Ingredients
2½ cup old fashioned oats
3 tablespoons golden syrup
1 teaspoon salt
½ cup butter
½ cup packed brown sugar
Ø In a medium size mixing bowl, combine butter and brown sugar.
Ø Microwave at High (600-700 Watts) for 1½ minutes.
Ø Stir in remaining ingredients.
Ø Spread the mixture in a 9"x 5" container, press to firm and microwave at High for 7 minutes.
Ø Let stand until cool, remove and cut into pieces.
Italian-Style Drop Biscuits
1 cup biscuit/baking mix
½ cup shredded cheddar cheese
2 tablespoons chopped green chilies
¼ cup cold water
4 teaspoons butter, melted
½ teaspoon dried parsley flakes
¼ teaspoon garlic powder
¼ teaspoon Italian seasoning
Ø In a small bowl, combine the biscuit mix, cheese and chilies.
Ø Stir in water until a soft dough forms; stir 30 seconds longer.
Ø Drop dough into six mounds 2 inches apart on a baking sheet coated with nonstick cooking spray.
Ø Bake at 450°F for 8-10 minutes or until golden brown.
Ø In a small bowl, combine the butter, parsley, garlic powder and Italian seasoning.
Ø Brush over biscuits.
Serve warm.
1 tbsp. oil
4 beaten eggs
1 tbsp. oil
1 cup Gai Lon or broccoli, cut into 1/2 inch pieces
1/2 cup green onion finely sliced
1/4 cup chopped fresh parsley
1 tbsp. sweet basil or tarragon, crushed
2 medium Oriental tomatoes, peeled and cut into wedges
1 tbsp. cornstarch
1 tbsp. cold water
2 tbsps. Soya sauce
Tabasco sauce to taste
Ø In a hot wok heat a small amount of oil.
Ø Add eggs and scramble, remove from wok and set aside.
Ø Add additional oil to hot wok.
Ø When oil begins to smoke add Gai Lon and stir-fry 2 to 3 minutes.
Ø Add green onion, parsley and basil, stir-fry 30 seconds.
Ø Add tomatoes to wok and stir-fry 30 seconds.
Ø Combine cornstarch with water and add to wok with soy sauce and Tabasco sauce.
Ø Continue cooking until thickened. Pour over eggs and serve.
Makes 2 servings
8 boneless chicken thighs with skin
Salt to taste
Ground black pepper to taste
Oil for frying
1 large onion, sliced
3 Garlic cloves, minced
Juice of 1 lemon
Ø Season chicken with salt and pepper to taste and set aside.
Ø Heat ½ inch oil in large nonstick skillet over medium-high heat.
Ø Add chicken and fry, turning once, until chicken is browned and completely cooked, about 5 minutes a side.
Ø Remove chicken from skillet and keep warm.
Ø Remove all but 3 tablespoons oil from skillet, reduce heat to medium and add onion and garlic.
Ø Cook, stirring, until onion just begins to soften, about 2 minutes.
Ø Pour onion, garlic and oil from skillet over chicken.
Ø Pour lemon juice over chicken and serve.
Ø Serve this with rice and a salad of sliced avocados tossed with a little olive oil, lemon juice and salt.
Makes 4 servings
Viennese Raspberry Squares (Austria)
2 egg whites
1/3 cup butter or margarine
1 cup all-purpose flour
1/3 cup granulated sugar
2 egg yolks
1/4 teaspoon cream of tartar
2/3 cup sifted confectioners sugar
1 cup finely chopped almonds or walnuts, toasted
1/3 cup red raspberry, peach or apricot preserves
Ø In a medium mixing bowl bring egg whites to room temperature. Set aside.
Ø For crust, in another medium mixing bowl beat butter or margarine with an electric mixer on medium to high speed about 30 seconds or until softened.
Ø Add about half the flour, then add the sugar and egg yolks.
Ø Beat on medium to high speed until thoroughly combined, scraping sides of bowl occasionally.
Ø Stir in the remaining flour.
Ø Press crust mixture into an ungreased 9-inch square baking pan.
Ø Bake at 350 degrees for 15 minutes.
Ø Meanwhile, thoroughly wash and dry the beaters.
Ø For meringue topping, add cream of tartar to the egg whites.
Ø Beat on medium speed until soft peaks form (tips curl).
Ø Gradually add the confectioners sugar, beating until stiff peaks form (tip stands straight).
Ø Gently fold in the chopped nuts.
Ø Set meringue topping aside.
Ø Spread preserves over the top of the hot baked crust.
Ø Then carefully spread meringue topping over the preserves layer.
Ø Bake about 20 minutes more or until top is golden.
Ø Cool in pan on a wire rack. Cut into squares. Store in refrigerator.
Makes 36
Apple Baba (Yablochnaya Baba--Hungarian)
4 tart apples (such as Granny Smith), peeled, cored, quartered and thinly sliced crosswise
2 1/4 cups granulated sugar
1 teaspoon cinnamon
4 large eggs
1 cup vegetable oil
1/2 cup fresh orange juice
2 teaspoons vanilla extract
4 cups unbleached all-purpose flour
1 teaspoon baking powder
confectioners sugar for sprinkling
Ø Heat oven to 350 degrees.
Ø Grease a 10-inch tube pan.
Ø Place the apples in a large bowl, sprinkle with 1/4 cup of the sugar and the cinnamon and set aside.
Ø In a large bowl, beat the eggs and the remaining 2 cups of sugar with an electric mixture until pale yellow and thick.
Ø Gradually beat in the oil, orange juice and vanilla extract.
Ø Sift together the flour and baking powder.
Ø Gradually add it to the egg mixture, stirring with a wooden spoon.
Ø You will have the consistency of thick honey.
Ø Fold the apples into the batter, making sure they are well distributed.
Ø Pour the apple batter into the prepared pan and smooth the top with a rubber spatula.
Ø Bake until the top is well browned and splitting, about 1 1/2 hours.
Ø Invert the baba onto a rack and cool.
Ø Sprinkle with confectioners sugar just before serving.
Asian Black Bean-Asparagus Salad
1 cup cooked black beans
1/4 small red onion, diced
1/4 cup minced cilantro
1 tablespoon rice wine vinegar
1 teaspoon soy sauce
1 teaspoon Asian hot oil
1/8 teaspoon Asian sesame oil
1 pound asparagus
4 lettuce leaves
Ø Place cooked beans in a small bowl.
Ø Stir red onion, cilantro, vinegar, Soya sauce, hot oil, and sesame oil into beans.
Ø Marinate 20 to 30 minutes at room temperature.
Ø Bring 2 quarts of water to a boil.
Ø Trim dried, tough ends from asparagus stalks.
Ø Slice asparagus on the diagonal.
Ø Blanch in boiling water for 3 minutes.
Ø Remove from water, drain, and toss with marinated beans.
Ø To serve, place each lettuce leaf on a chilled salad plate.
Ø Divide salad evenly among lettuce leaves.
Lobster Cantonese Chinese
2 lbs. lobster tails
1 clove garlic, minced
1 teaspoon fermented black beans, rinsed and drained
2 tablespoon oil
1/4 lb. ground pork
1 1/2 cups hot water
1 1/2 tablespoons soy sauce
2 tablespoons cornstarch
3 tablespoons dry sherry
1 egg
3 tablespoons water
Cilantro sprigs
Green onion curls
Hot cooked rice
Ø For the best results in preparing this dish cook the lobster pieces as quickly as possible.
Ø The beaten egg added to the sauce makes it richer and creamier.
Ø With sharp knife, pry lobster meat from shell and slice into medallions.
Ø Mince garlic and black beans together.
Ø Heat oil in wok or skillet and add garlic mixture.
Ø Cook and stir a few seconds.
Ø Add pork and cook about 10 minutes, stirring to break up meat.
Ø Add hot water and soy sauce.
Ø Add lobster medallions and cook 2 minutes.
Ø Mix cornstarch and sherry and stir into sauce.
Ø Beat egg with 3 tablespoons water and blend into sauce.
Ø Cook over low heat 30 seconds, stirring constantly.
Ø Sauce should be creamy but not heavy.
Ø Spoon sauce into center of platter.
Ø Arrange medallions in sauce in decorative pattern.
Ø Garnish with cilantro and green onion curls.
Ø For each serving, place a few lobster medallions over rice in bowl.
Ø Spoon sauce over lobster.
Serving Size: 2
Preparation Time : 0: 10
Categories: Salad
Amount Measure - Ingredient
250 grams waxy potatoes (Charlotte are good) -- (9 oz) quartered
1 small red onion -- finely chopped
6 small gherkins -- sliced
1 tablespoon red wine vinegar
1 teaspoon wholegrain mustard
3 tablespoons virtually fat-free fromage frais
4 rollmops
Ø Cook the potatoes in boiling salted water for about 10 minutes until tender
Ø Then drain and leave to cool a little.
Ø Meanwhile, mix the onion, gherkins, vinegar, mustard and fromage frais together in a medium bowl.
Ø Add the potatoes, mix well, divide between two plates, then top with the fish.
Ø Grate with a green salad on the side.
Description:
Start to Finish Time: "0:20"
T(cook time) : "0:10"
Per Serving (excluding unknown items): 958 Calories; 54g Fat (50.6% calories from fat); 46g Protein; 72g Carbohydrate; 4g Dietary Fiber; 48mg Cholesterol; 2919mg Sodium. Exchanges: 1 1/2 Grain(Starch); 6 Lean Meat; 1 Vegetable; 7 Fat; 2 1/2 Other Carbohydrates.
NOTES : If you prefer, replace the rollmops with canned sardines or pilchards.
Serving Size : 4 Preparation Time :0:10
Categories : Breakfast
2 shallots -- sliced
1 tbsp olive oil
2 tsp dried oregano -- or 1 tsp fresh leaves
200 grams small mushrooms -- (8 oz)
4 eggs
Ø Heat oven to 200C/ fan 180C /gas 6.
Ø Tip the potatoes and shallots into a large, non-stick roasting tin, drizzle with the oil, sprinkle over the oregano,
Ø Then mix everything together well.
Ø Bake for 15 minutes;
Ø Add the mushrooms,
Ø Then cook for a further 10 minutes until the potatoes are browned and tender.
Ø Make four gaps in the vegetables and crack an egg into each space.
Ø Return to the oven for 3-4 minutes or until the eggs are cooked to your liking.
Description:
"Low fat"
Start to Finish Time: "0:40"
Cook Time : "0:30"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 221 Calories; 9g Fat (35.0% calories from fat); 10g Protein; 26g Carbohydrate; 3g Dietary Fiber; 212mg Cholesterol; 80mg Sodium. Exchanges: 1 1/2 Grain (Starch)
NOTES: Try serving it with baked beans or grilled tomatoes to boost your day.
Categories : seafood
100 grams bass fillets -- (4 oz each) 2 pieces or other white fish fillets,
1 red chilli -- or green chilli, deseeded an chopped
1 teaspoon finely chopped fresh root ginger
300 grams green cabbage -- (10 oz) finely chopped
2 teaspoons sunflower oil
1 teaspoon sesame oil
2 garlic cloves -- thinly sliced
2 teaspoons low-salt soy sauce
Description:
"Good source of omega 3, heart healthy, counts as 1 of 5-a-day, low fat"
Start to Finish Time: "0:20"
Cook time : "0:10"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 172 Calories; 9g Fat (45.6% calories from fat); 13g Protein; 12g Carbohydrate; 4g Dietary Fiber; 34mg Cholesterol; 407mg Sodium. Exchanges: 1 1/2 Lean Meat; 2 Vegetable; 1 1/2 Fat.
Curried Mushroom Hot Pot
1/2 onion, diced
2 1/2 tablespoons curry powder
1 (32 fluid ounce) container chicken broth
1/2 lemon, sliced
1 1/4-inch-thick slices fresh ginger, peeled
1 1/2 teaspoons white sugar
salt to taste
1 pound assorted mushrooms
1 (13.5 ounce) can coconut milk
1 tablespoon fresh lemon juice
salt to taste
8 kaffir lime leaves
Ø Prepare a saucepan with cooking spray and place it over high heat.
Ø Place the onion in the saucepan; cook and stir for 2 minutes.
Ø Sprinkle the curry powder over the onion; stir to coat evenly.
Ø Add the chicken broth, lemon, ginger, sugar, and salt to the onions.
Ø Reduce heat to medium; cook and stir for 2 to 3 minutes.
Ø Stir in the mushrooms and cook another 3 minutes.
Ø Mix in the coconut milk and lemon juice; stir and remove from heat.
Drop the lemon leaves into the soup; allow to sit for 5 minutes.
Ø Remove leaves before serving.
Greek Gouda and Feta Pizzettes
1 17.3 ounce package frozen puff pastry, thawed
8 large plum tomatoes, sliced 1/4-inch thick
coarsely ground black pepper
1 1/2 cups shredded, smoked Gouda cheese
1 cup feta cheese, crumbled
1/4 cup pitted calamata olives, coarsely chopped
6 tablespoons chopped mixed fresh herbs such as basil, oregano and sage
Ø Preheat the oven to 400 degrees.
Ø On a lightly floured board, unfold one sheet of puff pastry and roll into a 10 inch square, about 1/8 inch thick.
Ø Make two parallel cuts lengthwise and two parallel cuts crosswise to make nine equal squares of dough.
Ø Arrange three slices of tomato on each pastry.
Ø Sprinkle with pepper.
Ø Top with Gouda, crumbled feta and olives.
Ø Place pizzettes on cookie sheet.
Ø Bake until pastry is golden brown and has puffed, about 18 to 20 minutes.
Ø Remove from oven and sprinkle with herbs. Serve warm. Serves 18.
Cold Chinese Cabbage with Cilantro
Ø Macerate finely diced shallots in white wine vinegar for 15 minutes or so.
Ø Slice Chinese or Napa cabbage very thin, toss with the shallots and vinegar, some good olive oil, and salt and pepper.
Ø Let the cabbage sit about 10 minutes so it starts to wilt.
Ø Add a handful of fresh cilantro leaves and serve.
Ø Heat a heavy skillet over Medium-High heat. Add chilies, 2 at a time;
Ø Press down onto hot surface of skillet 30 to 60 seconds per side until pliable and toasted.
Ø Repeat process for remaining chilies. Seed chilies and remove stems.
Ø Purée chilies and garlic in a blender. Add remaining sauce ingredients and blend until smooth.
Ø Sauce can be used immediately or refrigerated up to 2 days.
Ø Peel and devein shrimp. Place shrimp on skewer in a "horse shoe" fashion.
Ø Lay in a glass baking dish; pour 1 cup ancho pasilla sauce over shrimp.
Ø Turn to coat; cover shrimp and marinate in refrigerator at least 30 minutes but not longer than 2 hours. Refrigerate remaining sauce to serve with shrimp.
Ø Clean and oil grill grate well. Heat charcoal 25 minutes until covered with a light layer of gray ash or heat gas grill on High 10 minutes with lid closed.
Ø Grill shrimp 4-inches above Medium-High heat, 425 degree grill surface temperature, 2 1/2 to 3 minutes per side or until shrimp are firm and opaque (white) in center.
Ø Do not over cook. Serve immediately with reserved sauce.
