Recipes

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Barbecued-Trout-with-Garlic-and-RosemaryIngredients:
* 2 garlic doves, crushed
* 2 rosemary sprigs, divided into short lengths
* 4 trout, about 250 g (8 oz) each, cleaned
* 6 tablespoons olive oil
* finely grated rind of 1/2 lemon
* 3 tablespoons lemon juice
* salt and pepper

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Smoked-fish-lasagneIngredients:
* 500 g (1 lb) smoked fish fillets, such as haddock
* 625 ml (20 fl oz / 2 1/2 cups) milk
* 4 carrots, cut into small dice
* 4 sticks celery, cut into small dice
* 90 g (3 oz / 1/2 cup) butter
* 6 sheets lasagne verde
* 3 teaspoons chopped fresh parsley
* salt and pepper
* 60 g (2 oz / 1/2 cup) plain flour
* freshly grated nutmeg
* 30 g (1 oz/6 teaspoons) grated Parmesan cheese
* lime twist and sprig of parsley, to garnish

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Fish platter with cheese in multicookerIngredients
230 g (8 oz) tilapia fillet
200 g (7 oz) salmon fillet
100 g (3.5 oz) cheese
100 ml sour cream 10%
salt, spices

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Oriental stir fried beansIngredients
1 teaspoon sesame oil (2 Sins)
2 garlic cloves, crushed
1 x 2.5 cm/1 in piece fresh root ginger, peeled and chopped
1 red chilli, deseeded and chopped
2 tablespoons black bean sauce (1 1/2 Sins)
340 g/12 oz thin green beans or runner beans, cut in 5 cm/2 in lengths
113 ml/4 fl oz chicken stock made with Bovril or vegetable stock

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tex mex veggie burgersIngredients
57 g/2 02 long-grain rice (10 Sins on Original)
1 x 397g/14oz can sweetcorn (24 1/2 Sins on Original)
1 small red onion, finely chopped
1 red pepper, deseeded and finely diced
grated zest of 1/2 lemon or lime
1 red chilli, deseeded and finely chopped
3 tablespoons chopped fresh coriander
salt and ground black pepper
1 egg, beaten (optional)
Fry Light for spraying
salsa and very low fat natural fromage frais, to serve

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Autumn-Vegetable-CasseroleIngredients:
* 1 medium aubergine, trimmed and thinly sliced
* 6 large tomatoes, skinned and quartered
* 1 green pepper, cored, seeded and cut into strips
* salt
* freshly ground black pepper
* 1 red pepper, cored, seeded and cut into strips
* 2 tablespoons freshly chopped parsley (optional)
* 2 medium onions, chopped
* juice of 1/2 lemon
* 4 tablespoons sunflower oil
* 1lb (450g) courgettes, sliced

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baked-celeryImperial
1 head of celery
9 fl oz boiling water
1 oz butter
1 chicken stock cube, crumbled
salt and freshly ground pepper
chopped fresh parsley

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5Ingredients
* 3 vine ripe tomatoes, thinly sliced
* 1 Vidalia, Maui Maui, or spanish onion, thinly sliced
* 1 clove, garlic, minced
* 1/3 C. Balsamic vinegar
* 1/3 C. olive oil
* 1 Tbl. dried basil
* 1 Tbl. dried marjoram
* 1/8 tsp. coriander seeds
* 1/8 tsp. dried mint
* 1 tsp. dried oregano
* 3 Tbl. sugar
* 1 tsp. salt
* 1 tsp. pepper

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cucumber-carrot-salad_cIngredients:
* 1/4 cup white vinegar
* 1/4 teaspoon black pepper
* 1/2 teaspoon red pepper flakes (see note)
* 1 tablespoon sugar
* 1 teaspoon vegetable oil
* 2 tablespoons toasted sesame seeds
* 2 large cucumbers, peeled and sliced thin
* 2 stalks green onions, sliced
* 1 carrot, peeled and cut into julienne strips

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Red-cabbage-saladIngredients
1 onion
400 g/14 oz red cabbage,
finely sliced
5 tablespoons sunflower oil
2 tablespoons lemon juice
2 tablespoons mayonnaise
1 teaspoon mustard
1 teaspoon cumin
25 g/1 oz peeled walnuts

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Italian tricolore kebabsIngredients
20 cherry tomatoes
20 fresh basil leaves
113 g/4 oz reduced-fat mozzarella cheese, drained (14 Sins)
salt and freshly ground black pepper

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Spinach-and-ricotta-cannelloniIngredients:
* 225 g (8 oz) frozen spinach
* 15 g (1/2 oz) butter
* 50 g (2 oz) ricotta cheese
* 25 g (1 oz) Parmesan cheese, grated
* 40 g (1 1/2 oz) mozzarella cheese, grated
* pinch grated nutmeg
* salt and freshly ground black pepper
* 8 no pre-cook cannelloni

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Rabbit-muffinsIngredients:
* a knob of butter
* 1 spring onion, finely chopped
* 50 g (2 oz) Cheddar cheese, grated
* 1 wholemeal muffin, split in half
* 1 tbsp good quality tomato sauce