Dinner
I'm cooking lots of different things these days because I am sitting down to plan our meals for the week and pulling out different cook books in order to do that. Tonight we had Mixed mushroom and goat's cheese strudel. I took a photo, how sad is that. I had two serves as noted in the recipe for a total of 3 WW points. It tasted great.
Mixed mushroom and goat's cheese strudel
Makes 2 strudels - each cuts into 4 slices (8 serves)
412 kilojoules/98 calories, 2g fat, 1 g saturated fat per slice
1 tsp extra virgin olive oil
1 onion
2 cloves garlic, crushed
500g mixed mushrooms of your choice (e.g. shitake, Swiss or oyster), diced
100mL white wine
1 tsp lemon juice
75g reduced fat goat's cheese, crumbled
3 tbs chopped fresh herbs (e.g. sage, thyme, oregano, rosemary)
8 sheets filo pastry
freshly ground black pepper
1. Heat oil in a frying pan over a medium heat. Add onions and garlic. Cook, stirring, for 2-3 minutes or until soft and translucent. Add mushrooms. Cook, stirring occasionally, for 5-8 minutes or until juice evaporate. Stir in wine and lemon juice. Cook, stirring occasionally, until liquid is absorbed. Cool.
2. Preheat oven to 180°C. Lightly spray or brush baking tray with olive oil or line with nonstick baking paper. Set aside.
3. Stir cheese and fresh herbs into mushroom mixture. Lay 2 sheets of filo pastry on a clean, dry work surface. Lightly spray or brush with olive oil and season with black pepper. Place 2 more sheets on top. Place half mushroom mixture along the long edge leaving a 3cm border at each end. Fold in ends. Roll up tightly. Please seam down on prepared baking tray. Repeat with remaining filo and mushroom mixture to make a second strudel. Bake for 10-12 minutes or until golden.
4. Cut each strudel into four slices.
Mixed mushroom and goat's cheese strudel
Makes 2 strudels - each cuts into 4 slices (8 serves)
412 kilojoules/98 calories, 2g fat, 1 g saturated fat per slice
1 tsp extra virgin olive oil
1 onion
2 cloves garlic, crushed
500g mixed mushrooms of your choice (e.g. shitake, Swiss or oyster), diced
100mL white wine
1 tsp lemon juice
75g reduced fat goat's cheese, crumbled
3 tbs chopped fresh herbs (e.g. sage, thyme, oregano, rosemary)
8 sheets filo pastry
freshly ground black pepper
1. Heat oil in a frying pan over a medium heat. Add onions and garlic. Cook, stirring, for 2-3 minutes or until soft and translucent. Add mushrooms. Cook, stirring occasionally, for 5-8 minutes or until juice evaporate. Stir in wine and lemon juice. Cook, stirring occasionally, until liquid is absorbed. Cool.
2. Preheat oven to 180°C. Lightly spray or brush baking tray with olive oil or line with nonstick baking paper. Set aside.
3. Stir cheese and fresh herbs into mushroom mixture. Lay 2 sheets of filo pastry on a clean, dry work surface. Lightly spray or brush with olive oil and season with black pepper. Place 2 more sheets on top. Place half mushroom mixture along the long edge leaving a 3cm border at each end. Fold in ends. Roll up tightly. Please seam down on prepared baking tray. Repeat with remaining filo and mushroom mixture to make a second strudel. Bake for 10-12 minutes or until golden.
4. Cut each strudel into four slices.