Cr*p award to our government for its stance on food labelling

Despite having a trans Tasman authority (FSANZ) for the setting of trans Tasman food standards, our government in its wisdom has decided to break away from Australia on the issue of front of pack food labelling.  Once again demonstrating how deep in the pockets of the food industry it is, it has instead set up a local committee to investigate this issue and report back by the end of the year.  Surprise surprise, of the nine members on this committee, 5 of them are food industry representatives and 4 are nutrition specialists (one with food industry sponsors). I wonder what their decision will be?????!
Food and Grocery chief executive Katherine Rich says  “the role of labels in food choice is hugely understated”.  An interesting comment from someone hell-bent on preventing front of pack labelling! Continue reading

Thai meat balls with satay sauce

Thai meat balls with satay sauce
I love the smell of Asian cooking so it is always a treat to walk past our local Chinese and Vietnamese restaurants.  Last night we were treated to delicious wafts of satay sauce which took me back to a recipe I used to make ages ago.  As I had some mince in the fridge  I dug out the old recipe and guess what we had for dinner – meat balls with satay sauce!   I used beef mince but you can use any mince  – pork, chicken or beef -  just make sure it is lean.  While satay sauce can be very high in fat and kilojoules, this version is trimmed right down.  By using less oil, just enough peanut butter and light coconut milk instead of regular coconut cream you get a sauce that is much better for health and weight while still  big on taste.
Serves
4
Time to make 45 minutes

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Baked apricot custards

Baked apricot custards
This is my current favourite dessert to make if people are coming for dinner or if asked to bring a pudding for a dinner out.  It is so easy,  so tasty and easily made from ingredients on hand.  You do need a set of small ramekin dishes however.  I serve them warm or cold with a dollop of Greek yoghurt and some toasted chopped almonds.  I always make double quantity as they last well in the fridge – if we let them!
Serves 6
Time to make 45 minutes


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