1 tbsp oil
1 medium onion, chopped
1 diced celery stick
1 tsp curry powder
1 grated carrot
1 grated zucchini
400g can brown lentils
425g can crushed tomatoes
140g tub tomato paste
1/4 tsp salt
1/2 x 250g packet lasagne sheets
Sauce
40g margarine
3 tbsp plain flour
3 cups milk
1/2 cup grated low fat cheese
1. Heat oil in a large saucepan and saute onion and celery until soft. Add curry powder and saute a further minute. Add carrot, zucchini, lentils, tomatoes, tomato paste and salt. Bring mixture to the boil then reduce heat and simmer for 5 minutes and set aside.
2. Place margarine in a bowl and heat in the microwave for 1 minute or until melted.
3. Stir through flour, then microwave a further minute. Gradually add milk then microwave for 8 minutes, stirring every few minutes until mixture boils and thickens.
4. Add cheese and microwave for 1 minutes.
5. To assemble, line the base of an ovenproof dish with lasagne sheets. Spread with half the lentil sauce, then half the white sauce. Repeat the layers, ending with the white sauce.
6. Bake in a moderate oven, 180 degrees for 40 minutes.
Saturday, May 31, 2008
Thursday, May 29, 2008
Carrot and pineapple cupcakes with cream cheese icing
10 cupcakes
2/3 cup plain flour
1/2 cup + 1 tbsp caster sugar
3/4 tsp bicarb soda
1/2 tsp cinnamon
1/3 cup roughly chopped pecans
1/3 cup oil
1 large egg
1/4 tsp vanilla essence
1/2 cup firmly packed grated carrot
1/4 cup well drained pineapple
Frosting
60g soft cream cheese
30g soft butter
1 cup icing sugar
1 tsp lemon juice
1. Preheat oven to 180. Line a muffin tin with 10 cases.
2. Stir flour, caster sugar, bicarb soda, cinnamon and pineapple together until combined. Add carrot mix to dry ingredients.
3. Combine again and divide between 1o pans.
4. Bake 20-25 mins. Remove from pan and let cool for five minutes.
Icing
1. Beat cream cheese and butter together until creamy.
2. Add lemon juice and sift in half icing sugar. Beat until combined and sift in remaining icing sugar, mix, spread over cakes and top with pecans.
2/3 cup plain flour
1/2 cup + 1 tbsp caster sugar
3/4 tsp bicarb soda
1/2 tsp cinnamon
1/3 cup roughly chopped pecans
1/3 cup oil
1 large egg
1/4 tsp vanilla essence
1/2 cup firmly packed grated carrot
1/4 cup well drained pineapple
Frosting
60g soft cream cheese
30g soft butter
1 cup icing sugar
1 tsp lemon juice
1. Preheat oven to 180. Line a muffin tin with 10 cases.
2. Stir flour, caster sugar, bicarb soda, cinnamon and pineapple together until combined. Add carrot mix to dry ingredients.
3. Combine again and divide between 1o pans.
4. Bake 20-25 mins. Remove from pan and let cool for five minutes.
Icing
1. Beat cream cheese and butter together until creamy.
2. Add lemon juice and sift in half icing sugar. Beat until combined and sift in remaining icing sugar, mix, spread over cakes and top with pecans.
Saturday, May 24, 2008
Spicy stuffed capsicums
Serves 4
1 tbsp vegetable oil
1 brown onion, finely chopped
400g lamb mince
400g can brown lentils, drained and rinsed
3/4 cup frozen peas
1/3 cup chopped fresh coriander leaves
1 tbsp rogan josh curry paste
400g can diced tomatoes
4 small green capsicums
1. Heat oil in frying pan over medium-high heat. Add onion and cook, stirring for 3-5 mins. Add mince. Cook for 5 mins. Add curry paste. Cook for 30 seconds.
2. Add lentils and tomato. Bring to the boil. Reduce heat to medium low. Simmer for 10 mins or until mixture thickens. Stir in peas and coriander. Remove from heat.
3. Cut a thin slice from the base of each capsicum and cut tops off. Using a spoon scoop out seeds and membrane and spoon mixture in.
1 tbsp vegetable oil
1 brown onion, finely chopped
400g lamb mince
400g can brown lentils, drained and rinsed
3/4 cup frozen peas
1/3 cup chopped fresh coriander leaves
1 tbsp rogan josh curry paste
400g can diced tomatoes
4 small green capsicums
1. Heat oil in frying pan over medium-high heat. Add onion and cook, stirring for 3-5 mins. Add mince. Cook for 5 mins. Add curry paste. Cook for 30 seconds.
2. Add lentils and tomato. Bring to the boil. Reduce heat to medium low. Simmer for 10 mins or until mixture thickens. Stir in peas and coriander. Remove from heat.
3. Cut a thin slice from the base of each capsicum and cut tops off. Using a spoon scoop out seeds and membrane and spoon mixture in.
Teriyaki beef with soba noodles
Serves 4
270g packet soba noodles
600g lean beef rump steak, thinly sliced
2 tbsp peanut oil
4cm piece fresh ginger
4 spring onions, cut into match sticks
1/2 cup teriyaki sauce
1 1/2 cups bean sprouts, trimmed
1. Cook noodles in a large saucepan of boiling water, following packet directions.
2. Heat a wok over high heat. Add 2 tbsp oils. Add half beef and stirfry until sealed. Then do second half.
3. Add remaining oil to wok. Add ginger and onion. Stirfry 1-2 mins. Return beef and juices to wok. Add sauce and noodles. Stirfry 2-3 mins or until noodles are heated through.
4. Stir in beansprouts and serve.
270g packet soba noodles
600g lean beef rump steak, thinly sliced
2 tbsp peanut oil
4cm piece fresh ginger
4 spring onions, cut into match sticks
1/2 cup teriyaki sauce
1 1/2 cups bean sprouts, trimmed
1. Cook noodles in a large saucepan of boiling water, following packet directions.
2. Heat a wok over high heat. Add 2 tbsp oils. Add half beef and stirfry until sealed. Then do second half.
3. Add remaining oil to wok. Add ginger and onion. Stirfry 1-2 mins. Return beef and juices to wok. Add sauce and noodles. Stirfry 2-3 mins or until noodles are heated through.
4. Stir in beansprouts and serve.
Gluten free jam drops
Makes 18
150g unsalted butter, softened
1/3 cup caster sugar
1 tsp vanilla essence
1 1/2 cups GF plain flour
1 1/2 tbsp raspberry jam
1. Preheat oven to 180/160 fan forced. Grease two baking trays and line with baking paper.
2. Using an electric mixer, beat butter, sugar and vanilla until light and fluffy and add flour. Beat to combine.
3. Roll 1 level tbsp of mixture into a ball. Repeat with remaining mix to make 18. Place 4cm apart on trays. Using the palm of your hand, flatten each one slightly. Shape edges to remove any cracks.
4. Make an indentation in the centre of each biscuit with the handle end of a wooden spoon and fill with 1/4 tsp of jam.
5. Bake 12-15 mins, or until lightly golden.
150g unsalted butter, softened
1/3 cup caster sugar
1 tsp vanilla essence
1 1/2 cups GF plain flour
1 1/2 tbsp raspberry jam
1. Preheat oven to 180/160 fan forced. Grease two baking trays and line with baking paper.
2. Using an electric mixer, beat butter, sugar and vanilla until light and fluffy and add flour. Beat to combine.
3. Roll 1 level tbsp of mixture into a ball. Repeat with remaining mix to make 18. Place 4cm apart on trays. Using the palm of your hand, flatten each one slightly. Shape edges to remove any cracks.
4. Make an indentation in the centre of each biscuit with the handle end of a wooden spoon and fill with 1/4 tsp of jam.
5. Bake 12-15 mins, or until lightly golden.
Cheat's sausage pasta bake
8 lean Italian sausages
Shallots, thinly sliced
2 garlic cloves, crushed
1 red capsicum, finely chopped
2 x 400g cans diced tomatoes
1/4 cup shredded basil leaves
625g packet fresh spinach and ricotta agnolotti pasta
1 cup reduced fat grazed pizza cheese
1. Cook pasta in a large saucepan of boiling water and cook pasta according to packet. Drain.
2. Cook sausages in a large deep frying pan over medium-high heat for 10 mins or until browned. Transfer to a plate and thinly slice.
3. Add onion, garlic and capsicum to pan. Cook 2 mins or until onions are softened. Add tomato and season with pepper. Cook, stirring for 1 min or until mixture starts to boil. Remove from heat and stir in basil.
4. Place sausage, onion mix and pasta in a deep dish. Sprinkle with cheese and grill until cheese is melted.
NB, you could use 2 cups shredded cooked chicken instead of sausages.
Shallots, thinly sliced
2 garlic cloves, crushed
1 red capsicum, finely chopped
2 x 400g cans diced tomatoes
1/4 cup shredded basil leaves
625g packet fresh spinach and ricotta agnolotti pasta
1 cup reduced fat grazed pizza cheese
1. Cook pasta in a large saucepan of boiling water and cook pasta according to packet. Drain.
2. Cook sausages in a large deep frying pan over medium-high heat for 10 mins or until browned. Transfer to a plate and thinly slice.
3. Add onion, garlic and capsicum to pan. Cook 2 mins or until onions are softened. Add tomato and season with pepper. Cook, stirring for 1 min or until mixture starts to boil. Remove from heat and stir in basil.
4. Place sausage, onion mix and pasta in a deep dish. Sprinkle with cheese and grill until cheese is melted.
NB, you could use 2 cups shredded cooked chicken instead of sausages.
Pistachio hedgehog slice
Makes 24 pieces
125g unsalted butter
100g dark chocolate, chopped
1 tbsp golden syrup
1 egg
220g packet Cottage Cookies Heavenly Chocolate Hazelnut broken into small bits
1/3 cup shredded coconut
1/2 cup caster sugar
1/2 cup pistachio kernels
Chocolate topping
200g dark chocolate, chopped
50g unsalted butter, chopped
1. Lightly grease a slice pan or line with baking paper.
2. Place butter, chocolate and syrup in a saucepan over low heat. Cook, stirring for 3-4 mins or until smooth. Remove from heat and let cool slightly before whisking in an egg.
3. Meanwhile, place biscuits, coconut, sugar and pistachios into a bowl. Stir and add chocolate mixture. Transfer into pan and press the mix in evenly.
4. Cover and refrigerate until firm.
5. Make chocolate topping. Place choc and butter in a heatproof bowl over a saucepan of simmering water. Stir until smooth. Spread over slice. Refrigerate for 2 hours. Using a hot knife, cut into 24 pieces.
125g unsalted butter
100g dark chocolate, chopped
1 tbsp golden syrup
1 egg
220g packet Cottage Cookies Heavenly Chocolate Hazelnut broken into small bits
1/3 cup shredded coconut
1/2 cup caster sugar
1/2 cup pistachio kernels
Chocolate topping
200g dark chocolate, chopped
50g unsalted butter, chopped
1. Lightly grease a slice pan or line with baking paper.
2. Place butter, chocolate and syrup in a saucepan over low heat. Cook, stirring for 3-4 mins or until smooth. Remove from heat and let cool slightly before whisking in an egg.
3. Meanwhile, place biscuits, coconut, sugar and pistachios into a bowl. Stir and add chocolate mixture. Transfer into pan and press the mix in evenly.
4. Cover and refrigerate until firm.
5. Make chocolate topping. Place choc and butter in a heatproof bowl over a saucepan of simmering water. Stir until smooth. Spread over slice. Refrigerate for 2 hours. Using a hot knife, cut into 24 pieces.
Lemon and caper sauce
Great for fish :) Makes 1/2 cup
60g chopped butter
1 tablespoon baby capers, rinsed, chopped
1/4 cup lemon juice
1 tbsp chopped fresh flat leaf parsley leaves
1. Melt butter in a frying pan over medium heat until foaming. Add capers. Cook, stirring 1-2 mins or until butter starts to brown lightly.
2. Add lemon juice. Cook, stirring for 1 min. Remove from heat, stir in parsley and season with pepper.
60g chopped butter
1 tablespoon baby capers, rinsed, chopped
1/4 cup lemon juice
1 tbsp chopped fresh flat leaf parsley leaves
1. Melt butter in a frying pan over medium heat until foaming. Add capers. Cook, stirring 1-2 mins or until butter starts to brown lightly.
2. Add lemon juice. Cook, stirring for 1 min. Remove from heat, stir in parsley and season with pepper.
Sunday, May 11, 2008
Spanokopita
Filo pastry
Low fat ricotta 250g
Feta 150g
2 boxes of frozen spinach
1 Leek
Dill, fresh or otherwise
3 eggs
Garlic
1. Slice and wash leek, put in plastic bowl with ~2 cloves garlic, cover with piece of papertowel and microwave for 2 minutes
2. Drain spinach and mix with eggs, cheeses, leek and dill.
3. Layer filo pastry over base of pie dish, spray with olive oil spray between each layer (approx 8 layers)
4. Fill with spinach/cheese mix.
5. Layer filo over the top and spray layers with olive oil. Trim edges and roll the base and top layers together to form crust.
6. Bake at 200 degrees for 25 minutes.
Low fat ricotta 250g
Feta 150g
2 boxes of frozen spinach
1 Leek
Dill, fresh or otherwise
3 eggs
Garlic
1. Slice and wash leek, put in plastic bowl with ~2 cloves garlic, cover with piece of papertowel and microwave for 2 minutes
2. Drain spinach and mix with eggs, cheeses, leek and dill.
3. Layer filo pastry over base of pie dish, spray with olive oil spray between each layer (approx 8 layers)
4. Fill with spinach/cheese mix.
5. Layer filo over the top and spray layers with olive oil. Trim edges and roll the base and top layers together to form crust.
6. Bake at 200 degrees for 25 minutes.
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