Summertime Spaghetti

9 Propoints per serving

Summertime Spaghetti IMG_1248

Serves 4

  • 300g Spaghetti
  • 1tbsp Olive Oil
  • 2 Cloves of Garlic
  • 2 Courgettes
  • Juice of 1 Lemon
  • 125g Ricotta
  • 120g Tomatoes
  • 1tsp Basil
  1. Cook the pasta. Drain and toss with olive oil
  2. Fry garlic and courgette for 5-7 minutes until golden
  3. Add the courgette and garlic to the drained spaghetti and the remaining ingredients together and mix together

Courgette & Ricotta Tagliatelle

9 Propoints per serving

Courgette & Ricotta TagliatelleIMG_1247

Serves 2

  • 125g Tagliatelle
  • 1 Egg
  • 40g Ricotta
  • 15g Grated Cheese
  • 2 Garlic Cloves
  • 1 Courgette
  • Zest of 1 Lemon
  • 1tsp Basil
  • 15g Flaked Almonds

 

  1. Cook the pasta according to the packet instructions
  2. Beat the egg with the ricotta, hard cheese and season
  3. Fry the courgette and garlic until tender. Add the lemon zest
  4. Add the pasta to the courgettes, then add the egg mixture and basil
  5. Sprinkle with the almonds

Spiced Apple Cake

6 Propoints per Serving

Spiced Apple CakeIMG_1246

Serves 14

  • 750g Bramley Cooking Apples
  • 1tbsp Lemon Juice
  • Zest ½ Lemon
  • 250g Self-Raising Flour
  • 1tsp Baking Powder
  • 1tsp Mixed Spice
  • 2 Eggs
  • 100g Demerara Sugar
  • 200ml Milk
  • 100ml Sunflower Oil

 

  1. Preheat the oven to Gas Mark 5 (190c). Line a cake tin with baking parchment
  2. Peel the apples and cut into quarters. Cut into thin slices.
  3. Toss with Lemon Juice and zest
  4. Mix the flour, baking powder, cinnamon and spice in a mixing bowl
  5. Whisk the egg with the sugar, milk and oil
  6. Mix the egg mixture with the flour. Mix in the apples and place into the tin.
  7. Sprinkle over 2tbsp of sugar over the top
  8. Bake for 1 hour

Chicken & Ratatouille Lasagne

7 ProPoints per serving

Chicken & Ratatouille LasagneIMG_1224
Serves 6

• 500g Chicken Breast
• 1 Chicken Stock Cube
• 40g Cornflour
• 450ml Milk
• 1 Bay Leaf
• 8 x 20g Sheets Dried Lasagne
• 40g Parmesan Cheese
• 2 Red Onions
• 1 Aubergine
• 3 Mixed Peppers
• 2 Courgettes
• 3 Garlic Cloves
• 2 x 400g (Can) Chopped Tomatoes
• 1tsp Dried Mixed Herbs

1. In a saucepan place the chicken pour over boiling water and add the chicken stock.
2. Bring to the boil, cover and remove from the heat. Leave to stand for 15 minutes
3. Fry the onions and aubergine for 4 minutes covered
4. Add the peppers courgettes and garlic and cook for a further 4 minutes
5. Mix in the tomatoes, mixed herbs and season. Simmer for 10 minutes
6. Heat the milk with the bay leaf until just boiling. Add a little to the cornflour.
7. Remove from the heat ad mix in the cornflour. Stir until thick
8. Preheat the oven to Gas Mark 4 (180c)
9. Spoon the vegetables into the bottom of a dish. Top with lasagne and layer with ratatouille and sliced chicken. Top with more sheets the white sauce and sprinkle with the cheese
10. Bake for 40-50 minutes

Hawaiian Risotto

11 ProPoints per Serving

Hawaiian RisottoIMG_1223
Serves 1

• 2 tsp Butter
• 1 Onion
• 2-3 Mushrooms
• 1 Tomato
• 1 Slice Ham
• ¼ Red Pepper
• 1 Egg
• 60g Rice
• 1 tsp Soy Sauce
• 2 Pineapple Slices
• 1 tsp Coriander

1. Cook the rice
2. Add some of butter into a frying pan and add the beaten egg to make an omelette. Remove from the pan and cut into strips
3. Fry onions until soft
4. Add mushrooms and peppers and cook for 30 seconds
5. Add the cooked rice, pineapple chunks, soy sauce, ham, egg and coriander

Crab & Saffron Tartlets

9 ProPoints Each

Crab & Saffron TartletsIMG_1221
Serves 4

• 250g Leeks
• Pinch of Saffron
• 200g Garlic & Herb Soft Cheese
• 2 Eggs
• Juice ½ Lemon
• 2tsp Parlsey
• 200g White Crabmeat
• 8 x 25g Sheets Filo Pastry

1. Preheat the oven to Gas Mark 5 (190c)
2. Fry the leeks covered for 5-8 minutes. Leave to cool
3. Put the saffron in a small bowl and pout 2tbsp boiling water over. Set aside
4. Whisk the soft cheese and eggs until smooth.
5. Stir in the lemon juice and parsley and season
6. Stir in the saffron into the cream cheese and eggs.
7. Add the mixture to the crabmeat and cooled leeks and stir thoroughly. Set Aside
8. Hold the filo pastry into half to make 2 squares until have 16
9. Line a tartlet tin and divide the mixture between for 20-25 minutes