Main Meals Recipes
| Apple Fool |
2 lb tart apples peeled, cored and
3/8 cup water
1 tbl sugar
7 1/2 oz blackberries drained,
5 oz lowfat yogurt (unsweetened)
Place apples, water and sugar in saucepan, cover and simmer gently until soft. Allow to cool. Meanwhile, puree the blackberries in a blender or food processor then sieve to remove pips.
Puree the apples, add to the blackberries, and fold in the yogurt.
Spoon into individual glass dishes and chill before serving.
I would probably add a little unflavoured gelatine, but it should be very good whether or not. Said to make 6 helpings, each 109 Kcals, 0.64 g fat. You could use tinned loganberries, I expect, but I think raspberries might get a little lost!
| Quark Pastry |
250 gm Flour, (2 cups)
2 tsp Baking powder
200 gm Cold butter, 7 oz
250 gm Quark, (1 cup)
2 tbl Cold water
2 tbl Cold water, if needed
Cut the butter into cubes. Put all ingredients except water into food processor and whizz until fat cut into flour. Add just enough liquid to just moisten the dough. Dump into a bowl and bring together to make 2 balls. Roll out each ball to approximately 30 cm (12 inches) square. This will cut into 16 squares. Recipe makes 32 squares about 3" by 3". When rerolling scraps, place them on top of each other in layers first, rather than scrunch up into a ball. This makes the last rollings as light as the first. Use to make Cheesecakes, apple pinwheels, chocolate crescents etc.
Bake at 190 C , 375 F for about 20 minutes.
NOTES : This makes a very rich pastry like puff pastry or croissant dough.
Quark is a very low fat soft cheese that has the same texture as ricotta.
| Stir-Fried Beansprouts with Spring Onion Recipe |
220 g Fresh beansprouts
3 stalks Spring onions, cut into same length as the beansprouts
1/2 clove Garlic, crushed
3 tbsp Vegetable oil
1 tsp Salt
1/2 tsp Light brown sugar
- A few drops of sedame oil
Heat oil in a wok and when hot, add garlic and stir-fry for approx. 10 seconds.
Add beansprouts and spring onions and stir-fry for approx. 1 minute, add salt and sugar and sprinkle with the sesame oil.
Transfer to a shallow plate and serve piping hot. Do not over cook or the beansprouts will go soggy.
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