Wednesday, August 31, 2011
Steak with creamy mustard sauce and oven chips.
Ingredients100g oven chips1 tomato, cut in 6 wedgescooking oil spray125g tub low-fat plain yoghurt1 clove garlic, crushed2 teaspoons whole grain mustard125g lean sirloin steak
Step 1 Preheat oven to 230ºC. Place chips on a baking tray and bake for 15 minutes. Place tomato wedges on a separate tray and spray with oil. Add to oven and bake for 5-8 minutes, or until tender, and chips are golden.
Step 2 Meanwhile, combine yoghurt, garlic and mustard in a bowl. Set aside.
Step 3 Spray a frying pan with oil. Place over a medium heat and add steak. Cook each side for 3 minutes for medium rare, or until cooked to your liking. Serve steak with chips, tomato and creamy mustard sauce and a green salad.
Toss-together vege pasta1/2 cup spiral pasta1/2 cup four-bean mix1/2 cup corn kernels1/2 x 325g tub fresh tomato pasta sauceshaved Parmesan cheese, to servetorn fresh basil, to serve
Step 1 Cook pasta following packet directions. Drain, return to pan and add beans and corn.
Step 2 Heat sauce over a medium heat. Add sauce to pasta and toss until well combined. Top with Parmesan and basil. Serve with a green salad.
Choc-banana pikelets1 cup self-raising flour1/4 cup brown sugar2/3 cup trim milk1 egg, lightly beaten1/2 cup milk chocolate bitsoil spray1 large banana, cut in 24 slices150g vanilla fromage frais (we used Frûche)1 cup mixed berries (use frozen if you like)
InstructionsStep 1 Sift flour and brown sugar into a large bowl. Whisk in milk and egg until smooth. Gently stir in chocolate bits.
Step 2 Place a frying pan over a medium-high heat and spray with oil. Drop 2 tablespoons batter into pan. Top with 3 banana slices. Cook for 1-2 minutes until bubbles appear on surface. Flip and cook for 1-2 more minutes. Repeat process to make 8 pikelets.
Step 3 Serve pikelets topped with fromage frais and berries (or other fruit if you prefer).