Fresh Strawberry Compote
26 June 2008 | No Comments | Author: Various Sources
Ingredients:
2 ¼ lb strawberries, (1kg) stalks removed
1 portion lemon(s), pared zest
4 tablespoon artificial sweetener, powdered, or according to taste
80g very low-fat plain yoghurt, 8 tbspns
4 sprig fresh mint, leaves or strawberry leaves, to decorate
 Instructions:
Halve or quarter the strawberries if they are large. Tip into a large saucepan with the lemon zest and 4 tablespoons of water.Heat very gently, stirring often with a wooden spoon, for 3-4 minutes until the strawberries begin to break down and release their juice.
Continue to cook gently for another 10-15 minutes to give a thick, pulpy consistency. Remove from the heat and allow to cool.Remove the lemon zest. Add sweetener, according to taste. Serve with 2 tablespoons of yoghurt per portion, decorated with strawberry leaves or mint leaves. Alternatively, refrigerate and use as required.View Source
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Hot Cross Buns
17 March 2008 | No Comments | Author: Various Sources
Ingredients:
450g strong white bread flour
1 teaspoon salt
1/2 teaspoon spice, ground allspice
1/2 teaspoon cinnamon, ground
1/2 teaspoon nutmeg, ground
1 portion lemon(s), grated zest of
10g yeast, (1 sachet, easy-blend)
25g low-fat spread
300ml skimmed milk, tepid
2 level tablespoon honey, clear
1 medium egg(s), beaten
150g mixed fruit, e.g. currants and mixed peel
1 teaspoon honey, to glaze
Instructions:
Sift the flour, salt, mixed spice, cinnamon and nutmeg into a large bowl. STir in the lemon zest and yeast.
Whisk the margarine into the warm milk, until it melts. Add the honey and egg and beat together well.
Blend the tepid, milky mixture into the flour with the dried fruits, mixing until you have a sticky dough. Turn this out onto a lightly floured surface and knead well, until the dough becomes smooth and elastic.
Place in a lightly floured bowl and cover with lightly oiled clingfilm. Leave in a warm place to ‘prove’ until it doubles in size, about 1 hour.
LIghtly spray two baking sheets with spray cooking oil. Knock back the dough, divide into 12 equal pieces and knead each one for 1 minute before shaping into a bun. Space six buns on each sheet. Cover lightly with a piece of oiled clingfilm and leave in a draught-free area, to double in size again.
Preheat the oven to Gas Mark 6/200°C/400°F. Use a knife to cut a cross on each bun. Bake for 20-25 minutes, until well risen and golden.
Transfer to a wire cooling rack and glaze the hot cross buns by brushing a little warm clear honey over each one. Serve at once.
Chocolate Easter Nests
17 March 2008 | No Comments | Author: Various Sources
Ingredients:
2 heaped teaspoon cocoa powder
1 level tablespoon syrup, golden
150g chocolate, dark, broken into pieces
40g polyunsaturated margarine
4 portion Nestle Shredded Wheat, crushed
36 portion Cadbury Mini Eggs, to decorate
Instructions:
Put 12 paper bun cases into a 12-hole tin.
Put the cocoa powder, syrup, chocolate and margarine into a medium saucepan. Heat gently, stirring, until melted and smooth.
Add the Shredded Wheat biscuits and stir until coated. Share the mixture between the bun cases, making a depression in the middle with the back of a teaspoon to form a nest shape. Chill until set.
Finish off each chocolate nest with 3 tiny chocolate Easter eggs
Traditional Pancakes
5 February 2008 | No Comments | Author: Various Sources
Ingredients:
125g flour, sifted
1 medium egg
½ pint skimmed milk
1 spray low-fat cooking spray
Instructions:
Put the flour into a bowl and break the egg into the centre.
Add the milk gradually beating into a batter.
Pour the batter into a jug.
Heat a non-stick frying pan.
Spray lightly with low-fat cooking spray.
Pour in 3 tbsp batter and quickly swirl the pan to coat the base.
Cook until the batter becomes firm and bubbles appear.
Flip the pancake over,
Serve with fresh lemon, artificial sweetener or sugar.
Pancakes with Blueberries & Maple Syrup
5 February 2008 | No Comments | Author: Various Sources
Ingredients:
125g self raising flour
½ teaspoon cinnamon, ground
2 teaspoon white sugar
1 large egg(s), separated
1 pinch salt
150ml skimmed milk
10 spray low-fat cooking spray
4 tablespoon Tate & Lyle Maple Syrup
150g blueberries
1 teaspoon icing sugar, for dusting
Instructions:
Mix together in a large bowl the flour, cinnamon and sugar. Make a well in the centre of the bowl.
Add the egg yolk and milk, and using a whisk, mix altogether to a smooth batter. Was the whisk (or use another) and beat the egg white in another bowl with a pinch of salt until the forming white floppy peaks.
Using a large metal spoon, fold the egg whites into the flour mixture.
Heat a large non-stick frying pan until you can feel a good heat rising. Spray quickly and evenly with the low fat cooking spray.
Immediately spoon in half the batter as 4 small pancakes. When bubbles appear on the top of the foam, flip over using a flat palette knife and cook 1-2 minutes.
Remove to a warmed plate. Make 4 more pancakes with the remaining mixture.
Serve 2 pancakes per head with a spoon of maple syrup per serving and the blueberries on top.
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