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Chocolate Delightsadapted from Matt Moran’s cookbookmakes 4 FOR THE CARAMEL TRUFFLE20g caster sugar10ml water80ml cream125g coverture milk chocolateFOR THE CHOCOLATE MOUSSE70g dark chocolate, 70% cacao1 tsp granulated gelatine2 tbsp hot water1 egg, at room temperature1 egg yolk, at room temperature150ml creamFOR THE HAZELNUTS¼ cup caster sugar2 tbsp water24 hazelnuts, roasted and skinnedFOR THE CHOCOLATE GANACHE50ml cream30g dark chocolateTHE CARAMEL TRUFFLEPlace four metal rings (about 7.5cm in diameter x 2cm high) on a baking tray lined with parchment paper.Place chocolate in a small dry bowl and set aside.In a small saucepan over low heat, combine caster sugar and water. Use a wet pastry brush to wash any sugar caught on the sides of the saucepan.Once the sugar has completely dissolved, increase the heat to high and cook until the sugar has achieved a light golden colour.Take the saucepan away from the heat and slowly pour in the cream. Stir until all the caramel has dissolved.Pour caramel mixture to the chocolate and mix until the chocolate is incorporated throughout.Pour the caramel truffle into the metal rings and set aside in refrigerator to set.THE CHOCOLATE MOUSSEMelt chocolate in a bowl set over a saucepan of simmering water, then set aside to cool slightly.Place gelatine in a small bowl and dissolved with hot water, stirring continuously with a fork so as lumps do not form. If lumps do form, strain the gelatine into another bowl.In a bowl, beat the egg and egg yolk together until light and airy, stir in the melted chocolate and then quickly mix in the gelatine.In another bowl, whip the cream until just thickened and then fold into the chocolate mixture.Take the rings from the fridge and fill the moulds right to the top of the rings then return to the refrigerator for another hour to set.THE HAZELNUTSWhile the mousse is setting caramelise the hazelnuts.Preheat oven 160°C.Spread hazelnuts on a baking tray and roast for 5 minutes.Place roasted hazelnuts onto a dry tea towel and fold into a pouch. Vigorously rub the hazelnuts together in the tea towel for about 3 seconds to remove the skins.Clean off hazelnuts and set aside.Then, dissolve the sugar and water in a saucepan, over low heat.Cook the syrup until it becomes golden in colour; be careful not to burn the sugar at this point.Add the skinned hazelnuts to the caramel and mix them to coat.Then immediately spoon the hazelnuts onto some greaseproof paper and set aside to cool.FOR THE CHOCOLATE GANACHEBring the cream to a simmer in a small saucepan over medium heat.Pour the cream over the chocolate in a bowl and stir until the chocolate is melted and the mixture is glossy.ASSEMBLYUnmould the delights by gently warming the outside of each ring with a tea towel rinsed in hot water and wrung out.Place them onto the centre of each plate and top with 6 caramelised hazelnuts each.Then drizzle over with the chocolate ganache.

Creamy Italian DressingPillsbury Complete Cook Book Copyright 2000, 20061/2 cup olive oil I used canola oil1/2 cup mayonnaise leave this out if you don't want a creamy dressing3 tablespoons white wine vinegar I used rice wine vinegar1 tablespoon chopped onion1 tablespoon chopped pimiento, drained1 tablespoon chopped fresh parsley1 clove garlic, halved1/2 teaspoon dried oregano leaves or Italian seasoniong1/4 teaspoon salt1/8 teaspoon pepper1. In jar with tight-fitting lid, combine all ingredients; shake well. Refrigerate at least 2 hours to blend flavors.2. Before serving, remove garlic; shake well. Store in tightly covered container in refrigerator.

Eggplant Parmigiana Jennifer Eloff October 2008 A classic and very flavorful vegetable casserole dish to serve alongside roasted turkey for supper. Ingredients & Methods Makes 12 servings Jennifer’s note: Chinese eggplant is light purple in color. The Chinese eggplant has fewer seeds, which makes it milder-tasting than the American eggplant. 2/3 cup olive oil1 large onion, chopped1 or 2 garlic cloves, minced2 cups canned, crushed tomatoes½ cup water2 tsp SPLENDA® Granular½ tsp dried oregano½ tsp dried basil¼ tsp salt OR a salt substitute1 cup grated Parmesan cheese2 eggs2 tbsp water1 large eggplant, cut into thin slices, OR 3 Chinese eggplants3 cups grated Mozzarella cheese Nutrition at a Glance (per serving) Calories241.6Total fat18.7 gCarbohydrate7.9 gProtein10.6 g Method: In a large skillet, in 2 tbsp olive oil, cook onion and garlic until translucent and tender. Stir in crushed tomatoes, water, SPLENDA® Granular, oregano, basil and salt. Simmer over low heat 10 minutes. On waxed paper, spread Parmesan cheese. In small bowl, beat eggs and water together with fork. Dip eggplant in egg wash and then in Parmesan cheese. In large skillet, in about 2 tbsp hot oil, fry several eggplant slices until golden brown on both sides; repeat. Layer half eggplant slices in 9 x 13-inch glass baking dish. Cover with half tomato mixture, sprinkle with half grated Mozzarella cheese; repeat. Bake in 350°F oven 25 minutes. Helpful Hints: To reduce sodium in this recipe, combine Parmesan cheese, ground almonds, and low-carb bread crumbs (toast lowcarb bread; blend in blender) in desired ratios to make 1 cup and use No Salt instead of salt. Recipe from “Splendid Low-Carbing”, a national best seller by Jennifer Eloff (www.low-carb.us).

Apple Butter Pork Loin

INGREDIENTS (Nutrition) 2 (1 1/2 pound) pork tenderloins seasoning salt to taste 2 cups apple juice 1/2 cup apple butter 1/4 cup brown sugar 2 tablespoons water 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cloves Add to Recipe Box My folders: Add to Shopping List Add a Personal Note DIRECTIONS Preheat the oven to 350 degrees F (175 degrees C). Season the pork tenderloins with seasoning salt, and place them in a 9x13 inch baking dish or small roasting pan. Pour apple juice over the pork, and cover the dish with a lid or aluminum foil. Bake for 1 hour in the preheated oven. While the pork is roasting, mix together the apple butter, brown sugar, water, cinnamon and cloves. After the hour, remove pork loins from the oven, and spread the apple butter mixture over them. Cover, and return to the oven for 2 hours, or until fork tender.

Asian Chicken Noodle Soup

CALORIES 289

SODIUM 738mg