Pistachio cupcakes with Rose Petal Butter-cream

Pistachio cupcakes with Rose Petal Butter-cream (Makes 12)
Ingredients
125g butter, at room temperature
3/4 cup (175g) caster sugar
2 eggs 2 cups (300g) self-raising flour
100g ground pistachios
3/4 cup (125ml) milk
Frosting
125g butter, room temperature
3 1/2 cups sifted icing sugar
1 tbsp dried rose peatals
¼ cup milk Pink food colouring
Method
1. Preheat oven to 180°C. Line 12 x 1/2 cup (125ml) muffin pans with paper cases. Use an electric mixer to beat together butter and caster sugar until pale and creamy.
2. Beat in eggs one at a time, mixing for 1 minute on high after each one.
3. In another bowl combine flour, ground pistachios and baking powder. Then fold flour mixture into the butter and egg mixture, a third at a time, alternating with the milk.
4. Spoon into the lined pans. Bake for 20 minutes. Cool completely before frosting.
5. In a saucepan, steep the rose petals in the heated milk water for about 20 minutes or until milk has cooled and water has infused with flavour.
6. In a bowl cream the butter and icing sugar together until smooth and pale. Strain the rose petals from the milk and add to the icing mixture a little at a time until the perfect consistency is achieved. Add 6 or so drops of food colouring to get a pale pink hue and continue mixing until mixture is smooth and fluffy.
7. Using a palate knife smooth the icing onto each cupcake once cooled. Decorate with a few sprinkled rose petals.

Apple and Sour Cream Tart

Apple & Sour Cream Pie.

Filling:
2 cups apple, chopped finely
1 egg
1/4 tsp. salt
2 Tbs. flour
1/2 tsp. cinnamon
1 cup sour cream
3/4 cup of sugar
1 tsp. vanilla extract
1/2 tsp. nutmeg

Topping:
1/3 cup sugar
1/4 cup butter
1/2 cup crushed nuts
1/3 cup flour
1 tsp. cinnamon

Pie Filling:
Peel fruit. Slice and dice apples so they are very fine. Arrange fruit in the bottom of the pie shell. Mix together egg, sour cream, salt, sugar, flour, vanilla, cinnamon and nutmeg; Pour over the fruit in the pie shell. Bake at 200 degrees for 15 mins.

Reduce heat to about 180 degrees.

Topping:
Mix ingredients together until crumbly. Sprinkle top with crumbled topping and bake for about 30 more minutes. Let cool. Serve.

Easy peasy!

Spinach and Feta Frittatas

Spinach and Feta Frittatas

from the Jenny Craig cookbook Healthy Living for Life

Makes: 6

Olive Oil Spray

150g English Spinach Leaves

1 garlic clove, crushed

2 eggs

2 egg whites

60 ml skim milk

1tblsp grated parmesan

70g low fat feta cheese

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Method
Lightly coat a muffin tin with olive oil spray. Preheat oven to 200 degrees celcius. Put spinach and garlic in a saucepan over medium heat. Cover and steam for 3 minutes or until spinach wilts. Allow spinach to cool slightly then squeeze out excess liquid and chop roughly. In a bowl, whisk eggs, egg whites , skim milk and parmesan. Stir in spinach and season with ground black pepper. Spoon the mixture into the prepared muffin holes, filling each three quarters full. Press three cubes of feta into each frittata. Bake for 15minutes or until frittatas are golden and set.

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Nutritional information
Calories: 71cal per frittata Carbs: 0.8g Fat: 4.1g Protein: 8.1g