Today, I made apple cinnamon muffins from page 12 of the Australian Heart Foundation's Deliciously Healthy Cookbook. For copyright reasons, I will not post the recipe. However, here is a photo of my version:
These muffins are terrific served warm or cold, and can be served for breakfast instead of for morning tea. Although one muffin has roughly the same fat and calorie count as one
For dinner, I meant to make Chicken with Lemon, Thyme, Garlic and Smashed Potatoes from p119 of Karen Martini's Where the Heart Is. Karen is a Melbourne-based chef who writes regularly for The Age newspaper on Sunday. Unfortunately, I forgot to buy potatoes, so I substituted Japanese pumpkin rubbed with sumac and salt, and sprayed lightly with oil before roasting for half an hour in the same dish as the chicken. Other alterations that I made to the recipe were to place 2 teaspoons of low fat olive oil spread under the skin of the chicken instead of the butter referred to in the recipe, and spray the chicken lightly with olive oil instead of pouring a larger quantity of oil over it. These changes reduce the amount of fat. Also, instead of serving the chicken with a green salad as suggested by Karen, I served it with boiled mixed veges.
This chicken tasted devine - the flavours of garlic, thyme, lemon and onion blend wonderfully and satisfy my need for "zing", but I believe are subtle enough to be enjoyed by those who do not like strong or spicy flavours.
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