Sunday, 29 April 2012

Cheat's moussaka


400g new potatoes
1tbsp olive oil
1 large onion finely chopped
500g extra lean steak mince
400 can chopped tomatoes with garlic
3tbsp tomato ketchup
1 level tsp dried oregano
1tsp ground cinnamon
1 lamb or beef stock cube
1 aubergine, cut into 1cm cubes
4 level tsp cornflour
400g Greek style yoghurt
2 medium eggs
25g Parmesan, grated

Preheat the oven to 190C/170C Fan/Gas 5. Boil the potatoes until tender. Drain, slice and keep warm.
Heat the oil in a pan and gently fry the onion, stirring often. Add the mince, stirring to break up the clumps, until browned.
Add the tomatoes, tomato ketchup, oregano and cinnamon, then crumble in the stock cube. Cover and simmer for 10 minutes.
Add the aubergine, cover and simmer for 5 minutes. Mix 2 level tsp cornflour with 1tbsp water and stir in. Heat until thickened.
Put in an ovenproof dish. Cover with the potatoes.
Stir the rest of the cornflour into the yoghurt, add the eggs and lightly beat to evenly mix. Season, pour on top of the potato and sprinkle with Parmesan.
Bake for 20 minutes, until the topping is just set and golden,

Ready in: 1hr
Serves: 4
2 of your 5 a day
Calories per serving: 560
Fat per serving: 28.9g

Saturday, 28 April 2012

Minty Guacamole


Red Onion
Fresh British mint


... slicing an avocado in half, then remove the stone and scoop all the flesh into a bowl. Mash well and add 1 tablespoon finely sliced red onion, 2 finely chopped sprigs of fresh mint and the juice of half a lime. Mix all the ingredients together and season with a little salt for a fresh twist on a dip that's a great way to start a barbecue.

Why not try... serving this creamy guacamole with mini toasted pittas or toasted bread - great for a barbeque or picnic.

Per serving*:
107 cals
7.4g fat
1g total sugars

* one serving is based on 36g avocado, 4g red onion, 3g fresh mint, 1/8 lime and 16g bread.

Monday, 23 April 2012

Spicy cauliflower fritters

Sorry it has been a while since I last posted, have been rather busy whilst feeling rather rubbish. Anyway here is a recipe for some spicy cauliflower fritters. I hope you enjoy :)


1 cauliflower
2cm piece fresh root ginger, grated
1/2tsp crushed dried chillies
3tbsp sunflower oil, plus extra for deep frying
1tbsp lime juice
1tbsp sweet chilli sauce
200g self-raising flour, plus extra for coating
1 level tsp ground cumin
1 level tsp ground turmeric
1 level tsp ground coriander
Pinch of salt
300-350ml beer

For the sweet and sour dipping sauce
4tbsp tomato ketchup
3tbsp sweet chilli sauce
3tbsp mango chutney
2tbsp lime juice

Break the cauliflower into 2cm florets - they all need to be about the same size so that they cook evenly.
Whisk together the ginger, chillies, 3tbsp oil, lime juice and chilli sauce. In a bowl, gently mix the florets in the marinade. Put them in a freezer bag and seal. Leave to marinate for an hour, turning the pieces occasionally to ensure they are all coated.
To make the batter, sift the flour, cumin, turmeric and coriander and salt into a bowl. Gradually whisk in 300ml beer. It should be the consistency of double cream. Add the extra beer if necessary to thin it.
Drain the marinade from the cauliflower. Dip the florets in flour to lightly coat.
Half fill a deep fryer or a large saucepan with oil and heat to 180C or until a cube of bread dropped into the oil browns in 60 seconds
Dip the florets into the batter a few at a time and fry for 4-5 mins until crisp. When cooked, drain on triple-thickness kitchen paper and keep warm while you cook the next batch.
Mix the dipping sauce ingredients together and serve with the fritters.

Serves 4

Per serving
Calorie - 488
Fat - 21.2g
Sat Fat - 2.7g
One of your 5 a day