This month’s challenge is brought to us by Karen of Baking Soda and Zorra of 1x umruehren bitte aka Kochtopf.
They have chosen Tuiles from The Chocolate Book by Angélique Schmeink and Nougatine and Chocolate Tuiles from Michel Roux.

This was my first challenge with the Daring Bakers and it presented some external challenges for me.

I have just moved house and as we are going to be renovating and turning my kitchen area in to a proper kitchen so I dont have a full size oven at the moment . I just have a small bench top induction oven and have not had it long and had to work out how the temp worked on it , but we got there in the end.

I used the first tuile recipe and paired it up with a low fat yoghurt mixed with a rhubarb puree and served with fresh plums and a strawberry meringue on the side. It was a great dessert for a hot summer night.

The tuile was lovely and crispy and light, I made it a bit thick but it still tasted good and went really well with the rhubarb yoghurt and plums.

Well I hope you all had a good year in 2008  and if not that the year ahead is going to be even better.

Life holds so many new things for me in the year ahead. Im hoping to be a bit more on to it when it comes to posting stuff on here, so keep coming back regularly and check it out.

Went over to some freinds house last night and I cooked  a 3 course low fat dinner silly blonde thing that I am forgot to take pictures of the entire meal  but let me create a word picture for you. You can check out the recipes in the recipe section here.

we started off with a vegetable and dip platter

which had yellow capsicum, cherry tomatoes, mushrooms which i marinated in fresh lime juice and black pepper,courgettes, pita bread crunchy bits,  with a cottage cheese and sundried tomato dip and a pea and basil dip .

The Main course was skinless chicken which was stuffed with a little of the cottage cheese dip and slices of sundried tomato, that was then seasoned with black pepper,balsamic glaze, smoked paprika, and a very small drizzle of olive oil and then bbqed  ,I served this with bbqed corn cobs seasoned with black pepper and a small drizzle of olive oil again. A salad of tomato, red onions , cucumber tossed in a light balsamic dressing  and minature baked potatoes stuffed with baked beans, wholegrain mustard and potato were served on the side.
For Dessert I made a low fat chocolate cake ( I got the recipe from Taste magazine  see the links page)

It was a recipe from the latest issue and it had cherries in it, I switched the cherries for fresh raspberries,fresh blueberries and fresh strawberries , and added a little vanilla to it, it was incredible and with only 5gms of fat per slice, I served this with low fat custard, and low fat greek yoghurt and decorated the top with fresh berries.

My freinds just loved it , we are all doing low fat stuff so I wanted to show how we can make a meal from start to finish using  all low fat products and producing great food that if you didnt know it was low fat you couldnt tell

1x 250gm italian herbs cottage cheese

50 gms sundried tomatoes

1/4 tsp smoked paprika

2 tsps garlic crushed

black pepper to taste

chopped fresh parsely (optional)

Method:

finely chop tomatoes and then add all ingrediants together and mix till combined

place in covered bowl untill needed, can be used as a dip for raw veges, on crackers, as a toast or sandwich spread,

I also  used it as a dip for raw veges and stuffed it inside chicken breasts with a slice of sundried tomato which was later bbqed

1 1/2 cups frozen peas

1/2 cup basil

1/4cup chives

1tsp lime juice

150 mls low fat greek or natural yoghurt unsweetened

black pepper to taste

1/2 tsp chopped garlic

Place all ingrediants in to a food processor and pulse untill mostly pureed, a little bit of chunkyness is fine and it gives it a bit of texture.

If  its a bit thick add a little bit of water , dont add too much though or you will end up with a tasty cold soup.

the peas dont require cooking, when you have made the dip just let it sit on the bench for a little bit as it will be very cold, garnish with a sprig of basil