Chicken Salad with Creamy Green Chilli Dressing
26 June 2008 | No Comments | Author: Katie
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Ingredients:
4 tablespoon lime(s), juice
1 ½ teaspoon ground cumin
2 tablespoon fresh coriander, chopped
1 clove garlic, large, chopped
3 portion spring onions, sliced
350g chicken breast, uncooked, skinless, four pieces
350g cooked black beans, drained and rinsed
1 medium red pepper or yellow pepper(s), preferably red, chopped
150g cherry tomatoes, cut in half
1 portion lettuce, cos, sliced in 1 cm pieces
100g fresh green chilli(s), pref. green, finely chopped
1 small pot very low-fat plain yoghurt
1 tablespoon ground coriander
1 bunch watercress, tough stems removed
1 tablespoon lemon juice, fresh
1 clove garlic
Fresh Strawberry Compote
26 June 2008 | No Comments | Author: Various Sources
Ingredients:
2 ¼ lb strawberries, (1kg) stalks removed
1 portion lemon(s), pared zest
4 tablespoon artificial sweetener, powdered, or according to taste
80g very low-fat plain yoghurt, 8 tbspns
4 sprig fresh mint, leaves or strawberry leaves, to decorate
 Instructions:
Halve or quarter the strawberries if they are large. Tip into a large saucepan with the lemon zest and 4 tablespoons of water.Heat very gently, stirring often with a wooden spoon, for 3-4 minutes until the strawberries begin to break down and release their juice.
Continue to cook gently for another 10-15 minutes to give a thick, pulpy consistency. Remove from the heat and allow to cool.Remove the lemon zest. Add sweetener, according to taste. Serve with 2 tablespoons of yoghurt per portion, decorated with strawberry leaves or mint leaves. Alternatively, refrigerate and use as required.View Source
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Leg of Lamb with Yoghurt Mint Sauce
17 March 2008 | No Comments | Author: Various Sources
Ingredients:
2 1/2 lb lean leg of lamb, (1kg) trimmed of visible fat
2 clove garlic, sliced
225 g natural low-fat yogurt, plain
1/4 teaspoon pepper, black
1/4 teaspoon cayenne pepper
8 small portion potato(es), red, peeled and quartered
5 spray low-fat cooking spray
1/2 teaspoon salt
1/2 teaspoon ground cumin
1 sprig fresh mint, chopped
1 portion bay leaf
Instructions:
Make several small slits in the lamb and stuff with the garlic slices.
Combine the yogurt, mint, cumin, black pepper, cayenne pepper and bay leaf in a zip top plastic bag. Add the lamb and marinate in the refrigerator for at least 8 hours or overnight. If you do not have a zip top plastic bag, then marinate the lamb in a large bowl.
Preheat the oven to Gas Mark 8/450°F/230°C. Coat the roasting pan with cooking spray.
Remove the lamb from the marinade (reserving the marinade), place in the pan, insert a meat thermometer into thickest portion. Pour the marinade over the lamb. Lightly coat the potatoes with cooking spray and sprinkle with salt. Bake for 15 minutes then reduce the oven to Gas Mark 4/350°F/180°C and roast for one more hour or until thermometer registers 160°F/70°C for medium well done.
Remove lamb from the oven and let stand for 10 minutes. Discard the bay leaf. Serves 100g (3½ oz) per person and 4 potato quarters each.
Hot Cross Buns
17 March 2008 | No Comments | Author: Various Sources
Ingredients:
450g strong white bread flour
1 teaspoon salt
1/2 teaspoon spice, ground allspice
1/2 teaspoon cinnamon, ground
1/2 teaspoon nutmeg, ground
1 portion lemon(s), grated zest of
10g yeast, (1 sachet, easy-blend)
25g low-fat spread
300ml skimmed milk, tepid
2 level tablespoon honey, clear
1 medium egg(s), beaten
150g mixed fruit, e.g. currants and mixed peel
1 teaspoon honey, to glaze
Instructions:
Sift the flour, salt, mixed spice, cinnamon and nutmeg into a large bowl. STir in the lemon zest and yeast.
Whisk the margarine into the warm milk, until it melts. Add the honey and egg and beat together well.
Blend the tepid, milky mixture into the flour with the dried fruits, mixing until you have a sticky dough. Turn this out onto a lightly floured surface and knead well, until the dough becomes smooth and elastic.
Place in a lightly floured bowl and cover with lightly oiled clingfilm. Leave in a warm place to ‘prove’ until it doubles in size, about 1 hour.
LIghtly spray two baking sheets with spray cooking oil. Knock back the dough, divide into 12 equal pieces and knead each one for 1 minute before shaping into a bun. Space six buns on each sheet. Cover lightly with a piece of oiled clingfilm and leave in a draught-free area, to double in size again.
Preheat the oven to Gas Mark 6/200°C/400°F. Use a knife to cut a cross on each bun. Bake for 20-25 minutes, until well risen and golden.
Transfer to a wire cooling rack and glaze the hot cross buns by brushing a little warm clear honey over each one. Serve at once.
Chocolate Easter Nests
17 March 2008 | No Comments | Author: Various Sources
Ingredients:
2 heaped teaspoon cocoa powder
1 level tablespoon syrup, golden
150g chocolate, dark, broken into pieces
40g polyunsaturated margarine
4 portion Nestle Shredded Wheat, crushed
36 portion Cadbury Mini Eggs, to decorate
Instructions:
Put 12 paper bun cases into a 12-hole tin.
Put the cocoa powder, syrup, chocolate and margarine into a medium saucepan. Heat gently, stirring, until melted and smooth.
Add the Shredded Wheat biscuits and stir until coated. Share the mixture between the bun cases, making a depression in the middle with the back of a teaspoon to form a nest shape. Chill until set.
Finish off each chocolate nest with 3 tiny chocolate Easter eggs
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