HEALTHY NUT BARS
From The Cook and the Chef ABC TV series starring Aussies Maggie Beer and Simon Bryant. This recipe belongs to Simon. This recipe had all of us drooling and my kids begging me to make this.
Provided by Missy Wombat
Categories Dessert
Time 1h
Yield 15 serving(s)
Number Of Ingredients 14
Steps:
- Lightly warm all the ingredients.
- Mix all other ingredients together in a bowl except the honey, golden syrup, tahini and the LSA.
- Add the honey, syrup, tahini and mix well together.
- Add 1/3 cup of the LSA and as much more to 1/2 cup as required to bind the mixture together then spread onto a tray lined with baking paper.
- Spread evenly and allow to set (20 mins in the fridge should do it). Warming the honey/golden syrup a little enables them to combine more easily and the LSA helps to bind the mixture.
- Cut into bars and eat just as they are or coat in chocolate.
- Chocolate dip: Melt 400g chocolate in a bowl over a water bath until the temperature of the chocolate mass is 43C, remove from water bath & fold in the 200g grated chocolate which should lower temp to 35C as it melts. The chocolate is now tempered and ready to use.(There is a 2-3 degree C window of variation working with chocolate.).
- ***If your palate is more savoury try 3/4 cup tahini & ¾ cup of honey & omit the golden syrup.
Nutrition Facts : Calories 441.7, Fat 31.1, SaturatedFat 15, Sodium 34.1, Carbohydrate 50, Fiber 9.3, Sugar 22.2, Protein 9.2
MUSHROOM PASTE
This is a wonderful recipe I got from the series on A.B.C's The Cook and the Chef....... My goodness it's worth the running around to find the particular type of mushrooms. The dicing should be about 2mm thick or thin. It should keep about 3 months in the fridge. Perfect to use on Bruschetta, or on top of pasta. Top with a little grated parmesan for pizza topping or risotto also.
Provided by Tisme
Categories Vegetable
Time 1h20m
Yield 3 jars
Number Of Ingredients 15
Steps:
- Soak the dried porcini's in a bowl of warm water (just enough water to cover mushrooms). Then let sit for 20 minutes or until they are soft.
- Strain through a fine sieve reserving the liquid, squeezing out the juice and chop finely.
- In a large saucepan or sauté pan, heat the olive oil until warmed. Add the shallots and stir until fragrant, add the porcini and stir then the fresh herbs. Add the garlic and stir. Now add all the mushrooms and sauté until cooked adding salt. This takes a lot of time to cook completely.
- Deglaze pan by adding white wine then adding red wine vinegar and continue to cook until evaporated. Add the reserved porcini liquid and reduce until liquid has evaporated.
- Remove from heat, and pour into sterilized jars, (you can sterilize jars in the oven) let settle to get the air pockets out (knock the jar on the bench to help it along). Top with the extra oil making sure that the jar is full to the top. Seal jars while hot
- It should keep about 3 months in the fridge.
- Perfect to use on Bruschetta, in pasta sauces topped with a little grated Parmesan and basil, or tossed through warm potatoes, in risotto, or as a base for pizza. PS: If you are lazy you could probably food process the mushrooms but not to much, you want some texture.
Nutrition Facts : Calories 211.6, Fat 9.7, SaturatedFat 1.4, Sodium 2351.9, Carbohydrate 21.4, Fiber 3.1, Sugar 7, Protein 7.3
BAKED EGGPLANT PARMIGIANA
Steps:
- Preheat oven to 200CSaute shallots and garlic in 2 tablespoons of olive oil until just sweated.Add cherry tomatoes and heat, add the red wine vinegar, and heat until skins just burst set aside.Make slits in the eggplants about a centimetre apart along the length of the eggplants but don't cut all the way through, leave a cm or so at the base so the eggplant doesn't fall apart. (Use a skewer so that you can't cut all the way through)Dowse the slits of the eggplants flesh with the juice of 2 lemons.Place eggplants on well greased foil.Season well with salt and pepper and stuff cheeses, basil & tomato mix in the slits, pour remaining oil, and a splash of lemon juice or vinegar, over the eggplants.Throw in 3 heads of unpeeled garlic & wrap up in airtight parcel & bake 220C for 40mins.Place the package on the serving plate and remove the foil, keeping all the juices and tasty bits which stay on the foil.
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