CITRUS SALAD
Key ingredients—oranges and coconuts—are tossed with
crisp lettuce fo r a light brunch salad.
START TO FINISH 20 minutes
INGREDIENTS
3
oranges
1
tbsp Dijon mustard
1
tbsp snipped fresh tarragon (or use dried)
1/4
cup olive oil
2
heads lettuce, torn
1
pink grapefinit, peeled and thinly sliced
2
kinoos,
peeled and separated into segments
*/2
cup unsweetened flaked coconut, toasted
PREPARATION
1. For the dressing, squeeze juice from 1 orange and
transfer to a small bowl. Whisk in mustard, tarragon, and
the oil. Peel and slice remaining oranges.
2
. Toss lettuce with dressing; put in the fruit. Arrange on
a platter. Top with toasted coconut.
Makes
6
to
8
servings
EACH SERVING
211 cal, 15 gm fat, 0 mgchol, 67 mg sodium,
19 gm carb, 5 gm fibre, 3 gm pro.
HAM-ASPARAGUS STRATA
Sim ilar to a pizza a strata is an open sandwich and
makes fo r a fu lfillin g dish.
30 minutes
50 minutes o
325°F/160°C
INGREDIENTS
250 gm asparagus spears, cut into 2-inch pieces
5
cups French bread cubes
2
cups shredded Gruyere or white cheddar cheese
(250 gm). Available at imported food stores
V
2
cup chopped onion
l/4
cup chopped chives or green onions
250 gm cooked ham, diced
10
eggs
\
11/2
cup milk
PREPARATION
1. Bring a large pot of salted water to boiling. Add
asparagus; cook for 5 minutes or until bright green. Drain
and place in a bowl of ice water to cool; drain.
2.
In a greased 3-litre baking dish spread half the bread
cubes. Top with cheese, onion, chives, and half the ham
and asparagus. Top with remaining bread.
3.
Tn a bowl whisk together four eggs and milk. Evenly
pour over layers in the dish. Press down bread pieces into
the mixture with a spoon. Top with remaining ham and
asparagus. Cover; refrigerate until ready to bake.
4
. Bake in a 325°F/160°C oven for 30 minutes. With the
back of a spoon, press
6
indentations in top of strata and
pour a whole egg into each. Bake 20 to 25 minutes more
and till eggs are set. Let stand for 15 minutes.
5
. Cut into squares. Drizzle lightly with olive oil and
sprinkle with salt and cracked black pepper.
Makes
6
to
8
servings
EACH SERVING
454 cal, 26 gmfat, 421 mgchol,
936 mg sodium, 22 gm carb, 2 gm fibre, 34 gm pro.
SUGAR & SPICE
STEAMED PUDDING
Steamed pudding is a stove-top cake made in
a pressure cooker
(without the weight) over
simmering water. It comes out moist and tender.
Serve it at room temperature or reheated.
PR E? 30 m inutes COOK 1 hour 45 m inutes
COOL 40 m inutes
INGREDIENTS
2
cups all-purpose flour or
maida
D
/2
tsp baking powder
1
tsp ground ginger
1
tsp ground cinnamon
l/2
tsp ground nutmeg
*/2
tsp salt
V
2
cup butter, softened
1
cup sugar
2
eggs
1
1/4
cup milk
2 V
2
cup diced mixed candied fruits and peels
1
recipe Powdered Sugar Icing,
below
PREPARATION
1. Grease and flour a 2 V
2
-litre heat-proof or baking
bowl; set aside. In a small bowl stir together
l 3/4
cups
of the flour, baking powder, ginger, cinnamon,
nutmeg, and salt.
2.
In a large mixing bowl beat butter on medium to
high for 30 seconds. Beat in sugar until combined.
Add eggs, one at a time, beating on low after each.
Alternately add flour mixture and milk, beating on
low after each. Toss together 2 cups of the candied
fruit with remaining1
'4
cup flour. Stir into beaten
mixture. Pour into the prepared bowl. Cover with
greased foil, folding the foil over the edge and
pressing against side of bowl.
3.
Place bowl on the
ja a li
(that comes specifically
for pressure cookers) in a large pressure cooker;
add water up to 1 inch on the sides of the bowl.
Cover, bring water to boil; reduce to simmer. Steam
for l3/4 to 2 hours or until a wooden skewer
inserted in centre comes out clean. Check water
level every 30 minutes; add boiling water as needed.
4.
Carefully remove the bowl from the pressure
cooker; remove foil. Let stand for 10 minutes;
unmould onto a serving plate. Cool for 30 minutes
(see Make Ahead,
below).
Drizzle with Powdered
Sugar Icing and top with remaining candied fruit
and peels. Serve warm or at room temperature.
Makes
12 servings
Powdered Sugar Icing
I n a small bowl combine one
cup powdered sugar and enough milk (4 to 5 tsp) to
make a drizzling consistency.
Make Ahead
Wrap and store cooled, unfrosted
pudding in the refrigerator up to one week. To
reheat, place unfrosted pudding in foil and place on a
baking sheet. Reheat in a 325°F/160°C oven for 30
minutes or until heated through. Glaze the pudding
and top with candied fruit.
EACH SERVING2U
cal, IS gmfat, 0 mgchol,
67 mg sodium, 19 gm carb, 5 gm fibre, 3gm pro.
