Buttermilk Oatcakes with Raspberry Compote

These high-fiber oatcakes are made with 100% wholegrains and no butter. A quick raspberry compote is a nice change from maple syrup.

Makes: 4 servings, 3 oatcakes & 1/4 cup compote each

Active Time: 45 minutes

Total Time: 45 minutes

INGREDIENTS

OATCAKES

• 2 cups well-shaken buttermilk or plain kefir
• 1 large egg
• 1 1/2 cups old-fashioned rolled oats
• 1/2 cup whole-wheat flour
• 1 tablespoon sugar
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt

RASPBERRY COMPOTE

• 2 cups raspberries, fresh or frozen (thawed)
• 2 tablespoons maple syrup, or to taste
• 1 teaspoon ground cinnamon

• PREPARATION

  1. To prepare oatcakes: Whisk buttermilk (or kefir) and egg in a medium bowl. Combine oats, flour, sugar, baking soda, 1/2 teaspoon cinnamon and salt in another medium bowl. Stir the dry mixture into the wet mixture and let stand for 15 minutes. The mixture will bubble slightly as it sits.
  2. To prepare compote: Meanwhile, place raspberries, maple syrup and 1 teaspoon cinnamon in a small heavy saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, until the berries are mostly broken down, 3 to 5 minutes. Remove from heat and cover to keep warm.
  3. Coat a griddle or large nonstick skillet with cooking spray; heat over medium heat. Using 1/4 cup of batter for each, cook 3 oatcakes at a time until bubbles dot the surface, 2 to 3 minutes. Flip and continue cooking until browned, 1 to 2 minutes more, reducing heat if necessary to prevent overbrowning.
  4. Serve the oatcakes with the compote.

  TIPS & NOTES

  • Make Ahead Tip: Cover and refrigerate the compote for up to 1 week.

  NUTRITION

  Per serving: 303 calories; 5 g fat (2 g sat, 2 g mono); 51 mg cholesterol; 55 g carbohydrates; 9 g added sugars; 12 g protein; 9 g fiber; 609 mg sodium; 482 mg potassium.
  Nutrition Bonus: Magnesium (33% daily value), Vitamin C (29% dv), Calcium (19% dv), Zinc (16% dv), Iron (15% dv).
  Carbohydrate Servings: 3
  Exchanges: 2 starch, 1/2 fruit, 1/2 low-fat milk, 1 carbohydrate (other), 1 fat

Zu-Canoes

Zucchini stuffed with tomatoes, mozzarella and basil make a fresh summer side dish. For the nicest presentation, use long, relatively skinny zucchini.

Makes: 4 servings

Active Time: 25 minutes

Total Time: 25 minutes

INGREDIENTS

• 2 medium 2-inch-wide zucchini
• 1/2 teaspoon salt, divided
• 1/2 teaspoon freshly ground pepper, divided
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon white-wine vinegar
• 1 tablespoon minced shallot
• 1 cup quartered grape tomatoes
• 1/2 cup diced mozzarella cheese, preferably fresh
• 1/4 cup thinly sliced fresh basil

• PREPARATION

  1. Trim both ends off zucchini; cut in half lengthwise. Cut a thin slice off the backs so each half sits flat. Scoop out the pulp, leaving a 1/4-inch shell. Finely chop the pulp; set aside.
  2. Place the zucchini halves in a microwave-safe dish. Sprinkle with 1/4 teaspoon each salt and pepper. Cover and microwave on High until tender-crisp, 3 to 4 minutes. (Alternatively, steam in a steamer basket over 1 inch of boiling water in a large skillet or pot.)
  3. Whisk oil, vinegar, shallot and the remaining 1/4 teaspoon each salt and pepper in a medium bowl. Add tomatoes, cheese, basil and the reserved zucchini pulp; toss to combine. Divide the filling among the zu-canoes.

  NUTRITION

  Per serving: 87 calories; 4 g fat (1 g sat, 3 g mono); 3 mg cholesterol; 7 g carbohydrates; 0 g added sugars; 7 g protein; 2 g fiber; 408 mg sodium; 454 mg potassium.
  Nutrition Bonus: Vitamin C (48% daily value), Vitamin A (19% dv), Calcium (16% dv)
  Carbohydrate Servings: 1/2
  Exchanges: 1 vegetable, 1/2 high-fat meat

Bagel Gone Bananas

Talk about a grab-and-go breakfast: this bagel topped with nut butter and banana slices is ready in just 5 minutes and easy to eat on the run.

Makes: 2 servings, 1/2 bagel each

Active Time: 5 minutes

Total Time: 5 minutes

INGREDIENTS

• 2 tablespoons natural nut butter, such as almond, cashew or peanut
• 1 teaspoon honey
• Pinch of salt
• 1 whole-wheat bagel, split and toasted
• 1 small banana, sliced

• PREPARATION

  1. Stir together nut butter, honey and salt in a small bowl. Divide the mixture between bagel halves and top with banana slices.

  NUTRITION

  Per serving: 284 calories; 10 g fat (1 g sat, 6 g mono); 0 mg cholesterol; 44 g carbohydrates; 6 g added sugars; 8 g protein; 6 g fiber; 369 mg sodium; 301 mg potassium.
  Carbohydrate Servings: 2 1/2
  Exchanges: 1 1/2 starch, 1 fruit, 2 fat

Homemade Chocolate Ice Cream

Here's a simple recipe for low-fat chocolate ice cream. Our version has all the richness you'll need but about 90 fewer calories than store-bought premium ice cream and a whopping 15 grams less total fat and 10 grams less saturated fat per serving.

Makes: 8 servings, 1/2 cup each (1 quart)

Active Time: 15 minutes

Total Time: 2 3/4 hours (including 2 hours chilling time)

INGREDIENTS

• 1 1/2 teaspoons unflavored gelatin
• 1 tablespoon water
• 3 cups low-fat milk, divided
• 3 large egg yolks
• 1 14-ounce can nonfat sweetened condensed milk
• 1/4 cup unsweetened cocoa powder
• 2 ounces chopped unsweetened chocolate

• PREPARATION

  1. Sprinkle gelatin over water in a small bowl; let stand, stirring once or twice, while you make the base for the ice cream.
  2. Pour 1 1/2 cups milk into a large saucepan. Add cocoa and chocolate to the milk.
  3. Heat the milk mixture over medium heat until steaming. Whisk egg yolks and condensed milk in a medium bowl. Gradually pour in the hot milk, whisking until blended. Return the mixture to the pan and cook over medium heat, stirring with a wooden spoon, until the back of the spoon is lightly coated, 3 to 5 minutes. Do not bring to a boil or the custard will curdle.
  4. Strain the custard through a fine-mesh sieve into a clean large bowl. Add the softened gelatin and whisk until melted. Whisk in the remaining 1 1/2 cups milk. Cover and refrigerate until chilled, at least 2 hours.
  5. Whisk the ice cream mixture and pour into the canister of an ice cream maker. Freeze according to manufacturer’s directions. If necessary, place the ice cream in the freezer to firm up before serving.

  TIPS & NOTES

  • Tip: Jazz up homemade ice cream with stir-ins, like crumbled cookies, toasted nuts or chopped fruit. Here are few tips to get you started:
  • • Stir-ins should be small, about the size of a pea.
  • • Cool toasted ingredients completely before adding them to the ice cream maker.
  • • Check your ice cream maker's instructions when it comes to judging the volume of your stir-ins. In general, we recommend 1 cup of stir-ins per quart of ice cream.
  • • Add stir-ins to the ice cream maker during the last 5 minutes of freezing.

  NUTRITION

  Per serving: 245 calories; 7 g fat (4 g sat, 2 g mono); 89 mg cholesterol; 39 g carbohydrates; 10 g protein;2 g fiber; 106 mg sodium; 576 mg potassium.
  Nutrition Bonus: Calcium (26% daily value), Magnesium (17% dv), Potassium (16% dv).
  Carbohydrate Servings: 2 1/2

Tupperware India Fact Sheet Week 13 2014 -23rd March 2014 - 29th March 2014 / Tupperware 13th Week Fact Sheet 2014

oddono-s-vanilla-ice-cream

oddono-s-vanilla-ice-cream

INGREDIENTS

• 500ml fresh whole milk
• 250ml fresh whipping cream
• 140g sugar
• 6 egg yolks (use medium eggs)
• 1 vanilla pod
• The zest of a lemon

METHOD

How to make Oddono's vanilla ice cream

1. Pour the milk and cream into a pan over a gentle heat.

2. When the milk and cream are warm, add the sugar and stir until all the grains have dissolved.

3. Add the egg yolks and whisk to make a custard base. To check if your eggs are fresh put 50g of water into 500ml of water and pop the egg (still in its shell) in. If the egg sinks, it is fresh. If it floats it is not fresh.

4. Flatten the vanilla pod, cut away the ends, split the pod and remove the seeds. Add the seeds to the custard.

5. Add the lemon zest and continue to whisk until all the ingredients have blended together.

6. Bring the temperature up to 65°C for 3-4 minutes to pasteurise the ingredients. Be careful not to overheat the mixture or the eggs will cook.

If you have time, leave the ice cream base to chill overnight. It will take less time to churn in the machine and the flavours will have infused deliciously.

7. Transfer the vanilla base to an ice cream machine and turn it on. Check the manufacturer's instructions for how long it will take to make the ice cream and whether you will need to pre-chill the bowl.

8. If you don't have an ice cream machine, place the base into the freezer for an hour, take it out and stir it well, then place back into the freezer to freeze again. Repeat the process 4 or 5 times until the ice cream is ready.

9. Transfer the ice cream into freeze proof containers or eat straight away.

hazelnut-meringue-and-chocolate-ice-cream

hazelnut-meringue-and-chocolate-ice-cream

INGREDIENTS

• 100g caster sugar
• 4 tbsp unsweetened cocoa powder
• 1 tsp cornflour
• 3 egg yolks
• 375ml full-fat milk
• 150g Green & Black's Organic Maya Gold chocolate, finely chopped
• 284ml carton whipping cream

For the hazelnut meringues

• 3 egg whites
• 200g caster sugar
• 50g hazelnuts, toasted and chopped

METHOD

How to make hazelnut meringue and ice cream

1. First, make the meringues. Preheat the oven to 120°C/fan100°C/gas 1/2. In a large bowl, whisk the egg whites to stiff but not dry peaks. Gradually whisk in the sugar, until you have a stiff, glossy meringue. Fold in the hazelnuts and put spoonfuls onto 2 lined baking trays, spaced apart, to make about 18. Bake for 30 minutes. Increase the oven temperature to 140°C/fan120°C/gas 1 and bake for a further 15 minutes. Set aside to cool.

2. Put the sugar and 100ml water in a small pan over a low heat. Stir to dissolve the sugar, then increase the heat and boil for 1 minute. Cool.

3. In a large bowl, whisk together the cocoa, cornflour, egg yolks and cooled sugar syrup, until smooth. Heat the milk in a large pan until it just boils, then gradually stir into the egg mixture. Clean the pan, put over a medium-low heat and pour the mixture back in. Cook gently for 5 minutes, stirring, until the froth goes and it coats the back of the spoon. Add the chocolate and stir until melted. Set aside to go cold.

4. In a bowl, lightly whip the cream, then fold into the cooled chocolate mixture. Freeze in an ice cream maker following the manufacturer's instructions, until smooth and creamy. (Or put in a freezerproof container, cover and freeze for 3 hours, until firm. Transfer to a food processor, whizz until smooth, then return to the container. Repeat twice more, then freeze until semi-firm.)

5. Roughly break up 4 meringues and fold through the ice cream. Freeze until firm, or until needed.

6. Put the ice cream in the fridge for 10 minutes, or until scoopable. Break up the remaining meringues and serve on top of the ice cream.

lavender-ice-cream

lavender-ice-cream

INGREDIENTS

• 600ml (1 pint) full cream milk
• 10 sprigs of fresh lavender
• 4 medium egg yolks
• 175g runny honey
• 284ml pot double cream

METHOD

How to make lavender ice cream

1. Heat the milk until it starts to bubble around the edges. Add the lavender sprigs, remove from the heat and leave to infuse for 30 minutes or longer.

2. Whisk the egg yolks and honey in a bowl until thick. Strainthe milk into the bowl and mix well.

3. Pour the mixture back into the pan over a gentle heat and stir to make a smooth custard which coats the back of a wooden spoon. Strain again, into a large bowl and leave to cool at room temperature, then put into the fridge.

4. Whip the cream and fold it into the custard. Put the mixture into an ice cream machine and follow the instructions. Or pour it into a plastic container and freeze until the sides begin to set then remove from the freezer and beat well. Freeze again until almost frozen then beat it smooth again and return, covered, to the freezer.

5. Take the container out of the freezer and put in the fridgefor 10-15 minutes before serving, to let it soften.