Fabulous food BUCKWHEAT BLINIS WITH SMOKED SALMON AND SCRAMBLED EGGS The best of the brunch Take a bite out of the Big Apple and enjoy these lipsmacking low-fat brunches from chef Dean Simpole-Clarke CRUMPETS BENEDICT A fter hot-footing it back from a trip to New York City, our chef Dean Simpole-Clarke has put together these brilliant brunch recipes, which offer a combination of different flavours and textures while cutting down on the calories and fat. A leisurely brunch is the perfect For a great-tasting brunch, try these traditional Jewish-style pancakes, which also make perfect party food. Per SERVING 74 calories 4.6% fat Serves 4 Prep time 20 mins Cook time 10 mins solution when you fancy a lie in at the weekend and want to enjoy a late breakfast or an early lunch. Check out these recipes and tuck into satisfying treats such as smoked haddock kedgeree, crumpets Benedict and buckwheat blinis with smoked salmon and scrambled eggs. Delish! n n n n n n n 30g buckwheat flour 20g plain flour 1 tsp baking powder 3 eggs, beaten 1–2 tbsps skimmed milk oil spray, for the pan 20g thin smoked salmon, cut into strips n lemon wedges and fresh parsley, to serve n salt and freshly ground black pepper, to taste 1 Sieve the flours and baking powder together into a mixing bowl. Add 1 of the beaten eggs and whisk together, adding sufficient milk to form a thick paste. 2 Heat a non-stick frying pan and spray lightly with oil spray. Using a tablespoon, drop spoonfuls of the mixture into the pan and cook for 1 minute on each side. Remove from the pan and keep warm. 3 Beat together the 2 remaining eggs, adding an extra splash of milk, and season with salt and black pepper. Cook the eggs briskly in the bottom of a non-stick saucepan until just set. Remove from the heat and spoon onto the blinis. Top with the smoked salmon and serve with fresh lemon and parsley. Learn to poachhow with Deaeggs n on w ww.rosem conley.tvary These eggs sit, sunny side up, on a cheesy toasted crumpet for extra flavour and filling power. Per SERVING 238 calories 4.1% fat lV Serves 2 Prep time 10 mins Cook time 10 mins n n n n n n 2 crumpets 2 eggs 50g extra light soft cream cheese 1 tsp white wine vinegar 1 tsp lime juice salt and freshly ground black pepper, to taste 1 Toast the crumpets on both sides. 2 Meanwhile, poach the eggs in a pan of lightly salted water. When the eggs are cooked to your liking, spread a little cream cheese on each crumpet, reserving some for the sauce. 3 Place the remaining cream cheese in a small saucepan and add the vinegar and lime juice and enough boiling water to makea creamy sauce. 4 Place the crumpets on serving plates, top each one with a poached egg and drizzle the sauce over the top. Sprinkle with black pepper and serve. 46 Watch Dean create this recipe at www.rosemaryconley.tv www.rosemaryconley.com Watch Dean create this recipe at www.rosemaryconley.tv www.rosemaryconley.com 47 Fabulous food GNOCCHI WITH CREAMY PESTO This creamy, spinach-flavoured pasta dish uses gnocchi, which is available in vacuum-sealed packs from supermarkets usually in the aisle with the fresh pasta. Per SERVING 173 calories 2.4% fat lV Serves 4 Prep time 10 mins Cook time 30 mins n n n n n 200g fresh gnocchi 1 vegetable stock cube 1 red onion, finely chopped 2 garlic cloves, finely chopped 100g chestnut mushrooms, n n n n SPEEDY KEDgEREE finely chopped 4 tsps pesto, with oil drained off 200g fresh spinach, shredded 4 tbsps 2% fat Greek yogurt sea salt and freshly ground black pepper All New York delis offer a special fish dish, and this one is guaranteed to fill you up. 1 Cook the gnocchi in a pan of boiling water, as directed on the packet, adding the vegetable stock cube to the cooking water. 2 Meanwhile, heat a non-stick wok and dry-fry the onion and garlic for 1-2 minutes until soft. Stir in the mushrooms and continue cooking for a further minute, before adding the pesto and spinach. Stir well. 3 When the spinach has wilted, remove the wok from the heat and stir in the yogurt. Drain the gnocchi well and add to the wok, tossing the ingredients together. Taste to check the seasoning and serve hot. Per SERVING 309 calories 2.4% fat Serves 4 Prep time 20 mins Cook time 30 mins n 300g smoked haddock, skinned and boned n 150ml semi-skimmed milk n 4 spring onions, finely chopped n 1 stick celery, finely sliced n 1 small red pepper, deseeded and finely diced Watch Dean create this recipe at www.rosemaryconley.tv REUBEN SANDWICH n 1 garlic clove, crushed n 1 tsp ground turmeric n 200g (cooked weight) boiled brown basmati rice n 2 hard-boiled eggs, chopped n fresh parsley and lemon wedges, to garnish n salt and freshly ground black pepper, to taste 1 In a shallow pan, lightly poach the smoked haddock in the milk for 8-10 minutes, until cooked. Transfer the fish to a plate, reserving the cooking liquor, and flake the fish with a fork. 2 Heat a non-stick wok and dry-fry the spring onions, celery, red pepper and garlic over a high heat for 4-5 minutes, stirring occasionally. Add the turmeric and cook for 1 minute more, before adding the cooked rice. Stir well, then add the reserved cooking liquor and simmer gently for about 15 minutes, or until the liquid is absorbed. Just before serving, add the flaked fish, checking for any stray bones, and stir in the parsley. Always skin smoked fish from head to tail and then the skin will pull away easily from the fish New Yorkers use salt beef or pastrami but, to save on calories and fat, choose a wafer-thin meat. Per SERVING 207 calories 2% fat Serves 2 Prep time 5 mins Cook time 10 mins 2 tbsps extra light mayonnaise 1 tbsp tomato ketchup 4 slices wholemeal bread 20g Rosemary Conley low-fat Mature Cheese, grated n 6 slices wafer thin peppered ham n 4 tbsps sauerkraut n 2 dill pickles, sliced n n n n 1 Preheat a health grill or conventional grill. 2 Mix together the mayonnaise and ketchup and spread on each slice of bread. Sprinkle 2 slices with the grated cheese and top with the ham, sauerkraut and pickles. Sandwich the remaining 2 slices on top and secure with a cocktail stick. 3 Cook the sandwiches for 2-3 minutes in a health grill, or place under a conventional grill and toast on both sides. Cut in half and serve. You can make your own pesto by grinding together some fresh basil leaves and a little vegetable stock in a blender 48 www.rosemaryconley.com www.rosemaryconley.com 49