Key ingredients—oranges and coconuts—are tossed with
crisp lettuce fo r a light brunch salad.
START TO FINISH 20 minutes
tbsp Dijon mustard
tbsp snipped fresh tarragon (or use dried)
cup olive oil
heads lettuce, torn
pink grapefinit, peeled and thinly sliced
peeled and separated into segments
cup unsweetened flaked coconut, toasted
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.
. Toss lettuce with dressing; put in the fruit. Arrange on
a platter. Top with toasted coconut.
211 cal, 15 gm fat, 0 mgchol, 67 mg sodium,
19 gm carb, 5 gm fibre, 3 gm pro.
Sim ilar to a pizza a strata is an open sandwich and
makes fo r a fu lfillin g dish.
50 minutes o
250 gm asparagus spears, cut into 2-inch pieces
cups French bread cubes
cups shredded Gruyere or white cheddar cheese
(250 gm). Available at imported food stores
cup chopped onion
cup chopped chives or green onions
250 gm cooked ham, diced
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.
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.
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.
. Bake in a 325°F/160°C oven for 30 minutes. With the
back of a spoon, press
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.
. Cut into squares. Drizzle lightly with olive oil and
sprinkle with salt and cracked black pepper.
454 cal, 26 gmfat, 421 mgchol,
936 mg sodium, 22 gm carb, 2 gm fibre, 34 gm pro.
SUGAR & SPICE
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
cups all-purpose flour or
tsp baking powder
tsp ground ginger
tsp ground cinnamon
tsp ground nutmeg
cup butter, softened
cup diced mixed candied fruits and peels
recipe Powdered Sugar Icing,
1. Grease and flour a 2 V
-litre heat-proof or baking
bowl; set aside. In a small bowl stir together
of the flour, baking powder, ginger, cinnamon,
nutmeg, and salt.
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
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.
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.
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,
Drizzle with Powdered
Sugar Icing and top with remaining candied fruit
and peels. Serve warm or at room temperature.
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.
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.
cal, IS gmfat, 0 mgchol,
67 mg sodium, 19 gm carb, 5 gm fibre, 3gm pro.