Archive for Agustus 2012

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Slimming World - Prawn Biryani

Serves 4

Ready in 1 hour

Freezer friendly (only if prawns are fresh)

Syns Per Serving - Free on Extra Easy

Ingredients

198ml/7fl oz water or vegetable stock

1 onion, peeled and finely chopped

1 tsp each of finely grated ginger, chilli powder and crushed cardamom seeds

2 garlic cloves, peeled and grated or crushed

2 tsp cumin seeds

½ tsp turmeric

1 tbsp mild curry powder

1 cinnamon stick and 2 cloves

1 carrot, peeled and finely chopped

100g/3½oz fine green beans, trimmed and chopped

4 tbsp fat free natural yogurt

198g/7oz dried basmati rice

salt and freshly ground black pepper

596g/1lb 5oz raw tiger prawns

a handful of chopped coriander

Method

1. Place a wide, non-stick pan over a medium heat. Add the water or stock and onion, stir and cook for 5-6 minutes until the onion has softened.

2. Add the ginger, chilli powder, cardamom seeds, garlic, cumin seeds, turmeric, curry powder, cinnamon stick and cloves, stir and cook for 2-3 minutes.

3. Add the vegetables and yogurt and stir and cook for 2-3 minutes. Add the rice and stir-fry for 2-3 minutes. Season well.

4. Pour in 511ml/18fl oz of boiling water and bring to the boil. Add the prawns, cover tightly and reduce the heat to very low. Cook undisturbed for 12-15 minutes then remove from the heat and allow to stand, again undisturbed, for 10 minutes.

5. To serve, uncover and fluff up the rice with a fork, stir in the chopped coriander and eat immediately.

Slimming World - Prawn and Sweet Potato Curry

Serves 4

Ready in 50 minutes

Freezer Friendly (only if prawns are fresh)

Syns per Serving - ½ Syn on Extra Easy

Ingredients

794ml/28fl oz water or fish stock

2 medium onions, peeled and finely chopped

1 tbsp finely grated ginger

4 garlic cloves, peeled and crushed

1 red chilli, deseeded and finely sliced

pinch of turmeric

1 tsp each of mild curry powder, ground coriander, mild chilli powder and ground cumin

1 level tbsp tamarind pasta (optional)

397g/14oz sweet potato flesh, cut into 2.5cm/1in pieces or large bite-sized cubes

1 large red pepper, deseeded and cut into bite-sized pieces

794g/1lb 12oz raw tiger prawns, peeled but with tails left on

255g/9oz sugar snap peas, trimmed

salt and freshly ground black pepper

Method

1. Heat 100ml/3½ fl oz of the water or stock in a large saucepan, add the onions and cook over a medium heat for 4-5 minutes or until softened. Add the ginger, garlic and red chilli and stir and cook for 1-2 minutes. Add the turmeric, curry powder, ground coriander, chilli powder and ground cumin and stir and cook for 1-2 minutes.

2. Add the tamarind paste, if using, and the remaining water or stock and bring to the boil. Add the sweet potato and red pepper, bring back to the boil, reduce the heat to low and simmer gently for 15-20 minutes.

3. Add the prawns to the curry with the sugar snap peas and cook over a high heat for 4-5 minutes or until the prawns turn pink and are just cooked through and the vegetables are tender. Season well and remove from the heat.

4. Serve immediately in four warmed bowls.

Slimming World - Angel-Hair Pasta with Crab, Chilli, and Parsley

Serves 4

Ready in 20 minutes

Syns per Serving - Free on Extra Easy

Ingredients

100ml/3½fl oz fish stock

1 red chilli, deseeded and finely chopped

1 garlic clove, peeled and finely chopped

finely grated zest of ½ unwaxed lemon

454g/1lb dried angle-hair pasta or linguine

2 tbsp lemon juice

salt and freshly ground black pepper

312g/11oz freshly cooked white crab meat

4 tbsp freshly chopped flat-leaf parsley

lemon wedges, to garnish

rocket salad, to serve

Method

1. Put the stock, red chilli, garlic and lemon zest into a small pan, place over a gentle heat and bring to the boil. Cook for 1-2 minutes. Remove from the heat and set aside.

2. Cook the pasta according to the packet instructions until al dente (tender but still retaining a bite). Drain well and set aside.

3. Tip the chilli and lemon mixture into the pan the pasta was cooked in, then add the lemon juice and seasoning. Heat until sizzling, then add the pasta and crab meat and toss gently over a medium heat to warm the crab through. Add the parsley, season well, garnish with lemon wedges and serve with a rocket salad.

Slimming World - Smoked Salmon Kedgeree

Serves 4

Ready in 30 minutes

Freezer Friendly (not garnish)

Syns per Serving - Free on Extra Easy

Ingredients

1 small onion, peeled and finely chopped

397g/14oz cooked long-grain or basmati rice

100ml/3½ fl ox fish stock

312g/11oz canned green/puy lentils, drained and rinsed

312g/11oz hot-smoked salmon, flaked

a pinch of turmeric

2 tsp mild curry powder

4 boiled eggs (soft or hard, halved or quartered), to garnish

chopped flat-leaf parsley, to garnish

steamed asparagus, to serve

Method

1. Place a large, non-stick frying pan over a medium heat. Add the onion and stir-fry for 3-4 minutes.

2. Turn the heat to high and add the rice and stock and stir fry for 3-4 minutes.

3. Add the lentils, smoked salmon, turmeric and curry powder and stir-fry for 3-4 minutes or until piping hot.

4. Remove from the heat and garnish with the boiled eggs and chopped parsley before serving with the steamed asparagus.

Slimming World - Grilled Ginger and Soy Salmon with Oriental Vegetable Noodles

Serves 4

Ready in 30 minutes

Syns per Serving - ½ Syn on Extra Easy

Ingredients

4 large skinless salmon fillets

6 tbsp dark soy sauce

2 tsp finely grated ginger

2 level tsp clear honey

freshly ground black pepper

For the vegetable noodles

2 garlic cloves, peeled and crushed

1 tsp finely chopped ginger

1 red chilli, deseeded and finely chopped

8 spring onions, cut into 2cm lengths

85ml/3fl oz vegetable stock

2 tbsp dark soy sauce

198g/7oz baby sweetcorn, cut diagonally into 2cm pieces

198g/7oz pak choi, roughly chopped

255g/ 9oz bean sprouts

255g/9oz dried thin rice noodles

Method

1. Preheat the grill to medium-high. Place the salmon fillets in a shallow dish in a single layer. Mix together the soy sauce, ginger and honey, and pour over the fish and toss to coat well. Season well with black pepper.

2. Place the salmon on a grill rack and cook under the grill for 12-15 minutes or until cooked through.

3. While the salmon is cooking make the vegetable noodles. Heat a large, non-stick wok or frying pan over a high heat, add the garlic, ginger, red chilli, spring onions, stock and soy sauce, and stir fry gently for 4-5 minutes.

4. Turn the heat to high and add the baby sweetcorn, pak choi and bean sprouts. Stir-fry for 4-5 minutes or until the vegetables are just tender.

4. Prepare the noodles according to packet instructions, drain well and add to the vegetable mixture in the frying pan. Stir-fry for 1-2 minutes over a high heat or until piping hot.

6. Remove from the heat and divide between four warmed plates, Top each serving with a salmon fillet and serve immediately.

Slimming World - Smoked Haddock and Pea Risotto

Serves 4

Ready in 55-60 minutes

Freezer friendly (only if fish is fresh)

Syns Per Serving - Free on Extra Easy

Ingredients

4 x 142g/5oz smoked haddock fillets

1.2 litres/2pt fish stock

1 large onion, peeled and finely chopped

1 large leek, washed and finely chopped

255g/9oz dried risotto rice

397g/14oz fresh or frozen peas

100g/3½oz fresh spinach leaves, roughly chopped

4 large eggs

Method

1. Place the haddock in a large saucepan of water and bring to the boil. Turn off the heat and allow the fish to sit in the water, covered, for 12-15 minutes. Drain and set aside.

2. Bring the stock to the boil in a large pan over a medium heat, then turn the heat down as low as it will go to keep the stock hot but without letting it reduce.

3. Place 198ml/7fl oz of the warmed stock in another large pan, add the onion and leek and cook for 3-4 minutes until they have softened. Add the rice and stir and cook for 2-3 minutes. Stir in the peas and spinach.

4. Pour in the hot stock, a ladleful at a time, and keep stirring until each ladleful is absorbed. Keep adding the stock, stirring as often as possible until the rice is al dente (tender but still retaining a bite) - this should take about 20 minutes.

5. Skin and flake the haddock into large bite-sized pieces and gently stir into the rice. Keep the risotto warm while you poach the eggs.

6. Divide the risotto between four plates, top each serving with a poached egg and serve immediately.

Slimming World - Fish Pie

Serves 1

Ready 1 hour

Freezer friendly (only if fish is fresh)

Syns Per Serving - 2 Syns on Extra Easy

Ingredients

1kg/ 2lb 40z floury potatoes, peeled and cut into even-sized chunks

salt and freshly ground black pepper

596ml/21fl oz fish stock

596g/1lb 5oz skinless white fish fillets

1 onion, peeled and quartered

4 whole cloves

2 bay leaves

198g/7oz raw prawns, peeled

5-6 tbsp roughly chopped parsley

4 tbsp chopped dill

198g/7oz frozen peas

198g/7oz canned sweetcorn kernels, drained

2 level tbsp vegetable gravy granules

pinch freshly grated nutmeg

1 egg, beaten

Method

1. Place the potatoes in a pan of lightly salted water and boil for 20 minutes. Drain, season and mash with 100ml/3½ fl oz of the stock. Set aside and keep warm.

2. Meanwhile place the fish in a saucepan and pour over the remaining stock. Stud each onion quarter with a clove, then add to the stock along with the bay leaves and bring to the boil. Reduce the heat and simmer for 8-10 minutes.

3. Lift the fish onto a plate and strain the stock into a jug to cool. Flake the fish into large pieces and place in a baking dish. Arrange the prawns on top of the fish, then scatter over the chopped parsley, dill, peas and sweetcorn.

4. To make the sauce, return the reserved cooled stock to the heat, bring to the boil and cook for 8-10 minutes, stirring continuously. Add the gravy granules and stir and cook until the sauce coats the back of the spoon. Remove from the heat, season with salt, pepper and nutmeg, then pour over the fish mixture.

5. Preheat the oven to 200c/ Gas 6. Use the mashed potato mixture to top the pie, starting at the edge of the dish to and working your way in - push the mash right to the edges of the dish to seal. Fluff up the top with a fork, brush with the beaten egg then bake for 30 minutes or until lightly golden and bubbling.

Slimming World - Cottage Pie

Serves 4

Ready in 1 hour 25 minutes

Freezer friendly

Syns Per Serving - Free on Extra Easy

Ingredients

908g/2lb potatoes, peeled and chopped

a small handful of parsley, chopped

6 tbsp fat free natural yogurt

low calorie cooking spray

1 red onion, peeled and chopped

2 carrots, peeled and chopped

2 sticks celery, sliced

2 garlic cloves, peeled and crushed

198g/7oz fresh or frozen peas

397g/14oz extra lean minced beef

400g can chopped tomatoes

1 tbsp concentrated beef stock

2 tsp dried oregano

1 egg, beaten

steamed broccoli and cauliflower, to serve

Method

1. Preheat the oven to 200c/Gas 6. Boil the potatoes in a large saucepan of lightly salted water for 15-20 minutes or until tender. Drain. Add the parsley and yogurt, mash until smooth and set aside.

2. Spray another pan with low calorie cooking spray, add the onion, carrots, celery, garlic and peas and fry for 5 minutes. Add the minced beef and cook for a further 5 minutes. Stir in the tomatoes, concentrated stock and oregano, bring to the boil, then remove from the heat and transfer to four individual baking dishes.

3. Top each dish with the potato mixture and rough up with a fork. Brush with the beaten egg and bake for 30 minutes or until the top is golden. Remove from the oven and serve with the steamed vegetables.

Strawberry and Walnut Tart

Beauty of this recipe is it's flexibility; you can use any nuts that you like, and any fruit that is in season.

Ingredients:
Crust-
1,5 cup flour
3 tbs sugar
pinch of salt
125 g butter, cold in pieces
1 egg, beaten
1 tbs ice cold water
Filling-
1 cup walnuts
1/4 cup sugar
2 eggs
pinch of salt
4 tbs butter, softened
1 tbs flour
10-12 strawberries, halved
2 tbs honey mixed with 1 tbs water for brushing pears
Method:
Prepare a tart tin. Preheat oven to 180*C.
Put flour and butter into a food processor. Whiz until incorporated, add egg and water. Pulls until a ball starts to form. Take out and knead a bit. Roll out (floured surface) to a 28cm circle. Put it into a tart tin. Form 2 cm edges with your fingers.
For filling - Process walnuts and add all other ingredients. Pulse until paste forms. Pour it into crust. Place prepared strawberries on top of walnut paste. Brush with honey/water mix, and bake for 30-40 minutes, or until slightly golden. Dust with icing sugar (optional).

Tart sa Kruškama i Orasima

Ljepota ovoga recepta je u tome da mozete koristiti bilo koje orasaste plodove, i voce koje je u sezoni.

Potrebno:
Podloga-
1,5 solja brasna
3 K secera
prstohvat soli
125 gr maslaca, iz frizidera, isjecenog
1 jaje
1 K hladne vode
Punjenje-
1 solja oraha, mljevenih
1/4 solje secera
prstohvat soli
4 K maslaca, omeksalog
2 jaja
1 K brasna
10-12 jagoda, prepolovljenih
2 K meda pomijesane sa 1 K vode
Nacin:
Pripremite posudu za pecenje. Ukljucite rernu na 180*C.
U elektricnoj sjeckalici, mijesajte brasno sa maslacem; dodajte sve ostale sastojke i mijesajte dok se ne pretvori u tijesto. Izvadite, mijesite jos malo. Razvaljajte na 28 cm krug. Prebacite ga u posudu, oblikujte prstima ivice 2 cm visoke.
Pomijesajte sve sastojke za za punjenje u jednolicnu masu. Uspite preko tijesta.
Rasporedite polovice jagoda po masi, premazite medenom tecnoscu. Pecite oko 30-40 min ili dok blago ne porumeni. Pospite secerom u prahu (po zelji).

Slimming World - Fish and Chips

Serves 4

Ready in 40 minutes

Syns Per Serving - 3 Syns on Extra Easy

Ingredients

709g/1lb 9oz large potatoes, peeled and cut into chips

salt and freshly ground black pepper

low calorie cooking spray

4 x 198g/7oz thick skinless white fish fillets (cod, haddock, or halibut)

113g/4oz stale wholemeal bread, made into breadcrumbs

4-5 tbsp finely chopped parsley

2 eggs, lightly beaten

a mixed salad and lemon wedges, to serve

Method

1. Preheat the oven to 220c/Gas 7. Boil the chopped potatoes in a large saucepan of lightly salted water for 7-8 minutes. Drain carefully and spread in a single layer onto a non-stick baking tray lined with baking parchment. Spray with low calorie cooking spray and season well. Bake in the oven for 15-20 minutes or until the chips are lightly golden. Set aside and keep warm.

2. Meanwhile place the fish fillets on a work surface and season well. Mix the breadcrumbs and chopped parsley together and spread onto a plate. Place the eggs in a shallow plate or bowl.

3. Dip the fish fillets into the egg and then into the breadcrumbs mixture and coat evenly. Place a non-stick baking sheet and bake in the oven for 15-20 minutes or until the fish is cooked through.

4. Serve the fish with the chips and accompany with a mixed salad and lemon wedges to squeeze over.

Slimming World - Baked Pesto Cod with Garlic Mash

Serves 4

Ready in 45 minutes

Syns Per Serving - Free on Extra Easy

Ingredients

2 medium courgettes, sliced thinly lengthways

4 large, thick skinless cod fillets

2 garlic cloves, peeled and crushed

6-8 tbsp very finely chopped basil

finely grated zest and juice of 1 lemon

salt and freshly ground black pepper

312g/11oz vine tomatoes

For the mash

1kg/2lb 4oz potatoes, peeled and roughly chopped

100ml/3½fl oz hot water or vegetable stock

2 garlic cloves, peeled and crushed

6 spring onions, finely sliced

Method

1. Heat a large griddle pan and griddle the courgettes in batches for 2 to 3 minutes on each side. Remove and keep warm.

2. Preheat the oven to 200c/Gas 6. Place the cod fillets in a large shallow dish in a single layer.

3. Place the garlic, basil, lemon zest and juice in a mortar and pestle and mash until fairly smooth. Season well and spread this mixture over the top of the fish. Add the tomatoes to the dish and bake for 12-15 minutes or until cooked through.

4. Meanwhile boil the potatoes in lightly salted water for 12-15 minutes or until tender. Drain thoroughly and mash with the hot water or stock. Stir in the garlic and spring onions and season well.

5. Divide the garlic mash between four warmed plates and place a cod fillet on each. Serve immediately with the griddled courgettes and roasted tomatoes.

Low Fat Pumpkin Soup

Ingredients:

1/2 medium pumpkin, cut into chunks (Butternut or Jap)

1 l skim milk

Vegetable stock powder

white pepper

Coconut essence (optional)

Method:

Cook pumpkin with milk until soft. Add vegetable stock, salt and pepper. Puree contents using stab mixer (or blender); if you like thinner soups add boiling water. Check the taste and add coconut essence if you like oriental tastes (optional). Serve hot!

Ukusna nemasna krem čorba od tikve / bundeve

Potrebno:

Pola srednje tikve / bundeve (neka slatkasta vrsta)

1 L obranog mlijeka

Vegeta, po ukusu

Bijeli biber, po ukusu

Esencija kokosa (ako zelite)

Nacin:

Stavite tikvu i mlijeko kuhati. Kada omeksa, dodajte vegetu i zacine. Izmiksajte sadrzinu; ukoliko zelite rjedju corbu dodajte kljucale vode. Provjerite ukus pa dodajte par kapi kokosove esencije, ako volite orijentalne ukuse. Servirajte dok je jos sredje vrela.

Slimming World - Smoked Trout and Potato Salad

Serves 4

Ready in 20-25 minutes

Syns per Serving - ½ Syn on Extra Easy

Ingredients

312g/11oz baby new potatoes, halved

salt and freshly ground black pepper

6 spring onions, finely sliced

12 cherry tomatoes, halved

4 sticks celery, finely sliced

57g/2oz each of green and red seedless grapes, halved

6 tbsp each of finely chopped dill and mint

312g/11oz hot-smoked trout fillets

For the dressing

4 level tbsp extra light mayonnaise

100g/3½ oz fat free natural yogurt

1 level tbsp mustard

Method

1. Boil the potatoes in a large saucepan of lightly salted water for 12-15 minutes. Drain and set aside to cool.

2. Place the potatoes and spring onions in a shallow serving bowl. Add the tomatoes, celery, grapes, and chopped herbs.

3. Remove the skin from the smoked trout and flake into the potato mixture.

4. Mix the dressing ingredients together in a bowl and season well. Pour over the salad and toss to mix well. Serve immediately at room temperature.

Slimming World - Salmon Nicoise Salad

Serves 4

Ready in 30 minutes

Syns per serving - Free on Extra Easy

Ingredients

198g/7oz baby new potatoes, halved

salt and freshly ground black pepper

4 large skinless salmon fillets

198g/7oz green beans, trimmed

2 lettuce hearts, leaves separated

1 yellow pepper, deseeded and cut into small pieces

198g/7oz midi or large cherry tomatoes, halved or quartered

1 red onion, peeled and thinly sliced

4 eggs, boiled to your liking, halved or quartered, to garnish (optional)

For the dressing

4 tbsp fat free vinaigrette

juice of 1 lemon

1 level tsp wholegrain mustard

Method

1. Boil the potatoes in a large saucepan of lightly salted water for 12-15 minutes or until tender. Drain and set aside.

2. Place the salmon fillets in a saucepan and pour over water to cover. Bring to the boil, reduce the heat and poach for 12-15 minutes or until cooked through. Remove from the saucepan with a slotted spoon and drain on kitchen paper.

3. Blanch the green beans in a large saucepan of lightly salted boiling water for 2-3 minutes, drain and refresh under cold running water. Drain again and transfer to a large mixing bowl with the potatoes, lettuce leaves, yellow pepper, tomatoes, and red onion. Flake the salmon into bite-sized pieces and add to the salad ingredients.

4. Make the dressing by whisking all the ingredients together in a bowl, season well and pour over the salad ingredients. Toss gently to mix well then divide the salad between four serving plates. Garnish each serving with a boiled egg, if using, and serve immediately.

Slimming World - Salmon and Cucumber Sushi

Serves 4

Ready in 25 minutes plus chilling

Syns per serving - ½ Syn on Extra Easy

Ingredients

198g/70z sushi rice, rinsed thoroughly and drained

284/½ pint water

salt

¼ tsp artificial sweetener

57ml/2fl oz rice wine vinegar

2 large sheets dried sushi nori (seaweed sheets), cut into halves

57g/2oz wasabi paste (Japanese horseradish)

198g/7oz skinless salmon fillets, cut into strips 5mm/¼ in thick

½ medium cucumber, peeled, deseeded and cut into thin batons

½ red pepper, deseeded and cut into thin strips

dark soy sauce, to serve

Method

1. Place the rice in a saucepan with the water and bring to the boil. Cover and simmer for 7-10 minutes, then remove from the heat, leave covered and allow to cool.

2. When the rice is cool, place in a bowl, season with a pinch of salt and add the artificial sweetener and vinegar. Mix well.

3. Lay out the nori sheets on a work surface, shiny-side down, and spread a little of the wasabi paste onto each sheet. Spread a quarter of the rice mixture evenly over each sheet, leaving a clear 1cm/½ in gap at the top.

4. Divide the salmon strips, cucumber batons and red pepper strips between the nori sheets and roll them up tightly, using a sushi rolling mat (or aluminium foil). Place in the fridge for 30 minutes to chill, then cut each roll into six pieces.

5. To serve, place the sushi rolls onto a flat serving platter with the soy sauce to dip into.

Black Forest Cake (Schwartzwald Torte) - revised and improved

...One of those 3 that I made last weekend!

Ingredients:
6 large eggs
200 g sugar
100 g butter, melted
50 g cocoa
75 g flour
1 large jar (670g) stoned (sour) cherries
60 ml 'Kirsch' (or cherry brandy)
(extra sugar if needed)
3 X 300 ml double cream (50% fat)
80 g icing sugar
2 tbs corn/potato flour (or arrowroot)
Method:
Preheat oven to 180*C. Grease a 22 cm tin, dust with flour.
Whisk eggs and sugar until thick and fluffy. Add melted butter; whisk with a lower speed, then switch off. Sift cocoa and flour on top; fold in gently.
Turn the mixture into tin, spread leveling the surface and bake for 30(+) minutes. Take out and cool. Cut cake twice horizontaly, to get 3 layers.
Empty the jar with cherries into a bowl / pan (add sugar to the juice if too sour), add kirsch. Mix in 2 tbs of cornflour. Cook or microwave until thick. Cool. Spread each layer of cake with 1/3 of prepared jelly . Whip cream with icing sugar; spread 1/3 onto first layer, place second layer, spread 1/3 cream and place final layer. Decorate with cream and shaved chocolate.
Refrigerate for 2 hours before slicing.

Torta Crne Šume (Schwartzwald Torte)

...jedna od one tri koje sam pravila proslog vikenda!

Sastojci:
6 vecih jaja
200 gr secera
100 gr maslaca, otopljenog
50 gr kakaa
75 gr brasna
1 veca tegla crnih, ociscenih visanja (670gr)
60 ml 'Kirsch-a' (ili seri-brendi)

(jos secers ako su visnje kisele)
3 X 300 ml 'duplog' slatkog vrhnja (50% masnoce)
80 gr secera u prahu
2 K gustina (ili slicno)
Nacin:
Ugrijte renu na 180*C, pripremite kalup za tortu (22cm).
Umutite jaja sa secerom u svrstu gustu masu, dodajte maslac; iskljucite. Prosijte brasno i kakao na povrsinu, pa lagano sjedinite rucno.
Uspite u kalup i pecite 30(+ minuta.
Ohladite i prerezite 2 puta, kako biste dobili 3 sloja.
U teglu sa visnjama uspite kirsch. Prebacite u posudu (serpu) dodajte 2 K gustina, promijesajte i kuhajte ( ili u mikrovalnoj) dok se ne zgusne. Prohladite , pa na svaku koru nanesite 1/3.
Umutite krem sa secerom u prahu. 1/3 krema stavite na donju koru, postavite drugu, zatim stavite drugu trecinu krema. Postavite posljednju koru, pa kremom dekorisite povrsinu. Ukrasite struganom cokoladom.
Rashladite tortu najmanje 2 sata u frizideru prije rezanja

Tiramisu Torte

EASY and delightful! This is one of 3 that I made past weekend...all for young Birthday girls.

Ingredients:
Sponge-
6 eggs
1 cup sugar
2 tsp instant coffee
2 tsp cocoa
(1/4 cup hot water to melt coffee and cocoa)
100 g flour
Syrup-
3/4 cup coffee (sweetened) + 1 tbs rum or other liqueur
Cream-
250 g Philadelphia cream cheese, room temp
300 ml double cream
1 tsp vanilla extract
2 eggs
80 g Icing sugar
For decorating-
cocoa and shaved chocolate
Method:
Preheat oven to 180*C, prepare 22-23 cm spring form tin.
Beat eggs and sugar until thick and fluffy. Lower the speed then add melted coffee/ cocoa mixture. Fold in flour (by hand). Bake for 25-30 min. Take out, cool on a rack, then cut in half to get 2 sponges.
Mix coffee with rum, spoon over both sponges.
Beat cream cheese with sugar and vanilla. Ad eggs, one by one. Take cream out of fridge; add to cream cheese mixture. Beat until incorporated and thick.
Place a sponge on a serving dish, spoon 1/2 of prepared cream, follow with another sponge and rest of the cream. Decorate with cacao and chocolate shaves. Refrigerate for 1 hour + before serving.

Tiramisu Torta

Jednostavna za napraviti i sasvim odusevljavajuca...Jedna od 3 koje sam napravila proslog vikenda - sve za rodjendane djevojcica!

Potrebno:
Biskvit-
6 jaja
1 solja secera
2 k instant kafe
2 k kakaa
(1/4 solje vrele vode za kafu/ kakao)
100 gr brasna
Sirup-
3/4 solje jake kafe (zasladjene) + 1 K ruma ili drugog aromaticnog pica
Krem fil-
250 gr krem sira, sobna temp
300 ml masnije pavlake (50% masnoce)
1 k vanile
2 jaja
80 gr secera u prahu
Za dekoraciju-
kakao i strugana cokolada
Nacin:
Ukljucite rernu, pripremite kalup (22-23cm)
Mutite jaja sa secerom, dok ne postane gusto. Smanjite brzinu miksera, dodajte kafu i kakao rastopljene u vodi. Rucno sjedinite i brasno.
Pecite 25-30 min. Izvadite, prohladite i razrezite na 2 sloja.
Pomijesajte kafu sa rumom. Kasikom nanesite na oba sloja.
Mutite krem sir sa secerom i vanilom. Ubacite jedno po jedno jaje.
Izvadite pavlaku iz frizidera, pa i nju ubacite u smjesu. Sjedinite muteci mikserom.
Postavite jedan sloj na posluzavnik, stavite 1/2 pripremljene kreme. Postavite drugi sloj i preko njega drugu polovinu kreme. Ukrasite kakaom i struganom cokoladom. Rashladite u frizideru najmanje 1 sat prije sluzenja.

Croissants - step by step

The key for good croissants is chilled dough and butter, and resting between rolling. Use the best butter you can find, as it makes big difference.
Following recipe is for 15-16 large croissants (I always freeze prepared and cut dough, and take out as many as needed), but you can half the recipe if you don't want to leave some dough for later.
Be aware!...they can be addictive!

Ingredients:
4 cups flour (600g)
1/4 cup sugar (50g)
3/4 cup milk
3/4 cup warm water
2 tsp (1 packet) instant yeast
1/2 tsp salt
1 butter (250g)
Method:
Make a soft dough out of all ingredients (except butter); use bread maker, mixer or hands. Leave to double, then refrigerate for 1/2 an hour (at least, or wrap well and leave it overnight in the fridge). Take out on floured surface and roll out into an oblong shape (pic1). Take butter out of fridge, cut into thin (3-4mm) pieces. Dust a piece of butter with flour on both sides and roll out to 1-2 mm thin. Place it onto dough, then repeat with other pieces of butter until you cover 2/3 of dough (pic1); make sure your edges (1 cm) of dough are free from butter. Now lift uncovered side of dough and fold as an envelope (1 over 2, then 2 over 3, as shown in picture). Roll out to an long shape (pic 2), turn 45 degrees and fold as shown in pic 3-4. Dust both sides with flour, place onto cutting board, cover with clean tea towel and refrigerate. Let it rest for 30-40 min.
Take out, roll again to an oblong shape (as pic 4 shows). If your working space is narrow, let dough hang down - it's OK. Turn dough and fold again (pic 5). Refrigerate, then after 30-40 min take the dough out and roll out to a long rectangle. Cut shapes as shown. Roll base of the triangle towards the end (you can cut base as shown - it helps hold specific shape). Place onto lined baking sheet and let it rest on a warm spot.
Preheat oven to 180*C, brush croissants with an beaten egg white (optional) and bake for 12 -15 min, or until golden brown. Enjoy while warm!

'Croissants' - Francuski Polumjeseci

Kljuc za dobre 'Polumjesece' (Croissants) je dobro rashladjeno tijesto i maslac, kao i odmaranje izmedju razvlacenja. Upotrijebite najbolji maslac koji mozete naci, jer cini veliku razliku u okusu.
Sljedeci recept je za 15-16 velikih polumjeseca (ja uvijek pravim po navedenoj mjeri, zatim izrezem tijesto i zamrznem, zatim vadim onoliko koliko mi treba) - recept mozete prepoloviti.
Upozorenje!...mozete postati ovisni!
Potrebno:
4 solje brasna (600 gr)
1/4 solje secera (50 gr)
3/4 solje mlijeka
3/4 solje mlake vode
2 k (1 paket) instant kvasca
1/2 k soli
1 maslac (250gr)
Nacin:
Umijesite tijesto od svih sastojaka (osim maslaca - mozete upotrijebiti mikser, ruke ili pekac), neka naraste, zatim ga smjestite pokriveno u frizider (ili dobro zamotajte i ostavite u frizideru preko noci).
Pobrasnite povrsinu za rad, zatim postavite tijesto i razvaljajte ga u pravougaonik. Izvadite maslac iz frizidera, izrezite ga na komade 4-5 mm. Uzmite 1 komad, pospite brasnom i razvaljajte ga do debljine 2-3 mm. Postavite na tijesto, pa isto ucinite sa preostalim maslacem. Na ovaj nacin prekrijte 2/3 tijesta, ostavljajuci 1 cm pri krajevima slobodno, slika 1.
Prebacite slobodnu stranu tijesta preko maslaca, zatim to ucinite jos jednom, slika 2. Sada razvaljajte tijesto (od sredine prema sebi i od sredine u suprotnom smjeru, kao sto strelice na slici 2 pokazuju. Okrenite tijesto za 45 stepeni, pa ga preklopite na 4 dijela kao sto slike 3 i 4 pokazuju. Pobrasnite obje strane, stavite na dasku za rezanje, pokrijte krpom i smjestite u frizider.
Nakon 30-40 min, ponovite ovaj postupak valjanja, preklopite tijesto (slika 5) i ponovo vratite u frizider.
Nakon 30 -40 min, izvadite razvaljajte u veoma dugacak pravougaonik (slika 6). Izrezite na trouglove kao na slici, zatim savijte kifle (ako zelite specifican izgled, razrezite sredinu dna trougla zavijte kao sto je prikazano na slikama. Ukljucite rernu na 180*C. Postavite polumjesece na tepsiju oblozenu papirom i ostavite na toplom mjestu. Prije pecenja ih mozete premazati umucenim bjelancetom (po zelji). Pecite oko 12-15 minuta ili dok ne postanu zlatno-zute.
Konzumirajte dok je toplo!

Slimming World - Italian Tuna and Mixed Bean Salad

Serves 4
Ready in 10-15 minutes

Syns per serving - Free on Extra Easy

Ingredients

100g/3½ green beans, halved
198g/7oz cherry tomatoes, halved
1 red onion, peeled and finely sliced
2 x 185g cans of tuna in spring water, drained and flaked
400g can mixed beans in brine, drained
57g/2oz rocket leaves
salt and freshly ground black pepper
3 garlic cloves, peeled and crushed
8 tbsp fat free vinaigrette

Method

1. Blanch the green beans in boiling water for 2-3 minutes. Drain, rinse under cold running water and drain again.

2. In a large bowl, mix together the green beans, cherry tomatoes, red onion, tuna, mixed beans and rocket leaves. Season to taste.

3. Mix the crushed garlic with the vinaigrette in a small bowl. Serve the salad with the dressing drizzled over.

World Recipes

Slimming World - Prawn Biryani

Slimming World - Prawn and Sweet Potato Curry

Slimming World - Angel-Hair Pasta with Crab, Chilli, and Parsley

Slimming World - Smoked Salmon Kedgeree

Slimming World - Grilled Ginger and Soy Salmon with Oriental Vegetable Noodles

Slimming World - Smoked Haddock and Pea Risotto

Slimming World - Fish Pie

Slimming World - Cottage Pie

Strawberry and Walnut Tart

Slimming World - Fish and Chips

Slimming World - Baked Pesto Cod with Garlic Mash

Low Fat Pumpkin Soup

Slimming World - Smoked Trout and Potato Salad

Slimming World - Salmon Nicoise Salad

Slimming World - Salmon and Cucumber Sushi

Black Forest Cake (Schwartzwald Torte) - revised and improved

Tiramisu Torte

Croissants - step by step

Slimming World - Italian Tuna and Mixed Bean Salad

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