And so commences week two of my attempt to clean up my act (food wise) and mitigate the muffin top. There were a few transgressions on the weekend but, all in all, I’m sticking to the plan.
This morning I climbed Mt Coolum with my mate Susan. It’s true that I neglected to tell her that I would be photographing meatballs when we got the top. In hindsight, I shouldn’t have worried – she stood proudly by while I made a rock picnic and then lay on the ground to photograph it. That’s why we’re friends!
Mt Coolum is an ancient 208m high volcanic dome. It’s also a very picturesque spot to photograph your meatballs – especially when you’re a whacko with a willing accomplice.
All that climbing made you hungry? Great!
meatballs in the sky with basil
(aka thai turkey meatballs)
These meatballs are my friend when I’m trying to shed the k-gees. I make a batch and keep them in the fridge. They’re flavoursome and guilt free. Exactly what I need when I find myself staring into the open fridge for the third time in an hour, just checking if anything has miraculously changed since the last time I looked. 🙂 This recipe makes about two dozen.
500g turkey mince
2 tbsp Thai green curry paste
1 tbsp besan flour (also called chickpea flour, garbanzo flour, gram flour, and channa flour)
oil for frying
In a large bowl, combine mince and curry paste.
Add egg and mix thoroughly.
Finally add the flour and mix until evenly distributed.
Using wet hands, roll tablespoon-sized meatballs and cook in a frypan over a medium heat.
Keep them in the fridge and use them as a talisman against three-thirty-itis.
what did you get up to today?
what’s the oddest thing you’ve photographed?
This recipe was featured in Domesblissity’s Thriving on Thursday. Pretty cool, huh?