Spicy Pumpkin Souffle

Recipe serves 4.

Ingredients:

1 ounce (30 g) butter
2 tablespoons all-purpose (plain) flour
Pinch each ginger, cinnamon and nutmeg
1/3 cup milk
2/3 cup cooked, mashed pumpkin
4 eggs, separated
1/3 cup brown sugar

Method:

1. Melt butter in saucepan, add flour and spices, cook 1 minute, stirring, gradually add milk, stir until mixture boils and thickens, mix in pumpkin.
2. Beat egg yolks and sugar together until thick and creamy, fold into pumpkin mixture. Beat whites until soft peaks form, fold lightly into pumpkin mixture; pour into well greased deep 7 inch (18 cm) souffle dish (or 4 individual dishes). Bake in moderately hot oven 30 to 40 minutes. Serve with cream.

Wholemeal Carrot and Pecan Flan

Recipe serves 6.

Ingredients:

1/2 cup wholemeal self-rising (raising) flour
1/2 cup all-purpose (plain) white flour
3 ounces (90 g) butter
2 tablespoons brown sugar
1 egg yolk
1 tablespoon water, approximately
Filling:
2 cups finely grated carrot
2 tablespoons all-purpose (plain) flour
1/2 cup pecans
1/2 cup sultanas
3 eggs, lightly beaten
1/3 cup brown sugar, lightly packed
3 ounces (90 g) butter, melted
1/3 cup golden syrup
2 teaspoons lemon juice

Method:

1. Sift flours into bowl, rub in butter, mix in sugar, add egg yolk and enough water to make a stiff dough. Press dough with fingers evenly over side and base of deep 8 inch (20 cm) flan tin, refrigerate 30 minutes.
2. Pour filling into crust, decorate with pecans. Bake in moderately hot oven 15 minutes, reduce heat to moderate, bake further 30 minutes, reduce heat to moderate, bake further 30 minutes, or until filling is set. Serve warm or cold with cream.
Filling: Toss carrot in the flour. Reserve 9 pecans for decorating top of flan, chop remaining pecans coarsely, add to carrots with sultanas, eggs, brown sugar, butter, syrup and lemon juice, mix well.

Low-Fat French Dressing

Recipe serves 4.

Ingredients:

2 tablespoons white vinegar
1 tablespoon olive oil
1 teaspoon grainy mustard
1 small egg white

Method:


1. Combine all ingredients until smooth and well combined.

Roast Smashed Potatoes

Recipe serves 6.

Ingredients:

3 pound (1.5 kg) small-sized round, waxy potatoes
2 tablespoons extra virgin olive oil
Handful small thyme sprigs

Method:

1. Preheat oven to 475 degrees F (240 degrees C). Line a baking tray with baking paper.
2. Cook potatoes in salted boiling water until tender but not split. Drain and allow to cool a little. Place potatoes on paper, with a little room to spread. Smash potatoes with a potato masher, or place a tea towel over them and hit hard with the heel of your hand so they split and spread without breaking apart. Drizzle with oil, sprinkle with salt and scatter with thyme.
3. Bake for 25 to 30 minutes, or until potatoes are golden and crisp at the edges. Serve immediately.

Cherry Crunch Yogurt Teacake

Recipe makes 16 squares.

Ingredients:

For the Cake:
Cooking oil spray
1/4 cup packed brown sugar
6 1/2 ounce (200 g) low-fat Black Cherry yogurt
1/3 cup low-fat milk
1 egg
2 tablespoons vegetable oil
2 cups self-rising (raising) flour
1/3 cup wheatgerm
1 lb 5.5 oz (670 g) jar Morello cherries, well drained and pitted
For the Topping:
2 tablespoons packed brown sugar
1 teaspoon ground cinnamon
1/4 cup finely chopped walnuts
1 tablespoon butter or dairy spread, melted

Method:

1. Preheat oven to 375 degrees F (190 degrees C). Line a 8 inch (20 cm) square baking pan with baking paper, allowing paper to extend on two opposite sides to form handles. Lightly spray with cooking oil.
2. Place sugar, yogurt, milk, egg and oil in a bowl. Whisk to combine. Sift together flour and wheatgerm. Stir through yogurt mixture until just combined. Fold in cherries. Pour mixture into prepared pan. Sprinkle with Topping.
3. Bake for 30 to 40 minutes until a skewer inserted in center comes out clean. Cool 5 minutes in pan. Remove to a wire rack.

To make Topping: Place all ingredients in a bowl. Mix until combined and evenly moist.

Risi e Bisi

A classic pea and ham risotto from the Veneto. Although this is traditionally served as a starter in Italy, it also makes an excellent supper dish with hot, crusty bread. Recipe serves 4.

Ingredients:

6 tablespoons butter
1 small onion, finely chopped
4 cups simmering chicken stock
1 1/2 cups risotto rice
2/3 cup dry white wine
2 cups frozen baby peas, thawed
4 ounces (125 g) cooked ham, diced
Salt and freshly ground black pepper
2/3 cup freshly grated Parmesan cheese, to serve

Method:

1. Melt 4 tablespoons of the butter in a saucepan until foaming. Add the onion and cook gently for about 3 minutes, stirring frequently, until softened. Have the hot stock ready in an adjacent pan.
2. Add the rice to the onion mixture. Stir until the grains start to swell, then pour in the wine. Stir until it stops sizzling and most of it has been absorbed, then pour in a little hot stock, with salt and pepper to taste. Stir continuously, over a low heat, until all the stock has been absorbed.
3. Add the remaining stock, a little at a time, allowing the rice to absorb all the liquid before adding more, and stirring constantly. Add the peas after about 20 minutes. After 25-30 minutes, the rice should be al dente and the risotto moist and creamy.
4. Gently stir in the diced cooked ham and the remaining butter. Heat through until the butter has melted, then taste for seasoning. Transfer to a warmed serving bowl. Grate of shave a little Parmesan over the top and serve the rest separately.

Tip: Always use fresh Parmesan cheese, grated off a block. It has a far superior flavor to the ready-grated Parmesan.

Risotto with Prawns

This prawn risotto is given a soft pink color by the addition of a little tomato puree. Recipe serves 3-4.

Ingredients:

12 ounces (375 g) large raw prawns, in the shells
4 cups water
1 bay leaf
1-2 fresh parsley sprigs
1 teaspoon whole peppercorns
2 garlic cloves, peeled and left whole
5 tablespoons butter
2 spring onions (shallots), finely chopped
1 1/2 cups risotto rice
1 tablespoon tomato puree softened in 1/2 cup dry white wine
Salt and freshly ground black pepper

Method:

1. Put the prawns in a large saucepan and add the water, herbs, peppercorns and garlic. Bring to the boil over a medium heat. As soon as the prawns turn pink, lift them out, peel them and return the shells to the saucepan. Boil the stock with the shells for 10 minutes more, then strain. Return the stock to the clean pan, and simmer gently until needed.
2. Slice the prawns in half lengthwise, removing the dark vein along the back. Set four halves aside for the garnish, and roughly chop the rest.
3. Heat two-thirds of the butter in a flameproof casserole and fry the spring onions until golden. Add the rice, mixing well to coat it with butter. Pour in the tomato puree and wine and cook until it has been absorbed. Add the simmering stock, a large spoonful at a time, allowing it to be absorbed before adding more.
4. When all the stock has been absorbed and the rice is creamy, stir in the chopped prawns, the remaining butter and seasoning. Cover and let the risotto rest for 3-4 minutes. Spoon into a bowl, garnish with the reserved prawns and serve.