Sweet Potato and Chorizo Soup

216 Calories (5 Propoints)

Sweet Potato and Chorizo Soup0145026f45db84695ccb8a7c11526bdaceb5b9caaa

Serves 6-8

  • 2 Carrots (Peeled and Sliced)
  • 2 Sticks Celery (Sliced)
  • 2 Onions
  • 2 Gloves of Garlic
  • 800g Sweet Potatoes (Peeled and Chopped)
  • 200g Chorizo (Sliced)
  • 2tsp Parsley
  • 1tsp Curry Powder
  • 2 Chicken Stock Cubes
  1. To a large pan add 2tbsp of oil and place on high heat
  2. Add the sliced and chopped ingredients with the curry powder and mix together
  3. Cook for 10-15 minute covered until softened
  4. Add the stock cubes with 1.8litres of boiling water
  5. Bring to the boil and reduce the heat and simmer for 10 minutes until sweet potato is cooked
  6. Season before liquidising
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Salmon & Spinach Pasta Bake

340 Calories (8 Propoints)

Salmon & Spinach Pasta Bake

Serves 4

  • 200g Pasta
  • 200g Spinach
  • 1tbsp Spread
  • 1 Onion
  • 1tbsp Plain Flour
  • 200ml Milk
  • 260g Salmon
  • 20g Breadcrumbs
  • 40g Grated Cheese
  • Zest ½ Lemon
  1. Cook the pasta for half the suggested time
  2. Drain and then put spinach in the hot pan until wilted
  3. Stir in the pasta and tip into a baking dish
  4. Melt the spread in a pan and add the onion and cook gently for 8-10 minutes
  5. Stir the flour through for 1 minutes and take off the heat
  6. Add the milk and return to the heat until thickened
  7. Preheat the oven to gas mark 5 (190c)
  8. Stor the salmon into the white sauce then stir the sauce into the pasta
  9. Mix the breadcrumbs with the cheese and lemon zest and sprinkle over
  10. Bake for 15-20 minutes

Plum & Almond Cake

211 Calories, 5 Propoint per Serving

Plum & Almond CakePlum & Almond Cake

Serves 10

  • 125g Butter
  • 125g Caster Sugar
  • 2 eggs
  • 125g Self Raising Flour
  • Zest 1 Lemon
  • 50g Ground Almonds
  • 5-6 Plums
  • 8-10 Whole Almonds
  • 1tbsp Redcurrant Jelly
  1. Preheat the oven to 180c (Gas Mark 4). Grease and line the base of a sandwich tin
  2. Beat the butter and sugar until light and creamy
  3. Add the eggs
  4. Fold in the rest of the flour, lemon zest and ground almonds
  5. Arrange the plums on top, skin side down then the whole almonds
  6. Bake for 35-45 minutes
  7. Melt the redcurrant jelly and brush on top of the cake