HIT THE RESET
Weight Watchers publication aims to help bridge the gap between intention and action
WMethod HETHER YOU’RE JUST STARTING OUT
or looking to hit the reset on your weightloss and wellness journey, the key to success is setting small, achievable goals that ladder up to your long-term goals.
Weight-Loss Success provides behaviour change principles and techniques to help you bridge the gap between intention and action.
VIC’S TRADITIONAL CORNISH PASTIES
This is my healthy take on traditional Cornish pasties, using my potato pastry as a lighter option. This will be sure to satisfy your fresh bakery treat cravings. Makes 8; Prep 25 minutes + chilling; Cook 55 minutes
Ingredients
800g potatoes, peeled, chopped 2/3 cup (100g) plain flour
130 g lean beef sirloin, fat trimmed, cut into 1 cm pieces
1 carrot, cut into 1 cm pieces
1/2 small swede, peeled, cut into 1 cm pieces
1 small brown onion, finely chopped 1 egg, lightly beaten
Preheat oven to 200C. Line a large baking tray with baking paper.
Steam potatoes in a steamer for about 10 minutes, or until tender. Transfer to a large bowl, mash well and set aside to cool completely. Stir in flour and 1/2 teaspoon salt to form a dough. Cover and refrigerate pastry for 30 minutes.
Meanwhile, place beef, carrot, swede and onion in a bowl. Season with salt and pepper and mix to combine.
Divide pastry into 8 even portions. Roll each portion between 2 sheets of baking paper to form a 17 cm round.
Transfer to prepared baking tray. Spoon beef mixture evenly over half of each pastry round. Gently fold the unfilled side over filling and press edges to seal (pastry is soft, so take care). Lightly brush with egg. Bake for 45 minutes or until pastry is crisp and golden.
Cook’s tips
Take care while handling pastry as it can be quite delicate. You could also use a pre-made puff pastry as a quick prep option. Serve with a garden side salad.
HALOUMI PEACH PANZANELLA SALAD
Adding in the magical sweet and salty flavours of lightly charred peach and haloumi, this spin on a classic Tuscan salad transforms into a taste sensation. Serves 4; Prep 10 minutes; Cook 15 minutes
Ingredients
200 g wholemeal sourdough bread 600 g mixed medley cherry tomatoes, halved
200 g roasted capsicum (not in oil), thinly sliced
1/4 red onion, thinly sliced 150 g haloumi cheese, sliced
3 peaches, cut into wedges
1/2 cup roughly torn fresh basil
2 1/2 Tbsp fat-free balsamic dressing
Method
Preheat oven to 180C. Line a large baking tray with baking paper. Tear sourdough into 2 cm chunks and place on prepared tray. Lightly spray with oil and season with salt and pepper. Bake for 10–15 minutes, until crisp.
Meanwhile, combine tomatoes, capsicum and onion in a large serving bowl.
Lightly spray a grill pan with oil and heat over medium– high heat. Cook haloumi and peaches for 2 minutes each side or until lightly charred.
Add haloumi, peaches, toasted bread and basil to bowl with tomato mixture. Drizzle with balsamic dressing and toss to coat. Season with salt and pepper to serve.
Cook’s tips:Serve straight away so the bread stays crunchy. For an extra veggie boost, add 100 g baby spinach before serving.