Archive for October, 2011

Dukan Chocolate Cake

October 26th, 2011 admin
  • 4 large eggs, seperated
  • a dash of nutmeg
  • 2 or 3 tablespoons of sweatner
  • 15g of fat-recuded cocoa
  • A little milk (2 tablespoons)
  1. Preparation time: 15 minutes
  2. Cooking time 15 to 20 minutes
  3. Preheat the oven to 180C/350F/Gas4
  4. Beat the egg yolks with the sweetener and cocoa. Then gently add the egg whites and beat until there is a smooth mixture. Then add the milk and nutmeg.
  5. Pour into two oven dishes and bake for 15-20 minutes.

 

 

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Carrot-Nut Muffins

October 24th, 2011 Rose
: Carrot-Nut Muffins
  1. Vegetable oil spray for muffin tin
  2. 1 cup sifted soy flour
  3. 1 cup finely ground almonds
  4. 1¼ cups granular sugar substitute
  5. 2 teaspoons cinnamon
  6. ½ teaspoon salt
  7. ½ teaspoon baking powder
  8. 1 cup canola oil
  9. 4 eggs
  10. 1 cup grated carrots
  11. 2 teaspoons vanilla extract
  1. Preheat oven to 350°F. Grease one 12-cup muffin tin; set aside.
  2. In a large bowl whisk together soy flour, ground almonds, sugar substitute, cinnamon, salt and baking powder.
  3. In a medium bowl, whisk vegetable oil, eggs, carrot, and vanilla extract. Pour carrot mixture into soy mixture. Mix until just combined. Divide batter in muffin tins.
  4. Bake 20-25 minutes until golden brown, and a cake tester inserted in centers comes out clean. Cool on wire rack.

Preparation time: 10 minute(s)

Cooking time: 25 minute(s)


 

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Cantaloupe, Strawberry and Green Tea Soup

October 24th, 2011 Rose
: Cantaloupe, Strawberry and Green Tea Soup
  1. 1 ½ cups ripe cold cantaloupe, cut into 1-inch chunks
  2. 1 cup ripe strawberries, hulled (about 10 strawberries)
  3. ½ cup cold brewed unsweetened green tea
  4. 8 fresh blackberries or small strawberries, for garnish
  5. 4 tiny mint sprigs, for garnish
  1. In a blender, purée cantaloupe and strawberries. With blender running, add cold tea through feed tube and process until smooth. Evenly divide soup in shallow bowls.
  2. Add 2 blackberries or strawberries in center of each bowl and place mint sprig between the berries for garnish.

Preparation time: 10 minute(s)


 

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Berries with Chocolate Ganache

October 24th, 2011 Rose
: Berries with Chocolate Ganache
  1. 8 ounces sugar-free chocolate
  2. ⅓ cup heavy cream
  3. ½ teaspoon vanilla extract
  4. ½ pound large strawberries
  5. 2 cup raspberries
  6. 2 cup blueberries
  1. Combine fruit in 6 bowls.
  2. In a small saucepan over low heat, heat chocolate and cream until just melted (this can be done in a microwave).
  3. Add vanilla and stir until smooth. Cool slightly and drizzle sauce over fruit just before serving.

Preparation time: 10 minute(s)

Cooking time: 5 minute(s)


 

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Basic Custard Ice Cream

October 24th, 2011 Rose
: Basic Custard Ice Cream
  1. 3 cups heavy cream
  2. 3 large egg yolks
  3. 1 large egg
  4. ¾ cup granulated sugar substitute
  5. Pinch of salt
  6. ½ teaspoon vanilla extract
  1. In a medium heavy saucepan, heat cream until bubbles form just around the edge of the pan. Meanwhile, whisk together yolks, eggs, sugar substitute and salt.
  2. Very slowly whisk the hot cream into the eggs. Pour the mixture back into the pan. Place over medium-low heat and cook, stirring constantly, just until the mixture thickens enough to coat the back of a spoon, 1 to 2 minutes.
  3. Immediately remove from the heat and pour into a clean bowl. Stir in vanilla.
  4. Cover the surface of the custard with plastic wrap and refrigerate until well chilled, about 4 hours. Freeze according to the directions for your ice cream maker.

Preparation time: 20 minute(s)

Cooking time: 4 hour(s) 45 minute(s)


 

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Atkins Cuisine™ Cookies

October 24th, 2011 Rose
: Atkins Cuisine™ Cookies
  1. 2 cups of Atkins Cuisine™ All Purpose Baking Mix
  2. 1 teaspoons baking powder
  3. ½ teaspoon salt
  4. 1 cup salted butter
  5. 1 cup granulated Splenda®
  6. 2 tsp vanilla extract
  7. 2 eggs
  8. 1 cup Hershey’s® Sugar Free Chocolate Chips
  1. Pre-heat oven to 375°F.
  2. Blend all dry ingredients together in a small mixing bowl, set aside.
  3. Mix melted butter, sugar substitute and vanilla at medium speed with an electric mixer until well blended. Add eggs one at a time, mixing well after each addition. Gradually add dry ingredient mixture, beating until blended. Gently mix in chocolate chips with a wooden spoon or spatula.
  4. Spoon rounded teaspoonfuls of cookie dough onto a cookie sheet coated with non-stick vegetable oil spray. Gently flatten cookies by pressing with hand or spatula.
  5. Cook at 375° F for 10 to 12 minutes or until done or until lightly browned. Remove from baking sheet and place cookies on a wire rack to cool. (Do not overbake cookies or they will be dry and hard.)

Preparation time: 20 minute(s)

Cooking time: 10 minute(s)


 

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Atkins Cuisine™ Brownies

October 24th, 2011 Rose
: Atkins Cuisine™ Brownies
  1. 4 ounces unsweetened baking chocolate
  2. ½ cup salted butter
  3. ½ cup heavy cream
  4. 1 cup granulated sweetener
  5. 5 large eggs
  6. 1¼ cups of Atkins Cuisine™ All Purpose Baking Mix
  7. 2 teaspoons baking powder
  1. Pre-heat oven to 325°F.
  2. Place the unsweetened chocolate and butter together in a bowl and microwave on high power for approximately 2 minutes until chocolate is melted. Whisk in heavy cream.
  3. In a separate bowl, add the eggs and 1 cup of granular sugar substitute. Beat together using an electric mixer until mixture is just blended. Reduce mixer to low speed and then blend in the chocolate mixture.
  4. With a wooden spoon, mix in the baking powder and Atkins Cuisine™ All Purpose Baking Mix.
  5. Coat 8 x 8 inch pan with non-stick vegetable oil spray and spread batter evenly into pan.
  6. Bake at 350°F for 30-35 minutes or until done (toothpick inserted in the center comes out clean). (Do not over-bake or brownies will be dry and hard.)
  7. Once cooled, cut into 5 rows by 5 rows to make 25 brownies.

Preparation time: 15 minute(s)

Cooking time: 30 minute(s)


 

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Cauliflower-Leek Puree

October 24th, 2011 Rose
: Cauliflower-Leek Puree
  1. 3 cup cauliflower, separated into florets
  2. 1 leek, white and green part, well washed, cut into ½ inch slices
  3. 1 teaspoon salt, divided
  4. 3 tablespoons butter
  5. 3 tablespoons heavy cream
  6. ⅛ teaspoon nutmeg (optional)
  1. Cook cauliflower and leeks in lightly salted boiling water 15 minutes, until very tender. Drain; return veggies to pot and toss over high heat to thoroughly remove excess moisture.
  2. Place half the vegetables in food processor with half the butter and cream. Process until smooth. Repeat with remaining vegetables, butter, and cream.
  3. Mix in nutmeg (optional); season to taste with salt and pepper.

Preparation time: 10 minute(s)

Cooking time: 15 minute(s)


 

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Buttered Brussels Sprouts

October 24th, 2011 Rose
: Buttered Brussels Sprouts
  1. 1 pint fresh Brussels sprouts
  2. 2 tablespoon unsalted butter
  1. Remove outer leaves from sprouts, and trim. Halve the sprouts by cutting through the stem end.
  2. Cook in lightly salted boiling water 7-8 minutes until just tender. Drain.
  3. Melt butter in a medium sauté pan over medium heat.
  4. Add sprouts and toss to coat; season to taste with salt and pepper. Additionally a pinch of nutmeg adds a nice flavor.

Preparation time: 5 minute(s)

Cooking time: 10 minute(s)


 

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Broccoli Parmigiano

October 24th, 2011 Rose
: Broccoli Parmigiano
  1. 2 tablespoons virgin olive oil
  2. 2 large cloves garlic, pushed through a press or finely minced
  3. ¼ teaspoon crushed red pepper flakes
  4. 2 pounds broccoli rabe or broccoli florets
  5. ¼ cup water
  6. 2 tablespoons freshly squeezed lemon juice
  7. 2 teaspoons fresh grated lemon zest
  8. ⅛ salt
  9. ⅛ freshly ground black pepper
  10. ½ cup grated Parmesan cheese
  1. Broccoli rabe has 6- to 9-inch stalks and scattered clusters of tiny broccoli-like buds. It has a more bitter taste than its more familiar cousin. It takes beautifully to sautéing or braising. Feel free to substitute broccoli in this recipe if you prefer. Cut a 2-pound head of broccoli into small florets, then peel the stems and cut in ½-inch pieces.
  2. In a large, deep skillet, heat oil over medium-high heat. Add garlic and pepper flakes; sauté 30 seconds.
  3. Add broccoli rabe, water, lemon juice and lemon zest; mix well. Cover skillet and cook over medium heat 8 minutes or until broccoli rabe is crisp-tender.
  4. Season to taste with salt and freshly ground black pepper.
  5. Transfer to a serving dish and sprinkle with Parmesan.

Preparation time: 15 minute(s)

Cooking time: 10 minute(s)


 

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