Ingredients
400g chicken breast fillets, chopped
1 shallot
Chopped ginger
400g chopped tomatoes
50g red lentils
1 red pepper, diced
400g kidney beans, drained
1 cup chicken stock
1 tbsp chilli sauce
Method
In a large wok or pan, fry the chicken with the shallot and ginger for 5 minutes or until the chicken is golden brown on the outside. Add the remaining ingredients and simmer for 20-25 minutes until the chicken is cooked through.
Serve with rice.
Microwave Chocolate Pudding
Ingredients
100g marge
225g sr flour
200g sugar
55g cocoa
2 eggs
8 tbsps cold water
Melt the marge and mix with the flour, sugar, cocoa, eggs and water. Pour this into a very large microwaveable bowl (there needs to be room for the pudding to rise, and for the sauce not to bubble over as it cooks)
Mix the brown sugar and cocoa and sprinkle over the batter. Then pour over the hot water.
Place the bowl on a plate in case the sauce spills over, and microwave on high for 7-8 mins.
100g marge
225g sr flour
200g sugar
55g cocoa
2 eggs
8 tbsps cold water
125g brown sugarMethod
55g cocoa
300mls hot water
Melt the marge and mix with the flour, sugar, cocoa, eggs and water. Pour this into a very large microwaveable bowl (there needs to be room for the pudding to rise, and for the sauce not to bubble over as it cooks)
Mix the brown sugar and cocoa and sprinkle over the batter. Then pour over the hot water.
Place the bowl on a plate in case the sauce spills over, and microwave on high for 7-8 mins.
Chocolate Sauce Pudding
Ingredients
80g sr flour
2 tbsps cocoa
115g sugar
115g marge
2 eggs
Beat together the flour, cocoa, sugar, marge and eggs. Spoon into a dish and sprinkle the brown sugar over. Mix the hot water and cocoa, then pour this over the mixture.
Bake at 170 for 45 minutes.
80g sr flour
2 tbsps cocoa
115g sugar
115g marge
2 eggs
50g brown sugarMethod
2 tbsps cocoa
400mls hot water
Beat together the flour, cocoa, sugar, marge and eggs. Spoon into a dish and sprinkle the brown sugar over. Mix the hot water and cocoa, then pour this over the mixture.
Bake at 170 for 45 minutes.
Double Chocolate Brownie Cookies
Ingredients
200g dark chocolate
75g marge
200g light brown sugar
2 eggs
25g ground almonds
150g sr flour
125g chocolate chips
Method
Melt the chocolate over a low heat.
In a separate bowl, cream together the marge and sugar. Mix in the eggs, then the flour and ground almonds, then stir in the melted chocolate. Lastly, add the chocolate chips.
Place spoonfuls on lined trays and bake at 180 for 10 mins.
Marbled Jam and Almond Cake
Ingredients
150g sr flour
100g ground almonds
150g marge
125g sugar
2 eggs
4 tbsps water
1 tsp almond essence
150g jam (cherry/raspberry/strawberry)
Flaked almonds
Method
Whisk together all the ingredients apart from the jam, until the mixture is light and fluffy. Spoon half the mixture into a lined tin, spoon the jam evenly over the top, then cover with the remaining cake mixture. Use a knife to swirl the jam through. Scatter over some flaked almonds and bake at 160 for about 1 hour.
150g sr flour
100g ground almonds
150g marge
125g sugar
2 eggs
4 tbsps water
1 tsp almond essence
150g jam (cherry/raspberry/strawberry)
Flaked almonds
Method
Whisk together all the ingredients apart from the jam, until the mixture is light and fluffy. Spoon half the mixture into a lined tin, spoon the jam evenly over the top, then cover with the remaining cake mixture. Use a knife to swirl the jam through. Scatter over some flaked almonds and bake at 160 for about 1 hour.
Oat and Cranberry Cookies
Ingredients
100g marge
150g sugar
1 egg
1 tsp vanilla
200g oats
110g sr flour
150g cranberries
Method
Cream the marge and sugar. Stir in egg and vanilla, then flour, oats and cranberries.
Form into balls, place on lined trays and bake at 180 for 10-15 mins.
100g marge
150g sugar
1 egg
1 tsp vanilla
200g oats
110g sr flour
150g cranberries
Method
Cream the marge and sugar. Stir in egg and vanilla, then flour, oats and cranberries.
Form into balls, place on lined trays and bake at 180 for 10-15 mins.
Sweet Potato And Spinach Bake
Ingredients2 sweet potatoes, sliced 1/2 inch thick
3 tbsps oil
3 leeks
2 tsps crushed garlic
350g frozen spinach
Cream SauceMethod
400 mls single cream
1 tsp crushed garlic
Thyme or rosemary
Heat 1 tbsp oil in a pan and saute the leeks and garlic for 8 mins until softened. Add salt and pepper.
Meanwhile slice the sweet potatoes and toss with 2 tbsps oil. Put the spinach in a colander, pour over boiling water and drain, then mix with the leek.
Arrange 1/3 of the sweet potato slices in a dish, then spoon over half of the leek and spinach mix. Top with another layer of sweet potatoes then vegetables, and finish with a layer of sweet potato slices.
Bring the cream to the boil with the garlic and herbs, then pour it over the sweet potatoes. Sprinkle cheese over the top.
Bake at 200 for 45 mins.
Broccoli, Cranberry & Cashew Salad
Ingredients
2 heads broccoli (about 600g)
1-2 shallot
3/4 cup cashews, chopped
3/4 cup cranberries
Mix together the ingredients for the dressing. Chop the broccoli and shallot, mix with the cranberries and cashews, then stir in the dressing.
2 heads broccoli (about 600g)
1-2 shallot
3/4 cup cashews, chopped
3/4 cup cranberries
DressingMethod
3/4 cup mayonnaise
2 tbsps vinegar
2 tbsps sugar
Mix together the ingredients for the dressing. Chop the broccoli and shallot, mix with the cranberries and cashews, then stir in the dressing.
Pizza Puffs
Ingredients
225g sr flour
300 mls milk
2 eggs
1/2 tbsp basil
1/2 tbsp oregano
Salt
1/2 cup chopped onion, leek or shallot
1 cup chopped vegetables of your choice (pepper, mushroom, tomato, sweetcorn)
1 cup grated cheese
Method
Whisk flour, milk, eggs and seasoning. Mix in the vegetables and cheese. Pour into muffin cases. Sprinkle some more cheese on top and bake at 190 for 20 mins.
225g sr flour
300 mls milk
2 eggs
1/2 tbsp basil
1/2 tbsp oregano
Salt
1/2 cup chopped onion, leek or shallot
1 cup chopped vegetables of your choice (pepper, mushroom, tomato, sweetcorn)
1 cup grated cheese
Method
Whisk flour, milk, eggs and seasoning. Mix in the vegetables and cheese. Pour into muffin cases. Sprinkle some more cheese on top and bake at 190 for 20 mins.
Meatball Tagine
Ingredients
800g minced beef
2 eggs
100g matza meal
1 onion
1 tsp crushed garlic
1 tsp paprika
1 tsp cumin
1 tsp cinnamon
1/2 tsp ginger
Salt & pepper
Parsley/rosemary/oregano
For the meatballs, fry the onion and garlic for a couple of minutes, then mix with the remaining ingredients. Form into small balls (makes about 50) and place on baking trays. Cook at 180 for 15 mins.
For the sauce, fry the onion and garlic then add the remaining ingredients. Simmer for 5 mins, then add the cooked meatballs to the sauce and cook for another 10 mins.
Serve with rice or spaghetti.
800g minced beef
2 eggs
100g matza meal
1 onion
1 tsp crushed garlic
1 tsp paprika
1 tsp cumin
1 tsp cinnamon
1/2 tsp ginger
Salt & pepper
Parsley/rosemary/oregano
SauceMethod
800g chopped tomatoes
1 onion
1 tsp crushed garlic
2 tbsps vinegar
1 tsp sugar
1/2 tsp paprika
1/2 tsp cumin
1/2 tsp cinnamon
125 mls stock
For the meatballs, fry the onion and garlic for a couple of minutes, then mix with the remaining ingredients. Form into small balls (makes about 50) and place on baking trays. Cook at 180 for 15 mins.
For the sauce, fry the onion and garlic then add the remaining ingredients. Simmer for 5 mins, then add the cooked meatballs to the sauce and cook for another 10 mins.
Serve with rice or spaghetti.
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