Pea & Goats Cheese Risotto

7 Propoints per serving

Pea & Goats Cheese RisottoPea & Goats Cheese Risotto

Serves 2

  • 1 Onion
  • 1 Garlic Clove
  • 150g Rice
  • 600ml Vegetable Stock
  • 159g Peas
  • 100g Baby Leaf Spinach
  • Zest & Juice of 1 Lemon
  • 24g Hard Goats Cheese
  1. Fry onion for 5 minutes
  2. Add the garlic and fry for further minute
  3. Add the risotto rice and stock and stir to mix
  4. Cover, bring to the boil and reduce the heat and simmer for 10 minutes
  5. Add the peas and cook uncovered for 5 minutes
  6. Stir in the spinach until it wilts
  7. Stir in the lemon zest and juice and half the goats cheese. Season
  8. Sprinkle the remaining goats cheese

Mushroom & Spinach Omelette

5 ProPoints Per serving (283 Calories)

Mushroom & Spinach OmeletteSpinach & Mushroom Omelette

Serves 1

  • 100g Mushroom
  • 50g Baby Spinach
  • 25g Soft Cheese
  • 2 Eggs
  1. Fry mushrooms for 3 minutes
  2. Stir in the spinach, mixing until starts to wilt
  3. Add the soft cheese. Remove from heat and set aside
  4. Beat the eggs and season with pepper
  5. Pour mixture into the pan and leave for 15 seconds
  6. Draw the edges to the omelette to the centre and tilt the uncooked egg to the edges.
  7. Cook the omelette until golden brown
  8. Place the filling onto one side of the omelette and flip over the over half of the filling

Chorizo & Pea Risotto

I forgot to take a picture but it was nice! 10 ProPoints per Sering

Chorizo & Pea Risotto

Serves 4

  • 150g Peas
  • 100g Chorizo
  • 500ml Vegetable Stock
  • 1 Onion
  • 2 Garlic Cloves
  • 250g Risotto Rice
  • 125ml White Wine
  • 1 Courgette
  • Zest ½ Lemon
  • 25g Parmesan Cheese

 

  1. Cook peas for 3 minutes, drain and set aside
  2. Fry the chorizo over a medium heat for 5 minutes. Remove and set aside
  3. Fry onion and garlic covered for 5 minutes.
  4. Add the rice and cook for 1 minute
  5. Add the wine and bubble until absorbed
  6. Add a third of the stock and simmer until absorbed. Repeat until all stock is gone
  7. Stir in the peas, chorizo, courgette, lemon zest and parmesan cheese into the rissotto

Oven Baked Salmon with Fennel

8 Propoints (322 Calories)

Oven Baked Salmon with FennelOven Baked Salmon with Fennel

Serves 4

  • 2 Fennel Bulbs
  • 500g New Potatoes
  • 250g Cherry Tomatoes
  • 30g Black Olives
  • 4 x 120g Salmon Fillets
  • Zest & Juice 1 Lemon
  1. Preheat the oven to Gas Mark 4 (180c)
  2. Trim the woody ends of the fennel and cut in half. Slice into 3 wedges
  3. Add fennel to a pan of boiling water with the potatoes and boil for 10 minutes. Drain
  4. Tip into ovenproof dish. Top with tomatoes, olive and lemon zest. Season and roast for 15 minutes
  5. Top the vegetables with the salmon, drizzle with the juice and bake for 15 minutes

Sweet Potato & Goats Cheese Rosti

7 Propoints per Serving

Sweet Potato & Goats Cheese RostiSweet Potato & Goats Cheese Rosti

Serves 6

  • 750g Sweet Potatoes (Peeled & Grated)
  • 1 Red Onion
  • 1 Garlic Clove
  • 200g Hard Goats Cheese
  • 3tsp Coriander
  • 2 Eggs
  1. Preheat the oven to Gas Mark 6 (200c)
  2. Put the grated sweet potato in a tea towel and squeeze out any liquid
  3. Fry the onion and garlic over a medium heat for 304 minutes until softened
  4. Add the grated sweet potato, along with the cheese, coriander and eggs.
  5. Season and form into 12 dough’s
  6. Put the rosti on a baking tray and bake for 20-25 minutes

Pineapple & Carrot Loaf

10 ProPoints per serving

Pineapple & Carrot LoafPineapple & Carrot Cake

Serves 8

  • 200g Fresh Pineapple
  • 150ml Vegetable Oil
  • 1tso Vanilla Extract
  • 175g Self Raising Flour
  • 2 Eggs
  • 150g Brown Sugar
  • 1tsp Bicarbonate of Soda
  • 1tsp Salt
  • 1tsp Ground Cinnamon
  • 150g Grated Carrot
  • 50g Chopped Walnuts
  1. Preheat the oven to gas mark 4
  2. Pulse the pineapple in a blender until chopped. Drain and set aside
  3. Mix the oil, vanilla extract, eggs and brown sugar for 5 minutes
  4. Sift the flour, bicarbonate of soda, salt and cinnamon. Add to the egg mixture
  5. Mix the pineapple, grated carrot and chopped walnuts
  6. Spoon the mixture into the tin and bake for 1 hour