Sam Wood loves Snezana so much, he made her own parmigiana recipe (2024)

  • Bachelor Sam Woodexclusivelyshared his Sam Loves Parmigiana recipe
  • The recipe is one of many that helped Snezana Markoski lose weight
  • Snezana lost 5kg following Sam's 28-day health and fitness program
  • The recipe is part of Helga's 30 Day Carbdown to Summer campaign
  • See more Bachelor news on Snezana Markoski and Sam Wood

By Lauren Grounsell and Sangeeta Kocharekar For Daily Mail Australia

Published: | Updated:

18 View comments

Snezana Markoski's name is a mouthful, so to help with pronunciation, she famously likens it to the Italian dish parmigiana.

The humorous comparison has been a long-standing joke between the Macedonian beauty and her boyfriend, The Bachelor's Sam Wood, who struggled with thepronunciationupon their first meeting on the TVseries.

To celebrate their blossoming romance, and his new-found love for parmigiana, Sam has developed a special recipe for the dish which he shared exclusively with Daily Mail Australia.

Scroll down for recipes

True love: As Sam Wood and Snezana Markoski's love blossomed, so too did their love for parmigiana

Made with love: Sam's recipe, Sam Loves Parmigiana, is credited for helping Snezana lose five kilograms

The recipe, suitably dubbed 'Sam Loves Parmigiana', comes after Snezana revealed she had lost five kilograms following a 28-day health and fitness program developed by Helga's spokesperson Sam.

The diet included smoothies, low-carb bread lunches and hearty dinners.

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The recipe used Helga’s Lower Carb Wholemeal & Seed bread, which was crumbed and toasted to make the crunching coating for the chicken.

The crumbed chicken is then topped with semi-dried and reduced tomatoes, capsicum, basil and mozzarella cheese.

Heart-felt: The smitten bachelor was seen wearing his love on his t-shirt with his I heart Parmigiana shirt

Brunette beauty: Snezana showed off her enviable figure in a frilled bikini after losing five kilograms on a 28-day health and fitness program developed my Sam

Gun show: Her secret to success is low-carb hearty meals and regular workouts at her boyfriend's gym, The Woodshed

The recipe is one of many Sam has worked on with the Helga's 30 Day Carbdown to Summer campaign.

Other recipes Sam has done include a Persian salad with bread, spicy Mexican melt, beef burger with confetti slaw and New York style fruit on toast.

Snezana combined the healthy meals withregularworkouts at Sam's gym, The Woodshed, with Sam tellingNW magazine she was 'pretty impressive'.

'She was great,' he said. 'She's tough, she does boxing and circuits and stuff back home.'

SAM LOVES PARMIGIANA RECIPE: COOKING TIME 35 MINUTES, SERVES TWO

INGREDIENTS

  • 3 slices Helga’s Lower Carb Wholemeal & Seed bread, crusts removed
  • 200g canned reduced-salt chopped tomatoes
  • 200g skinless chicken breast
  • 1 egg, lightly beaten
  • Olive oil spray
  • 50g bottled 97% fat-free semi-dried tomatoes, drained and chopped
  • 50g bottled char-grilled capsicum, drained and chopped
  • 1/3 cup coursley chopped basil leaves, plus extra to serve
  • 50g mozzarella cheese, sliced or grated
  • 1 tablespoon finely grated parmesan cheese
  • 150g peeled sweet potato, chopped
  • 1 1/2 tablespoons fat reduced milk
  • Steamed green beans, to serve

METHOD

1. Preheat oven to 180C (160C fan forced). Line a shallow baking dish with baking paper.

2. Process bread in a food processor until crumbed. Spread onto a large oven tray and bake for 5 minutes.

Stir the crumbs and continue baking for 3-5 minutes until lightly toasted.

Cool, then place in food processor and process until finely crumbed. Spread onto oven tray.

3. Meanwhile, place canned tomatoes in a saucepan and simmer for 10 minutes or until thickened.Remove from heat and cool slightly.

4. Slice chicken breast in half lengthways, then place one slice on a board and cover with baking paper.

Pound with a meat mallet or rolling pin until 5mm thick.

Repeat with remaining chicken slice. Coat chicken in egg, then breadcrumbs and place into the lined baking dish. Spray with oil.

5. Combine semi-dried tomatoes, capsicum and basil. Place on top of chicken and spread with reduced tomatoes.

Top with mozzarella and sprinkle with parmesan. Bake for 25 minutes or until cheese is golden and chicken is cooked through.

6. Meanwhile, steam sweet potato until tender, then mash. Add milk and beat until smooth.

7. Serve chicken with sweet potato mash and green beans. Garnish with extra basil.

PERSIAN SALAD WITH BREAD: COOKING TIME 10 MINUTES, SERVES TWO

INGREDIENTS

  • 2 slices Helga's Soy & Toasted Sesame Lower Carb bread, crusts removed
  • 1/4 cup coarsely chopped raw almonds
  • Olive oil spray
  • 2 teaspoons Moroccan spice mix, plus extra to serve
  • 1/2 small red onion, finely sliced
  • 2 tablespoons white vinegar
  • 1 cup firmly packed baby spinach
  • 1/4 cup each fresh mint and coriander leaves
  • 125g cherry tomatoes, halved
  • 1 small Lebanese cucumber, cut into chunks
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 small clove garlic, crushed
  • 1/4 teaspoon chili flakes
  • 40g fat-reduced feta cheese, crumbled into chunks

METHOD

1. Preheat oven to 1800C.

2. Tear bread into bite-sized chunks. Place on an oven tray with almonds. Spray with olive oil and sprinkle with spice mix. Bake 10 minutes or until golden. Cool.

3. Meanwhile, place onion and vinegar in a bowl. Set aside for 20 minutes.

4. Drain vinegar from onions. Place onions, spinach, mint, coriander, tomatoes, cucumber, bread and half the almonds in a shallow serving bowl and combine.

5. Mix together oil, lemon juice, garlic and chili and pour over salad. Toss gently.

6. Top with feta and remaining almonds. Sprinkle with a little Moroccan spice mix.

SPICY MEXICAN MELT: PREPARATION TIME 10 MINUTES, SERVES TWO

INGREDIENTS

  • 2 Helga’s Lower Carb Wholemeal wraps
  • 100g canned no-added-salt red kidney beans, drained and rinsed
  • 1/4 red capsicum, seeded and finely chopped
  • 1 tomato (100g), seeded and finely chopped
  • 1 green onion, finely chopped
  • 1/3 cup coriander leaves, coarsely chopped
  • 1/2 cup grated fat-reduced tasty cheese
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika

METHOD

1. Combine all filling ingredients in a bowl.

2. Spread half the filling on one side of a wrap, then fold over the other side to enclose filling.

3. Place in a preheated sandwich press for 2-3 minutes or until toasted and cheese melts. Cut into 3 triangles.

4. Repeat with remaining wrap and filling.

BEEF BURGER WITH CONFETTI SLAW: PREPARATION TIM

INGREDIENTS

  • 6 slices Helga’s Wholemeal & Seed Lower Carb bread
  • 300g beef mince
  • 1 small red onion, finely chopped
  • 1 large clove garlic, crushed
  • 1 small zucchini, grated and squeezed of excess moisture
  • 2 tablespoons chopped parsley leaves
  • 2 teaspoons Holbrooks Worcestershire sauce
  • Freshly ground black pepper
  • 1 egg yolk Canola spray
  • 2 slices reduced-fat tasty cheese
  • Green oak or baby Cos lettuce
  • 1 tomato, sliced

FOR COLESLAW

  • 3/4 cup finely shredded red cabbage
  • 1/2carrot, grated
  • 1 green onion, finely sliced
  • 1/4 red capsicum, finely sliced
  • 2 tablespoons
  • Praise 99% Fat Free Coleslaw dressing

METHOD

1. Reserve 4 slices of bread. Remove the crusts from remaining 2 bread slices. Place in a food processor and process until crumbed. Transfer to a large bowl.

2. Combine beef mince, onion, garlic, zucchini, parsley, Worcestershire sauce, pepper and egg yolk. Mix with your hands until thoroughly combined. Shape into 2 patties. Wrap in plastic wrap and refrigerate until required.

3. Combine all coleslaw ingredients. Cover and refrigerate.

4. Spray a barbecue or stove top grill with Canola spray. Heat to medium/high. Cook burgers for 4 minutes. Turn and place cheese on burgers, cook for a further 3 minutes, or until burgers are cooked through.

5.Remove burgers from grill. Place the reserved 4 bread slices on the grill and toast one side of each slice. Divide lettuce, tomato, burgers and coleslaw between 2 slices of toasted bread. Top with remaining toasted bread slices.

NEW YORK STYLE FRUIT ON TOAST: PREPARATION TIME 5 MINUTES

INGREDIENTS

  • 1/3 cup reduced-fat ricotta cheese or low-fat cottage cheese
  • 1 tablespoon chopped fresh mint, plus extra to garnish
  • 2 slices Helga’s Lower Carb Soy & Toasted Sesame Seed bread
  • 1 cup fresh berries (raspberries, blueberries, sliced strawberries)

METHOD

1. Combine ricotta and mint in a small bowl.

2. Toast bread and spread with minted ricotta. Top with berries and garnish with mint.

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Sam Wood loves Snezana so much, he made her own parmigiana recipe (6)

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Sam Wood loves Snezana so much, he made her own parmigiana recipe (2024)
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