81 woman this month | November 2011 | Healthy Choc Chip Cookies Caesar Salad 120g Tahini paste 60g margarine, softened 140g caster sugar 140g brown sugar 1 whole egg 1 egg white 1 Tbsp vanilla extract 120g white oats (rolled) 60g whole-wheat flour 70g plain flour 2g ground cinnamon 2g bi-carbonate soda Pinch salt 200g chocolate chips 80g chopped walnuts l Rinse the lettuce. Remove and discard the outer leaves. Cut the remaining lettuce into small pieces. l Into the bowl of a kitchen blender place the tahini, anchovies, finely chopped garlic, lemon juice and the balsamic vinegar. Blend the ingredients together for approximately two minutes. l As the mixture blends, slowly pour in the olive oil, little by little, and allow the mixture to continue mixing. l Remove the dressing from the blender and salt and pepper to taste. l Toss the dressing and the lettuce in a large salad bowl and sprinkle with the well roasted walnuts and serve l Preheat oven to 175 degrees Celsius. Line a baking tray with parchment paper. l In a large mixing bowl place the white oats, whole-wheat flour, plain flour, cinnamon, bi-carbonate soda and salt. l In the bowl of an electric mixer, beat together the tahini paste and the margarine with both the granulated and brown sugars. Beat in the egg, mixing completely. Scrape the mixture down and add the egg white, then vanilla. Stir in the oat mixture with a wooden spoon Tuna Puttanesca with Fettuccine 360g fresh pasta (fettucine) 40g olive oil 4 garlic cloves, thinly sliced ½ green capsicum, finely chopped 10g capers, drained 60g black olives, roughly chopped 900g tinned chopped tomatoes 6 basil leaves 150g tinned tuna, (still with oil crumbled salt freshly ground pepper additional basil for garnish 2 Romaine lettuce 60g walnuts, roasted 60g ahini 2 Tbsp anchovies, drained, rinsed and chopped 4 garlic cloves, chopped finely 3 Tbspn lemon juice 2 Tbspn balsamic vinegar 2 Tbspn olive oil salt black pepper l Bring a large pot of salted water to the boil. Add the pasta and cook until al dente. l In a large frying pan, heat the oil gently. Add the garlic and cook until it is lightly golden brown. Add the capsicum, capers and olives and cook for a further two minutes. l Remove the tomatoes from the can and ensure they are uniformly chopped. Add to the frying pan the capsicum and garlic mixture and cook out some of the additional tomato juice. As the mixture starts to look drier, tear up the basil leaves by hand over the sauce. Add the tuna with its oil. Salt and pepper the mixture to your own taste at this stage. l Drain the pasta and place it into a serving dish. Pour the cooked sauce over the pasta and tear up some remaining basil leaves over the top before serving. until just moistened. Stir in chocolate chips and walnuts. l Take a small amount of the mixture, roll it into balls about the size of a walnut and place them on a prepared baking sheet. Using the palm of your hands flatten each ball slightly. l Bake the cookies for approximately 12 minutes. Cool them on the tray before removing to serve or to eat.
RkJQdWJsaXNoZXIy Mjk0MTkxMQ==