APPLE AND RAISIN CHELSEA BUNS

"MAKES 16

PREP 30 minutes + 90 minutes rising

COOK 20-25 minutes + 15 minutes for filling

Ingredients

250g wholemeal flour

200g plain flour

20g caster sugar

7g sachet fast-acting yeast

50ml rapeseed oil (reserve 2 tsp to oil bowl and baking sheet)

1 egg, beaten

200ml milk, warmed to lukewarm (reserve dash to brush buns)

1 tsp honey

For the filling:

2 dessert apples, peeled, cored and roughly chopped

1 tbsp water

2 heaped tsp ground cinnamon

2–3 tsp granulated sweetener

70g raisins

Method

Mix the wholemeal and plain flour with the sugar and yeast. Make a well in the middle.

Add the oil, egg and half the milk. Mix well, gradually adding the rest of the milk until it comes together as a dough.

Turn out the dough onto a floured surface and knead for five minutes until it becomes elastic. Place into an oiled bowl, cover with cling film and leave in a warm place for 1 hour to double in size.

Meanwhile, make the filling: add the apples to a pan with the water, cover and cook for 10 minutes over a low to medium heat, mashing with a fork occasionally until they are a soft pulp. Remove from the heat and add the cinnamon, sweetener and raisins. Mix well, cover and leave to cool.

‘Knock back’ the dough by shaping to its original size, then turn out onto a lightly floured surface. Roll out into a rectangle, ½cm thick (approximately 48x30cm).

Spread the apple/raisin mixture over the dough, leaving a 2–3cm margin along the longest top edge.

Tightly roll the dough into a cylinder with the seam on the bottom, then cut into 16 pieces approximately 3cm thick.

Place the buns onto a lightly oiled baking sheet, cover with a tea towel and leave to rise for another 30 minutes. Meanwhile, preheat the oven to 180°C /gas 4.

Brush the buns with the milk and bake for 20–25 minutes until risen and golden. Remove from the oven, brush with honey and allow to cool.

Chef's tips

You could use sultanas, currants or a mixture of dried fruit.Try adding some grated lemon or orange zest to the filling or use mixed spice in place of cinnamon".

Fonte e imagem: https://www.diabetes.org.uk/Guide-to-diabetes/Recipes/Apple-and-raisin-chelsea-buns/

Massa de tarte

100 g de farinha de trigo integral
100 g de farinha de trigo
20 g de farinha de centeio integral
1 ovo grande
água com gelo
3 colheres de sopa de azeite

Colocar cubos de gelo num copo até à borda, encher com água e reservar.
Colocar as farinhas numa taça e abrir um buraco no centro.
Adicionar o azeite, misturando bem até este estar bem misturado nas farinhas.
Bater, levemente, um ovo. Quando a gema e a clara estiverem misturadas adicionar um pouco de água gelada.
Despejar a mistura de ovo e água no centro do buraco e misturar com a ponta dos dedos.
Adicionar água gelada pouco e pouco até obter uma massa uniforme.
Colocar a massa num recipiente fechado, por exemplo um tupperware, e refrigerar.
Pode ser usada 30 minutos depois, ou até 48 horas após ter sido feita.

Imagem: https://bebrainfit.com/olive-oil-brain-food/

Vegan dim sum buns

With a mushroom filling

“Soft steamed buns stuffed with Asian-style mushrooms and hoisin sauce – people will go mad for these! ”

Serves 8

Cooks In 45 minutes

Difficulty Not too tricky

Vegetables, Dinner Party, Lighter New Year, Party food

Nutrition per serving

Calories 304 15%

Fat 8.3g 12%

Saturates 3.9g 20%

Protein 7.9g 18%

Carbs 52.4g 20%

Sugars 4.8g 5%

Salt 1.3g 22%

Fibre 3.1g

Of an adult's reference intake

Ingredients

hoisin sauce, to serve

2 cloves of garlic, peeled

1 thumb-sized piece of fresh ginger, peeled

½ bunch of fresh coriander

groundnut oil

450 g mixed mushrooms , such as shitake and chestnut

2 tablespoons rice wine vinegar

2 tablespoons sweet chilli sauce

2 tablespoons low-salt soy sauce

4 spring onions

1 fresh red chilli

1 tablespoon sesame oil

1 x 400 g tin of light coconut milk

500 g self-raising flour , or 2 filled coconut milk tins of flour, plus extra for dusting

sea salt

2 tablespoons sesame seeds

Method

To make the filling, finely slice the garlic and ginger. Pick the coriander leaves and set aside, then finely slice the stalks. Heat a splash of groundnut oil in a large frying pan over a medium-high heat, then add the garlic, ginger and coriander stalks. Fry for around 3 minutes, or until golden. Slice the mushrooms, then add to the pan for around 5 minutes, or until lightly golden brown.

Add the vinegar, chilli sauce and soy, then cook for a further 5 minutes, or until the liquid has boiled and bubbled away and the mushrooms are golden brown and starting to caramelise. Transfer to a bowl.

Trim and finely slice the spring onions, then add the white part to the bowl. Deseed and finely slice the chilli, then add half to the bowl, reserving the rest for later. Stir in the sesame oil, then set aside.

Add the coconut milk, 2 heaped tins’ worth of flour and a good pinch of salt to a food processor. Whiz to a dough, then transfer to a flour-dusted surface and roll into a thick sausage. Cut into 12 equal-sized pieces, roll into balls, then flatten into rounds, roughly ½cm thick.

Equally divide the mushroom mixture between each of the 12 dough circles (you'll need roughly 1 tablespoon of filling per circle), making sure to leave a 2cm gap around the edges. Pull and fold the sides over the filling, pinching the edges together to seal. Place upside-down (so the scruffy edges are underneath) in double-layered, lightly greased muffin cases and divide between two bamboo steamer baskets.



Place a wok over a high heat, then fill with 1 litre of boiling water and pop the steamer baskets on top. Reduce the heat to medium and steam for around 12 minutes, or until piping hot through and puffed up.

Meanwhile, toast the sesame seeds in a small frying pan over a medium heat. Once the buns are ready, sprinkle over the seeds and the reserved spring onions and chilli. Tear the coriander leaves on top, then serve with hoisin sauce for dipping.

Fonte e imagem: http://www.jamieoliver.com/recipes/vegetables-recipes/vegan-dim-sum-buns/#qdYkMABLQosD5iiX.99

Lincolnshire Poacher pie

Filled with cheesy minted courgettes

“This amazing vegetarian pie with rich, crumbly pastry and served with sweet salt-baked shallots is on a whole other level. ”

Serves 12

Cooks In 2H 15M plus cooling time

Difficulty Super easy

Vegetables, Dinner Party, Easter treats, Mother's day

Nutrition per serving

Calories 462 23%

Fat 29.2g 42%

Saturates 16.8g 84%

Protein 13.6g 30%

Carbs 33.4g 13%

Sugars 4.5g 5%

Of an adult's reference intake

Ingredients

300 g Lincolnshire Poacher cheese

a small bunch of  fresh mint, leaves picked

250 g rock salt

24 shallots

a few sprigs of  fresh thyme

For the pastry:

500 g plain flour, plus extra for dusting

250 g cold unsalted butter, cubed

sea salt

white pepper

1 large free-range egg, beaten

For the filling:

olive oil

a bunch of fresh thyme

1 whole nutmeg , for grating

1 lemon

1.5 kg courgettes, a mixture of yellow and green if you can get them, finely sliced

sea salt

freshly ground pepper

Method

You won’t believe how tasty the courgettes get with this method of cooking – it really does take them to another level. You’ve got to find some Lincolnshire Poacher, it’s an amazing cheese made by the very talented Jones brothers, Simon and Tim (see www.lincolnshirepoachercheese.com). The pastry is rich and amazing, so embrace the fact that it’s really crumbly and will definitely break as you’re making it. I’m serving this with a lemony salad and sweet salt-baked shallots, which will get caramelized and gorgeous and pick up the seasoning from the bed of salt. This method is also a great one for beetroots, so if you like this, try that.

Preheat the oven to 180°C/350°F/gas 4. Blitz the flour and butter in a food processor with a pinch of salt and a few good pinches of pepper until the mixture resembles breadcrumbs. Tip on to a work surface, make a well in the centre and add 100ml of cold water. Gently mix until it starts to come together, then – most importantly for a short, crumbly pastry – have the confidence to only just press, pat and almost hug it together to form a rough scruffy ball. Please don’t be tempted to knead the dough or it won’t be short and crumbly. Pop it into a floured bowl, cover with clingfilm and put into the fridge to chill while you make the filling.

Put a drizzle of olive oil into a large pan on a medium heat and pick in the leaves from half the bunch of thyme. Add a few gratings of nutmeg, the zest of half the lemon, the sliced courgettes and a good pinch of salt and pepper. Cook gently (the courgettes will cook down and become easier to handle), stirring occasionally, for around 25 minutes. Then turn the heat down to low and cook for another 20 minutes, so the courgette mixture becomes dense and the flavours really intensify and sweeten. Allow to cool a little, finely chop and crumble in the cheese, then chop and add the mint leaves. Set aside.

Halve the pastry and roll each half into a circle just under 1cm thick and slightly larger than the pie dish you’ve chosen (roughly 23cm diameter x 4cm deep). Don’t worry if the pastry breaks up – that’s normal. Just patch it. Roll one of the circles around the rolling pin and carefully unroll it over the pie dish. Gently press the pastry into the corners and sides of the dish, then spoon and spread all your courgette mixture into the dish. Carefully unroll the pastry lid over the top, then flour your thumb and forefinger and gently pinch and crimp the edges together. Trim off any excess pastry and brush the top of the pie with the beaten egg.

Now simply throw the rock salt into a roasting tray with the shallots, still with their skins on, and a few thyme tips. Put the pie right at the bottom of the oven, with the tray of shallots above. Cook for 1 hour, or until the pie is golden, then allow to cool and serve with those soft roasted shallots.

PS: All the leftover salt from baking the shallots can be bashed up and reused.

Fonte e imagem: http://www.jamieoliver.com/recipes/vegetables-recipes/lincolnshire-poacher-pie/#YWyu7fTmCDrAhVZJ.99

The best cauliflower & broccoli cheese

Serves 8
Cooks In 1H 35M
Difficulty Super easy
Vegetables, Christmas, Dinner Party, Father's day
Nutrition per serving

Calories 267 13%
Fat 14.5g 21%
Saturates 6.7g 34%
Protein 14.2g 32%
Carbs 16.9g 7%
Sugars 7.4g 8%
Of an adult's reference intake

Ingredients
2 cloves of garlic
50 g unsalted butter
50 g plain flour
500 ml semi-skimmed milk
500 g fresh or frozen broccoli
75 g mature cheddar cheese
1 kg fresh or frozen cauliflower
2 slices of ciabatta or stale bread
2 sprigs of fresh thyme
25 g flaked almonds
olive oil

Method
Preheat the oven to 180°C/350°F/gas 4. Peel and finely slice the garlic and put it into a medium pan on a medium heat with the butter. When the butter has melted, stir in the flour for a minute to make a paste, then gradually add the milk, whisking as you go, until lovely and smooth. Add the broccoli (cut up first, if using fresh) and simmer for around 20 minutes, or until the broccoli is cooked through and starts to break down, then mash or blitz with a stick blender (adding an extra splash of milk to loosen, if using fresh broccoli). Grate in half the Cheddar and season to perfection.
Arrange the cauliflower in an appropriately sized baking dish (cut into florets first, if using fresh), pour over the broccoli white sauce and grate over the remaining Cheddar. Blitz the bread into breadcrumbs in a food processor, then pulse in the thyme leaves and almonds. Toss with a lug of oil and a pinch of salt and pepper, then scatter evenly over the cauliflower cheese. Bake for
1 hour, or until golden and cooked through, then enjoy!

Tips
It’s really good fun to play around with different cheeses in this dish and how they taste and melt. It’s also nice to try different veg instead of cauliflower – for instance, 2–3cm chunks of celeriac, squash, potatoes or leeks would all work a treat. Have a play and see what your favourites are – some veg might take longer to cook than others, so test with a knife to check they’re cooked through before serving.

Fonte e imagm: http://www.jamieoliver.com/recipes/vegetables-recipes/the-best-cauliflower-broccoli-cheese/#CqlGl8OSWE7ZVewV.99

Panquecas

Numa tijela bata, com uma batedeira eléctrica, dois ovos inteiros com duas colheres de sopa de açúcar mascavado.
Quando a mistura tiver duplicado de volume, adicione duas colheres de sopa de azeite, com a batedeira sempre ligada; e uma colher de chá de fermento em pó.
Adicione, alternando, duas chávenas de farinha integral e uma chávena de leite de soja, até obter uma mistura homogénea.
Aqueça uma frigideira anti-aderente, coloque alguns pingos de azeite, adicione uma concha de massa e deixe cozinhar até a panqueca começar a fazer bolhas de ar à superfície. Nessa altura, vire-a com o auxílio de uma espátula em madeira.
Pode incorporar vários elementos na massa, ou colocar sobre a panqueca, como banana, maçã, canela, etc. Na fotografia, uma versão com fatias finas de maça e canela.

Panquecas ao estilo EUA

Maravilhosamente fofas e espessas

Ingredientes

• 3 ovos de galinhas criadas ao ar livre
• 115 g farinha
• 1 colher de chá bem cheia de fermento-em-pó
• 140 ml leite
• 1 pitada de sal

Estas panquecas americanas são incríveis com frutas, natas, banana, xarope de Ácer, etc

4

20m

Muito fácil

Metodo

Estas panquecas americanas são ótimas! Em vez de serem finas e sedosas como crepes franceses, elas são maravilhosamente macias e espessas e pode ser feitas, até à perfeição, de imediato. Simples, simples, simples.

Primeiro separar os ovos, colocando as claras numa tigela e as gemas noutra. Adicione a farinha, o fermento e o leite às gemas e misture com um batedor, até obter uma mistura de espessura lisa. Bata as claras com o sal até formar picos firmes. Misture as claras em castelo na massa - que agora está pronta para usar.

Aqueça uma boa frigideira antiaderente em fogo médio. Despeje um pouco de sua massa na frigideira e frite por alguns minutos até que começar a ficar dourada e firme. Neste ponto, pode acrescentar o ingrediente extra para o lado cru antes de soltar com uma espátula e virar a panqueca. Continue fritando até que ambos os lados estejam dourados.

Você pode fazer essas panquecas grandes ou pequenas, a seu gosto. Você pode servi-las simplesmente mergulhado em xarope de Ácer, ou com um pouco de manteiga ou natas. Ou, se você optar por um ingrediente extraa, tente um destes:
milho fresco,
mirtilos,banana, maçã ralada/às fatias,chocolate ralado,qualquer outra coisa que você pode imaginar...
PS - Panquecas de mirtilo (acima) são óptimas, mas você deve experimentar as panquecas de milho. Com uma condição - você deve usar milho fresco. Para fazer isso, retire as folhas exteriores e corte cuidadosamente uma faca de milho - este vai soltar todos os grãos de milho - e polvilhe dessas matérias sobre sua panqueca, antes de virá-lo na panela. Eu gostaria de ter um pouco de bacon grelhado sobre minhas panquecas de milho, regadas com um pouco de xarope de Ácer. Isso soa horrível mas sinceramente gosto muito!
Informação Nutricional. Quantidade por porção

• Calorias 254 13%
• Hidratos de carbono 40.9g 18%
• Açúcar 19.3g 21%
• Gordura 5.7g 8%
• Gorduras saturadas 1.7g 9%
• Proteínas 9.4g 21%

Fonte e imagem: http://www.jamieoliver.com/recipes/eggs-recipes/pancakes-usa-stylie/?utm_source=facebook&utm_medium=Editorial%20Social&utm_term=general&utm_content=271013

Old-fashioned sweet shortcrust pastry

Fotografia: David Loftus

"This pastry is perfect for making apple and other sweet pies. Even if you've never made pastry before, as long as you stick to the correct measurements for the ingredients and you follow the method exactly, you'll be laughing. The one place where you can experiment is with flavouring. If you don't fancy using lemon zest, try another dry ingredient like orange zest instead. Or a pinch of cinnamon, nutmeg or cocoa powder. Vanilla seeds are great too. Just remember to be subtle and don't go overboard with any of these flavours! Try to be confident and bring the pastry together as quickly as you can – don't knead it too much or the heat from your hands will melt the butter. A good tip is to hold your hands under cold running water beforehand to make them as cold as possible. That way you'll end up with a delicate, flaky pastry every time.

Nutritional Information - Amount per serving:

• Calories 515kcal
• Carbs 56.9g
• Sugar 13.6g
• Fat 27.9g
• Saturates 16.8g
• Protein 8.3g

Ingredients

• 500 g organic plain flour, plus extra for dusting
• 100 g icing sugar, sifted
• 250 g good-quality butter, cut into small cubes
• zest of 1 lemon
• 2 large free-range eggs, beaten
• 1 splash milk

Method

Sieve the flour from a height on to a clean work surface and sieve the icing sugar over the top. Using your hands, work the cubes of butter into the flour and sugar by rubbing your thumbs against your fingers until you end up with a fine, crumbly mixture. This is the point where you can spike the mixture with interesting flavours, so mix in your lemon zest.

Add the eggs and milk to the mixture and gently work it together till you have a ball of dough. Flour it lightly. Don't work the pastry too much at this stage or it will become elastic and chewy, not crumbly and short. Flour your work surface and place the dough on top. Pat it into a flat round, flour it lightly, wrap it in clingfilm and put it into the fridge to rest for at least half an hour".

Fonte e imagem: http://www.jamieoliver.com/recipes/eggs-recipes/old-fashioned-sweet-shortcrust-pastry?prev=1

Bolo de Cenoura e Abóbora

Ingredientes

Bolo:
2 chávenas de farinha
1 1/4 colheres de chá de especiarias para tarte de abóbora
2 colheres de chá de fermento em pó
1 colher de chá de bicarbonato de sódio
1 chávena de açúcar
1/3 chávenas de margarina à temperatura ambiente
1/2 chávenas de açúcar mascavado
2 ovos
3 claras
300 de abóbora cozinha, triturada e escoada
1 cenoura finamente ralada

Cobertura:
100g de queijo creme (tipo Philadelphia)
1/4 chávenas de açúcar
1 colher de sopa de leite

Instruções

Unte uma forma de 25x30cm.

Bolo:
Numa tigela pequena misture a farinha,as especiarias para tarte de abóbora, o fermento em pó e o bicarboato de sódio.
Numa tigela grande bata os açúcares com a manteiga, até formar um areão. Adicione os ovos, as claras, a abóbora e a cenoura. Bata bem até misturar tudo. Adicione a mistura da farinha até obter uma massa homogénea. Espalhe a mistura sobre a forma untada e asse em forno a 180.º C. Asse 25 a 30 minutos, até um palito, após ter sido introduzido na massa, saia limpo.

Cobertura:
Misture os ingredientes até obter uma cobertura homogénea.

Arrefeça completamente o bolo antes de espalhar a cobertura.

Especiarias para tarte de abóbora:

2 colheres de chá de canela moída
1 colher de chá de gengibre seco moído
1½ colheres de chá de cravinho moído
¾ colheres de chá de noz moscada

Fontes e imagem: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=157762
http://www.annies-eats.com/2011/11/14/diy-pumpkin-pie-spice/

Fettuccine Alfredo com pouca gordura

Serve 4| Tempo de preparação: 15min | Tempo total: 15min

Ingredientes

• 300g de fettuccine
• 1 cabeça de bróculo, corta em pequenas partes
• 1 1/2 chávenas de leite magro
• 1 colher (sopa) de manteiga
• 1 colher (sopa) de farinha
• 3/4 chávenas de Parmesão ralado no momento, mais um pouco para servir
• sal

Instruçõess

1. Coza a massa de acordo com as instruções da embalagem. Escoe e reserve, na panela.
2. Coza os brócolos a vapor, reserve.
3. Aqueça o leite e a manteiga numa panela grande, em lume baixo. Adicione a farinha, mexendo sempre. Cozinhe até o molho espessar, mexendo sempre, cerca de 2 a 4 minutos.
4. Retire do lume e misture o Parmesão e uma pitada de sal. Volte a colocar a panela sobre o fogo médio, junte a massa e os brócolos e aqueça.
5. Salpique cada prato com o Parmesão ralado restante.

By Maureen Callahan, R.D., and Kay Chun,  May 2004

Fonte e imagem:

http://www.realsimple.com/food-recipes/browse-all-recipes/low-fat-fettuccine-alfredo-10000000663085/index.html

Baked Spaghetti with Homemade Ricotta

Photo by Jaymi Heimbuch

I know this Baked Spaghetti dish has a lot of moving parts but it can easily be simplified by substituting some of the from-scratch ingredients with your favorite store-bought items. However, once you make fresh ricotta cheese you will never return to the store for it!

Homemade Ricotta

1 gallon whole or raw milk
1/3 cup of white vinegar
1 teaspoon salt
1. Heat milk in a large, heavy-bottomed pot until it reaches 185 degrees.
2. Remove from heat and add the vinegar and salt, stirring gently.
3. Cover the pot and let stand for two hours.
4. Carefully transfer mixture to a cheese-cloth-lined colander.
5. Let drain for about two hours.
If you are fortunate enough to have any leftover ricotta from this bake, it can be refrigerated in an air tight container for up to a week. Or you might just want to make extra. May I suggest some Ricotta Pancakes? Add a tablespoon of ground food-grade lavender for a nice twist.

Your Favorite Fresh Pasta

Photo by Jerry James Stone
6 large eggs
3 1/2 cups semolina flour, sifted
2 tablespoons ice cold water
1 tablespoon olive oil
1 pinch of sea salt
1. Separate the egg yolks from the whites.
2. Place the yolks into a measuring cup.
3. Slowly add the egg whites to about 7/8 of a cup.
4. Gently whisk together the egg mixture and olive oil.
5. In a large bowl, slowly add the egg and oil mixture to the semolina flour.
6. Knead dough for about 10 minutes.
7. Roll dough into a ball, wrap with a towel and let rest for 30 minutes.
8. Roll out spaghetti through a pasta machine.
9. Bring salted water to a boil in a large pot.
10. Cook pasta for about 2 minutes and drain.

Roasted Tomato Marinara

Photo by Kevin Schuder
10 pounds fresh tomatoes
2 yellow onions, peeled and diced
2 shallots, chopped
6 gloves of garlic, chopped
1/2 cup red wine
1 tablespoon of dried basil
1 tablespoon of dried oregano
2 tablespoons of dried sage powder
1 teaspoon of dried thyme
1 bay leaf
1 or 2 tablespoons of chili powder
1 teaspoon of sugar
Olive oil
1. Heat a large saute pan over high heat.
2. Add the tomatoes, don't move them until they burn and blister. Then flip them over, repeating until the tomatoes are charred and softened.
3. In a large sauce pot, warm some olive oil over a medium-high heat.
4. Add the onions, shallots, and garlic. Cook until softened then remove from heat.
5. Add the tomatoes.
6. Deglaze the saute pan with some of the red wine, add it to the sauce pot.
7. Add the remaining red wine, the dried herbs, and the chili powder.
8. Carefully blend with an immersion blender or in batches through a food processor.
9. Add bay leaf and cook at a very low simmer for 2 hours.
10. Finish with sugar.
11. Salt and pepper to taste once cooled.

Baked Spaghetti

Photo by Jaymi Heimbuch

Homemade ricotta cheese
Fresh spaghetti, cooked
Roasted tomato sauce
1 bunch of fresh basil, washed
1 cup of mozzarella cheese, grated
1. Using a 9 x 13 dish, layer the sauce, ricotta and spaghetti as you would a lasagna.
2. Top with mozzarella and bake at 350°F until the sauce is bubbly.
3. Finish with fresh basil leaves and serve.
This dish is simple in its construction but with all of the fresh ingredients, it is bursting with flavor. Still, don't steer away from modifying it. Spinach and roasted red peppers would be a quick compliment, as would mushrooms.

Fonte e imagens:
http://www.stumbleupon.com/su/2Y8zGu/www.treehugger.com/files/2011/03/baked-spaghetti-with-homemade-ricotta.php

Fettuccine Alfredo com pouca gordura

Tina Rupp

Serve 4| Tempo de preparação: 15min | Tempo total: 15min

Ingredientes

• 300g de fettuccine
• 1 cabeça de bróculo, corta em pequenas partes
• 1 1/2 chávenas de leite magro
• 1 colher (sopa) de manteiga
• 1 colher (sopa) de farinha
• 3/4 chávenas de Parmesão ralado no momento, mais um pouco para servir
• sal

Instruçõess

1. Coza a massa de acordo com as instruções da embalagem. Escoe e reserve, na panela.
2. Coza os brócolos a vapor, reserve.
3. Aqueça o leite e a manteiga numa panela grande, em lume baixo. Adicione a farinha, mexendo sempre. Cozinhe até o molho espessar, mexendo sempre, cerca de 2 a 4 minutos.
4. Retire do lume e misture o Parmesão e uma pitada de sal. Volte a colocar a panela sobre o fogo médio, junte a massa e os brócolos e aqueça.
5. Salpique cada prato com o Parmesão ralado restante.

By Maureen Callahan, R.D., and Kay Chun,  May 2004

Fonte e imagem:

http://www.realsimple.com/food-recipes/browse-all-recipes/low-fat-fettuccine-alfredo-10000000663085/index.html

Tofu Stir-fry

 

"Serves 4

• 1 teaspoon package (14 oz) extra-firm tofu
• 1 tablespoon soy sauce
• 1 teaspoon garlic powder
• 2 tablespoons all-purpose flour
• 2 tablespoons sesame oil
• 1 small red bell pepper, cored, seeded and thinly sliced
• 1 small green bell pepper, cored, seeded and thinly sliced
• 6 green onions, cut into 1/4-inch pieces
• 1 package (8 oz) whole-wheat lo mein noodles
• 6 tablespoons white miso paste
• 2 cloves garlic, minced
• 1 piece ginger (1 inch), minced
• 1 teaspoon grated orange zest
• 1/4 cup orange juice
• 1 can (15 oz) baby corn, drained and rinsed
• 1 can (8 oz) water chestnuts, drained and rinsed

1. Place tofu in a colander; set a heavy pot on top 10 to 15 minutes to press out moisture. Halve; sprinkle soy sauce, garlic powder, then flour over halves. Heat 1 tbsp oil over medium-high heat in a large skillet. Cook tofu until golden, 2 to 3 minutes per side. Slice; set aside. In same skillet, cook peppers and onions, covered, until peppers soften, 7 to 8 minutes. Cook noodles as directed on package. Whisk miso paste, garlic, ginger, zest, juice and remaining 1 tbsp oil in a bowl. Add pepper mixture, noodles, corn and water chestnuts; toss. Top with tofu."
    
   Fonte:
   http://www.self.com/fooddiet/recipes/2009/02/tofu-stir-fry

Pizza Rápida

Peneirar duas chávenas de farinha (metade farinha integral, um quarto de farinha de centeio e um quarto farinha branca com fermento) e uma pitada de sal.  Adicionam-se duas colheres (sopa) de azeite. Mistura-se bem, até se obter um areão. Nessa altura junta-se um copo mal cheio de água. Obtém-se uma massa elástica e pronta a usar.

Após a massa ser tendida fina e colocada no tabuleiro, deverá ser untada com molho de tomate de modo a não secar.

-->

A cobertura poderá ser feita com tomate e cebola cortados em rodelas finas, azeitonas, beringelas grelhadas, cogumelos salteados com alho, pimento, ananás, etc. Qualquer folheto promocional de pizzas é bom para tirar algumas ideias de novas coberturas.
Antes de ir ao forno a pizza deverá ser coberta com queijo ralado, de preferência mozarela, oregãos e um fio de azeite.
Assa-se a massa no forno quente, cerca de 200ºC, até a massa ficar loura e bem cozida.

Basic Pancake Recipe

"Sift 125g plain flour into a bowl. Make a well in the centre, crack in an egg and gradually pour in 300ml skimmed milk. Whisk gently, using a balloon whisk, until you have a lump-free batter. Set aside for 20 minutes. Heat a small, non-stick frying pan and wipe with a little sunflower oil. Pour the batter into a jug and add enough mixture to coat the base of the pan. Cook for around one minute on each side, pile onto a plate and keep warm in a low oven until all the pancakes are cooked.

Makes 12 pancakes.

Nutritional information: 54 calories, 1g fat and 9g carbs (½ Unit) per pancake.

Breakfast

• Roll your pancake up with a banana inside
• Top with chopped fruit and natural yoghurt
• Top the pancake with berries such as blueberries - you can add these to the batter in the pan
• Use up to a half wholemeal flour for a heartier brekkie

Dinner

• Use pancakes instead of lasagne or cannelloni and fill with meat, cheese or vegetables and pasta sauce
• Fill with pieces of chicken or duck (drain off excess fat) and top with sliced cucumber, spring onions and plum sauce for an oriental touch
• Fill with spinach, sundried tomatoes, a little feta cheese and flavour with chopped mint
• Use in place of a tortilla wrap for chilli or fajitas

Dessert

• Top with fruit and fromage frais or Greek yoghurt
• Serve with frozen yoghurt or sorbet

• Drizzle over honey or full fruit jam and lemon juice
• Fill with apple sauce and raisins with a sprinkling of cinnamon"

Fonte:
http://www.guardianeatright.co.uk/news/article.cfm?article_id=1505&code=27101