Like a lot of nice things I make, this was born of what was left in the fridge at the end of the week. Be warned: my mum says it’s very hot. I don’t think so, but I spent a month working in Rajasthan last October and my definition of ‘hot’ went up several notches. So if you don’t like very hot, maybe use less curry or a mild blend or something.
This healthy Moroccan tagine is delicious, with chickpeas, sweet potatoes and apricots. Even though I cook for two I make the full amount because, as with many such dishes, the leftovers are scrummy the next day. Originated with WW, developed by me ;) Spices are dried and ground, as tis winter - add more/less of them as pleases you.
Cocktail invented at a student party. At the time, considered man's greatest invention of all time, the morning forced us to admit there may be a few slightly greater inventions, such as the wheel and alka seltzer. Remains, nonetheless, a noble drink.
Opened fridge one lunchtime - saw selection of favourite vegetables and very little else. I made the first version of this, and it was good so I've refined it after a couple more goes! You won't use all the water but have it the side to add as much as you need.
Much adapted from a weight-watchers recipe, this is healthier for you than the high-fat cakes and biscuits cramming the supermarket aisles at this time of year. Pureed mangoes make it very moist without butter. I mean tinned mangoes and granulated splenda but the program gets confused if I put that in ingredients.
Being raised on the beautiful Arabic cuisine of my late father, this dish doesn't exactly blow my mind. BUT I made it for my mother and I when she was suffering from acid reflux, she didn't have too much trouble with it and I thought it pretty good considering the limitations. The smart bit (see end note) is that you can adjust the servings to what different people can eat.
Most ingredients from Slimming World mag, but I lost the instructions so the technique is all my own! LOL! Ps: the original added a tablespoon of mustard which I omitted at DM's request, so add that if you like. Anyway this is low fat and delish: serve with a green vegetable.
I adapted a magazine recipe for low-fat lemon pie into this dish. My family love it -but it's pretty sharp, so something of a 'grown-up's' dessert! A sweeter version could be made with strawberry or raspberry sugarfree jelly and a layer of that fruit instead of orange. Needs to chill overnight.
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