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Astar's Recipe - Lambs Fry Cook-Up, Smoked Salmon Quiche, and Citrus Cake - 6 August

Gwen's Lambs Fry Cook-Up

For this recipe, you can add anything you like - it's up to what you enjoy! You could substitute the lambs fry with liver if you want.

There are no specific measurements - just use as much as you need for the number of people you're cooking for. The amounts below are for two servings, but it is up to you how much you use. You may want to use less or more (if you have a Brendon Pongia in your household you will need to use MORE).

Lambs fry - enough for 2
Bacon - 2 rashers
1 onion
1 can of tomatoes 
1 can of mushrooms
Enough vegetable oil to cook with
Seasoning - salt, pepper, spices or whatever you like.

  • Mince the lambs fry
  • Chop the bacon
  • Chop the onion
  • Cook the onion in a pan with some vegetable oil
  • Once cooked, add the bacon. This should only take a minute or two
  • Add the lambs fry and your choice of seasoning
  • Add the tomatoes and mushrooms to the mix and heat through.
  • Serve over rice or with mashed potato or starches of your choice and veges if you want. 

Astar's Smoked Salmon, Camembert and Vegetable Quiche

This recipe comes from a friend of mine who is on a weight-loss program. It has been altered to include more vegetables.

6 sheets filo pastry
Olive oil spray
100g thinly sliced camembert cheese - blue is great
125g chopped smoked salmon
6 eggs
1 1/2 cups low fat sour cream
1 cup trim milk or rice milk
1 tbsp freshly chopped dill and chopped parsley

1 finely grated carrot
1 small head of broccoli - cut into very small florets
Freshly grated black pepper

  • Pre-set oven to 180 degrees (cooking time: around 40 minutes)
  • 25cm quiche tin or pie dish
  • Spray the bottom of the quiche dish with olive oil
  • Lay a sheet of filo pastry into bottom of dish
  • Spray again then lay another sheet of pastry on top
  • Continue until all sheets have been used.
  • Gently crumple up the overlapping pastry on the edge of dish.
  • Lay camembert cheese over base then top with chopped salmon.
  • Into a bow, whisk together, eggs, sour cream, milk, dill and parsley.
  • Fold in carrots and broccoli.
  • Pour over salmon, and then sprinkle over black pepper.
  • Bake 40 minutes or until the filling has set. 
  • Cut into wedges and serve with a fresh green salad.

Low Fat Mixed Citrus and Yoghurt Cake

If memory serves correctly this is an old recipe of Alison Holst, and because I can't help myself, it has been altered to suit.

1 1/2 cup sugar
Finely grated rind of 2 large lemons
Grated rind of 1 orange
2 large eggs - at room temperature
1/2 cup oil - for example light olive
1/2 tsp salt
1 1/2 cups fruit yoghurt
2 tbsp lemon juice
1 tbsp orange juice
2 cups self raising flour

  • Preset oven to 180 degrees on fan bake or 190 degrees.
  • Use a 23 cm ring pan (lined) and then spray with oil and dust the sides with flour
  • Into a food processor, add sugar and grated lemon and orange rind.
  • Add eggs, oil, salt and process until thick and smooth.
  • Add yoghurt, lemon and orange juice and blend enough to mix. 
  • Add flour and process once again to JUST combine.
  • Pour cake mix into tin and bake for around 30 minutes or until sides start to shrink and it springs back in the middle.
  • Leave for about 10 minutes before turning out onto a rack.
  • Serve with slice fresh fruit and yoghurt.