North America

Mushroom nests

Ingredients

4 cap of large champignons | 4 pieces of chicken fillet (not very big) | 2 tablespoons of olive oil | 2 tablespoons of butter | Salt | Grinded black pepper | 0,5 of lemon | 2 tablespoons of grinded parsley | 1 clove of garlic

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

Creamy cheese sauce for char-grilled chicken breasts

Ingredients

113 g/4 oz soft low-fat cheese (8 Sins) | 142 g/5 oz very low fat natural fromage frais | salt and ground black pepper | 1 tablespoon chopped fresh herbs
  • Time: 10 minutes, plus grilling time
  • Complexity: easy
  • Origin: North America

Grilled red pepper sauce for char-grilled chicken breasts

Ingredients

3 red peppers | 142 g/5 oz very tow fat natural fromage frais | salt and freshly ground black pepper | a few basil leaves, shredded

Smoked haddock with a creamy sauce

Ingredients

4 x 170 g/6 oz skinned smoked haddock fillets (30 Sins on Green) | freshly ground black pepper | 142 ml / 1/4 pint skimmed milk (2 1/2 Sins) | 113 g/4 oz very low fat natural fromage frais | 2-3 tablespoons finely snipped chives

To make this dish even more filling and substantial, you can serve it, if wished, with a poached egg on top. This won't add any Sins!

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.

Mushroom sauce

Ingredients

50 g (2 oz) closed cup mushrooms, sliced | 40 g (1 1/2 oz) butter | 1 teaspoon lemon juice | 25 g (1 oz) plain flour | 300 ml (1/2 pint) milk | salt and freshly ground black pepper

Grilled chicken snacks

Ingredients

24 skinned chicken wings on the bone (36 Sins on Green) | OR 24 skinned chicken thighs | OR drumsticks on the bone (60 Sins on Green) | lemon wedges and salad leaves, to garnish | For the honey and ginger coating: | 4 level tablespoons runny honey (6 Sins) | 3 tablespoons soy sauce | juice and grated lemon zest of 1 lemon | 1 x 2.5 cm/1 in piece fresh root ginger, peeled and chopped

You can use chicken drumsticks, thighs of wings to make this selection of mouthwatering grilled party snacks. Wings are lower in Sins on the Green Eating Plan - only 1 1/2 Sins per wing compared with 2 1/2 Sins for a drumstick or thigh.

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.

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

Spinach and bacon party roll-ups

Ingredients

16 rashers lean back bacon, fat removed (32 Sins on Green) | 227 g/8 oz fresh spinach leaves, trimmed OR frozen spinach | 85 g/3 oz very low fat natural fromage frais | 2 spring onions, finely chopped | 1 level teaspoon reduced calorie mayonnaise (1 Sin) | salt and freshly ground black pepper

Bacon, ham and even vegetables can be rolled around delicious fillings to make unusual finger foods for parties. Here, lean rashers of back bacon are rolled around a delicious spinach filling.

Ham and asparagus party roll-ups

Ingredients

113 g/4 oz very low fat natural cottage cheese | 1 teaspoon snipped chives | 1/2 small yellow pepper, deseeded and finely chopped | salt and pepper | 227 g/8 oz baby asparagus spears | 113 g/4 oz wafer thin sliced | lean ham, fat removed (10 Sins on Green)

These tempting party snacks can be prepared in advance, then chilled in the refrigerator for several hours until you are ready to serve them. They look very pretty when arranged on a large serving platter, garnished with sprigs of watercress and tiny cherry tomatoes.

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

Trout & morel cream sauce

Ingredients

2 tablespoons dried morel mushrooms, soaked in warm water for 20 minutes, then drained | 4 trout, about 175 g (6 oz) each, gutted and cleaned | 4 tablespoons lemon juice | 1 bunch mixed herbs: parsley, chives, thyme | 300 ml (1/2 pint) water | 300 ml (1/2 pint) dry white wine | 2 juniper berries, crushed | 2 black peppercorns, crushed | 2 teaspoons cornflour | 150 ml (1/4 pint) double cream | knob of butter | salt and freshly ground white pepper

Lemon fried fish with mushrooms & mangetout

Ingredients

375 g (12 oz) monkfish tails, skinned, boned and cut into bite-sized pieces | 2 tablespoons sunflower oil | 2 tablespoons sesame oil | 250 g (8 oz) oyster mushrooms, sliced | 250 g (8 oz) mangetout, topped and tailed | flat leaf parsley sprigs, to garnish | Marinade: | 2.5 cm (1 inch) piece of fresh root ginger, peeled and finely chopped | 1 garlic clove, crushed | 3 tablespoons soy sauce | finely grated rind and juice of 1 large lemon | 1/2 teaspoon five-spice powder

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