Archive for the 'Vegetarian' Category

12 21st, 2008

You can make this main course in the time it takes to cook your rice to accompany it – just 10 mins! Very tasty and good for you – I don’t have the kcals or fat content breakdown as this is my own concoction, but it is almost certainly low in fat and calories. Enjoy!

Serves 4

2 x 400g or 14oz tin of green lentils drained and rinsed

2 x 400g or 14oz tin of chopped tomatoes

1 block paneer cheese, cut into bite-sized pieces

1 rounded tablespoon curry paste

1 rounded tablespoon tomato puree

salt and pepper

a good handful of fresh spinach leaves

Heat a non-stick frying pan on a medium heat and spray with a little oil. Add the paneer pieces  and allow to brown all over.

Place the lentils, tomatoes, curry paste,  tomato puree, salt and pepper in a pan . Give it a good stir and heat gently. You may wish to add a little water if the mixture is thick (depends on how juicy the tinned tomatoes were!)

Just before your rice is cooked, add the browned paneer cheese and stir gently to mix.

Then add the spinach literally 2 minutes before serving (to retain all the goodness) stir into the curry and allow to wilt.

Have a quick taste to adjust the seasoning if necessary.

Serve with rice and mini poppadums* if desired – yum!

*Mini poppadums are a great low fat companion to your curry – just place 8 on into your microwave and cook on high for one minute – too easy!

Spiced Plum Chutney

Author: Sue
12 21st, 2008

This is ideal to serve alongside cold meats and pate and will keep in the fridge for a week or so – just place in an airtight container or jar in the fridge.

115g or 4oz soft dark brown sugar

150ml or 1/4 pint cider vinegar

2 teaspoons ground coriander

1/2 teaspoon allspice

juice and zest of 1 lemon

pinch salt

450g or 1lb fresh dark plums (preferably Victoria)

In a large saucepan, dissolve the sugar in the cider vinegar over a low heat.

Add the spices, lemon zest, lemon juice, and salt.

Cut the plums into quarters and remove the stones. Add the plums to the pan and then cover. Simmer gently for 15 mins and then remove from the heat and allow to cool with the lid still on.

Pour into your container and place in the fridge until needed. Tangy and delicious!

Delmonico Potatoes

Author: Sue
12 21st, 2008

Bored of the same old potatoes on your plate? Or want something different to serve as a side dish when entertaining? This is perfect! Best of all it’s low fat – just 0.8g fat per serving and 185 kcal.

Serves 4

450g or 1lb potatoes

1 onion finely diced

600ml or 1 pint skimmed milk

1 bay leaf

1 garlic clove crushed

50g or 2oz fresh breadcrumbs

1 tablespoon fresh parsley chopped

salt and black pepper

Preheat the oven to 180 fan forced.

Wash and peel the potatoes and then cut into 5mm (1/4 inch) dice.

Place potatoes in the bottom of an oven dish, then add the onion and season with salt and pepper.

Place the milk into a saucepan and add the bay leaf and garlic. Heat the milk until boiling and then pour onto the potatoes.

Bake in the oven for 30-40 mins and then remove from the oven and sprinkle the breadcrumbs and parsley over the top.

Return the oven for a further 10-15 mins until golden brown.

If you wanted to, a handful of finely grated parmesan in the breadcrumb and parsley topping would be great – but obviously increase the fat and calorie content.

11 25th, 2008

This is adapted from an Ainsley Harriot recipe from his brilliant ‘Low Fat Meals in Minutes’ book. This salad is just so delicious and perfect as a light starter for a dinner party as it so easy to make and looks very impressive. Use parmesan if you can’t find pecorino.

Serves 4

12 button onions halved

1 tablespoon olive oil

2 tablespoons balsamic vinegar

25g or 1oz of pecorino or parmesan

100g or 4oz rocket leaves

salt and pepper

Pre-heat the oven to 190 degrees.

Place the onions in a shallow roasting tin and drizzle the oil over. Season and drizzle over half the balsamic vinegar.

Roast onions for 25-30 mins, stirring halfway through until softened and browned.

Drizzle over the remaining balsamic and leave to cool.

Divide the rocket between 4 plates, add the onions and shave pecorino over. Drizzle with the pan juices and serve. Yum!

11 25th, 2008

This is adapted from a Rosemary Conley recipe from her wonderful ‘Low Fat Cookbook’. This is so filling and full of flavour you’d never think it was low fat! Great served with the Quick and Easy Flatbreads or basmati rice if you prefer.


2 carrots chopped

1 large potato peeled and chopped

1/2 cauliflower cut into small florets

225g or 8oz courgettes chopped

75g or 3oz green breans cut in half across

1 rounded tablespoon Pataks curry paste – I like the tikka masala paste

1 veg stock cube

450 ml or 3/4 pint of water

150 ml or 1/4 pint passata (sieved tomatoes)

2 green chillies, seeded and finely chopped

400g or 14oz tinned chickpeas drained and rinsed

salt and pepper

Spray a large saucepan with oil and heat gently. Add the carrots, potato and cauliflower and let it cook gently with the lid on for a few minutes.

Add the courgettes, green beans and coriander and cook with the lid on for another 5 mins.

Add the stock cube, water, passata, red pepper. chillies, tikka paste, chickpeas, salt & pepper and simmer for 20-30 mins.

Give it a taste and adjust the seasoning if needed.

Serve with rice or flatbreads and some mango chutney – gorgeous and guilt free!

11 25th, 2008

This is a very substantial meal with a nice salad on the side and serves 6 generously.  Believe it or not is it is also low in fat and calories!  12g fat and 340 cals per serve. Amazing! You may need to make this in two dishes..depending on how big your dishes are.

600g pumpkin peeled and chopped into chunks

1/2 onion finely chopped

1 garlic clove crushed

2 x 400g cans chopped tomatoes

pinch of chilli powder

250ml passata (sieved tomatoes)

1/2 tsp sugar

1 veg stock cube or 1 tsp stock powder

1 tablespoon tomato puree

250g frozen spinach, thawed and excess liquid removed

375g fresh low fat ricotta

pinch ground nutmeg

200g instant dried cannelloni tubes

100g grated mozzarella

Place the pumpkin in a saucepan and cover with cold water.  Bring it to the boil and then simmer for 10-15 mins or until tender. Drain and then mash.  Put in a large bowl and allow to cool slightly.

Spray a pan with oil and add the onion and garlic. Put on the lid and let the onion and garlic soften on a low heat for 5 mins. 

Then add the tinned tomatoes, chilli, sugar, stock cube/powder, passata and tomato puree and season to taste with salt and pepper.  Let is simmer for 5 mins and then taste it and adjust seasoning if needed.

Pre-heat the oven to 180 degrees (fan assisted).

Add the spinach and ricotta to the mashed pumkin and season with nutmeg, salt and pepper – mix well.

Spread the bottom of your dish(es) with a few ladlefuls of the tomato sauce.

Now fill the cannelloni tubes with the pumpkin mixture.  This is a little bit messy!  The easiest way I find is to use a knife to push it down or you can using an icing syringe.  Lay the tubes side by side in the dish in a single layer.

Once you have filled all the tubes (it should be the whole box), cover with the remaining tomato sauce.

Sprinkle the cheese over the top and bake in the oven for 40 mins until golden.

* I haven’t tried this yet but I think that it would work really well with lasagne sheets instead of cannelloni tubes and would save a lot of time :0)