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By admin | June 10, 2016
Do you tend to crave high-fat comfort foods in winter? Here are some great healthy winter warming recipes to help beat the bulge.
The words “healthy” plus “meatloaf” might not usually get you excited but Taste.com.au members are adamant that this recipe is a winner!
- 500g extra lean beef mince
- 1 cup fresh wholemeal breadcrumbs
- 1 small brown onion, grated
- 1 carrot, peeled, coarsely grated
- 2 tablespoons tomato sauce
- 2 tablespoons flat-leaf parsley leaves, chopped
- 1 egg, lightly beaten
- 1/4 cup barbecue sauce
- 8 chat potatoes, halved
- 1 bunch Dutch carrots, peeled, trimmed
- 150g green beans, trimmed
Preheat oven to 180°C. Line a baking tray with baking paper. Place mince, breadcrumbs, onion, carrot, tomato sauce, parsley and egg in a large bowl. Season with salt and pepper. Using clean hands mix until well combined.
Shape mince into a 10cm x 18cm rectangle. Place on prepared tray. Bake for 25 to 30 minutes or until firm to touch. Remove from oven. Drain excess fat.
Spoon barbecue sauce over top of meatloaf. Return to oven and cook for a further 10 minutes or until top is glazed. Stand on tray for 5 minutes.
Meanwhile, place potato, carrot and beans in separate microwave-safe plastic bags. Twist tops to seal. Microwave each on HIGH (100%) for 1 1/2 to 2 minutes or until almost tender. Slice meatloaf. Serve with vegetables.
Healthy Osso Bucco
Try our Osso Bucco recipe for a healthy, tender and mouth-watering meat stew.
- 1 tablespoon olive oil
- 4 (650g) beef or veal shanks (osso bucco)
- 2 large carrots, peeled, roughly chopped
- 410g can chopped tomatoes with roasted capsicum
- 2 tablespoons fresh thyme leaves
- 400g can cannellini beans, drained, rinsed
Heat oil in a large saucepan over medium-high heat. Add shanks. Cook for one to two minutes each side or until browned. Add carrot, tomato and 1/2 cup cold water. Cover. Bring to the boil. Reduce heat to low. Simmer for 1 hour or until meat is tender.
Add thyme and beans. Season with salt and pepper. Cook for 3 to 5 minutes or until heated through. Serve.
Cheese and spinach pies
This tasty cheese pie gets a nutritious makeover with the addition of spinach, and a ‘make-under’ by cutting back on the fat.
- 2 bunches (about 600g each) English spinach, leaves picked, washed, dried
- 125ml (1/2 cup) water
- 1 large brown onion, halved, finely chopped
- 200g reduced-fat ricotta
- 60g Lemnos Reduced Fat Fetta, crumbled
- 3 eggs
- 2 egg whites
- 1/2 cup loosely packed coarsely chopped fresh continental parsley
- 1/2 teaspoon ground nutmeg
- Salt & freshly ground black pepper
- 6 sheets filo pastry (Antoniou brand)
- 2 teaspoons olive oil
- 2 teaspoons reduced-fat dairy spread (Devondale Light brand), melted
Preheat oven to 190°C. Place the spinach and 2 tablespoons of the water in a large saucepan. Cover with a tight-fitting lid and place over medium heat. Cook, stirring occasionally, for 5-7 minutes or until spinach wilts. Drain and set aside for 20 minutes to cool. Use your hands to squeeze out as much excess liquid as possible. Coarsely chop spinach and place in a large bowl.
Meanwhile, place the remaining water and onion in a saucepan and bring to the boil over medium-high heat. Reduce heat to low and simmer, covered, stirring occasionally, for 10 minutes or until onion softens. Remove from heat. Drain.
Add the onion, ricotta and feta to the spinach and stir to combine. Whisk together eggs and egg whites in a jug. Add to the spinach mixture along with the parsley and nutmeg. Stir until well combined. Season with salt and pepper.
Place filo sheets on a clean work surface. Cover with a dry tea towel, then a damp tea towel (this will prevent it drying out). Combine the oil and melted spread in a bowl. Lightly brush two thirds of one filo sheet with oil mixture. Fold crossways into thirds. Cut in half crossways. Line a 3cm-deep, round 11cm (top measurement) pie tin with half the pastry. Spoon one-sixth of the spinach mixture into the pie case and top with the remaining pastry to enclose filling. Press corners together to seal. Brush lightly with oil mixture. Repeat, in six more batches, with the remaining pastry, oil mixture and spinach mixture.
Place pies on a baking tray and use a small sharp knife to cut two small slits in the top of each pie. Bake in preheated oven for 23-25 minutes or until golden brown and puffed. Carefully transfer pies to serving plates and serve immediately.
Link for above recipes & Images:
Lamb Shank, Bacon & Lentil Pot
There’s nothing like a tasty stew to warm you up on these cold winter nights, this one is healthy and comforting
- 2 onions, sliced
- 1-2 large cloves garlic, sliced
- 2-4 lamb shanks (depending upon your appetite and the size of the shanks)
- 1 can brown lentils, drained and rinsed or 1 cup cooked brown lentils
- 2-4 carrots sliced roughly
- 4 rashers free range or organic nitrate free bacon, diced roughly
- 1 cup homemade chicken or lamb stock (recipe here)
- ¼ cup red wine
- 1-2 cups Swiss brown or button mushrooms, sliced
- 2 -3 stems celery, sliced roughly
- 2 tablespoons fresh rosemary, chopped (or 1 tablespoon of dried)
- Sea salt and black pepper
For the method please see the link below:
In the wintertime, you need hearty recipes to satisfy the taste buds and keep you warm.Happy cooking!