Recipes

Ingredients

200g (7 oz) uncooked short grain pudding rice

450ml (16 fl oz) water

3 eggs, beaten

450ml (16 fl oz) semi-skimmed milk

100g (4 oz) caster sugar

1 teaspoon vanilla extract

1/2 teaspoon salt

60g (2 oz) raisins

1 pinch ground nutmeg

Preparation method

1. Place uncooked rice in a large (3L) saucepan, and add water. Bring to a boil. Reduce heat, and simmer for 25 to 30 minutes. 2. Preheat oven to 160 C / Gas mark 3. 3. In a large bowl, combine beaten eggs, milk, sugar, vanilla extract and salt. Mix well. Stir in rice and raisins. Pour into a 20x30cm (8x12 in) baking dish. 4. Bake uncovered for 30 minutes; stir pudding and sprinkle with nutmeg. Bake additional 30 minutes or until a knife inserted halfway between the edge and the centre comes out clean.

Ingredients

12 wholemeal pittas

110ml (4 fl oz) olive oil

1/2 teaspoon freshly ground black pepper

1 teaspoon garlic salt, such as Schwartz

1/2 teaspoon dried basil

1 teaspoon dried parsley or chervil

Preparation method

1. Preheat oven to 200 C / Gas mark 6. 2. Cut each pitta into 8 triangles. Place triangles on a baking tray. 3. In a small bowl, combine the oil, pepper, garlic salt, basil and parsley. Brush each triangle with mixture. 4. Bake in preheated oven for about 7 minutes, or until lightly browned and crispy. Watch carefully, as they tend to burn easily!

Ingredients

3 skinless, boneless chicken breast fillets

125g dried breadcrumbs

1 teaspoon Italian dried herbs

1 teaspoon dried thyme

50g grated Parmesan cheese

1 teaspoon salt

100g butter, melted

Preparation method

1. Preheat oven to 200 C / Gas mark 6. 2. Cut chicken breasts into 3 to 4cm size pieces. In a medium bowl, mix together the breadcrumbs, dried herbs, cheese and salt. Mix well. Put melted butter in a bowl or dish for dipping. 3. Dip chicken pieces into the melted butter first, then coat with the breadcrumb mixture. Place well-coated chicken pieces on a lightly greased baking tray in a single layer, and bake in the preheated oven for 20 minutes.

Ingredients

1 large aubergine

2 tablespoons vegetable oil

1 teaspoon cumin seeds

1 medium onion, thinly sliced

1/2 tablespoon minced ginger root

1/2 tablespoon minced garlic

1 tablespoon curry powder

1 tomato, diced

110g (4 oz) low-fat plain yoghurt

1 fresh green chilli, finely chopped

1 teaspoon salt

half bunch fresh coriander, finely chopped

Preparation method

1. Preheat oven to 230 C / Gas mark 8. 2. Place aubergine on a medium baking tray. Bake 20 to 30 minutes until tender. Remove from heat and allow to cool, then peel and chop. 3. Heat oil in a medium saucepan over medium heat. Mix in cumin seeds and onion. Sauté until onion is tender. 4. Stir in ginger, garlic, curry powder and tomato, and cook for 1 minute. Stir in yoghurt. Mix in aubergine and chilli, and season with salt. Cover, and cook 10 minutes over high heat. 5. Remove cover, reduce heat to low, and continue cooking about 5 minutes. Garnish with coriander to serve.

Ingredients

10 baking potatoes, peeled and grated

1 carrot, peeled and grated

1 onion, finely diced

5 cloves garlic, crushed

1 tablespoon chopped flat leaf parsley

1 tablespoon chopped fresh dill

2 tablespoons fresh lemon juice

4 tablespoons olive oil

2 tablespoons plain flour

200g dried breadcrumbs

salt and pepper to taste

4 tablespoons olive oil for frying, or as needed

Preparation method

1. Mix potatoes, carrot, onion, garlic, parsley and dill in a large bowl. Stir in lemon juice, 4 tablespoons olive oil, flour, breadcrumbs, salt and pepper. Knead just until mixture holds together. 2. Heat the remaining olive oil in a frying pan over medium heat. Working in batches, drop spoonfuls of potato mixture in hot oil. Cook approximately 4 minutes per side, or until golden brown. Serve hot.