Cohen Recipes
Cheese Recipes
| Aspargus and Feta |
| Asparagus Feta Steam asparagus. Heat small pan and add feta, then stir until almost melted. Add asparagus and stir through until feta has melted. Serve with 2 crispbreads. Source: Michelle (Wattlegrove) |
| Baked Ricotta |
| Ricotta Garlic (crushed) Parsley (chopped) Chives or onion (chopped) Chilli flakes (optional) Salt, cracked pepper and nutmeg to taste Preheat oven to 180 degrees C. Mix ingredients together and fill one cup of a muffin pan. Bake for 30-40 minutes or until set and nicely coloured on top. Beautiful with salad or on crispbread. Source: Kayzy (Adelaide) |
| breakfast salad melt |
| Mozzarella cheese (allowance) mixed lettuce (allowance) cucumber(allowance) tomatoe(allowance) mushroom(allowance) asparagus(allowance) celery can be used instead of the asparagus. make up a balsamic dressing mix: 2 tablespoons of balsamic vinegar 2 tablespoons of water 1 artificial sweetner basil oregano curry powder garlic powder this is best made the night before. Arrange salad on plate, mix dressing together and pour over salad, add cheese over the top of salad. wrap in glad wrap and put in fridge overnight. In the morning put salad melt under the grill until cheese has melted. Source: Belinda Ellis (Mount Gambier) |
| Bruschetta |
| Crispbread (allowance) Tomato (allowance) Onion (allowance) Feta Cheese (allowance) Basil Place thin slices of feta on your crispbread and top with tomato, onion and basil, salt and pepper. Serve remaining cheese with the rest of your allowance of vegetables. YUMMO!!! Source: Kath & Nikk (WA) |
| Cappacino Cheesecake |
| 2 Paradise Lites (white) ricotta cheese (allowance) sweetener diet sprite coffee Crush biscuits and add a little sweetener and diet sprite to moisten. Place in muffin tin and press into base of 2. Chill for an hour. Blend ricotta, sweetener and coffee. Spoon into biscuit base and place into hot oven 200 degrees for 10 mins. Eat vegetable allowance first and enjoy cheesecake as a treat. Yummy Source: Kirsty (Kalgoorlie) |
| Cauliflower Cheese |
| Cauliflower (allowance) Ricotta Cheese (2/3 allowance) Mozzarella Cheese, grated (1/3 allowance) Spices - Paprika, (not too much nor too often) Salt & Pepper Cut cauliflower florets into small pieces and mircowave for about 2 minutes or until soft. Stir through ricotta cheese, season with salt and pepper, and place mixture into a small bowl. Top with mozzarella cheese and sprinkle with paprika. Place under the grill until bubbling and golden brown. Source: Christina (Joondalup, Western Australia) |
| Cauliflower Cheese Soup |
| 1 Clove Garlic Crushed Cauliflower ( Allowance) Mozzarella (Allowance) Herbs and spices to taste (Optional) Salt and pepper to Taste Boil Garlic and Cauliflower in 1 1/2 cups of water until tender. Pour into blender (water as well). Add herbs, Spices, Salt, Pepper and Mozzarella. Blend Until smooth. (Don't forget to remove centre insert of blender lid and cover with a cloth whilst blending) ENJOY Source: Ecstatic |
| Cauliflower Cheese Surprise |
| Steam your allowance of cauliflower with a Granny Smith apple diced small, add small amount of dried herbs, of choice. Place in a small casserole dish, for one. Cover cauliflower and apple with 2 crushed crisp breads and your mozzarella cheese allowance. Place uncovered in microwave until cheese melted. Makes a satisfying meal, with an unexpected twist.
Source: Pamela (Perth) |
| Cauliflower/capsicum soup with Cheese |
| 80% of Vegie allowance in Cauliflower 20% Green Capsicum. Roast Capsicum & Skin. Boil Cauliflower. Put in blender with some black pepper and some of the water from the boiling. It is nice served with some feta in it, (once a week) otherwise I usually have it with vita wheats and cottage cheese on the side. Makes a great lunch. Source: Melbourne, Victoria |
| Cheese and Vegetable Bake |
| A tasty and nutritious idea for a light main meal. Ingredients: Your allowance of - Mozzarella cheese, Cauliflower florets, Green peppers, Zucchini, Salt and pepper to taste, Origanum and garlic to taste, cooking spray. Instructions: Coat an oven or microwave bowl with Pam Cooking Spray. Arrange vegetables in bowl. Grate mozzarella cheese over the vegetables and sprinkle with garlic and herbs. Bake or microwave until vegetables are tender. A healthy alternative to deep-fried seafood! Stir-frying is a fast and healthy method of cooking. Cooking in a non-stick wok will help to keep fat levels to a minimum. Source: Nov 2003 Newsletter |
| Cheese Cakes (Lemon also) |
| 2 Plain Paradise Lights- Crush into a sandwich bag with smidge of water to stick crumbs together. Put into 2 cupcake tin settings. Refridgerate for an hour. Mix in cup Riccotta Cheese (allowance) and squeeze a lemon juice (this must be counted as 1 fruit allowance) and pour into 2 cupcakes tin settings over biscuit base. Bake in oven for 10 minutes at 200 deg. Eat vegetables allowance first and have the cheesecakes as dessert!! YUM Source: Rebecca Wilson (Geelong) |
| Cheese Stuffed Mushroom |
| 2/3 allowance ricotta 1/3 allowance Mozzarella 1 large field mushroom Make up rest of vegetable allowance with tomato and onion Wash and de-stalk mushroom. (Weigh the stalk and increase the other veggies by that amount !) Spoon ricotta into mushroom and level off. Place tomato and onion ontop of ricotta and then sprinkle with the Mozzarella. Lightly spray on oven proof dish and place mushroom on it and place in a hot pre-heated oven until brown and bubbly. Season with a bit of salt and pepper and serve. Yummo!!! Source: Cass (Melbourne) |
| Cheesy Frittata |
| Spinach (allowance) Ricotta and Mozzarella Cheese (allowance) Spring Onion (allowance) Spices to taste Mushroom (allowance) (Coriander, Cumin, Chilli, Cassia, Cloves, Cardamon and Celery Seeds) Chop vegetables finely and microwave 30 seconds or cook until softened. Combine all ingredients and mould into a flattish pancake in a non stick pan and cook until brown and crispy. Source: Alison - Geelong |
| cheesy stuffed tomatoes |
| Cottage cheese (half allowance) Mozzarella cheese - grated (half allowance) 1/2 tomato - remove seeds (allowance) Mushrooms - finely diced (allowance) Chives - chopped (allowance) method: Mix grated mozzarella, cottage cheese, mushrooms and chives together. Stuff 1/2 tomato with the cheese mixture. Bake in the oven until melted. Could add onion, garlic or any other yummie fillings, we use a mixture of mushrooms for extra flavour Source: mel and daz halls gap vic |
| Chilli Cheese Salad |
| -Mozzerella cheese allowance -veg allowance (I used lettuce, tomato, onion cucumber and celery.) -dash balsamic vinegar -salt and pepper to taste -small pinch of chilli powder Dice veges and shred lettuce into smallish chunks, add to grated cheese. Mix balsamic vinegar, salt, pepper and chilli powder together, then mix into cheese and salad. Source: Bianca - Kalgoorlie |
| Crackers Vegetable Cheesey |
| 2 crackers (allowance) Chopped mixed veges(allowance) Cheese (allowance) Salt & Pepper to taste.. A new-style sandwich macker required or turn griller on Steam veges in microwave, drain off any water in veges, place over the crackers on a heat proof plate, with your cheese allowance on top. Sandwich or grill til golden Source: Jen & Chris ( WA) |
| Creamy Cauliflower and Ricotta Soup |
| Cauliflower (allowance) 1tblspn chopped Celery (allowance) 1 tblspn Onion (allowance) Garlic granules Marjoram Thyme Basil Curry powder Salt/pepper Water Ricotta (allowance) Chop up the vegies, spray the bottom of a saucepan and heat the garlic granules and onion. Add the cauliflower and celery. Add 1-1 1/2 cups water, add a dash of marjoram, thyme, basil and curry. Cook until vegies are very soft (add more water if necessary but dont over do it or it will taste bland). Puree the soup and stir the ricotta cheese through. Add salt and pepper to taste. Goes nicely with Biscuits (allowance) Source: Embee (VIC) |
| EASY SPINACH & RICOTTA FRITTATA |
| Bake these ahead of time for a convenient instant meal. These are an ideal breakfast or lunch on the run. INGREDIENTS: Smooth Ricotta cheese (allowance) Vegetable allowance including: 1/3 tomato finely chopped Spinach Onion or shallot - 1 tablespoon finely chopped garlic - 1 clove finely chopped fresh herbs - basil and parsley(part of veg allowance) dried herbs - basil, oregano, chilli, nutmeg salt and pepper olive oil spray or baking sheet METHOD: Pre-heat the oven set to moderate. Steam the spinach till just limp and then chop finely. In a mixing bowl blend the ricotta and all other vegetables plus seasonings. Mix well. Spoon into a shallow baking pan sprayed lightly with olive oil or lined with baking sheet. Bake in a moderate oven for 30 minutes or so till golden brown on top. You’ll know it’s cooked when it’s firm to touch and is not runny when pan is tilted. Remove from baking pan and serve hot immediately or refrigerate to eat chilled later. Source: Zelda Sheldon Sydney Australia |
| Feta & Asparagus Crisp Breads |
| Tinned Asparagus, Feta Cheese, 2 Crisp Breads, Olive Oil Spray, Mixed Herbs to taste, Balsamic Vinegar. Oil a oven proof dish. Thoroughly drain asparagus, place on dish, sprinkle with mixed herbs & place feta over the top, splash a desired amount of balsamic vinegar over everything. Place in an oven until feta has melted & is golden. Remove from oven & place on top of crisp breads. Source: Chlli Kristy (Geelong) |
| Feta & Zucchini bake |
| Feta Cheese (allowance) Grated Zucchini (allowance) Diced Tomato (allowance) (optional) Cracked pepper 2 x Cracked pepper crackers (I used the paradise lites variety) Gently fry in a pan the feta, zucchini & cracked pepper until cheese just melted. Place in between your two crackers then bake in oven for approx 5 minutes (until crackers are warm) You can then top with a little diced tomato (don't exceed allowance)or just have as it is. Source: Deborah (Perth) |
| Garlic "Bread" |
| Cheese (allowance) Garlic (to taste, I use 1 tsp) Dried parsley (a pinch or two) 1 tsp Mayonnaise Combine cheese, garlic, parsley and mayonnaise in a microwave proof bowl and microwave until all the cheese is melted. Mix with a spoon and pour over two crispbreads. Wait until cheese has set a little before separating. Is yummy served with some tomato, onion and zucchini fried up together Source: Lisa, Hobart |
| Gourmet Mushroom (Breakfast) |
| Mushrooms Spring Onion Celery Mozzarella Cheese (All from allowance) Put 3 or 4 mushrooms in a shallow bowl Chop finely celery and spring onion and sprinkle on top of mushrooms Smother with mozzarella cheese (from allowance) Grill in oven until mushrooms soft and cheese golden This is an absolute feast! Seems to be too glorious for a weight loss program! Source: ? |
| Greek Salad (minus the olives!) |
| Feta (allowance) Cucumber (I use Lebonese - allowance) 1/2 tomato (allowance) Red onion (allowance) Fresh Basil leaves (part of veggie allowance) 1 Tbsn Balsamic or Red Wine Vinegar 1 tsp Low Fat Mayonaise Pepper Dried mixed herbs Chop Feta into cubes, Dice tomato, cucumber and onion and place in bowl. Chop basil leaves and sprinkle over the top. For the dressing, shake vinegar, mayonaise, pepper and dried herbs together in a small bottle. Pour over the salad and enjoy! Source: Jody, Bribie Island |
| Greek Style Salad |
| Ingredients- Feta- allowance Half tomato lettuce cucumber Onion salt pepper balsamic vinegar (make sure your vegetables are weighed to your total allowance) Method- Dice feta into small pieces Also dice tomato, onion and cucumber Finely slice lettuce. Mix all into a big bowl and stir through 1-2 Table spoons of balsamic vinegar. Season with salt and pepper. Source: Krystl Ellinor- Millicent , South Australia |
| Grilled Cheese & tomato |
| Take 2 crackers from allowance, 1/2 tomato & cheese allowance for meal. slice tomato thinly and place on crackers, add pepper & salt if desired then cover with sliced cheese. Place under grill until cheese is melted and enjoy.
Source: Wendy Hamlyn (shell cove) |
| Grilled Cheese and veg |
| Mozzarella cheese (allowance) Asparagus (tinned) (allowance) Tomatoe (allowance) Mushrooms (allowance) Salt and pepper to taste Cut asparagus place on a plate, thinly slice tomatoe and place on top then. Do the same with mushroom. Place under grill until mushrooms are brown. top with cheese and put back under grill until cheese is slighly browned. Enjoy Source: leaner lee (mildura vic) |
| Herbed cottage cheese |
| Low fat cottage cheese allowance Fresh chives from allowance Spring onion allowance Mix together and eat with crispbread allowance or wrap in lettuce leaves Source: Kaye McAdam |
| Italy's Finest Breakfast!! |
| 2 crackers (split in half to make 4) Cheese (soft) allowance (Fresh Ricotta or Cottage is what I'm allowed) 1/2 Tomato (allowance) Fresh Basil leaves weighed with Tomato for Vegetable allowance A little Salt for taste! Spread Cheese onto crackers, then put slices of tomato on top, sprinkle with a little salt, then put Fresh Basil leaves on top, enjoy with a Chamomile Tea!!! It's very filling and refreshing, enjoy!! Almost Like eating in Italy!! Source: Happy Kathy |
| Lemon Mozzarella Cheese |
| This recipe is courtesy of Jamie Oliver's TV show. One lemon (allowance) Mozzarella (not grated) Tomato, fresh basil Cut both ends off the lemon, then cut the remainder in half to make two thick slices. Cut out the flesh of the lemon, leaving about half a centimetre of flesh for flavour. Chop the mozzarella into four thick slices, put the lemon rings onto a sheet of baking paper, then put one slice of mozzarella into the lemon ring, add a slice of tomato and a basil leaf, then put a second slice of mozzarella on top. Cover with another sheet of baking paper, put into a preheated oven at 200 degrees for about 5 minutes, then remove the covering baking paper and cook for a further five minutes or until the mozzarella has melted. Serve on crackers with the rest of your vegetable allowance, the lemon ring is discarded. Can also add a slice of mushroom, some diced capsicum, or any other vegetables that you like to the tomato layer. Source: Linda (Lara) |
| Light Lunch |
| This is my favorite for lunch, 2 Paradise Lites Plain 4 Slices of Mozzarella Block cheese (allowance) Eat and enjoy as cheese and cracker Followed by vegetable of our choice (allowance) I like steamed asparagus Little Salt and cracked black pepper. Simple yet Yum!!! Source: Bec |
| Mediterrainean Vegetables |
| Sliced Zucchini (from allowance) Sliced Roma tomato (from allowance) Finely sliced onion rings (from allowance) Sliced yellow squash (from allowance) Grated mozzarella cheese (allowance) Dried mixed italian flavoured herbs In small ovenproof dish placed alternating slices of zucchini, tomato, squash and onion. Sprinkle all with herbs and cheese. Place in microwave or oven and cook until cheese melted and vegetables cooked. Source: Free Spirit |
| Mini Pizza |
| Biscuit (allowance) Tomato, capsicum, mushroom & onion (allowance) Mozzarella Cheese (allowance) Preheat the grill (this stops your biscuits going soggy) Chop the vegies really fine and place on biscuits. Place under the grill until dried (alternatively pre-cook the vegies). Cover with Mozarella cheese (or mozzy cheese/cottage cheese or mozzy cheese/ricotta cheese combo) Place under the grill until cheese melts. Source: Embee (Vic) |
| Nic's 'Surprise Toast' |
| Mozzarella (allowance) 1tsp Low fat Mayo Veg (allowance) I use chinese cabbage, onion, tomato and zucchini. Dried basil to taste Garlic Powder to taste Chilli to taste Crispbread (I use rice cakes - 1 counts as 2 crispbreads)) Spread the mayo over the crispbread and place your herbs over the mayo, place the cheese on top and place under the grill. While that's grilling away, stir fry your veg, adding in salt and pepper to your taste. Should only take a couple of minutes to do!! Once the cheese has browned place on a plate and place the stir fried veg over the grilled cheese crispbread and enjoy!! Very yummy!! Source: Nic, Morphett Vale SA |
| Pizza!! |
| BBQ Flat Mushrooms (1/2 vegetable allowance) Make up rest of allowance with green capsicum, onion & tomato Mozarella Cheese (allowance) Grill Mushrooms. Finely chop capsicum, onion and tomato. Put mixture in mushroom caps, top with mozzarella, grill. Source: Cindy (Geelong) |
| Quiche Florentine |
| Ricotta smooth style (allowance) Spinach (allowance) Garlic crushed (allowance) Lettuce (allowance) Tomato (allowance) Cucumber (allowance) Salt and Pepper Balsamic vinegar Combine ricotta, finely chopped spinach, garlic and seasonings. Lightly spray muffin tin with olive oil. Add mixture to muffin tin and bake in moderate oven for 12-15 minutes until starting to brown. Serve with salad drizzled with balsamic vinegar. Source: Lisa (Gold Coast) |
| Ricotta & Spinach Lasagne |
| Ricotta (allowance) Mozzarella (allowance) Approx 1/2 tsp Crushed Garlic (allowance) Spinach (allowance) Tomato (allowance) Aprox 2 leaves Fresh Basil (allowance) Cracked pepper to taste Nutmeg (limited amounts) Steam spinach (approx 1min in microwave) drain & squeeze out excess liquid. Chop Spinach and allow to cool. Mix together Ricotta, 1/3 mozzarella, garlic, pepper, nutmeg & spinach together. Place 1 Vita-weat in ovenproof dish, cover with ricotta mix then place 2nd vita-weat on top. Blend together tomato & basil. Cover crackers with tomato mix then top with remainder of mozzarella. Bake in Fan-forced oven 180 degrees for approx 10 mins or until cheese has gone golden brown. Source: Deborah (Perth) |
| Ricotta & Spinach Lasagne |
| I make this for myself when everyone else is having pasta but I have also served this at a dinner party as a starter using small individual springform tins. It was an absolute hit as something different and tasty and didn't weigh everyone down before the second course! Ricotta (allowance) Mozzarella (allowance) Garlic granules Spinach (allowance) Zucchini (allowance) Mixed herbs, nutmeg and or cracked pepper (just a sprinkle - depending on taste) Wilt spinach and finely chop, allow to cool. Using a potato peeler make fat ribbons of zucchini to create lasagna layers (act as the pasta). Cut ribbons in half and set aside. Mix together Ricotta, the mozzarella, garlic, herbs, nutmeg, pepper and spinach. In a ramekin or similar tin put 1/3 of the ricotta and spinach mix then a layer of zucchini ribbons, then 1/3 more and another layer of zucchini then the last 1/3 of the cheese and veg mix. Sprinkle with left over mozzarella (I sometimes do another zucchini layer depending on how I measured my veggies out) and bake in oven on a moderate temp for 10-15mins. Can also make a small tomato sauce by just cooking it off with some water to put over the top if you like. Source: Lauren (Adelaide) |
| Ricotta blend |
| 1 tbs orange juice (allowance) Smooth ricotta cheese (allowance) Pinch of cinnamon Blend together until smooth & creamy. A sweeter treat! Source: Jenny from Joondalup (Western Australia) |
| Ricotta on crackers |
| Low-Fat Ricotta (allowance) Crackers Tomato (from Veg allowance) salad (from Veg allowance) Smooth ricotta over the crackers (I really enjoy this over a Ryvita). Sometimes I smear the remainder of cheese into a celery stick (weighed as part of veg allowance). Top with sliced tomatoes and salt and pepper. Finish the meal with a salad. Excellent meal, I have finished the program and I still eat this on a weekly basis! Source: Cohenite (sydney) |
| RICOTTA TZADZIKI |
| All ingredients from your daily allowance as follows: Half a small/med size green pepper Ricotta cheese allowance English cucumber +/- 40g (de-seeded and grated) Squeeze of lemon juice (From fruit allowance - half fruit) 1 small garlic glove crushed (weighed as part of veg allowance) Less if you are not keen on it 1 Tbsp Chopped mint or basil (weighed with veg allowance) Sprinkle of black pepper Mix all ingredients and put in green pepper shell. Eat with cracker allowance and Enjoy! Source: GAYE (PERTH) |
| Roasted Tomato Soup with Mozzarella/Ricotta dumplings |
| ½ Tomato Ricotta and Mozzarella Cheese (allowance) ½ clove Garlic (allowance) Herbs to taste (parsley/oregano/basil – allowance) Chilli seeds/powder Spray small oven dish and roast half tomato with chilli and garlic in low/moderate oven until carmelised. Remove from oven and cover with hot water and let sit for 10 minutes. Blend contents in small bowl, garnish with basil if desired. Combine grated mozzarella with ricotta to form small dumplings and drop in soup. Source: Alison - Geelong |
| Spinach & Ricotta Crisps |
| Biscuits (allowance) Spinach (allowance) Onion (allowance) Ricotta (allowance) Ground Cumin seeds, Basil, Oregano Finely chop the spinach and onion and mix with the Ricotta then season to taset. Bake in the oven for 20 minutes. Spread over biscuits and eat. Source: Embee (Vic) |
| Spinach and Ricotta Canaloni |
| 1 Spinach Leaf with white stalk removed(allowance) 1/2 small tomatoe (allowance) 1 tsp onion (allowance) Garlic gradules/powder (allowance) mushroom and zuchini (remaining allowance) olive oil spray 1/2 ricotta allowance 1/2 mozzarella allowance (divide in 2) 1. Finely dice tomatoe, onion and garlic then saute in olive oil spray adding small amount of water until tomatoe sauce consistency achieved. Set aside. 2. Dice mushrooms and zuchini, saute. 3. Poor boiling water over spinach leaf to soften. Remove and drain excess water. Lay flat and cut into 2 long pieces. 4. Spread ricotta along last 2/3 of each spinach leaf then cover with mushroom and zuchini. sprinkle with 1/2 mozarella. Starting at ricotta end roll spinach up into tight roll. 5. Place 2 spinach rolls close together on baking tray, cover with tomatoe mix and sprinkle with remaining mozzarella. 6. Bake in oven 180 degrees for 20-30mins until cheese melted and turning brown. 7. Enjoy Source: Erica, Melbourne |
| spring dip |
| spring onion (allowance) tomato (allowance) low fat cottage cheese (allowance) salt to taste mix all together for a beautiful spring dip with 2 crackers Source: kathy victoria |
| Stir Fried Cheeezy Vegies |
| Tomato (allowance) Green Capsicum (allowance) Onion (allowance) Mushrooms (allowance) Zucchini (allowance) Ricotta cheese (2/3 allowance) Mozzarella cheese (1/3 allowance) Chives 2 crispbreads (allowance) Chop and stir fry all the vegies and the chives in a non stick frypan. When cooked add all the cheese and cook until melted and slightly browned. Place on top of biscuits and eat. Source: Embee (Vic) |
| Summer Dip |
| Finely chop tomato, mushroom, green capsicum, onion and mix through 5% fat cream cheese. You can add a small dash of garlic or curry to spice it up. Serve with crisp bread allowance.
Source: Jane Davidson, Brisbane QLD |
| Tabouli cheese |
| Tomato (allowance) 2 slithers garlic, fresh coriander and parsley (allowance) Ricotta or Cottage cheese (allowance) Chop garlic and herbs finely and mix through with tomato and cheese. Season to taste. Source: Kerryn (Geelong) |
| Tomato & Mozarella Salad |
| * 1/2 Tomato (part of veg allowance) * Fresh Basil - 2-3 leaves (must weight as part of veg allowance) * Cucumber (remainder of veg allowance.) * Mozarella Cheese allowance * Balsamic Vinegar Slice Mozarella cheese and place in singe layer onto plate. Slice Tomato and Cucumber and layer over the cheese. Shred basil leaves and scatter over tomato, cucumber and mozarella. Finally, sprinkle balsamic (amount is personal preference) over entire salad. Delicious served with crispbread allowance as a superquick breakfast or lunch. Source: Lesley (Adelaide) |
| Variation on Cheesecake |
| As a variation to the recipe for Cheesecake (Lemon also) finely dice a nectarine or peach and add this between the biscuit base and the cheese mixture. Sprink a little of the diced fruit, some cinnamon on top. Also works really well with stewed apple! Source: Ange - Geelong |
| Vegetable cottage cheese |
| Low fat cottage cheese allowance 1/2 tomato from allowance Spring onion allowance Basil to taste (sometimes I take out a little bit of cottage cheese and add some low fat mozarella to give a stronger cheese flavour) Serve with crispbread allowance or wrapped in lettuce leaves Source: Kaye McAdam |