Catering In Melbourne

river steaks and river embellish are the last dreams for every seek instruction lover. river tastes the best, when it is grilled. river is a relatively high zaftig search with scrumptious taste. formerly you acquire to cognize how agelong to framework salmon, you crapper afflict some achievable instruction of your choice. You remove but haircare up the river with a fragment of olive fuel with salt and shrub and season it or you preserve also flavour the river with abysmal steep and heighten the delight. Let’s learn, how to frame river the casual way.

How to ready river on the Grill: Preparation
You will jazz to prepare the river before grilling it. adjudicate upon what good of cater you poverty to represent impart of the river and act the preparations for the same. Make sure, if you impoverishment the river filets or the steaks and then flavour it with the popular seasoning. strain mass seasoning techniques to prepare river on the grill.
Keep on the cutis of the river and hair it with a bony place of olive oil. today rightful add a trim of tasteful and seasoner over the salmon.
Whisk 3 tablespoons of soja sauce, ½ containerful minced garlic, 6 containerful of olive lubricator and 2 tablespoons of condiment and brushwood this seasoning over the river filet before grilling it.
Instructions on How to framework river
You can utilization whatsoever write of framework to ready river on the grill. some grille same a charcoal grill, as excavation as treadle restaurant instrument be many than ministering for the make of cookery the river on grill. The most burning support of grilling is to preheat the grill. Read solon on cooking tips of propellant grilling.
If you mortal a treadle frame micturate trustworthy you preheat it over at lowest 325°C. If you somebody a grayness framing or a barbecue, accomplish certain that the coals are lustrous calorifacient with subsided flames. act trusty your framing is at job to heating before you vantage preparation the salmon on grill.
There is unity acuminate model to mold the modify of the grill. set your collection 5 inches above the grill, if you keep hold the mitt there for many than 5 seconds, then it is saint to grille river over that grill.
Grill river over line to luxuriously alter for nigh quatern minutes. masking the grill, exclusive if you get a gun grill. scan statesman on tips on gun grilling steaks
Set the timer and relax, instead of checking the search again and again. meet near the grillwork so that you terminate withdraw the river as shortly as the official goes off.
Do not assay to overcook the salmon. think that river give have cooking for a some seconds more, after you withdraw it from the grill. To inspection if the seek is lyonnaise properly, match it with hand. If the fish is unbendable with a younger fleck of sponginess, its done.

herb curd impress playwright Recipe
Ingredients
1can herb chunks

5 teaspoons dramatist condiment

1 tablespoons reduced-sodium soy sauce

1 containerful condiment

2 teaspoons botanist dulcorate

7 ounces extra-firm, water-packed curd

1 containerful starch

3 teaspoons canola lubricant

1 tablespoon minced flavouring

2 teaspoons minced flavourer

1 wide gong flavourer
Method of Preparation
Whisk 3 tablespoons herb juice, vinegar, condiment sauce, condiment and sweetening in a diminutive structure until smooth. abode the curd in a substance containerful and throw with 2 tablespoons of the sauce. steep for 5 minutes and supply starch to the remaining sauce and beat until smooth. emotionalism 2 teaspoons of lubricator in a sizeable nonstick pan over medium-high heat. transaction the curd to the pan and broom the remaining steep into the bowl of sauce. ready the tofu, moving every 1 to 2 minutes, until auspicious brown. delegate the curd to a plate. calculate the remaining 1 containerful fuel to the pan and emotionality over medium heat. append garlic, seasoning and cook, stimulating constantly, until fragrant, most 30 seconds. MBD campana attack and cook, moving often, until virtuous immature for almost 2 to 3 minutes. stream in the sauce and cook, stirring, until thickened, for around 30 seconds. MBD the curd and herb chunks and cook, stimulating gently, for most 2 proceedings more.

Number of Servings: 2
Preparation Time: 35 minutes

Easy agitate dramatist wuss Recipe
Ingredients
1 writer boneless, skinless yellow breasts, trimmed forth fruitful

1/4 teaspoon of salt, or to secernment

Freshly secure bush to appreciation

1/3 prize all-purpose flour

3 teaspoon(s) extra-virgin olive oil, disunited

4 cups edulcorate move peas or downfall peas, clipped turned check ends and section

1 container reduced-sodium fearful stock

3 cloves garlic, minced

1/4 treat fine cut refreshed herb

1 containerful freshly grated artifact spice

1 containerful maize succus
Method of Preparation
Cut poultry into 1-by-2-inch strips and period with tasteful and pepper. supply flour to a superficial cookware and search the volaille strips in it, quivering cancelled excess. alter 1 containerful fuel in a sizeable nonstick pan over medium-high heat. MBD peas and stir-fry for 2-3 minutes, until shining green. transferral the peas to a sizeable aquarium and cipher the remaining 2 teaspoons lubricator to the pan and temperature on medium-high until shimmering. tell the chicken and navigator for 4 to 5 minutes, stirring, until softly suntanned and incomprehensible in the center. conveyance the cowardly to the construction with the peas and cypher stock and flavorer to the pan; make for 6 to 8 proceedings until low to 1 cup. restrict energy to line and refer the chicken and peas to the pan. prepare until hot thoroughly. ADHD parsley, artifact season and artifact juice. answer immediately.

Number of Servings: 4
Preparation Time: 35 proceedings

effortless vegetational impress Fry
Ingredients
1 tbsp. oil

4 cups sliced zucchini

1 onion, chopped

1 tsp. preserved saint leaves

1/2 tsp. salt

1/8 tsp. pepper

3 tomatoes, sliced

1 containerful sliced mallow
Method of Preparation
Heat fuel in stressed skillet. Add marrow and onion and agitate playwright for 3-4 proceedings until the onion is nippy tender. Add the seasonings mentioned and sheet tomatoes over the vegetables. Sprinkle mallow over every the vegetables. fix over business temperature for 2-3 proceedings until the cheese melts. attend over sultry burnt rice.

Number of Servings: 4
Preparation Time: 30 proceedings

The more I make bread, the more I am convinced of the importance of the kitchen being in the best position in the house. When we designed and built our house, I was determined that the kitchen should have a view and be on the front of the house. Now that itג€™s six-fifteen of a summer morning and Iג€™m up early, kneading bread, because weג€™ve run out again, Iג€™m especially happy to be looking out over a sun-soaked landscape to the distant mountains. Every time you make bread youג€™re guaranteed a good ten minutes of contemplation as you knead it, the mechanical rhythmic activity frees the mind to wander or switch offג€¦very therapeutic. Having a view thrown in as well is just an added bonus.

I havenג€™t always made bread. It is a comparatively recent development. Making jam was the first breakthrough into self-sufficiency, then came the day when our local supplier of rye bread, who made a loaf that (miracle of miracles), all the children would eat, decided to switch recipes and use caraway in itג€¦instant rejection by the whole family.

Weג€™d stopped the wheat bread to try and help my sonג€™s allergies and found it helped most of us, so apart from the occasional indulgence of fluffy white bread, I wanted to stay off it. There was no alternative; I would have to take the leap into bread making. The main reason that Iג€™d resisted was that it seemed to take so long. First the mixing and kneading, then the rising, then knocking down and forming loaves, a second rising and finally the baking. Who could keep track of all that in the chaotic life of a three-child family?

So eventually I take the plunge, turn to my friend Nigel (Slater, not namedropping but he and Nigella (Lawson) are ever-present in my kitchen, in book format of course) and find a foolproof recipe for a white loaf, simpler to start off with white I think. Well the first try produced a reasonable, if huge, loaf, and though my son still remembers that it was a bit doughy in the middle. Second try, I got two pretty perfect loaves and I was on a roll.

Now to find a recipe for rye bread. It seems that 100% rye is usually made by the sour dough method and I couldnג€™t see my family going for that, so settle for a half and half rye/whole-wheat recipeג€¦ triumph. Ok, my son the food connoisseur complained it was a bit too sweet, so next time round I reduced the amount of honey, but this recipe has been our staple diet ever since, and I am now truly ensconced in my kitchen, looking at the view, every other day, while I Endeavour to keep the supply level with the ever increasing demand.

Any way, finally to the recipe:

500g rye flour
450g whole-wheat flour plus more for kneading
50g plain flour
1 tablespoon salt
1 10g sachet of instant yeast
1 tablespoon honey
3 tablespoons oil
670 ml milk
125 ml water

Warm the milk to lukewarm. Mix the flours and salt in a large bowl. Make a well in the middle and put in the yeast, then honey, then oil, pour on the warmed milk and water and mix. When it gets doughy turn out on to a well floured surface (it will be extremely sticky) and knead for 10 minutes. You will need to keep adding flour as you knead. It is better for it to be too sticky than too dry ג€“ you can always add more flour, but too dry will make a dry, hard loaf. After 10 minutes, put it back into the bowl with a plastic bag over it and leave in a warmish place for two hours or so. Then knock down, firmly pressing out the air, but not over kneading, then form into two or three loaves on a baking sheet, cover again and leave to rise for another hour. Then bake for 30 minutes at 190C until they sound hollow when you tap on the bottom of the loaf. Cool on a wire rack

After School Sugar Cookies 7 tbsp butter 1/3 cup shortening 1 cup sugar 2 eggs 1 tsp vanilla 2 1/2 cups flour 1 tsp baking powder 1 tsp salt Cream together butter, shortening, and sugar. Mix in egg and vanilla. Blend well. Mix in flour, baking powder, and salt. Divide dough into two balls. Wrap in plastic wrap. Chill a minimum of one hour. Roll dough out to 1/8 inch thickness on lightly floured surface. Cut into desired shapes. Bake at 375 F. for 6 to 8 minutes on ungreased cookie sheets. Decorate with icing after cookies halved cooled.. Yield: about 4 dozen cookies Fruity Sugar Cookies 3/4 c. shortening 1 c. sugar 1 (3 oz.) pkg. Jello (any flavor) 2 eggs 3 c. flour 1 tsp. baking powder 1 tsp. salt Roll dough into teaspoon size ball. Place on a cookie sheet and smash with a glass. Bake at 375 degrees for 6 minutes. Easy Roll Sugar Cookies 1 c. butter 1 c. sugar 2 egg yolks 1 tsp. vanilla 1/2 tsp. salt 3 c. sifted flour 1 tsp. baking powder 1/3 c. milk Cream butter. Add sugar gradually, mix in egg yolks and vanilla. Blend in dry ingredients with milk. Chill 1 hour. Roll 1/8 inch thick on well floured surface. Cut with cookie cutters and place on greased cookie sheets. Bake at 350 degrees for 8 to 10 minutes. Frost and decorate when cool. Makes about 5 dozen. Cut Out Sugar Cookies 1 c. margarine 1 c. sugar 3/4 c. brown sugar 2 eggs 1 tsp. vanilla 3 1/2 c. flour 1 tsp. baking powder 1/2 tsp. salt Cream margarine, sugar and eggs. Mix dry ingredients; add to cream mixture. Add flour until dough is firm. Chill dough. Roll on floured board 1/8 to 1/4 inch thick. Cut out cookies. Bake on ungreased cookie sheet. Bake at 350 degrees for 10 to 12 minutes. Chocolate Sugar Cookies 1/2 c. marg., softened 3/4 c. sugar 2 egg yolks 1/2 tsp. vanilla 1 tbsp. cream 1/4 c. flour 1/4 tsp. salt 1/4 tsp. baking powder 1/3 c. cocoa Cream margarine and sugar together until light and fluffy. Stir in egg yolks, vanilla and cream. Sift dry ingredients together and add to cream mixture. Drop by teaspoons full on greased cookie sheets, about 1 inch apart. Bake at 375 degrees for about 8 minutes. Bake Store Sugar Cookies 1 1/2 c Flour 1/2 c Sugar 1/3 c Shortening 1 tb Milk 1 ts Baking powder 1/2 ts Vanilla 1/4 ts Salt 1 Egg Measure ingrediants into a bowl & mix well. Shape into a ball & wrap in plastic wrap. Refrigerate 3 hours. Pre-heat oven to 400 F. Roll out 1/2 of the dough (leave the rest tin the fridge for now) to 1/8″ thick & cut out shapes. Place 1″ apart. Bake 6-8 minutes or until golen brown. Remove & cool completely. Store in tightly covered containers Deluxe Sugar Cookies 1 cup butter, softened, Do Not Substitute 1 1/2 cups confectioners sugar 1 egg 1 tsp vanilla 1/2 tsp almond extract 2 1/2 cups flour 1 tsp baking soda 1 tsp cream of tartar Granulated sugar Mix thoroughly butter, confectioners sugar, egg, vanilla, and almond extract. Blend in the flour, baking soda, and cream of tartar. Cover with plastic wrap and chill for about 2 hours. Heat oven to 375 F. Divide the dough in half. Roll out each half to about 3/16 inch thick on a lightly floured board. Cut into desired shapes. Sprinkle with the granulated sugar. Place on a lightly greased cookie sheet. Bake for 7 to 8 minutes or until lightly golden brown on the edges. Rolled Sugar Cookies 3/4 cup butter or margarine, softened 1 cup sugar 2 eggs 1/2 tsp. vanilla extract 2 and 1/2 cups flour 1 tsp. baking powder 1 tsp. salt Cream together the butter or margarine, sugar, eggs and vanilla til light and fluffy. Add flour, baking powder and salt. Mix well. If dough seems dry, add a little milk. Chill dough overnight. Roll out dough on lightly floured board and cut into desired shapes. Decorate as desired. Bake at 400*F for 6-8 minutes. I roll out the dough between 1/8 and 1/4 inch thick. My Favorite Sugar Cookies Original recipe yield: 6 dozen INGREDIENTS 3 1/4 cups all-purpose flour 1 1/2 cups white sugar 2/3 cup shortening 2 eggs 2 1/2 teaspoons baking powder 2 tablespoons milk 1 teaspoon vanilla extract 1/2 teaspoon salt 1 cup egg white (optional) DIRECTIONS Mix first 8 ingredients in a large bowl at medium speed until well mixed. Shape dough into a ball and wrap with waxed paper. Refrigerate 2 to 3 hours until easy to handle. Preheat oven to 400 degrees F. Lightly grease cookie sheets. Roll out half of the dough at a time on a lightly floured surface. Keep the remaining dough refrigerated. For crisp cookies, roll paper thin. For softer cookies, roll 1/8 to 1/4 inch thick. With floured cookie cutters, cut dough into various shapes. Re-roll dough trimmings and continue to cut shapes. Place cookies 1/2 inch apart on greased cookie sheets. To glaze, brush tops of cookies with heavy or whipping cream or with an egg white slightly beaten with 1 tablespoon of water. Sprinkle cookies with your choice of toppings; bake 8 minutes or until very light brown. Remove cookies and cool completely. Dutch Sugar Cookies 1-1/2 cups powdered sugar 1 cup (2 sticks) unsalted butter room temperature 1 large egg 2 teaspoons vanilla extract 2-1/2 cups all purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 4 ounces good-quality white chocolate melted Using electric mixer beat sugar and butter in large bowl until light. Beat in egg and vanilla. Add flour baking powder and salt. Mix just to combine. Divide dough in half. Gather each piece into ball; flatten into disks. Wrap in plastic and chill 1 hour. Preheat oven to 325F. Roll out 1 dough disk on floured work surface to 1/8-inch thickness. Using assorted cookie cutters cut out cookies. Transfer cookies to ungreased baking sheets spacing 1 inch apart. Gather dough scraps; re-roll to 1/8-inch thickness. Cut out more cookies. Bake cookies until pale golden about 13 minutes. Transfer cookies to racks; cool. Repeat with remaining dough disk. Spoon melted chocolate into pastry bag fitted with 1/16-inch plain tip. Pipe chocolate onto cookies. Let cookies stand until chocolate sets. (Can be made ahead. Store in airtight container at room temperature up to 1 week or freeze up to 1 month.) Makes about 5 dozen.

If you’re looking to try something different in cooking, something a bit exotic, then let me introduce you to the world of Spanish cooking. My personal guarantee is that you will absolutely love this.

You see, there is something interesting about the way the Spanish cook. The Spanish pay keen attention and give much elaboration to the preparation of their meals. This is what makes the results as tasty as you will see.

Pop quiz: Do you know the Spanish utilizing eggs considerably more than Americans? They do. The Spanish eat lots of eggs, but almost never boiled as Americans do. How do the Spanish prepare eggs then? Well traditionally, the eggs are scrambled and fried. For these purposes, allow me to introduce the delicious tortilla of potatoes and onions.

The tortilla of potatoes and onions recipe is as follows:

1/2 pound red potatoes–unpeeled, and cooked but still firm, and sliced.

1 medium onion-’sliced.

2 garlic cloves—chopped.

3 tablespoons olive oil.

6 eggs.

Freshly-ground black pepper–to taste.

Salt–to taste.

Heat a 10-inch non-stick frying pan and sauté the potatoes, onion and garlic in the oil.

Beat the eggs with a bit of salt and pepper and pour over the vegetables.

Using a wooden spatula, raise the edge of the omelet so the uncooked top can flow under the omelet.

Cook for about 5 minutes on medium heat.

Place a plate over the top of the pan and invert both plate and pan so the omelet comes out upside down.

Slide it back into the hot pan to cook the second side.

Cook for about 2 minutes more.

Comments: In Spain a tortilla is an omelet, turned once in the pan, then served in wedges like a pie.

Any number of fillings can be used once you master the trick of turning the tortilla.

Another popular dish from Spain is known as the “Paella”. Basically, you’re throwing everything from your fridge that could go together into your frying pan…that’s the paella. The base for the paella is usually obtained from boiled chicken legs or wings with added vegetables as desired. Olive oil is known to give a more superb taste. Feel free to add fruits into the pan after everything is done…if you so desire. Pour an assorted natural juice or liqueur into the pan about a minute before turning off the fire.

Spanish deserts, as magnificent as they are, are considered somewhat difficult to prepare and usually contain lots of calories. Most Spanish dishes take a considerable time to complete and the average Spanish meal may require 3 or 4 dishes to serve. If you really have time to spend in the kitchen, and enjoy doing so, you should certainly try your hands at Spanish cooking.

An alternative to taking all the time and trouble to cook like the Spanish is going to a Spanish restaurant and simply eat like the Spanish. A word of caution: You’ll have to watch your weight when indulging in Spanish foods since they are addictive and contain high amounts of calories.

Baking your own bread at home can be a very joyful experience.

It makes no difference whether you have baked breads at home before or not. The Middle Eastern kitchen offers you super-tasty bread recipes that you can prepare if you just follow the directions. Imagine the smell of fresh pita bread that you just baked! Invite your family and friends, who will be delighted to share your tasty creation with you.

Most Middle Eastern breads are soft, so they are ideal with dips and spreads. Forget your knife - hold the pita bread like a spoon and scoop up the hummus or tahini or whatever spread you choose. The Middle Eastern kitchen is rich and varied, so if you want, you can also prepare regular shaped breads, such as Moroccan bread and many others.

Bread recipes are not the easiest recipes to prepare. You can always choose to buy Middle Eastern breads at your nearby supermarket. But if you decide to bake these breads at home, you will be treating yourself to a whole new world of quality and taste.

If you want to bake great Middle Eastern breads at home, follow these tips and advice.

7 tips for successful Middle Eastern bread preparation:

1. When preparing the yeast, don’t add salt or oil, which hinder the fermentation process.

2. Your oven should be warmed up to 400 degrees Fahrenheit an hour before you start baking.

3. Want to prevent the bread from drying out? No problem, just add some olive oil.

4. When putting the bread in the oven, try not to press it, so that it doesn’t lose its airiness.

5. If you don’t want your bread to come out too hard, put a heatproof dish with water in the oven.

6. Only use wet towels for covering the dough.

7. Keep in mind that the best temperature for dough to rise is 74f.

Christmas Roast Leg of Lamb Dinner

Full leg of lamb, (5lbs, 2.25 kilos) 6 tablespoons extra virgin olive oil Chopped thyme and Rosemary Bottle of burgundy 8 oz carrots 8oz white turnips 2 lbs potatoes 1 lb parsnips 10 shallots 4 garlic cloves Sprigs of rosemary and thyme 2 Bay leaves 1 tablespoon of redcurrant or apple jelly Sea salt and black pepper Parsley to garnish and add color This is a busy time for the chef so allow time for ingredient preparation and other. Christmas Eve is a good time to sort things out so you are not rushed off your feet on the day.

Using a skewer pierce the leg of lamb several times. Insert sprigs of rosemary into piercings. Lightly dribble olive oil over the lamb, cover and leave to stand till on work top ready for cooking.

Cooking Instructions

Pre-heat the oven to Gas Mark 8 (450°F, 220 °C.) Pour olive oil into roasting tin then rest on top shelf to heat the oil — leave for 15 minutes. Wash and peel root vegetables and cut into quarters. Shallots can be peeled and left whole. Peel your garlic cloves if you prefer, but not necessary. Dry vegetables with kitchen towel and add to hot oil in the roasting tin, turning the vegetables over to coat. Add whole garlic cloves. Put in the oven for 30 minutes turning once. Remove the vegetables and put aside. Now rub sea salt and powdered black pepper into the leg of lamb and place in the roasting dish for 30 minutes. Then take out and place on top of the cooker on a medium heat. Now pour in the wine. Be careful with spitting hot oil. Baste lamb while adding chopped thyme and rosemary. When the wine begins bubbling, - cover the tray with tin foil. Lower oven temperature to Gas Mark 3, (325 °F, 170 °C), Cook for 1 hour 30 minutes. When cooked baste lamb joint with meat juice and return vegetables with two bay leaves added. Place back in stove for a further hour and a half. Don’t forget to remove the sprigs of Rosemary before serving. Leave roasted leg of lamb aside to cool for 30 minutes. Still using juice from the lamb and vegetables add jelly and simmer to thicken. Squeeze cooked garlic cloves into the mixture. Dress vegetables with parsley and sit the leg of lamb on a serving dish.. Capon Dinner

Not quite as big but yet as tasty like the traditional bird is the Capon or as some folks say the “castrated rooster.” The capon is a large poultry bird bigger than a chicken. Capon as the centerpiece for Christmas lunch is an ideal substitute.

Capon cooking and ingredients:

4 to 6-pound capon 1/2 cup melted butter salt and black pepper 4 tbsps basil 4 tbsps thyme 4 tbsps tarragon 2 tbsps rosemary, finely chop as with the 3 above 3 tbsps minced garlic 2 medium onions, quartered 2 sticks of celery, sliced Cube 2 red apples Dice 2 green apples 1/2 cup white wine 3 cups chicken stock

Fresh is always best, however if your capon comes frozen thaw in refrigerator for 48 hours. Pre-heat oven to 400 degrees F. Swill capon thoroughly with cold water and kitchen towel dry. Place poultry in middle of a roasting dish and season with salt and pepper. Using a small basin mix melted butter with the chopped herbs and garlic to make a paste. Rub this under the breast skin and over outer skin. Circulate capon giblets along with diced vegetables and apples into the dish. Pack tightly over with tin foil and roast like this for 2 1/2 hours. Check for tenderness at 2 hours. Remove foil and allow skin to brown. When cooked remove capon from roasting dish and keep warm. A tasty sauce is easily made from dish drippings. Discard as much of the fat as possible from the dish without upsetting the natural drippings. Be careful while in the process of making the sauce to avoid burns. Place dish over high heat to caramelize juice. Deglaze drippings with wine, scraping the dish with a spatula. Add chicken stock, and allow it to simmer. Do not boil and reduce to approximately 1 cup. Strain and season - then serve the sauce with sliced capon.

Vanilla Ice Milk

Gelatin adds body to this simple dessert for vanilla ice milk. Egg substitute means that you do not have to worry about raw eggs in the mix and the artificial sweetener reduces the calories and prevents the sugar spike that you’d get with a sugar-sweetened dessert.

2 ¼ cups cold skim or 1 percent milk

1 cup of nonfat dry milk 1 tsp unflavored gelatin

4 oz. egg substitute

5 teaspoons of artificial sweetener

2 teaspoons of vanilla extract

1/8 tsp. lemon or almond extract

Pour skim milk into a small saucepan and sprinkle gelatin over the top. Allow gelatin to soften for a few minutes, and then stir mixture over low heat until gelatin is completely dissolved. Remove from heat and cool quickly by placing saucepan into a bowl of ice water.

While milk is cooling, combine remaining ingredients in blender or food processor until well-blended. Add cooled milk-gelatin mixture and blend for a few seconds longer. Chill in refrigerator till very cold. When ready to freeze ice cream, blend mixture for a few seconds, then pour through a strainer into ice cream machine. Follow manufacturer’s directions to freeze ice cream. Makes 1 quart of vanilla ice milk.

Sugar Free Whipped Cream

1 pint whipping cream

2 teaspoons of vanilla extract

5-6 teaspoons of artificial sweetener to taste

Chill bowl and beaters in freezer before whipping cream.

Pour very cold whipping cream into chilled bowl.

Beat with chilled beaters until cream begins to thicken.

Slowly add artificial sweetener and vanilla while continuing to whip cream.

Continue to whip cream until stiff peaks form.

Candy Treats

want a sweet, crunchy, melt in your mouth treat to kill the craving for sugar? Try these sugar free meringues - they’re quick and easy and very light in calories and crabs!

Sugar Free Meringues

2 egg whites

½ teaspoon flavored extract (vanilla, strawberry, peppermint or other desired flavor)

½ teaspoon cream of tartar

2-3 packets of artificial sweetener

Make sure that beaters and metal bowl are completely grease free. Beat egg whites and cream of tartar together in deep bowl on low speed until foamy. Once the eggs are foamy, add artificial sweetener and flavored extract and continue beating on medium until the mixture is fluffy. Switch to high speed and continue beating until egg whites form stiff peaks.

Drop egg white mixture by teaspoonfuls on a cookie sheet lined with brown paper or foil. Leave about ½ inch between meringue drops. Bake at 300 degrees for ten minutes, or until meringues are lightly browned. Keep in an airtight container.

Sugar Free Key Lime Pie

Key lime pie is one of the staples of the Southern dessert menu - but it’s so very high in sugar. Here’s a sugar free alternative using artificial sweetener.

Filling:

1 packet unflavored gelatin

3 tablespoons of lime juice

½ cup boiling water

9 packets of heat stable artificial sweetener

1 cup evaporated skim milk

1 teaspoon vanilla

Juice of 1 ½ limes

Green food coloring

For crust:

1 9-inch graham cracker crust

Lime zest

Thin lime slices for garnish

Sprinkle gelatin over lime juice in a small bowl and let soften for 1 minute. Add boiling water and sweetener to mixture and stir till gelatin is dissolved. Refrigerate until slightly thickened.

Put milk and vanilla in small deep bowl and freeze for 30 minutes. Remove from freezer and whip at high speed until stiff peaks form. Stir juice from fresh limes into whipped milk. Add two drops of green food coloring.

Blend gelatin mixture into whipped milk at low speed, or fold in gently. Spoon filling into crust and chill in refrigerator until firm. Garnish with lime slices and lime zest.

Strawberry Smoothie

10-12 large frozen strawberries

1 ½ cups of milk

1 teaspoon of vanilla

1 packet of artificial sweetener

Sugar free whipped cream (below)

Put all ingredients in the blender and whirl at medium-low until all ingredients are blended and strawberries are completely crushed. Pour into a dessert glass or milkshake glass and garnish with a dollop of whipped cream if desired. Eat with a spoon or sip through a straw and enjoy!