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INGREDIENTS: 1 1/2 cup spinach 1/2 kg cup fresh onions 1/2 cup rice lemon juice salt olive oil
METHOD: Clean and wash the spinach.Chop the onions and saute them in olive oil using a deep pan.
Cut the cleaned spinach, add the rice, the spinach, lemon juice, salt and water. Cook for 25 minutes. Serve hot or cold.
This recipe provides: Energy 230kcal Protein 7.3g Fat 20g Serving 2persons
Ingredients: 1 cup chopped onions 1 cup Olive Oil 6 cups water 1/2 cup grated cheese 4 slices white bread 1 teaspoon cornstarch Salt and pepper for the taste
Fry the onion in the oil until slightly brown. Add the water (should be boiled), pepper, salt and let it simmer at low fire for about 5-10 minutes. Mix the cornstarch with some water, and pour it into the soup. Stir for a few minutes and the soup will thicken slightly. Toast the slices of bread and put them on plates. Pour the soup on top and sprinkle with the grated cheese.
This recipe provides: Energy 227.2kcal Protein 26.4g Fat 50g Serving 8persons
Ingredients: 500 gm yellow lentils
1 medium onion lemon juice olive oil salt pepper
Wash lentils and place them in a saucepan. Add 5 cups of water and simmer over low heat for at least 30 minutes. When they start boiling remove froth using a wooden spoon. Check that the lentils are soft enougn before removing them from heat. Otherwise simmer them more and stir them in order to thicken. When they are soft enough, remove from heat, stir with a wooden spoon or beat them with a mixer in order to become creamy. Add olive oil, lemon juice of one lemon and stir or beat with a mixer again. Serve in a bowl hot or cold and garnish with chopped onion.
This recipe provides: Energy 390kcal Protein 27.8g Fat 20g Serving 4persons
Baked eggplants with Tomatoes, Onions, Garlic
Ingredients: 4 slim, eggplants( brinjal), about 700 gm. 150 ml olive oil salt and pepper 450 gm onion, thinly sliced 3-4 cloves garlic, peeled and sliced 450 gm tomatoes, peeled and sliced 1teaspoon sugar
Method: Cut the stalks off the eggplants and rinse them. Using a sharp knife, slit them lengthwise on one side only, making sure you do not slit all the way through. They should open like a wallet, so you can put the stuffing in the opening. Shallow-fry them gently all around in 4 tablespoons olive oil. If not enough you can add some more oil in the frying pan. Take out and arrange side by side in a small oven dish and season them. Put the rest of the olive oil in a saucepan and sautee the onions and garlic in it until they are slightly golden. Add fresh tomatoes and half a cupful of water. Season. Add the sugar and cook gently, covered, for 15 minutes. With a spoon, fill the eggplants with this stuffing, opening them slightly. They should be quite soft by now. Virtually pile the stuffing in them, filling them generously. Normally they generate enough juices on their own so no addition of liquid is necessary in the oven dish. Cook in a pre-heated oven, gas no. 4 (350 grades F/180 grades C), for 4O minutes; baste them once during cooking.
This recipe provides: Energy 230kcal
Protein 11.2g Fat 100g Serving 6persons
Method: Wet the breadcrumbs in the water and then drain them well. Clean and crush garlic in a mortar. 1garlic 1/2 kg breadcrumb olive Oil vinegar
Mix the drained breadcrumbs with the garlic. Stir well the mixture with a mixer until a smooth paste is obtained. Add olive oil and and vinegar gradualy while stiring the mixture.
This recipe provides: Energy 100kcal Protein 6.1g Fat 10g
Ingredients: Eggs-4 Coconut Milk- 500 ml Coconut Cream- 250 ml Cornflour - 1/4 cup Sugar - 120 gm Vanilla Essence or Jasmine Water few drops
Method: 1. Mix corn flour in little coconut milk without forming lumps. Now add remaining coconut milk, coconut cream, slightly beaten eggs, and sugar & vanilla essence. 2. Mix everything nicely. Strain the mixture. 3. Pour in a round or square flat dish & steam it for 20 to 30 min or till set. 4. Cool the pudding in refrigerator, then loosen the sides with a sharp knife, invert it on a plate & serve.
This recipe provides: Energy 649.4kcal Protein 9g
Fat 0g Serving 6persons
Ingredients: Rice 2 cups Onion 1 medium size tomato 1 medium size Garlic 7 to 8 cloves finely chopped Soya sauce 1 tbsp Vinegar 2 teaspoon Sugar 1 teaspoon Red chilly pwder 1 teaspoon Oil 2 tablespoon Salt as required 2 cups mixed vegetables like carrot, beans, cauliflower & cabbage. (These vegetables should be cut in large pieces) One small cucumber cut into 2 inch pieces 1/2 size lemon
Method: 1. Wash & cook rice in such a way that one grain should not stick to other. 2. Place a karahi with oil on a high flame 3. Add finely chopped garlic ,stir fry. 4. Add onions ,fry for a minute. 5. Add tomato.
6. Add the mixed vegetables & salt. Keep on stirring till the vegetables are done. 7. Add rice, soya sauce ,vinegar, sugar & chillipowder.
This recipe provides: Energy 459.5kcal Protein 11.8g Fat 5g Serving 4persons
Ingredients: For Dough: sticky rice flour - 1 cup water to mix
For Filling: grated coconut - 1 ½ cup sugar or jaggery powder or brown sugar - ¾ cup water - ¼ cup
For Topping: thick coconut milk - 2 ½ cup rice flour - ¼ cup arrow root flour - 2 tbsp sugar - 1 tbsp salt - 1 tsp
Method: 1. Make pliable dough and knead till smooth. 2. Dissolve sugar in water. 3. Add coconut and cook till the mixture binds together. 4. Cool and shape into small balls (1.5 cm). 5. Mix all the ingredients. 6. Bring to a boil and simmer for 2 minutes. 7. Blanch some pieces (15 cm) and blanch them in boiling water for 2 minutes. Drain. 8. Alternately, use pieces of aluminum foil. 9. Take lime size portions of dough and flatten to a sheet, 3 mm thick. 10. Place a ball of filling on it and fold the edges over the filling. Press to seal. 11. Take a piece of banana leaf or foil and spread a table spoon of topping on it. 12. Place the filled dumpling over it and cover with some more topping. 13. Fold the leaf or foil over it and make a neat parcel. 14. Use all the dough thus. 15. Steam the parcels for 8-10 minutes or till cooked. 16. Serve warm or cold, in the parcel.
This recipe provides: Energy 139.5kcal Protein 20.4g Fat 0g
Ingredients: 250 g - mushroom 2 cups - basmati rice 1 bunch - mint leaves 1 - onion 2 - green chillies 2 tbsp - vinegar red chilly powder to taste salt to taste Method: 1. Cook basmati rice in an open utensil with four cups of water and set aside. 2. Chop mushrooms, soya patha, onion and green chillies into small pieces. 3. Pour 2-3 table spoons of oil in a sauce pan and fry till golden brown. 4. Add mushrooms and saute till they their moisture is dry. 5. Add chopped soya patha, chillies, salt and chilli powder. 6. Cook for five to ten minutes. 7. Add vinegar and cook further for five to ten minutes. 8. Remove and mix thoroughly with cooked rice using a fork. 9. This is a very nutritious food and can be served with tomato soup and French fries.
This recipe provides: Energy 418.3kcal Protein 6.8g Fat 0g Serving 2persons
Steamed paneer with Egg
• • • • • • • • •
1 paneer (300g) 1 Fresh Egg, beaten 1 Salted Egg 1 Tbsp Light Soya Sauce 1 tsp Sesame Oil 1 tsp Cornflour Dash of Pepper 1 Red Chilli 1 stalk Spring Onion, chopped into small pieces
Method: 1. Roughly chop paneer into chunks. Place in heat-proof serving dish.
2. Add beaten egg and seasoning ingredients to the paneer chunks. Mix well. 3. Clean mud off the salted egg. Discard the shell and egg white. 4. Chop the salted egg yolk into small pieces. Distribute over the surface of the paneer mixture. 5. Make a slit down the length of the red chilli. Remove the stalk and seeds, then slice tangentially. Arrange over the surface of the tofu mixture. 6. Steam for 10 minutes. 7. Scatter spring onion pieces over the steamed paneer and serve.
This recipe provides: Energy 252.7kcal Protein 14.7g Fat 5g Serving 2persons
Beans and Rice
Ingredients: 1 cup rice, cooked 1 tsp olive oil 1 cup onion, chopped 1 cup potato, sliced 1 clove garlic, minced 15 oz red beans, cooked 8 oz tomato sauce 1/2 cup water 2 tsp chilli powder 1/2 tsp chilli flakes 1 tsp pepper Method: Cook the rice in a pan, heat oil and add onions. Stir and add potato and garlic. Cook and stir until crisp and tender. Add beans, tomato sauce, water, chilli powder, chilli flakes and pepper. Heat thoroughly, stirring occasionally. Serve over hot rice.
This recipe provides: Energy 221.5kcal Protein 7.5g Fat 2g Serving 5persons
Nachos with Mustard Cheese Sauce
Ingredients For nachos: 1/2 cup fine maize flour 1/2 cup plain flour salt to taste oil to deep fry
For mustard cheese sauce: 1 cup grated cooking cheese
1/2 cup fresh cream 1 tbsp. butter softened 1 tsp. mustard powder or paste 1/2 tsp. vinegar 1/2 tsp. crushed red chilli salt to taste Method
For nachos: Mix flours, salt and knead into soft pliable dough with water. Divide into 2 parts. Roll into large rectangles on a clean work surface. Use dry flour to dust the surface for ease. Cut first into 2" strips, and then into 2" squares. Then halve into triangles. Deep fry till lightly golden. Drain and keep aside to cool.
This recipe provides: Energy 553.9kcal Protein 25.6g Fat 6.6g Serving 3persons
For mustard cheese sauce: Mix all ingredients together till a smooth paste is formed. Add some milk if too thick. Spread nachos in a shallow casserole, pour sauce on top. Bake in a hot oven at 250C for 10 minutes or till sauce is lightly browned. Serve hot with warm garlic bread or as is.
Ingredients 1/2 recipe taco shells (Only upto making dough) 1 cup baked beans (rajma) 2 tomatoes 1 onion shredded fine 1 capsicum finely chopped 1/2 cup cheese 1 cup soya sauce 1 tbsp. butter or oil Method Roll enchiladas as for tacos. Roast them on griddle, pile up. Keep warm by covering. If made ahead, steam pile a bit to soften enchiladas. Blanch tomatoes in hot water and peel. Mash Heat oil in a pan, add onions, stirfry till tender. Add capsicum and further stirfry for 2-3 minutes. Add tomatoes, simmer for 5 minutes. Add hot sauce remaining after applying to enchiladas. Add salt to taste.
To proceed before serving: Spread some sauce on the surface of one enchilada. Place some baked beans along its length. Roll and place in an oven proof casserole. Repeat for all. Pour the prepared gravy over them. Sprinkle cheese and bake in hot oven till sauce is sizzling.
This recipe provides: Energy 337.4kcal Protein 19.2g Fat 3.2g Serving 6persons
For taco shells: 1 cup fine maize flour 1 cup plain flour salt to taste oil to deep fry For bean filling: 2 cups beans (rajma) washed and soaked overnight 1 tbsp. butter 3 tbsp. tomato ketchup 2 tsp. red chilli powder salt to taste 1 tsp fresh cumin
1/2 tsp. clove-cinnamon powder
For topping: 2 onions chopped 1 tomato chopped 1 cucumber chopped 1 small capsicum chopped 2 tbsp. cabbage chopped 1 sprig spring onion chopped 1 potato boiled, peeled, chopped 4-5 mint leaves chopped 1/2 cup tomato ketchup 1 cup grated cheese
For shells: Mix flours and salt. Add some water knead to a pliable dough. Divide and roll into 4-5" very thin chappatis. Prick both sides with fork. Arrange on a large cloth to air out. Deepfry one at a time till lightly golden. Fold into a 'U' or taco shape while hot, drain and cool. Repeat for all. For bean filling: Pressure cook rajma till well cooked. (approx. 7 whistles). Drain and mash coarsely while hot. Keep aside 1 cup of the water. Return mashed rajma to cooker directly. Add drained water, all other ingredients and cooked till well blended. Add some more water if required. Do not make watery. Keep aside and use hot or warm. For topping: Mix all vegetables, add salt and pepper and toss lightly. To serve: Put a tbsp. of bean filling inside the taco. Spread a tbsp. of topping.
Dot topping with a tsp. each of tomato ketchup and . Top with plenty of grated cheese.
This recipe provides: Energy 476.5kcal Protein 15.5g Fat 3.7g Serving 8persons
Pasta with Tomato Sauce
Ingredients: For the tomato sauce 5-6 tomatoes - diced 1 garlic clove 1 onion 1/2 cup water 1 bay leaf 1/2 tsp sugar 4-5 basil leaves 1 tbsp onions - chopped 1/2 tbsp chopped garlic salt - to taste oil - to saute
For the pasta 110 gm pasta 3 cups water or as required by the pasta to boil pinch of salt
Method: Take a pan and cook the tomatoes. Add the clove of garlic, onion and bay leaf to it. Add water and then season with salt and sugar. Cover and let the tomatoes boil.Cool and then grind to a puree.
Now in a separate pan, heat oil and add chopped onions and chopped garlic.Add the tomato puree. Cook till its reduces to half. Add basil leaves and keep aside.
For pasta Take a pan and boil water with salt. Add the pasta to it and let it boil. Transfer in a serving dish and serve with the tomato sauce.
This recipe provides: Energy 169.1kcal Protein 4.7g Fat 7g Serving 4persons
European Style Pizza
Ingredients: 1 cup milk 3/4 cup water 1 tablespoon salt
1 tablespoon olive oil 2 teaspoons sugar 2 tablespoons yeast 4 1/4 cups bread flour
Direction: Combine the milk, water, salt and sugar in a mixing bowl and heat to 110 degrees F. Add the yeast, stir well and let sit 10 minutes to develop. Add the oil and flour and mix for 8 minutes on medium low speed in a mixer. After mixing, cover with a damp towel or plastic wrap and proof twice, each time letting it double in bulk before knocking it down. Once the dough has proofed twice, turn it out onto a floured surface. Divide the dough into 3 equal portions of about 11 ounces each. Form into rounds, let them rest 10 minutes, then form into round pizza shapes. You then may place the dough on a baking pan or a wooden baker's peel used to transfer the dough on to an oven baking brick. The dough will be slightly sticky, don't add extra flour, this is the way it should be. Now let's add some toppings: Preheat your oven to 500 degrees F. Bake it at a very high temperature in a wood burning oven for about 8 minutes or until it is puffed up and golden brown. Any topping can be added. Cut the pizza into 8 pieces using a pizza cutter.
This recipe provides: Energy 307.6kcal Protein 9.8g Fat 2.5g Serving 10persons
Ingredients eggs - 4 onion - 1 tomato capsicum carrot - 1/2 chicken sausages (optional) mozzarella cheese or whichever available salt - to taste chilly powder - to taste oregano (optional)
Method Finely chop all the vegetables and in a pan saute them a little. Separate the egg whites from the yolks. Beat the whites well. Add the egg yolks. Add salt and chilly powder to this mixture. It should be well beaten, light and frothy. In a fry pan heat oil and gently pour the beaten eggs over low flame. Spread the vegetable mixture evenly on top. Make thin sausage roundels and top it on the eggs. Sprinkle the mozzarella cheese generously and a pinch of oregano. Cover and cook on low flame.
Takes around 15-20 minutes on low flame till the cheese has melted well and the egg is cooked. The pizza is ready. Cut slices and serve with hot garlic bread or simply savour it. You can use any vegetables of your choice…, olives, mushrooms anything and make it more interesting.
This recipe provides: Energy 110kcal Protein 8g Fat 5g Serving 4persons
Sicilian Spicy Pasta
Ingredients: 1 cup boiled penne, spaghetti or any other form of pasta 2 tsp chopped garlic 1/2 tsp chopped red chillies 1/4 cup broccoli 1/2 tbsp grated parmesan cheese or paneer salt and pepper to taste oil Method: Heat oil in a pan and saut� the garlic. Add red chillies. Season with salt and pepper. Add broccoli and cook for two minutes. Add boiled pasta followed by parmesan cheese. Cook for 2-3 minutes. Serve hot.
This recipe provides: Energy 238.8kcal Protein 11.6g Fat 10g Serving 2persons
Caramelized Onion Pizza
Ingredients: Basic White Dough 1 Tbs. sugar 1 cup warm water 1 pack (1/4 ounce) dry yeast 3-1/4 cups flour 1/4 cup olive oil (optional: excluding it makes a chewier dough) 1 Tsp. salt (if excluding oil, use 1/2 Tsp. salt)
Whole Wheat Dough 1 Tbs. sugar 1-1/4 cups warm water (110 - 115 degrees) 1 pack (1/4 ounce) dry yeast 1-1/4 cups white flour 2 cups whole wheat flour 1 teaspoon salt 1/4 cup olive oil
Direction: Dissolve sugar in water and add yeast. Stir gently until dissolved (about 1 minute) Let stand until the yeast foams slightly (about 5 minutes) to insure that the yeast is effective. Combine 3 cups of the flour and salt in a large bowl.
Pour in the yeast mixture and oil if you are using it. Begin kneading the mixture, gradually adding enough of the remaining 1/4 cup flour so that the dough is no longer sticky. Continue kneading until the dough is smooth and elastic (another 10-15 minutes by hand). Shape dough into a ball and put in an oiled bowl, turning the dough to coat it with the oil. Let rise until doubled in bulk (45 minutes to 1-1/2 hours, depending on the yeast and the temperature). Punch down the dough and shape into 1 or 2 pieces. The entire recipe will make one large (16") pizza or two small (12") pizzas. Shape the dough either by hand or with a rolling pin, stretching out as necessary to achieve a thin dough. For a lighter crust, let the dough sit for a half hour after shaping before constructing pizza and baking.
Topping: 1/4 cup olive oil for frying onions 6 cups thinly sliced onions (approximately 3 pounds) 6 garlic cloves 3 Tbs. fresh thyme or 1 Tbs. dried thyme
1 bay leaf salt & pepper 2 Tbs. oil for dribbling on top of pizza (optional) 1 Tbs. drained capers 1-1/2 Tbs. pine nuts
Heat 1/4 cup of the olive oil and add the onions, garlic, thyme and bay leaf. Cook, stirring occasionally, until most of the moisture has evaporated and the onion mixture is very soft, almost smooth, and caramelized, about 45 minutes. Discard the bay leaf and season with salt and pepper.
This recipe provides: Energy 990kcal Protein 27.6g Fat 10g Serving 4persons
Greek Pasta Salad Recipe
8 ounces wagon-wheel or other medium-size cut pasta (3 cups) 1/2 of a large bunch broccoli, stems cut in bite-size pieces and florets cut small (about 3 1/2 cups) 1/2 cup bottled reduced-fat vinaigrette dressing 1 can (16 ounces) chick-peas, rinsed and drained 1 jar (6 1/2 ounces) pimientos, drained and cut in thin strips 2 ounces feta cheese, crumbled (1/2 cup)
Cook pasta according to package directions. Add broccoli to pot 2 to 3 minutes before pasta is done. Drain in colander. Rinse under running cold water and drain well. Put in a large serving bowl .
This recipe provides: Energy 369kcal Protein 16g Fat 6g Serving 4persons
Grilled Snapper with Mango
Mango Salsa 11⁄2 cups diced mango
3⁄4 cup diced peeled, halved and seeded cucumber 1⁄2 cup diced red onion 2 tsp minced, seeded serrano chile pepper 2 tsp grated lime zest 3 Tbsp lime juice 1⁄2 cup cilantro, coarsely chopped 1⁄4 tsp salt 21⁄2 tsp ancho chile powder 1⁄4 tsp cinnamon 1⁄4 tsp salt 4 red snapper fillets (6 oz each) 2 Tbsp olive oil
PREPARATION Salsa: Mix ingredients gently but thoroughly. Refrigerate at least 20 minutes for flavors to blend. Heat outdoor grill or stovetop grill pan. Mix ancho chile powder, cinnamon and salt in a cup until blended. Place fish, skin side down, on a baking sheet. Brush top with 1⁄2 the oil; sprinkle with 1⁄2 the spice mixture. Place fish on grill skin side up; brush with remaining oil; sprinkle with rest of spices. Grill 4 minutes, turn over with a broad spatula and grill 3 to 4 minutes until just barely opaque in center. Serve with the salsa.
This recipe provides: Energy 227kcal Protein 33g Fat 9g Serving 4persons
INGREDIENTS 1 1/2 pounds ripe red tomatoes (3 large), finely diced (3 cups) 3/4 cup chopped cilantro, including some stems 1/2 cup finely diced red onion 1/4 cup lime juice 2 serrano peppers, seeded and minced (about 2 teaspoons), or 2 tablespoons minced jalapeño peppers, with some seeds 1 teaspoon salt
PREPARATION Mix all ingredients in a medium bowl. Cover and refrigerate at least 1 hour to blend flavors.If you have the time, finely dice the tomatoes and onions. Otherwise they can be finely chopped (don’t purée them) in a food processor. This sauce is good for dipping and for spooning on eggs, grilled meats, almost anything.
This recipe provides: Energy 17kcal Protein 1g Fat 0g Serving 3persons
INGREDIENTS 3 ripe avocados (about 10 ounces each) 1⁄2 cup diced ripe tomato 1⁄4 cup thinly sliced scallions 3 tablespoons fresh lime juice 1 large fresh jalapeño pepper, minced, with some of the seeds 1 teaspoon ground cumin 3⁄4 teaspoon salt 1⁄4 teaspoon freshly ground pepper 1⁄4 teaspoon hot pepper sauce, or to taste
Halve avocados, remove seeds and scoop pulp into a medium bowl. Coarsely mash with a potato masher or fork.
Stir in remaining ingredients and serve immediately, or cover surface directly with plastic wrap and refrigerate up to 30 minutes. Serve with tacos or as a dip with a big bowl of chips.
This recipe provides: Energy 89kcal Protein 1g Fat 8g Serving 3persons
2 tsp oil 4 cloves garlic, minced 2 cans (15.5 oz each) black beans, rinsed 1 cup water 11⁄2 tsp ground cumin 1 tsp dried oregano 1 tsp smoked or regular paprika ¼ tsp pepper 1 bag (1 lb) frozen pepper stir-fry vegetable blend (sliced green, red and yellow peppers and onions) Serve with: cooked rice, lime wedges, hot sauce
PREPARATION Heat oil in large skillet over medium-high heat. Add garlic; cook 30 seconds. Stir in remaining ingredients. Bring to simmer, cover and reduce heat. cook 10 minutes until vegetables are tender and flavors have blended.
This recipe provides: Energy 265kcal Protein 15g Fat 3g Serving 4persons
South-of-the-Border Chorizo Burger Wraps
INGREDIENTS BURGERS 2 dried chorizo sausages (4 oz total), halved lengthwise, removed from casings and cut in small chunks 1/2 cup cilantro leaves 2 large scallions, cut in 2-in. pieces 1 large jalapeño pepper, seeded and cut in large pieces 1 clove garlic, smashed 1 tsp ground cumin 1/4 tsp salt 1 1/2lb 90% lean ground beef 6 burrito-size (8-in.) flour tortillas, stacked and wrapped in foil Nonstick spray 6 slices (1 oz each) Monterey Jack cheese with jalapeño peppers 6 lettuce leaves 3/4 cup each guacamole, purchased or homemade, and salsa PREPARATION Burgers: Put all ingredients except beef in a food processor. Pulse until very finely chopped and blended. Scrape into a large bowl; add beef and gently mix to combine. Shape into 6 oval burgers, about 5 in. long and 3/4 in. thick. Heat outdoor grill. Put tortillas on grill to warm while burgers cook. Coat burgers with nonstick spray. Grill, turning once, 8 to 12 minutes, until an instant-read thermometer inserted from side to middle registers 160°F. Top with cheese; cover grill 45 seconds or until cheese starts to melt. Unwrap tortillas; place a lettuce leaf toward one end of each, lining up edges. Top with a burger; spoon on 2 Tbsp each guacamole and salsa. Fold opposite end of tortilla up and over burger and toppings, then fold in sides.
This recipe provides:
Energy 691kcal Protein 42g Fat 40g Serving 6persons
Long and Short Monster Fingers
INGREDIENTS 2 cans (11 oz each) refrigerated breadstick dough Orange, yellow & green food color sprays (see Note) White from 1 large egg, lightly beaten 60 whole natural almonds Poppy seeds PREPARATION Heat oven to 375°F. You'll need 2 large baking sheets lined with nonstick foil. Unroll 1 can breadstick dough and separate along perforated lines into 12 strips. For long fingers, halve strips crosswise into 24 pieces. Roll pieces into 10- to 12-in.-long ropes. Transfer to prepared baking sheets, spacing ropes 2 in. apart. Shape ropes into fun curves. Lightly tint the dough ropes in blotchy tones using the spray colors with short, quick spurts (use all three colors on each finger). Lightly brush with egg white and press an almond onto each for a fingernail. Sprinkle with poppy seeds. Bake 13 minutes, or until puffed and lightly browned on bottom edges. Cool on sheet on wire rack. Wipe foil on baking sheets clean. Unroll remaining breadstick dough and separate into strips. For short fingers, cut each dough strip crosswise into thirds for 36 pieces. Roll dough pieces into 5- to 6-in.-long ropes and make fingers following the same procedure as for long fingers above. Bake as directed.Plan Ahead: You can make 1 day ahead and store in an airtight container at room temperature.
Reheat in oven about 5 minutes before serving.Note: Color Mist food color sprays are available from wilton.com and at most crafts stores.
This recipe provides: Energy 192kcal Protein 6g Fat 7g Serving 24persons
Mexican Bean and Cheese Pockets
INGREDIENTS 1 can (16 ounces) vegetarian refried beans, heated Eight 7-inch flour tortillas 1⁄2 cup sliced scallions 8 ounces Monterey Jack cheese with jalapeño peppers (also called pepperjack), shredded (2 cups) 1 teaspoon vegetable oil
PREPARATION Heat oven to 350°F. Stack tortillas and loosely wrap in foil. Heat in oven 5 minutes until softened. Remove from oven. Put tortillas side-by-side on work surface. Place a heaping tablespoon warm refried beans in center of each tortilla. Top with 1 tablespoon scallions, then a heaping tablespoon cheese. Fold 2 opposite sides of each tortilla toward center, overlapping slightly. Fold remaining 2 sides toward the middle. Heat a large heavy skillet over medium-low heat. Brush with oil. Place 4 tortilla pockets smooth side up in skillet. Cook 5 minutes per side or until golden and crisp. Keep warm in oven while cooking remaining pockets. Serve hot.A refreshing cucumber and radish salad goes well with these, or serve them with salsa for dipping.
This recipe provides: Energy 483kcal Protein 25g Fat 24g Serving 8persons
INGREDIENTS 1 pound fresh tomatillos 2 large fresh jalapeño peppers 1 large sweet onion (such as Vidalia, Oso or Texas Supersweet), coarsely chopped (2 cups) 1 cup packed cilantro sprigs, with some stems 2 tablespoons fresh lime juice 3⁄4 teaspoon salt
PREPARATION Remove papery husk from tomatillos, then rinse. Cut in quarters (you’ll have about 3 cups). Halve and remove stems of jalapeños, cut both in quarters, remove seeds from one.
Put all ingredients into a foodprocessor and process until smooth.
This recipe provides: Energy 22kcal Protein 1g Fat og Serving 3persons
Blueberry Ice Cream Parfaits
INGREDIENTS 4 2 1 1 2 cups blueberries Tbsp lemon juice qt vanilla ice cream (10-oz) pkg frozen raspberries in syrup, thawed cups sweetened whipped cream or frozen whipped topping, defrosted 1 cup fresh raspberries
Place 3 cups blueberries, the sugar and lemon juice in medium saucepan; mash berries well with a potato masher. Place over medium heat and bring to a simmer; cook 5 minutes. Pour mixture into a blender and purée. Pour into a 2-cup measure, cover and chill 2 hours. Place a 11⁄2-qt freezer container in freezer to chill. Let vanilla ice cream stand at room temperature until softened. Fold chilled blueberry purée into ice cream until well blended. Scrape ice cream into chilled container in freezer; freeze several hours or until firm enough to scoop. Purée thawed raspberries and syrup in blender until smooth; scrape mixture through a fine sieve to remove seeds. To make parfaits: For each parfait, spoon 1 Tbsp raspberry purée into a dessert glass and top with a small scoop blueberry ice cream. Top with 1 Tbsp whipped cream, and a few blueberries and raspberries. Repeat the layers. Top parfaits with a dollop of whipped cream.
This recipe provides: Energy 330kcal Protein 4g Fat 11g Serving 8persons
Purple Potion Punch
4 cups purple grape juice 1 cup vanilla ice cream, melted
1 liter lemon-lime soda Garnish: Vanilla ice cream, confetti sprinkles
In a large pitcher, mix grape juice and melted ice cream until blended. Just before serving, add soda and stir just until blended. Pour into glasses and top each serving with a small scoop of ice cream and sprinkles.
This recipe provides: Energy 430kcal Protein 12g Fat 2g Serving 9persons
Andouille and Potato Crepes
2 cups cooked, crumbled andouille sausage 2 cups cubed baked potatoes 1 cup sautéed, chopped onions 8 buckwheat crepes
Preparation: To assemble crepes: Place ¼ cup each of the cooked sausage and potatoes down the center of a crepe. Sprinkle 1 tablespoon of sautéed onions on top, and then fold the ends of the crepe over the filling and serve.
This recipe provides: Energy 317.5kcal Protein 2.8g Fat fat free Serving 8persons
Ingredients: ¾ cup plus 1 tablespoon buckwheat flour 1/3 cup all-purpose flour 1 2/3 cup milk 3 eggs 2 tablespoons butter, melted ¼ teaspoon salt Preparation: Whisk all the ingredients vigorously until the crepe batter is completely smooth; allow it to rest in the refrigerator for 2 hours before making into crepes. Melt a little butter in a crepe pan or large skillet over low-medium heat. Add 3 tablespoons of batter to the pan and swirl until the bottom of the pan is covered with batter. Cook the crepe for 1 minute, or until the crepe is slightly moist on top and golden underneath. Loosen the edges of the crepe, slide the spatula under it, and then gently flip it upside down into the pan. Cook for 1 minute and transfer the cooked crepe to a plate to keep warm. Repeat with the remaining batter.
This recipe provides: Energy 89.6kcal Protein 3.4g Fat 3g Serving 10persons
French Cut Green Beans with Almonds and Fried Onions
Ingredients 1 pound fresh green beans or frozen French-cut green beans Salt
1 to 2 tablespoons unsalted butter 1/4 cup slivered almonds (2-ounce package) 1/2 lemon juiced Ground black pepper 1 can fried onions
Directions Bring 1 inch of water to a boil in a high-sided saute pan. If using fresh beans,
cut them lengthwise while you wait for the water to boil.
Add salt and green beans to boiling water and cook until just tender. Drain
beans and rinse under cold water to stop the cooking. Return the skillet to medium heat and add the butter. When butter is melted, add the almonds and cook until golden brown. salt and pepper, to taste. When warmed through, top with fried onions.
Return the green beans to the pan, along with the juice of 1/2 a lemon, add
This recipe provides:
Energy 191.8kcal Protein 6.8g Fat 10g Serving 4persons
French Coconut Pie
Ingredients 4 tablespoons (1/2 stick) butter, melted 2 eggs, beaten 1 tablespoon all-purpose flour 3/4 cup sugar 1 (3 1/2–ounce) can shredded sweetened coconut (about 1 cup)
1 cup milk 1 (9-inch) unbaked pie shell
Directions Preheat oven to 350 degrees F. In a large bowl, combine melted butter, eggs, flour, sugar, coconut, and milk. Pour into pie shell. Bake until firm, about 45 to 60 minutes
This recipe provides: Energy 223.9kcal Protein 4.3g Fat 6.6g
French Style Grilled Potato Salad
Ingredients 2 1/2 pounds small new potatoes (red and yellow), scrubbed 1/2 cup olive oil, divided Salt Freshly ground black pepper 3 tablespoons white wine vinegar 2 tablespoons whole grain mustard 1 tablespoon Dijon mustard 1 small red onion, halved and thinly sliced
8 cornichon, finely diced 2 tablespoons capers, drained
1/4 cup coarsely chopped fresh chervil, for garnish Directions Cover potatoes with water in a medium saucepan. Add 2 tablespoons salt. Bring to a boil; reduce heat, and simmer until tender, about 8 minutes. Drain potatoes and let cool and slice in half. Heat the grill to medium.
In a large bowl toss the potatoes with 1/4 cup of the oil and season with salt and pepper. Place the potatoes on the grill, cut-side down and grill until lightly golden brown, about 4 minutes. Turn the potatoes over and continue grilling until just cooked through, about 4 minutes longer. While the potatoes are grilling, whisk together the vinegar, mustards, and 1/4 cup oil in a large bowl, add the red onion, cornichon and capers and stir to combine. Remove the potatoes from the grill and immediately add to the bowl with the other ingredients and gently stir to combine. Season with salt and pepper. Let sit at room temperature at least 15 minutes before serving. Garnish with chopped chervil.
This recipe provides: Energy 208.5kcal Protein 5g Fat 20g Serving 2persons
French Chocolate Bark
9 1/2 ounces very good semisweet chocolate, finely chopped 8 ounces very good bittersweet chocolate, finely chopped 1 cup whole roasted, salted cashews 1 cup chopped dried apricots
1/2 cup dried cranberries Directions Melt the 2 chocolates in a heatproof bowl set over a pan of simmering water. Meanwhile, line a sheet pan with parchment paper. Using a ruler and a pencil, draw a 9 by 10-inch rectangle on the paper. Turn the paper facedown on the baking sheet. Pour the melted chocolate over the paper and spread to form a rectangle, using the outline. Sprinkle the cashews, apricots and cranberries over the chocolate. Set aside for 2 hours until firm. Cut the bark in 1 by 3-inch pieces and serve at room temperature.
This recipe provides: Energy 294.4kcal Protein 6.3g No fat Serving 8persons
French Pastry Pie Crust
Ingredients 3 cups all-purpose flour 1 1/2 teaspoons salt 3 tablespoons white sugar 1 cup shortening 1 egg 1 teaspoon distilled white vinegar 5 tablespoons water
Directions In a large mixing bowl, combine flour, salt, and sugar. Mix well, then cut in shortening until mixture resembles coarse meal. In a small bowl, combine egg, vinegar, and 4 tablespoons of water. Whisk together, then add gradually to flour mixture, stirring with a fork. Mix until dough forms a ball. Add one more tablespoon of water if necessary.
Allow dough to rest in refrigerator 10 minutes before rolling out.
This recipe provides: Energy 322.7kcal Protein 9.3g Fat g Serving 10persons
French Vanilla Cream Puffs
Ingredients 1 cup water 1/2 cup butter (no substitutes) 1 cup all-purpose flour 1/4 teaspoon salt 4 eggs
FILLING: 1 1/2 cups cold milk 1 (3.4 ounce) package instant French vanilla pudding mix 1 cup whipped topping 1 (12 ounce) package miniature semisweet chocolate chips confectioners' sugar Directions In a saucepan, bring water and butter to a boil. Add flour and salt all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Beat until mixture is smooth and shiny.
Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 400 degrees F for 20-25 minutes or until golden brown. Remove puffs to wire racks. Immediately cut a slit in each for steam to escape. Cool. Split puffs and remove soft dough. For filling, in a mixing bowl, beat milk and pudding mix on low speed for 2 minutes. Refrigerate for 5 minutes. Fold in whipped topping and chips. Fill cream puffs just before serving; replace tops. Dust with confectioners' sugar.
This recipe provides: Energy 387.9kcal Protein 8.1g Fat 5g Serving 10persons
Libby's Pumpkin Roll with Cream Cheese Filling
Ingredients 1/4 cup powdered sugar (to sprinkle on towel) 3/4 cup all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves 1/4 teaspoon salt 3 large eggs 1 cup granulated sugar 2/3 cup LIBBY'S® 100% Pure Pumpkin 1 cup walnuts, chopped (optional) 1 (8 ounce) package cream cheese, softened 1 cup powdered sugar, sifted 6 tablespoons butter or margarine, softened 1 teaspoon vanilla extract 1/4 cup powdered sugar (optional) Directions
PREHEAT oven to 375 degrees F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle towel with powdered sugar. COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts. BAKE for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack. BEAT cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.
This recipe provides: Energy 278.2kcal Protein 6.9g Fat g Serving 10persons
Noodles Au Gratin
Ingredients Butter- 3 Tbsp Beans- ½ Bowl Peas- ½ Bowl Cauliflower- 8 To 10 Flowers Whole Wheat Noodles- 100 Gms Noodles Masala- 2 Tsp White Flour- 3 Tbsp Milk- 1 Bowl Salt- to Taste Black Pepper- To Taste
Mozzarella Cheese- 3 Tbsp Method : Heat Butter In A Pan. Fry Beans,peas And Cauliflower. Heat Water In Another Pan. Cook Noodles With Spices. For White Sauce : Heat Oil In Another Pan. Put Salt And Black Pepper. Add Mozzarella Cheese And Mix All The Ingredients. Now Put Fried Mixture And Noodles In The Pan. Mix All The Ingredients Well. Transfer The Mixture In Pre Greased Baking Dish. Bake It At 220 Degree For 15 Minutes. Ready To Serve.
This recipe provides: Energy 179.6kcal Protein 7.7g Fat 3g Serving 10persons
Simmered Cabbage and Deep-Fried mushroom
Ingredients: 1 cup deep fried mushroom 1/4 cabbage 100 ml vegetable stock 1 tbsp mint 1 tbsp light color soya sauce
Direction: Cut the deep- fried mushroom into wide pieces and cut the cabbage into bite-size pieces. Pour the vegetable stock in a pot, bring to the boil. Add the mint, soya sauce, and deep-fried mushroom sommer for about 1-2 min. Add the cabbage with covered, steam-simmer over a medium heat. When the cabbage to soften,remove the cover, and stir briefly simmer for about 1 min.
This recipe provides: Energy 86.2kcal Protein 5.3g Fat 5g Serving 2persons
Clear Soup with couliflower
Ingredients: 1 cup couliflower 1/2 white radish 400 ml vegetable stock 1/2 tbsp soya sauce 1/3 tsp salt 1/2 grated ginger
Direction: Cut the couliflower in half, and chop off the roots of radish . Pour the vegetable stock in a pot, and bring the boil, and add the soy sauce, couliflower and place a low heat for about 5 min. Season with salt, add the white radish sprouts, and turn off the heat, then arrange in a bowl, garnish with grated ginger.
This recipe provides: Energy 86.2kcal Protein 5.3g Fat 5g Serving 2persons
Ingredients: 2 cup rice 1 couliflower 2 cup water 1 1/2 tbsp olive oil salt Direction: Cut the couliflower into wide slice. Place the olive oil in a pan, and fry the couliflower over s medium heat. Add the non wash rice, stir- fry, add the salt, and pour the water and cook over a low heat with cover for about 20 min
This recipe provides: Energy 178.8kcal Protein 2.9g Fat 7.4g Serving 2persons
Ingredients: 3 eggs 3 mushroom, cut into thinly slice 1/3 tsp salt 1/2 tsp mimt 1 tbsp vegetable oil 1/2 tsp soya sauce 1/2 tsp water
Direction: Drop the egg in a bowl, and beat, add the salt and mint and mix well.
Heat the oil in a frying pan and add the mushroom fry slowly over a low heat. Pour the egg mixture in a frying pan, stir- fry briefly and make rolling shape.
This recipe provides: Energy 108kcal Protein 8.8g Fat 3.3g Serving 3persons
noddle with Sesame oil
gredients: 2 spring onion 1 pack noddle 1/2 tsp sesame oil Direction: Cut the spring onion into the mince. boiled the noddles and dressing with sesame oil and spring onion.
This recipe provides: Energy 104kcal Protein 1.8g Fat 2.5g Serving 1persons
noddles with Pickled Plum
Ingredients: 2 pack noddle 1 pickled plum 1/2 tsp sesame 1 tsp coriander leaves 1 tsp mint leaves Direction: Take off the mint and coriander leaves and cut into mince. Put the noddles bowl, add the pickled plum, mix well. Sprinkle the sesame on top.
This recipe provides: Energy 464.3kcal Protein 12.9g No fat Serving 1persons
Sweet Tomato Marinade
1 large tomato 1/2 onion 1/2 tbsp olive oil 1/2 tsp honey 1 tsp balsamic vinegar mint leaves
Direction: Cut the tomato into bite-size pieces, and cut the onion into thinly slice, rinse in the salted water, and rub by your hands, drain with paper towel. Place the tomato and onion in a bowl. Dress with olive oil and mint leaves. Then season with honey and salt. Place it on a plate, pour over the balsamic vinegar
This recipe provides: Energy 161.4kcal Protein 1g Fat 2.5g Serving 1persons
Vegetable Noodles Soup
Ingredients: Water - 2 cups
Onion - 1, diced Carrot - 2, diced mint- 1 tbsp, chopped potato -6 cup Black pepper - 6 to 8 Coriander leaves - 5 to 6 Baby corn - 3 to 4 Cauliflower - 6 to 8 Mushroom - 8 to 10 Light soya sauce - 1 tsp Salt - to taste White pepper powder - 1/2 tsp Sugar - a pinch Cornflower slurry - 2 tsp Boiled noodles - 3 tbsp Spring onion - 3 tsp, chopped Garlic - 2 tsp, chopped Method: To begin preparing the vegetable stock by boiling water in a pan. Add the chopped onion, carrot, chopped potato and celery. Now add black pepper, bring to a boil. Put in the blanched carrot and chinese cabbage along with baby corn, cauliflower, mushroom and light soya sauce. Now add salt, white pepper powder and sugar, add the cornflour paste for thickening of the soup. Stir and take off the heat after a boil. Garnish with chopped spring onions and chopped fried garlic. Place boiled noodles in a serving bowl and pour the soup over it
This recipe provides: Energy 162kcal Protein 6g Fat 3.3g Serving 3persons
Ingredients: 250 gm plain noodles, boiled 250 gm egg noodles, boiled 1 kg minced cabage 100 gm minced onions 6 flakes minced garlic 1 inch piece minced ginger 100 gm tomatoes, sliced 2 cups mutton stock
1 tbsp sugar, optional 2 tsps cornflour mixed in 1/2 cup water chopped parsley Method: Place both the noodles together in a deep dish. Heat 5 tbsp oil and fry onion, ginger and garlic till soft. Add cabbage and brown nicely.
Add tomatoes, stock, sugar and seasonings.Cook till cabbage is done. Add cornflour and cook till thick. Put over the noodles and decorate with parsley.
This recipe provides: Energy 462.6kcal Protein 14.8g Fat 8.3g Serving 6persons
Vegetable Spring Rolls
Ingredients For cover 1/2 cup plain flour 1/2 cup cornflour 2 tbsp. hot oil 1/3 cup water 1/3 cup milk
For filling 1/2 cup mixed vegetables julienned (carrots, beans, cabbage) 1 tsp. capsicum thinly sliced 1 bunch spring onion cut 1pieces 1/4 cup bean sprouts 1 onion finely chopped 1/4 cup boiled noodles salt to taste chilli sauce 1 green chilli finely chopped (optional) 1/2 tsp. vinegar
1 tbsp oil Method For cover
Mix all ingredients and form batter.
Make thin round pancakes on a hot griddle. Do not over roast.
For filling Heat oil in a wok, add all vegetables. Stir fry, add noodles. Season with salt, chilli sauce and green chilli. Cool
This recipe provides: Energy 429.7kcal Protein 12.7g Fat 10g Serving 3persons
1 lb green beans, trimmed and cut in half 2 cups fresh corn kernels (from 3 to 4 ears) 1⁄4 cup balsamic vinaigrette 2 Tbsp horseradish mustard 1⁄2 Tbsp freshly grated lemon zest 3⁄4 cup thinly sliced radishes (about 6) `
Bring a large pot of lightly salted water to a boil. Add beans and cook uncovered 7 to 9 minutes until crisp-tender. About 30 seconds before draining beans, add corn. Drain in a colander and chill immediately under running cold water. Drain well. Dressing: Whisk ingredients in a bowl or shake in a jar until blended. Shortly before serving: Add radishes and Dressing to beans and corn. Toss to mix and coat.
This recipe provides: Energy 52kcal Protein 2g Fat 2g Serving 6persons
Baked Macaroni and Cheese Recipe
INGREDIENTS: 1 lb radiatore (radiators), fusilli (little springs) or campanelle
(bellflowers) pasta 2 tsp stick butter 1 cup fresh bread crumbs (from 2 slices white sandwich bread) 8 oz extra-sharp Cheddar cheese, shredded (about 2 cups) 1⁄4 cup grated Parmesan cheese 3 1⁄2 cups whole milk 1⁄4 cup flour 1 tsp prepared mustard 3⁄4 tsp salt
1⁄2 tsp minced garlic
Heat oven to 350°F. Grease a shallow 3-qt baking dish. Cook pasta in a large pot of lightly salted boiling water as package directs until firm-tender (al dente). Drain in a colander; rinse with cold water and let drain again. Meanwhile, melt butter in a large saucepan. Add bread crumbs and cook over medium heat, stirring often, 3 minutes, or until golden and crisp. Scrape into a small bowl and stir in 2 Tbsp each Cheddar and Parmesan cheese. Wipe saucepan clean. Add milk, flour and garlic; whisk until blended. Place over medium-high heat and bring to a boil, whisking often. Reduce heat and simmer 2 minutes. Remove from heat; stir in remaining cheeses, mustard and salt. Add pasta to baking dish. Stir in sauce. Sprinkle evenly with crumb mixture.
Bake 30 minutes, or until hot and bubbly around edges.To make this family favorite look a lot more special without paying extra, use a different-shape pasta than the usual elbow.
This recipe provides: Energy 441kcal Protein 20g Fat 16g Serving 4persons
Skillet "Baked" Beans Recipe
4 slices bacon, cut in 11⁄2-in. pieces 2 cups chopped sweet onion 3 cans (15 to 16 oz each) beans, rinsed (any kind—we used chickpeas, pinto and kidney beans) 2 cans (19.75 oz each) pork & beans 2 Tbsp packed dark-brown sugar 2 Tbsp cider vinegar 2 Tbsp molasses
2 Tbsp Worcestershire sauce
Cook bacon in a deep, medium skillet until crisp. Drain on paper towels. Pour off all but 2 Tbsp drippings from pan. Add onion and cook over low heat, stirring occasionally, 15 minutes, or until golden. Stir in remaining ingredients. Bring to a boil, reduce heat and simmer, stirring often, 25 minutes, or until mixture thickens. Sprinkle with bacon and serve.
This recipe provides: Energy 308kcal Protein 12g Fat 8g Serving 8persons
Lemon-Raspberry Iced Tea Recipe
INGREDIENTS: 16 cups water 10 tea bags 11⁄2 cups sugar 1 bag (12 ounces) frozen unsweetened raspberries 1⁄4 cup fresh lemon juice
Bring water to a boil in a 5- to 6-quart pot. Remove pot from heat and add all the tea bags. Let steep 3 minutes, then remove bags. Add remaining ingredients and let stand 2 to 3 minutes, stirring occasionally, until raspberries have thawed. Pour tea through a fine strainer into a large pot or bowl (not aluminum) or a few large pitchers. Discard berries. Store at room temperature up to 1 day or refrigerate up to 4 days. Serve over ice.Planning Tip: Can be made up to 4 days ahead.Cook’s
This recipe provides: Energy 88kcal Protein 0g Fat 0g Serving 16persons
Black & Blueberry Cobbler
2 cups all-purpose flour 1/4 cup plus 2 Tbsp sugar 1 1/2 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 1 stick (1/2 cup) cold unsalted butter, cut in bits 3/4 cup buttermilk
1 cup sugar 1 tsp grated lemon zest 2 Tbsp each lemon juice and water, mixed blackberries (8 cups total) 2 Tbsp cornstarch mixed with 3 Tbsp water 1 tsp vanilla extract
Place oven rack in lower third of oven. Heat to 450°F. You'll need a 13 x 9-in. or a shallow 3-qt baking dish.
Dough: Whisk flour, 1/4 cup sugar, the baking powder, baking soda and salt in medium bowl until blended. Cut in butter with a pastry blender until coarse crumbs form. Refrigerate flour mixture and buttermilk separately until ready to top cobbler.
Filling: Mix sugar, zest and lemon juice mixture in a large deep skillet over high heat. Stir in 1 pint blueberries and cook, stirring, about 10 minutes until hot and bubbly. Stir in cornstarch mixture, bring to a boil and boil 1 minute or until thickened. Stir in remaining blueberries, blackberries and the vanilla. Spread in baking dish. Stir flour mixture and buttermilk with a fork until a biscuit-like dough forms. Drop eight 1/4-cupfuls, evenly spaced, over hot filling. Sprinkle biscuits with remaining 2 Tbsp sugar.
Bake 15 to 20 minutes or until biscuits are golden and filling is bubbly. Cool in dish on a wire rack. Serve warm or at room temperature.
This recipe provides: Energy 447kcal
Protein 5g Fat 13g Serving 6persons
Sweet and sour potato
Sweet Sour potato 1 Brown Onion, sliced thinly 2 Tbsp Tomato Ketchup 1 tsp Light Soy Sauce 2 Tbsp Sugar 100ml Water
1 tsp Cornflour mixed with 1 Tbsp Water Method:
Bake potato according to package instructions. Heat a little oil in a saucepan. Stir-fry the onion slices until fragrant and translucent. Mix the sauce ingredients* together and cook with the onions. Bring mixture to the boil, add the cornflour mixture and stir to thicken. Pour over the potato fillets just before serving.
This recipe provides: Energy 364.4kcal Protein 9.1g Fat 0g Serving 1persons
Spring onions - 2 or 3 Carrots - 2 (medium) Cabbage - 150gms Cauliflower - 1 small French beans - 100gms Salt - as required White pepper powder - 1/2 tsp Ajinomoto - 1/2 tsp Soya sauce - 3/4 tsp Oil - 2 tbl sps Sugar - 1 tsp
Cornflour - 1 tbl sp. Method: Blanch whole carrots and french beans in hot water for 2-3 minutes Strain, add cold water and drain again.
Chop all the vegetables into thin, even, matchstick like pieces. Heat oil and stir fry all the vegetables with ajinomoto for 3-4 minutes. Add enough water, salt, soya sauce, sugar and cook gently in reduced flame till the
vegetables become just tender.
Mix cornflour in little cold water to make into a paste and pour it to the soup. Stir gently and heat for few minutes. Add pepper powder and serve hot.
This recipe provides: Energy 184.6kcal Protein 6.4g Fat 5g Serving 4persons
Pineapple fried rice
Ingredients: 2 cups leftover cooked white rice 1 1/2 tablespoons oil 3 green onion (serve some of the green part for garnish) 1/2 large red bell pepper, diced
1 1/2-2 tablespoons minced fresh ginger 1 small red or green chili (the more the seeds the hotter the flavor) 1 cup diced pineapple, preferably fresh 2 tablespoons soy sauce 1/2 cup cashews (salted or unsalted) 1 tablespoon dark sesame oil, optional Method: A large skillet over high heat, warm 1 1/2 tablespoons oil. Add the green onion,
red bell pepper, ginger, and chili. Saute 1-2 minutes, or until lightly sizzling and fragrant.
Add cooked rice, stirring frequently, for 3-5 minutes. Add pineapple, soya sauce,
and cashews; stir until well coated and heated through, about 2-3 minutes.
Sprinkle with the onion greens, and, if desired, drizzle with sesame oil. Serve
immediately, and enjoy with a lovely
This recipe provides: Energy 543.2kcal Protein 7.4g Fat 3.7g Serving 4persons
1 packet of thin Spaghetti (break it into small pieces) 1/2 Cabbage shredded or finely diced 2-3 Carrots finely shredded or diced lengthwise 1/2 Red, Green and Yellow bell pepper diced lengthwise 1 cup mushroom 1 bunch of Green Onions finely chopped 1/2 bunch of mint finely chopped
1/2 cup of Pea 2 tbsp of toasted black Sesame seeds
For the Dressing:
2 tbsp Butter 3 tbsp rice wine Vinegar 1 tbsp sesame paste 2 tsp chilly paste 4 tbsp of Soya Sauce 2 tbsp of Sweet Chilli Sauce Salt and Black Pepper to taste
Assemble the dressing by mixing all the ingredients and keep it aside. You can mix this salad only about 10 minutes or so prior to serving it otherwise the salt will draw out the liquid from the vegetables and the salad will get soggy. When ready to serve add all the vegetable in a large serving bowl, add the dressing to it and mix the ingredients well. Sprinkle the chopped coriander leaves, add pea and black toasted sesame seeds as a garnish.
This recipe provides: Energy 221.4kcal Protein 6.5g Fat 4g Serving 5persons
300 gms - pasta of your choice (i tried fusilli) 1 tomato - finely chopped 1 onion - cut in rings 1 small capsicum - julienned 1" ginger 3-4 cloves garlic
2 green chillies salt to taste 2 tsp oil for saute
Method: Bring pasta to boil till tender. Drain and then sieve through cold water (this retains the colour of the pasta, in case you are using multi-coloured pasta). Grind the chillies, ginger, garlic and tomato sauce together. In a pan, heat oil, and saute the oinions & capsicum, then add the chopped tomatoes and the chilli-ginger-garlic-sauce-paste. Add salt and cook for 2-3 minutes. add water IF you want a gravy. add the drained pasta, toss into the masala and cook for 2 minutes.
This recipe provides: Energy 311.3kcal Protein 9.3g Fat 5g Serving 4persons
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