Apple Shortbread Slice

Ingredients
Steamed apples

6 large Granny Smith Apples,
2 tablespoons Raw or White Sugar
Shortbread pastry

125 grams butter
240 grams SR flour
1 egg
30 grams cold water
2 teaspoons Raw or White Sugar


1.

Peel and slice apples. Arrange in Varoma and cook for 17 minutes on Varoma Temperature speed 2.

Stir apples occasionally to help with even cooking.

Once cooked set aside and cool slightly.



2.

Weigh Butter, flour & sugar and mix on speed 6 for 6 seconds

Set speed for 30 seconds and add egg and water. Mix until combined. Mixture should be slightly sticky but not wet. If mixture is too wet add a little more flour.

Half mixture and press half into a lined slice tin. Press out with your tips of fingers or a spoon. If mixture is sticky, flour your finger tips to help with pressing into tin. Spread steamed apples over the pastry base.

With the remaining mixture, press out on to a piece of glad bake the size of the tin. Once you have the desired shape turn upside down and place on top of apples and peel off the glad bake. Prick with a fork and sprinkle genoursly with raw sugar.

Bake in 180 C oven for 25-30 minutes or until golden brown. Serve with runny cream or icecream or slice and put in lunch boxes.

Healthy Lasagne

serves 6
300g beef mince
2 garlic, crushed
310ml canned tomato soup (reduced salt)
25g tomato paste
150g baby spinach leaves
3 fresh lasagne sheets
1/4 cup chopped basil
125g reduced fat ricotta, crumbled
60g grated parmesan
serve with mixed salad leaves

brown mince. Add garlic, tomato soup and paste and 375ml water. Bring to boil, then reduce to low. Simmer uncovered for 30mins or until thickened.

Soak spin in boiling water for 30 sec. Drain and cool.
Spead small amount of beef mixture on bottom of baking dish. Top with half lasagne sheets. Spread meat mixture, then lasagne sheet. Scatter over spinach, basil, ricotta and parmesan. Bake for 35-40mins until golden. Set aside for 5-10mins before cutting into slices.

Healthy Chicken curry

1 tb red curry paste
600g chicken breast
400ml light and creamy coconut evaporated milk
2 teaspoons fish sauce
2 tb brown sugar
2 tb crunchy peanut butter
250g broccoli
150g snow peas

Cook curry paste for 1 min until fragrant. Add chicken and coat. Add coconut milk and cook, stirring for about 2mins.

Add fish sauce, sugar and peanut butter. Stir until smooth. Simmer for 5 mins until chic is cooked.
Steam broccoli and snow peas and mix altogether. Add half a cup of cooked rice (extra 94 calories)

Sponge Cake

3 eggs, separated
pinch of salt
2 cup sugar,
3 tblsp plain flour,
3 tblsp cornflour or custard powder,
1 rounded teasp baking powder,
vanilla....

beat egg whites with salt until stiff, gradually add sugar and beat until thick and glossy. Add yolks 1 at a time, beating well after each. Sift flour with cornflour or custard powder and baking powder, gently fold into mixture and flavour with vanilla. Divide mix between 2 well greased sandwich tins and bake in moderate oven for 20-25 mins.