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Quorn Beef Roast with Roast New Potatoes and Tomato and Fennel Tapenade

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This is a delicious meal that is both low fat and can be made in no more than the time it takes to cook the quorn roast from the freezer.

Ingredients

  • 1 Quorn Beef Roast

  • 200g New Potatoes

  • 3 Coarsely Chopped Medium Tomatoes

  • 1 Bulb Fennel

  • 2 Cloves Garlic

  • 1 Large Lobe Ginger

  • 150g Low Fat Chopped Feta

  • 150g Low Fat Chopped Halloumi

  • 10g Butter

  • 1 Medium Gren or Red Chilli

  • Fresh Coriander

  • 200ml Vegetable Stock

  • 1 tsp Turmeric


Instructions

First set the Quorn Roast to cook in the oven in accordance with the instructions. Once this is in progress chop the potatoes into equal size pieces about the size of a squash ball and set aside.

Next finely chop the Garlic, Ginger and Chilli and gently fry in the Butter until golden. Add the green ends of the Fennel and about a quarter of the white bulb coarsely chopped. Allow to fry in the butter for a few minutes until the Fennel is soft then add the Vegtable Stock and simmer until the Fennel is nearly soft.

Remove the mixture from the pan, puree in a food processor and set aside.

Next, boil some salted water for the potatoes, add the Turmeric and boil until just softening, (approx 5-10 mins). Drain the potatoes and mix in a little of the pureed tapenade through them. With 20 minutes remaining place the potatoes in the oven beside the Quorn Roast.

Place a small amount of the tapenade from the food processor in a pan and add the tomatoes. Turn up the heat and allow the the pan to sizzle for a minute then add the Halloumi whilst turning down the heat. Once the pan has cooled add the Feta, most of the Coriander and the remainder of the tapenade from the food processor. Season to taste and serve with the Quorn Roast and the Crisped Potatoes. Garnish with the remaining Coriander.
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Spinach pork pies

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A vegetarian version of this can be made with quorn pieces instead of pork mince. Take care to spray each of the filo pastry layers with olive oil to stop them getting too crispy.

Ingredients

 

  2 sheet(s) (large) Filo Pastry, each 50 x 24cm
  4 spray(s) Calorie controlled cooking spray
  200 g Extra Lean Pork Mince (5% fat), raw
  15 g Pine nuts
  75 g Spinach, baby leaves
  1/2 teaspoons (level) Dijon Mustard
  1/2 medium Lemon, zest of
  75 g Low Fat Soft Cheese
  60 g Light Feta Cheese, crumbled
  1 pinch Salt, and black pepper, freshly ground

Instructions

    • Preheat the oven to Gas Mark 5/190°C/fan oven 170°C. Stack the sheets of filo pastry and put on a clean board. Cut the stack in half to make four pieces. Stack all four pieces and cut into quarters. You should have four smaller stacks of four pieces of filo.
    • Spray a four-hole Yorkshire pudding tin with the cooking spray. Line each hole with one piece of filo pastry. Spray the pastry and arrange another piece of filo in each hole, offsetting the corners. Repeat with the remaining filo pieces. Each hole in the tin should be lined with four piece of filo. Spray once more and scrunch up the sides slightly. Bake in the oven for 10-12 minutes until golden brown. Leave to cool.
    • Meanwhile, heat a non stick frying pan to a medium-high heat and spray with the cooking spray. Fry the pork mince for 3-4 minutes, breaking up the mince with a wooden spoon, until browned and cooked. Add the pine nut kernels and cook for 1 minute until lightly toasted. Stir in the spinach and cook for 1-2 minutes until wilted. Season generously and transfer to a bowl.
    • Stir the mustard, lemon zest, soft cheese and Greek style cheese into the pork mixture until combined. Check the seasoning, reheat and then divide equally between the pastry cases to serve.

 

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Garlic and chilli king prawns

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 This is a fantastic recipe which can be made with mushrooms instead of king prawns if a vegetarian option is required. The quantity below serves 4 at 4 points per serving or 2 hungry people at 8. 

Ingredients

  1 1/2 teaspoons Olive Oil
  4 clove(s) Garlic, crushed
  2 individual Chilli, Green or Red, de-seeded, finely chopped
  3 medium Tomato, de-seeded, finely chopped
  24 individual (raw) King Prawns, Raw, without shell, tails intact
  1/2 cube(s) Vegetable Stock Cube, dissolved in 100ml hot water
  15 g Parsley, fresh, roughly chopped
  21 g Basil, fresh, roughly chopped (plus a few extra leaves to garnish)
  6 portion(s) (medium) Ricotta Cheese

 

Instructions



    • Heat oil in a large non-stick frying pan over medium-high heat. Add garlic and chillies and cook, stirring for 1 minute, or until garlic is golden.

 

    • Add prawns and cook for 1 minute each side, or until golden. Remove garlic, chilli and prawns from pan and set aside. Place pan back over medium-high heat and add tomatoes, stock and herbs. Season to taste with salt and pepper. Cook, stirring for 5 minutes or until sauce has reduced. Add prawns back to pan and toss well to coat. Dot with ricotta and place under preheated grill for 2-3 minutes, or until golden and bubbling.

 

    • Serve prawns scattered with extra basil leaves and cracked black pepper.

 

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Bangers and mash with onion gravy

This is a great recipe for a quick and simple dinner. Quite unusual with ketchup adding to the gravy making it sweet. The recipe below serves 2 with 10 points per serving using weightwatchers sausages. Vegetarian sausages can also be used.


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Ingredients





































  1 medium Onion(s), thickly sliced
4 individual Weight Watchers Premium Pork Sausages
  500 g Potato(es), Raw, peeled and diced
  5 tablespoons Skimmed Milk
1/2 teaspoons (level) Ground Nutmeg
1 tablespoons (level) Cornflour
150 ml Fresh Vegetable Stock
1 tablespoons Tomato Ketchup

Instructions



  • Preheat the oven to Gas Mark 6/200°C/ fan oven 180°C.

  • Toss the onion and sausages with cooking spray and seasoning and spread out on a baking tray. Roast in the oven for 10 minutes, then turn the sausages over and stir the onions around. Return to the oven for 5 minutes, then remove the roasted onions to a plate and cook the sausages for 5 more minutes.

  • As soon as the sausages and onions go in the oven, add the potatoes to a large pan of boiling water. Cook for about 15 minutes or until tender, then drain.

  • Heat the milk in the pan, add the drained potatoes and mash together. Add nutmeg and seasoning to taste.

  • While the potatoes are cooking, blend the cornflour with a little of the stock in a non stick saucepan, to make a paste. Mix in the remaining stock and ketchup and simmer for 5 minutes, then add the roasted onions and simmer for a further 2 minutes. Pour the onion gravy over the bangers and mash to serve.

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Asparagus with Parma ham and balsamic dressing

Had this last night as a starter. It was really nice, more-so perhaps because I was ravenous. The amounts below serve 2 and result in 1 point per serving.

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 Ingredients
  600 g Asparagus, Raw, medium or thick
5 spray(s) Calorie controlled cooking spray
1/8 teaspoons Black pepper
80 g Parma Ham, thinly sliced
  1 portion(s) Rocket, leaves (handful) or watercress
2 teaspoons Vinegar, All Types, balsamic
1 teaspoons (level) Dried Basil, leaves, to garnish

Instructions



  • Preheat a chargrill pan or grill and spray with low fat cooking spray. Season the asparagus spears with a little black pepper, then chargrill or grill them until they start to soften, turning them from time to time.

  • Tear the slices of Parma ham in half, then wrap the pieces around the warm asparagus spears. Serve them on top of the rocket or watercress, sprinkle a little balsamic vinegar over them, then garnish with a few basil leaves.


Notes



  • Trim the woody ends from the asparagus before you start, if necessary.

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