My husband loves chocolate mousse and is always buying the little weight watchers ones from the refrigerator section at the supermarket. On seeing how much they cost, I decided to look around for a suitable recipe that not only saves us money but also one that tastes great as well.
I found this recipe on a site that lets you share them and decided to make it myself to see if I thought it was good enough to share with you. I found it quite tasty and I am sure that once you try it you will agree with me. When using artificial sweeteners, always look for one that does not contain aspartame.
INGREDIENTS:
1 sachet of gelatin (about 30g)
1/4 cup water
1 cup low fat milk ( I use Hi-Low)
1/2 cup good cocoa powder
1/3 cup sweetener (I use Splenda)
1 cup light cream - whipped
flake chocolate or chocolate curls to decorate.
METHOD:
Sprinkle the gelatin over water in a small saucepan and let stand for a couple of minutes. Cook over a low heat, stirring constantly until gelatin is dissolved. Remove from heat and let cool.
Stir 1/4 cup of the milk into the cocoa powder to make a paste then gradually stir in remaining milk.
Pour into gelatin and add the sweetener to this.
Refrigerate until it begins to thicken, approx 25 minutes.
Remove from fridge and fold in whipped cream.
Spoon mixture into serving glasses and refrigerate for 2 - 3 hours.
To serve, garnish with some crumbled flake or chocolate curls.
Wednesday, February 4, 2009
Wednesday, January 28, 2009
Baked Ricotta Recipe
Have you ever ordered baked ricotta at a restaurant and the cost is around $10 to $12 for an entree serve? I have as I love it so much. I have a friend who had her own restaurant and it was one of her most popular items on the menu. She eventually sold her restaurant and she gave me her recipe for this lovely dish. It is just so easy to make and once you have tried it out on your friends, they will keep asking you to make it again. It is great as an entree or even as the main course for a luncheon, served with a tomato salad and some fresh crusty bread. I like to use turkish or ciabatta bread.
INGREDIENTS:
1 - 2 teaspoons good olive oil
1 tablespoons pine nuts
1 - 2 cloves of crushed garlic (can use bottled)
100g english or baby spinach
500g ricotta cheese (can use low fat)
1 egg - lightly beaten
1 tablespoon chives (optional)
1/4 cup grated parmesan cheese (optional)
METHOD:
Preheat oven to 180C in fan forced or 200C regular oven.
Lightly grease a six hole muffin pan of 1/3 cup capacity.
Heat the olive oil in a heavy base frypan on medium heat. Add the pine nuts and garlic and cook through until fragrant.
Wash the spinach thoroughly, blanch in hot water, then chop roughly.
Add the spinach to the pan and gently cook for a minute or two. Remove from heat and let cool down.
Stir the beaten egg through the ricotta, making sure it is well combined.
Add this with the parmesan cheese and snipped chives to the spinach and mix thoroughly.
Fill the muffin pan and bake for about 15 minutes or until golden on top and slightly cracked on the sides.
Remove from oven and cool in pan. Using a knife, run around edges then gently slid off onto plates for serving.
Serve with a tomato salad or some baked deli sized trussed romano tomatoes.
To bake tomatoes, place in a shallow baking dish, sprinkle with a little virgin olive oil and balsamic vinegar. Bake about 12 - 15 minutes or until tomatoes begin to cave in.
INGREDIENTS:
1 - 2 teaspoons good olive oil
1 tablespoons pine nuts
1 - 2 cloves of crushed garlic (can use bottled)
100g english or baby spinach
500g ricotta cheese (can use low fat)
1 egg - lightly beaten
1 tablespoon chives (optional)
1/4 cup grated parmesan cheese (optional)
METHOD:
Preheat oven to 180C in fan forced or 200C regular oven.
Lightly grease a six hole muffin pan of 1/3 cup capacity.
Heat the olive oil in a heavy base frypan on medium heat. Add the pine nuts and garlic and cook through until fragrant.
Wash the spinach thoroughly, blanch in hot water, then chop roughly.
Add the spinach to the pan and gently cook for a minute or two. Remove from heat and let cool down.
Stir the beaten egg through the ricotta, making sure it is well combined.
Add this with the parmesan cheese and snipped chives to the spinach and mix thoroughly.
Fill the muffin pan and bake for about 15 minutes or until golden on top and slightly cracked on the sides.
Remove from oven and cool in pan. Using a knife, run around edges then gently slid off onto plates for serving.
Serve with a tomato salad or some baked deli sized trussed romano tomatoes.
To bake tomatoes, place in a shallow baking dish, sprinkle with a little virgin olive oil and balsamic vinegar. Bake about 12 - 15 minutes or until tomatoes begin to cave in.
Tuesday, January 20, 2009
Roasted Beetroot Dip Recipe
This is the other beetroot dip recipe I promised. It takes a little more effort to make but once you have tried it I am sure you will agree that it is worth it. I love this version of a favourite dip.
INGREDIENTS:
4 fresh beetroots
2 cloves garlic (can use bottled)
300ml tub of greek style yoghurt or light sour cream
3 tablespoons fresh lemon juice
100g roasted cashews
1 teapoon ground coriander seeds
1/2 teaspoon ground cummin
1/2 teaspoon paprika
1/2 teaspoon cinnamon
2 tablespoons extra virgin olive oil
sea salt and ground black pepper to taste
METHOD:
Preheat oven to 200C.
Scrub the beetroots gently and remove the stems.
Wrap individually in alfoil and roast in oven for approx 1 hour or until cooked through. Turn occasionally.
Remove from oven and when cooled enough to handle, rub beets to remove skin.
Chop nuts in a food processor, then add the beetroots and process until just smooth.
Add other ingredients and process slightly till mixed well.
Serve with turkish or lenanese breads or dipping crackers.
Leftover dip can be froze or stored in an airtight container for several days in the fridge.
INGREDIENTS:
4 fresh beetroots
2 cloves garlic (can use bottled)
300ml tub of greek style yoghurt or light sour cream
3 tablespoons fresh lemon juice
100g roasted cashews
1 teapoon ground coriander seeds
1/2 teaspoon ground cummin
1/2 teaspoon paprika
1/2 teaspoon cinnamon
2 tablespoons extra virgin olive oil
sea salt and ground black pepper to taste
METHOD:
Preheat oven to 200C.
Scrub the beetroots gently and remove the stems.
Wrap individually in alfoil and roast in oven for approx 1 hour or until cooked through. Turn occasionally.
Remove from oven and when cooled enough to handle, rub beets to remove skin.
Chop nuts in a food processor, then add the beetroots and process until just smooth.
Add other ingredients and process slightly till mixed well.
Serve with turkish or lenanese breads or dipping crackers.
Leftover dip can be froze or stored in an airtight container for several days in the fridge.
Beetroot Dip Recipe
I first tasted beetroot dip about 3 years ago and loved it so much I asked the hostess for her recipe. She gave me 2 recipes. One is a very simple one to make and the other one takes much longer, has more ingredients but is definitely worth the effort to make. I will share the both of them with you to try.
INGREDIENTS:
1 can (450g) of baby beetroots
1 cup greek style plain yoghurt
2 tablespoons fresh lemon juice
1 teaspoon ground coriander seeds
1 teaspoon ground cummin
sea salt and freshly ground black pepper to taste
METHOD:
Coaresly chop the beetroots and place in a medium size bowl with all other ingredients.
Combine well and add a little salt and pepper to taste.
Serve with pieces of turkish bread or other dipping sticks.
INGREDIENTS:
1 can (450g) of baby beetroots
1 cup greek style plain yoghurt
2 tablespoons fresh lemon juice
1 teaspoon ground coriander seeds
1 teaspoon ground cummin
sea salt and freshly ground black pepper to taste
METHOD:
Coaresly chop the beetroots and place in a medium size bowl with all other ingredients.
Combine well and add a little salt and pepper to taste.
Serve with pieces of turkish bread or other dipping sticks.
Sunday, January 18, 2009
Ricotta and Asparagus Pizza Recipe
I love pizzas and am always on the look out for something a little different to make. A friend served this up for a girls luncheon one day and I have to say, it is delicious, especially if you like asparagus. She made it with pita bread but you could also use lebanese as a base. It is quite easy to make and well worth the effort.
INGREDIENTS:
4 pita breads
300g ricotta cheese ( I used light)
200g fresh asparagus - blanched and thinly sliced
12 slices of prosciutto
1/4 cup finely grated lemon rind
sea salt and cracked black pepper to taste
olive oil
parmesan cheese - to serve
METHOD:
Preheat oven to 200C.
Place pita breads on oven trays and drizzle with a little oil.
Put ricotta, lemon rind, salt and pepper in a medium bowl and stir through to combine.
Put the mixture over the top of the pita breads, then top with the asparagus and prosiutto.
Drizzle a little more oil over this and bake in the oven for about 15 minutes or until cheese is golden.
Remove from oven and top with finely grated parmesan to serve.
Serve with a lovely tossed salad on the side that has some balsamic vinegar drizzled through it.
INGREDIENTS:
4 pita breads
300g ricotta cheese ( I used light)
200g fresh asparagus - blanched and thinly sliced
12 slices of prosciutto
1/4 cup finely grated lemon rind
sea salt and cracked black pepper to taste
olive oil
parmesan cheese - to serve
METHOD:
Preheat oven to 200C.
Place pita breads on oven trays and drizzle with a little oil.
Put ricotta, lemon rind, salt and pepper in a medium bowl and stir through to combine.
Put the mixture over the top of the pita breads, then top with the asparagus and prosiutto.
Drizzle a little more oil over this and bake in the oven for about 15 minutes or until cheese is golden.
Remove from oven and top with finely grated parmesan to serve.
Serve with a lovely tossed salad on the side that has some balsamic vinegar drizzled through it.
Porcupine Balls Recipe
I came across this in an old recipe file of mine and can only assume that I got it from my mother many years ago. I used to make these for my children when they were young and have to admit that I hadn't made them for a long time until just recently. They are so easy to make and everyone from children to adults will like them so I recommend them if you want something inexpensive and tasty to make.
INGREDIENT'S:
500g mince steak ( I use a good one)
1 brown onion - peeled and finely diced
1 clove garlic - crushed (can use bottled)
1/2 cup uncooked rice ( I use basmati)
1 large egg
fresh parsley - chopped
1 teaspoon dried mixed herbs
1/2 cup fresh breadcrumbs ( I use multigrain or wholemeal)
sea salt and black pepper to taste (optional)
Sauce:
1 large can good tomato soup
1 tablespoon worcestershire sauce
sea salt and black pepper to taste
METHOD:
Mix all ingredients together, using your hands.
Roll into balls about the size of walnuts and place into an ovenproof dish.
Pour sauce over the top and bake in a moderate oven for 45 minutes.
Serve over the top of mashed potato and carrots and beans on the side.
INGREDIENT'S:
500g mince steak ( I use a good one)
1 brown onion - peeled and finely diced
1 clove garlic - crushed (can use bottled)
1/2 cup uncooked rice ( I use basmati)
1 large egg
fresh parsley - chopped
1 teaspoon dried mixed herbs
1/2 cup fresh breadcrumbs ( I use multigrain or wholemeal)
sea salt and black pepper to taste (optional)
Sauce:
1 large can good tomato soup
1 tablespoon worcestershire sauce
sea salt and black pepper to taste
METHOD:
Mix all ingredients together, using your hands.
Roll into balls about the size of walnuts and place into an ovenproof dish.
Pour sauce over the top and bake in a moderate oven for 45 minutes.
Serve over the top of mashed potato and carrots and beans on the side.
Wednesday, January 14, 2009
Lamb in Apple Marinade Recipe
I love lamb and am always looking out for new recipes to use it in.
This recipe was given to me by a lady who, with her husband, were sheep farmers. They obviously had an abundance of lamb to use so she used to create lots of different ways to serve it.
I have used this recipe with lamb as well as with pork and I have to say they both taste equally as good using this recipe.
INGREDIENTS:
1 1/2 kg lamb chops (can use chump or loin)
1 small brown onion - peeled and finely chopped
1 small piece of fresh ginger - peeled and finely chopped
1 cup fresh apple juice
1/2 cup brown sugar
1/3 cup lemon juice
1 teaspoon curry powder
1/4 cup good oil
1 tablespoon cornflour
sea salt and cracked black pepper to taste
METHOD:
Combine all the marinade ingredients apart from cornflour, together in a large jug or bowl.
Arrange chops in a shallow dish. Pour the marinade over them and place in the refrigerator for several hours, turning occasionally.
Remove from the marinade and cook on a hot barbecue or grill for several minutes on each side. Do not overcook them.
Blend the cornflour with marinade and stir over a low heat until it thickens. Simmer for a few minutes then either pour over chops or serve on the side in a small jug.
Serve with either a tossed salad or with some nice coloured vegetables, such as broccoli, carrots and a jacket potato or french fries.
This recipe was given to me by a lady who, with her husband, were sheep farmers. They obviously had an abundance of lamb to use so she used to create lots of different ways to serve it.
I have used this recipe with lamb as well as with pork and I have to say they both taste equally as good using this recipe.
INGREDIENTS:
1 1/2 kg lamb chops (can use chump or loin)
1 small brown onion - peeled and finely chopped
1 small piece of fresh ginger - peeled and finely chopped
1 cup fresh apple juice
1/2 cup brown sugar
1/3 cup lemon juice
1 teaspoon curry powder
1/4 cup good oil
1 tablespoon cornflour
sea salt and cracked black pepper to taste
METHOD:
Combine all the marinade ingredients apart from cornflour, together in a large jug or bowl.
Arrange chops in a shallow dish. Pour the marinade over them and place in the refrigerator for several hours, turning occasionally.
Remove from the marinade and cook on a hot barbecue or grill for several minutes on each side. Do not overcook them.
Blend the cornflour with marinade and stir over a low heat until it thickens. Simmer for a few minutes then either pour over chops or serve on the side in a small jug.
Serve with either a tossed salad or with some nice coloured vegetables, such as broccoli, carrots and a jacket potato or french fries.
Subscribe to:
Posts (Atom)
