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Posted on 10.26.05 by Administrator @ 3:23 am
A lightly spicy chicken dish with wholemeal pasta. You can serve it with traditional curry accompaniments, plus sliced banana, shredded cocnut, onion and green pepper rings and yogurt and cucumber salad. Golden Chicken Pasta - serves 4 25 g / 1 oz margarine Melt the margarine in a pan and fry onions for 4 minutes. Stir in curry powder and ginger and fry for one minute. Stir in flour and fry for one minute. Pour on the stock and stir, bringing to the boil and adding chutney and chicken. Cover and simmer for 20 minutes. Cook the pasta in boiling lightly salted water for 12-13 minutes until tender (check packaging for exact time). Drain and pour into a greased serving dish. Add sultanas and yogurt to the pan and heat through gently until warm. Pour this over the pasta and toss with the chicken mixture. Filed under: Chicken & Poultry and Pasta Comments: None |
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Posted on 10.25.05 by Administrator @ 2:30 am
A nice healthy autumn dish with loads of vegetables, this is simple to prepare, then just pop it in the oven for 20 minutes and serve straight away… Norfolk Fish Pie - serves 4 225 g /8 oz sliced carrots Cook all the vegetables until tender (I usually steam them, but you can boil, microwave, stir-fry etc.) Simmer the fish, milk and water for ten minutes. Strain, reserving the liquid. Skin the fish if necessary and remove any bones. Cut into chunks. Preheat oven to 200°C (400°F, Gas Mark 6). Melt margarine in a pan, stir in the flour and cook for one minutes. Gradually stir in the reserved stock and cook until the sauce thickens. Mix the mustard powder into a paste with a little water and add to the sauce. Season to taste with salt and pepper and mace. Drain vegetables, stir them into the sauce with the fish and turn the mixture into a baking dish. Cover with the sliced tomatoes. Mash the potato with the yogurt and spread it over to cover the tomatoes completely. Bake for twenty minutes and serve piping hot. Filed under: Fish & seafood Comments: None |
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Posted on 10.18.05 by Administrator @ 3:59 am
Here’s a fantastically tasty, fantastically low-fat recipe for you for a spicy chicken breast. It’s great eaten with a rice, salad and other trimmings such as poppadoms and chappati. Watch out for the fat content of these extras though… Tandoori Chicken with Mint - serves 4 150 g carton low-fat plain yogurt For mint drizzle Stir together the yogurt, garlic, cumin, chili, turmeric and salt and pepper to taste in a shallow dish. Trim any fat from the chick breasts, score them deeply and let them marinate in the dish for an hour, turning them from time to time. Make the drizzle by placing the mint, cucumber and garlic in a mini-chopper or food processor. Blend well and add the yogurt. Blend again and add the lemon juice and salt and pepper to taste. Mix and chill in the fridge. Place the chicken breasts on a non-stick baking sheet and cook in a pre-heated oven 200°C Gas Mark 6 for 30 minutes until cooked right through. Serve at once with the mint drizzle and other trimmings. Filed under: Chicken & Poultry and Low-fat Comments: None |
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Posted on 10.13.05 by Administrator @ 6:27 am
Low-fat and absolutely delicious - these fruit buns are great for all the family. When I make them, they’re always all eaten the same day! Fruit Buns makes 12 buns 275 ml / 0.5 pint warm milk and water Stir 5 ml / 1 tsp of sugar into the warm milk and water and sprinkle on the yeast and 100g / 4 oz of the flour. Stir and leave to activate in a warm place for half an hour. Mix the remaining flour, salt, spices, peel, currants and all but 5 ml / 1 tsp of the sugar together. Mix the margarine and egg in with the yeast mixture and pour this onto the flour. Mix well into a dough. Turn onto a lightly floured work surfae and knead for ten minutes. Wrap loosely in greased polythene and leave to rise in a warm place until it doubles it’s size. Knead again for 4-5 minutes. Divide the dough into twelve pieces, make into balls and space them out well on a baking sheet. Cover againa and leave in a warm place to double their size once more. Bake for 15-20 minutes on a warm greased baking tray in a pre-heated oven 190°C (375°F, Gas Mark 5) . Glaze with the remaining sugar dissolved in a little warm milk and water, brushed over the buns. Filed under: Desserts, cakes, bread & biscuits and Low-fat Comments: None |
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Posted on 10.12.05 by Administrator @ 5:35 am
Here’s a yummy lentil recipe and these lentil cakes are great served with a tomato sauce and a salad or vegetables. You can serve them hot or cold, just like vegeburgers. Lentil Cakes - serves 4 175g /6 oz split red lentils Simmer the lentils, bay leaf, cumin, tomatoes and stock in a pan for 30-40 minutes until the lentils are soft and the water has been absorbed. Remove the bay leaf and beat the mixture until smooth. Heat the oven to 190°C (375°C, Gas Mark 5) and grease a baking sheet. Mix the almonds, breadcrumbs and bran and beat half of this into the lentil mixture. Season to taste with salt and pepper, stir in the parsley and beat in the egg. Flour your hands and divide the mixture into eight flat round cakes. Spread the other half of the breadcrumb mixture on a plate and coat the lentil cakes on both sides. Place the cakes on the baking sheet and bake for 25 minutes until golden brown. Filed under: Vegetarian and High-fibre and Low-fat Comments: None |
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Posted on 10.11.05 by Administrator @ 1:29 am
Well, autumn has arrived here so I’m digging out all my warm stew and soup recipes. Here’s a hearty one for you containing lots of pot barley, one of my favourites… Barley & Vegetable Broth - serves 6 to 8 40g / 1.5 oz pot barley Soak the barley in cold water for one hour. Fry onion in oil until soft. Add the celery, carrots, garlic and turnip and cook for ten minutes. Add the barley, French beans, bouquet garni, stock, soy sauce and salt and pepper to taste. Cover and simmer for 45 minutes. Add tomatoes and parsley, cook for ten more minutes and serve in a warm soup tureen. Filed under: Vegetarian and High-fibre and Low-fat and Soups Comments: None |
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Posted on 10.08.05 by Administrator @ 2:37 am
Here’s a really vitamin-packed salad for you, tasty, wholesome and full of goodness. Choose a low-fat salad dressing if you’re watching your weight and allow an hour for the greens to marinate…. Spring Green & Pepper Salad - serves 4-6 250g / 8 oz shredded spring greens Plave the spring greens in a bowl with the dressing. Mix and leave to marinate for an hour. Add the reminaing ingrediaents, toss and serve. Filed under: Vegetarian and Low-fat and Salads Comments: None |
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Posted on 10.06.05 by Administrator @ 1:38 am
Okay, so scones aren’t the healthiest food in the world as they contain fat and sugar, but these are at least wholemeal. Great as a special treat, served with homemade strawberry jam… 225g / 8 oz wholemeal self-raising flour Place flour and salt in a mixing bowl and rub in the butter until it resembles breadcrumbs. Stir in the sugar and sultanas, then add enough milk to make a soft dough. Knead the dough gently on a flkoured surface. Roll out to about 2cm (0.75 inch) thick then cut out rounds with a glass or cup (about 8 cm/3 inch diametre). Place close together on a greased baking sheet. Bake in a pre-heated oven 220°C (425°F, Gas Mark 7) for 10-15 minutes until golden. Cool on a wire tray and eat the same day. Filed under: Desserts, cakes, bread & biscuits Comments: None |
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Posted on 10.05.05 by Administrator @ 3:35 am
This is fabulous served with soup or a salad for a light lunch or supper. Eat it the same day you make it for the best and freshest flavour… Herb Bread 450g / 1 lb wholemeal flour Pre-heat oven to 200°C (400°C, Gas Mark 6) and grease and flour a baking tray. Sift the flour, salt, pepper and soda and add all the bran reminaing in the sieve. Rub in the margarine until the mixture looks like breadcrumbs. Stir in the onion garlic and herbs. Mix the milk with the lemon juice and stir this into the dry ingredients. Mix to a soft dough and knead lightly on a floured surface until smooth. Shape into a round of about 23cm / 9 in and place on baking tray. Score the top into eight wedges, brush with milk and sprinkle with the Cheddar cheese. Bake for 30-35 minutes until golden brown. Filed under: Vegetarian and Desserts, cakes, bread & biscuits Comments: None |
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Posted on 10.04.05 by Administrator @ 11:57 am
On a cool day, there’s nothing better than a spicy stew to warm you up, and these spicy beans do just that. The recipe stipulates red kidney beans but you can always substitute other dried beans such as haricots, chick peas and butter beans. Just use whatever you’ve got in the cupboard… 225g / 8oz dried red kidney beans, soaked overnight Drain the beans then cook them in boiling water forabout an hour, until just tender. Filed under: Vegetarian and High-fibre Comments: None |
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