SUNDAY M

ENU

BREAKFAST : SOFT BREAKFAST BURRITOS

Ingredients

2 vine-ripened tomatoes, seeds removed, finely chopped

1 red chilli, seeds removed, finely chopped

1/4 cup sliced coriander leaves

1 tablespoon olive oil

4-6 drops Tabasco sauce (optional)

4 white-flour tortillas

8 eggs, lightly beaten

¼ cup (60ml) pure (thin) cream

 

Method

1. For the salsa, combine tomato, chilli, half the coriander and 2 teaspoons of oil. Add

Tabasco if desired, and season to taste.

2. Wrap the stacked tortillas in paper towel, place on a plate and microwave on high for 1 minute. Turn stack and heat for a further 30 seconds. Or heat in the oven according to packet directions.

 

3. Lightly whisk the eggs with the cream and remaining coriander. Season. Heat remaining oil in a large pan over medium-high heat, pour in eggs and, using a wooden spoon, fold for 2 minutes until scrambled and almost set. Remove from the heat. Working with one tortilla at a time (keep the rest covered as you work), spoon some egg down the centre, top with salsa and fold over the sides to enclose. Secure with a paper napkin if desired, and serve with any remaining salsa on the side.

 

 

SNACK : RHUBARB, MUESLI AND YOGHURT CUPS

Ingredients

2 Cups (220g) coarsely chopped fresh or frozen rhubarb

¼ (55g) caster sugar

1 1/3 cups (375g) low-fat vanilla yogurt

1/3 (50g) toasted muesli

 

Method

1.Combine rhubarb, sugar and ½ cup water in medium saucepan; bring to boil. Reduce heat; simmer, uncovered, stirring, occasionally, about 10 minutes or until rhubarb is tender. Transfer to medium bowl, cover; refrigerate for 1 hour.

2.Divide mixture among four ¾ cups (180ml) serving glasses; top with yogurt then muesli.

LUNCH : THAI BEEF SALAD Ingredients:

DRESSING¼ cup fresh lime juice¼ cup water½ teaspoon crushed garlic ½ teaspoon crushed ginger 2 teaspoons soy sauce 1 tablespoon Thai chilli stir fry paste2 teaspoons lemongrass chopped1 tablespoon fresh coriander leaves chopped1 tablespoon sugar 

SALAD100g dried vermicelli noodles 400g raw lean rump steak4 teaspoons Thai seasoningcooking spray4 cups gourmet lettuce125g Lebanese cucumber sliced20 cherry tomatoes cut in half¾ cup capsicum sliced1 carrot thinly sliced

15 snow peas thinly sliced on angle⅓ cup shallots thinly sliced on angle

Method:

To make dressing: 1.       Place all dressing ingredients in a small mixing bowl and combine well.

To make salad: 1.       Divide salad ingredients equally over 4 dinner plates. 2.       To prepare noodles follow instructions on packet. 3.       Coat steak with Thai seasoning. 4.       In a non-stick fry pan that has been generously coated with cooking spray, fry steak until cooked to your liking. 5.       Cut into thin strips and leave to one side. 6.       Place noodles on top of salad then put rump slices over top. Pour dressing over salad.

DINNER :TUNA AND CHILLI PASTA

Methods:

375g-angel hair pasta

425g can tuna in oil

1 teaspoon dried chilli flakes

400g of chopped tomatoes

 

Ingredients:

1. Cook pasta in large saucepan of boiling water until tender, drain, reserving ¼ cup cooking liquid. Rinse pasta under cold water, drain.

2. Meanwhile, drain tuna, reserving 2 tablespoons of the oil, Heat oil in medium frying pan, add chilli; cook, stirring for 1 minute.

3. Add tomatoes, tuna and reserved cooking liquid to pan; simmer until liquid has reduced slightly. Combine pasta and sauce in large bowl. Serve sprinkled with basil. (Optional)