Eastern Europe

Special Potato Bake

Ingredients

908g/2 lb potatoes, peeled & chopped | 4 tbsp very low fat natural fromage frais | 1 garlic clove, crushed | 28g/1 oz reduced fat strong cheddar cheese, grated | salt & ground black pepper | 113g/4 oz frozen petit pois

Potato, Leek & Tomato Bake

Ingredients

Fry Light, for spraying | 681g / 1 1/2 lb potatoes, thinly sliced | 2 leeks, sliced | 3 large tomatoes, sliced | few sprigs of fresh rosemary, crushed | 1 garlic clove, crushed | 284ml / 1/2 pt stock made with Vecon | salt & ground black pepper

Ginger & Orange Saucy Courgettes

Ingredients

1 tbsp Worcestershire sauce | 2 tbsp water | zest & juice of 1 large orange | zest & juice of 1/2 lemon | 1 level tsp cornflour | 340g/12 oz courgettes | 4 spring onions, chopped | 2" piece of ginger, finely chopped | 2 tbsp cider or white wine vinegar | 1 tbsp soy sauce | 3 tsp artificial sweetener

Cheese & Chive Baked Potatoes

Ingredients

4 x 227g/8 oz baking potatoes | 57g/2 oz quark skimmed milk soft cheese | 3 tbsp freshly chopped chives | 57g/2 oz sweetcorn, canned | 1 tbsp very low fat natural fromage frais | ground black pepper | 42g / 1 1/2 oz reduced fat cheddar cheese, grated

Cabbage Parcels

Ingredients

12 large cabbage leaves, stalks removed | Fry Light, for spraying | 1 onion, chopped | 1 carrot, coarsely grated | 170g/6 oz potato, coarsely grated | 283g/10 oz mushrooms, sliced | 2 tbsp soy sauce | good pinch dried thyme | 1 tbsp tomato ketchup | salt & ground black pepper

Vegetable Juice with Spices

Ingredients

2 large carrots | 6 lettuce leaves | 1 apple | grated ginseng or ginger

Stuffed potatoes with bacon

Ingredients

5 big potatoes | 5 strips of bacon | 1 sweet yellow pepper | 1 big red onion | 2 pickled cucumbers | 1 bunch of fennel | 150 g of Holland cheese | Salt, pepper according to your taste

«Knots» with chicken and mushrooms

Ingredients

8 thin pancakes | 100 q of boiled chicken fillet | 50 g of boiled champignons | 30 g of carrot | 40 g of onion | 2 tablespoons of vegetable oil | 100 g of mayonnaise | 8 spouts or spring onions | salt, pepper

It's a great dish for parties. Also you can put into pancakes any other stuffing: meat, cottage cheese, cheese, boiled and raw vegetables. You can make sweet «knots» by putting into pancakes honey and cottage cheese, fruits and so on. But in sweet dish don't forget to use something else instead of spring onions.

Mushroom Salad 2

Ingredients

250 g of chanterelles | 250 g of cherry tomatoes | half of red onion | 1 clove of garlic | 2 sprouts of spring onions | 1 tablespoon of lemon juice | 0,5 teaspoon of grated lemon peel | 1 tablespoon of cedar nuts | 3 tablespoons of olive oil | 10 g of parmesan | salt, pepper

Eggs Florentine salad

Ingredients

227 g/8 oz mushrooms, thinly sliced | 284 ml / 1/2 pint vegetable stock (1/2 Sin) | 4 eggs | 340 g/12 oz fresh baby spinach leaves | 57 ml/2 fl oz fat free vinaigrette dressing | salt and freshly ground black pepper | 2 tablespoons snipped chives

An unusual salad of dressed spinach leaves topped with softly-poached eggs. If you are on the Original Eating Plan you might like to add a delicious finishing touch by sprinkling some crumbled, crisply grilled lean back bacon over the top of the salad.

Grilled vegetables on rosemary skewers

Ingredients

1 red pepper | 1 yellow pepper | 4 slim courgettes, sliced | 1 red onion, cut into chunks | 1 fennel bulb, sliced (optional) | 2 garlic cloves, crushed | 1 sprig fresh rosemary | 2 sprigs fresh thyme | salt and ground black pepper | 2 teaspoons olive oil (4 Sins)

These succulent grilled vegetable skewers can be served hot or cold - either way they are equally delicious. They taste especially good with the Italian basil and tomato dip. For a special party when you want to impress your guests, you could thread the vegetables on to thick fresh rosemary stems, just remove most of the green leaves so that only a small sprig is left at the end and then push the woody pointed end through the vegetables.

Herby cheese and pepper roll-ups

Ingredients

4 peppers (red, yellow or green) | 57 g/2 oz very low fat natural fromage frais | 57 g/2 oz low-fat soft cheese (4 Sins) | 57 g/2 oz sun-dried tomatoes, chopped (1 Sin) | 1 small red chilli, deseeded and finely chopped (optional) | 1 teaspoon finely chopped parsley | 1 teaspoon finely chopped coriander | few sprigs of watercress, chopped | salt and freshly ground black pepper | 24 long fresh chives

If wished, you can use a mixture of red, yellow and green peppers to make these colourful party canapes. They can be made in advance and stored for several hours in the refrigerator until you are ready to serve them. Because they are good "finger food", these pepper rolls would be prefect for popping into your packed lunch box, too.

Mushroom stuffing for fish fillets

Ingredients

25 g (1 oz) butter | 125 g (4 oz) large open mushrooms, finely chopped | 1 small onion, chopped | 75 g (3 oz) fresh white breadcrumbs | 2 tablespoons lemon juice | 1 teaspoon chopped fresh parsley | 2 egg yolks, beaten | salt and freshly ground black pepper

Marinated mushrooms

Ingredients

1 tablespoon cider vinegar | 1 tablespoon olive oil | 1 tablespoon lemon juice | few drops of Worcestershire sauce | 2 tablespoons tomato puree | 2 tablespoons cold water | 1 tablespoon chopped fresh mixed herbs, or 1/2 tablespoon dried | 1 small onion, grated | 1 garlic clove, crushed | 500 g (1 lb) button or closed cup mushrooms, sliced

Tiger prawns with mushrooms

Ingredients

20 raw tiger prawns | 1 tablespoon seasoned flour | 1 tablespoon sunflower oil | 25 g (1 oz) butter | 2 shallots or 1 small onion, finely chopped | 1 large garlic clove, crushed | 250 g (8 oz) closed cup mushrooms, quartered | 2 tablespoons lemon juice | 3 tablespoons chopped fresh parsley (optional) | salt and freshly ground black pepper