Recipes

Baked sweet potato

Baked-sweet-potatoIngredients:
* 1x170g/6 oz sweet potato (6 Sins on Original)
* 1 level tablespoon very low fat natural yogurt
* juice of 1/2 lemon
* 1 garlic clove, crushed
* 1/2 teaspoon ground coriander
* 1/2 teaspoon ground cumin
* good pinch of chilli powder
* pinch of turmeric
* Fry Light, for spraying
* coarsely ground sea salt
* 1 tablespoon chopped fresh coriander

Spinach and garlic dip with roasted vegetables

Spinach-and-garlic-dip-with-roasted-vegetablesIngredients:
* 1 aubergine, cut lengthways into 8 wedges
* 2 courgettes, each cut lengthways into 4 wedges
* 2 large leeks, halved lengthways and then each cut crossways into wedges
* salt and ground black pepper
* 1 teaspoon chopped fresh rosemary
* Fry light, for spraying

For the spinach and garlic dip:

* 227 g/8 oz fresh spinach leaves
* 2 garlic cloves, crushed
* 3 spring onions, chopped
* 113 g/4oz very low fat natural fromage frais
* 1 teaspoon lemon juice
* salt and freshly ground black pepper

Fragrant summer stuffed tomatoes

Fragrant-summer-stuffed-tomatoes_cIngredients:
* 4 large ripe tomatoes
* 142 g/5 oz very low fat natural fromage frais
* 3 spring onions, finely chopped
* 1 garlic clove, crushed
* 1 yellow pepper, deseeded and finely chopped
* 1 tablespoon finely chopped parsley
* salt and ground black pepper

Fruit and berry juice with milk

Fruit-and-berry-juice-with-milk_cIngredients:
* 1 peach
* 6oz/175g strawberries
* 1 banana, mashed
* 4 fl oz/115ml milk

Tropicana juice with milk

Tropicana-juice-with-milk_cIngredients:
* 2 thick slices pineapple
* 1 mango
* 1 banana, mashed
* 4 fl oz/115ml milk (optional)

Vegetarian lasagne

Vegetarian-lasagneIngredients:
* 185 g (6oz/1 cup) aduki beans, soaked overnight
* 6-8 sheets wholewheat lasagne
* 2 tablespoons vegetable oil
* 1 onion, finely chopped
* 1 clove garlic, crushed
* 250 g (8 oz) white cabbage, shredded
* 125 g (4 oz) mushrooms, sliced
* 1 leek, roughly chopped
* 1/2 green pepper (capsicum), chopped
* 440 g (14 oz) can tomatoes
* 1 teaspoon dried oregano
* salt and pepper
* 1 quantity Bechamel Sauce made with wholewheat flour
* 60 g (2oz / 1/2 cup) grated Cheddar cheese
* sprigs of watercress, to garnish

Pasta & vegetable loaf

Pasta--vegetable-loafIngredients:
* 125 g (4 oz / 2/3 cup) brown lentils
* 125 g (4 oz / 2/3 cup) split peas
* 125 g (4 oz/2 cups) small wholewheat pasta shapes
* 125 g (4 oz / 1/2 cup) butter
* 1 onion, chopped
* 1 clove garlic, crushed
* 1 large carrot, scrubbed and chopped
* 1 stick celery, chopped
* 1 egg, beaten
* 1/2 teaspoon ground cumin
* 2 tablespoons chopped fresh parsley
* salt and pepper
* sprig of mint, to garnish

Vegetarian bolognese

Vegetarian-bologneseIngredients:
* 185 g (6 oz/1 cup) brown lentils
* 125 g (4 oz / 2/3 cup) split peas
* 2 tablespoons vegetable oil
* 1 onion, finely chopped
* 1 clove garlic, crushed
* 1 carrot, finely chopped
* 1 stick celery, finely chopped
* 440 g (14 oz) can tomatoes
* 1 teaspoon dried oregano
* salt and pepper
* Parmesan cheese, to serve
* sprig of parsley, to garnish

Macaroni bake

Macaroni-bakeIngredients:
* 125 g (4 oz) leeks, thinly sliced
* 125 g (4 oz / 3/4 cup) wholewheat macaroni
* 2 sticks celery
* 1 red pepper (capsicum)
* 155 ml (5 fl oz / 2/3 cup) natural yogurt
* 125 g (4 oz) low fat soft cheese
* 2 teaspoons naturally fermented shoyu (soy sauce)
* salt and pepper
* 60 g (2 oz / 1/2 cup) grated Cheddar cheese

Vegetable casserole

Vegetable-casseroleIngredients:
* 2 tablespoons vegetable oil
* 1 onion, finely sliced
* 2 teaspoons plain flour
* 250 g (8 oz) cauliflower flowerets
* 440 g (14 oz) can tomatoes
* 1 tablespoon paprika
* 1/2 green pepper (capsicum), seeded and roughly chopped
* 2 carrots, roughly chopped
* 2 courgettes (zucchini), roughly chopped
* 125 g (4 oz/2 cups) wholewheat pasta shells
* salt and pepper
* 155 ml (5 fl oz / 2/3 cup) Greek strained yogurt
* sprig of parsley, to garnish

Spaghetti layer

Spaghetti-layerIngredients:
* 2 aubergines (eggplants), sliced
* salt
* 500g (1lb) spaghetti
* olive oil
* 1 quantity Tomato Sauce
* 3 hard-boiled eggs, thinly sliced
* 90 g (3 oz / 3/4 cup) grated Parmesan cheese
* chopped hard-boiled egg, to garnish

Vermicelli & chick peas

Vermicelli--chick-peasIngredients:
* 125 g (4 oz / 2/3 cup) chick peas, soaked overnight
* 60 g (2 oz / 1/4 cup) butter
* 1 onion, finely chopped
* 185 g (6 oz) vermicelli
* 250 g (8 oz / 1 3/4 cups) long grain rice
* salt
* 75 ml (2 1/2 fl oz / 1/3 cup) thick sour cream
* sprig of parsley, to garnish

Satsumas with Rum and Raisins

Satsumas-with-Rum-and-RaisinsIngredients:
* 6 large satsumas
* 50 g (2 oz) raisins
* 2 tablespoons soft brown sugar
* 3 tablespoons rum

Mixed Fruit Kebabs

Mixed-Fruit-Kebabs_cIngredients:
* 150 ml (1/4 pint) fresh orange juice
* juice of 2 lemons
* 50 g (2 oz) caster sugar
* 1 pear, peeled, cored and cut into 8 sections
* 2 small firm bananas, peeled and each cut into 4 chunks
* 2 slices of fresh or canned pineapple, cut into sizeable chunks
* 8 pitted cherries or deseeded grapes
* 4 small pieces of preserved stem ginger
* 2 tablespoons melted honey
* demerara sugar, for sprinkling
* 2 tablespoons flaked almonds

Coconut cream:
* 3 tablespoons desiccated coconut
* 4 tablespoons boiling water
* 150 ml (1/4 pint) double cream, whipped

Noodles with eggs

Noodles-with-eggsIngredients:
* 375 g (12 oz) buckwheat noodles
* 2 tablespoons vegetable oil
* onion, chopped
* 185 g (6 oz) Chinese leaves, shredded
* 4 eggs, beaten
* 3 teaspoons soy sauce
* salt and pepper
* bay leaf and lemon peel rose, to garnish

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