French Onion Soup

163 Calories per serving (4 Propoints per Serving)

French Onion Soup016bfb29538cbcbff2352bec7b2012fdec4893bd7f

Serves 4

  • 15g (½oz) butter
  • 1tbsp vegetable oil
  • 750g (1½lb) onions, peeled and thinly sliced
  • 2tsp flour
  • 1 litre vegetable or beef stock

Heat butter and oil in a large pan and fry onion over a low heat for 30 minutes, stirring occasionally until caramelised.

Add flour and stir for 1 minute.

Add stock and stir until smooth. Simmer for 30 minutes.

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Cheese Muffins

124 Calories or 3 Propoints

Cheese Muffins

Makes 12

  • 175g Plain Flour
  • 2 tsp Baking Powder
  • 2tbsp Caster Sugar
  • 1tsp Paprika
  • 2 Eggs
  • 120ml Milk
  • 50g Butter
  • 1tsp Thyme
  • 50g Cheddar Cheese
  1. Preheat the oven to Gas Mark 5 (190c). Line a muffin tin with cases
  2. Sift the flour, caster sugar, baking powder and paprika into a bowl. Make a well in the centre
  3. Combine the eggs milk, melted butter and thyme in another bowl and mix
  4. Add the milk mixture to the dry ingredients and stir lightly
  5. Place a spoonful in each case, divide the cheese among them
  6. Top with the rest of the mixture
  7. Bake for 25 minutes

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

Queen of Puddings

5 ProPoints per Serving

Queen of Puddings

Serves 4

  • 4 Slices Bread
  • 250ml Milk
  • 25g Spread
  • 20g Sugar
  • Zest of 1 Lemon
  • 2 Eggs
  • 100g Strawberry Jam
  1. Preheat the oven to gas mark 4 (180c)
  2. Make the bread into breadcrumbs
  3. Pour the milk into a pan and bring to the boil. Remove from the heat.
  4. Stir in the breadcrumbs, spread, 10g of the sugar and lemon zest. Set aside for 20 minutes
  5. Separate the eggs. Beat the yolks into the crumb mixture and spoon into an ovenproof dish.
  6. Bake for 25-30 minutes
  7. Place the jam in a pan and heat for 30 minutes. Pour over the baked pudding base.
  8. Whisk the eggs whites until stiff and whisk in the sugar until thick and glossy
  9. Spoon over the jam and bake for further 10 minutes

Onion Rings

3 Propoints

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Serves 8

  • 200g Self Raising Flour
  • 4 Onions
  • 1 Egg Beaten
  • 275ml Lager

 

  1. Preheat the oven to Gas Mark 7 (220c). Bring a pan of boiling water to the boil
  2. Put the flour in a bowl and add the onions. Remove from the flour once coated
  3. Stir in the egg and lager until makes a thick batter
  4. Dip the onions into the batter and drop into a pan of simmering water
  5. Cook for 1 minute
  6. Bake in oven for 20-25 minutes

Potato Scones

3 ProPoints per scone

Potato SconesPotato Scones

Makes 8

  • 250g King Edward Potatoes (or Maris Piper)
  • 2 Eggs
  • 2tbsp Milk
  • 200g Plain Flour
  • 1tsp Baking Powder
  • 3tsp Parsley
  1. Boil the potatoes for 10-15 minutes. Drain.
  2. Return to the pan, Mash and allow to cool.
  3. Add the egg and milk
  4. In a separate bowl mix the flour and baking powder. Season and mix the parsley.
  5. Add to the mash
  6. Fry spoonful’s of the mixture for 4 minutes on each side