Directions
1 Pre heat oven to 200.C. Line 2 baking trays with non stick baking paper.
2 Place cottage cheese, eggs, onion, pecans and soy sauce in a food processor. Process until well combined. Transfer to large bowl.
3 Add carrot, breadcrumbs and oats. Mix well. Divide into 6 portions.
4 Cut each pastry sheet in half. Brush lightly with milk. Shape one portion of mixture into a log 3cm from edge of long side of pastry. Roll up to enclose filling. Cut into 6 pieces (or preferred amount). Place on baking tray. Repeat with remaining pastry and mixture.
5 Brush rolls with milk and sprinkle with poppy seeds. Bake 35 minutes or until golden.

50ml cold water
50ml oil
150g flour

Instructions

Add oil to the cold water and mix with a knife.
Pour liquid into the flour and mix with a knife (DO NOT USE YOUR FINGERS OR ANYTHING WITH WARMTH)
Once it has begun binding together, use your fingers to bring it into a rough ball.
Put the ball into a bag and place in the fridge for around an hour.

Then it is ready to use

I got this recipe from

http://irishherault.wordpress.com/2010/02/10/shortcrust-pastry-recipes/

But I keep forgetting where I found it, so I am posting my “dumbed down” version here so I can find it again. And their link, of course, so I can find them when I stuff it up.

175g Butter, softened
1/4 cup icing sugar
few drops vanilla essence
1 1/2 cups plain flour
1/4 cup custard powder

Butter Filling
50g Butter, softened
1/2 cup sugar
2 tablespoons custard powder

Instructions:
1. Cream the butter & icing sugar until light & fluffy, add vanilla.
2. Sift flour and custard powder together. Mix sifted ingredients into creamed mixture.
3. Roll teaspoonfuls of mixture into balls & place on oven tray. Fllatten with a fork.
4. Bake at 180deg celcius for 15-20 minutes.

Butter Filling Instructions:
Beat everything together until well combined.
Sandwich biscuits together with the filling.

Main Meals | Community built Recipe

Ingredients
450g lean mince beef
1/4 cup barbeque sauce
1/2 cup old fashioned cooking oats
4 egg whites
Spring onions

Instructions
Preheat oven to 180 degrees
Coat large loaf pan with vegetable oil spray
In a medium bowl combine all ingredients
Mix well with a large wooden spoon
Place mixture in a loaf pan patting it down evenly
Bake for 35-40 minutes.

Serve with vegies.

Yummy.

main meals | Just like Mom used to make! Prepare this dish on the weekend (when you have more time to let it simmer to succulent tenderness) and reheat it for a hugely satisfying meal later in the week.

Ingredients
1 sprays cooking spray
2 1/2 pound lean beef round, well trimmed (use boneless bottom round rump roast)
1/2 tsp black pepper
1/4 tsp table salt
2 large onion(s), sliced
1 3/4 cup water
1 packet onion soup mix
1 1/2 Tbsp balsamic vinegar, or red wine vinegar
1 tsp dried thyme
8 large potato(es), red, scrubbed and quartered (about 1 3/4 lbs)
1 pound baby carrots
1 Tbsp parsley, fresh, chopped (for garnish)

Instructions
1. Preheat oven to 350ºF. Coat a Dutch oven (a large pot with a tight-fitting lid) with cooking spray. Heat over medium-high heat.
2. Sprinkle roast with pepper and salt. Place in pot and scatter onions around roast. Cook, turning roast and stirring onions occasionally, until roast and onions are browned, about 8 minutes. Pour water into pot; stir in soup mix, vinegar and thyme and bring to a boil.
3. Cover and bake in oven for 1 1/2 hours. Place potatoes and carrots around roast; cover and bake until roast and vegetables are tender, about 2 hours more. Remove one potato from pot and puree in a blender; stir pureed potato into gravy to thicken it.
4. Transfer roast to a cutting board and slice against grain into 16 slices. Garnish with parsley and serve with vegetables and gravy. Yields about 2 slices of meat, 1 cup of vegetables and 1/4 cup of gravy per serving.

Preheat oven to 200*
Line 2 trays with alfoil.
Place wedges on one tray, spray with olive oil spray and bake for 25 mins til tender.
Meanwhile, dip fish pieces in flour, egg whites & crumbs.
Place on other tray and bake for 15-20mins til tender.

Serve with lemon wedges and steamed veg or side salad

main meals | Typically an eggplant-based dish, this mushroom version makes the perfect side dish for any meal. In fact, spoon it over brown rice or whole wheat pasta and you’ve got a satisfying, super-nutritious meal.

Ingredients
2 tsp olive oil
2 clove garlic clove(s), minced
3 cup mushroom(s), sliced, (any combination of shiitake, porcini, Portobello, cremini, oyster, etc.)
1 cup eggplant, raw, cubed
1 bell pepper(s), red, seeded and diced
1 tsp dried thyme
14 oz canned diced tomatoes
2 Tbsp basil, fresh, chopped
1/8 tsp table salt
1/8 tsp black pepper, ground

Instructions
1. Heat oil in a large skillet over medium heat.
2. Add garlic and cook 1 minute. Add mushrooms and sauté 3 to 5 minutes, until mushrooms release juice.
3. Add eggplant, bell pepper and thyme and cook 2 minutes, until vegetables are soft.
4. Add tomatoes and bring to a simmer. Partially cover, reduce heat to low and simmer 10 minutes, until vegetables are tender and sauce thickens.
5. Remove from heat and stir in basil.
6. Season to taste with salt and black pepper.

main meals | This one-pot hearty meal can easily be altered to meet your family’s tastes. Try subbing ground turkey breast for the beef and whole-wheat spirals or wagon wheels for the macaroni.

Ingredients
12 oz uncooked lean ground beef (with 7% fat)
1 medium onion(s), chopped
14 1/2 oz canned stewed tomatoes, Mexican-style, undrained
1 1/4 cup canned tomato sauce
2 Tbsp canned green chili peppers, diced, drained
2 tsp chili powder
1 tsp ground cumin
1 cup dry whole-wheat elbow macaroni
15 oz canned kidney beans, drained and rinsed
1/2 cup SoyaKaas Grated Parmesan Style Soy Cheese, or similar product

Instructions
1. In a large skillet, cook beef and onion until meat is browned, about 10 minutes; drain off fat. Stir in undrained stewed tomatoes, tomato sauce, chili peppers, chili powder and cumin; bring to a boil.
2. Stir in uncooked macaroni and kidney beans. Return to a boil, reduce heat, cover and simmer until macaroni is tender, about 15 minutes.
3. To serve, spoon into bowls and sprinkle with grated topping. Yields about 1 3/4 cups of chili and 2 tablespoons of topping per serving.

main meals | We used non-fat cheeses and sour cream to slash calories and fat in this classic comfort food. A touch of Dijon mustard gives it a lovely flavor boost.

Ingredients
1 sprays cooking spray
12 oz uncooked whole-wheat pasta, elbow macaroni
4 oz Kraft Free Singles American Cheese, or other brand, torn into small pieces
4 oz Kraft Free Shredded Cheddar Cheese, or other brand
3/4 cup fat-free evaporated milk
3/4 cup fat-free sour cream
1 Tbsp Dijon mustard
1/8 tsp ground nutmeg, or to taste
2 Tbsp SoyaKaas Grated Parmesan Style Soy Cheese, or similar product

Instructions
1. Preheat oven to 350ºF. Coat a 4-quart baking dish with cooking spray.
2. Cook macaroni according to package directions but without using oil; drain and transfer to a large bowl. While macaroni is still hot, stir in American and cheddar cheeses; stir until cheese melts. Add milk, sour cream, mustard and nutmeg; mix well to combine.
3. Transfer mixture to prepared baking dish and top with grated topping. Bake until top is golden, about 30 to 35 minutes. Yields about 1 1/2 cups per serving.
Chef’s Tips
We renovated Macaroni and Cheese by:
1. Using whole-wheat macaroni instead of regular macaroni, increasing fiber and nutrient content.
2. Relying upon evaporated skim milk to add nonfat creaminess.
3. Adding Dijon mustard and nutmeg for a very low calorie flavor boost.

main meals | The wonderful and light texture of whiting is accompanied by the zing of lemon and capers for this quick to cook main with a super low Points value.

Ingredients
1 3 second spray Gold n Canola Canola oil spray
600 g raw whiting fish, (4 fillets)
6 individual spring onions, trimmed and finely chopped
1 medium lemon
2 tbs capers, rinsed and drained
1 cube stock cube, (vegetable) disolved in 2/3 cup (150ml) hot water
8 tsp fresh parsley, (2 tbs) chopped

Instructions
1. Preheat oven to 190°C. Spray a large roasting pan with oil. Arrange fish in pan.
2. Heat a non-stick frying pan over medium heat. Spray with oil. Add spring onions and cook, stirring until softened, but not browned, for about 3-4 minutes. Spoon over fish.
3. Remove rind from lemon in fine strips and squeeze juice. Add both rind and juice to baking dish along with capers, stock and most of parsley. Season with a little salt and pepper. Cover with a lid or a piece of foil.
4. Bake in oven for 20 minutes, or until fish is opaque, and flakes easily when tested with a fork. Serve, garnished with remaining parsley.

Chef Tips: Serve with your choice of No Points value vegetables. Carrots and broccoli would taste great. In the summer, you can substitute John Dory for whiting.