Low fat pineapple frozen yoghurt

This recipe is so natural it only took 3 ingredients (makes approx 3 glasses worth).

Firstly, slice 1 large pineapple into small, thin pieces and remove the skin (the same size as the pictured triangles but much thinner) so they don't take too long to cook.

Place on a lined baking tray and put in the oven for 55 minutes at 120C and make sure you turn them over once.

Remove from tray before they have cooled down.

In a bowl, mix 750ml of low fat natural yoghurt with 3 tablespoons of honey and the stir in the pineapple pieces. Place bowl in freezer for a few hours or until set.

Remove from freezer, scoop out yoghurt when soft enough and serve into dishes.

Enjoy.

Lasagne

Ah the classic lasagne, so filling and it pleases the whole family (unless of course you're a vegetarian).

WARNING: Although very delicious to eat, it is a time consuming meal to make so spare yourself an hour or more plus the baking time involved too.

Filling

Dice 2 large onions and 3 large cloves of garlic and cook on a medium heat until slightly soft/half cooked. Add 1kg of beef mince and cook until it is mostly cooked/not pink anymore. Add 4 tsp of salt. Chop and add 2 large/oyster mushrooms to the mix. Add 2 tins of plum tomatoes. Add 1 tablespoon of tomato paste/concentrate. If you want it spicy, add one finely chopped chilli. Remove from heat.

Pasta sheets

Use 2 packets of lasagne sheets or enough to cover 2 layers. Soak in boiling water until soft but not soggy, remove from water.

White sauce/bechamel sauce

Melt 75g of butter with equal amounts of white flour, sieved to avoid lumps. Mix the paste on a medium heat then slowly add 900ml of milk until it's all mixed, it will thicken. Add 1 tablespoon of salt and stir well. Remove from heat once it is thick.

In a large baking dish, roughly 40cm x 30cm, oil the pan and add the first layer of pasta sheets.

Add 1/3 of the filling followed by 1/3 of the white sauce and a sprinkle of grated mozzarella cheese. Repeat process to produce a second layer. On the top layer, just finish it off with the pasta sheets, white sauce and extra cheese.

Put in a 180C oven for 45 minutes or until golden and crispy on top.

Wholemeal pancakes

Pancakes are so simple and they taste great with almost any topping, almost.

I never measure when doing pancakes, I just know when it's the right amount, it's like I just sense it.

Mix 1 cup of flour to roughly 1 cup of milk and add 1 egg and 1 teaspoon of bicarb/baking soda. If it is too runny, add a little more flour. 

Stir well with a whisk.

In a large pan, add a small amount of olive or coconut oil (the only 2 oils that are sustainable when cooking, on high temperatures, and also both very healthy).

Cook on a medium heat for roughly 2 minutes then flip over. 

Note - be careful not to have it too high or they will burn.

TIP - if you have any left over, have cold the next day with savoury toppings like tomato or marmite/vegemite.

Banana and pear cake

I grew up with hippy parents who love to make wholemeal cakes and I remember some of my friends would try to pinch it at school because it tasted so good. This is my slant on their banana cake (throw some pear in there too).

Method - 

Peel and mash one soft, slightly over ripe banana.

Remove core and chop 1 pear into small pieces.

Preheat the oven to 170C

Grease a cake tin (approx 20 x 20cm)

Melt 125g of butter together with 150g of caster sugar on a medium heat then remove from heat.

Add the pear and banana, 1 tablespoon of cinnamon and stir well.

Beat 1 egg and then add to cake mixture.

Add 190g of wholemeal flour with 1 tsp of baking/bicarb soda. Add 60ml of milk and stir well.

Pour into the then then pop in the oven.

Cook for 35 minutes or until golden brown.

TIP - if you are afraid that your cake might dry out, put a ceramic dish of water right at the bottom of the oven - this adds moisture to the air in the oven (works a treat for pastries too).

Chilli con carne

The reason I started this blog was actually to print out the recipes and to create a family cook book. In this case, I wanted to add something that my husband came up with. I helped him cook this chilli con carne but it's his recipe so I can't take the credit for it.

Method (serves 4)

Level of spiciness - medium

Chop 3 garlic cloves and 2  onions, fry with a little bit of olive oil, remove from heat. Cook 400grams of beef mince and then add the onions and garlic. Chop 1 red pepper, add to pan. Add 1 tin of red beans, 3 bay leaves, 2 teaspoons of paprika, 2 tins of plum tomatoes, 2 tbsp of tomato paste, 1 stick of cinnamon, 2 tsp cumin. 

Cut very finely, 1 scotch bonnet or 1 really hot chilli and remove most of the seeds as that is where most of the heat comes from. Put lid on, let all of the moisture absorb and put the covered pan in the oven on low (150°C) for an hour.

Serve with basmati rice and a dollop of sour cream, we put truffle salt in with the rice.

Salad with white truffle salt and creamy feta

It is just that simple.

Here I used cucumber, tomatoes, celery, grilled bacon, avocado and then I chopped and blended 100gms of feta cheese with 3 tablespoons of olive oil and 1 teaspoon of salt with white truffles then put it on top of the salad.