Friday, May 28, 2010

Is Dee actually writing a real recipe book?

I have actually starting working on my recipe book and I would like your opinion.

What are your favourite recipes from my blog that you think MUST be included?

What makes a GREAT recipe book?

Any feedback would be appreciated. Just click the comments section.

Cheers and thanks

Core Roast Pumpkin, Fennel and Apple Soup

Slightly sweet and spicy, the flavours are nicely rounded with red wine vinegar

Serves: 10-12 as soup course or 6 as mains 
Difficulty: Easy
Points: The whole pot (approx 2.5L) is only 7.5 pts, so 0.5 pts serving 10-12 or 1pts serving 6
Cooking time: 80mins

  • 1kg butternut pumpkin, no skin or seeds, cut chunky
  • 1 large red capsicum, deseeded
  • 2 medium onions, peeled and halved
  • 500g of carrots, washed, topped and tailed but left whole with skin on
  • 1 large granny smith apple, cored with skin on
  • half a fennel bulb
  • 1.5L of chicken stock, preferably low salt 
    (note vegetable stock can be substituted to make this vegetarian/vegan)
  • 1 tsp cinnamon
  • 2 tsp crushed garlic
  • 2 tsp red wine vinegar
  • salt, pepper
  • oil spray
Spray 1 or 2 baking trays with oil.
Arrange the vegetables and the apple in a single layer. Spray lightly with oil spray
Bake at 180*C for about an hour until there is nice darkisk brown colouring on the vegetables
Blend in batches with the chicken stock, then add the cinnamon, garlic and vinegar.
(I used a stick blender. If using a jug blender, use cool chicken stock, or allow vegies to cool as blending hot soup may blow the blender lid and spray soup on the ceiling - you'll only do this once!)
Add salt and pepper to taste
Warm through and serve.

Not on Core? The total Points for this recipe is 7.5 pts, or 0.5 pts serving 10-12 / 1pts serving 6

Almost Core Egg White Open Omelette with ham, spinach, tomato and cheese sauce (+0.5)

Low fat, fluffy omelette with a smooth cheese sauce

Serves: 1
Difficulty: Fairly Easy
Points: 2.5pts or Core +0.5pts
Cooking time: 6-7 minutes

  • 4 egg whites
  • 2 TB cottage cheese
  • 30g of thin sliced smoked leg ham
  • 1/2 a ripe tomato, sliced razor thin
  • handfull of baby spinach
  • * 1 x 97% fat free Kraft Single (trust me on this one, OK?)
  • salt and pepper
Spray a bread and butter size non-stick skillet with a little oil and pre-heat on high.
Blend the egg whites and cottage cheese together for about a minute. You want it to thicken slightly and turn white, but not form peaks.
Pour the egg white mix into the pan and immediately turn down to medium.
Cook for about 3-4 minutes without a lid. The bottom of the omelette should look firm and set, but there will be fluff on the top third.
Sprinkle with a little salt and pepper
Cover the omelette with the ham, then the tomato, then the spinach.
Break the cheese slice into 3 pieces and spread across the spinach.
Put the lid on and cook for another 3 minutes. The aim here is to steam the spinach and tomato and combine the juices with the cheese slice to form a creamy light cheese sauce.
(If your skillet doesn't have a lid, put a metal baking tray on top and remove with a pot holder)
Slide a egg flip around the edges gently to loosen, then underneath. Now you can gently slide the omelette onto your plate.

For a more substantial meal, slide the omelete onto a rye mountain bread (+ 1 pt for Pointers) and roll up.

Not on Core? The total Points for this recipe is 2.5 pts
On Core you need to allow 0.5pt for the cheese slice