SERVES 2. 4 and half points
125g drained canned chickpeas; juice of half a lemon; 1 small clove of garlic, crushed; 1 tbsp tahini(sesame seed paste); 1 carrot, cut into fine matchsticks; 1 tbsp fresh orange juice; half a tsp of cumin seeds; 2 tbsp fresh torn coriander; 2 med pittas; pinch of dried mint.
1. Place the chickpeas in a blender with the lemon juice, garlic and tahini. Whizz to a smooth paste, adding 1-2 tbsps of cold water to get a good consistency. Season to taste and set to one side.
2. Combine the carrot, orange juice, cumin and fresh coriander. Season and set to one side. Preheat grill to medium and splash the pittas with water. Sprinkle one side with the mint and grill both sides until golden. Slice and serve immediately with the houmous topped with the carrot salad.
Saturday, January 8, 2011
CHEWY BANANA FLAPJACKS (MAKES16)
75g Low fat spread; 50g light muscovado sugar; 2tbsps runny honey; 250g oats; quater tsp baking powder; 2tbsps pumpkin seeds; 2tbsps sunflower seeds; pinch of salt; 1 large ripe banana, chopped; 2tsps vanilla extract.
1. Preheat oven to 180oc. Grease and line the base of a 22cm (8 and a half inch) square baking tin. Melt the spread, sugar and honey in a small pan, stirring well.
2. Stir in the oats, baking powder and seeds, along with a good pinch of salt. In a bowl, mash the bananas with the vanilla extract, then stir into oat mixture. Spoon into prepared tin, level and press down firmly.
3. Bake for 25minutes until golden and firm to the touch. Cut into 16 squares while still warm, then allow to cool completely in the tin. Remove from the tin and stir in an airtight container.
1. Preheat oven to 180oc. Grease and line the base of a 22cm (8 and a half inch) square baking tin. Melt the spread, sugar and honey in a small pan, stirring well.
2. Stir in the oats, baking powder and seeds, along with a good pinch of salt. In a bowl, mash the bananas with the vanilla extract, then stir into oat mixture. Spoon into prepared tin, level and press down firmly.
3. Bake for 25minutes until golden and firm to the touch. Cut into 16 squares while still warm, then allow to cool completely in the tin. Remove from the tin and stir in an airtight container.
APPLE AND RASPBERRY MUFFINS (MAKES 12)
Low fat cooking spray; 225g self raising flour; tsp of bicarbonate of soda; pinch of salt; 25g oats; 100g caster sugar; 150g apple sauce; 3tbsps sunflower oil; 175g low fat natural yoghurt; 6 tbsps skimmed milk; 1 egg, beaten; 100g raspberries, fresh or frozen.
1. Preheat oven to 200oc. Lightly grease a non stick 12 hole muffin tin with cooking spray or simply use 12 paper cases and place in the holes in the tin.
2. Sift the flour, bicarbonate of soda and salt into a mixing bowl.
3. Reserve a tablespoon of oats for the muffin tops, then stir in the remaining oats and sugar into the flour.
4. In a seperate bowl, mix the apple sauce, oil, yoghurt, milk and egg together, then stir in this wet mixture into dry ingredients, mixing until just combined but still slightly lumpy. Stir in the raspberries, then spoon into the muffin tins, dividing the mixture evenly to make 12 muffins. Scatter with the reserved oats and bake in the oven for 20 minutes until risen, firm and golden brown. Cool on a wire rack.
1. Preheat oven to 200oc. Lightly grease a non stick 12 hole muffin tin with cooking spray or simply use 12 paper cases and place in the holes in the tin.
2. Sift the flour, bicarbonate of soda and salt into a mixing bowl.
3. Reserve a tablespoon of oats for the muffin tops, then stir in the remaining oats and sugar into the flour.
4. In a seperate bowl, mix the apple sauce, oil, yoghurt, milk and egg together, then stir in this wet mixture into dry ingredients, mixing until just combined but still slightly lumpy. Stir in the raspberries, then spoon into the muffin tins, dividing the mixture evenly to make 12 muffins. Scatter with the reserved oats and bake in the oven for 20 minutes until risen, firm and golden brown. Cool on a wire rack.
APPLE MUFFINS (MAKES 12)
300g Plain flour; 1 tbsp baking powder; quater tsp of salt; half tsp of cinnamon; half cup sugar; 60ml oil; 125ml milk; 1 egg, beaten; 1 cup of grated apple.
1. Preheat oven to 200oc. Line a 12 hole muffin tin with large paper bun cases.
2. Mix the flour, baking powder, salt and cinnamon in a bowl. Mix the sugar, oil, milk and egg together in another bowl.
3. Add the liquid and grated apple to the dry ingredients. Divide the batter between the 12 paper cases and bake for 20-25 minutes until golden brown.
1. Preheat oven to 200oc. Line a 12 hole muffin tin with large paper bun cases.
2. Mix the flour, baking powder, salt and cinnamon in a bowl. Mix the sugar, oil, milk and egg together in another bowl.
3. Add the liquid and grated apple to the dry ingredients. Divide the batter between the 12 paper cases and bake for 20-25 minutes until golden brown.
KRISPIE BRAKFAST BARS. (Makes 8 bars)
KIDS FAVOURITE.
75G LOW FAT SPREAD; 60G RUNNY HONEY; 25G RICE KRISPIES; 110G OATS; 25G DRIED CRANDBERRIES; 1 TBSP SESAME SEEDS; 2 TBSPS YOGHURT; 4TSP ICING SUGAR.
1. Prehet oven to 160oc. Place low fat spread and honey in large pan and melt over medium heat. Let it bubble gently for1-2 minutes. Remove from the heat and stir in the rice krispies, oats, crandberries and sesame seeds. Press into a 20cm(8inch) square non stick tin and bake for 15-20 minutes until golden. Remove from the oven and leave to cool in the tin.
2.Mix together the yoghurt and icing sugar with 2tsps of water and drizzle over the mixture. Refrigerate for about 30minutes until set, then cut into 8 bars and serve.
75G LOW FAT SPREAD; 60G RUNNY HONEY; 25G RICE KRISPIES; 110G OATS; 25G DRIED CRANDBERRIES; 1 TBSP SESAME SEEDS; 2 TBSPS YOGHURT; 4TSP ICING SUGAR.
1. Prehet oven to 160oc. Place low fat spread and honey in large pan and melt over medium heat. Let it bubble gently for1-2 minutes. Remove from the heat and stir in the rice krispies, oats, crandberries and sesame seeds. Press into a 20cm(8inch) square non stick tin and bake for 15-20 minutes until golden. Remove from the oven and leave to cool in the tin.
2.Mix together the yoghurt and icing sugar with 2tsps of water and drizzle over the mixture. Refrigerate for about 30minutes until set, then cut into 8 bars and serve.
BANAN MUFFINS (SERVES 8)
2bananas; 1 tbsb clear honey; 100g low fat spread; 150g brown sugar; 2 eggs; 175g self raising flour; half a tsp of nutmeg; half tsp of baking powder.
1. Preheat oven to 180oc. Prepare a muffin tin by lining it with paper muffin cases.
2. In a small bowl, mash the bananas and the honey with a fork. In a large bowl, cream the low fat spread with the sugar until light and fluffy with an electric hand whisk. Next, add the eggs and continue to beat for a few
minutes.
3. Fold in the mashed banana mixture. Sieve the flour, nutmeg and baking powder into the bowl and fold through with a large spoon until all the ingredients are combined.
4. Pour the mixture into the muffin cases and then bake on the middle shelf of the oven for 30minutes. Once cooked leave to cool on a wire rack. Store the muffins in a cake tin to keep fresh. (If theres any leftover, which will be unlikely, cause there so yummy)
1. Preheat oven to 180oc. Prepare a muffin tin by lining it with paper muffin cases.
2. In a small bowl, mash the bananas and the honey with a fork. In a large bowl, cream the low fat spread with the sugar until light and fluffy with an electric hand whisk. Next, add the eggs and continue to beat for a few
minutes.
3. Fold in the mashed banana mixture. Sieve the flour, nutmeg and baking powder into the bowl and fold through with a large spoon until all the ingredients are combined.
4. Pour the mixture into the muffin cases and then bake on the middle shelf of the oven for 30minutes. Once cooked leave to cool on a wire rack. Store the muffins in a cake tin to keep fresh. (If theres any leftover, which will be unlikely, cause there so yummy)
CHICOLATE PANCAKES
MAKES 4 PANCAKES
100g plain flour; tbsp cocoa powder; 1 egg, beaten; 150ml semi skimmed milk; low-cal oil spray.
1. Place the flour, cocoa powder, egg & milk in a bowl & whisk well. Add more milk if required until the mixture forms a smooth, lump free batter with the consistency of double cream. Leave to stand for 20-30 minutes.
2. Heat a non stick frying pan and spray lightly with oil. Pour in 2 tbsbs of batter, tilting the pan so the batter spreads evenly across the bottom of the pan. Cook for 1 minute. Wedge a wooden spoon or silicone spatula around the edge of the pancake and flip the pancake over. Cook for a further minute, then transfer to a serving plate and keep warm.
3. Repeat with the remaining batter, adding a little oil spray between each pancake. Serve hot with fruit and low fat yoghurt.
100g plain flour; tbsp cocoa powder; 1 egg, beaten; 150ml semi skimmed milk; low-cal oil spray.
1. Place the flour, cocoa powder, egg & milk in a bowl & whisk well. Add more milk if required until the mixture forms a smooth, lump free batter with the consistency of double cream. Leave to stand for 20-30 minutes.
2. Heat a non stick frying pan and spray lightly with oil. Pour in 2 tbsbs of batter, tilting the pan so the batter spreads evenly across the bottom of the pan. Cook for 1 minute. Wedge a wooden spoon or silicone spatula around the edge of the pancake and flip the pancake over. Cook for a further minute, then transfer to a serving plate and keep warm.
3. Repeat with the remaining batter, adding a little oil spray between each pancake. Serve hot with fruit and low fat yoghurt.
CHEESE AND TOMATO MUFFINS
MAKES 6
low fat cooking spray; 100g ripe cherry tomatoes, quartered; 180g plain flour; tsp baking powder; tsp bicarbonate of soda; half tsp salt; 50g low fat mature cheddar, grated; 15g caster sugar; 30g low fat margarine, melted; 120ml skimmed milk; 1 egg, beaten lightly; 20g pumpkin or sunflower seeds.
METHOD:
Preheat oven to 190oc. Line a muffin tray with 6 cases. Mist a frying pan with cooking spray and fry tomatoes for 2-3 minutes until softened.
Sift the flour, baking powder, bicarbonate of soda & salt into a bowl, then stir in the cheese and sugar.
Whisk together margarine, milk & egg, then stir in the tomatoes. Stir into the dry ingredients, being careful not to overmix.
Spoon into muffin cases and top with the seeds. Bake for 16-18 minutes until golden & cooked through. They are best eaten warm.
low fat cooking spray; 100g ripe cherry tomatoes, quartered; 180g plain flour; tsp baking powder; tsp bicarbonate of soda; half tsp salt; 50g low fat mature cheddar, grated; 15g caster sugar; 30g low fat margarine, melted; 120ml skimmed milk; 1 egg, beaten lightly; 20g pumpkin or sunflower seeds.
METHOD:
Preheat oven to 190oc. Line a muffin tray with 6 cases. Mist a frying pan with cooking spray and fry tomatoes for 2-3 minutes until softened.
Sift the flour, baking powder, bicarbonate of soda & salt into a bowl, then stir in the cheese and sugar.
Whisk together margarine, milk & egg, then stir in the tomatoes. Stir into the dry ingredients, being careful not to overmix.
Spoon into muffin cases and top with the seeds. Bake for 16-18 minutes until golden & cooked through. They are best eaten warm.
SAUSAGE PATTIES
SERVES2
2 low fat sausages; tbsp carmelised onion chutney; tbsp chopped fresh parsley; 2 tomatoes, halved; 2 wholemeal muffins, split; mustard, to serve (optional).
Preheat grill to medium. Squeeze the sausagemeat from its casing into a bowl. Mix in the chutney and parsley, then shape into 4 balls and flatten to make patties.
Line the grill pan with foil, mist with cooking spray, then add the patties and tomatoes and grill for two minutes. Turn the patties, add the muffin halves and grill for another two minutes until everything is just brown, turning the muffins once to toast on both sides. Serve the patties on the muffins with the tomatoes alongside, with mustard if you like.
2 low fat sausages; tbsp carmelised onion chutney; tbsp chopped fresh parsley; 2 tomatoes, halved; 2 wholemeal muffins, split; mustard, to serve (optional).
Preheat grill to medium. Squeeze the sausagemeat from its casing into a bowl. Mix in the chutney and parsley, then shape into 4 balls and flatten to make patties.
Line the grill pan with foil, mist with cooking spray, then add the patties and tomatoes and grill for two minutes. Turn the patties, add the muffin halves and grill for another two minutes until everything is just brown, turning the muffins once to toast on both sides. Serve the patties on the muffins with the tomatoes alongside, with mustard if you like.
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