I girl I know has a cholesterol problem and has asked me to look out for recipes that are suitable for this. I have been asking around and a friend gave me this great recipe. She calls it whipped cream but it is really ricotta cream.
I made this myself and have to admit that although not a lot like the real thing, it was delicious and something that you would certainly grow to love, instead of using real cream.
If you need to lower your cholesterol I recommend that you scout around as there are lots of lovely recipes out there. This has only 14 calories per serve, 0.4g sat fat and 28mg of cholesterol. When you compare that to using traditional cream, it is a big difference.
INGREDIENTS:
1/4 cup low fat ricotta cheese
sweetener to equal 2 teaspoons sugar (I use Splenda as it contains no aspartine)
1 teaspoon unflavoured gelatine
3 tablespoons non fat milk
1/4 teaspoon vanilla essence
METHOD:
Blend the milk and gelatine together and stir over the top of a pan of boiling water.
Add other ingredients and mix until well combined.
Store in a covered bowl in the refrigerator.
Thursday, January 8, 2009
Beef Burgundy Recipe
I love french cooking because of the delicious flavours and the addition of wines and good stocks that is often used in their cooking.
This is quite a rich tasting recipe but one that is wonderful to serve on a cold winter's night. You will find that it is one of those dishes that the men will love you for so it is worth the effort.
I love to serve this quite simply with mashed potatoes, beans and some carrots as you don't want to take away from this wonderful stew.
INGREDIENTS:
1 kg blade steak
2 - 3 rashers rindless bacon - chopped
1 tablespoon brandy
6 small white onions
200g fresh mushrooms
1 clove garlic - crushed (can use bottled)
1 1/2 cups beef stock
1 tablespoon chopped parsley
1/2 teaspoon thyme
1/2 cup red wine
1 carrot - peeled and sliced
sea salt and crushed black pepper to taste
METHOD:
In a large pan, gently fry steak, bacon and onions until browned.
Warm brandy over low heat then ignite and pour over meat.
Add the mushrooms, garlic, stock, wine, carrot and herbs. Lastly, add the seasoning.
Place the lid on pan and gently simmer over low heat for 1 1/2 to 2 hours.
If you prefer, transfer to large casserole dish, cover and cook in slow oven for same amount of time.
I have even used a pressure cooker as well as a slow cooker for this and other stew recipes and have found both to be equally as tasty when cooked. The beauty of a pressure cooker is that it only takes 25 minutes to cook, so if time is limited, I thoroughly recommend that you use that.
This is quite a rich tasting recipe but one that is wonderful to serve on a cold winter's night. You will find that it is one of those dishes that the men will love you for so it is worth the effort.
I love to serve this quite simply with mashed potatoes, beans and some carrots as you don't want to take away from this wonderful stew.
INGREDIENTS:
1 kg blade steak
2 - 3 rashers rindless bacon - chopped
1 tablespoon brandy
6 small white onions
200g fresh mushrooms
1 clove garlic - crushed (can use bottled)
1 1/2 cups beef stock
1 tablespoon chopped parsley
1/2 teaspoon thyme
1/2 cup red wine
1 carrot - peeled and sliced
sea salt and crushed black pepper to taste
METHOD:
In a large pan, gently fry steak, bacon and onions until browned.
Warm brandy over low heat then ignite and pour over meat.
Add the mushrooms, garlic, stock, wine, carrot and herbs. Lastly, add the seasoning.
Place the lid on pan and gently simmer over low heat for 1 1/2 to 2 hours.
If you prefer, transfer to large casserole dish, cover and cook in slow oven for same amount of time.
I have even used a pressure cooker as well as a slow cooker for this and other stew recipes and have found both to be equally as tasty when cooked. The beauty of a pressure cooker is that it only takes 25 minutes to cook, so if time is limited, I thoroughly recommend that you use that.
Saturday, January 3, 2009
Chocolate Coated Strawberry Recipe
This is another recipe that my friend Margaret gave me to make when having a dinner party. I love to serve them up on the same platter that I put her chocolated coated macadamia recipe on. This is just so simple to make and always looks and tastes wonderful.
INGREDIENTS:
30g (1 oz) copha
250g dark cooking chocolate
2 punnets of strawberries (don't use the really large ones)
METHOD:
Melt copha and chocolate together in a small saucepan, over the top of a pan of simmering water. Do not allow any water or steam to get into the chocolate.
Wash strawberries and dry on paper towels.
Dip the strawberries into chocolate and set on a tray, lined with baking paper.
Place in the refrigerator until set.
These are at their best if served the same day of making them.
INGREDIENTS:
30g (1 oz) copha
250g dark cooking chocolate
2 punnets of strawberries (don't use the really large ones)
METHOD:
Melt copha and chocolate together in a small saucepan, over the top of a pan of simmering water. Do not allow any water or steam to get into the chocolate.
Wash strawberries and dry on paper towels.
Dip the strawberries into chocolate and set on a tray, lined with baking paper.
Place in the refrigerator until set.
These are at their best if served the same day of making them.
Chocolate Macadamias Recipe
A friend who used to do quite a bit of entertaining used to come up with some wonderful recipes, especially finger foods, including delightful chocolate recipes. She shared several of her favourite ones with me and this is one of them. This is just so easy to make and they taste divine. Next time you are having guests over for dinner, try these and I know they will love you for it.
INGREDIENTS:
270g dark cooking chocolate
230g macadamia nuts
1/2 cup shredded coconut
METHOD:
Roughly chop nuts. Add to bowl with the coconut.
Melt chocolate in saucepan over the top of a pan of simmering water. Do not allow any water or steam to come into contact with the chocolate or it will ruin it.
Pour melted choclate over nuts and coconut and mix together until well combined.
Place heaped teaspoons of mixture onto a try lined with baking paper.
Place in the refrigerator until set.
Can store in an airtight container for several days in the fridge.
INGREDIENTS:
270g dark cooking chocolate
230g macadamia nuts
1/2 cup shredded coconut
METHOD:
Roughly chop nuts. Add to bowl with the coconut.
Melt chocolate in saucepan over the top of a pan of simmering water. Do not allow any water or steam to come into contact with the chocolate or it will ruin it.
Pour melted choclate over nuts and coconut and mix together until well combined.
Place heaped teaspoons of mixture onto a try lined with baking paper.
Place in the refrigerator until set.
Can store in an airtight container for several days in the fridge.
Thursday, January 1, 2009
Potato Scones Recipe
About 38 years ago a farmers wife gave me this recipe. She used to make them often at breakfast time for when the shearers came for the shearing season and they were always a big hit. I loved them so had to get the recipe so I could make them for myself. I am sure you will love these as much as I do once you have tried them. They are very easy to make and taste yummy with a small dob of butter on top while still hot.
INGREDIENT'S:
30g butter (do not use margarine)
125g (4 oz) SR flour
250g potatoes - cooked and mashed
1/2 teaspoon salt
ground black pepper
small amount of milk
extra butter for frying
METHOD:
Sift flour and salt into a bowl. Add the pepper.
Rub the butter into flour with finger tips.
Add the mashed potatoes with enough mild to make a stiff dough.
Turn out onto floured surface and roll out to about 1/4 inch thick.
Cut into rounds with a scone cutter.
Place extra butter in heavy based pan and cook for approximately three minutes on each side.
Serve hot, topped with a small glob of butter.
INGREDIENT'S:
30g butter (do not use margarine)
125g (4 oz) SR flour
250g potatoes - cooked and mashed
1/2 teaspoon salt
ground black pepper
small amount of milk
extra butter for frying
METHOD:
Sift flour and salt into a bowl. Add the pepper.
Rub the butter into flour with finger tips.
Add the mashed potatoes with enough mild to make a stiff dough.
Turn out onto floured surface and roll out to about 1/4 inch thick.
Cut into rounds with a scone cutter.
Place extra butter in heavy based pan and cook for approximately three minutes on each side.
Serve hot, topped with a small glob of butter.
Wednesday, December 31, 2008
Sweet and Sour Sauce Recipe
Nowadays we mainly buy bottled sauces when we are making certain recipes. I have to admit that I am also guilty of doing that but when I take the trouble to make my own, it tastes completely different and so much nicer. This recipe was one that my mum always made whenever she was making either sweet and sour fish, chicken or pork. It is easy to make and you usually find that you will have most of these ingredients on hand in the pantry and fridge.
INGREDIENTS:
1 small carrot - peeled and diced
6 tablespoons tomato sauce (ketchup)
1 tablespoon soy sauce
2 tablespoons vinegar
1 tablespoon sugar (small)
1 tablespoon sherry or water
1 dessertspoon cornflour
1 small tin pineapple pieces (can use unsweetened)
1 small onion - chopped
small amount of chopped cabbage (optional)
METHOD:
Place all ingredients apart from cornflour, in a medium size saucepan and bring to the boil. Simmer for a few minutes.
Mix cornflour with a little cold water until smooth and add to saucepan. Stir in until it thickens then simmer for another minute or two.
Remove from heat and pour over cooked meat or fish and serve with either steamed or fried rice.
INGREDIENTS:
1 small carrot - peeled and diced
6 tablespoons tomato sauce (ketchup)
1 tablespoon soy sauce
2 tablespoons vinegar
1 tablespoon sugar (small)
1 tablespoon sherry or water
1 dessertspoon cornflour
1 small tin pineapple pieces (can use unsweetened)
1 small onion - chopped
small amount of chopped cabbage (optional)
METHOD:
Place all ingredients apart from cornflour, in a medium size saucepan and bring to the boil. Simmer for a few minutes.
Mix cornflour with a little cold water until smooth and add to saucepan. Stir in until it thickens then simmer for another minute or two.
Remove from heat and pour over cooked meat or fish and serve with either steamed or fried rice.
Spicy Mustard Recipe
I love home made dressings, sauces, pickles and chutneys and am always looking for new recipes to make. I came across quite a few in my mum's old recipe file and decided to make some of them to see if they were as good as I remembered. This is one that I cannot remember mum actually making it but I am sure that if she had, my dad would have loved it, as he loved all things spicy and hot.
I loved this mustard and I am sure you will enjoy it as much as me if you make it for yourself.
INGREDIENTS:
150g dry mustard seeds
1 medium brown onion - chopped
1 teaspoon salt
2 cloves garlic - crushed
2 teaspoons ground black pepper
2 teaspoons tabasco sauce
2 tablespoons golden syrup
1 bay leaf
1 cup white wine
1 chicken stock
1 tablespoon curry powder
METHOD:
Combine all ingredients in a saucepan and cover with water.
Leave to soak for about 1 hour then drain water, then add fresh water to cover.
Leave another 2 hours then simmer on top of stove for an hour, stirring frequently to stop mixture sticking. Add more water as required. Can use a mix of water and wine for this.
Remove from heat and let cool.
Place in blender or processor and roughly chop but do not puree.
Pour into steralised glass bottles and store in a cool pantry for a week before opening to use.
This is great to use on cold meats as well as stirfry veges.
I loved this mustard and I am sure you will enjoy it as much as me if you make it for yourself.
INGREDIENTS:
150g dry mustard seeds
1 medium brown onion - chopped
1 teaspoon salt
2 cloves garlic - crushed
2 teaspoons ground black pepper
2 teaspoons tabasco sauce
2 tablespoons golden syrup
1 bay leaf
1 cup white wine
1 chicken stock
1 tablespoon curry powder
METHOD:
Combine all ingredients in a saucepan and cover with water.
Leave to soak for about 1 hour then drain water, then add fresh water to cover.
Leave another 2 hours then simmer on top of stove for an hour, stirring frequently to stop mixture sticking. Add more water as required. Can use a mix of water and wine for this.
Remove from heat and let cool.
Place in blender or processor and roughly chop but do not puree.
Pour into steralised glass bottles and store in a cool pantry for a week before opening to use.
This is great to use on cold meats as well as stirfry veges.
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