Roasted Pumpkin Chickpea and Rocket Salad

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

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

Roasted Pumpkin Chickpea and Rocket Salad

(recipe adapted from Good Taste March 2009)

Serves: 6

ProPoints per serve: 3

2 large red capsicums, halved, deseeded

cooking spray

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

1 large red onion, halved, thinly sliced

1 x 400 gram can chickpeas, rinsed, drained

200 grams baby rocket leaves

1/4 cup apple cider vinegar

1/4 cup fresh orange juice

1 tablespoon olive oil

1 teaspoon wholegrain mustard

2 teaspoons caster sugar

salt

freshly ground black pepper

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

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

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

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

(click here for a printable version of this recipe)

Mustard and Herb Roast Potato Bites

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

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

Mustard and Herb Roast Potato Bites

Serves: 6

ProPoints per serve: 3

800 grams baby (chat) potatoes

2 teaspoons dijon mustard

1 tablespoon olive oil

juice of 1 medium lemon

1 tablespoon Masterfoods Pizza Topper (mixed herbs)

cooking spray

Preheat oven to 200 degrees Celsius.

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

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

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

(click here for a printable version of this recipe)

Caramelised Capsicum Relish

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

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

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

Caramelised Capsicum Relish

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

Serves: 6

ProPoints per serve: 1

2 teaspoons extra virgin olive oil

1 red capsicum, thinly sliced

1 red onion, thinly sliced

1/2 cup sweet chilli sauce

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

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

(click here for a printable version of this recipe)

Moroccan Lamb Shanks

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

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

Moroccan Lamb Shanks

Serves: 8

ProPoints per serve: 12

2 tablespoons plain flour

salt

freshly ground black pepper

2 tablespoons olive oil

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

3 red onions, thickly sliced

2 cups beef stock

2 cups water

2 tins 440g diced tomatoes

1 tablespoon ground coriander

1 tablespoon ground cumin

3 teaspoons paprika

2 teaspoons tumeric

1 tablespoon fennel seeds

2 garlic cloves, crushed

1 teaspoon salt

1 teaspoon freshly ground black pepper

4 carrots, peeled, cut into batons

1 green capsicum, largely diced

1/2 cup sultanas

1/2 cup freshly coriander leaves, roughly chopped

Preheat oven to 175 degrees Celsius.

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

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

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

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

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

Sprinkle with fresh coriander leaves and serve.

(click here for a printable version of this recipe)

Pasta Milano

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

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

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

Pasta Milano

(recipe adapted from Taste.com)

Serves: 6

ProPoints per serve: 13

1 tablespoon olive oil

2 red onions, sliced

500g pork mince

1 tablespoon dried oregano

1 tablespoon dried parsley

2 garlic cloves, crushed

1 tablespoon chopped fresh rosemary leaves

1/4 teaspoon dried chillies flakes

1 cup tomato passata

1 cup beef stock

salt

freshly ground black pepper

400 grams spiral pasta (or pasta of your choice)

1/3 cup chopped flat-leaf parsley leaves

100ml reduced fat thickened cream

80g parmesan, grated

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

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

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

Meanwhile, cook pasta according to packet instructions. Drain.

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

(click here for a printable version of this recipe)

Chicken with Prosciutto, Blue Cheese and Semi Dried Tomatoes

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

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

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

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

Serves: 4

ProPoints per serve: 9

4 small lean chicken breast

50 grams blue vein cheese

1/4 cup fresh basil

1/2 cup semi dried tomatoes, not in oil

4 slices prosciutto, fat trimmed

1 teaspoon chicken stock powder

4 tablespoons white wine

salt

freshly ground black pepper

Preheat the oven to 190 degrees Celsius.

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

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

Serve, garnished with extra basil leaves.

(click here for a printable version of this recipe)

Slow Cooked Cider and Herb Braised Beef Ribs

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

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

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

 Slow Cooked Cider and Herb Braised Beef Ribs

(recipe adapted from Southern Food.com)

Serves: 8

ProPoints per serve: 10

1/2 cup flour

2 teaspoons paprika

salt

pepper

2 kgs beef ribs

2 tablespoons vegetable oil

2 large onions, cut into wedges

4 medium carrots, peeled and cut into large chunks

2 cups apple cider

2 cups beef stock

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

1 tablespoon dried thyme

1 tablespoon dried parsley 

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

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

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

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

Preheat oven to 180 degrees Celsius.

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

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

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

(click here for printable version of this recipe)

Satay Pork Parcels

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

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

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

Satay Pork Parcels

Serves: 28

ProPoints per serve: 2

500 grams pork mince

4 spring onions, finely sliced

1 zucchini, grated

2 carrots, grated

1 red capsicum, finely diced

1/2 cup satay sauce

1 teaspoon curry powder

1 tablespoon soy sauce

2 teaspoons sesame oil

14 sheets Antoniou fresh filo pastry

cooking spray

Preheat oven to 200 degrees Celsius.

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

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

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

(click here for a printable version of the recipe)

Mexican Chicken Sausage Rolls

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

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

Mexican Chicken Sausage Rolls

Makes: 28

ProPoints per serve: 2

4 sheets Pampas reduced-fat puff pastry

500 grams lean chicken mince

375 gram jar mild tomato bassed salsa

2 teaspoons mexican chilli powder

1 zucchinni, grated

2 carrots, grated

1 tablespoon dried oregano

salt

pepper

1/4 cup plain flour

1 egg, lightly beaten

cooking spray

Preheat oven to 200 degrees Celsius.

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

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

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

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

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

Cook for 20 minutes or until golden and cooked through.

(click here for a printable version of this recipe)

Caribbean Style Pork Cutlets with Rice Salad

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

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

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

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

Caribbean Style Pork Cutlets

(recipe sourced from WW Eat and Enjoy Cookbook)

Serves: 4

ProPoints per serve: 8

2 garlic cloves, crushed

2 teaspoon finely grated lime rind

1/4 teaspoon ground cinnamon

1/4 teapsoon ground nutmeg

1/2 teapsoon ground allspice

1 tablespoon olive oil

4 x 180 gram lean port cutlets, fat trimmed

2 cups cooked long-grain rice

1/2 small pineapple, cut into 1cm pieces

1/2 red onion, finely chopped

1 red capsicum, finely chopped

1/4 cup small fresh basil leaves

2 tablespoons lime juice

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

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

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

Serve pork with rice salad.

(click here for a printable version of this recipe)

Sweet and Spicy Beef Noodles

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

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

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

Sweet and Spicy Beef Noodles

Serve: 6

Points per serve: 10

2 tablespoons soy sauce

1 tablespoon chilli sauce

1 tablespoon char sui sauce

1 tablespoon dry sherry

750 grams beef strips, fat trimmed

200 grams Changs Dried Egg Noodles

1 tablespoons oil

1 teaspoon crushed garlic

1 teaspoon crushed ginger

2 medium onions, sliced

125 grams mushrooms, sliced

1 red capsicum, sliced

150 grams bean sprouts

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

1 tablespoon oil, extra

1 tablespoon sesame oil

Sweet and Spicy Sauce

1 teaspoon sugar

3 teaspoons cornflour

1 cup chicken stock (made with stock cubes)

2 tablespoons dry sherry

2 tablespoons oyster sauce

1 tablespoon char sui sauce

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

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

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

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

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

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

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

(click here foir printable version of recipe)

Chicken and Vegetable Casserole

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

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

Chicken and Vegetable Casserole

(recipe adapted from WW Magazine August 2011)

Serves: 4

ProPoints per serve: 10

1 tablespoon olive oil

2 onions, peeled and quartered

60 grams reduced fat bacon, chopped

4 chicken thigh fillets chops, fat trimmed

2 tablespoon plain flour

2 tablespoon tomato paste

2 cups chicken stock

6 fresh thyme sprigs

2 small carrots, cut into 6 lengthways

2 small parsnips, cut into 6 lengthways

150 grams green beans

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

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

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

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

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

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

(click here for a printable version of recipe)

Beef and Spinach Cannelloni

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

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

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

Beef and Spinach Cannelloni

(recipe sourced from WW magazine September 2011)

Serves: 4

ProPoints per serve: 12

cooking spray

1 small brown onion, finely chopped

1 small carrot, finely chopped

500 grams extra lean beef mince

2 garlic cloves, crushed

400 gram can diced tomatoes

2 tablespoons tomato paste

1/2 cup beef stock

100 grams baby spinach leaves

1/4 cup finely chopped fresh basil leaves

1 tablespoon reduced fat butter

1 tablespoon plain flour

1 cup skim milk

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

salt

pepper

4 fresh lasagne sheets

3/4 cup tomato pasta sauce

1/4 cup grated parmesan cheese

Preheat oven to 180 degrees Celsius.

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

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

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

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

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

(click here for a printable version of this recipe)

Prosciutto and Semi Dried Tomato Tortilla

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

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

Prosciutto and Semi Dried Tomato Tortilla

(recipe sourced from WW Eat & Enjoy Cookbook)

Serves: 4

ProPoints per serve: 9

3 small desiree potatoes, thickly sliced

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

1 tablespoon finely chopped fresh chives

100 grams fat trimmed prosciutto, chopped

1/4 teaspoon mexican chilli powder

3 eggs

1 tablespoon fresh oregano leaves

1 tablespoon reduced fat cream

salt

freshly ground black pepper

cooking spray

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

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

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

Meanwhile preheat grill on medium high.

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

(click here for a printable version of the recipe)

Steak with Creamy Tarragon Sauce

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

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

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

Steak with Creamy Tarragon Sauce

(recipe adapted from WW Australia)

Serves: 4

ProPoints per serve: 9

cooking spray

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

1 tablespoon olive oil

1 medium brown onion, finely chopped

250ml beef stock

1 tablespoon wholegrain mustard

2 tsp fresh tarragon, finely chopped

1 tablespoon low fat sour cream

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

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

Serve steaks with vegetables and tarragon cream sauce.

(click here for a printable version of the recipe)

Mu Shu Pork

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

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

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

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

Mu Shu Pork 

(recipe adapted from WW Eat and Enjoy Cookbook)

Serves: 4

ProPoints per serve: 8

1 tablespoon salt reduced soy sauce

1 tablespoon shaoxing wine (Chinese rice wine)

1 teaspoon sesame oil

1 teaspoon caster sugar

1 tablespoon canola or sunflower oil

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

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

2 teaspoon finely grated fresh ginger

2 garlic cloves, crushed

150 grams fresh shitake mushrooms, thinly sliced

1/2 cup canned sliced bamboo shoots, shopped

1 tablespoon water

12 peking duck pancakes

1/4 cup hoisin sauce

1 bunch choy sum
1 bunch broccolini
2 teaspoons kecap manis

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

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

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

Meanwhile warm pancakes in microwave following packet intstructions.

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

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

(click here for a printable version of this recipe)

Creamy Lemon Linguine with Prawns and Scallops

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

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

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

Creamy Lemon Linguine with Prawns and Scallops

(recipe adapted from WW Cook Fast Cookbook)

Serves: 6

ProPoints per serve: 9

300 grams linguine

2 tablespoons fresh lemon juice

400 grams green prawns, peeled

300 grams scallops

cooking spray

1 teaspoon olive oil

3 green shallots, thinly sliced

1 garlic clove, crushed

1 tablespoon cornflour

375 mil can evaporated skim milk

1 teaspoon fingely grated lemon rind

1/3 cup coarsely chopped fresh parsley

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

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

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

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

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

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

(Click here for a printable version of this recipe)

Massaman Beef Curry

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

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

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

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

Massaman Beef Curry

(recipe sourced from WW Magazine September 2011)

Serves: 4

ProPoints per Serves: 11

2 teaspoons peanut oil

600 grams lean beef, cut into 3cm cubes

cooking spray

6 eschallots, thinly sliced

2 tablespoons Massaman Curry Paste

2 kaffir lime leaves, shredded

3 large carrots, thickly sliced

2 cups beef stock

3/4 cup light coconut cream

1 1/2 tablespoons fish sauce

1/4 cup fresh coriander leaves

2 cups steamed jasmine rice

1 lime, cut into wedges, to serve

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

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

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

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

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

(Click here for a printable version of this recipe)

Honey Mustard Pork with Roasted Pear Salad

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

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

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

Honey Mustard Pork with Roasted Pear Salad

 (recipe sourced from WW Programme Cookbook)

Serves: 4

ProPoints per Serve: 8

3 beurre bosc pears, quartered and cored

500 grams baby (chat) potatoes, halved

cooking spray

1 tablespoon olive oil

2 tablespoons honey

1 tablespoon wholegrain mustard

1 teaspoon fresh thyme leaves

500 grams lean pork fillet, fat trimmed

100 grams cherry tomatoes, halved

2 cups baby spinach leaves

Preheat oven to 200 degrees Celsius.

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

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

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

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

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

(Click here for a printable version of this recipe)

Chorizo, Capsicum and Mushroom Gnocchi

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

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

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

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

Chorizo, Mushroom and Capsicum Gnocchi

Serves: 6

ProPoints per serve: 10

2 Chorizo sausages, sliced

cooking spray

100 grams 97% fat free bacon

1 teaspoon crushed garlic

1 brown onion, sliced

1 red capsicum, sliced

200 grams mushrooms, sliced

1 x 400 gram tinned diced tomatoes

1 cup water

salt

freshly ground black pepper

500 grams 98% fat free potato gnocchi

200 grams baby spinach leaves

fresh basil leaves for garnish

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

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

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

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

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

(click here for a printable version of this recipe)