Roquefort Souffles

5 Propoints per serving

Roquefort Soufflés

Serves 6

  • 40g Spread
  • 50g Plain Flour
  • 350ml Milk
  • 6 Separated Eggs
  • 70g Roquefort or Blue Cheese
  • Pinch Cayenne Pepper
  • Pinch Nutmeg
  1. Preheat oven to gas mark 5 (190c). Grease the ramekins with 15g of spread.
  2. Melt the remaining spread and add the flour
  3. Cook, stirring for 2 minutes
  4. Whisk in the milk a little at a time, simmer for 5 minutes whisking constantly
  5. Remove from heat. Whisk in the egg yolks one at a time
  6. Stir in the cheese and spices. Set aside.
  7. In separate bowl whisk the egg whites, fold into the cheese. Pour into ramekins
  8. Bake in oven for 15 minutes

Strawberry Cheesecake

4 Propoints per Serving

Strawberry Cheesecake

Serves 10

  • 100g Crushed Digestive Biscuits
  • 1 Egg White
  • 2 Sachets Strawberry Jelly
  • 400g Soft Cheese
  • 400g Strawberry Yogurt
  • 100g Strawberries

 

  1. Mix the biscuits with the egg white. Pour into cake tine and push down. Cool for at least 30 minutes
  2. Make up one of the jelly’s with 150ml of boiling water and leave to cool
  3. Beat the soft cheese and yogurt in a bowl and add the jelly.
  4. Mix together
  5. Pour the cheese mixture on the biscuit base and place into fridge for at least 30 minutes
  6. Make up the other jelly and leave to cool
  7. Place strawberry halves over the top and pout over the jelly
  8. Cool for at least an hour

Gruyere and Red Onion Tart

14 Propoints

Gruyere & Red Onion Tart

Serves 4

  • 4 Red Onions
  • 2 Red Peppers
  • 1 tsp Brown Sugar
  • Pinch Thyme
  • ½ x 375g Shortcrust Pastry Sheet
  • 100g Gruyere Cheese

 

  1. Preheat the oven to gas mark 4 (180c)
  2. Fry onions and peppers
  3. Stir in the sugar and thyme
  4. Place a piece of greaseproof paper over the vegetables, cover and cook for 20 minutes
  5. Remove the lid and paper and increase the heat for 1 minutes
  6. Cut the pastry in half lengthways, folding up the edges slightly and bake blind for 10 minutes
  7. Remove the beans and cook for a further 5 minutes
  8. Season the vegetables then spoon onto pastry
  9. Top with cheese and bake for 10-15 minutes

Cheesy Butternut Pasties

7 Propoints per serving

Cheesy Butternut Pasties

Serves 4

  • 1 Onion
  • 1 Clove of Garlic
  • 200g Butternut Squash
  • 200ml Vegetable Stock
  • 75g Spinach
  • 50g Cheese
  • Shortcrust Pastry
  • 1 Beaten Egg

 

  1. Cook onion for 5 minutes until soft.
  2. Add garlic and butternut squash and fry for 5 minutes, until butternut squash is brown
  3. Add stock and leave to simmer for 5-10 minutes until softened
  4. Stir in spinach
  5. Preheat oven to gas mark 6 (200c)
  6. Cut pastry into circles. Spoon mixture into centre and top with cheese
  7. Brush egg around edge and fold over. Bake for 15-20 minutes

Cheese & Courgette Pesto Pudding

13 ProPoints per Serving

Cheese & Courgette Pesto Pudding

Serves 4

  • 650g Courgettes
  • 12 Slices Ciabatta
  • 150g Garlic & Herb Cream Cheese
  • 4 Eggs
  • 500ml Milk
  • 4tbsp Pesto
  • 3 Tomatoes

 

  1. Heat oven to Gas Mark 4 (180c)
  2. Cut the courgette in to large long slices and brush with oil
  3. On a griddle pan heat for 6 minutes each side
  4. Spread the bread with cream cheese.
  5. Beat the eggs, milk and pesto and season
  6. Arrange the bread in the dish with courgette and tomato between them. Pour over pesto mixture
  7. Bake for 55minutes to 1 hour

Easy Italian Chicken, Bean and Bacon Braise

5 Propoints per serving

Easy Italian Chicken, Bean and Bacon BraiseIMG_1462

Serves 4

  • 4 Chicken Breasts
  • 1 Red Onion
  • 4 Bacon Medallions
  • 2 Garlic Cloves
  • 1tsp Dried Rosemary
  • 230g (Can) Chopped Tomatoes
  • 410g (Can) Cannellini Beans
  • 250ml Chicken Stock
  • 75g Kale

 

  1. Brown the chicken breasts for 2 minutes on each side
  2. Scatter the onion and bacon and cook for 2 minutes, stirring before adding the garlic and rosemary cook for 1 minute
  3. Add the tomatoes, beans and stock to the pan and bring to a simmer. Cook, covered at a gentle simmer for 7 minutes.
  4. Add the kale and cook, uncovered for 8 minutes. Season

Lemon & Raspberry Drizzle Cake

4 Propoints per Slice

Lemon & Raspberry Drizzle CakeIMG_1273

Serves 12

  • 150g Spread
  • 140g Brown Sugar
  • 3 Eggs
  • 150g Self Raising Flour
  • ½ tsp Baking Powder
  • Zest 1 Lemon

For the Icing

  • 30g Icing Sugar
  • 1-2tsp Lemon Juice
  • Pink Food Colouring

 

  1. Line a loaf tin with baking parchment. Preheat the oven to gas mark 4 (180c)
  2. Place all the ingredients expect the lemon zest and raspberries in a large bowl and whisk until smooth.
  3. Stir in the lemon zest and raspberries
  4. Spoon into the tin and bake for 50-60 minutes
  5. Combine the icing ingredients into a smooth paste and drizzle over the cake