My mother-in-law Amy, who is diabetic is always making these cookies and I have to admit that after tasting them, they have become a favourite of mine as well. When Amy makes them, she cuts down on the amount of sugar and margarine in them but I make them just as the recipe says. You can always adjust it to suit your own taste but they are quite yummy and have a low GI. They also only have 0.4g saturated fat and 288 kilojoules(69 calories) per cookie. If you follow weight watchers they only have 1 point so you can easily indulge in a couple of these with your cup of coffee and still stay on your eating plan.
INGREDIENTS:
1 cup plain flour (I use wholemeal)
1 cup raw rolled oats
1/2 cup brown sugar
1 teaspoon bi-carb soda
5 tablespoons low fat margarine
2 tablespoons golden syrup
cooking spray
METHOD:
Preheat oven to 150 C in fan forced and 160 C in normal oven. In a large mixing bowl combine all the dry ingredients. Melt margarine with golden syrup and then add to the dry mixture. Combine ingredients together well. Spray an oven tray with cooking spray and roll about 1 teaspoon of mixture into a ball and place on the tray. Repeat with the rest and when on the tray, press out with the back of a fork to flatten. Allow space for the biscuits to spread a little when cooking. Bake for about 20 minutes and remove from oven and let cool on tray. This should make at least 24 cookies.
Friday, April 18, 2008
Thursday, April 17, 2008
Brown Sugar Pie
When I was in Chicago, a friend there made this absolutely yummy pie and told me it is a favourite there, especially in the southern states. It is just to die for and I persuaded her to give me the recipe so I could bring it home and try it here, to see if it was as good as I remembered. Well I have to say, it is certainly a beautiful pie and one you should make and be the judge of this for yourself. It is easy to make and your guests will keep coming back for more.
INGREDIENTS:
1 cup firmly packed brown sugar
1 egg, slightly beaten
1 teaspoon vanilla essence
2 heaped tablespoons plain flour
3 tablespoons milk
2 tablespoons melted butter
125 g chocolate chips
1 prepared pastry pie shell
METHOD:
Preheat oven to 175 C (fan forced) or 180 C regular oven. In a large bowl, combine the first 6 ingredients. Mix on medium speed of an electric beater for approx 2 minutes. Add the chocolate chips and stir through. Pour the mixture into the pie shell and bake for about 35 minutes or until lightly browned and set. Remove from oven and set aside to cool. Serve with whipped cream or vanilla ice cream.
INGREDIENTS:
1 cup firmly packed brown sugar
1 egg, slightly beaten
1 teaspoon vanilla essence
2 heaped tablespoons plain flour
3 tablespoons milk
2 tablespoons melted butter
125 g chocolate chips
1 prepared pastry pie shell
METHOD:
Preheat oven to 175 C (fan forced) or 180 C regular oven. In a large bowl, combine the first 6 ingredients. Mix on medium speed of an electric beater for approx 2 minutes. Add the chocolate chips and stir through. Pour the mixture into the pie shell and bake for about 35 minutes or until lightly browned and set. Remove from oven and set aside to cool. Serve with whipped cream or vanilla ice cream.
Diabetic Hummingbird Cake
My mother-in-law Amy has diabeties and I have decided to include some recipes suitable for diabetics on my free recipe page. Because of this, I am now searching for inovative recipes that not only taste good but are completely safe for all diabetics to use. This one was given to me by Amy and after making it myself, I decided that it tastes just as good as the regular recipe for this lovely cake and at least you will know that it is good for you. There is only 763 (182 calories) in each slice and just 0.2g of saturated fat. If you are following the weight watchers point plan this is just 2.5 points so you don't have to deprive yourself of having this lovely treat sometimes.
INGREDIENTS:
2 cups SR flour (I use half white and half wholemeal)
2 egg whites
1/3 cup sugar
1/2 cup apple sauce (bottled)
1 teaspoon bi-carb soda
3/4 cup drained canned crushed pineapple (in natural juice)
1 cup mashed banana
1/4 cup (25g) walnuts - chopped
1 teaspoon mixed spice
cooking spray
Method:
Preheat oven to 180C (fan forced). Drain pinapple, keeping the juice for the icing. In a large mixing bowl beat egg whites and sugar for 1 minute using an electric beater. Stir bi-carb into apple sauce (it will froth up) and add to bowl. Mix in mashed banana, walnuts, drained pineapple and mixed spice. Blend ingredients together well. Gently fold into mixture in one go. DO NOT BEAT as this will make the cake tough. Pour mixture into a round 19 cm cake tin that has been coated with cooking spray. Bake for 35 - 40 minutes or until firm to touch in centre. Allow cake to sit for 5 minutes in tin before turning out onto a wire rack to cool.
ICING:
1 cup icing sugar
about 1 tablespoon of saved pineapple juice from can
2 teaspoons reduced fat margarine
Place all ingredients into a small mixing bowl and blend together until smooth. Spread over the top of cake. In humid weather it is best to keep this cake, sealed in the refrigerator.
INGREDIENTS:
2 cups SR flour (I use half white and half wholemeal)
2 egg whites
1/3 cup sugar
1/2 cup apple sauce (bottled)
1 teaspoon bi-carb soda
3/4 cup drained canned crushed pineapple (in natural juice)
1 cup mashed banana
1/4 cup (25g) walnuts - chopped
1 teaspoon mixed spice
cooking spray
Method:
Preheat oven to 180C (fan forced). Drain pinapple, keeping the juice for the icing. In a large mixing bowl beat egg whites and sugar for 1 minute using an electric beater. Stir bi-carb into apple sauce (it will froth up) and add to bowl. Mix in mashed banana, walnuts, drained pineapple and mixed spice. Blend ingredients together well. Gently fold into mixture in one go. DO NOT BEAT as this will make the cake tough. Pour mixture into a round 19 cm cake tin that has been coated with cooking spray. Bake for 35 - 40 minutes or until firm to touch in centre. Allow cake to sit for 5 minutes in tin before turning out onto a wire rack to cool.
ICING:
1 cup icing sugar
about 1 tablespoon of saved pineapple juice from can
2 teaspoons reduced fat margarine
Place all ingredients into a small mixing bowl and blend together until smooth. Spread over the top of cake. In humid weather it is best to keep this cake, sealed in the refrigerator.
Tuesday, April 15, 2008
Baked Chicken Strips with Home made Ranch Dressing
This yummy recipe was given to me by a girlfriendwho loves ranch dressing and always makes her own whenever a recipe requires it. Once you have made your own, you will never go back to the bought dressings again. I love this simple way of cooking chicken and I often serve this whenever having a summer party or barbecue. Serve it with a lovely fresh salad made with rocket, cherry roma tomatoes, cooked diced sweet potato and lebanese cucumber.
INGREDIENTS:
1/4 cup dijon mustard
1 tablespoon lemon juice
1 cup multigrain breadcrums (I use Krummies or make my own)
2 tablespoons finely chopped chives
800 g chicken tenderloins (thigh fillets)
lemon wedges
Whisk mustard and lemon juice in a bowl until well combined and smooth. Combine the breadcrumbs and chives in another bowl. Toss the tenderloins in mustard mixture to coat lightly then toss in breadcrumb mixture. Place tenderloins on a large oven tray lined with baking paper. Spray lightly with some olive oil spray and cook in a hot oven (200C) for 15 minutes or until lightly browned and cooked through. Serve chicken strips on salad with lemon wedges. Spoon over the ranch dressing.
RANCH DRESSING:
1 cucumber, peeled and finely grated
1/2 cup light sour cream
1/2 cup buttermilk
1/4 reduced-fat mayonaise
2 tablespoons lemon juice
1 tablespoon finely chopped chives
1 green onion, finely chopped
1/4 teaspoon chilli powder
Whisk all ingredients together in a medium bowl until well combined.
INGREDIENTS:
1/4 cup dijon mustard
1 tablespoon lemon juice
1 cup multigrain breadcrums (I use Krummies or make my own)
2 tablespoons finely chopped chives
800 g chicken tenderloins (thigh fillets)
lemon wedges
Whisk mustard and lemon juice in a bowl until well combined and smooth. Combine the breadcrumbs and chives in another bowl. Toss the tenderloins in mustard mixture to coat lightly then toss in breadcrumb mixture. Place tenderloins on a large oven tray lined with baking paper. Spray lightly with some olive oil spray and cook in a hot oven (200C) for 15 minutes or until lightly browned and cooked through. Serve chicken strips on salad with lemon wedges. Spoon over the ranch dressing.
RANCH DRESSING:
1 cucumber, peeled and finely grated
1/2 cup light sour cream
1/2 cup buttermilk
1/4 reduced-fat mayonaise
2 tablespoons lemon juice
1 tablespoon finely chopped chives
1 green onion, finely chopped
1/4 teaspoon chilli powder
Whisk all ingredients together in a medium bowl until well combined.
Sunday, April 13, 2008
Smoked Salmon Roulade with Caper and Dill Dressing
This was given to me by a girlfriend who loves to make this when she has a dinner party as it will serve up to eight people as an entree. If having four guests, it will do for a main course. It only takes about 15 minutes to make and another 20 minutes of cooking time, so you can be making the dressing while it cooks. When folding egg whites into mixture make sure you do it very lightly as you want to avoid loss of air as this will toughen your roulade. This recipe not only tastes great, it also looks beautiful, sliced up on a lovely white rectangle serving plate.
INGREDIENTS:
60 g butter
1/3 cup plain flour
1 cup milk
4 eggs, separated
3/4 cup grated parmesan cheese
1 1/2 tablespoons finely chopped dill
200 g smoked salmon
Preheat oven to very hot, 220C. Lightly great and line a 26 x 32 cm swill roll pan. Melt butter in a saucepan on medium heat. Add flour and cook, stirring for approx 1 minute. Gradually blend in the milk, about 1/2 at a time and stir until smooth. Stir continually until it boils and thickens. Simmer for approx 3 minutes then transfer mixture to a large bowl and stir in the egg yolks, parmesan cheese and 2 teaspoons dill. In a small clean bowl, using an electric mixer, beat egg whites until soft peaks form. Gently fold through the egg mixture then pour into the prepared pan. Bake for 10 - 12 minutes until golden brown and roulade springs back when lightly touched. Turn roulade out immediately onto a baking paper-lined soft clean tea towel. Remove paper lining and roll up from the long side with the tea towel. Cool for 5 minutes then unrol, cover with salmon and sprinkle with 1 teaspoon dill. Roll up without the tea towel and serve with the caper and dill dressing.
DRESSING:
200 g creme fraiche (can use light sour cream instead)
2 tablespoons baby capers
1 tablespoon finely grated lemon ring
remaining dill
sea salt and cracked black pepper to taste
In a small bowl, combine creme fraiche, capers, rind and remaining dill. Season to taste.
INGREDIENTS:
60 g butter
1/3 cup plain flour
1 cup milk
4 eggs, separated
3/4 cup grated parmesan cheese
1 1/2 tablespoons finely chopped dill
200 g smoked salmon
Preheat oven to very hot, 220C. Lightly great and line a 26 x 32 cm swill roll pan. Melt butter in a saucepan on medium heat. Add flour and cook, stirring for approx 1 minute. Gradually blend in the milk, about 1/2 at a time and stir until smooth. Stir continually until it boils and thickens. Simmer for approx 3 minutes then transfer mixture to a large bowl and stir in the egg yolks, parmesan cheese and 2 teaspoons dill. In a small clean bowl, using an electric mixer, beat egg whites until soft peaks form. Gently fold through the egg mixture then pour into the prepared pan. Bake for 10 - 12 minutes until golden brown and roulade springs back when lightly touched. Turn roulade out immediately onto a baking paper-lined soft clean tea towel. Remove paper lining and roll up from the long side with the tea towel. Cool for 5 minutes then unrol, cover with salmon and sprinkle with 1 teaspoon dill. Roll up without the tea towel and serve with the caper and dill dressing.
DRESSING:
200 g creme fraiche (can use light sour cream instead)
2 tablespoons baby capers
1 tablespoon finely grated lemon ring
remaining dill
sea salt and cracked black pepper to taste
In a small bowl, combine creme fraiche, capers, rind and remaining dill. Season to taste.
Thai Sweet Potato Soup
I often make this recipe when we want something simple for tea but also very tasty. I love this recipe and I am sure that once you have tried it yourself, you will also enjoy making it. It is such an easy recipe and I always keep most of the ingredients in my pantry on stand by so I can always just whip it up whenever friends drop in for lunch.
You can also use butternut pumpkin instead of sweet potato or half of each for a delicious variation.
INGREDIENTS:
1 tablespoon peanut oil
1 large brown onion - finely chopped
2 cloves garlic - finely chopped (can use bottled crushed garlic)
1/4 teaspoon finely grated fresh ginger (can use bottled)
1.2 kg sweet potato
5 cups chicken stock and/or water
400 mls lite coconut cream (can use lite coconut milk)
2 tablespoons splenda (sugar substitute)
2 teaspoons fish sauce (optional)
juice of 1 lime (can use bottled)
sea salt and black pepper to taste
1/3 bunch fresh coriander - leaves removed and roughly chopped (can use 1 teaspoon of dried instead)
METHOD:
Heat oil in a large pan. Add onion and garlic and cook for 2 - 3 minutes or until tender but not coloured. Peel and cut sweet potato into pieces and add to pan with chicken stock and ginger . Bring to the boil. Reduce heat and simmer, uncovered until sweet potato is soft. Place potato and liquid into large food processor and process until pureed. You may need to do this in several lots as your liquid should never go more that 3.4 up side of processor bowl. Return to a clean pan and add the coconut milk, splenda, fish sauce, lime juice, salt and pepper to soup. Bring to boil, reduce heat and simmer until heated through. Add coriander, stir until well combined and serve immediately.
You can also use butternut pumpkin instead of sweet potato or half of each for a delicious variation.
INGREDIENTS:
1 tablespoon peanut oil
1 large brown onion - finely chopped
2 cloves garlic - finely chopped (can use bottled crushed garlic)
1/4 teaspoon finely grated fresh ginger (can use bottled)
1.2 kg sweet potato
5 cups chicken stock and/or water
400 mls lite coconut cream (can use lite coconut milk)
2 tablespoons splenda (sugar substitute)
2 teaspoons fish sauce (optional)
juice of 1 lime (can use bottled)
sea salt and black pepper to taste
1/3 bunch fresh coriander - leaves removed and roughly chopped (can use 1 teaspoon of dried instead)
METHOD:
Heat oil in a large pan. Add onion and garlic and cook for 2 - 3 minutes or until tender but not coloured. Peel and cut sweet potato into pieces and add to pan with chicken stock and ginger . Bring to the boil. Reduce heat and simmer, uncovered until sweet potato is soft. Place potato and liquid into large food processor and process until pureed. You may need to do this in several lots as your liquid should never go more that 3.4 up side of processor bowl. Return to a clean pan and add the coconut milk, splenda, fish sauce, lime juice, salt and pepper to soup. Bring to boil, reduce heat and simmer until heated through. Add coriander, stir until well combined and serve immediately.
Cornflake Potato Recipe
This was given to me by a friend who lives in Seattle and says it is an american all time favourite recipe, especially if you want some "comfort food". I have to say, that after tasting this way of doing potatoes, I was hooked on it. I have to warn you that it is definitely not for people watching their weight and it is extremely moorish. My friend always serves this with fish or chicken but I think you could have it by itself on a cold winters night.
INGREDIENTS:
1 1/2 - 2 cups of corn flakes - lightly crushed
1/4 cup melted butter
1 bag of hashbrowns
1 small container of sour cream - can use light
1 can of cream of mushroom soup (or use cream of chicken for alternative)
1 tablespoon of packaged onion soup mix (not cup a soup)
2 cups of shredded cheddar cheese
METHOD:
Mix the hashbrowns, sour cream, cream of mushroom soup, onion soup and cheese together and place in a 9 x 12 dish. Pour the melted butter over the corn flakes and then sprinkle this on top of the hashbrown mixture. Bake for 1 hour at approx 180 - 200 C or until the hashbrowns are cooked.
INGREDIENTS:
1 1/2 - 2 cups of corn flakes - lightly crushed
1/4 cup melted butter
1 bag of hashbrowns
1 small container of sour cream - can use light
1 can of cream of mushroom soup (or use cream of chicken for alternative)
1 tablespoon of packaged onion soup mix (not cup a soup)
2 cups of shredded cheddar cheese
METHOD:
Mix the hashbrowns, sour cream, cream of mushroom soup, onion soup and cheese together and place in a 9 x 12 dish. Pour the melted butter over the corn flakes and then sprinkle this on top of the hashbrown mixture. Bake for 1 hour at approx 180 - 200 C or until the hashbrowns are cooked.
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