Aartappel-Poeding (South Africa)

Aartappel-Poeding (South Africa)

2 lbs potatoes
6 well-beaten eggs
sugar to taste
a little salt
vanilla, almond or lemon essence
a good grating of nutmeg

Boil 2 lbs potatoes and then mash them. Add 6 well-beaten eggs,
and sugar to taste. Do not forget to put in a little salt. Flavour
with vanilla, almond or lemon essence. Spray with frylite and finish off with a good grating of nutmeg. Bake your pudding a
nice light brown. You should use at least 6 eggs, but if you can
spare more, so much the better, because your pudding will be all
the lighter.

Most women made potato pudding in the same way, except that some
preferred to use chopped almonds and grated lemon-rind instead of
essences. Potato pudding made with lots of eggs and beaten up to
a quivering lightness is deemed worthy of being presented to a
bride. But before it is put into a bride's basket it is embellished    
with sparkling red cherries.

Lime and Blueberry Cheesecakes

Lime and Blueberry Cheesecakes

Serves: 6
Cooking time: 35-40 minutes

2 x 200g (7oz) tubs low-fat soft cheese
Finely grated rind and juice of 1 lime
6 tbsp SPLENDA® Granular
300g (10 ½ fl oz) 0% fat plain Greek yogurt
1 tsp vanilla extract
2 medium eggs, beaten
200g (7oz) blueberries
Fine strips of lime rind, to decorate

1 Preheat oven to Gas Mark 4 / 180°C / 350°F.
2 Beat the low-fat soft cheese with the lime rind and juice, then beat in 4 tablespoons of SPLENDA® Granular with the yogurt and vanilla extract. Add the beaten eggs and mix well.
3 Pour into six individual flan dishes or ramekin dishes. Stand the dishes in a large roasting pan and pour in enough warm water to come halfway up their sides. Bake for 35 - 40 minutes until set. Allow to cool.
4 Put the blueberries into a saucepan with 1 tablespoon of water and the remaining SPLENDA® Granular. Heat gently for 1 - 2 minutes. Cool slightly, then use to top the baked cheesecakes. Decorate with fine strips of lime rind.

NO COUNT RECIPE

POINTS PER SERVING 3

This recipe was originally created by Sue Ashworth for Weight Watchers Magazine.

Easy Banana ice cream

Easy Banana ice cream  

No Count

Chop 1 banana into slices and freeze for 2-3hrs until solid.

Put 50gms fromage frais in a blender. Add 1 tablespoon powdered sweetener and banana.

Whizz together and serve immediately.

CHICKEN AND NOODLE SOUP

CHICKEN AND NOODLE SOUP

Serves 4

Points per recipe 5½

Points per serving 1½

Frylight

150g chicken, finely chopped

2 ripe tomatoes, chopped

825ml chicken stock

1 carrot diced

60g noodles or small pasta shapes

salt & pepper

juice of ½ lemon

chopped fresh parsley to garnish

Spray a non stick pan with Frylight and gently cook the chicken for 1 min.

Add tomatoes and stock.  bring to the boil, add the carrot and noodles.  Cover and simmer for 20 mins.

Just before serving, season well and add the lemon juice.  Serve garnished with parsley.

0 point french onion soup

0 point french onion soup

POINTS® value | 0
Servings | 4

2 large onion(s)
2 tablespoon bovril
1000 ml water
1 portion bay leaf
5 spray Fry Light Sunflower Oil Spray
1 tablespoon teriyaki sauce

Fry onions gently til golden brown. Pour on 1ltr boiling water then stir in bovril. Add bay leaf & teriyaki sauce.

Cook on gentle simmer for 10 to 20mins until onions fully cooked.

Remove bay leaf before serving

ZERO POINT CARROT & CORIANDER SOUP

ZERO POINT CARROT & CORIANDER SOUP

Serves 4

1lb Carrots
1 Medium sized Potato
1 Small Onion
Small bunch of Fresh Coriander
1 Dessert spoon Sunflower Oil
Salt & Pepper
2½ Pints Water

Firstly put the water into a saucepan that will hold at least four pints of liquid, and bring to the boil.
Whilst the water is heating scrub the potato and carrots, peel if not organic, and chop finely. Put the potato and carrots carefully into the pan, when the water comes back to the boil turn down the heat and leave to simmer with the lid on the pan.
Take the onion, peel and chop and, in a separate pan on a moderate heat, fry in the sunflower oil. When the onion is soft and golden add to the contents of the saucepan. Try not to burn the onion as it will not improve the taste.
Leave the soup cooking and wash the coriander then chop it very finely.
Test the vegetables in the soup, the carrot and potato need to be quite soft, in fact the softer the better as it makes the next bit easier.
The next bit. Blend the soup, use whatever contrivance you have as discussed previously.
Finally, add the chopped coriander to the soup, stir and season to taste.

Spiced Butternut, Chickpea and Tomato Soup

Spiced Butternut, Chickpea and Tomato Soup

Serves 4-6 generously
2.5 pts per serving (for 4)
2 pts per serving (for 6)

1 tbsp olive oil
3 large shallots, peeled and finely chopped (or1 small onion)
2 cloves garlic, crushed
1 red or green chilli, deseeded and chopped
1 large butternut squash, peeled, deseeded and cut into roughly 3cm cubes
1 level tsp ground cinnamon
1/2 level tsp ground cumin
1/2 level tsp ground coriander
1 x 410g tin chickpeas, drained and rinsed
1 x 400g can chopped tomatoes
1/2 tbsp tomato puree
4 rounded tsp Marigold Swiss vegetable bouillon powder (or 1 veg stock cube)
1.2 litres cold water

Soften the shallot, garlic and chilli in the oil in a large saucepan for 2-3 minutes. Add the squash, cover and cook, stirring occasionally for 5 minutes. Add the spices and cook for a further 1-2 mins. Add the remaining ingredients and season well. Bring to the boil, then cover and simmer for 30-40 mins until the squash is tender. Liquidise in batches until smooth, then serve with a tablespoon of yoghurt per serving (0 points).

Pea & Spinach Soup

Pea & Spinach Soup   

No Count

This is one of my favourite soups.  Really quick to make.

Take one bag of frozen peas (about 900g) and put into a pan with veg stock to cover by about 2" (5cm)  Bring to the boil , turn down the heat and cook for 5 min.

Add a bag of baby spinach (the washed kind for real quickness).  Cook until the spinach has wilted. 

Blend, season to taste and eat.

I like to add some mint sauce, and also a green chilli chopped up and in with the peas.

CHOWDER

CHOWDER

No Count

Serves 3-4

240g bacon fat removed and chopped into small pieces
1 med. onion chopped
375g potatoes peeled and cut into small cubes
325g sweetcorn drained
800ml veg. stock
frylight

Heat a large saucepan and spray with frylight.
Fry bacon for 3-4 mins, remove from pan and set aside.
Spray pan again with frylight and add onion cover and cook until soft. Add potatoes and stock cover and simmer for 15 mins.
Remove half of the mix and set aside with the bacon. Purée rest of the potato and onion with the stock and half of the sweetcorn. Return everything to the pan heat through and serve.

Middle Eastern Spiced Lentil Broth

Middle Eastern Spiced Lentil Broth      

No Count

Serves 4

Full Choice 1½ pts per serving

1 large onion, finely chopped

1 tsp ground cinnamon

1 tsp ground cumin

1 tsp ground coriander

850 ml veg stock

115g raw red lentils

1 x 400g tin chopped tomatoes with garlic

salt & pepper

4 baby aubergines or 1 large, diced

2 tbsp freshly chopped coriander

Put onion into a large pan with the spices and 150ml of the stock.  bring to the boil, cover and simmer 5 mins.

Stir in the lentils, remaining stock and tomatoes and season well.  Bring to the boil, cover and simmer gently for 45 mins.  Keep the heat low and stir occasionally to prevent the lentils from sticking to the pan.

Add the aubergines and continue to simmer for 15 mins until tender and thick.

Adjust seasoning and serve, sprinkled with the fresh coriander.

Hungarian Goulash Soup

Hungarian Goulash Soup

Minced pork or turkey will be equally as delicious as the traditional beef in this spicy, rich soup. It is particularly good garnished with a swirl of low-fat plain yogurt, but watch those Points values!

Serves 4

Full choice 2 pts per serving

No Count: You must count the points for the sugar used or omit it.

175 g extra-lean beef mince
2 medium onion(s), chopped finely
1 stick celery, chopped
1 medium red green or yellow pepper(s), (red or green), deseeded and chopped
2 teaspoon paprika
1 teaspoon ground cumin
690 g passata, chunky
1 portion stock cube, (use vegetable stock cube to make 1 pint)
1 teaspoon white sugar (½pt)
40 g dried pasta, any type, small shapes for soup (farfalle or shells)
1 tablespoon parsley, chopped fresh
1 pinch salt
1/4 teaspoon pepper, black

Dry-fry the minced beef in a large non-stick pan, until browned. Add the onions, celery and pepper and sauté for 5 minutes, stirring frequently.

Reduce the heat, mix in the paprika and cumin and cook for a minute. Add the passata, stock, sugar and pasta. Cover and leave to simmer for 25 minutes. Stir occasionally.

Stir in the chopped parsley and season to taste with salt and pepper. Serve, piping hot, ladled into warm soup bowls.