Food Recipes Collection

INGREDIENTS 1x 410g tin small white beans ½ packet boudoir biscuits 50ml sherry –optional 250g low fat cottage cheese 250ml plain low fat yogurt 1 packet vanilla instant pudding 1x 410g tin cherries in syrup or Mandarins 10mls gelatin METHOD

INGREDIENTS 500g cooked Chicken (skinned and deboned) 400g cooked Sweet potato (cubed) Curry sauce: 5ml olive/canola oil 1 large onion 5ml minced garlic 2 tsp curry powder 3ml turmeric 5ml chicken spice 2ml salt 60ml brown grape vinegar 250ml water 15ml apricot jam METHOD

Ingredients 1 Pack Active dry yeast 60ml Warm water 3 Medium sweet potato, cooked and mashed  45ml Melted butter 250ml Milk 5ml Herb salt 250ml Fresh Coriander, finely chopped 125ml Sugar 750ml Flour, sifted 250ml Oat bran Method In a large bowl, soften yeast in the lukewarm water. Alternatively leave out the water, and use fast acting yeast, which is simply added to dry ingredients. Blend mashed sweet potatoes with melted butter until light and fluffy. Add the milk, herb salt, coriander and sugar to the yeast. Beat until light. Stir in with a wooden spoon, enough of the flour and oat bran to make soft dough. Knead the dough for a few minutes. Put in a greased bowl and cover with a towel. Set in a warm place until doubled in bulk. Shape into 2 loaves or into individual buns and place in greased pans. Let rise to the top of the pans Bake 20 - 25 minutes in a pre heated 180° C oven until golden brown. Makes 2 large loaves of 5-8 small buns. (Healt...

Ingredients 250ml Dark brown sugar 4 Ripe large bananas, mashed  1 Large apple, grated  1 Large carrot, grated  2 Large free-range eggs  250ml Cake flour, sifted 125ml Oat bran  125ml Rolled oats  5ml Bicarbonate of soda 60ml Warm water 7ml Baking powder 10ml Cinnamon Natural decongestant Method Beat together sugar and mashed bananas until well blended. Beat in the eggs Sift the flour and salt into the mixture together with the oat bran and oats and fold in until well blended. Dissolve bicarb in the water and stir into the mixture with the baking powder and cinnamon. Add the grated apple and carrot and mix. Pour into a nonstick baking loaf tin and bake at 180°C for 45 minutes. Leave to cool in the tin for 10 minutes then turn out and leave to cool completely. Makes 1 large loaf or 4-5 mini loaves (Health Recipes Book)

INGREDIENTS 230g Dried penne pasta  2 Garlic cloves ½ Red onion, peeled and finely chopped 10ml Olive oil  ¼ tub Sun dried tomatoes in oil, chopped 30ml Balsamic vinegar 50ml Parmesan cheese, grated Herb salt and pepper to taste 1 handful Fresh basil, torn ½ packet Shaved chicken - Lean 6 slivers Anchovies METHOD Add the garlic cloves to the pasta and while this is cooking until al dente, fry the onion and shaved chicken in a little olive oil for 5 minutes until soft and tender. Remove garlic cloves from the cooked pasta, and mash to a smooth paste. Stir the garlic paste into the cooked onions with tomatoes and vinegar, Add the drained pasta. Season and toss together with the basil. Serve with the Parmesan cheese. (Health Recipe Book)

INGREDIENTS 300g durum wheat pasta  100g Chicken Soya mince  10ml stock powder  500g chicken mince 10ml crushed garlic  410g tin whole/chopped tomatoes with juice  125ml chopped parsley  Freshly ground black pepper 10ml sugar  250ml frozen peas /fresh mange tout peas 60g low fat mozzarella, grated (2 matchboxes size) METHOD Cook the spaghetti in lightly salted water Add boiling water to the Soya powder till consistency of porridge-allow to stand for 5 minutes Put stock, chicken and garlic into large pan and add Soya mix. Cook for aprox. 5 mins till chicken is no longer pink Add the tomatoes with the juice, parsley, pepper and sugar and bring to the boil for 5 mins. Add the peas and cook till just heated through Toss the sauce with the hot pasta, sprinkle lightly with the cheese. Serve immediately with a green salad Enjoy this delicious pasta dish that has the garlic and tomato flavour typical to N...

Ingredients 3 cups Durum wheat pasta shells 5ml Canola/olive oil ½ Onion finely chopped 2 carrots cut into 1cm cubes  1 cup snap peas (mange tout)  2 cups cherry tomatoes 3ml dried thyme 410g tin of salad cut *asparagus (use water as well) 10ml Corn flour and Oat bran, which is high in soluble fiber, can also be used as a thickener. 20ml water 60 ml fat reduced cream options Method Cook pasta until tender and drain In a large pan heat oil until hot but not smoking, Add onions and carrots and cook until carrots are just softened Add snap peas and cook gently for 1 minute Add tomatoes, thyme, a pinch of salt and pepper. Increase the heat and cook on high till tomatoes are soft Add the asparagus and its water and bring to the boil. Add corn flour mixture and cook, stirring till sauce thickens Stir in cream-blend well Toss the sauce and hot pasta together and serve This light creamy sauce allows the vegetables to shine through! *Asparagus is not ...