Kinetic Exercise
Involves shifting the whole body from one point to another to stimulate the breaking down of body fat (adipose tissues). The muscles must be worked by travelling continuously over distance for at least 30 to 60 minutes (minimum being 30 minutes). This can be by strolling, brisk walking or gentle jogging, limited to 6km per day.
A minimum of 30 minutes is stipulated because the body only begins to burn fat after 20 to 30 minutes of continuous exercise.
Exercise is limited to 60 minutes or 6km per day, as studies show that mild exercise promotes healing and anti-inflammatory effects within the body, whereas over-exercising can lead to excessive wear and tear, inflammation and accelerated ageing. XndoTM kinetics can be done indoors, for example, by pacing up and down your lounge room or on a treadmill in front of your TV, or outdoors, for example, walking around your neighborhood after dinner.
Static Exercise
Statics refers to repetitive movements of muscles in the body while the whole body mass stays in the same spot. These are activities for four different areas of the body to be performed each day. Exercise devices such as hand weights or a gyroball are incorporated to optimise muscle stimulation. Static activities are aimed at complementing the daily 30 to 60 minutes of kinetic strolling, walking or jogging. Static activities help build up muscle tone. They can be practised at home or in the office. There are four static exercises in the XndoTM Weight Management System:
1 Chest & Shoulders Anabolic Training
2 Biceps & Triceps Anabolic Training
3 Waist Circumference Anabolic & Catabolic Training
4 Abdomen Metabolic Anabolic & Catabolic Training
Static Exercise 1 Chest and Shoulders Anabolic Training
Grasp an object weighing at most 1.5kg in each hand.
Straighten out both arms and hold level to shoulders, forming an overall T-configuration in relation to the body.
Swing both arms together to the front.
Repeat motion (steps 2-3) 100 times. If too strenuous, start with daily session of 15 repetitions for 1 week and double the repetitions at a weekly interval until 100 repetitions are attained per daily session.
Static Exercise 2 Biceps and Triceps Anabolic Training
Grasp an object weighing at most 1.5kg in the left hand.
While in a standing position, straighten your left arm alongside the body, still holding the object.
Bend your left elbow and lift object upward, as far up as possible.
Straighten arm and return to resting position.
Repeat motion (steps 2-4) 100 times. If too strenuous, start with daily session of 15 repetitions for 1 week and double the repetitions at a weekly interval until 100 repetitions are attained per daily session.
Repeat entire sequence for the right hand.
Static Exercise 3 Waist Circumference Catabolic Training
Stand upright in relaxed position with feet slightly apart, facing forward.
Interlock both hands at chest level and hold arms in triangular configuration on both sides of the chest.
Look and turn upper trunk to the left while body and feet are still facing front.
Rotate as far back as possible. Feel the strain at the waist.
Return to original position (step 1).
Repeat steps 2-5, this time turning to the right.
Continue alternating rotations at the waist 100 times (left + right). If too strenuous, start with daily session of 30 times (left 30 times + right 30 times) for 1 week and double the repetitions at a weekly interval until 100 rotations are attained per daily session.
Static Exercise 4 Abdomen Metabolic (Catabolic + Anabolic) Training
Stand upright in relaxed position with feet slightly apart, facing forward.
Hold both arms in front of body with fingers pointing toward feet.
Bend forward and downward, in a bowing motion.
Keep knees slightly bent while bending as far down as comfortable.
Return to original position (step 1).
Repeat bowing motion (steps 2-5) 100 times. If too strenuous, start with daily session of 15 repetitions for 1 week and double the repetitions at a weekly interval until 100 repetitions are attained per daily session.
Thursday, March 5, 2009
Low Fat Pasta Carbonara
400g dried fettuccine or spaghetti
olive oil cooking spray
150g rindless shortcut bacon, thinly sliced
1 large brown onion, finely chopped
3 eggs
50g parmesan cheese, finely grated
2 Tbs flat-leaf parsley, chopped
Cook pasta in a large saucepan or boiling salted water, following packet directions, until just tender.
Meanwhile, lightly spray a frying pan with oil. Heat over medium heat. Add bacon and onion.
Cook, stirring, for 3 to 4 minutes, or until golden.
Drain pasta and return immediately to hot saucepan.
Whish eggs in a jug with a fork. Add to hot pasta. Stir quickly to coat pasta.
Add bacon mixture, parmesan, parsley and salt and pepper to pasta.
Toss over low heat for 1 to 2 minutes, or until heated through.
Serve immediately.
Serves 4
Per Serve: 2407kj; 12.7g fat; 5.2g saturated fat; 29.1g protein; 71.1 carb; 4.9g fibre; 174mg cholesterol; 784mg sodium.
Source: Super Food Ideas magazine - April 2004. P34.
olive oil cooking spray
150g rindless shortcut bacon, thinly sliced
1 large brown onion, finely chopped
3 eggs
50g parmesan cheese, finely grated
2 Tbs flat-leaf parsley, chopped
Cook pasta in a large saucepan or boiling salted water, following packet directions, until just tender.
Meanwhile, lightly spray a frying pan with oil. Heat over medium heat. Add bacon and onion.
Cook, stirring, for 3 to 4 minutes, or until golden.
Drain pasta and return immediately to hot saucepan.
Whish eggs in a jug with a fork. Add to hot pasta. Stir quickly to coat pasta.
Add bacon mixture, parmesan, parsley and salt and pepper to pasta.
Toss over low heat for 1 to 2 minutes, or until heated through.
Serve immediately.
Serves 4
Per Serve: 2407kj; 12.7g fat; 5.2g saturated fat; 29.1g protein; 71.1 carb; 4.9g fibre; 174mg cholesterol; 784mg sodium.
Source: Super Food Ideas magazine - April 2004. P34.
Salmon and Wasabi Ravioli with Kaffir Lime Sauce
1 quantity or 250g (8 oz) fresh pasta or 40 wonton wrappers
Filling
300g (10 oz) salmon fillet
1/3 cup creme fraiche* or sour cream
125g (4 oz) ricotta cheese
wasabi to taste (about 1/2 teaspoon)
1 tablespoon chopped dill
cracked pepper
kaffir lime sauce
1 cup (8 fl oz) fish or vegetable stock
6 kaffir lime leaves, shredded
3/4 cup (6 fl oz) cream
Cut pasta into 10cm (4 inch) squares and set aside.
To make filling, cut salmon into slices 2cm (3/4 inch) thick.
Place salmon, creme fraiche, ricotta, wasabi, dill and pepper in a bowl and mix to combine. Place spoonfuls of filling on pasta squares or wonton wrappers and top with anotherpasta square or wonton wrapper. Press squares firmly around edges to seal.
To make sauce, place stock, lime leaves and cream in a saucepan and simmer gently until reduced by half.
To cook ravioli, place it in a large saucepan of boiling water and cook for 6-8 minutes or until pasta is al dente. Drain and place ravioli in serving bowls and spoon sauce over it. Top with cracked pepper.
Serves 4 to 6.
* creme fraiche - a mixture of sour cream and fresh cream.
Source: Marie Claire Cooking
Special K 16Feb03 We cooked this last night and although it was time consuming, because we made the fresh pasta as well, it was definitely worth the wait. We cut the salmon into bite sized pieces instead of slices and ended up making them into tortellini instead of ravioli because there was plenty of salmon mixture to make about 30 large pieces. We used dried kaffir lime leaves and vegetable stock and the sauce was delicious.
Filling
300g (10 oz) salmon fillet
1/3 cup creme fraiche* or sour cream
125g (4 oz) ricotta cheese
wasabi to taste (about 1/2 teaspoon)
1 tablespoon chopped dill
cracked pepper
kaffir lime sauce
1 cup (8 fl oz) fish or vegetable stock
6 kaffir lime leaves, shredded
3/4 cup (6 fl oz) cream
Cut pasta into 10cm (4 inch) squares and set aside.
To make filling, cut salmon into slices 2cm (3/4 inch) thick.
Place salmon, creme fraiche, ricotta, wasabi, dill and pepper in a bowl and mix to combine. Place spoonfuls of filling on pasta squares or wonton wrappers and top with anotherpasta square or wonton wrapper. Press squares firmly around edges to seal.
To make sauce, place stock, lime leaves and cream in a saucepan and simmer gently until reduced by half.
To cook ravioli, place it in a large saucepan of boiling water and cook for 6-8 minutes or until pasta is al dente. Drain and place ravioli in serving bowls and spoon sauce over it. Top with cracked pepper.
Serves 4 to 6.
* creme fraiche - a mixture of sour cream and fresh cream.
Source: Marie Claire Cooking
Special K 16Feb03 We cooked this last night and although it was time consuming, because we made the fresh pasta as well, it was definitely worth the wait. We cut the salmon into bite sized pieces instead of slices and ended up making them into tortellini instead of ravioli because there was plenty of salmon mixture to make about 30 large pieces. We used dried kaffir lime leaves and vegetable stock and the sauce was delicious.
Nasi Goreng
1 ½ Tbs peanut oil
2 eggs, lightly beaten
300g rump steak, thinly sliced
1 onion, halved, thinly sliced
2 garlic cloves, crushes
3 rashers bacon, chopped
4 cups cooked rice (see note)
1 cup small cooked prawns, peeled
2 TBS ketcap manis (see note)
4 spring onions, sliced
1 Lebanese cucumber, cut into strips
prawn crackers, to serve
Heat wok over medium heat until hot. Add 3 tsp oil. Swirl to coat. Add eggs.
Swirl to form an omelette. Cook for 1 minute. Remove. Roll up. Cut into strips.
Increase heat to high. Add remaining 3 tsp oil and beef to wok. Stir fry for 1 minute.
Add onion, garlic and bacon. Cook for 2 minutes, or until onion is light golden.
Add rice, prawns, ketcap manis, spring onions and three-quarters of the egg strips to the wok. Stir fry for 3 minutes, or until heated through. Spoon into serving bowls. Top with cucumber strips and remaining egg. Serve with prawn crackers.
Note 1: 1 1/3 cups raw rice, cooked, will give you 4 cups cooked rice. It is best cooked the day before then refrigerated until required.
Note 2: Ketcap manin is a thick and sweet Indonesian soy sauce. Look for it in the Asian section of your supermarket.
Serves 4
Source: Super Food Ideas magazine. April 2004. P18
2 eggs, lightly beaten
300g rump steak, thinly sliced
1 onion, halved, thinly sliced
2 garlic cloves, crushes
3 rashers bacon, chopped
4 cups cooked rice (see note)
1 cup small cooked prawns, peeled
2 TBS ketcap manis (see note)
4 spring onions, sliced
1 Lebanese cucumber, cut into strips
prawn crackers, to serve
Heat wok over medium heat until hot. Add 3 tsp oil. Swirl to coat. Add eggs.
Swirl to form an omelette. Cook for 1 minute. Remove. Roll up. Cut into strips.
Increase heat to high. Add remaining 3 tsp oil and beef to wok. Stir fry for 1 minute.
Add onion, garlic and bacon. Cook for 2 minutes, or until onion is light golden.
Add rice, prawns, ketcap manis, spring onions and three-quarters of the egg strips to the wok. Stir fry for 3 minutes, or until heated through. Spoon into serving bowls. Top with cucumber strips and remaining egg. Serve with prawn crackers.
Note 1: 1 1/3 cups raw rice, cooked, will give you 4 cups cooked rice. It is best cooked the day before then refrigerated until required.
Note 2: Ketcap manin is a thick and sweet Indonesian soy sauce. Look for it in the Asian section of your supermarket.
Serves 4
Source: Super Food Ideas magazine. April 2004. P18
Beef with Jerusalem Artichokes
I made this years ago because I had never eaten Jerusalem artichokes and wanted to see what they were like. After two supermarkets and four fruit & veg shops I finally found some and brought them home to cook up this fantastic dish. The sauce was absolutely divine, I couldn't wait to have the leftovers again the next night. I will definitely be making this again, it's a perfect dish to serve guests as long as you get the meat cooked just right.
1 tbsp olive oil
1 boneless rib of beef (800g - 1 kg)
50g butter
100g shallots, roughly chopped
500g Jerusalem artichokes, peeled and cut into small cubes
400g Swiss brown mushrooms, sliced thickly
1 tbsp fresh thyme
Sea salt and freshly ground black pepper
Nutmeg (freshly grated or ground) for serving
Sauce:
1 tbsp butter
1/2 onion, chopped
1 clove garlic, crushed
2 large Jerusalem artichokes (200g in total), peeled and chopped
2 1/3 cups milk
Sea salt
Preheat the oven to 220C.
1 boneless rib of beef (800g - 1 kg)
50g butter
100g shallots, roughly chopped
500g Jerusalem artichokes, peeled and cut into small cubes
400g Swiss brown mushrooms, sliced thickly
1 tbsp fresh thyme
Sea salt and freshly ground black pepper
Nutmeg (freshly grated or ground) for serving
Sauce:
1 tbsp butter
1/2 onion, chopped
1 clove garlic, crushed
2 large Jerusalem artichokes (200g in total), peeled and chopped
2 1/3 cups milk
Sea salt
Preheat the oven to 220C.
Heat the butter in a large saucepan. Add the onion and garlic and cook over low heat until soft. Add the artichokes and milk, stir and simmer gently for 30 minutes or until the artichokes are tender.
In a blender (handheld or regular) puree the artichokes and whiz the mixture until light and frothy. Season with salt and set aside.
Heat the oil in a heavy-based frying pan over high heat and brown the beef all over.
Transfer to a greased baking dish or rack and roast for about 25 minutes (for medium-rare) or until cooked as desired.
Remove from the oven, cover with aluminium foil and rest for 10 minutes.
Meanwhile, heat the butter in a large saucepan, add the shallots and cook over low heat until soft. Add the artichokes, mushrooms and half a cup of the prepared sauce. Stir and cook over low heat for 10 minutes or until the artichoke is cooked but still a little crunchy.
Remove from heat, stir through the thyme and season to taste.
To serve: Spoon some mushroom mixture on to serving plates, place the thickly sliced beef on top and spoon over some fluffy sauce. Sprinkle with nutmeg.
Serve with a glass of Cabernet sauvignon
Serves 4
Source: The Age Epicure, Winter Food. Luke Managan
In a blender (handheld or regular) puree the artichokes and whiz the mixture until light and frothy. Season with salt and set aside.
Heat the oil in a heavy-based frying pan over high heat and brown the beef all over.
Transfer to a greased baking dish or rack and roast for about 25 minutes (for medium-rare) or until cooked as desired.
Remove from the oven, cover with aluminium foil and rest for 10 minutes.
Meanwhile, heat the butter in a large saucepan, add the shallots and cook over low heat until soft. Add the artichokes, mushrooms and half a cup of the prepared sauce. Stir and cook over low heat for 10 minutes or until the artichoke is cooked but still a little crunchy.
Remove from heat, stir through the thyme and season to taste.
To serve: Spoon some mushroom mixture on to serving plates, place the thickly sliced beef on top and spoon over some fluffy sauce. Sprinkle with nutmeg.
Serve with a glass of Cabernet sauvignon
Serves 4
Source: The Age Epicure, Winter Food. Luke Managan
Mum's Spaghetti Stew
My Mum made this recipe up when I was a kid and I still love it. The only problem is that I find that it can be quite addictive as it reminds me of home :-)
It is quick & easy and freezes & reheats well and can be modified by adding garlic or chilli to taste.
1 onion, chopped
500g mince
2 x 420 g tins Spaghetti
Heat oil in a large frypan and cook onion until soft.
Add mince and cook until brown.
Add spaghetti and simmer for 10 mins.
Serve with chips and salad or mashed potato and green vegies.
Or place into a casserole dish and top with mashed potato and bake as you would a Shepherds Pie.
Source: Mum xxx
It is quick & easy and freezes & reheats well and can be modified by adding garlic or chilli to taste.
1 onion, chopped
500g mince
2 x 420 g tins Spaghetti
Heat oil in a large frypan and cook onion until soft.
Add mince and cook until brown.
Add spaghetti and simmer for 10 mins.
Serve with chips and salad or mashed potato and green vegies.
Or place into a casserole dish and top with mashed potato and bake as you would a Shepherds Pie.
Source: Mum xxx
Rum Balls
You can make this with any type of rum for these delicious treats. I prefer Bacardi Rum but have also used Bundaberg Rum.
1 packet Marie biscuits
1 cup desiccated coconut
2 tablespoons cocoa
1 can condensed milk
2 tablespoons Rum
extra desiccated coconut for coating
Place biscuits into a food processor and blend into fine crumbs.
Pour into a large bowl with the coconut and cocoa and stir to combine.
Add the condensed milk and rum and mix well.
NOTE: You may not need the whole can of condensed milk, the consistency of the mixture should be slightly wet and sticky but still hold it's shape.
Roll the mixture into balls and coat with coconut. Refrigerate overnight.
1 packet Marie biscuits
1 cup desiccated coconut
2 tablespoons cocoa
1 can condensed milk
2 tablespoons Rum
extra desiccated coconut for coating
Place biscuits into a food processor and blend into fine crumbs.
Pour into a large bowl with the coconut and cocoa and stir to combine.
Add the condensed milk and rum and mix well.
NOTE: You may not need the whole can of condensed milk, the consistency of the mixture should be slightly wet and sticky but still hold it's shape.
Roll the mixture into balls and coat with coconut. Refrigerate overnight.
Artichoke Cob Dip
1 cob loaf
200ml sour cream
150-200g mayonnaise
1 small tin water chestnuts, roughly chopped
1 tin artichoke hearts*, roughly chopped
1-3 cloves garlic, crushed
Spring Vegetable powdered soup mix
salt and pepper to taste
sliced french loaf or assorted rolls/bread to serve
Slice the top off the cob loaf, cut into bite size pieces and set aside.
Scoop out the bread leaving a crust of approx. 2cm thick and set aside.
In a large bowl combine the remaining ingredients and mix well.
Pour the mixture into the cob loaf and cover with plastic wrap. Let stand for 1-2 hours.
Cover the scooped out bread with plastic wrap or store in an airtight container to maintain freshness.
Serve with scooped out bread and extra rolls/bread if needed.
* Can also be made with spinach instead of artichoke hearts.
Special K I've made this many times with artichoke hearts and spinach and love it both ways. It's great for entertaining and because you have to prepare it 1-2 hours ahead of time it allows you to make it up and forget about it.
200ml sour cream
150-200g mayonnaise
1 small tin water chestnuts, roughly chopped
1 tin artichoke hearts*, roughly chopped
1-3 cloves garlic, crushed
Spring Vegetable powdered soup mix
salt and pepper to taste
sliced french loaf or assorted rolls/bread to serve
Slice the top off the cob loaf, cut into bite size pieces and set aside.
Scoop out the bread leaving a crust of approx. 2cm thick and set aside.
In a large bowl combine the remaining ingredients and mix well.
Pour the mixture into the cob loaf and cover with plastic wrap. Let stand for 1-2 hours.
Cover the scooped out bread with plastic wrap or store in an airtight container to maintain freshness.
Serve with scooped out bread and extra rolls/bread if needed.
* Can also be made with spinach instead of artichoke hearts.
Special K I've made this many times with artichoke hearts and spinach and love it both ways. It's great for entertaining and because you have to prepare it 1-2 hours ahead of time it allows you to make it up and forget about it.
Sticky Date Pudding with Toffee Sauce
For pudding
1 3/4 cups packed pitted dates (about 10 ounces)
1 cup water
1 cup orange juice
1 1/2 teaspoons baking soda
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon ground ginger
1/2 teaspoon salt
3/4 stick (6 tablespoons) unsalted butter, softened
1 cup granulated sugar
3 large eggs
For sauce
1 3/4 sticks (3/4 cup plus 2 tablespoons) unsalted butter
1 1/2 cups packed light brown sugar
1 cup heavy cream
1/2 teaspoon vanilla
Accompaniment: vanilla ice cream
Make pudding:
Preheat oven to 375°F. and butter and flour an 8-inch square baking pan (2 inches deep), knocking out excess flour.
Coarsely chop dates and in a 1 1/2- to 2-quart saucepan simmer dates in water and orange juice, uncovered, 5 minutes. Remove pan from heat and stir in baking soda. (Mixture will foam.) Let mixture stand 20 minutes.
While mixture is standing, into a bowl sift together flour, baking powder, ginger, and salt. In a large bowl with an electric mixer beat together butter and sugar until light and fluffy. Beat in eggs 1 at a time, beating well after each addition. Add flour mixture in 3 batches, beating after each addition until just combined. Add date mixture and with a wooden spoon stir batter until just combined well.
Pour batter into baking pan and set pan in a larger baking pan. Add enough hot water to larger pan to reach halfway up sides of smaller pan and bake in middle of oven until a tester comes out clean, 45 to 60 minutes. Remove smaller pan from water bath and cool pudding to warm on a rack.
Make sauce while pudding is cooling:
In a 1 1/2- to 2-quart heavy saucepan melt butter over moderate heat and add brown sugar. Bring mixture to a boil, stirring occasionally, and stir in cream and vanilla. Simmer sauce, stirring occasionally, until thickened slightly, about 5 minutes. Cool sauce to warm.
Cut warm pudding into squares. Serve pudding with ice cream and warm sauce.
Serves 6 to 8.
Source: Gourmet May 1998(from Dalvay By The Sea, Prince Edward Island, Canada)
Special-K 03/14/03 WOW!!! I have never been a huge fan of sticky date pudding but that has all changed. We made this the other week and couldn't get enough of it. I've changed this recipe to use one cup of water and one cup OJ to give the dates more flavour. Definitely good enough for a dinner party or a mid week treat. I'll be making this again and again
A Cook from Philadelphia, PA on 01/24/03 Sublime. A big hit with my book club.
A Cook from New York, NY (via Australia) on 12/29/02 This recipe is amazing. I've made it many times and always get rave reviews - "the best dessert I've ever tasted" from someone recently. I just made it again for Christmas but couldn't find dates so made it with dried figs. It certainly changed the taste of the pudding but it was still great. Whenever I make this and don't eat it all in one sitting (I defy any group of 6 to eat this whole thing!) I cut the left over into servings of 2 and freeze them. So easy to microwave for a minute to defrost and heat and serve just with ice cream or with some honey (if you don't have/can't be bothered making more caramel sauce). Yummy!
A Cook from Chicago IL on 12/13/02 The first time I tried this recipe it came out undercooked -- very disappointing. However, I tried it again (adding a full 15 minutes to the baking time) and it was delicious.
A Cook from Portland, OR on 04/03/02 I thought this dessert was wonderful! I too soaked the dates in orange juice/water mix, and cut the sugar about in half. Got rave reviews when I served it.
A Cook from Waterloo, Ont. on 03/21/01 We had this for our dinner club a few weeks ago. It was sensational.
A Cook from Mitcham, Surrey, UK. on 01/01/01 As a chef I used to make this on a regular basis. I never could see why the soda was put into the date/water mix because you are losing it's aerating properties so I add it to the flour. At the Ivy in London where I used to work we would cook them in foil cups (you could use ramekins/darioles) then cut the tops (bottoms) off so they would stand up well on the plate then cut into 3 horizontally. Then put some toffee sauce in the bottom of the "cups" then add the 3 slices adding sauce in between (think jam on bread!) and over the bottom. Cover with tin -foil and put in a hotplate/low oven 40 minutes before eating. Goes well with a spoon of creme fraiche.
Margaret LeDerer from Grand Rapids, MI on 08/24/00 I took the tip from another reader and used half orange juice/half water to cook the dates in. Also stole from yet another recipe and added 3T cognac to the sauce. (would have used Armagnac had I had any.....but you know how that goes) Absolutely DIVINE. I also poked some holes in the cake while it was warm and poured about a half cup of the sauce over and let it sink in. Definitely a keeper.
megw from Adelaide, Australia on 07/08/00 I make this wonderful dish frequently, but have modified it slightly to soak and plump the dates in a mixture of half water and half orange juice - this lifts the dish to the next dimension of yumminess!! I also spoon the mixture into individual dariole moulds and serve on large white flat plates with superior vanilla ice cream and clotted cream on the side - for a spectacular dessert for a special dinner party.
Carol from Alberta, Canada on 05/20/00 We are not big date fans but this recipe is wonderful. Very rich but delicious. Definitely a keeper.
A Cook from RIYADH,KSA on 05/19/00 It's amazing , so good...I just love it and will keep on doing it the rest of my life. ps.it needed more than an hour in the oven to get ready.
A Cook from LOS ANGELES, CA on 04/03/00 EXCELLENT RECIPE. I WILL DEFINITELY MAKE IT AGAIN. THE TOFFEE SAUCE IS OUTSTANDING. I KEPT TAKING SPOONFULS BEFORE I SERVED IT.
Barb Green from Souderton, PA on 03/22/00 This is the BEST dessert I've ever had the pleasure of eating!
A Cook from Rochester, MN on 03/19/00 Simply food for the gods! Delicious, even when leftovers are reheated. I've also made the batter beforehand, refrigerated it and then cooked the pudding, just increased the cooking time till it was done and it worked out fine. If you want to make a sticky date pudding this is a fantastic recipe.
Tracey from Melbourne, Australia on 03/15/99 One mouthful, soft, delectable, the sauce runs down your throat like a gentle liquid stream, the sponge like pudding, simply dissolves on one's tastebuds. Served with cold ice cream, this pudding is beyond compare, one could easily gain a compulsive eating disorder with this pudding, its hard to stop eating it once begun. Your guests will be drooling at the mouth once you make mention that you are making this dish for desert. Once eaten, never forgotten, a tasteful memory to be savoured at ones leisure.
1 3/4 cups packed pitted dates (about 10 ounces)
1 cup water
1 cup orange juice
1 1/2 teaspoons baking soda
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon ground ginger
1/2 teaspoon salt
3/4 stick (6 tablespoons) unsalted butter, softened
1 cup granulated sugar
3 large eggs
For sauce
1 3/4 sticks (3/4 cup plus 2 tablespoons) unsalted butter
1 1/2 cups packed light brown sugar
1 cup heavy cream
1/2 teaspoon vanilla
Accompaniment: vanilla ice cream
Make pudding:
Preheat oven to 375°F. and butter and flour an 8-inch square baking pan (2 inches deep), knocking out excess flour.
Coarsely chop dates and in a 1 1/2- to 2-quart saucepan simmer dates in water and orange juice, uncovered, 5 minutes. Remove pan from heat and stir in baking soda. (Mixture will foam.) Let mixture stand 20 minutes.
While mixture is standing, into a bowl sift together flour, baking powder, ginger, and salt. In a large bowl with an electric mixer beat together butter and sugar until light and fluffy. Beat in eggs 1 at a time, beating well after each addition. Add flour mixture in 3 batches, beating after each addition until just combined. Add date mixture and with a wooden spoon stir batter until just combined well.
Pour batter into baking pan and set pan in a larger baking pan. Add enough hot water to larger pan to reach halfway up sides of smaller pan and bake in middle of oven until a tester comes out clean, 45 to 60 minutes. Remove smaller pan from water bath and cool pudding to warm on a rack.
Make sauce while pudding is cooling:
In a 1 1/2- to 2-quart heavy saucepan melt butter over moderate heat and add brown sugar. Bring mixture to a boil, stirring occasionally, and stir in cream and vanilla. Simmer sauce, stirring occasionally, until thickened slightly, about 5 minutes. Cool sauce to warm.
Cut warm pudding into squares. Serve pudding with ice cream and warm sauce.
Serves 6 to 8.
Source: Gourmet May 1998(from Dalvay By The Sea, Prince Edward Island, Canada)
Special-K 03/14/03 WOW!!! I have never been a huge fan of sticky date pudding but that has all changed. We made this the other week and couldn't get enough of it. I've changed this recipe to use one cup of water and one cup OJ to give the dates more flavour. Definitely good enough for a dinner party or a mid week treat. I'll be making this again and again
A Cook from Philadelphia, PA on 01/24/03 Sublime. A big hit with my book club.
A Cook from New York, NY (via Australia) on 12/29/02 This recipe is amazing. I've made it many times and always get rave reviews - "the best dessert I've ever tasted" from someone recently. I just made it again for Christmas but couldn't find dates so made it with dried figs. It certainly changed the taste of the pudding but it was still great. Whenever I make this and don't eat it all in one sitting (I defy any group of 6 to eat this whole thing!) I cut the left over into servings of 2 and freeze them. So easy to microwave for a minute to defrost and heat and serve just with ice cream or with some honey (if you don't have/can't be bothered making more caramel sauce). Yummy!
A Cook from Chicago IL on 12/13/02 The first time I tried this recipe it came out undercooked -- very disappointing. However, I tried it again (adding a full 15 minutes to the baking time) and it was delicious.
A Cook from Portland, OR on 04/03/02 I thought this dessert was wonderful! I too soaked the dates in orange juice/water mix, and cut the sugar about in half. Got rave reviews when I served it.
A Cook from Waterloo, Ont. on 03/21/01 We had this for our dinner club a few weeks ago. It was sensational.
A Cook from Mitcham, Surrey, UK. on 01/01/01 As a chef I used to make this on a regular basis. I never could see why the soda was put into the date/water mix because you are losing it's aerating properties so I add it to the flour. At the Ivy in London where I used to work we would cook them in foil cups (you could use ramekins/darioles) then cut the tops (bottoms) off so they would stand up well on the plate then cut into 3 horizontally. Then put some toffee sauce in the bottom of the "cups" then add the 3 slices adding sauce in between (think jam on bread!) and over the bottom. Cover with tin -foil and put in a hotplate/low oven 40 minutes before eating. Goes well with a spoon of creme fraiche.
Margaret LeDerer from Grand Rapids, MI on 08/24/00 I took the tip from another reader and used half orange juice/half water to cook the dates in. Also stole from yet another recipe and added 3T cognac to the sauce. (would have used Armagnac had I had any.....but you know how that goes) Absolutely DIVINE. I also poked some holes in the cake while it was warm and poured about a half cup of the sauce over and let it sink in. Definitely a keeper.
megw from Adelaide, Australia on 07/08/00 I make this wonderful dish frequently, but have modified it slightly to soak and plump the dates in a mixture of half water and half orange juice - this lifts the dish to the next dimension of yumminess!! I also spoon the mixture into individual dariole moulds and serve on large white flat plates with superior vanilla ice cream and clotted cream on the side - for a spectacular dessert for a special dinner party.
Carol from Alberta, Canada on 05/20/00 We are not big date fans but this recipe is wonderful. Very rich but delicious. Definitely a keeper.
A Cook from RIYADH,KSA on 05/19/00 It's amazing , so good...I just love it and will keep on doing it the rest of my life. ps.it needed more than an hour in the oven to get ready.
A Cook from LOS ANGELES, CA on 04/03/00 EXCELLENT RECIPE. I WILL DEFINITELY MAKE IT AGAIN. THE TOFFEE SAUCE IS OUTSTANDING. I KEPT TAKING SPOONFULS BEFORE I SERVED IT.
Barb Green from Souderton, PA on 03/22/00 This is the BEST dessert I've ever had the pleasure of eating!
A Cook from Rochester, MN on 03/19/00 Simply food for the gods! Delicious, even when leftovers are reheated. I've also made the batter beforehand, refrigerated it and then cooked the pudding, just increased the cooking time till it was done and it worked out fine. If you want to make a sticky date pudding this is a fantastic recipe.
Tracey from Melbourne, Australia on 03/15/99 One mouthful, soft, delectable, the sauce runs down your throat like a gentle liquid stream, the sponge like pudding, simply dissolves on one's tastebuds. Served with cold ice cream, this pudding is beyond compare, one could easily gain a compulsive eating disorder with this pudding, its hard to stop eating it once begun. Your guests will be drooling at the mouth once you make mention that you are making this dish for desert. Once eaten, never forgotten, a tasteful memory to be savoured at ones leisure.
Spiced red lentils with green beans & mint
1 Tbs olive oil
1 onion, chopped
2 cloves garlic, crushed
1 Tbs grated ginger
1/2 tsp fennel seeds
2 tsp turmeric
1 Tbs garam marsala
1/2 tsp cardamom seeds
1 green chilli, seeded and finely chopped
1 x 400g tin diced tomatoes
400g red lentils
200g pumpkin, peeled & cut into 2cm cubes
1 cup water
150g green beans
2 Tbs shredded mint
1/3 cup low-fat natural yoghurt, to serve
Heat oil in a large saucepan over medium heat. Add onion, garlic and ginger and cook, stirring, for 5 minutes, or until onion is golden.
Add spices and chilli and cook, stirring constantly, for 1 minute. Add tomato, lentils, pumpkin and water (the vegetables should be covered - if not, just add a little more water), and bring to the boil. Reduce heat and simmer for 30 minutes, or until lentils are soft.
Add beans and cook for a further 3 minutes. Gently stir mint through and lightly season. Serve with a dollop of yoghurt and rice.
Serves 4 as a side
1 onion, chopped
2 cloves garlic, crushed
1 Tbs grated ginger
1/2 tsp fennel seeds
2 tsp turmeric
1 Tbs garam marsala
1/2 tsp cardamom seeds
1 green chilli, seeded and finely chopped
1 x 400g tin diced tomatoes
400g red lentils
200g pumpkin, peeled & cut into 2cm cubes
1 cup water
150g green beans
2 Tbs shredded mint
1/3 cup low-fat natural yoghurt, to serve
Heat oil in a large saucepan over medium heat. Add onion, garlic and ginger and cook, stirring, for 5 minutes, or until onion is golden.
Add spices and chilli and cook, stirring constantly, for 1 minute. Add tomato, lentils, pumpkin and water (the vegetables should be covered - if not, just add a little more water), and bring to the boil. Reduce heat and simmer for 30 minutes, or until lentils are soft.
Add beans and cook for a further 3 minutes. Gently stir mint through and lightly season. Serve with a dollop of yoghurt and rice.
Serves 4 as a side
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