Recipes

Recipes - last updated 21/09/03

From time to time we will publish on this page recipes that we believe are low fat and heart friendly.

If you have a favourite recipe that you would like to share with others, then please email it to us and it will be considered for inclusion on this page. (Please note that any recipe that you submit must be low fat and heart friendly. It must also be your own, or alternatively you can provide written permission from the original source for us to publish here on our web site).

OVEN BAKED CHIPS

		Sufficient for 2 - 3 portions

450 gms	1 lb	Potatoes
1 tbsp		Oil - Light Olive Oil, Sunflower Oil, Corn Oil
½ tsp		Paprika

	1.	Light oven Regulo 6, 190C, 400F 2.
	2.	Wash potatoes well but do not peel.
	3.	Cut potatoes longwise through middle and then into wedges.
	4.	Toss with oil and paprika in a bowl until lightly coated with oil.
	5.	Lay out on a baking tray (do not pile up unless you are willing to keep turning them over) and bake for 30-40 mins dependant on whether they are old or new potatoes ( new ones take longer to cook).
	6.	Turn potatoes once half way.
	7.	Serve hot garnished with chopped parsley.

		These are a good replacement for oven chips, which are usually sprayed with glucose to give them a good colour so although they are lower in fat they are higher in calories.

		Different spices can be used to vary the flavours according to what you want to serve it with e.g. curry, chilli.

SAVOURY PASTA BAKE

200gm	7oz	dried pasta shapes (penne, fusilli, farfalle etc)
400gm	14oz	tinned tomatoes
1 pt		tomato sauce or tomato soup or pasta sauce
¼ pt		vegetable stock or water
1 clove		garlic
1 tsp		oregano or basil
75 gms	3oz	grated cheese - cheddar or mozzarella
75 gms	3oz	chopped onion - optional


	1.	Light oven 200C, Regulo 6, 400F
	2.	Put UNCOOKED pasta in an ovenproof dish
	3.	Mix together the sauce, water, crushed garlic and herbs and pour over the pasta.
	4.	Finely chop onion if used and stir into pasta mix.
	5.	Bake, uncovered, for 20 minutes.
	6.	Remove from oven, stir well, sprinkle with grated cheese and replace In the oven for a further 20-25 minutes until the pasta is cooked. NB all the pasta should be covered with the sauce.
	7.	Serve with green salad.

ITALIAN TURKEY STIRFRY

Marinade
1 fl.oz		red wine vinegar
1 dsspn		vegetable oil
1 tbsp		chopped fresh parsley
½ tsp		dried marjoram or oregano
½ tsp		dried thyme
1		bay leaf - crumbled
50 gm		onion - finely chopped
1		clove garlic - crushed or chopped
		pepper

120 gms	6oz	Turkey breast strips
1 tbsp		cornflour
1		clove garlic
2		tomatoes or 12 cherry tomatoes
½ bunch		spring onions
200 gms	8oz	broccoli
1		red pepper
		fresh basil ( optional)


	1.	Make marinade. Toss turkey strips in the marinade and leave for at least 30 mins.
	2.	Finely dice or crush garlic, cut tomatoes into wedges( leave whole if cherry tomatoes), break broccoli into florets. Slice spring onions or cut into strips. Deseed pepper and cut into strips.
	3.	Stir cornflour into turkey with crushed garlic and fry in a hot frying pan or Wok until almost cooked - approx 3-4 mins. Add broccoli and fry for 2 mins before adding remaining ingredients.
	4.	Serve garnished generously with basil.

PEACHES IN RED WINE

	8 fl oz		red wine
	2 tbsp		castor sugar
	1" stick		cinnamon stick
	2		cloves
	1		lemon grated rind
	4		peaches


	1.	Mix together wine, sugar, spices and grated lemon rind.
	2.	Skin and slice peaches and marinade in wine syrup for at least 1 hour.
	3.	Poach over a low heat for 10 - 15 minutes.
	4.	Serve either warm or chilled.

		For an alternative try replacing the peaches with either (Conference) pears or (Cox's) apples