Bacon and brie potato skins

Serves 4:

• 4 Baking potatos 
• Fryligt 
• 8 rashes back bacon , all visable fat removed , cut into 1,5 cm pieces
• 4 spring onions , thinly sliced
• 1 tbs garlic salt or powder
• 1 roasted red pepper in brine , drained ( or 1 fresh tomato) and finely chopped
• 50 g brie ,  chilled and finely chopped
• Freshy ground black pepper

1. Preheat you owen to 200 degrees .
2. Prick the potatoes with a fork and bake on a baking tray for 1- 1 1/4 hours ,or until the skins are crisp and the insides fluffy. 
3. Cut them in half  lengthways
4. Scoop most of the insides into a bowl ( keeping about  a 1 cm layer of flesh) and set aside. Allow to cool for 15 minutes.
5. Meanwhile , place a frying pan sprayed with Frylight over a medium heat .Stir-fry the bacon for 3-4 min , or until cooked.
6. Stir the spring onions , garlic , red pepper or tomatoes , brie and half of the bacon into the bowl of potato insides and season.
7. Spoon the filling into the skins , and lay them on a baking tray so they fit snugly.
8. Spring over the remaining bacon and bake for 10-15 minutes.
9. Delicious

Recipe comes from Slimming world magazine 

RICH BEEF AND ALE CASSEROLE

We do love a good stew and we’ve discovered that you don’t need to brown the meat in loads of fat. In this recipe we use lean meat and only a tablespoon of oil and the stew still tastes really rich and satisfying. Serve with some light mash that you soften with half-fat crème fraiche and
bulk out with some steamed leeks for a cracking good feast.

SERVES 6

• 1 tbsp sunflower oil
• 2 medium onions, chopped
• 4 tbsp plain flour
• 1 tsp flaked sea salt
• 2 tsp dried mixed herbs
• 1kg lean braising beef
• 1 bay leaf
• 500ml dark ale or stout
• 250ml beef stock, made with 1 beef stock cube
• 2 tbsp tomato purée
• 2 tsp caster sugar
• 5 medium carrots (about 275g), peeled and thickly sliced
• 2 parsnips (about 300g), peeled, halved lengthways and sliced
• freshly ground black pepper

377 calories per portion

Preheat the oven to 180°C/Fan 160°C/Gas 4. Heat the oil in a large flameproof casserole dish. Add the onions and fry them over a medium-high heat for about 5 minutes until lightly browned, stirring regularly. Remove the pan from the heat.
Put the flour, salt and dried herbs in a large bowl and season with lots of freshly ground black pepper. Trim the beef of any hard fat and sinew, then cut the meat into rough 3cm cubes. Toss the meat in the flour until evenly coated, then tip it into the casserole dish with the onions.
Add the bay leaf, ale, stock, tomato purée and sugar. Stir well and bring to the boil, then cover with a lid. Carefully transfer the casserole to the oven and cook for 1½ hours. At the end of this time, take the casserole out of the oven and stir in the carrots and parsnips. Put the lid back on and return
the dish to the oven for a further 45 minutes or until the beef and vegetables are tender.


Recipe comes from my favorite book : link

SPANISH-STYLE CHICKEN BAKE

This is a brilliant recipe and you’ll notice that there’s no additional fat needed – all the fat comes from the chorizo, and the tomatoes make it
lovely and juicy. A low-fat fiesta of a dish.

SERVES 4

• 1 medium onion, cut into 8 wedges
• 1 medium red onion, cut into 8 wedges
• 500g new potatoes, quartered lengthways
• 8 whole garlic cloves, unpeeled
• 8 medium tomatoes, quartered
• 75g chorizo (preferably picante)
• 8 boneless, skinless chicken thighs
• ½ tsp sweet smoked paprika
• ½ tsp dried oregano
• 1 green pepper, deseeded and cut into strips
• flaked sea salt
• freshly ground black pepper

370 calories per portion

Preheat the oven to 200°C/Fan 180°C/Gas 6. Put the onions, potatoes, garlic and tomatoes in a large roasting tin and season with sea salt and lots of freshly ground black pepper. Toss everything together lightly and roast for 20 minutes.
While the vegetables are roasting, skin the chorizo and cut the meat into thin slices – 5mm is about right. Put the chicken thighs on a board and carefully slash each one 2 or 3 times with a knife. Season all over with black pepper. Mix the paprika and oregano together and set aside.
Take the roasting tin out of the oven, scatter the chorizo over the veg and turn everything a couple of times. Place the chicken on top of the vegetables and chorizo and sprinkle with the paprika and oregano. Season with a little salt and return to the oven for 20 minutes.
Take the tin out of the oven. Holding one corner carefully with an oven cloth, lift the tin a little so all the juices run to the opposite end, then spoon and
drizzle the juices back over the chicken. Tuck the pepper strips loosely around the chicken and vegetables.
Turn the oven up to 220°C/Fan 200°C/Gas 7. Put the tin back in the oven for another 20 minutes or until the peppers are just softened and the chicken is golden and crisp. As you eat, squeeze the garlic out of the skins and enjoy the deliciously soft and fragrant flesh. Just don’t kiss anyone
afterwards!

Recipe comes from my favorite book : link

PRAWN AND CHIVE OMELETTE

Omelettes are a weight-watcher’s best friend. If you come in from work ravenous and you’re tempted to head for the bread and cheese, knock up

an omelette and you’ll be sitting down to a fab meal in minutes. Oozing with prawns and chives, this version couldn’t be tastier.

SERVES 1

• 3 medium eggs
• 1 tbsp freshly snipped chives
• 100g peeled North Atlantic prawns, thawed if frozen
• ½ tsp sunflower oil, for brushing
• flaked sea salt
• freshly ground black pepper

339 calories

Break the eggs into a bowl and beat them with a large metal whisk. Season with a little salt and some freshly ground black pepper, then stir in the

snipped chives. Drain the prawns in a sieve, then tip them on to some kitchen paper to soak up any excess moisture.

Brush a small non-stick frying pan with just enough oil to lightly coat the base and place it over a medium heat. Pour the eggs into the frying pan. As

the eggs begin to set, use a wooden spoon to draw the cooked egg towards the centre. Do this 5 or 6 times, working your way around the pan. As

the cooked egg is moved, the uncooked egg will run into the gaps and begin to cook.

Scatter the prawns over the omelette and cook for a further 2–3 minutes or until the eggs are just set. Season with a little more pepper, then

carefully loosen the sides with a heatproof palette knife and fold the omelette over. Slide it on to a warmed plate and serve with a large, lightly

dressed salad.

Top tip:

Instead of prawns, you could add some thinly sliced ham or fresh tomato quarters and a handful of spinach.

Recipe comes from my favorite book : link

QUICK COD AND PRAWN GRATIN

Everyone loves a fish pie and this is a lighter than usual version, with a crunchy breadcrumb and cheese topping rather than mashed potatoes.
It’s quick to make too and ready to eat in under 20 minutes. We like to use extra-mature Cheddar, as its strong flavour means a little goes a long way.
SERVES 4

• 100g frozen cooked peeled prawns
• 400g thick white fish fillet, such as line-caught cod, skinned
• 150g smoked haddock, skinned
• 400ml semi-skimmed milk
• 1 bay leaf
• ½ small onion, finely chopped
• 3 tbsp cornflour
• 3 tbsp cold water
• 100g frozen peas
• 2 tbsp white wine or vermouth
• 40g dry white breadcrumbs, ideally fairly coarse
• 25g extra-mature Cheddar, finely grated
• flaked sea salt
• freshly ground black pepper

287 calories per portion

Spread the prawns on a plate and leave them to thaw at room temperature while you prepare the rest of the ingredients. Cut the white fish fillet and
haddock into 3cm chunks and set them aside. Pour the milk into a large non-stick saucepan and add the bay leaf and onion, then bring to a gentle
simmer.
Mix the cornflour and water together in a small bowl until smooth, then pour this into the warm milk. Cook over a low heat for 5 minutes, stirring
constantly with a wooden spoon until the sauce is thick, smooth and bubbling gently and the onion is tender. Season with salt and pepper.
Stir the peas and white wine (or vermouth) into the hot sauce and cook for 1 minute, stirring constantly. Add the fish pieces and cook for 2 minutes
more, stirring once or twice. Stir the prawns, with any water released from them as they thawed, into the sauce and cook for another 2 minutes or
until the prawns are hot and the fish is cooked. Stir only occasionally so the fish doesn’t break up too much – you want your finished gratin to be
nice and chunky.
Preheat the grill to its hottest setting. Spoon the fish mixture into a warmed 1.5-litre shallow pie dish. Mix the breadcrumbs and cheese together and
sprinkle them over the top. Place under the grill for 2–3 minutes or until the cheese has melted and the breadcrumbs are lightly toasted. Serve
piping hot with some green vegetables.

Recipe comes from my favorite book : link

Apple pie - EASY to do it

Without kneading, no mixer, no grinding 



1 cup plain flour
1 cup sugar (or less depending on sweetness of apples)
1 cup semolina ( but polish "kasza manna" is the best
1.5 heaping teaspoons baking powder
1.5 kg of apples, preferably acidic (in the UK: Bramleys)
Cinnamon
3 / 4 cubes of cold butter (about 170 g)

Mix flour, sugar, semolina , and baking  powder.
Divide into 3 parts.
 peel and core the apples,
 Grate them

Cake tin with a diameter of 23 to spend with baking paper (you bottom).
The sides of the smear with butter.
At the bottom of the mold pour one part of the dry ingredients, half of not distribute apples (each layer of apples, you can sprinkle with cinnamon.
Then sprinkle the second part of the dry ingredients, the rest of the apples evenly. On top sprinkle the final portion of the dry ingredients.
Grate butter on large mesh and spread evenly on top of cake.
Bake at 180 ° C for about 60 minutes. Butter melts during baking, and together with the juice of apples brings together all the layers. It is worth while baking the bottom to secure a larger form (eg, situated below the level in the oven), because often the excess juice and fat comes out of the springform pan (mine about 3 tablespoons).
Apple pie is very well cut with a bread knife, even in the heat. It has a slightly crunchy top, which softens the next day.
it's very tasty