These little ghosts are adorable, easy to make and super-tasty! Credit for the recipe goes to SkinnyTaste.
Preheat oven to 400°F/200°C. Place rack in the center of the oven. Line a baking sheet with parchment paper. Have a pastry bag fitted with a 1/2 inch plain tip.
The little beauties!
4 large egg whites, room temperature
1/4 tsp cream of tartar
1 cup superfine sugar (or put sugar in food processor for 30 seconds until fine)
1/2 tsp pure white vanilla extract
miniature chocolate chips for the eyes
In your mixing bowl, using the whisk attachment, beat the egg whites on low-medium speed until foamy. Add the cream of tartar and continue to beat until you get very stiff peaks. Beat in vanilla extract.
Add the sugar, a little at a time, and continue to beat until the meringue holds very stiff peaks. Beat in the vanilla extract.
Before placing the meringue ghosts on the cookie sheet, place a little of the meringue on the underside of each corner of the parchment paper to prevent the paper from sliding.
Transfer the meringue to the pastry bag. Holding the bag perpendicular to the baking sheet, pipe with even pressure, 2 inch high mounds of meringue.
Carefully press two miniature chocolate chips into each meringue ghost for the eyes, and a third chip for a mouth.
Bake the meringues for approximately 1 1/4 – 1 1/2 hours or until they are dry and crisp to the touch and easily separate from the parchment paper. Turn off the oven, slightly open the door, and leave the meringues in the oven to finish drying several hours, or even overnight.
Keeps for several days at room temperature.
Nutritional Info: Size: 1 ghost
Old Points: 1 pts
Points+: 1 pts
Fat: 0.3 g
Protein: 0.4 g
Carb: 6.1 g
Fiber: 0.1 g
Sugar: 5.9 g
Sodium: 6.4 mg
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Posted in Low Calorie, Low Carb, Main Courses, Meat, Recipes, Salads, tagged beef, chili, food, Low Calorie, Low Carb, main course, recipe, spinach on September 8, 2007 |
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This is another great recipe from delicious magazine (July 2007). I have made it four times and it is always a crowd pleaser. Usually I stick to the recipe below, but when I was staying at my dad’s we didn’t have Thai fish sauce, baby spinach or a red chilli that was big enough. For the fish sauce I substituted anchovy paste and we used salad greens in place of the spinach. I think the fish sauce tasted better than the anchovy paste, but it will do in a pinch. We only had a small bit of red chilli so I cut up some jalapeno peppers as well. They weren’t overly hot but they added a bit of crunch and I thought they were a nice addition. If you don’t want chilli on your hands for days, use a glove or small plastic bag to hold the chilli while you cut it up.
Since there are not many calories or carbs in this dish, I serve it with brown rice on the side so people who aren’t watching their carb intake can make it a larger meal.
Make sure you buy good steak and don’t overcook it. If it is juicy and tender it will melt in the mouth.
Thai-style Beef with Spinach
Ready in 20 minutes.
400g fillet or sirloin steak, sinew and excess fat removed
4 tbsp reduced-salt soy sauce
1 tsp groundnut or vegetable oil
1 large shallot or 3 spring onions, trimmed and thinly sliced
175g baby leaf spinach
Handful fresh coriander leaves
For the dressing:
1 small red chili, deseeded and thinly sliced
2 tbsp Thai fish sauce (nam pla)
1 tbsp groundnut or vegetable oil
juice of 2 limes
1 tsp caster sugar
1. Cut the steak into 2 long strips and put into a bowl. Add the soy sauce, season with freshly ground pepper, toss to coat evenly and set aside for 5 minutes.
2. Heat the oil in a large, non-stick frying pan over a medium-high heat. Add the steak and cook for 2 minutes on each side, until charred and and cooked medium-rare (cook for longer if you like). Transfer to a plate to rest for 10 minutes.
3. Meanwhile, make the dressing by whisking the dressing ingredients together in a large bowl.
4. Add the beansprouts, shallot or spring onions, spinach and coriander leaves. Thinly slice the beef, add to the salad and gently toss together.
Per Serving: 222 kcals, 11.2g fat(3.8g saturated), 24.7g protein, 8.1g carbs, 7.2g sugar, 1.7g salt.
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