Nana Cake

Page 151 of Recipe book

Now I tried this once before without much luck, but I had another go today and it looks a better result. I think there is a step missing from the instructions which threw me last time - but this is what I did this time....

Warmed the oven to 180C
Then I separated three eggs and beat the whites until stiff.
To the yolks I added 2 heaped tablespoons cornflour (make sure it is maize, not wheat), 3 rounded dessertspoons natvia, the zest of one lemon, the juice of half a lemon, 1/2 tub philadelphia extra light and a heaped tablespoon of quark and used my mixer to beat until smooth. I then folded in the egg whites and put into a lightly greased and wiped loaf tin.
This was put in the oven for 35 mins.

The dish rises like a souffle and then settles. Last time I did it in a larger tin and it was not very impressive, in the loaf tin it looks and has a texture more like a Maderia cake. I do feel naughty eating it as it has cornflour .... which means carbs and kilojoules, but it could be nice for those days when you are really hungry.

I give it a 6.5/10. Dan gave it 6/10, saying it lacked flavour, and I suppose he is right.





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Mouzette dessert

Page 146

This is a light lemon mousse.

I separated 2 eggs and whipped the whites to stiff peaks. I heated 2 tablespoons of chilled lemon juice in a cup for 45 seconds in the microwave. I then added 2 level teaspoons of Davis granulated gelatine and stirred to dissolve. To the yolks I added 8 sachets of natvia, the lemon/jelly slurry and then whipped with the electric beater. Then I added 1 1/2 tubs (300g) of philadelphia extra light cream cheese. When blended, I then tipped in the beaten egg whites and folded it together and then transferred it to a serving dish. Into the fridge for an hour and ready to eat.

I really liked it 8/10 it was light, yet filling. Peter said it was a real dessert, better than spice cream, 10/10 but Dan said it was good, but only gave it a 6.4/10.





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Japanese cream

Page 145 of Recipe Book

This is a light coffee flavoured milk jelly.

I mixed 40 g of skim milk powder with 400 ml of water and 4 pinches of instant coffee in a saucepan and heated to almost boiling. I then added 1 teaspoon of gelatine in 1/2 cup water and allowed it to soften before stirring it into the warm milk.

The resulting mix was then chilled to set.

Peter said it looked like congealed snot and wouldn't eat it, Dan is not really a coffee fan, so I ate all 4 serves.

It was not an appealing texture, but light and refreshing. Lets say 5/10.




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Vietnamese shaking beef

P 78 of Recipe Book

This is an easy to make beef stir fry dish.

I mixed 800 g of sirloin steak (presliced) with 4 tablespoons of soy sauce, 2 tablespoons of oyster sauce, 2 tablespoons of crushed ginger, 4 sachets natvia and several grinds of black pepper in a mixing bowl and allowed it to rest for 30 minutes. I then squashed 3 cloves of garlic and sliced it into thin strips. I put a large pan on the stove and cooked the garlic, adding an addition heaped teaspoon from my jar of crushed garlic I keep in the fridge. I browned this first then added the beef and cooked for only a minute or two, stirring constantly.








I quite like this although it is a bit salty.
Scores from the boys, Dan gives it a 8.5/10, Peter a 7.5/10 and me, a 7.5/10.

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Cinnamon yoghurt mousse

Page 157 of recipe book

A simple recipe where I beat 4 egg whites until stiff then while continuing to beat, I added 2 dessertspoons natvia and a teaspoon of cinnamon and 600 ml of vanilla no fat/sugar yoghurt. Once mixed and put in serving glasses and chilled.

The result was average, a 3/10.









A watery layer settled on the bottom and spoiled it for me. The top was okay but I probably won't make this again.




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