Thursday, 2 May 2013

Healthy Breakfast Recipes

Buttermilk Bran Cakes with Apple-Walnut Topping

Buttermilk Bran Cakes with Apple-Walnut Topping:

1/3 cup high-fiber wheat bran cereal.
11/4 cups butter milk or sour milk
1    egg
2    tablespoons packed brown sugar
2    teaspoon vegetable oil
1    cup all-purpose flour
1    teaspoon baking powder
1    teaspoon baking soda
¼    teaspoon salt
1     cup chopped apple
¼    cup coarsely chopped walnut
1     tablespoon sugar
¼    teaspoon ground cinnamon
¼    cup vanilla low fat cinnamon

Non stick cooking spray ground cinnamon (optional)

  1. Place cereal in a medium bowl. Add buttermilk, egg, brown sugar, and oil; mix well. Let stand for ten minutes. Meanwhile, in a small bowl stir together flour, baking soda, and salt; set aside.
  2. For apple-walnut topping, in another small bowl combine apple and walnuts. Combine sugar and the ¼ tea spoon; toss with apple mixture. Stir yogurt until creamy; gently stir into apple mixture.
  3. Add flour mixture to buttermilk mixture, stirring until combined. Coat a griddle with cooking spray. Heat griddle to medium low (about 250 F). For each pancake, pour ¼ cup of the better onto hot griddle. Cook for 1 to 2 min or until bottom is golden. Transfer to a serving platter; keep warm while cooking the remaining pancakes with apple walnut topping. If desired, sprinkle with additional cinnamon. Makes 4 servings ( 2 pancakes and i/2 cup topping each).
Tip: to make 1¼ cup sour milk, place 4 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1 ¼ cup total liquid; stir. Let stand for 5 minutes before using. 

Saturday, 23 March 2013

Easter Recipe Special

Apple Frangipane Tart:

Serves 8
Prep 15 minutes (plus cooling time)


2 sheet frozen shortcrust pastry, partially thawed
100g butter, softened
½ cup caster sugar
2 eggs
1 cup almond meal
2 small golden delicious apples, peeled, cored, quartered thinly sliced.
Extra 10g butter, melted
Icing sugar mixture, for dusting
1.      Preheat oven to 200°C/180°C fan-forced. Line and 2.5cm-deep, 11cm *34cm loose based rectangular fluted tart pan with pastry. Trim edges, prick base all over with a fork. Place on a baking tray. Line pastry with baking paper. Fill with pastry weights or uncooked rice.
2.      Bake for 10 min. Remove weights or rice and paper. Bake for another 10 min or until pastry is golden. 
3.      Meanwhile using an electric mixer, beat butter and sugar until light and fluffy. And eggs, 1 at a time, beating until just combined. Stir in almond and flour. Spoon almond mixture into pastry case. Level top, overlapping slice slightly. Drizzle melted butter over apple.
4.      Bake tart for 35 min or until golden. Cool in pan. Serve dusted with icing sugar.
(pre serve)1924kj;
·         Fat            29.8g
·         Sat Fat      12.6g
·         Protein           7g
·         Carb          41.2g
·         Fiber         2.4mg
·         Chol          93mg
·         Sodium     361mg