Rhubarb Parfait

  • 150g Natural yogurt (fat free)
  • a pinch, Nutmeg
  • 150g Rhubarb
  • Sweetener to taste
  • 1/2 split lengthwise Vanilla pods

 

  1. Cut the rhubarb up into even 1-2cm chunks. Put it into a small pot with just enough water to cover the bottom of the pot, and put on a high heat until the water starts to boil, then turn down as low as possible and leave the rhubarb and vanilla pod to gently simmer with the lid on until the rhubarb pieces are starting to disintegrate – around 10 minutes. Take off the heat and leave the vanilla pod to infuse the rhubarb until the mixture is completely cool.
  2. Once the mixture is cool remove the vanilla pod and scrape the seeds into the rhubarb then discard it. Add Splenda to taste – approximately 1tbsp.
  3. Take a glass and carefully layer in half of the rhubarb, top with half the yoghurt, add the rest of the rhubarb, and top with the remaining yoghurt. Chill the dessert for two hours, or until ready to serve.
  4. Garnish with a tiny pinch of nutmeg or cinnamon to serve.
  5. Just increase the quantities for more people/servings.

Rhubarb Parfait

Satarash

  • 1/2 Aubergine
  • 1 chopped Bell peppers
  • 1 beaten Eggs
  • 1 chopped Onions
  • 2 sliced Tomatoes

 

  1. Slice aubergine in half, throw out the inside of it and put a reasonable amount of salt inside.
  2. Wait for about half an hour until you can see the a brown liquid coming to the surface of the aubergine
  3. Wash the aubergine, then chop it into small cubes. Leave it aside.
  4. Dice bell pepper together with onion and fry it on a non-stick pan.
  5. After 5-10 min.,when pepper softens, add aubergine
  6. Wait for aubergine-peel to turn blackish then put in chopped tomatoes and stir a bit, until they let go a bit of the juice.
  7. Take a pot with the beaten egg in it, spice it with salt and pepper and pour it into the pan and keep stirring constantly for couple of minutes
  8. You can sprinkle a bit of paprika spice before serving it. You can eat it for breakfast, as a side dish or a nice warm dinner. Great with a bit of rice on Consolidation. Enjoy!

satarash

Oat Bran Gallette

  • 2 egg whites
  • 2 packets splenda
  • 2 tbsp oat bran
  • 1/2 cup fresh berries

 

  1. Pour out some egg whites and whisk it. Not for too long but long enough that it starts getting bubbly.
  2. Add the sweetener and whisk again, add the oat bran, whisk again.
  3. Just until it’s all mixed up.
  4. Take the berries (can choose from strawberries, blackberries and blueberries or a combination)
  5. Put them in the bowl and mush them with fork. It’s not about completely smashing them, just letting out the juice of the berry and mushing it a little.
  6. Then cook it like a regular gallette.

Oat Bran Gallette

Spinach and low-fat cheese omelette

  • 3 free-range eggs
  • 1 cup spinach leaves
  • 3 spring onions or shallots (sliced)
  • 3/4 cup cottage cheese
  • 2 tablespoons fat-free milk
  • 1/4 cup grated low-fat vintage cheese (optional)
  • 1 tsp virgin olive oil

 

  1. Heat a fry pan and add the virgin olive oil. Use a pastry brush to cover the base and add the spring onions. Cook over slow to medium heat for a couple of minutes.
  2. Whisk the eggs, cottage cheese and milk. Turn the fry pan up to medium to high. Add the egg mix. Sprinkle spinach leaves over the top and the grated vintage cheese.
  3. Cook for two minutes then place in a high grill for a further two minutes or until the cheese has melted and browned.

Spinach and low-fat cheese omelette

Seven Flavored Beef

  • 8oz. Beef (lean)
  • 1 tsp. Chinese Five Spice
  • 1/2 tsp. Ginger
  • 1/2 bunch Green Onions with Tops, chopped
  • 1 tsp. Lemongrass
  • 1/2 tsp. Minced Garlic
  • 1/4 cup Red Onions
  • 1 tsp. Red Pepper Flakes
  • pinch Stevia
  • 1/2 tsp. Thai fish sauce

 

  1. Combine all ingredients other than the green and red onions in a nonreactive baking dish and marinate beef for 1 hour in the refrigerator.
  2. Heat a non-stick pan over high heat [check the maximum heat recommended for your pan, as some non-stick pans should not be overheated!]. When pan is hot, add red onion and sear for 1 minute. Add beef to very hot pan [again, make sure you don’t damage your pan] and sear until cooked to medium. Add in the green onions and stir until the green onions are hot. Serve!
  3. While the marinade looks like very little, it really has a really strong Asian flavor with the lemongrass, red pepper flakes and the ginger. It’s one of those dishes that is designed to satisfy sour, sweet, salty and tangy. If you don’t have Lemongrass, the recipe is still good. Feel free to modify to suit your taste!

Seven Flavored Beef

Fish in Vinegar

  • 10 whole Allspice
  • 1 Bay leaf
  • 1.5 kg Fish Fillet
  • 1 sliced Onion
  • Salt as needed
  • Sweetener, Equivalent of 20 tsp of sugar
  • Thyme to taste
  • vegeta to taste
  • 150 mL Vinegar

 

  1. Sprinkle the fish (use whatever type you like) with salt, ground pepper, and thyme. Cover with the slices of onion. Leave for 2h.
  2. Put aside the onion that covered the fish to be used again later.
  3. Boil water with Vegeta and cook the fish briefly for 2-3 min.
  4. Once cooked place in a container (bowl) and layer with the onion slices.
  5. Depending on the container size you might need 1-1.5l of water.
  6. Pour the water into a pot and add the bay leaf and allspice. Bring the water to boil.
  7. Add the sweetener, 1.5 Tbsp of salt and the vinegar and mix together.
  8. While still hot pour over the fish in the container.
  9. Cover and let it cool. Best served the next day.

Fish in Vinegar