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.

Banana Bread with Honey, Ricotta & Berries

Serves 12

Ingredients

Cooking spray
3/4 cup wholemeal flour
1/2 cup plain flour
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp cinnamon
1/2 cup firmly packed brown sugar
1/4 cup canola oil
1/4 cup frozen egg whites (or 2 large fresh egg whites)
3 large bananas, mashed
1 cup cauliflower and apple puree
1tsp pure vanilla extract

Cauliflower and apple puree
In a pot, place 2 peeled and sliced apples and half a cauliflower. When cooker, puree
using a stick blender. This should make 4 cups, I usually freeze the portions in ziplock
bags with the date and title.

Directions

Preheat the oven to 180 degrees celsius. Coat a loaf tin (I used an 8 mini loaf tin) with
cooking spray

Mix the flours, baking soda, baking powder and cinnamon and set aside

In a large mixing bowl, mix the sugar and oil until well combined. Add egg whites, banana,
cauliflower puree and vanilla. Add the flour mixture and mix until just combined.

Pour the batter into the pan. Bake until a toothpick comes out clean, 55 minutes for a full
loaf or 20-25 for mini loaves.

Each serve is 155 calories by itself. The picture includes 2 tbs extra light ricotta, a drizzle
of honey, 4 large strawberries and a handful of blueberries for 259 calories.

Multigrain bagels

Makes 12

Ingredients

3 cups plain flour
1/2 cup LSA
1/4 cup chia seeds
1 sachet dry instant yeast
1 1/2 cup warm water
1 egg
1 egg white (for brushing top of bagels)

Directions

Dissolve yeast, sugar and water and allow to rest for 10 minutes.

Combine all ingredients in a bowl and mix into a dough. You will only need to kneed the
dough for about 5 minutes, use extra flour to make it a bit easier and less sticky!

Divide into 12 portions. To make each bagel, roll into a ball and then poke your thumb
through the middle to create the hole - twirl the dough around your thumb to enlarge the
hole.

Let the bagels rise for about 20 minutes or until doubled in size. Bring a large pot of water
to boil while you wait.

Drop bagels into boiling water (I did 3 at a time). You only need them to be in the water for
a few seconds, then scoop out and place on a greased tray (or lined with baking paper).

Brush with egg white and bake in a moderate oven for about 20 minutes or until golden
brown.

Each bagel is 155 calories. Picture shows a toasted bagel with avocado, egg, ham, tomato
and parmesan for 337 calories. Bagels are also fantastic with smoked salmon or ricotta
and berries!

Allergy advice
LSA can be substituted if allergic to almonds, anything with seeds is good

Thermomix Zucchini Slice

375gm zuchinni
1 large onion
1 C grated cheese
1 C SR Flour
60gm oil
5 eggs
3 rashers bacon
salt & pepper to taste


Preparation:pre-heat oven to 175 deg C.
peel and 1/4 onion, put in tm bowl.
chop zuchinni into big chunks - add to tm bowl.
chop together 5sec - sp6, then scrape down sides of bowl. chop more if needed.
add all other ingredients, mix 6sec - sp4 (or until combined)
put mix into greased muffin pans/oven proof dish.
cook approx 20min for muffins, approx 35min for slice.