Serves: 4
Points per serve: 6
1/21 kg potatoes, well scrubbed but unpeeled and cut into wedges
1 egg white, lightly beaten
1/4 tsp cayenne pepper
1/2 tsp paprika
4 small chicken breast fillets, skin removed
50 g plain flour
2 egg whites extra, lightly beaten
60 g cornflake crumbs
Preheat oven to 200 degrees. Coat a flat oven tray with cooking spray.In a large bowl, toss the potato wedges, egg white and spices. Place the potato into a deep microwave-safe dish and microwave on high for 10 mins. Dry using absorbent paper, then place on the prepared tray.
Bake in the oven for 15-20 minutes or until golden and tender.Toss the chicken in th flour, dip in the egg whites, and coat in the cornflake crumbs. Place on a flat oven tray and cook for 15-20 minutes or until golden and cooked through.
Monday, 15 June 2009
WW Beef & Pasta Bake
Serves 6
Points value per serve 7
1 onion diced
1 tsp minced garlic
500 g lean beef mince
3 slices Weight Watchers bacon, diced
1 carrot, diced
1 celery stick, diced
300 g mushrooms, chopped
400 g canned ready-made tomato soup
2 tbs tomato paste
1/2 cup tomato sauce
1/2 tsp oregano
1/2 tsp parsely
150 g spiral pasta, cooked
150 g Weight Watchers Tasty Cheese, grated
Preheat grill to medium-high. Coat a large baking dish with cooking spray.Coat a medium frying pan with cooking spray. Het to medium-high and cook the onion and garlic until lightly browned. Stir in the mince and bacon. Cook a further 2 minutes.
Add all the vegetables and herbs, stir and simmer for 5 minutes.Stir in the tomato soup, tomato paste and sauce and simmer for a further 20 minutes.Stir in the pasta and mix through.
Transfer the mince mixture to the prepared baking dish and sprinkle with the cheese.Place the dish under the grill and cook until cheese melts and is golden.
Points value per serve 7
1 onion diced
1 tsp minced garlic
500 g lean beef mince
3 slices Weight Watchers bacon, diced
1 carrot, diced
1 celery stick, diced
300 g mushrooms, chopped
400 g canned ready-made tomato soup
2 tbs tomato paste
1/2 cup tomato sauce
1/2 tsp oregano
1/2 tsp parsely
150 g spiral pasta, cooked
150 g Weight Watchers Tasty Cheese, grated
Preheat grill to medium-high. Coat a large baking dish with cooking spray.Coat a medium frying pan with cooking spray. Het to medium-high and cook the onion and garlic until lightly browned. Stir in the mince and bacon. Cook a further 2 minutes.
Add all the vegetables and herbs, stir and simmer for 5 minutes.Stir in the tomato soup, tomato paste and sauce and simmer for a further 20 minutes.Stir in the pasta and mix through.
Transfer the mince mixture to the prepared baking dish and sprinkle with the cheese.Place the dish under the grill and cook until cheese melts and is golden.
Saturday, 13 June 2009
Crispy fish with minted mushy peas (good for children!)
1 tb butter
375g frozen peas
400g white fish filled
2 tb plain flour
1 large egg
8 tb breadcrumbs
olive oil spray
2 large sprigs mint
2 lemon quarters
Heat grill. Put a pan on the stove and add the butter and 1/2 teacup of boiling water. Add the peas, cover and give them a good shake. Cook over a med-high heat while you prepare the fish.
Cut the fish into long fat fingers. Miz the flour with a good pinch of salt and plenty of freshly ground black pepper, and toss the fish in it. Beat the egg lightly with 1 tb of water. Toss the fish pieces into the egg, then one by one, dip into the breadcrumbs, turning each piece so that it is well coated. Put on the grill tray, spray with oil and grill for 2 mins until golden. Turn, spray again, and grill for 2 mins more, until cooked through.
While the fish is cooking, chop the mint leaves. Give the peas a good stir and check that they are heated through. Remove the lid to boil off most of the liquid. WIth a hand blender, blitz a rough puree, taste and season with salt and pepper. Stire in the mint. Serve with the fish with a dollop of pea puree and lemon quarters.
375g frozen peas
400g white fish filled
2 tb plain flour
1 large egg
8 tb breadcrumbs
olive oil spray
2 large sprigs mint
2 lemon quarters
Heat grill. Put a pan on the stove and add the butter and 1/2 teacup of boiling water. Add the peas, cover and give them a good shake. Cook over a med-high heat while you prepare the fish.
Cut the fish into long fat fingers. Miz the flour with a good pinch of salt and plenty of freshly ground black pepper, and toss the fish in it. Beat the egg lightly with 1 tb of water. Toss the fish pieces into the egg, then one by one, dip into the breadcrumbs, turning each piece so that it is well coated. Put on the grill tray, spray with oil and grill for 2 mins until golden. Turn, spray again, and grill for 2 mins more, until cooked through.
While the fish is cooking, chop the mint leaves. Give the peas a good stir and check that they are heated through. Remove the lid to boil off most of the liquid. WIth a hand blender, blitz a rough puree, taste and season with salt and pepper. Stire in the mint. Serve with the fish with a dollop of pea puree and lemon quarters.
Moroccan meatballs with herb couscous
Lean minced lamb, 500g
red onion, 1 grated
garlic, 2 cloves, crushed
root ginger, 2cm chunk, grated
dried chilli flakes, a pinch
ground cumin, 2 tsp
ground cinamon, 1 tsp
olive oil
plum tomatoes, 2 x 400g tins
chicken stock, 200ml
coriander, 1/2 bunch, chopped
Herb couscous
couscous, 200g
butter, 50g
chicken stock, 350ml boiling
coriander, 1/2 bunch, chopped
parsley, 1/2 bunch, chopped
Put the lamb, onion, half the garlice, half the ginger and half the spices in a bowl and season well. Mix and form into little meatballs.
Heat 1 tb of olive oil in a large non-stick pan and add the meatballs in batches, frying until browned all over. Scoop out, then add the rest of the garlic, ginger and spices and cook for 2 mins. Add the tomatoes and stock and season. Simmer for 10mins, then add back the meatballs and cook for another 20mins until sauce is thickened. Stir in the coriander.
Make couscous with the chicken stock and cover, leave for 10 mins. Stir in the herbs and serve with meatballs.
red onion, 1 grated
garlic, 2 cloves, crushed
root ginger, 2cm chunk, grated
dried chilli flakes, a pinch
ground cumin, 2 tsp
ground cinamon, 1 tsp
olive oil
plum tomatoes, 2 x 400g tins
chicken stock, 200ml
coriander, 1/2 bunch, chopped
Herb couscous
couscous, 200g
butter, 50g
chicken stock, 350ml boiling
coriander, 1/2 bunch, chopped
parsley, 1/2 bunch, chopped
Put the lamb, onion, half the garlice, half the ginger and half the spices in a bowl and season well. Mix and form into little meatballs.
Heat 1 tb of olive oil in a large non-stick pan and add the meatballs in batches, frying until browned all over. Scoop out, then add the rest of the garlic, ginger and spices and cook for 2 mins. Add the tomatoes and stock and season. Simmer for 10mins, then add back the meatballs and cook for another 20mins until sauce is thickened. Stir in the coriander.
Make couscous with the chicken stock and cover, leave for 10 mins. Stir in the herbs and serve with meatballs.
Grilled chicken with spicy guacamole & corn chips
4 tb olive oil
6 chicken breasts, skin on
6 corn tortillas
4 large ripe tomatoes, cut into 2cm chunks
1 small red onion, finely chopped
1 long red chilli, deseeded and fniely diced
1/2 tsptabasco
juice 2 limes, plus extra limtes cut into wedges to serve
2 large ripe avocados
80g pack coriander, leaves picked and chopped
20g pack basil, leaves picked and chopped
handful flat-leaf parsly, leaves picked and chopped
Heat a driddle on a medium heat, rub 1 tb oil all over the chicken, and season with salta nd pepper. COok for 25mins, turning every 5 mins, until the skin is golden and the flesh juicy and cooked through. Lift onto a plate to rest.
Meanwhile, heat oven to 180/160 fan. Brush tortillas with 1 tb oil, then cut each into 6 triangles. Spread over a large baking sheet, then bake for 10mins or until golden and crisp.
Put the tomatoes and onion in a mixing bowl, then add a good pinch of salt and a grind of pepper. Add the remaining olive oil, chilli, tabasco and the juice of 1 lime. Leave to one side.
Peel and stone the avocados, then chop and mash lightly. Stir in the remaining lime juice and the tomato mix, then fold through the herbs.
Slice the chicken and serve it with the corn chips, guacamole and more lime wedges for squeezing over.
6 chicken breasts, skin on
6 corn tortillas
4 large ripe tomatoes, cut into 2cm chunks
1 small red onion, finely chopped
1 long red chilli, deseeded and fniely diced
1/2 tsptabasco
juice 2 limes, plus extra limtes cut into wedges to serve
2 large ripe avocados
80g pack coriander, leaves picked and chopped
20g pack basil, leaves picked and chopped
handful flat-leaf parsly, leaves picked and chopped
Heat a driddle on a medium heat, rub 1 tb oil all over the chicken, and season with salta nd pepper. COok for 25mins, turning every 5 mins, until the skin is golden and the flesh juicy and cooked through. Lift onto a plate to rest.
Meanwhile, heat oven to 180/160 fan. Brush tortillas with 1 tb oil, then cut each into 6 triangles. Spread over a large baking sheet, then bake for 10mins or until golden and crisp.
Put the tomatoes and onion in a mixing bowl, then add a good pinch of salt and a grind of pepper. Add the remaining olive oil, chilli, tabasco and the juice of 1 lime. Leave to one side.
Peel and stone the avocados, then chop and mash lightly. Stir in the remaining lime juice and the tomato mix, then fold through the herbs.
Slice the chicken and serve it with the corn chips, guacamole and more lime wedges for squeezing over.
Thai style turkey (chicken) burgers
Turkey mince 400g
spring onions 4, finely chopped
root ginger, grated to make 1 tsp
red chilli 1, seeded and finely chopped
egg, 1 yolk
coriander, small bunch, chopped
sunflower oil, 1 tbsp
ciabatta rolls, 4
watercress, a few sprigs
Put the first 6 ingrediants in a bowl, season and miz well. Form into 4 burgers
Cook the burgers on the barbecue for about 5 minutes on each side until cooked through. Serve the burgers in rolls with some watercress.
spring onions 4, finely chopped
root ginger, grated to make 1 tsp
red chilli 1, seeded and finely chopped
egg, 1 yolk
coriander, small bunch, chopped
sunflower oil, 1 tbsp
ciabatta rolls, 4
watercress, a few sprigs
Put the first 6 ingrediants in a bowl, season and miz well. Form into 4 burgers
Cook the burgers on the barbecue for about 5 minutes on each side until cooked through. Serve the burgers in rolls with some watercress.
Thursday, 26 March 2009
Choc Mud Cake
Recipe:
250g butter
200g best dark cooking chocolate
375ml strong coffee (Use 3-4 tsp of instant coffee powder)
450g caster sugar
175g flour
1 tsp baking powder
3 Tbsp cocoa
2 eggs
2 tsp vanilla
Grease and line a 25cm cake tin. Preheat oven to 180C. Melt butter, chocolate and coffee togther in saucepan over low heat. Add sugar and stir till dissolved. Remove from heat and whisk in dry ingredients. Whisk in eggs and vanilla. The recipe will be very runny.
Pour into prepared tin and bake for 1 hour. If cake browns too quickly on top (as mine did) then cover with tin foil and continue baking.When cool, remove from tin and serve with cream or icecream. Tastes even better the next day.
250g butter
200g best dark cooking chocolate
375ml strong coffee (Use 3-4 tsp of instant coffee powder)
450g caster sugar
175g flour
1 tsp baking powder
3 Tbsp cocoa
2 eggs
2 tsp vanilla
Grease and line a 25cm cake tin. Preheat oven to 180C. Melt butter, chocolate and coffee togther in saucepan over low heat. Add sugar and stir till dissolved. Remove from heat and whisk in dry ingredients. Whisk in eggs and vanilla. The recipe will be very runny.
Pour into prepared tin and bake for 1 hour. If cake browns too quickly on top (as mine did) then cover with tin foil and continue baking.When cool, remove from tin and serve with cream or icecream. Tastes even better the next day.
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