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Creamy Mustard Salmon

8:45 AM |


Ingredients:

2 portions of salmon steaks,
4-5 mushrooms,
Mustard,
Small packet of double cream,
Salt & pepper.

Preparation:

Wash and dry the salmon. Season with salt and pepper. Arrange in an ovenproof dish with the sliced mushrooms. Mix 2 tbs. mustard with the cream and pour over salmon and mushrooms. Cook in a preheated (200C) oven for about 20 minutes. Serve with boiled potatoes and a salad.

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Posted by Yusuf Rubel

Almond Biscuit Ring

8:40 AM |

 

Ingredients

1/4 c. granulated brown sugar, replacement
2 tbsp. diatetic maple syrup
2 tsp. reduced calorie margarine
2 tsp. water
1/3 c. almonds, coarsely chopped
1 (8 oz.) tube refrigerator biscuits


Method:

In a 1 1/2 quart microwave safe casserole, combine the brown sugar replacement, maple syrup, margarine and water.
Cover with a paper towel and microwave on high for one minute.
Allow to sit, covered for one minute, then stir to mix in the melted margarine.
Stir in the almonds.
Cut each of the biscuits into four pieces.
Roll each piece into a ball. Dip each piece into the syrup mixture then place in a microwave safe ring mold.
Arrange all coated balls uniformly around the ring mold.
Pour any remaining syrup over the balls in the mold.
Microwave on medium (50% power) for 5 to 6 minutes, turning the mold 1/4 turn after each two minutes.
Remove from oven and immediately cover with waxed paper.
Allow to sit undisturbed 5 minutes; then turn out onto a serving dish.
Divide into 10 servings.
About 80 calories per serving.

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Posted by Yusuf Rubel

Fruit Scones Recipe

8:11 AM |


Ingredients: 

350 g wheat flour
250 grams of flour and bran
1 tsp. ground cinnamon
1 package dry yeast
1 tsp. sugar
100 ml of milk fat content of 6%
2 sour apples
2 tbsp. l. lemon juice
250 g low fat cottage cheese
100 g margarine for baking
2 eggs
2 tsp. salt
100 g ground hazelnuts
a handful of dried apricots, prunes, pitted, peeled pineapple crisps and pine nuts
100 ml of milk fat content of 0,5% 

Preparation: 

Combine flour, cinnamon, yeast and sugar. Pour fat milk, knead the dough. Let stand for 20 minutes. Soak dried fruit in cold water. Apple peel and core grate, mix with lemon juice. Melt margarine. The batter add the cottage cheese, margarine, eggs, salt, ground hazelnuts, grated apples and salt. Knead thoroughly. Let stand another 20 minutes. Make 20 round buns, put on a greased and floured baking sheet. Give the buns rise for 15 minutes. Heat oven to 180 degrees. Dried fruits recline in a colander, dry paper towel. Arrange the dried fruit and pine nuts on the buns, lightly pushing them into dough. Lubricate the rolls low-fat milk. Bake in oven for 50-60 minutes. During baking, regularly lubricate the surface of the rolls with milk.

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Posted by Yusuf Rubel

Goan Hot Prawns Pickle-Style

3:17 AM |



Ingredients

500 gram(s) headless fresh prawns shelled, divined and cleaned
4 onions finely chopped
4 tomatoes finely chopped
2 green chillies deseeded and chopped
1 sprig curry leaves
4 tablespoon(s) oil
Salt, sugar and vinegar to taste
Grind to a fine paste
2 dry red chillies preferably Kashmir
1 teaspoon(s) black peppercorns
1 tablespoon(s) mustard seeds
2 teaspoon(s) cumin seeds
½ teaspoon(s) turmeric powder
1 tablespoon(s) ginger-garlic paste
1 tablespoon(s) vinegar or as per taste

Method

Rub the prawns with some salt and a pinch of the turmeric powder. Keep aside for 5 minutes, wash well and drain. Rub the ground paste into the prawns and keep aside till required for further use.
Heat the oil in a heavy-bottomed pan and drop in the curry leaves. Add the chopped onions and sauté on medium heat for about 3 minutes or till the onions are light brown. Add the tomato pieces and fry till the oil leaves the sides.
Add the prawns along with the marinade and stir-fry briefly. Add the chopped green chillies, salt, sugar and vinegar to taste. Mix well. Cover and cook on low heat for about 10 minutes or till the prawns are cooked and the oil starts floating on top.

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Posted by Yusuf Rubel
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