The people at Rachel's sent me over some fresh new Autumn/Winter recipes for me to try. Boy do they ever look delicious. With my diabetes I have to be a bit careful what I eat at the moment, so the first one I tried was the Avocado on Sour Dough Toast with Chilli Scrambled Egg & Bacon. (I used sausage instead of bacon.) There is also a recipe for A Salted Caramel Malt Cake and Lemon, Coconut and White Truffles. Sooooo delicious!
The eggs made a perfect apres-church meal. Quick and simple . . . crisp slices of sour dough toast, lightly buttered . . .
Topped with grilled bacon/sausage . . . and sliced ripe avocado . . . so creamy. I love LOVE Avocado!
Topped with softly scrambled egg . . . slightly enriched with the addition of some tangy low fat Rachel's Greek Style Yogurt . . . with just a hint of red chilli for some bite. I only added half a red chilli because I don't like things too spicy, but if you do . . . fill your boots and add the whole thing!
Not only was this quick and easy to make, but it was also very delicious and just the perfect size for just us two!
*Avocado on Sour Dough Toast with Chilli Scrambled Eggs*
Serves 2
A delicious simple supper or breakfast from the people at Rachel's!
184g streaky bacon (6 1/2 ounces)
(I used sausages, one fat one each, grilled)
4 large free range eggs
100g Rachel’s Greek Style Low Fat Yogurt (1/3 cup)
Salt & pepper
1 red chilli, chopped (de-seed if you wish the dish to
be less hot)
10g salted butter (2 tsp)
1 large ripe avocado, peeled and sliced
1. Begin by cooking the bacon under the grill or in the oven – cook to your liking. (I grilled sausages)
2. Crack the eggs into a measuring jug and add the yogurt.
3. Add a pinch of salt and pepper, then use a fork to beat them together. Add the chopped chilli.
4. Put a medium sized saucepan over a low heat and add the butter.
5. Leave it to melt slowly, then when it starts to bubble, carefully pour in the eggs.
6. Stir slowly with a wooden spoon, or a spatula if you've got one, so you can get right to the edges of the pan.
7. Keep gently stirring until the eggs still look silky, slightly runny and slightly underdone, and then remove from the heat – the heat of the pan will continue to cook the eggs to perfection.
8. Layer the scrambled egg with avocado slices and cooked bacon on toasted slices of sough dough bread, serving immediately.
Nutritional Info
Per serving (100g)
Kcal 155
Protein (g) 10.2
Carbs (g) 3.75
Sugar (g) 2.65
Fat (g) 10.8
Sat Fat (g) 4.0
Fibre (g) 3.2
Salt (g) 4.3
If you would like to see what their looked like with the bacon, here it is!
This cake looks and sounds absolutely gorgeous! If you need to ask how many calories, you shouldn't be eating it. It's the holidays however, so just enjoy!
*Salted Caramel Malt Cake*
Serves 8 to 10
A delicious and attractive cake for the holidays from the people at Rachel's.
Cake Ingredients:
260g butter, softened (1 cup plus 2 tsp)
260g, golden caster sugar (generous 1 1/3 cups)
3 large eggs
260g self raising flour (1 3/4 cup)
2tsp baking powder
60g malted powder (1/4 cup)
60g Rachel’s Greek Style natural yogurt (1/4 cup)
Caramel Butter cream:
250g butter, softened (1 cup)
200g icing sugar (generous1 1/2 cups)
60g Rachel’s Greek Style natural yogurt (1/4 cup)
90g Carnation caramel (1/3 cup dulce de leche)
A good pinch of sea salt flakes
Topping:
397g Carnation caramel (14 ounces Dulce de leche)
200ml double cream (1 3/4 cup)
Peanut Brittle:
100g caster sugar (1/2 cup)
100g peanuts, salted (2/3 cup)
Method:
1.Pre-heat the oven to 180°C/350°F/Gas Mark 4.
2.Line the bottom of four 6” cake pans (15cm diameter x 2cm height) & grease -we used Wilton Easy Layer Cake Pans. Alternatively, use two 6” pans (15cm x 4 cm height) and cut each cake in half.
3.Cream together the butter and sugar until light and fluffy.
4.Beat in the eggs one at a time, mixing well after each addition.
5.Sift the flour with the baking powder and malt powder, and add to the batter. Add in the yogurt and beat well.
6.Divide the batter equally between the two cake tins and spread evenly.
7.Place the two cake tins on each shelf of the oven for an even bake. Bake for 10 minutes until a skewer inserted into the middle of the cake comes out clean. Remove the cake tins from the oven and allow to cool completely on a cooling rack.
8.To make the butter cream, place the butter in a mixing bowl and beat with an electric mixer until soft and smooth, then add the icing sugar and continue to beat. Add the yogurt on a slow speed and when mixed in thoroughly then add the caramel sauce and salt. On top mixing speed, whip the butter cream until light and airy.
9.To assemble the cake, divide the butter cream equally between each of the 4 layers and using a pallet knife, spread evenly to the edges of the cake. Once the layers are formed and put together, use the remaining butter cream to cover the outside of the cakes including the top and sides. Ensure that the butter cream is smooth, and place the cake in the fridge to set and firm the layers.
10. Next, beat together the caramel and double cream until smooth. Remove the cake from the fridge and
carefully, using a large spoon, flood the top of the cake with the caramel sauce, teasing the sauce
down the sides of the cake with the back of the spoon.
Peanut brittle:
11. Using a heavy based non stick saucepan, place the caster sugar over a low heat and leave until it melts and bubbles.
12.Shake the pan a little as it starts to melt, and wait until the sugar starts to clump together, then goes a slightly silver colour, then it will begin to turn caramel in colour. Make sure to monitor is closely, it needs to be a deep dark mahogany colour.
13.Add the peanuts to the melted caramel, then pour the mixture onto a baking tray lined with greaseproof paper. Leave alone and out of reach to cool.
14.Once cooled, it will have set as hard as rock. Break into shards with your hands and decorate your cake.
Finally those delicious looking Lemon, Coconut and White Chocolate Truffles. Can you imagine how happy someone would be if you gave them a box of these for Christmas?
*Lemon, Coconut and White Chocolate Truffles*
Makes 24 - 30Ingredients
230g white chocolate (8 ounces)
190ml double cream (13 TBS)
180g Rachel’s Greek Style Lemon Yogurt (scant 3/4 cup)
30g unsalted butter (2 TBS)
200g desiccated coconut and 1tbsp for the truffle mixture (2 2/3 cups)
10g freeze dried raspberries (about 2 TBS)
2 drops of lemon oil or flavouring
Method:
1.Melt the chocolate in an ovenproof bowl over a pan of simmering water on a low heat. When melted, remove from the heat and leave it to cool slightly.
2.Quickly add the cream, yogurt and melted butter, and beat with a spatula or wooden spoon until smooth.
3.Stir in 1 tablespoon of desiccated coconut, the dried raspberry pieces, add a couple of drops of lemon oil for extra flavour and mix well.
4.Cover the bowl with clingfilm and place in the fridge to set and chill overnight.
5.When ready to roll your truffles remove the bowl from the fridge. Take a heaped teaspoon of the mixture and roll into a ball between your palms.
6.Roll each truffle in the desiccated coconut and place in a petit four case, then place on a tray or plate and chill again.
7. Serve at Room temperature.
Rachel's Organic Yogurt is available in a wide variety of flavours as well as Seasonal inspirations. they can be purchased at ASDA, Booths, The Co-operative, Morrisons, Sainsbury's, Ocado and Waitrose.
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