Living

Trip the Light Fantastic Students invite

Those hardy souls among us
who have stuck faithfully to their
New Year resolution to lose weight
could probably use a little motiva-
tion right about now. Endless sal-
ads, chicken and fish normally
might sound tasty enough, but
begin to be tough going when you
can’t use salt or soya sauce in
cooking them.

A little bit of unsolicited
encouragement came my way this
week, however, when a copy of
Janice Kenyon’s latest cookbook
Light Fantastic, was sent to me for
reviewing. No pun intended there,
Mr. Editor.

Janice Kenyon, you may recall,
was the author of a successful
cookbook, The Victoria Dinner
Party Cookbook, in which com-
plete menus appear along with all
the recipes for each dish.

Her new book is based on
healthy eating and this former
nurse has put her 20 years of
nursing experience to good use.
The emphasis is on low fat, low
cholesterol, high fiber, high carbo-
hydrate and fresh ingredients.

Again, full menus are presented
and this makes it easy to plan your
grocery needs. And you won’t be
tempted to buy “‘just-in-case”’
items.

Healthy eating doesn’t need to
mean boring eating, according to
Janet’s philosophy. Quite the con-
trary. I mean, we're talking oyster
stew, we're talking paella, we’re
talking crab crepes. We’re even
talking champagne brunch, for
goodness sake!

And I just spied a hazelnut
pavlova.

With each menu, Janet provides
notes on the nutritional value —
interesting and useful without
being tiresome.

Hints on organizing the prepara-
tion of the meal are most helpful.
Reading the notes to see what is
involved in the putting on this
particular menu can help you
decide if it will be too complicated
for the time available, too expen-
sive for your pocketbook or guar-
anteed to dazzle even your most
sophisticated company.

Then you use the notes as you
prepare each dish in the order and
time frame suggested by Janet.

Here’s an extract from Janet’s
notes on preparing a Hungarian
goulash supper, which would
include coleslaw, cornbread and,
for dessert, strawberry ice:

“ ... When the goulash is made
with all fresh ingredients, the
nutrients are controlled by the
chef; the meat can be’ lean; well

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“Prepare everything ahead if
you wish — or start 3 hours before
dinner to allow the goulash time to
cook, mix the salad and make the
combread, then finish your day’s
appointments or savor a solitary
moment before the ski crowd
arvives.”

With

the winter
weather we’ve been experiencing
on the Peninsula lately, Janct’s
HUNGARIAN GOULASH might
be just the thing for supper
tonight:

Heat in a large covered Dutch
oven:
2 tbsp. Safflower oil
Add and saute until lightly
browned:
1 large onion, finely chopped
2 large cloves garlic, finely
chopped

Remove from heat and add,
stirring until onion mixture is well
coated:

3 to 4 tbsp. sweet Hungarian
paprika, to taste

Add and bring to boil, reduce
heat and simmer, partially covered
until meat is almost completely
cooked (about 1 hour):

2 Ib. well trimmed lean beef,
preferably sirloin cut into 1-inch
cubes.

1 tsp. caraway seeds

4 cups chicken stock

Salt and freshly ground black
pepper to taste

Add and continue to simmer
until everything is tender, about
another 45 minutes:

4 medium to large potatoes, peeled
and cut into 1 1/2 inch cubes

3 to 4 medium to large tomatoes,

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cut into chunks

2 medium to large green bell
peppers, seeded and cut into
chunks

1 tsp. dried majoram

Taste for seasoning, add more
salt and pepper if necessary. Serve
piping hot in deep soup bowls.

Janet’s style of writing TCCIPEs 1S
a little different, so you need to
remember that the cooking
instructions precede the ingre-
dients.

About that HAZELNUT PAy-
LOVA, it wasn’t part of the gou-
lash menu but we thought you’d
like to have the recipe any way.

As pavlova, as you probably
Know, is a meringue adorned with
fruit and yogurt (or whipped
cream). Don’t desecrate it with
imitation whipped topping, it
deserves a more natural treatment.

HAZELNUT PAVLOVA

To prepare meringues:

Preheat oven to 375 EF

In large mixing bow] beat until
suff:

6 egg whites -

Gradually add and beat until
stiff and shiny:
1 1/2 cups sugar
1 tsp. vanilla
1 tsp. white vinegar

Fold in:

1 1/2 cup ground hazelnuts (fil-

berts) that have been toasted in
350 F oven for 5 minutes,

Swirl meringue into individual
dessert size circles with indented
centres on rice paper (or waxed
paper) on baking sheet.

Bake until delicately browned,
about 20 minutes. Cool on wire
rack. Peel paper off when cool or
cut paper around shells. Store ina
cool dry place no longer than 24
hours.

To serve pavlovas:

Prepare a large fruit salad with
whatever fresh fruit is available —
fresh papayas mixed with pineap-
ple, kiwifruit and red grapes make
a colorful presentation. Chill and
steep the prepared fruit in fresh
orange and lime juice laced with
an orange or other fruit-flavored
liqueur for several hours.

Serve topped with low fat yogurt

(drain through cheesecloth 30
minutes) sweetened with honey,

Janet’s Light Fantastic cook-
book is available at local book-
stores.

TheReview Wednesday, February 14,1990 — A16

ba

public to fair

About 180 Grade 8 students at
North Saanich School have been
hard at work for the past six weeks
getting ready for Thursday’s
Medieval Fair.

There will be a medieval play,
medieval poetry, medieval sports,
medieval medicines, hundreds of
medieval characters and a medie-
val lunch.

And members of the public are
invited to join in on the fun,
teacher Phil Large said.

“It’s going to be a really excit-
ing day,” he said. 5

All Grade 8 students will be in
medieval costumes and will be
touring various classrooms
throughout the day.

Various medieval displays will
be set up in the school, located on
Resthaven Drive in Sidney, and
events are scheduled to carry on all
through the school day. Cost for
lunch is $2, which begins at 12:48
p.m.

School principal Wayne Hunter
will be medieval king for a day
while administrative assistant
Sheridan Cooper will be his
queen.

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