Ingredients
50g (1.75oz) mixed fresh herbs, finely chopped
400g potatoes, peeled, boiled and drained
1/8 tsp grated nutmeg
1/2 small egg, beaten
salt and freshly ground pepper
400g can chopped tomato
1/2 onion, peeled and finely diced
2 garlic cloves, peeled and crushed
1 tbsp finely chopped fresh basil
50g (1.75oz) reduced fat Cheddar Cheese, grated
Instructions
1. Place the chopped herbs in a bowl with the boiled potatoes, nutmeg and egg. Season well and mash thoroughly. Cover and refrigerate overnight.
2. Preheat the oven to 190°c. Place the tomatoes, onion, garlic and basil in a saucepan and bring to the boil. Cook over a high heat for 6-8 minutes, seasoning well. Spread the mixture in the bottom of a medium, shallow, ovenproof dish and set aside.
3. On a clean work surface, shape the chilled potato mixture into walnut-sized balls or ovals. Place them in a single layer on top of the tomato mixture. Sprinkle the grated cheese over them and bake in the oven for 10 minutes, until hot and bubbling. Serve immediately with a crisp green salad.
Taken from Slimming World's Best Ever Recipes
Notes: Gnocchi didn't hold its shape, so ended up being mashed potato on top of tomato, topped with cheese - tasty but not what it was meant to be!
Ingredients:
1 tbsp olive oil
1 onion, chopped
6 mushrooms, sliced
1x 400g tin tomatoes
1 tsp soft brown sugar
Few sprigs of thyme, leaves stripped
1 tbsp soy sauce
4 cod fillets, deboned
Serves 4
Instructions:
1. Heat the oil in a frying pan. Add the onion and cook for 5-8 minutes until lightly browned.
2. Add the mushrooms and cook for 2-3 minutes, until softened slightly.
3. Stir in the tomatoes, sugar, thyme and soy sauce, then bring to the boil. Reduce the heat and simmer for 5 minutes.
4. Add the cod to the sauce. Cover and cook gently for 8-10 minutes, until the cod is cooked through.
5. Serve with mashed potatoes.
Taken from Easy Food Magazine November 2011
Ingredients
1 tbsp olive oil
1 tbsp wholegrain mustard
1 tbsp clear honey
2 tsp fresh thyme, finely chopped
zest and juice of 2 oranges
salt and black pepper
4 pork chops
Instructions
1. In a bowl, add the oil, mustard, honey, thyme, orange zest and juice and stir everything together.
2. Add the pork chops to the bowl and toss in the marinade. Season well with salt and black pepper.
3. Cover with cling film and place in the fridge for one hour to allow the flavours to combine.
4. Preheat the grill to high. Remove the pork from the fridge and place on the gril pan, draining any excess marinade from each chop. Keep the marinade.
5. Place the pork under the grill and cook for 4-5 minutes on each side or until cooked through.
6. Meanwhile, pour the marinade into a saucepan and put on a high heat. Bring to the boil, then reduce the heat and simmer for 2-3 minutes or until the sauce has thickened slightly. Remove from the heat, taste and season with salt and pepper.
7. Serve each pork chop with a drizzle of hot marinade.
Taken from Easy Food Magazine
Ingredients
1 tbsp olive oil
250g boneless, skinless chicken breast, sliced into strips
salt and black pepper
10g butter
100g mushrooms, sliced
3 garlic cloves, minced
2 green onion, finely chopped
475ml chicken stock
185g uncooked white rice
small handful of parsley, chopped
Instructions
1. Heat the oil in a saucepan over a medium heat. Season the chicken with salt and pepper and add it to the pan. Cook thoroughly, about 4-5 minutes each side. Remove from the pan and set aside.
2. Melt the butter in the saucepan and add the mushrooms, garlic and green onions until the mushrooms are cooked and the liquid has evaporated.
3. Stir in the chicken broth and rice. Season with parsley, salt and peper. Reduce the heat, cover and simmer for 20 minutes.
4. Stir inthe chicken and sprinkle with parsley to serve.
Taken from Easy Food
Ingredients:
1/2 tbsp oil
10g butter
2 chicken breast fillets
125ml dry white wine
125ml creme fraiche
1 tbsp Dijon mustard
salt and pepper
Instructions
1. Preheat oven to 180°c. Heat oil and butter in frying pan, add chicken and cook until lightly browned on both sides. Retaining the cooking oils in the pan, transfer the chicken to an ovenproof dish. Bake for 25 mins, until completely cooked.
2. Meanwhile, add the wine to the pan and increase the heat. Boil until the wine has reduced by at least half, then add the creme fraiche and bring back to the boil until lightly thickened.
3. Stir the mustard and season with salt and pepper. Add the chicken and any juices to the sauce. Serve with new potatoes with parsley.
Taken from BBC Easy Cook Magazine
Notes: Attempted to use plain yoghurt instead of creme fraiche - doesn't really work!
Ingredients:
2 tbsp olive oil
1 red onion, chopped
2tsp fresh root ginger, grated
1 level tsp ground ginger
1 level tsp ground cumin
1/2 level tsp ground cinnamon
250g sweet potato (peeled weight), cut into small cubes
150g carrots, cubed
400g can chopped tomatoes
700ml vegetable stock
400g can chick peas, drained and rinsed
Instructions:
1. Heat the oil in a pan, cook the onion until soft. Add the ginger and spices and cook for another 1-2 minutes.
2. Add the sweet potato, carrots, tomatoes and stock. Heat until simmering. Cover and simmer for 20 minutes.
3. Remove a third of the vegetables with half of the cooking liquid and puree using a hand-held blender or processor. Return to the pan with the chickpeas.
4. Heat through and serve with the pitta bread.
Taken from ASDA Magazine January 2013
Ingredients:
450g plain white flour (not breadmaking flour)
1 level tsp bicarbonate of soda
1 level tsp salt
1 level tsp caster sugar
300ml natural low fat yoghurt
150-180ml milk
Instructions:
1. Preheat the oven to 220°c. Line a baking tray with baking paper. Sift the flour, bicarbonate of soda, salt and caster sugar into a large bowl. Sifting ensures the bicarbonate of soda is distributed well in the flour, meaning the loaf will rise evenly.
2. Mix the yoghurt with 150ml of the milk. Add to the flour mixture in the bowl and mix with a large spoon until the mixture comes together - you may need to add a little more milk to make a soft but not sticky dough.
3. Flour your hands and bring the mixture together. The bicarbonate of soda starts to work as soons as it mixes with the liquid, so you ned to work quickly and handle the dough as little as possible. Gather the dough into a ball and put on a floured work surface. Shape in to a round loaf about 20-22cm across.
4. Transfer the baking tray and using a sharp knife, cut a deep cross in the top. Bake in the oven for 30 minutes. If the loaf starts to brown too much, cover the top with a loose piece of foil shiny side up for the last 5 minutes.
Notes: For a crusty loaf, cool the baked bread on a wire rack; for a soft crust, wrap in a clean tea towel and leave until cold.
Taken from ASDA Magazine January 2013
Ingredients
4 tbsp vegetable oil
2 garlic cloves, crushed
2 tsp coriander seeds
1 tsp cumin seeds
1 tsp chilli powder
Thumb-sized piece of fresh root ginger, peeled and finely chopped
2 tsp turmeric
4 skinless chicken breast fillets
25g butter
1 onion, finely chopped
FOR THE DHAL:
3 tbsp vegetable oil
1 onion, finely chopped
1 garlic clove, crushed
2 tsp curry powder
1 tsp turmeric
1 tsp ground ginger
225g red lentils, rinsed
400g can tomatoes
salt and freshly ground black pepper
Instructions
1. Mix the oil with the garlic, coriander and cumin seeds, chilli powder, ginger and turmeric to make a paste. RUb the paste in to the chicken breasts, place in a bowl, cover with cling film and leave to marinade for at least an hour.
2. Meanwhile, make the dhal. Heat the vegetable oil in a large pan and gently cook the onion until soft but not brown. Add the garlic, curry powder, turmeric and ginger. Cook gently for 2 minutes, taking care that the spices do not burn.
3. Add the lentils, tomatoes, 1 tsp of salt and just enough water to cover the lentils. Bring to the boil and simmer gently for 10 minutes or until the lentils are tender.
4. To finish the chicken, heat the butter in a wide pan and gently cook the onion until soft but not brown. Add the marinated chicken breasts and cook for 3 minutes on each side until cooked through, then add a splash of water and let it bubble.
Taken from ??
Ingredients:
2 tbsp sunflower oil
1 onion, chopped
3 garlic cloves, crushed
2tsp ground cumin
1 tsp ground coriander
1/2 tsp ground ginger
1 tsp paprika
generous pinch of cayenne pepper
1 small potato, diced
1lb carrots, sliced
5 cups vegetable or chicken stock
Juice of 1 orange
1 to 1 1/2 tbsp red wine vinegar
salt and ground black pepper
Handful of fresh cilantro, chopped
Instructions
1. Heat the oil in a large saucepan. Add the onion and garlic, and cook gently for 4 minutes. Stir in the cumin, coriander, ginger, paprika, and cayenne pepper, then add the potato, carrots and stock.
2. Bring to the boil, reduce the heat and cover the pan. Simmer for about 20 minutes, until the vegetables are tender. Process the soup in a food processor or blender until smooth. Stir in the orange juice, then add vinegar, salt and pepper to taste. Ladle the soup into bowls, sprinkle with cilantro and serve.
Taken from 500 Soups.
Ingredients:
2 tbsp sunflower oil
3 garlic cloves, crushed
1 onion, chopped
2 green chillies, seeded and chopped
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground ginger
1/2 tsp ground turmeric
5 parsnips, peeled and chopped
5 cups vegetable or chicken stock
Juice of about 1/2 lemon
Salt and ground black pepper
Plain yoghurt and wedges of naan bread to serve
Instructions:
1. Heat the oil in a large saucepan. Add the garlic, onion and chillies, and cook gently for about 4 minutes. Stir in the cumin, coriander, ginger, turmeric, and parsnips, then pour in the stock. Bring to the boil and reduce the heat. Simmer the soup for about 20 minutes, until the parsnips are tender.
2. Process the soup in a food processor or blender until smooth. Stir in the lemon juice and salt and pepper to taste. Serve the soup topped with a little yoghurt and sprinkled with mint, with wedges of naan bread on the side.
Taken from 500 Soups
