This recipe was given to me by my mother-in-law Amy who is diabetic. We often like to try out diabetic recipes that are given to us to see if they pass our taste test. This is a very easy recipe to make and it is quite tasty as well. You can substitute the lamb for chicken or beef if you prefer them. If you are following weight watchers points system, each serve has 5 points if using veal, and 1373 kilojoules (328 cal) This recipe will serve 4 so halve it if cooking for 2.
INGREDIENTS:
4 x 150g lean veal steaks
500g fresh mushrooms - sliced
2 pkts lite mushroom & chive cup-a-soup
1/2 cup sliced shallots
2 tablespoons parsley - chopped
2 tablespoons brandy (optional)
1 x 375ml tin light evaporative milk
1 teaspoon crushed garlic (jar or tube)
1 teaspoon cornflour
cooking spray
METHOD:
Spray a non stick pan with cooking spray and saute mushrooms, brandy and garlic for about 2 minutes.
Combine the flour and soup mix with milk and add to pan, together with the parsley and shallots.
Bring to boil and simmer until mushrooms are cooked. Put aside.
In another non stick pan, spray with cooking spray and fry the steaks until tender and just cooked. Do not overcook veal.
Pour the sauce over and serve with some steamed vegetables such as broccoli, carrots and parnsnips.
Thursday, June 12, 2008
Sunday, June 8, 2008
Bread Pudding Recipe
Most english people have their own version of this traditional pudding. I have asked several people for their favourite one and this one although having a lot in it, I think is really lovely. It may be a bit off track to the original style of making this but once you have tried it I am sure you will like it too.
INGREDIENTS:
8 slices of stale bread (wholemeal or granary)
2 eggs
110g sultanas and currents mixed
110g raisins
55g glace cherries - halved
55g mixed peel
110g dried apricots - chopped
80g dates - chopped
2 teaspoons nutmeg
2 teaspoons cinnamon
55g chopped almonds (optional)
sprinkling of brown sugar
METHOD:
Place bread in a large bowl, cover with cold water and leave overnight.
Squeeze out the water (next day)
Beat eggs, one at a time and stir into the bread.
Stir in fruit, nuts and spices.
Spoon mixture into a lightly greased deep pie dish.
Sprinkle with sugar and a pinch of extra spice.
Bake in a moderate oven of 175C for about 1 1/2 hours or until firm but still soft.
Serve hot with some whipped cream or custard.
INGREDIENTS:
8 slices of stale bread (wholemeal or granary)
2 eggs
110g sultanas and currents mixed
110g raisins
55g glace cherries - halved
55g mixed peel
110g dried apricots - chopped
80g dates - chopped
2 teaspoons nutmeg
2 teaspoons cinnamon
55g chopped almonds (optional)
sprinkling of brown sugar
METHOD:
Place bread in a large bowl, cover with cold water and leave overnight.
Squeeze out the water (next day)
Beat eggs, one at a time and stir into the bread.
Stir in fruit, nuts and spices.
Spoon mixture into a lightly greased deep pie dish.
Sprinkle with sugar and a pinch of extra spice.
Bake in a moderate oven of 175C for about 1 1/2 hours or until firm but still soft.
Serve hot with some whipped cream or custard.
Saturday, June 7, 2008
Coleslaw Recipe
Everyone loves coleslaw and will have their own version of how to make it. I have several variations to this and will share them with you. This one has very basic ingredients but a lovely dressing that gives it a great flavour. I was given this recipe by a lady who used to always make coleslaw whenever we went on picnics or barbecue outings together and it always tasted great. This amount will serve about 10.
INGREDIENTS:
1/2 kilo cabbage
1 carrot
1/2 red onion
1/2 red capsicum
DRESSING:
1/2 cup whole egg mayonnaise
1/4 cup milk (can use hi-lo)
1 tablespoon white vinegar
1 tablespoon lemon juice
1 1/2 tablespoons castor sugar
2 teaspoons dijon mustard
sea salt and black pepper to taste
Method:
Remove the outside green leaves from your cabbage and set aside for decorating.
Process cabbage and onion, in batches in a food processor until chopped. Place in a large bowl.
Add carrot and capsicum to processor and process till chopped. Add to cabbage mixture.
For dressing, whisk all ingredients in a small bowl until thoroughly combined.
Pour dressing over cabbage mix and blend together until well combined.
Refrigerate until chilled through and serve in a china or glass bowl that has been lined with the outside green leaves from your cabbage.
INGREDIENTS:
1/2 kilo cabbage
1 carrot
1/2 red onion
1/2 red capsicum
DRESSING:
1/2 cup whole egg mayonnaise
1/4 cup milk (can use hi-lo)
1 tablespoon white vinegar
1 tablespoon lemon juice
1 1/2 tablespoons castor sugar
2 teaspoons dijon mustard
sea salt and black pepper to taste
Method:
Remove the outside green leaves from your cabbage and set aside for decorating.
Process cabbage and onion, in batches in a food processor until chopped. Place in a large bowl.
Add carrot and capsicum to processor and process till chopped. Add to cabbage mixture.
For dressing, whisk all ingredients in a small bowl until thoroughly combined.
Pour dressing over cabbage mix and blend together until well combined.
Refrigerate until chilled through and serve in a china or glass bowl that has been lined with the outside green leaves from your cabbage.
Thursday, June 5, 2008
Chocolate Puddings with Centre Sauce Recipe
I recently had dinner at a friends place who is an amazing cook. She served up these decicious but decadent little chocolate puddings. I have to say that they are truly wonderful and once you have tried them for yourself, you will agree with me. She couldn't remember who gave her this recipe but whoever it was, I am eternally grateful.
INGREDIENTS:
350g dark cooking chocolate
125g butter (do not use margarine)
100g almond meal
6 eggs - separated
100g rice flour
200g castor sugar
150g extra castor sugar
METHOD:
Preheat oven to 200C.
Melt butter and chocolate in a small saucepan over simmering water (use a double saucpan set if you have one) for about 1 minute.
Beat the egg yolks and the 150g castor sugar together till pale in colour and doubled in size.
Add the chocolate to this.
In a separate bowl, whisk egg whites and the 200g castor sugar together until light and soft peaks form.
Gently fold this into the egg yolk mixture.
Fold in the dry ingredients gently. I use a knife for this.
Grease 10 individual small moulds (metal is best).
Cook in oven for about 12 minutes.
Turn out onto individual plates and serve with ice cream or cream.
You can half this recipe or alternatively, you can freeze half the uncooked mix in moulds to be used at a later time. If you freeze them, make sure you wrap them in gladwrap before placing in the freezer.
INGREDIENTS:
350g dark cooking chocolate
125g butter (do not use margarine)
100g almond meal
6 eggs - separated
100g rice flour
200g castor sugar
150g extra castor sugar
METHOD:
Preheat oven to 200C.
Melt butter and chocolate in a small saucepan over simmering water (use a double saucpan set if you have one) for about 1 minute.
Beat the egg yolks and the 150g castor sugar together till pale in colour and doubled in size.
Add the chocolate to this.
In a separate bowl, whisk egg whites and the 200g castor sugar together until light and soft peaks form.
Gently fold this into the egg yolk mixture.
Fold in the dry ingredients gently. I use a knife for this.
Grease 10 individual small moulds (metal is best).
Cook in oven for about 12 minutes.
Turn out onto individual plates and serve with ice cream or cream.
You can half this recipe or alternatively, you can freeze half the uncooked mix in moulds to be used at a later time. If you freeze them, make sure you wrap them in gladwrap before placing in the freezer.
Tuesday, June 3, 2008
Diabetic Wholemeal Date & Banana Muffins Recipe
This recipe was given to me by a lovely lady who has been making them for over 20 years now and said that they are a favourite in her house. I tried them and have to say they are the best date and banana muffins that I have tasted, diabetic or regular recipe. Do try these for yourself as I know you will love them. They are great to pop in a lunchbox or to serve for afternoon tea. These have just 340kj, 2g fibre and only 0.3g sat fat so if you are following the weight watchers points system that is just 1 point per muffin. Having 2 muffins would not ruin your program and you will love the treat.
INGREDIENTS:
2 Cups wholemeal SR flour
3 medium bananas - mashed
20 medium pitted dates - chopped
1/2 teaspoon bi-carb soda
1/2 cup fresh orange juice
1 egg (can use low cholesterol egg mix)
2 tablespoons honey
2 tablespoons good oil - such as olive or peanut
METHOD:
Preheat oven to 180C.
In a large bowl, mix in flour and bi-carb soda together.
Blend bananas and dates together with electric mixer or kitchen whiz.
Add orange juice, oil, egg and honey to this and stir or mix for a minute or two.
Pour this into the flour and slightly mix through with a wooden spoon until just combined. Do not over mix as this will toughen them.
Pour into small muffin tins or papers and cook for 15 - 18 minutes. Do not leave in any longer as you want them to be moist.
They are suitable to freeze and reheat in low/moderate temp in microwave.
INGREDIENTS:
2 Cups wholemeal SR flour
3 medium bananas - mashed
20 medium pitted dates - chopped
1/2 teaspoon bi-carb soda
1/2 cup fresh orange juice
1 egg (can use low cholesterol egg mix)
2 tablespoons honey
2 tablespoons good oil - such as olive or peanut
METHOD:
Preheat oven to 180C.
In a large bowl, mix in flour and bi-carb soda together.
Blend bananas and dates together with electric mixer or kitchen whiz.
Add orange juice, oil, egg and honey to this and stir or mix for a minute or two.
Pour this into the flour and slightly mix through with a wooden spoon until just combined. Do not over mix as this will toughen them.
Pour into small muffin tins or papers and cook for 15 - 18 minutes. Do not leave in any longer as you want them to be moist.
They are suitable to freeze and reheat in low/moderate temp in microwave.
Sunday, June 1, 2008
Diabetic Lemon Loaf Recipe
This recipe was given to my mother-in-law, Amy who is diabetic. I decided to make it and see what it was like. I have to say, for a diabetic cake, it is really lovely and one that I will be serving up quite regularly now that I have tried it. It is also great for people who are following a weight lose program such as weight watchers and if you are on the points system it has just 2 points per slice. This loaf will serve 10 slices. I used a ring tin to make this and it was just as good as using a loaf tin.
INGREDIENTS:
1 1/2 cups SR flour
1/2 cup sugar
2 egg whites
2 tablespoons light margarine
3/4 cup skim milk (can use hi-lo)
2 tablespoons lemon juice
2 tablespoons lemon rind - finely grated
3/4 teaspoon bi-carb soda
cooking spray
SYRUP:
3/4 cup lemon juice
1/4 cup icing sugar
Preheat oven to 180C in fan forced oven
In a large mixing bowl beat egg whites and sugar for 1 minute.
Add lemon rind, lemon juice, melted margarine and milk, mixing well together.
In one go, gently fold in flour and bi-carb soda to mixture. DO NOT BEAT as this will make it tough.
Pour into a greased loaf tin 21 x 10cm that has been sprayed with cooking spray.
Bake in oven for 30 minutes or until firm to touch in centre.
To make syrup, combine juice and icing sugar together. When cake is cooked prick a few hole in the top with a fork and pour syrup over the cake. Leave to sit for 2 minutes and remove cake from tin and turn onto wire rack to cool.
You can also use orange instead of lemon for this cake.
INGREDIENTS:
1 1/2 cups SR flour
1/2 cup sugar
2 egg whites
2 tablespoons light margarine
3/4 cup skim milk (can use hi-lo)
2 tablespoons lemon juice
2 tablespoons lemon rind - finely grated
3/4 teaspoon bi-carb soda
cooking spray
SYRUP:
3/4 cup lemon juice
1/4 cup icing sugar
Preheat oven to 180C in fan forced oven
In a large mixing bowl beat egg whites and sugar for 1 minute.
Add lemon rind, lemon juice, melted margarine and milk, mixing well together.
In one go, gently fold in flour and bi-carb soda to mixture. DO NOT BEAT as this will make it tough.
Pour into a greased loaf tin 21 x 10cm that has been sprayed with cooking spray.
Bake in oven for 30 minutes or until firm to touch in centre.
To make syrup, combine juice and icing sugar together. When cake is cooked prick a few hole in the top with a fork and pour syrup over the cake. Leave to sit for 2 minutes and remove cake from tin and turn onto wire rack to cool.
You can also use orange instead of lemon for this cake.
Saturday, May 24, 2008
Coffee Souffle
I have had this recipe in my file for about 20 years now. It was given to my mum by a friend of hers and it is just delightful. It contains some whiskey but you could substitute that for brandy if you prefer. I use brandy when I make it and it always tastes yummy.
INGREDIENTS:
4 eggs, separated
2/3 cup castor sugar
2 tablespoons instant coffee powder
90g dark chocolate
1 tablespoon water
3 tablespoons whisky or brandy
2 cups cream, whipped
METHOD:
Whisk egg yolks, sugar and coffee until thick and creamy.
Place chocolate and water in a bowl and over hot water, reserving a few squares for grating and decorating. Add whisky to the chocolate while it is melting.
Pour the melted chocolate mixture into egg mixture and mix well.
Fold about 1 1/2 cups of whipped cream into the mixture.
Whisk egg whites till stiff but not dry and fold into the souffle.
Pour into individual souffle dishes or one large dish and chill or freeze until required.
Serve with piped whipped cream on top, sprinkled with grated chocolate.
INGREDIENTS:
4 eggs, separated
2/3 cup castor sugar
2 tablespoons instant coffee powder
90g dark chocolate
1 tablespoon water
3 tablespoons whisky or brandy
2 cups cream, whipped
METHOD:
Whisk egg yolks, sugar and coffee until thick and creamy.
Place chocolate and water in a bowl and over hot water, reserving a few squares for grating and decorating. Add whisky to the chocolate while it is melting.
Pour the melted chocolate mixture into egg mixture and mix well.
Fold about 1 1/2 cups of whipped cream into the mixture.
Whisk egg whites till stiff but not dry and fold into the souffle.
Pour into individual souffle dishes or one large dish and chill or freeze until required.
Serve with piped whipped cream on top, sprinkled with grated chocolate.
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