July 18th, 2006 by alice
Tags: Bowtie, Broccoli, Pasta, Sauce
INGREDIENTS
- 1lbbroccoli
- 1 1/4cupswater
- 8ouncesbow tie pasta
- 2tablespoonsbutter, cold and cut in pieces
- salt
DIRECTIONS
- Cut the broccoli buds into small florets, leaving as short a stem as possible; set aside; cut the remaining broccoli stems into 1/2″ pieces; boil them, covered, in the 1 1/4 cups water, lightly salted, for 15 minutes or until very soft.
- Meanwhile, boil the pasta in salted water until al dente; drain, reserving 1/2 cup of the cooking water; return the pasta to the pot and stir until all moisture is evaporated.
- Place the reserved florets into a small pot and steam or boil 5 minutes, retaining the bright green color and a bit of crunch.
- In a food processor, puree the cooked broccoli and its cooking water until very smooth, adding a bit of the reserved pasta water if needed to make a smooth sauce; add the butter and pulse until melted; add salt to taste.
- Pour warm sauce over the pasta and stir gently to combine; plate and sprinkle with drained florets.
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July 18th, 2006 by alice
Tags: Mango, Passionfruit, Pavlova, Roll
INGREDIENTS
- 4egg whites
- 3/4cupcaster sugar
- 1teaspoonvanilla essence
- 1teaspoonwhite vinegar
- 1teaspooncornflour
- 1/2cupflaked coconut
- 300ml thickenedcream
- 2tablespoonspassion fruit pulp(from 2 passionfruit)
- 2mediummangoes, thinly sliced(800g)
DIRECTIONS
- Preheat oven to a moderately slow 160 degree C (or 140 for fan forced).
- Grease a 25cm x 30cm Swiss roll pan.
- Cut a sheet of baking paper so that overhangs the baking pan at both ends and place the paper on the baking sheet.
- Beat the egg whites in a small bowl with electric mixer until soft peaks form.
- The bowl and beaters must be absolutely clean and free of any grease or egg yolk or this won’t work.
- Gradually add the sugar, beating to dissolve between additions.
- Fold in the vanilla, vinegar and cornflour.
- Spread the mixture onto the prepared pan and sprinkle on the coconut.
- Bake on a lower shelf for about 20 minutes or until the meringue is lightly browned.
- Cover a wire rack with another sheet of baking paper.
- Invert the meringue carefully onto the paper, then remove the lining paper.
- Allow to cool, coconut side down.
- Whip the cream until soft peak stage.
- Spread onto the cooled meringue.
- Top with the passionfruit and mango slices.
- Roll the meringue firmly from the long side, using the baking paper to guide the meringue.
- Serve in slices.
- This may not stay completely neat but it is delicious!
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July 18th, 2006 by alice
Tags: Fat, Low, Pie, Snicker
INGREDIENTS
- 12ouncesnonfat plain yogurt
- 1 (1 ounce)packagesugar-free instant chocolate pudding mix
- 1/4cupreduced-fat crunchy peanut butter
- 1 (8 ounce)containerfat-free cool whip
- 1/3cupPost Grape-Nuts cereal
DIRECTIONS
- Combine well all ingredients.
- Put mixture into a 9in pie pan Place into freezer for 1 hour.
- The longer its in the freeze the harder it will get.
- It will be hard to slice.
- But that is ok If you were going to carry where it might in uncooled conditions.
- It will help keep from getting to soft.
- For Ww Points are 3pts Points slightly higher if you use frozen yogurt or sugar fre vanillia ice cream.
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July 18th, 2006 by alice
Tags: Chicken, Chinese, Easy, Fry, Sooo, Spice
INGREDIENTS
- five-spice powder
- soya sauce
- honey
- chicken parts
DIRECTIONS
- Marinade chicken with all of them for 30 minutes.
- Fry and eat!
- Nice smell.
- Great with sauted potatos.
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July 18th, 2006 by alice
Tags: Bread, Eggnog, Quick
INGREDIENTS
- 2eggs
- 1cupsugar
- 1cupdairy eggnog
- 1/2cupmargarine, melted
- 2teaspoonsrum extract
- 1teaspoonvanilla
- 2 1/4cupsflour
- 2teaspoonsbaking powder
- 1/4teaspoonnutmeg
DIRECTIONS
- beat eggs in large mixing bowl.
- Add next 5 ingredients blending well.
- Add remaining ingredients and stir until just moist.
- Pour into a greased loaf pan and bake at 350* for 45 to 50 minutes.Cool 10 minutes, removed from pan.
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