Annasi Kari (Pineapple Curry)

As experiences by the Lifton Losers at a Pampered Chef Charity Fundraiser cooking Show

1 Large Pineapple, not too ripe
2 tbsp Oil
1 Medium Onion, finely chopped
10 Curry Leaves
5cm/2in Cinnamon Stick
1/4 tsp Ground Turmeric
1 tsp Ground Coriander
1/4 tsp Black Mustard Seeds
1/4 tsp Ground Black Pepper
1 tsp Dried Crushed Chilli Flakes
30g/1oz Creamed Coconut
200ml/7 floz Cold Water
1/2 tsp Whole Cumin Seeds
Method
Chop the ends off the Pineapple and slice away the skin.  Cut lengthways into quarters and remove the core. Cut into 2.5cm/1in pieces.
Heat the oil in a pan and fry the Onion, Curry Leaves and Cinnamon over a medium heat until the onion is lightly browned.  Add the spices and mix well.  Follow with the Creamed Coconut and the water and stir over a low heat until the Coconut has dissolved, approx five minutes.
Add in the pineapple and slowly bring to the boil.  Simmer, uncovered, for 5 minutes. Just before serving sprinkle with Cumin Seeds.


Recommended by the Lifton Losers

Prawn Biryani

Ingredients
198 ml/ 7 floz Water or Vegetable Stock
1 Onion, peeled and finely chopped
1 tsp each of finely grated Ginger, Chilli Powder and crushed Cardamom Seeds
2 Garlic Cloves, peeled and grated or crushed
2 tsp Cumin Seeds
1/2 tsp Turmeric
1 tbsp Mild Curry Powder
1 Cinnamon Stick and 2 Cloves
1 Carrot, peeled and finely chopped
100g / 3 1/2 oz Fine Green Beans, trimmed and chopped
4 tbsp fat-free Natural Yogurt
198g / 7oz dried Basmati Rice
Salt and Freshly Ground Black Pepper
596g / 1lb 5oz Raw Tiger Prawns
a handful of chopped Coriander


Method
Place a wide, non-stick pan over a medium heat.  Add the water or stock and onion, stir and cook for 5-6 minutes until the onion has softened.
Add the ginger, chilli powder, cardamom seeds, garlic, cumin seeds, turmeric, curry powder, cinnamon stick and cloves, stir and cook for 2-3 minutes.
Add the vegetables and yogurt, stir and cook for 2-3 minutes.  Add the rice and stir-fry for 2-3 minutes.  Season well.
Pour in 511ml / 18 floz of boiling hot water and bring to the boil.  Add the prawns, cover tightly and reduce the heat to very low.  Cook undisturbed for 12-15 minutes then remove from the heat and allow to stand, again undisturbed, for 10 minutes.
To serve, uncover and fluff up with a fork, stir in the chopped coriander and eat immediately.


Recommended by Natalie

Goan Fish Curry

Ingredients
1 tsp Chilli Powder
1 tbsp Paprika
1 tsp Turmeric
4 Garlic Cloves, peeled and crushed
2 tsp finely grated Ginger
2 tbsp Ground Cumin or to taste
2 level tbsp Tomato Puree
1/4 tsp Artificial Sweetener
2 tsp Tamarind Paste
198 ml/ 7 floz Blue Dragon Light Coconut Milk
794 g/ 1 lb 12oz Thick White Skinless Fish Fillets, cut into bite-sized peices
198 g/7 oz Baby Pak Choi, roughly chopped
Salt and Freshly Ground Black Pepper
Chopped Coriander, to garnish


Method
Place the chilli powder, paprika, turmeric, garlic, ginger, cumin, tomato puree and sweetener in a saucepan and mix with 312ml/11floz of water until smooth.  Place the pan over a high heat and bring to the boil.  Cover, reduce the heat and simmer gently for 8-10 minutes.
Stir in the tamarind paste and coconut milk and bring back to the boil.  Add the fish pieces and pak choi and cook for 6-7 minutes or until cooked through.  Season well and serve immediately, garnished with the chopped coriander.


Recommended by Natalie

Chicken Jamboree

Ingredients
8 large skinless Chicken thighs, bone in
Salt and Freshly Ground Black Pepper
8-12 Garlic Cloves, unpeeled
2 Onions, peeled, halved and sliced
2 Carrots, peeled and sliced
198g/7oz Button Mushrooms
624ml/22floz Stock made with Chicken Bovril
1 Bay Leaf
1 tbsp finely chopped Thyme
6 Peppercorns
finely chopped Parsley, to garnish


Method
Pre-heat the oven to 190c/Gas 5.  Season the chicken and place in a heavy-based casserole dish with the garlic, onions, carrots, mushrooms, stock, bay leaf, thyme and peppercorns.
Bring to the boil over a high heat, season and then place in the oven and cook for 35-40 minutes or until the chicken is cooked through.  Discard the garlic and bay leaf, and garnish with chopped parsley before serving.

Recommended by Natalie

Chunky Sausage and Chicken Hotpot

Ingredients
Fry Light
1 Onion, peeled and chopped
2 Garlic Cloves, peeled and crushed
8 Bowyers Less Than 5% Fat Pork Sausages, chopped
4 x 133g/4oz Chicken Breasts, skinless and chopped
2 tbsp medium Curry Powder
2 Carrots, peeled and cut into bite sized pieces
2 Red Peppers, deseeded and chopped
400ml /14 floz Passata
198ml /7 floz Stock made with Chicken Bovril
1-2 tsp Artificial Sweetener
Salt and Freshly Ground Black Pepper
A small handful of Fresh Mixed Herbs


Method
Spray a pan with Fry Light and cook the onion, garlic, sausages, chicken and curry powder for 2-3 minutes.  Stir in the carrots, peppers, passata, stock and sweetener.  Bring to the boil, reduce the heat and simmer and cook, stirring occasionally, for 12-15 minutes, or until the chicken is cooked through.
Season to taste and ladle into warmed bowls.  Chop the herbs, sprinkle over and serve.

Recommended by Natalie

Chicken Balti

Ingredients
2 Chicken Breast
1 Pepper
1 Onion
1 Courgette (or other veg of your choice, I like Butter Beans)
Can of Chopped Tomatoes
1 tbsp Pataks Balti Curry Paste
1/2 pint Stock
Brown Rice, to serve


Method
Chop up Chicken and Veg.
Put into Wok / Saute pan until browned.
Add the can of tomatoes, Balti paste and stock, until all the chicken and veg is covered.
Leave to simmer and reduce for approx 1/2 hour.
Serve with Rice


Recommended by Natalie

Express Chicken Fajita Salad

Ingredients
4 Chicken Breasts, cut into strips
2 tsp Paprika
2 tsp Ground Cumin
3 Peppers, different colours and sliced
142g Fat Free Yogurt
Juice of one lime
Rice
Veg Stock
1/2 tsp Turmeric
Salad Leaves, Lettuce/Spinach
Tomatoes, chopped
Cucumber, chopped


Method
Coat the Chicken with the Paprika and Cumin and set to one side.
Stir-Fry the peppers for 6-7 minutes and then remove to one side.
Stir-Fry the Chicken Strips for 5 minutes or until cooked through.
Cook the rice in veg stock with the Turmeric for the stated amount of time on the packet.
To make the dip, mix together the yogurt and the lime juice and season with salt and pepper.
Serve with the salad leaves.  Spoon over the flavoured rice, add the tomatoes, cucumber, peppers and chicken.  And drizzle with yogurt dip and a wedge of lime for squeezing over.

Recommended by Katie

Homemade Coleslaw

Ingredients
2 Carrots, Coarsely Grated
1 Small Red Onion, Finely Sliced
255g Green Cabbage, Cored and Shredded
85g Fat-Free Natural Fromage Frais
2 level tbsp Extra Light Mayonnaise


Method
Place all the ingredients in a bowl and mix together


Recommended by Katie

Cheese Scones

Makes 12 potions

Ingredients

500 ml Flour (2 cups)

15 ml Baking Powder (3 tsp)

Pinch of Salt

Sprinkle of Cayenne Pepper/Chilli Powder (optional)

250 ml low-fat Strong Cheddar cheese (grated)

15 ml Vegetable Oil (3 tsp)

15 ml Semi-Skimmed Milk

1 Egg

Method

Sift flour, baking powder, salt and cayenne pepper into a large bowl.  Add the cheese and mix through the flour mixture.

Beat the egg and milk together in a separate bowl and add the oil.  The Oil replaces the butter/margarine that usually gets used to rub into the flour.  By using oil you cut down on the dreaded calories and it saves a lot of time.

Pour the milk/egg/oil mixture into the flour and using a metal spoon/fork, mix the dough until it clumps together, but is not too dry.  If too dry, splash a bit more milk in to use up the flout.

Press the dough out on a flat clean floured surface until it is about 5mm thick, then fold it over on top of itself (this gives the finished scones the natural "break" to cut open), flatten it again, using the palm of your hand. Do not use a rolling pin as it is too heavy and will prevent the scones from rising.

Cut out your scones using a round cutter (you decide the size) or if you don't have a cutter handy use a drinking glass.  Place them on a baking tray, pop them in the oven at 180c for 15-20 minutes.

Recommended by Katie

Fat-Free Sponge

Ingredients 
4 Eggs
4oz Self-Raising Flour 
4oz Sugar 

Method
Pre-heat your oven to 160c and line a cake tin. Whip the eggs and sugar together until they look like meringue. Gently fold in the flour and put the cake batter in the cake tin. Bake for 45 minutes or until cooked through. Recommended by Lucie

Red Dragon Pie

Ingredients
4oz Aduki Beans
2oz Wheat Grain or Rice
2pt Water for soaking
2pt Water for boiling
1 tbsp Oil
1 Onion, peeled and chopped
8oz Carrots, scrubbed and diced
2 tbsp Soy Sauce
2 tbsp Tomato Puree
1 tsp Mixed Herbs
half pint Aduki Bean Stock
salt and pepper
1.5lb Potatoes, peeled
1oz Butter

Method
Wash beans and rice/grain and soak overnight (or steep in boiling water for 1 hour). Drain and rinse, then bring to the boil in fresh water and cook for 50 minutes (or until grain is fairly soft). Drain, reserving stock.

Heat oil and fry onion for 5 mins. Add carrots and cook for 5 mins. Then add cooked beas and grains. Mix the soy sauce, tom puree and herbs with the stock. Pour this over the bean and vegetable mixture. Bring to the boil and simmer for 20-30 mins, so the flavours are blended. Season to taste. Add more liquid if necessary so that the final mixture is moist. Transfer into a greased 3 pint casserole.

Boil the potatoes until soft and mash with the butter. Season well. Spread the mash over the beans and veg. Bake for 30 mins until the potato is crisp and brown. 

*NOTE* Prep Time: beans take 1 hour or overnight soaking plus 50 mins boiling. then 40 mins simmering and 30 mins in oven.

Shortcut Method (i.e. I forgot to soak the sodding beans!!)

All ingredients as before except:

No Aduki Beans- swap for: 1 tin Red Kidney, 1 tin Cannelini, 1 tin Baked Beans
No Tom Puree - swap for: 1 tin Chopped Toms
No Bean Stock - swap for: instant Veg Stock

**Also added cheese on the potato and a bit or worcester sauce in the veg mix. I think I might have added a dash of cinnamon to that too, come to think of it. And a few more herbs.
Recommended by Lucie

Tomato, Lentil and Bacon Soup

Slimming World, Extra Easy FREE (no syns)

Ingredients
7oz lean bacon, bite size
1 finely chopped onion
2 crushed garlic cloves
1tsp finely grated ginger
2 sticks finely chopped celery
1 large potato, peeled and diced to half inch
1 large carrot, peeled and diced to half inch
232 fl oz veg stock, boiling hot
1 tbsp mild curry powder
4.5 oz dried red lentils
6 plum tomatoes, chopped
2-3 tbsp finely chopped coriander
salt and pepper

Method
Place a large non-stick saucepan over a high heat. Add bacon and stir fry for 3-4 mins. Add onion, garlic, ginger, celery, potato and carrot and stir fry for 1-2 mins.

Add remaining ingredients (except coriander and seasoning) and bring to boil. Cover and simmer for 15-20 mins until lentils cooked and softened.

Stir in coriander, season well and serve.

Recommended by Lucie

Frozen Fruit Smoothies

Smoothies are not only deliciously tasty but they're also perfect to have for breakfast, as they're full of goodness. Adding quick cook oats and nuts to them is great, because it helps slow down the absorption of the sugar from the fruit into your bloodstream, which gives you more energy for longer. The great thing about frozen fruit is that it's been picked at its best, at the right time, and hasn't been forced to grow out of season, like so much of the "fresh" fruit on offer to us these days. It's also cheaper and far more convenient— it will keep happily in your freezer for months on end, so any time you fancy a smoothie, you can have one 

Ingredients
• 1 ripe banana
• 1 glass of frozen fruit of your choice: mango, blackcurrants, or strawberries
• 2 heaped tablespoons natural yogurt
• 1 small handful of quick cook oats (not instant)
• 1 small handful of mixed nuts
• 1 glass of soy milk, fat free milk, or op pie juice
Optional: honey, to taste 

Method
Peel and slice your banana and put it into a blender with your frozen fruit and the yogurt. Whiz it up and add the oats and nuts. Add the soy milk, fat free milk, or apple juice and whiz again, until nice and smooth. If it's a bit too thick for you, just add a splash more milk or juice and whiz around again. Give it a good stir, then have a taste. Rarely with a frozen fruit smoothie should you need to sweeten it, but if you think it needs a bit of extra sweetness you can add a little honey to taste — you won't need much

Recommended by Wenna

Original Recipe:  Jamie Oliver

Chicken & Chorizo Jambalaya

A super healthy, low-fat, one-pot family dish

Ingredients

1 tbsp Olive Oil
2 Chicken Breasts, chopped
1 Onion, diced
1 Red Pepper, thinly sliced
2 Garlic Cloves, crushed
75g Chorizo, sliced
1 tbsp Cajun Seasoning
250g Long Grain Rice
400g can Plum Tomatoes
500ml Chicken Stock

Method

Heat the oil in a large frying pan with a lid and brown the chicken for 5-8 mins until golden. Remove and set aside. Tip in the onion and cook for 3-4 mins until soft. Then add the pepper, garlic, chorizo and Cajun seasoning, and cook for 5 mins more.
Stir the chicken back in with the rice, add the tomatoes and stock. Cover and simmer for 20-25 mins until the rice is tender.

*I sometimes use up leftover chicken from a Sunday Roast

Recommended by Wenna

Original recipe: BBC Good Food

Almond Angel Food Cake

An American Fat-Free Sponge Cake

Ingredients

Serves: 14
150g icing sugar
140g cake flour
1 tablespoon cornflour
350ml egg whites
1/4 teaspoon salt
1 teaspoon cream of tartar
1 1/2 teaspoons vanilla extract
1/4 teaspoon almond extract
200g caster sugar
100g chopped almonds

Method

Prep: 15 mins |Cook: 35 mins

1. Preheat oven to 180 C / Gas 4. Sieve icing sugar, flour and cornflour together; set aside.

2. In a large bowl, beat the egg whites on high speed until foamy. Continue to beat while adding salt, cream of tartar, vanilla and almond extract. Gradually add the caster sugar and continue to beat until stiff peaks form. Quickly fold in the flour mixture, 4 tablespoons at a time. Mix only until flour is incorporated. Do not overmix.

3. Pour batter into a 26cm tube cake tin. Sprinkle top with chopped almonds. Bake in preheated oven for 35 to 40 minutes or until top of cake bounces back when lightly tapped. Remove from oven, invert tin and allow to cool in the tin. When cake Is cool, loosen sides with a long knife and remove to a serving dish.

Recommended by Lucie
Orginal recipe at allrecipes.co.uk