Pepper steak with roasted vegetables

250g pumpkin, peeled, cut into 3cm pieces

450g baby new potatoes, halved

1 medium red onion, cut into thin wedges

2 small carrots, cut into 3cm pieces

1 medium red capsicum, cut into 3cm pieces

4 x 125g beef fillet steaks

1/2 tsp cracked pepper

1/2 cup (120g) Sour Cream

2 tbs bottled green peppercorns, drained, slightly crushed

1 tsp corn flour

2 tbs finely chopped fresh chives

1/ preheat oven to 180C (fan forced). Place pumpkin, potatoes, onion, carrot and capsicum in a large baking dish. Spray with oil and toss to coat. Roast for 35-40 minutes or until golden and tender.

2. Meanwhile, spray a large non-stick frying pan with oil and heat over medium-high heat. Sprinkle beef with cracked pepper. Cook for 3-4 minutes each side or until cooked to your liking. Transfer to a plate. Cover to keep warm. Rest beef for 5 minutes before slicing thickly.

3. Add sour cream and green peppercorns to pan. Stir until sauce is hot. Blend corn flour with 2 tsp water in a small bowl to make a smooth paste. Stir corn flour mixture  into sauce. Cook, stirring, until sauce boils and thickens. Stir in chives.

4. Arrange steak on a serving plate and drizzle with pepper sauce. Serve with roasted vegetables. 

Classic scones with Jam and Cream

Weight watchers recipe :  WW 1.5pt


2 1/2 cup (s) self-raising white flour
2 tbs (s) caster sugar
3 tbs (s) Weight Watchers Canola Spread
1 cup (s) buttermilk
1/2 cup (s) all flavours of diet jam, (raspberry)
1/2 cup (s) low fat sour cream
2 tsp (s) powdered artificial sweetener

• Preheat oven to 210°C. Line a baking tray with baking paper.
• Combine flour, sugar and spread in a large bowl. Using fingertips, rub spread into flour until mixture resembles fine breadcrumbs. Alternatively, place in a food processor and process until you have a breadcrumb consistency. Transfer to a large bowl.
• Make a well in centre of mixture. Add buttermilk and stir using a flat bladed butter knife until dough almost comes together. Turn onto a lightly floured surface. Knead gently to bring dough together.
• Roll dough until 2cm thick. Dip a 6cm round biscuit cutter into flour to prevent dough from sticking. Cut out as many scones as possible (about 9). Gently press remaining dough together. Roll out until 2.5cm thick (scones cut from second and third batches won't rise as high as those from first batch, so start with thicker dough). Cut out as many scones as possible.
• Place scones 1cm apart on prepared tray. Bake for approximately 15 minutes, or until lightly golden and hollow when tapped on top. Serve scones warm with jam.
• Meanwhile combine sour cream and sweetener in a small bowl and stir to combine. Refrigerate until ready to use.