Tag Archives: healthy

Vegetarian Shepard Pie

20 Aug


What you will need:
800g potatoes, peeled and diced
1/4 cup cream
1 cup grated cheese
1 onion finely diced
400g mushrooms, sliced
300g baby spinach leaves
400 grams ricotta cheese
1 Tablespoon minced garlic
1 tablespoon garlic
2 sheets puff pastry

What to do:
Pre-heat the oven to moderate and grease your pie dish
Place the diced potatoes into a large pot of boiling water and boil until soft
Now start on making your filling.
Fry the diced onions in the oil and garlic in a large frypan.
Add the baby spinach and mushrooms and cook until the mushrooms are soft and the spinach is wilted.
Remove pan from heat.
Stir in the ricotta cheese.
Once the potatoes are cooked, strain, add in the cream and mash/puree until light and fluffy.
Line the pie dish with the sheets of pastry.
Pierce the pasrty in a few spots using a fork and spoon in the ricotta mixture.
Cover with the mashed potato and sprinkle with the grated cheese. (I also like to add some powdered parmesan cheese)
Bake for about 15-20 minutes or until the pastry is crisp and the cheese has melted.
Serves about 6.

Vegetable Fritters with Cottage Cheese

17 Aug


What you will need:
1 egg
1/2 skim Milk
1/2 SR Flour
1/2 Small capsicum, diced
1 Zuccinni, grated
1 cup baby spinach leaves
4 Tablespoons Cottage Cheese (Extra for serving)
1 Tablespoon Minced Garlic
1 Tablespoon Minced Chilli
2 Tablespoons Tomato Relish (This really adds flavour!)
Oil for frying

What to do:
Sautee the Capsicum in a small amount of oil with the chilli and garlic.
Add in the Spinach leaves and cook until wilted.
Remove from the heat and allow to cool
In a large bowl whisk together the milk and egg
Gradually sift in the flour while continuing to whisk
Add the grated zuccinni, capsicum, spinach, cottage cheese and relish into the egg mix.
Stir until combined and form into patties.
Lightly fry each patty until slightly brown.
Remove from pan and absorb any excess oil using a paper towel.
Serve with extra cottage cheese and relish/.
Makes about 6 medium sized fritters.

Easy 180 Calorie Veggie Egg Pies

15 Aug


What you will need…
2 Free Range eggs
1/2 cup skim milk
4 Tablespoons of Light Ricotta/Cottage Cheese
1 Tomato, very ripe and diced roughly
1 cup baby spinach leaves
1/2 white onion, diced finely
1 tablespoon Minced Chilli
1 Tablespoon Minced Garlic
1 teaspoon Olive Oil, for frying

What to do…
Preheat oven to moderate
Heat oil in the frypan add the chilli, garlic and onion.
Cook until onion becomes transparent.
Add in the tomato and spinach. Cook until the spinach wilts.
Remove from the heat and stir in the ricotta or cottage cheese.
In a small bowl whisk together the eggs and milk.
Spoon the vegetable and cheese mixture evenly into 2 small baking dishes and pour over the whisked eggs and milk.
Season if desired and bake in the oven for about 15 minutes or until the egg has set.
Serves 2 and has approx. 180 Calories per serve!

Healthy Anzac Muffins

9 Aug

A hybrid of the traditional Anzac biscuit and an apple and cinnamon muffin. These muffins are healthy and delicious and can be stored in the freezer for around 2 weeks.

What you will need:
1 Cup SR Flour
1 Cup brown sugar
1 Tablespoon ground cinnamon
1 Cup Rolled Oats
1 Cup Coconut
1 egg
2 Green apples, grated finely
1 Cup milk
2 Tablespoons maple syrup
1/4 cup water

What to do:
Pre heat the oven to Moderate and grease and line a muffin tray.
Sift the flour into a large bowl fold in the other dry ingredients.
Make a well in the mixture and add the egg and milk.
Mix until combined.
Stir in the grated apple.
Pour mixture into the tray and bake for about 20 minutes or until the skewer comes out clean.
When the muffins are cooked remove from the oven and start on the gaze.
In a sauce pan on a low heat dissolve the maple syrup in the water.
When dissolved, using a pastry brush lightly cover the top of each hot muffin.
Sprinkle with extra oats if desired.

Makes 12.



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