Chorizo and Thyme Carbonara

While we are on the subject of pasta - here is another filling and delicious pasta dish.

This upbeat version of traditional Carbonara has a bit of a spicy kick from the Spanish Chorizo while still having the comforting taste of a creamy pasta sauce. 

As with everyone's favourite Pasta Carbonara the recipe is still simple - the basic ingredients of eggs, parmesan and cream.  Replacing the bacon with Chorizo which caramelized until crunchy and this coupled with fresh thyme leaves makes a delicious change..

 

Chorizo and Thyme Carbonara

(Recipe sourced from Super Food Ideas Magazine)

Serves: 4

375g dried pappardelle pasta

2 chorizo, finely chopped

1 tablespoon finely chopped fresh thyme leaves

3 eggs, lightly beaten

1/3 cup light thickened cream for cooking

1/2 cup finely grated parmesan, plus extra to serve

1/4 cup finely chopped fresh flat-leaf parsley leaves

 

Cook pasta following packet directions until just tender. Drain, reserving ½ cup cooking liquid. Return pasta to pan over low heat.

Meanwhile, heat a medium frying pan over medium-high heat. Cook chorizo, stirring, for 5 minutes or until browned. Stir in thyme. Remove from heat.

Whisk egg, cream and parmesan in a jug. Add egg mixture, reserved cooking liquid, 1/2 the parsley and 1/2 the chorizo to pasta. Toss to combine and heat through. Season with pepper.

Serve pasta topped with remaining chorizo and parsley, and extra parmesan.

 

(Click here for a printable version of this recipe)

Ratatouille with Eggs

Eggplant - aubergine - eggplant - aubergine.....

 

What ever you call this sexy purple little number it's definitely a winner.  Eggplant, I have since found out is actually a fruit.  It's a species of nightshade grown specifically for it's edible fruit which is widely used in cooking, most famously as one of the key ingredients in Moussaka and Ratatouille. Eggplant is low in fat, protein, and carbohydrates but sadly it contains relatively low amounts of most important vitamins and minerals.

 

The raw fruit can have a somewhat bitter taste, but becomes tender when cooked and develops a rich, complex flavor. Eggplant, due to its texture and bulk, can be used as a meat substitute suitable for vegan/vegetarian recipes. The fruit flesh is smooth, as in the related tomato (hahaha another fruit) and the skin is edible.  From chutneys, curries, baked dishes or even meat filled eggplants are such a versatile ingredient used in the cuisine of many countries.

But for a vitamin packed brunch (breakfast) we had this veggie and "fruit" medley - definitely the perfect start to Sunday morning.  Eggplant, mushrooms, zucchini, onions and herbs enveloped in tomato sauce served with eggs and turkish bread.... mmmmmmmmm!!!

Minus the eggs (and toast) this Ratatouille is the perfect side dish for barbecue meats etc..... just saying!!

Ratatouille with Eggs

(Recipe adapted from WW Double Up Dinners Cookbook)

 

Serves: 6

ProPoints per serve: 6

 

2 tablespoons olive oil

2 brown onion, finely chopped

2 cloves garlic, crushed

2 fresh or dried bay leaf

6 fresh thyme sprigs, with extra to serve

2 medium eggplant, cut into 3cm cubes

500grams zucchinis, sliced in half lengthways and thickly sliced

2 red capsicums, cut into 3cm cubes

200 grams button mushroom, sliced

2 x 400grams can diced tomatoes

1 tablespoon dried oregano

1 - 2 teaspoons dried chilli flakes

12 eggs

Heat oil in a large saucepan over medium-hight heat.

 

Cook onion, garlie, bay leaves and thyme sprigs, stirring occasionally, for 10 minutes.

 

Add eggplant, zucchini, capsicums, mushrooms, tomatoes, oregano and chilli flakes.  Bring to the boil.  Reduce heat and simmer, covered, for 1 hour or until vegetables are tender and mixture thickens.  Discard bay leaves and thyme stalks.

 

Heat a non stick frying pan over high heat.  Fry eggs to your liking.  Top ratatoille with eggs and extra thyme. 

 

Serve with toasted bread of your choice, if desired.

(Click here for a printable version of this recipe)

 

Zucchini, Bacon and Thyme Slice

There are so many Zucchini Slice recipes available all with their own little twist or that one extra ingredient but I guess it's a case of each to their own taste buds. 

I love this recipe for two big reasons....

Number One - it's super easy.  All mixed together in one bowl and then baked in the oven.  No extra pots or pans just a food processor or a hand grater... that's your choice. 

Number Two - my family love it.... vegetables and all.  LOL!!! 

The fact it is jam packed with vegetables and is wonderfully laced with thyme and a hint of garlic makes it a wonderful treat for breakfast, lunch or after school snack either hot or cold.  Although I haven't as yet served this for dinner I wouldn't hesitate to do so accompanying it with a nice garden salad.  And I have to be perfectly honest with you I NEED to double the recipe to ensure I get at least one piece.

  

Zucchini, Bacon and Thyme Slice

Serves: 12

ProPoints per Serve: 3

2 zucchini, coarsely grated

1 carrot, peeled, coarsely grated

1 small red capsicum, seeded, finely chopped

2 spring onions, thinly sliced

1 bunch fresh thyme or 2 tablespoons dried thyme

2 cloves garlic, crushed

250 grams Weight Watchers bacon, finely chopped

1 cup 50% reduced fat grated tasty cheese

1 cup self-raising flour

4 eggs, lightly whisked

1/4 cup skim milk

1 tablespoon olive oil
salt
freshly ground black pepper 

Preheat oven to 180C. Grease a 20cm x 30cm lamington pan and line the base and 2 long sides with baking paper.

Place the zucchini, carrot, capsicum, spring onion, thyme, garlic, bacon, cheese and flour in a large bowl and stir to combine. Add the egg, milk and oil and stir to combine. Season with salt and pepper.

Spoon the mixture into the prepared pan and smooth the surface. Bake for 40 mins or until firm to the touch. Set aside to cool slightly. Cut into 12 squares.

(Click here for a printable version of this recipe)

Giant Vegetable Rosti with Cheese, Spinach and Poached Eggs

Sunday's are so busy during the football season and we rarely get the day to ourselves so when the season is over we try to make the most out of our Sunday.

This morning, after a small sleep in, I decided that a yummy brunch was now on the menu.  The weather is warming up and it was perfect this morning to sit outside and enjoy some precious time together.  Saying this I did not want the usual big breakfast (you know bacon, eggs, beans, toast, etc.)

I had seen this recipe for a 'Giant Potato Rosti' several times and had always thought that it would be a winner with us foodies.  I added some thyme to the potato and carrot mix plus used tasty cheese instead of the feta.  And it was yummo!!!

Not that easy with all the different steps involved but worth the effort.  A crispy rosti topped with cheese, fresh spinach and a runny egg... perfect for a mid morning brunch.

Giant Vegetable Rosti with Cheese, Spinach and Poached Eggs

(recipe adapted from Jamie Oliver)

 

Serves: 6

ProPoints per Serve: 7 

1200 grams potatoes

6 large carrots

sea salt

2 tablespoons extra virgin olive oil

freshly ground black pepper

2 tablespoons fresh thyme leaves

cooking spray

1/2 cup grated tasty cheese

100g baby spinach

6 large eggs

Preheat the oven to 180 degress Celsius.

Peel the potatoes and carrots, then grate them coarsely. Add a good pinch of salt, toss and scrunch it all together, then leave for 5 minutes.

Put olive oil into a large bowl and add a good pinch of pepper and thyme leaves.

Handful by handful, squeeze the potato and carrot mixture to get rid of the excess salty liquid, then sprinkle into the bowl. Toss in the oil and pepper until well mixed, Spray a large baking tray with cooking spray and then evenly scatter the potato mixture in tray. Roast for around 35 minutes, or until golden on top and super-crispy around the edges.

Meanwhile, boil a large saucepan with water to cook your poached eggs.  Just before your rosti is ready, with the water gently simmering, crack in the eggs, poach to your liking, then carefully remove with a slotted spoon.  Or cook your poached eggs using your usual method.

Remove rosti from the oven sprinkle with grated cheese.  Top with baby spinach and poached eggs.  Add a side serve of Weight Watchers Bacon for 1 ProPoint per 2 slices.

(Click here for a printable version of this recipe)

Prosciutto and Semi Dried Tomato Tortilla

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)

Baked Pasta Fritatta

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)

Ham and Zucchini Carbonara

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)

Spiced Beans with Eggs

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)

Ham Cheese and Tomato Omelette

Both Alex and I are sick today, she has a sinus infection and well as for me an accumulation of things relating to high blood pressure and high blood sugars combined with just feeling under the weather. Both of us went to see the doctor after dropping Oliver off at school so needless to say there was no breakfasts for either of us before we left.

I decided to make myself a nice healthy lunch, especially after the spray I got from my doctor about my blood pressure, sugar levels and then of course it all came down to my diet (or lack there of!). Like I was saying a healthy lunch (or I will say brunch) was on the menu, so we came straight home and I decided an omelette would fit the bill covering both breakfast and lunch, being low fat and of course yummy.

Of course you could share this omelette with someone and half the points but I was hungry and it has fit in nicely with my daily total.

Ham Cheese and Tomato Omelette

Serves: 1

Points per serve: 7

2 eggs

2 tablespoons skim milk

salt

freshly ground black pepper

cooking spray

50 grams lean ham, roughly chopped

1 tomato, diced

2 tablespoon freshly chopped parsley

30 grams grated reduced fat tasty cheese

Preheat grill.

In a small bowl or jug beat the eggs and milk together. Season lightly with salt and pepper.

Spray a small frying pan with cooking spray, add ham and tomatoes and cook for 2 - 3 minutes or until ham is slightly browned. Sprinkle with parsley. Pour in eggs ensuring to cover the base of the pan. Cook over a medium for a further 2 minutes or until eggs are starting to set.

Sprinkle with grated cheese and place under grill until melted and golden.

(click here for a printable version of this recipe)

Bacon and Vegetable Slice

For a nice tasty lunch I remembered a slice that I used to eat at work with a work friend. We no longer work together which is such a shame but are still in contact. It's funny but I was thinking about her the other day and I instantly remembered this recipe. Needless to say, I then had to cook it.

Alexandria, our 9 year old, helped with cooking this one. In fact she really made it all herself I just overlooked especially when it came to putting it in the oven and removing it. There you have it enough said about how easy this recipe is.

This slice is nice served either warm or cold making it perfect for a picnic or for work lunches, keeping well in the fridge for a few days.

Bacon and Vegetable Slice
(recipe adapted for WW Recipe Collection Cookbook)

Serves: 6
Points per serve: 5.5

cooking spray
150 grams reduced fat bacon, diced
1 onion, diced
2 medium zucchini, grated
2 medium carrots, peeled and grated
100 grams reduced fat tasty cheese
1 cup self raising flour, sifted
5 eggs, lightly beaten
¼ cup olive oil
2 teaspoons Dijon mustard

Preheat oven to 180 degrees Celsius.

Spray a large non stick frying pan with cooking spray and heat over medium. Add bacon and cook until golden. Remove to a paper lined plate to cool slightly.

Combine the zucchini, carrot, cheese, flour, bacon and onion in a large bowl. In another bowl combine eggs, oil and mustard. Mix egg mixture with bacon mixture, stirring gently to combine.

Coat a rectangle or square casserole dish with cooking spray. Pour mixture into prepared dish and cook for 20 – 30 minutes in the oven until set through.

Alternatively you can cook in the microwave on 50% power for 15 minutes or until edges are firm. Place under a grill for 4 – 5 minutes or until top is golden and firm.



(click here for a printable version of this recipe)

Ham, Corn and Cheese Pasta Pie

You know the minute you open a cookbook or a recipe magazine, look at a picture of a meal that you need to cook it. This is what happened with this particular pasta pie in the recent Australian Weight Watchers magazine. The picture made the dish look sensational (I need a photographer like that!!)

I have to say even though this recipe was easy to make I was a little concerned that it may infact be flavourless due to the ingredients. But it wasn't, in fact it was very full of flavour and very good size servings for the points value considering it was a pasta dish. I made a few minor changes due to ingredients on hand which only altered the points value, increasing it by half a point due to using deli brought ham. The original recipe called for Weight Watchers branded ham, which wasn't available to me.

The kids demolished it and wanted more, needless to say the next time I make this (which will be soon) I will have to make two.

Ham, Corn and Cheese Pasta Pie

(recipe adapted from Australian Weight Watchers Magazine May 2010)

Serves: 4

Points per serve: 6.5

100 grams penne pasta

1 onion, finely diced

200 grams frozen corn kernels

1 clove garlic, crushed

1 medium zucchini, grated

4 spring onions, sliced

150 grams 95% fat free shaved ham

3 eggs, lightly beaten

20 grams (1/4 cup) finely grated parmesan cheese

90 grams (3/4 cup) reduced fat grated tasty cheese

Cook pasta according to packet directions, drain and set aside allowing to cool.

Preheat oven to 200 degrees Celsius.

Lightly spray a large non stick frying pan with cooking spray and heat over medium heat. Add onions, corn, garlic and zucchini. Cook, stirring, for 5 minutes or until onion has softened. Transfer leek mixture to a large bown. Add pasta, spring onions, ham, eggs and half of each cheese. Stir to combine.

Transfer pasta mixture into a prepared cake tin. Sprinkle with remaining cheeses and bake for 25 - 30 minutes or until just set. Allow to cool in tin for 10 minutes. Cut into wedges and serve.

(click here for a printable version of this recipe)

Whipped Eggs on Toast

I wanted this morning's breakfast to be a little nicer than just eggs on toast and had recently come accross a recipe for Whipped Eggs which as you can imagine intrigued me no end...

So what else could be on the menu for Valentine's Breakfast than these little wonders. I must say they were very easy to make and assemble. Somewhat like a meringue but with no sugar and topped with warmed Dijonnaise (instead of hollandaise which would be nice also) made for a savoury filling breakfast.

As each toast is quite low in points you could serve with some bacon or roasted tomatoes or sauteed mushrooms etc, but we had two each instead of 1!!

Whipped Egg on Toast

(recipe source Recipes+ Magazine January 2010)

Serves: 4

Points per serve: 2.5

4 eggs, at room temperature

pinch of salt

2 x 2cm thick sliced Italian or Sourdough bread, toasted

4 tablespoons Low Fat Dijonnaise or Caesar Dressing

1 tablespoon finely chopped chives or spring onions

Preheat oven to 170 degreese Celsius.

Line a baking tray with baking paper or foil and place toast on it.

Seperate eggs carefully, keeping yolks whole. Using an electric mixer, beat whites with a pinch of salt in a clean dry bowl until soft peaks form. Spoon into a puffy mound on the centre of each toast. Shape a hollow in the top. Slip a yolk into each hollow.

Bake for 5 minutes. Spoon 1 tablespoon dressing over each yolk. Bake for a further 5 minutes or until whites are just golden and yolks set to your liking. Remove from oven and sprinkle with chives.

(click here for a printable version of this recipe)

Microwave Mushroom and Onion Omelette

I have been trying to vary my breakfast and lunches so I don't end up with the same day in and day out. It was then that I realised I don't really write about meals other than dinners with the exception of the occassional dish here and there normally when I am entertaining.... so time to start a new leaf with the blog content.

I have to admit that I am neither a cereal or a plain toast lover for breakfast and tend to have the same breakfast most mornings. Either baked beans or spaghetti on toast with the odd toasted sandwich here or there. Thankfully where I work I can cook all my meals should I choose which means that I don't have to eat something very early before I leave the house.

This morning I was fancying something different and remembered how much I liked having an omelette (although I couldn't really remember the last time I had one!). So ensuring I took enough ingredient with me to work I decided I would cook myself an omelette in the microwave for breakfast. Of course, it would be basic and not as fancy as a nice fluffy stove top omelette but I was looking forward to it.

To cook an omelette in the microwave you do require a microwave omelette maker or a large shallow dish, either works well but I just happened to have an omelette maker at work.

I am glad I made the decision to have something different for breakfast as it was brilliant. I enjoyed every mouthful and it was very filling.

Microwave Mushroom and Onion Omelette

Serves: 1

Points per serve: 3.5

cooking spray

4 - 5 button mushrooms, sliced

1 spring onion, sliced

2 eggs

2 tablespoons skim milk

salt

pepper

Spray omelette maker or dish with cooking spray. Add mushrooms and onions. Cook for 2 - 3 minutes in the microwave on high or until mushrooms have softened.

Beat together the eggs and skim milk, season to taste with salt and pepper. Pour egg mixture evenly over the mushrooms (if using an omelette maker split between both sides). Cook on high for 3 - 4 minutes or until egg is set. Allow to stand for 1 minute.

Remove from omelette maker or dish and serve.

(click here for a printable version of this recipe)

Low Fat Hollandaise Sauce

I have to admit that Hollandaise Sauce is my favourite sauce of all time. Guaranteed if it's on a menu I order that meal with an extra serve of sauce on the side.... I know it's bad considering the sauce base is butter and lots of it.


Thankfully I have come across a recipe that is a mock Hollandaise and there is no butter involved. Not quite as silky smooth as a good Hollandaise but fits nicely into a diet plan that's for sure.


This recipe makes approximately 1 cup and can be kept in the fridge in an air tight container for up to a week.

Low Fat Hollandaise Sauce

Serves: 8
ProPoints per serve: 1

Points per serve: 1

1/4 cup water

2 tsp cornflour

1/2 cup light thickened cream

1 tablespoon fresh lemon juice

1 teaspoon Dijon mustard

1 egg, lightly whisked

Place water and cornflour in a saucepan and stir until smooth. Add the cream and stir to combine. Use a balloon whisk to whisk constantly over medium heat for 2-3 minutes or until mixture boils. Remove from heat.


Whisk in lemon juice, mustard and egg until well combined. Return to heat and cook, whisking constantly, for 2 minutes or until mixture thickens slightly (do not overcook). Remove from heat.


(click here for a printable version of this recipe)

Vegetarian Fried Rice

This is a colourful, yet wonderfully quick and easy side dish to serve and just as nice by itself. It is also a dish that you can bulk up with any vegetables as well as adding cooked meats such as chicken, pork or prawns to make it into a full meal, but that's a recipe for another time.


For a better consistency while stir frying it is good to use rice that has been cooked the day before or is at least ensure rice is cold and has been drained well.

Vegetarian Fried Rice

Serves: 6

Points per serve: 2.5

1 cup basmati or long grain rice

cooking spray

1 teaspoon garlic

2 eggs, lightly beaten

1/4 cup skim milk

salt

white ground pepper

1 carrot, peeled and grated

1/2 red capsicum, finely diced

4 spring onions, sliced

1/2 cup frozen peas

1/2 cup frozen corn kernals

2 tablespoons soy sauce

1 tablespoon kecap manis

100 grams bean sprouts

1/2 cup fresh coriander chopped

Bring a large saucepan of water to boil and add rice. Cook for 10 - 12 minutes or until rice is tender. Drain well and allow to cool completely.


In a small jug combine beaten eggs and milk. Season with salt and pepper. Heat a large frying pan over medium heat, coat with cooking spray and add the eggs to cover pan base. Cook for until bubbles start to appear and flip over. Continue to cook for 2 - 3 minutes. Remove from pan and allow to cool. When cool roll and cut into slices. Set aside.


Coat a wok with cooking spray and heat over high heat. Add garlic, capsicum and spring onions, stir fry for 2 - 3 minutes or until capsicum has softened. Add peas and corn and continue to stir fry for another 4 - 5 minutes. Add rice and stir until fully combined with vegetables. Stir through soy sauce and kecap manis. Add bean sprouts, omellete and corinader, toss until warmed through.


(click here for a printable version of this recipe)

Chinese Omelette

We ended up going shopping last night, wandering around in search of some birthday presents and of course this meant that we had to find the right one so you guessed it ~ the shopping (as usual) took longer than we had hoped. Present found - a beautiful cookbook for a friend of mind who is turning 30 today and has just had her kitchen refurbished.

Needless to say a gourmet dinner was not in contention for dinner last night as it was very late. I wanted something easy, quick but still full of flavour.

An Chinese Omelette, full of vegetables and drizzled with hoisin sauce was the answer. No cheese like most omelettes yet very enjoyable and was what I really wanted.

Chinese Omelette

Serves: 1
Points per serve: 4.5

2 eggs, beaten
1/2 cup skim milk
cooking spray
1 teaspoon garlic, crushed
1/2 brown onion, sliced
1 carrot, coarsely grated
1/4 green capsicum sliced
1/2 ripe tomato, diced
100 grams button mushrooms, sliced
100 grams bean sprouts
2 tablespoons fresh coriander, chopped
2 tablespoons hoisin sauce
1 red bullet chilli, sliced (optional)

Preheat grill.

In a small jug combine eggs and skim milk. Season with salt and pepper.

Coat a non-stick frying pan with cooking spray. Add garlic and onion and cook over a medium heat for 2 - 3 minutes or until onion is softened slightly. Add carrot, capsicum, tomato and mushrooms. Stir fry for a further 2 - 3 minutes.

Ensure vegetables are spread out over the entire pan. Sprinkle with bean sprouts evenly. Pour egg mixture over the vegetables ensuring that the bottom of the pan is covered. Sprinkle with half the coriander. Cook for 2 - 3 minutes or until small bubbles form in the egg surface.

Place frying pan under grill and cook the top of the omelette, 2 - 3 minutes. Ensure your pan handle does not go under the grill. Remove omelette to a plate, drizzle with hoisin sauce. Sprinkle with coriander and chilli if using.

(click here for a printable version of this recipe)

Pastitsio

Pasta is always a huge hit in our house as was this dish. Pronounced Pa'sti-tsi-o it's a greek baked pasta dish, layered like Lasagna. Starting with a bottom layer of pasta (normally a tube pasta) mixed with egg and cheese, the second layer is a tomato meat sauce, a third layer of another pasta and then topped with a custard like sauce instead of a bechamel. Grated cheese and at times breadcrumbs are sprinkled on top to form a crust.

Of course I have adapted this recipe to reduce it's fat content and point count. I did use the basic bechamel sauce but added egg to it to give it the custardy consistency. I only used one layer of pasta also. But it was still full of flavour, filling and as usual devoured by one and all.

Pastitsio

Serves: 8

Points per serve: 6

cooking spray

1 onion, diced

2 teaspoons crushed garlic

500 grams lean lamb mince

2 tablespoons tomato paste

1/2 cup red wine

1/2 cup water

1 teaspoon beef stock powder

2 tablespoons oregano

3 bay leaves

1/4 teaspoon nutmeg

1 400gram tin diced tomatoes

2 carrots, peeled and grated

200g button mushrooms, finely sliced

salt

freshly ground black pepper

250 grams penne pasta

2 eggs, lightly beaten

1 tablespoon fat reduced butter

2 tablespoons plain flour

2 cups skim milk

1 egg, lightly beaten

2 egg whites, lightly beaten

60 grams grated tasty cheese

30 grams parmesan cheese, finely grated

2 tablespoons breadcrumbs

Coat a large frying pan with cooking spray. Add onions and garlic, cook over a medium heat for 5 - 10 minutes or until onions are soft and golden. Add mince and cook until browned, breaking up the clumps whilst cooking. Add the tomato paste, mix well to combine and cook for a further 5 minutes.

Add the wine, water, stock powder, oregano, bay leaves, nutmeg, tomatoes, carrots and mushrooms. Stir well and simmer for 15 - 20 minutes until juice has thickened. Season with salt and pepper to taste.

Preheat oven to 180 degrees Celsius.

Spray a large lasagne or baking dish with cooking spray.

Meanwhile bring a large saucepan of salted water to the boil, add pasta and cook as per packet directions. Drain well. Allow to cool for 5 minutes and mix through beaten egg. Place pasta mixture into lasagne dish and press down to ensure base of the dish is completely covered and the pasta layer is even.

Remove bay leaves from the meat sauce. Place meat sauce evenly over the pasta layer.

In a small saucepan over a low heat melt butter and stir through flour. Gradually add milk ensuring a smooth sauce with every addition. Bring to the boil and simmer until slightly thickened. Remove from heat and add remaining egg and egg whites, stirring well. Spread evenly over meat. Sprinkle with combined cheeses and breadcrumbs.

Cook for 30 - 40 minutes or until heated through and top golden.

Allow to stand for 10 - 15 minutes prior to serving.

(click here for a printable version of this recipe)

Toad in the Hole

My kids love this novel dinner - we actually had Tom, one of their friends, sleepover the other night and I am sure he was convinced that we were serving up frogs for dinner. He said he would give it a go and must say I was impressed when he asked for seconds.... who wouldn't? This dish is great for kids of all ages!!
.

I normally serve this with steamed vegetables and a huge gravy boat of thick gravy.
.

(Sorry this is a really bad picture)

Toad In The Hole

Serves 4

.

4 tablespoons oil

8 large good quality sausages

285 ml milk

115 grams plain flour

a pinch of salt

3 eggs

.
Mix the batter ingredients together and put to one side. I let the batter stand for around 30 minutes in a cool place.
.

Heat oven to 180C. Put the oil into the baking dish and add sausages. Cook for 10 minutes until sausages are browned, turning occasionally. Then place the baking dish on the middle shelf of your oven and turn your oven to its highest setting (around 250C). Keep your eye on the sausages but you need to get the oil as hot as possible. At this point take the baking dish out of the oven, being very careful and working very quickly, pour your batter over the sausages. Warning the cold batter hitting the hot oil may make it bubble and possibly even spit a little. Put the tin back in the oven and close the door.
.

Don't open it for at least 20 minutes as the minute you open the oven the Yorkshire pudding mixture will flop. Remove from the oven when puffy, golden and crisp.

Okonomyaki (Japanese Pancake)

This is something I just had to try making especially with it being Shrove Tuesday yesterday but the idea of having normal pancakes for dinner didn't really inspire me although the kids would have approved without a doubt.
.
I have read many recipes for Okonomyaki and like most recipes, there are so many different variations out there. Some with bacon, chicken or shrimps. Others with either grated potatoes or noodles. Ultimately I ended up making my own version of Okonomyaki or Japanese Pancake which I thought wasn't too bad and it got the thumbs up from Noel.

.

Okonomyaki (Japanese Pancake)
.
Serves: 4
Points per serve: 7
.
1 cup plain flour
4 eggs, beaten
1/2 cup skim milk
salt and pepper to taste
1/2 wombok, shredded
2 carrots, grated
1 large red capsicum, sliced
1 onion, sliced
150g bean sprouts
2 tablespoons oil
4 tablespoons low fat mayonnaise
4 tablespoons barbecue sauce

.

In a large bowl mix flour, eggs, garlic, ginger and skim milk together into a batter. Add salt and pepper to taste. Stir through wombok, carrots, capsicum, onion and bean sprouts until all coated with the batter and well combined.
.
Heat oil a small frying pan and add 1/4 of the mixture. Cook over a medium heat until firm and golden brown on the underside. Flip over and cook the other side. Once cooked, remove to plate and keep in a warm oven and continue with the remaining mixture.
.
To serve, place Okonomyaki on individual plates and drizzle with both the barbecue sauce and the mayonnaise.
.

Honestly the potential of ingedients and toppings that can be used in this dish is literally endless and can be left up to your imagination. I cannot believe that this was as easy as it was to not only prepare but to cook. Go on - give it a go!

Lemonade Pancakes

A favourite at our house for breakfast is Lemonade Pancakes. An easy recipe to whip up to feed the hungry hoards first thing in the morning - so easy that my kids actually mix it up themselves.

.

Lemonade Pancakes

Serves: 8

ProPoints per serve: 4

Old Points per serve: 2

(not including toppings)

2 cups plain flour

2 eggs

lemonade (we use Diet Lemonade)

cooking spray

.

Sift flour into a large bowl or jug. Make a well in the centre and crack both eggs into the flour. Mix with a whisk gently drawing flour in from the sides.

When mixture begins to become a ball add lemonade a little at a time, stirring constantly. Continue to add enough lemonade to make a thick yet runny batter.

Heat a large non-stick frying pan and spray with cooking oil. Pour a small amount of mixture into the pan, swirl to ensure mixture is even across the bottom of the pan (size of the pancakes is up to the individual). When small bubbles form in the top of the mixture flip over to cook the other side. When the second side is cooked remove to a plate and keep warm. Continue with remainder of mixture.

Toppings for pancakes are endless... lemon, caster sugar, butter, strawberry jam, honey, nutella, golden syrup and of course we cannot forget the maple syrup!