This is from the "Smartshopper" publication. It sounds very good, and the picture with whip cream it is very appetizing.
1 cup (250 ml) sugar
1/4 cup (50 ml) butter, cubed, at room temperature
2 eggs
1 cup (250 ml) all-purpose flour
1 tsp (5 ml) cinnamon
1 tsp (5 ml) baking soda
1/4 tsp (1ml) salt
2 cups (500 ml) chopped peeled apples (McIntosh or Gala)
Sauce:
1/2 cup (125 ml) each brown sugar and white sugar
1/2 cup (125 ml) 18%cream
1/4 cup (50 ml) butter
Preheat oven to 350 F (180 C). Grease a 9 inch (2.5 L) square cake pan.
In a large bowl, beat together sugar, butter and eggs until light and fluffy.
Combine flour, cinnamon, baking soda and salt. Stir into batter with apples. Spread in prepared pan.
Bake for 30-40 minutes or until centre of cake springs back when lightly touched or a toothpick comes out clean.
Sauce: Combine sauce ingredients in a small saucepan. Bring to a gentle boil and cook, stirring until slightly thickened.
Serve cake warm with warm sauce.
Serves eight.
Wednesday, June 15, 2011
MAPLE PEAR BREAD PUDDING
1 Tbsp (15 ml ) butter
4 eggs
1 c. (250 ml) milk
1/3 c. (75 ml) whipping cream (35%)
1/4 c. (50 ml) maple syrup
1/2 tsp. (2 ml) cinnamon
5 cups (1.25 L) slightly stale bread
1 pear, peeled and diced
1/4 c. (50 ml ) raisins
Butter six 6 oz. ramekins. Set aside.
In a medium bowl, combine the eggs, milk, whipping cream, maple syrup and cinnamon. Whisk to combine.
Add the bread, pear and raisins to the mixture and stir until completely combined. Let sit for a few minutes or until the bread soaks up most of the egg mixture.
Divide among the ramekins, making sure to use all the egg mixture.
Place the ramekins in a shallow baking dish large enough to hold all six.
Place in a preheated 350 F oven. Carefully pour enough boiling water into the baking dish to come about 1/3 way up the edge of the ramekins.
Bake for 35-45 minutes or until puffed and light golden.
Remove from oven. Serve warm with additional maple syrup.
Serves six. Use leftover crusty Italian or French bread. If the crust is to hard be sure to trim it off.
4 eggs
1 c. (250 ml) milk
1/3 c. (75 ml) whipping cream (35%)
1/4 c. (50 ml) maple syrup
1/2 tsp. (2 ml) cinnamon
5 cups (1.25 L) slightly stale bread
1 pear, peeled and diced
1/4 c. (50 ml ) raisins
Butter six 6 oz. ramekins. Set aside.
In a medium bowl, combine the eggs, milk, whipping cream, maple syrup and cinnamon. Whisk to combine.
Add the bread, pear and raisins to the mixture and stir until completely combined. Let sit for a few minutes or until the bread soaks up most of the egg mixture.
Divide among the ramekins, making sure to use all the egg mixture.
Place the ramekins in a shallow baking dish large enough to hold all six.
Place in a preheated 350 F oven. Carefully pour enough boiling water into the baking dish to come about 1/3 way up the edge of the ramekins.
Bake for 35-45 minutes or until puffed and light golden.
Remove from oven. Serve warm with additional maple syrup.
Serves six. Use leftover crusty Italian or French bread. If the crust is to hard be sure to trim it off.
AVOCADO BANANA BREAD
I did not have time to make it yet but, I think is an excellent breakfast bread. It has only good, healthy, tasty ingredients. I have to make it soon.
2 cups (500 ml) whole wheat flour
1 tbsp (15 ml) baking powder
1/2 tsp sea salt
2 avocados, pureed
2 bananas, mashed
3/4 cup (175 ml) honey
1 tsp (5 ml) vanilla extract
Preheat oven to 350 F (180 C). In a medium bowl, combine flour, baking powder, salt. In a large bowl, combine avocado, banana, honey and vanilla. Fold dry mixture into the avocado-banana mixture. Once combined, spoon into greased mini-loaf pans, spreading evenly. Bake for 25-30 minutes or until a toothpick inserted into middle of loaf comes out clean. Let cool then run a knife along the edges and and invert to release.
Make 8 mini loaves. Will keep fresh covered in a container for up to five days.
Per serving: one mini loaf:
308 cal, 6 g pro, 8 g total fat (1 g saturated fat), 59 g carb, 8 g fibre, 0 mg chol, 249 mg sodium.
2 cups (500 ml) whole wheat flour
1 tbsp (15 ml) baking powder
1/2 tsp sea salt
2 avocados, pureed
2 bananas, mashed
3/4 cup (175 ml) honey
1 tsp (5 ml) vanilla extract
Preheat oven to 350 F (180 C). In a medium bowl, combine flour, baking powder, salt. In a large bowl, combine avocado, banana, honey and vanilla. Fold dry mixture into the avocado-banana mixture. Once combined, spoon into greased mini-loaf pans, spreading evenly. Bake for 25-30 minutes or until a toothpick inserted into middle of loaf comes out clean. Let cool then run a knife along the edges and and invert to release.
Make 8 mini loaves. Will keep fresh covered in a container for up to five days.
Per serving: one mini loaf:
308 cal, 6 g pro, 8 g total fat (1 g saturated fat), 59 g carb, 8 g fibre, 0 mg chol, 249 mg sodium.
Friday, June 03, 2011
MEDITERRANEAN BAKED CHICKEN AND RICE
This is a really moreish dish, which no one will believe is low in fat. It is very, very tasty. I found it in the "Top 200 low fat recipes" by Judith Wills. We loved it so much that we eat it before taking a picture for my blog. This means that I have to make it again and make sure I take a picture of it, before oil eating it again. (-: (-:
1 1/2 tbsp olive oil
4 skinless chicken breast fillets, halved
1 large mild onion, thinly sliced
2 red peppers, deseeded and thinly thinly sliced
2 cloves garlic, crushed
1 orange, peeled and segmented
8 black stoned olives, halved
dash of Tabasco
6 sun-dried tomatoes, finely chopped
1 tbsp tomato puree
1 tsp dried herbes de Provence or
1 tbsp mixed chopped fresh herbes
salt and black pepper
225 g long-grain rice
400 ml chicken stock
Heat half of the oil in a flameproof casserole and saute the chicken over a high heat, turning halfway through, for about 3 minutes until browned. Remove with a slotted spoon and reserve.
Add the rest of the oil and the onion and peppers, and saute over a medium-high heat for 5 minutes until softened and turning slightly golden. Add the garlic for the last minute of cooking.
Add the orange, olives, Tabasco, sun-dried tomatoes, tomato puree, herbs and seasoning, and stir well, then add the rice and stir again.
Pour in the stock, bring to a simmer, then cover and transfer to a preheated oven, 170C/337F/Gas 3 1/2 , for 45-50 minutes until the chicken and rice are cooked and the stock is nearly completely absorbed. (Check about 10 minutes before the end of cooking time that there is still enough moisture left in the casserole. If not, add a little more hot stock or water.
Serves 4, 505 calories per portion, 10 g fat per portion
Serving suggestion: a green salad or green beans are good with this dish
Tips: you can use parsley, basil, thyme, rosemary and oregano in this dish; if using rosemary, chop very finely; you can use brown rice or wholewheat grains, if preferred, in which case add another 20 minutes to the cooking time.
1 1/2 tbsp olive oil
4 skinless chicken breast fillets, halved
1 large mild onion, thinly sliced
2 red peppers, deseeded and thinly thinly sliced
2 cloves garlic, crushed
1 orange, peeled and segmented
8 black stoned olives, halved
dash of Tabasco
6 sun-dried tomatoes, finely chopped
1 tbsp tomato puree
1 tsp dried herbes de Provence or
1 tbsp mixed chopped fresh herbes
salt and black pepper
225 g long-grain rice
400 ml chicken stock
Heat half of the oil in a flameproof casserole and saute the chicken over a high heat, turning halfway through, for about 3 minutes until browned. Remove with a slotted spoon and reserve.
Add the rest of the oil and the onion and peppers, and saute over a medium-high heat for 5 minutes until softened and turning slightly golden. Add the garlic for the last minute of cooking.
Add the orange, olives, Tabasco, sun-dried tomatoes, tomato puree, herbs and seasoning, and stir well, then add the rice and stir again.
Pour in the stock, bring to a simmer, then cover and transfer to a preheated oven, 170C/337F/Gas 3 1/2 , for 45-50 minutes until the chicken and rice are cooked and the stock is nearly completely absorbed. (Check about 10 minutes before the end of cooking time that there is still enough moisture left in the casserole. If not, add a little more hot stock or water.
Serves 4, 505 calories per portion, 10 g fat per portion
Serving suggestion: a green salad or green beans are good with this dish
Tips: you can use parsley, basil, thyme, rosemary and oregano in this dish; if using rosemary, chop very finely; you can use brown rice or wholewheat grains, if preferred, in which case add another 20 minutes to the cooking time.
Thursday, May 19, 2011
KALE CHIPS
This is very, very good. My children made it for us one Christmas, and we loved it. Good for a party, good for a winter evening curled up in front of the TV.
To make:
To make:
- Wash the kale well and dry (a salad spinner will do this in a flash).
- Cut off the stems and remove any thick ribs and reserve for another use.
- Place the leaves in large bowl and sprinkle with a little extra virgin olive (about one tablespoon for about four cups of leaves) and salt and freshly ground pepper.
- Place in a single layer on parchment-lined baking sheets and bake in a preheated 300°F/150°C for about 25 to 30 minutes or until kale is crisp.
- Remove from the oven and cool them on a rack - unless they get snatched away and eaten first.
Wednesday, May 18, 2011
DELICIOUS DATE SQUARES
I always wanted to try making date squares but I was worried, ..what if it will not come out right. )-:
However after buying almost 2 kg of dried dates I had to do something. So I tried and the result is .....fantastic. Definitely I have to buy more dates (-:
500 ml 2 cups chopped dates
375 ml 1 1/2 cups water
15 ml 1 tbsp lemon juice
175 ml 3/4 cup whole wheat four
125 ml 1/2 cup all purpose flour
175 ml 3/4 cup Kellog's All-Bran or Bran Buds cereals
125 ml 1/2 cup rolled oats
2 ml 1/2 tsp baking soda
2 ml 1/2 tsp salt
175 ml 3/4 cup butter
250 ml 1 cup brown sugar
In a saucepan combine dates, water and lemon juice; bring to boil. Reduce heat and simmer gently, stirring constantly, until mixture thickens, about 15 minutes. Set aside.
Combine whole wheat flour, all-purpose flour, Kellogg's All-Bran or Bran Buds cereal, oats, soda and salt. Set aside.
Cream together butter and sugar. Stir in flour and Bran mixture.
Press 2/3 of this crust mixture into the bottom of a greased 2.5 L ( 9") square baking pan. Spread date filling on top and sprinkle with remaining crust mixture.
Bake in preheated oven at 200 C (400 F) for 25-30 minutes or until lightly browned.
However after buying almost 2 kg of dried dates I had to do something. So I tried and the result is .....fantastic. Definitely I have to buy more dates (-:
500 ml 2 cups chopped dates
375 ml 1 1/2 cups water
15 ml 1 tbsp lemon juice
175 ml 3/4 cup whole wheat four
125 ml 1/2 cup all purpose flour
175 ml 3/4 cup Kellog's All-Bran or Bran Buds cereals
125 ml 1/2 cup rolled oats
2 ml 1/2 tsp baking soda
2 ml 1/2 tsp salt
175 ml 3/4 cup butter
250 ml 1 cup brown sugar
In a saucepan combine dates, water and lemon juice; bring to boil. Reduce heat and simmer gently, stirring constantly, until mixture thickens, about 15 minutes. Set aside.
Combine whole wheat flour, all-purpose flour, Kellogg's All-Bran or Bran Buds cereal, oats, soda and salt. Set aside.
Cream together butter and sugar. Stir in flour and Bran mixture.
Press 2/3 of this crust mixture into the bottom of a greased 2.5 L ( 9") square baking pan. Spread date filling on top and sprinkle with remaining crust mixture.
Bake in preheated oven at 200 C (400 F) for 25-30 minutes or until lightly browned.
Monday, May 16, 2011
GRILLED SALMON WITH CHERRY TOMATO, CHARRED CORN AND BASIL RELISH
My husband showed me this recipe in the latest Air Miles magazine. I used trout instead of salmon and I boiled the corn instead of grilling. We had a light, very tasty supper. Definitely I will make it again; maybe I will try with other type of fish.
4 ears shucked corn
olive oil cooking spray
1/4 tsp kosher salt, divided
3/4 tsp freshly ground black pepper, divided
1 pint cherry tomatoes, halved
2 tbsp extra-virgin olive oil
2 tbsp balsamic vinegar
3 tbsp thinly sliced fresh basil, plus whole basil springs for garnish (optional)
4 (4 ounce) salmon filletssalt and 1/4 teaspoon
1. Prepare grill
2. Soak corn in a large bowl of cold water for 20 minutes. Remove and pat dry. Coat corn on all sides with cooking spray, and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill about 15 minutes or until charred on all sides. Remove cobs from grill, and cool slightly. Slice the kernels from the cob and transfer to a medium bowl. Add tomatoes, olive oil, vinegar and sliced basil, season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Let the relish sit at room temperature for 15 minutes before serving.
3. Meanwhile, lightly coat both sides of salmon fillets with cooking spray; season with remaining 1/4 teaspoon teaspoon salt and 1/4 teaspoon pepper. Place fillets skin side down, and grill 3-4 minutes or until golden brown. Flip fillets and grill for 3 more minutes. Fish should feel slightly firm in the centre and will register 145F on an instant read thermometer. Place salmon onto each of 4 plates, and spoon relish over, then finish with basil springs if desired.
4 ears shucked corn
olive oil cooking spray
1/4 tsp kosher salt, divided
3/4 tsp freshly ground black pepper, divided
1 pint cherry tomatoes, halved
2 tbsp extra-virgin olive oil
2 tbsp balsamic vinegar
3 tbsp thinly sliced fresh basil, plus whole basil springs for garnish (optional)
4 (4 ounce) salmon filletssalt and 1/4 teaspoon
1. Prepare grill
2. Soak corn in a large bowl of cold water for 20 minutes. Remove and pat dry. Coat corn on all sides with cooking spray, and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill about 15 minutes or until charred on all sides. Remove cobs from grill, and cool slightly. Slice the kernels from the cob and transfer to a medium bowl. Add tomatoes, olive oil, vinegar and sliced basil, season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Let the relish sit at room temperature for 15 minutes before serving.
3. Meanwhile, lightly coat both sides of salmon fillets with cooking spray; season with remaining 1/4 teaspoon teaspoon salt and 1/4 teaspoon pepper. Place fillets skin side down, and grill 3-4 minutes or until golden brown. Flip fillets and grill for 3 more minutes. Fish should feel slightly firm in the centre and will register 145F on an instant read thermometer. Place salmon onto each of 4 plates, and spoon relish over, then finish with basil springs if desired.
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