Healthy tiramisu

Ingredients:
500 gm Quark
2 tbsp fruit sugar
1tsp vanilla extract
1 tbsp instant decaf coffee
1 tbsp tia maria or any good liquor
1 tbsp masala
16 sponge fingers
11/2 tbsps cocoa powder

Start by combining the quark, fruit sugar and vanilla extract in a bowl.
Mix the coffee with 150 ml water, the combine with the tia maria and masala.
Lay 2 sponge fingers in each dish, the soak with some of the liquid. Spread a layer of quark mixture over it. Repeat with the remaining sponge fingers, then add a final layer of quark mixture.
Finally, dust with the cocoa powder and serve.

Spinach madeleine

Ingredients:
50 gm butter
2 tbsp flour
1 onion finely chopped
1 garlic clove crushed
1/2 250 tub of mascarpone
500 gm frozen spinach thawed and liquid collected
140 gm grated cheddar
1 tbsp jalapeno peppers from a jar drained and chopped
1/2 tsp celery salt
1/2 tsp paprika

Heat oven to 170 c fan. Melt the butter in a pan and stir in the flour. Cook for 2 mins. Add the onion and garlic and cook for 4 minutes or until soft. Add the mascarpone and slowly add the spinach liquid. Cook for 4 minutes until sauce thickens. Stir in the rest of the ingredients. Transfer to a baking dish and bake for 40 minutes until golden.

Houmous

Ingredients:

2 cans of 400 gm chick-peas
2 fat garlic cloves roughly chopped
3 tbsp Greek yogurt
3 tbsp extra virgin olive oil
zest and juice of 2 lemons
20 gm pack of coriander washed and chopped

Put everything except the coriander into the food processor, and whiz into a fairly smooth mix. Then take it out into a bowl and add the coriander. Season to taste and drizzle olive oil if required.

Serve with carrots, celery and cucumber cut lengthwise.

Broccoli with Asian dressing

Ingredients:
600 gm of broccoli broken into florets
For the dressing:
small piece of ginger grated
1 clove of garlic grated
1 fresh red chilli deseeded and chopped
1 tbsp sesame oil
3 tbsp extra virgin olive oil
1 tbsp soy sauce
1 tbsp balsamic vinegar
Juice of 1 lime

Steam or boil the broccoli for about 6-8 minutes. Mix all the ingredients for the dressing together and have a taste. See what seems right. There should be a balance between the heat of the chili, the saltiness of soy sauce and the sweetness of balsamic vinegar. Once you are satisfied with the dressing, pour it over the steamed broccoli and serve hot. This salad does not need any added salt.

 from Jamie's ministry of food

Chicken with sundried tomato and basil with roasted veggies

Ingredients:

2 organic chicken breasts
50 gms sundried tomato paste
20 leaves of fresh basil leaves chopped finely
 2 carrots cut lengthwise
2 parsnips cut lengthwise
5 brocolli florets cut into medium pieces
10 mushrooms halved
1 medium red onion chopped lengthwise

Marinade the chicken with sun-dried tomato and basil paste and leave in the fridge for at least 2 hours.
Boil the vegetables in hot boiling water for about 5-6 minutes. Strain and keep aside. Then grill the chicken breasts in the oven at 175 c till they are crispy. Put the vegetables in the oven after the chickens have been cooking for about 15 minutes. Take each tray out when they are done. Serve hot.

Salmon Kedgeree

Ingredients:

2 salmon fillets
200 ml skimmed milk
1 vegetable stock cube melted in 200 ml water
200 gm basmati rice
1 red onion chopped lengthwise
100 gm baby spinach

Set the oven temperature to 180C.  Mix the milk and the stock and put in an ovenproof dish. Put the salmon fillet in the mixture and cover in a foil from all sides. Cook in a pre-heated oven for about 15 minutes or till the salmon flakes easily. Remove from the oven and remove the foil. Wrap the fish in the foil to keep it warm.

Heat oil in a pan and add the onions and add the rice. After the rice is well coated with oil, add the liquid from the fish and cover and cook for about 8 minutes. Then add the spinach and cook for another 2-3 minutes or till the rice is well cooked. Flake the salmon and add to the rice and serve hot. Garnish with a boiled egg cut into thin slices.

Easy no-cheese pizza

This pizza does not need cheese to taste good. However if you want cheese on it, feel free to put some after all the other toppings. It comes out very well even without the cheese. Crisp and nice.

225 gm wholemeal bread flour
11/2 tsp dried yeast
150 ml warm water
4 tbsp tomato passata
1/2 red onion finely chopped lengthwise
1/2 each red,yellow and green pepper chopped finely lengthwise
1 tsp chopped mixed herbs
1 tsp sea-salt
8 cherry tomatoes halved
1 tbsp olive oil

Sift the flour and salt into a mixing bowl.
Blend the yeast into water until the yeast is dissolved.Make a well in the center of the flour and add the liquid.Mix them together and knead on a floured surface till it is smooth. Cover with a damp cloth and leave for 10 minutes.
Pre-heat the oven to 200C.
Knead the dough and roll it out on a large flat surface into a large circle. Place it on a baking sheet. Brush the pizza base with olive oil.Spoon the passata onto it evening leaving a border around the edge.Arrange the tomato, peppers and onions on the base and sprinkle with salt.
Bake for 20 minutes. Serve hot.

Easy leek and potato soup

Ingredients:
4 leeks chopped roughly
1 medium potato chopped into small chunks
3 spring onions chopped into small pieces
1 clove of garlic grated or cut into small pieces
1 tbsp olive oil
Cream to garnish and serve


Heat the oil. Add the garlic and spring onions. Stir for about a minute. Then add the leek and potato pieces. Cook for about 4 minutes till everything is well coated with oil. Then add water and cook for about a half hour or till everything is soft. Then blend in a food processor till the mixture is smooth. Pour in a bowl and garnish with cream before serving.

It is a very filling soup and goes extremely well with garlic bread. Try it, you will thank me.

New age spotted dick

Ingredients:
1/2 cup raisins
1/2 cup corn oil
1/2 cup demerara sugar
1/4 cup ground almonds
2 eggs beaten
11/2 cup self rising flour

For the sauce:
1/3 cup pistachios
1/2 cup ground almonds
3/4th cup semi skimmed milk
4 tbsp light brown sugar

Pre-heat the oven to 170 c.Soak the raisins in hot water for an hour. Drain and keep aside.Whisk the oil, sugar and ground almonds until thick. Add the eggs and beat. Then add the flour and raisins.Mix well. Line a baking dish with parchment and pour the mixture into it. Bake in pre-heated oven for about 35 minutes. The cool it and serve with the sauce.

Chop the pistachios roughly in a food processor. Then add to the other ingredients and bring to boil. Cook for about 2 minutes. Remove from heat and serve on the side.

Stuffed Aubergine

Ingredients:
2 big aubergines
100 gm puy lentils, soaked overnight
1 medium red onion chopped
1 big red pepper chopped into small pieces
150 gm chestnut mushrooms chopped
200 gm chopped tomatoes
2 tbsp olive oil
1 teaspoon chopped herbs
salt and black pepper to taste

Boil the lentils for about 30 minutes or until they are cooked. Meanwhile cut the aubergines in half and scoop out the insides. Sprinkle salt both on the inside as well as the flesh of the aubergine.Leave it for about a half hour.

Pre-heat the oven to about 160c. Heat oil in a pan.Add the onion and cook till they are translucent. Add the aubergine core, chopped pepper and the mushrooms. Cook for about 6-7 minutes.Season with salt and pepper. Then add the chopped tomatoes and cook for another 5 minutes.Then add the lentils and cook for another 2 minutes. Add the chopped herbs and remove from heat.

Put the aubergine shells in the oven for about 5 minutes. then take them out and fill them with the lentil mix. and put them back in the oven for about 45-50 minutes. You have to ensure that the aubergine is very well cooked.Remove from heat and serve with boiled new potatoes.

Easiest stir-fry ever

Ingredients:
150 gm basmati or long grain rice
300 gm frozen stir-fry vegetable mix (available in any supermarket eg. Sainsbury's)
4 spring onions
2 tbsp olive oil
3 tbsp sesame seeds (roasted)
1 tbsp lemon juice
2 tbsp soy sauce
1 tbsp sesame oil (optional)
Cook the rice according to instructions on the pack. Drain and keep aside. Heat oil in a pan and add the spring onions. Then add the frozen vegetable mix. Cook until the vegetable are cooked and there is no liquid at the bottom of the pan. Once they are done , add them to the rice. Season to taste.Then add lemon juice, soy sauce and sesame seeds. Then add the sesame oil and serve hot.

Spicy butternut squash soup

Ingredients:

1 medium sized butternut squash (about 750 gm) peeled and chopped into chunks
3 spring onions
1 large potato peeled and chopped
4 cloves of garlic chopped finely
1 small onion chopped
2 tbsp olive oil
500 ml vegetable stock
1 tsp cumin
1 tsp coriander seeds

Dry roast the cumin and the coriander and grind them.Heat olive oil in a pan deep enough to hold all the vegetables.Add the cumin and coriander powder and let the flavours develop for about half a minute.Add the garlic, onions and spring onions.Then add all the vegetable and toss till they are all coated with olive oil. Add the vegetable stock. Cover and cook for about a half hour. When the vegetables are tender, take it out of the heat and blend. Garnish with Spanish paprika and serve.

Ultimate no flour sweet potato cake

The  fantastic thing about this cake is that there is no flour and it is made up entirely of a vegetable and eggs and still ends up tasting like a great cheesecake. So go ahead and indulge guilt-free girls.

Ingredients:
650 gm Sweet potatoes, cut into small pieces
1 tbsp butter
125 gm demerara (brown sugar)
3 free-range eggs
3 tbsp skimmed milk
Zest of 1 lemon
juice of the same lemon
1 tbsp sultanas
2 tsp baking powder

Cook the sweet potatoes in boiling water for about 12 minutes. Or until they are tender.Drain and mash until smooth.Transfer the sweet potatoes to a bowl while they are still hot and add the butter and the sugar. Mix till both are dissolved. Beat the eggs with a whisk and add it to the sweet potato mixture. Add the lemon juice and zest.Mix well. Then add the sultanas and baking powder and mix well. Pour the mixture into a cake tin lined with baking parchment.

Cook in a pre-heated over at 160c for about 45 minutes. Or until a knife comes out clean when you dip it into the center of the cake. Cool it on a wire rack. Cut it into slices to serve.

Chick-pea and tomato soup

Ingredients:
2tbsp olive oil
4 spring onions
2 Courgettes (Zucchinis)
2 celery stalks
100 gm chestnut mushrooms chopped
2 garlic cloves crushed
400 gm chopped tomatoes
400 gm chick-peas
5 cubes of frozen spinach
1 tsp single cream(per serving) for garnish.

Heat the olive oil.Add the spring onions and garlic. Fry for about a minute and then add courgettes, celery and mushrooms and cook for about 3 minutes.Add the tomato and cook for 2 minutes and then add the chick-peas.Add the frozen spinach and cook for about 10 minutes. Remove from heat and serve warm with a little single cream for garnish.

Apple,berries & almond crumble

Ingredients:
40gm chilled butter
75gm  self rising flour
50gm whole almonds
50gm unrefined demerara sugar
1 teaspoon ground cinnamon
300gm apple (peeled and chopped)
150 gm frozen berries
11/2 tbsp unrefined demerara sugar

Pre-heat the oven to 200c.Place the butter (cut into chunks) in the mini-chopper with the flour and whiz the two together to the fine crumb stage.Empty the mixture into the bowl.Now put the almonds in the mini-chopper and  pulse-chop until they are roughly chopped. Make sure the pieces are not too small.Stir in the sugar and cinnamon.

Place the apple slices in a round dish about 16 cm in diameter and add the frozen berries on top. Sprinkle the sugar on top of the fruit.Now pour the crumble mixture to top of the fruit packing it firmly together. Bake for 45 minutes or until the crumble is well-browned and crisp on top.

Cool and serve.

This recipe is from 'Delia's how to cheat at cooking' book.

Thai chicken and coconut curry

Ingredients:
2 raw chicken breasts
300 ml coconut milk
1 heaped teaspoon cumin seeds
1 dessertspoon coriander seeds
1 medium onion ,peeled and cut into chunks
3 cloves garlic peeled
1 dessertspoon Thai Taste shredded kafir lime leaves(from a jar)
12 blanched(peeled) almonds
1 hot red pepper deseeded
1 dessertspoon groundnut or other flavourless oil
To garnish:
lime wedges
fresh coriander leaves

Roast the cumin and coriander seeds and grind them in a food processor roughly.Next chop the onion, garlic, hot red pepper, lime leaves and almonds in a mini chopper.Heat oil in a small frying pan and add the ground cumin and coriander. After roasting them for a minute until their fragrance is released. Add the chopped ingredients and cook for about 3-4 minutes.Then add the chicken pieces and coconut milk, reduce heat and cook gently without a lid for about 25 minutes.Garnish with lime wedges and coriander and serve hot with jasmine rice.

Spanish style stuffed peppers

Ingredients:
4 tbsp Olive oil
2 Onions finely chopped
2 Garlic cloves finely chopped
140 gm Spanish short grain rice
1tsp raisins
50gm Pine nuts
40gm Fresh Parsley finely chopped
1 tbsp Tomato puree dissolved in 750 ml hot water
4-6 Red and yellow peppers

Preheat the oven to 200c.Heat oil in a pan and add the onions and cook for 3 minutes.Add the garlic and cook for an additional 2 minutes or until the onion is soft but not brown.Stir in the rice , raisin and pine nuts until they are all coated in oil.Then add half the parsley and salt and pepper to taste.Reduce heat and simmer uncovered for about 20 minutes or until the rice is tender. Keep stirring to ensure that the rice does not stick to the bottom.Once all the water is absorbed, the rice will be soft. Add the remaining parsley and cool slightly.

While the rice is simmering, cut the top of each pepper and reserve. Remove the core and seeds off each pepper.Divide the stuffing equally among the pepper. Use cocktails to ensure that the tops of the pepper stay in place.Rub each pepper with olive oil and bake for about 20 minutes or until the peppers ate soft but not burnt.

The stuffed peppers are ready to be eaten.
Recipe copyright Parragon 2006(Terry Jeavons &co)

Apple and oat cupcakes

Ingredients:
Apples 5(eating apples like cox's)
Oatmeal 3 tbsp
Apple juice 1/2 cup
Goji berries 1 tbsp
Cinnamon powder 1/2 tsp

Preheat the oven to 150c. Cook the apples on medium heat with the apple juice until they are soft. Remove from heat and add the oatmeal and the goji berries. Then add the Cinnamon powder and mix well.Spoon the mixture into the cupcake moulds and bake in the oven and cook for about 20 minutes or until the cupcake is done. Serve with a cup of hot tea.

Very Healthy Lemony Cheesecake

Ingredients:

For the base:
Butter 25gm
Xylitol or similar sweetner 15gm
Chopped almonds 50gm
Chopped hazelnuts 25gm
Sunflower seed 25 gm
Pumbkin seed 25 gm
Nairn's rough organic oatcakes 25gm(ground in a blender)
Ginger 2tsp(Grated)
For the filling:
Eggs 4 medium sized
7 tbsp xylitol or similar sweetner
Low fat cream cheese 275gms
Natural yogurt 125gms
Zest of 5 lemons
Juice of 1 lemon
Vanilla extract 1/2 tsp
Cornflour 4 tbsp

Pre-heat the oven to 150c and line a medium sized cake tin with baking parchment. Heat a pan and add the butter very gently to it taking care not to make it bubble. Add the sweetener. Keep the heat low and stir gently to make sure that it does not bubble. Once they are mixed remove from heat and add other ingredients for the base and blend them together to form a rough mixture.Press the mixture firmly into the cake tin to form the base of the cheesecake. Bake this in the oven for about 10 minutes.

Increase the oven temperature to 170 c.Blend all the ingredients for the filling together till smooth.Pour this filling into the cake tin over the base. Bake this in the oven for 40-45 minutes or until the filling is set. Allow it to cool and then cut and serve yourself ;-)

Microbiotic Lentil Soup

Ingredients:
Green lentils 1 cup
Celery stalks 2 diced
Carrot 1 medium diced
2 Bay leaves
1 tsp sea salt
2 tbsp sunflower oil
1/2 tsp turmeric powder
1/2 tsp cumin
5 fresh shiitake mushrooms
3 small spring onions diced
Juice of 1 lemon
4 lemon slices to garnish

Soak lentils overnight. Boil the lentils in a covered pot till they are about halfway through(30 minutes). Add the celery ,carrot and bay leaves.Add salt and boil till everything is soft.Heat the oil in a pan.Add cumin and turmeric.Then add mushrooms and spring onions and saute for about a minute.After the mushrooms are soft add the mixture in the pan to the soup and boil for 2 minutes. Add the juice of a lemon to the soup.
Garnish with slices of lemon/lime.
This soup is extremely high in anti-oxidants.
The more you eat this soup, the more you will love it.