Weight Loss Box Set: More Than 70 Delicious Cookie and Fast Making Recipes for Weight Loss + Good Gut Diet for Improving Your Health (5 2 Diet, Slow Cooker Meals, Slow Cooker Recipes) (18 page)

1.      
   Anzac Coconut Cookies
   

Ingredients:

1 and ¼ cups of sifted plain flour

1 cup of oats

150g of unsalted chopped butter

2 tb spns of syrup (golden)

½ a cup of caster sugar

½ ts spn of bicarbonate soda

¾ cup of coconut (dried)

Method of Preparation:

1. Heat up the oven to               170°C.  Take a large bowl and pour in the flour, sugar, oats and coconut and stir together until well mixed.              
   
2. Take a small saucepan and pour in the golden syrup and butter mix together. Place it over a low heat and keep stirring until the butter has fully melted. Pour in and mix the bicarbonate soda with a 1 and `/2 tablespoon of water.  Pour in the golden syrup mixture. When it begins to bubble on the heat, take off the sauce pan from the heat.
   
3. Pour the content of the saucepan into the dry ingredients and mix the whole contents together until they are well combined.  Use a table spoon to cut out some quantity of the mixture and role into a ball placing it on the baking trays lined with baking sheets.  Press down a bit to make it flat. Repeat the same process and have several balls on the baking sheet on the baking tray. Ensure the balls are spaced to give room for expansion and rising while cooking. 
   
4. Place the tray into the oven and bake for about 12 minutes or until the cookies are golden brownish.
   

1.      
   Apple in Pie
   

Ingredients:

1.5kg of apples (peeled and sliced)

1 tb spn of water

2 tb spns of chilled water

300g of plain flour (2 cups)

1 egg yolk (whisked lightly)

Pastry (brown sugar)

1/3 cup of caster sugar

2 ts spns of corn flour

ice cream for serving

60ml of lemon juice

45g of brown sugar (1/4 of a cup)

200g of chopped butter

Method of Preparation:

1. Brown Sugar pastry
   :
   in a food processor bowl, pour in the flour, butter and sugar.  Process the content until well mixed and in the form of coarse looking breadcrumbs. Pour in the water and continue with the processing until the mixture comes together.  When done with the processing, pour processed mixture on a slightly flour layered surface and knead together until you feel the smoothness of the kneaded pastry.
   
2. Split the pastry into portions of thirds and shape a third into the shape of a circular disk. Cover the shaped pastry with a plastic wrapper. Place the disks inside the refrigerator for about 20 minutes.
   
3. While the disc shapes are in the refrigerator cooling, take the apple, the lemon juice and the sugar all into a large saucepan.  Cover the saucepan and allow the content to simmer over medium heat for about 10 minutes. Ensure you reduce the heat to medium to low level of heat while you cook. Cook for about 10 minutes or until the apple is soft.
   
4. In another bowl, pour in the corn flour and water and mix together. When properly mixed, pour the mixture into the apple mixture. Allow the content to cook while you stir over a low to medium heat. Cook until the mixture becomes thick.  Then pour the content into a large bowl.
   
5. Heat up your oven to 190°C.  Lay 2 layers of baking sheets on a baking pan. Bring out the large pastry disc shapes and place them between these sheets. Have the base and sides of the baking pan lined with the disk to form about 30 diameters and the pastry
   
6. Observe any excess droppings of pastry and trim off.  Use a fork to spread over and place the disk and pastry in the refrigerator for about 20 minutes to allow it to rest.
   
7. After 20 minutes in the refrigerator, bring out the pan and place it on the baking tray.  Put it inside the oven and bake for about 10 minutes.
   
8. Scoop the apple mixture in on the pastry’s case and wipe the edge of the pastry with some egg yolk.
   
9. Have the remaining disc rolled on a floured surface.  Roll to a 20cm diameter. When rolled, place the disk on top of the pan and press it on the top of the pastry casing. To allow for it to stick, pinch together the edged and let it form a seal. Wipe the pastry with the remaining part of the egg yolk. With a small knife, make 3 slits on the top part of the pastry.  Place the pastry in the oven and allow baking for about 25 minutes or basically until you find that the pastry is golden in colour. After baking is completed, bring the pastry out of the oven and place it aside to cool off for about 10 minutes.  Serve with ice cream.
   

1.      
   Pillow shaped Avocado and Prawns
   

Ingredients:

I small avocado (chopped)

1 ts spn of lemon (quizzed fresh)

25og of prawns cooked peeled and chopped

16 large bread (white slices)

20g of butter (softened)

Method of Preparation:

1. Using a food processor, place the avocado in and process it until the paste is smooth. Pour out of the food processor and into a medium sized bowl. Pour in the lemon juice and stir. Also add in the prawns and also stir properly until the mixture is well mixed. Add seasoning.
   
2. Use an 8cm cutter that is roundish and cut a layer each from the bread slices.  Pick up each slice of bread and spread butter across the surfaces.
   
3. Scoop out a table spoon of the prawn mixture into the middle of round bread while toping it with another round of bread with the buttered side in to help aid the sticking in of the prawn mixture. Hold the edges and press together to seal in the content together. Do the same for the remaining rounds of bread and also the prawn mixture the same way as the first is done. This will form a pillow.  To serve, cut out the mid section of the prawn pillows and simply serve.
   

1.      
   No Baking Cookies
   

Ingredients:

2 small cups of white sugar

3 tb spns of cocoa powder (unsweetened)

½ cup of milk

A pinch of salt

½ ts spn of vanilla extract

½ cup of margarine

½ a cup of peanut butter

Method of Preparation:

1. Take a saucepan and add in the cocoa, sugar, milk, margarine and salt. Allow this combination to boil rapidly for about 1 minute.
   
2. Pour in the oats, vanilla and peanut butter and properly mix together.
   
3. Spread a waxed paper on a flat surface. Quickly scoop the mixture with each teaspoon full’s on the spread out paper.  Allow the scoops to simply cool off at normal temperature.
   

1.      
   Pistachio biscuits in Apricot and Orange
   

Ingredients:

1/3 cup of caster sugar

½ ts spn of grated orange rind

6 dried apricots (chopped)

¼ ts spn of baking powder

1 egg

1 cup of plain flour

icing sugar (mixture for wiping)

¼ cup of pistachio kernels

Method of Preparation:

1. Heat up the oven to 180 degrees C.  take a large baking tray and line the surface with a baking sheet
   
2. Preferably with the use of an electric mixer if you have one and if not, you can whip content normally, whip the egg, orange rind and sugar. Whip the content together the mixture is thick.  Take up the flour and sift it with the pistachios and apricots. Combine and stir together.
   
3. Pour content in on a surface that has been lightly sprinkled with flour. Knead this gently until the mixture is smooth. Role this shape into a long log that is about 20 cm. take up the long log and place it on the surface of the baking tray that you have prepared for  baking. Make the surface a bit flattened.
   
4. Place the baking tray into the oven and bake for about 30 minutes or until the cooks are golden brown. Bring out of the oven and allow them to cool off for about 15 minutes.
   
5. Low the oven heat to about 140degrees C.  Use a bread knife to slice the logs in a diagonal position.  Allow the slices thickness to be 5mm.
   
6. Take up the slices and place them in a single layer across the baking tray.  Put back into the oven and bake for about 20 minutes or until they are crisp and dry. Turn them about midway through the baking time. When done, leave in the baking tray for about 5 minutes.  Bring out and transfer them on to the wire rack to completely cool off.  Lightly dust icing sugar on them