Recipes - last updated 21/09/03    
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From time to time we will publish on this page recipes that we believe are low fat and heart friendly.

  Main Course Recipes
  Sweet Course Recipes

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.

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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
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