Lose It! – July 2019

VOLUME 31 VOLUME 31 LOSE IT!LOSE IT! 7373

HERBY SLOW-ROASTED TOMATOES

WITH GOAT’S CHEESE

SERVES 4

500g exotic mixed tomatoes

4 cloves garlic, sliced

(^1) / 3 cup extra-virgin olive oil
2 fresh rosemary stalks
Himalayan salt and black pepper
100g goat’s cheese, sliced

1. Preheat the oven to 140°C. Place the tomatoes,
   garlic, olive oil and rosemary in an ovenproof
   dish. Bake the tomatoes for 30–40 minutes or until
   softened.


2. To serve: Allow tomatoes to cool slightly, then
   season and serve topped with goat cheese.

BLOODY MARY

SERVES 4

ice

2½ cups tomato cocktail juice

¼ tsp salt

¼ tsp ground black pepper

¼ tsp celery salt

½ tsp horseradish

½ cup vodka

4 celery stalks to garnish

1. Fill 4 serving glasses with ice. Place the rest of
   the ingredients in a blender and blitz to combine
   or into a cocktail shaker and shake until
   combined.


2. Pour the mixture into the 4 prepared glasses.


3. To serve: Garnish each glass with a celery stalk
   and serve immediately.

KEEP ON TRACK per serving

FAT 23G CARBS 3G PROTEIN 5G

KEEP ON TRACK per serving

FAT 0G CARBS 5G PROTEIN 2G

NICE TIP

PECORINO AND HERB

BISCUITS WITH

BILTONG BUTTER

MAKES 20 BISCUITS

200g fine almond flour

1 tsp chia seeds

50g Pecorino cheese, finely grated

50g mature Cheddar cheese, finely grated

20g blue cheese, finely crumbled

1 tbsp sage, chopped

½ tsp white pepper

50g ghee, at room temperature, cubed

FOR THE BILTONG BUTTER

40g biltong powder

80g butter, softened

1 tsp lemon juice

1. Preheat the oven to 160°C. Line a baking tray with
   baking paper. Add the almond flour, chia seeds and
   cheeses into a bowl, sprinkle over the sage and pepper,
   then stir well to combine.


2. Rub in the cubed ghee until the dough comes
   together (add a little water if the dough is too crumbly).
   Form the dough into a round, cover and refrigerate
   until firm (about 30 minutes). Roll the dough out
   between 2 sheets of baking paper to a thickness of
   about 1cm. With a 6cm biscuit cutter, cut into 20 rounds
   and place onto prepared baking tray.


3. Bake for 12–15 minutes or until golden. Remove
   and allow to cool completely. Mix together the biltong
   powder, butter and lemon juice.


4. To serve: Spread the biltong butter onto half of
   the biscuits and sandwich together with the
   remaining biscuits. ■

EASY LIKE SUNDAY MORNING

KEEP ON TRACK per serving

FAT 13G CARBS 3G PROTEIN 5G

FOOD ASSISTANT: TANI KIRSTEN