Frozen raspberry - peach torte

Frozen raspberry - peach torte

POINTS® Value: 3.5 Servings:  8

Although this torte might take a while to make due to freezing and thawing times, the actual time spent in the kitchen is minimal.

	250 g Restaurant Meal sorbet, (raspberry)
	200 g low-fat digestive(s)
	250 g Restaurant Meal sorbet, (peach)
	400 g raspberries
	50 ml water
	50 g white sugar

Soften raspberry sorbet in refrigerator for 15 minutes. Line a 22 cm ( 8-inch ) cake tin with plastic wrap. Coarsely crush biscuits and set aside.

Spread softened sorbet evenly in pan, and sprinkle with half crushed cookies, lightly pressing them into sorbet. Cover loosely with plastic wrap and freeze until firm, about 30 minutes.

Soften peach sorbet in refrigerator 15 minutes. Spread sorbet evenly over cookies. Sprinkle remaining crushed biscuits over peach sorbet, lightly pressing them into sorbet. Cover again and freeze until very firm, about 1 hour.

Combine raspberries, reserving 16 berries, water and sugar in a saucepan.

Bring mixture to a boil and cook 3 minutes. Puree mixture in a blender, and then strain through a sieve.

Remove torte from freezer. Place a cake plate over cake pan; invert. Pull edge of plastic wrap to remove torte from pan, then remove plastic. Smooth top of torte with side of knife. Cut into 8 wedges and top each wedge with 2 raspberries. Serve with raspberry sauce on side.

Tomato & Mozzarella Bruschetta

Tomato & Mozzarella Bruschetta

Serves 4

3 pts per serving

1 small french stick cut into 8 slices approx 1" (2.5cm) thick

1 garlic clove

2 plum tomatoes, cut into chunks

50g half fat mozzarella

handful of fresh basil

1 tbsp balsamic vinegar

1 tbsp olive oil

salt & pepper

Toast the bread on each side.  Rub each side with the garlic.

Top with the tomatoes and mozzarella and basil then drizzle over the oil and vinegar.  Season and serve immediately.

Variations:

Change toppings eg pesto, roasted peppers, olives, nmarinated artichoke hearts, parma ham, anchovies, sun dried tomateos, asparagus or parmesan shavings.  Just remember to add the extra points.

Grilled Peppers

Grilled Peppers 

Char peppers until the skin is burnt and blackened under the grill on a barbecue or directly on a gas hob.  Let them sit for a few minutes in a covered bowl or in a closed plastic bag then strip off the blackened skin.

Pork and Rice Stir Fry

Pork and Rice Stir Fry

POINTS® Value: 7.5 Servings:  2
For a change, you could substitute the rice with rice noodles.
	200 g pork mince, lean
	1 tablespoon soy sauce
	1 tablespoon sherry, dry
	1 teaspoon ginger, puree
	1 teaspoon sweet chilli sauce
	1 teaspoon garlic, puree
	1 teaspoon sesame oil
	2 teaspoon sunflower oil
	2 medium onion(s), sliced diagonally
	1 level teaspoon cornflour, blended with 5 tbsp water
	2 tablespoon fresh coriander, chopped, or parsley
	1 pinch salt, sea salt
	1 serving pepper, freshly ground, black
	100 g dried rice, long grained

·         Mix the pork with the soy sauce, sherry, garlic and ginger purée and the chilli sauce. Set aside for 10 minutes.

·         Meanwhile, boil the rice according to the pack instructions. Drain and toss with the sesame oil.

·         Heat the sunflower oil in a non-stick wok or large- frying pan and then stir-fry the marinated mince for about 5 minutes until browned and crumbly.

·         Stir in the onions, cornflour mixture and seasoning. Bring to the boil and cook for 2 minutes. Mix in the rice and reheat. Sprinkle with chopped coriander or parsley to serve.

·         Variation: Try minced turkey instead of pork. This will reduce the Points per serving to 7½.

Pork and Ginger Noodles

Pork and Ginger Noodles

POINTS® Value: 6 Servings:  4 Preparation Time:  10 min Cooking Time:  5 min Level of Difficulty:  Easy
Get in a whirl with this delicious dish
	2 teaspoon vegetable oil
	400 g pork tenderloin, sliced into thin slithers
	1 piece ginger, 5cm (2 inch) peeled and coarsely grated
	4 portion leek(s), trimmed and sliced finely and washed
	1 portion spring onions, bunch, trimmed and cut into short lengths
	4 tablespoon soy sauce
	2 tablespoon worcestershire sauce
	250 g dried egg noodles, medium or fine
	1 teaspoon sesame oil
	1 1/2 teaspoon dried chilli flakes, add extra for more heat

·          

·         Heat the oil in a large wok until it begins to smoke and then stir-fry the pork for 5 mins until browned all over.

·         Add the ginger, leeks, spring onions, soy and Worcestershire sauce and stir fry for a further 5-8 mins, until the veg are tender and browned on the edges, then add the coriander and toss together.

·         Meanwhile cook the noodles as instructed on the pack, then drain and toss with the sesame oil and chilli flakes.

·         Serve the stir fry on a bed of noodles.

Spicy Asian-Style Pork

Spicy Asian-Style Pork

POINTS® Value: 3 Servings:  12 Level of Difficulty:  Difficult
We used five spice powder (a mixture of cinnamon, cloves, fennel seed, star anise and Szechuan peppercorns) to give this succulent roasted pork dish a little heat.
	1350 g lean pork loin
	2 1/2 teaspoon sesame oil
	1 tablespoon Chinese five spice powder
	2 clove garlic, minced
	2 tablespoon marmalade, orange
	1 portion stock cube, chicken, make up to 80ml with hot water
	1 tablespoon soy sauce
	2 level teaspoon marmalade
	600 g sugar snap peas, steamed
	4 teaspoon fat-free salad dressing

·         Preheat oven to Gas Mark 8/230º/450ºF.

·         In a small bowl, combine five spice powder, 2 teaspoons of olive oil and garlic; coat pork with mixture. Place pork in a roasting pan. Cook 10 minutes; reduce temperature to Gas Mark 4/180ºC/325ºF and cook until internal temperature is 145ºF, about 1 hour and 15 minutes. Remove from oven.

·         Increase oven temperature to grill. Coat pork with 2 tablespoons of marmalade. Cook until glaze begins to brown, about 4 minutes. Remove to cutting board and cover with foil. Allow to stand 10 minutes before slicing.

·         Place same pan over medium-high heat. Add stock, soy sauce, dressing, remaining 2 teaspoons of marmalade and remaining 1/2 teaspoon of sesame oil. Scrape up remaining food bits on bottom of pan. Stir to combine; heat through, about 2 minutes. Serve over pork.

Cashew & Pine Nut Roast

Cashew & Pine Nut Roast

Serves 4

Total points 18

Points per serving 4½

80g brown rice (4pts)

60g millet (3½pts)

1 onion, chopped

2 celery sticks, chopped

2 carrots, grated

125g mushrooms, chopped

2 cloves garlic, crushed

1 tsp marmite

50ml hot water

2 tbsp soy sauce

2 tbsp tomato puree

1 tbsp chopped fresh sage

50g cashew nuts, chopped (5½ pts)

50g pine nuts, half of which chopped (5½pts)

25g sun dried tomatoes (not in oil) (½pt)

Cook rice and millet according to pack instrcutions.  Drain and set aside.

Fry onion and celery for 5 mins until beginning to soften. Add carrots, mushrooms and garlic and cook a further 10 mins until soft.

Dissolve marmite in the hot water.  Mix all ingredients together now and transfer to an ovenproof dish.

Cook 50-60 mins until browned at 180ºC/Gas 4