Apricot Amaretto Torte

Ingredients

1 tablespoon lemon juice
5 medium-size apricots (about 1 lb total)
1/4 cup slivered almonds
2 large eggs
1 cup sugar, divided
4 to 5 tablespoons almond-flavored liqueur, divided
1/2 teaspoon almond extract
3/4 cup all-purpose flour
2 teaspoons baking powder
1/8 teaspoon salt
1/4 cup butter or margarine, melted and cooled slightly
4 teaspoons cornstarch
1 cup apricot nectar
1/2 cup fresh orange juice
1/2 teaspoon vanilla

Method

  1. Pour lemon juice into a medium-size bowl. Quarter and pit apricots. Add to bowl and turn to coat with juice. Set aside.
  2. In a food processor, whirl almonds until finely ground. (Or finely chop almonds with a knife, then place in a large bowl.)
  3. To almonds, add eggs, 1/2 cup of the sugar, 1 tablespoon of the liqueur, and almond extract. Whirl or beat with an electric mixer until thick and well blended.
  4. Add flour, baking powder, salt, and butter. Whirl or beat until well blended.
  5. Spread batter in a greased, floured 9-inch cake pan with a removable rim. Decoratively arrange apricots in batter, overlapping as needed. Press fruit lightly into batter.
  6. Bake in a 375°F (190°C) oven until cake just begins to pull away from side of pan and a wooden pick inserted in center comes out clean (about 25 minutes; pierce cake, not fruit). Let cool slightly on a rack.
  7. While cake is cooling, stir together cornstarch and 6 tablespoons of the sugar in a small pan. Whisk in apricot nectar and orange juice. Cook over medium-high heat, whisking constantly, until mixture boils and thickens slightly (about 2 minutes). Remove from heat and stir in vanilla and remaining 3 to 4 tablespoons liqueur. Keep warm.
  8. Sprinkle cake with remaining 2 tablespoons sugar. Remove pan rim and cut cake into wedges. Serve with apricot-orange sauce.

Makes 8 servings.

Source: Low-fat Italian Cookbook

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Baked Cod on a Polenta-pepper Bed

Ingredients

1-1/2 cups cooked chopped spinach or thawed and drained frozen spinach
2 tablespoons lemon juice
1 tablespoon olive oil
6 cod fillets, 4 oz each
12 lemon wedges

Polenta

4 cups water
1 cup cornmeal (maize flour)
1/2 cup chopped roasted red bell peppers
1-1/2 tablespoons chopped fresh thyme or flat-leaf (Italian) parsley

Method

  1. Preheat an oven to 400°F (200°C). Coat a 9 x 13-inch baking dish with nonstick cooking spray.
  2. To make the polenta, in a large, heavy saucepan, whisk together the water and 1/4 cup of the cornmeal. Bring to a boil. In a slow, steady stream, gradually whisk in the remaining cornmeal. Reduce heat to low and simmer, stirring frequently, until the mixture thickens to the consistency of hot cereal, about 10 minutes.
  3. Remove from heat and stir in the red peppers and thyme or parsley. Spread in the prepared baking dish.
  4. In a small bowl, toss together the spinach, lemon juice, and olive oil. Scatter the spinach over the polenta.
  5. Place the fish fillets in a single layer on top of the spinach, pressing them into the polenta slightly.
  6. Bake until the fish is opaque throughout, about 15 minutes.
  7. To serve, divide among individual plates. Pass the lemon wedges at the table.

Makes 6 servings.

Source: Mayo Clinic

Oat and Seed Bars

Ingredients

1-1/2 cups rolled oats
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
2 large ripe bananas
1/4 cup melted coconut oil
2 to 3 Tbsp maple syrup
1/2 cup pumpkin seeds or sunflower seeds
1/2 cup dried cranberries
1/4 cup chopped walnuts
1/2 cup mini chocolate chips

Method

  1. Preheat oven to 350ºF (180ºC). Grease 8-inch square baking dish or line with parchment paper.
  2. In food processor, blitz oats until coarsely ground. (They don’t have to be finely ground. It’s okay if you see some bits.)
  3. In large bowl, combine ground oats, baking powder, baking soda, and cinnamon.
  4. In small bowl, mash bananas with a fork. Add melted coconut oil and maple syrup. Mix together.
  5. Add banana mixture to dry mixture and mix until combined. Fold in seeds, cranberries, walnuts, and chocolate chips. Place mixture in square baking dish and flatten with spatula.
  6. Bake for 18 to 20 minutes. Let cool for lo minutes before removing from the pan. Cut into bars. Keep in fridge for up to 1 week, or freeze for up to 3 months.

Makes 8 bars.

Source: Alive magazine

Honey Garlic Spareribs

Ingredients

3 lb back spareribs
salt and freshly ground pepper to taste
1/4 cup honey
1/4 cup rice wine or white wine
2 tbsp soy sauce
1/4 cup rice wine vinegar
2 tbsp chopped garlic
1 tbsp grated ginger
2 tbsp brown sugar
3 tbsp hoisin sauce
1 tsp Asian chili sauce
1/2 cup chicken stock or water

Method

  1. Trim spareribs and cut into racks of three ribs each. Place in roasting pan and season with salt and pepper.
  2. Combine honey, rice wine, soy sauce, vinegar, garlic, ginger, sugar, hoisin and chili sauce and pour over ribs. Marinate for 1 hour at room temperature or refrigerate for up to 8 hours, turning occasionally.
  3. Preheat oven to 375ºF.
  4. Stir stock into marinade and bake ribs uncovered for 1 hour or until tender, turning every 20 minutes and brushing with marinade.
  5. If marinade becomes too dry, add more stock or water; if it is too thin, reduce on stove over medium-high heat (the sauce should be thick but pourable).
  6. Place ribs on platter. Pour sauce over ribs and serve.

Makes 4 servings.

Source: Home for Dinner

Austrian-style Baked Trout with Almonds

Ingredients

1 trout, about 20 oz
1-1/2 oz plain flour
3-1/2 oz butter for frying
2-3/4 oz butter
3-1/2 oz almonds, sliced and roasted
lemon juice
Worcestershire sauce
salt
pepper

Method

  1. Brush the trout with lemon juice, Worcestershire-sauce, salt and pepper. Dip in flour on both sides to coat evenly.
  2. Heat a frying pan to medium high and cook until it has a light crust.
  3. For the sauce add some butter and almonds to the pan and roast it.
  4. Before serving pour the sauce over the fish and garnish with parsley.
  5. Serve with fried potatoes.

Makes 4 servings.

Source: Culinary Austria