Pureed Broccoli Mac ‘n’ Cheese

October 11, 2014 at 3:25 am

Pureed Broccoli Mac 'n' Cheese

INGREDIENTS

  • 400 g pasta of your choice (macaroni is good for the whole family)
  • 250 g pureed broccoli florets (fresh or frozen is fine)
  • 300 ml thickened cream
  • 1 cup of cheese, shredded
  • 1/2 cup grated parmesan

SAUCE:

  • 1/4 cup plain flour
  • 1/4 tsp curry powder (or nutmeg or paprika)
  • 50 g butter
  • 2 cups milk
  • Extra parmesan for top

METHOD

1. Pre-heat oven to 190 degrees celsius.

2. Prepare macaroni as per instructions and make sure it is just al dente. Do not overcook at this point. Set aside.

3. Prepare broccoli by steaming, boiling or by microwave, its your choice.

4. Puree broccoli. Add cream and cheeses. Set aside.

5. In a medium saucepan on low heat add butter, melt then add flour.

6. Whisk until the mixture comes away from the sides.

7. Add half the milk, whisk quickly to avoid lumps, add remaining milk, continuously whisking until thick.

8. Add curry powder, nutmeg or paprika.

9. In a big bowl mix ALL the ingredients well together.

10. Place in a baking dish and sprinkle extra grated parmesan on top.

11. Bake for about 40 minutes or until golden brown. Enjoy!

Fetta and Spinach pinwheels

October 11, 2014 at 1:10 am

Fetta and Spinach pinwheels

INGREDIENTS

  • 6 Sheets square puff pastry sheets
  • 250g frozen finely chopped spinach (I used HEINZ brand) de-frosted and drained
  • 1 1/4 cup crumbled fetta cheese
  • 1 egg for mix
  • 1 egg for bushing pastry

METHOD

1. Pre-heat oven to 210 degress celsius.

2. Put all ingredients into a bowl and mix well.

3. Spread a thin layer of the mixture on a sheet of puff pastry and repeat with 2 remaining sheets.

4. Place another sheet of puff pastry directly onto the other with the mixture.

5. Press down in middle and around the edges.

6. Cut each square into 2 cm strips.

7. Roll each strip until you get a pinwheel and line on a pre-prepared baking tray with baking paper. Space each one 2 cm apart.

8. Repeat process pressing down each bottom if necessary.

9. Brush each pastry lightly with a lightly beaten egg and bake for about 20 minutes until golden brown.

Enjoy!

Note: you can also add shredded cheese 1/2cup to get a more oozy effect and make it easier for kids to eat.

Sugar free Natvia Mini Mock Cheesecake and Koulourakia

November 12, 2012 at 9:40 am

Natvia Cheesecake Cupcakes

INGREDIENTS

  • 50 g melted butter
  • 5 large Koulourakia(approx.) crumbed* (see recipe below this)
  • 300 ml thickened cream
  • 220 g tub Kraft Extra Light Philadelphia Cream Cheese (less than 5% fat)
  • 50 g melted sugarless chocolate (you can use 70% dark chocolate if you wish)
  • 1 1/2 tablespoons Natvia
  • 1 tablespoon VITARIUM chocolate
  • 2 gelatine leaves

METHOD

1. Combine the melted butter with the crumbed Koulourakia. Press into cup cake/muffin patties. Refigerate for 10 minutes.

2. Prepare the gelatine as per instructions, allow to cool.

3. Whip cream and NATVIA sugar until thick and creamy. Add vanilla, Vitarium chocolate and cream cheese. Beat for 2 minutes. Add gelatine and beat for another 2 minutes.

4. Melt the chocolate, cool slightly and fold into the mixture, roughly.

5. Place the mixture into the pre-prepared bases and refrigerate again. Before serving pop into the freezer for 10 minutes.

Note: Unlike other cheesecakes that are firm these are a little softer hence the freezing. Enjoy this little satisfying and light delight!

 

Recipe for Koulourakia:

INGREDIENTS

  • 3 eggs separated
  • 2 tsp vanilla extract
  • 1 tsp MAHLEPI (found in Deli. Substitute will all spice if you wish)
  • 125g butter, softened
  • 1/2 cup sugar (I used NATVIA, the natural sugar substitute)
  • 150ml Light cream
  • 5 cups self raising flour
  • 1 egg lightly whisked to brush on top 1/4 cup oil for greasing the hands

METHOD

1. Pre-heat oven to 180 degrees celsius.

2. Beat sugar and butter until starting to change colour, pale looking.

3. Whisk egg yolks in a seperate bowl until starting to change colour and egg whites in a seperate bowl until soft peaks are formed.

4. In a large bowl add the beaten sugar and butter with egg yolks, vanilla extract and cream. Stir. Add MAHLEPI spice, and sifted flour to the bowl. Stir.

5. Add the egg whites half first, folding into mixture then add other half, folding again. The mixture will be really soft.

6. Wipe your hand with oil and grap 1 tblsp of mixture.

7. Roll mixture into a log 1 cm thick roughly. Find the middle then let each side hang vertically. Fold one side over the other until you have a plait. The thinner the platt the crispier the biscuits. The bigger and thicker the softer. Personally I prefer them crispier.

8. Brush with beaten egg and place in oven for 20-30 minutes until golden brown. Cook in batches, 2 trays in the oven at a time for even heat distribution.

Enjoy!

Ham and Cheese Puff Squares

September 13, 2012 at 8:54 am

recipe2a

Serves 4

INGREDIENTS

  • 1 square puff pastry sheet
  • 4 slices ham
  • 8 tablespoons grated cheese ( I used 4 cheese mix)

METHOD

1. Pre-heat the oven to 200 degrees celsius.

2. Line a baking tray with baking paper.

3. Cut the pastry into 4 squares.

4. Place the cheese in the centre and add the ham on top roughly torn. Take one corner of the square to meet with another opposite and do the same with the other corners until they all meet in the middle.

5. Pinch ends slightly with fingers.

6. Place on baking tray and spray lightly with oil.

7. Bake in the oven for approximately 20 minutes or until golden brown.