Baked Brie with Sundried Tomatoes

Okay I have to admit this... my world DOES actually revolve around food and being a foodie, believe it or not.

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In fact since I started up this food blog I have come across so many others out there just like me, blogging their culinary delights and kitchen masterpieces. Some are even game enough to blog about their disasters!! There are so many foodie blogs that I read and have linked all of these to my blog, a few I have chatted with via comments and emails while there are others I just read, but I am always adding some of their dishes to my never ending list of foods to make in the future.

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One person's blog that I read daily is Kevin's. Kevin's blog is called Closet Cooking and he is based in Toronto, Canada.I must say that some of his dishes are amazing, not to mention the quality of his photo's just make you want to lick the computer screen. So when I read this Baked Brie with Sundried Tomatoes I immediately knew we had to try it. Like Kevin I have to admit for not being a huge fan of Brie but in this recipe it had such an interesting flavour when coupled with the sun-dried tomatoes and the herbs.

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Baked Brie with Sundried Tomatoes

Source: Closet Cooking

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Serves 2

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250 grams brie, rind removed and cut into cubes

60 grams sundried tomatoes packed in oil, chopped

1 clove garlic, chopped

1 teaspoon thyme, chopped

pepper to taste

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Preheat oven to 175C.

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Mix everything together in a small bowl.

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Transfer to a small baking dish. The mixture should fill the baking dish to the brim as it will shrink when baked. I used just one small ramekin between the two of us... you could divide into individual serves if you wish.

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Bake in oven until the brie is melted and starts to bubble, about 20-30 minutes.

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Serve dip hot with crackers or dippers of your choice.

Murgh Makhani

In Old Delhi in the 1950's the legendary Moti Mahal restaurant created the dish that for millions of poeple around the world, especially us British, defines Indian food. "Butter Chicken" as Moti Mahal calls it, is the father and mother of Chicken Tikka Masala.

In the West, this dish is much interpreted, but in fact it has been enjoyed by Punjabis for decades. This is exactly how it is prepared in Old Dehi so of course - we just had to try it.

Ideally the chicken should be cooked in a tandoor on skewers but we used an indoor grill and a barbecue would suitably do the job as would cooking the chicken pieces in an oven. The key is not to overcook the chicken for fear of it drying out and not being the tender meat the we are all familiar with.

Although this recipe is quite time consuming and not for a beginner chef, the taste proves that it is definately well worth the effort.

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Murgh Makhani

Source: curry

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Serves: 4 - 6

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1 teaspoon crushed ginger

1 teaspoon crushed garlic

1 1/2 teaspoons salt

1 1/2 teaspoons chilli powder

juice of 1/2 lemon

800 grams boned chicken thighs, skin and fat removed, cut in half or diced

100 grams plain Greek-style yoghurt

1/4 teaspoon garam marsala

1.25 kilograms tomatoes, cut in half

125 ml water

2.5cm piece fresh root ginger crushed

4 garlic cloves, peeled

4 green cardamom pods

2 cloves

1 cinnamon leaf or bay leaf

1 1/2 tablespoons Kashmiri chilli powder

60 grams butter, cut into small pieces

2.5 cm piece frest root ginger finely chopped

2 green chillies, each slit into 4

75 mls single cream

1 teaspoon salt

1 teaspoon dried fenugreek leaves

1/4 teaspoon garam masala

2 teaspoons sugar

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To make the marinade, mix together the crushed ginger, crusher garlic, salt, chilli powder and lemon juice in a large bowl. Add the chicken and using your hands coat the pieces with the mixutre. Set aside for 20 minutes. Mix the yoghurt with the garam masala and apply to the mariated chicekn. Set aside for another 10 minutes.

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Thread the chicken on to skewers. Cook over the grill plate, barbecue or in the oven for 15 - 18 minutes, thurning the skeweres to cook evenly on both sides. Don't worry if some parts blacken as this actually adds to the flavour.

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While the chicken is cooking make the sauce. Place the tomatoes in a pot with 125 ml water and add the crushed ginger, garlic, cardamom pods, cloves and cinnamon/bay leaf. Cook until the tomatoes are completely broken down and soft. Remove from the heat and either using hand-held blender or a food processor, puree the mixture. Press through a sieve to make a very smooth puree.

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Return the puree to the pan and bring to the boil. Stir in the chilli powder. Cook until the puree starts to thicken, then slowly incorporate the butter, little by little, stirring constantly. The sauce will become glossy.

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Remove the chicken from the skewers and add to the puree along with any juices. Simmer for 5 - 6 minutes. As the sauce begins to thicken, add the chopped ginger, slit green chillis and cream. Continute simmering until the sauce is thick enough to coat the chicken.

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Remove from the heat before the fat separates out and comes to the surface of the dish. If this happens simply stir in 1- 2 tablespoons water and 1 tablespoon more of cream and remove immediately from the heat. Add the salt, ground fenugreek leaves and garam masala and mix well. Check the seasoning and add the sugar if needed. Serve hot.

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Note to make this more child friendly or milder I would omit using the green chillies and also add about twice the amount of cream, depending on the mildness you require - you could also reduce the amount of Kashmiri chilli powder that you use.

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A tandoor is a clay oven used to back breads and other dishes in North India and Pakistan. The fire is fuel by charcoal and ofent kept lit all day. It is the focal point in many homes and some villages even have a communal tandoor where, believe it or not, gossip is as important as cooking.

Kerala Lamb

This is a restaurant speciality, formously known as Malabar Mutton Curry, cooked all over southern India in Malabari restaurants. Muslims in Calicut are very found of this dish, as it is easy to cook and has extraordinary taste. The roasted coconut base and peppercorn flavour are typical of Keralan cooking.
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Kerala Lamb

Source: curry

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Serves 4

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100 grams freshly grated coconut or desiccated coconut

2.5 cm piece fresh root ginger, sliced

3 garlic cloves, chopped

2.5 cm cinnamon stick

3 cloves

2 bay leaves

10 curry leaves

5 black peppercorns

3 tablespoons vegetable oil

200 grams shallots, chopped

1 tablepsoon ground coriander

1/2 teaspoon ground tumeric

1/2 teapsoon chilli powder

salt

500g boned lamb, cut into cubes

2 tablespoons vegetable oil

1/2 teaspoon mustard seeds

10 curry leaves

2 green chilies, slit lengthwise

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First make the spice paste. Roast the coconut with the ginger, galic, cinnamon stick, cloves, bay leaves, curry leaves and ppercorns in a dry pan until the coconut is browned. All to cool, then grind in a food rprocessor, gradually adding 250 ml water to make a fine paste.
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Heat the 3 tablespoons of oil in a frying pan, add the shallots and fry for 5 minutes or until soft. Add the spice paste, the ground coriander, turmeric, chili powder, some salt and 400 ml of water. Bring to the boil. Add the lamb, then reduce the heat and cook, covered, for 30 minutes or until the lab is well cooked.
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Now prepare the tempering mixture. In a seperate frying pan, heat the oil and the mustard seeds. Once they start popping, add the curry leaves and green chillies. Stir-fry for 1 minute.
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Pour the tempering mixture over the lamb curry and continue cooking for about 10 minutes or until the curry is very dry and thick. Serve hot.

Trinidadian Beef

As we had decided to continue to try new curry recipes this one caught my eye.
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Trinidad is an island located in the souteast Caribbean off the coast of Venezuela. The food of Trinidad was developed by the influence of East Indian and African cultures, who people had been brought in to work in the local plantations as slaves. It is identified by its deep, rickh spicing rather than any excessive heat from chillies.
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Trinidadian Beef

Source: Womans Weekly New Curries

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Serves 4

2 tablespoons coriander seeds

2 tablespoons cumin seeds

1/2 teaspoon fennel seeds

1/2 teaspoon black mustard seeds

1/2 teaspoon fenugreek seeds

1 teaspoon black peppercorns

1 medium brown onion, finely chopped

2 cloves garlic, quartered

1/4 cup coarsely chopped fresh coriander

1 tablespoon fresh thyme leaves

3 fresh small red thai chillies, coarsely chopped

1/2 teaspoon ground ginger

2 tablespoons corasely chopped fresh flat-leaf parsely

1/3 cup peanut oil

1 kilogram gravy beef, cut into 3cm pieces

3 cloves garlic, crushed

1 tablespoon hot curry powder

3 cups beef stock

2 fresh small red thai chilles, sliced thinly

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Dry fry seeds and peppercorns in small frying pan, about 1 minute or until fragrant. Crush mixture using a mortar and pestle. I used my new toy, a Jamie Oliver Flavour Shaker - a lot easier.
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Blend or process onion, quartered galric, coriander, thyme, chopped chilli, ginger, parsley and 1 tablespoon of the oil until mixture forms a paste. Transfer curry paste to a large bowl, add the beef mixing until thoroughly coated in the paste. Cover and refrigerate for 30 minutes.
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Heat remaining oil in a large saucepan, cook crushed garlic and curry powder, stirring for 1 minute. Add beef mixture. Cook stirring over a medium heat for 10 minutes. Add stock and crushed spice mixture, combine well and then simmer covered for 1 hour. Uncover and simmer for another hour, stirring occasionally, or until meat is tender and sauce thickens slightly.
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Serve curry sprinkled with sliced chillies.

Chicken and Spinach Lasagne

Well I wasn't sure how this dish would go down in our house purely because Lasagne is Lasagne and by saying that I mean meat sauce, bechamel sauce and lots of cheese. But after hearing so many rants of positive feedback on the Weight Watchers forums I decided it was time to give it a go.
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It was quite easy to make, probably easier than normal lasagne in fact. The flavour was wonderful and the fact that there was an argument over the last 2 peices meant that it was a success! I even received a "please cook again" after it was all gone.
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Chicken and Spinach Lasagne

Source: Symply To Good To Be True 3

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Serves 6

Points per serve: 5

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1 x 250g packet frozen spinach defrosted

1 x 250g tub low fat cottage cheese

cooking spray

600g skinless chicken breast diced

1 onion diced

1 teaspoon crushed garlic

1 tablespoon low fat butter

2 tablespoons plain flour

2 cups skim milk

4 sachets Cream of Chicken cup a soup (98% fat free)

1/4 teaspoon tarragon

9 lasagne sheets

1/2 cup reduced fact grated tasty cheese

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Preheat oven to 180C.
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Squeeze water out of spinach and place in a bowl.
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In a food processor blend cottage cheese until smooth, add to the spinach and fold together. Leave to one side.
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In a non stick frypan coated with cooking spray saute the chicken, onion and garlic until nearly cooked.
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In a seperate saucepan melt butter, add in the flour and combine. Slowly add the milk using a whisk to avoid lumps, add dry soup mix and tarragon to the milk mixture, stirring constantly. When boiled pour over the chicken and mix together.
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Coat a lasagne dish (approx 15 x 28cm) with cooking spray then place 3 lasagne sheets at the bottom of the dish, spoon half the chicken mixture into dish and cover with another 3 lasagne sheets. Spread spinach mixture into dish and cover with remaining 3 lasagne sheets. Spoon remaining chicken over top, sprinkle with cheese and cover with foil.
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Bake for 40 minutes then remove foil and cook a further 10 - 15 minutes to brown top.
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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!!
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I normally serve this with steamed vegetables and a huge gravy boat of thick gravy.
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(Sorry this is a really bad picture)

Toad In The Hole

Serves 4

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4 tablespoons oil

8 large good quality sausages

285 ml milk

115 grams plain flour

a pinch of salt

3 eggs

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

Intense Chocolate Cookies

Even though I would love to claim fame from these cookies because of their intense chocolate flavour, I cannot. The recipe belongs to Nigella Lawson, who's programmes, including Nigella Express, I am enjoying thoroughly.
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To my children's delight I made these last night. Surprisingly easy and must say hit to spot for an after dinner snack last night. The recipe only makes 12 cookies but be warned they are large and very moreish.
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And as Nigella says in her television series, these are definitely the cure for everything, well almost everything!
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Intense Chocolate Cookies

source: Nigella Lawson

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Serves: 12

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125 grams dark chocolate

150 grams plain flour

30g cocoa, sifted

1 teaspoon bicarbonate of soda

1/2 teaspoon salt

125 grams unsalted butter, softened

75 grams light brown sugar

50 grams caster sugar

1 teaspoon vanilla extract

1 egg, cold from the fridge

350 grams dark chocolate chips

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Preheat the oven to 170 deg C.
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Break the 125 grams dark chocolate into pieces and place into a heatproof bowl set over a pan of barely simmering water. Heat, stirring occasionally, until melted.
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Place the flour, cocoa, bicarbonate of soda and salt into a large bowl and mix well.
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In another bowl, cream the butter and two sugars together until light and fluffy. Add the melted chocolate and stir well.
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Beat in the vanilla extract and crack in the egg, then mix in the dry ingredients. Finally stir in the chocolate chips.
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Scoop out 12 equal portions of the mixture - an ice cream scoop and a palette knife are the best tools for the job - and place onto a lined baking sheet about 6 cm apart. Do not flatten them.
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Transfer to the oven and bake for 18 minutes, then test with a skewer - it should come out semi-clean and not wet with batter. If you pierce a chocolate chip, try again.
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Leave the cookies to cool on the baking sheet for 4-5 minutes, then transfer them to a cooling rack to harden as they cool.
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Just like Nigella did in her TV episode of Nigella Express I cooked only 6 of the cookies and froze the other 6 for later use. I froze them on a cookie tray and transfer to a snap lock bag when completely frozen. When required, defrost and then cook as above.

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.
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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.

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Okonomyaki (Japanese Pancake)
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Serves: 4
Points per serve: 7
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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

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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.
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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.
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To serve, place Okonomyaki on individual plates and drizzle with both the barbecue sauce and the mayonnaise.
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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!

Veal Goulash

Another meal cooked in the slow cooker and as usual meat very tender. Not only was the smell fantastic walking in the front door from work but the taste was great!
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Veal Goulash

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Serves: 8

Points per serve: 4

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4 teaspoons vegetable oil

1 kilogram veal, cut into chunks

2 onions, sliced

1 large red capsicum, diced

2 teaspoons crushed garlic

2 teaspoons cumin seeds

2 tablespoons sweet paprika

2 tablespoons plain flour

2 cups beef stock

1 cup red wine

4 tablespoons tomato paste

2/3 cup light sour cream

4 tablespoons chives, chopped (optional)

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In a large bag place flour and diced veal. Toss until all the veal is coated with the flour.

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Heat oil in a non-stick frying pan. Cook veal in batches until browned and sealed on all sides.

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Place in slow cooker. Add the onion, capsicum, garlic, cumin seeds and paprika to slowcooker also.

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In a jug mix the red wine and tomato paste together and then stir into casserole along with the beef stock. Cover slow cooker.

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Cook on low for 10 - 12 hours or high for 6 - 8 hours.

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Turn off slow cooker, stir through the sour cream. Once served sprinke with chives (if using).

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Spaghetti and Meatballs with Tomato Sauce

As I posted the actual Pork Meatballs yesterday and following a request, I thought I would share the quick and easy tomato sauce I make to turn these meatballs into a meal.

Spaghetti and Meatballs in Tomato Sauce

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Serves: 6

Points per serve: 6

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1 serve of Pork Meatballs

2 x 425g tins diced tomatoes

2 tsp white sugar
1 cup water

250g spaghetti or pasta of choice

chopped parsley, for garnish

Make meatballs as per recipe shaping into 24 balls (not 20 like stated).

Heat a large frying pan and spray with cooking spray. Place balls into the pan, gently turning to ensure they are completely sealed and brown. Remove from pan to a plate, cover with foil to keep warm.

In the same pan add the tomatoes, sugar and water. Bring to the boil, lower heat and simmer for approx 5 minutes. Return the meatballs to the pan, cover and simmer for 30 minutes.

Meanwhile cook pasta in a large pan of boiling water until tender. Drain.

Serve pasta topped with meatballs and sauce, either in individual dishes or a large serving dish. Sprinkle with chopped parsley if using.

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Pork Meatballs

These tasty morsels are one of Noel's little specialties - he loves using pork mince and has made up these little balls on several occasions. I have added a nice delicate tomato sauce to accompany them for dinner but honestly any sauce goes well with them.
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Pork Meatballs

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Makes: 20

Points per Ball: 1

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500g pork mince

1/2 onion, finely chopped

1 egg, beaten

1/4 cup tomato paste

1/2 cup parmesan cheese, finely grated

1 tablespoon dried oregano

1 tablespoon dried sage

salt and pepper to taste

cooking spray

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In a large bowl mix the pork mince, onion, egg, tomato paste, parmesan cheese, oregano, sage, salt and pepper thoroughly and until well combined.
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Shape into 20 balls (you can make smaller or larger if you wish).
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Heat a large frying pan and spray with cooking spray. Place balls into the pan, gently turning to ensure they are completely sealed and brown. Reduce heat, cover and cook for 20 minutes, continually turning to ensure they do not stick.
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(You could also place in a casserole dish, cover and put in the oven for 20 - 30 minutes on a low heat to cook through).
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Note: Adjust points to suit number of meat balls made.
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This is how we had them - Pork Meatballs with Tomato Sauce (and served with fettucine).

Mediterranean Chicken Casserole

This dish has never failed me whether it is for a tasty supper, for a special dinner party, an impromptu get together or even for when you are in want of something "tasty". Dinner can be on the table in as little as an hour. I have cooked this for family, friends and even work colleagues and it always gets an applause especially from me. Not bragging but even my kids love it.
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I serve with some nice fresh crusty bread and a bowl of steamed greens but honestly it is nice just by itself.
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The early preparation is a little time consuming but trust me, it is well worth it. Even with very minimal ingredients this casserole is bursting with flavour and I am sure your guests will ask you for this recipe!
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Mediterranean Chicken Casserole

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Serves 6

Points per serve: 6.5

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1 tbs olive oil
6 small (about 600g) chicken drumsticks, skin on
6 (about 1.5kg) chicken thigh cutlets, skin on
1kg chat potatoes, halved, skin on
4 ripe tomatoes, finely chopped
95g kalamata olives
1 head of garlic, seperated and skin removed
2 sprigs fresh rosemary, leaves picked
125ml dry white wine
Sea salt flakes
Freshly ground black pepper
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Preheat oven to 200°C. Heat the oil in a 3L (12-cup capacity) flameproof, ovenproof baking dish over medium heat. Add the chicken drumsticks and cook, turning occasionally, for 5 minutes or until browned all over. Transfer to a plate and cover with foil to keep warm. Repeat with the chicken thigh cutlets.
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Add the potato to the dish and cook, turning occasionally, for 5 minutes or until golden. Remove from heat. Return the chicken to the dish and gently mix through the potatoes. Top with tomato, olives and garlic cloves. Sprinkle with rosemary. Pour over the wine. Season with salt and pepper.
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Bake in oven for 45 minutes or until the chicken is cooked through and potato is tender. Serve immediately.
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Crumbed Camembert

This is definately one of my favourite entrees of all time. I have to confess that if this is on a menu anywhere I just have to order it. The crunchy outside compliments the soft and gooey centre, while the saltiness of the Camembert is offset by the sweetness of the Cranberry Sauce.

However irristable as this dish isn't it is not a dish that is friendly with the weight watchers out there!
 

Crumbed Camembert

Serves 2

200g camembert round
2 tablespoons skim milk
2 tablespoons dried breadcrumbs
2 tablespoons oil
handful of rocket or baby spinach leaves
4 tablespoons cranberry sauce

Cut camembert into 8 wedges. One at a time dip in the skim milk and then coat with breadcrumbs.

Heat oil in a small frying pan. Once oil is hot place all wedges in and cook for 1 minute. Gently turn pieces in oil until all sides are crisp and golden. Remove and drain on paper towel.

Serve on a bed of rocket or baby spinach leaves with cranberry sauce on the side.

Cauliflower Au Gratin

This is the only fail safe way I can get Oliver and Alex to eat cauliflower. Don't get me wrong they eat it in a stirfry, as a vegetable with gravy but give them a Cauliflower Au Gratin and they are literally in heaven.
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This is a fairly straight forward recipe even though I have classed the difficulty of medium. If you do not get the cheese sauce smooth and thick the dish will just not come together.
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Cauliflower Au Gratin

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Serves 8

Points per serve: 2.5

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cooking spray

1 head of cauliflower

45g butter

3 tablespoons plain flour

3 cups skim milk

60g grated tasty/cheddar cheese

2 teaspoons dijon mustard

ground white pepper

salt

1 slice white bread, made into fine breadcrumbs

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Preheat oven to 180 deg C.
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Spray a large casserole dish with cooking spray.
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Cut the cauliflower into medium, even sized florets. Place in a large microwave proof dish, add a little water, cover with plastic wrap and microwave for 5 - 8 minutes or until florets are beginning to become almost tender. Remove from water and arrange in casserole dish so all florets are in a single layer.
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Make cheese sauce by placing the butter in a large saucepan and melt over a medium heat. Add the flour and whisk to combine into a roux for approximately 1 minute. Remove from heat and slowly add the milk, stirring constantly, until mixture is smooth. Place over a medium heat, still constantly stirring add dijon mustard and season with salt and pepper. Continue to stir until mixture starts the thicken. Remove from heat and stir in 30g of the cheese.
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Pour cheese sauce over cauliflower florets evenly. Combine breadcrumbs and remainder of cheese. Sprinkle over the cauliflower and spray top evenly with cooking spray.
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Place in oven and cook for 30 - 40 minutes or until the top is golden and the edges are bubbling. Serve immediately.
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Mixed Seafood Platter

I couldn't really decide on what entree to serve for Valentines Day dinner so I ended up making a Mixed Seafood Plate with two Dipping Sauces, one a Seafood Cocktail Sauce and the other was Garlic and Spring Onion Mayonnaise.

On the small plate is Noel's Chilli and Ginger Scallops. I will have to see if I can get him to share his recipe with us. They are delicious and so full of flavour. Definately one of his specialities!!

Mixed Seafood Plate

Serves 4
Points per serve: 6
500g white fish, no bones or skin (I used gummy shark)
250g raw peeled and deveined prawns
350g calamari hood
2 tablespoons plain flour
2 teaspoons paprika
salt and pepper
¼ cup vegetable oil
½ red capsicum, sliced thinly
1 spring onion, sliced thinly on diagonal
coriander leaves, to garnish

Rinse the fish, prawns and calamari and pat dry.

Cut the fish into large cubes. Score the inside of the calamari hood and then slice into large pieces.

In a large snap lock bag mix the flour and paprika, season with salt and pepper to taste. Add all the seafood, seal bag and toss contents to combine.

Heat oil in a large non-stick frying pan until hot, add contents on bag and fry until golden brown or approximately 5 minutes, separating pieces as required.

Drain on paper towel and place onto plate.

Garnish with the capsicum, spring onion and coriander leaves.

Serve immediately.

Garlic and Spring Onion Mayonnaise and Seafood Cocktail Sauce

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I wanted to serve something nicer than plain mayonnaise or tomato sauce with our entree, Mixed Seafood Platter. So I decided on two different flavoured mayonnaises or sauces with I thought would compliment the flavours of the different seafoods nicely and I must say they did.

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Seafood Cocktail Sauce

(pictured on the left hand side)

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Serves 8

Points per serve: 1

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1/2 cup mayonnaise

1 tablespoon tomato sauce

1 tablespoon chilli sauce

2 tablespoons brandy (optional)

1 tablespoon lemon juice

1/4 cup low fat cream

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In a medium sized bowl combine mayonnaise, tomato sauce, chilli sauce, brandy (if using) and lemon juice. Mix well until combined.

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Stir through the cream.

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Place in the refrigerator to chill until required. This will also maximize flavour.

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Garlic and Spring Onion Mayonnaise

(pictured on the right hand side)

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Serves 8

Points per serve: 1

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1/2 cup good quality mayonnaise

1/4 cup low fat cream

2 tsp crushed garlic

1 spring onion, finely sliced

freshly ground black pepper

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In a medium size bowl mix all the ingredients until combined.

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Place in the refrigerator to chill until required. This will also maximize flavour.

Tandoori Chicken Drumsticks

I love the ease of not only the recipe but the preparation. I use a concentrated paste but I believe the secret is to allow the meat to marinate for as long as possible. In this case it was overnight, but saying this you would get away with letting it sit for only 20 minutes.

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Cooked on the bbq, these are a quick and easy midweek dinner. Serve with rice or a salad and Mint Raita on the side.
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Tandoori Chicken Drumsticks

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Serves: 8

Points per serve:5.5

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2 kgs (16) chicken drumsticks, skin removed

12 tablespoons low fat natural yoghurt

8 tablespoons tandoori paste (I used Sharwoods)

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Place chicken drumsticks in a large snap lock bag.
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Mix tandoori paste and yoghurt together until combined. Add to snap lock bag.
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Seal the bag and then mixed around marinade with the chicken drumsticks until they are completely covered (this is actually a very soothing experience).
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Place in fridge and marinate for at least 20 minutes or overnight if time permits.
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Heat the bbq grill. Place drumsticks in a flat layer on grill and cook for approximately 15 - 20 minutes, turning occasionally. Ensure thicker end of drumstick is cooked through.
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Note: The easiest way to remove skin off chicken drumsticks is to hold the thick end of the drumstick in one hand and using a tea-towel pull back the skin with the other hand. It will be easy until you get to the bone end which will require a little more force but the tea-towel will help you to grip the skin more effectively.
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Also you could replace the chicken drumsticks with chicken fillets/thighs or even lamb cutlets.

Mint Raita

This is my take on a favourite condiment for Indian Food, especially Tandoori flavoured meats such as Tandoori Chicken Drumsticks. Traditionally this would have grated cucumber in it but as only two out of four of us like it I omit the cucumber. Saves on arguments that way!!
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Mint Raita

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Serves 8

Points per serve: 0.5

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1 cup low fat natural yoghurt

2 tablespoons mint, finely chopped

1 teaspoon caster sugar

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Mix all ingredients together until combined.
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Place in refrigerator until needed. The longer the dip stands the more the flavours will develop.

Penne Boscaiola with Chorizo

Another pasta recipe, it's creamy base combined with the amazing flavours make this pasta a dish that is requested often and one that can be whipped up easily at a moments notice, providing you have the ingredients of course.
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However last night I had an urge to introduce a new flavour to the dish, and of course received mixed reactions from my taste testers but that adds to the fun of experimenting. I had a Chorizo Sausage (Spanish Sausage) in the fridge begging to be used so to my surprise it actually enhanced this pasta dish but I must say I would not make it a regular addition due to the fat content.
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Penne Boscaiola with Chorizo

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Serves: 6

Points per serve: 8

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250g penne pasta (or pasta of your choice)

1 large onion, finely chopped

4 rashers bacon, rind removed and diced

1 chorizo sausage approx 100g, sliced (if using)

1 tsp crushed garlic

150g mushrooms, sliced

1 red capsicum, sliced

375 ml can evaporated low fat milk

3 tbs sweet chilli sauce

40g grated parmesan cheese

100 g baby spinach leaves

Cook the pasta in a pan of boiling water until just tender. Drain and set aside.
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Coat a large frying pan with cooking spray, heat and cook the onion, garlic, bacon, chorizo sausage (if using) until onion is soft and meat has started to crisp. Add mushrooms and capsicum and cook for a further 5 minutes.
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Add the milk and chilli sauce to the pan. Stir until combined. Add the cooked pasta, parmesan cheese and baby spinach leaves tossing until pasta is covered and heated through and the baby spinach has wilted.

Raspberry Brownie Slice

Once again Alex wanted to cook something on Sunday and when she wants cook it's generally something sweet. After a short time flicking through some cookbooks she came across this recipe and with having all the ingredients at home it was full steam ahead.
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Raspberry Brownie Slice

Source: WW Easy Entertaining Cookbook

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Serves: 16

Points per serve: 2.5pts

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cooking spray

80g reduced fat butter

3/4 cup soft brown sugar

1/3 cup cocoa powder

1/2 cup skim milk

2 eggs, lightly beaten

1 1/4 cups self raising flour

1/2 cup dark choc bits

150g frozen raspberries

icing sugar to serve

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Preheat oven to 180 deg C. Spray and line a 19cm x 29cm slice pan.

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Place the butter, sugar, cocoa and milk in a small saucepan. Stir over a low heat stirring until smooth. Transfer to a large bowl and cool for 5 minutes.

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Stir the eggs, flour, choc bits and raspberries into the cocoa mixture. Spoon the cake mixture into the pan and bake for 45 - 50 minutes or until cooked when tested with a skewer. Stand for 10 minutes before turning out onto a wire racke to cool.

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Serve cut into squares and dusted with the icing sugar.

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Note: Store the brownies in an airtight container for up to 3 days.