Western Europe

Pork dressed with "Kamamber" sauce


500 g of pork tenderloin | 2 tablespoon of olive oil | 50 ml of dry white wine | 0,5 glass of sour cream | 1 tablespoon of grinded fresh greenery (marjoram, thyme, sage) | 120 g of "Kamamber" cheese | 1,5 teaspoon of Dijon mustard | 2 sprouts of parsley | Salt, fresh ground pepper

«Knots» with chicken and mushrooms


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


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


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.

Tangy grilled chicken Dijon-style


3 level tablespoons Dijon mustard (4 1/2 Sins) | 3 tablespoons red wine vinegar | 4x113 g/4 oz chicken breasts, boned and skinned (24 Sins on Green) | Fry Light, for spraying | 2 tablespoons chopped parsley

Chicken snacks don't come any simpler than this one. Don't be put off by the combination of wine vinegar and mustard — it really is worth trying!

Smoked haddock with a creamy sauce


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


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


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

Mushroom ketchup


1 kg (2 lb) large open mushrooms, chopped | 50 g (2 oz) salt | 15 g (1/2 oz) ground allspice | 1 small piece of root ginger, roughly chopped | 2 mace blades | 1 shallot, finely chopped | 600 ml (1 pint) red wine vinegar

Herby cheese and pepper roll-ups


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


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


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


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


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


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


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