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
Showing posts with label healthy. Show all posts
Showing posts with label healthy. Show all posts
27 October, 2013
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.
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.
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.
Subscribe to:
Posts (Atom)