Baked Sweet Potato with Feta and Olives

7 Propoints

Baked Sweet Potato with Feta and Olives

Serves 1

  • 150g Sweet Potato
  • 40g Feta
  • 1 Spring Onion
  • 20g Pitted Black Olives
  • 1tsp Coriander
  • ½ tbsp Sweet Chilli Sauce
  • ½ tbsp Lime Juice
  1. Heat the oven to gas mark 6 (200c)
  2. Bake the sweet potato for 30 minutes
  3. Once cooked, halve and fluff out the insides
  4. Mix the feta, spring onion, olives and coriander and pile on top of the sweet potato

Roquefort Souffles

5 Propoints per serving

Roquefort SoufflésRoquefort Souffles

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

Gruyere and Red Onion Tart

14 Propoints

Gruyere & Red Onion TartGruyere & 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 servingCheesy Butternut Pasties

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

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

Spinach & Potato Gratin

IMG_1181

9 Propoints per serving

Spinach & Potato Gratin

Serves 4

  • 750g Potatoes
  • 75g Spinach
  • 2 tsp Olive Oil
  • 250g Grated Cheddar Cheese
  • 250g Tomatoes
  • 2 Eggs
  • 150g Natural Yogurt

 

  1. Preheat the oven to gas mark 4 (180c)
  2. Boil the potatoes for 5 minutes and drain
  3. Cover and cook the spinach for 4-5 minutes
  4. Drain the spinach well
  5. Use the olive oil to grease a ovenproof dish. Layer half the potatoes and season
  6. Sprinkle with half the cheese and cover with the spinach.
  7. Top with reaming potatoes and then tomatoes.
  8. Scatter the rest of the cheese
  9. Beat the eggs and yogurt together and season. Pour the mixture over the cheese and bake for 40-50 minutes