Food In A Flash With Sharon Glass – Season 1 Episode 6 Recipes
HEALTH MUFFINS WITH SEEDS
300ml cake flour
700ml wholewheat flour
150ml oat bran or digestive bran
200ml mixed seeds
7.5ml salt
1 ½ sachets instant yeast
500ml warm water
60ml sunflower oil
60ml honey
Preheat oven to 200°C.
Prepare 12-15 muffin tins with Spray and Cook. Sprinkle some seeds into each cup.
Mix all the dry ingredients together in a large bowl. Mix the moist ingredients together and then add to the dry ones. Mix well.
Spoon mixture into prepared muffin tins, heaping and smoothing the tops. Brush with a little oil. Then sprinkle with some more seeds. Leave to rise for half an hour before baking.
Place in oven and immediately reduce temperature to 180°C. Bake for 20 minutes.
Remove from tins when cool.
Makes 12-15
QUICK CREAMY TOMATO SOUP
2 x 410g tins chopped Italian tomatoes
30ml olive oil
coarse salt
black pepper
500ml vegetable stock (22.5ml stock powder) *
175ml thick plain yoghurt
10ml sugar
coarse salt and black pepper
Preheat oven to 180°C.
Place the chopped tomatoes in a small roasting pan, drizzle with olive oil, season with salt and pepper and roast for about 20 minutes. Remove from oven, place in a pot with the stock and bring to a boil. Lower heat to simmer and then stir in the yoghurt. Add the sugar and adjust seasoning, then liquidise and serve immediately.
* I use vegetable or chicken stock powder to add flavour. More powder can be added if the soup needs more flavour.
CHEF’S TIP: Yoghurt takes the edge off the sharpness of the tomato. This soup can be refrigerated for at least 2-3 days before serving. Reheat on low heat so it does not curdle.
Makes 6 cups
SEARED TUNA AND COUSCOUS SALAD
4 thick tuna steaks
olive oil
coarse salt and black pepper
white and black sesame seeds
Rub the tuna steaks with olive oil and season them generously with coarse salt and black pepper. Dip them into a mixture of white and black sesame seeds. Heat a non-stick frying pan with olive oil on medium-high heat. Sear the steaks on both sides until just cooked. (They should be rare inside). Remove from the pan and set aside.
COUSCOUS SALAD
250ml cooked couscous
1 red onion
1 medium mango or cranberries
2 avocados
1 butter lettuce
Cut the red onion, mango and avocados into thin slices. Tear the washed butter lettuce, arrange on a platter and sprinkle with the cooked couscous. Decorate with the sliced onion, mango and avocado. Drizzle with the dressing and top with the grilled tuna steaks.
CITRUS DRESSING
45ml olive oil
45ml orange juice
2.5ml minced chilli
15ml lime juice
15ml honey
5ml orange rind
Whisk all ingredients together.
Serves 4
MANGO SORBET
250ml sugar
250ml water
750 ml mango purée (from 5 large mangoes)
1 egg white
sugar syrup
Boil sugar and water on medium heat until slightly thickened (for about 5 minutes). Set aside.
Liquidise mangoes in food processor. Add the cooled sugar syrup. Stir in the unbeaten egg white.
Freeze the mixture. When purée is semi-frozen, place the mixture into a food processor in batches and process in small quantities until smooth. Continue until you have processed all the mixture. It should be light and fluffy.
Refreeze until ready to serve.
CHEF’S TIP: When mangoes are out of season, drain 3 x 400g cans mango and liquidise the pulp.
This recipe can also be made using strawberries or litchis.
Makes 1 litre
