Weekly Recipe of Eat Smart Nutrition Consultants

Easter Recipes from Holly, Kerry, Lauren and Liz 3/4/06

Fish in Tomato and Basil Sauce with Pilaf (serves 4)

1 tablespoon sunflower oil
1 large onion, chopped
1 small red capsicum, chopped
1 zucchini, sliced
1 cup broccoli florets

1 1/3 cups rice, raw
500g jar tomato pasta sauce with basil
2 cups vegetable stock
500g white boneless fish (e.g. ling),

1. Heat half the oil in a large saucepan and cook onion.
2. Add rice and stock, and stir until boiling.
3. Reduce heat to low, cover and simmer for 20 minutes, stirring frequently.
4. Add capsicum, zucchini and broccoli, and cook for another 10 minutes.
5. In the meantime, heat remaining oil in a frypan and brown the fish on both sides.
6. Add the pasta sauce and simmer for 5-10 minutes or until fish is cooked.
7. Spoon the pilaf onto plates, and serve the fish over the top. Great with a side salad.

Chocolate Cake with Raspberry Ricotta - makes 8 slices.

3 eggs
1 teaspoon vanilla essence
150g (2/3 cup) caster sugar
½ cup self raising flour
¼ cup cocoa
2 tablespoons cornflour
1 tablespoon honey
1 tablespoon boiling water
150g low fat ricotta cheese
125g raspberries
2 tablespoons caster sugar, extra

1. Preheat oven to 180'C. Grease a deep 20cm round cake pan, line base with baking paper.
2. Beat eggs and vanilla in a small bowl with an electric mixer until thick and creamy. Add sugar a spoonful at a time, beating until dissolved between additions.
3. Transfer to a large bowl, fold in sifted flour, cocoa and cornflour.
4. Combine honey and the water, fold into mixture. Pour into prepared pan, bake for 35 minutes or until firm in centre. Turn onto wire rack to cool.
5. Serve with combine ricotta, raspberries and extra sugar.
A perfect, light alternative to the easter eggs at Easter.

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