Spaghetti with Broccoli, Walnuts and Lemon by Sandy

Servings: 2
Level of difficulty: Easy
Preparation Time: 5 minutes
Cooking Time: 15 minutes
Ingredients
100g Spaghetti
1 head of Broccoli, chopped into florets
Handful Walnuts
2 slices Bread, ripped into pieces
Olive Oil or Frylight
1 Garlic Clove, sliced
1 Lemon, zest and juice
Pinch chopped Parsley
Method
Bring a pan of salted water to the boil, add the spaghetti and cook according to the manufacturer's instructions.
Two minutes before the end of the cooking time, add the broccoli.
Heat a large frying pan with a splash of olive oil and lightly cook the garlic.
In a food processor, pulse the bread and walnuts together until roughly chopped.
Transfer the walnut and breadcrumb mixture to the frying pan and stir in the lemon zest.
Cook until browned.
Drain the spaghetti and broccoli and stir in the contents of the frying pan.
Squeeze in the lemon juice and season to taste.
Divide between two pasta bowls, sprinkle with chopped parsley and serve.

Sausage and Potato Pie - by Vanessa

Ingredients
1lb pack of Sausages
Half tin Baked Beans
Half tin Chopped Tomatoes
Oxo Cube
Salt and Pepper to taste
Method
Put everything into a casserole dish and chuck in oven at 180C.
Take another dish and layer sliced potato rounds and onion rings.
Put salt and pepper on each layer and contnue until the dish is full.
Pour milk into the dish until it's full.
Put dabs of butter over the top of potatoes and put the dish in the oven
Cook till the potatoes are golden brown and then the sausages are cooked too.

Root Vegetable and Lentil Casserole - by Shan

Ingredients
1 medium Onion, thinly sliced
2 Celery Sticks, trimmed and sliced
852ml/ 1½ pints Vegetable Stock
227g/8oz baby Carrots, peeled and sliced
227g/8oz Potatoes, peeled and diced
227g/8oz Parsnips, peeled and diced
227g/8oz Swede, peeled and diced
1 large Leek, trimmed, halved lengthwise, then sliced thickly
1 teaspoon Paprika
1 teaspoon ground Cumin
1 teaspoon ground Coriander
1 teaspoon Mustard Seeds,crushed
Salt and freshly ground Black Pepper
113g/4oz Red Lentils
2 tbs freshly chopped Coriander
Method
Place the celery and onion in a large saucepan with 142ml/ 1/4 pint stock.
Bring to the boil, cover and simmer for 5 minutes.
Stir the vegetables into the saucepan along with the remaining stock, spices, plenty of seasoning and the lentils.
Bring to the boil, then transfer to the slow cooker and cook on high for 1½ hours.
Serve the casserole sprinkled with chopped coriander.

Curried Pork Balls with a Mango Salsa - by Zina

Serves 4
Ingredients
1 Red Chilli
6 Spring Onions
2lb Minced Pork
2 tbs Curry Powder
3 tbs of fresh Mint finely chopped
2oz low fat Natural Yogurt
1 Lime, finely grated zest and juice
Method
Place in a bowl and mix very well then chill in fridge for a couple of hours or overnight.
Take pork out and shape into 32 balls.
Put 4 balls per skewer and cook under a grill (or BBQ) until cooked.

Mango Salsa
Ingredients
1 ripe Mango, peeled and finely diced
I red Pepper, roasted and finely chopped
2 tbs of fresh Mint finely chopped.
dash of Olive Oil
Soy Sauce
Method
Mix well and put in fridge.

Serve together with salad.

Pork and Mushroom Pan Fry - by Kelly

Ingredients
1 tbsp Plain Flour
2 tsp dried Rosemary
500g Pork Fillet, sliced into rounds
Oil
250g Chestnut Mushrooms
1 Clove of Garlic, finely chopped
300ml Vegetable Stock
Method
Tip the flour and rosemary into a large food bag and add the pork, tossing until the meat is well coated.
Brown the pork in some of the oil, turning once, remove from the pan.
Add the remaining oil and fry the mushrooms for 2 minutes until they soften.
Sprinkle in the garlic, return pork to the pan along with any flour left in the bag.
Stir in the stock and bring to the boil.
Simmer for 5 minutes until the pork is cooked
Serve with rice or mash

Devilled Eggs - by Sandy

Makes 24
Ingredients
12 Hard-boiled Eggs
2 tbsp very low fat Natural Yogurt
1 tsp mild Curry Powder
Salt and Pepper
3 Tomatoes, sliced
2 Spring Onions, shredded
1 Red Chilli, sliced finely
Coriander leaves, chopped
Method
Peel and halve the 12 hard-boiled eggs.
Scoop out the yolks and place in a bowl.
Mash the yolks with a fork and mix with the curry powder.
Season and spoon the mixture back into the eggs.
Push coriander lightly into the tops of the mixture and top each with a slice of tomato.
Garnish with chilli and spring onion.

Spicy Fish with Couscous

Preparation Time - 10 minutes
Serves 2
Ingredients
100mls Vegetable Stock
2 tbs fresh Lemon Juice
1 small Red Onion, cut into wedges
2 tbs Tomato Paste
2 Garlic Cloves, crushed
1 large Red Chilli, sliced
1 tsp Ground Cumin
1/4 tsp Chilli Powder
1 tsp Salt
400g boneless White Fish Fillets, cut into 3 x 8cm strips
155g Couscous
185mls Boiling Water
1/4 cup Coriander Leaves, to serve
Method
Preheat oven to 180°C.
Combine stock, lemon juice, onion, tomato paste, garlic, chilli, cumin, chilli powder and salt.
Place in a 2.5-litre ovenproof dish.
Cover and bake in preheated oven for 10 minutes.
Remove from oven, add the fish and stir.
Return to the oven and cook for a further 15 minutes or until fish flakes when tested with a fork.
Meanwhile, place couscous in a heat-resistant bowl and pour boiling water over while stirring with a fork.
Cover and stand for 5 minutes or until all liquid is absorbed.
Stir with a fork to separate the grains.
Serve couscous topped with the fish, garnished with coriander leaves and accompanied by green beans.

Pancakes with Apple and Cinnamon Filling and Vanilla Cream

Ingredients
For the pancakes
100g/4oz Plain Flour
1 Egg
300ml/½ pt Milk
oil for frying
For the filling
450g/1 lb Apples, peeled, cored, sliced and pureed
½ tsp-1tsp Cinnamon
icing sugar for dusting
Method
To make the pancakes:
Sift the flour into a mixing bowl, make a well in the centre and add the egg.
Gradually pour in the milk and beat or whisk until you have a smooth batter.
Or to make life really easy put all the ingredients in a food processor and whiz until the mixture is smooth.
Heat a little oil in a small frying pan. When the pan is "smoking hot" add esome batter and swirl around the pan.
Cook until opaque, then either turn over or toss and cook for a few seconds.
Remove from pan, keep warm and repeat with the remaining batter until you have enough pancakes.
Mix the cinnamon with the pureed apple.
Place some of the apple puree in the centre of each pancake.
Dust lightly with icing sugar.

Curried Mince Slice

Serves 4-6
Ingredients
375g pkt Ready Rolled Puff Pastry
Beaten Egg to glaze
450g/1lb Lean Mince
1 Onion, finely chopped
2 Tomatoes, skinned and chopped
1 Apple, cored and chopped
1 tsp Turmeric
2 tsp Curry Paste
125ml/ 4floz Stock
Handful Sultanas
Method
Dry fry the mince until browned.
Add all the other ingredients, cover and gently simmer for about 20 minutes.
If necessary, remove the lid at the end of the cooking time and continue to cook until the mixture is thick.
Cool the mixture.
Cut the pastry in half.
Place one half on a baking tray and spread the cooled mince mixture over leaving a small gap around the edges.
Brush round the edges with beaten egg.
Lay the other half of the pastry over the top and seal the edges.
Using a sharp knife mark crisscrosses over the pastry without cutting right through the pastry. Cook at Gas 7 / 220C for approximately 20 minutes or until the pastry is golden brown.

Chicken Kebab Spirals - by Sandy

Preparation Time: 15 mins
Cooking Time: 10 minutes
Servings 4 - 1 kebab per person
Ingredients
4 Medium boneless Chicken Breasts
4 Rashers of Smoked Bacon
2 tbs Tomato Puree
1 large handful of Basil Leaves
1 Garlic Clove, crushed and skinned
1 tbs Olive Oil
4 large sprigs Parsley
Salt and Pepper
Method
For this recipe you will need 4 skewers at least 25cm (10 inches) long.
Trim the bacon and chicken breasts of fat.
Place each chicken breast between two sheets of cling film and firmly hit it with a rolling pin until it is flattened.
Set the grill to its highest heat.
Mix the tomato puree and the garlic in a bowl.
Spread the mixture evenly over each of the chicken breasts, making sure to cover the chcken completely, this will give the attractive swirly look when cooked.
Place a slice of bacon on each chicken breast and cover with the leaves of basil.
Roll up each of the four pieces of chicken - do this reasonably firmly, but not so firmly that the tomato puree is squashed out. This is a bit tricky but don't worry if it's not perfect, the cooking process will cover a multitude of sins!
Cut each rolled up chicken breast into three pieces.
Turn each piece of rolled up chicken on its side and pass the skewer through it.
Put three rolls of chicken on each skewer.
Place the loaded skewers in a baking tray, drizzle on the olive oil and place under the pre-heated grill for fifteen to twenty minutes.
Turn over the skewers half way through cooking to ensure they are evenly cooked.
Serve the Chicken Kebab Spirals with a fresh salad and rice.

Stuffed Mushrooms - by Amanda

Ingredients
1 Field Mushroom per person
Olive Oil
Packet of Parsley, Thyme and Lemon Stuffing
1 Tomato - sliced
Cheddar Cheese - sliced
Method
Make up the stuffing, according to the instructions.
Wipe mushroom with damp kitchen roll.
Brush inside with oil.
Put some of the stuffing on top of mushroom.
Put 2 slices of tomato on top of stuffing, then a slice of cheese on top of the tomato.
Put in oven at 180C for 15 minutes!

Coleslaw - by Mal

Ingredients
3 Carrots - grated
Half a White Cabbage grated
1 Onion
Black Pepper
25 grams of low fat Mayonnaise
45 grams of low fat fromage Frais
Method
Mix all together.

Saucy Apricot Pork

Serves 2
Ingredients
35og/12oz Tenderloin Pork
1 level tbsp Plain Flour, seasoned with pepper
1 tbsp Oil
1 Onion, finely chopped
50g/2oz Streaky Bacon, chopped
2 tbsp Brandy
1 Small can Apricots in fruit juice, chopped or pureed
150ml/ ¼ pt Creme Fraiche
Parsley -chopped, to garnish
Method
Slice the pork cutting diagonally across the grain.
Toss the sliced pork in the flour.
Heat the oil in a frying pan and lightly fry the onion and bacon for about 3 minutes.
Add the pork and cook for approximately 5 minutes.
Remove from the pan and keep warm.
Add brandy to the pan and stir well to scrape up the pork juices.
Add the apricots and reduce by half by rapidly heating until the sauce is syrupy.
Add the creme fraiche and heat through.
Pour the sauce over the pork and serve sprinkled with the parsley.
Serve with seasonal vegetables and boiled potatoes or rice.

Cheesy Pie - by Ann

Serves as many as you want it to!
Ingredients
Potatoes - cut into pieces for boiling
Laughing Cow Cheese Triangles
Onions - sliced
Frylight
Vegetable stock cube
Cheddar - half-fat
Tomatoes - sliced
Method
Cook the potatoes in boiling water till soft.
Put some frylight in a frying pan and add the onions.
Fry gently until lightly browned, then add a little water and the stock cube and simmer gently till soft.
Mash the potatoes with cheese triangles.
Put half of the potato in the bottom of a dish, top with the onion and half of the sliced tomatoes and sprinkle with half of the half-fat grated cheddar, top off with the remaining mash, and then the rest of the sliced tomatoess and grated cheese.
Bake in the oven at 180C until golden, approx 45 minutes.