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Transcription

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Fabulous food
BUCKWHEAT BLINIS
WITH SMOKED
SALMON AND
SCRAMBLED EGGS
The best of the
brunch
Take a bite out of the Big
Apple and enjoy these
lipsmacking low-fat
brunches from chef
Dean Simpole-Clarke
CRUMPETS
BENEDICT
A
fter hot-footing it back from
a trip to New York City, our
chef Dean Simpole-Clarke has
put together these brilliant brunch
recipes, which offer a combination of
different flavours and textures while
cutting down on the calories and fat.
A leisurely brunch is the perfect
For a great-tasting brunch, try these
traditional Jewish-style pancakes,
which also make perfect party food.
Per SERVING
74 calories 4.6% fat
Serves 4 Prep time 20 mins
Cook time 10 mins
solution when you fancy a lie in at the
weekend and want to enjoy a late
breakfast or an early lunch. Check out
these recipes and tuck into satisfying
treats such as smoked haddock
kedgeree, crumpets Benedict and
buckwheat blinis with smoked
salmon and scrambled eggs. Delish!
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30g buckwheat flour
20g plain flour
1 tsp baking powder
3 eggs, beaten
1–2 tbsps skimmed milk
oil spray, for the pan
20g thin smoked salmon,
cut into strips
n lemon wedges and fresh
parsley, to serve
n salt and freshly ground
black pepper, to taste
1 Sieve the flours and baking powder
together into a mixing bowl. Add 1 of the
beaten eggs and whisk together, adding
sufficient milk to form a thick paste.
2 Heat a non-stick frying pan and spray
lightly with oil spray. Using a tablespoon,
drop spoonfuls of the mixture into the pan
and cook for 1 minute on each side.
Remove from the pan and keep warm.
3 Beat together the 2 remaining eggs,
adding an extra splash of milk, and
season with salt and black pepper.
Cook the eggs briskly in the bottom of
a non-stick saucepan until just set.
Remove from the heat and spoon onto
the blinis. Top with the smoked salmon
and serve with fresh lemon and parsley.
Learn
to poachhow
with Deaeggs
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w
ww.rosem
conley.tvary
These eggs sit, sunny side up, on a
cheesy toasted crumpet for extra
flavour and filling power.
Per SERVING
238 calories 4.1% fat lV
Serves 2 Prep time 10 mins
Cook time 10 mins
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2 crumpets
2 eggs
50g extra light soft cream cheese
1 tsp white wine vinegar
1 tsp lime juice
salt and freshly ground black
pepper, to taste
1 Toast the crumpets on both sides.
2 Meanwhile, poach the eggs in a pan
of lightly salted water. When the eggs
are cooked to your liking, spread a little
cream cheese on each crumpet, reserving
some for the sauce.
3 Place the remaining cream cheese in
a small saucepan and add the vinegar and
lime juice and enough boiling water to
makea creamy sauce.
4 Place the crumpets on serving plates,
top each one with a poached egg and
drizzle the sauce over the top. Sprinkle
with black pepper and serve.
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Watch Dean create
this recipe at
www.rosemaryconley.tv
www.rosemaryconley.com
Watch Dean create
this recipe at
www.rosemaryconley.tv
www.rosemaryconley.com
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Fabulous food
GNOCCHI WITH
CREAMY PESTO
This creamy, spinach-flavoured pasta
dish uses gnocchi, which is available
in vacuum-sealed packs from
supermarkets usually in the aisle
with the fresh pasta.
Per SERVING
173 calories 2.4% fat lV
Serves 4 Prep time 10 mins
Cook time 30 mins
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200g fresh gnocchi
1 vegetable stock cube
1 red onion, finely chopped
2 garlic cloves, finely chopped
100g chestnut mushrooms,
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SPEEDY
KEDgEREE
finely chopped
4 tsps pesto, with oil drained off
200g fresh spinach, shredded
4 tbsps 2% fat Greek yogurt
sea salt and freshly ground
black pepper
All New York delis offer a
special fish dish, and this one
is guaranteed to fill you up.
1 Cook the gnocchi in a pan of boiling water,
as directed on the packet, adding the
vegetable stock cube to the cooking water.
2 Meanwhile, heat a non-stick wok and
dry-fry the onion and garlic for 1-2 minutes
until soft. Stir in the mushrooms and continue
cooking for a further minute, before adding
the pesto and spinach. Stir well.
3 When the spinach has wilted, remove the
wok from the heat and stir in the yogurt. Drain
the gnocchi well and add to the wok, tossing
the ingredients together. Taste to check the
seasoning and serve hot.
Per SERVING
309 calories
2.4% fat
Serves 4 Prep time 20 mins
Cook time 30 mins
n 300g smoked haddock,
skinned and boned
n 150ml semi-skimmed
milk
n 4 spring onions,
finely chopped
n 1 stick celery, finely sliced
n 1 small red pepper,
deseeded and finely diced
Watch Dean create
this recipe at
www.rosemaryconley.tv
REUBEN
SANDWICH
n 1 garlic clove, crushed
n 1 tsp ground turmeric
n 200g (cooked weight) boiled
brown basmati rice
n 2 hard-boiled eggs,
chopped
n fresh parsley and lemon
wedges, to garnish
n salt and freshly ground
black pepper, to taste
1 In a shallow pan, lightly poach
the smoked haddock in the milk for
8-10 minutes, until cooked.
Transfer the fish to a plate,
reserving the cooking liquor, and
flake the fish with a fork.
2 Heat a non-stick wok and dry-fry
the spring onions, celery, red
pepper and garlic over a high heat
for 4-5 minutes, stirring
occasionally. Add the turmeric and
cook for 1 minute more, before
adding the cooked rice. Stir well,
then add the reserved cooking
liquor and simmer gently for about
15 minutes, or until the liquid is
absorbed. Just before serving, add
the flaked fish, checking for any
stray bones, and stir in the parsley.
Always skin smoked fish from head to tail and
then the skin will pull away easily from the fish
New Yorkers use salt beef or
pastrami but, to save on calories and
fat, choose a wafer-thin meat.
Per SERVING
207 calories 2% fat
Serves 2 Prep time 5 mins
Cook time 10 mins
2 tbsps extra light mayonnaise
1 tbsp tomato ketchup
4 slices wholemeal bread
20g Rosemary Conley low-fat
Mature Cheese, grated
n 6 slices wafer thin peppered ham
n 4 tbsps sauerkraut
n 2 dill pickles, sliced
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1 Preheat a health grill or conventional grill.
2 Mix together the mayonnaise and ketchup and
spread on each slice of bread. Sprinkle 2 slices
with the grated cheese and top with the ham,
sauerkraut and pickles. Sandwich the remaining
2 slices on top and secure with a cocktail stick.
3 Cook the sandwiches for 2-3 minutes in a
health grill, or place under a conventional grill
and toast on both sides. Cut in half and serve.
You can make your own pesto by grinding
together some fresh basil leaves and
a little vegetable stock in a blender
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www.rosemaryconley.com
www.rosemaryconley.com
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