Nora’s Kitchen Recipes Keeping you healthy in the new year
Beef and Guinness casserole
A complete meal in a bowl, with the rich, satisfying taste you only get from slow cooking
Prep Time: 2h 30min
Serves 4
Ingredients
900g lean beef fillet, visible fat removed, cut into chunk
2 garlic cloves, crushed
6 small onions, quartered
2 celery sticks, cut into 2½ cm pieces.
6 carrots, thickly sliced
Small handful fresh parsley, finely chopped
Low-calorie cooking spray
125ml Guinness
800ml hot beef stock
1 level tbsp beef gravy granules
1 bay leaf
Method
1. Preheat the oven to 160°C/fan 140°C/gas 3.
2. Spray a large non-stick frying pan with low-calorie cooking spray and place over medium heat. Add the beef and stir-fry until browned on all sides. Next, add the vegetables, Guinness, stock, and gravy granules. Season lightly and add the bay leaf. Bring to the boil. Transfer to a medium casserole dish and cover. Cook in the oven for 1½-2 hours or until the beef is tender.
3. Remove from the oven and sprinkle over the chopped parsley before serving.
Serve with mashed potatoes and your favourite veggies.
Banana and Passion-Fruit Pavlova Nests
You can save time by buying your meringue nests in advance. Shop-bought nests are a little smaller than ours, so this dessert will be 2½ Syns per serving if you have one nest, or 5 Syns per serving if you have two.
Prep Time: 1h 5min
Cooling Time: 3 Hours
Makes 4
Ingredients
2 large egg whites
75g caster sugar
2 level tbsp sweetener
½ level tsp cornflour
¼ tsp white wine vinegar
150g plain quark
100g fat-free natural Greek-style yoghurt
2 ripe passion fruit
2 small bananas, sliced
Method
1. Preheat your oven to 120°C/fan 100°C/gas ½.2. Line a large baking sheet with non-stick baking paper. Using a bowl or cup as a template, mark 4 x 10cm circles on the paper,
spaced well apart, then flip over the paper so that the pencil marks are on the underside.
3. Put the egg whites into a large, clean bowl and whisk using an electric hand whisk until stiff peaks form. Gradually whisk in the
sugar and sweetener to form a stiff, glossy meringue. Whisk in the cornflour and vinegar and spoon the mixture into a piping bag
(fitted with a star nozzle, if you like).
4. Starting in the centre of each circle on the baking paper, pipe the pavlova mixture in a spiral to form a flat disc, then pipe 2 lines of
meringue around the edge of each disc to form the walls of the nests. Bake for 45 minutes, then turn off the oven and leave the
nests in the oven for at least 3 hours, or overnight, to cool and dry out.
5. When you are almost ready to serve, beat the quark and yoghurt in a bowl until smooth. Halve the passion fruit and scoop the
pulp into a bowl with a teaspoon.
6. Carefully peel the pavlova nests off the paper, spoon in some of the quark mixture and top with banana slices and passion fruit
pulp. Serve straight away before the meringue has a chance to soften.
Contact NORA on
087 2489838
Manor Retail & Leisure Park, Tralee
