I found this recipe in my mums recipe folder and remembered that one of the ladies from her homemakers group had given it to her. I decided to make it and see if I liked it. I have to say it is quite delicious and as I love anything with pumpkin in, I thoroughly recommend you try this recipe for yourself. Although it is a little bit fiddly, it is easy to make and worth the effort.
INGREDIENTS:
about half a butternut pumpkin
6 chicken tenderloins
cooking oil spray
2 leeks - finely sliced
120g english spinach leaves
3 cloves garlic - finely chopped (can use bottled crushed garlic)
8 eggs
sea salt and cracked black pepper to taste
1 cup plain low fat yoghurt (I use greek style)
100g low-fat feta cheese - crumbled
baby spinach leaves to serve
METHOD:
Peel pumpkin and cut into 3cm pieces. Place in a microwave dish and cook for a few minutes until just tender. Remove and place in baking dish that you have sprayed with the cooking oil.
Bake in a moderate oven (180C) for 15 - 20 minutes and browned. Remove dish from oven.
Arrange chicken in dish in a single layer and spray with a little more oil then cook for 10 minutes. Remove dish from oven and let chicken cool. When cooled, shred the chicken.
Spray a shallow ovenproof dish with cooking oil.
Heat a non-stick frying pan and spray with cooking oil. Add leeks and garlic and cook over low heat, stirring occasionally for around 5 minutes or until leeks are tender.
Add spinach to leek mixture and cook until wilted. Remove pan from heat. Season with salt and pepper.
Whisk eggs and yoghurt in a large bowl with electric beater until well combined. Stir in fettaf, spinach mixture, chicken and pumpkin. Pour the mixture into the prepared ovenproof dish.
Cook in moderately hot oven (190C) for about 30 minutes or until set.
Serve hot or cold with some baby spinach leaves for decoration.
Tuesday, July 8, 2008
Sunday, July 6, 2008
Mustard Cream with Basil
This recipe was given to me by a friend who is always serving delicious side dishes and sauces to go with her favourite recipes. I loved this and just had to add it to my file. It is just so easy to make and is great served with everything from chicken to lamb, pork and beef. You could also serve it with cauliflower and broccoli for a change from a white sauce. This will keep for a day or two in the refigerator but cannot freeze or microwave.
INGREDIENTS:
1/4 cup good dry white wine
2 teaspoons olive oil (always use a good oil)
300 ml cream
1 clove of garlic (can use bottled crushed garlic)
1/4 cup finley chopped fresh basil
1 tablespoon dijon mustard
METHOD:
Heat oil in a small pan. Add the garlic and cook gently, stirring all the time so it doesn't burn.
Add wine and bring to the boil. Reduce the heat and simmer, incovered until liquid is reduced by half.
Add cream and mustard. Cook, stirring all the time until the sauce thickens and reduces to be about a cup.
Remove from the heat and stir in the basil.
INGREDIENTS:
1/4 cup good dry white wine
2 teaspoons olive oil (always use a good oil)
300 ml cream
1 clove of garlic (can use bottled crushed garlic)
1/4 cup finley chopped fresh basil
1 tablespoon dijon mustard
METHOD:
Heat oil in a small pan. Add the garlic and cook gently, stirring all the time so it doesn't burn.
Add wine and bring to the boil. Reduce the heat and simmer, incovered until liquid is reduced by half.
Add cream and mustard. Cook, stirring all the time until the sauce thickens and reduces to be about a cup.
Remove from the heat and stir in the basil.
Monday, June 30, 2008
Diabetic Chicken Green Curry Recipe
I love curries and am always looking for ones that can be adapted so as to be suitable for diabetic cooking. All I have done is exchange coconut cream for light carnation milk with coconut. I think that you will be pleanantly suprised by doing this. It is very easy to make and goes a long way. I always serve it with rice and some nice seasonal veges on the side.
INGREDIENTS:
500g chicken thigh or breast fillets- diced
1 large onion
small head of broccoli
handful sliced beans (I use frozen baby beans)
1 can light and creamy carnation milk with coconut
almond slivers or flakes
1 tablespoon green curry paste
1 teaspoon bottled garlic
METHOD:
Lightly spray a large pan or wok and gently cook the chicken and onion for a few minutes.
Add the curry and garlic and continue cooking for several minutes but do not overcook.
Add the milk and simmer for around 10 minutes.
Add the vegetables and almonds and let simmer until just cooked.
Serve with rice and some side vegetables.
You can always reduce the amount of curry paste if you don't like it too hot.
INGREDIENTS:
500g chicken thigh or breast fillets- diced
1 large onion
small head of broccoli
handful sliced beans (I use frozen baby beans)
1 can light and creamy carnation milk with coconut
almond slivers or flakes
1 tablespoon green curry paste
1 teaspoon bottled garlic
METHOD:
Lightly spray a large pan or wok and gently cook the chicken and onion for a few minutes.
Add the curry and garlic and continue cooking for several minutes but do not overcook.
Add the milk and simmer for around 10 minutes.
Add the vegetables and almonds and let simmer until just cooked.
Serve with rice and some side vegetables.
You can always reduce the amount of curry paste if you don't like it too hot.
Thursday, June 26, 2008
Asparagus & Dijonnaise Gougeres Recipe
If you like french cruisine then this is a great little recipe to serve at a cocktail party or just to have as an entree to a great french dinner party. I love asparagus and am always looking for recipes that features it. I am sure that once you have tried these you will make them again and again for a special treat.
INREDIENTS:
100g butter - chopped
3/4 cup olain flour - sifted
3/4 cup milk (do not use skim)
1/4 teaspoon cayenne pepper
1 bunch fresh asparagus - trimmed, finely chopped and blanched
3 eggs
1/2 cup finely grated gruyere cheese
3/4 cup finely grated parmesan cheese
1/4 cup dijionnaise mustard
DIPPING SAUCE:
1/2 cup sour cream
1 tablespoon lime juice
1 teaspoon finely grated lime rind
2 tablespoons dijonnaise mustard
METHOD:
Preheat oven to 200C.
Grease and line 2 baking trays
Combine milk and butter in a saucepan and bring to boiling point. Make sure butter is melted. Remove from heat and add the flour and cayenne pepper all at once. Beat with a wooden spoon or electric mixer until it leaves the sides of the pan and balls around the spoon. Pour into a large bowl and set aside to cool.
Add the eggs, one at a time, beating thoroughly after each one. When mixture is thick and shiny, fold in asparagus, cheeses and mustard. Season to taste.
Drop spoonfuls of mixture onto prepared trays. Leave about 2 - 3 cm between each amount so the air can circulate around them.
Bake for 15 - 18 minutes until golden and cooked through.
DIPPING SAUCE: In a small bowl or jug, whist together all the ingredients. Season to taste. Serve in a small bowl with your gougeres.
INREDIENTS:
100g butter - chopped
3/4 cup olain flour - sifted
3/4 cup milk (do not use skim)
1/4 teaspoon cayenne pepper
1 bunch fresh asparagus - trimmed, finely chopped and blanched
3 eggs
1/2 cup finely grated gruyere cheese
3/4 cup finely grated parmesan cheese
1/4 cup dijionnaise mustard
DIPPING SAUCE:
1/2 cup sour cream
1 tablespoon lime juice
1 teaspoon finely grated lime rind
2 tablespoons dijonnaise mustard
METHOD:
Preheat oven to 200C.
Grease and line 2 baking trays
Combine milk and butter in a saucepan and bring to boiling point. Make sure butter is melted. Remove from heat and add the flour and cayenne pepper all at once. Beat with a wooden spoon or electric mixer until it leaves the sides of the pan and balls around the spoon. Pour into a large bowl and set aside to cool.
Add the eggs, one at a time, beating thoroughly after each one. When mixture is thick and shiny, fold in asparagus, cheeses and mustard. Season to taste.
Drop spoonfuls of mixture onto prepared trays. Leave about 2 - 3 cm between each amount so the air can circulate around them.
Bake for 15 - 18 minutes until golden and cooked through.
DIPPING SAUCE: In a small bowl or jug, whist together all the ingredients. Season to taste. Serve in a small bowl with your gougeres.
Wednesday, June 25, 2008
Horseradish Sauce Recipe
A girlfriend of mine who is a great cook gave me this recipe several years ago. She served it with the best roast beef I had tasted. You still need a little prepared horseradish sauce for this recipe but do not use a cream one.
INGREDIENTS:
1/4 cup prepared horseradish
2 green onions - finely chopped
1/4 cup dry white wine
2 teaspoons good olive oil
300g sour cream (can use light)
2 tablespoons lemon juice (fresh is best)
2 teaspoons finely chopped fresh dill
1 teaspoon dijon mustard
2 tablespoons hot water
METHOD:
Heat the oil in a medium sized pan. Cook onion until soft, stirring constantly.
Add the wine and bring to the boil, then turn down heat to simmer, uncovered until the liquid has nearly all evaporated.
Add horseradish, sour cream, lemon juice and mustard and cook, stirring until sauce is heated through.
Take off the heat then stir in the dill and the hot water. If sauce is too thick, add a little more hot water to it.
INGREDIENTS:
1/4 cup prepared horseradish
2 green onions - finely chopped
1/4 cup dry white wine
2 teaspoons good olive oil
300g sour cream (can use light)
2 tablespoons lemon juice (fresh is best)
2 teaspoons finely chopped fresh dill
1 teaspoon dijon mustard
2 tablespoons hot water
METHOD:
Heat the oil in a medium sized pan. Cook onion until soft, stirring constantly.
Add the wine and bring to the boil, then turn down heat to simmer, uncovered until the liquid has nearly all evaporated.
Add horseradish, sour cream, lemon juice and mustard and cook, stirring until sauce is heated through.
Take off the heat then stir in the dill and the hot water. If sauce is too thick, add a little more hot water to it.
Caramelised Red Onion Recipe
This is different to my onion jam that I have posted here previously. I love anything that has onion cooked in it and these are two of my favourite ones. This is great to put on top of barbecued steak or on top of mashed sweet potato. You can exchange the red onions for brown ones if you prefer. Do not brown the onions too much in the first stage of cooking them.
INGREDIENTS:
4 medium size red onions - thinly sliced
1 tablespoon brown sugar
1/3 cup dry red wine
1/4 cup beef stock
1 tablespoon balsamic vinegar
50g butter - do not use margarine
METHOD:
Melt butter in large frying pan or wok. Add onion and cook over low heat for about 25 - 30 minutes, stirring occasionally.
Add sugar and cook for another 5 minutes or until oinion has caramelised.
Add wine, stock and vinegar and bring to the boil then remove from the heat.
INGREDIENTS:
4 medium size red onions - thinly sliced
1 tablespoon brown sugar
1/3 cup dry red wine
1/4 cup beef stock
1 tablespoon balsamic vinegar
50g butter - do not use margarine
METHOD:
Melt butter in large frying pan or wok. Add onion and cook over low heat for about 25 - 30 minutes, stirring occasionally.
Add sugar and cook for another 5 minutes or until oinion has caramelised.
Add wine, stock and vinegar and bring to the boil then remove from the heat.
Diabetic Spicy Lamb Recipe
This was given to me by a lady who is diabetic. I tried it for myself and I have to say, it is easy to make and is really delicious. I have found that by taking the time to experiment with diabetic cooking, it not only is healthier for us but often it tastes better than traditional style cooking. How much better for us to either cut out or really reduce the fat content as well as the sugar.
This recipe has only 890 kilojoules per serve and 1.2g saturated fat. It you follow the weight watchers points program, that is only 3.5 points per serve. It would be an excellent choice for a lunch meal or you could have 1 1/2 serves for dinner and still use only 5.5 points.
INGREDIENTS:
600g lean lamb steak
1 cup diced apple - peeled
1/2 cup sultanas
1/2 cup almond slivers
1 cup sliced brown onion
1 teaspoon crushed ginger (in jar)
1 teaspoon crushed garlic (in jar)
1 x 375ml tin evaporated light milk
1/2 teaspoon coconut essence
1 teaspoon dried cardamon
1 teaspoon dried cumin
1 teaspoon dried coriander
1 teaspoon dried turmeric
2 teaspoons beef stock powder
1 tablespoon tomato paste
1 tablespoon cornflour
cooking spray oil
METHOD:
Cut lamb into strips.
Toast almonds on a sheet of foil placed under the grill, until browned. Set aside.
In a non-stick pan or wok, spray with cooking oil and saute lamb, ginger and garlic until meat is nearly cooked.
Add onion, apple and sultanas and cook for about 2 minutes.
Place spices, stock powder and tomato paste into the pan.
Mix flour into milk with the essence and add to the pan, stirring until boiled.
Turn into serving dish, top with almonds and serve with rice and some coloured vegetables such as broccoli and carrots.
This recipe has only 890 kilojoules per serve and 1.2g saturated fat. It you follow the weight watchers points program, that is only 3.5 points per serve. It would be an excellent choice for a lunch meal or you could have 1 1/2 serves for dinner and still use only 5.5 points.
INGREDIENTS:
600g lean lamb steak
1 cup diced apple - peeled
1/2 cup sultanas
1/2 cup almond slivers
1 cup sliced brown onion
1 teaspoon crushed ginger (in jar)
1 teaspoon crushed garlic (in jar)
1 x 375ml tin evaporated light milk
1/2 teaspoon coconut essence
1 teaspoon dried cardamon
1 teaspoon dried cumin
1 teaspoon dried coriander
1 teaspoon dried turmeric
2 teaspoons beef stock powder
1 tablespoon tomato paste
1 tablespoon cornflour
cooking spray oil
METHOD:
Cut lamb into strips.
Toast almonds on a sheet of foil placed under the grill, until browned. Set aside.
In a non-stick pan or wok, spray with cooking oil and saute lamb, ginger and garlic until meat is nearly cooked.
Add onion, apple and sultanas and cook for about 2 minutes.
Place spices, stock powder and tomato paste into the pan.
Mix flour into milk with the essence and add to the pan, stirring until boiled.
Turn into serving dish, top with almonds and serve with rice and some coloured vegetables such as broccoli and carrots.
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