22 May 2007 - lunchbox recipes

 

PASTA SALAD


Pasta shapes
Low fat mayonnaise
Low fat yoghurt
Tomatoes
Cucumber
Onion
Greenired pepper
Black pepper



Choice of~

? Cooked chicken or turkey
? Tined tuna
? Flard boiled egg quartered
? Slices of lean ham

Method:

1. Boil the pasta shapes according to packet instructions
2 Chop the vegetables into fine cubes
I When the pasta has cooked drain and add half low fat mayonnaise to hall low fat yoghurt and mix in well. Sprinkle of black pepper.
~ Stir in the chopped vegetables and add the choice of me




Tips:
Fry adding sweetcorn to the tuna dish
Try pineapple chunks with the barn dish for a sweeter alternative

DIPS FOR FINGER FOODS

Try this low fat cheesy dip:

Put carton of cottage cheese in blender until smooth. Or mash with a wooden spoon until smoi,lh.
use as a plain dip or add any olthese:

Chopped chives
Spring Onions
Crushed garlic
Or these yoghurt dips:

Plain natural yoghurt mixed with:

A small amount of mint jelly
(warm teaspoons of the mint jelly in the microwave for 30 seconds then mix in
tile yoghurt)
Or
Finely chopped cucumber


Fresh Minty Salsa:

2 fresh tomatoes
2-inch piece cucumber Dice all ingredients yen small and add
Small onion the mini jelly. Mix together well.
1-teaspoon mint jelly
Squeeze lemon juice (optional)


Chickpea Dip (Hummus)

400-g can chickpeas, washed and drained
50 ml water
2 garlic cloves, crushed
50 ml olive oil
85 ml lemon juice
Black pepper to taste
I tsp cumin

Place the chickpeas in a blender and puree to a rough texture. Or mash with a
wooden spoon.
Add the garlic and cumin and mix some more
Add the olive oil and lemon juice until the mixture is smooth and creamy.



FRUIT TEABREAD

400 (Iboz) mixad dried fruit
2 oranges, finely graced ~nd andjuice
25Cm] (1/2 pint) hot tea
300 12 oz) seifraising wholemeal flour
1 egg

Method

1. Put the fruit, rind and the juice of the oranges into a bowl and pour over the hot tea. Stir well. cover and leave over night
2? Prepare a loaf tin with greased greseproof .
3. Stir the flour and egg into the fruit mixture and mix well.
4. Place in the tin and bake at 150c/300f/ Gas 2 for 1 -½ hours.
3. leave to cool on a wire rack








SPICED APPLE AND FRUIT TEABR.EAD

50g t2oz) bran flakes
5Og (2oz) raisins
75g (302) stiltanas
1 cmi app] e, peeled, cores and grated
1 teaspoon mixed sp[ce
300rnl (1/2 pint) skimmed milk
200g (7ot) self-raising wholemeal flour


Method

I. Plane the bran flakes, raisins, sultana ~ated apple. mixed spice and milk into a bowl. Mix well, cover and leave for at [east 4 hours or overnight soak.
2. Preheat oveil to 1 90c/375 rGas 3. Lightly grease a loaf tin (base 3 V7 inches) wiih oil. e.g. sunflower oil. Line the base of the tin with greaseproof paper.
3. Stir the flour mb the fruit mixture and then spoon into the tin
4 Bake for ahotLt 5$ minutes, or until a skewer comes out clean when i nsorl cii into the centre of the tea hread.
5. Allow to cool in the tin. Carefully turn out, remove greasepron[paper. Serve