Cauliflower Burger

Ingredients

350 g beetroot, peeled and grated
1 small red onion, sliced thinly
1 tsp salt
1/4 cup red wine vinegar
1 tbsp light brown sugar
2 tbsp chopped fresh thyme
250 g cauliflower, chopped coarsely
140 g cheddar cheese
1/2 cup canned cannelloni beans, drained and rinsed
1 cup fresh breadcrumbs
2 tbsp chopped fresh flat-leaf parsley
2 tsp finely grated lemon rind
2 tbsp skinless chopped roasted hazelnut
1 egg white, beaten lightly
2 tbsp vegetables oil
8 large butter lettuce leaves
125 g heirloom cherry tomatoes, halved

Lemon Mayonnaise

1/3 cup mayonnaise
2 tsp finely grated lemon rind
2 tsp lemon juice

Method

1. To make the lemon mayonnaise, whisk ingredients in a small bowl until combined. Season to taste.
2. Place beetroot, onion, salt, vinegar, sugar and thyme in a medium saucepan. Bring to a boil. Reduce heat, simmer, uncovered, stirring occasionally, for 20 minutes or until beetroot is tender and slightly sticky. Cool.
3. Boil, steam or microwave cauliflower until tender. Drain and leave to cool.
4. Thinly slice 90 g of the cheddar. Grate remaining cheddar.
5. Place cauliflower and beans in a food processor, pulse until coarsely chopped (do not over process).
6. Place cauliflower in a large bowl with 1/4 cup of the breadcrumbs, the grated cheddar, parsley, rind and nuts. Season and stir to combine. Shape cauliflower mixture into four patties. Refrigerate for 30 minutes.
7. Dip patties in egg white and coat in remaining breadcrumbs.
8. Heat oil in a large frying pan over medium-high heat, cook patties for 4 minutes each side or until browned and crisp. Drain on paper towel. Immediately top with sliced cheese for cheese to melt.
9. Place each patty in a lettuce leaf, top with tomato and a generous spoonful of the beetroot mixture. Drizzle with lemon mayonnaise and top with remaining lettuce leaf before serving.

Makes 4 servings.

Source: Everyday Power Foods

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Fish Kofta Curry

Ingredients

1 tbsp olive oil, plus extra for frying
450-500 g mixed skinned fish, such as cod, haddock and salmon, cut into bite-sized pieces
1/2 onion, grated
1 large egg, beaten
1-2 garlic cloves
1 tsp ground ginger
1 tsp ground cumin
1 tsp garam masala
1/2 tsp mild chilli powder
salt and pepper

Sauce

2 tbsp olive or vegetable oil
1 onion, finely chopped
6 cardamom pods, lightly crushed with a pestle and mortar
6 whole cloves
1 cinnamon stick
1 tsp ground turmeric
1 tsp cumin seeds, lightly crushed
1 tsp ground coriander
1/2 tsp mild chilli powder (more if you like it hot)
2 tsp black onion seeds
1/2 tsp fenugreek seeds
2 dried bay leaves
2 potatoes, peeled and chopped
1 apple, peeled, cored and chopped
1 tsp runny honey
4 tomatoes, chopped
300 ml fish stock
150 ml coconut cream
chopped fresh coriander, to garnish

Method

1. To make the koftas, heat the oil in a large, non-stick frying pan and add the fish. Fry for 4-5 minutes, turning carefully. Remove from the pan and allow to cool.
2. Squeeze the grated onion to remove any excess juice and then put in a large bowl along with the remaining kofta ingredients. When the fish is cool enough to handle, flake with your fingers, feeling for any stray bones, and then add to the bowl. Mix well and season with salt and pepper, then squeeze into 12 small balls. Cover loosely with cling film and chill in the fridge for at least 1 hour to firm up.
3. Meanwhile make the sauce. Heat the oil in a wok or deep frying pan over a medium heat and add the onion. Cook for 10 minutes, stirring occasionally.
4. Add all the spices (whole and ground) and cook for 2 minutes, stirring continuously.
5. Add the potatoes, apple, honey and tomatoes and stir together for a few minutes before adding the stock and coconut cream. Bring to the boil, then reduce the heat, cover and simmer for 30 minutes, until the potatoes are cooked through.
6. Shallow fry your chilled fish balls in batches. Heat a little oil in a frying pan and brown them on all sides. Don’t move them about too much in the pan. They have a more delicate constitution than your average meatball. Remove from the pan with a slotted spoon and drain on kitchen paper.
7. When you are nearly ready to eat, add the kofta balls to the pan, easing them into the gently simmering sauce. Cover the pan and poach for 10 minutes. Serve with a scattering of coriander leaves.

Makes 4 servings.

Source: My Family Kitchen

Rice Pudding Souffle with Strawberry Sauce

Ingredients

500 ml full-fat milk
100 g pudding rice
1 vanilla pod, cut in half lengthways
a good grating of nutmeg
110 g caster sugar
unsalted butter, for greasing
30 g rice flour
the whites of 4 large eggs, about 125 g, at room temperature
100 ml pouring cream, to serve

Sauce

100 g fresh strawberries
2 tbsp icing sugar

Method

1. To make the sauce, put the berries and sugar in a blender and blitz until smooth. Pass through a sieve to remove any bits, transfer to a serving jug and set aside until needed.
2. Heat the milk, rice, vanilla pod and nutmeg in a small saucepan and slowly bring to the boil. Turn down the temperature and cook over a low heat for 30 minutes.
3. Add 80g of the sugar and continue to cook for another 10 minutes, or until the rice is soft and the mixture has thickened and become gooey. Leave to cool completely.
4. Preheat the oven to 190°C. Grease four large or six small ramekins with butter.
5. Combine the remaining caster sugar, a little extra nutmeg and the rice flour and use to dust the ramekins.
6. Pour the rice pudding into a clean metal bowl.
7. In a separate bowl, whisk the egg whites to medium peaks. Using a large metal spoon, fold one-third of the beaten egg mix into the rice pudding to lighten it, then gently fold in the remainder.
8. Spoon the souffle mixture up to the brim of your prepared ramekins and bake until risen and golden brown on top, about 8-10 minutes for smaller ones and 12-14 minutes for larger ones.
9. Serve immediately, poking a hole in the centre of each souffle and pouring in the strawberry sauce and cream at the table.

Makes 4 to 6 servings.

Source: Skinny Weeks and Weekend Feasts

Tucson Chimichangas

Ingredients

1-1/2 cups shredded cooked turkey or chicken
1-1/4 cups grated Monterey jack cheese
1 can (4 oz) diced mild green chiles, drained
2 fresh tomatoes, diced
2 tbsp minced cilantro (coriander leaves)
1/2 tsp each ground cumin, dried oregano, and salt
2 tbsp oil
2 cloves garlic, minced
1 onion, minced
6 fresh large flour tortillas
as needed oil for deep-frying
4 cups salsa verde
2 cups guacamole
2 cups sour cream, for garnish
1 head lettuce, shredded, for garnish
2 fresh tomatoes, chopped, for garnish
1 can (4 oz) sliced black olives, for garnish
6 radishes, sliced, for garnish

Method

1. In a large bowl combine turkey or chicken, cheese, chiles, tomatoes, cilantro, cumin, oregano, and salt.
2. In a skillet heat oil. Add garlic and onion and saute over medium heat until wilted (about 5 minutes). Stir into the chicken mixture.
3. In center of each tortilla place a generous spoonful of the chicken mixture, leaving about 2 inches of tortilla Uncovered at each end. Fold over both ends, then fold over the sides. Secure with toothpicks. Repeat until all tortillas are filled.
4. In a large, deep skillet, heat 1-inch of oil to 350°F (175°C). Gently place each chimichanga in the oil, seam side down. Fry until lightly browned and crisp (about 1 minute), then carefully turn and fry the other side. Remove and drain chimichanga on paper towels and keep warm in a low oven. Repeat until all chimichangas are cooked.
5. To serve, place chimichanga on a plate and remove toothpicks. Coat with salsa and top with a dollop of guacamole and sour cream. Garnish with lettuce topped with tomatoes, olives, and radishes.

Makes 6 servings.

Source: Tortilla International

Borscht with Fresh Dill

Ingredients

6 beets, peeled and diced
3 carrots, coarsely grated
1 white onion, chopped
3 cups (9 oz) shredded cabbage
1-3/4 cups canned vegetable broth
5 cups water, plus more if needed
1/2 teaspoon ground pepper
3 tablespoons lemon juice
6 tablespoons low-fat sour cream
1/3 cup chopped fresh dill

Method

1. In a large saucepan, bring the beets, carrots, onion, cabbage, broth, water, and pepper to a boil.
2. Reduce heat to low, cover, and simmer until the beets are tender, 20-25 minutes. If the soup seems too thick, stir in 1/4 cup additional water.
3. Remove from heat and stir in the lemon juice.
4. To serve hot, ladle into individual bowls. Top each with 1 tablespoon of the sour cream and sprinkle with the dill.
5. To serve cold, cool to room temperature, then cover and refrigerate until thoroughly chilled, at least 4 hours or up to 3 days. Ladle into cups and top with the sour cream and dill.

Makes 6 servings.

Source: Mayo Clinic