Cakes & Bakes Servings: 10
Ingredients
100 g ginger biscuit
25 g butter
405 g Skim Sweetened Condensed Milk
1 whole egg, lightly beaten
1 egg white
2 medium lemon, rind finely grated, plus juice
Instructions
Preheat the oven to 180C.
Place the biscuits in a food processor and pulse until fine. Alternatively, place them in a plastic bag and crush using a rolling pin. Transfer to a bowl.
Melt the butter in a small saucepan over low heat. Add the biscuit crumbs and carefully press the mixture into the base of a 23cm cake tin. Refrigerate until required.
Place the condensed milk and eggs in a bowl. Beat until smooth. Add the lemon zest and juice and stir well. The mixture will begin to thicken. Pour into the prepared base.
Bake the tart for 20 minutes, then remove from the oven and allow to cool completely. Refrigerate until set.
Decorate with a slice of lemon just before serving.
Notes: For a different citrus flavour, try using the zest and juice of 2 juicy limes in place of the lemons
Wednesday, August 4, 2010
Orange beef stir-fry
Main Meal Servings: 4
Ingredients
1 whole stock cube, (chicken), dissolved in 1 1/4 cups (300ml) hot water
3 tbs soy sauce
1 tsp powdered artificial sweetener
Canola Spray
2 tbs fresh orange rind (peel)
2 tbs fresh ginger, julienned
2 clove garlic, finely sliced
1 whole fresh red chilli, de-seeded, finely chopped
600 g lean beef fillet steak, excess fat trimmed, thinly sliced
300 g snow peas, ends trimmed
1 tbs arrowroot, dissolved in 1 tbs water
Instructions
Combine stock, soy sauce and sweetener in a small bowl.
Spray a wok, or non-stick frying-pan oil and set over medium to high heat. Add orange rind, ginger, garlic and chilli. Stir-fry for 2 minutes. Add beef and stir-fry for 2 minutes or until lightly browned. Add snowpeas and stir-fry for 2 minutes or until tender crisp. Add stock mixture and cook for a further minute. Add arrowroot mixture and cook, stirring for 10 seconds or until sauce has thickened.
Remove from heat and serve immediately.
Ingredients
1 whole stock cube, (chicken), dissolved in 1 1/4 cups (300ml) hot water
3 tbs soy sauce
1 tsp powdered artificial sweetener
Canola Spray
2 tbs fresh orange rind (peel)
2 tbs fresh ginger, julienned
2 clove garlic, finely sliced
1 whole fresh red chilli, de-seeded, finely chopped
600 g lean beef fillet steak, excess fat trimmed, thinly sliced
300 g snow peas, ends trimmed
1 tbs arrowroot, dissolved in 1 tbs water
Instructions
Combine stock, soy sauce and sweetener in a small bowl.
Spray a wok, or non-stick frying-pan oil and set over medium to high heat. Add orange rind, ginger, garlic and chilli. Stir-fry for 2 minutes. Add beef and stir-fry for 2 minutes or until lightly browned. Add snowpeas and stir-fry for 2 minutes or until tender crisp. Add stock mixture and cook for a further minute. Add arrowroot mixture and cook, stirring for 10 seconds or until sauce has thickened.
Remove from heat and serve immediately.
Greek spinach pie
main meals Servings: 4
Ingredients
Canola Oil Spray
1 tbs olive oil
600 g fresh spinach, cooked, excess water squeezed out, chopped
1 medium onion, finely chopped
2 tbs fresh parsley, finely chopped
1/8 tsp ground nutmeg
2 whole eggs
200 g reduced fat feta cheese, crumbled
200 g low-fat ricotta cheese
3 tbs grated parmesan cheese
3sheets Puff pastry,
Instructions
Spray a 20cm baking tray with oil spray.
Heat the oil in a large non-stick frying pan over medium to high heat. Add the spinach and onion and cook until any liquid has been absorbed. This will take 5-8 minutes. Add the parsley and nutmeg and stir. Remove the frying pan from the heat and transfer the mixture to a large bowl. Add the eggs, cheeses and season well with salt and pepper.
Lay 1 sheet of filo in and up the sides of the prepared pan. Spray the surface lightly with oil. Top with 5 more sheets of filo, spraying each layer with oil before adding the next sheet. Spread the spinach mixture over the last sheet of filo and top with 8 more sheets of filo, spraying each layer with oil. Roll the overhanging sides of the pastry into the edges of the baking tray to form a border.
Using a sharp knife, cut into 6 squares, almost through to the bottom, but not quite or the filling will leak. Refrigerate for 30 minutes.
Preheat the oven to 190C. Bake until crisp and golden, about 45 minutes. Let stand for 5 minutes before cutting squares all the way through to the bottom. Serve warm with a salad tossed with fat-free dressing.
Ingredients
Canola Oil Spray
1 tbs olive oil
600 g fresh spinach, cooked, excess water squeezed out, chopped
1 medium onion, finely chopped
2 tbs fresh parsley, finely chopped
1/8 tsp ground nutmeg
2 whole eggs
200 g reduced fat feta cheese, crumbled
200 g low-fat ricotta cheese
3 tbs grated parmesan cheese
3sheets Puff pastry,
Instructions
Spray a 20cm baking tray with oil spray.
Heat the oil in a large non-stick frying pan over medium to high heat. Add the spinach and onion and cook until any liquid has been absorbed. This will take 5-8 minutes. Add the parsley and nutmeg and stir. Remove the frying pan from the heat and transfer the mixture to a large bowl. Add the eggs, cheeses and season well with salt and pepper.
Lay 1 sheet of filo in and up the sides of the prepared pan. Spray the surface lightly with oil. Top with 5 more sheets of filo, spraying each layer with oil before adding the next sheet. Spread the spinach mixture over the last sheet of filo and top with 8 more sheets of filo, spraying each layer with oil. Roll the overhanging sides of the pastry into the edges of the baking tray to form a border.
Using a sharp knife, cut into 6 squares, almost through to the bottom, but not quite or the filling will leak. Refrigerate for 30 minutes.
Preheat the oven to 190C. Bake until crisp and golden, about 45 minutes. Let stand for 5 minutes before cutting squares all the way through to the bottom. Serve warm with a salad tossed with fat-free dressing.
Chicken chasseur
Main meals Servings: 4
Ingredients
Canola oil spray
600 g skinless chicken breast, excess fat trimmed
2 medium onion, thinly sliced
2 cloves garlic, crushed
100 g mushroom, thinly sliced
1 whole fresh carrot, peeled, sliced
400 g chopped tomatoes
1/4 cup tomato puree
2 tbs fresh parsley, chopped
1 whole stock cube, (chicken) dissolved in 300ml hot water
Instructions
Preheat oven to 190°C.
Heat a large non-stick frying pan over medium-high heat. Spray with oil. Add chicken breasts and cook for 2-3 minutes on each side, until brown. Transfer to an ovenproof casserole dish.
Add onions and garlic to pan and cook, stirring, for 3 - 4 minutes or until softened. Transfer to casserole dish along with mushrooms, carrot, tomatoes, tomato puree and parsley.
Add stock to frying pan and bring to the boil. Stir well with a wooden spoon to dislodge any bits that have stuck to the bottom of pan. Add to casserole and taste and season with salt and pepper.
Bake casserole in oven for 45 minutes or until chicken and vegetables are tender. Serve, garnished with parsley.
Great one for the slow cooker!
Ingredients
Canola oil spray
600 g skinless chicken breast, excess fat trimmed
2 medium onion, thinly sliced
2 cloves garlic, crushed
100 g mushroom, thinly sliced
1 whole fresh carrot, peeled, sliced
400 g chopped tomatoes
1/4 cup tomato puree
2 tbs fresh parsley, chopped
1 whole stock cube, (chicken) dissolved in 300ml hot water
Instructions
Preheat oven to 190°C.
Heat a large non-stick frying pan over medium-high heat. Spray with oil. Add chicken breasts and cook for 2-3 minutes on each side, until brown. Transfer to an ovenproof casserole dish.
Add onions and garlic to pan and cook, stirring, for 3 - 4 minutes or until softened. Transfer to casserole dish along with mushrooms, carrot, tomatoes, tomato puree and parsley.
Add stock to frying pan and bring to the boil. Stir well with a wooden spoon to dislodge any bits that have stuck to the bottom of pan. Add to casserole and taste and season with salt and pepper.
Bake casserole in oven for 45 minutes or until chicken and vegetables are tender. Serve, garnished with parsley.
Great one for the slow cooker!
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