A Dash of Flavour

Mint Raita

2012-01-18T17:10:00.000+10:00

Served with Tandoori Chicken or most Indian dishes in fact, this side dish accompanies them perfectly. It's great for helping to reduce the heat and calm the tastebuds while enjoying a spicy dish.

There are so many different versions of Raita - some with mint and coriander, some with mint and cucumber, some just cucumber, to name a few. We like this nice clean flavour of plain mint with a hint of garam marsala but best of all it's very easy to make.

Mint Raita

Serves: 6

ProPoints per serve: 1

1/4 cup freshly chopped mint leaves

1 tablespoon white sugar

1 1/2 cup no-fat plain yoghurt

1/2 teaspoon garam masala

In a medium sized bowl place mint leaves and sprinkle with sugar. Mix and allow to stand for 10 minutes.

Add yoghurt and garam masala and mix well until completely combined.

Refrigerate until required.

(Click here for a printable version of this recipe)

Tandoori Chicken

2012-01-18T16:47:00.001+10:00

This has to be one of the easiest ways of making Tandoori Chicken - cooked on the bbq and served with a salad, Mint Raita and mango chutney it becomes a perfect balmy evenings dinner.

The trick to tandoori marinade I believe is the length of time you allow it to stand and gather all the flavours. I always marinade mine overnight, covered in the fridge.

Tandoori Chicken

Serves: 6

ProPoints per serve: 8

4 tablespoons tandoori paste

1 cup no fat natural yoghurt

6 x skinless chicken thighs, all visible fat removed

6 x skinless chicken drumsticks, all visible fat removed

Mix together tandoori paste and yoghurt until well blended.

Place chicken in a large bowl or large snap lock bag. Pour yoghurt mixture over chicken, toss to combine completely. Allow to marinate for at least 1 - 2 hours or overnight if possible.

Preheat a barbecue. Cook chicken, brushing with marinade, for 4 - 5 minutes each side ensuring chicken is cooked through.

Alternatively, preheat oven to 220 degrees Celsius. Place chicken, in single layer, on an oiled wire rack set inside a large shallow baking dish. Cook, uncovered, for about 25 - 30 minutes or until chicken is browned and cooked through, occasionally brushing with remaining marinade.

(click here for a printable version of this recipe)

Shredded Chicken Leek and Thyme Tart

2012-01-17T16:44:00.001+10:00

This meal has been on my menu planner for the last few weeks but somehow keeps getting brushed aside for no particular reason - either something else gets requested or our plans change. What ever the reason we had some left over barbecue chicken again this weekend so I was determined to have this no matter what.

The thought of having pastry while dieting is a novelty in itself for as we all know as a rule pastry is a NO-NO. This recipe called for reduced fat shortcrust pastry therefore reducing the fat content.

Although the pastry component was a little fiddly, the rest of the recipe was easy. The dish was quite inviting to look at and not to mention it was definitely full of flavour. The feta cheese made a nice change to normaly cheddar and the flavour was delicious combined with the sundried tomatoes and the thyme. The serving sizes were quite large so this recipe could easily serve 6 - 8 for a light meal.

Overall this recipe sured pleased my crowd, with it being devoured last night.

Shredded Chicken Leek and Thyme Tart

(recipe sourced from WW Magazine January 2012)

Serves: 4

ProPoints per serve: 14

2 sheets reduced fat shortcrust pastry, just thawed

1 tablespoon olive oil

2 small leeks, halved, thinly sliced, washed and drained

3 teaspoons fresh thyme leaves

3 eggs

1/2 cup skim milk

salt

freshly ground black pepper

1 cup shredded left over skinless cooked chicken

1/3 cup fat free semi dried tomatoes, chopped

70 grams reduced fat feta cheese, crumbled

Line base and sides of a 2.5cm deep 11.5cm x 34cm loose bottom flan tin with pastry, trimming of the excess. Place flan tin in the freezer for 20 minutes.

Meanwhile, preheat oven to 200 degrees Celsius.

Place flan tin on a baking tray. Line pastry case with baking paper and fill with ceramic pie weights or uncooked rice. Bake for 10 - 12 minutes or until the edges are crisp and light golden. Remove weights or rice and baking paper and bake for a further 6 - 8 minutes or until base is light golden. Set aside and allow to cool slightly.

Reduce oven to 180 degrees Celsius.

Meanwhile, heat oil in a medium non stick frying pan. Add leeks and half the thyme leaves and cook, stirring occasionally, for 10 minutes or until softened.

Spread leek mixture over pastry case.

Whisk eggs and milk in a medium jug and season with salt and freshly ground black pepper

Top leeks with shredded chicken, tomatoes and crumbled feta, then pour over egg mixture. Sprinkle with remaining thyme.

Bake for 20 - 25 minutes or until just set.

Serve Chicken Leek and Thyme Tart warm or cold.

(click here for a printable version of this recipe)

Chicken Corn and Broccoli Pies

2012-01-12T08:22:00.000+10:00

From such a heat wave to a cold snap here in Melbourne comfort food was on the menu last night. All rugged up in our winter woolies it was nice to sit down to a warm homestyle pie full of creamy goodies hidden under a crunchy and light filo pastry lid.

These individual pies are a complete meal in themselves and very filling. Using the filo pastry reduces the fat content dramatically but you could use puff pastry for a more tradition crust.

Chicken Corn and Broccoli Pie

Serves: 6

ProPoints per serve: 9

cooking spray

750 grams chicken breast, fat removed, diced

1 leek, thinly sliced

2 garlic cloves, crushed

1/2 cup dry white wine

2 cups chicken stock

2 tablespoons dijon mustard

1 tablespoon dried thyme leaves

1 1/2 cups corn kernels

2 cups broccoli florets

2 cups skim milk

1/4 cup water

2 tablespoons cornflour

freshly ground black pepper

12 sheets filo pastry

Preheat oven to 180 degrees Celsius.

Spray a large non stick saucepan with cooking spray and cook chicken in batches over high heat until browned, remove to a plate. Repeat with remaining chicken.

Respray saucepan with cooking spray and cook leek for 5 minutes or until softened. Add garlic and cook for a further 2 minutes.

Add wine, simmering until liquid has almost evaporated.

Add stock, mustard, dijon mustard, chicken, broccoli and corn to saucepan. Simmer for 5 minutes. Add milk and combined water and cornflour. Stirring well to combine. Continue to simmer for 5 minutes or until sauce has thickened. Season to taste with freshly ground black pepper.

Divide mixture amongst 6 ceramic pie dishes. Spray 1 sheet of filo pastry with cooking spray and scrunch together gently, placing on top of half the pie dish. Repeat with a second piece of filo pastry and cover the other half of the pie dish. Continue placing two sheets of pastry on each pie.

Bake in oven for 15 minutes or until pastry is golden and filling heated through.

(click here for a printable version of this recipe)

Mussels with Tomatoes and Chilli

2012-01-11T09:42:00.000+10:00

This is a really quick and easy dish to make and is on the table in less than 30 minutes.

Nothing tastier than fresh mussels steamed in a broth of fresh tomatoes, white wine, chilli and kaffir lime leaves which add such an amazing flavour to the meal.

Served with crusty bread this is a wonderfully feeling meal for event he fusiest seafood eaters.

Mussels with Tomatoes and Chilli

Serves: 4

ProPoints per serve: 6

1 kilogram fresh mussels

4 cloves garlic, finely sliced

2 red chillis, finely sliced (remove seeds for less heat)

2 spring onions, sliced

5 tomatoes, diced

3 kaffir lime leaves, thinly sliced

1/2 cup dry white wine

freshly ground black pepper

Clean mussels and remove beards. Disregard any mussels that are open prior to cooking - tap on benchtop to see if they will close.

Using a large wok or saucepan, heat oil over high heat add garlic and chilli. Cook for 1 - 2 minutes or until fragrant. Add spring onions, tomatoes, lime leaves, wine and season with pepper. Stir for 3 - 5 minutes or until boiling.

Add mussels, toss and then cover with a lid. Allow mussels to steam for 8 - 10 minutes.

Serve, removing any shells that have not opened.

(Click here for a printable version of this recipe)

Fish Fillets with Confetti Topping

2012-01-05T06:26:00.000+10:00

On a fish fancy yesterday, I remember this old recipe I used to cook many moons ago.

An easy dish to prepare and cook which sees a fish fillet topped with a medley of vegetables, lemon, soy sauce and ham - yes ham!

The flavours are great - really complimenting the fish to the point that it needs no sauce added and the fish is moist and tender.

Fish Fillets with Confetti Topping

(recipe adapted from WW Cooking Light Cookbook)

Serves: 4

ProPoints per serve: 5

4 x 200 gram boneless fish fillets

1 clove garlic, crushed

1/2 teaspoon lemon rind, grated

1 tablespoon lemon juice

120 grams lean ham, cut into fine strips

2 carrots, grated

1 large zucchini, grated

2 spring onions, chopped

Preheat oven to 180 degrees Celsius.

Place fish in a single layer in a shallow casserole dish or baking tray.

Combine all remaining ingredients and divide among each fillet, pressing into to place.

Cook in oven for 15 minutes or until fish is cooked through and tender.

(click here for a printable version of this recipe)

Chinese Barbecued Pork and Snow Pea Salad

2012-01-04T06:09:00.000+10:00

The heat is Melbourne is starting to subside with a cool change expected sometime today... it still meant however that we had another warm evening last night.

The house was warm enough thanks to the huge pot of Pea and Ham Soup (using up the rest of the Christmas Leg of Ham) that had been simmering away for a few hours needless to say I didn't want to cook too much to create additional heat. This Chinese Barbecued Pork and Snow Pea Salad was the perfect dinner.

Not only did the pork have a sticky somewhat sweet glaze from using one of our favourite ingredients, Char Sui Sauce, but the pork itself was moist and tender. The noodles and the vegetables, served cold, were fantastic also - infused with a tangy asian dressing which complimented the pork beautifully leaving your mouth bursting with flavour.

An easy dish to prepare, cook and plate up - definitely a summer dinner that will be cooked again in this house.

Chinese Barbecued Pork and Snow Pea Salad

(recipe sourced from WW Eat and Enjoy Cookbook)

Serves: 4

ProPoints per serve: 7

cooking spray

1 tablespoon Char Sui sauce

1 tablespoon water

500 grams lean pork fillet, fat trimmed

150 grams dried rice stick noodles

1/4 cup soy sauce

1 tablespoon rice wine vinegar

2 cm piece fresh ginger, cut into thin matchsticks

1 teaspoon sugar

1 red capsicum, thinly sliced

200 grams snow peas, thinly sliced

50 grams mizuna (Japanese lettuce), if desired

1/4 cup fresh coriander leaves

Preheat oven to 180 degrees Celsius.

Lightly spray a baking tray with oil. Combine char sui sauce and 1 tablespoon water in a small bowl. Place pork on baking tray and brush with sauce. Bake for 15 - 20 minutes. Transfer to a plat and cover to keep warm. Allow pork to rest for 5 minutes before slicing thickly.

Meanwhile, cook the noodles in a large saucepan of boiling salted water, following the packet instructions or until just tender. Drain.

Whisk soy sauce, vinegar, ginger and sugar in a small bowl until sugar has dissoved. Combine noodles, capsicum, snow peas, mizuna and coriander and transfer to a large serving dish. Top with sliced pork and drizzle with dressing.

(click here for a printable version of this recipe)

Barbecued Lamb and Vegetables

2012-01-03T06:17:00.004+10:00

" HAPPY NEW YEAR" to each and every one of you. I wish you, your family and your friends best wishes for 2012.

Summer is definitely the time for cooking on the barbecue. There is something about the ease, the aromas and the relaxing atmosphere that comes from cooking outside.

We tend to have the same things on the grill.. sausages, hamburgers, steaks so last night I decided it was time to try something different.

Everyone enjoyed the flavour of this dish - as usual the rosemary and garlic complimented the lamb. It was a nice change but will stick to the recipe next time. I used lamb stir fry strips instead of lamb fillets which of course cooked too quickly on the bbq but didn't need to rest. Although the lamb wasn't as tender as we would have liked but it was edible and all consumed.

Cross fingers 2012 allows me to be more regular with blogging as last year my work was so hectic, especially with the additional travel, leaving me struggling to keep up with my precious hobby. Thank you all for being patient with me and my erratic recipe blogging. So here goes - the first recipe post for this year!!

Enjoy....

Barbecue Lamb and Vegetables

(recipe adapted from WW Cook Fresh)

Serves: 4

ProPoints per serve: 9

4 cloves fresh garlic, crushed

2 tablespoons fresh rosemary, chopped, plus extra sprigs to garnish

2 tablespoons olive oil

500 grams lean lamb fillet

2 medium zucchini, thicly sliced

1 onion, cut into wedges

1 medium red capsicum, cut into 3cm pieces

1 bunch brocolini cut into 4 cm pieces

cooking spray

Combine garlic, chopped rosemary and oil in a small bowl. Place half of the rosemary mixture in a shallow dish. Add lamb and turn to coat.

Combine zucchini, onion, capsicum and eggplant in a large bowl. Add remaining rosemary mixture and toss to coat.

Heat an oil-sprayed chargrill or barbecue over medium-high heat.

Chargrill lamb for 3–4 minutes each side or until cooked to your liking. Transfer to a plate. Cover to keep warm. Rest lamb for 10 minutes before slicing thickly.

Meanwhile, chargrill vegetables, turning occasionally, for 8–10 minutes or until golden and tender. Transfer to a large serving bowl.

Add sliced lamb and rosemary sprigs and toss to combine. Serve.

(click here for a printable version of this recipe)

Xinjiang Lamb with Cumin and Chillies

2011-12-30T06:22:00.001+10:00

The ingredients in this dish caught my eye straight away - which only meant one thing! It had to be cooked.

This cumin spiked dish is inspired by Uygar cuisine in northern China and it sure left an amazing lingering flavour with each mouthful. The chilli added the heat which complimented the dish nicely.

Xinjiang Lamb with Cumin and Chillies

(recipe adapted from Woolworths Good Taste Magazine January 2012)

Serves: 4

ProPoints per serve: 6

450 grams lean lamb strips

3 garlic cloves, crushed

1 tablespoon cumin seeds

2 teaspoons ground cumin

1 teaspoon dried chilli flakes

2 tablespoons light soy sauce

1 1/2 tablespoons oil

1 brown onion, halved and cut into wedges

1 green capsicum, seeded and coarsely chopped

1 spring onion, finely chopped, to serve

fresh coriander leaves, to serve

dried chilli flakes, extra to serve

Combine the lamb, garlic, cumin seeds, cumin powder, chilli flakes and 1 tablespoon soy sauce in a bowl.

Heat 2 teaspoons of the oil in a wok over high heat until just somoking. Stir fry the onion and the capsicum for 2 minutes or until lightly charred and tender. Transfer to a bowl.

Heat 2 teaspoons of the remaining oil in the wok over high heat. Stir fry half of the lamb mixture for 2 minutes or until browned and just cooked through. Transfer to a plate. Repeat with remaining oil and lamb mixture.

Add the lamb mixture, onion mixture and remaining soy sauce to the wok. Stir fry for 30 seconds or until heated through.

Divide among serving plates. Sprinkle with spring onion, coriander and extra chilli flakes.

(click here for a printable version of this recipe)

Prawn and Avocado Salsa Wonton Cups

2011-12-29T09:19:00.000+10:00

Boxing Day we headed off for lunch at our long time family friends' house. It was a lovely day so I decided to take something light yet tasty as my food offering.

Wonton cups are so easy to make and make an attractive entree, finger food and even a dessert. They can be filled with whatever takes your fancy. I decided that it would be prawns with an avocado salsa just for something different.

 Prawn and Avocado Salsa Wonton Cups

Serves: 30

ProPoints per Serve: 1

30 fresh wonton wrappers

30 cooked and peeled prawns

1 avocado, diced

3 large tomatoes, diced

1/2 red onion, finely diced

1 teaspoon lemon juice

1/2 teaspoon chilli powder

freshly ground black pepper

150 grams Kraft Philadelphia Extra Light cream cheese

Preheat oven to 180 degrees Celsius.

Spray a large muffin tin with cooking spray. Line each muffin hole with a wonton wrapper. Spray tops of wrapper and cook in oven for 5 - 8 minutes or until wrapper is crisp and golden. Remove and allow to cool.

In a bowl gently mix together the avocado, tomatoes, red onion, lemon juice, chilli powder and black pepper.

In the base of the wonton cup place a teaspoon cream cheese, stand up the prawn and fill the wonton cup with a couple of teaspoons of salsa.

Serve.

Note - do not fill too early before serving or wonton cup with go soggy.

(Click here for a printable version of this recipe)

Steamed Christmas Pudding

2011-12-29T08:44:00.002+10:00

This steamed Christmas Pudding also seems to have become a tradition with everyone requesting it each year. Even though we didn't host Christmas at home this year Vicky requested that this be our contribution to the celebration at their house. I was only to happy to make it as it is quite easy although the cooking is the time consuming part of the process.

This is such a moist pudding - full of flavour and very morish.

Another recipe that I will not publish ProPoints for but will maybe look at next year modifying to lessen the blow!! LOL!!

Steamed Christmas Pudding

Serves: 12 - 16

ProPoints: Danger Beware

1 kilogram Mixed Dried Fruit

2 cups fresh orange juice, no added sugar

1 teaspoon bircabonate of soda

1/2 cup brandy

400 grams unsalted butter, softened

2 cups soft brown sugar

6 large eggs

2 cups self raising flour, sifted

4 cups fresh breadcrumbs

1 tablespoon mixed spice

2 teaspoons ground ginger

1 teaspoon salt

Combine fruit, orange juice and bicarbonate of soda in a large saucepan and simmer for 3 - 4 minutes until liquid has almost evaporated and fruit is plump. Remove from heat.

Add brandy, mix well and allow to cool.

Beat butter and sugar in a large bowl until light and fluffy. Beat in eggs, one at a time, beating well after each addition.

Fold in remaining ingredients along with fruit.

Grease a 2 litre pudding steamer/dish with butter and line base with a circle of baking paper. Spoon in mixture. Pleat a piece of baking paper to cover top of pudding. Secure with lid (if you have) or cover with 2 layers of oil, securing edges tightly with string.

Fill a large saucepan with water. Place an upturned small plate or saucer in the bottom. Put pudding on the saucer, ensuring thatwater comes halfway up the sides of the pudding bowl. Cover with lid and bring to the boil. Boil for 4 hours, adding more hot water as the level drops.

Gently invert pudding onto a plate.

To reheat place in microwave for 5 - 8 minutes.

(Click here for a printable version of the recipe)

Gingerbread House

2011-12-29T08:21:00.001+10:00

On Christmas Eve while my mam was making her Mince Pies, which are such a family tradition to be cooked while watching Carols by Candlelight another Christmas tradition was being born.... the Gingerbread House.

I used to make one most years when the kids were little but I do admit it has now been some years. Alexandria asked for one last year but time was against us so this year I did everything I could not to disappoint her again and so our house was mixed, baked and decorated.

PS there is NO ProPoint value for this recipe - DANGER BEWARE!!

Gingerbread House

(Recipe sourced from The Essentials Christmas Cookbook)

250 grams softened unsalted butter

2/3 cup soft brown sugar

1/2 cup golden syrup

2 eggs, lightly beaten

5 cups plain flour, sifted

2 tablespoons ground ginger

2 teaspoons bicarbonate of soda

additional flour (for kneading)

1 egg white

2 1/4 cups pure icing sugar

sweets/lollies of your choice and quantity

Place butter, brown sugar and golden syrup in a bowl and beat until light and creamy.

Gradually add eggs, beating thoroughly after each additon.

Sift flour, ground ginger and bicarbnate of soda into the bowl and stir until combined. Bring the dough together with your hands, turn it out onto a well floured work suface and knead until smooth. Cover with plastic wrap and refrigerate for 30 minutes.

Meanwhile cut a paper pattern for each part of the house.

The pattern for the house is as follows:
~ 2 x sides - 10 x 20 cms
~ 2 x roof - 18 x 20 cms
~ 2 x ends - 16 x 22 cms (measure 10 cms down the length to form two rectangles - measure 8cms accross the length of the smallest rectangle then draw diagonal lines to make a triangle and cut off the corners giving you the peaked house ends)

Preheat the oven to 180 degrees Celsius.

Roll out the dough between two sheets of baking paper, in batches, to 5 mm thick. Using the paper templates as a guide cut house pieces (ensuring you have two of everything). If you would like windows or a door cut these out now.

Line baking trays with baking paper. Gently lift the pieces onto the trays and refrigerate for a further 20 minutes.

Bake each tray for 12 minuts each. Set aside to cool.

For stained glass windows - crush assorted coloured boiled lollies and fill the cut out windows after cooking for 7 minutes. This will allow them to melt together but not burn.

To make the icing, place 1 egg white in a bowl and gradulally add sifted icing sugar until you have a smooth mixture which will stay in place when piped. If it is too runny add more icing sugar.

Assemble the house by joining the front and sides together with a piped line of icing and leave to dry. Add the back of the house in the same way, hold for a few minutes and then leave to dry. Decorate the outside seams of the house with more icing to strengthen. Ensure house is dry and sturdy before decorating with lollies.

Decorate the house with sweets/lollies by attaching with icing.

Note - the quantity of gingerbread mixture will make approximately 30 gingerbread people.

(Click here for a printable copy of this recipe)

Roast Pork Cutlets with Creamy Mustard Sauce

2011-12-29T08:00:00.000+10:00

Another one I created earlier.... LOL!!

These juicy pork cutlets are paired with an irresistible creamy mustard sauce which went down a treat. The creamy mustard sauce was smooth and not over powering. The vegetables soft and the pork cutlets were just mouthwatering.

I wasn't quite sure on the actual outcome - I had never roasted my potatoes with a sauce as such but I am really glad that I gave this recipe a go. It was delicious and everything was tender. Not to mention this dish was on the table with minimal fuss and minimal mess.

Roast Pork Cutlets with Creamy Mustard Sauce

(recipe adapted Super Food Ideas Magazine August 2005)

Serves 4

ProPoints per Serve: 10

800g Desiree potatoes, unpeeled, cut into wedges

5 carrots, peeled, thickly sliced

2 green capsicum, deseeded, thickly sliced
250 grams button mushrooms

1/4 cup wholegrain mustard

1 tablespoon olive oil

1/3 cup chicken stock

4 rindless pork loin cutlets

1/2 cup thickened low fat cream

1/4 cup flat-leaf parsley leaves, chopped

Preheat oven to 200°C.

Place potatoes, carrots, capsicum and mushrooms in a large roasting pan. Combine mustard, oil, stock and salt and pepper in a jug. Pour over vegetables. Toss to combine.

Place pork cutlets on top of vegetables. Season with salt and pepper. Roast for 30 minutes or until pork is just cooked through. Transfer pork to a plate. Cover with foil and stand for 10 minutes.

Meanwhile, add cream and parsley to vegetables in pan. Stir to combine.Return to oven for 10 minutes or until heated through.

Place vegetables and pork onto plates. Spoon over creamy mustard sauce. Serve.

(Click here for a printable version of this recipe)

Steak with with Prawns in Bryon Bay Fiery Coconut Chilli Sauce

2011-12-29T07:21:00.000+10:00

I was really fancying a Surf and Turf but the creamy garlic sauces are not a favourite with Noel so I decided to create a "prawn sauce" to top our steak that Noel would enjoy and would also satisfy my craving at the same time.

Recently we have really been enjoying the Byron Bay Chilli Co Fiery Coconut Chilli Sauce. It has an amazing flavour and while it's rate medium hot it sure does have a kick that's for sure. Hog's Breath Cafe serve it on their menu and Noel always orders it when we eat there.

I have to say the sauce I made was actually delicious. Still full flavoured even though I did combine it with cream it definitely made an interesting change to the normal "Surf and Turf".

Steak with with Prawns in Bryon Bay Fiery Coconut Chilli Sauce

Serves: 2

ProPoints per serve: 12

2 scotch fillet steaks 200 grams each, barbecued to your liking

cooking spray

250 grams large green king prawns, peeled and rinsed

2 spring onions, sliced

1 clove garlic, crushed

2 tablespoons Byron Bay Chilli Co. Fiery Coconut Chilli Sauce

2 tablespoons water

1 teaspoon chicken stock powder

2 tablespoons reduced fat cream

Cook steaks your preferred way and to your liking, keep warm.

Spray a large frying pan with cooking spray and cook prawns for 1 - 2 minutes each size until colour starts to change (but do not overcook). Remove to a plate.

Respray the same pan with cooking spray and add spring onions and garlic over a medium heat. Saute for 2 minutes or until spring onions have softened. Add chilli sauce and water, mixing well to combine.

Stir through cream until combined.

Return prawns to the pan and cover with sauce. Continue to stir until heated through and sauce has returned to a slight boil (do not boil).

Serve prawns and sauce drizzled over steak.

(Click here for a printable version of this recipe)

Herb and Spice Steamed Fish

2011-12-29T07:09:00.003+10:00

It has been so long since my last my last post but I have not neglected my treasured hobby - in fact my absence saddens me as I love nothing more than cooking a delicious meal and then of course bragging oops I mean blogging about!

I have been so overwhelmed with my work load of late and of course the Christmas period otherwise known as the Silly Season, where everything is frantic. I have to admit not a great deal of new recipes have been cooked most nights it's been trusty old favourites but I do have a few dishes I want to share with you....

~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~

This was one recipe that had always enticed me. I firmly believe that we do not eat enough fish although we do tend to eat seafood.

The combination of the herbs and spice was delightful especially teamed with the lemon. The fish itself was very tender and I was surprised considering I cooked it in the oven as the steamer I have wasn't big enough for all the fish fillets. Next item on my shopping list is a large bamboo steamer and then I will try this recipe again as I really enjoyed it.

Herb and Spice Steamed Fish

(recipe sourced from WW Secrets of Success Cookbook)

Serves: 4

ProPoints per serve: 6

2 teaspoons Master Foods Moroccan Seasoning

1/2 medium red onion, finely chopped

2 cloves fresh garlic, crushed

2 tablespoons fresh flat leaf parsley, finely chopped

2 tablespoons fresh coriander, finely chopped

1 tablespoon olive oil

800 grams fresh flake or other firmish white fish
1 medium fresh lemon, sliced

Combine the seasoning, onion, garlic, parsley, coriander and oil in a large bowl. Add fish, turn until coated in the mixture, refrigerate at least 30 minutes.

Line base of a large steaming basket with a sheet of baking paper. Lay fish pieces side by side on the paper. Lay lemon slices over fish.

Cover with the lid or a sheet of foil. Place basket over a wok or saucepan of simmering water, without the basket touching the water. Cook for 10 minutes or until fish is just cooked through.

Alternatively cook fish in a covered baking dish in a 180°C oven for 15 minutes or until cooked.

(Click here for a printable version of this recipe)

Chicken Potato and Bacon Casserole

2011-11-11T22:30:00.009+10:00

With being so busy recently with studies, work and family this meal is definately a one pot wonder and I have to admit there is nothing better than roast chicken with gravy.

This casserole was no exception with all the vegetables cooked amongst the chicken and the gravy. The potatoes were beautiful and soft. The hint of bacon amongst the casserole gives it a little lift making it stand out when it comes to mid week casseroles. Such a flavoursome dish.

This is a lovely homestyle recipe that is not only easy but can be made ahead of time and reheated.

Chicken Potato and Bacon Casserole

(recipe adapted from WW Secret Recipes Cookbook)

Serves: 4

ProPoints per serve: 9

cooking spray

8 chicken drumsticks, skin removed

600 grams potatoes, diced

1 medium onion, diced

3 large carrots, sliced

150 grams button mushrooms, sliced

175 grams 97% fat free bacon, chopped

6 tablespoons chicken gravy powder

3 cups water

Preheat oven to 180 degrees Celsius. Coat a large dish with cooking spray.

Coat a fry pan with cooking spray, heat and brown the chicken. Arrange in the prepared dish.

Top with potatoes, onions, carrots, mushrooms and bacon.

Combine the gravy powder and water, mix well. Pour over the chicken and vegetables.

Cover and bake for 50 minutes to 1 hour or until chicken is cooked through and potatoes are soft.

(click here for a printable version of this recipe)

Roasted Pumpkin Chickpea and Rocket Salad

2011-11-02T04:30:00.000+10:00

I recently made this lovely salad as we were invited for a BBQ at our dear friends' Tanya and Pete's house for Melbourne Cup Day yesterday. In true tradition I had to make a "different" salad and I immediately fell in love with the sound of this recipe and the taste also.

Very easy to make just don't dress it too early or it will go soggy. Be quick as it goes very fast - trust me!!

Roasted Pumpkin Chickpea and Rocket Salad

(recipe adapted from Good Taste March 2009)

Serves: 6

ProPoints per serve: 3

2 large red capsicums, halved, deseeded

cooking spray

750 grams Kent pumpkin, peeled, deseeded, cut into 2cm pieces

1 large red onion, halved, thinly sliced

1 x 400 gram can chickpeas, rinsed, drained

200 grams baby rocket leaves

1/4 cup apple cider vinegar

1/4 cup fresh orange juice

1 tablespoon olive oil

1 teaspoon wholegrain mustard

2 teaspoons caster sugar

salt

freshly ground black pepper

Preheat grill on high. Place the capsicum, skin-side up, on a baking tray. Spray with cooking spray. Cook under grill for 8-10 minutes or until charred and blistered. Transfer to a sealable plastic bag. Set aside for 5 minutes (this helps lift the skin). Peel and discard skin. Cut the flesh into thick strips.

Meanwhile, preheat oven to 190°C. Spray baking tray with cooking spray. Place the pumpkin on the tray. Bake for 20 minutes or until tender. Set aside to cool.

Combine the capsicum, pumpkin, onion, chickpeas and rocket in large bowl.

Combine the vinegar, juice, oil, mustard, salt and pepper in a small jug or jar. Mix to combine well and sugar is dissolved. Pour over the salad just before serving and toss to combine.

(click here for a printable version of this recipe)

Mustard and Herb Roast Potato Bites

2011-10-31T06:28:00.000+10:00

I managed to buy baby (chat) potatoes somehow instead of normal ones so my plans for making wedges to go with our hamburgers went out the window. Instead I quarter the baby potatoes and make some yummy potato bites.

Very easy, quickly marinade the potatoes and then roast......

Mustard and Herb Roast Potato Bites

Serves: 6

ProPoints per serve: 3

800 grams baby (chat) potatoes

2 teaspoons dijon mustard

1 tablespoon olive oil

juice of 1 medium lemon

1 tablespoon Masterfoods Pizza Topper (mixed herbs)

cooking spray

Preheat oven to 200 degrees Celsius.

Quarter potatoes and place in a large snap lock bag or bowl.

Mix together the mustard, olive oil, lemon juice and herbs. Pour into bag or bowl and mix well to cover all potatoes. Allow to stand for 30 minutes.

Cover a baking tray with foil and spray with cooking spray. Empty potatoes on to the tray spreading to one layer. Cook in oven for 30 - 40 minutes or until potatoes are crispy on the outside and cooked through.

(click here for a printable version of this recipe)

Caramelised Capsicum Relish

2011-10-31T06:14:00.001+10:00

I love a nice relish as it makes such a change to tomato ketchup or plain old store brought Barbecue Sauce. I saw this recipe in a new cookbook, The Australian Women's Weekly Family Barbecues, that Noel recieved for Father's Day back in September.

The relish itself was very easy to make and the taste was really surpising. The caramelisation came from using sweet chilli sauce and not sugar so not only did it possess the sweetness but a nice hint of chilli.

We enjoyed this on hamburgers served with Mustard and Herb Roast Potatoes Bites.

Caramelised Capsicum Relish

(recipe adapted from The Australian Women's Weekly Family Barbecues)

Serves: 6

ProPoints per serve: 1

2 teaspoons extra virgin olive oil

1 red capsicum, thinly sliced

1 red onion, thinly sliced

1/2 cup sweet chilli sauce

In a heavy based saucepan or frying pan heat oil over medium heat. Add capsicum and onion, cooking, stirring occassionally for 10 -15 minutes or until vegetables are very soft.

Add sweet chilli sauce, cook stirring for about 2 minutes or until mixture caramelises.

(click here for a printable version of this recipe)

Moroccan Lamb Shanks

2011-10-30T12:13:00.001+10:00

These went down a treat last night. We loved the decadence of the moroccan flavours - the cumin, coriander, paprika to name a few combined with the sweet tomato and sultana sauce. The aroma was tantalising and the lamb just melted in your mouth.

Once a little prep work is done and the dish is in the oven it's just a matter of waiting a few hours before sitting down to this wonderfully morish dish that we served with couscous but would accompany mashed potato just as well.

Moroccan Lamb Shanks

Serves: 8

ProPoints per serve: 12

2 tablespoons plain flour

salt

freshly ground black pepper

2 tablespoons olive oil

8 french style lamb shanks, 180 grams each, fat trimmed

3 red onions, thickly sliced

2 cups beef stock

2 cups water

2 tins 440g diced tomatoes

1 tablespoon ground coriander

1 tablespoon ground cumin

3 teaspoons paprika

2 teaspoons tumeric

1 tablespoon fennel seeds

2 garlic cloves, crushed

1 teaspoon salt

1 teaspoon freshly ground black pepper

4 carrots, peeled, cut into batons

1 green capsicum, largely diced

1/2 cup sultanas

1/2 cup freshly coriander leaves, roughly chopped

Preheat oven to 175 degrees Celsius.

Place flour in a large snap lock bag, season with salt and pepper. Place shanks in the bag, seal and shake to coat in seasoned flour. Remove from bag shaking off any excess flour.

Heat 1 tablespoon oil in a large heavy based frying pan and cook 4 shanks until browned all over. Remove to a large lidded casserole dish. Repeat with remaining oil and shanks. Add onions to shanks in casserole dish.

In a large jug combine beef stock, water, tomatoes, coriander, cumin, paprika, tumeric, fennel seeds, garlic, salt and pepper. Mix well and pour over lamb shanks.

Place lid on casserole and cook in oven for 2 - 3 hours, turning shanks occasionally or until tender.

Add carrots, capsicum and sultanas. Stir gently to combine in sauce and cook for a further 30 minutes or until carrots are tender.

Sprinkle with fresh coriander leaves and serve.

(click here for a printable version of this recipe)

Pasta Milano

2011-10-29T06:16:00.000+10:00

I am a little slow at posting this recipe as I have been flat out with work. We actually enjoyed this last week and I can still remember the flavour (actually I am fancying more).

This was a delicious pasta dish - packed with flavour, filling and very comforting. Although a little high on ProPoints but well worth them.

I saw a recipe for Rigatoni Milano on Taste.com and knew that it would go down a treat even it I made a few ingredient changes. I didn't have any Italian sausages so I used pork mince and additional herbs.

Pasta Milano

(recipe adapted from Taste.com)

Serves: 6

ProPoints per serve: 13

1 tablespoon olive oil

2 red onions, sliced

500g pork mince

1 tablespoon dried oregano

1 tablespoon dried parsley

2 garlic cloves, crushed

1 tablespoon chopped fresh rosemary leaves

1/4 teaspoon dried chillies flakes

1 cup tomato passata

1 cup beef stock

salt

freshly ground black pepper

400 grams spiral pasta (or pasta of your choice)

1/3 cup chopped flat-leaf parsley leaves

100ml reduced fat thickened cream

80g parmesan, grated

Heat oil in a large pan over medium heat. Add onion and cook, stirring occasionally, for 5 minutes or until light golden.

Add pork mince, oregano, dried parsley and garlic to pan and cook for 3-4 minutes, breaking the meat up with a wooden spoon, until browned.

Add rosemary, chilli, passata and stock. Season with salt and pepper, reduce heat to low and cook for 15-20 minutes until meat is cooked.

Meanwhile, cook pasta according to packet instructions. Drain.

Add to sauce. Stir parsley and cream into sauce just before serving. Scatter with parmesan.

(click here for a printable version of this recipe)

Chicken with Prosciutto, Blue Cheese and Semi Dried Tomatoes

2011-10-20T09:59:00.000+10:00

This very easy and quick dish is wonderful for not only a mid week dinner but would be an inpressive meal at any dinner party.

The flavours were powerful yet bordering on the rich side due to the combination of the stuffing of blue cheese and semi dried tomatoes topped with the chicken being wrapped in prosciutto. The hint of basil provided a delicious underlying flavour. The simple sauce enveloped the whole dish, which rounded of the meal.

Ideally I would ensure that you use small chicken fillets due to the richness but definitely worth trying, even if you are not a blue cheese lover.

Chicken with Prosciutto, Blue Cheese and Semi Dried Tomatoes
(recipe adapted from Weight Watchers Australia)

Serves: 4

ProPoints per serve: 9

4 small lean chicken breast

50 grams blue vein cheese

1/4 cup fresh basil

1/2 cup semi dried tomatoes, not in oil

4 slices prosciutto, fat trimmed

1 teaspoon chicken stock powder

4 tablespoons white wine

salt

freshly ground black pepper

Preheat the oven to 190 degrees Celsius.

Using a sharp knife, cut a pocket into each chicken breast. Place 2 basil leaves in each pocket, then share the cheese and tomatoes equally between them. Close the pockets and wrap each chicken breast in a slice of prosciutto.

Arrange in a shallow baking dish and add the stock and white wine. Season with some freshly ground black pepper. Cover with foil and bake for 15 minutes, then remove the foil and bake for a further 20 minutes.

Serve, garnished with extra basil leaves.

(click here for a printable version of this recipe)

Slow Cooked Cider and Herb Braised Beef Ribs

2011-10-17T17:56:00.000+10:00

Tender and delicious short ribs are slow cooked in apple cider and beef broth, with herbs, carrots, and chopped onion. Not only was the aroma inticing but this meal was a sure winner tonight.

Once they had cooked I transfered them to a casserole dish (carefully as they were falling apart) and thickened the sauce a little but that was my choice. You do not have to do the final steps and the flavour would still be the same.

Served with pasta and crusty bread it was a definite midweek hunger buster.

Slow Cooked Cider and Herb Braised Beef Ribs

(recipe adapted from Southern Food.com)

Serves: 8

ProPoints per serve: 10

1/2 cup flour

2 teaspoons paprika

salt

pepper

2 kgs beef ribs

2 tablespoons vegetable oil

2 large onions, cut into wedges

4 medium carrots, peeled and cut into large chunks

2 cups apple cider

2 cups beef stock

2 large sprigs of fresh rosemary still on stalks, roughly cut

1 tablespoon dried thyme

1 tablespoon dried parsley

2 clove garlic, minced
1/4 cup water
2 tablespoons arrowroot

Mix flour, paprika, salt and pepper in a large bag. Add ribs and ensuring bag is closed, shake to cover with seasoned flour.

Heat oil in a large frying pan and cook ribs in batches until ribs are browned on all sides. Once cooked place in slow cooker dish and repeat with remaining ribs.

Place onions and carrots on top of ribs. Add cider, beef stock, herbs and the garlic. Cook on low heat for 6 - 8 hours or until beef is tender.

Preheat oven to 180 degrees Celsius.

Remove ribs and vegetables carefully from slow cooker and place in large casserole dish.

Strain remaining juice into a large saucepan. Disregard herbs. Heat sauce over medium heat.

Combine water and arrowroot in a small jug. Add to saucepan, stirring constantly, until sauce thickens. Pour over ribs and place in oven for 20 minutes or until ribs are warmed through.

(click here for printable version of this recipe)

Satay Pork Parcels

2011-10-16T15:19:00.000+10:00

Along with the Mexican Chicken Sausage Rolls Alex and I made Satay Pork Parcels.

These were nice, not unsimiliar to a samosa but a different flavour. The satay sauce combined with the pork mince and lots of vegetables went down a treat.

Using the filo pastry made them light and delicate, a nice lunchtime treat and these would be perfect as an entree or even finger food.

Satay Pork Parcels

Serves: 28

ProPoints per serve: 2

500 grams pork mince

4 spring onions, finely sliced

1 zucchini, grated

2 carrots, grated

1 red capsicum, finely diced

1/2 cup satay sauce

1 teaspoon curry powder

1 tablespoon soy sauce

2 teaspoons sesame oil

14 sheets Antoniou fresh filo pastry

cooking spray

Preheat oven to 200 degrees Celsius.

Combine pork, spring onions, zucchini, carrots, capsicum, satay sauce, soy sacue and sesame oil in a large bowl. Mix well to combine.

Taking one sheet of pastry at a time, place first sheet on pastry board or work bench and spray with cooking spray. Top with a second sheet. Cut equally into 4 rectangles. Place a spoonful of mixture in the closest corner of each sheet to you. Working with one pastry at a time fold over mixture in a triangle shape down the length of the pastry until all folded. Continue with remaining pastry and mixture.

Place on a baking tray and spray with cooking spray. Cook for 15 - 20 minutes or until golden brown and cooked through, turning once during cooking.

(click here for a printable version of the recipe)

Mexican Chicken Sausage Rolls

2011-10-16T14:02:00.001+10:00

Alex and I decided to do some baking today so we set out to make some sausage rolls. Instead of using traditional sausage mince I had some chicken mince wish is definitely lower in fat.

This was a quick and easy recipe that we made up as we went along and the results were quick surprising. Not overly spicy considering the use of mexican chilli powder but enough to leave an enjoyable tingle in your mouth afterwards.

Mexican Chicken Sausage Rolls

Makes: 28

ProPoints per serve: 2

4 sheets Pampas reduced-fat puff pastry

500 grams lean chicken mince

375 gram jar mild tomato bassed salsa

2 teaspoons mexican chilli powder

1 zucchinni, grated

2 carrots, grated

1 tablespoon dried oregano

salt

pepper

1/4 cup plain flour

1 egg, lightly beaten

cooking spray

Preheat oven to 200 degrees Celsius.

Allow sheets of pastry to defrost at room temperature. Cut each sheet in half.

Mix together chicken mince, salsa, zucchini, carrot and oregano. Season with salt and pepper.

Sprinkle a pastry board or bench with a little flour. Take 1/8th of chicken mixture and roll into a sausage shape the same length as the pastry.

Place sausage onto pastry along one edge, brush the opposite edge with egg and roll up to enclose ensuring seam is at the bottom. Repeat with remaining pastry. Cut each sausage roll into 4 pieces.

Coat a baking tray with paper and cooking spray. Place sausage rolls on tray and brush with remaining egg.

Cook for 20 minutes or until golden and cooked through.

(click here for a printable version of this recipe)

Caribbean Style Pork Cutlets with Rice Salad

2011-10-13T17:46:00.002+10:00

OMG the flavour on these pork cutlets was truly amazing - a hit with both adults and kids tonight.

I was a little worried with the use of cinnamon, nutmeg and allspice as these are ingredients I associate with baking but these combined with the garlic and the lime flavours made a rub that absolutley complimented pork.

The rice salad was light and not as stodgy as some made with a mayonnaise dressing - the fresh pineapple made it very refreshing to eat with the pork cutlets.

I will definitely be doing this marinade again and will try on chicken.

Caribbean Style Pork Cutlets

(recipe sourced from WW Eat and Enjoy Cookbook)

Serves: 4

ProPoints per serve: 8

2 garlic cloves, crushed

2 teaspoon finely grated lime rind

1/4 teaspoon ground cinnamon

1/4 teapsoon ground nutmeg

1/2 teapsoon ground allspice

1 tablespoon olive oil

4 x 180 gram lean port cutlets, fat trimmed

2 cups cooked long-grain rice

1/2 small pineapple, cut into 1cm pieces

1/2 red onion, finely chopped

1 red capsicum, finely chopped

1/4 cup small fresh basil leaves

2 tablespoons lime juice

Combine garlic, rind, cinnamon, nutmeg, allspice and half the oil in a small bowl. Rub spice mixture over pork.

Heat a barbecue or chargrill over medium-high heat. Cook pork for 4 minutes each side or until cooked to your liking. Transfer to a plate. Cover with foil and rest for 5 minutes before serving.

Meanwhile, place rice, pineapple, onion, capsicum and basil in a medium bowl. Drizzle with juice and remaining oil and toss gently to combine.

Serve pork with rice salad.

(click here for a printable version of this recipe)

Sweet and Spicy Beef Noodles

2011-10-12T22:14:00.001+10:00

There is no kidding when I say I love noodles..... I crave them often and normally give in to my stomach when passing a noodle shop.

The flavours of this dish not only mesmorised my tastebuds but left me wanting more after each mouthful. The sweet wasn't sickly and the spicy wasn't overpowering - quite a nice balance.

An easy dish to make as long as you have everything ready to go when you start to cook. Both kids had 2 serves each so I know it must have been okay.

Sweet and Spicy Beef Noodles

Serve: 6

Points per serve: 10

2 tablespoons soy sauce

1 tablespoon chilli sauce

1 tablespoon char sui sauce

1 tablespoon dry sherry

750 grams beef strips, fat trimmed

200 grams Changs Dried Egg Noodles

1 tablespoons oil

1 teaspoon crushed garlic

1 teaspoon crushed ginger

2 medium onions, sliced

125 grams mushrooms, sliced

1 red capsicum, sliced

150 grams bean sprouts

200 grams baby bok choy, roughly chopped
1/2 cup roughly chopped fresh coriander leaves

1 tablespoon oil, extra

1 tablespoon sesame oil

Sweet and Spicy Sauce

1 teaspoon sugar

3 teaspoons cornflour

1 cup chicken stock (made with stock cubes)

2 tablespoons dry sherry

2 tablespoons oyster sauce

1 tablespoon char sui sauce

1 tablespoon soy sauce
1/4 teapsoon chinese five spice
1 - 2 teaspoons curry powder (to taste)

Place 1 tablespoon soy sauce, chilli sauce, char sui sauce, and sherry in a large bowl, mix well. Add beef strips and allow to stand for 60 minutes.

Cook noodles as per packet directions until tender. Drain well.

Heat wok or large frying pan over high heat. Add 1 tablespoon oil, garlic, ginger and onion and stir fry for 2 to 3 minutes or until softens. Add mushrooms and capsicum. Stir fry for a further 2 minutes. Remove vegetables from pan.

Add sesame oil to wok or large frying pan, add noodles and one tablespoon soy sauce, tossing for two minutes, remove from pan and keep warm.

Combine all ingredients together for the Sweet and Spicy Sauce in a jug, mixing well.

Heat extra oil in wok or large frying pan, add half the meat and fry quickly until meat just changes colour, remove from pan. Repeat with remaining meat. Return all meat to the wok. Add sauce mixture, tossing until boiling, add vegetables along with bean sprouts, bok choy, coriander and noodles. Toss gently for a further 2 minutes or until combined and heated through. Serve immediately.

(click here foir printable version of recipe)

Chicken and Vegetable Casserole

2011-10-11T21:51:00.013+10:00

This is a wonderful springtime casserole as it's not as heavy as a winter stew. Saying this it is still full of flavour and very filling.

I must admit I love using fresh thyme which complemented the chicken, the vegetables and the delicate sauce. The recipe itself is a little fiddly in the beginning with frying ingredients individually but well worth the effort. Once all combined and simmering the aroma filled the house with everyone complimenting the smell. Served with pototaes it was definitely another keeper for a mid week dinner.

Chicken and Vegetable Casserole

(recipe adapted from WW Magazine August 2011)

Serves: 4

ProPoints per serve: 10

1 tablespoon olive oil

2 onions, peeled and quartered

60 grams reduced fat bacon, chopped

4 chicken thigh fillets chops, fat trimmed

2 tablespoon plain flour

2 tablespoon tomato paste

2 cups chicken stock

6 fresh thyme sprigs

2 small carrots, cut into 6 lengthways

2 small parsnips, cut into 6 lengthways

150 grams green beans

Heat oil in a large, wide saucepan over medium heat. Add onons and cook, stirring occasionally for 5 minutes or until lightly browned. Remove from pan and set aside.

Add bacon to pan and cook, stirring for 3 minutesd or until browned. Remove from pan and add to onions.

Add chicken to the pan and cook over medium heat, turning occasionally, for 5 minutes or until browned all over. Remove chicken from pan and add to onions and bacon.

Sprinkle flour into pan and cook, stirring, for 1 minute. Add tomato paste and cook, stirring, for a further 30 seconds.

Remove pan from heat. Add stock a little at a time, stirring out the floury lumps between each addition. Bring pan to the boil, stirring, over medium heat. Return cooked onion, bacon and chicken to pan. Add thyme. Cover and simmer over low heat for 20 minutes.

Add carrot and parsnip slices, then cover pan and simmer for 10 minutes. Add beans and cook for a further 10 minutes or until vegetables are tender and chicken is cooked through. Serve.

(click here for a printable version of recipe)

Beef and Spinach Cannelloni

2011-10-10T21:39:00.001+10:00

This was very easy to make, very tasty and a family pleaser of course not only because it was full of flavour but because it was pasta of course!! Pasta has always been an instant success at our place.

No fiddly cannelloni tubes to use with this recipe as it calls for fresh lasagne sheets making the process a lot quicker.

You could really taste the fresh basil in the rich tomato based beef sauce, this accompanied by the creamy cheese sauce topping made this dish a very comforting meal.

Beef and Spinach Cannelloni

(recipe sourced from WW magazine September 2011)

Serves: 4

ProPoints per serve: 12

cooking spray

1 small brown onion, finely chopped

1 small carrot, finely chopped

500 grams extra lean beef mince

2 garlic cloves, crushed

400 gram can diced tomatoes

2 tablespoons tomato paste

1/2 cup beef stock

100 grams baby spinach leaves

1/4 cup finely chopped fresh basil leaves

1 tablespoon reduced fat butter

1 tablespoon plain flour

1 cup skim milk

1/2 cup extra light (50% fat) tasty grated cheese

salt

pepper

4 fresh lasagne sheets

3/4 cup tomato pasta sauce

1/4 cup grated parmesan cheese

Preheat oven to 180 degrees Celsius.

Lightly spray a 2 litre (8 cup) capacity oven dish with cooking spray.

Lightly spray a large non stick frying pan with oil and heat over high heat. Add the onion and carrot, cook stirring, for 5 minutes or until softened. Add mince and garlic and cook, breaking up lumps, for 3 - 5 minutes or until mince is browned.

Add tomatoes, paste and stock. Bring to the boil. reduce heat to low and cook, stirring occasionally, for 10 - 15 minutes or until mix tickens. Stir in spinach and basil and cook for 2 minutes. Cool.

Meanwhile melt butter in a small saucepan over medium heat. Add flour and cook, stirring, for 1 minutes. Gradually add milk, stirring until smooth after each addition. Bring to the boil, stirring. Reduce heat to low and simmer for 1 minute or until sauce thickens slightly. Remove from heat. Stir in half the grated cheese, season with salt and pepper and set aside.

Spread pasta sauce over base of prepared dish. Cut pasta sheets in half. Divide mix into 8 portions, spoon down the centre of each pasta piece, then roll pasta to enclose filling. Place cannelloni, seam side down, in one layer. Pour over cheese sauce, sprinkle with parmesan and remaining grated cheese. Bake for 30 - 35 minutes or until golden.

(click here for a printable version of this recipe)

Prosciutto and Semi Dried Tomato Tortilla

2011-10-03T20:45:00.000+10:00

I was a little hesitant with this one as I have never really cooked frittatas or the spanish equivalent tortillas before but saying this was very keen to give it a go. With just hubby and I at home this week I thought we could be a little adventurous anyhow.

With all my concern I have to say that this dish was very easy to make. I loved the texture of the potatoes amongst the omlette like texture and the prosciutto gave it a distinct taste compared to using bacon. This dish would be idea hot or cold for any meal of the day - breakfast, lunch or dinner.

Prosciutto and Semi Dried Tomato Tortilla

(recipe sourced from WW Eat & Enjoy Cookbook)

Serves: 4

ProPoints per serve: 9

3 small desiree potatoes, thickly sliced

1/3 cup semi-dried tomatoes (not in oil)

1 tablespoon finely chopped fresh chives

100 grams fat trimmed prosciutto, chopped

1/4 teaspoon mexican chilli powder

3 eggs

1 tablespoon fresh oregano leaves

1 tablespoon reduced fat cream

salt

freshly ground black pepper

cooking spray

Cook potato in a large saucepan of boiling salted water for 5 minutes or until just tender. Drain. Transfer to a medium bowl and add tomatoes, chives, prosciutto and chilli powder. Mix well to combine.

Whisk eggs, oregano and cream in a jug. Season with salt and freshly ground black pepper.

Lightly spray a medium heavy based frying pan with cooking spary and heat over medium-high heat. Add potato mixture and cook for 2 - 3 minutes. Pour egg mixture over potato mixture, shaking gently to loosen mixture from base of pan. Cook for 8 - 10 minutes or until the base is golden and set.

Meanwhile preheat grill on medium high.

Grill tortilla (in pan) for 5 - 6 minutes or until top is golden and set. Cool for 5 minutes and cut into to wedges to serve.

(click here for a printable version of the recipe)

Steak with Creamy Tarragon Sauce

2011-10-02T08:21:00.001+10:00

There has to be something said about having a creamy sauce with chargrilled steak. Depending on the flavour of the sauce it's does nothing but compliment the flavour of the meat itself.

This sauce has a delicate yet distinctive flavour with the tarragon adding a touch of aniseed to the subtle mustard undertones. Becareful using sour cream - only add the sour cream to the pan once it is removed from the heat otherwise the sour cream will curdle.

Served with a baked potato (3ppts) and some roasted cherry tomatoes it was very nice and made a change from our usual choose of Creamy Blue Cheese Sauce.

Steak with Creamy Tarragon Sauce

(recipe adapted from WW Australia)

Serves: 4

ProPoints per serve: 9

cooking spray

4 lean beef steaks, fat trimmed (200 grams each)

1 tablespoon olive oil

1 medium brown onion, finely chopped

250ml beef stock

1 tablespoon wholegrain mustard

2 tsp fresh tarragon, finely chopped

1 tablespoon low fat sour cream

Lightly spray a large non-stick frying pan with oil and heat over high heat. Cook steaks for 3–4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover to keep warm. Rest steaks for 5 minutes.

Meanwhile, heat oil in same pan over medium heat. Add onion and cook, stirring, for 5 minutes or until softened. Add stock, mustard and tarragon and bring to the boil. Reduce heat to low and simmer for 3–4 minutes or until reduced slightly. Remove from heat and stir in sour cream.

Serve steaks with vegetables and tarragon cream sauce.

(click here for a printable version of the recipe)

Mu Shu Pork

2011-09-21T07:01:00.000+10:00

I fell in love with this recipe the minute I turned to the page in the new Weight Watchers Cookbook Eat and Enjoy. It quickly took it's place on this weeks menu planner and I think we have all been looking forward to trying it.

Fork free dining is always a hit at our house with rice paper rolls, tacos, fajitas etc frequently on the menu - the dinner table is always relaxed and we seem to chat more (I have no idea why) except for tonight - everyone was too busy eating.

This dish from northern China combines pieces of delicately flavoured pork and the pungent yet sweet flavour of hoisin sauce in everyone's favourite Peking Duck pancakes. I changed the suggested vegetables as I knew my kids wouldn't eat the choy sum by itself.

All I can say was it was amazing and has already been requested again.

Mu Shu Pork

(recipe adapted from WW Eat and Enjoy Cookbook)

Serves: 4

ProPoints per serve: 8

1 tablespoon salt reduced soy sauce

1 tablespoon shaoxing wine (Chinese rice wine)

1 teaspoon sesame oil

1 teaspoon caster sugar

1 tablespoon canola or sunflower oil

450 grams lean pork fillet, trimmed, cut into 3 cm pieces

4 green shallots, cut into 2 cm pieces plus extra for garnish

2 teaspoon finely grated fresh ginger

2 garlic cloves, crushed

150 grams fresh shitake mushrooms, thinly sliced

1/2 cup canned sliced bamboo shoots, shopped

1 tablespoon water

12 peking duck pancakes

1/4 cup hoisin sauce

1 bunch choy sum
1 bunch broccolini
2 teaspoons kecap manis

Combine soy sauce, shaoxing wine, sesame oil and sugar in a small bowl and stir until sugar has dissolved. Set aside until required.

Heat a wok over a high heat heat. Add half the canola or sunflower oil and heat for 30 seconds. Stir fry pork, in batches, for 3 - 4 minutes or until lightly browned. Transfer to a plate.

Reheat wok over high heat. Add remaining oil and heat for 30 seconds. Add shallots, ginger and garlic and stir fry for 1 minute. Add mushrooms and bamboo shoorts and stir fry for 1 minute. Return pork to wok along with soy mixture and water. Stir fry for 1 minute or until heated through.

Meanwhile warm pancakes in microwave following packet intstructions.

Steam choy sum and broccolini until just tender. Place on a plate and drizzle with kecap manis.

To serve spread 1 tablespoon hoisin sauce over each pancake. Top with pork mixture and roll to enclose filling. Sprinkle with extra shallots and serve with steamed choy sum.

(click here for a printable version of this recipe)

Creamy Lemon Linguine with Prawns and Scallops

2011-09-18T08:13:00.000+10:00

I have a passion for creamy pasta and although it's not that popular with my hips it's probably something that I would class as "real" comfort food, something I have been fancying for a while now especially with all the travel I have been doing.

I have read several recipes now combining lemon, seafood and cream and knew I would be able to come up with something combining all these flavours along with knocking the yearning for comfort food on the head.

Then I found a recipe in one of my Weight Watcher cookbooks which I adapted to suit the desired outcome my tastebuds required.

Creamy Lemon Linguine with Prawns and Scallops

(recipe adapted from WW Cook Fast Cookbook)

Serves: 6

ProPoints per serve: 9

300 grams linguine

2 tablespoons fresh lemon juice

400 grams green prawns, peeled

300 grams scallops

cooking spray

1 teaspoon olive oil

3 green shallots, thinly sliced

1 garlic clove, crushed

1 tablespoon cornflour

375 mil can evaporated skim milk

1 teaspoon fingely grated lemon rind

1/3 cup coarsely chopped fresh parsley

Bring a large saucepan of water to the boil and cook pasta according to packet directions. Drain. Return pasta to the pan and drizzle with lemon juice.

Rinse and drain prawns and scallops, pat dry on paper towel to remove excess water.

Heat a frying pan over medium heat and spray with cooking spray. Cook prawns 1 -2 minutes on each side or until just turning pink and remove to a plate. Respray pan and cook scallops for 2 minutes on each side or until just cooked also. Remove to a plate. Wipe out frying pan with paper towel.

Return frying pan to stove and heat oil over medium heat. Add shallots and garlic and cook, stirring, for 3 - 4 minutes or until softened. Blend the cornflour with a little of the evaporated milk in a small jug. Stir in the remaining milk. Add the milk mixture and cook stirring over low heat until mixture bubbles and slightly thickens.

Add the lemon rind, prawns and scallops and cook until seafood is heated through.

Add the sauce and parsley to the pasta and toss to combine. Serve garnished with extra parsley sprigs.

(Click here for a printable version of this recipe)

Massaman Beef Curry

2011-09-18T07:35:00.001+10:00

When it comes to cuisines I have to say Noel and I enjoy most aspects of Asian inspired cuisine ranking Chinese, Thai and Indian up the top of the list. We both love cooking with all the ingredients associated with those styles of cooking and just the aroma that some dishes give before eating is enough to send our tastebuds into a frenzy.

Massaman Beef Curry does exactly that. It's one of the dishes we always order when at a Thai restaurant even the kids enjoy the mildness of it. I loved the smell of this curry cooking with its pungent flavoursome smell of garlic, lemongrass, ginger and chilli laced with kaffir lime leaves. Not to mention how we devoured it once we sat down to eat.

This version we used a pre brought jar of massaman curry paste and of course with replacing the thick coconut cream with lighter version it reduced the fat making it fit perfectly within the Weight Watchers ProPoints plan.

Funnily enough this Thai curry originated in India although made from natural Thai herbs and spices so that might explain why Noel and I have a little crush on it.

Massaman Beef Curry

(recipe sourced from WW Magazine September 2011)

Serves: 4

ProPoints per Serves: 11

2 teaspoons peanut oil

600 grams lean beef, cut into 3cm cubes

cooking spray

6 eschallots, thinly sliced

2 tablespoons Massaman Curry Paste

2 kaffir lime leaves, shredded

3 large carrots, thickly sliced

2 cups beef stock

3/4 cup light coconut cream

1 1/2 tablespoons fish sauce

1/4 cup fresh coriander leaves

2 cups steamed jasmine rice

1 lime, cut into wedges, to serve

Heat peanut oil in a large heavy based saucepan over medium-high heat. Cook beef, in batches, for 2 - 3 minutes or until browned, then transfer to a plate and set aside.

Lightly spray same pan with cooking spray. Add eschallots and cook, stirring for 5 minutes or until browned. Add curry paste and lime leaves and cook, stirring, for 1 minute or until fragrant.

Return beef to pan, add carrots and stock and bring to the boil. Reduce heat and simmer, covered, for 1 1/2 hours or until beef is tender.

Add coconut cream and fish sauce and simmer, uncovered, for 30 minutes or until thickened slightly.

Serve Massaman Curry with fresh coriander sprinked on top with a bowl of steamed jasmine rice and lime wedges on the the side.

(Click here for a printable version of this recipe)

Honey Mustard Pork with Roasted Pear Salad

2011-09-18T06:40:00.002+10:00

I was always brought up thinking that Apple Sauce was the perfect condiment for pork but I can tell you know that pears are a pretty good match also especially with this dish.

Beurre bosc pears are the pears that you find with the rough brownish skin but the white flesh inside is sweet and really great when roasted as they didn't mush as I would imagine normal pears to do.

A brilliant cooking tip with this recipe is to line your frying pan with baking paper as this will stop the marinade on the pork from burning. This recipe from the marinaded pork to the roasted pear salad and the sticky gooey sauce went down a treat.

Honey Mustard Pork with Roasted Pear Salad

(recipe sourced from WW Programme Cookbook)

Serves: 4

ProPoints per Serve: 8

3 beurre bosc pears, quartered and cored

500 grams baby (chat) potatoes, halved

cooking spray

1 tablespoon olive oil

2 tablespoons honey

1 tablespoon wholegrain mustard

1 teaspoon fresh thyme leaves

500 grams lean pork fillet, fat trimmed

100 grams cherry tomatoes, halved

2 cups baby spinach leaves

Preheat oven to 200 degrees Celsius.

Place pears and potatoes in a large baking dish. Lightly spay with cooking spray and toss to coat. Roast for 40 - 45 minutes or until golden and tender.

Meanwhile combine oil, honey, mustard and thyme in a large shallow bowl. Add pork and turn to coat.

Line a frying pan with baking paper and heat over medium to low heat. Cook pork, turnin, for 12 - 15 minutes or until cooked through. Transfer to a plate and cover to keep warm. Rest pork for 5 minutes before slicing thickly.

Place tomatoes and spinach in a medium bowl. Add roasted pears and potatoes and toss to combine.

Drizzle pork with pan juices and serve with the roasted pear salad.

(Click here for a printable version of this recipe)

Chorizo, Capsicum and Mushroom Gnocchi

2011-09-09T08:02:00.000+10:00

As it was our last night just the three of us - Alex comes home tomorrow I decided Oliver could choose what he wanted for dinner.... Gnocchi and Chorizo Sausages were his choice.

Gnocchi is one of his favourite pastas, a pasta we do not eat that often as Alex doesn't really like it but Oliver orders it when we are out for dinner. Gnocchi is a potato pasta, little rolled balls which are just quickly boiled.

Choriza is a smokey yet spicy spanish sausage, similar to a salami, another of Oliver's favourite things and also another thing Alex doesn't like.

Perfect meal tonight using both ingredients that the boy likes and the girl doesn't and I have to say it was very easy to cook and tasted great. The plain tomato base of this sauce complemented the chorizo and also sat smoothly on the gnocchi. It was a pleasure to eat.

Chorizo, Mushroom and Capsicum Gnocchi

Serves: 6

ProPoints per serve: 10

2 Chorizo sausages, sliced

cooking spray

100 grams 97% fat free bacon

1 teaspoon crushed garlic

1 brown onion, sliced

1 red capsicum, sliced

200 grams mushrooms, sliced

1 x 400 gram tinned diced tomatoes

1 cup water

salt

freshly ground black pepper

500 grams 98% fat free potato gnocchi

200 grams baby spinach leaves

fresh basil leaves for garnish

Heat a large frying pan and fry chorizo until cooked through, remove to a plate.

Wipe out frying pan with kitchen paper towel, spray frying pan with cooking spray, reheat and add bacon. Cook until slightly browned and remove to same plate.

Respray pan again, add garlic, onion and capsicum. Cook over a medium heat until onion starts to soften. Add mushrooms and cook for a further 5 minutes. Add tomatoes and water. Mix well. Season with salt and pepper. Allow to simmer for 10 minutes.

Meanwhile bring a large pan of water to the boil and cook gnocchi as per packet instructions. Drain well.

Add gnocchi to the pasta sauce along with the spinach. Mix gently to combine and cook until heated through. Serve garnished with fresh basil leaves.

(click here for a printable version of this recipe)

Chengdu Prawns and Scallops

2011-08-27T09:31:00.003+10:00

Every now and then we have to put up a spicy dish to please both of our tastebuds and this one was no exception as far as flavour and spice were concerned.

The Sichuan cuisine, also known as Szechuan-style and is one of the most popular regional styles of Chinese cooking. Known for it's spicy and pngent flavours this dish sure kicked a punch. Chengdu is the capital of Sichuan and the inclusion of citrus peel in this dish proves that it comes from this city.

I have to say the thought of using orange rind in a spicy sauce interested me as it is an ingredient that isn't often used.

Noel cooked this dish and I have to say that it was delicious.....

Chengdu Prawns and Scallops
(Recipe adapted from Women's Weekly Stir Fry Chop Wok Toss)

Serves: 2
ProPoints per serve: 10

2 tablespoons light soy sauce
2 tablespoons chinese cooking wine
1 teaspoon sesame oil
400 grams prawns, shells removed and deveined
300 grams scallops
2 teaspoon peanut oil
500 grams baby spinach
2 cloves garlic, crushed
2 cms piece fresh ginger, grated
4 spring onions, sliced thinly
1 tablespoon rice vinegar
1 teaspoon white sugar
2 tablespoons finely grated orange rind
2 tablespoons sambal oelek
1 teaspoon sichuan peppercorns, crushed

Combine half the sauce, half the wine and half the sesame oil in a large bowl, add prawns and scallops and mix well. Cover and refrigerate for 20 minutes.

Heat 1 teapsoon peanut oil in wok and stir fry spinach until just wilted. Remove from wok and cover to keep warm.

Heat the remaining peanut oil in wok and stir fry the prawn and scallop mixture in batches until just cooked and remove from pan. To the same pan add the garlic, ginger and onion cooking until the onion just softens.

Return prawn mixture and remaining suacue, wine and sesame oil to the wok along with the vinegar, sugar, rind and sambal. Stir fry for 1 - 2 minutes until prawns are cooked through.

Serve spinach topped with prawns and scallops and sprinkled with the crushed sichuan peppercorns.

(click here for a printable version of this recipe)

Coriander and Lemongrass Fish

2011-08-27T08:56:00.003+10:00

This was such a wonderful dish mainly flavour wise but also due to the how easy it was to prepare.

It's a dish that I have always fancied cooking since first purchasing the Weight Watchers Simply The Best 2005 Cookbook but for some reason had never got around to actually doing so.

The fish was amazingly moist and tender. Although topped with strong exotic flavours of coriander and lemongrass I have to say that they weren't overpowering either.

I decided to serve the fish with some Vegetarian Noodles which made it a delicious Asian themed meal.

Coriander and Lemongrass Fish
(recipe adapted from WW Simply The Best 2005)

Serves: 4
ProPoints per serve: 5

4 x 200 gram white fish fillets
1 tablespoon Garden Gourmet Coriander Herb Blend
1 tablespoon Garden Gourmet Lemongrass Herb Blend

Preheat oven to 200 degrees Celsius.

Combine coriander and lemograss, mix well. Spread 2 teaspoons of mixture over each fillet.

Cover with foil and bake in oven for 12 - 15 minutes of until cooked.

(Click here for a printable version of the recipe)

Vegetarian Noodles

2011-08-27T08:11:00.002+10:00

After a long and unwanted break from sharing out culinary adventures, I want to assure you and myself that I have not forgotten or given up on my beloved blog. A break, which has seen me do very little cooking during this time due to work commitments having me live in a hotel room for 4 out of the 5 weeknights and I must also add this place wasn’t local to my home.

But last weekend we did manage to cook and I have to say that I enjoyed every minute. It is amazing how you miss do something that you find a chore to do day in day out especially when confined to a small hotel room that only has a kettle and a toaster – no real cooking facilities. Even a microwave would be good while I am away.

However hopefully over the next few weeks I will also be able to sneak in a few more cooking experiences here and there and keep A Dash Of Flavour progressing as I still have at least another two weeks away from home.

Enough waffling let's get down to some cooking. I must say noodles are one of my secret favourite dishes, a favourite that I often crave. So it is no surprise that I really enjoyed cooking and eating these especially teamed with Coriander and Lemongrass Fish.

Vegetarian Noodles

Serves: 4
ProPoints per serve: 5

440 grams hokkien noodles
1 tablespoon sweet chilli sauce
1 tablespoon kecap manis
2 teaspoons soy sauce
1/4 cup water
2 teaspoons oil
1 garlic clove, crushed
1 cm piece of ginger, grated
1 onion, sliced
1 carrot, julienned
1 red capsicum julienned
200 grams button mushrooms, sliced
2 baby bok choy, roughly chopped
100 grams bean sprouts
1/4 cup fresh coriander, chopped

Fill a large bowl with hot water and soak noodles as per packet directions. Drain and set aside.

In a small jug mix together sweet chilli sauce, kecap manis, soy sauce and water.

Heat oil in a large wok or frying pan over high heat. Add garlic, ginger, onion and carrots tossing until onion starts to soften - add a little water if vegetables start to burn. Add capsicum and mushrooms. Stir fry for 3 - 4 minutes.

Add combined sauce and stir through. Add noodles and bok choy tossing to combine.
Stir through bean sprouts and corinader. Serve immediately.

(click here for a printable version of this recipe)

Chilli Pork, Vegetable and Noodle Stir Fry

2011-06-23T10:21:00.006+10:00

WOW what a dish jam packed with not only lots of vegetables but also all the flavours that I love.... I love using fresh herbs and spices as they add so much more than packet mixes or jars. Best of all this dish wasn't a heavy dish it was quite light and refreshing but very filling.

If you love Asian flavours this dish will definitely satisfy your tastebuds.

Chilli Pork, Vegetable and Noodle Stir Fry

Serves: 4
ProPoints per serve: 10

200 grams thick rice noodles
cooking spray
600 grams pork mince
2 cloves garlic, finely sliced
3 cm piece fresh ginger, grated
2 - 3 red chillies, finely sliced (taste dependant)
1 onion, finely sliced
1 carrot, cut into fine batons
1/2 red capiscum, finely sliced
150 grams mushrooms, sliced
2 tablespoons water
225 gram bamboo shoots, drained and rinsed
2 tablespoons oyster sauce
2 tablespoons sweet chilli sauce
juice of 1 lime
1 cup bean sprouts
1 bunch fresh coriander, chopped

Cook noodles as per packet directions, drain and set aside.

Spray a large wok with cooking spray and heat over a high heat. Add pork, garlic, ginger and chillies Stirfry until pork is sealed and almost cooked. Remove from wok.

Respray wok with cooking spray and add onions and carrots. Stir fry for 2 - 3 minutes or until starting to soften. Add capsicum and mushrooms and stir fry for a further 2 minutes, adding water if required. Add bamboo shoots and stirfry until combined.

Return pork to the wok along with oyster sauce, sweet chilli sauce and lime juice. Stir fry until mixed through. Add noodles, bean sprouts and coriander and toss through. Serve immediately garnished with extra coriander and sliced chilli.

(click here for a printable version of the recipe)

Mexican Chicken Cannelloni

2011-06-22T10:16:00.005+10:00

Lately there has been a lot of fancying happening in the House of Murray… last night was a classic example. The kids wanted pasta and I really craved Mexican flavours. So in a time of being torn between both worlds the only thing that can be done is to combine both.

Mexican Chicken Cannelloni combined the mellow chilli tomato based salsa flavours that I adore with the home comfort of pasta which satisfied all of us last night.

Mexican Chicken Cannelloni

Serves: 6
ProPoints per serve: 9

cooking spray
500 grams chicken breast fillet, chopped
1 onion, diced
1 teaspoon crushed garlic
1 red capsicum, diced
1 green capsicum, diced
125 gram can corn kernels, drained and rinsed
440 gram can diced tomatoes
1 teaspoon ground cumin
¼ - ½ teaspoon chilli (taste depending)
salt
freshly ground black pepper
6 Latina fresh lasagne sheets
2 cups tomato based salsa
120 grams reduced fat grated tasty cheese

Preheat oven to 180 degrees Celsius.

Spray a large frying pan with cooking spray and heat on high. Add chicken and cook until sealed and starting to brown. Remove from pan.

To the same pan add onion and garlic, cooking over a medium heat until softened. Add capsicums and corn, Cook for a further 5 minutes. Stir in the tomatoes, cumin and chilli powder and cook for a further 5 – 10 minutes or until mixture has reduced slightly. Season to taste with salt and pepper. Remove from heat and allow to cool.

Cut lasagne sheets in half lengthwise to make 12 sheets. When filling has cooled place 1/12 of the chicken mixture on the edge of a lasagne sheet and roll to enclose finishing with the seal at the bottom. Repeat with remaining mixture and sheets to make 12 rolls.

Spray a large baking dish with cooking spray. Spread ½ cup salsa along bottom of baking dish. Place cannelloni tubes in baking tray and top with remaining salsa. Sprinkle evenly with cheese.

Bake in oven for 25 – 30 minutes or until cooked through and cheese is golden.

(Click here for a printable version of this recipe)

1 Minute Berry Ice Cream

2011-06-17T06:04:00.007+10:00

I saw this recipe on Jamie Oliver's 30 Minute Meals and just knew it would go down a treat with the kids!

Frozen berries make it an instant frozen dessert but it can be frozen also to firm it up. The hint of mint from the fresh mint leaves gave it a pleasant aftertaste also.

I loved this recipe as there is no cream - just low fat natural yoghurt complimented with some honey to provide sweetness. A very easy and low ProPoint dessert that anyone can make.

And as Jamie said in the episode I was watching you can literally put anything you want into it - just use a little imagination. Watch out - I will be experimenting with this one.

1 Minute Berry Ice Cream
(recipe sourced from Jamie Oliver 30 Minute Meals)

Serves: 8
ProPoints per serve: 2

500 grams frozen berries
500 grams low fat natural yoghurt
4 tablespoons honey
fresh mint leaves

Place berries, yoghurt, honey and mint leaves. Blend until smooth.

Place in a sealed container and freeze if not using immediately.

(click here for a printable version of this recipe)

Asian Pork and Vegetable Sausage Rolls

2011-06-15T05:47:00.006+10:00

We definitely answered our call for having something different for dinner last night. I was going to make a spicy asian meatball but the kids didn't really jump for joy about that idea so I then thought about sausage rolls only to come to the conclusion that they would be boring. After a little discussion Noel and I decided to make both - an Asian Pork and Vegetable Sausage Roll.

Jam packed with vegetables and asian spices this created a buzz in the Murray household. Not overly spicy but with every mouthful the hint of sweet chilli, lemongrass and even kaffir lime was apparrant but not overpowering.

Overall a very pleasant and welcome change to the humble sausage roll. These would also be perfect as finger food if you made them smaller.

Asian Pork and Vegetable Sausage Rolls

Serves: 8
ProPoints per serve: 14

4 sheets reduced fat puff pastry
900 grams pork mince
1 onion, finely diced
2 carrots, grated
1 large zucchini grated
1 red capsicum, finely diced
1/4 cup tomato paste
1/4 cup char sui sauce
1/4 cup sweet chilli sauce
1 tablespoon grated ginger
1 tablespoon grated garlic
2 teaspoons finely chopped lemongrass
4 kaffir lime leaves, finely chopped
freshly ground black pepper
pinch of salt
1 tablespoon flour
cooking spray
1 egg white, lightly beaten

Preheat oven to 180 degrees Celsius.

Remove pastry from freezer and allow to defrost. Line a baking tray with baking paper and spray with cooking spray.

In a large bowl combine pork, onion, carrot, zucchini, capsicum, tomato paste, char sui sauce, sweet chilli sauce, ginger, garlic, lemongrass, kaffir lime leaves and mix thoroughly to combine. Season with salt and pepper.

Divide mixture evenly into 4. Sprinkle a little flour on work surface and quickly roll 1/4 of the mixture into a sausage shape. Repeat with remaining mixture.

Working with one piece of pastry, place sausage mixture along the edge of the pasty. Gently but firmly roll to encase pastry ensuring pastry seam is at the bottom when done. Repeat with remaining pastry. Cut each sausage roll in half to make 8 rolls in total.

Place on baking tray and brush with egg white.

Cook in oven for 25 - 30 minutes or until pork is cook and pastry is golden.

(Click here for a printable version of this recipe)

Calabrese Salad

2011-06-12T16:49:00.007+10:00

Although very basic - slices of tomato and boccocini, sprinkling of basil leaves, then drizzled with a balsamic dressing this salad is appealing as a side dish or just on it's own.

The freshness of this very easy salad is perfect. Do not dress it too early nor overdress it. It needs to be kept quite simple and the flavour will speak for itself.

Calabrese Salad

Serves: 4
ProPoints per serve: 4

6 Amarosa tomatoes or 3 Roma tomatoes
120 grams bocconcini
fresh basil leaves
1 tablespoons extra virgin olive oil
1 tablespoons balasamic vinegar

Evenly slice the tomotoes and the bocconcini.

Arrange sliced tomotoes on a plate.

Top with a single layer of bocconcini.

Slice basil leaves (if desired) and sprinkle over tomatoes and cheese.

Combine olive oil and balsamic vinegar. Drizzle over tomatoes and cheese just before serving.

(click here for a printable version of this recipe)

Curried Cauliflower Soup

2011-06-12T12:44:00.010+10:00

MMMM warm soup on a cold day and this one has a slight kick to the taste.

A very simple recipe, and a quick soup to whip up. The addition of Korma Curry Paste gives it a mellow curry flavouring with a little spice but it's not overpowering. The kids loved it and by doubling the recipe I have ensured that both Noel and I have some for lunches. As there is no cream the soup is freezable.

Curried Cauliflower Soup

Serves: 8
ProPoints per serve: 0

cooking spray
1 brown onion, diced
1 head of cauliflower, cut into florets
1 teaspoon crushed garlic
2 litres chicken stock (made with stock powder)
1 tablespoon Korma Curry Paste

Coat a large saucepan with cooking spray, add onions and cook over a medium heat until softened.

Add cauliflower florets, garlic, stock and curry paste. Bring to the boil, reduce heat and simmer for 15 minutes or until cauliflower is very soft.

Remove from heat, allow to cool slightly. When cooled place in blender and pulse until smooth.

Return soup to saucepan and reheat without boiling.

(click her for a printable version of this recipe)

Slow Cooked Balsamic Beef Ribs

2011-06-07T05:55:00.010+10:00

You are probably already aware that I love my slow cooker and anytime I get the chance to use it I will.

I came across this recipe, which originally uses lamb shanks, and knew I had to try it. The ingredients enticed me with the use of balsamic vinegar and fresh thyme leaves. The sauce was magnificient - slightly sweet, a little sour and had a wonderful aroma of the fresh herbs.

Although we used beef ribs, which are full of meat and so tender when cooked slowly, this dish had a wonderful taste and even when full you can't stop wondering whether you could fit in some more.

Slow Cooked Balsamic Beef Ribs
(recipe adapted from WW Cook Hearty Cookbook

Serves: 4
ProPoints per serve: 11

2 teaspoons olive oil
4 x 250 gram beef ribs, fat trimmed
2 red onions, thinly sliced
2 garlic cloves, crushed
2 carrots, diced
1 1/2 tablespoons plain flour
2 cups beef stock (made with stock powder)
1/4 cup balsamic vinegar
2 tablespoons tomato paste
1 tablespoon dried oregano leaves
1 tablespoon brown sugar
2 teaspoons fresh thyme leaves
freshly ground black pepper

Heat a large non stick fying pan. Rub half the oil over beef ribs. Cook beef, for 5 minutes or until browned. Transfer to slow cooker vessel.

Wipe pan clean with paper towel. Heat remaining oil in same pan over medium heat. Add onion, galric and carrot and cook, stirring occasionally, for 5 minutes or until onion is softened. Add flour and cook for 30 seconds.

Combine stock, vinegar, tomato paste, sugar and thyme in a large jug. Gradually add stock mixture to onion mixture and bring to the boil. Remove from heat and pour over beef. Season with freshly ground black pepper.

Cover and cook on low for 8 hours.

(click here for a printable version of this recipe)

Creamy Chicken and Bacon Fettucine

2011-06-07T05:35:00.006+10:00

Pasta is always a favourite at our house especially Spaghetti Carbonarra with the kids so I knew that this dish would be a hit also.

A very easy and quick dish to prepare - the creamy taste complimented by the bacon and a hint of parmesan makes this dish a comfort meal that everyone enjoys eating during the winter months.

Creamy Chicken and Bacon Fettuccine
(recipe sourced from WW Cook Easy Cookbook)

Serves: 4
ProPoints per serve: 12

240 grams fettuccine
cooking spray
300 grams lean chicken breast, thinly sliced
1 small brown onion, thinly sliced
2 cloves fresh garlic, crushed
125 grams Weight Watchers Bacon, thinly sliced
1/3 cup dry white wine
1 cup evaporated skim milk
1 egg, lightly beaten
1/4 cup reduced fat Sour Cream
20 grams grated parmesan cheese
1/4 cup fresh flat-leaf parsley, finely chopped

Cook pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain. Return pasta to the pan.

Meanwhile, lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook chicken for 3–4 minutes or until cooked through. Transfer to a bowl.

Cook onion, garlic and bacon in same pan, stirring, for 3–4 minutes or until onion has softened and bacon is golden. Add wine and cook until reduced by half.

Combine milk, egg and sour cream in a jug and add to pan. Simmer, stirring, for 2–3 minutes or until thickened.

Stir in chicken, cheese and parsley. Add chicken mixture to pasta. Toss to combine. Serve.

(click here for a printable version of this recipe)

Cheesy Onion Potato Bake

2011-06-02T06:03:00.004+10:00

Nothing accompanies a meal better than a creamy potato bake but the idea of making one goes out the window when trying to lose weight, or does it? Not necessarily!!

This is a version of a potato bake that we make that is very much like the tradition version. Made without using cream it still has all the familiar characteristics - it's rich, creamy and very morish.

Cheesy Onion Potato Bake

Serves: 6
ProPoints per serve: 5

cooking spray
1 kilogram potatoes
1 large brown onion, sliced
120 grams grated reduced fat cheese
1 cup skim milk
2 teaspoons chicken stock powder
1 tablespoons dried parsley flakes
freshly ground black pepper

Preheat oven to 180 degrees Celsius.

Spray a 20 x 20cm square casserole dish or similar with cooking spray.

Peel potatoes and evenly thinly slice.

Place 1/4 of the potatoes in a layer at the bottom of the baking tray. Cover with 1/3 of the onion slices and then sprinkle with 1/4 of the cheese. Repeat layers of potato, onion and cheese. The last layer should be potato and cheese.

Combine milk, stock powder, parsley and pepper, mixing well. Pour gently and evenly over potato layers.

Cover with foil and bake in oven for 30 minutes. Remove foil and continue to cook for another 15 minutes or until cheese is golden and potatoes tender.

(click here for a printable version of this recipe)

Sesame Beef with Noodles

2011-05-31T18:00:00.012+10:00

If you would like a quick and easy stir fry that's as tasty as they come this is your new mid-week wonder.

Minimal ingredients does not mean that it is minimal in taste. The sweet chilli mellowed by the oyster sauce with the hint of sesame from the seeds made tonight's dinner very enjoyable. Paired with boiled noodles and broccoli this dinner wasn't as colourful as most Asian dishes but it was definitely a hit in our house.

Sesame Beef with Noodles
(recipe adapted from Weight Watchers Simply The Best 2004)

Serves: 4
ProPoints per serve: 10

200 gram packet egg noodles
300 grams broccoli, chopped
cooking spray
500 grams beef strips
2 teaspoons minced garlic
2 tablespoons sesame seeds
1/2 cup oyster sauce
1/2 cup sweet chilli sauce

Cook noodles as per packet instructions, drain.

Cook the broccoli in the microwave on high for 2 - 3 minutes or until tender but still crisp.

Coat a pan with cooking spray, heat over high heat and add beef and garlic. Stir fry until beef is tender - about 2 - 3 minutes. Remove from pan.

Add the sesame seeds to the same pan and cook until golden. Return the beef to the pan with the sauces. Gently stir fry until heated through.

Serve the broccoli and noodles topped with the beef.

(click here for a printable version of the recipe)

Creamy Leek Chicken and Bacon Pot Pies

2011-05-29T11:00:00.007+10:00

There is nothing more homely that a pot pie no matter the filling but on my favourites list this Creamy Leek Chicken and Bacon Pot Pie would be at the top. Not only was the filling creamy but it had all the right flavours with the combination of bacon, leeks and mushrooms.

With a few extra vegetables hidden in the mix it makes for a perfect individual one dish dinner with the only problem being you always want some more. A little on the high side propoints wise but well worth it.

Creamy Leek Chicken and Bacon Pot Pies
(recipe adapted from The Australian Women's Weekly Weeknights Fast and Fabulous Cookbook)

Serves: 4
ProPoints per serve: 13

cooking spray
500 grams chicken breast fillets, chopped
salt
freshly ground black pepper
175 grams reduced fat shortcut rindless bacon
1 small leek, trimmed and sliced thinly
150 grams mushrooms, thinly sliced
2 carrots, peeled and sliced
1 broccoli head, cut into florets
1/2 cup dry white wine
1 375ml can light and creamy evaporated milk
2 tablespoons cornflour
2 tablespoons water
2 sheets reduced fat puff pastry, defrosted
1 tablespoon sesame seeds (optional)

Preheat oven to 200 degrees Celsius.

Spray 4 11/2 cup capacity ramekins with cooking spray and place on oven tray.

Spray a large frying pan with cooking spray and cook chicken over medium heat until browned all over. Season with salt and pepper and remove from pan.

In the same pan cook the bacon, leek and mushrooms, stirring unitl leek softens.

Meanwhile steam or microwave the carrots and broccoli until almost tender. Add to bacon mixture.

Add wine to pan, cook stirring until liquid is reduced by half.

Add evaporated milk to pan, reduce heat to low and stir. Combine cornflour and water together in a small bowl/jug. Increase heat slightly and add combine cornflour, stirring continually until mixture thickens slightly. Remove from heat.

Cut out pastry slightly larger than the ramekins, keeping a little of the leftovers for decorations if desired.

Divide mixture amongst ramekins. Press pastry shapes over dishes and spray with cooking spray. Cut a slit in each pastry top. Sprinkle with sesame seeds if using.

Cook in oven for 20 minutes or until browned.

(click here for a printable version of this recipe)

Spinach, Pancetta and Ricotta Cannelloni

2011-05-29T10:37:00.004+10:00

We love a good filling pasta dish and this was no exception... the added saltiness and richness of the pancetta made this cannelloni not only a pleasant change but delicious. It was devoured with quietness which is always a good sign at our table.

Using lasagne sheets instead of cannelloni tubes reduced the time it takes to prepare normal cannelloni - the ease of this element made this an easy dish to prepare on a week night!

Spinach, Pancetta and Ricotta Cannelloni
(recipe sourced from WW Cook Simple Cookbook)

Serves: 4
ProPoints per serve: 10

8 slices pancetta
250 grams frozen spinach, thawed and chopped
4 spring onions, thinly sliced
1 medium zucchini, coarsley grated
420 grams low fat ricotta cheese
2 cup tomato puree
1 tablespoon fresh basil, chopped
2 cloves fresh garlic, crushed
4 individual fresh lasagne sheets
1/3 cup grated parmesan cheese

Preheat oven to 200 degrees Celsius.

Line a baking tray with baking paper. Place pancetta on prepared tray. Bake for 10 minutes or until crisp. Set aside to cool slightly. Finely chop.

Place spinach, shallots, zucchini, pancetta and 1½ cups (360g) ricotta in a bowl. Season with salt and freshly ground black pepper. Stir to combine.

Lightly spray a a large ovenproof baking dish with oil. Place puree, basil and garlic in a bowl. Stir to combine. Spread 1⁄3 cup tomato mixture over base of prepared dish.

Cut lasagne sheets in half to make 8 rectangles. Place 1⁄3 cup spinach mixture along the centre of each sheet. Roll to enclose filling. Place cannelloni, in a single layer, in prepared baking dish.

Pour remaining puree over cannelloni. Crumble over remaining ricotta and sprinkle with parmesan. Bake for 30 minutes or until golden. Remove from oven and set aside for 5 minutes before serving.

(click here for a printable version of this recipe)

Balinese Chilli Lamb with Fried Noodles

2011-05-24T06:16:00.004+10:00

Balinese Chilli Lamb with Fried Noodles took my fancy from the minute I read the recipe... a combination of chilli, nuts, lime juice, nuts and fresh mint intrigued my taste buds from the word go.

I have to say it didn't disappoint either. The lamb cooked nice and tender in the rich tantalizing sauce was magnificent and had a definite appeal of the asian influence in cooking.

Balinese Chilli Lamb and Fried Noodles
(recipe adapted from The Australian Women's Weekly Stir Fry Cookbook)

Serves: 6

ProPoints per serve:8

440 grams fresh thin hokkien noodles
1 tablespoon sambal oelek
1 tablespoon dark soy sauce
2 teaspoons fish sauce
2 cloves garlic, crushed
750 gram lean lamb strips
2 tablespoons peanut oil
1/3 cup coarsely chopped unsalted peanuts
2/3 cup beef stock (made from stock powder)
2 tablespoons oyster sauce
2 tablespoons fresh lime juice
2 teaspoons brown sugar
150 grams snow peas, trimmed
1/3 cup finely chopped fresh mint
2 fresh small red chillies, chopped finely

Place noodles in a large heatproof bowl, cover with boiling water, seperate with a fork. Drain.

Combine sambal oelek, soy sauce, fish sauce and garlic in a large bowl. Add lamb and mix to combine.

Heat half a teaspoon of oil in the work, stir fry nuts until browned lightly. Remove from wok.

Heat one tablespoon of oil in wok and stir fry lamb, in batches until browned but not overcooked. Remove from work to a plate or bowl.

Heat remaining oil in wok, stir fry noodle until lightly brown. Add stock, oyster sauce, juice and sugar to the wok and simmer for about 3 minutes or until sauce thickens slightly.

Return lamb to work with peas and stir fry until hot. Serve noodles topped with lamb mixture and sprinkled with nuts, mint and chilli.

(click here for a printable version of this recipe)

Chicken Margherita

2011-05-17T17:37:00.008+10:00

There is something to be said about a stuffed chicken breast - whether it be a simple Chicken Kiev or as fancy as Chicken Pomodoro Parcels, I love the moment that it's cut open to reveal the filling and savour the first mouthful to ensure that the flavours work well together.

This dish, Chicken Margherita, takes the classic pizza topping of tomato, cheese and basil to another level. I fell in love with the flavour especially using the fresh basil and the roasted capsicum.

Served with Crunchy Hassleback Potatoes, roasted cherry tomatoes and steamed vegetables this dish was a huge success and will be on the menu again in the not to distant future. Oliver, not a huge chicken fan, loved it requesting more but none of us were about to give up our serve!!

Chicken Margherita
(recipe adapted from The Australian Women's Weekly Weeknights Fast and Faboulous Cookbook)

Serves: 4
ProPoints per serve: 9

1 red capsicum, cut into 4 strips
cooking spray
4 chicken fillets, 800 grams, skin removed
8 tablespoons extra light spreadable Philladelphia cream cheese
100 grams sundried tomatoes, not in oil
1 cup fresh basil leaves
freshly ground black pepper
8 slices prosciutto

Preheat grill.

Place capsicum on a foil lined baking tray, spray with cooking spray and place under grill cooking until blackened, turning once. Remove and place in a snap lock bag allowing capsicum to cool and skin to sweat. Peel of blackened skin.

Preheat oven to 220 degrees Celsius.

Cut a pocket in each of the chicken fillets from end to end ensuring that filling will be able to spread throughout the chicken fillet.

Spread 2 tablespoons cream cheese in each pocket.

Top with capsicum strip and sundried tomatoes.

Place 1/4 cup of basil in each pocket.

Close each pocket and season with freshly ground black pepper.

Wrap each fillet tightly but carefully with prosciutto.

Place on prepare oven tray and cook in oven for 20 minutes or until cooked through.

Slice and serve with desired sides.

(click here for a printable version of this recipe)

Sticky Pork with Asian Greens

2011-05-14T15:35:00.008+10:00

The kids get excited about any dish that has the word "sticky" in it's name so there was no surprise that when they saw this on my menu planner for the week they were waiting with anticipation for dinner that night.

Concerned a little that this dish would be overpoweringly sweet I was pleasantly surprised by the balanced elements of the flavours. This was a impressive dish that we enjoy on it's own but squeezing the lime juice on it was nice also. It could be served with steamed rice (don't forget to add addition ProPoints for the rice).

Sticky Pork with Asian Greens
(recipe adapted from Women's Weekly Winter Favourites)

Serves: 4
ProPoints per serve: 9

2 tablespoons hoi sin sauce
2 tablespoons dark soy sauce
1 tablespoon honey
1 tablespoon brown sugar
2 teaspoons dry sherry
1 teaspoon five spice powder
3 cloves garlic, crushed
600 grams lean pork, diced
2 tablespoons peanut oil
1 head of broccoli, cut into florets
3 bunches baby bok choy
4 spring onions, cut into 4 cm lengths
1 lime, quartered

Place hoi sin sauce, soy sauce, honey, brown sugar, five spice powder and Garlic in a large bowl, mix well. Add pork and toss to ensure pork is covered.

Steam or microwave broccoli until just tender.

Heat oil in a work, stir fry pork in batches, until browned all over.

Return pork to the work, stir fry until pork is cooked. Add bok choy and broccoli, stir fry unti boy choy is slightly wilted.

Remove from heat, stir in the onions.

Serve with lime wedges and steamed rice, if desired.

(click here for a printable version of the recipe)

Baked Pasta Fritatta

2011-05-14T15:34:00.004+10:00

This was definitely a hit in our house with requests of "can we have this again?" Not only does it match my criteria of incorpating as many vegetables as possible without overkill it was such an easy dish to prepare.

This fritatta was so full of flavour considering the amount of ingredients not to mention it was quite filling. The bacon could even be omitted making it a suitable vegetarian dish also.

A great lunch or dinner, delicious both hot and cold but more importantly enjoyed by one and all!!

Baked Pasta Fritatta
(Recipe adapted from WW Cook Tasty)

Serves: 4
ProPoints per serve: 7

cooking spray
80 grams spiral pasta
2 teaspoon olive oil
125 grams Weight Watchers Bacon, chopped
1 small brown onion, finely diced
1 small red capsicum, finely chopped
1 medium zucchini, finely chopped
1 medium carrot, grated
125 grams canned corn kernels, drained
25 grams parmesan cheese, grated
4 eggs
2 egg whites
salt
freshly ground black pepper

Preheat oven to 180 degrees Celsius.

Lightly spray a 19cm square cake tin or baking dish with cooking spray. Line the base and sides with baking paper, if required.

Cook the pasta in a large saucepan of boiling salted water as per the packet instructions, or until just tender. Drain.

Meanwhile, heat half the oil in a large frying pan over high heat. Add the bacon and cook, stirring, for 5 minutes or until lightly browned. Drain on paper towel.

Add remaining oil to the same pan and cook the onion, stirring, for 3 – 5 minutes or until softened. Add the capsicum, zucchini and carrot and cook for a further 3 minutes, stirring. Place the vegetable mixture in a large bowl along with the corn, parmesan and pasta. Toss to combine. Spoon the pasta mixture into prepared tin.

Lightly beat the eggs and whites in a small bowl. Season with salt and freshly ground black pepper. Pour egg mixture over the pasta mixture.

Bake for 30 minutes or until set and golden. Divide into squares to serve.

(click here for a printable version of the recipe)

Caramel Chicken with Rice

2011-05-06T08:56:00.009+10:00

I wasn't quite sure what I was expecting when I chose to cook Caramel Chicken with Rice for dinner last night. Knowing it was a Vietnamese dish the recipe was quite simple and was missing many basic ingredients for that cuisine such as lime or chilli.

However this easy dish was surprising a winner in the flavour stakes. The caramel wasn't overpowering but was slightly sweet and hinting towards the creaminess of caramel mixed with the usual hint of fish sauce as with all Vietnamese dishes. The fresh coriander complimented and rounded all the flavours together.

The changes I made were brown sugar instead of caster sugar and the quantity of fish sauce as we find it quite strong (origial recipe calls for 2 tablespoons of fish sauce and 2 tablespoons of water). Next time this is on the menu planner I will also thicken the sauce using a little cornflour combined with water).

Served with steamed rice and a plate of stir fried mixed vegetables with sesame the meal was very filling and satisfying.

Overall, this dish was a huge success in the Murray residence last night and it was confirmed again this morning when both the kids got up reciting how much they enjoyed the chicken last night!

Caramel Chicken with Rice

(recipe adapted from Weight Watchers Magazine May 2011)

Serves: 4

ProPoints per serve: 7

1 cup basmatic or jasmine rice
1 tablespoon peanut oil
500 grams lean chicken breast fillets, fat trimmed and thinly sliced
1 medium red onion, thinly sliced
2 tablespoons brown sugar
1 tablespoons fish sauce
1 tablespoon soy sauce
1/4 cup fresh coriander leaves

Bring a large saucepan of water to boil. Add rice and cook according to the packet's instructions. Drain and keep warm.

Heat wok over high heat. Add half the oil and heat for 30 seconds. Add chicken, in batches, and stir fry for 2-3 mins or until browned.

Add remaining oil and onions, then stir fry for 2 mins or until softened. Transfer to a plate.

Add sugar to wok and cook over high heat, without stirring, for 2-3 mins or until begins to melt and turn golden. Add fish sauce and 2 tbs water and stir fry for 1 min or until combined.

Return chicken and onion to wok and stirfry until heated through.

Serve with rice, sprinkled with coriander.

(click here for a printable version of this recipe)

Pork with Cider Cream Sauce

2011-05-05T09:09:00.007+10:00

Another recipe with an interesting sauce that intrigued me and my tastebuds so I knew that it had to be made. I am normally a fan of the traditional apple sauce with pork. The pork cutlets in this dish were not only accompanied by the Cider Cream Sauce but with pear wedges adding yet another delicately flavoured element.

As we are not fans of the taste of celery I omitted the celeriac from the mash, serving our meal with full potato mash and also thickened the sauce slightly with cornflour overall making the meal higher in ProPoints but plated with point free vegetables it made for a filling and well balanced meal.

Pork with Cider Cream Sauce

(recipe adapted from Weight Watchers Magazine May 2011)

Serves: 4

ProPoints per serve: 11

800 grams potatoes, peeled and chopped

1/2 cup skim milk

1 teaspoon reduced fat butter/spread

cooking spray

2 medium pears, peeled and cut into 8 wedges each

4 x 200 gram pork cutlets, all visible fat removed

2 teaspoons olive oil

1/2 small brown onion chopped

1 garlic cloves crushed

1/2 cup sparkling apple cider

1/2 cup chicken stock (made with stockcube)

2 teaspoons Dijon mustard

2 tablespoons thickened light cream

1 tablespoon cornflour

1 tablespoon water

1 tablespoons finely chopped fresh chives

Boil, steam or microwave potatoes until very tender. Drain. Add milk and butter. Mash until very smooth.

Preheat oven to 160 degrees Celsius.

Lightly spray a large non stick frying pan with cooking spray and heat over medium heat. Cook pear wedges for 5 minutes or until browned. Place on an oven tray and cook for a further 5 - 10 minutes or until softenend.

Add pork to the pan and cook for 3 - 4 minutes each side or until cooked through. Transfer to a plate, cover with foil and allow to rest for 5 minutes.

Heat oil in the same pan over medium heat. Add onions and cook, stirring, for 5 minutes or until softened. Add garlic and cook for 30 seconds or until fragrant. Add cider and bring to the boil. Reduce heat to low, simmer for 1 - 2 minutes or until reduced slightly. Add stock and mustard and simmer for 4 minutes or until reduced slightly.

Add combined cornflour and water, stirring continuously, until thickened slightly. Stir through chives.

Divide mash and pears among serving plates. Top with pork, drizzle over cider sauce and stir.

(click here for a printable version of this recipe)

Chilli and Brandy Beef with White Beans

2011-04-20T15:37:00.009+10:00

Now the name of this recipe caught my attention for sure. I was very intrigued by the flavour combinations and knew that I would just have to make it and test it for myself. Being a slow cooker recipe it had already scored points with me as there is nothing better than walking into the house that is filled with the aroma that just screams dinner is ready!

Tonight was no different - the house smelt wonderful. As usual the beef was tender and covered in a nice thick sauce with chunky tomatoes and the afterkick of chilli. Served with crusty bread it was a perfect mid week one pot wonder.

Chilli and Brandy Beef with White Beans
(recipe adapted from The Australian Women's Weekly Slow Cooker)

Serves: 6
ProPoints per serve: 8

cooking spray
1 kilogram diced beef
2 brown onions, large dice
1 fresh long red chilli, finely sliced
2 cloves garlic, crushed
3 medium tomatoes, coarsely chopped
2 tablepsoons tomato paste
1 cup beef stock (made from stock powder)
1/4 cup brandy
salt
freshly ground black pepper
400 grams canned cannellini beans, rinsed and drained
1/3 cup coarsley chopped fresh flat leaf parsley

Coat a large frying pan with cooking spray and over a high heat brown beef. Add to slow cooker bowl.

Add onions, chilli, garlic, tomato paste, stock and brandy to the beef. Season with salt and pepper.

Cover and cook on low heat setting for 8 hours.

Add beans, cook, covered, on high setting for 20 minutes or until hot. Stir in parsley.

(click here for a printable version of this recipe)

Creamy Chicken, Mushroom and Corn Parcels

2011-04-20T13:34:00.006+10:00

As a lover of pastry I have been craving pastry for a few weeks now. So to satisfy my pastry craving I decided to make some filo parcels for dinner last night.

The filling was creamy and tasty with a somewhat homestyle country taste and smell about it - nothing fancy infact quite plain Jane but it was delish. A mixture of chicken, mushrooms and corn bound togther with a creamy sauce laced with a hint of mustard and thyme.... typing this I could eat another one right now!

Creamy Chicken, Mushroom and Corn Parcels

Serves: 4
ProPoints per serve: 9

cooking spray
500 grams chicken breast fillets, diced
1 brown onion, diced
200 grams button mushrooms quartered
2 cloves garlic, crushed
1/2 bunch fresh thyme
1 tablespoon wholegrain mustard
1 cup chicken stock (made with stock powder)
1/2 cup skim milk
2 tablespoons cornflour
2 tablespoons water
1/2 cup canned corn kernels, drained
salt
freshly ground black pepper
12 sheets filo pastry
1 tablespoon sesame seeds (optional)

Coat a large frying pan with cooking spray and cook chicken, onion, mushrooms and garlic until chicken is browned and just cooked.

Add thyme, mustard and chicken stock. Bring to the boil stirring and reduce heat to simmer for 5 minutes.

In a small jug combine milk with cornflour, mixing well. Add to chicken mixture and stir until thickened slightly. Stir through corn and season to taste with salt and pepper. Remove from heat and allow to cool.

Preheat oven to 180 degrees Celsius.

Working with one sheet of pastry at a time place first sheet on your workspace longways away from yourself. Spray with cooking spray and place another sheet on top. Repeat this with the third sheet of pastry.

Place a quarter of the chicken mixture at one end of the pastry, fold over ends and roll to enclosed. Place on a prepared oven tray. Repeat to make four parcels.

Spray parcels with cooking spray and sprinkle with sesame seeds.

Cook in oven for 15 - 20 minutes or until heated through and the pastry is golden.

(click here for a printable version of this recipe)

Anzac Biscuits

2011-04-17T15:49:00.004+10:00

Anzac Biscuits are such an Australian Tradition - infact I think every domestic goddess has cooked them at one time or another.

These crunchy (and cheap to make) are an Australian favourite becoming poplular during World War 1. Sent in food parcels to the troops known as the ANZACS (Australian and New Zealand Army Corps).

No fuss, quick to make and super delicious.

Anzac Biscuits

Serves: 36

ProPoints per serve: 2

2 cups rolled oats

1/2 cup white sugar

3/4 cup plain flour

1 tablespoon golden syrup

1 teaspoon bircarbonate of soda

2 tablespoons boiling water

1/2 cup butter, melted

Preheat oven to 160 degrees Celsius.

Mix together oats, flour and sugar.

Mix golden syrup, soda and boiling water. While frothing add melted butter and pour into dry ingredients. Mix thoroughly.

Drop in spoonfuls on to a prepared baking tray allowing room for mixture to spread.

Bake for 18 - 20 minutes. Allow to cool.

(click here for a printable version of this recipe)

Chicken Vegetable and Pasta Soup

2011-04-17T09:22:00.005+10:00

With winter approaching I always get the hankering to make soup, especially a nice chunky soup that I can mop up with fresh crusty bread.

This Chicken Vegetable and Pasta Soup is something that my mother cooked all the time during my childhood and I still love it today although I am not convinced my version is as good as my Mam's was!!

The addition of the pasta makes it extra filling and like all good dishes it is jam packed full of vegetables. Funnily not much is added to this recipe by way of herbs or spices, the flavours of all the vegetables and the poaching of the chicken makes it just superb and is just so simple. And another bonus is that it is freezable making it perfect for work lunches.

Chicken Vegetable and Pasta Soup

Serves: 12

ProPoints per serve: 4

1 tablespoon olive oil

1 brown onion, diced

2 stalks of celery, finely sliced

2 cloves garlic, crushed

600 grams chicken breast fillet, all visible fat removed and cut in half

4 litres of chicken stock (made with stock powder)

freshly ground black pepper

4 carrots, sliced

1 red capsicum, diced

1 green capsicum, diced

1 tablespoon dried parsley flakes

250 grams pasta spirals

2 medium zucchini, diced

110 gram tin corn kernels, drained

1/2 cup frozen peas

2 tablespoons cornflour

2 tablespoons water

Heat oil is a large saucepan over medium heat and add onion, celery and garlic. Cook until onion is tender. Add chicken pieces and stock. Season with pepper and bring to the boil. Reduce heat to a simmer and cook for 20 minutes. Remove chicken from stock and allow to cool.

Add the carrots, capsicum, parsley flakes and pasta spirals. Bring to the boil, stirring occasionally. Cook for a further 5 minutes.

Meanwhile shred the cooled chicken into chunks. Return to the soup along with the capsicums, corn and peas.

In a small bowl mix together cornflour and water and stir through soup until thickened slightly.

(click here for a printable version of this recipe)

Pesto Prawn and Spinach Pizza

2011-04-17T05:35:00.005+10:00

Back from another week of travelling and having to work Saturday morning (something I haven't done in a long time) I really needed something easy for dinner not to mention tasty. Living out of motel rooms was nice for the first month or so but I can tell you I am over it. Most are nice and have restaurants so I either don't have far to travel for dinner or I can get room service but I am sick of the vague descriptions on some menus or getting meals that don't resemble the description of the dish.

Anyhow as you may know by now we love having home made pizzas as it gives us all a chance to be experimental with flavours. This is one that I put together last night and surprisingly it was very yummy. This Pesto Prawn and Spinach Pizza had a very clean flavour.

From the first mouthful you tasted the bold basil pesto and then the delicateness of the prawns, amongst the fresh flavours of the spinach and tomato. I used minimal cheese as I thought it wouldn't need it and it didn't! Even Noel thought it was delicious.

Pesto Prawn and Spinach Pizza

Serves: 2

ProPoints per serve: 9

250 grams peeled raw king prawns

cooking spray

1 large Lebanese Pita Bread (100 grams)

2 tablespoons Basil Pesto

60 grams reduced fat grated tasty cheese

100 grams baby spinach

1/4 onion, sliced

1/2 red capsicum, sliced

6 cherry tomatoes, halved

salt

freshly ground black pepper

Preheat oven to 200 degrees Celsius.

Devein prawns, rinse and pat dry with paper towel.

Spray a pizza tray with cooking spray. Place Lebanese Pita Bread on tray.

Spread pita bread with pesto evenly. Sprinkle with half of the cheese.

Top with spinach leaves, onion and capsicum. Place prawns and tomato halves on pizza and season with salt and pepper. Sprinkle with remaining cheese.

Cook in oven for 15 to 20 minutes or until prawns are cooked through.

(click here for a printable version of this recipe)

Beef Ribs with Stout and Caramelised Onion

2011-04-05T09:14:00.009+10:00

We are really enjoying Beef Ribs at the moment especially as they are quite cheap in the butchers. They have so much meat on them and are full of flavour. I buy the ribs as individual peices not as racks as they seem to be more tender when they are cooked.

I tried an old style recipe with this batch - slow cooking cooking them with stout. Although the ingredients weren't overly fancy the aroma that filled the house was such a homely smell, reminding me of when I was a child coming home to the aromas of my parents cooking for which I would excitedly and patiently waited (sometimes impatiently) to be put on the table at dinner time.

The stout wasn't overpowering but noticable and this combine with the sweetness of the caramelised onion made for a delicate sweet and sour experience followed with a hit of fresh thyme, a powerful yet delightful herb to add to meat dishes.

Beef Ribs with Stout and Caramelised Onion

(recipe adapted from The Australian Women's Weekly Slow Cooker Cookbook)

Serves: 8

ProPoints per serve: 12

2 kgs beef ribs with bone, visible fat trimmed

2 teaspoons olive oil

2 large brown onions, thinly sliced

1 tablespoon brown sugar

1 tablespoon balsamic vinegar

1/4 cup water 4 medium carrots, sliced thickly

1 x 400 gram can diced tomatoes

5 sprigs of fresh thyme

1 tablespoon dijon mustard

1 cup beef stock (made with stock powder)

1 cup stout

Place ribs in a large saucepan and cover with water. Bring to the boil, reduce heat and simmer for 10 minutes. Drain and place in slow cooker basin.

Heat oil in a large frying pan and add onion. Cook onion, stirring until soft. Add sugar, vinegar and the water, cook, stirring, for 10 minutes or until onion caramelises. Transfer onion mixture to the slow cooker basin.

Add the carrot, undrained tomatoes, thyme, mustard, stock and stout to the ribs and stir through. Cook covered on low for 8 hours. Sprinkle with additional thyme leaves when serving.

(click here for a printable version of this recipe)

Turkish Minced Lamb Casserole

2011-03-30T08:30:00.007+10:00

Last night I wanted to cook something with Oliver's favourite vegetable - eggplant (aubergine). He loves it and I must admit I enjoy it's somewhat nutty flavour and texture also. With Alexandria still away at camp it was the perfect opportunity as it is definitely not one of her favourite vegetables.

This dish was a little time consuming in preparation but saying that it was definitely worth the effort. The combination of the lamb, cinnamon, allspice and sultanas was savoury and sweet - very inticing and this with the layers of vegetables gave the dish a Middle Eastern flavour.

Turkish Minced Lamb Casserole

(recipe adapted from Weight Watchers Australia)

Serves: 6

ProPoints per serve: 9

50 grams pine nuts 500 grams lamb mince

2 cloves garlic, crushed

1/4 teaspoon ground cinnamon

1/4 teaspoon allspice

50 grams sultanas

300mls beef stock (made with stock powder)

cooking spray

2 small eggplants, thinly sliced

4 small zucchini, ends trimmed and thinly sliced

1 tablespoon cornflour combined with 2 tablespoons water

200 grams low fat plain yoghurt

250 grams low fat ricotta cheese

2 eggs, lightly beaten

Preheat oven to 180 degrees Celcius.

Heat a large non stick frying pan over medium heat. Add pinenuts and cook for 1 minute, shaking the pan until browned. Remove from heat and cool.

Dry fry mince in frying pan for 4 - 5 minutes, or until browned, breaking up the lumps. Add onion and garlic and cook for 2 - 3 minutes. Add sultanas, cinnamon, allspice and stock. Simmer uncovered for 10 minutes.

Meanwhile spray another non stick pan with oil and cook eggplant and zucchini seperately for 4 - 5 minutes, or until softened. Add blended cornflour to mince mixture and cook, stirring until thickened. Remove from heat and stir through the pinenuts.

Spoon half the mince mixture into a deep oven proof dish. Layer eggplant on top. Spoon over remaining mince mixture. Arrange zucchini and tomoatoes on top in an overlapping layer.

Place yoghurt, ricotta and egg in a food processor and season to taste with salt and pepper. Pour over zucchini and tomatoes, spreading evenly to cover. Bake for 40 - 45 minutes or until set and golden.

(Click here for a printable version of this recipe)

Creamy Mushroom and Mustard Sauce

2011-03-22T15:59:00.006+10:00

It's no secret we eat quite a lot of steak especially chargrilled on the weber but the issue we face is always indulging in our favourite sauces, Creamy Blue Cheese Sauce and Creamy Peppercorn Sauce, all the time. So much so it has got to the point that last night we actually wanted something totally different.

I fancied mushrooms while Noel said he wouldn't mind something with mustard. The two ingredients could easily be put together and no doubt would taste nice. A quick scour of the cookbooks didn't produce a recipe so off I went on my own little tangent and dare I say the outcome was very nice.

A tangy creamy mushroom sauce with a hint of brandy and garlic..... mmmmm and yes it complimented our perfectly cooked steaks well.

Creamy Mushroom and Mustard Sauce

Serves: 6
ProPoints per serve: 3

cooking spray
200 grams button mushrooms, sliced
1 garlic clove, crushed
1/3 cup brandy
2 tablespoons seeded mustard
1 cup water
2 teaspoons beef stock
freshly ground black pepper
3 tablespoons light thickened cream
1 tablespoon cornflour
2 tablespoons water extra

Spray a frying pan with cooking spray and add mushrooms and garlic. Cook over a medium heat until mushrooms are tender and slightly browning.

Add brandy and mustard, cook stirring for 1 minute.

Combine water and beef stock together, mix well. Add to pan, stirring for a further 2 minutes bringing to the boil.

Reduce heat to low, add cream and stir to combine. Mix together the cornflour and additional water together to make a paste. Stir through sauce until well combine and sauce slightly thickens.

(click here for a printable version of this recipe)

Portuguese Grilled Chicken

2011-03-21T09:51:00.010+10:00

I know many of you visit us and are probably wondering what is happening with A Dash Of Flavour. We have been very very busy so once again I apologize for the lack of updates on this blog - please be assured we are not abandoning A Dash Of Flavour as this is a passion of ours we just need to work out how to become more time savvy.

Takeaway!! A downfall when one is time poor is the option of getting takeaway. Thankfully we enjoy food too much to resort to McDonalds or KFC, etc but when it comes to the choice of chinese, indian there is some temptation for at least they are "better" options than mass produced fast food. But another favourite of ours is Nandos - mainly just the chicken not the sides. So the chance to recreate this at home arrived this weekend and I must say this may be our answer to avoiding one temptation of take away.

We love cooking half chickens on the weber especially marinated and over the coals. They have such a flavour - the taste of the chargrill and then this marinade, which I must say kept the chicken moist and it was full of fresh flavour from the lemon juice and the fresh coriander.

Last night we used small chickens cut in half but I am sure this recipe would work well with chicken peices or even fillets. Propoints wise this is a high value dinner due to the skin being on the whole chicken which you could remove to reduce points.

Overall a delicious easy dish full of flavour and much cheaper than Nandos.

Portuguese Grilled Chicken

Serves: 4
ProPoints per serve: 14

2 small chickens, cut in half
8 cloves garlic, crushed
juice of 2 lemons
1/3 cup Jack Daniels Whiskey
2 bay leaves
1 - 2 tablespoon paprika (depending on taste)
1 tablespoon brown sugar
1 tablespoon olive oil
1 bunch of coriander, roughly chopped
salt
freshly ground black pepper

Clean chicken halves and pat dry. Place in a large snap lock bag or deep casserole dish.

In a jug combine remaining ingredients and mix well.

Cover the chicken with marinade ensuring all chicken in coated. Seal bag or cover dish with plastic wrap. Allow to marinade for 1 hour or overnight if time permits.

Light weber or heat bbq grill. Cook for 5 - 8 minutes each side ensuring that chicken is cooked through.

(click here for a printable version of this recipe)

Asian Braised Beef Ribs

2011-02-15T20:40:00.004+10:00

I have to say I can never resist beef ribs especially if they are marinated and slow cooked so that they literally just fall off the bone. I purchased some beef ribs recently as they always look so good in the butchers – the nice thick piece of meat on a chunky bone and even more appealing is that from Springvale (where I buy a lot of meat) there is hardly any fat on all cuts of meat.

Asian Braised Beef Ribs

Serves: 8
ProPoints per Serve: 8

2 kilograms beef ribs
1 onion, diced
4 carrots, roughly chopped
¼ cup soy sauce
2 teaspoons crushed garlic
2 teaspoon crushed ginger
1 teaspoon dried chilli flakes
2 star anise
2 teaspoons sesame oil
2 teaspoons beef stock
1 cup water

Place beef ribs in a large saucepan of water. Bring to the boil and simmer for 30 minutes, skimming water surface when required. Drain well.

Preheat oven to 150 degrees Celsius.

Place ribs in a large casserole dish along with the onions and the carrots.

Mix together all the other ingredients in a large jug. Add to casserole dish.

Cover casserole dish with lid or foil. Place in oven and cooked for 3 hours, turning ribs over once.

Remove lid or foil, increase oven heat to 180 degrees Celsius and cook for a further 30 minutes or until ribs start to brown and crisp, turning ribs once.

Serve with steamed rice if desired and some of the juice. Remember to add extra ProPoints for the rice.

(click here for a printable version of this recipe)

Rosemary and Mustard Kangaroo Fillets

2011-02-15T20:31:00.004+10:00

This post has been a long time coming - once again due to my work load and the fact that for some reason we are just soooo busy! Anyhow - enjoy!!

Despite the fact that Kangaroo is a national emblem on our Coat of Arms and an Australian icon it’s a meat that we enjoy eating. It is quite gamey to taste but it is very lean so therefore a better meat to eat.

The key with cooking Kangaroo is that it needs to be cooked medium rare – medium but no more otherwise it will go tough. We tend to cook ours either over the coals in the Weber or on the BBQ.

This time I marinated the roo fillets overnight and they had a beautiful flavour. The rosemary and the mustard really complimented the natural flavour of the meat without overpowering it.

Rosemary and Mustard Kangaroo Fillets

Serves: 4
ProPoints per serve: 7

1 kilogram lean kangaroo fillets
½ cup white wine
2 tablespoons seeded mustard
2 tablespoons redcurrant jelly
1 tablespoon fresh rosemary, chopped
1 teaspoon salt
1 teaspoon freshly ground black pepper

Place the fillets in a large snap lock bag or a large dish.

Mix together all remaining ingredients in a jug and mix well. Pour over the fillets. Seal bag or cover dish and refrigerate for 2 hours, overnight if time permits.

Preheat grill or weber.

Remove fillets from marinade, reserving if desired. Cook fillets for 3 – 4 minutes each side. Allow to rest for a few minutes before serving.

Bring reserved marinade to boil in a small pan and allow to reduce by half. Serve with kangaroo, if desired.

(click here for a printable version of this recipe)

Savoury Beef Mince with Pasta

2011-02-10T06:17:00.006+10:00

Dinner was minced beef last night... but as per usual I was looking for something easy but more importantly full of flavour. I was having a look at Pam's blog, For The Love of Cooking, and saw her recipe for Italian Goulash which not only looked magnificent but reminded me of a staple dish my mam used to cook when I was growing up - Savoury Mince.

I remember as a child having this for dinner when my dad was away at work, usually it was served on buttered toast or just as it was in a big bowl and had a taste I vaguely remember today. The sad thing is I have never cooked it for my kids. I added pasta to my version so it was filling and served it with a crusty french stick.

Now here is the twist I have no idea how my mam made her version nor can I say it tasted the same but I will say watching my kids facing devour this one dish dinner did take me back to my childhood... in fact they have already requested it again TONIGHT. Thankfully we did have leftovers which I was planning to freeze in small portions and take for my lunch.. well that was my plan!

Savoury Beef Mince with Pasta

Serves: 6

Points per serve: 9

cooking spray
750 grams lean beef mince
1 onion, diced
2 medium carrots, diced
2 teaspoons crushed garlic
1 red capsicum, diced
1 large zucchini, grated
2 cups of water
2 teaspoons beef stock powder
800 grams diced tomatoes
2 tablespoons dried parsley
1 tablespoon dried oregano
1 teaspoon chilli powder or to taste
2 teaspoons Worchestershire sauce
2 tablespoons barbecue sauce

2 tablespoons soy sauce
salt
freshly ground black pepper
250 grams pasta of your choice
125 gram can corn kernals, drained
1/2 cup frozen green peas

Spray a large frying pan with cooking spray and add mince, onions and garlic. Cook over a high heat for 5 - 8 minutes or until beef is browned, breaking up beef lumps as you stir.

Add capsicum and zucchini, mix well and continue to cook for a further 5 minutes.

Combine water and stock powder. Add to pan along with tomatoes, parsley, oregano, chilli powder, Worchestershire, barbecue and soy sauces. Stir well. Season to taste with salt and pepper. Bring to the boil and reduce heat to medium low allowing to simmer for 1 hour or until sauce has thickened. Stir occasionally.

Meanwhile, bring a large saucepan of water to boil and cook pasta according to packet directions. Drain and set aside.

Once mince mixture has cooked for at least an hour and thickened, add corn and peas. Continue to simmer for 10 minutes or until peas are cooked.

Add pasta and stir to combine.

Serve with crusty bread and parmesan cheese, if desired, allowing extra points for both.

(click here for a printable version of this recipe)

Spicy Ham and Pineapple Quesadilla

2011-02-09T12:48:00.005+10:00

A quick enjoyable lunch was on the cards today. Something full of flavour and different to a sandwich or a salad.

I remembered I had a packet of tortillas in the cupboard and had several ingredients that could be used to make up the fillings for a Quesadilla - one of my favourite treats.

Saying this my filling combination wasn't exactly Mexican but it was really nice.

Spicy Ham and Pineapple Quesadilla

Serves: 4
ProPoints per serve: 6

cooking spray
4 96% fat free tortillas
80 grams ham
80 grams crushed pineapple, drained
1/2 medium avocado, diced
1 tomato, diced
1/2 medium red onion, finely sliced
1/4 bunch coriander, roughly diced
1/2 teaspoon dried chilli flakes, or to taste
80 grams reduced fat tasty cheese

Spray a frying pan with cooking spray and place on tortilla in the pan.

Top with half of the ham, pineapple, avocado, tomato coriander, chilli flakes and cheese.

Place second tortilla on top.

Place over a medium heat allowing to heat through for 3 - 4 minutes. Reduce heat if too hight.

Place a dinner plate over the quesadilla and flip over. Return quesadilla to pan to cook other side for a further 3 - 4 minutes or until cheese is melted.

Repeat with remaining ingredients.

Cut each quesadilla into four pieces and serve immediately.

Note: You could easily cook this in a large sandwich press and it wouldn't be as fiddly!

(click here for a printable version of this recipe)

Raspberry and Coconut Cup Cakes

2011-02-09T09:38:00.003+10:00

These muffins came from a recipe for an actual cake but needing something for lunchbox treats I decided to split between cup cake cases. I have cooked this cake before and it went down a treat so I knew these cup cakes wouldn't fail either.

The flavours are magnificent - enjoyed by all kids in our household including the big kids. The coconut isn't overpowering and the fresh berry taste is just sweet enough.

An interesting twist with using frozen berries is that by tossing the frozen berries in cornflour actually prevents them from 'bleeding' too much juice into the mixture and making the cakes soggy.

I have to tell you that they don't last very long in our place.

Raspberry and Coconut Muffins
(recipe adapted from Weight Watchers Cook Tasty Cookbook)

Serves: 24
ProPoints per serve: 3

1 3/4 cups self raising flour
1 cup caster sugar
1 cup desiccated coconut
100 grams reduced fat butter or spread, melted
3 eggs, lightly beaten
1/2 cup skim milk
1 teaspoon vanilla extract
200 grams frozen raspberries
2 teaspoon cornflour

Preheat oven to 180 degrees Celsius.

Line two muffin trays with 24 cases.

Combine the flour, sugar and coconut in a medium bowl.

Stir in the melted butter, eggs, milk and vanilla.

Place the berries in another medium bowl. Add the cornflour and toss to coat the berries.

Spoon on spoonfull of mixture into each case. Sprinkly with half the berries. Top with remaining cake mixture and the remaining berries.

Bake for 30 - 35 minutes or until cooked when tested with a skewer. Remove from oven and let stand for 5 minutes before turning out onto a wire rack to cool.

(click here for a printable version of this recipe)

Veal Involtini with Rustic Vegetable Sauce

2011-02-08T16:52:00.003+10:00

We had veal schnitzels in the freezer that needed using. I am a fan of the veal schnitzel but others in the house aren't. Therefore I had to find something different to do with them - something that was tasty.

I was looking around Taste.com and saw recipes for Involtini. Using some of the recipes for inspiration I set about creating my own version and with some success I must add.

Veal wrapped around a spinach, tomato and cheese stuffing served with a rustic style vegetable sauce is definitely a comfort dish.

Veal Involtini with Rustic Vegetable Sauce

Serves: 4
ProPoints per serve: 9

cooking spray
1 onion, diced
3 medium carrots, diced
1 teaspoon crushed garlic
2 teaspoons dried oregano
1 teaspoon sweet paprkia
1/2 teaspoon chilli powder (or to taste)
2 x 410 grams diced tomatoes

1 cup water

3 medium zucchini, diced
salt
freshly ground black pepper
8 veal schnitzels (800 grams)
150 grams baby spinach leaves
50 grams sun dried tomatoes, rinsed and chopped
120 grams low fat grated mozarella cheese

Preheat oven to 180 degrees Celsius.

Spray a large frying pan with cooking spray and heat over medium heat. Add onion, carrots and onions, cooking for 5 - 8 minutes or until slightly softened.

Add oregano, paprika and chilli powder, if using, stir well to cover vegetable mixture.

Stir through the diced tomatoes and water until combined. Reduce heat and simmer for 15 minutes.

Add zucchini, season with salt and pepper and continue to simmer for a further 10 minutes.

Meanwhile lay all veal schnitzels flat. At the wider end of each schnitzel layer baby spinach leaves, sun dried tomatoes and cheese. Wrap tightly and secure each roll up with tooth pick.

Heat a second frying pan and spray with cooking spray. Over a high add veal involtini and cook until browned and sealed.

Place on a foil lined oven tray and cook for a further 10 - 15 minutes. Veal should be cooked through but still tender.

Place Rustic Vegetable Sauce in a serving dish and top with Veal Involtini.

(click here for a printable version of this recipe)

Mexican Beef Pizza

2011-02-06T18:30:00.005+10:00

Homemade pizza, as you may know by know, are a favourite meal in our house. Not only are they easy to make but at times taste so much better than a brought pizza not to mention they are a lot healthier depending on the toppings. Speaking of which when we have homemade pizza it's a family affair with each of us choosing our own toppings.

Tonight I choose to create a Mexican Pizza but instead of using ham or salami I decided to use minced beef that was seasoned prior to putting on the pizza itself. It was very enjoyable and the flavours of the vegetables and seasoned meat was really good.

Mexican Beef Pizza

Serves: 2
ProPoints per serve: 11

cooking spray
150 grams premium beef mince
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 teaspoon ground chilli
1 teaspoon crushed garlic
1 Lebanese Bread (100g each)
2 tablespoons tomato paste
80 grams reduced fat grated mozzarella cheese
1/2 brown onion, sliced
1/2 green capsicum, sliced
100 grams button mushrooms sliced
8 cherry tomatoes, halved
6 black olives, sliced
dried chilli flakes to taste

Preheat oven to 180 degrees Celsius.

Spray a frying pan with cooking spray and over medium heat cook mince, cumin, coriander, chilli and garlic until browned and mixed through. Remove from heat.

Spray a pizza tray with cooking spray and place Lebanese bread on tray.

Spread the tomato paste over the Lebanese bread.

Sprinkle half the cheese over the base.

Top with onion, capsicum, mushrooms, tomatoes and olives.

Sprinkle with remaining cheese and chilli flakes, if using.

Cook in oven for 20 minutes or until the cheese has melted and golden.

(click here for a printable version of this recipe)

Honey Mustard Pork Chops

2011-02-05T11:21:00.004+10:00

Another successful quick dinner last night that was enjoyed by all.

We really enjoyed the sweetness of the honey combined with the savoury of the mustard. There is something about honey mixed with mustard - they just go so well together. This really flavoursome marinade becomes a delicious light sauce to serve with the dish.

Now I just need to master my new camera and it's multitude of settings/buttons etc to get better photos...... lol!! I am working on it.

Honey Mustard Pork Chops

Serves: 4
ProPoints per serve: 6

500 grams pork chops
2 teaspoons olive oil
2 tablespoons wholegrain mustard
3 tablespoons honey
1 tablespoon soy sauce
1 teaspoon crushed garlic
1/2 teaspoon crushed ginger
2 teaspoons dried thyme leaves
salt
freshly ground black pepper

Place pork in a snap lock bag or casserole dish.

Mix together the oil, mustard, honey, soy, garlic, ginger and thyme leaves. Season to taste with salt and pepper. Pour mixture of pork chops and allow to marinate for 30 minutes, or longer if time permits.

Spray a large frying pan with cooking spray and heat over a high heat. Remove pork from marinade while reserving marinade. Cook pork chops for 2 - 3 minutes on each side, or to your liking, remove from heat and set aside.

Pour the remaining marinade into the frying pan. Over a medium heat bring to the boil while stirring, cook until slightly thickened. Return chops to the pan along with any juices to reheat for 2 minutes, turning to coat with sauce.

(click here for a printable version of this recipe)

Avocado and Tomato Salsa

2011-02-03T17:16:00.006+10:00

This is a tasty side dish and goes well with nearly everything not just Mexican food.

One of the most easiest salsas to make - in fact it takes a matter of minutes making it not on easy but quick not to mention very full of flavour with the coriander and lime.

The trick I find though is to ensure your avocado is ripe but not over soft. If it is too soft it will mush making the salsa not look the best.

Avocado and Tomato Salsa

Serves: 4
ProPoints per serve: 2

2 ripe tomatoes, diced
1 medium avocado, peeled and stone removed, diced
1 medium red onion, finely diced
juice of 1/2 lime
1/2 bunch fresh coriander, chopped
salt
freshly ground black pepper

In a medium bowl gently combine all ingredients. Season to taste with salt and pepper.

Refrigerate until required.

(click here for a printable version of this recipe)

Lemongrass and Chilli Scallops with Lap Cheong

2011-02-03T07:01:00.008+10:00

Last night the menu planner said Beef Fajitas with Salsa but what the menu planner didn’t know was that both of our kids would go for sleepovers at their friends’ leaving just Noel and I at home. Knowing that anything Mexican is a favourite of the kids we put the Fajitas on hold until tonight.

Instead, Noel and I decided to have scallops. Not just scallops but a spicy, flavoursome stir fry Noel created packed with vegetables and to add a different twist some Lap Cheong (chinese sausage).

To describe this meal that Noel cooked – DELISH!! It was magnificent and that’s coming from me - not a huge lover of scallops!

Lemongrass and Chilli Scallops with Lap Cheong

Serves: 2
ProPoints per serve: 10

500 grams scallops, roe removed, rinsed
2 teaspoons olive oil
1 Lap Cheong (chinese sausage) 30 grams
1 carrot, thinly sliced
1 teaspoon crushed garlic
1 teaspoon ginger
2 red bullet chillies, sliced
100 grams button mushrooms, sliced
½ red capsicum, thinly sliced
½ green capsicum, thinly sliced
3 spring onions, cut into 2 cm pieces
3 tablespoons lemongrass paste
2 tablespoons water
½ bunch fresh coriander, roughly chopped

Pat scallops dry on paper towel.

Heat 1 teaspoon of oil in a wok or large frying pan. Stir fry scallops until almost cooked, remove to a plate and set aside.

Heat remaining oil in work and Lap Cheong, carrot, garlic and ginger. Stir fry for 1 – 2 minutes. Add chillies and stir fry for a further 1 minute. Add mushrooms, capsicum, spring onions, lemongrass paste and water. Stir fry for 3 – 4 minutes or until vegetables are tender and paste mixed through. Return scallops to the wok and cook for 1 minute to reheat. Remove from heat.

Add coriander and toss to combine. Serve immediately.

(click here for a printable version of this recipe)

Ham and Zucchini Carbonara

2011-01-11T17:41:00.004+10:00

Back into the swing of menu planning this week as I am back on my weight loss journey now that the silly season is officially over with the end being marked by my birthday on Saturday and the fact that I am also armed with a new cookbook, Weight Watchers Cook Simple, I decided we had to try this pasta dish which looked delish just looking at the picture.

My kids both adore pasta carbonara so I was interested to see how they would like the change of ingredients with using ham and zucchini as the base flavours. I have to say that like with normal Carbonara this recipe was very easy to make and very quick to cook, with the whole dish on the table in under 30 minutes.

I didn't find it neither as cheesy or as eggy as a normal carbonara but saying this the dish itself did have a really nice flavour and I really enjoyed the hint of nutmeg. The serving sizes are large and very filling. Overall it is a weeknight winner in our house.

Ham and Zucchini Carbonara
(recipe sourced from WW Cook Simple)

Serves: 4
ProPoints per serve: 10

250 grams spaghetti
2 teaspoons olive oil
1 small brown onion, finely chopped
2 garlic cloves, crushed
2 medium zucchini, coarsely grated
150 grams sliced lean leg ham, fat trimmed, cut into thin strips
1 teaspoon cornflour
1 tablespoon cold water
1 cup evaporated skim milk
1 egg
25 grams finely grated parmesan cheese

salt

freshly ground black pepper
pinch of nutmeg

Cook pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain and return to the pan.

Meanwhile, heat oil in a large non stick frying pan over medium heat. Cook onion, stirring occasionally, for 5 minutes or until softenend. Add garlic and zucchini and cook, stirring, for 3 minutes or until zucchini is just tender. Add ham and stir to combine.

Combine cornflour and water in a small bowl. Whisk milk, egg and parmesan in a medium jug. Add egg mixture and cornflour mixture to pan and bring to the boil. Reduce heat to low and simmer, uncovered, for 2 - 3 minutes or sauce slightly thickens.

Add zucchini mixture to pasta. Season with salt, pepper and nutmeg. Toss to combine. Serve.

As I mentioned I recently had a birthday - infact it was my 40th birthday and I only wanted one thing as a gift and that was a Canon Digital Camera. I set up a donation envelope system with my invitations and once my party was over I counted the money to find that I had enough money to buy the camera of my dreams - only problem was that the camera of my dreams was sold out so I had to settle for the next model up.... damn shame that.

Needless to say that I am now the very happy owner of a Canon EOS 60D complete with twin lenses!!

Now I am praying that photos of my food dishes will look much better now than using my small point and shoot that I have owned for years. I am pretty sure they will - please let me know what you think.

(click here for a printable version of this recipe)

Hokkien Mee with Beef

2011-01-11T11:07:00.004+10:00

You have probably all gathered by now that we really enjoy stir fry style meals. I guess I love the fact that they can be made crammed with vegetables and the sauce can be any flavour you are fancying. Not to mention that most stir fries are quick to cook once you have all the ingredients prepared and ready.

I was fancying a noodle dish and I am quite partial to the Hokkien Mee you can purchase in Noodle Bars here. Although I tend to get the chefs to spice it up and add more vegetables… but that’s me.

Here is my take on Hokkien Mee which I have made using beef strips that I marinated for a short while and I also used Wokka Fresh Noodles instead of dried noodles. I have to say that my whole family liked my version of this classic noodle dish.

Hokkein Mee with Beef

Serves: 6
ProPoints per serve: 11

700 grams lean beef strips
1 tablespoon brandy
1 tablespoon soy sauce
½ teaspoon crushed chilli or chilli paste
½ teaspoon sesame oil
cooking spray
880 grams Wokka Thin Hokkien Fresh Noodles
1 onion, sliced
2 carrots, sliced
¼ cup water
½ red capsicum, sliced
½ green capsicum, sliced
100 grams button mushrooms, sliced
½ cup hoisin sauce
¼ cup white wine
1 tablespoons sweet chilli sauce
2 teaspoons curry powder
1 tablespoon mango chutney
200 grams snow peas, trimmed and halved

Place brandy, soy sauce, chilli and sesame oil in a medium bowl and mix well. Add beef strips, stir to combine and allow to stand for 30 minutes or longer if time permits.

Meanwhile prepare noodles as per directions on packet.

Spray a large wok with cooking spray and heat over high heat. In batches add beef strips and marinade and toss quickly until beef is just sealed. Remove from heat. Repeat with remaining beef strips.

Respray wok and add onion, carrot and water, stirfry for 3 – 4 minutes or until vegetables are just tender. Add capsicums and mushrooms and stir fry for a further 3 – 4 minutes.

Mix together hoisin sauce, white wine, sweet chilli sauce, curry powder and mango chutney is a small jug. Mix well.

Drain noodles and add to the wok. Add combined sauces and stir to combine well. Return beef to the wok along with the snow peas. Stir through to heat through. Serve immediately.

(click here for a printable version of this recipe)

Spiced Beans with Eggs

2011-01-02T10:29:00.006+10:00

Today I really wanted something totally different for breakfast and considering the time was approaching brunch, I knew I needed to eat something that would satisfy me for both breakfast and lunch. I did however fancy eggs but wasn't excited by egg and bacon, nor by poached or scrambled eggs although I did entertain the idea of an omelette for a minute or so.

I remembered a recipe that I had read somewhere, although I don't recall precisely where. The more I thought about it I knew that I had read many versions of this recipe it had just never appealed to me to cook it previously. It was eggs that were poached in a tomato bean style casserole base - a one pot wonder. Thinking more about this dish I decided to recreate it based on not only what I remembered but what flavours I fancied.

The result was very enjoyable and must admit filling. We all enjoyed this different style of dish even mam. The tomato bean style casserole I filled with vegetables had a hint of spice and actually complimented the softly poaced eggs.

A fine way to start the day, in my books anyway.

Spiced Beans with Eggs

Serves: 6
ProPoints per serve: 7

2 teaspoons olive oil
1 brown onion, finely diced
1/2 red capsicum, finely diced
1/2 green capsicum, finely diced
100 grams button mushrooms, quartered
1 1/2 teaspoons paprika
1/2 teaspoon crushed garlic
440 gram tin diced tomatoes in juice
440 gram tin baked beans
1 teaspoon dried oregano
salt
freshly ground black pepper
6 eggs
6 slice wholegrain/multigrain bread
1 spring onion, green section only, finely sliced

Heat oil in a large frying pan over medium heat. Add the onions and capsicum, cook stirring for 3 - 4 minutes or until softened slightly. Add mushrooms and cook for a further 2 minutes. Mix through the paprika and garlic.

Add the tinned tomatoes and baked beans and cook for 5 minutes or until slightly thickened, stirring occasionally. Add oregano and season to taste with salt and freshly ground black pepper.

Using a large spoon make a well in the bean mixture and crack in one egg. Continue with remaining eggs. Cover and cook for 4 - 6 minutes or until eggs are cooked to your liking.

Meanwhile toast the bread.

When eggs are cooked, remove from heat and sprinkle with spring onion. Serve immediately with toast.

(click here for printable version of recipe)

Chicken, Sweet Potato and Spinach Lasagne

2011-01-01T17:32:00.006+10:00

Firstly Happy New Year to you all - I hope yours was enjoyable, safe and celebrated just the way you planned. For us it was a quiet night at home with our family and my mam who is staying with us at the moment. Food was abundant as was the alcohol but it was a good night had by all!

Now we are facing a brand new year - one that will be filled with hope, dreams and aspirations. My year ahead already is filled with many challenges and planned good times. My major challenge is (and always has been) my weight and the battle that I have been facing. This year I have decided that enough is enough - no more pussy footing around the issue and no more sabotaging myself with bad food. I can cook and I can cook well but I need to focus more on healthy and good foods to fuel not only my body but my families. So with this in mind the recipes I post this year will be following along those lines and more importantly help me win the weight war!

Although the house is full of leftovers I decided to get straight back onto the ProPoints plan. I was very slack over the Christmas and New Year period but already warned the house that today I was getting back on my weight loss journey and back on the healthy eating programme. Tonight's dinner is our first healthy choice meal of the year and it was really enjoyable.

I grew up thinking lasagne was always made from minced beef, tomatoes and pasta sheets that was smothered in a thick bechemel sauce and lashings of cheese. I am loving that lasagne can really be made from any filling as long as you put it into layers of pasta - this Chicken, Sweet Potato and Spinach Lasagne was different, very tasteful and quite easy to make.

This is definitely a really different take on lasagne and as I am cooking for a crowd this time of year this dish is a crowd-pleaser not to mention very filling.

Chicken, Sweet Potato and Spinach Lasagne

(recipe adapted from WW Programme Cookbook 2011)

Serves: 10

ProPoints per serve: 10

900 grams orange sweet potato, peeled and cut into 2 cm pieces

1 tablespoon olive oil

2 small brown onions, finely chopped

2 small red capsicum, cut into 2 cm pieces

4 garlic cloves, crushed

500 grams lean chicken mince

1000 grams Five Brothers Garlic and Wine Pasta Sauce

2 1/2 cups skim milk

2 tablespoons cornflour

400 grams baby spinach leaves

8 x Latina Fresh Lasagne sheets

50 grams finely grated Parmesan Cheese

Preheat oven to 200 degrees Celsius.

Boil, steam or microwave sweet potato until just tender. Drain

Heat the oil in a large non-stick frying pan over medium high heat. Cook onion, red capsicum and garlic, stirring, for 3 - 4 minutes or until softened.

Add chicken mince and cook, stirring to break up any lumps, for 5 minutes or until lightly browned.

Add pasta sauce and bring to the boil. Reduce heat and simmer, uncovered, for 10 minutes or until thickened slightly. Remove from heat and stir in sweet potato.

Meanwhile, combine 1/2 cup milk and cornflour in a small jug.

Place remaining milk in a small saucepan and bring to a boil over medium heat. Whisk in the cornflour mixture. Cook, stirring, for 2 minutes or until thickened. Remove from heat.

Lightly spray a large lasagne dish with cooking spray. Place 2 lasagne sheets over base. Top with a 1/3 of the chicken mixture and a 1/3 of the baby spinach. Repeat layering, finishing with lasagne sheets on the top.

Top with milk mixture and sprinkle with cheese. Bake for 45 minutes or until golden and tender.

Serve with point free salad.

(click here for a printable version of this recipe)

Grilled Chicken with Salsa Verde

2010-12-17T08:11:00.007+10:00

I love barbecued chicken! No I am not talking about charcoal chicken from a shop I love chicken cooked on the barbecue plate. It takes on such a different flavour than being fried or roasted. When I saw this recipe I knew we would all enjoy.

Salsa Verde is an Italian sauce made with fresh green herbs and served cold. I wasn't sure about it to be honest but to my surprise it was very nice and complimented the smokiness of the chicken, which Noel cooked on the Weber over the coals.

Grilled Chicken with Salsa Verde
(recipe sourced from WW Programme Cookbook 2010)

Serves: 4
ProPoints per serve: 6

1 teaspoon fresh lemon rind, finely grated
3 teaspoons olive oil
4 lean chicken breasts, (180g each)
1/3 cup fresh parsley, finely chopped
1/4 cup fresh basil, finely chopped
1/2 bunch fresh chives, finely chopped
2 tablespoons fresh lemon juice
1 individual fresh garlic, crushed
2 teaspoons wholegrain mustard

Make the salsa verde, combine the parsley, basil, chives, juice, garlic, mustard and 2 teaspoons of the oil in a small bowl.

Combine rind and 1 teaspoon of the oil in a small bowl. Rub all over chicken and season with salt and freshly ground black pepper.

Preheat a barbecue or chargrill over medium heat. Cook chicken for 3–4 minutes each side or until cooked through.

Slice chicken and serve topped with the salsa verde.

(click here for a printable version of this recipe)

Chilli Beef and Spinach Stir Fry

2010-12-15T05:22:00.005+10:00

Yes I am still here and I am trying to get back into the swing of things. Thank you all for being patient with me and my apparant lack of new recipes.

I don't have any more travel until January 2010 so I have plenty of time to get cooking and share more recipes with you.

Last night we had a quick and easy beef stirfry that I must admit to is one of my favourites. It's the one I cook when I am unsure on what I really fancy for dinner and I know that it takes a matter of minutes to get organised.

Chilli Beef and Spinach Stir Fry
(recipe adapted from WW Recipe Collection Cookbook)

Serves: 4
ProPoints per serve: 7

cooking spray
1 onion, sliced
400 grams lean beef strips
1 teaspoon minced chilli
1 teaspoon minced garlic
2 teaspoons teriyaki sauce
1 teaspoon cornflour
1 teaspoon beef stock powder
1/4 cup water
200 grams baby spinach leaves
sliced red chilli for garnish

Coat a wok or large frying pan with cooking spray and heat. Add onion and stir fry until tender. Add the beef chilli and garlic. Stir fry for 2 - 3 minutes.

Add the teriyaki sauce. Stir in combined cornflour, beefstock and water. Stir until sauce boils and thickens slightly.

Add spinach, remove from heat and stir through.

Serve into individual bowls and garnish with chilli (if desired).

(click here for a printable version of this recipe)