Immediately lower the heat and place a lid on top - ideally the
heat
should be VERY low.
9. Allow 6 to 8 minutes cooking time. DO NOT STIR IT!
10. Now remove the lid and put the fritatta (Still in the pan) under a
medium to low grill for 3-4 minutes to set the top.
11. When the Fritatta is FIRM to the touch, remove and re-cover with
the
pan lid and alow it to cool.
12. Serve straight from the pan and garnish with a green salad,
dressed
with "KUHNE SALADFIX" Fat-Free dressing.

NOTE: My mother made this with a grated cheese topping before it went
under the grill and served it hot. I prefer it cold and without cheese.



Hi Jake.

I like the style of your recipes, a little like me. I suspect the
mackerel and beans may be a bit much for my meter, but this sounds
great. I like grilled cheese, so I'd prefer it like your mother made it,
but it sounds good for breakfast tomorrow.
I don't have "Kuhne whatever" available here. It sounds like a little
tartare sauce/yogurt/mint mix may go well. I'll let you know. I don't
have any cream, so it'll be interesting to see what will work as a
substitute.

Have you ever worked out the carb/fat/protein proportions for your
recipes? Not a criticism - I haven't either.


Cheers, Alan, T2 d&e, Australia.
Remove weight and carbs to email.
--
Everything in Moderation - Except Laughter.