Low Fat Vanilla Pannacotta with Plum Compote

It seems as if Summer has left us. The weather has cooled and the leaves on the fruit trees in our yard are starting to change colour already.
One of my favorite desserts is definitely a soft silky pannacotta and I had a yearning for something sweet today.

Part of my life is avoiding Diabetes - my family is rife with both Type 1 those who are Insulin dependant and Type 2 the one they call diet controllable. I have to tell you that controlling your diet is hard. Most people already know that. For me an endless craving for carbohydrates has always been part of my life. Luckily I have a good Doctor who doesn't throw me out the door after 15 minutes. I am now on an anti-diabetes medication and that has done wonders for me. No more constant headache, no more carb cravings and ceaseless hunger and I've lost a little bit of weight already and it's only been a week.
I unexpectedly worked late last night and didn't have any of the wonder medication with me so I missed a dose. I really believed it wouldn't make much difference but this morning I got up with a slight headache and a near desperate craving for a slice of toast. I have no willpower and had the toast.
I've been craving something sweet all day and decided to have dessert tonight. So after a light meal of Hot Smoked Salmon and Goat Cheese Cambembert Frittata (recipe to follow later in the week)we had Low Fat Vanilla Pannacotta with Plum Compote.

This is a really quick recipe. It takes a few minutes to make and a couple of hours to set. I didn't add any sugar but you can add 1 tablespoon of icing sugar if you have a sweet tooth. 

Low Fat Vanilla Pannacotta with Plum Compote

4 serves

1 sachet of gelatine powder
60 mls cold water270 ml can of lite coconut cream
250 ml fat free plain yogurt
1 teaspoon vanilla paste

12 fresh plums
60 mls water or port
3cms of cinnamon stick, 1 piece of star anise and 2 cloves

Pour the gelatine onto the 60 mls of water in a microwaveable bowl and stir until it is not lumpy.
Mix the  coconut cream, yogurt and the vanilla in a jug (now is the time to add 1 tablespoon of icing sugar if you want to), mix well.
When the gelatine has softened microwave for 15 seconds. Take it out of the microwave and stir it. Return the gelatine and water to the microwave for another 15 seconds. Take care to ensure that the gelatine and water does not boil. If it does the gelatine will not set and you need to start again.
Stir the dissolved gelatine water mixture into the yogurt/coconut cream/vanilla mixture. Stir until it is smooth and then pour into 4 glasses.
Cover with glad wrap and refrigerate for at least 3 hours to set.

For the compote
Cut the plums in half and remove the stones.
Place in a small saucepan with the spices and water or port and simmer over a low heat until just soft.
Turn off the heat and leave to sit with the lid on until cooled to room temperature.
Remove the spices.

Serve the pannacotta in the glasses with the plums.

Tropical Mango and Passionfruit Steamed Puddings Inspired by Jamie Oliver

Its time for another Sweet Adventure - Nic from Dining with a Stud is hosting the

When I think tropical I immeadiately think Passionfruit, mango and vanilla. Who wouldn't? I've been road testing dishes for this challenge since it was announced and in the end I wondered what would Jamie Oliver do. Cause I do love Jamie. In his 15 minute cook book he makes coconut steamed buns.
They are easy and quick. 1 part coconut cream and 2 parts self raising flour. Jamie served them with a chicken dish but I thought to myself 'how healthy are these'. The light coconut flavour negates the need for sugar and although there is around 28 grams of fat in 1/3 cup of full fat of coconut cream you could use the light version. This recipe makes 2 large desserts and let's face it sometimes that's just what you need. Even though it is a big dessert it is still quite light and really refreshing so dig in Adventurers.

Tropical Mango and Passionfruit steamed puddings for 2

1 mango
2 passionfruit
1/3 cup coconut cream
2/3 cup self raising flour

To serve
1/4 cup fat free natural yogurt
1/2 teaspoon vanilla paste
2 passionfruit

Method

Set up your steamer and bring the water to the boil.
Divide the pulp from 2 passionfruit between 2 greased 200 ml ramekins.
Peel the mango and cut the flesh from the seed and place on top of the passionfruit, then eat what's left on the skin and seed.
Mix the coconut cream and flour until smooth, spoon on top of the fruit and place uncovered in the steamer.

Steam on high steam for 12 - 15 minutes.
Remove from the steamer when a skewer inserted in the pudding comes out clean.

Run a knife around the puddings and tip them out onto a plate.
Mix the yogurt, vanilla and the pulp from the passionfruit and drizzle over the top.

Enjoy.

Bombora's @ Goolwa Beach and Jamie Olivers Stuffed Peppers

This weekend has given us two amazing spring days. Perfect to walk on the beach. Off we went to Goolwa. We found a light breeze coming in from the sea, blue,blue sky and not too many people around.  Luckily my yen for seafood yesterday prompted me to ring and book a table at Bombora's,  a small kiosk cafe on the beach because they were busy. In front of the kiosk is a dining area with plastic curtains to block the sea winds. 

Today those winds were mere breezes. It was a bit cool but the Husband and I had our wind jackets in the car and that was all we needed over our long sleeve shirts. Other patrons were colder and made good use of the blankets available. We arrived just before  midday and had coffee and excellent german apple cake, the cake had beautiful pink lady apple slices around the edge and some delicious custard in the middle. 

Next a walk up to the top of the boardwalk the photo above is the view back over Bomboras and the life guard tower. Then back down to the beach for a lesiurely 3 km stroll. No 1 Son, favorite Daughter In Law and No 1 grandson met us at Bomboras for a late lunch and it was fantastic. Bomboras is well known for its fried whitebait and it lived up to its reputation. Lightly tossed in flour and fried served with a sprinkle of parsley and a generous wedge of lemon. Grandson loved them and ate half the bowl. I did manage to grab a photo before we devoured the lot.

I had a small sardine niscoise salad that would have been better with some olives but otherwise lovely. 

DIL's Grilled Mulloway with spring salsa was pronounced excellent. 

No 1 Son had salt and pepper squid (the piece I stole was great), the dipping sauce tangy and perfect with the squid.

 

For me the highlight of the whole day was the best ever chocolate mousse cake. Creamy and chocolatey without being too rich, a little crunch from the toasted almonds and the crisp top served warm with a drizzle of home-made chocolate sauce, fresh cream and one of the best lattes I have had for ages. 

We were home for dinner and wanted something light and quick. Jamie Olivers stuffed peppers fit the bill. From his 30 minute meals show they take 10 minutes to prepare and 20 minutes to cook.

Jamie's Stuffed Peppers

Ingredients

70g grated tasty cheese

30g grated parmesan

1 cup fresh breadcrumbs

1 diced brown onion
50g blanched almonds
a small bunch of fresh parsley

2 tablespoons red wine vinegar
1 x 450g jar of whole peppers

1 teaspoon italian dried mixed herbs 

1 teaspoon spicey tomatino spice mix - or 1/4 tspn cumin, 1/4 cumin, 1/4 tspn dried chili, 1/4 smoked paprika 

Salt and pepper

I bought the whole roasted peppers at Hahndorf Fruit and Veg Shop. There were 5 in the jar.

Open the jar and drain off the liquid.

 

Crumble  the bread, cheeses, blanched almonds, parsley, a good pinch of salt & pepper, the chopped onion and the red wine vinegar into the food processor. 

 Whiz up until fine and stuff loosely into the peppers.

Once full, put them into a baking dish. 

Scatter any remaining breadcrumbs over the peppers. Drizzle with olive oil, then put on the middle shelf of a 200° C oven for 20 minutes. 

Served with leftover tomato and vegetable sauce.

August means Microwave cupcake, Eat Drink Blog and Sweet Adventures

August means it's winter here in Oz heading for Spring. Here in the lovely Adelaide Hills we have seasonal weather or all the seasons in one day. Today started off sunny, turned cloudy, rained a bit and then got sunny again. Typical August weather.

August is also the unveiling of the program for the Adelaide hosting of the Eat Drink Blog Conference on Sunday November 4th 2012.

Over at the Sweet Adventures Blog Hop it is Berry Nice to Meet You. Christina of The Hungry Australian is the hostess this month and more info can be found on her blog.

I have taken holidays for most of August and that is the time for easy stuff. One of the easiest recipes I have is for a Microwave Cup Cake - it is cooked in 2 or 3 coffee cups.

Microwave Cup Cake

6 Tablespoons SR Flour (or 4 Tablespoons flour and 2 cocoa)
4 tablespoons sugar or brown sugar
3 tablespoons milk
3 tablespoons sunflower oil
1 egg
1 teaspoon vanilla

Optional 2 tablespoons chopped walnuts, frozen berries or choc chips

In a small bowl mix the egg, milk, vanilla and oil with a spoon.

Add the flour and sugar and mix well.

Add walnuts, berries or choc chips.

Divide the mixture evenly between 2 greased coffee mugs.

Microwave for 3 to 4 minutes on high.

Allow to cool slightly then tip out and eat or eat it straight out of the cup with cream and or ice cream.

Optional –

- Put some cooked apples underneath the cake mixture.

- Leave out the egg and mix ½ a mashed banana through the mixture.

- Substitute 1 tablespoon maple syrup for 1 tablespoon of the sugar. Fold through 2 tablespoon chopped pecans.

- Instead of milk use orange or lemon juice and add some of the rind finely grated.

- Substitute 1 tablespoon of milk for rum and add 1 tablespoon chopped raisins.

- After greasing the mug cover the bottom with a teaspoon or two of your favourite jam or golden syrup. Then put the cake mix on the top.

Eggless Pancakes

Our search for egg free food has lead me too this recipe for Eggless Pancakes.
I got up this morning and all I could think about was pancakes. A bit cruel to cook my usual recipe when No 2 Son can't eat them, so I surfed the net and found this recipe from Cooks.com.
I don't remember visiting this American site before but there is a treasure trove of info there.
I did adapt the recipe a little as I am trying to cut out back on sugar. I substituted maple syrup which is slightly better.

FLUFFY EGGLESS PANCAKES

1 cup plain flour
1 tablespoon maple syrup
1 teaspoon cinnamon
2 teaspoon baking powder
1 cup whole milk
1 tablespoon vegetable oil
1 tablespoon water
1 teaspoon vanilla extract
2 tablespoon butter or nuttelex

Combine milk, maplesyrup, oil, water, and vanilla. Add dry ingredients.

Whisk together until just combined. Be careful not to over mix - it should still be slightly lumpy. Set aside to rest for a few minutes.
Heat a large frypan over medium-high heat until hot. While pan is heating, add butter. As soon as the butter is melted, add melted butter to pancake batter.
Return pan to stove and stir butter into batter.
When pan is hot, place tablespoons of batter in the pan.

Cook over a low heat until bubbles form on the surface.

Carefully flip pancakes with an eggslide and cook until golden brown.

These pancakes were made with wholemeal flour and were just as good hot as egg pancakes. They were a little heavier when they were cold but still great. I cooked them on my new cooker. More on that later.