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Tomato Pizza Crunch Ingredients (serves 4) 4 thick slices of bread 120g carton/jar pesto sauce 8 big'ish tomatoes, thinly sliced 100g/4oz of grated cheddar | |
Method Preheat the grill to high. Toast the bread on one side. Turn over & spread a thin layer of the pesto sauce on the untoasted side. Arrange the tomato slices over the top to cover. Season as desired. Sprinkle over the cheese and grill for 5 minutes, until the cheese is golden and bubbling. Serve immediately.
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Cheesey Tuna Bagel Ingredients (serves 1) 1 bagel 50g/2oz of soft cheese with chives half a 100g tin of tuna in spring water or brine 4-5 slices of cucumber |  |
Method Slice the bagel & spread both cut sides with the soft cheese & chives. Drain & flake the tuna. Sandwich the bagel halves together with the tuna & cucumber slices in between. Enjoy!
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Tasty Sweet Potato Chips Ingredients (serves 4) 4 sweet potatoes, scrubbed & cut lengthways into large chips 2 tbsps of olive oil 2 tbsps of light soy sauce grated nutmeg (optional) | |
Method Pre-heat the oven to 200oC/Gas 6/fan 180oC. In a large bowl, toss the sweet potato chips with the oil & soy sauce. Transfer the chips to a shallow roasting tin. Sprinkle with black pepper & the nutmeg (if you are using it). Bake for 30-40 minutes, or until crisp.
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Mexican Chilli Bean Wraps Ingredients (serves 2) 400g tin of mixed beans in chilli sauce handful of cherry tomatoes, roughly chopped 4 soft flour or corn tortillas 2 handfuls of grated cheddar (as mature as you like) home-made or ready-made guacamole, to serve | |
Method Heat the grill to high. Tip the beans into a pan, stir in the tomatoes & cook over a medium heat for 5 minutes. Divide the bean mixture among the tortillas, sprinkle a small handful of the cheese over each, keeping a little in reserve, then roll up. Put the wraps on a baking sheet & scatter over the remaining cheese. Grill for 2-3 minutes or until the cheese is golden & bubbling. Serve with the guacamole.
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Super Sticky Chicken Drumsticks Ingredients (serves 4) 4 tbsps of sweet chilli sauce 1 tsp of finely grated fresh root ginger 2 tsp of soy sauce finely grated zest of 1 lime 8 chicken drumsticks |  |
Method Mix together the chilli sauce, ginger, soy sauce & lime zest. Pour over the drumsticks & leave to marinate for as long as you can (put them in the fridge if marinating for longer than 30 minutes). Pre-heat the oven to 190oC/Gas 5/fan 170oC. Place the drumsticks in a shallow roasting tin, shaking off & reserving any excess marinade. Roast for 20 minutes, then pour over the reserved marinade & cook for 5 more minutes or until sticky & browned.
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Crispy Sesame Fish Ingredients (serves 4) 100g/4oz of breadcrumbs or 2 slices of white bread blitzed into crumbs 1 tbsp of sesame seeds 4 skinless white fish fillets (about 140g/5oz each) 2 tbsp of natural yoghurt 1 tbsp of olive oil | |
Method Pre-heat the oven to 220oC/Gas 7/fan 200oC. Mix the breadcrumbs with half the sesame seeds. Brush the fish with yoghury & coat in the crumb mix. Lay the fish on a baking sheet & sprinkle over the remaining sesame seeds. Drizzle with a little olive oil & bake for 15-20 minutes.
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Corn, Broccoli & Cheese Pasta Ingredients (serves 2) 100g/4oz of farfalle or other dried short pasta shapes 140g/5oz of broccoli florets 198g tin of sweetcorn, drained & rinsed 25g/1oz of butter 100ml/3½fl oz of milk 100g/4oz of grated cheddar | |
Method Cook the pasta in a large pan of (salted if desired) boiling water for 8-10 minutes, or according to the packet instructions, until tender. Add the broccoli & sweetcorn to the water for the last 4 minutes of the cooking time. Meanwhile, melt the butter in a pan with the milk. Bring to the boil, remove from the heat & stir in the cheese until melted. Drain the pasta & vegetables well, return to the pan & gently stir in the sauce. Toss to mix & season to taste before serving.
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Yummy Coleslaw Ingredients (serves 6) 6 tbsps of natural yoghurt ½ tsp of Dijon mustard (optional) 2 tbsps of mayonnaise ½ a white cabbage 2 carrots ½ an onion, peeled |  |
Method Mix the yoghurt, mustard (if you are using it) & mayonnaise together in a bowl. Next, use a grater attachment on a food processor, or a box grater, to grate the cabbage & carrots. Either grate the onion or chop as finely as you can. Tip all of the vegetables into the bowl & stir through the dressing. The coleslaw will keep in the fridge for up to 3 days.
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