Want to loose weight?
Want to get that sexy figure?
Want to get slim-n-trim?
For all those calorie conscious people in search of a new diet program.... Forget it!
You no longer need to follow a diet program which reprieves of all the tasty and loving food. No need to join any health club and waste your money. We will provide you with a few low-fat recipes, tasting really good, that will help you maintain your curves without those extra lumps of calories.
If your in Melbourne and after fresh herbs to flavor your dishes you may find that the l ocal florists in Melbourne are great for herbs as well as beautiful flowers. Fresh herbs help give your food a healthy flavor without the preservitives and salt.
MUSTARD STEAK WITH TUSCAN SALAD
Ingredients:
2 tomatoes, cut into wedges
7 oz mixed salad leaves
4 oz mixed green and butter beans (2 inch slices)
1 tablespoon low fat Italian salad dressing
10 oz artichoke hearts, drained
2 tablespoon olive oil
1 mustard, brush as desired
4 lean beef steak (3.5 oz each or 14 oz for 4 servings)
Method:
Steam the beans until they become bright for about 2 minutes. Rinse in cold water. Drain.
Toss with salad leaves, tomatoes and artichokes. Chill well and then add about a tablespoon of dressing when ready to serve.
Brush steak with a little oil to stop surface from drying out and sticking to cooking surface.
Cook on a hot barbecue plate or char-grill until well sealed (about 2-3 minutes each side for boneless cuts, 3-4 minutes each side for bone-in cuts) before turning, using the juices which appear on uncooked side as an indication when steak is ready to turn. Brush with mustard.
For rare, cook 2 minutes per side. For medium or well done, move to cooler part of barbecue or reduce heat to medium/low and continue cooking about 2-3 minutes each side for medium, 4-5 minutes each side for well done. For a really tender, juicy result, lean beef is best cooked to rare or medium only.
Test steak to check if it is cooked to your liking by pressing with tongs rather than cutting it. To retain juiciness, cover and rest about 2 minutes before serving.
Serves four.
CHILLED CANTALOUPE SOUP:
Ingredients:
2 cup orange juice
1 cantaloupe, peeled, seeded and cubed
1/4 tablespoon ground cinnamon
1 tablespoon fresh lime juice
Method:
Place cantaloupe and 1/2 cup orange juice in a blender or food processor. Cover and process until smooth. Transfer to large bowl.
Stir in lime juice, cinnamon, and remaining orange juice. Cover, and refrigerate for at least one hour. Garnish with mint, if desired.
Serves six.
BLACK EYE BEAN LOAF:
Ingredients:
125grams dried Black-Eye beans
6cm piece Zucchini (optional)
1 medium Carrot
1/8cup Apple Juice
2 dessertspoon Tahini
1 small Apple
11/2 teaspoons Coriander
Black Pepper
1 teaspoon Cumin
Breadcrumbs or Stuffing Mix
1 teaspoon Paprika
Method:
Mash the beans with a fork, grate the carrot, zucchini and peeled apple and mix well. Add black pepper, spices and tahini. Work
into the mixture adding a small amount of apple juice, the quantity of apple juice needed will vary
slightly, you need it to look soft and moist but not wet. Add enough of the breadcrumbs or stuffing
mix so that the mixture holds together but is not dry.
Brush oil onto a 40cm long piece of foil, making sure to oil to all the edges, then turn out the
mixture.
Press into a shape about 30cm long and 8-10cm wide (oblong or terrine shaped). Bake in a 160c oven for 1 1/4
to 1 1/2hours. Carefully peel the foil back, the result should
be a browned, lightly crusted coating. This will also cook in a loaf tin approx. 13cm x 26cm, line
tin with foil and brush with oil, make sure to cover with foil this cooks in the same time.
Serves four.
RAISIN CUPCAKES WITH LEMON YOGURT ICING:
Ingredients:
11/2 cup raisins
1 cup wholewheat flour
1/2 cup all-purpose flour
1 tsp baking soda
1 tsp cinnamon
1/4 tsp ground cloves
1/4 cup low fat plain yogurt
2 tablespoon canola oil
3/4 cup granulated sugar
1 egg, beaten
3/4 cup sifted confectioners' sugar (for icing)
1 tablespoon low fat plain yogurt (for icing)
1/2 tsp grated lemon rind (for icing)
1/2 tsp lemon juice (for icing)
Method:
CUPCAKES: Preheat oven to 375°F. Spray muffin tins with non-stick cooking spray or use paper liners.
In a saucepan, cover the raisins with water and bring it to a boil. Reduce the heat and simmer for 20 minutes. Drain, reserving 1/2 cup of the liquid. Let the raisins cool.
In a bowl, sift together the flours, baking soda, cinnamon and cloves.
In a separate large bowl, beat 1/4 cup yogurt, all the canola oil and granulated sugar until they are well mixed. Add the egg and beat well. Alternate stirring in the reserved cooking liquid with the dry ingredients. Add the cooled raisins and mix well.
Spoon the mixture into the prepared muffin tins. Bake in preheated oven for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Let them cool.
ICING: In a small bowl combine confectioners' sugar, 1 tablespoon yogurt, lemon rind and lemon juice; mix until smooth. Spread the icing on the cooled cupcakes and serve.
Serves twelve.