Fat conscious Archives

Mexican recipes

Baked pork chops with orange-olive paste

15 minutes

Corn recipes

Fried rice with corn, peas and honey-soya tofu

25 minutes

Boards and

Grape, walnut and rosemary breadsticks

30 minutes

Mushroom recipes

Bright green rocket-and-almond pesto

Brinjal recipes

Spicy tomato dip with brinjal dippers

20 minutes

Seafood recipes

Mariana’s smoked mackerel salad

Italian recipes

Mixed mushroom pasta

10 minutes

Layered raspberry and mocha granita

Serves 8

Difficulty Easy

Prep Time 30 minutes, plus freezing time

Cooking Time 10 minutes

Ingredients

400 g frozen raspberries
2 T caster sugar
4 T instant coffee granules
2 T hot chocolate or cocoa powder

Method

1. Place the raspberries and caster sugar in a small saucepan with 2⁄3 cup water. Bring to the boil and simmer for 10 minutes. Remove from the heat and strain through a sieve.

2. Pour the mixture into a container and place in the freezer. Scrape the mixture with a fork every hour to form soft flakes.

3. Mix the coffee and hot chocolate or cocoa with 2 cups boiling water. Pour into a large, shallow container and allow to cool. Place in the freezer and scrape the mixture with a fork every hour to form soft flakes.

4. Just before serving, fluff up both granitas using a fork. Decant the raspberry and mocha granitas into separate tall glasses and place on the table with shot glasses into which the granitas can be layered and served immediately

Harissa-battered hake

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Spinach quinoa with chickpeas, seeds and feta

Corn Tortillas

Salsa roja Mexicana

Baked pork chops with orange-olive paste

Fried rice with corn, peas and honey-soya tofu

Grape, walnut and rosemary breadsticks

Spinach-and-mushroom bake

Bright green rocket-and-almond pesto

Spicy tomato dip with brinjal dippers

Mariana’s smoked mackerel salad

Mixed mushroom pasta

Layered raspberry and mocha granita

Layered raspberry and mocha granita

Ingredients

Method