Christmas Tart

Serves 8
Ingredients
For the orange pastry
450g/1lb plain flour
225g/8oz butter
50g/2oz solid vegetable oil or lard
l large orange, Juice and grated rind
For the filling
1 jar luxury mincemeat
small can pineapple, drained
300ml/ ½ pt double cream, whipped
toasted almonds to decorate
Method
Place the flour in a large mixing bowl, rub in the butter and vegetable oil or lard until the mixture resembles fine breadcrumbs.
Add the grated orange rind and the juice, you may find you need more juice to mix, then gently knead until the mixture forms a ball.
Wrap in Clingfilm and chill for about 30 minutes.
Cut off a piece of the pastry and roll out to line an 8 inch flan tin.
Rest the pastry again for about 20 minutes, whilst pre-heating the oven to 220C/Gas 7, then place the tin on a baking sheet and bake the pastry case blind for about 15 minutes.
Fill with the mincemeat and arrange the pineapple on top, return to the oven for a further 20 minutes or until cooked.
Remove from the oven and cool thoroughly.
Whip the cream, spread over the tart and sprinkle with the toasted almonds before serving.

Fish Stew by Lynn

Ingredients
2 tbs Olive Oil
1 Diced Carrot
1 Celery Stick, finely chopped
2 bulbs Fennel, chopped
500g small Potatoes, scrubbed
200mls White Wine
400 mls Fish Stock
Salt and Pepper
300gms White Fish
100 mixed Shellfish
50 gms Prawns
6tbs Double Cream
Small Bunch of Parsley, chopped
Method
Heat olive oil in saucepan and add the carrot and celery stick.
Add the fennel and cook for 5 mins.
Add the potatoes, fish stock and wine.
Season and simmer for 15 mins.
Add white fish, prawns and shellfish and cook for about 5 mins.
Stir in cream and parsley.
Serve with crusty bread.

Krispy Chocolate Cakes

Ingredients
50g/2oz Butter
4 tbsp Golden Syrup
100g/4oz Dark Chocolate
75g/6oz Cornflakes
Method
Put the butter, syrup and chocolate in a saucepan and melt gently, stirring until the mixture is runny.
Stir in the cornflakes until they are coated with the chocolate mixture.
Spoon the mixture into paper cake cases, approx 12.
Now place in the fridge until the mixture is cool and firm.
Store in an airtight container.

Rice Salad with Grilled Avocado and Pesto

Ingredients
Serves 2
150g/6oz Brown Rice
2tbs Pesto
3-4 tbsp Low Fat Crème Fraiche
6 Cherry Tomatoes, halved
1 Avocado
1 Lemon
Salad leaves to serve
Method
Rinse the rice in a sieve until the water runs clear.
Place the rice in a pan of boiling water, simmer for about 15 minutes until cooked.
Drain and leave to cool.
Mix together the pesto and crème fraiche, stir into the cooled rice with the tomatoes.
Place the rice salad on a serving plate
Peel and de-stone the avocado cut, into thick wedges, leave this until the last minute, as it will discolour.
Heat a griddle pan and cook the avocado for about 1-2 minutes on each side until it has the griddle marks on it.
Place the avocado on top of the rice and squeeze the lemon on top.
Serve with salad leaves.

Summer Fruit Brulee

Ingredients
450g/1lb Summer Fruits, eg., Strawberries, Raspberries, Nectarines etc
2 tbsp Ruby Port
Large carton Low Fat Crème Fraiche
1 tsp Vanilla Extract
Demerara Sugar
Method
Place the fruit in a serving dish, cutting the nectarine into bite sized pieces.
Pour over the port and leave to stand for a few hours.
Stir the vanilla extract into the crème fraiche.
Spread the creme fraiche over the fruit and sprinkle liberally with demerara sugar.
Now caramelise the sugar by either heating with a blow torch or placing the dish under a hot grill until the sugar dissolves.
Serve after allowing to cool for 5 minutes.

Three Cheese Chicken Breast wrapped in Prosciutto

Ingredients
2 Chicken Breasts
4 slices Parma Ham
2 tbs Olive Oil
sprinkling of Sea Salt
freshly ground Black Pepper
Ingredients - Stuffing
85g Ricotta Cheese
85g Buffalo Mozzarella Cheese, finely chopped
55g Parmesan, grated
55g Parma Ham, finely chopped
small handful of Basil Leaves, torn
pinch of freshly grated Nutmeg
Salt and fresh ground Black Pepper
Method
First make the stuffing.
Mix the three cheeses, Parma ham, basil, nutmeg and seasoning in a large bowl.
Divide the mixture into two equal portions.
Cover with cling film and set aside.
Lay one of the chicken breasts out flat, smooth side down, on a chopping board.
Remove the small arrow-shaped fillet attached to the main body of the chicken breast and set aside.
Take a sharp knife and cut a slash the length of the chicken, from the thick end to the pointed end all the way down the centre of the chicken breast, being careful to only cut half way through the meat.
Carefully make similar lengthwise cuts along the sides of the long cut and fold back the 'flaps' and open the chicken breast out.
Place the chicken breast under a piece of cling film on a chopping board. Using a meat mallet, rolling pin or equivalent gently beat the chicken until it is an even thickness all over. Don't be too heavy-handed otherwise the implement will penetrate the chicken flesh. Then beat out the small chicken fillet to a similar thickness.
Take half of the stuffing in your hand and mould it to a torpedo shape.
Place it down the centre of the beaten chicken breast, from the thick end to the thin end.
Place the smaller beaten fillet over the top of the stuffing and roll the chicken around the stuffing, trying to make sure the thick end is well tucked in so that none of the stuffing can leak out.
Rub the skin with olive oil, sea salt and freshly ground black pepper.
Place two slices of Parma ham on the work surface and roll the ham around the torpedo shaped chicken. Repeat with the other chicken breast.
Heat a non-stick frying pan over a high heat on the hob and brown the chicken on all sides, seamed side down first, so that the Parma ham turns golden and crispy.
This should take no longer than 1-2 minutes if your pan is hot enough.
Note: the dish can be prepared ahead to this point.
Allow the chicken to cool and then place on a plate, covered with cling film and put it in the fridge until you are ready to cook it for your dinner party. Remember to remove the chicken from the refrigerator thirty minutes before you want to use it, to allow it to come back up to room temperature.
Place the chicken breasts on a baking tray and bake in a pre-heated oven to 200C/gas 6 for 15 minutes until cooked. The chicken should be quite firm to the touch; don't be tempted to cut the chicken open to check, or your cheese stuffing will leak out. Serve immediately.

Italian Dressing by Sandy

Italian Dressing

Ingredients - Dry Mix
1 tbs Garlic Salt
1 tbs Onion Powder
1 tbs White Sugar
2 tbs Dried Oregano
1 teasp Ground Black Pepper
1/4 teasp Dried Thyme
1 teasp Dried Basil
1 tbs Dried Parsley
1/4 teasp Celery Salt
2 tbs Salt
Ingredients - Dressing
1/4 White Vinegar
2/3 cup Olive Oil
2 tbs water
Method
In a small bowl, mix together the garlic salt, onion powder, sugar, oregano, pepper, thyme, basil, parsley, celery salt and regular salt.
Store in a tightly sealed container.
To prepare dressing ingredients with 2 tbs of the dry mix.

Ranch Dressing by Sandy

Ingredients
1 cup Mayonnaise
1/2 cup Sour Cream
1/2 teasp dried Chives
1/2 teasp Dried Parsley
1/2 teasp Dried Dill Weed
1/4 teasp Garlic Powder
1/4 teasp Onion Powder
1/8 teasp Salt
1/8 teasp Ground Black Pepper
Method
In a large bowl, whisk together the mayonnaise, sour cream, chives, parsley, dill, garlic powder, onion powder, salt and pepper.
Cover and refrigerate for 30 minutes before serving.

Sweet and Sour Beetroot Salad

Ingredients
450g/1lb raw Beetroot, washed and peeled
1 small Red Onion, finely chopped
1 Clove Garlic, finely chopped
2 tbs small Capers or Green Olives
2 tbs Chopped Fresh Parsley
4 tbs Olive Oil
1 tbs Red Wine Vinegar
1 tbs Runny Honey
Salt and Pepper
Method
Grate the beetroot into a bowl.
Add the onion, garlic, capers or olives along with the chopped parsley.
Mix well.
Place the other ingredients in a clean screw top jar and shake well.
Pour over the beetroot and leave to marinate for 30 minutes before serving.

Parmesan Tomatoes by Sandy

Ingredients
4 ripe Tomatoes, sliced
4 tbs Mayonnaise
4 tbs Parmesan Cheese
1 tbs Dijon Mustard
1 tbs French Mustard
1 teasp Dried Oregano
Salt and Pepper to taste
1 teasp Chopped Fresh Parsley
1/4 cup finely grated Mozzarella Cheese
Method
Preheat oven to 350 degrees F (175 degrees C).
Arrange tomato slices in a single layer on a baking sheet.
In a small bowl, mix together mayonnaise, parmesan, Dijon mustard and French mustard.
Season with oregano and salt and pepper to taste.
Use a spoon to top each tomato slice with a small amount of the mayonnaise mixture.
Sprinkle with mozzarella , and then top with parsley.
Bake in preheated oven for approximately 15 minutes, or until golden brown.
Serve immediately.

Ginger and Carrot Cake

Ingredients

200 g (7 oz) soft Dark Brown Sugar

150 g (5 oz) Self-raising Flour

1 tsp Bicarbonate of Soda

160 ml (6 fl oz) Vegetable Oil

2 Eggs

250 g (9 oz) Carrots, grated

75 g (3 oz) Sultanas

100 g (3½) Stem Ginger, chopped

Method

Line a 450 g (1 lb) loaf tin
Preheat oven to 150°C, 300°F, Gas mark 2
In a large bowl, place sugar, flour, bicarbonate of soda, vegetable oil and eggs and beat well
Add grated carrot, sultanas and ginger and mix well - the mixture will be very runny.
Pour into tin and bake until firm - about an hour.

Aduki Bean and Chestnut Pie

Ingredients
170gms Aduki Beans, soaked for 8 hours
400g tin Pureed Chestnuts
2 Red Peppers
1 tbs Olive Oil
4 Cloves Garlic
2 tbs Red Wine Vinegar
400g tin Chopped Tomatoes
2 tsp Mixed Dried Herbs
4oz fresh Breadcrumbs
1teasp Tabasco
4 tbs Soy Sauce
Salt and Pepper
Shortcrust or Flaky Pastry
Method
Drain, rinse and cook beans in plenty of water till tender.
Mash.
Dice peppers, chop garlic and fry both, covered, gently for 15 mins.
Add tomatoes and herbs, then mix in beans and chestnuts.
Season well.
Add rest of ingredients to obtain a moist mixture.
Place mixture in pie dish and cover with shortcrust or flaky pastry.
Brush with milk or beaten egg. Bake at 375°F, 180°C, Gas Mark 5 for 40mins or until the pastry is golden.
Serve hot.
This mixture will serve 4 generously and can be used to make one very large or several smaller pies.

Strawberry Tiramisu

This needs to be made the day before you want it to allow all the flavours to fuse and develop.

Ingredients

2 x 250g tubs Mascarpone Cheese

2 tbsp Caster Sugar

200g ready to serve Custard

6 tbsp Rum or Orange Juice

500g Strawberries

3 tbsp Whipped Cream

10 Amaretti biscuits, roughly crumbled

200ml Apple Juice

25 Sponge Fingers

Method

Place the mascarpone in a mixing bowl and soften with a spatula.

Add the caster sugar, custard and 1 tablespoon of the rum or orange juice, mix well together.

If the mixture appears lumpy use an electric whisk and whisk until smooth.

Wash the strawberries before removing the stalks; drain, remove the stalks and cut ¼ of them into small pieces and fold into the mascarpone mixture with the whipped cream and 1/3 of the Amaretti biscuits.

Mix the remaining rum or orange juice with the apple juice.

Slice the rest of the strawberries, leaving a few whole for decoration.

Dip some of the sponge fingers into the juice then lay them in the bottom of a glass-serving dish. Arrange a layer of the sliced strawberries on top, then cover with a layer of the mascarpone mixture.

Repeat with another layer of soaked sponge fingers, sliced strawberries and mascarpone.

Decorate with the remaining crumbled Amaretti biscuits and reserved strawberries.

Chill overnight or at least 5-6 hours before serving.

Chicken and Grape Salad with Creamy Citrus Dressing

Ingredients
1 tbsp Oil
4 Chicken Breasts
50g/2oz Smoked Streaky Bacon or Lardons, fried until crispy
250g/8oz Red and Green Grapes, halved
1 Cucumber, cut into bit sized pieces
1 Red Pepper, sliced
1 Yellow Pepper, sliced
Mixed Salad Leaves
For the dressing
200ml carton low fat Crème Fraiche
2 tbsp Orange Juice
juice ½ Lemon
2 tsp French Mustard
Method
Heat the oil in a large frying pan, cut the chicken breasts into bite sized pieces and gently fry with the bacon until the chicken is cooked and the bacon brown.
Transfer to a mixing bowl with the grapes and cucumber.
Add the peppers to the pan and cook until the skin is charred, then add to the chicken mixture.
To make the dressing place all the ingredients in a small bowl and whisk well.
Scatter some salad leaves on to 4 serving plates then divide the chicken mixture over and pour over the dressing.

Curried Macadamia Nuts by Jo

Ingredients
1⁄2 lb Unsalted Macadamia or whole cashew nuts
2 teasp Liquid Honey
1 teasp Butter
3⁄4 teasp Curry Powder
1⁄2 teasp Ground Cumin
1⁄4 teasp Salt
Method 1.
If salted nuts are used, eliminate salt from the ingredient list.
Place macadamia nuts in large bowl, set aside.
In saucepan or microwaveable bowl, heat honey, butter, curry powder, cumin and salt over low heat until blended.
Pour over nuts, stirring to coat well.
Spread a single layer on baking sheet; bake in 325F/160C oven, stirring frequently for 10-15 minutes or until lightly roasted and fragrant.
Let cool completely.
Nuts can be stored in an airtight container for up to 2 days.

Mussels with Tomato, Basil and Garlic

Serves 4 as a starter, 2 as a main course.
Ingredients
1 kg pack mussels
150 mls White Wine
½ Onion, finely chopped
1tbsp Oil
6 ripe Tomatoes, peeled, deseeded and chopped
2 fat cloves Garlic, finely chopped
8 fresh Basil Leaves
freshly ground Black Pepper
Wash the mussels in plenty of running water until the water runs clear.
Scrape off any barnacles with a sharp knife and pull off any visible beards.
Place the mussels in a pan with the wine.
Place a lid on the pan, bring to the boil for about 4 minutes until the mussels have opened.
Strain off the liquor and reserve, discard any mussels that have not opened.
Throw out the half shell without the mussel.
Place the mussel in the remaining half shell on a plate, keep warm.
In the meantime, heat the oil in a small pan.
Add the onion and cook until soft, add a dash of the cooking liquor to the pan then add the tomatoes and the garlic.
Cook rapidly until the tomatoes are a soft pulp.
Snip the basil leaves with a pair of scissors and add to the pan.
Pour the sauce over the shells and serve.

Asparagus Risotto

Serves 4
Ingredients
1 bundle of British Asparagus
25g/1oz Butter
1 ½ tbsp Olive Oil
2 Red Onions, finely chopped
300g/10oz Arborio rice
600ml/1pt Chicken or Vegetable stock, boiling
1 tsp dried Marjoram
2 tbsp Mascarpone
freshly ground Black Pepper
freshly grated Parmesan
Method
Wash the asparagus, trim the ends and cut into 2.5cm/ 1inch pieces.
Plunge into boiling water for 1 minute, then plunge into cold water to blanch the asparagus.
Heat the butter in a large pan and gently fry the onion until soft.
Stir in the rice and coat it well in the oil and butter.
Pour in a ladleful of stock and the marjoram and cook over a low heat, stirring all the time until the liquid is absorbed.
Add more stock a little at a time, continue to cook until the rice is just tender and consistency is creamy.
Stir in the asparagus and the mascarpone and season well.
Serve on bowls with gratings of fresh parmesan.

Warm Smoked Mackerel and Watercress Salad

Serves 2
Ingredients
350g/12oz New Potatoes, cut into bite sized pieces
½ 200g tub Crème Fraiche
2 tsps Horseradish Sauce
juice 1 Lemon
2 Smoked Mackerel Fillets, skinned and flaked
85g bag Watercress
Method
Wash the potatoes and boil them for about 15 -20 minutes or until tender.
Meanwhile place the crème fraiche in a bowl with the horseradish and lemon juice and mix well.
Drain the potatoes and allow them to cool for a few minutes, then mix into the crème fraiche mixture. It will become quite runny.
Gently fold in the watercress and smoked mackerel and serve.

Chicken Korma

Ingredients
4 Chicken Breasts, skinned and cut into bite size pieces
1 heaped tsp finely grated Fresh Ginger
3 Garlic Cloves, crushed
150g thick set Natural Yoghurt
2 medium Onions
2 Red Chillies, de-seeded and finely chopped
1tbsp Oil
1 tbsp Ground Coriander
pinch Black Pepper
1 tsp Turmeric
1 tsp Garam Masala
1 can Creamed Coconut Milk- Light, if possible
2 heaped tbsps Ground Almonds
finely chopped coriander leaves to garnish.
Method
Mix the chicken with the ginger garlic and yoghurt.
Cover and marinade for 3-4 hours or overnight if possible.
Place the onion and chilli in a food processor and whizz until very fine.
Heat the oil on a large frying pan and add the ground coriander, black pepper, turmeric and garam masala and fry over low heat for 1 minute.
Add the chilli and onion paste and fry for a further 5 minutes.
Add the chicken and marinade and fry for another 5 minutes.
Pour in half the coconut milk and cook for 20-30 minutes until the chicken is cooked.
Add more coconut milk if needed at the end of the cooking time.
Remove from the heat and add the ground almonds and garnish with the chopped coriander leaves before serving with rice and naan bread.

Grilled Lamb Kebabs by Sandy

Serves 4
Ingredients
1 1/2 pounds/720g lean Lamb, cut into 1 inch (2.5 cm) cubes
2 teasp/10 ml grated fresh Ginger
4 cloves Garlic
2 red Chillies, seeded
1 teasp/5 ml Ground Cumin
1 tbs/15g fresh Cilantro, (Coriander)
1 teasp/5ml Canola Oil
4ozs/120g Cherry Tomatoes
1/4 Red Pepper, cut into 1 inch squares
3ozs/90g Button Mushrooms
Butter flavoured Cooking Spray
Method
In the bowl of a food processor, place the ginger, garlic, chilies, cumin, cilantro and oil.
Process until finely chopped.
Combine the spice mixture with the cubed lamb and allow to marinate for 1 hour.
Preheat the grill.
Using 8 skewers, place the meat, tomatoes and red pepper on them topping each with a mushroom.
Spray with cooking spray and grill for 2 minutes per side for medium rare lamb.
Sprinkle with salt, just before serving.
Per serving: 273 calories (37% calories from fat)

Potato Rosti

Serves 4
Ingredients
750g/ 1 ½ lb Potatoes
1 small Onion, finely chopped
75g/3oz Smoked Streaky Bacon, diced
½ Red Pepper, diced
Black Pepper
oil for frying
Method
Wash the potatoes and then boil whole in their skins until just tender (about 20 minutes).
Drain, cool, then peel off the skin and coarsely grate into a bowl.
Meanwhile fry the bacon, onion and pepper until cooked, then stir into the grated potato.
Mould the potato mixture into 8 burger type shapes.
Heat a little oil in a heavy-based frying pan and fry on both sides until golden brown.

Fruit Scones

Ingredients
8ozs SR Flour
2ozs Margarine
2ozs Caster Sugar
1 1/2 ozs Dried Fruit/Cherries/Apricot, chopped
1/4 pint of Milk
Method
Sieve flour into bowl.
Add marg and rub together until like breadcrumbs.
Add caster sugar.
Add dried fruit.
Add milk very slowly until mixture joins together.
Put in over at Mark 7 220C for10 mins.
Should make about 7 scones

Strawberry Pavlova

Ingredients
2 tsp Cornflour
2 tsp Vanilla Essence
2 tsp Vinegar
4 large Egg Whites
100g/4oz Light Brown Sugar
100g/4oz Caster Sugar
25g/1oz Hazelnuts, finely chopped
Ingredients for the topping
600g Strawberries
3 tbsp Cassis (blackcurrant liqueur) or Ribena
600ml Double Cream
Method
Line a large baking tray with non- stick paper and heat oven to Gas 1/ 140C.
Mix together the cornflour, vanilla extract and vinegar in a cup to make a paste.
Place the egg whites in a bowl and whisk using a hand held electric mixer until stiff.
Gradually add the sugar a spoonful at a time.
Then add the paste as you continue whisking until you have a marshmallowy mixture.
Spread the mixture on to the prepared tray into a 20cm circle, swirling the mixture round.
Scatter over the nuts and bake for at least an hour, leave in the oven to cool.
Take out 100g/4oz of the strawberries and squash through a sieve to remove as much pulp as possible.
Add the cassis or Ribena.
Meanwhile lightly whip the cream, slice the remaining strawberries and fold half of them into the cream with 3 tbsp of the juice, then pile on top of the Pavlova.
Top with the remaining strawberries and drizzle with the remaining juice.

Fish Chowder

Serves 4
Ingredients
2 tbsp Oil
1 large Potato, peeled and cut into chunks
1 Onion, peeled and chopped
2 cloves Garlic, finely chopped
2 x 400g cans Chopped Tomatoes
2 tbsp Tomato Puree
good pinch dried Thyme
splash Balsamic Vinegar
410g can Cannellini Beans, drained and rinsed
500g White Fish, cut into chunks
few fresh Basil Leaves
chopped fresh Parsley
Method
Heat the oil in a large frying pan and cook the potato chunks over a medium heat stirring occasionally until they are brown.
Add the onion and garlic and cook for a further few minutes until the onion is brown.
Stir in the tomatoes, tomato puree, thyme and balsamic vinegar, allow to bubble for a couple of minutes to combine the sauce.
Stir in the cannellini beans then ad the fish and basil leaves, place a lid on the pan and simmer for 4-5 minutes until the fish is cooked. Stir VERY gently!
Serve in bowls sprinkled with the chopped parsley and some crusty bread.

Courgette Soup

Ingredients
1kg Courgettes cut into cubes (use all skin seeds etc. unless very large then de-seed)
4 Stock Cubes
4 Cheese Triangles
1 litre Water
Salt and Pepper to taste
Method
Put all ingredients in a large pan, cook until courgette soft (approx 10 mins)
Cool slightly, then liquidise.
Serve with cream swirl to decorate.

Red Pepper Soup

Ingredients
4 Red Peppers, chopped
1 large Onion,chopped
3 oz (85 gms) Butter
Pint (600ml) Chicken Stock
Salt and Pepper
Tabasco sauce
Method
Fry onions in butter for 3 mins.
Add chopped peppers, season and cook for a further 5 mins.
Add chicken stock bring to boil and simmer for 20 mins.
Allow to cool slightly and then liquidise.
Pour back into saucepan, stir in a few drops of tabasco to your own taste
Serve with a swirl of cream or creme fraiche and chopped parsley or chives + croutons if you have any

Ginger Banana Cake

Ingredients
2 - 3 very ripe Bananas
1 Egg
125 gms SR Flour
75gms Margarine or softened Butter
100gms Demerara sugar plus 1 spoonful for sprinkling
i teasp Ground Ginger
1 teasp Cinnamon
1 teasp Mixed Spice
1 teasp Baking Powder
100 gms Crushed Walnuts
100 gms Raisins
pinch Salt
Method
Preheat oven to 160C.
Grease and/or line loaf tin
Mash bananas, then add beaten egg to this mix in a bowl.
Sift the flour into a big mixing bowl, then add all the ingredients including the banana mix sifting the dry ingredients.
Using hand-held electric whisk, mix until all smoothly mixed together.
Stir in nuts, then raisins with knife at the end, pour into the loaf tin.
Lightly sprinkle demerara sugar over the top of the mixture and place in oven for between 1hr 15 mins and 1hr 30 mins, checking after 1hr 15 mins.
Allow to cool in tin on rack for 10 mins then remove and allow to finish cooling on rack.

Ginger biscuits

Ingredients
110g SR Flour
1 tsp Ground Ginger
1 tsp Bicarbonate of Soda
40g Granulated Sugar
50g Marg
2 tbs of Golden Syrup
Method
Sift flour, ginger and bicarb in bowl.
Add marg and rub in until crumbly.
Add sugar.
Add syrup and mix together to form stiff paste.
Divide into 16 balls, place on baking sheet and flatten slightly with back of spoon.
Cook gas 5, 375F or 190C for 10-12 mins.
Cool and place on wire rack.

Spicy Mexican Chicken with Potatoes

Ingredients
1 tbsp Oil
4 skinless Chicken Breasts, diced
1 Onion, diced
750g Potatoes, diced
1 Red Pepper, diced
2 tsp Mexican Chipotle Paste
400g tin Black Beans
400g tin Chopped Tomatoes
To serve, chopped coriander, soured cream and corn tortillas
Method
Heat the oil in a large pan and fry the chicken, onion and potato for 5 minutes.
Add the remaining ingredients, cover the pan, reduce heat and simmer stirring occasionally until the potatoes are tender. Depending on the size of the potatoes this should take about 30 minutes.
Serve garnished with sour cream and chopped coriander.

Spinach and Brie Triangles

These tasty triangles are really easy to make and make an interesting lunch or supper dish served with a salad and some new potatoes. They would also make a perfect picnic treat, or make smaller triangles and serve for pre-dinner nibbles with drinks.

Ingredients
225g/8oz frozen spinach, defrosted and well drained
50g/2oz Brie, thinly sliced
1 egg, beaten
good pinch freshly grated nutmeg
salt and freshly ground black pepper
225g/8oz frozen puff pastry, defrosted
finely grated Parmesan cheese

Method
Put the spinach into a sieve and drain thoroughly, pressing the spinach with a large spoon to extract as much moisture as possible.
Heat the oven to 220C/Gas7.
Place the spinach in a bowl, stir in half the beaten egg and the nutmeg.
Season to taste with salt and pepper.
Roll out the pastry on a lightly floured surface. Trim to a 30cm/ 12 inch square, then cut into four 15 cm/6 inch squares.
Divide the spinach equally between the squares, spreading it diagonally over one-half of each and leaving a 1 cm/ ½ inch border.
Top the squares with Brie slices, dividing them equally between the 4 squares.
Brush the edges of the pastry with beaten egg, then fold the pastry over to form a triangle and enclose the filling. Press the edges firmly together to seal them.
Dust liberally with the parmesan cheese.
Place the triangles on a lightly greased baking tray and cook for about 20 minutes or so until cooked.
Remove from the baking tray and serve warm.

Lemon Cheesecake

Ingredients
For the base
225g/8oz chocolate digestive biscuits, crushed
75g/3oz butter
for the filling
200g pack cream cheese
300g can condensed milk
300ml/1/2 pt double cream, lightly whipped
juice and rind 3 lemons
mini chocolate eggs to decorate if needed
Method:
Butter a losse-based 20cms/8" cake tin
Melt the butter in a saucepan, remove from the heat and add the crushed biscuits.
Stir well to coat with the butter then turn into the cake tin.
Place the cream cheese in a bowl with the condensed milk and, using a hand held electric mixer, mix together.
Add the lemon juice and rind.
Mix in the lightly whipped cream until the mixture is smooth and creamy.
Pour the mixture over the base and chill for at least 2 hours before serving; it will thicken as it stands.
If serving this for Easter, then decorate the top with mini eggs.

Butternut and Goat's Cheese Quiche

Ingredients
500gms Ready-made Shortcrust Pastry
1 Red Onion - small and cut into wedges
I Butternut Squash - small
4 Cloves of Garlic
I Pack Soft Goat's Cheese
I Pack Goat's Cheese with rind - cut into rounds
1tbs Fresh Sage
1 tbsp Fresh Thyme
Method
Heat oven to 190C.
Roll pastry out to circle about 5mm thick.
Line a 23cms round quiche tin with pastry.
Put in oven and bake blind for 15 minutes.
Meanwhile, peel and de-seed the squash and cut it into chunks.
Put it in a roasting tray and drizzle it with olive oil.
Add the onion, thyme and garlic.
Cook for 20 minutes.
Spread the soft goat's cheese on the base of the pastry.
Mash the garlic with the squash and the sage, leaving it lumpy.
Spread half of the squash mixture over the pastry.
Season and then scatter the onion and then the rest of the squash mixture.
Put the sliced goat's cheese on the top.
Bake for 20-30 minutes.

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.

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.

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

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.

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.

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.

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!

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.