Tag Archives: low-fat

Toasted Coconut Meringues

If you need to use up leftover egg whites from yesterday’s Meyer Lemon Tart, here’s a quick and easy recipe. Crispy on the outside, and chewy marshmallow-y on the inside. It’s also a low-fat, gluten-free treat.

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Toasted Coconut Meringues

Makes 24

Ingredients

  • 1/2 teaspoon cream of tartar
  • 2 pinches of salt
  • 4 large egg whites
  • 1/2 cup sugar
  • 1 tsp rum extract or vanilla for a subtitute
  • 1/2 cup flaked sweetened coconut, toasted in the oven until golden brown

Preparation

  • Preheat oven to 250°.
  • Combine cream of tartar, salt, and egg whites in a large bowl; beat with a mixer at medium speed until soft peaks form.
  • Add sugar, a little bit at a time, beating at high speed until stiff peaks form.
  • Add extracts
  • Gently fold in coconut.
  • Drop by rounded tablespoons, 2 inches apart, onto 2 baking sheets covered with parchment paper that is sprayed lightly with non-stick spray
  • Bake at 250° for 1 hour until very lightly browned and almost crisp (I recommend
  • switching and rotating the baking sheets if your oven heats unevenly)
  • After one hour, turn the oven off and let the meringues stay in the oven for another 10 minutes.
  • Take out of oven, cool, and enjoy

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Kohlrabi, Apple, and Purple Cabbage Slaw

"Take me to your feeder!" - Kohlrabi

The last of this week’s farmers’ market bounty is kohlrabi. This alien-looking vegetable can be eaten raw or cooked. They taste like a cross between broccoli stems and radishes, but milder and a bit sweet. As kohlrabi is a cousin of the cabbage, I’ve lumped them together in the following recipe for a updated coleslaw.

KOHLRABI, APPLE, AND PURPLE CABBAGE SLAW

Ingredients:

  • 1 head of kohlrabi, trimmed and shredded
  • ½ head of purple cabbage, shredded
  • 1 granny smith apple, peeled and shredded
  • ½ cup of light mayonnaise
  • Juice of half a lemon
  • 3 tablespoons of horseradish sauce
  • Salt and Pepper to taste

PREPARATION:

Toss all ingredients together and enjoy!

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Green Garlic, Coriander and Wasabi Dip

Green garlic, sometimes known as spring garlic, are the stalks of the garlic plant that are picked before the bulbs develop. At first glance they look like green onions, but one sniff will distinguish that unmistakable garlicky scent.  Green garlic can be used in any recipe where a milder garlic flavor is required.  In this recipe I’ve blended them into a dip that won’t leave you with breath that could slay a vampire.

Green Garlic, Wasabi and Coriander Dip served with Crudites

GREEN GARLIC, CORIANDER AND WASABI DIP

Ingredients:

  • 1 bunch green garlic, chopped
  • 1 bunch coriander, chopped
  • 1 small tub of labneh or greek yogurt
  • 2 tsp of wasabi
  • Juice of ½ a lime, or more depending on taste
  • Salt to taste

Preparation:

Place all ingredients in food processor and blend until smooth.  Season to taste. Serve with crudités or spooned over baked salmon.

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Laban Scones

Scones made with Laban in lieu of cream or buttermilk

There are some foods that oblige you to take a brief respite from a chaotic day.  The scone is one of them.

Not surprisingly, I first discovered great scones while living in London.  I had always been a fan of the scone’s more rustic American cousin, the buttermilk biscuit.  But these were often used to sandwich sausage/eggs/cheese and consumed on-the-go. The scone demands a bit more attention — a sit down, with a cup of tea, a close friend and good conversation.

Scones usually only have 5-7 ingredients, but depending on their combination, the results can vary from delicate and airy to something that vaguely resembles a hockey puck.

I experimented with several scone recipes, and though the classic Cream Scones is most decadent, it may not be the best for your waistline. A great recipe for this scone can be found on the Joy of Baking website.

I have developed a sort of English-American-Emirati hybrid with the “Laban Scone.”  Laban is a yogurt drink that is a perfect substitute for buttermilk, (the liquid left behind after churning cream to butter), which is difficult to find in the UAE. Some baking recipes suggest adding a bit of lemon juice or vinegar to full-fat milk to “sour” it if buttermilk is unavailable.  Although this mimics the tartness found in buttermilk products, I feel that the end result still lacks body and texture. Using laban in the scones keeps them moist while providing enough leavening to make them light.

Here is the recipe, it only takes about 20 minutes to complete. However, the scones require much longer to be enjoyed.

LABAN SCONES

Ingredients:

  • 350 grams cake flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons golden granulated sugar
  • 85 g  butter, cut into small pieces
  • 180 ml container of  Laban
  • 1 tsp of vanilla

Preparation:

Preheat the oven to 425 degrees F./220 degrees C.

Line a baking sheet with silicone or parchment paper.

Sift together the flour, baking powder, salt, and sugar and place in food processor.  Add the butter and pulse until the mixture resembles coarse crumbs. Mix the vanilla into the laban, and then add the laban mixture into the processor. Pulse again until the mixture just barely comes together. Do not overmix at this stage because you will get a tough scone.

Turn out the dough on to a lightly floured surface and knead a few times to get the mixture together. Roll out the dough 1/2 inch and cut into rounds with a pastry cutter. Place on baking sheet and bake 10-12 minutes until light golden brown on top.

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