Archive for Februari 2013

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Rice Flour Crisps

Make your own crisps; Fun to make and eat them!

Ingredients:

1 1/2 cup rice flour

1/3 cup chickpea flour (besan flour)

1 tbs cumin seeds

1/2 -1 tsp chilli powder

1/2 tsp salt

30 gr ghee (or butter)

1 cup coconut milk

-oil for deep frying

extra salt (optional)

Method:

Combine all dry ingredients, rub in ghee. Add coconut milk and mix into a soft dough. Spoon into a piping bag, fitted with a star tube. Pipe 5 cm lengths into hot oil, fry until golden brown. Drain on absorbent paper. Sprinkle with salt, if desired.

Hrskavci od Rižinog Brašna

Napravite sami svoje grickalice; zabavno praviti ih i jesti.

Potrebno:
1 1/2 solja rizinog brasna
1/3 solje brasna od slanutka
1 K kima
1/2 - 1 k praha cilija
1/2 k soli
30 gr masla (ili maslaca)
1 solja kokosovog mlijeka
-ulje za przenje
jos soli (po zelji)
Nacin:
Pomijesajte sve suhe sastojke, utljajte maslo. Dodajte kokosovo mlijeko i umijesajte formirajuci mekano tijesto. Prebacite u poslasticarsku kesu sa zvjezdastim zavrsetkom. Istiskujte 5 cm dugacke stapice u vrelo ulje i przite dok ne postane zlatno-zuto. Ocijedite na upijajucem papiru. Dodatno posolite ako zelite.

Slimming World - Pork Escalopes in Marsala Sauce

Serves 4
Ready in about 25 minutes

Syns per serving - Extra Easy 1½, Original 1½, Green 10

Ingredients

4 fresh sage leaves
4 lean pork leg escalopes, all visible fat removed
4 slices Parma ham
Fry Light
50ml Marsala
300ml chicken stock
1 tsp chicken liquid stock concentrate
4 lemon wedges to serve
A small handful of fresh flat-leaf parsley, roughly chopped, to garnish

Method

1. Put a sage leaf in the centre of each pork escalope, then wrap a slice of Parma ham around the middle.

2. Place a large frying pan over a medium heat. Spray the pork all over with Fry light and cook for 3-4 minutes on each side, or until cooked through. Transfer to a plate and set aside.

3. Add the Marsala, stock and stock concentrate to the pan. Scrape up any bits of pork using a wooden spoon and allow to bubble for 4-5 minutes. Return the pork to the pan, spoon over the sauce and cook gently for 1-2 minutes, or until hot through.

4. Divide the pork between 4 plates, add a lemon wedge, pour over the sauce and garnish with the parsley. Serve with roast potatoes and vegetables.

Mango Icecream

I have a nasty cut - a part of my (index) finger nail and some skin is missing - it never happened to me before...so, I suppose there is first time for everything. No slicing / cooking for me for the next few days; this recipe is coming from (long waiting) draft. 3 ingredients, no cooking, great taste (almost identical with Weiss mango icecream bar)

Ingredients:

2 large very ripe mangoes

1 cup thickened cream (whipping cream 35% fat)

1/4 cup plain thick yoghurt

Method:

Blend / process mango flesh until smooth. Beat cream, add yoghurt and mango puree (if not sweet enough, you can add sugar - I didn't add any). Mix well, then place in freezer. Take out every 30 minutes (for next 2-3 hours) and stir / mix really well (to prevent forming large ice crystals). Serve when solid enough.

Mango Sladoled

Dobila sam zlobnu posjekotinu - dio nokta i nesto koze na mom kaziprstu nedostaje - pretpostavljam da postoji 'prvi put' za sve u zivotu . Sljedecih nekoliko dana nema sjeckanja i kuhanja za mene.

Ovaj recept je iz 'drafta'...ceka jako dugo! 3 sastojka, bez kuhanja i odlicno ukusa (podsjeca na Weiss mango sladoled)

Potrebno:

2 velika zrela manga

1 solja slatke pavlake (35% masnoce)

1/4 solje gustog jogurta

Nacin:

Ispasirajte mango. Umutite pavlaku, dodajte jogurt i mango (ako nije dovoljno slatko, mozete dodati secera - Ja nisam). Izmijesajte dobro, pa smjestite u zamrzivac. Svakih 30 minuta (u naredna 2-3 sata) izvadite i dobro promijesajte, kako bi sprijecili formiranje vecih kristala leda. Servirajte kada je dovoljno stegnuto.

Pakora

What I like about this kind of frying is that batter stays crisp and not oily at all. Good, popular Indian recipe.

Ingredients:

125 g chickpea flour (gram flour)

1 tsp salt

1/4 tsp (+,-) chilli powder

2/3 cup water

1 green chilli, finely chopped (optional)

1 tbs coriander leaves, chopped finely

1 tsp ghee (or butter), melted

-selection of vegetables (spinach leaves, onion rings, boiled potatoes, thin slices of eggplant...)

(I used 2 sliced onions, sliced broccoli stems and boiled, sliced potatoes)

-oil for frying

Method:

Mix first 3 ingredients with water into a smooth paste; let it rest for 30 minutes. Add all other ingredients, stir well. Heat oil in a heavy bottomed pan. Dip prepared vegetables into batter, coat well and place in hot oil. fry until golden brown, then take out and place onto absorbent paper. Repeat with the rest of veggies. Serve hot.

Pakora - Pohovano povrce na Indijski nacin

Ono sto mi se dopada u ovom receptu je to da masa za pohovanje nakon przenja ostane hrskava i uopste ne upije ulje. Dobar Indijski recept, koji je popularan sirom svijeta.

Potrebno:

125 gr brasna od slanutka / leblebije

1 k soli

1/4 k (+,-) praha ljute papricice

2/3 solje vode

1 zelena papricica (po zelji), sitno sjeckana

1 K lisca korijandera, sitno sjeckana

1 k masla (ili maslaca), otopljenog

- povrce za prziti (listovi spinata, krugovi luka, kuhani krompir, tanko rezani patlidzan...)

(ja sam koristila luk, krompir i rezane drske brokolija)

- ulje za prziti

Nacin:

Pomijesajte prva 3 sastojka sa vodom, ostavite pola sata. Umijesajte ostale sastojke, dorbro promijesajte. Zagrijte ulje , umacite povrce u pripremljenu masu i przite dok ne postane zlatno zuto. Ponovite sa ostalim povrcem. Sluzite dok je vruce.

Slimming World - Vegetarian Spaghetti Bolognese

Serves 4
Ready in about 50 minutes

Syns per serving - Green Free

Ingredients

1 onion, peeled and roughly chopped
2 large carrots, peeled and roughly diced
2 sticks of celery, roughly sliced
2 tsp dried mixed herbs
pinch of cayenne pepper
4 garlic cloves, peeled and crushed
150ml vegetable stock
2 x 400g cans chopped tomatoes
1 tbsp artificial sweetener
350g Quorn mince
salt and freshly ground black pepper
350g dried spaghetti
chopped flat-leaf parsley, to garnish

Method

1. Place the prepared vegetables in a large non-stick frying pan or wok with the dried mixed herbs, cayenne, garlic and stock. Place over a medium heat and bring to the boil. Cook for 3-4 minutes, until the vegetables begin to soften.

2. Stir in the chopped tomatoes, sweetener and Quorn mince. Season well, bring to the boil then cover, reduce the heat and cook gently for 20-25 minutes, stirring often, until the sauce is thick and the vegetables tender.

3. Meanwhile, cook the pasta according to the packet instructions. Drain and keep warm.

4. To serve, divide the cooked spaghetti between four warmed plates and top with the chunky bolognese sauce. Garnish with chopped parsley and serve immediately.

Slimming World - Tabbouleh

Serves 4
Ready in about 20 minutes + standing time

Syns per serving - Green Free

Ingredients

100g bulgar wheat
750g ripe plum tomatoes
6 spring onions
2 large bunches flat-leaf parsley
50g mint leaves
juice of 3 lemons
60ml chicken stock made from Bovril
pinch of ground allspice
salt and freshly ground black pepper

To serve
small cos or little gem lettuce leaves

Method

1. Soak the bulgar wheat for 15-20 minutes in a large bowl of cold water until soft and swollen. Check the grains to see if tender, then drain thoroughly, pressing out any excess liquid.

2. Transfer the soaked bulgar wheat to a large, shallow, non-reactive serving dish and spread evenly.

3. Roughly chop the tomatoes, saving the juices, and spoon this evenly over the bulgar wheat. While the tomato juices are soaking in, trim and slice the spring onions finely and scatter them over the tomatoes. Finely chop the herbs and spread over the spring onions. Mix all the ingredients thoroughly.

4. Mix together the lemon juice, stock and allspice and pour over the tabbouleh. Toss to mix really well, season, cover, and allow the tabbouleh to stand for 30 minutes to allow the flavours to blend.

5. Serve with the small lettuce leaves for scooping the tabbouleh out of the dish.

Slimming World - Lamb Koftas

Serves - 4
Ready in about 45 minutes

Syns per serving - Original Free

Ingredients

1 red onion, peeled and finely chopped
1kg lean minced lamb
3 tsp ground cumin
2 tsp ground coriander
2 tsp ground cinnamon
2 tsp ground ginger
2 tsp chilli powder
Salt and freshly ground black pepper
3 preserved lemons, roughly chopped
700ml chicken stock make from Bovril
a handful of chopped fresh coriander leaves to serve

Method

1. Place the onion in a large mixing bowl with the lamb and 1 tsp each of the ground spices. Season well and, using your fingers, mix well to combine. Using wet hands, shape the mixture into walnut-sized balls and set aside.

2. Place the remaining ground spices in a medium, non-stick saucepan with the preserved lemons and the stock and bring to the boil. Cover tightly, reduce the heat and simmer for 3-4 minutes.

3. Carefully add the meatballs to the saucepan, cover the pan and let simmer gently for 15-20 minutes, turning them often until cooked through. Check seasoning.

4. To serve, ladle into four warmed soup plates or bowls and sprinkle over chopped coriander leaves.

Peanut Butter Truffles

These truffles are healthy-ones. They contain no cholesterol and no added sugar, they're gluten free and made with oats (which helps lowering bad cholesterol) and flaxseed (linseed), which is rich in omega-3 fatty acids. Made for my darling who is fighting high cholesterol (but my sons almost ate them all). Oh,..no cooking / baking involved!

Ingredients:

1 cup peanut butter*

2-3 tbs honey

2 tbs flaxseed, grounded

2 tbs dessicated coconut

1 cup instant (rolled) oats

-cocoa, coconut, crushed peanut for coating - optional

Method:

Warm peanut butter (I microwaved it for 45 seconds), add honey and mix well. Add all other ingredients, fold in until incorporated. Take a tbsp at a time and roll between your hands. Coat with chosen ingredients and refrigerate; ready after 20 minutes.

* Peanut butter's is high in fat content; but most all of its fats are of the healthy monounsaturated type, which lowers "bad" LDL cholesterol levels. Peanut butter also contains polyunsaturated fats, which raises "good" HDL cholesterol levels. The synergy of both these types of fat in peanut butter makes it a good food choice for regulating your cholesterol at a healthy level.

Kuglice sa Kikiriki Puterom

Ovo su zdrave kuglice; ne sadrzavaju kolesterol i secer, bez glutena su i sadrzavaju zob/jecam (pomaze snizavanju kolesterola) i sjeme lana, koje je bogato sa omega-3 masnim kiselinama. Napravljeno za mog dragog, koji se bori protiv povisenog kolesterola (ali moji sinovi su ih najvise pojeli). A da,..ne pece se i ne kuha!

Sastojci:
1 solja maslaca od kikirikija
2-3 K meda
2 K lanenog sjemena, samljevenog
2 K kokosa
1 solja instant zobi (presovane pahuljice)
-kakao, kokos, samljeveni kikiriki za uvaljati - po zelji
Nacin:
Zagrijte maslac (ja sam ga stvaila u mikrovalnu na 45 sekundi), umijesajte dobro med. Dodajte ostale sastojke i dobro promijesajte. Uzimajte po 1 kasiku ove mase i oblikujte u kuglice, zatim uvaljajte i odabranu masu. Rashladite u frizideru na 20-ak minuta prije sluzenja.

Tomato, Coriander and Cumin Rice with Grilled Lamb

Rice dishes are very often on my table and this is one of my favourite ways of serving it. Perfect as a companion to any kind of red meat. 4 serves - 3,5 WW points each ( add points for meat - in this case 5 points per chop)

Ingredients:

Rice-

1,5 tbs olive oil

1 cup long grain rice (Basmati)

1 small onion, diced

3 garlic cloves, crushed

1 tsp cumin, ground

3-4 tomatoes, diced

2 cups chicken or vegetable stock

1/3 cup coriander leaves

Meat-

4 lamb chops

salt and pepper

spices for meat according to your taste

(I like using coriander, cumin and oregano powder with lamb)

Method:

Heat oil, add rice and stir for a couple of minutes. Add onion, garlic and cumin. Cook until aromas are released, then add tomatoes, mix well and pour stock. Cover and cook (reduce heat) 20 minutes. Remove pan from heat and let it (covered) cool slightly. Fluff the rice (with a fork) and stir in coriander.

Season lamb chops and grill them 5-6 minutes each side (or according to your liking). Serve with rice and salad.

Riža sa Paradajzom, Korijanderom i Kimom uz Grilovano Meso

Razliciti prilozi od rize se jako cesto nadju na mojoj trpezi, a ovaj dolje navedeni nacin je jedan od meni najdrazih. Perfektno za servirati sa bilo kojim crvenim mesom.

Potrebno:

Riza-

1,5 K maslinovog ulja

1 solja rize dugog zrna (Basmati)

1 manji crveni luk, sjeckan

3 cena bijelog luka, protisnuta

1 k praha kima

3-4 paradajza, sjeckana na kocke

2 solje kokosijeg ili povrtnog bujona / supe

1/3 solje lisca korijandera, sjeckana krupno

Meso-

4 kotleta (ja sam koristila jagnjetinu)

so i biber

zacini za meso po vasem ukusu

(u ovom slucaju korijander, kim i origano u prahu)

Nacin:

Zagrijte ulje, proprzite rizu par minuta, zatim ubacite luk i kim. Mijesajte i kuhajte malo zatim dodajte paradajz i supu / bujon. Poklopite, smanjite i kuhajte 20-ak minuta. Smaknite s vatre, ostavite poklopljeno par minuta, zatim viljuskom 'izgrebite' rizu (da se odvoji) i pospite sa liscem korijandera.
Zacinite meso i pecite / grilujte 5-6 minuta svaku stranu (ili duze ako volite dobro peceno). Servirajte sa rizom i salatom.

Slimming World - Creamy Beef Goulash

Serves 4
Ready in about 2 hours 10 minutes

Syns per serving - Original Free

Ingredients

1 x 400g can chopped tomatoes
1 large onion, peeled and finely chopped
300g chestnut mushrooms, sliced
2 red peppers, deseeded and diced
1kg lean braising steak, cut into thin strips
2 tbso smoked Hungarian paprika
half a tsp caraway seeds
1 bay leaf
a pinch of marjoram
1 tsp dried mixed herbs
salt and freshly ground black pepper
250g very low-fat natural fromage frais

Method

1. Preheat the oven to 150C/Gas 2. Put the tomatoes and onions in a saucepan and place over a medium heat. Bring to the boil, reduce the heat and cook gently for 10-12 minutes, until the onions have softened.

2. Stir in the mushrooms and peppers and cook for a further 6-8 minutes.

3. Place the steak in an ovenproof casserole dish. Sprinkle over the paprika, caraway seeds, bay leaf, marjoram and dried herbs. Season well and pour over the tomato mixture. Cover tightly and cook in the oven for 1 and half hours or until the meat is tender.

4. Beat the fromage frais until smooth and pour over the casserole before serving. Steamed cabbage and carrots would make great accompaniment.

Slimming World - Mini Double Chocolate Chip Muffins

Serves 36
Ready in about 35 minutes

Syns per serving - Green 2½, Original 2½, Extra Easy 2½

Ingredients

Fry Light
198g Plain flour
1 tsp bicarbonate of soda
57g white chocolate chips
28g cocoa powder
2 tsp mixed spice
57g oatmeal
1 tbsp artificial sweetener
57g low-fat spread suitable for baking (such as Anchor light spreadable)
1 egg
227g Total 0% Fat Greek Yogurt
113ml skimmed milk

Method

1. Preheat the oven to 200C/Gas 6. Place 36 mini muffin cases on a muffin tray. Spray with a little Fry Light and set to one side.

2. Sift the flour and bicarbonate of sofa into a bowl and stir in the chocolate chips, cocoa, mixed spice, oatmeal and sweetener. Melt the low-fat spread and beat the egg, then whisk them together with the yogurt and milk. Add this mixture to the flour and stir until well combined.

3. Spoon the mixture into the muffin cases and bake for 12-15 minutes or until cooked through. Remove from the oven, cool on a wire rack and serve.

Slimming World - Cheese Stuffed Meatballs

Makes 12: 1 Syn each on Original

Ingredients

1 red pepper, chopped

A handful of coriander, chopped

908g extra-lean minced beef

1 tbsp curry powder

12 Laughing Cow Extra light Triangles

Fry Light

chopped red chillies and herbs (to garnish)

Method.

1. Preheat the oven to 180C/Gas 4. Place the red pepper, coriander, mince and curry powder in a bowl. Season and using your fingers, mix to combine.

2. Divide into 12 portions and form each into a flat patty. Place a laughing Cow Extra Light Triangle in the centre of each patty, then wrap the mince around the cheese to enclose it completely and form a ball.

3. Place on a baking tray, spray with Fry Light and bake for 12-15 minutes, or until cooked. Serve garnished with chopped red chilli and herbs.

Slimming World - Spicy Prawn Linguine

Serves 4
Ready in about 20 minutes

Syns per serving - Extra Easy Free

Ingredients

397g dried linguine
Fry Light
255g cooked, peeled prawns
2 garlic cloves, finely chopped
2 large red chillies, deseeded and finely chopped
Salt and freshly ground black pepper
2 x 70g bags wild rocket leaves

Method

1. Cook the linguine according to the packet instructions. Drain well and set aside.

2. Spray a deep frying pan or wok with Fry Light and place over a high heat. Add the prawns, garlic and chillies. Season well, then stir-fry for 2-3 minutes until all the ingredients are mixed well and piping hot.

3. Add the linguine and stir through. Remove from the heat and fold in the rocket leaves. Serve immediately.

Slimming World - Apple and Custard Filo Tarts

Seves 4
Ready in About 25 minutes

Syns per serving - Extra Easy 5, Green 5, Original 5

Ingredients

2 small dessert apples, halved, cored and thinly slices
Juice of half a lemon
Fry Light
2 large sheets filo pastry
150g ready-made low-fat custard
Finely grated zest of half an orange
1 level tsp icing sugar, to dust
pinch of ground cinnamon
Fat-free natural fromage frais, sprinkled with ground cinnamon, to serve

Method

1. Preheat your oven to 200C/Gas 6. Toss the apple slices and lemon juice and set aside until needed. Spray a 4-hole Yorkshire pudding tin with Fry Light.

2. Cut each pastry sheet into 4 x 15cm squares. Spray each piece with Fry Light, place 2 pieces on top of each other at angles and use to line the holes of the tin. Bake for 8-10 minutes, or until crisp and golden. Leave to cool for 5 minutes.

3. Meanwhile, put the custard and orange zest in a bowl and stir. Spoon the mixture into the cooled pastry cases, then arrange the apple slices on top of each one. Lightly dust with icing sugar and ground cinnamon, then serve with the fromage frais.

Slimming World - Spiced Rice Pudding

Serves 4
Ready in about 2 hours 15 minutes

Syns per serving - Extra Easy 3, Green 3

Ingredients

Fry Light
100g plain dried pudding rice
2 tbsp sweetener
650ml skimmed milk
1 tsp freshly grated nutmeg, plus extra to decorate
1 tsp ground cinnamon
1 mango, peeled, stoned and sliced.

Method

1. Preheat your oven to 150C/ Gas 2, and lightly spray a medium baking dish with Fry Light.

2. Put the rice in a large sieve and rinse under cold water for 1-2 minutes. Drain and transfer to the baking dish. Add the sweetener and pour over the milk. Stir well, then sprinkle over the spices.

3. Bake the pudding for 1 hour. Stir and return to the oven for 30 minutes. Stir again, then bake for a further 30 minutes, or until lightly browned. Serve warm in cups or bowls, with a little grated nutmeg and the mango.

Slimming World - Pork, Egg and Veg Fried Rice

Serves 4
Ready in about 25 minutes
Freezer Friendly

Syns - Extra Easy ½

Ingredients

300g dried long-grain rice
Fry light
3 eggs, lightly beaten and seasoned with salt and pepper
500g pork stakes, all visible fat removed, cut into small cubes
1 red and 1 yellow pepper, deseeded and cut into thin strips
1 large carrot, peeled and cut into thin matchsticks
50g beansprouts
8 spring onions, cut into lengths
2 garlic cloves, finely chopped
2cm piece fresh root ginger, peeled and finely grated
4 tbsp light soy sauce
1 level tbsp sweet chilli sauce
A small handful of fresh coriander, finely chopped, to garnish
1 lime, sliced, to serve

Method

1. Cook the rice according to packet instructions, drain and set aside.

2. Meanwhile, place a large wok or frying pan sprayed with Fry Light over a medium heat. Add the eggs and swirl the pan to form a thin omelette. Cook for 2 minutes, flip and cook for a further minute. Transfer to a clean surface, roll up and cut into thin strips. Cover and set aside.

3. Wipe out the pan with kitchen paper and spray with a little more Fry Light. Place over a high heat and stir-fry the pork for 5-6 minutes, or until cooked through. Transfer to a plate using a slotted spoon, cover and set aside.

4. Return the pan to the heat and stir-fry the peppers, carrot, beansprouts and spring onions for 3-4 minutes. Add the garlic, ginger, cooked rice and pork and stir-fry for a further 2-3 minutes. Stir in the soy sauce and sweet chilli sauces and toss well. Divide between 4 bowls, top with the sliced omelette and chopped coriander, and serve with the lime slices.

Slimming World - Tomato and Mixed Pepper Pasta

Serves 4
Freezer Friendly
Ready in about 30 minutes

Syns - Extra Easy Free

Ingredients

Fry Light
2 red onions, roughly chopped
4 garlic cloves, finely chopped
1 courgette, cut into small cubes
1 red and 1 yellow pepper, deseeded and roughly chopped
1 tsp smoked paprika
700g passata with onions and garlic
200ml vegetable stock
1 tbsp balsamic vinegar
1 tsp sweetener
400g dried farfalle
A small handful of fresh flat-leaf parsley, finely chopped, to garnish

Method

1. Place a large frying pan sprayed with Fry Light over a medium heat. Add the onions and garlic and stir-fry for 3-4 minutes.

2. Add the vegetables, paprika, passata, stock, vinegar and sweetener and stir. Bring to the boil, cover, then turn the heat to medium-low and cook for 15-20 minutes, or until the vegetables are tender and the sauce has thickened.

3. Meanwhile, cook the farfalle according to the packet instructions. Drain, then mix in the tomato sauce. Divide between 4 bowls, garnish with the parsley and serve.

Slimming World - Veggie Bangers n Mash

Serves 4
Ready in about 1 hour 30 minutes, plus overnight chilling time

Syns per Serving - Extra Easy ½, Green ½

Ingredients

400g floury potatoes, such as Desiree or King Edward, peeled and roughly chopped
2 x 410g cans chickpeas, drained and rinsed
1 small carrot, peeled and finely grated
2 small egg yolks
2 garlic cloves, finely chopped
1 tbsp mild curry powder
A large handful of fresh coriander, finely chopped
4 spring onions, finely chopped
Salt and freshly ground black pepper
200g firm plain tofu, finely chopped
200g curly kale
50ml vegetable stock

For the gravy

Fry light
4 large onions, thinly sliced
1 level tsp cornflour
400ml vegetable stock
2 tbsp balsamic vinegar
half a tsp sweetner
A sprig of fresh rosemary

For the mash

600g floury potatoes, such as Desiree or King Edward, peeled and roughly chopped
1 tsp mustard powder
A small handful of fresh flat-leaf parsley, finely chopped
200g fat-free natural fromage frais

Method

1. Boil the 400g potatoes for 15-20 minutes, or until tender. Drain, mash and leave to cool.

2. Line a baking tray with baking paper. Put the chickpeas, carrot, egg yolks, garlic, curry powder, coriander and spring onions in a food processor and blend until smooth. Season and add to the potato, then mash in the tofu using your fingers. Divide into 8 portions and roll into chunky sausages. Place on the baking tray and chill for 6-8 hours, or overnight if time allows.

3. An hour before you want to eat, make the gravy. Place a frying pan sprayed with Fry light over a medium-low heat and stir-fry the onions for 2-3 minutes. Reduce the heat to low and cook for 15-20 minutes. Stir in the cornflour, then the remaining gravy ingredients. Bring to the boil, turn the heat to low and cook for 15-20 minutes, or until thickened. Remove the rosemary.

4. Meanwhile, preheat your oven to 200C/Gas 6. Boil the remaining 600g potatoes for 15-20 minutes, or until tender. Drain and return to the pan. Mix the mustard powder in a bowl with 1 tbsp water and stir in the parsley and fromage frais. Add to the potato, season and mash until smooth. Cover and keep warm.

5. Spray the sausages with Fry Light and cook in the oven for 12-15 minutes. Meanwhile, place a wok or large frying pan sprayed with Fry Light over a high heat and stir-fry the kale for 3-4 minutes. Add the stock, bring to the boil and cook for 4-5 minutes, or until tender, uncovered.

6. Divide the mash between 4 plates, top with the sausages and gravy and serve with the kale.

Happy Valentine's Day

For all those who believe in love!

It is a classic Red Velvet Cake, baked in form of cupcakes / harts (brushed with strawberry jam).

Za sve one koji vjeruju u ljubav - sretan dan zaljubljenih!

Radjeno po receptu klasicne torte 'Crveni baršun ' (Red Velvet Cake), u formi 'kapkejka' / srca (premazano dzemom od jagoda) .

Slimming World - Chicken, Ham and Mushroom Pies

Serves 4
Ready in 1 hour
Freezer friendly

Syns - Extra Easy 4½, Original 4½

Ingredients

500ml chicken stock
4 skinless chicken breasts, cut into 1.5cm pieces
2 onions, roughly chopped
1 garlic clove, finely chopped
2 carrots, peeled and cut into small cubes
200g green beans, chopped
200g button mushrooms (halved or quartered if large)
1 level tsp chicken gravy granules
2 tbsp tomato puree
454g can cooked lean ham, cut into small cubes
A handful of fresh tarragon, finely chopped
Salt and freshly ground black pepper
1 egg, lightly beaten
100g ready-rolled light puff pastry

Method

1. Preheat your oven to 180c/Gas4. Put the stock, chicken, onions, garlic, carrots, beans and mushrooms in a pan and cook over a medium heat for 15-20 minutes, stirring often, until the onions have softened and the chicken is cooked.

2. Add the gravy granules and tomato puree and stir well. Add the ham and tarragon, season and stir again. Remove from the heat and transfer to 4 individual, lipped pie dishes.

3. Brush the lips of the dishes with some of the beaten egg. Cut the pastry into long, thin strips and arrange over the pies in a lattice pattern. Brush the pastry with the remaining egg and bake for 18-20 minutes, or until the pastry is puffed up and golden. Serve warm.

World Recipes

Rice Flour Crisps

Slimming World - Pork Escalopes in Marsala Sauce

Mango Icecream

Pakora

Slimming World - Vegetarian Spaghetti Bolognese

Slimming World - Tabbouleh

Slimming World - Lamb Koftas

Peanut Butter Truffles

Tomato, Coriander and Cumin Rice with Grilled Lamb

Slimming World - Creamy Beef Goulash

Slimming World - Mini Double Chocolate Chip Muffins

Slimming World - Cheese Stuffed Meatballs

Slimming World - Spicy Prawn Linguine

Slimming World - Apple and Custard Filo Tarts

Slimming World - Spiced Rice Pudding

Slimming World - Pork, Egg and Veg Fried Rice

Slimming World - Tomato and Mixed Pepper Pasta

Slimming World - Veggie Bangers n Mash

Happy Valentine's Day

Slimming World - Chicken, Ham and Mushroom Pies

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