Herbed Potato Slices

A quick side dish that goes well with most meals.  The flavours are robust but not overpowering and the potato slices make a nice change from baked potatoes or mash.

Herbed Potato Slices

Serves: 4

ProPoints per serve: 2

500 grams peeled potatoes, thinly sliced

1 tablespoon dried oregano leaves

1 garlic clove, crushed

salt

freshly ground black pepper

cooking spray

Preheat oven to 180 degrees Celsius.

In a large snap lock bag or bow combine potatoes, oregano, garlic, salt and pepper.  Toss well ensuring that the potatoes are coated in all the other ingredients.

Line a baking tray with foil and spray with cooking spray.  Place potatoes in a single layer on tray.  Spray top side of the potatoes with cooking spray also.

Bake in oven for 30 minutes or until cooked through and golden, turning once.

Serve immediately.

(click here for a printable version of this recipe)

Honey and Paprika Chicken Drumsticks

We don't have chicken drumsticks as a meal very often so when I saw the original recipe for this dish I knew that we had to try them.  We like chicken drumsticks but tend to have them on the bbq or for lunch never really for dinner.

The ingredients caught my eye - honey, paprika and fennel for the marinade accompanied by a sauce of orange.  WOW... I got excited.

I am glad that I did... the flavours combined magically and there was definitley an intriguing after tastes tantalising taste buds leaving them waiting until the next bite.

Serve with a simple salad or like us we had Herbed Potato Slices and corn cobs.

Honey and Paprika Chicken Drumsticks

(Recipe adapted from WW Just Say Yum Cookbook)

Serves: 6

ProPoints per serve: 8

1 tablespoon olive oil

3 tablespoon honey

2 tablespoons ground sweet paprika

1 tablespoon ground fennel

1 tablespoon water

12 individual chicken drumstick skin removed or lovely legs

cooking spray

2 teaspoons freshly grated orange rind

2 cups orange juice

Combine oil, honey, paprika, fennel and 2 teaspoons water in a jug.  Place chicken in a large snap lock bag or casserole dish.  Cover with marinade and turn to coat. Cover and refrigerate for 3 hours.

Lightly spray a large non-stick frying pan with oil and heat over high heat. Cook chicken, turning, for 5 minutes or until browned. Add rind and juice and bring to the boil. Reduce heat to low and simmer, covered, for 15 minutes or until chicken is cooked through.

NOTE: Chicken Lovely Legs are drumsticks with the bones trimmed and skin removed. They are available from most supermarkets or from chicken shops. I find it easier and cheaper to buy normal drumsticks and remove skin by holding the drumstick firmly and pulling the skin back using a tea towel to assist gripping the skin.

(Click here for a printable version of this recipe)

Mustard and Brown Sugar Pork with Coleslaw

The marinade of mustard and brown sugar intrigued me I have to admit.  I wondered if it would be sweet or overpowered by the mustard... so needless to say we, I mean I, had to try it.

This dish was easy to prepare and cook making it a wonderful mid week dinner - always a bonus.  Everyone enjoyed it which was the second bonus.

The mustard and brown sugar was perfectly in balance with neither ingredient being an obvious standout.  I used dijon mustard instead of the hot English mustard as I wasn't sure on the taste for the kids.  Next time however I will use hot English to see the difference, if any.  The mash of sweet potato and potato was perfect especially as Noel mashed it so it was nice and smooth. I really enjoyed the coleslaw.  The added crunch of the apple combine with the natural crunch of the cabbage and dressed with the tangy mayonnaise made a nice change from regular coleslaw.

The only change I would make is to dress the coleslaw later than what the recipe states as the red cabbage colour bled throught the dish.  Purely for appearance of course.

Mustard and Brown Sugar Pork with Coleslaw

(recipe adapted from WW The Complete Meal Cookbook)

Serves: 4

ProPoints per Serve: 9

2 teaspoons hot English mustard (or dijon mustard if preferred)

1 tablespoon brown sugar

1 tablespoon Worcestershire sauce

1 garlic clove, crushed

4 x 150 g lean pork loin cutlets, fat trimmed

2 tablespoons reduced fat mayonnaise

1 tablespoon lemon juice

1 teaspoon wholegrain mustard

3 cups (240 grams) shredded red cabbage

1 pink lady apply, unpeeled, finely sliced

2 green shallots, thinly sliced

500 grams sweet potato, chopped

300 grams potatoes, chopped

1/2 cup skim milk

Combine mustard, sugar, Worcestershire sauce and garlic in a shallow glass or ceramic bowl.  Add pork and turn to coat.  Cover and refrigerate for 3 hours.

Combine mayonnaise, juice and wholegrain mustard in a bowl.  Place cabbage, apple and shallots in a large bowl.  Add mayonnaise mixture and gently toss to combine.  Set coleslaw aside.

Boil, steam or microwave sweet potato and potato until tender.  Drain.  Place in a large bowl with milk and mash until smooth.  Season with salt and freshly ground black pepper.

Meanwhile preheat a chargrill or barbecue over medium heat.  Lightly spray pork with cooking spray and cook for 3 - 5 minutes or until cooked to your liking.  Cover with foil and set aside to rest for 5 minutes before serving.

Divide mash amongst plates and top with pork.  Drizzle with resting juices and serve with coleslaw.

(click here for a printable version of this recipe)

Little Passionfruit Cakes

I know it's once again been a long time!!  Since my last post I have managed to clock up over 3000kms with work travel not to mention surviving weekends that have been jam packed with commitments!!  Sorry...   :(

Little Passionfruit Cakes... looked delish as soon as I turned to the page in the cookbook. I knew that my family would love these no end.

Very easy to make these little cupcakes turned out light and moist and definitely full of flavour. While there is apple puree in the recipe it wasn't a distinct taste - but you could definitely tasted the passionfruit.

Great for lunchboxes if you have any left!!

Little Passionfruit Cakes

(recipe sourced from WW Just Say Yum Cookbook)

Serves: 24

ProPoints per serve: 2 

75 grams reduced fat spread

1/2 cup caster sugar

1 teaspoon vanilla bean extract

1 medium egg

1 1/3 cup self-raising flour, sifted

1/2 cup buttermilk

1/3 cup apple puree

1/4 cup fresh passionfruit pulp

1 tablespoon icing sugar

Preheat oven to 180°C or 160°C fan-forced.

Line two 12-hole (2 tablespoon/40ml capacity) mini muf f in tins with paper cases.

Using electric beaters, beat spread, caster sugar and vanilla in a medium bowl until light and fluffy. Add egg and beat until combined. Fold in flour and buttermilk, alternately, until combined. Fold in apple puree and passionfruit pulp.

Spoon mixture into paper cases. Bake for 10–12 minutes or until cooked when tested with a skewer.

Stand cakes in tins for 5 minutes before turning out onto a wire rack to cool.

Dust with icing sugar just before serving.

TIP: Despite its name, buttermilk is quite low in fat. If unavailable you can use skim milk mixed with 1 teaspoon of white vinegar or lemon juice.

(Click here for a printable version of this recipe)