Sth about Cook
Apricot Strudel
| Preparation time: 20 minutes Total cooking time: 40 minutes (Serves 6) 4 Sheets filo pastry |
1. Preheat oven to moderate 180oC. Line an oven
tray with baking papaer. Layer one sheet of pastry on top of another. Brush top with
margarine, sprinkle with almonds. 2. Place remaining two sheets on top. Cover with damp tea-towel to prevent drying out. 3. Combine apricots, ricotta and cinnamon in a bowl. Mix well. Place filling along one edge of pastry, leaving 2 cm at each side. Fold in sides and roll. Place on prepared tray. Brush with kim milk. Bake for 40 minutes or until golden. Serve strudel hot with yoghurt or low-fat ice-cream. |
| Preparation
time: 20 minutes Total cooking time: 1 hours (Serve 6-8) 250g shredded
wheatmeal biscuits, crushed |
1. Preheat oven
to moderately slow 160oC. Line base of 20cm round springform tin with greaseproof paper.
COmbine biscuits, margarine and egg white in a medium bowl. Mix well. Press mixture firmly
into base and halfway up sides of itn. 2. To make Filling: Place tofu, ricotta cheese, egg, honey, juice and rind into food processor bowl. Using pulse action, press button for 15 seconds or until mixture is smooth 3. Pour mixture onto biscuit base. Bake for 1 hour or until set. Remove from oven; cool. Cut into wedges to serve. Hint Decorate the Baked cheesecake with segments of peeled orange, if liked. |
| Filling 300g silken to fu 250g low-fat ricotta cheese 1 egg, lightly beaten 1/4 cup honey 1 tablespoon lemon juice 1 tablespoon finely grated lemon rind |
Orange Sauce: juice and rind of 4 oranges Place all ingredients in non-stick frying pan and stir over medium heat. Bring to boil; reduce heat and simmer 10 minutes. Fold crepes in quarters; add to pan in batches. Serve crepes warm with yoghurt or ricotta cheese. |
| Preparation time:
20 minutes Total cooking time: 50 minutes (Serve 6) 2 cups
self-raising flour |
1. Preheat oven
to moderate 180oC. Brush 1 20cm baba tin with melted margarine. Sift flour and remaining
dry ingredients into a large mixing bowl. Make a well in teh centre. 2. Combine margarine and honey in small pan. Stir over low heat until margarine has melted and mixture is smooth. 3. Add margarine mixture and combined milk and eggs gradually to dry ingredients. Stir until well combined and mixture is smooth. Stir in abnanas and apple. 4. Pour mixture into prepared tin. Smooth surface. Bake for 50 minutes or until skewer comes out clean when inserted into centre of cake. Stand cake in tin 10 minutes before turning onto wire rack to cool. Serve cake plain or with a light dusting of icing sugar. |
Burger with the Lot
| Preparation time: 20 minutes Total cooking time: 20 minutes (Serve 6) 500g lean minced
beef |
1. Combine mince,
breadcrumbs, onions, marinade adn cheese in large bowl. Mix well. Shape mixture into six
patties, using three tablespoonsful for each. Arrage on foil-lined tray. Cook under grill
on high heat for 5 minutes; turn and cook other side further 5 minutes or until browned
and tender. Transfer to plate; keep warm. 2. Cut rolls in half horizontally. Place under hot grill 2-3 minutes or until lightly toasted. Top one half of each roll with beef patty. Place lettuce, tomato, beetroot and pineapple on top. Place remaining bun on top. Serve with Relish. 3. To make Relish: Combine all ingredients in medium pan. Cook over medium heat for 15 minutes or until liquied is absorbed. Cool before serving. |
| Relish 1 small onion, chopped 2 ripe tomatoes, chopped 1 tablespoon soft brown sugar 1 tablespoon tarragon vinegar |
|
| Preparation time:
20 minutes Total cooking time: 15 minutes
|
1 Preheat oven to
moderately slow 160 oC. Brush four 3/4 cup capacity souffle dishes with melted margarine.
Heat margarine in medium pan; add sugar. Stir over low heat until margarine has melted and
sugar dissolved. 2. Add flour, stir over low heat 2 minutes or until flour mixture is golden. Add milk gradually to pan, stirring until mixture boils and thickens. Boil further 1 minute; remove from heat. Add egg yolks and beat until smooth. Transfer mixture to medium bowl. 3. Using electric beaters, beat egg whites in small dry mixing bowl until stiff peaks form. Using a metal spoon, fold gently into sugar mixture. 4. Spoon into prepared dishes; place on oven tray. Bake 15 minutes or until well risen and browned. Dust lightly with sifted icing sugar. Serve immediately. |
Corn Muffins
| Preparation Time;
15 minutes Total cooking time: 20 minutes (makes 10) 1 1/2 cups
wholemeal flour |
1. Preheat ovger
to moderate 180 oC. Sift flour, cornmeal and baking powder into a large mixing bowl; place
husks in bowl. Add sun-dried tomatoes. 2. Place buttermilk, oil and egg into a jug; whisk until well combined. Make a well in centre of dry ingredients; add milk mixture and stir with a wooden spoon until just combined. 3. Divide mixture between 10 cups of a non-stick muffin tin. Bake for 20 minutes. Allow to cool in tin for 5 minutes before carefully lifting them out. Serve warm. |
Family-style Lasagne
| Preparation time:
30 minutes Total cooking time: 40 minutes (Serve 6-8) 1 large
eggplant, sliced |
1. Preheat oven
to moderate 180oC. Sprinkle eggplant with salt; stand 20 minutes. Rinse and pat dry with
paper towel. 2. Line base of deep oval ovenproof dish with lasagne sheets. 3. Heat oil in a large non-stick frying pan. Add garlic and onion and cook over medium heat for 2 minutes or until golden. Add capsicum and mince and cook 10 minutes or until well browned. Use a fork to break up mince lumps as it cooks. Drain off excess fat. Add tomatoes, tomato paste, carrot, mushrooms, zucchini and basil; stir until well combined. Bring mixture to boil. Reduce heat; simmer for 20 minutes. 4. Spoon meat mexture over lasagne, top with eggplant, one-third ricotta and mozzarella. Repeat layers with remaining ingredients. Bake 40 minutes or until lasagne is tender. Let stand 10 minutes. Serve with green salad and crusty bread. |
Preparation
time: 30 minutes 2 cups plain flour |
1 Preheat oven to
moderate 180oC. Brush six 10 x 2cm flan tins with melted margarine. Place flour and
margarine in food processor bowl. Using pulse action, press button for 10 seconds until
mixture is fine and crumbly. Add yolk, lemon juice and almost all the liquid. Process 20
seconds or until mixture comes together. Turn onto a lightly floured surface and knead 5
minutes. Stand dough, covered with plastic wrap, in regrigerator 20 minutes. 2. Divide pastry into six equal portions. Roll pastry between two sheets of plastic wrap, large enough to cover base and sides of prepared tins. 3. Cut six sheets fo greaseproof paper large enough to cover each pastry-lined tin. Spread a layer of dried beans or rice evenly over paper. Bake 10 minutes. Romove from oven, discard paper and rice. Return pastry to oven for a further 5 minutes or until lightly golden. Cool. 4. To make Filling: Combine custard powder, honey and milk in medium saucepan. Stir over medium heat until mixture boils and thickens. Cool. 5. Spoon custard mixture into flan cases, top with fruit. Serve. |
| Filling 2 tablespoons custard powder 1 tablespoon honey 1 1/4 cups skim milk |
Topping 4 kiwi fruit, sliced 1/2 punnet strawberries, sliced Hint: Use slices of banana or mandarin to replace the strawberries and kiwi fruit if these are not in season. |
Preparation
time: 30 minutes + 30 minutes refrigeration 4 egg whites |
1. Preheat oven to
moderate 180oC. Brush 30x25x2cm Swiss roll tin with melted margarine. Line base with
papaer; Grease paper. Dust with sifted cornflour, shake off excess. 2. Place egg whites in small dry mixing bowl. Using electric beaters, beat egg whites until firm peaks form. Add sugar gradually, beating constantly until mixture is thick and glossy and all the sugar is dissolved. 3. Using a metal spoon, fold in cornflour and vinegar. Spread mixture into prepared tray. Bake for 12 to 15 minutes or until well risen and golden brown. 4. Turn meringue onto a sheet or greaseproof paper that has been lightly dusted with icing sugar. Leave to cool to lukewarm. 5. To make Filling: |
| Filling 1 cup low-fat plain yoghurt |
Using electric beaters,
beat yoghurt and ricotta cheese until creamy. Cover and refrigerate 30 minutes before
using. Spread Filling evenly over cooled meringue and top with fruit. Using paper as
guide, roll frim short side as forr a Swiss roll. Cut in thick slices to serve. Note: Meringue roll can be made a day ahead. Cover loosely with plastic wrap in refrigerator. Chill filling well before using. Meringue needs to be lukewarm for rolling, or it will crack. |
| Preparation
time: 20 minutes Total cooking time: 30 minutes (Serve 6) 6 small potatoes |
1. Preheat oven
to moderate 180oC. Peel potatoes and slice very finely. Peel and slice onion very finely.
Combine potatoes adn onions in a large mixing bowl. 2. Combine oil, mustard and rind. Add to the potato mixture. Using hands, toss thoroughly to combine. Spread potatoes onto a non-stick baking tray or pizza tray. Bake for 30 minutes or until golden. Serve immediately. |
Quiche lorraine
| Preparation time:
20 minutes Total cooking time: 40 minutes (serve 6) 4 sheets filo pastry 3 eggs, lightly beaten 1/2 cup yoghurt 80g lean ham, sliced 2 spring onions, chopped 1 tablespoon finely chopped parsley 1/3 cup grated low-fat cheese |
1. Preheat oven
to moderate 180oC. Brush a 23 cm round quiche dish with melted margarine. Cut pastry
sheets in half. Line quiche dish with pastry sheets. Cover with damp tea-towel to prevent
pastry from drying out. 2. Combine eggs, yoghurt, ham, spring onions, parsley and cheese in large bowl. Mix well. 3. Pour egg mixture onto pastry base. Bake for 40 minutes or until set. Serve hot or cold, cut into wedges, with fresh salad grees. |
| Preparation
Time: 35 minutes Total cooking time: 30 minutes + 2 hours refrigeration (Serve 6) 250g Punnet
strawberries |
1. Lightly brush
a 2-cup capacity ring or decorative mould with oil. 2. Place strawberries, yoghurt and honey in food processor bowl. Using pulse action, press button for 30 seconds or until smooth. 3. Combine gelatine with water in a small bowl. Stand bowl in boiling water; stir until dissolved. Add to yoghurt mixture. Process further 5 seconds until combined. Pour into prepared tin and refrigerate 2 hours, or until set. 4. To make Meringues: Preheat over to slow 150oC. Brush an oven tray with oil. Line with baking paper. Place egg white in a small dry mixing bowl. Using electric beaters, beat egg whites until soft peaks form. Add sugar gradually, beating until mixture is thick and glossy and all the sugar is dissolved. 5. Spoon mixture into a piping bag fitted with a large fluted nozzle; pipe 18 small round meringues onto prepared tray. Bake for 30 minutes, until pale and crisp. Trun oven off. Cool meringues completely on tray in oven, with the door slightly ajar. 6. To serve, invert mousse carefully onto serving platter. Surround with some of the meringues, and extra strawberries. Serve teh remaining meringues separately. |
| Meringues 1 egg white |
Hint Instead of using strawberries, try other berries, such as raspberries, blueberries or blackberries, if they are available. Frozen berries can be purchased from teh freezer section of most supermarkets. |
| Preparation time:
1 hour Total cooking time: 25 minutes
|
1. Preheat oven to
moderate 180oC. Brush two 18cm sandwich tins with melted margarine. Line base and sides
with baking paper. 2. Using electric beaters, beat eggs adn whites in small mixing bowl for 8 minutes or until thick and pale. Add sugar gradually, beating constantly until mixture is pale yellow and glossy. Transfer to a large mixing bowl. 3. Using a metal spoon, fold in sifted flour and cocoa wiht hot water and liqueur quickly and lightly. Spread mixture evenly into prepared tins. Bake 25 minutes or until sponges are lightly golden and shrink away from side of tins. Stand in tins 5 minutes before turning onto wire rack to cool. 4. Combine apricots and water in small pan. Cover and cook over low heat until apricots are tender and water has evaporated. Remove from heat. Beat with a wooden spoon to form a paste. Allow to cool. 5. Using electirc beaters, beat ricotta and icing sugar until thick and creamy. To assemble cake: place first layer on a board. Spread with apricot paste. Top with half ricotta cheese. Place remaining cake on top. Transfer to serving plate and top with remaining ricotta cheese mixture. Dust with combined icing sugar adn cocoa. |
| Note: Cooked, cooled, unfilled sponge can be frozen for one month, wrapped in plastic or in an airtight container. | |
| Preparation time:
15 minutes Total cooking time: 50 minutes (Serve 6) 1 tablespoon
polyunsaturated margarine |
1. Preheat oven
to moderate 180oC. Brush a 23 cm round quiche dish with a little melted margarine. Heat
remaining margarine in large frying pan; add spring onions and cook until golden. Add
zucchini, mushrooms, capsicum and corn and cook over medium heat for further 5 minutes or
until soft. Remove from heat. Drain off any excress liquid. 2. Combine eggs and yoghurt in large bowl; add vegetables and basil. Mix well. 3. Pour mixture into prepared quiche dish. Bake 40 minutes or until set. Cut into wedges. Serve hot, warm or cold with a green salad. |
| Preparation Time:
30 minutes + overnight soaking Total cooking time: 1 hour 8 minutes + 30 refrigeration (Make 10) 2 cups dried
chickpeas |
1. Cover
chickpeas with cold water, soak overnight. Drain, wash well and cover with fresh water.
Cook in a parge pan, over low heat, for 1 hour. 2. Heat oil in frying pan. Stir-fry onion, zucchini and carrot until soft. Transfer to a large mixing bowl to cool. Drain chickpeas and mash with a potato masher until broken up. Add to vegetables with breadcrumbs, paprika, oregano and pepper. Mix together until well combined; stir in egg whites. 3. Using hands, form mixture into 10 equal patties. Place on tray. Cover with plastic wrap. Regrigerate for 30 minutes before cooking. Place burgers on a lightly greased barbecue or flat plate; cook for 3-4 minutes each side or until golden. Serve with Thai sweet chilli sauce. |
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