everyday cooking with digestive booster

8/11/2019 Everyday Cooking With Digestive Booster

1/29

EverydayCooking

Recipes


2/29

ontents:

Breakfast Pa es

Lunch Pages 8 12

nner Pages 13 17

Desserts Pages 18

20

Snacks Pages 21 23


3/29

,

Ingredients Method

10gDigestiveBooster

2tspoliveoil

100g(about3)medium

1. Heat 1 teaspoon of the oil in a small non-stick frypan, add mushrooms, saut until tenderthen stir in semi-dried tomatoes and thyme and transfer mixture to bowl.

2. Whisk eggs, water and digestive booster together in a bowl. Heat another teaspoon of oil,

1tbs semidriedtomatoes,

drainedonpapertowel,finely

chopped

2tspchoppedfresh(or1/2tsp

y .

3. Pour egg mixture into heated frypan and cook over a medium heat, drawing edges ofmixture toward centre so that unset mixture flows to the edge of pan.

4. When omelette is almost set, sprinkle sauted mushroom mixture and crumbled feta overhalf the omelette season with e er then fli unfilled side over fillin .

dried)thymeleaves

2mediumeggs*

1tbs water

30greducedfatfetacheese

5. Stand over a low heat for a further minute to allow filling to heat through.

6. Slide omelette onto a serving plate and serve straight away.

,

seasonerves:


4/29

In redients Method

30gDigestiveBooster

2cupsselfraisingflour

1. Sift the flour and bicarbonate of soda together into a bowl. Stir in the sugar.

2. Whisk the milk, egg, digestive booster and vanilla together then pour into the flourmixture. Whisk until just combined. Stir in 1 teaspoon of the melted margarine spread.

1

2tbs castersugar

11/2cupsreducedfatmilk*

1egg*

3. Heat a large non-stick frying pan over medium heat. Brush pan with a little of themargarine spread. Spoon about 1/4 cup of the batter into the pan, spreading out to form a10cm round.

4. Cook for 2-3 minutes or until bubbles appear on the surface. Turn and cook for a further2-3 minutes or until olden and cooked throu h.

1tspvanillaextract

1tbs Margarinespread,melted

Reducedfatnaturalyoghurt*,

5. Transfer to a plate. Cover to keep warm. Repeat with remaining batter to make 12pancakes, brushing pan lightly with melted margarine spread between batches.

6. Serve warm with yoghurt, strawberries and passionfruit.

s ice straw erries an

passionfruit,to

serve

Serves: 4


5/29

In redients Method

15gDigestiveBooster

1cupLowanWholegrain

1. Place oats and cold water in a saucepan. Stir and stand for 5 minutes.

2. Place saucepan over a medium heat, add digestive booster and milk. Stir occasionallyuntil the porridge comes to the boil.

RolledOats

1cupcoldwater

1cup

cold

skim

or

reduced

3. Reduce heat to low and stir constantly for 3-5 minutes.

4. Serve in heated bowls with topping of choice.

Topping of choiceStrawberr Blueberr and Ras berr

fatmilk

Skimorreducedfatmilk,for

serving

Golden Syrup and RhubarbStewed RhubarbBanana and Cranberry

erves:


6/29

In redients Method

30gDigestiveBooster

1apple,peeled,coredandgrated

1pear,peeled,coredandgrated

1. Put the apple, pear, rolled oats, cinnamon, digestive booster and pear juice in a

bowl and mix to combine, allow to stand covered in the refrigerator for 1 hour.

2cupsrolledoats

1/2tspgroundcinnamon

1cup(250mL)pearjuice

150greducedfatvanillayoghurt

2. Fold through the yoghurt and almonds. Spoon the muesli into individual bowls and

serve topped with the milk, mango and banana then drizzle with passionfruit pulp.

Serves: 4

50gflakedalmonds,toasted*

1cup(250mL)reducedfatmilk

2mangoes,peeledandchopped

1banana,sliced

2passionfruit


7/29

In redients Method

30gDigestiveBooster

Canolaoil spray

1. Preheat oven to 180C (160C fan-forced).Grease a 20cm x 10cm loaf tin with

canola spray and line with baking paper.

185mLcanLight&Creamy

CookingMilk

3/4 cup brownsugar

2e s

2. Whisk cooking milk, sugar and eggs together in a medium bowl; fold in bananas,

oats and flour.

3. Spoon mixture into prepared pan. Bake for 1 hour or until a skewer inserted into

the centre comes out clean.

3ripebananas,mashed

1/2 cupTraditionalOats

2cupsselfraisingflour

Serves: 12

Margarinespread,ifdesired


8/29

Ingredients Method30gDigestiveBooster

2tspoliveoil

1onion,chopped

1clove arlic,crushed

1. Heat olive oil in a large deep pan, add onion and garlic and saut until light

golden.

2carrots,chopped

1Lwater

2tspreducedsaltvegetablestock

powder

2. Add carrots, digestive booster, water, stock powder, tomatoes and tomato paste

and bring to the boil. Reduce heat, cover and simmer for 15 minutes.

3. Stir in pasta, cannellini beans, green beans and zucchini and bring to the boil.

Simmer covered a further 10-15 minutes or until pasta and vegetables are tender.400

tomatoes

2tbs noaddedsalttomatopaste

2/3cupdriedpastashapes,ofchoice

400gcancannellinibeans,rinsedand

4. Remove from heat, stir in basil. Serve with crusty bread.

Serves: 4-6drained

100g

green

beans,

chopped2zucchini,chopped

2tbs shreddedfreshbasil

Crustywholegrainbread,toserve


9/29

,

In redients Method

30gDigestiveBooster

8eggs

1sheet uff astr

1. Pre heat oven to 180C.

2. Grease a 23cm quiche tin with spray oil, line with pastry sheet and trim edges.

3. Cover with a sheet of non-stick baking paper, fill with baking weights and place into the

1leek,palepartonly,washed

wellandthinlysliced

120gsalt

reduced

lean ham,

oven un n a e w ou co oura on .

4. Heat a frying pan on gentle heat, spray with oil and add leek. Gently cook without colouruntil soft.

5. In a bowl, whisk together the digestive booster, milk, eggs, nutmeg and pepper.

s ave an ice

120ggratedreducedfatSwiss

cheese

200mlreducedfatmilk

. , .Fill with leeks, ham and egg mixture, and top with cheese.

7. Place back into the oven for 30 minutes or until filling is just set.

8. Remove quiche from oven

Pinchofgroundnutmeg

Peppertotaste

Canolasprayoil

Serves: 6


10/29


1large(650g)orangesweetpotato,

peeled

2tspoliveoil

1. Cut sweet potato in approximately 3cm chunks. Boil, steam or microwave until just tender, drain.

2. Preheat oven to 190C (170C fan-forced).

3. Heat oil in a non-stick frypan, add onion and paprika and saut for about 2 minutes until softened. Removefrom heat.

1largeonion,chopped

2tspsweetpaprika

4largeeggs

2tbs plain

flour

4. Whisk digestive booster, eggs and flour in a large bowl until combined then whisk in milk.

5. Gently stir in zucchini, sweet potato, sauted onion and two-thirds of the feta cheese then season withpepper.

6. Lightly grease an 18cm x 28cm rectangular ovenproof dish with cooking spray. Pour mixture into prepareddish.

2mediumzucchini,grated

150greducedfatfetacheese,crumbled

Crackedblackpepper,toseason

1bunchasparagus,cutinto4cm

. rrange asparagus p eces on op en spr n e w rema n ng e a an spray g y w coo ng spray.

8. Bake in preheated oven for 35-40 minutes until set.

9. Cut into squares to serve. Accompany with a green salad.

Serves: 6

engt s

Oliveoilspray

Greensalad,toserve


11/29

,

In redients Method

30gDigestiveBooster

Canolaoilspray

425gcantunainspringwater,


2. Lightly grease a 12 hole standard, silicone (see Tips) or non-stick muffin pan with cooking spray.

drained

4greenshallots,thinlysliced

1cup(30g)babyspinachleaves

1cupgratedreducedfattasty

. , ,cheese and season with pepper.

4. Whisk eggs, flour and creamed corn together in a large bowl until combined then whisk in milk anddigestive booster.

5. Pour the mixture evenly over filling in muffin holes then top with tomato halves and sprinkle with

cheese

Crackedblackpepper,toseason

10largeeggs

2tbs plainflour

.

6. Bake in preheated oven for 20 to 25 minutes or until frittatas are set and light golden. Serve warmor chilled.

125gcancreamedcorn

2/3cup

reduced

fat

milk

6cherrytomatoes,halved


12/29

In redients Method

20gDigestiveBooster

1leek,palesectiononly,sliced

500gpumpkin,peeled,chopped

1. Spray vegies with oil. Heat a large heavy-based saucepan over moderate heat. Cook and stir leek

for 2 minutes. Add remaining vegies and garlic. Cook and stir for 2 minutes or until well combined.

2. Add cumin cook and stir for 30 seconds or until fra rant. Stir in stock and add di estive booster .

350gkumara,peeled,chopped

Cookingoilspray

2clovesgarlic,crushed

3teaspoonsgroundcumin

. . .

Bring to the boil. Reduce heat; simmer for 25 minutes or until vegies are tender. Cool slightly.

3. Process pumpkin mixture, in batches, until smooth. Place soup in a clean pan. Add beans; cook

and stir over low heat for 3-4 minutes or until hot.

4. Meanwhile, preheat an oven-grill to high. Using a 4cm star pastry cutter, cut stars from bread.

1litre(4cups)saltreduced

vegetablestock

420gcankidneybeans,rinsed

4slices wholegrainbread

Spray stars with oil. Place on a baking tray. Cook under grill for 1 minute. Turn; sprinkle with cheese.

Grill for 1 minute more or until cheese melts.

5. Ladle hot soup into bowls. Top with star croutons and parsley

12cupgratedreducedfattasty

cheese

13cupchoppedflatleafparsley

Serves: 4


13/29

In redients Method

20gDigestiveBooster

1tbs oliveoil

1. Heat the oil in a large heavy based pan over medium high heat. Brown the chicken in

batches until golden on all sides. Set aside to drain on paper towel.

8chickenpieces,skinremoved

andtrimmedofallvisiblefat

1largeonion,peeledandsliced

cu lainflour

2. In the same pan cook the onions until golden. Lower heat, add the flour and cook, stirring

for 1 minute. Slowly pour in stock and Worcestershire, add digestive booster and stir to

break up any lumps. Bring to boil, reduce heat, add potatoes. Cover with lid and simmer for

25 minutes.

3. Remove lid add the frozen vegetables and simmer for further 6 minutes or until

3cupssaltreducedchicken

stock

2tbs Worcestershiresauce

vegetables are tender and chicken is cooked through.

350gchatpotatoes

2cups

frozen

vegetables


14/29


1brownonion,finelychopped

1tspgroundcumin

1. Heat a medium heavy-based saucepan over medium-low heat. Add the onion and cumin,

spray lightly with oil and cook, stirring for 5 minutes or until soft. Increase heat to medium,

add the mushrooms, spray lightly with oil again and cook for a further 5 minutes or untilveo spray

400gbuttonmushrooms,thinlysliced

2cupslonggrainbasmatirice,rinsed

2cups reducedsaltvegetablestock

2cupswater

mushrooms are tender.

2. Add the rice and stir to coat in the mushrooms. Pour over the stock and water, add

digestive booster and the thyme, bring to the boil. Reduce heat to low, cover and simmer,

without lifting the lid for 12 minutes.

6sprigsfreshthyme

1/2 cupraisinsorsultanas

1lemon,rindfinelygrated,juiced

50gbabyspinachleaves

3. Remove from the heat, add the raisins or sultanas, lemon rind and juice and stir with a

fork to distribute. Cover and allow to stand 5 minutes. Stir through the spinach and

cashews, season with black pepper and serve.

1cupp ain,unsa te roaste cas ews

Cracked

black

pepper,

to

season

Serves: 4


15/29


2tspoliveoil*

1onion,sliced

1. Heat oil in a medium saucepan, add onion and saut until light golden. Add digestive booster andstir in 2 cups of the milk and heat to just below boiling point.

2. Mix cornflour to a smooth paste with the remaining 1/2 cup of milk, add to pan and stir constantly

21 2cupsre uce atm

21/2tbs cornflour

2tspwholegrainmustard

1/2

cup

reduced

fat

tasty

cheese*

. .

3. Steam or microwave the broccoli until just tender. Gently stir broccoli, peas and tuna throughsauce. Divide mixture into 4 x 375ml capacity ovenproof dishes. Preheat oven to 200C (180C fan-forced).

4. Lay 1 filo sheet on a clean surface, apply cooking spray and top with another filo sheet. Cut layered,

florets

425gcantunachunksinspring

water,drainedandflaked*

1/2cupfrozengreenpeas*

. ,spray. Repeat with remaining filo to cover all four pies.

5. Place pies on an oven tray and bake for 15-20 minutes until filo is golden.

6. Serve with garden salad.

8sheetsfilopastry*

Oliveoil

spray*

Gardensalad,toserve

Serves: 4


16/29


1tbs reducedsaltsoysauce

1tbs mirin

1. Combine the soy sauce, mirin, honey, ginger and 1/2 teaspoon of sesame oil in a ceramicdish. Add the chicken and turn to coat. Cover and refrigerate for 30 minutes.

2. Cook the noodles in a medium saucepan of unsalted boiling water for 2-3 minutes or until3 sp oney

2cmfreshginger,peeledandfinely

grated

3/4tspsesameoil

500gskinlesschickenbreastfillets,

softened. Drain and rinse under warm water. Transfer the noodles to a large bowl, add theremaining sesame oil and toss to coat. Cover to keep warm.

3. Preheat a barbecue plate or large non-stick frying pan on medium-high. Spray lightly withoil to grease. Add chicken and cook 3-5 minutes each side or until golden and cookedthrough. Remove the chicken to a plate, cover and allow to stand for 5 minutes.

trimmedoffat

2x90gpacketssobanoodles

Oliveoilspray

100gbeansprouts,trimmed

4. Add bean sprouts, onions, carrot and ginger to the noodles. Toss to combine. Cut thechicken into thin slices across the grain and toss through the noodles. Pile into shallowbowls and serve.

3greenonions,cutin7cm engt s,

shredded

1carrot,cutintomatchsticks

2tbs pickledginger,shredded

Serves: 4


17/29


2tspoliveoil

1largeonion,chopped

1. Heat oil in a large pan, add onion, carrot, celery and capsicum and saut for about 5

minutes or until vegetables have softened slightly.

1 argecarro , ne y ce

1stickcelery,finelydiced

1/2redcapsicum,finelydiced

500gextraleanbeefmince

1/2cupdryredlentils*

2. Add mince, cook over a high heat until mince is browned all over, breaking up any large

pieces with a wooden spoon.

3. Stir in lentils, passata sauce, water, digestive booster, stock powder and oregano and

bring to the boil. Reduce heat, simmer covered for 10 minutes.

700mlpassata sauce*

21/2cupswater

2tspreducedsaltvegetablestock

powder

4. Uncover pan and simmer for a further 15 minutes or until sauce has reduced and

thickened slightly, stirring occasionally. Remove from heat, stir in basil. Serve with spaghetti

or pasta of your choice.

1tsp rie oregano eaves

2tbs choppedfreshbasil

500gspaghettiorpasta,cooked,to

serve

Serves: 6


18/29

In redients Method

20gDigestiveBooster

Biscotti

1. Preheat oven to 190C (170C fan-forced). Spread almonds on a baking tray. Bake almonds for 8-10 minutesor until toasted. Set aside for 5 minutes to cool. Roughly chop. Line 2 baking trays with baking paper.

2. Using electric beaters, beat eggs, sugar and orange rind together on high speed until pale and thick. Sift flourand baking powder together and stir into egg mixture with the almonds and cranberries until dough comestogether.

1cupp a n,unsa te a mon s

2eggs*

2/3cupcastersugar

1orange,rindfinelygrated

3. Divide dough in half. Turn onto lightly floured surface and shape each half into a log about 25cm long and 4-5cm wide. Place onto 1 baking tray, allowing a little room for spreading. Bake for 20-25 minutes or until lightgolden and cooked through. Set aside to cool.

4. Preheat oven again to 150C (130C fan-forced). Cut logs into 1cm-thick slices using a serrated knife. Placeslices, in a single layer, on two lined trays.

5. Bake for 15 minutes, turning over after 10 minutes or until light golden and crisp. Transfer to wire racks to cool

2cupsplainflour

1/4tspbakingpowder

1/2cupdriedcranberries

completely.

6. To make the affogato, scoop ice cream into base two heatproof glasses. Pour over the hot coffee and servewith biscotti.


19/29

In redients Method

30gDigestiveBooster

400gcanpieapples


2. Combine apples, plums and vanilla essence; place in an oven-proof baking dish.00gcanp ums nnatura u ce,

drainedandwithpipsremoved

1tspvanillaessence

1cup

(90g)

Traditional

Oats*

3. Mix oats, almonds, digestive booster and golden syrup; sprinkle on top of fruit; bake for

25-30 minutes or until bubbling and crisp.

1/2cup(70g)sliveredalmonds*

2tbs goldensyrup

Serves: 8


20/29

In redients Method

10gDigestiveBooster

90gmargarinespread

cupcastersugar

1. Pre-heat oven to 180C (160C fan-forced).

2. Brush a 21.5 x 11.5 x 5.5cm loaf tin with melted margarine spread and base line with baking paper.

3. In a medium bowl, cream together the margarine spread, sugar and lemon zest with a hand held mixer untilcreamy.

1tspfinelygratedlemonzest

2eggs*,lightlybeaten

cupLowanRolledOats

cupselfraisingwholemealflour

4. Add the eggs, flours, digestive booster, oats and milk and stir with a wooden spoon until combined. Stir in thelemon juice.

5. Place into prepared tin and bake for 35-40 minutes or until a warmed skewer inserted in the centre comes outclean.

6. While the cake is cooking, make the syrup by placing the lemon juice, sugar and water in a small saucepan,bring to the boil, stirring until the sugar has dissolved.

cupselfraisingflour

cupreducedfatmilk

2tbs lemonjuice

7. Stand cooked cake on a cooling rack and using a skewer, make holes in the cake. Pour over the hot syrupand leave to cool in the tin.

8. When the cake is cold, remove from the tin, remove baking paper and serve cut into slices.

Serves: 8 cuplemonjuice

cup

sugar185mLwater


21/29

In redients Method

10gDigestiveBooster

2Lebanesecucumbers,peeled,

1. Chop the cucumber, place in a sieve and drain for 20 minutes.

2. Combine the yoghurt, garlic, oil, digestive booster and vinegar in a bowl and mix well. Stir in the

a ve eng w sean see e

200greducedfat naturalyoghurt*

1garlicclove,veryfinelychopped

2tsp

olive

oil

, .

3. To make the pita chips, preheat oven to 180C (160C fan-forced).

4. Arrange the pita wedges on a baking sheet. Toast for 10 minutes or until golden and crisp.

5. Allow to cool and serve with the tzatziki dip.

2tspredwinevinegar

2tbs choppedmint,flatleaf

parsleyordill

4largewholemealpitas,split

Serves: 6

horizontallyandcutintowedges


22/29

In redients Method

15gDigestiveBooster

21/2cupsselfraisingflour,sifted

1. Preheat oven to 180C fan-forced. Line 12 x 1/3 cup muffin pans with paper cases.

2. Combine the flour and, sugar in a bowl. Stir in the milk, digestive booster, egg and margarine then

fold in the strawberries.

1 2cup rownsugar

1cupskimmilk*

1egg,lightlywhisked*

30g Margarine,melted

3. Spoon into cases and sprinkle with the almonds. Bake for 18-20 minutes or until cooked when a

skewer inserted into the centre comes out clean.

4. Dust with icing sugar and serve warm.

250gstrawberriesdiced

2tbs flakedalmonds

1tspicingsugar,toserve

(optional)

Serves: 12

Reducedfatricottaorlowfat

Greekstyle

yoghurt,

to

serve

(optional)


23/29

In redients Method

15gDigestiveBooster

21/2cupsselfraisingflour

1. For the strawberry jam, place all the ingredients into a large microwave-safe heatproof bowl. Microwave,uncovered, for 12-15 minutes on high power, stirring every 3 minutes until thick and jam like, jam should still bea little runny as it will thicken on cooling.

2. Preheat oven to 230C (210C fan-forced). Line a baking tray with non-stick baking paper. Combine flour and

1t s castersugar

2tbs Margarinespread

1cupbuttermilk

sugar n a arge ow .

3. Add the spread and use your fingertips to rub spread into the flour until it resembles breadcrumbs. Make awell in the centre, add digestive booster and buttermilk. Stir until dough comes together.

4. Turn onto a lightly-floured surface. Knead gently until base dough is smooth.

5. Press out until 2 1/2cm thick. Use a 5cm round cutter to cut out as many scones as possible. Gently press

Strawberryjam

250gstrawberries,chopped

1/2 lemon,juiced

1 2 cu castersu ar

remaining dough together and repeat.

6. Place scones just touching on the tray and bake for 12-15 minutes or until light golden and cooked through.Serve hot with jam.


24/29

In redients Method8gDigestiveBooster

2PinkladyorFujiapples,quartered(skinandcore

Place all ingredients into blender and blend for 1 minute. Pour into a fine strainer before dinking if

you prefer a smoother consistency.

included)

1Limejuice,

200300g

leafy

greens

(eg baby

Serves: 2

Freshginger,totaste

1Celerystalk,cutintothirds

250mlcoldwater.


25/29

Ingredients Method15g

Digestive

Booster

140grawbeetroot,peeled,cutintopieces.

Place all ingredients into a good blender and mix for 1 min.

2Redapples,peeled,cored,cutintoquarters

8strawberries,washed,hulled

40gice

cubes

Serves: 2

1tspgroundcinnamontotaste

200mlalmondmilkordairymilk

1tbsphoneytotaste.


26/29


1cupofstrawberries


1frozenbanana

cupofpomegranateseedsServes: 2

,


27/29


1peeledfrozenbananas,cut


1cupfreshorfrozenstrawberries

tables oonslowfat o urt

Serves: 2

150mlskimmedmilk


28/29


Smalltincoconutcream


6strawberries,hulled

1mango,peeledand

deseeded

Serves: 2

4cmpiecevanillapod

6070mlcoconutwater,addasmallglassofchilledwaterifyoupreferathinnerconsistency


29/29


50galmonds,soaked


90gfreshpitteddates

I

tbsp

carob

powder

Serves: 2

2peeledfrozenbananas,cutinto4cmchunks

100gcoldwaterorcoconutwater

everyday cooking with digestive booster

Documents