Trying to pass the time I made this bookmark. It's made with different coloured pieces of felt cut into a right-angled triangle, then sewn together using a blanket stitch. The words are embroidered using a simple backstitch. I then added a small tassel to the corner.
Simple Mexican-style wraps.
Ingredients:
Serves 4
Directions:
Heat some sunflower oil in a saucepan and cook the onion gently for about 2 minutes, then add the brown sugar and cook for 3 minutes more until softened. Add the pepper and cook for a further 5 minutes. Add the beef and spice and cook until done.
Warm the wraps in an oven. Place some lettuce in each, and divide the corn and beef between the wraps. Top with some yoghurt and close the wraps.
Ingredients:
Serves 4
- 450g minced beef
- 8 wraps
- 1 packet mexican spice
- low-fat natural yoghurt
- 1 small can corn
- 1 onion, sliced
- lettuce
- 1 red pepper, sliced
- 1/2 tbsp brown sugar
Heat some sunflower oil in a saucepan and cook the onion gently for about 2 minutes, then add the brown sugar and cook for 3 minutes more until softened. Add the pepper and cook for a further 5 minutes. Add the beef and spice and cook until done.
Warm the wraps in an oven. Place some lettuce in each, and divide the corn and beef between the wraps. Top with some yoghurt and close the wraps.
A tangy soup, great served with some yoghurt.
Ingredients:
Serves 4
Directions:
Heat the sunflower oil in a large heavy-based saucepan and cook the chopped onion gently for about 5 minutes until softened.
Stir in the garlic, ginger and cumin, followed by the tomatoes and lentils. Cook over low heat for a further 3-4 minutes.
Stir in the stock and tomato puree. Bring to the boil, then lower the heat and simmer gently for about 30 minutes, until the lentils are soft. Season to taste with the salt and pepper.
Puree the soup in a blender or food processor. Return to the clean pan and reheat gently. Serve in heated bowls. Garnish each portion with a swirl of yoghurt, if liked, and sprinkle over a little chopped parsley.
Nutrition Facts:
Calories (kcal): 165
Fat: 4g
Cholesterol: 0mg
Saturated Fat: 0.5g
Serves 4
- 15ml / 1tbsp sunflower oil
- 1 onion, finely chopped
- 1-2 garlic cloves, crushed
- 2.5cm / 1 inch piece of fresh ginger, peeled and finely chopped
- 5ml / 1 tsp cumin seed, crushed
- 450g ripe tomatoes, peeled, seeded and chopped
- 115g / 1/3 cup red split lentils
- 1.2 lts / 5 cups vegetable or chicken stock
- 15ml / 1 tbsp tomato puree
- salt and ground black pepper
- low-fat natural yoghurt and chopped fresh parsley to garnish (optional)
Heat the sunflower oil in a large heavy-based saucepan and cook the chopped onion gently for about 5 minutes until softened.
Stir in the garlic, ginger and cumin, followed by the tomatoes and lentils. Cook over low heat for a further 3-4 minutes.
Stir in the stock and tomato puree. Bring to the boil, then lower the heat and simmer gently for about 30 minutes, until the lentils are soft. Season to taste with the salt and pepper.
Puree the soup in a blender or food processor. Return to the clean pan and reheat gently. Serve in heated bowls. Garnish each portion with a swirl of yoghurt, if liked, and sprinkle over a little chopped parsley.
Nutrition Facts:
Calories (kcal): 165
Fat: 4g
Cholesterol: 0mg
Saturated Fat: 0.5g
The traditional Irish Guinness stew. It is very important to use the Guinness Foreign Extra Stout, not the normal Guinness, as it won't achieve the same thick consistency. Best made a day in advance.
Ingredients:
Ingredients:
Serves 4
Directions:
Stir fry the beef, add the vegetables and cook till tender, then pour the Guinness and reduce by half. Add the beef stock and herbs and simmer very slowly for between an hour and an hour and a half.
For the champ potato, mix the potatoes with the butter and onions, and add just enough milk to have a creamy mash. Season to taste.
Adapted from Original Recipe
- 200ml Guinness Foreign Extra Stout
- 400g stewing diced beef
- 1 medium onion, diced
- 1 large carrot, diced
- 1 large celery, diced
- 1 large parsnip, diced
- 1 cup mushrooms, quartered
- 1 lt of thick beef stock
- sprigs of fresh thyme and rosemary
- 4 large potatoes, boiled and mashed
- 2 tbsp butter
- 3 spring onions, chopped
- 1/4 cup milk
- salt
- pepper
Directions:
Stir fry the beef, add the vegetables and cook till tender, then pour the Guinness and reduce by half. Add the beef stock and herbs and simmer very slowly for between an hour and an hour and a half.
For the champ potato, mix the potatoes with the butter and onions, and add just enough milk to have a creamy mash. Season to taste.
Adapted from Original Recipe
This is the more-or-less generic recipe for rice salad. I usually throw in whatever I find in the kitchen, but the following are the staple ingredients :)
Ingredients:
Ingredients:
Serves 4
Directions:
Cook rice as directions on packet. Drain and leave to cool, or rinse well with cold water. Mix all the ingredients together with the rice.
- 2 cups rice
- 1/2 cucumber, diced
- 2 medium sized tomatoes, diced
- 1 large tin (200g) tuna
- 1 red pepper, diced
- 1/2 cup pickled onions, diced
- 2 tbsp sun-dried tomatoes, chopped
- 1 small can (150g) corn
- 1 cup olives, halved
- 1/2 cup capers
- 3 tbsp mayonaise
- 1 tsp mustard
- 1 tbsp tomato paste
- salt
- pepper
Directions:
Cook rice as directions on packet. Drain and leave to cool, or rinse well with cold water. Mix all the ingredients together with the rice.
These apple pie alternatives were a great hit over here, getting more praise than the original apple pie. They are a lower-fat alternative, with a delicious taste enclosed within a crunchy shell. Serve warm, with custard or ice-cream. For the dried berries I used a mix of cranberries, raisins, sultanas, blueberries and cherries, however simple sultanas will do.
Ingredients:
Ingredients:
Serves 2
Directions:
Heat oven to 200 degrees C. Place the apples, sugar, mixed spice, cinnamon and mixed berries in a saucepan with 2 tbsp water and cook for 6 minutes or until the apples are soft, stirring once or twice. Tip into a shallow dish and spread out to cool slightly.
Cut the sheets of filo in thirds lengthways, then brush lightly with the melted butter. Place a spoonful of the apple filling at the top of each strip, then fold over and over to form triangular parcels. Place on a baking sheet, brush with the melted butter, and bake for 15-20 minutes until crisp and golden.
Adapted from Original Recipe
- 2 cooking apples, peeled, cored and chopped
- 25g caster sugar
- 1 tsp ground mixed spice
- pinch of cinnamon
- 25g mixed dried berries
- 2 sheets filo pastry
- 25g butter, melted
Directions:
Heat oven to 200 degrees C. Place the apples, sugar, mixed spice, cinnamon and mixed berries in a saucepan with 2 tbsp water and cook for 6 minutes or until the apples are soft, stirring once or twice. Tip into a shallow dish and spread out to cool slightly.
Cut the sheets of filo in thirds lengthways, then brush lightly with the melted butter. Place a spoonful of the apple filling at the top of each strip, then fold over and over to form triangular parcels. Place on a baking sheet, brush with the melted butter, and bake for 15-20 minutes until crisp and golden.
Adapted from Original Recipe
A filling broth, just as my mum makes it.
Ingredients:
Ingredients:
Serves 4
Directions:
Put everything except the pasta in a large pot, bring to the boil, then simmer for about 45 minutes, stirring occasionally. Throw in the pasta, and serve when the pasta is ready.
- 400g chicken liver
- 2 carrots, chopped
- 2 celery sticks, chopped
- 1 chicken cube
- 1/2 cup peas
- 2 tbsp tomato paste
- 3 lt water
- 1 1/2 cups small shell pasta
Directions:
Put everything except the pasta in a large pot, bring to the boil, then simmer for about 45 minutes, stirring occasionally. Throw in the pasta, and serve when the pasta is ready.
A simple loaf recipe that tastes great and is easy to prepare. Great served for morning or afternoon tea with butter.
Ingredients:
Ingredients:
Serves 10-12
Directions:
Preheat oven to 180 degrees C. Place flour, bicarbonate of soda, mixed spice and walnuts in a bowl and mix through.
Combine butter, sugar, water and dates in a saucepan. Stir over medium heat until sugar has dissolved and butter has melted. Cool slightly then add to dry mixture. Add egg and stir until combined.
Spoon mixture into loaf tin and cook for 40-45 minutes.
Original Recipe
- 1 1/2 cups self raising flour
- 1/2 tsp bicarbonate of soda
- 1 tsp mixed spice
- 1 cup chopped walnuts
- 100g butter
- 3/4 cup brown sugar
- 1/2 cup water
- 1 1/2 cups chopped dates
- 1 egg, lightly beaten
Preheat oven to 180 degrees C. Place flour, bicarbonate of soda, mixed spice and walnuts in a bowl and mix through.
Combine butter, sugar, water and dates in a saucepan. Stir over medium heat until sugar has dissolved and butter has melted. Cool slightly then add to dry mixture. Add egg and stir until combined.
Spoon mixture into loaf tin and cook for 40-45 minutes.
Original Recipe
A fast-to-fix dish with a great Mediterranean flavour.
Ingredients:
Serves 4
Directions:
In a large skillet, saute the zucchini, mushrooms, green pepper and onion in oil until vegetables are crisp-tender. Add garlic and cook for one minute longer. Stir in the tomatoes, olives and pepper and heat through. Stir in the feta cheese and mix with the pasta.
Nutritional Facts:
Calories (kcal): 321
Fat: 9g
Saturated fat: 2g
Cholesterol: 7mg
Fibre: 4g
Sodium: 800mg
Carbohydrates: 49g
Protein: 12g
Adapted from Original Recipe
Serves 4
- 2 cups zucchini
- 1 cup chopped fresh mushrooms
- 2/3 cup chopped green pepper
- 1/2 cup chopped onion
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 1 can (425g) chopped tomatoes
- 12 pitted ripe olives, halved
- 1/8 tsp pepper
- 1/2 cup feta cheese, crumbled
- 2 tbsp shredded Parmesan cheese
Directions:
In a large skillet, saute the zucchini, mushrooms, green pepper and onion in oil until vegetables are crisp-tender. Add garlic and cook for one minute longer. Stir in the tomatoes, olives and pepper and heat through. Stir in the feta cheese and mix with the pasta.
Nutritional Facts:
Calories (kcal): 321
Fat: 9g
Saturated fat: 2g
Cholesterol: 7mg
Fibre: 4g
Sodium: 800mg
Carbohydrates: 49g
Protein: 12g
Adapted from Original Recipe
After the Arm Knit Scarf and the Moss Stitch Headband I decided to do a pair of simple fingerless mittens to match. I used size 10mm needles again, and nearly a whole skein of 50g. I know they don't exactly look like store bought, but they look quite cute :)
Instructions:
Cast on 14 stitches.
For the cuff:
Continue with moss stitch pattern:
For the upper cuff:
Cast off stitches. Fold in half and sew along one side, making sure to leave a hole for the thumb.
Instructions:
Cast on 14 stitches.For the cuff:
- Uneven rows, starting Row 1: K2, P2 across
- Even rows, starting Row 2: P2, K2 across
- Repeat to have 6 rows in all.
Continue with moss stitch pattern:
- Row 1: add stitch, K1, P1 across
- Row 2: add stitch, K1, P1 across (you should have 16 stitches by now)
- Uneven rows, starting Row 3: K1, P1 across
- Even rows, starting Row 4: P1, K1 across
- Repeat Row 3,4 to have 10 rows in all.
For the upper cuff:
- Row 1: knit 2 together, K1, P2, K2, P2, K2, P2, K1, K2 together
- Row 2: P2, K2 across
- Repeat Row 2 to have 6 rows in all.
Cast off stitches. Fold in half and sew along one side, making sure to leave a hole for the thumb.
Some time ago I knitted the Arm Knit Scarf. I had about half a skein left (25g) so I decided to do a headband to match the scarf. It was quite quick to do; taking about two hours or so, and the wool was exactly the right length! I used size 10mm needles for the chunky wool.
Instructions:
Instructions:
Cast on 8 stitches.
Knit moss stitch pattern:
Knit moss stitch pattern:
- Uneven rows, starting Row 1: K1, P1 across
- Even rows, starting Row 2: P1, K1 across
Continue in moss stitch until band fits quite tightly around your head.
Bind off then either stitch both ends together or stitch on two buttons on one end, then overlap with the other end and pass the buttons through the knitting.
Indulgent little truffles with a touch of booze.
Ingredients:
Ingredients:
Makes about 40
Directions:
Line a large oven tray with baking paper. Place sugar and 1/2 cup water in a saucepan and stir over medium heat until sugar dissolves, using a pastry brush dipped in water brush the sides of pan to remove any sugar crystals. When the sugar dissolves and starts to simmer, increase heat to medium-high and boil for 8-10 minutes without stirring or until a caramel forms (it turns a golden color). Stir in nuts then pour over tray. Stand until cool and hard.
Place 400g dark chocolate in a heatproof bowl. Place cream and butter in a saucepan. Bring to the boil over medium heat then pour over chocolate. Stand for 2 minutes then stir until smooth. Refrigerate for 20 minutes or until set.
In a food processor, pulse hazelnuts with caramel until it becomes coarsely chopped praline. Otherwise crush using a rolling pan. Transfer to a bowl and stir in chocolate mixture. Add the brandy and return to fridge for 30 minutes. Roll tablespoonfuls of mixture into balls then place on a tray. Top each ball with a hazelnut. Refrigerate for 1 hour or until firm.
Melt remaining dark chocolate in a heatproof bowl over a saucepan of barely simmering water. Cool to room temperature. Coat the truffles in chocolate. Place on a tray covered with a baking sheet then refrigerate for 20 minutes or until set. Store in the fridge for up to 2 weeks. The taste actually gets better after a few days.
Adapted from Original Recipe
- 3/4 cup / 165g caster sugar
- 1 cup / 150g hazelnuts, roasted, peeled
- 750g dark chocolate, chopped
- 150ml pouring cream
- 100g butter, chopped
- 1 1/2 tbsp brandy
- hazelnuts, roasted, peeled, to decorate
Line a large oven tray with baking paper. Place sugar and 1/2 cup water in a saucepan and stir over medium heat until sugar dissolves, using a pastry brush dipped in water brush the sides of pan to remove any sugar crystals. When the sugar dissolves and starts to simmer, increase heat to medium-high and boil for 8-10 minutes without stirring or until a caramel forms (it turns a golden color). Stir in nuts then pour over tray. Stand until cool and hard.
Place 400g dark chocolate in a heatproof bowl. Place cream and butter in a saucepan. Bring to the boil over medium heat then pour over chocolate. Stand for 2 minutes then stir until smooth. Refrigerate for 20 minutes or until set.
In a food processor, pulse hazelnuts with caramel until it becomes coarsely chopped praline. Otherwise crush using a rolling pan. Transfer to a bowl and stir in chocolate mixture. Add the brandy and return to fridge for 30 minutes. Roll tablespoonfuls of mixture into balls then place on a tray. Top each ball with a hazelnut. Refrigerate for 1 hour or until firm.
Melt remaining dark chocolate in a heatproof bowl over a saucepan of barely simmering water. Cool to room temperature. Coat the truffles in chocolate. Place on a tray covered with a baking sheet then refrigerate for 20 minutes or until set. Store in the fridge for up to 2 weeks. The taste actually gets better after a few days.
Adapted from Original Recipe
Usually, there exist the apple pie (pastry top and bottom), and the apple crumble (no bottom, crumble topping). Separately. I find this to be such a pity. I love both the pastry bottom and the crumble topping. Thus I created this Apple Pie Crumble.
Ingredients:
Ingredients:
Serves 6 (10x8 inch pan)
Directions:
Preheat the oven to 180 degrees C. Place flour and sugar in a large bowl and mix well. Taking a few cubes of butter at a time, rub into the flour mixture. Keep rubbing until the mixture resembles breadcrumbs.
Place the fruit in a large bowl and sprinkle over the sugar, flour and cinnamon. Stir well being careful not to break up the fruit.
Spoon the fruit mixture onto the sweet pastry base, then sprinkle the crumble mixture on top.
Bake in the oven for 40-45 minutes until the crumble is browned and the fruit mixture bubbling.
Serve with thick cream or ice-cream.
Original Recipe
- Sweet Pastry Crust, pre-baked
For the crumble:
- 300g plain flour, sieved with a pinch of salt
- 175g unrefined brown sugar
- 200g unsalted butter, cubed at room temperature
- knob of butter for greasing
For the filling:
- 450g apples, peeled, cored and cut into 1cm pieces
- 50g unrefined brown sugar
- 1 tbsp plain flour
- 1 pinch of ground cinnamon
Preheat the oven to 180 degrees C. Place flour and sugar in a large bowl and mix well. Taking a few cubes of butter at a time, rub into the flour mixture. Keep rubbing until the mixture resembles breadcrumbs.
Place the fruit in a large bowl and sprinkle over the sugar, flour and cinnamon. Stir well being careful not to break up the fruit.
Spoon the fruit mixture onto the sweet pastry base, then sprinkle the crumble mixture on top.
Bake in the oven for 40-45 minutes until the crumble is browned and the fruit mixture bubbling.
Serve with thick cream or ice-cream.
Original Recipe
A Sweet Pastry Crust which is ideal for various desserts such as tarts and pies, especially those filed with fruit and/or cream. The pastry is usually pre-baked. While common practice is to line and fill the unbaked pastry crust with pie weights or rice before baking to prevent the pastry from shrinking and puffing up, you can simply place the unbaked pastry crust in the freezer for 15 minutes. This sets the crust which prevents these problems. Once the pastry shell has been baked, it is a good idea to 'seal' the crust. This sealing prevents the tart filling from softening the crust over time.
Ingredients:
Ingredients:
Serves 4
Directions:
In a bowl whisk the flour with the salt. Place the butter in a separate bowl and beat with a mixer until softened. Add sugar to butter and beat until light and fluffy. Gradually add the beaten egg, beating just until incorporated. Add the flour mixture all at once and mix just until it forms a ball. Flatten the pastry into a disk, cover with plastic wrap, and refrigerate for 15-30 minutes or just until firm. You can also place in the freezer for about 10-15 minutes.
Lightly butter and flour, or spray with a non-stick cooking spray, an 8-9 inch (20-23cm) tart pan. Once the pastry has chilled sufficiently, evenly pat onto the bottom and up the sides of the tart pan. While this is somewhat unconventional, this pastry is quite prone to cracks. This this is a better method. Cover with plastic wrap and place in the freezer for about 15 minutes.
Meanwhile, preheat oven to 205 degrees C and place rack in center of oven. Lightly prick bottom of pastry crust with a fork (this will prevent the dough from puffing up as it bakes). Bake crust for 5 minutes. Reduce oven temperature to 180 degrees C and continue to bake the crust for about 15 minutes or until crust is dry and lightly golden brown. Remove from oven and place on a wire rack to cool.
If desired, seal the crust with an egg white glace. Let the crust cool for about 3-5 minutes. Then lightly beat one egg white and brush onto the bottom and sides of the warm pastry crust.
Original Recipe
- 1 1/2 cups / 195g all purpose flour
- 1/8 tsp salt
- 1/2 cup / 113g unsalted butter, room temperature
- 1/4 cup / 50g granulated white sugar
- 1 large egg, beaten
In a bowl whisk the flour with the salt. Place the butter in a separate bowl and beat with a mixer until softened. Add sugar to butter and beat until light and fluffy. Gradually add the beaten egg, beating just until incorporated. Add the flour mixture all at once and mix just until it forms a ball. Flatten the pastry into a disk, cover with plastic wrap, and refrigerate for 15-30 minutes or just until firm. You can also place in the freezer for about 10-15 minutes.
Lightly butter and flour, or spray with a non-stick cooking spray, an 8-9 inch (20-23cm) tart pan. Once the pastry has chilled sufficiently, evenly pat onto the bottom and up the sides of the tart pan. While this is somewhat unconventional, this pastry is quite prone to cracks. This this is a better method. Cover with plastic wrap and place in the freezer for about 15 minutes.
Meanwhile, preheat oven to 205 degrees C and place rack in center of oven. Lightly prick bottom of pastry crust with a fork (this will prevent the dough from puffing up as it bakes). Bake crust for 5 minutes. Reduce oven temperature to 180 degrees C and continue to bake the crust for about 15 minutes or until crust is dry and lightly golden brown. Remove from oven and place on a wire rack to cool.
If desired, seal the crust with an egg white glace. Let the crust cool for about 3-5 minutes. Then lightly beat one egg white and brush onto the bottom and sides of the warm pastry crust.
Original Recipe
A cottage pie variation with lentils.
Ingredients:
Serves 4 (generous portions)
Directions:
Place the lentils in a pan and pour in cold water to cover. Bring to the boil, then boil for 10 minutes.
Meanwhile, brown the beef in a saucepan, without any extra fat. Stir in the onion, celery, carrot and garlic. Cook gently for 5 minutes, then stir in tomatoes.
Drain the lentils, reserving 300ml or 1 1/4 cups of the cooking water in a measuring jug. Add the lentils to the meat mixture, then add the Worcestershire sauce and curry. Add the bay leaf and bring to the boil, then lower the heat, cover the pan and cook gently for 20 minutes.
Make the topping. Bring a saucepan of lightly salted water to the boil and cook the potatoes and parsnips for about 15 minutes, until tender. Drain, top into a bowl, and mash with the yoghurt and chives. Preheat the oven at 200 degrees C.
Remove the bay leaf and divide the mixture among four small dishes. Spoon over the potato mixture. Sprinkle with Parmesan and garnish with tomato slices. Scatter pine nuts over the top. Cook the pies for about 15 minutes then broil under the grill for a few minutes until the topping is crisp and golden.
Nutritional Facts:
Calories (kcal): 470
Fat: 10.6g
Saturated fat: 2.17g
Cholesterol: 36.3mg
Fibre: 13.3g
Adapted from Low Cholesterol Cookbook by Christine France
Serves 4 (generous portions)
- 175g / 1cup green lentils
- 225g extra lean minced beef
- 1 onion, chopped
- 2 celery sticks, chopped
- 1 large carrot, chopped
- 1 garlic clove, crushed
- 425g can chopped tomatoes
- 1 tsp curry
- 1 tbsp Worcestershire sauce
- 1 bay leaf
For the topping:
- 450g potatoes, peeled and cut into large chunks
- 450g parsnips, peeled and cut into large chunks
- 60ml / 4tbsp low-fat natural yoghurt
- 45ml / 3 tbsp snipped chives
- 20ml / 4 tsp freshly grated Parmesan cheese
- 2 tomatoes, sliced
- 25g / 1/4 cup pine nuts
Place the lentils in a pan and pour in cold water to cover. Bring to the boil, then boil for 10 minutes.
Meanwhile, brown the beef in a saucepan, without any extra fat. Stir in the onion, celery, carrot and garlic. Cook gently for 5 minutes, then stir in tomatoes.
Drain the lentils, reserving 300ml or 1 1/4 cups of the cooking water in a measuring jug. Add the lentils to the meat mixture, then add the Worcestershire sauce and curry. Add the bay leaf and bring to the boil, then lower the heat, cover the pan and cook gently for 20 minutes.
Make the topping. Bring a saucepan of lightly salted water to the boil and cook the potatoes and parsnips for about 15 minutes, until tender. Drain, top into a bowl, and mash with the yoghurt and chives. Preheat the oven at 200 degrees C.
Remove the bay leaf and divide the mixture among four small dishes. Spoon over the potato mixture. Sprinkle with Parmesan and garnish with tomato slices. Scatter pine nuts over the top. Cook the pies for about 15 minutes then broil under the grill for a few minutes until the topping is crisp and golden.
Nutritional Facts:
Calories (kcal): 470
Fat: 10.6g
Saturated fat: 2.17g
Cholesterol: 36.3mg
Fibre: 13.3g
Adapted from Low Cholesterol Cookbook by Christine France
A light pastry dish.
Ingredients:
Serves 4
Directions:
Preheat oven to 220°C. Cook zucchini for 4 minutes in a small saucepan of boiling, salted water, until softened. Drain well on paper towel.
Combine zucchini with potato, parsley, fetta and capsicum in a medium-sized bowl. Season to taste.
Lightly oil four 11cm round pie dishes. Open four filo sheets, brushing half of each sheet with melted butter. Fold sheets in half widthways and brush again with butter. Stack the four remaining sheets on top and repeat process. Place each stack in prepared dish, leaving excess pastry to hang over sides.
Spoon vegetable filling into pie dishes and cover with overhanging filo to create a top with a hole in its centre. Pinch pastry together and brush tops with butter. Bake for 15-20 minutes, until golden brown. Serve hot or at room temperature.
Adapted from Original Recipe
Serves 4
- 2 small zucchini, diced
- 300g potatoes, boiled and diced
- 1/2 cup chopped parsley
- 100g feta, crumbled
- 1 red pepper, diced
- 8 sheets filo pastry
- 50g butter, melted
- salad, to serve
Preheat oven to 220°C. Cook zucchini for 4 minutes in a small saucepan of boiling, salted water, until softened. Drain well on paper towel.
Combine zucchini with potato, parsley, fetta and capsicum in a medium-sized bowl. Season to taste.
Lightly oil four 11cm round pie dishes. Open four filo sheets, brushing half of each sheet with melted butter. Fold sheets in half widthways and brush again with butter. Stack the four remaining sheets on top and repeat process. Place each stack in prepared dish, leaving excess pastry to hang over sides.
Spoon vegetable filling into pie dishes and cover with overhanging filo to create a top with a hole in its centre. Pinch pastry together and brush tops with butter. Bake for 15-20 minutes, until golden brown. Serve hot or at room temperature.
Adapted from Original Recipe
Nice and filling, a great winter dish.
Ingredients:
Serves 4
Directions:
Mix all the ingredients in a pan. Heat to boiling, stirring occasionally; reduce heat. Cover and simmer about 15 minutes, stirring occasionally, until macaroni is tender.
Nutrition Facts:
Calories (kcal): 220
Fat: 2g
Cholesterol: 0mg
Sodium: 720mg
Carbohydrates: 40g
Protein: 11g
Potassium: 550mg
Original Recipe from Low Fat, Low Cholesterol by Betty Croker
Serves 4
- 1 cup tomato, coarsely chopped (about 1 large tomato)
- 3/4 cup uncooked small macaroni shells
- 1/4 cup onion, chopped (about 1 small onion)
- 1/4 cup chopped green bell pepper
- 1 tbsp chopped fresh or 1 tsp dried basil leaves
- 1 tsp Worcestershire sauce
- 1 clove garlic, finely chopped
- 1 can kidney beans, drained
- 1 can chick peas, drains
- 438ml chicken broth
Mix all the ingredients in a pan. Heat to boiling, stirring occasionally; reduce heat. Cover and simmer about 15 minutes, stirring occasionally, until macaroni is tender.
Nutrition Facts:
Calories (kcal): 220
Fat: 2g
Cholesterol: 0mg
Sodium: 720mg
Carbohydrates: 40g
Protein: 11g
Potassium: 550mg
Original Recipe from Low Fat, Low Cholesterol by Betty Croker
Not-so-classic crêpes recipe. Fill with whatever you fancy!
Ingredients:
Makes 3 large pancakes
Directions:
Whisk lightly the egg in a bowl. Add enough milk to have 250ml. Add the vanilla, brown sugar and cinnamon and then add the flour little by little. You should end up with a slightly thickened mixture.
Heat a non-stick pan until it is very hot, then spray some oil and spread all over the base and a little up the sides with a brush. Otherwise you could use a kitchen napkin to spread. It is very important that the pan is very hot, otherwise the pancake will stick.
Pour a third of the mixture in the pan while swirling the pan around, so that all the base of the pan is covered. Keep swirling the pan until the base is covered evenly with the mixture. Cook until it is slightly browned underneath and then turn on the other side. If you don't know how to flip the pancake, you could flip the pan upside down onto a plate, and then slide the pancake back into the pan.
Once the pancakes are ready, spread a quarter of the pancake with Nutella and sprinkle whatever you fancy! I like biscuits, nuts and shredded coconut. Fold in half, and then in half again. Serve with ice-cream and enjoy!
P.s. For the last pancake my boyfriend had the great idea of adding some Jameson's whiskey to the batter. I added about a teaspoon. It did just add that depth of flavour to it :)
Ingredients:
Makes 3 large pancakes
- 1 egg
- 1 tbsp brown sugar
- about 250ml skimmed milk
- 6 tbsp flour
- pinch of cinnamon
- 1/8th tsp vanilla
- Nutella/chopped hazelnuts/biscuits/coconut or any other filling
Whisk lightly the egg in a bowl. Add enough milk to have 250ml. Add the vanilla, brown sugar and cinnamon and then add the flour little by little. You should end up with a slightly thickened mixture.
Heat a non-stick pan until it is very hot, then spray some oil and spread all over the base and a little up the sides with a brush. Otherwise you could use a kitchen napkin to spread. It is very important that the pan is very hot, otherwise the pancake will stick.
Pour a third of the mixture in the pan while swirling the pan around, so that all the base of the pan is covered. Keep swirling the pan until the base is covered evenly with the mixture. Cook until it is slightly browned underneath and then turn on the other side. If you don't know how to flip the pancake, you could flip the pan upside down onto a plate, and then slide the pancake back into the pan.
Once the pancakes are ready, spread a quarter of the pancake with Nutella and sprinkle whatever you fancy! I like biscuits, nuts and shredded coconut. Fold in half, and then in half again. Serve with ice-cream and enjoy!
P.s. For the last pancake my boyfriend had the great idea of adding some Jameson's whiskey to the batter. I added about a teaspoon. It did just add that depth of flavour to it :)
