Healthy Pastry

I highlighted this fantastic new bread I found last week when I wrote about making wraps. This week I’d like to mention that this “Mountain Bread” also makes a delicious, light pastry. You can substitute it for almost any recipe that calls for pastry or filo dough. You can even use it in place of pasta in lasagna. It contains no added fat and doesn’t even have yeast in it so you save on a ton of calories and heavy stuff but don’t have to give up on taste. Here’s a recipe for Lamb and Rosemary Hot Pots from their online cookbook which I love. You will need:

• 500 gm lamb (a little over a pound), diced
• 1 medium onion, diced
• 1 cup red wine
• 1 cup beef stock
• 2 sprigs fresh rosemary
• 1/2 cup plain flour
• 50 gm (about 1-2 tablespoons) butter
• salt and pepper
• 4 sheets of Mountain BreadTM, cut to fit the ramekin size
• 1 tablespoon parmesan, grated

Coat the lamb in the flour and shake off the excess. Heat a pan, add the butter and once melted add the meat and the onion. Color the meat on all sides as this will give the color of the sauce. Pour in the red wine and stir (the wine will start to thicken). Next add the beef stock and continue to stir until there are no lumps and the sauce thickens. Place in the rosemary and cover with a lid. Cook for 30-40 minutes, stirring occasionally on a low heat until meat is tender. If the sauce becomes too thick before the meat is cooked add some liquid. Season to taste. Put a small amount of mixture on the bottom of individual ramekins, then place a ramekin shaped piece of Mountain BreadTM, then more of the mixture. Continue these steps until the ramekins are full, finishing with the Mountain BreadTM on top. Sprinkle with the parmesan and bake for 15-20 minutes on 180c (350 degrees) until golden.

Related posts:

1. Tasty Corn Chowder
2. Healthy Homemade Ice Cream
3. Garlic Chicken Mozzarella Bake
4. Loaded Baked Potato Soup
5. Butternut Squash Soup