Preheat the oven to 200C/Fan 180C/400F/Gas Mark 6 Blend mince, onion, herbs and seasoning in a food processor until a smooth mixture is formed.(Resembling sausage meat) Divide mixture into 8 and form into sausages, the length of a Sandwich Thin Split the Thins and place a ‘sausage’ in each one, roll and place on a baking tray, join down. Bake in the middle of the oven for around 15 – 20 minutes until the sausage is cooked.
F & H CHEESE AND ONION PASTIES
Makes 4 pasties
4 brown Warburton Thins 150g mashed potato 200g cottage cheese 1 small onion, finely chopped 2 teaspoons olive oil 1 teaspoon mustard ½ teaspoon cayenne pepper Salt & pepper to taste 1 beaten egg
Preheat the oven to 200C/Fan 180C/400F/Gas Mark 6. Fry the onions in the oil until soft. Mix the potato, cottage cheese, cooked onion, mustard and cayenne pepper well together and season to taste. Split the Thins and brush the edges well with beaten egg. Place mixture in the centre of one half of each Thin and sandwich together. Squeeze edges well together to seal. Place on a baking tray and brush tops with more egg. Bake for 10 – 15 minutes until crisp. Best eaten warm.
Perfect for lasagna Low Point Cheese Sauce
Makes 4 - 6 portions 6PP for full recipe on F &H 1 or 2 PP per serving
8PP for full recipe on ProPoints 2 or 3 PP per serving
300ml skimmed milk 2 tablespoons cornflour 100g extra light Philadelphia cheese 1 teaspoon mustard Salt & pepper to taste
Boil milk and melt in the cheese. Mix the cornflour with mustard and a little milk to make a paste. Whisk into the boiled milk and cook until thickened. Season with salt & pepper to taste
Cook the potatoes in the microwave and leave to cool. Preheat the oven to 200C/392F/Gas 6 Cut each potato in half lengthways and then into quarters. Scoop out the flesh, keep for another use such as mash or fish cakes, and leaving a layer of potato at least ½ in thick on the skin. Place on a baking tray and spray with Frylight Season generously and sprinkle over the garlic Bake for 30 minutes, turning half way through, until crisp and golden brown.
F & H Hasselback Potatoes
Serves 4
16 small potatoes 4 large potatoes, Yukon Gold, Russet, or Red Bliss 1 tablespoon olive oil Sea Salt and freshly ground black pepper
Preheat oven to 200C/400F/Gas Mark 6. Scrub the potatoes clean and pat them dry. Alternatively, you can peel the skins off. Cut slits into the potato, stopping just before you cut through so that the slices stay connected at the bottom of the potato. Space the slices 1/8-inch to 1/4-inch apart. Par boil for 8 minutes and drain. Add oil to the pan and toss Place the potatoes on a baking tray and sprinkle generously with salt and pepper. Bake the potatoes for 30 – 40 minutes until crispy brown.
3 medium potatoes, very thinly sliced 2 teaspoons olive oil 1 onion, thinly sliced 2 garlic cloves, crushed
150 g extra light Philadelphia 200 ml skimmed milk Salt and freshly ground black pepper to taste 25 g low fat cheese, grated
Pre-heat oven to 200 °C, gas 6 and spray a 16cm x 20cm baking dish with Frylight.
Heat the oil in a medium saucepan. Stir in the onion and garlic. Cook over a low heat until starting to soften. Add the Philly and gradually stir in the milk, continue heating until just melted – season to taste.
Layer half the potatoes into the greased dish and pour over half of the Philly sauce. Top with the other half of the potatoes and the remaining Philly sauce, seasoning each layer.
Sprinkle with the grated cheese and bake for 1 – 1 1/2 hours until golden brown and the potatoes and cooked through. Cover with foil after 30 minutes of cooking to stop it browning too much.
Cheesy Onion Hot Pot Serves 4
Use 1 large or 4 individual oven proof dishes
4 medium potatoes, peeled thinly sliced and par-boiled 1 onion, sliced and fried until soft 1 egg 3 tablespoons cottage cheese 30ml skimmed milk ½ teaspoon English mustard Salt & pepper
Heat the oven to 220C/425F/Gas 7 In a food processor blend the cottage cheese, egg, milk, mustard and seasoning. Layer the potatoes and onion in the dish/dishes – finishing with a layer of potatoes. Pour the egg mixture over the potatoes. Bake in the centre of the oven until piping hot and golden brown on top – around 20 minutes.
F & H SAVOURY EGG BITES Makes 10 -12 bites Perfect for picnics, packed lunches or buffets!
1 300g pack extra lean minced pork or turkey 1 small onion grated Salt & pepper 1 chicken stock cube 1 teaspoon dried mixed herbs 3 slices WW bread, made into fine breadcrumbs 2 eggs 2 teaspoons extra light mayonnaise or Philadelphia Salt & pepper
Preheat the oven to 200C/Fan 180C/400F/Gas Mark 6 Hard boil the eggs, mash, season with salt and pepper and mix in the mayonnaise or Philadelphia and place cooking parchment on a baking tray. Blend mince, onion, herbs, crumbles stock cubes and seasoning in a food processor until a smooth mixture is formed. (Resembling sausage meat) Divide mixture into 10 or 12 portions; flatten each portion and place some egg mixture in the centre of the pork mixture and form in to a ball. (This is best done with wet hands as can be messy) Dip each ball in the breadcrumbs and bake on the baking tray for 15- 20 minutes until firm
NOTE: These cannot be frozen
F & H BREAD SAUCE
Make your roast chicken or turkey that little bit special with this easy Filling and Healthy bread sauce recipe!! This serves 2 - 3 double quantities if you require more.
150ml skimmed milk 1 small onion, chopped 3 cloves 4 black peppercorns 1 garlic cloves 1 bay leaf 3 thyme sprigs 25g white breadcrumbs Pinch nutmeg, freshly grated 1 tablespoon Quark Salt & pepper to taste
Simmer the milk, onion, cloves, peppercorns, garlic and herbs in a pan for 20 minutes. Strain and return the liquid to the pan. Add the breadcrumbs and simmer for 3-4 minutes. Stir in the Quark. Add nutmeg, season and serve.
Can be made up to 3 days in advance and heated up on the hob or microwave on Medium for 3 minutes.
LOW FAT RUSSIAN SALAD Makes 4 portions 1 PP for full recipe 0 PP for 1 or 2 portions
1 potato, peeled and diced into small pies 150g frozen mixed vegetables 3 spring onions, sliced 2 tablespoons very light mayonnaise Salt & pepper to taste
Boil potatoes and vegetables in salted water until cooked. Drain and cool Mix together potatoes, vegetables, mayonnaise and spring onions. Season to taste . Chill before serving.
F& H Cheese Scones 2 scones for 1PP on F & H Makes 8 scones
200g porridge oats 100g extra light Philadelphia cheese 1 egg 70ml skimmed milk Salt 2 teaspoons baking powder 1 teaspoon mustard 20g half fat cheese - grated Little cayenne pepper (optional) 1. Preheat oven to 180C/350f/ Gas 4 2. Process oats in a food processor until ground to a flour like substance. 3. In a bowl pour in the oat mixture and add salt, baking powder and mustard. 4. Rub in the soft cheese and add the beaten egg. 5. Add the milk a little at a time until a very soft dough is formed (depending on the absorbency of the oats you may not need all the milk) 6. Roll out into 8 scones; brush top with some milk and sprinkle on the grated cheese. sprinkle on a little cayenne if desired. 7. Bake for about 15 minutes until golden brown. These are particularly good served warm
ONION RINGS
Slice onion into tick slices and break into rings. Make some WW bread or Thins into fine breadcrumbs and stir in some chopped parsley and salt and pepper. Dip onion rings in beaten egg and then into breadcrumb mix and either fry in Frylight, bake in a hot oven or cook on a griddle.
CHEESY POTATO CROQUETTES Serves 4
4 large potatoes, chopped 2 tablespoons Quark 1 tablespoon grated Parmesan cheese ( although needs pointing there is not enough between 4 portions to add any points to this recipe) 1 teaspoon English mustard 1 egg, beaten with 2 tablespoons skimmed milk 4 slices WW bread made into fine breadcrumbs
Boil potatoes in salted water and mash. Add Quark, Parmesan & mustard. Taste and season to taste with salt and pepper. Allow mixture to cool and divide into 12 portions and form into barrel shapes. Dip each croquette into egg mixture and then into breadcrumbs. Place on a baking tray sprayed with Frylight and bake in a hot oven for around 15 - 20 minutes until crispy and brown.
Philly Cauliflower Cheese and Bacon Serves 4 1 PP per serving
300ml skimmed milk 3 bacon medallions 1 Cauliflower 100g Extra light Philadelphia 1 tablespoon corn flour 1 teaspoon mustard Salt & pepper to taste
Cook the cauliflower until just cooked, drain and put in an ovenproof dish. Put most of the milk into a pan and start to heat through. Whisk the corn flour, Philadelphia and mustard With remaining milk rand then whisk into the milk-pan. Bring the mixture to the boil whisking all the time till it thickens just to double cream thickness. Grill the bacon until crisp. Meanwhile Preheat the oven to 200C/Fan 180C/400F/Gas Mark 6 Pour the sauce over the cauliflower. Snip the bacon into 1cm pieces and scatter over the cauliflower. Bake in the oven for 15 minutes.
DUCHESS POTATOES
Mashed potatoes 1 egg and a little skimmed milk, beaten together Salt & pepper Paprika Frylight Parchment paper
Preheat the oven to 220C/450F/Gas 7 Line a baking sheet with parchment and spray with Frylight Add ¾ of the egg and milk mixture to the potatoes and season well. Either pipe or just ’dollop’ mixture into equal portions on sheet, 2 inches apart. Brush potatoes with remaining egg mixture and sprinkle on some paprika and bake until golden, for about 15 minutes.
HUMMOUS
1 15 ounce can chickpeas, rinsed and drained 1 red pepper, roasted 6 cloves of garlic, roasted 2 tablespoons natural low fat yoghurt 1 tablespoons lemon juice 2 teaspoons olive oil 1/2 teaspoon salt 1/2 teaspoon ground cumin 1/8 teaspoon freshly ground pepper
Drain the beans and add to a food processor, add all the remaining ingredients and blend until the desired consistency.
PRAWN TOAST Makes 8 pieces (1 points for all 8)
2 slices WW bread 150g cooked prawns 1 egg white 1 teaspoon soy sauce Salt & pepper to taste 2 teaspoons sesame seeds. Puree the prawns; mix in the egg white, sauce and seasoning. Spray a baking tray with Fry light divide the prawn mixture between the 2 slices of bread. Sprinkle sesame seeds on top, bake in hot oven until crispy, cut into 4 triangles
Garlic Bread For 1 Sandwich thin use 2 cloves garlic crushed with salt mixed with 2 teaspoons olive oil and some chopped parsley - spread on the cut sides of Sandwich Thins and bake, (If a bit dry spray with FryLight)
F & H COLE SLAW Makes 4 portions; although the extra light mayonnaise is not on the F & H list it is zero points!!
1/4 savoy cabbage, shredded 1 large carrot, grated 1 onion, grated 4 tablespoons extra light mayonnaise Salt & pepper to taste
Simply mix all ingredients together and season to taste.
BUBBLE & SQUEAK CAKES Serves 4 Will freeze
2 large or 3 medium potatoes, peeled and chopped 1 large carrot, chopped 1 handful kale, sliced ¼ savoy cabbage, sliced 4 teaspoons olive oil Salt & pepper to taste
Place the carrot, potato, cabbage and kale in a large pan of salted boiling water, and cook until very soft, about 20-25 minutes. Drain, and return to the pan. Roughly mash the vegetables together. Heat half the oil in a frying pan and soften the leek for 4-5 minutes. Mix into the mashed vegetables and season, to taste, with salt and freshly ground black pepper. Divide the mixture into 4, and shape into patties with your hands. Refrigerate for 30-45 minutes Remove the bubble and squeak cakes from the fridge. Heat the remaining oil in a frying pan and gently fry the cakes until golden-brown and crisp on both sides, about 3-4 minutes per side.
HAM & TOMATO EGGY CRUMPETS 2 crumpets 2 slices ham 1 tomato, sliced 1 egg beaten Frylight
Cut crumpet in half, put ham and tomato in the middle, season. Soak crumpet in seasoned, beaten egg and fry in Frylight!
Sage & Onion Stuffing Make 3 slices of WW brown bread into breadcrumbs. Chop 1 onion roughly, boil in salted water, When boiled drain, save water, blitz until smooth, add fresh or dried sage, salt & onion; mix well adding onion water if needed. Bake.
YORKSHIRE PUDDINGS
These little beauties don't have to be a no go on F& H!! of them are only 1PP with my mum's old recipe!! (Changing milk to skimmed and using oil and not dripping!!) Makes 12 Yorkshires, 2 per serving 1PP for 2 on F & H or 1 PP for 1 on ProPoints
2oz Plain flour 2 eggs 150 ml skimmed milk Salt and pepper to taste 4 teaspoons olive oil
Place the flour into a bowl and season with salt and pepper. Add the eggs and milk to the bowl and whisk to make a smooth batter. Cover and place in the fridge to chill for at least one hour, but preferably overnight. To cook, preheat the oven to 220C/450F/Gas 7. Divide the oil between a 12-hole muffin and place in the oven for ten minutes until smoking hot. Carefully pour the batter into the tins, filling the tins two-thirds full. Place the tins into the oven and cook the Yorkshire puddings for 20 minutes - do not open the oven door during this time. After 20 minutes, open the door to allow any steam to escape and turn the temperature down to 190C/375F/Gas 5. Continue to cook until the Yorkshire puddings are golden-brown and crisp
POTATO, CAULIFLOWER & CHEESE CAKES Serves 4
1 PP per portion on F & H
4 large potatoes, chopped ½ cauliflower cut into portions 100g extra light Philadelphia (although needs pointing there is not enough between 4 portions to add any points to this recipe) 1 teaspoon English mustard 3 spring onions, chopped Frylight 1 egg, beaten with 2 tablespoons skimmed milk 4 slices WW bread made into fine breadcrumbs
Boil potatoes and cauliflower in salted water and mash. Fry onion in Frylight and then add with the Philadelphia & mustard to the potato mix. Taste and season to taste with salt and pepper. Allow mixture to cool and divide into 8 cakes. Dip each cake into egg mixture and then into breadcrumbs. Place on a baking tray sprayed with Frylight and bake in a hot oven for around 15 - 20 minutes until crispy and brown.