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Boston Babies (recipes) and Sea bass in coconut milk and ginger sauce with curry leaf potatoes, topped with asparagus cress (recipes)


Boston Babies (recipes)


Boston Baby

Yield: Makes 12 servings (1 cupcake each)



Ingredients:



1package (18-1/4 ounces) yellow cake mix

3eggs or 3/4 cup cholesterol-free egg substitute

1/3cup unsweetened applesauce

1package (4-serving size) sugar-free vanilla pudding and pie filling mix

2cups low-fat (1%) milk or fat-free (skim) milk

1/3cup sugar

1/3cup unsweetened cocoa powder

1tablespoon cornstarch

1-1/2cups water

1-1/2teaspoons vanilla









Preparation:





1.Line 24 (2-1/2-inch) muffin cups with paper liners; set aside.2.Prepare cake mix according to lower fat package directions, using 3 eggs and applesauce. Spoon batter into prepared muffin cups. Bake according to package directions; cool completely. Freeze 12 cupcakes for another use.3.Prepare pudding mix according to package directions, using 2 cups milk; cover and refrigerate. 4.For chocolate glaze, combine sugar, cocoa, cornstarch and water in large microwavable bowl; whisk until smooth. Microwave on HIGH 4 to 6 minutes, stirring every 2 minutes, until slightly thickened. Stir in vanilla.5.To serve, for each dessert drizzle 2 tablespoons chocolate glaze onto plate. Cut 1 cupcake in half; place halves on top of glaze. Top with about 2 heaping tablespoonfuls pudding. Garnish as desired. Serve immediately.









Nutritional Information:







Serving Size: 1 Boston Baby with about 2 tablespoons pudding (without garnish)







Fiber









Carbohydrate

28 g







Cholesterol

29 mg







Saturated Fat

1 g







Total Fat

4 g







Calories from Fat

22 %







Calories

158







Protein

3 g







Sodium

175 mg









Dietary Exchange:







Fat

1/2







Starch

2











Sea bass in coconut milk and ginger sauce with curry leaf potatoes, topped with asparagus cress (recipes)






Serves 4



Preparation time

less than 30 mins



Cooking time

30 mins to 1 hour

















Ingredients



For the coconut and ginger sauce1 tbsp coconut or vegetable oil¼ tsp mustard seeds1 tsp finely chopped fresh ginger3 cloves garlic, sliced into fine strips2 green chillies, slit lengthways2 onions, finely sliced10 curry leaves1½ tsp ground turmeric 1 tsp ground coriander ¼ tsp freshly ground black pepper2 tbsp freshly prepared tamarind extract (made by soaking dried tamarind in water and then passing through sieve)400ml/14fl oz coconut milk1½ tsp saltFor the curry leaf potatoes200g/7oz Jersey Royal potatoes, peeled1 tbsp vegetable oil¼ tsp finely chopped fresh ginger¼ tsp black gram lentils¼ tsp mustard seeds10 curry leaves, deep-fried and crushed ½ tsp salt1 tbsp finely chopped coriander leavesFor the sea bass4 small fillets of sea bass, each 80-100g (3-3½oz)vegetable oilsalt and freshly ground black pepperFor the asparagus cress saladasparagus cress (available from specialist suppliers and online)mustard cress (available from specialist suppliers and online)coriander cress (available from specialist suppliers and online)curry leaf oil (made by infusing curry leaves in hot oil for a day or two)



Method



1. To make the coconut and ginger sauce, heat the oil in a flat pan and sauté the mustard seeds and curry leaves until they pop. 2. Add the ginger, garlic, green chillies and sliced onions and sauté until the onions are translucent. Reduce the heat to low and stir in the ground spices.3. Pour in 120ml/4fl oz of water and add the tamarind extract. Once the sauce comes to a simmer, add the coconut milk and salt. Simmer until the sauce is thick. Remove from the heat and set aside until required. Reheat for serving.4. Prepare the potatoes. Cook the potatoes in boiling salted water until just tender, then drain. 5. Heat the oil and sauté the ginger, lentils and mustard seeds until spluttering. Add the potatoes and stir well to mix, crushing them roughly, then add the curry leaves and salt. Cook for a further 2-3 minutes. Remove from the heat and keep warm. Add the chopped coriander just before serving.6. For the sea bass, fry the fish in hot oil, until crisp.7. Meanwhile, mix all the cresses together and dress with a little curry leaf oil.8. To serve, place the potatoes in the centre of warm plates and spoon the sauce around them. Place the fish on top of the potatoes and garnish with the cress salad. Drizzle with curry leaf oil to finish.