Recipes - All Recipes

(Most recently added recipes display first.)

Hemingway’s Mojito

Ingredients

  • 4-12 mint leaves with stems
  • 1 tsp castor sugar
  • 55 mls  white rum
  • 55 mls lime juice
  • crushed ice
  • 55 mls Sodawater
  • sprig of mint for garnish

Preparation

  • Place mint leaves and sugar in the bottom of a tall glass.
  • Using the back of a long spoon slightly crush the mints until the aroma of mint reaches you.
  • Add the rum and lime juice.
  • Fill the glass with crushed ice.
  • Stir in the soda water.
  • Garnish with a sprig of mint.

NB.  A dash of Angostura bitters may be added to the mixture.

Panna Cotta

Ingredients

  • 300 ml low fat milk
  • 1 vanilla bean
  • 1 tbs castor sugar
  • ½ cup water
  • 3 tsp gelatine
  • 200 ml vanilla flavoured low fat yoghurt

Serves 4

Preparation

  • Lightly oil 4 ramekins.
  • Combine the milk, vanilla, and sugar in microwave safe jug.
  • Place the jug in the centre of the turn table and cook on High (100%) for 2 minutes.
  • Combine the water and gelatine in a small microwave safe jug and dissolve on High (100%) for 40 to 45 seconds.
  • Strain the milk and remove the vanilla bean.
  • Add the gelatine and whisk.
  • Add the yoghurt and whisk again.
  • Pour into prepared dishes and chill 4 to 5 hours until set.
  • Serve with seasonal berries.

Energy:  370kl / 90 kcal
Fat:  0 g  Carbohydrate:  14g
Fibre: 0

Chocolate Cake

Ingredients

Chocolate Cake

  • 1 cup plain flour
  • ½ cup self raising flour
  • 3 tablespoons cocoa
  • 1 teaspoon baking powder
  • ½ cup caster sugar
  • 1 cup water
  • 5 tablespoons oil
  • 1 tablespoon vinegar
  • 1 tablespoon vanilla essence

Ricotta Cream

  • 200g smooth ricotta
  • 1 teaspoon sugar or sugar substitute
  • 1/2 teaspoon vanilla essence

Preparation

  • Sift dry ingredients into a large mixing bowl.
  • Add water, oil, vinegar and vanilla.
  • Stir well.
  • Line the base of a microwave safe cake ring pan with paper towel and spoon in the mixture.
  • Spread evenly.
  • Cover with paper towel, and cook on High (100%) for 4 minutes.
  • Allow to stand until cold.
  • Invert onto a serving plate.
  • Glaze lightly with jam and serve with ricotta cream.

KJ 625 Carbohydrate M Fat Sodium L, Fibre L.

Ricotta Cream

  • Combine all the ingredients in a mixing bowl.
  • Whisk with an electric beater until light and fluffy.
  • Refrigerate until required.

KJ 320, Carbohydrate L, Fat L, Sodium L, Fibre, Good source of calcium.

Glut Buster Jam

Ingredients

  • 500g pitted plums, peaches or nectarines chopped
  • 1 sweet orange seeded and finely chopped
  • Zest of 1 lemon
  • 1 tablespoon of jamsetta

Jam Tips
The correct proportion of fruit to sugar is essential for success.
For speedy jam cooking, 1kg prepared fruit to 1kg castor sugar.
Jams take from 15 to 45 minutes on High (100%) depending on the ingredients and quantity.
To avoid boil-over use a sufficiently large container.
Place paper towel under the container for easy cleanup.

Preparation

  • Place plums, orange and zest in a 2 litre microwave safe glass jug.
  • Cover and cook on High (100%) for 5 minutes.
  • Uncover, stir and cook on High (100%) for a further 5 minutes.
  • Stir in jamsetta and cook on High (100%) for 5 minutes.
  • Cool and bottle in sterilised jars.

Each 25g serve contains:
–  Energy 35kj Fat
–  Carbohydrate 1.5g
–  Fibre 0.58g

Pineapple and Lime Jam

Ingredients

  • 1 medium ripe pineapple, peeled + cored
  • 2 large limes, juiced
  • 2 cups caster sugar
  • 2 tblsps Jamsetta

Preparation

  • Grate the flesh of the prepared pineapple. There should be about 4 cups or 500g.
  • Place grated fruit into a 2 litre microwaveable glass jug and stir in lime juice
  • Microwave cook, uncovered, on HIGH (100%) for 6 minutes.
  • Stir through sugar and microwave, uncovered on High (100%) for 6 minutes.
  • Add jamsetta, stir through evenly and microwave, uncovered for a further 6 minutes.
  • Spoon into sterilized jars and keep in the fridge.