Skinny Basil Pesto

I honestly cannot express how sensational this really is !! Be warned !!!. 

 

This pesto is uber healthy as it only uses 1 tbsp olive oil / rapeseed oil for the entire jar. In addition to this pisctachio's are used instead of pine nuts as they have a lower calorific content and are higher in fibre. A little hard cheese such as parmesan goes along way in this too.

1 whole fresh basil plant (enough to fill a mug & half)

1 tbsp olive/rapeseed oil

2 tbsp cold water

40g grated parmesan

30g shelled pistachio nuts

1/4 tsp salt & pepper

2 cloves of garlic (roughly diced)

Method

Just one step here - Blitz in a food processor and try not to devour it all immediately !!!!!

Store in an air tight or preserve jar. The colour will change a little, darken on the surface. This is fine, still tastes beautiful and will hold for about 3 - 5 days.

 

 

Tomato, Mozzerella & Basil Tart

Tarts and pies are some of the most delicious and comforting foods; however, they can be loaded with calories and saturated fat from meats, sauces and oodles of butter in the pastry. My skinny version is the exact opposite. The basis for this tart is filo pasrty (shop bought) which has such little fat when compared to puff pastry or even short crust. The filling for the tart  are ripe, plump, vine tomatoes along with some low fat mozzerella. The ball of low fat mozzerella again gives a much lower fat content than traditional or even worse, processed grated mozzerella. The pesto is my own skinny pesto recipe which can be found here on the blog. This pesto is uber healthy as it only uses 1 tbsp olive oil/rapeseed oil for the entire jar. In addition to this pisctachio's are used instead of pine nuts as they have a lower calorific content and are higher in fibre.A little hard cheese such as parmesan goes along way on top too.  This dish is perfect for a light lunch or starter or even better a summer picnic. Also, it taste just as good cold as warm and even better the next day. 

As a little tip - defrost the filo pastry in the fridge not out at room temperature. If defrosted at room temperature it goes very flaky and breaks very easily. Feel free to drizzle a little balsamic glaze over the top when serving.

Ingredients

Serves 4

2 large sheets filo pastry

4/5 large tomatoes

1 ball low fat mozzerella

2 tbsp balsamic vinegar/glaze

30g grated parmesan

4/6 heaped tbsp skinny basil pesto

Skinny Pesto

I honestly cannot express how sensational this really is !! Be warned. 

1 whole fresh basil plant (enough to fill a mug & half)

1 tbsp olive/rapeseed oil

2 tbsp cold water

40g grated parmesan

30g shelled pistachio nuts

1/4 tsp salt & pepper

2 cloves of garlic (roughly diced)

Method

Just one step here - Blitz in a food processor and try not to devour it all immediately !!!!!

Method

1. Preheat the oven to 200oC.
2. Spritz a 7" loose bottom metal flan/tart tin with spray oil.
3. Layer in the filo pastry - if it rips/tears don't panic - just patch it in and give a little spritz of spray oil to hold down the layers. Pop in the oven for 10 mins (or until you get everything ready)
4. Cut the tomatoes into long slices (remove any green core pieces)
5. Coat in a little balsamic and allow to sit for a few mins.
6. Cut the mozzerella into long slices.
7. Remove the pastry base from the oven.
8. Spread the pesto on the base. 
9. Starting from the middle layer the tomatoes down in a circular shape.
10. Place the slices of mozzerella in between the tomatoes.
11. Crack a very small amt (1/4 tsp) black pepper over the top.
12. Turn the oven down to 180oC. Bake in the oven for 40mins.Ten minutes before the end - remove from the oven & sprinkle over the grated parmesan.
13. Allow to cool a little and serve with a drizzle of skinny pesto. Enjoy.

Creamy Salmon & Spinach Filo Tart

Ok, I am very excited about this recipe. I have been trying to create something like this for awhile but I couldn't get that creamy texture and for it to bake correctly. Until NOW !!! I discovered QUARK. Quark is an extremely low fat cream cheese. Very similiar to extra light Philadelphia, a slight tang but a little more texture. The great news is  - it is lower in calories and saturated fat than extra light philadelphia.

I have honestly had my eye for out for this product for a long time and just discovered it in Dunnes Stores.

If your supermarket does not have it - ask them. Ask them to stock it and in most cases they will do so!!!

Now for the recipe and all the delicious low fat great bits. The filo pastry is ultra low fat. The quark is the lowest fat creamy product I have yet found. The salmon is full of esseantial fatty acids which are so good for you and the spinach is one of your five a day and a source of non haem iron. The salad is full of fresh vitamins and minerals.

Seriously you have got to try this. It is sensational if I do say so myself and I even had a sneaky glass of chilled sancerre with it. Delicious.

Serves 4

Ingredients

4 sheets filo pastry

spray oil

2 salmon fillets (approx 250g)

250g carton quark

1 bag baby spinach

3 cloves garlic

1 tsp dijon mustard

1/2 fish stock cube

1 egg

4 tbsp parmesan

salt &  pepper

zest 1/2 lemon

Salad

Rocket & Spinach leaves

Cherry tomaotes

1/2 red onion

1tsp basil pesto

1 tbsp grated parmesan cheese

Method

1. Preheat the oven to 180OC/gas7.
2. Grate the garlic, lemon zest and parmesan.
3. Remove the skin from the skin and cut each fillet into about 6 pieces.
4. Using a spring form metal tin layer in the four sheets into the tin, spritzing each layer with a little spray oil. Pop in the oven for 4/5 mins (just to crisp a little)
5. In a non stick pan - spritz a little spray oil in. Add the spinach and garlic and allow to wilt down. If it starts to stick add in a little drop of water.
6. Remove from the pan and pat out any excess water with kitchen towel.
7. Poach the pieces of salmon in a little wine or water for 3/4 mins.
8. In a large bowl mix together the egg,quark, lemon zest, dijon mustard, spinach, seasoning and crumble in the fish stock.
9. Stir in the salmon pieces, taking care not to break them up.
10. Pour the creamy mixture into the pastry case. Smooth out and sprinkle with parmesan.
11. Bake in the oven for 25 - 30mins.
12. While the tart is in the oven assemble the salad. Slice the red onion, quarter the cherry tomatoes and toss together the leaves with the basil pesto.
13. Serve and enjoy. 

Skinny Bread's

These Skinny breads are fab - they look great and taste so good and they are quiet possibly the furthest thing from traditional "diet food".

Ciabatta - the traditional stone baked ones are beautiful. However, they are not very nutritious and when prepared trationally with olive oil they can be rather high in calories. 

These savoury breads can be created on a mutli-grain or wholemeal french bread or a rye or spelt bread to increase the nutrition.

These breads are ideal as a lunch, a light supper, canapes or a casual starter. Fitting in with the "skinny " ethos they are so quick, easy to prepare and they look and taste very impressive . Also they are low in saturated fat and calories.

Deli's, bakeries and almost all supermarkets sell these breads. These recipes use Aldi's 4 individual ciabatta breads. These are ideal because the doughy centre can be removed and discarded and all that remains is a beautiful crisp bread and obviously this is far healthier. 

In relation to the basil pesto if I dont have time to make my own I choose Dunnes fresh pesto. It is far superior to anything in a jar and because of the intense flavour only a small amount is needed again saving calories.

Basil Pesto, Oven Roast tomato and Cheese Ciabatta

Serves 1

Ingredients

2 slices ciabatta (thinly sliced) or 1 ciabatta bread roll

3 cherry tomatoes

1 tsp deli qaulity basil pesto

2 tsps low fat grated cheddar/mozzerella

Method

1. Preheat the oven to 180o C  /  Gas 7.  Wash, half the cherry tomatoes, seasoning, place on an oven tray and bake for 15mins.
2. If using the ciabatta rolls bake in the oven for 10 minutes.
3. When they are baked, cut in half and scoop out the doughy centre. Spread each half with a little pesto, top with 3 cherry tomatoes and a small sprinkling of cheese. Bake in the oven for 5/7 mins until the cheese has melted. 
4. Serve with a small green side salad.

Smoked Salmon, Cream Cheese & Rocket Ciabatta

Again this tasty little bread can be divided into 8 and served as dainty canapes or it is ideal as a light lunch or starter. Smoked salmon is fine but I prefer the Hot Barbequed Smoked Salmon which won a Blas na HEireann award. Although, perhaps considered a luxury product these days I think it is so well worth the splurge for a treat. It is so important to dress the rocket leaves before serving these breads as it really does impact the flavour.

Ingredients

Serves 1

1 ciabatta roll

3/4 slices hot smoked salmon

40g extra light cream cheese

1/2 tsp dijon mustard

salt & pepper

1 tsp chopped chives

A small amount red onion

Dressing

2 tsp olive oil

1/2 tsp white wine vinegar

1/2 tsp lemon juice

salt & pepper

Small handful of rocket

Method

1. Preheat the oven to 180oC  /  Gas 7. Bake the ciabatta roll in the oven for 10 mins.
2. While it bakes prepare the cream cheese and the dressing. For the cream cheese mix together the extra light philadelphia, mustard, chives and seasoning. Set aside. Thinly slice a little red onion.
3. For the salad dressing in the bottom of a small bowl, using a fork whisk together the olive oil and white wine vinegar. Add a squeeze of lemon juice and season.
4. Remove the ciabatta from the oven, cut in half and scoop out the doughy centre.
5. Dress the rocket in the lemony dressing.
6. Spread the cream cheese on the bread, layer on two slices of hot smoked salmon.
7. Layer the rocket and red onion on top.
8. Serve and enjoy.