Low Calorie Lasagne

After my last rather depressing post I wanted to do a post that would bring a smile to your face and what better than an awesome spin on the Italian classic – Lasagne! Now I promise it really does taste pretty much as good as a full fat, calorie overload version. I say pretty much because lets face it, nothing really beats full fat mozzarella with its stringyness and a heavy flavoursome béchamel, but this is a definite close second and from my waistline’s perspective a clear winner! I am not kidding we are talking about 300 calories per serve and it tastes so good you won’t even be thinking of the absent mozzarella and béchamel!

There is a couple of secrets to this being so low in calories, besides the obvious low fat cheese, there is the “pasta” – wonton wrappers! Who knew they were so low in calories? They work perfectly for this as they are after all a kinda pasta! The next secret is the ‘béchamel’ – a slight spin on Pinch of Yum’s Creamy Cauliflower Sauce! This stuff is amazing and will change your life, no seriously Lindsay (from Pinch of Yum) is right “it will CHANGE YOUR LIFE!” There is also a few added veggies but that is pretty much the secret to keeping the calories down! Nothing complicated I promise – trust me this is easier than making that béchamel anyway! Lets get to it!

 

First up the ingredients. I have broken this down into the bolognese, the “béchamel” and then the lasagne. There is no reason why you can’t make a double batch of the bolognese and have a delicious spaghetti the night before now is there?

 

1st up get the bolognese started. Heat up 1tbs of olive oil in a large saucepan on medium-high heat and add the carrots, onion and garlic. Sauté till the carrot has softened and the onion is transparent then throw in the mince. Stir till the mince is browned. Add the mushrooms and zucchini and give it a good stir. Next add the beef stock powder and tomato puree and about 1/3 of the empty tomato puree tin of water. Stir. Bring to the boil and then reduce the heat and leave to simmer for 30mins (shorter or longer won’t hurt it either. 30mins always feels like the right time to me). Stir through parsley.

While the bolognese is simmering away make the “béchamel'” sauce. Combine the vegetable stock powder with 3 cups of water and bring to the boil in a medium sized saucepan. Add the cauliflower and simmer for about 8mins or so, till tender. Melt the butter in a small fry pan over low heat and then sauté the garlic till soft and smelling awesome (don’t let it brown as it will make it bitter. Lindsay offer’s this warning and I second it. Who wants a bitter sauce?) Drain the cauliflower reserving 1/2 a cup of the cooking liquid. In a blender add the cooked cauliflower, reserved liquid, sautéed garlic, salt, pepper, parmesan cheese, milk and a good grating a nutmeg (I use fresh nutmeg but if using ground a scant 1/4tsp should suffice) and blitz away till silky smooth. It looks like cheese sauce right?*

Ok, lets assemble this lasagne. First preheat the oven to 180°C (360°F) then in a 20cm square oven proof dish evenly spread 1/4 cup of the “béchamel” on the bottom. Add 4 wonton wrappers in a single layer on top of the “béchamel”. Next evenly spread 1/3 of the bolognese on top of the wonton wrappers. Add another 4 wonton wrappers, then a 1/4 cup of “béchamel” and another 1/3 of the bolongnese on top. Repeat once more. Finally add the final 4 wonton wrappers, 1/4 cup of “béchamel” and sprinkle over the grated cheese. Cover the dish with aluminium foil and bake for 15mins. Remove foil and bake for another 15-20mins or until the cheese is nice and bubbly and golden. (I bet the house smells awesome!) Serve with a side salad of mixed leaves. (4 serves).

 

 

It’s pretty simple huh? And tastes oh so yummy, with 4 perfectly measured out serves for you. No guessing serving sizes the wonton wrappers make that a piece of cake……hmmmm cake……

 

Low Calorie Lasagne (Serves 4)

BOLOGNESE 300g lean beef mince 1 clove of garlic minced 1 brown onion finely diced 1 medium carrot finely diced 200g mushrooms finely sliced 1 medium zucchini grated 1 400g tin tomato puree 1/2 tsp beef stock powder 1 tbs parsley finely chopped

“BECHAMEL”* 300g cauliflower roughly chopped 4 cloves garlic minced 1 tbs butter 1/4 cup milk 1 heaped tsp vegetable stock powder 2 tbs parmesan cheese 1/2 tsp salt 1/4 tsp pepper Nutmeg

LASAGNE 16 Wonton wrappers 1/2 cup 50% reduced fat cheddar cheese

 

Heat up 1tbs of olive oil in a large saucepan on medium-high heat and add the carrots, onion and garlic. Sauté till the carrot has softened and the onion is transparent. Add mince and brown. Add mushrooms and zucchini. Stir. Add beef stock powder, tomato puree and about 1/3 of the empty tomato puree tin of water. Stir. Bring to the boil and then reduce the heat and simmer for 30mins. Stir through parsley.

 

Combine vegetable stock powder with 3 cups of water and bring to the boil in a medium sized saucepan. Add the cauliflower and simmer for about 8mins or so, till tender. Melt the butter in a small fry pan over low heat and sauté the garlic till soft and fragrent (don’t let it brown as it will make it bitter) Drain the cauliflower reserving 1/2 of the cooking liquid. In a blender add the cooked cauliflower, reserved liquid, sautéed garlic, salt, pepper, parmesan cheese, milk and a good grating a nutmeg (I use fresh nutmeg but if using ground a scant 1/4tsp should suffice) and blitz till silky smooth.

 

Preheat oven to 180°C (360°F).

 

To assemble lasagne in a 20cm square oven proof dish evenly spread 1/4 cup of the “béchamel” on the bottom. Add 4 wonton wrappers in a single layer. Evenly spread 1/3 of the bolognese on top of the wonton wrappers. Add another 4 wonton wrappers, a 1/4 cup of “béchamel” and another 1/3 of the bolongnese on top. Repeat once more. Finally, add the last 4 wonton wrappers, 1/4 cup of “béchamel” and sprinkle over the grated cheese. Cover with aluminium foil and bake for 15mins. Remove foil and bake for another 15-20mins or until the cheese is bubbly and golden. Serve with a side salad of mixed leaves.

 

Oh I almost forgot, you will have left over “béchamel”, it freezes really, really well to save for next time or head over to Pinch of Yum and test out one of Lindsay’s dishes that use the sauce! (I promise she is not affiliated with this post – the sauce is just that good).

The lasagne reheats really well – in fact I think it tastes even better the next day! It also freezes really well which is always a bonus!

 

 

* The “béchamel” is not my recipe nor do I claim it to be so. All I have done is halve it and added a few things, but the recipe is entirely Lindsay’s at Pinch of Yum – it is just toooooooo good not to use and share!!!!

Christmas Pudding

Let me start with an apology, “I’m sorry”. What for you ask? Well, for no 1 simple photo on Friday. It was intentional you see, with the plan of launching my Christmas posts on the 1st December however, circumstances beyond my control left me unable to start the posts, so again “I’m sorry”. The 4th December is just as good day to start right???

 

So here we go! The beginning of my Christmas posts is finally here and what’s a better way to start than with a Traditional Christmas Pudding! I would love to say that my Christmas pudding recipe was handed down to me, but unfortunately the recipe my nan used seemed to get lost through time. So when I started making the puddings 4 years ago I picked Mum’s brain and hit the books and based mine of the one that closest resembled what I remembered from my childhood. Thanks Donna Hay!!! Today I share my recipe with you.

 

Pudding is one of those things that taste better as the days go on. This recipe takes at least 2 days to make, but I assure you it’s not 2 days of constant work! It is quite simple to make and very therapeutic and nothing gets you in the Christmas spirit like the sweet fumes on brandy soaked fruit! Time to get Christmas started!

 

Few notes along the way:

• Use the best mixed fruit you can afford it does make a difference.
• While the fruit mixture is soaking give it a stir every now and then to turn the fruit over as the brandy tends to sit in the bottom on the bowl.
• I tend to soak the fruit from between 24-48hrs, but as little as 4hrs will work.
• 250g of fresh breadcrumbs is nearly a whole loaf of bread. I tend to take the crusts off.
• The reason for baking paper in the bottom is to prevent it from burning.
• The cookie cutter in the bottom raises the pudding off the bottom of the pot also preventing burning. You can also use a upturned plate.
• You will need to top up the water every 30mins or so when you do so fill the kettle and boil it so it is ready to go next time.
• I always let cool in the tin and then turn it out and just microwave it to heat it on Christmas day.
• The pudding can be made 2 months ahead. Just wrap tightly with foil and keep in the fridge.

 

Sorry for no pic of the inside, but this pudding is off to my parents who are away for Christmas and I don’t think they would be happy with a precut pudding! Enjoy your puddings!

 

TRADITIONAL CHRISTMAS PUDDING

1kg mixed fruit

2/3 cup candied mixed peel

2/3 cup slivered almonds

2/3 brandy

250g softened butter cubed

1/4 cup brown sugar

1/4 white sugar

3 eggs

1 cup plain flour

1tsp ground cinnamon

1tsp mixed spice

250g fresh white breadcrumbs

2/3 cup milk

 

Combine the mixed fruit, candied mixed peel, slivered almonds and brandy in a large bowl. Cover and allow to soak overnight. Stirring occasionally.

 

In the  bowl of a mixer cream the butter, brown sugar and white sugar till light and fluffy. Gradually add the eggs beating till well combined. Add the fruit mixture, flour, spices, breadcrumbs and mix and combine with a wooden spoon.

 

Grease and place 4 layers of baking paper in the bottom of a pudding steamer and add mixture. Put a layer of baking on top and put the lid on the steamer.

 

In a large stock pot place a cookie cutter on the bottom and place pudding steamer on top. Add boiling water (use your kettle) till it is 3/4 of the way up the sides of the pudding steamer. Boil for 2hrs 15mins topping up water every 30mins. Remove from water and allow to cool in the steamer. Turn out on a plate. Wrap in foil and store in fridge till Christmas.

 

On Christmas day heat in microwave and serve with custard!

Curried mince and vegetables

Nostalgia is what comes to mind when I cook this dish. It takes me back to my childhood, a time when the meals were plain and mum’s idea of adding flavour to a dish was throwing in curry powder. That is all she would do. No balance of flavours, salt and spice, nope just simply add curry powder. When I was kid this recipe was simply mince, frozen vegetables and curry powder, I liked it, it was simple but yet delish (I am also fairly certain I was the only kid in the house that actually liked it) but now I am all grown up, have a more refined palate (ok, now I sound pretentious) and the only frozen vegetables you will find in my freezer are peas and occasionally corn! So I have refined this classic dish and here it is, curried mince and vegetables all grown up.

Firstly get some basmati rice cooking away (I cook 1 cup of raw rice), then finely dice half an onion and a carrot and crush 1 clove of garlic. Heat 1tbs of peanut oil (or any oil really) in a saucepan over med-high heat and add the onion and garlic. When the onion has started to soften add the diced carrot. Cook for about 3-4mins then add 250g beef mince. Cook till mince is cooked through.

   

Add a small tin of corn, 1.5tsp of curry powder, 1tsp worcestershire sauce, 1tbs kecap manis and 1/4 cup of water. Give it all a good stir and turn the heat down to low-medium. Simmer for about 5 mins and then stir in a little less than a quarter of a cabbage (it will wilt down I promise). Cook for 5mins and voilà its done. Serve it up over the rice!

   

This makes 3 decent servings, or 4 smaller ones and is easily doubled. Of course, you can change up the vegetables and do with it what you want, it is a simple, homely, classic meal that takes you back in time!

 

Curried Mince and Vegetables

1tbs peanut oil

1/2 onion finely diced

1 clove garlic crushed

1 carrot finely diced

250g beef mince

1 small tin corn kernels

1.5tsp curry powder

1tsp worcestershire sauce

1tbs kecap manis

1/4 cup water

A little less than a 1/4 cabbage finely sliced

 

Heat oil in medium–large saucepan over medium-high heat. Add onion and garlic cook till just softening. Add carrot and soften for 3-4mins. Add mince and brown until cooked through. Add corn, curry powder, worcestershire sauce, kecap manis and water and stir through. Turn heat down to low–medium and simmer for 5 mins. Stir through cabbage and cook for 5 mins. Serve over basmati rice. Serves 3-4.

Time wasting?

Ahhh Pinterest, you have been a blessing and a curse! Nothing inspires more than trawling through your gorgeous pages and categories and nothing turns 8am to 10am faster! You are the ultimate time wasting site. Look at gorgeous stuff, get ideas of what you are going to make next, and pin away till your hearts content planning houses you will never own, and weddings that will go beyond the house purchasing budget for sure, but it is definitely lovely to dream!

 

And dream I do. I pin the things I want to make, the photo’s I am inspired to take, food to sample, places I’d love to go or have, books I want to own, clothes I would love to wear (or be even able to afford) and lastly the wedding I dream of planning. I put no thought into that fact that I would have to stand there and exchange vows with my lovely partner, no no, it is all about the planning. A tad crazy I know. But hey, one day!!!!!

 

Even now, on this fine Monday morning, here I find myself trawling through Pinterest, avoiding the 3 applications I need to do and dreaming of things I could be making. Just to point out I have the sewing machine out and a very, very simple project pinned ready to sew, but all I keep thinking of is what else I can make, and alas the project is still perfectly pinned, laying over the back of the chair awaiting me to take a moment to complete!!!

 

So what are my favourite pins? The things that inspire me to most, have gorgeous colour selections and lastly just make me go awwww. When it comes to food, it is even more simple, it just looks delish!!!!!!

These are just some of the 500+ things I have pinned across my boards, some I have tried, some I am still to try and others I just love to look at! Each pic is linked to the pin on my Pinterest boards! (Note: these are not my images I don’t claim them to be, they are linked back to Pinterest which in turn will take you to their original sources)

 

Yet to discover Pinterest? To say you are missing out would be wrong, cause hey, everyone loves different things! But I do swear it won’t disappoint, there is things for everyone and for all ages and maybe, just maybe you might find that perfect “something” to make, buy, try or find!!!!!

 

So what do you pin?

October……

A new month is a upon us. So what does October bring to the year – The second month of spring. Two and three quarter months to Christmas. Daylight savings starts. My dad turns another year older. My sister turns another year older. Bathurst 1000 (not really my thing but it is on all the same). Summer comp hockey starts. Final exams for my partner. Halloween. Labour day. The long weekend. Gardening. Beach. And to finish? Hopefully a weekend away, it has been 18months!!!!

 

It also means the sun is high, my radishes are starting to poke through, the snow peas are getting bigger and plentiful, the flowers are in full bloom, freshly baked bread has been made and new projects are being worked on. What makes your October?

   

   

Homemade strawberry cordial

Lets face it, at $2 a punnet it is about as cheap as strawberries tend to get around my neck of the woods, with my partners party approaching we stocked up thinking it would be good to serve our guests some healthy fruity goodness. Well, the party came and went and the strawberries never even made an appearance (lets just say time got away and we didn’t even have a single thing out for people to eat) and since I am the only person in our household that eats strawberries there is only so many I can eat, so needless to say there was a fair few still in the fridge. Solution – making strawberry cordial! It is super simple, and will leave you wondering why you hadn’t made it before!!!!

 

Lets get started. You will need 300g strawberries (or any other berry really), 300g caster sugar and 1 cup of water (yep that is it, told you simple as)! Pop all the ingredients in a saucepan over medium heat and slowly bring to the boil, stirring to dissolve the sugar. Once boiled turn it down to a simmer and let it simmer away for about 10mins.

 

How awesome is the colour??? Anyway, after 10mins take it off the heat, give the berries a bit of mash with a potato masher and allow to cool completely. Once cool strain into a sterilised bottle and voila, your homemade strawberry cordial. Now to serve the cordial, mix 1 part cordial with 3-4 parts water, soda water, lemonade, whatever. Everyone’s taste buds are different so find the perfect sweetness for you. (To give you an idea I have such a sweet tooth I can drink it straight!). This recipe makes about 300ml of syrup and will keep in the fridge for about 1-2 weeks (can’t speak for any longer it is always gone by then!)

The colour is a little lighter than this picture shows, try as I might I couldn’t get the colour to photography well, stupid dark kitchen (ok so it was night). I can’t wait to try some different flavours are the summer fruits start to come into season!

Savoury Sausage Rolls

Mmmmmm nothing beats a good homemade savoury sausage roll! The flakiness of the pastry, the yummy meaty goodness inside and knowing all the ingredients that went into the roll! Today I thought I would share with you all my healthy hearty savoury sausage rolls. They are fantastic to eat, fantastic on the hip and fantastic on the wallet!!!! So here we go….. Get some brown rice cooking on the stove, you will need about a cup of cooked brown rice. While that is cooking chop up, just roughly, an onion, 2 cloves of garlic, a carrot, a handful of mushrooms, a small zucchini and some broccoli. You are also going to need 250g lean beef mince.

 

Throw all the vegetables into a food processor (with the blade attachment) and give it a wizz, till everything is finely diced. Stir in a heaped teaspoon of vegetable stock powder.

 

Add the cooked brown rice, mince and finally an egg. Stir to combine.

   

Lay out 2 sheets of Filo pastry and add a 1/4 of the mixture to the middle and fold the pastry around the mixture. Place on a baking tray and repeat with remaining mixture. Spray the tops of the rolls with spray oil and add some black sesame seeds for extra prettiness. (Totally optional!) Bake till golden (about 20mins).

 

mmmmmmmm yummy savoury sausage roll chocked full of vegetable goodness!!!!

Of course this recipe is totally flexible, use whatever vegetables you like or have on hand. Double the quantities or even half them. I often leave out the garlic and use shallots instead of onions. I’ve also add bbq sauce just for something different. Of course puff pastry works just as well and can be frozen raw and then baked from frozen. (Bake for around 35mins.) Mix and match flavours and find your own favourite.