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!

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.

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.

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.