Potato Gnocchi Tomato Sauce

(SERVES 4)

• 450 g/1 1b potatoes, cut into small pieces
• Salt and freshly ground black pepper
• 1.5 ml/ ¼ tsp grated nutmeg
• 100 g/4 oz/1 cup plain (all-purpose) flour
• 1 egg, beaten
• 10 ml/2 tsp low-fat spread, melted
• 300 ml/ ½ pt/ 1 ¼ cups passata (sieved tomatoes)
• 15 ml/1 tbsp shopped basil
• Garlic salt
• 30 ml/2 tbsp grated Parmesan cheese

Boil the potatoes in lightly salted water for 10 minutes or until tender. Drain thoroughly, mash, then pass through a coarse sieve (strainer) into a bowl. Add a little salt and pepper the nutmeg and flour. Mix well. Add the egg and mix to form a firm dough. Turn out on to a lightly floured surface and knead gently. Shape into 24 balls. Brush a shallow serving dish with a little of the low-fat spread. Bring a large pan of water to the boil. Add the gnocchi a few at a time and cook for 5 minutes. They will rise to the surface when cooked. Remove from the pan with a draining spoon and place in the dish. Keep warm while cooking the remainder. Meanwhile, heat the passata with the basil and season to taste with garlic salt and pepper. When all the gnocchi are cooked and in the dish, drizzle with the remaining low-fat spread. Pour the warmed passata over and sprinkle with Parmesan. Serve straight away.

Savoury Blue Cheese, Celery and Mushroom toasts

(SERVES 4)

• 225 g/8 oz button mushrooms, sliced
• 2 celery sticks finely chopped
• 300 ml/ ¼ pt/ 1/ ¼ cups vegetable stock, made with 1 stock cube
• Salt and freshly ground black pepper
• 2.5 ml/ ½ tsp dried mixed herbs
• 15 ml/1 tbsp chopped parsley
• 30 ml/2 tbsp cornflour (cornstarch)
• 30 ml/2 tbsp skimmed milk powder (non-fat dried milk)
• 60 ml/4 tbsp cold water
• 4 slices toast
• 50 g/2 oz / ½ cup blue cheese, crumbled
• Tomato slices
• Onion Rings

Put the mushrooms in a pan with the celery and stock. Bring to the boil, reduce the heat and simmer gently for 10 minutes. Add salt and pepper to taste, the mixed herbs and parsley. Blend the cornflour with the milk powder and water until smooth. Stir into the pan and bring to the boil, stirring until thickened. Simmer for 2 minutes. Place the toast on four serving plates. Spoon the mushroom mixture over. Top with the blue cheese and flash under a hot grill (broiler) until melted and bubbling. Garnish with tomato slices and onion rings and serve.

Savoury Ham Toasts

(SERVES 4)

Prepare as for savoury chicken toasts but substitute chopped cooked lean ham for the chicken and low-fat red Leicester for the Cheddar Cheese.

Savoury Turkey Toasts

(SERVES 4)

Prepare as for savoury chicken toasts but substitute turkey for the chicken and spread each slice of toast with 5ml/1 tsp cranberry sauce before adding the topping.

Savoury Chicken Toasts

(SERVES 4)

• 75 g/3 oz button mushrooms, sliced
• 30 ml/2 tbsp water
• 30 ml/2 tbsp cornflour (cornstarch)
• 250 ml/8 fl oz/1 cup skimmed milk
• 5 ml/1 tsp low-fat spread
• Salt and freshly ground black pepper
• 15 ml/1 tbsp chopped parsley
• 15 ml/1 tbsp chopped thyme
• 175 g/6 oz/ 1 ½ cups cooked chicken, skin removed, chopped
• 4 slices bread
• 50 g/2 oz/ ½ cup low-fat cheddar cheese, grated
• Parsley sprigs

Stew the mushrooms in the water until the tender. Boil rapidly to evaporate the liquid. Blend the cornflour with a little of the milk, stir in the remaining milk and add to the pan with the low-fat spread. Bring to the boil and cook for 2 minutes, stirring all the time until thick. Season to taste and stir in the chopped herbs and chicken. Heat through. Toast the bread on both sides under a hot grill (broiler). Spoon the chicken mixture on top and cover with the grated cheese. Return to the grill until the cheese melts and bubbles. Serve straight away, garnished with parsley sprigs.

Jansen`s Temptation

(SERVES 4)

• 50 g/2 oz/ ¼ cup low-fat spread, melted
• 4 potatoes, thinly sliced
• 2 onions, thinly sliced
• 50 g/2 oz/1 small can anchovies, drained and chopped
• Freshly ground black pepper
• 150 ml/ ¼ pt / 2/3 cup skimmed milk
• 40 g/1 ½ oz/ ¾ cup breadcrumbs
• 50 g/2 oz/ ½ cup Emmental (Swiss) cheese, grated
• Chopped parsley

Grease a 1.2 litre/2 pt/5 cup oven-proof dish with some of the low-fat spread. Layer the potatoes. Pour over the milk. Cover with foil and bake in a preheated oven at 180degree C/350 degree F/ gas mark 4 for 40 minutes. Mix the remaining low-fat spread with the breadcrumbs and cheese. Remove the foil, cover with the breadcrumb mixture and return to the oven, uncovered, for a further 30 minutes or until golden brown and the potatoes ad onions are tender. Sprinkle with chopped parsley before serving.

Crab and Camembert Heaven

(SERVES 4)

• 5 ml/1 tsp low-fat spread
• 6 slices white bread, crusts removed
• 50 g/2 oz ripe Camembert, thinly sliced
• 170 g/6 oz/1 small can crabmeat, drained
• 30 ml/2 tbsp chopped parsley
• 2 eggs
• 250 ml/8 fl oz/1 cup skimmed milk
• Salt and freshly ground black pepper
• Parsley sprigs

Grease a 1.2 litre/2 pt/5 cup shallow ovenproof dish with the low-fat spread. Put three of the slices of bread in the base. Cover with the cheese, then the crabmeat and sprinkle with parsley. Top with the remaining bread. Beat the eggs with a little of the milk, then whisk the remainder. Season well. Pour over the bread and leave to soak for 30 minutes. Bake in a preheated oven at 180 degree C/350degree F/gas mark 4 for about 30 minutes until puffy and golden brown. Serve straight away, garnished with parsley sprigs.

Scotch Woodcock

(SERVES 4)

• 8 canned anchovy fillets
• 15 g/ ½ oz/1 tbsp low-fat spread
• 4 eggs
• 30 ml/2 tbsp skimmed milk
• Freshly ground black pepper
• 15 ml/1 tbsp chopped parsley
• 2 slices bread
• 5 ml/1 tsp capers
• 4 tomatoes, sliced

Rinse the anchovy fillets under cold water and dry on kitchen paper. Melt the low-fat spread in a saucepan. Remove from the heat and whisk in the eggs, milk and a little pepper. Add the parsley. Cook over a gentle heat, stirring all the time, until scrambled but till creamy. Meanwhile , chop four of the anchovies. Toast the bread and place on two warmed plates. Stir the chopped anchovies. Toast the bread and place on two warmed plates. Stir the chopped anchovies into the scrambled egg. Spoon on top of the toast and garnish each with two anchovy fillets in a cross and a few capers. Arrange slices of tomato all round the toast and serve.

Pear Extravaganza

(Serves 2)

• 2 whole meal muffins
• 20 ml/4 tsp low-fat spread
• 2 thin slices lean Parma (or similar) ham
• 2 ripe pears, peeled, halved and cored
• 6 basil leaves, shredded
• 50 g/2 oz / ½ cup mozzarella cheese, grated
• Freshly ground back pepper
• 2 small basil sprigs

Halve and toast the muffins, then spread. Put half a slice of parma ham on each muffin half. Place two halves on each of two flameproof serving plates. Cut a thin slice off the rounded ends of the pears so they will stand up. Place the pears, cored sides up, on the muffin halves and put the pear slices in the core holes. Sprinkle with the torn basil leaves and top with the cheese. Add a good grinding of black pepper. Flash under a hot grill (broiler) until the cheese has melted. Serve each garnished with a small basil sprig.

Naan Snackwich

(SERVES 4)

• 2 naan breads
• 225 g/8 oz/1 small can pease pudding
• 10 ml/2 tsp curry paste
• 30 ml/2 tbsp mango chutney
• Lemon juice
• Shredded lettuce and cucumber
• Thinly sliced onion (optional)

Grill or microwave the naans according to the packet directions. Heat the pease pudding with the curry paste in a saucepan or microwave until pipping hot. Spread over the breads. Spread the chutney on top and sprinkle with lemon juice. Add shredded lettuce and cucumber and onion, if liked. Fold into halves, then cut into handy-sized wedges. Serve in paper napkins.

Mexican Egg tacos

(SERVES 2)

• 4 taco
• 4 eggs
• 10 ml/2 tsp low-fat spread
• 15 ml/1 tbsp skimmed milk
• Salt and freshly ground black pepper
• 1 red (bell) pepper, diced
• 1 small green chilli, seeded and chopped
• Shredded lettuce

Warm the shells according to the packet directions. Beat the eggs in a saucepan. Add the low-fat spread and milk. Cook, stirring, over a gentle heat until lightly scrambled but still creamy. Season to taste and stir in the red pepper and chilli. Line the taco shells with shredded lettuce, add the egg mixture and serve straight away.

Pain Perdu

(SERVES 4)

• 4 eggs
• Salt and freshly ground black pepper
• 5 ml/1 tsp clear honey
• 8 slices bread, crusts removed
• 60 ml/4 tbsp low-fat spread 100 g/4 oz strawberries, sliced
• 5 ml/1 tsp artificial sweetener granules
• 15 ml/1 tbsp chopped mint

Beat the eggs with a little salt, pepper and the honey. Soak the bread slices in this. Fry (sauté) the soaked bread a piece at a time in a little of the low-fat spread in a frying pan (skillet) until golden on each side. Drain on kitchen paper. Transfer to warmed serving plates. Top with the sliced strawberries. Mix the sweetener with the mint and scatter over. Serve straight away.

American style Beef burgers

(SERVES 4)

• 350 g/12 oz/ ½ cups very lean minced (ground) beef
• Salt and freshly ground black pepper
• 2 small onions
• 2.5 ml ½ tsp chilli seasoning
• 4 soft round baps
• 4 slices dill pickle
• 20 ml/4 tsp tomato ketchup (catsup)
• 10 ml/2 tsp mustard
• Shredded lettuce
• 2 tomatoes, thinly sliced

Put the mince in a bowl and add some salt and pepper. Grate in one of the onions and mix together with the chilli seasoning. Shape into four flat cakes. Grill (broil) for 3-4 minutes on each side until golden brown and cooked through. Meanwhile, split the baps and place on four serving plates. Slice the second onion into thin rings. Put a burger on the base of each bap and top with a slice of dill pickle, 5 ml/1 tsp ketchup, 2.5 ml ½ tsp mustard, some shredded lettuce, tomato slices and onion rings. Add the top of the bap and serve straight away.

Crunchy Blue Cheese Pudding

(SERVES 4)

Prepare as for golden pudding but substitute crumbled blue cheese for the Cheddar and add 30ml/2 tbsp finely chopped celery to the mixture before folding in the egg whites.

Golden Pudding

(SERVES 4)

• 15 g ½ oz/1 tbsp low-fat spread
• 2 eggs, separated
• 300 ml / ½ pt / ¼ cups skimmed milk
• 75 g/3 oz/ 1/ ½ cups fresh breadcrumbs
• 100 g/4 oz/1 cup low-fat Cheddar cheese, grated
• Salt and freshly ground black pepper
• Canned tomatoes, to serve

Grease a 1.2 litre/2 pt/5 cup oven-proof dish with the low-fat spread. Beat the egg yolks with the milk and stir in the breadcrumbs, cheese and a little salt and pepper. Whisk the egg whites until stiff and fold in with a metal spoon. Turn into the prepared dish. Bake in a preheated oven at 200 degree c/400 degree F/gas mark 6 for about 35 minutes until risen and a rich golden brown. Serve straight away with canned tomatoes.

Cheese and Celery Souffle

(SERVES 4)

Prepare as for cheese and asparagus souffle but substitute a drained can of chopped celery and condensed celery soup for the asparagus and asparagus soup.

Cheese and mushroom Souffle

(SERVES 4)

Prepare as for cheese and asparagus souffle but substitute a drained can of sliced mushrooms and condensed mushroom soup for the asparagus and asparagus soup.

Cheese and Asparagus soufflé

(SERVES 4)

• 5 ml/1 tsp low-fat spread
• 295 g/10 ½ oz/1 small can cut asparagus, drained
• 295 g/10 ½ oz/1 small can condensed asparagus soup
• 75 g/3 oz/ ¾ cup Parmesan cheese, grated
• 4 eggs, separated
• Freshly ground black pepper

Grease an 18 cm/7 in souffle dish with the low-fat spread. Put the drained asparagus in the base. Empty the can of soup into a bowl. Whisk in the cheese and egg yolks. Add pepper to taste. Whisk the egg whites until stiff. Fold into the cheese mixture with a metal spoon. Turn into dish and bake in a preheated oven at 200 degree C/400 degree F/gas mark 6 for 25-30 minutes until well risen and golden brown. Serve straight away.

Cottage Cheese and pepper Omelette

(SERVES 1)

• 2 eggs
• 15 ml/1 tbsp water
• Salt and freshly ground black pepper
• 5 ml/1 tsp low-fat cottage cheese with chives
• ½ small red (bell) pepper, finely chopped
• Chopped parsley

Beat the eggs with the water and a little salt and pepper. Melt the low-fat spread in a small omelette pan. Add the egg mixture and cook, lifting and stirring gently, until the egg is golden underneath and almost set. Mix the cheese with early all the pepper, reserving a little for garnish. Spread over half the omelette and heat through for a few minutes. fold the omelette over the filling using a fish slice or palette knife. Slide out on to a warmed plate. Scatter the remaining red pepper over with the parsley and serve.

Cottage Cheese and Chive Omelette

(SERVES 1)

• 2 eggs
• 15 ml/1 tbsp water
• Salt and freshly ground black pepper
• 5 ml/1 tsp low-fat spread
• 50 g/2 oz/ ¼ cup very low-fat cottage cheese with chives
• A few chive stalks

Beat the eggs with the water and a little salt and pepper. Melt the low-fat spread in a small omelette pan. Add the egg mixture and cook, lifting and stirring gently, until the base is golden and the mixture is almost set. Spoon the cottage cheese over half the omelette and allow to heat through. Fold over using a fish slice or palette Knife. Slide out on to a warmed plate and garnish with a few chive stalks.