Tuesday, January 31, 2012

This is a variation of the Goji berry cookies the Elena shared last year.

with the berries replaced with strawberry essence and red food colouring.

Warm oven to 180C
Prepare a 12 muffin tray ( I spray my 2x6 silicon muffin trays with oil and then wipe with a kitchen paper)

Mix in a bowl
6 heaped dessertspoons oatbran
2 heaped dessertspoons natvia
1/2 teaspoon baking powder
2 eggs
3 heaped dessertspoons forme yoghurt
(base recipe)
Add a cap if strawberry essence and a few drops of red food colouring.

Spoon a dessertspoon-full into a muffin tray, just covering the bottom. Adjust levels with remaining mixture until roughly even.

Cook about 20-30 mins and allow to cool on wire rack.

The 'cream filling' was made by sweetening some phildelphia extra light with natvia to taste. You can thin with a little yoghurt or quark.

Allow cookies to cool, slice with a knife, smear cream on and replace top.

A pretty pink oatbran treat!

- Posted using BlogPress from my iPad

Location:Strawberry oatbran cookies

Sunday, January 1, 2012

New Product review: Slim pasta

Have you missed noodles on Dukan? Now you don't have to - with a newly available product on Adelaide shelves called Slim Pasta. (Update: it has had a name change Slendier Slim).

These gelatinous noodles are made from the root of a plant called Konjac, grown in Asian countries. Being a plant, I suppose it would sit best for inclusion on a PV day. (Update: Dukan has approved these for all stages of the Dukan Diet). 

Slim pasta make two products, http://www.slimpasta.com.au/ an Angel hair and a spaghetti version (with added wheat flour). I have only ever found the Angel hair product - not sure the other is Dukan compliant. 
(Update: the lines have been extended to wok noodles, rice and lasagne).  

I have found the Angel hair product in two places, my health food shop and my local Fruit and Vegetable specialist shop, but if you are keen you can by online (30 packs for $99)! 
(Update: the product is available in most supermarkets now).  

The noodles are delicate and arrive suspended in fluid. You have to drain, wash and warm. I tipped mine into a seive, ran tap water over it and then transferred to a pyrex bowl and poured on boiling water from the kettle to cover. I left this for a minute and then drained again before including in my dishes. I have served them in various ways with some success. My favourite so far was a laksa-style dish with a spicy clear soup with prawns, greens and slim pasta as the noodles. I also served it alongside some rather hot currys and as a rice substitute. I plan to try modifying some of my other Thai recipes next.

Basically it has little taste - it is a carrier food, just like regular noodles. It feels like a firm jelly to eat. It was somewhat filling - but then so is meat. My family are happy to eat it too - but then they were surprised to see noodles again. Definitely worth a go. - Posted using BlogPress from my iPad

Location:Adelaide, South,Australia