Eat, Fast and Live Longer. A 5-2 Fast Day Meal Idea under 400 Calories. Barbecued Harissa Prawns With An Israeli Couscous Salad.

Posted on November 8, 2013 by thepaddingtonfoodie
https://thepaddingtonfoodie.com/2013/11/08/eat-fast-and-live-longer-a-5-2-fast-day-meal-idea-under-400-calories-barbecued-harissa-prawns-with-an-israeli-couscous-salad/
https://thepaddingtonfoodie.com/2013/11/08/eat-fast-and-live-longer-a-5-2-fast-day-meal-idea-under-400-calories-barbecued-harissa-prawns-with-an-israeli-couscous-salad/
https://thepaddingtonfoodie.com/2013/11/08/eat-fast-and-live-longer-a-5-2-fast-day-meal-idea-under-400-calories-barbecued-harissa-prawns-with-an-israeli-couscous-salad/

The warmer weather provides the perfect excuse to light up the barbecue and eat dinner al fresco outside on the deck. Barbecued prawns and salad make an ideal fast day meal. Low in calories, very quick and easy to prepare. Today’s offering packs a huge flavour punch. With a Middle Eastern twist. Harissa marinated barbecued prawns paired with an Israeli couscous salad. Inspired by the flavours of tabbouleh; tomato, cucumber, parsley and mint.

Israeli couscous is much larger and sturdier than regular couscous, and lends itself beautifully to prepare ahead salads. With this recipe I can marinate my prawns and make my salad well ahead of time, so all that is left to do for dinner is thread the prawns onto their skewers and fire up the grill. The actual barbecuing very practically outsourced to my husband or son. A very easy and delicious meal idea for well under 400 calories. Two prawn skewers account for just 150 calories and a serving of the refreshing Israeli couscous salad another 202.

Barbecued Harissa Prawns With An Israeli Couscous Salad.
Serves 4 ( 352 calories per serve)

Barbecued Harissa Prawns
Serves 4 (150 calories per serve)

As a general guide, 1 kg of green prawns in the shell equals about 24 medium to large prawns, and yields  about 500g of peeled prawn meat. 100 grams of green peeled prawn meat carries an energy count of 105 calories.

750g (about 18) medium to large green prawns, in the shell  (395 calories)
1 tablespoon harissa (recipe here) (65 calories)
1 tablespoon olive oil (120 calories)
juice and finely grated zest of 1 lemon (24 calories)

SOAK  wooden skewers in water for at least 30 minutes. Peel and devein prawns, leaving tails intact.  Set aside in a glass or ceramic bowl.
Whisk together the harissa, olive oil, lemon juice and zest in a jug. Pour over the prawns, cover and allow to marinate for  at least 30 minutes.
HEAT BBQ to high. Remove the prawns from the marinade and thread two prawns onto each skewer.
GRILL  on the BBQ until they become pink and no longer translucent, about 3-5 minutes per side.
SERVE immediately.

Israeli Couscous Salad
Serves 4 (202 calories per serve)

Israeli couscous  is rolled into larger balls than regular couscous and is toasted rather than dried, giving it a nutty flavor and sturdier texture which retains it’s shape and more importantly doesn’t clump together when cooked. It is very similar to Italian fregola which I used for this dish simply because I had an open packet in my pantry.

1 cup Israeli (pearl or giant) couscous or fregola (510 calories)
1 tablespoon good quality olive oil (120 calories)
juice and finely grated zest of 1 lemon (24 calories)
1 garlic clove, minced (4 calories)
3 roma (plum) tomatoes, finely diced (40 calories)
1 cucumber, finely diced (45 calories)
1 red capsicum, finely diced (30 calories)
3 long green spring onions, finely sliced (12 calories)
1/4 cup fresh parsley and mint, finely sliced (10 calories)
sea salt and freshly ground black pepper, to taste

BRING a medium saucepan half filled with water to a rolling boil. Add the Israeli couscous or fregola. Cook for 10 to 12 mins or until al dente (firm to the bite but not hard). Drain and rinse with cold water.
PLACE rinsed couscous or fregola into a large mixing bowl. Add olive oil, garlic, lemon juice and zest. Toss well to combine. Set aside to cool.
ADD tomato, cucumber, capsicum and spring onions tossing to combine.
COVER and allow to sit for 30 minutes before serving to allow flavours to meld.
JUST before serving toss through the finely sliced herbs and a good squeeze of extra lemon juice.

Posted in Salads, Seafood, What I Love to Cook | Tagged , , , , , , , , | 3 Comments

Made From Simple Pantry Items. No Cook Pasta Sauce. Penne With Tuna Rocket and Lemon

Posted on November 7, 2013 by thepaddingtonfoodie

No Cook Penne With Tuna, Rocket and Lemon

This recipe is from my arsenal of what to put on the table for dinner when time is short and everyone is very, very hungry. For those incredibly busy days when my schedule progressively backs up into a colliding, ever-expanding to do list.  When I’m too tired to even consider picking up the phone to order for take-away, let alone going to the effort of picking it up or suffering through the interminable, impatient wait for home delivery.

Penne with tuna, rocket and lemon. Made from simple pantry items. A box of dried pasta and a couple of  tins of  tuna.  Italian style in olive oil. Minimal cooking involved. Boil a pot of water for the pasta. Empty the tins of tuna into a large bowl and season with onion, lemon, chilli and garlic. Finish with shredded rocket and parsley. Fuss free but incredibly delicious. My family seems to inhale huge bowls of this pasta right before my eyes. A quick load of the dishwasher and dinner is done. Thinking about it, this dinner option is so much easier than takeaway. Done and dusted in the time it takes to boil a saucepan of water.

No Cook Pasta Sauce -Tuna, Rocket and Lemon

Penne With Tuna Rocket and Lemon
Serves 4

500g dried pasta, I like to use  orecchiette, casarecce or penne
2 x 185g tins tuna in olive oil
2 tablespoons olive oil
1 red onion, finely sliced
2 cloves of garlic finely chopped
1/2 long red chilli, finely chopped
juice of 2 lemons
zest of 1 lemon
1 bunch  fresh large leaf rocket, shredded
1/2 bunch parsley, finely chopped
sea salt and pepper to taste

BRING a large pot of salted water to the boil. Cook the pasta according to the instructions on the packet until al dente.
MEANWHILE drain the cans of tuna and oil into a large bowl. Flake the tuna with a fork and stir in the red onion, garlic, chilli, lemon zest and juice.
ADD another two tablespoons of good extra virgin olive oil to the bowl and mix well to emulsify.
DRAIN  the pasta and toss with the tuna mixture, shredded rocket leaves and parsley.
SEASON  to taste with sea salt and freshly ground pepper. Serve immediately.

Posted in Pasta, Seafood, What I Love to Cook | Tagged , , , , , , , , | Comments Off on Made From Simple Pantry Items. No Cook Pasta Sauce. Penne With Tuna Rocket and Lemon

Eat, Fast and Live Longer. A 5-2 Fast Diet Recipe Idea Under 400 Calories. Roasted Pork Sirloin Steak With Ratatouille.

Posted on November 5, 2013 by thepaddingtonfoodie

Roasted Pork Sirloin Steak With Ratatouille. Just 332 Calories Per Serve.

Fasting is so much easier in the warmer months with an abundance of fresh produce available. I’ve always loved ratatouille a traditional French Provencal dish bursting with the fresh summer flavours of eggplant, zucchini, capsicum, onions and tomatoes. Light and delicious it lends itself beautifully to a 5-2 fast day recipe idea.

Today’s offering is an oven roasted ratatouille served with pork sirloin steak. Ratatouille works well with any white meat, and is equally delicious served on its own. On feast days I like to serve it bruschetta style on thick toasted, garlic rubbed sourdough bread with a little buffalo mozzarella and a drizzle of balsamic vinegar.

A very versatile recipe, the ratatouille can be prepared well ahead of time and stored in the refrigerator until ready to roast the pork sirloin steaks. I like to roast the eggplant, capsicum and garlic whole in the oven. Not just for the intensity of flavour but to help achieve a soft, silky texture without the need for copious quantities of olive oil. The ratatouille on its own accounts for just 140 calories for a very generous serve. Teamed with the lean pork sirloin steak it creates a very satisfying fast day meal for just 332 calories.

Roasted Ratatouille

Roasted Pork Sirloin Steak With Ratatouille.
Serves 4 ( 332 calories per serve; pork sirloin steak 192 calories and ratatouille 140 calories per serve)

4 x 150g pork sirloin steaks, lean and boneless (768 calories)

2 medium eggplant (120 calories)
2 medium red capsicums (60 calories)
4 cloves garlic, unpeeled (16 calories)
1 tablespoon olive oil (120 calories)
2 anchovy fillets (16 calories)
1 heaped tablespoon chopped fresh oregano (3 calories)
2 red onions, peeled and finely sliced into half moons (60 calories)
4 medium (3 cups) green zucchini, sliced on the diagonal into 2cm pieces (60 calories)
1/3 bunch fresh flat-leaf parsley, finely chopped, reserve a little for garnish (10 calories)
1/2 teaspoon dried chilli flakes (1 calorie)
4 tablespoons red wine vinegar (20 calories)
1 teaspoon brown sugar, to balance the acidity (17 calories)
1 punnet (250g) cherry tomatoes (54 calories)
sea salt and freshly ground black pepper

Roast the Eggplant, Capsicum and Garlic
PREHEAT oven to 200C and line an oven tray with baking paper.
PLACE whole eggplant, capsicum and garlic onto the tray and bake for 30-35 minutes until vegetables are soft and skin blistered.
When cool enough to handle:
SLIT open each eggplant and scoop out the soft flesh, dividing it with your hands into long thin strips. Set aside in a clean bowl.
SLICE  open each capsicum and remove the seeds. Peel away the blistered  skin and slice the soft flesh into thick strips. Add to the eggplant.
SQUEEZE the soft garlic out of its casing over the eggplant and capsicum mixture. Stir to combine and set aside.

Prepare  the Cherry Tomatoes
PLACE tomatoes into a small heatproof bowl. Pour over boiling water and blanch for 2-3 minutes until skin begins to soften.
EASE tomatoes out of their skins into a small bowl. Set aside.

Prepare the Ratatouille Sauce
POUR olive oil into a large heavy based oven-proof pan. When the oil is hot melt the anchovy fillets for a few minutes until they disappear into the oil.
ADD the onion, chilli flakes and oregano. Fry for about ten minutes on low heat until soft and golden, stirring often to avoid burning.
ADD parsley and  zucchini. Sauté for another ten minutes until zucchini is just beginning to soften.
ADD the roasted eggplant, capsicum and garlic. Stir well to combine.
MIX together the sugar and vinegar. Pour over the vegetable mixture and cook for another minute or so until evaporated. Season with sea salt and  freshly ground pepper.
ADD cherry tomatoes to the pan and set aside until ready to roast the pork sirloin steaks.

Roasting the Pork Sirloin Steaks With Ratatouille
PREHEAT oven to 180C.
SEASON the pork sirloin steaks with sea salt and pepper.
ADD to the casserole dish containing the ratatouille, ensuring the steaks are partially covered by the sauce.
ROAST  for 20 – 25 minutes or until pork is cooked, turning once during roasting. Scatter with chopped parsley. Serve immediately at the table.

Posted in Pork, Vegetables, What I Love to Cook | Tagged , , , , , , , , , | 5 Comments

The First Tuesday In November. Melbourne Cup Day. Ideas For A Long Ladies’ Lunch.

Posted on November 4, 2013 by thepaddingtonfoodie
https://thepaddingtonfoodie.com/2013/08/16/the-5-2-challenge-a-little-bit-of-luxury-slow-baked-salmon-with-preserved-lemon-chermoula-and-soft-herbs/
https://thepaddingtonfoodie.com/2012/12/21/cool-as-a-christmas-canape-cucumber-vivianes-tzatziki-rolls/
hepaddingtonfoodie.com/2013/10/11/what-to-drink-as-the-temperature-soars-a-grown-up-gin-and-tonic-slushy/
https://thepaddingtonfoodie.com/2012/11/06/so-very-refreshing-shaved-lemon-and-fennel-salad-with-rocket-currants-and-almonds/
https://thepaddingtonfoodie.com/2013/02/21/happy-days-grilled-zucchini-salad-with-lemonmint-chilli-and-goats-cheese/
https://thepaddingtonfoodie.com/2012/10/16/luscious-and-light-strawberry-cloud-cake-with-raspberries/

This Tuesday, the first Tuesday in November, it’s Melbourne Cup Day here in Australia. The race that stops a nation. Literally.  At 3.00 pm sharp. A day for sweeps, calcuttas and flutters at the races all over the country. Hats and pretty dresses. Long lunches and champagne.

If the recent weather is anything to go by, it’s shaping up to be a hot and humid Spring day. Yesterday my friend Sarah contacted me for ideas for a long ladies’ lunch. Fuss free and easy to prepare ahead, here is the menu we devised after one telephone call and half an hour spent perusing my blog. Focusing  on fresh seasonal produce, it’s also delicious but healthy and light. The Slow Baked Salmon recipe even comes from my 5-2 fast day repertoire proving that fast day food can be interesting and inspiring.

Grown up Gin And Tonic Slushies.

Cucumber Tzatziki Rolls.

Slow Baked Salmon with Preserved Lemon Chermoula and Soft Herbs

Grilled Zucchini Salad With Lemon,Mint, Chilli and Goats Cheese

Shaved Lemon and Fennel Salad with Rocket, Currants and Almonds

Strawberry Cloud Cake With Raspberries

 

Posted in Salads, Seafood, Sweet Treats, What I Love to Cook | Tagged , , , , , , , , | 2 Comments

From The Italian Pasticceria. Almond, Hazelnut and Pine Nut Biscuits. Brutti Ma Buoni. Ugly But Good.

Posted on November 1, 2013 by thepaddingtonfoodie
https://thepaddingtonfoodie.com/2013/11/01/from-the-italian-pasticceria-almond-hazelnut-and-pine-nut-biscuits-brutti-ma-buoni-ugly-but-good/

I’ve always loved  Brutti Ma Buoni and make a beeline for them every time I visit an Italian pasticceria. Literally translating as Ugly But Good, they’re fabulous with a strong espresso. Even better packaged up by the boxful and taken home to enjoy at leisure. They may not be the prettiest biscuit on display but taste sublime. Crisp on the outside, soft and  chewy on the inside, their “ugly” exterior hides an incredibly delicious and rich caramelised nutty meringue.

Recently I have been recreating these not so ugly little beauties at home. I’ve perused dozens of Italian cookbooks and had countless conversations in my quest to bake the perfect biscuit. It’s been an interesting journey and for a truly authentic Brutti Ma Buoni here are the ‘secrets’  I discovered along the way.

Brutti Ma Buoni have a distinctive texture and slightly caramelised flavour that can only be achieved by cooking  the prepared meringue batter on the stovetop until  it’s lightly golden and pulls away  from the side. It might sound unconventional and counter intuitive, especially after the considerable and careful effort put into creating the meringue, but truly does work.

Be careful not to overprocess the nuts to a fine meal, a quick pulse in the food processor is all that is required to retain a coarse texture. Better still roughly chop by hand with a single blade knife as the nona’s of yesteryear did. The nuts will stay drier and crisper and release less oil. As an aside I like to use a combination of almonds, hazelnuts and pine nuts when baking them at home but it is not unusual to use just almonds or hazelnuts. The recipe below can easily be adjusted to use one and a half cups of any combination of nuts in total.

The biscuits can also be made with a wide arrange of different flavourings. These are optional and often reflect regional preferences. I use a little cocoa powder and frangelico to flavour my biscuits. Any nut based liqueur works equally well or if you prefer replace the alcohol with a teaspoon of pure vanilla essence. I’m told the addition of cocoa to the mixture is a Tuscan variation. Not essential but I do think it adds a delightful flavour dimension to the biscuits.

I do hope you will try these. They require just a few simple ingredients and really are not as complicated to make as they might seem. I’ve included a couple of images that hopefully help to explain the process along the way. Highly addictive and moreish Brutti Ma Buoni also happen to be gluten free. A welcome addition to my festive baking repertoire. Despite their moniker I do believe they would look incredibly inviting  packaged up in cellophane and tied with a pretty ribbon.

Brutti Ma Buoni. Ugly But Good.
Makes 18 Biscuits

3 egg whites
1 cup caster sugar
1/2 cup hazelnuts, skinned
1/2 cup almonds, skinned
1/2 cup pine nuts
1 tablespoon frangelico or any other nut based liqueur (or substitute with 1 teaspoon pure vanilla essence
1 tablespoon  cocoa powder, dutch process (optional)
pinch of salt

TOAST the nuts in a moderate oven until golden brown  and allow to cool. Then pulse quickly in a food processor, keeping a coarse consistency. Set aside.
BEAT the egg whites with a good pinch of salt until they hold soft peaks.
CONTINUE to beat the egg whites, adding a tablespoon of sugar  at a time, until all the sugar is incorporated and the mixture is thick and glossy.
FOLD through the nuts, frangelico and cocoa powder. Set aside.
PREHEAT the oven to 160C  and line two baking trays with non stick paper.
PLACE the meringue and nut mixture into a medium sized saucepan and cook over medium-low heat, stirring frequently, until the colour darkens and the mixture pulls away from the sides of the pan and is thick enough to hold its shape, about  10 minutes.
USING  two spoons heap tablespoons of the warm mixture onto the prepared trays spacing the biscuits about 2 cm apart.
BAKE in a preheated oven, middle rack position for  about 15 minutes, until dry on the outside and still slightly moist and chewy on the inside. If you prefer a crunchier biscuit bake for an additional 5 minutes.
REMOVE from oven and allow to cool completely on a wire rack before storing in an air tight container.

Posted in Baked, Sweet Treats, What I Love to Cook | Tagged , , , , , , , , | 16 Comments

Luscious And Fragrant. The First Mangoes Of The Season. Fresh Mango Salsa With Lime, Chilli and Spring Onion.

Posted on October 31, 2013 by thepaddingtonfoodie

Mango season has well and truly arrived here in Australia. Starting early with the first tray of mangoes for the 2013 season selling for $30,000 at a charity auction at the Sydney Markets in September. That’s a whopping $2,500 per mango.  I’ve always associated this luscious, fragrant fruit with high summer. Long, lazy days spent at the beach. Trays of mangoes chilling on the bottom shelf of the fridge. Cooling. Refreshing. The hallmark of a great mango?  Bursting with juice and incredibly messy. Just try eating one without juice dribbling all over your hands and down your arms. Perhaps that’s why some swear the best place to eat a mango is in the pool or by the water.

Late October and local Northern Territory mangoes, perfectly ripe, headily perfumed and far more reasonably priced, have started to appear on greengrocer’s shelves and at Farmer’s Markets. Yesterday, to my family’s delight, I brought home a tray. How to eat the first mango of the season? Slicing away the fleshy cheeks and peeling  back the skin, I settled on a fresh mango salsa to accompany a simple roasted chicken. So simple it really doesn’t qualify as a recipe.

Of course there was no shortage of hovering volunteers to ‘bag’ the discarded mango stone.  Quite obviously in an unabashed bid to savour the last delicious traces of fruit clinging to its surfaces. Howls of disappointment when I declared it to be the cook’s reward. So much ado about nothing. Dessert tonight would be a perfect mango each. To devour as they wish. No holds barred.

Fresh Mango Salsa With Lime, Chilli and Spring Onion
Makes about 2 cups

This salsa is so simple to prepare and a superb accompaniment to not only poultry but all manner of grilled seafood. Think prawns, calamari, snapper and swordfish. 

2 medium sized firm ripe mangoes, peeled and flesh finely diced
1 fresh long red chilli, deseeded and finely sliced
4 long green spring onions, finely sliced
1 clove garlic, crushed
freshly squeezed juice of 1 lime
1 tablespoon palm sugar, grated
sea salt flakes to season

PLACE all ingredients in a medium sized bowl and mix well to combine. Season to taste.
SET aside for at least half an hour to allow flavours to meld before serving.

Posted in Fruit, Marinades, Pastes and Dressings, What I Love to Cook | Tagged , , , , , , | 8 Comments

Eat, Fast and Live Longer. A 5-2 Fast Diet Recipe Idea Under 100 Calories. Egg Omelette And Nori Rolls Filled With Fresh Salad.

Posted on October 29, 2013 by thepaddingtonfoodie

Egg Omelette and Nori Rolls

This is almost too good to be true. A fresh and delicious 5-2 fast day meal option for under 100 calories. Egg Omelette and Nori Rolls.  Based on the idea of sushi rolls. Without the rice. I’ve always marvelled at how long it takes to crunch through a bowl of well made salad on my fast days. These rolls are filled to bursting with fresh salad ingredients. Encased in a thin layer of egg omelette and a sheet of nori. A very quick and easy fast day idea that takes moments to prepare.

As always there are no hard and fast rules for the salad filling. Use whatever is in season, remembering that including avocado (which I love) has a relatively high energy value so use sparingly if you must. It did occur to me as I typed up this post that perhaps this recipe might be the perfect vehicle for experimenting with  cauliflower “rice” as touched on in one of my previous posts  Eat, Fast and Live Longer. A 5-2 Fast Day Recipe Idea Under 200 Calories. Cauliflower Couscous with Fresh Harissa, Roasted Capsicum and Sweet Potato. Now there’s an idea that needs further exploring. In the meantime I have promised my family that I will make regular sushi rolls sometime soon. A regular fixture on our dinner menu during the summer months.

Egg Omelette and Nori Rolls Filled With Fresh Salad

Egg Omelette and Nori Rolls Filled With Fresh Salad
Makes 4 Rolls (91 Calories Per Roll)

For the Omelettes
1 tablespoon olive oil (120 calories)
1 tablespoon water
2 eggs, at room temperature (150 calories)
sea salt flakes and freshly ground pepper

For the Filling
2 large sheets sushi nori (toasted seaweed) (20 calories)
4 large leaves butter lettuce, washed (8 calories)
1 medium carrot, peeled and julienned (25 calories)
1 medium cucumber, sliced into long batons (24 calories)
1/2 small red capsicum, deseeded and julienned (16 calories)
picked leaves from one sprig of mint (1 calorie)

Prepare the Omelettes
CRACK the eggs into a bowl, add water and a generous pinch of sea salt. Whisk until well combined.
HEAT a teaspoon of oil in a 20cm non-stick frying pan over medium-high heat.
POUR a quarter of the egg mixture into pan and tilt until mixture covers base. As omelette begins to set, lift the edge with a spatula so uncooked egg runs underneath. Cook for 2 minutes or until omelette is set.
REMOVE from pan and keep warm on a large plate covered loosely with foil.
REPEAT  three more times with remaining egg mixture, greasing the saucepan with a little more oil as required.

Assemble the Rolls
PLACE the omelettes in a single layer on a clean surface. Top each with half a nori sheet trimmed to size, a large butter lettuce leaf and a quarter of the carrot, capsicum, cucumber and mint.
USING a bamboo sushi mat roll each omelette up tightly. Cut the rolls in half to serve.

Posted in Eggs, Vegetarian, What I Love to Cook | Tagged , , , , , , , , , | 6 Comments

Gorgeous Little Morsels. Almond and Cranberry Florentines Drizzled With White Chocolate.

Posted on October 28, 2013 by thepaddingtonfoodie
https://thepaddingtonfoodie.com/2013/10/28/gorgeous-little-morsels-almond-and-cranberry-florentines-drizzled-with-white-chocolate/

Leafing through a pile of back issues of Delicious magazine I came across a very clever recipe for Italian florentines. A delectable combination of caramel, dried fruit and nuts. Baked in a slab. Cut into perfect circles just before the biscuit base hardens and sets. Dipped in chocolate. How ingenious. I’ve always loved florentines, but until  chancing upon this recipe I’d also always assumed they would be far too time consuming and fiddly to make.

Nothing could be further from the truth. The proof was definitely in the making. The picture gallery tells the story. Each step of the way. Using ingredients readily available in my pantry I spent just over an hour of my Sunday afternoon making an almond and cranberry version. Finished with a drizzle of white chocolate to make the process  even quicker and easier.

Rich and delicious, these gorgeous little morsels would make fabulous gifts for the upcoming festive season. Holiday baking. My imagination begins to run away from me. Buzzing with endless flavour combinations. Pistachio and sour cherry. Crystallized ginger and macadamia nut. Dredged in dark chocolate. Wrapped in clear cellophane and tied with pretty ribbon.

Almond and Cranberry Florentines With White Chocolate Drizzle
Adapted from a recipe in Delicious Magazine December 2012, page 110
Makes 30 florentines

100g unsalted butter, chopped
2/3 firmly packed cup (160g) brown sugar
1/2 cup (175g) golden syrup
2/3 cup (100g) plain flour
2 tsp ground ginger
1 1/2 cups (225g) dried cranberries
1 1/2 cups (225g) blanched almonds, chopped
150g white chocolate, chopped
1 teaspoon vegetable oil

PREHEAT oven to 180C. Line 2 baking trays with baking paper.
PLACE butter, sugar, and golden syrup in a medium sized saucepan pan over medium-heat for 2-3 minutes, stirring to combine.
REMOVE from heat, then sift in flour and ginger, stirring to combine.
DIVIDE the mixture between the baking trays, using a palette knife to spread each into a rectangle about 2-3mm thick.
PLACE the first baking tray in the oven and bake for 5 minutes or until mixture has spread.
REMOVE from the oven and scatter evenly with half each of the cranberries and nuts.
RETURN the tray to the oven for a further 12-15 minutes until bubbling and golden. REMOVE from the oven and allow to cool for 3-4 minutes while you repeat the cooking process with the second tray and remaining florentine mixture, cranberries and nuts.
WHILE the biscuit slab is still a little warm and soft, use a lightly greased 5cm round cutter to cut out circles from the first florentine batch, starting from the outside working inwards. By the time you finish, the second batch should be just coming out of the oven.
CHILL the cut out florentines on paper lined baking trays in the refrigerator for half an hour to cool completely before melting the chocolate.
PLACE the chopped chocolate and vegetable oil in a heatproof bowl set over a pan of gently simmering water, stirring until melted. Cool slightly.
SPOON the  melted chocolate into a small ziplock bag, squeezing the mixture to one corner. Snip off corner and drizzle chocolate over the cooled biscuits. Leave to set on a wire rack for 20 minutes.
STORE in an airtight container for up to a week.

Posted in Baked, Chocolate, What I Love to Cook | Tagged , , , , , , , , , | 9 Comments

Eat, Fast and Live Longer. A 5-2 Fast Day Recipe Idea Under 300 Calories. Asian Style Spicy Chicken and Roasted Corn Soup.

Posted on October 25, 2013 by thepaddingtonfoodie

Spicy Chicken And Roasted Corn Soup

I love Asian style soups. A delicious study of contrasting flavours, colour and textures, this Spicy Chicken and Roasted Corn Soup is incredibly satisfying. Filled with fragrant spices, silky strands of shredded chicken, crunchy roasted corn and delicate tendrils of whisked egg,  it elevates a humble bowl of chicken soup to something special. At just 252 calories for a generous bowl it also makes the perfect fast day meal.

The beauty of this bowl of soup is that it is equally delicious served in its different guises with or without the shredded chicken and whisked egg components. The bonus being as you vary the combination the calorie count also comes down. It is incredibly light and moreish on a stand-alone basis as a simple roasted corn soup at just 125 calories a bowl. Adding just the shredded chicken increases the calorie count to 198 calories. Whilst  the inclusion of egg bring this delicious bowl of goodness full circle back to its original 252 calorie count. With all those calculations over I’m off to enjoy my bowl of soup. My crystal ball tells me this very versatile recipe is sure to become a stalwart in my 5-2 fast day repertoire.

Asian Style Spicy Chicken And Roasted Corn Soup
Serves 6 (252 calories per serve)

1 tablespoon vegetable oil (120 calories)
1 Spanish onion, finely diced (46 calories)
8 finely sliced green spring onions (about 1 cup) (32 calories)
1 long red chilli, finely sliced (18 calories)
1 garlic clove, minced or grated (4 calories)
2 tablespoons fresh ginger, minced or grated (12 calories)
4 small ears of corn, shucked and roasted (recipe follows) (252 calories)
8 cups (2 litres) chicken stock or vegetable stock (160 calories)
4 tablespoons light soy sauce (36 calories)
2 tablespoons dry sherry (4 calories)
1/4 teaspoon white pepper (1 calorie)
2 teaspoons sugar (30 calories)
2 skinless, boneless chicken breasts (about 400g), poached and shredded (recipe follows) (440 calories)
3 eggs, lightly beaten (325 calories)
sea salt flakes to season

HEAT oil in a large (4 litre capacity) saucepan over medium heat.
ADD Spanish onion and cook stirring occasionally for 5 minutes until soft and translucent.
ADD spring onions, chilli, garlic and ginger and cook for about 2 minutes until fragrant.
ADD roasted corn kernels and continue to cook for 3 – 5 minutes, stirring well.
POUR in chicken stock and bring to a gentle simmer.
COMBINE soy sauce, sherry, sugar and white pepper in a cup and add to the soup. Check seasoning, adding sea salt as needed.
BRING soup to a slow simmer and add shredded chicken.
SLOWLY pour in the beaten eggs while stirring the soup. The egg will spread out into ribbons.
TURN off the heat and garnish with a few more chopped spring onions. Serve immediately.

To Roast Corn
PREHEAT oven to 180C.
PLACE husked corn cobs on a baking paper lined tray and roast in hot oven for 30 minutes until golden, rotating once or twice.
REMOVE from oven and when cool enough to handle slice kernels from the cob with a sharp knife.

To Poach Chicken
PLACE chicken in a shallow pan. Cover with cold water.
ADD aromatics – I like to use a thumb sized piece of ginger, a little green spring onion, sea salt and a sprinkling of whole peppercorns.
BRING to a gentle simmer over medium heat. Reduce heat to low. Cover and simmer for 3 to 5 minutes or until almost cooked through.
REMOVE pan from heat. Stand for 5 minutes before removing chicken from poaching liquid. Cool. Shred.

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Old-Fashioned Baking. Inspired By A Taste of Wintergreen. Apple, Caramel and Cinnamon Scrolls.

Posted on October 24, 2013 by thepaddingtonfoodie
https://thepaddingtonfoodie.com/2013/10/24/old-fashioned-baking-inspired-by-a-taste-of-wintergreen-apple-caramel-and-cinnamon-scrolls/
https://thepaddingtonfoodie.com/2013/10/24/old-fashioned-baking-inspired-by-a-taste-of-wintergreen-apple-caramel-and-cinnamon-scrolls/

I’ve eaten many cinnamon scrolls in my time but have never attempted to bake them myself. Until yesterday. Inspired by Lindy from A Taste of Wintergreen’s wonderful post Love On  A Platter. They say a picture paints a thousand words, in this case admiring Lindy’s photo I could almost taste  Grandma M’s Cinnamon Buns. Divine and mouthwateringly tempting. Old-fashioned baking at it’s very best. Not too complicated. Well worth the delicious effort.

In my version I’ve used Grandma M’s sweet dough pastry but varied the filling to include apples and caramel. It’s everything a cinnamon scroll should be. Soft, rich and buttery. Oozing with a generous filling. Truly love on a platter. Just ask my family.

Apple, Caramel and Cinnamon Scrolls
Inspired by A Taste of Wintergreen’s  Grandma M’s Cinnamon Buns

For The Sweet Dough Pastry
1/2 cup milk, warmed slightly
1 1/4 teaspoons yeast
2 tablespoons sugar
2 1/4 cups plain flour
1/2 teaspoon salt
1 large egg, lightly beaten
2 tablespoons butter, melted

For The Apple Caramel Cinnamon Filling
4 tablespoons butter, softened
4 tablespoons brown sugar
1 tablespoon ground cinnamon
2 small Granny Smith apples, peeled, cored and finely chopped
1/2 cup caramel sauce (recipe below)

To Prepare The Sweet Dough Pastry
COMBINE milk, yeast, and sugar in a jug. Set aside for 5 minutes until frothy. For best results milk should be heated to blood temperature or about 37C.
STIR flour and salt together in a medium sized bowl and make a well in the centre.
ADD lightly beaten egg and melted butter to the frothy milk mixture. Pour into the well. Stir with a wooden spoon until the dough comes together into a ball.
TURN dough out onto a lightly floured surface and knead for 10-15 minutes until smooth and elastic. The dough will be stiff at first but will become soft and pliable as you knead it.
FORM into a smooth, round ball and place into a lightly oiled bowl, cover with a tea towel and leave to stand in a warm place until dough has doubled in size, about an hour.

To Prepare the Filling
COMBINE the finely chopped apples with brown sugar and cinnamon in a medium bowl. Set aside.
MAKE the caramel sauce if using home-made. Recipe below. Store bought caramel sauce may be substituted.

To Assemble And Bake The Scrolls
GREASE a 12 hole muffin tin and line the base of each hole with a small square of baking paper.
WHEN the dough has doubled in size, turn onto a lightly floured surface and roll out with a flour dusted rolling pin into a large rectangle approximately 30cm by 40cm wide and 1/2 cm thick.
SPREAD generously with butter and scatter evenly with the apple, cinnamon and sugar mixture. Drizzle with the caramel sauce
ROLL tightly starting with the long side of the rectangle. Trim the ends and divide the log into 12 equal portions with a very sharp knife.
PLACE the scrolls into a well-buttered  and base lined 12 hole muffin tin. Cover with a damp tea towel, and leave to rise in a warm place for half an hour, until scrolls have doubled in size.
MEANWHILE preheat oven to 180C, fan-forced.
WHEN the scrolls have doubled in size, uncover the muffin tray and bake in a hot oven, centre rack position for 15-20 minutes, or until scrolls are golden and cooked through.
REMOVE from oven and cool on a wire rack for at least 5 minutes.
DUST with icing sugar to serve.

Caramel Sauce

1/2 cup  brown sugar
150 g unsalted butter
1/4 cup  milk
1 teaspoon vanilla

PLACE all ingredients in a medium saucepan. Bring to the boil over high heat then simmer  gently on low heat for 5 minutes. Cool.

Posted in Baked, What I Love to Cook | Tagged , , , , , , , | 8 Comments