Monday, January 30, 2012

Menu Monday

This week we have two recipes for you from Linda, one of our independent crafters - as seen in last weeks Sewing Sisterhood Photo Challenge.

Banana & White Choc Chip Muffins 
(adapted from a recipe)  


60g margarine
2 cups (300g) SR Flour
1/4 cup raw sugar
1/2 cup (125ml) skim milk
2 eggs
2 over-ripe bananas, mashed
1 cup (100 - 200g) Nestle white choc bits
Vanilla Essence
1 tsp cinnamon

Method: 1. Preheat oven to 200 degrees.
2. Line a muffin tray with patty cases, or alternatively spray lightly with oil cooking spray
3. Sift flour and cinnamon into a bowl, add the sugar and mix well. Make a well in the centre of the dry ingredients.
4. Add all the wet ingredients including the mashed banana. Mix until JUST combined.
5. Fold through choc bits.
6. Distribute mixture between 12 muffins, bake for 20 minutes or until golden brown.

Lentil Salad
(Apparently from a Jenny Craig cookbook, featured in OK Magazine Australia)


1 cup dried brown lentils
1 punnet cherry tomatoes
Olive Oil spray
2 tsp olive oil
2 tbsp balsamic vinegar
1 x 450gm can baby beets, drained and sliced
100gm rocket leaves
1/4 cup parsley and 1/4 cup mint, both roughly chopped (reserve a few leaves to garnish)
1 brown shallot, diced
50gm reduced fat feta, crumbled
2 tbsp toasted walnuts


1. Preheat oven to 180 degrees
2. Place the lentils in a saucepan, cover with water and bring to the boil, then cook for 20 minutes or until tender. Drain well and set aside.
3. Meanwhile, place the cherry tomatoes on a baking tray, spray with spray oil, season with cracked pepper and roast for 10 minutes until the skin is just starting to split.
4. Whisk the olive oil and balsamic vinegar together in a small bowl to combine.
5. To serve, place the lentils and the remaining ingredients together in a large bowl, toss through the dressing and divide into four plates. Top with roasted tomatoes and garnish.

Time Saver: Can substitute cooking your own lentils with two x 400g cans of brown lentils.

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