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This Month's Recipes.
Two terrific recipes from this months newsletter:
Lamb Shanks Tagine with Raisins and Chickpeas
Serves 4
3 hrs (oven) 150C = 8 hrs slow cooker
Serves 4
3 hrs (oven) 150C = 8 hrs slow cooker
Ingredients :
2 small sweet potato, thinly sliced
Spray oil
2 cobs fresh corn, removed from cob
½ capsicum, diced
1 cup canned black beans (drained, rinsed)
60g grated low fat cheese
1 small avocado
Ingredients for Salsa
½ cup Greek Style Yogurt
2 teaspoons ground ginger
2 teaspoons ground cinnamon
2 teaspoons ground cumin
4 lamb shanks, trimmed
2 onions, sliced
2 cups (500ml) beef stock (reduce by 125ml if using oven)
400g can chickpeas, drained
1/3 cup raisins
2/3 cup Greek Style Yogurt, extra, to serve
steamed cous cous or basmati rice, to serve
Method:
1.Combine yogurt and spices in a large bowl and spread over lamb shanks.
2. Place onions into the base of the slow cooker pot. Top with yogurt coated lamb shanks. Pour stock over onions and place pot in the refrigerator to marinate overnight.
3. Place slow cooker pot into the slow cooker and set to low for 8 hours. 1 hour before finishing add the chickpeas and raisins.
OR Oven for 3 hours at 150C & 20mins before finishing add the chickpeas and raisins.
4. Serve lamb shanks topped with extra yogurt and cous cous
Recipe adapted from www.farmersunionyoghurt.com.au
More recipes on:
"Sarah Dacres-Mannings from Dynamic Dietitians" facebook page
2 small sweet potato, thinly sliced
Spray oil
2 cobs fresh corn, removed from cob
½ capsicum, diced
1 cup canned black beans (drained, rinsed)
60g grated low fat cheese
1 small avocado
Ingredients for Salsa
½ cup Greek Style Yogurt
2 teaspoons ground ginger
2 teaspoons ground cinnamon
2 teaspoons ground cumin
4 lamb shanks, trimmed
2 onions, sliced
2 cups (500ml) beef stock (reduce by 125ml if using oven)
400g can chickpeas, drained
1/3 cup raisins
2/3 cup Greek Style Yogurt, extra, to serve
steamed cous cous or basmati rice, to serve
Method:
1.Combine yogurt and spices in a large bowl and spread over lamb shanks.
2. Place onions into the base of the slow cooker pot. Top with yogurt coated lamb shanks. Pour stock over onions and place pot in the refrigerator to marinate overnight.
3. Place slow cooker pot into the slow cooker and set to low for 8 hours. 1 hour before finishing add the chickpeas and raisins.
OR Oven for 3 hours at 150C & 20mins before finishing add the chickpeas and raisins.
4. Serve lamb shanks topped with extra yogurt and cous cous
Recipe adapted from www.farmersunionyoghurt.com.au
More recipes on:
"Sarah Dacres-Mannings from Dynamic Dietitians" facebook page
Ricotta, Apple & Cinnamon Hotcakes
Serves 4 Preparation Time: 15 minutes
Ingredients
4 green apples
1/3 cup caster sugar, plus 2 tbs extra
3/4 cup firm reduced-fat ricotta (from the deli section)
3/4 cup Milk
1 tsp vanilla
2 eggs, separated
1 cup wholemeal self-raising flour, sifted
1 tsp ground cinnamon
1 tbs butter or margarine
2/3 cup low-fat natural yoghurt
Method:.
- Core and cut two apples into eights. Coarsely grate the remaining two apples.
- Combine apple wedges and ⅓ cup caster sugar in a medium saucepan. Add just enough water to cover the apples. Bring to the boil over high heat. Reduce heat to medium-low and simmer gently for 10-12 minutes or until apples are just tender. Remove apples and set aside. Return poaching liquid to high heat. Boil for 8-10 minutes or until a light syrup formsCore and cut two apples into eights. Coarsely grate the remaining two apples.
- Place the ricotta, milk, vanilla and egg yolks in a medium bowl. Use a spatula to combine and press out any lumps. Stir through grated apple. Mix in flour, ground cinnamon and remaining two tbs caster sugar until just combined. In a separate bowl, whisk the egg whites until stiff peaks form. Gently fold egg whites through ricotta mixture.
- Melt margarine in a large frypan over medium-low heat. Add ¼-cup portions of mixture. Cook for 2-3 minutes or until bubbles appear and hotcakes are golden underneath. Flip and cook for a further minute. Remove hotcakes from the pan and keep warm. Continue cooking the remaining mixture
- Spread yoghurt between serving plates. Top with hotcakes and poached apples. Finish with a drizzle of the poaching liquid syrup.
More recipes on:
"Sarah Dacres-Mannings from Dynamic Dietitians" facebook page
