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Posted on 04.09.05 by Administrator @ 9:39 pm Edit This
I make and eat soup throughout most of the year, except the middle of the summer (I guess it comes from growing up in chilly England!) and this is a favourite soup recipe of mine.. It’s great for lunches and suppers, served with wholemeal bread.. Pea Soup - serves 4 225g (8oz) dried split peas Soak split peas in water overnight. Drain and place in a large saucepan with the stock, onions, carrot, turnip, mint and salt and pepper to taste. Bring to the boil and simmer one and a half hours until the peas are soft. Cool, then blend in a liquidiser or push through a sieve until smooth. Add sugar to taste and reheat; serve hot. Filed under: Vegetarian and High-fibre and Low-fat and Soups Comments: None |
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Posted on 04.02.05 by Administrator @ 5:21 pm Edit This
Well, I hope you had a great Easter. I went to stay with my family for the weekend and had a great time, although we did end up drinking and eating a lot more than is good for you! Never mind - here’s a tasty Fig Loaf to help us all wean ourselves off of chocolate after Easter Fig Loaf 100g (4oz) All-Bran Pre-heat oven to 180°C (350°C, Gas Mark 4). Grease 900 g (2lb) loaf tin. Soak All-Bran, sugar, treacle and figs in milk for half an hour, until milk is absorbed. Mix the flour and ginger and stir this into the mixture. Spoon it into the tin. Bake for 45-55 minutes, test with a skewer to ensure it is cooked through. Filed under: Desserts, cakes, bread & biscuits and High-fibre and Low-fat Comments: None |
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Posted on 03.22.05 by Administrator @ 5:47 pm Edit This
Tofu with Stir-Fried Vegetables - serves 4 3 tablespoon soy sauce 3 tablespsoons dry sherry 1 cm (0.5 inch) piece root ginger, peeled and finely diced 250g (8oz) firm tofu, cut into cubes 1-2 tablespoons sesame oil (use a little water if pan sticks) 1 large onion, sliced 2 cloves garlic, crushed 175g (6oz) mangetouts 1 red pepper, cored seeded and sliced 175g (6oz) mushrooms, sliced 500g (1lb) beanshoots 2 tablespsoons toasted sesame seeds Mix soy sauce, sherry, ginger and garlic together in a bowl. Add tofu and leave to marinate for an hour. Drain and reserve sauce. Heat oil in wok, add tofu and stir-fry for 2 minutes until golden brown. Remove with slotted spoon and keep warm. Reheat oil, add onion and stir-fry for 2 minutes. Add mangetoouts and red pepper - stir-fry for 2 minutes. Add mushrooms, beanshoots and reserved sauce and stir-fry for 2 minutes until hot. Gently stir in tofu and serve sprinkled with sesame seeds. Can be served with cashew nuts, noodles or brown rice to make a more substantial meal. Filed under: Vegetarian and Low-fat Comments: None |
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Posted on 03.19.05 by Administrator @ 5:45 pm Edit This
This one of my favourite cake recipes - it’s low-fat, high-fibre and therefore totally guilt-free Low-Fat Fruit Cake 100g (4oz) All-Bran 100g (4oz brown sugar (I often leave the sugar out completely and it still tastes great) 100g (4oz) sultanas 100g (4oz) currants 100g (4oz) seedless raisins 275ml (0.5 pint) milk (soya milk works really well) 100g (4oz) wholewheat self-raising flour Pre-heat oven to 180°C (350°C, Gas Mark 4) and grease a 900g/2lb loaf tin. Soak All-Bran, sugar and dried fruit in the milk in a mixing bowl for 30 minutes until milk is absorbed. Stir in flour and turn mixture into loaf tin. Bake for about an hour. Filed under: Desserts, cakes, bread & biscuits and High-fibre and Low-fat Comments: None |
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Posted on 03.18.05 by Administrator @ 6:04 pm Edit This
This one of those low-fat recipes that tastes really “naughty”! Serve it with a salad and you’ve got a healthy tasty meal in about twenty minutes… 225g (8oz) Quorn pieces (if you can’t get Quorn then cooked turkey or chicken cubes work fine) 1 vegetable stock cube 1 tablespoon olive oil 1 onion sliced 1 garlic clove, crushed 225g (8oz) mushrooms, sliced 300g can reduced fat mushroom soup 1 tablespoon brandy 3 tablespoons half-fat creme fraiche (optional, but tastes wonderful!) Salt and freshly ground black pepper Place the Quorn in a bowl, sprinkle with the stock cubde and add 2 tablespoons of boiling water. Stir well and leave to stand for 10 mins. Heat the olive oil in a pan and cook the onions, garlic and mushrooms until softened. Add the Quorn and cook for a further two minutes. Stir in the soup, brandy and seasoning and simmer for 10 minutes. Add the creme fraiche and heat through without boiling. Serve with a green salad. Filed under: Vegetarian and Chicken & Poultry and Low-fat Comments: None |
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