Garlic Bread

(SERVES 4)

• 1 small French stick
• 75 g/3 oz/ 1/3 cup low-fat spread
• 1 garlic clove, crushed
• 15 m/1 tbsp chopped parsley

Cut the bread into eight slices, not quite through the base. Mash the low-fat spread with
the garlic and parsley. Spread between the cuts. Spread any remainder over the top. Wrap in
foil and bake in a preheated oven at 200degree C/400degree F/gas mark 6 for about 15
minutes or until the crust is crisp and the centre feels soft when squeezed. Serve hot.

Crunchy-topped Tagliatelle

(SERVES 4)

• 225 g/8 oz tagliatelle
• 25 g/1 oz/ ½ cup fresh breadcrumbs
• 25 g/1 oz/2 tbsp low-fat spread
• 2.5 ml/ ½ tsp garlic powder
• Salt and freshly ground black pepper

Cook the pasta according to the packet directions. Drain and return to the saucepan.
Meanwhile, melt the low-fat spread in a frying pan (skillet). Add the breadcrumbs, garlic
powder and a little salt and pepper. Fry (sauté), stirring, until golden brown and crisp.
Add to the tagliatelle, toss and serve straight away.

Nutty Rice Salad

(SERVES 4)

• 175 g/6 oz/ ¾ cup long-grain rice
• 50 g/2 oz/ ½ cup frozen peas
• 50 g/2 oz/ 1/3 cup raisins
• 50 g/2 oz/ ½ cup toasted flaked (silvered) almonds
• 30 ml/2 tbsp sunflower oil
• 15 ml/1 tbsp white wine vinegar
• Salt and freshly ground black pepper
• Chopped parsley

Cook the rice according to the packet directions. Add the peas for the last 5 minutes`
cooking time. Drain, rinse with cold water and drain again. Empty into a salad bowl. Add
the raisins, nuts, oil, vinegar and some salt and pepper. Toss well and serve garnished
with parsley.