Wednesday 23 January 2008

Lentil Bake - by Ann

Lentil bake...

Last night I doubled up the recipe, but halfed the cheese, used just low fat cheddar (the catherderal light is the best) and added grated parsnips and extra carrots in place of the cheese, also added, 4 cloves garlic, a bunch of chopped spring onion,a fresh deseeded chilli, a diced yellow pepper, fresh corriander, chives and basil .. you can play around with it to your hearts content .. the quanitity I made filled four of those foil loaf containers. It freezes well too ..


6ozs red lentils soaked for at least an hour 1/2 oz of dried onion, or a fresh onion .. if using dried soak them with the lentils. 8oz of hard low fat cheddar (or full fat if you prefer) grated 8ozs grated carrot 3 eggs garlic, herbs or spices to taste. [u]Method 1) Put the soaked lentil and dried onion if using in a saucepan and bring to the boil and then simmer for about 15 mins .. drain and allow to cool. 2) Place the grated carrot, cheese and beaten eggs in a food processor (or a large bowl if mixing by hand), when the lentils are cool add to the carrot and cheese mixture. 3) Add seasoning to taste.. 4) Blend together well and pour into a large square or oval dish. Bake in the oven at about 180 for about 40 mins, until the bake is well risen and bouncey to the touch .. ( a knife dipped into the bake should come out clean just as if you were checking on a cake). 5) Can be served hot or cold.i

Chocolate Cake - Slimming version - by Zina

Ingredients
100 g All Bran
250 ml boiling Water
2 Eggs
6 heaped tsp Drinking Chocolate
28 g Sweetener
Method
Pour boiling water on the bran in a large bowl and mix well.
Add eggs, chocolate and sweetener and beat until well mixed.
Pour into a 7 inch microwavable dish (she used large cereal bowl) and smooth with a knife
Cook on high for 6 min .
Tip cake out and eat!

Tuesday 22 January 2008

Oaty Apple and Orange Squares

Preparation time: 10 minutes
Cooking time: 30 minutes
Makes: 9
Ingredients
150g/6oz Butter, softened
100g/4oz Demerara Sugar
200g/8oz Rolled Oats
6 tbsp Unsweetened Apple Sauce
1 Orange, grated zest only
100g/4oz Raisins
Method
Preheat the oven to 180°C, Gas Mark 4 and grease a 20cm square cake tin.
Cream the butter and sugar until light and fluffy, then work in the oats.
Add the apple sauce, orange zest and raisins.
Tip into the prepared tin and spread evenly and bake for 25-30 minutes until golden brown.
Cool slightly before marking into small squares.
Leave to cool in the tin before cutting into squares.
Store in an airtight tin.
Nutritional information: per portion
296kcals, 3g protein, 16g fat, 9g saturates, 38g carbohydrate, 22g sugars, 2g dietary fibre

Carrot, Apple and Cashew Nut Soup

Ingredients
25g/1oz Butter
1 large Onion, peeled and chopped
1 medium Potato, peeled and chopped
1 large cooking Apple, peeled and chopped
450g/1lb Carrots, peeled and chopped
1.2 litres/2pts Vegetable Stock
50g/2oz Cashew Nuts, roughly chopped
Salt and Pepper to taste
Method
Melt the butter in a large pan and lightly fry the onion. potato, apple and carrots for 5 minutes.
Add the remaining ingredients bring to the boil cover and simmer for 30 minutes until the veg is tender.
Allow to cool a little then either whiz in a blender or whiz using a hand held blender.
Reheat, adjust seasoning to your taste and serve with warm crusty bread.

Sunday 13 January 2008

Watercress, Potato & Bacon Frittata - by Sandy

342 calories per portion
Preparation Time: 5 mins
Cooking Time: 25-30 mins
Serves: 4
Ingredients
350g/12oz New Potatoes
1 tbsp Olive Oil
4 rashers Back Bacon, trimmed and sliced
1 Onion, sliced
1 (85g) pack watercress, roughly chopped
6 medium Lion Quality eggs
50g/2oz mature Cheddar cheese, grated
To serve: tomato salsa and salad
Method
Cook the potatoes in a pan of boiling salted water for 10 mins or until tender.
Drain and slice.
Heat the oil in a non-stick frying pan, add the bacon and onions and fry for 3-4 min until beginning to brown.
Add the sliced potatoes and cook for a further 5 mins.
Add the watercress to the pan and continue to cook for 2 mins, stirring until it has wilted.
Beat the eggs with a little salt and plenty of ground black pepper.
Pour the mixture into the pan and cook, stirring for 1 min, until most of the egg has set.
Shake the pan to level the surface and cook for a further 2 mins.
Sprinkle the cheese over the top of the frittata and cook under a hot grill for 2 mins until the cheese has melted and the top is golden brown.
Serve in wedges with tomato salsa and a watercress salad.

Cooks tip: These tasty supper dish is also great served cold in lunchboxes or on picnics. If preparing for vegetarians, omit the bacon and replace with 1 large sliced red pepper, adding 1tbsp more olive oil to the pan.

Vegetable & Egg Curry - by Sandy

Preparation Time: 10 mins
Cooking Time: 30-35mins
Serves: 4
Ingredients
6 large Lion Quality Eggs
30ml/2 tbsp Vegetable Oil
1 Onion, chopped
450g/1lb Sweet Potatoes, peeled and cubed
1 Garlic Clove, crushed
2.5cm/1in piece Root Ginger, grated
225g/8oz Green Lentils
60ml/4 tbsp medium Curry Paste
1 (400g) can coconut milk - Light
1 Vegetable Stock Cube
350g/12oz young Spinach Leaves, rinsed
Method
Put the eggs in a medium pan, cover with cold water and bring to the boil.
Boil for 7mins, then drain, rinse in cold water tapping the shells all over.
When cold, peel away the shells and cut into halves and set aside.
Heat the oil in a large pan, add the onion and sweet potatoes and sauté for 5mins until golden. Add the garlic, ginger, lentils and curry paste and fry for 30 seconds.
Add the coconut milk, stock cube and 150ml/ 1/4 pt water.
Bring to the boil, cover and simmer for 15-20mins or until the lentils and potatoes are tender. Stir in the spinach.
When the leaves have wilted, season to taste, then place the halved eggs on top of the curry. Cover and cook for 2-3mins to heat through the eggs.
Serve immediately with rice and naan bread.

Saturday 12 January 2008

Sprout and Red Pepper Quiche

Ingredients
20cm/ 8 inch shortcrust Pastry Case
25g/1oz Butter
1 Onion, finely chopped
½ Red Pepper, finely chopped
225g/8oz Sprouts, shredded
2 Eggs, beaten
150ml / ¼ pt Double Cream
½ tsp Nutmeg
Salt and Pepper
Method
Melt the butter in a large frying pan, then add the onion and cook until soft.
Add the pepper and cook for a further minute.
Add the shredded sprouts to the pan and quickly fry for 2 minutes.
Season with the nutmeg salt and pepper.
Allow to cool slightly then place the vegetables in the pastry case.
Beat the eggs ands cream together and pour over the vegetables in the pastry case.
Place on a baking tray and cook at Gas 6/200C for about 30 minutes or until golden and set.

Roast Vegetable Pasta - by Sandy

Serves 1
Ingredients
Half Red Onion
Half Red and Half Yellow Pepper
Small Courgette
Handful of Mushrooms
Fry Light Spray
4oz dried Pasta
4floz Passata
1 tsp dried Mixed Herbs
Salt and freshly ground Black Pepper
1oz Cheddar Cheese
Method
Preheat the oven to 200C/400F/gas 6.
Roughly chop the onion, peppers, courgette and mushrooms and place in a small roasting tin. Spray with fry light and bake for 15-20 mins until tender and slightly charred.
Meanwhile, cook the pasta according to packet instructions.
Transfer the pasta and vegetables to a heatproof dish.
Stir through the passata and herbs and season to taste.
Grate the cheese over and place under a medium grill until the cheese is bubbling

Thursday 10 January 2008

Smothered Filet Mignon - by Sandy

Ingredients
4 (6 ounce) Filet mignon Steaks
Seasoned Salt to taste
Cracked Black Pepper to taste
1/4 cup extra virgin Olive Oil
1/4 cup Balsamic Vinegar
1 tablespoon Dijon Mustard
2 teaspoons dried Rosemary
1 tablespoon Butter
2 cups Onion slices
1 teaspoon White Sugar
4 ounces Blue Cheese, crumbled
Method
Season steaks with seasoned salt and black pepper, and arrange in a single layer in a large baking dish.
In a bowl, whisk together olive oil, balsamic vinegar, mustard and rosemary.
Pour mixture over filets and turn to coat.
Marinate for up to 30 minutes.
While you are marinating the meat, melt the butter in a skillet over medium heat.
Cook onion slices in butter until soft, then stir in sugar.
Continue cooking until onions are caramelized.
Set aside.
Preheat grill for high heat on one side, and medium heat on the other side.
Lightly oil the grill grate.
Place steaks on the hot side of the grill and cook for 10 minutes, turning once.
When the steaks are almost done, move to the cooler side of the grill.
Top each filet with a quarter of the caramelized onions and blue cheese.
Close the lid and continue cooking until the cheese is melted.

Tuesday 8 January 2008

Warm Chickpea Salad with Feta Cheese

Ingredients
1 Red Onion, peeled and cut into wedges
2 Courgettes, sliced thickly
1 Red Pepper, seeds removed and cut into chunks
2 fat Garlic cloves sliced
350g/12 oz Cherry Tomatoes
5 tbsp Olive Oil
Juice ½ Lemon
Good sprinkling of Dried Mixed Herbs
2 x 400g cans Chickpeas, drained
100g/4oz Feta Cheese, cut into cubes
Method
Place the onions, courgettes, pepper, garlic and tomatoes in a roasting tin.
Drizzle over 2 tablespoons of the olive oil and toss well.
Roast in the oven at Gas 7/220C for 30 minutes or until the vegetables are cooked and beginning to brown.
Make the dressing by mixing the olive oil, lemon juice and herbs together.
Allow the vegetables to cool for a few minutes, then tip into a serving bowl with the chickpeas and feta, toss with the dressing before serving.
Perfect to serve with some crusty bread or pitta bread.
Note:- As an alternative to chickpeas, you could use Red Kidney Beans, Butter Beans or Flageolet Beans

New England Style Cranberry and Garlic Salad Dressing

Low calorie salad dressing from Janzi
Ingredients
I large tsp of Cranberry jelly or sauce.
1 small tsp of pureed Garlic (tube kind)
1 tsp of Olive Oil
1 tsp of Onion powder (optional) (Schwarz spices or Tesco do it)
Method
Whisk these up together, then add:
Ingredients
a quantity of cranberry juice ) a few teaspoons would do.
a quantity of red wine vinegar ) this depends on how big the bowl of salad is.
Method
Give it all a final whisk and let it stand for a while to infuse before you pour over the salad : or you can serve it separately in a small jug if there are some having the meal who don't like dressing.
I find this is a good alternative to using salad cream. I know some people can just use lemon juice or olive oil but I like the cranberry jelly and juice, it gives it a fruity taste and the garlic gives it savoury. It's kind of like a sweet and sour dressing! You can change any of the measures to suit your own taste.
When I was in Canada last May we were invited to a BBQ and the hostess had done a similar dressing to above but used a tin of mandarin oranges and the juice as a base for the dressing - it was yummy.

Monday 7 January 2008

Melted Moments - Nanny's Recipe

Ingredients
2ozs Cornflour
2ozs Icing Sugar
6ozs Plain Flour
4ozs Margarine
4ozs Butter
Method
Cream butter and margarine together.
Add sugar.
Mix both flours together then add gradually.
Bake for 25 minutes at 180C.

Butter Biscuits - Paternal Great Gran's Recipe

Ingredients
1lb Flour
1 Egg, beaten
4ozs butter
Small teasp Baking Powder
Pinch Salt
Method
Mix baking powder, flour and salt.
Rub in butter.
Add egg and as much water as you need to make a stiff paste.
Roll out thinly.
Cut out and place on greased baking tray.
Cook for few minutes at 180C, watch them carefully so they don't burn!

Chocolate Cake - Paternal Great Gran's Recipe

Ingredients
8ozs Plain Flour
4ozs Butter
4ozs Sultanas or Raisins
6ozs Chocolate, grated
6ozs Sugar
1 teasp Milk
3 Eggs
1/2 teasp Vanilla Essence
1/2 Teasp Cinnamon
1 good teasp Baking Powder
Method
Dissolve chocolate gently in the milk over the fire till melted!
Beat eggs well.
Add flour and then seasonings and fruit.
Put into well-buttered cake tin.
Cook for about an hour at 170C.

Melting Moments

Ingredients
2.5 ozs Lard
1.5ozs Margarine
3ozs Sugar
5ozs Self-Raising Flour
1 Egg
1 teasp Vanilla Essence (Optional)
Rolled oats
Few Glace Cherries
Method
Cream fats and sugar together.
Beat in the egg.
Mix in the flour and essence.
Roll mixture into balls with wet hands.
Coat each ball in rolled oats.
Place on greased tray.
Bake at 180C for 15-20 minutes.
Allow to cool slightly on the tray before removing them.
Decorate with a glace cherry.

Aubergine Moussaka

Ingredients
1 Aubergine, sliced
2 tbs Olive Oil
2 Medium Onions, sliced
8ozs Minced lamb (Can be leftovers)
4 tomatoes, sliced
1/4 pt Stock
1/4 Pint Tomato Paste
2 Eggs
1/4 Pint Cream or Milk
Salt and Pepper
Method
Fry the aubergines in 1 tbs of oil for 2-3 minutes.
Then arrange them in the bottom of an ovenproof dish.
Fry the onions in the remaining oil until they are lightly browned.
Place layers of meat and onions in the dish and then add the slices of tomato.
Mix the stock and tomato paste, season well and pour over the mixture.
Put dish in the oven at 180C for 30 minutes.
Meanwhile beat together the eggs with the cream/milk and pour this mixture into the dish.
Put the dish back in the oven for a further 20 minutes.

Scones - Paternal Gran's Recipe

Ingredients
8ozs Plain Flour
2 ozs Butter
1/4 pint Milk
1/2 teasp salt
Method
Mix all ingredients into smooth dough.
Roll out on floured board till 3/4 inches thick.
Cut out with pastry cutters.
Bake for 20 mins at 180C

Scones - Paternal Great Gran's recipe

Ingredients
1lb Plain Flour
1 teasp bicarbonate of soda
1/2 teasp cream of tartar
Pinch of salt
1 pint of Milk
Method
Mix bicarbonate of soda, cream of tartar and salt together.
Add to the flour.
Mix to a very wet dough with 1 pint of milk.
Flour board well and knead dough lightly adding as much flour as it will take.
Stop kneading as soon as possible.
Roll out lightly and use pastry cutters to cut as many scones as possible, reforming the scraps until there is nothing left.
Cook at 190C for about 10 mins

Braised sausages and Red Onions with Parsnip and Potato Mash

Serves 4
Ingredients
For the sausages
1 tbs oil
8 good-quality Sausages
2 red onions, peeled and cut into wedges
1 heaped tbs Plain Flour
1 glass red wine
300mls beef stock
Method
Heat oil in a large pan and brown sausages.
Add onions and cook til they are softened and lightly coloured.
Sprinkle flour over the sausages and onions and stir in.
Add red wine slowly, stirring at the same time.
Add stock.
Simmer uncovered for 30 mins.
If it becomes too thick, add a little water.
For the Mash
Ingredients
500gms Potatoes, peeled and cut into chunks
500gms Parsnips, peeled and cut into chunks
Knob of Butter
Splash of milk
Method
While sausages mix is cooking, cook potatoes and parsnips in a pan of boiling water for about 15 minutes.
Drain and return to pan.
Add butter and milk and mash lightly together.
Season with salt and freshly-ground black pepper.

Saturday 5 January 2008

Corn Cakes

Ingredients
6 ounces Self-raising flour
1 teasp baking powder
2 eggs
125 ml milk
200gm tin sweetcorn (drained)
100gms cheese (grated
2 tablespoons fresh chives
sunflower oil to cook with
Method
Whisk flour, baking powder, eggs and milk till smooth
Stir in sweetcorn, cheese and chives.
Heat oil in nonstick frying-pan till very hot .
Add dessertspoons of mixture to pan, flatten with back of spoon making sure they are kept separate till golden brown and then turn over about 1 min each side.
Drain on kitchen roll.
Enjoy, makes about 12 cakes.

Chilladas with Tomato and Chilli Sauce

Ingredients
8ozs (225g) green or brown whole lentils
1/4 pint (420ml) hot water
2oz (50g) butter or vegetable margarine
1 medium onion, peeled and finely chopped
1 clove garlic, crushed
1 medium carrot, scraped and finely chopped
1 small green pepper, de-seeded and chopped small
half tspn cayenne pepper
1/4 teasp powdered mace
half teasp mixed herbs
2 teasp tomato puree
salt and freshly milled black pepper
Then:
1 egg, beaten
dry fine breadcrumbs
enough groundnut oil for shallow-frying
Method
Wash and pick over the lentils, then place them in a saucepan with the hot water and some salt. When they come to the boil, cover and simmer very gently for about an hour or until all the liquid has been absorbed and the lentils are mushy.
Towards the end of their cooking time, heat the butter or marg in a frying pan and soften the onion, garlic and carrot in it for 5 minutes.
Then add the chopped pepper and cook for a further 5 or 10 minutes.
Next tip the cooked lentils into a bowl and mash them to a pulp with a fork (not too uniformly smooth).
Now mix in the softened vegetables, cayenne, mace, herbs and tomato puree.
Then divide the mixture and shape into 12 small rounds.
All this can be done in advance.
To cook them, dip them first in beaten egg, then in breadcrumbs. Shallow fy them in about quarter of an inch (5mm) of groundnut oil till golden on both sides, then drain on kitchen paper and serve with the sauce.

Tomato and Chilli Sauce

3/4 lb (350g) red, ripe tomatoes, skinned
1 small onion, peeled and finely chopped
1 clove garlic, crushed
1 tbs olive oil
1 teasp tomato puree
1 teasp dried basil
quarter tspn chilli powder
1 tbs olive oil
salt and freshly milled black pepper
Method
To skin the tomatoes, pour boiling water over them, leave for 1 minute, then put them in cold water and slip the skins off.
Now halve them and chop the flesh quite small.
Next, soften the onion and garlic in a saucepan with the olive oil.
Add the tomatoes, tomato puree, the basil and chilli powder and season with salt.
Stir well, simmer gently for 15 minutes with the lid on and then for a further 10 or 15 minutes without the lid.
When it's ready, taste to check the seasoning, then you can either sieve the mixture, blend it in a liquidiser or serve it just as it is.

CHOCOLATE ALMOND CAKES WITH CHOCOLATE SAUCE

Ingredients
Serves 4
75g/3oz unsalted butter
50g/2oz dark chocolate
2 tsp honey
50g/2oz icing sugar
3 tbps plain flour
40g/1 ½ oz ground almonds
2 egg whites, lightly whisked
Method
Heat the oven to Gas 4/180C. Lightly grease and flour four 125ml/4 fl oz moulds.
Place the butter, chocolate and honey in a bowl over a pan of simmering water. Stir until melted and well combined. Set aside to cool.
Sift the icing sugar and flour into the bowl of chocolate mixture.
Add the almonds then the lightly beaten egg white and stir well.
Spoon the mixture into the moulds and cook for 15 minutes or until the surface is firm, the inside should still be runny. Leave to rest for a few minutes then serve with ice cream and chocolate sauce.

Chocolate Sauce

125ml/4 fl oz cream
100g/4oz dark chocolate
2 tbsp Coffee flavoured Liqueur - optional

Place the ingredients in a saucepan and gently heat through stirring until the chocolate has melted. Allow to cool and the sauce will thicken.

Pork with Apple in Cider

Ingredients
2 Pork Chops (I had spare rib ones)
Some Potatoes (as many as you think you will eat), preferably red
One good size eating Apple
One medium Onion
250fl oz Cider
250fl oz hot Stock
Sprinkling of fresh Thyme
Method
Butter a smallish baking tin
Slice the unpeeled potatoes to about 1/2" thick lol
Slice the onion
Layer onion and potatoes in the tin
Strip the leaves off 2 or 3 bits of thyme and dot over the dish.
Season well, dot with a small amount of butter
Pour in the cider and hot stock
Cover tightly with some foil and bake in a pre heated 200C oven for about 4o/45 mins until the potatoes are just tender
Heat a skillet or sturdy frying pan on a high heat, then sear the pork on both sides so it is lovely and brown
Remove the tin from the oven, take off foil lid and place pork on top of the potatoes mixture. Return to the oven and continue to cook on high for about 15 mins or until the chop is done and the potates etc brown

It was really lovely and tasty and dead simple. The chops were so tender.

Tuna and tomato pasta

Ingredients
1 onion chopped
2tbsp oil
2 cloves garlic, finely chopped
400g can of chopped tomatoes with herbs
1 tsp sugar
500g pack of pasta bows
200g can of tuna, drained
Method
Fry the onion in the oil for 2 minutes, stir in the garlic , tomatoes and sugar.
Season, bring to the boil and simmer for 5 minutes.
Meanwhile cook the pasta, flake the tuna into the sauce and heat through.
Drain the pasta and return to the pan and stir in the sauce.

Thai-Style Mince

Ingredients
1 onion, sliced
1 tbsp veg oil
1 clove garlic, chopped
1 red pepper, deseeded and roughly chopped
500g pack of turkey or pork mince
half a teaspoon of chilli powder
2 tbsp soy sauce
175ml chicken stock
2 tsp cornflour
Method
Fry the onion in oil for 4 minutes until golden, stir in the garlic and peppers and cook for a further 4 minutes.
Add the mince and chilli powder and cook until brown.
Stir in the soy sauce and stock, bring to the boil and simmer for 5 minutes
Blend the cornflour with 1tbsp of water until smooth, add to the pan and stir until slightly thickened
Serve with boiled rice

Cinnamon Banana Toast

This dish is simple, healthy and delicious, and the kids will love it!
Ingredients
8 slices Wholemeal bread
4 small bananas - sliced
Cinnamon
Method
Toast 8 slices of wholemeal bread.
Slice 4 small bananas and place on 4 slices of toast.
Sprinkle bananas with cinnamon (according to your own taste).
Set the remaining 4 slices of toast on top and place in a preheated oven (160 C) for 10 minutes, or until the banana has gone soft and deliciously gooey!!
You could enjoy this with low fat yoghurt drizzled over the top and some fresh fruit of your choice on the side.
Makes 4 servingsNutritional information: 230 calories, 2g of fat and 48g carbs (2.5 Units)

Bacon with Rosemary Mushrooms and Grilled Peppered Tomatoes

Ingredients
4 Small tomatoes
Pinch of black pepper
4 Lean bacon rashers
200gms Mushrooms-sliced
1/2 teasp butter (reduced fat)
1 level teasp fresh/dried rosemary
1 slice toast - wholemeal
Method
Slice 4 small tomatoes in half and sprinkle with a pinch of salt black pepper.
Grill these and 4 lean bacon rashers until cooked through.
Put 200g mushrooms and place in a saucepan with half a teaspoonful of reduced fat butter and a level tsp of fresh or dried rosemary and some pepper.
Cook for about 10 minutes or until softened.
Serve the tomatoes, mushrooms and rashers on a slice of wholemeal toast.
Makes 4 servings
Nutritional information: 180 calories, 6g of fat and 19g carbs (2.5 Units)

Creamy Chicken & Cheddar Rice1

Ingredients
1 lb. boneless chicken breasts, cut in strips
1 tsp. garlic powder
1 can (10-3/4 oz) cream of mushroom soup
1 soup can milk
1-1/2 cups Minute Rice, uncooked
2 cups chopped broccoli
1 cup shredded cheddar cheese
Method
Spray nonstick skillet with cooking spray.
Add chicken.
Cover and cook 5 minutes or until chicken is cooked through.
Sprinkle with garlic powder.
Add soup and milk.
Bring to boil.
Stir in rice and broccoli.
Cover and cook over low heat 5 minutes or until rice is tender.
Add in 1/2 cup cheese.
Sprinkle remaining cheese on top.

Pasta with Meatballs in Tomato Sauce

Servings: 6

Level of difficulty: Intermediate
Preparation Time: 25 minutes
Cooking Time: 45 minutes
Ingredients
For the meatballs
250g pork, minced
250g beef, minced
1 egg
2 tbsp Parmesan cheese, freshly grated
1 garlic clove, minced
1 tsp Oregano
3 tbsp breadcrumbs
1 pinch Pepper
1 tsp Salt
For the tomato sauce
1 onion
2 garlic clove
1 tsp dried oregano
1 tbsp Butter
1 tbsp Olive oill (not extra-virgin)
700g tomato passata (sieved tomatoes)
1 pinch Sugar
1 pinch salt and pepper
100ml full cream milk
Method
To make the meatballs, just put everything in a large bowl, and then, using your hands, mix to combine, before shaping into small balls.
Place the meatballs on baking sheets or plates that you have lined with clingfilm, and put in the fridge as you finish them.
To make the tomato sauce, put the onion, garlic and oregano into a food processer and blitz to a pulp.
Heat the butter and oil in a deep wide pan, then scrape the onion-garlic mix into it and cook over a low-medium heat for about 10 minutes. Don’t let the mixture catch, just let it become soft.
Add the bottle of passata and then fill the empty bottle half full with cold water. Add this to the pan with the pinch of sugar, some salt and pepper and cook for about 10 minutes. The tomato sauce will appear thin at this stage, but don’t worry as it will thicken a little later.
Stir in the milk, and then drop the meatballs in one by one. Don’t stir the pan until the meatballs have turned from pink to brown as you don’t want to break them up.
Cook everything for about 20 minutes, with the lid only partially covering it. At the end of cooking time, check the seasoning as you may want more salt and a grind or two more of pepper.

Stuffed Chicken Breasts

Serves 2
Ingredients
2 Chicken breasts
100g Mushrooms chopped finely
50g Philadelphia light
Method
Pre-heat oven to 180 degrees
Mix chopped mushrooms and philadelphia light
Cut a deep slit in chicken breast
Stuff chicken with phili mix
Wrap in greaseproof paper or non stick foil
Roast for 25 minutes
Serve with what you fancy!

Friday 4 January 2008

Ginger Steak

Ingredients
4 (8 ounce) beef Sirloin steaks, at least 3/4 inch thick
2 tablespoons Soy sauce
1 teaspoon ground Ginger
1/2 teaspoon Salt
1 teaspoon ground Black Pepper
1 teaspoon dried Basil
1 tablespoon prepared yellow Mustard
1 teaspoon Lemon juice
Method
Preheat the grill.
In a small bowl, mix together the soy sauce, ginger, salt, pepper, basil, mustard and lemon juice until smooth.
Place the steaks on a grill pan, and pour 1/4 of the mixture over each one. Massage into the meat.
Grill the steaks for 5 minutes, then turn over and cook to your desired taste.

Asparagus Salad with New Potatoes, Feta Cheese and Basil

This is a tasty way of making the most of locally grown asparagus and new potatoes.
Can be served as a starter or as main course.
Ingredients
Bundle of British Asparagus
1 tbsp Balsamic Vinegar
Juice ½ Lemon
4 tbsps Olive Oil
2 small Shallots, finely chopped
Freshly ground Black Pepper
250g/8oz baby new Potatoes, cooked and cut in half
250g/8oz cherry Tomatoes cut in half
Fresh Basil leaves, shredded
175g/6oz Feta Cheese, crumbled
Method
Wash and trim the ends of the asparagus.
Cook in a pan of boiling water for 2-3 minutes or until just tender.
Drain the asparagus then plunge into a bowl of cold water. This will help to keep the asparagus a good bright green colour.
Place the balsamic vinegar, lemon juice and olive oil in a bowl.
Mix well, season with the black pepper.
Add the cherry tomatoes and new potatoes; toss in the dressing.
Place the asparagus on a serving plate and pour over the mixture.
Crumble over the feta cheese and basil leaves and serve.

Chicken Rogan Josh

Serves 4
Calories 229
Fat 9g
Ingredients
8 skinless, boneless chicken thighs
1 tbsp vegetable oil
1 small red pepper and 1 green pepper , deseeded and thinly sliced
1 onion, thinly sliced
5cm (2in) piece of fresh root ginger, finely chopped
2 cloves of garlic
2 tbsp garam masala
1 tsp each paprika, turmeric and chilli powder
4 cardamon pods, crushed
Salt
200g (7oz) low fat greek yoghurt
400g can chopped tomatoes
Fresh coriander to garnish.
Method
Cut each chicken thigh into 4 pieces.
Heat the oil in a large heavy-based frying pan and add the peppers, onion, ginger, garlic, spices and a good pinch of salt.
Fry over a low heat for 6 minutes.
Add the chicken and half the yoghurt .
Turn up the heat to medium and cook for 4 minutes, until the yoghurt is absorbed.
Repeat with the rest of the yoghurt.
Increase the heat to high, stir in the tomatoes and 200ml (7fl oz) of water and bring to the boil. Reduce the heat, cover and simmer for 30 minutes or until the chicken is tender, stirring occasionally and adding more water if the sauce becomes too dry.
Uncover the pan increase the heat to high and cook, stirring constantly, for 5 minutes or until the sauce thickens. Garnish with coriander.

Thai Chicken Curry with fresh Pineapple

This is so tasty and very simple to make and ready in no time.
Serves 4
Ingredients
2 tbsp oil
4 skinless and boneless British chicken breasts, cut into bite size pieces
1 onion chopped
2 level tbsp Thai green curry paste
small handful fresh coriander leaves
1 can low fat coconut milk
1 tbsp brown sugar
2 tbsp Thai fish sauce
1 small fresh pineapple, peeled and cut into small chunks
grated rind and juice 1 lime
fresh coriander to garnish
Method
Heat 1 tbsp of the oil in a frying pan and quickly fry the chicken pieces. Remove from pan and set aside.
Add the other tbsp of oil to the pan and fry the onion until soft and just beginning to colour.
Add the Thai curry paste, stir well then add the coriander leaves, coconut milk, sugar and Thai fish sauce. Boil for a couple of minutes.
Add the pineapple pieces to the pan, with the pre-cooked chicken and simmer gently for 3-4 minutes before serving with boiled rice.

Courgette and Brie Soup

This soup has the most delicious taste and a lovely texture and colour. Easy to make too. Serves 4-6

450g/1lb courgettes, washed, trimmed and cut into small chunks
1 onion, peeled and sliced
2 medium sized potatoes, peeled and chopped
1.2 litres/2 pts vegetable or chicken stock
225g/8oz Brie, cut into small chunks
Freshly ground black pepper

Method:
Place all the ingredients except the Brie in a large saucepan, bring to the boil then cover the pan and simmer for about 15 minutes or until the vegetables are tender.

Stir in the brie and cook for a couple of minutes or until the cheese has melted.

Allow to cool a little and then puree in a food processor or using a hand held blender. Re-heat gently and serve with some crusty bread or croutons.

Skillet Cranberry Pork

Ingredients
4 to 6 pork chops
2 tblsp vegetable oil
1 medium onion, sliced
1 can (15 ounces) whole cranberry sauce
1/3 cup ketchup
1/4 cup water
2 teaspoons vinegar
1 teaspoon mustard
2 teaspoons Worchestershire sauce
2 tablespoons brown sugar
Pinch cinnamon
Pinch salt
Pinch pepper
2 tablespoons cornstarch
3 tablespoons cold water
Method
In a large skillet over medium-high heat, sear the pork chops in oil, turning to brown both sides. Add sliced onion and continue cooking for 1 minute.
Combine cranberry sauce, ketchup, 1/4 cup water, vinegar, mustard, Worcestershire sauce, brown sugar, cinnamon, salt and pepper in a bowl; pour over chops. Cover and simmer for 30 to 45 minutes,depending on thickness of chops, until tender. Combine 2 tablespoons cornstarch and 3 tablespoons cold water,stirring until smooth. Gently stir into the pork chop mixture, cooking and stirring until thickened.

Goudie Pie

500G Sausages - good quality
Tin Baked Beans
Mashed potato
Cheese, grated - optional
Method
Remove skins from sausages and squash sausagemeat into a dish.
Cook at 180C for about 20 mins and then remove dish from the oven and drain away all the fat.
Empty the tin of beans on top of the sausagemeat and spread evenly
Add mashed potato on top of the beans.
Add cheese, if using it.
Put in oven for 30 mins to heat through.

Marinated Carrots

750g Carrots, peeled and chunked
75mls White wine vinegar
Juice of 3 clementines or satsumas
1tbsp tarragon, chopped
knob of butter
Method
Cook carrots in boiling water for 5 mins.
Drain, tip into shallow bowl , then add vinegar, juice, tarragon and season with salt and black pepper.
Leave to cool, stirring occasionally, then cover till ready.
To reheat, placethe knob of butter in a frying pan, when sizzling, add carrots and marinade.
Boil a little till marinade is reduced.
Tip into a warmed serving dish.