apple 2
muesli 8 teaspoon
300g low-fat yoghurt
300ml cold skimmed milk
cooking instruction
Put peeled ,chopped apple and other ingredients in a bowl and blend untill smooth.Serve directly.
Thursday 11 September 2008
Monday 8 September 2008
SWEET BISCUITS(serves 8)
sweet potatoes ¾ cup
nonfat milk ¼ cup
margarine 4 tablespoons
all-purpose flour 1 ½ cups
baking powder 4 teaspoons
Splenda 2 tablespoons
salt ½ teaspoon
Preheat oven to 450 F. Mix the cooked mashed sweet potatoes, nonfat milk and margarine in a large bowl,. In a separate bowl, sift the flour, baking powder, Splenda and salt.
Combine both mixtures to make a soft dough. Turn the dough out onto a floured board and toss until smooth.
Roll out until the dough is ½ inch thick. Cut the dough with a biscuit cutter or small glass. Place on a greased pan and bake for 15 minutes. Makes 8 servings.
nonfat milk ¼ cup
margarine 4 tablespoons
all-purpose flour 1 ½ cups
baking powder 4 teaspoons
Splenda 2 tablespoons
salt ½ teaspoon
Preheat oven to 450 F. Mix the cooked mashed sweet potatoes, nonfat milk and margarine in a large bowl,. In a separate bowl, sift the flour, baking powder, Splenda and salt.
Combine both mixtures to make a soft dough. Turn the dough out onto a floured board and toss until smooth.
Roll out until the dough is ½ inch thick. Cut the dough with a biscuit cutter or small glass. Place on a greased pan and bake for 15 minutes. Makes 8 servings.
Tuesday 2 September 2008
Fab fish, chips and peas (serves 2)
Ingredients
2 large potatoes cut into thick ‘chips’ and parboiled for 5
minutes
2 teaspoons olive oil
2 x 200g pieces white fish fillet of your choice eg
haddock, swordfish, halibut
Juice ½ lemon
1 teaspoon butter, melted
1 x 300g tin marrowfat peas, drained
1 tablespoon tartar sauce
Freshly ground black pepper
Cooking instructions
1. Preheat the oven to 220oC/425oF/gas mark 7
2. Toss the parboiled chips in the oil and season
with plenty of black pepper. Place on a non-stick
baking sheet and cook for 25-30 minutes until
golden and tender
3. Place the fish fillets into a grill pan lined with
kitchen foil, brush with a little melted butter,
drizzle over the lemon juice and season with
black pepper. Place under a hot grill for 5-6
minutes until just cooke
2 large potatoes cut into thick ‘chips’ and parboiled for 5
minutes
2 teaspoons olive oil
2 x 200g pieces white fish fillet of your choice eg
haddock, swordfish, halibut
Juice ½ lemon
1 teaspoon butter, melted
1 x 300g tin marrowfat peas, drained
1 tablespoon tartar sauce
Freshly ground black pepper
Cooking instructions
1. Preheat the oven to 220oC/425oF/gas mark 7
2. Toss the parboiled chips in the oil and season
with plenty of black pepper. Place on a non-stick
baking sheet and cook for 25-30 minutes until
golden and tender
3. Place the fish fillets into a grill pan lined with
kitchen foil, brush with a little melted butter,
drizzle over the lemon juice and season with
black pepper. Place under a hot grill for 5-6
minutes until just cooke
Apple puffs
6 oz frozen puff pastry - defrosted
Flour for rolling
1 oz low fat spread - melted
2 tblsp apricot jam - warmed
1 lb eating apples - cored and sliced
1 Preheat oven to 200ºC/400ºF/Gas Mark 6.
2 Roll out pastry to a square, ¼ cm thick. Cut into 6 rectangles. Place on damp baking sheet and brush with a little melted low fat spread.
3 Arrange apples slices on the pastry rectangles. Brush over with remaining low fat spread.
4 Cook for 15-20 minutes or until risen and golden.
5 Remove from oven. Brush over with apricot jam.
6 Serve with low fat fromage frais or low sugar custard.
Flour for rolling
1 oz low fat spread - melted
2 tblsp apricot jam - warmed
1 lb eating apples - cored and sliced
1 Preheat oven to 200ºC/400ºF/Gas Mark 6.
2 Roll out pastry to a square, ¼ cm thick. Cut into 6 rectangles. Place on damp baking sheet and brush with a little melted low fat spread.
3 Arrange apples slices on the pastry rectangles. Brush over with remaining low fat spread.
4 Cook for 15-20 minutes or until risen and golden.
5 Remove from oven. Brush over with apricot jam.
6 Serve with low fat fromage frais or low sugar custard.
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