Sweet and Sour Pork noodles
Posted by admin | Filed under Recipes
Ingredients
- L<C olive Oil Spray
- 230g medium noodles
- Chalice Toasted Sesame Oil
- 340g of Pork tenderloin (cut into small pieces)
- 2 crushed cloves of garlic
- 230 of tinned pineapple chunks
- 3 tablespoons of soy sauce
- 2 tablespons of tomato puree
- 1 tablespoon of corn flour
- 1 sliced, deseeded green pepper
- 1 sliced onion
- 1 tablespoon of vinegar
Method
Cook noodles in a large saucepan of boiling water for two minutes. Drain and mix with Chalice Toasted Sesame Oil and leave in the pan.
Spray a large frying pan with L<C Olive Oil spray and add the pork and garlic and stir fry 5-7 minutes, until pork is brown.
Drain the pineapple, keeping the juice and put the pineapple pieces in the pan.
Mix the pineapple juice, soy sauce, tomato puree, cornflower and the vinegar to make a sweet and sour sauce and cook.
Leave the sauce to one side.
Stir Fry the peppers, onions and carrots in a pan for 5 minutes.
Stir in the sweet and sour sauce and cook until the sauce thickens.
Add the noodles to the pan and heat through for 2-3 minutes.
Serves 4
Turkey lasagne
Posted by admin | Filed under Recipes
Ingredients
- L<C Olive Oil spray
- 340g of turkey mince
- 500g of leeks
- 1 clove of crushed garlic
- 400g of tinned chopped tomatoes
- 2 tablespoons of tomato puree
- 150ml of boiling water
- 8 lasagne sheets
- 300ml skimmed milk
- 30g of corn flour
- 200g soft cheese
- 30g grated Parmesan cheese
Method
Heat L<C Olive Oil Spray in a frying pan and add the turkey mince, leeks and garlic.
Add the chopped tomatoes, tomato puree, (any seasoning you wish i.e. salt, pepper) and the boiling water and leave to simmer for around 15 minutes.
Pre-heat the oven to 190˚C (could vary depending on oven)
Ladle half the turkey mixture into a deep ovenproof rectangular dish and put four of the lasagne sheets on top.
Spoon on the remaining turkey mixture and put the remaining four lasagne sheets on top.
Mix the corn flour with a little bit of cold water until it is in a thin paste.
Heat the milk until it is at boiling point then, add it to the corn flour paste and cook in a separate pan, whisking it until it thickens. Stir in the soft cheese and pour this over the top of the lasagne sheets.
Shake over the Parmesan cheese and bake in the oven for around 25 minutes (time varies slightly depending on your oven).
Serves 4
Chicken and Mushroom Risotto
Posted by admin | Filed under Recipes
Ingredients
- L<C Sunflower oil spray
- 130g of sliced, skinless chicken
- 1 sliced onion
- 150g of sliced mushroom
- 150g of risotto rice
- 600ml vegetable stock
Method
Heat L<C olive Oil spray in a large frying pan and stir fry the chicken for 2-3 minutes.
Add the onion and mushrooms to the pan and cook for further 2-3 minutes
Add the rice and stir in some of the vegetable stock. Keep stirring and adding stock until there is no stock remaining. This should take around 20 minutes.
Serve piping hot.
Serves 2
Spring Rolls
Posted by admin | Filed under Recipes
Ingredients
- L<C Olive oil Spray
- L<C Sunflower Oil Spray
- 100g sliced carrot
- 100g shredded white cabbage
- 1 small thinly sliced pepper
- 120g of cooked sliced pork
- 100g fresh bean sprouts
- 2 tablespoons of soy sauce
- Filo Pastry sheets
Method
Pre-heat the oven to 190˚C (could vary depending on oven)
Spray a large frying pan with L<C olive Oil Spray.
Add the carrots, peppers, cabbage, bean sprouts, pork and soy sauce and stir fry for 2 minutes.
Spray the Filo pastry sheet on both sides with L<C Sunflower oil and spoon some of the filling on to one end of the pastry.
Roll the pastry with the filling inside until you are left with a long sausage shaped parcel and cut to size as required.
Repeat this until you have desired amount of spring rolls.
Put the spring rolls onto a non stick baking tray and cook them in the oven for 10-15 minutes until they are golden.
Serves 4
Fluffy blueberry pancakes
Posted by admin | Filed under Recipes
Ingredients
- 125 g plain flour
- 40 g sugar
- 7 g baking powder
- 2 g baking soda
- 235 ml Low fat Vanilla Yoghurt
- 60 ml vegetable oil
- 3 egg whites
- L<C Cooking Spray
- 150g blueberries
Method
In a mixing bowl combine flour, sugar, baking powder and soda. In Another bowl mix yoghurt with oil and add to dry ingredients.
In a mixing bowl, beat egg whites until soft peaks form; fold into batter. Add blueberries and mix lightly.
Spray pan with L<C cooking spray and heat it up. Pour batter so it covers pan and cook until bubbles form on the top of pancakes. Turn the pancake over and cook until lightly browned.
Serves 6