Our latest feast

Sunday, July 18, 2010

Apricot and Cardamom Coconut Slice

Baking is something that I enjoy doing but to be honest don't do enough of it. I think it's partly due to me not being a sweet tooth and in the past with working 6 days a week I really haven't had time.

Now I have stopped working Saturday's I am finding more time to do things including baking. So today, after football had finished we came home and while the kids were playing I whipped up a cake that I had seen in this month's Weight Watchers Magazine.

Not only did the name of the slice intrigue me but so did the ingredients. I have used yoghurt in a cake mix before but cardamom was something that I have only used in a savoury dish.

This cake was not only moist but quite creamy in flavour and I really enjoyed the touch of spice that the cardamom left.

Apricot and Cardamom Coconut Slice
(recipe sourced from Weight Watchers Magazine August 2010)

Serves: 16
Points per serve: 3 1/2

cooking spray
1 1/2 cups caster sugar
110 grams reduced fat butter
2 x 200 gram tubs Neslte Diet Apricot yoghurt (reduced fat)
1 1/2 cups self raising flour
1/2 teaspoon ground cardamom
1 x 400 gram can Weight Watchers Halved Apricots, drained, coarsely chopped
1/4 cup rolled oats
1/4 cup shredded coconut
2 tablespoons brown sugar

Preheat oven to 180 degrees Celsius.

Lightly spray and line a 20 cm square slice tin with cooking spray and line with baking paper.

Beat sugar and butter in a large bowl with an electric mixer for 3 minutes or until creamy. Add eggs one at a time, beating well between each addition. Stir in apricot yoghurt until well combined. Fold in the flour and cardamom.

Spoon into prepared tin and smooth top. Arrange apricots evenly over top. Combine rolled oats, coconut and sugar in a small bowl. Sprinkle dry ingredients over apricots.

Bake for 30 - 35 minutes or until golden brown and cooked when tested with a skewer. Remove slice from oven and stand for 5 minutes before turning out. Cut into 16 squares.

(click here for a printable version of this recipe)

Saturday, July 17, 2010


I fancied something different to drink... something alcoholic of course and was very excited when I saw this cocktail over at My Tasty Treasures. I just knew that I had to try it ~ thanks Donna.

While I must say it was delicious and would be very refreshing on a hot summers day there is no way that you could drink too many of them..... but we will see how I go.. wink wink!!


Serves: 4
Points per serve: 3

1/2 cup caster sugar
1/2 bunch fresh mint leaves
1 cup Bacardi Rum
3 cups soda water
juice of 1 lime
lime slices

Place ice, caster sugar and mint leaves in a jug or pitcher. Mix around to bruise the leaves and also to start disolving the sugar.

Add rum and soda water. Mix well to dissolve the remaining sugar.

Add lime slices and serve.

(click here for a printable version of this recipe)

Tuesday, July 13, 2010

Mexican Chicken in Tortilla Baskets

I am actually embarrassed by how busy I have been of late and how long it's been since I posted any our meals.. trust me we have been cooking but admittedly our meals have been recipes that have either been posted before or frozen meals (normally left overs). Also I have been really busy with work and have been travelling quite a bit... crossing fingers I can get the balance right between work and blogging so I can keep sharing with you all.

Saying this, tonight I have a committee meeting with the Junior Football Club (so yes I am still a little busy) and needed to cook something no only tasty but quick and easy as I wanted to eat dinner sitting down as a family before attending the meeting. This recipe certainly met all that criteria - tasty, quick and easy.

With the family having a soft spot for Mexican dishes I knew we would all enjoy this meal and serving it in a tortilla basket made it seem more authentic and was definitely different. It wasn't overly spicy and more chilli can be used for the chilli lovers.

Making the tortilla basket was very easy. Choose an ovenproof bowl dependent on how you want your baskets to look - there is no real rule here. I used Mission reduced fat tortillas but I know there are several on the market.

Mexican Chicken in Tortilla Baskets
(recipe adapted from Symply To Good To Be True # 3)

Serves: 4
Points per serve: 6

4 reduced fat tortillas
cooking spray
500 grams chicken breast, all visible fat removed
1 teaspoon crushed garlic
1 brown onion, diced
1 red capsicum, largely diced
1 green capsicum, largely diced
2 teaspoons ground cumin
2 teaspoons paprika
2 teaspoons oregano
1/4 teaspoon chilli powder
2 teaspoons chicken stock powder
1 x 410 gram can diced tomatoes
1 x 450 gram can refried beans
fresh coriander leaves or finely sliced spring onion, for garnish

Preheat oven to 180 degrees Celsius.

Coat a ovenproof bowl with cooking spray and press the tortilla into the bowl. Coat the tortilla basket with cooking spray and bake in the oven for 10 minutes. Remove from oven and leave in bowl to cool.

Dice the chicken.

Coat a large frying pan with cooking spray and cook the chicken and garlic for 4 minutes, add onion and capsicum and cook for 2 minutes. Add the cumin, paprika, oregano, chilli powder and stock powder. Cook for 1 - 2 minutes or until fragrant. Add the tomatoes and refried beans and mix well. Bring to the boil, reduce heat and allow to simmer for 3 - 5 minutes ensuring that the chicken is cooked through. If mixture starts to thicken add a little water to thin, if desired.

Serve in the tortilla baskets and garnish with coriander or spring onions.

Note: If you do not wish to serve with the tortilla basket the points for the chicken dish would be 4 points per serve.

(click here for a printable version of this recipe)