Category: Recipe Tips

Healthy Shortbread Squares

If you want something healthy snack after gym you can definately try this shortbread square recipe.

Ingredients for:

Base:

  • 1 cup flour
  • 1/4 tsp salt
  • 2 Tbsp sugar
  • 1/2 cup cold butter or margarine

Filling:

  • 4 cups fresh or frozen rhubarb
  • 1 1/4 cups sugar
  • 1/8 tsp sugar
  • 1/3 cup cold water
  • 1/2 cup cold water
  • 2 envelopes Knox gelatin
  • 4 to 6 drops red food coloring, optional
  • 1 cup whipping cream, whipped

Shortbread Squares

Instructions For:

Base:

  1. Combine flour, sugar, and salt in a bowl; cut in butter until crumbly.
  2. Press into the greased 8-inch square baking dish.
  3. Bake at 350F for 15 to 20 minutes or until edges are lightly brown.
  4. Cool on wire rack.

Filling:

  1. In the saucepan, bring rhubarb, sugar, 1/3 cup water and salt to boil.
  2. Reduce heat and simmer, uncovered, for 8 to 10 minutes or until rhubarb is tender, stirring occasionally.
  3. In the small bowl, sprinkle gelatin over 1/2 cup cold water; let stand for 1 minute. Stir in rhubarb mixture.
  4. Cook and stir until gelatin is dissolved. Stir in coloring, optional. Cover and refrigerate until cooled, about 2 hours.
  5. Fold in whipped cream. Spread over crust. Cover and refrigerate for about 3 hours or until set.
  6. Cut into squares. Freezes well, good the next day too.

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Easy To Make Rhubarb Cobbler Recipe

If you liked our salad recipe and looking for a dish that you can serve to your guest you will definitely love this Rhubarb Cobbler with the strawberry base.

Ingredients:

  • 2 cups white sugar, granulated
  • 1/4 teaspoon cinnamon
  • 6 cups rhubarb; diced
  • 8-10 pieces fresh strawberries
  • 2 cups flour, all-purpose
  • 4 teaspoon baking powder
  • 3/4 teaspoon salt
  • 6 tablespoon sugar, granulated
  • 1/3 cup shortening
  • 1 egg
  • 2/3 cup milk
  • 1/4 cup butter, unsalted; softened
  • 1/4 cup sugar, granulated
  • 3 tablespoon flour, all-purpose

Rhubarb Cobbler

Instructions:

  1. Mix cinnamon, 2 cups sugar. Pour over rhubarb and let stand; stir frequently.
  2. Mix 2 cups flour, baking powder, salt, 6 tablespoons sugar; add shortening, egg, milk, strawberries and mix with beater.
  3. Put flour mixture in bottom of greased 9×13″ pan. Spread rhubarb mixture over top.
  4. Combine butter, 1/4 c sugar, 3 tablespoons flour; sprinkle over rhubarb.
  5. Bake 45 minutes in the 350 F oven.

Artichoke pasta salad recipe for fitness lovers

We at The Gym Grill and Bar always try to share with you recipes that are tasty as well as will help to remain fit, unlike many unhealthy recipes that can cause fat buildup in your body.
Artichoke pasta salad

Recipe ingredients

  • 7 tablespoons olive oil
  • 1 red pepper, quartered, seeded, and thinly sliced
  • 1 onion, halved and thinly sliced
  • 1 teaspoon dried thyme
  • 3 tablespoons sherry vinegar
  • 1 pound pasta shapes, such as penne or fusilli
  • 2, 6 ounces, jars marinated artichoke hearts, drained and thinly sliced
  • 5 ounces cooked broccoli, chopped
  • 20 to 25 salt-cured black olives, stoned and chopped
  • 2 tablespoons chopped fresh parsley
  • Salt and ground black pepper

How to make artichoke pasta salad

  • Heat 2 tablespoons of the olive oil in a non-stick frying pan.
  • Add the red pepper and onion and cook over a low heat until just soft, about 8 to 10 minutes, stirring from time to time.
  • Stir in the thyme, 1/4 teaspoon salt, and the vinegar.
  • Cook, stirring, for a further 30 seconds, then set aside.
  • Cook the pasta in plenty of boiling salted water according to the instructions on the packet until al dente.
  • Drain, rinse with hot water, then drain again.
  • Transfer to a large bowl.
  • Add 2 tablespoons of the oil and toss well to coat thoroughly.
  • Add the artichokes, broccoli, olives, parsley, onion mixture and remaining oil to the pasta.
  • Season with salt and pepper. Stir to blend.
  • Leave to stand for at least 1 hour before serving or chill overnight.
  • Serve the salad at room temperature.