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.
Thursday, April 17, 2008
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.
Saturday, April 5, 2008
Wendy's Winning Scone Recipe
When I was 14 years of age, a scone baking competition was held in Bunbury for entrants up to 17 years old and was put on by kleenheat gas. As I had been using my own scone recipe for years by this time, my mum suggested that I enter it. A lot of girs from my high school also entered and we had just a couple of weeks to practice making our scone recipes before it began. The competition went over 1 week and for the first 3 days they had heats of 6 entrants in each heat. I think that I was in about the 3 heat of the first day and I easily won my heat. Kleenheat in conjunction withSnowflake flour, gave us a recipe to follow and it was amazing how many girls couldn't even do that. One girl even tried to sift the butter through the sifter with the flour. On the thursday all the winners from the heats then had to compete with the others to bring it down to a final 6 contestants. I won my heat again and went on to win the competition. I can remember presenting my winning scones to the mayor and his wife and my prize was a transistor radio and something else, but I cannot remember what. In 1963 this was a big thing to win but now I am sure it wouldn't attract many entrants with such a prize. This is my winning scone recipe and I never vary from it as they always turn out beautifully.
INGREDIENTS:
2 cups SR flour
1/4 teaspoon salt
1 teaspoon sugar
2 tablespoons softened butter
1 egg
2 tablespoons whipping cream
milk - enough to make 1 cup with egg, cream and milk combined
METHOD:
Preheat your oven to very hot. I usually set my oven at around 220 and if needed, reduce to 200 after the first 5 minutes in the oven.
Sift flour and salt together into large basin or bowl. Mix in sugar and make a well in the centre. Lightly beat egg in a large cup or mug with a fork. Add the cream and blend through the egg. This will start to thicken up quite a bit. Then add enough milk to fill to top of cup or mug. Pour into well of flour and with a large fork, mix through slightly. Then mix through with your hands, mixing it as quickly as you can. Turn out onto floured surface and quickly knead through gently until it comes away from the surface easily. Press out with your hands until it is approx 1 inch thickness. Use a sharp knife and cut out 12 squares of even size. Place on a oven tray which you have sprinkled a little flour on, then into the oven and bake for approx 12 - 15 minutes. When they have risen up and are a nice golden brown on the top they should be ready. Remove from oven and place on a clean cotton (not towelling) teatowel and roll up for several minutes or until you wish to use them. The secret of good scones is to get them from the start of making them, into the oven as soon as possible. Never use a rolling pin as the more you press on the dough, the tougher it will become. This is also why I always use a knife to cut out my scones as pressing down with a scone cutter will also help to toughen them.
INGREDIENTS:
2 cups SR flour
1/4 teaspoon salt
1 teaspoon sugar
2 tablespoons softened butter
1 egg
2 tablespoons whipping cream
milk - enough to make 1 cup with egg, cream and milk combined
METHOD:
Preheat your oven to very hot. I usually set my oven at around 220 and if needed, reduce to 200 after the first 5 minutes in the oven.
Sift flour and salt together into large basin or bowl. Mix in sugar and make a well in the centre. Lightly beat egg in a large cup or mug with a fork. Add the cream and blend through the egg. This will start to thicken up quite a bit. Then add enough milk to fill to top of cup or mug. Pour into well of flour and with a large fork, mix through slightly. Then mix through with your hands, mixing it as quickly as you can. Turn out onto floured surface and quickly knead through gently until it comes away from the surface easily. Press out with your hands until it is approx 1 inch thickness. Use a sharp knife and cut out 12 squares of even size. Place on a oven tray which you have sprinkled a little flour on, then into the oven and bake for approx 12 - 15 minutes. When they have risen up and are a nice golden brown on the top they should be ready. Remove from oven and place on a clean cotton (not towelling) teatowel and roll up for several minutes or until you wish to use them. The secret of good scones is to get them from the start of making them, into the oven as soon as possible. Never use a rolling pin as the more you press on the dough, the tougher it will become. This is also why I always use a knife to cut out my scones as pressing down with a scone cutter will also help to toughen them.
Wednesday, April 2, 2008
Bread & Butter Custard
Most people have their own version of this renown pudding recipe. I like to use either fruit loaf or sultana bread when making this instead of just white bread. It gives it a really great taste, especially if you spread a little apricot jam over the bread as well. I can remember mum making this for my dad from when I was just a little girl as it was one of his favourite puddings. It is simple to make and always popular with my guests whenever I make it.
INGREDIENTS:
3 thick slices of fruit or sultana bread
4 large eggs
1 1/2 cups fresh milk
1/3 cup fresh cream ( I use whipping)
1/2 cup caster sugar
1 vanilla bean or 1 teaspoon vanilla essence
30 g softened butter
small amount of apricot jam (optional)
PREPARATION:
Preheat oven to 200 C. Butter bread and spread a thin amount of jam over this. Line a suitable ovenproof dish with the bread. Bring the milk, cream and vanilla bean to the boil. Remove and cool down. When cooled remove the vanilla bean. Whip the eggs and sugar together well and then pour into milk mixture, whisking well. Pour over the bread and let sit for about 10 minutes as you need to let the bread rise to the top before cooking. Bring about 1 litre of water to the boil and pour into a baking dish. Stand the custard in the dish and bake for around 30 minutes or until a skewer comes out clean when removed. Remove from oven and let stand for 5 - 10 minutes before serving. I like to serve this with some whipped cream or vanilla icecream. Of course you can always be decadent and serve with both.
INGREDIENTS:
3 thick slices of fruit or sultana bread
4 large eggs
1 1/2 cups fresh milk
1/3 cup fresh cream ( I use whipping)
1/2 cup caster sugar
1 vanilla bean or 1 teaspoon vanilla essence
30 g softened butter
small amount of apricot jam (optional)
PREPARATION:
Preheat oven to 200 C. Butter bread and spread a thin amount of jam over this. Line a suitable ovenproof dish with the bread. Bring the milk, cream and vanilla bean to the boil. Remove and cool down. When cooled remove the vanilla bean. Whip the eggs and sugar together well and then pour into milk mixture, whisking well. Pour over the bread and let sit for about 10 minutes as you need to let the bread rise to the top before cooking. Bring about 1 litre of water to the boil and pour into a baking dish. Stand the custard in the dish and bake for around 30 minutes or until a skewer comes out clean when removed. Remove from oven and let stand for 5 - 10 minutes before serving. I like to serve this with some whipped cream or vanilla icecream. Of course you can always be decadent and serve with both.
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