Minestrone Soup
From Single Serve
This hearty, one pot meal is a great winter warmer and is cooked from scratch in under 20 minutes.
1 cup water or stock
1 cup Italian style tomato sauce
¼ cup pasta
½ a brown onion
1 clove garlic
1 small carrot
1 celery stalk
¼ green capsicum (bell pepper)
¼ red capsicum (bell pepper)
½ small zucchini (courgette)
½ cup canned kidney beans
Pinch of salt
Parmesan cheese to serve
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Drain the beans and rinse them until the water runs clear and free of bubbles.
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Dice the vegetables and slice the garlic finely.
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Place the stock and tomato sauce in a saucepan and bring them to the boil.
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Add the onions and garlic, carrot, celery, capsicums, pasta and salt.
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Cover the pot and reduce the heat.
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Simmer gently for ten minutes then add the beans and zucchini.
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Simmer for another two minutes then serve topped with grated parmesan cheese.
Orange Chicken
From Single Serve
Chicken is an inexpensive and versitile meat which takes flavours well. I love this simple, yet tasty and slightly sweet recipe.
1-2 chicken thigh fillets
½ an orange, juice and rind
1 tsp. brown sugar
2 tbsp. mayonnaise
Salad leaves to serve
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Trim the chicken thigh of excess fat and cut it into three strips.
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Place the chicken in a steamer lined with baking paper.
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Steam the chicken for about five minutes.
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Grate the orange rind finely and mix it with the mayonnaise.
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When the chicken is cooked, place a small fry pan over a medium heat.
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Heat the orange juice and sugar until it begins to bubble.
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Add the chicken and its juices to the pan and fry in the orange sauce for thirty seconds each side.
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Serve topped with mayonnaise with a salad or vegetables of your choice.
Healthy Eggs Florentine
From SIngle Slim
Approx. 250-330 calories
1 slice of good quality toast
1 or 2 free range eggs
1 cup washed spinach leaves
1 tbsp. natural, full cream yoghurt
1 tsp. Dijon mustard
½ tsp. white wine vinegar
½ tsp. salt
Extra salt and Pepper to taste
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Fill a small fry pan with water and bring it to a simmer, adding the half teaspoon of salt.
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Place the spinach leaves in a sieve over the simmering water and pour two or three ladles of water over them until they wilt.
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Place the spinach on paper towel to absorb the excess moisture and cover to keep warm.
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Break the eggs into the simmering water and poach gently for two to three minutes.
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Mix the yoghurt and mustard and vinegar to form a sauce.
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Place the spinach on the toast topped with the eggs and sauce then add salt and pepper to taste.
Steamed Fish with Mediterranean Flavours From Single Slim
Approx. 370 calories
150g (5oz) your choice of white fish fillet
Handful of green beans
1 small potato
For the Sauce
1 tsp. capers
½ tsp. grated lemon rind
1 clove garlic
1 tomato
½ tsp. salt
½ tsp. pepper
½ tbsp. olive oil
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Slice the potato and place it in a lined steamer basket over boiling water.
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Dice the tomato and grate the garlic.
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Chop the capers and mix with tomato, oil, garlic, lemon rind, salt and pepper.
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Coat the fish in the mixture and let it sit for ten minutes at room temperature.
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Top and tail the beans and place them in the steamer with the potato and the fish.
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Continue to cook for eight to ten minutes then serve.
Tiramisu
From Sweet Singles
2-3 sweet biscuits (cookies)
¼ cup strong coffee
2 tbsp. Marsala
1 tbsp. Greek style yoghurt
¼ cup cream
½ tsp vanilla extract
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Mix one tablespoon of the coffee with the Marsala.
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Whisk the yoghurt with the remaining coffee until smooth.
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Beat the cream with the vanilla until soft peaks form.
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Take a small, shallow dish, such as a champagne bowl or soufflé ramekin and spread a layer of cream over the bottom.
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Place a layer of the biscuits over the top of the cream and pour half the coffee and Marsala mixture over them.
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Spread the Mascarpone/yoghurt mixture onto the biscuits.
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Place another layer of biscuits into the dish and spoon the remaining coffee mixture over them.
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Top the biscuits with the cream and sprinkle with cocoa powder or grated chocolate.
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Refrigerate for at least one hour before serving.