Broccoli, spinach and parmesan pies

From www.deliciousmagazine.co.uk 

150g broccoli florets 

60g baby leaf spinach 

25g butter 

1 garlic clove 

2 tbsp flour 

250ml semi-skimmed milk 

50g pack Tesco grated parmesan (or vegetarian alternative), or similar 

500g pack Tesco Finest Cornish Butter Mash, or similar 

1 tsp polenta (optional)

Method

Heat the oven to 180°C/fan160°C/gas 4. Bring a pan of water to the boil, then add the broccoli florets and cook for 2-3 minutes until they’re bright green. Put the spinach in a colander, then pour over the broccoli and its cooking water. Rinse under cold water, then leave to drain.

Melt the butter in a small pan over a low heat. Crush the garlic, then add to the pan with the flour, stir in and fry gently for 2 minutes.

Gradually add the milk, stirring until thickened. Stir in most of the grated cheese, then season to taste. Stir in the drained broccoli and spinach, then divide the mixture between 2 x 300g deep ovenproof dishes. Top with the mashed potato, then sprinkle over the remaining cheese and the polenta, if using. Bake for 25 minutes or until the tops of the pies are golden and the filling is bubbling up at the edges.

Meat Balls

Recipe from weightloss.com.au

500g Lean Beef Mince
1/2 cup bread crumbs fresh or packet
2 large onion finely diced
1 egg white
1 carrot grated finely
1tbl worcestershire sauce
2 cloves garlic
¼ cup fresh herbs (parsley, thyme, oregano) or 2 teaspoons dried herbs
2 tbl flat leaf parsley
1 tbl tomato paste
Pepper and Salt

Preheat oven 180c.
Preheat pan on low heat and fry onion until softened, make sure your don’t burn,  set aside until cooled.
In a large bowl, place mince, egg, worchestire sauce, herbs, cooled onion, tomato paste, parsley, carrot, garlic and breadcrumbs.    With clean hands mix the ingredients altogether insuring everything is incorporated.
Roll a tablespoon of the mixture into balls and place on plate, until ready to cook.
In a non stick fry pan, spray olive oil and cook consistently turning the meat balls until browned.
Place in oven for 10 mins to finish cooking.
Place on large platter with a toothpick in each.
Serve with tomato or BBQ sauce

Low Fat Apple and Cinnamon Muffins

Recipe from weightloss.com.au

2 Granny Smith Apples, peeled and chopped
1 cup plain flour
1 tsp baking powder
1/2 cup Castor Sugar
2 eggs
1/2 cup natural low fat yoghurt
2 heaped tblsp Extra Light Spread (we used Devondale)
1 teaspoon vanilla Essence or vanilla paste
1 tablespoon water
Sprinkle ground cinnamon
1 tsp brown sugar

Peel, Core and Dice the apple into large chunks.   Place in a saucepan with water and cinnamon and simmer for approx 10 mins until softened but not mush.  Take off heat and set aside to cool down.
Preheat oven to 180C and layout 8 muffin patties inside a muffin tin.
In a mixer beat margarine and caster sugar for 5 mins. Add vanilla and beat a further minute.
Add eggs, one at a time on slowest speed. Don't worry if looks like it is curdled, its ok. Once eggs incorporated, add the yoghurt.
In a bowl sift the flour, baking powder. Add flour to batter 1/3 at a time either by hand with a wooden spoon or mixture on lowest speed until well combined.
Now with a wooden spoon carefully add the apple mixture, folding into the batter carefully as you don't want to break up the apples.
Place mixture into patty pans and bake for 20-25 mins depending on oven, check with skewer in the middle that nothing comes out when pierced.

Tuna & Bean Dip

From taste.com.au to have with carrot, celery sticks etc

400g can cannellini beans, rinsed, drained
185g can tuna in springwater, drained
1/2 tsp paprika, plus extra to garnish
1 tbs capers, rinsed, drained
2 tbs lemon juice
1 tbs extra virgin olive oil
A few thyme sprigs, to garnish

Place the beans, tuna, paprika, capers and lemon juice in a food processor or blender with some salt and pepper. Process briefly until a rough paste forms.

Transfer to a serving bowl, then drizzle with the oil and garnish with thyme sprigs. Arrange with sliced vegetables on a platter.

Raspberry jam coconut slice

My mum makes this slice with apricot jam, my husband likes it best with raspberry.

2 cups plain flour
1 cup caster sugar
125g butter, chilled, cubed
3 eggs
1 teaspoon vanilla essence
3/4 cup raspberry jam
2 cups desiccated coconut

Preheat oven to 180C. Grease and line a 3cm deep, 24cm x 29.5cm (base) lamington pan.

Process flour, 1/2 cup sugar and butter to resemble breadcrumbs. Add 1 egg and vanilla. Process to form a dough.

Press dough into base of prepared pan. Bake for 15 to 20 minutes, or until light golden. Spread jam over warm base.

Whisk remaining eggs and remaining 1/2 cup sugar together. Stir in coconut. Spread over jam. Bake for 25 minutes, or until golden. Cool completely in pan. Cut into pieces. Serve

Pasta carbonara

A nice recipe here at Steffens Dinners

Easy coconut slice

From yummly.com

1 cup self raising flour
3/4 cup caster sugar
1 cup coconut (desiccated)
125 grams melted butter
2 eggs
1/2 cup milk
icing sugar (extra, dusting)

1 Grease a 19cm x 29cm slice pan and line with baking paper.
2 Sift flour into a large bowl; stir in sugar and coconut.
3 Make a well in the centre.
4 Add combined butter, eggs and milk; mix well.
5 Pour into prepared pan.
6 Cook in moderate oven, 180 C for about 30 minutes, or until cooked when tested.
7 Stand slice in pan for 5 mins; cool on wire rack.
8 Serve slice warm or cold, cut into squares.
9 Dust with extra icing sugar.
10 Decorate with berries if you wish.