Nutritionists say that we should be reducing the amount of cholesterol in our diet, but many people feel that this leads to dull, tasteless food. These recipes prove that you can enjoy great-tasting meals that are also low in cholesterol. Who would have imagined that you could enjoy Prawn Curry, Fettuccine Alfredo and Blueberry Loaf while on a low-cholesterol diet?
Apple Oat Crumble
Apple Pecan Strudel
Barley Pilaff
Blueberry and Pineapple Muffins
Brown Rice and Vegetable Risotto
Chicken and Artichoke Casserole
Creamy Stuffed Potatoes
Curried Brussels Sprouts and Pumpkin
Curried Pocket Breads
Gnocchi with Mushroom Sauce
Herbed Squash with Apple
High-Fiber Soup
Mandarin Sauce
Meatballs in Tomato Sauce
Octopus Salad
Seafood Combo
Strawberry and Apple Jam
Tuna Steaks with Mustard and Peppercorn Sauce
Vegetable Pasta Soup
Vegetarian Moussaka
Vichyssoise
Zucchini and Sea Perch Rissoles
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Friday, December 19, 2008
Toffee Dipped Fruits
Serves: 4
Ingredients:
Strawberries
Grapes
Banana, sliced
Toffee:
1/4 cup sugar
1 cup water
Microwave Method:
1. Place sugar and water in a Pyrex bowl. Cook for 2 minutes on HIGH. Stir until sugar is dissolved.
2. Cook syrup for 14-16 minutes on HIGH until mixture turns golden. DO NOT STIR DURING COOKING.
3. Using a skewer to dip fruit, working quickly, coat fruit in toffee.
4. Place fruit on a plate lined with baking paper until set.
5. Serve within 1 hour of making as a refreshing light dessert.
Sugar-Coated Peanuts
Ingredients:
1 cup hot water
2 cups sugar
1 teaspoon red food coloring
1 pound (500 g) raw peanuts
Microwave Method:
1. Place water, sugar and food coloring into a large heat-proof bowl. Heat for 3 minutes on HIGH.
2. Add peanuts. Stir well (using a wooden spoon).
3. Cook for 18-20 minutes on HIGH, stirring every 5 minutes until sugar crystallizes around peanuts.
4. Turn out immediately onto a large metal tray. Cool and store in an airtight container.
Note: Turn nuts out of bowl immediately before sugar has crystallized, otherwise they will set in the bowl.
1 cup hot water
2 cups sugar
1 teaspoon red food coloring
1 pound (500 g) raw peanuts
Microwave Method:
1. Place water, sugar and food coloring into a large heat-proof bowl. Heat for 3 minutes on HIGH.
2. Add peanuts. Stir well (using a wooden spoon).
3. Cook for 18-20 minutes on HIGH, stirring every 5 minutes until sugar crystallizes around peanuts.
4. Turn out immediately onto a large metal tray. Cool and store in an airtight container.
Note: Turn nuts out of bowl immediately before sugar has crystallized, otherwise they will set in the bowl.
Lemon Delicious Pudding
Serves: 4-6
Ingredients:
2 ounces (60 g) butter
3/4 cup caster sugar
2 eggs, separated
4 tablespoons self-rising (raising) flour
Grated rind 1 lemon
Juice 1 lemon (approx. 1/4 cup)
12 fl oz (375 ml) milk
Microwave Method:
1. Cream butter and sugar together in a 2 quart (litre) pudding bowl. Add egg yolks. Mix well.
2. Add flour, lemon rind and juice.
3. Stir in milk slowly.
4. Beat egg whites until stiff, fold gently into lemon pudding.
5. Stand pudding bowl in a larger dish of hot water. Cook for 14-16 minutes on MEDIUM.
Convection Microwave Method:
1. Preheat oven to 325 degrees F (160 degrees C).
2. Cream butter and sugar together in a 2 quart (litre) pudding bowl. Add egg yolks. Mix well.
3. Add flour, lemon rind and juice.
4. Stir in milk slowly.
5. Beat egg whites until stiff, fold gently into lemon pudding.
6. Stand pudding bowl in a larger dish of hot water. Cook for 28-30 minutes on LOW MIX/BAKE.
Ingredients:
2 ounces (60 g) butter
3/4 cup caster sugar
2 eggs, separated
4 tablespoons self-rising (raising) flour
Grated rind 1 lemon
Juice 1 lemon (approx. 1/4 cup)
12 fl oz (375 ml) milk
Microwave Method:
1. Cream butter and sugar together in a 2 quart (litre) pudding bowl. Add egg yolks. Mix well.
2. Add flour, lemon rind and juice.
3. Stir in milk slowly.
4. Beat egg whites until stiff, fold gently into lemon pudding.
5. Stand pudding bowl in a larger dish of hot water. Cook for 14-16 minutes on MEDIUM.
Convection Microwave Method:
1. Preheat oven to 325 degrees F (160 degrees C).
2. Cream butter and sugar together in a 2 quart (litre) pudding bowl. Add egg yolks. Mix well.
3. Add flour, lemon rind and juice.
4. Stir in milk slowly.
5. Beat egg whites until stiff, fold gently into lemon pudding.
6. Stand pudding bowl in a larger dish of hot water. Cook for 28-30 minutes on LOW MIX/BAKE.
Zucchini Hazelnut Cake
Ingredients:
1 cup oil
1 cup brown sugar
3 eggs
1 1/2 cups self-rising (raising) flour
1 teaspoon bicarbonate of soda
2 teaspoons cinnamon
8 ounces (250 g) zucchini, grated
3 1/2 ounces (100 g) roasted hazelnuts, chopped
Microwave Method:
1. Beat oil, brown sugar and eggs until well combined.
2. Add flour, bicarbonate of soda and cinnamon.
3. Fold in zucchini and hazelnuts.
4. Pour into a 8 inch (20 cm) greased cake dish.
5. Place on a rack, cook 12-14 minutes on MEDIUM HIGH.
6. Allow to stand 5 minutes before turning out.
7. Dust with icing sugar before serving.
Convection Microwave Method:
1. Preheat oven to 350 degrees F (180 degrees C).
2. Beat oil, brown sugar and eggs until well combined.
3. Add flour, bicarbonate of soda and cinnamon.
4. Fold in zucchini and hazelnuts.
5. Pour into a greased 8 inch (20 cm) round cake tin.
6. Place on Low Rack. Bake for 22-24 minutes on LOW MIX/BAKE.
7. Dust with icing sugar before serving.
Cherries Jubilee
Serves: 4
Ingredients:
1 pound (500 g) fresh cherries, pitted
2 tablespoons sugar
1 stick cinnamon or 1 teaspoon ground cinnamon
2 teaspoons cornflour
1 cup orange juice
Grated rind of 1 orange
1/3 cup cognac or brandy
1/3 cup cherry brandy
Vanilla ice cream
Microwave Method:
1. Combine cherries, sugar and cinnamon. Mix cornflour with a little orange juice. Add to cherries with remaining juice and rind. Stir gently. Cover and cook for 2-3 minutes on HIGH.
2. Simmer a further 10 minutes on MEDIUM, stirring halfway through cooking time.
3. Stir in cognac and cherry brandy.
4. Spoon hot cherry mixture into individual bowls. Serve with ice cream.
To Flambe:
Follow steps 1 and 2 above. Heat cognac and cherry brandy for 1 minute on HIGH. Pour over cherries and ignite.
Ingredients:
1 pound (500 g) fresh cherries, pitted
2 tablespoons sugar
1 stick cinnamon or 1 teaspoon ground cinnamon
2 teaspoons cornflour
1 cup orange juice
Grated rind of 1 orange
1/3 cup cognac or brandy
1/3 cup cherry brandy
Vanilla ice cream
Microwave Method:
1. Combine cherries, sugar and cinnamon. Mix cornflour with a little orange juice. Add to cherries with remaining juice and rind. Stir gently. Cover and cook for 2-3 minutes on HIGH.
2. Simmer a further 10 minutes on MEDIUM, stirring halfway through cooking time.
3. Stir in cognac and cherry brandy.
4. Spoon hot cherry mixture into individual bowls. Serve with ice cream.
To Flambe:
Follow steps 1 and 2 above. Heat cognac and cherry brandy for 1 minute on HIGH. Pour over cherries and ignite.
Streusel Pecan Gingerbread
Ingredients:
4 ounces (125 g) butter
3/4 cup golden syrup
1 egg, lightly beaten
1 1/4 cups milk
1 1/2 cups self-rising (raising) flour
1 tablespoon ground ginger
1/4 cup brown sugar
1/4 cup pecans, chopped coarsely
1 teaspoon ground cinnamon
Microwave Method:
1. Melt butter for 1 minute on HIGH, or until melted. Stir in golden syrup.
2. Gradually beat golden syrup, egg and milk into flour and ginger. Beat until well combined.
3. Pour mixture into a greased 10 x 4 inch (25 x 11 cm) loaf dish.
4. Top with brown sugar, pecans and cinnamon.
5. Place on a roasting rack and cook for 10-12 minutes on MEDIUM HIGH.
6. Allow to cool in dish overnight. Serve sliced with butter.
Convection Microwave Method:
1. Melt butter for 1 minute on HIGH, or until melted. Stir in golden syrup.
2. Preheat oven to 300 degrees F (150 degrees C).
3. Gradually beat golden syrup, egg and milk into flour and ginger. Beat until well combined.
4. Pour mixture into a greased and lined base of a 10 x 5 inch (24 x 14 cm) loaf tin.
5. Top with brown sugar, pecans and cinnamon.
6. Place on Low Rack and cook for 35-36 minutes on LOW MIX/BAKE.
7. Allow to cool in tin overnight. Serve sliced with butter.
4 ounces (125 g) butter
3/4 cup golden syrup
1 egg, lightly beaten
1 1/4 cups milk
1 1/2 cups self-rising (raising) flour
1 tablespoon ground ginger
1/4 cup brown sugar
1/4 cup pecans, chopped coarsely
1 teaspoon ground cinnamon
Microwave Method:
1. Melt butter for 1 minute on HIGH, or until melted. Stir in golden syrup.
2. Gradually beat golden syrup, egg and milk into flour and ginger. Beat until well combined.
3. Pour mixture into a greased 10 x 4 inch (25 x 11 cm) loaf dish.
4. Top with brown sugar, pecans and cinnamon.
5. Place on a roasting rack and cook for 10-12 minutes on MEDIUM HIGH.
6. Allow to cool in dish overnight. Serve sliced with butter.
Convection Microwave Method:
1. Melt butter for 1 minute on HIGH, or until melted. Stir in golden syrup.
2. Preheat oven to 300 degrees F (150 degrees C).
3. Gradually beat golden syrup, egg and milk into flour and ginger. Beat until well combined.
4. Pour mixture into a greased and lined base of a 10 x 5 inch (24 x 14 cm) loaf tin.
5. Top with brown sugar, pecans and cinnamon.
6. Place on Low Rack and cook for 35-36 minutes on LOW MIX/BAKE.
7. Allow to cool in tin overnight. Serve sliced with butter.
Apricot Yogurt Ice Cream
Serves: 6-8
Ingredients:
4 ounces (125 g) dried apricots
1 cup hot water
1/2 pint (300 ml) carton thickened cream
Grated rind of 1 orange
6.5 ounce (200 g) natural yogurt
3 egg yolks
3/4 cup sugar
2 tablespoons Grand Marnier
4 fl oz (125 ml) can apricot nectar
Microwave Method:
1. Place apricots in a bowl. Pour over water. Cover and cook for 3 minutes on HIGH. Drain. Puree.
2. In a large bowl, combine cream, orange rind and yogurt. Heat for 1-2 minutes on MEDIUM HIGH.
3. Beat egg yolks and sugar together until light in color. Add cream mixture. Beat together until well combined. Cook a further 3-4 minutes on MEDIUM HIGH, stirring occasionally.
4. Stir in pureed apricot, Grand Marnier and nectar. Beat well with a beater until well combined.
5. Pour into a 10 inch (25 cm) loaf tin. Cover with foil.
6. Freeze overnight.
Ingredients:
4 ounces (125 g) dried apricots
1 cup hot water
1/2 pint (300 ml) carton thickened cream
Grated rind of 1 orange
6.5 ounce (200 g) natural yogurt
3 egg yolks
3/4 cup sugar
2 tablespoons Grand Marnier
4 fl oz (125 ml) can apricot nectar
Microwave Method:
1. Place apricots in a bowl. Pour over water. Cover and cook for 3 minutes on HIGH. Drain. Puree.
2. In a large bowl, combine cream, orange rind and yogurt. Heat for 1-2 minutes on MEDIUM HIGH.
3. Beat egg yolks and sugar together until light in color. Add cream mixture. Beat together until well combined. Cook a further 3-4 minutes on MEDIUM HIGH, stirring occasionally.
4. Stir in pureed apricot, Grand Marnier and nectar. Beat well with a beater until well combined.
5. Pour into a 10 inch (25 cm) loaf tin. Cover with foil.
6. Freeze overnight.
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