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Posted on 11.19.06 by Administrator @ 11:52 am
Here’s a delicious, low-fat carrot cake recipe - try it and you’ll see what I mean… Carrot Cake 85g plain flour 1 large egg 350g carrots, peeled and grated Preheat oven to 180C/Gas Mark 4. Line a 20cm (8 inch) cake tin with baking parchment then mix all the dry ingredients in a small bowl. In a large bowl, beat the wet ingredients until smooth then stir in the grated carrots and add the dry ingredients. Mix thoroughly. Spoon the mixture into the prepared tin, smooth the top and bake for 35-40 minutes until a skewer inserted in the middle comes out clean. Cool in tin for ten minutes, then removing the parchment and allow to cool on a wire rack. Filed under: Desserts, cakes, bread & biscuits Comments: None |
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Posted on 10.13.05 by Administrator @ 6:27 am
Low-fat and absolutely delicious - these fruit buns are great for all the family. When I make them, they’re always all eaten the same day! Fruit Buns makes 12 buns 275 ml / 0.5 pint warm milk and water Stir 5 ml / 1 tsp of sugar into the warm milk and water and sprinkle on the yeast and 100g / 4 oz of the flour. Stir and leave to activate in a warm place for half an hour. Mix the remaining flour, salt, spices, peel, currants and all but 5 ml / 1 tsp of the sugar together. Mix the margarine and egg in with the yeast mixture and pour this onto the flour. Mix well into a dough. Turn onto a lightly floured work surfae and knead for ten minutes. Wrap loosely in greased polythene and leave to rise in a warm place until it doubles it’s size. Knead again for 4-5 minutes. Divide the dough into twelve pieces, make into balls and space them out well on a baking sheet. Cover againa and leave in a warm place to double their size once more. Bake for 15-20 minutes on a warm greased baking tray in a pre-heated oven 190°C (375°F, Gas Mark 5) . Glaze with the remaining sugar dissolved in a little warm milk and water, brushed over the buns. Filed under: Desserts, cakes, bread & biscuits and Low-fat Comments: None |
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Posted on 10.06.05 by Administrator @ 1:38 am
Okay, so scones aren’t the healthiest food in the world as they contain fat and sugar, but these are at least wholemeal. Great as a special treat, served with homemade strawberry jam… 225g / 8 oz wholemeal self-raising flour Place flour and salt in a mixing bowl and rub in the butter until it resembles breadcrumbs. Stir in the sugar and sultanas, then add enough milk to make a soft dough. Knead the dough gently on a flkoured surface. Roll out to about 2cm (0.75 inch) thick then cut out rounds with a glass or cup (about 8 cm/3 inch diametre). Place close together on a greased baking sheet. Bake in a pre-heated oven 220°C (425°F, Gas Mark 7) for 10-15 minutes until golden. Cool on a wire tray and eat the same day. Filed under: Desserts, cakes, bread & biscuits Comments: None |
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Posted on 10.05.05 by Administrator @ 3:35 am
This is fabulous served with soup or a salad for a light lunch or supper. Eat it the same day you make it for the best and freshest flavour… Herb Bread 450g / 1 lb wholemeal flour Pre-heat oven to 200°C (400°C, Gas Mark 6) and grease and flour a baking tray. Sift the flour, salt, pepper and soda and add all the bran reminaing in the sieve. Rub in the margarine until the mixture looks like breadcrumbs. Stir in the onion garlic and herbs. Mix the milk with the lemon juice and stir this into the dry ingredients. Mix to a soft dough and knead lightly on a floured surface until smooth. Shape into a round of about 23cm / 9 in and place on baking tray. Score the top into eight wedges, brush with milk and sprinkle with the Cheddar cheese. Bake for 30-35 minutes until golden brown. Filed under: Vegetarian and Desserts, cakes, bread & biscuits Comments: None |
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Posted on 09.01.05 by Administrator @ 9:25 am
Here’s a great new recipe for you for a teabread. It’s ideal for using up those old, over-ripe bananas and it tastes AMAZING! Banana & Raisin Teabread Makes 2 x 450 g loaves Ingredients: 225 g wholemeal flour Heat oven to 180 degrees celsius. Grease 2 x 450-g loaf tins Sift the flour, baking powder, salt and cinnamon, and add any bran remaining in seive. Stir in the sugar, add the bananas, margarine or butter, raisins and eggs and beat for 3 minutes until smooth. Turn the mixture into the loaf tins and bake for 50 minutes to 1 hour, or until a skewer pierced through the centre comes out clean. Stand the tins on a wire rack to cool slightly before turning out. N.B. The teabread is much tastier if left to mellow for 2-3 days wrapped tightly in foil. Filed under: Desserts, cakes, bread & biscuits and High-fibre Comments: None |
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Posted on 06.14.05 by Administrator @ 10:33 pm
Well, a few of you have asked me to post some bread recipes, so here’s the first. It’s a yummy granary loaf which is both tasy and healthy. Hope you like it…. Granary Loaf 250 g (8 oz) granary flour Mix the two types of flour and salt togather and cream the yeast with a little water in a bowl and put to one side until frothy. Add to the flour with the rest of the water. Add malt extract and oil and mix in to form a dough. Turn dough onto a floured surface, knead for 5 minutes until smooth and springy. Place in a clean bowl, cover it with a damp cloth and leave to rise in a warm place until doubled in size. Turn onto a floured surface and knead for a few minutes. Shape into a round loaf shape, place on a greased baking sheet and brush with water. Sprinkle with cracked wheat and leave to rise in a warm place for about 30 minutes. Bake in a pre-heated oven 220°C (425°C, Gas Mark 7) for 25-30 minutes. Tap bottom of loaf to ensure it is done (if it sounds hollow, then it’s cooked) and cool on a wire rack. Filed under: Vegetarian and Desserts, cakes, bread & biscuits and High-fibre and Low-fat Comments: None |
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Posted on 05.27.05 by Administrator @ 9:41 pm
I’m always looking for healthy desserts, something that satisfies a sweet tooth without going overboard on fat, and I think this dish fits the bill. It’s great as a winter warmer or a “comfort-food” dish and is as easy as pie to make! Figgy Rice Pudding - serves 4 40 g (1.5 oz) brown short-grain rice Bring the rice and milk to the boil in a pan, cover and simmer for 40 minutes or until the rice is tender and the milk has been absorbed. Stir in the sugar, allow to cool slightly and beat in the eggs. Grease an ovenproof dish. place the figs in the bottom and spoon the rice mixture over the top. Bake in a pre-heated oven 190°C (375°C, Gas Mark 5) for about 15 minutes until golden brown and serve immediately. Filed under: Desserts, cakes, bread & biscuits and High-fibre and Low-fat and Rice Dishes Comments: None |
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Posted on 05.20.05 by Administrator @ 10:39 pm
Here’s a simple recipe for a hot summers’ day. It’s lovely and refreshing and only takes a few minutes to prepare, although it’s tastier if you leave the yogurt and apricots mixed together in the fridge overnight… Apricot & Banana Yogurt - serves 4 125 g (4 oz) chopped dried apricots Mix the apricots and yogurt together in a bowl, cover and leave in the fridge overnight. Add the sliced banana and carefully mix, without breaking the banana slices. Sprinkle with almond flakes to serve. Filed under: Desserts, cakes, bread & biscuits and Low-fat Comments: None |
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Posted on 05.20.05 by Administrator @ 1:16 am
Here’s an easy, healthy substitute for cream, to serve with a dessert (not to put in your coffee…). Yogurt Snow 2 egg whites Whisk the egg whites until stiff then add the honey and whisk until thick. Fold in the yogurt and serve straight away. Filed under: Desserts, cakes, bread & biscuits and Low-fat Comments: None |
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Posted on 05.13.05 by Administrator @ 9:23 pm
I got a few e-mails just recently asking for more cake and dessert recipes, so here’s a nice pudding recipe for you - it doesn’t contain too much fat (about 5 g per serving) and has lots of healthy fruit and fibre in it. Enjoy Apple & Date Charlotte - serves 4 90 ml (6 tbsp) wholemeal breadcrumbs Heat the oven to 180°C (350°C, Gas Mark 4) then grease a 575 ml (1 pint) ovenproof dish and sprinkle the bottom with breadcrumbs. Put a layer of apples on top, sprinkle all the dates over them, then some more breadcrumbs. Make further layers of apples and breadcrumbs until they’re all used up - make sure you finish with a layer of breadcrumbs. Heat the honey, water, lemon rind and juice, cloves and margarine in a pan and mix until well blended. Pour over the pudding, pat down with the back of a spoon and bake for 1.5 hours until top is golden brown. Serve immediately. Filed under: Desserts, cakes, bread & biscuits and High-fibre Comments: None |
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