Tuesday, June 24, 2008
Flavored with fresh spinach and cottage cheese, these delightful pasties are the ideal choice for a low fat dinner. Serve with a salad. Recipe serves 4.
1 large potato
1 tablespoon polyunsaturated oil
1 onion, chopped
4 large spinach (silver beet) leaves, chopped
1 large tomato, peeled, seeds removed
1 egg white
1/4 cup low fat cottage cheese
1/4 teaspoon dried mixed herbs
2 sheets ready rolled wholemeal shortcrust pastry
1. Cut potato into 1/4 inch (5 mm) cubes. Boil, steam or microwave potato until tender, drain. Heat oil in medium saucepan, add onion, stir over medium heat for about 2 minutes (or microwave on High for about 2 minutes) or until onion is soft. Add spinach, cook over medium heat for about 2 minutes (or microwave on High about 2 minutes) or until soft.
2. Transfer spinach mixture to medium bowl, add potato, chopped tomato, egg white, cottage cheese and herbs, mix well; cool.
3. Cut each pastry sheet into 4 squares. Spoon filling evenly onto center of each square, brush edges of pastry with water, fold pastry over to form a triangle and enclose filling, press edges together with fork to seal. Place pasties onto lightly greased oven tray, bake in hot oven for about 20 minutes or until golden brown.
This easy peach dessert with baked meringue topping is best when made close to serving time. Recipe quantities serve 4.
5 ounces (150 g) ricotta cheese
2 tablespoons chopped walnuts
2 teaspoons grated orange rind
1 tablespoon orange juice
1 tablespoon icing sugar
13.5 ounce (425 g) can peach halves, drained
1 1/2 tablespoons cornflour
8 fl oz/250 ml bottle peach nectar
3 egg whites
1/2 cup caster sugar
1. Grease a shallow ovenproof dish (4 cup capacity). Combine ricotta, nuts, rind, juice and sifted icing sugar in a medium bowl; mix well. Spoon ricotta mixture onto cut sides of peach halves, place peaches, filled side up, into prepared dish.
2. Blend cornflour with nectar in a small saucepan, stir over medium heat until mixture boils and thickens. Pour nectar mixture around peach halves. Spread meringue on top of peaches, bake in moderately hot oven for about 5 minutes or until lightly browned, stand for 5 minutes before serving.
Meringue: Beat egg whites in small bowl with electric mixer until soft peaks form, gradually add sugar, beat until dissolved between each addition.
Enjoying dessert without the guilt is easy with this healthy fruit trifle that is packed full of fiber. Recipe serves 4.
3 1/2 ounces (100 g) plain sponge cake
2 x 14 ounce (450 g) cans boysenberries
1 tablespoon sweet sherry
1/4 cup custard powder
1 tablespoon caster sugar
1 1/4 cups skim milk
1/4 cup toasted muesli
1/4 cup All-Bran
1. Cut sponge cake into 4 rounds to fit bases of 4 ovenproof dish (3/4 cup capacity). Drain boysenberries, reserve 1/2 cup syrup.
2. Combine sherry and reserved syrup, pour over sponge in each dish. Divide boysenberries evenly among dishes.
3. Combine custard powder and sugar in small saucepan, gradually stir in milk. Whisk over high heat until mixture boils and thickens, reduce heat, simmer for 1 minute.
4. Spread custard evenly over berries. Sprinkle with combined muesli and All-Bran. Bake in moderate oven for about 10 minutes or until heated through.
Vegetables play a major role in Italian cuisine. This delightful combination of potatoes and fresh green beans may be served with any meat dish or on its own as an appetizer. Recipe serves 6.
1 pound (500 g) potatoes
1 pound (500 g) green beans
1/2 cup grated Parmesan cheese
2 tablespoons chopped Italian parsley
2 tablespoons chopped dill
Freshly ground black pepper
1 cup fresh breadcrumbs
2 tablespoons olive oil
1. Peel and roughly chop potatoes. Cook in boiling water until tender; drain and mash.
2. Meanwhile, top and tail beans, chop roughly and cook in boiling water until tender; drain. Mash, blend or process until roughly mashed.
3. Combine potatoes and beans with lightly beaten eggs, Parmesan cheese, parsley, dill and pepper.
4. Spoon into 6 x 1 cup ramekins dishes or spread into a 9 inch (23 cm) pie plate or 1 quart (1 L) dish. Sprinkle with combined breadcrumbs and oil. Bake in moderate oven (350 degrees F/180 degrees C) for 30 minutes or until heated through and lightly browned.
One of my family's favorite desserts, this apple pudding is just too easy to make. Serve with packaged or homemade custard, whipped cream or ice cream. Recipe serves 4.
4 apples, peeled and sliced
1/4 cup brown sugar
1/4 teaspoon ground cinnamon
4 ounces (125 g) butter
1/2 cup caster sugar
1 tablespoon water
1 cup self-rising (raising) flour
1. Arrange apple slices over base of greased ovenproof dish (6 cup capacity), sprinkle with sugar and cinnamon.
2. Cream butter and sugar in small bowl with electric mixer until light and fluffy, add eggs 1 at a time, beating until combined after each addition. Add water, beat until just combined. Fold in sifted flour.
3. Pour mixture over apples, bake in moderate oven for about 40 minutes or until pudding is golden brown and apples are soft. Dust with sifted icing sugar.