RECIPE SWAP: Wild (and totally unrealistic) weigh-loss for Wedding Dressing

RECIPE SWAP: Wild (and totally unrealistic) weigh-loss for Wedding Dressing

As you are aware, last recipe swap I got engaged. It’s been a wild and exciting ride since … I’m very organised and have pretty much booked everything now – ceremony- tick, reception – tick, wedding dress – tick! 

Speaking of the wedding dress, when I started showing my soon to be Mother-in-Law some photos of dresses I liked, she turned and said to me that she thought that I should loose 15 kilos!

15 kilos? 

When I mentioned this to my friends at the gym they said to me ‘Are you serious? Doesn’t she want to see you at the wedding?’ I’m 163cm and 60kgs … maybe I’ll drop a kilo or two before the wedding – more from stress than trying to actually loose weight. I like the way I look. If I was to weigh 45kgs at the wedding – a) my dream dress wouldn’t fit and b) I think I’d be anorexic and I wouldn’t have any energy to actually walk down the isle.

So when I saw the recipe swap for ‘Wild Rice Dressing’ I thought about going all out and trying to include some of the craziest, fattiest, ingredients I could think of, just to rub some people up the wrong way.

Instead, I came up with this extremely tasty alternative.

Crumbed Pork Tenderloin with Steamed Greens

400g pork tenderloin

½ cup breadcrumbs

½ cup shredded sage

¼ cup shredded parsley

¼ cup shredded spring onions

½ tsp chili flakes

½ cup rice flour

1 egg

Olive oil

Salt and Pepper

Asparagus

Green Beans

Brocolini

Spring Onions

Chicken Stock

In a mixing bowl place the breadcrumbs, sage, parsley, spring onions, chili flakes and season with salt and pepper. Dredge the pork through the rice flour and then the egg, before rolling it in the breadcrumb mix. Refrigerate for at least 30 minutes.

Heat some oil in a shallow frying pan which can be placed in the oven, brown the outside before placing in the oven for 20 minutes on 170 degrees.

Whilst the pork is baking, steam the greens over chicken stock for 10 minutes before removing and serving alongside the oven roasted pork. Yum, Yum!

What the world needs now…is love, sweet love

I’ve been really busy lately, but unfortunately I haven’t been busy in the kitchen. I’ve been busy running around planning a wedding. So I thought that even though this is a food blog you might like to see some of my thought behind my upcoming June wedding.

I know that this isn’t necessarily a key element of the day, but a lot of thought goes into the bomboniere! I’ve thought that I would like to make it myself – something editable, but the thought of making 300 little something, somethings was a little bit daunting.

Along the way I found some really, really cute things – but I guess it all comes down to budget. Weddings are EXPENSIVE. I read the other day that the average Australian wedding costs $48 000. I’d like to keep the wedding under this figure, but it could be so easily blown out of the water by ordering some of these exceptionally cute things for bomboniere.

Check out these little ‘Love is Sweet’ honey gift sets from Dazzling Expressions on Etsy: http://www.etsy.com/listing/87091153/set-of-100-love-is-sweet-personalized

Or what about these love heart measuring spoons from Pink Frosting: http://www.pinkfrosting.com.au/shop/item/love-beyond-measure-heart-measuring-spoons---set-of-4

 

Or what about this ‘A Slice of Love’ pizza cutter from New and Blue: http://www.newandblue.com/proddetail.php?prod=13015NA

 

I tell you know, bombonieres have sure come along way since my parents era of sugar coated almonds (ok Mum, so stop suggesting them).