Friday, June 25, 2010

Core Lentil and Potato Soup

Also suitable for slow cooker - simmer on high for 1 1/2 - 2 hours

Serves: 6 x 1 cup serves
Difficulty: Easy
Points: 1 pt per cup
Cooking time: 20 mins

  • 2 cloves garlic
  • 1 large onion, diced small
  • 4 vegetable stock cubes, and 1L water
  • 100 g  Lentils, split type
  • 300 g Potato (3 medium), peeled and diced to under 1cm
  • 1 bunch spinach, finely chopped (or 150 g, frozen spinach)
  • 1/2 tsp dried thyme
Spray pot with oil.
Heat and brown onion and garlic.
Add remaining ingredients and simmer with lid on until potato is tender (15-20 mins)

Not on Core? The total Points for this recipe is 7 pts, or 1 pt per cup

Core Chicken and Roast Capsicum Bread Scrolls (Multigrain)

This little scrolls go nicely with a bowl of winter vegetable soup.
Also great for party nibblies (this size or smaller)

Note: You can also substitute white bread mix instead of multigrain, but it won't be Core. Points will be about the same

Makes: 24 small scrolls (about 6-8cm), or make larger if you prefer
Difficulty: Medium
Cooking time: 25 mins + 2+ hours preparation time

  • 500g multigrain bread mix
  • water and dry yeast ** 20 ml LESS water than instructions and 1/2 tsp MORE yeast **
  • 120g baked/grilled chicken breast, diced small
  • 2/3 a 300g jar of El Paso Roast Capsicum Salsa
  • 30g extra sharp grated shredded parmesan (you want the one in 'sticks' not like powder - Milel and Perfect Italiano brands are good)
  • Optional - 1 TB dried onion flakes
Follow instructions on bread premix to make dough and rise once -  BUT use 20 ml LESS water than instructions and 1/2 tsp MORE yeast. (If using a bread maker, put on dough setting which takes about 1.5 hours).
Option - If using onion flakes, mix into the dough with other dry ingredients
Meanwhile combine chicken and salsa.
Line a baking tray or lamington/swiss roll tray with baking paper.
Turn the dough onto a floured surface and cut in half.
Roll out one piece of dough to a rectangle about 20cm wide.
Spread half of the chicken mix onto the dough, leaving 1cm on one long side, and 4cm on the other.
Sprinkle with 1/3 of the parmesan,
Starting from the long side with the 1cm border, gently start rolling the dough up like a swiss roll.
Using a very sharp knife or dough cutter, cut into 3 pieces, then cut each piece into 4, making 12 pices, probably 1.5-2cm high.
To make large scrolls, cut only into 6 or 8 taller pieces.
Place onto tray so that there is barely half centimeter between each piece. This is important so the scrolls rise up instead of out. In a swiss roll tray, I packed 4 x 6.
Repeat with the other piece of dough.
Put a pinch of the remaining parmesan on the top of each scroll.
Put somewhere warm to rise until they are at least half as big again. They should be touching now.
Bake at 200*C for 20-25 minutes until golden brown

On Core? The parmesan is only 2.5 pts for the whole receipe , so no need to count. 2-3 of the small size scrolls= 2 bread allowance.

Not on Core? The total Points for this recipe depends on the bread mix used

Tuesday, June 22, 2010

Core Creamy Roast Cauliflower and Potato Soup

Serves: 8 x 1 cup serves
Difficulty: Easy
Points: 1.5 pts per 1 cup
Cooking time: 30-40 minutes

  • 1 kg cauliflower
  • 1 large onion, diced large
  • oil spray 
  • 3 large potatoes (450g) diced to 1cm
  • 750 ml chicken stock (or 3 cups water + 3 stock cubes)
  • 3 tsp fennel seeds
  • 1/2 tsp tumeric
  • 3 cloves garlic, crushed
  • 1 x 375ml can Carnation Evaporated Light & Creamy Milk
Line a baking tray with baking paper, then spray lightly with oil spray.
Spread the cauliflower pieces on the tray and spray lightly with oil spray
Bake for 15-20 minutes at 180*C.
Meanwhile, spray a large pan with oil spray and heat to moderate.
Fry the onions for about 4 minutes, until they are starting to become transparent.
Add potato, garlic, tumeric, fennel seeds and fry for 2 minutes to release fragrance.
Then add the stock, and simmer with lid on for 15-20 minutes.
Add the cauliflower and tin of milk and warm through for 3-5 minutes.
Blend well and serve topped with a little cracked pepper and parsley or chives.

Note - using a stick blender in the pan will result in an unpleasant grainy texture. Blend in a jug in batches, or allow to cool and use a lidded blender. Never blend hot liquids in a lidded blender (the steam will blow the lid off and spray you and your kitchen)

Not on Core? The total Points for this recipe is 10.5 pts, or 1.5 pts per 1 cup serve