Flammekueche (Cream and Onion Tart)

Ingredients:

• 1 pack bread dough (you can use pizza dough instead)
• 2 large onions
• 300 milliliters sour cream
• 120 grams bacon
• 100 grams grated cheese
• salt and pepper
• grated nutmeg
• dry white wine

Directions:

Approximately 1 hour in advance, cover the thinly-sliced onions with dry white wine (if you are in a hurry and unable to leave for an hour, you'll notice a difference in the taste). Prepare the dough and spread it out thinly. Drain the onions, but not too much, it's best when there's some wine left. Slowly cook the onions with butter, without letting them colour. Leave to cool. Mix the sour cream, onions and the bacon, season with a little salt (not too much because of the bacon), pepper and nutmeg. Spread the mixture out over the dough and sprinkle with the grated cheese. Cook at 220°C (Gas Mark 7) for 10-15 minutes.

(Serves 4)

Tomato Meatball Wraps

Feed the family for just £3.41 with our Italian-style tomato meatball wraps - they're also a great way to do something different and tasty with mince beef

Ingredients:

• 500 grams minced beef
• 1 teaspoon mixed herbs
• 2 cloves garlic, crushed
• 1 tablespoon oil
• 400 grams tinned chopped tomatoes
• 2 tablespoons tomato puree
• 8 wholemeal tortillas
• 100 grams cheddar
• 1 carton soured cream

Directions:

1. Mix the beef with the herbs and seasoning. Divide into 24 and roll into balls. Heat the oil in a large frying pan and fry the meatballs for 10 mins until golden.

2. Add the chopped tomatoes and purée and cook for a further 10 mins. Warm the tortillas according to pack instructions.

3. Spoon the meatballs over the tortillas, sprinkle over the cheese and add a dollop of soured cream. Fold up and serve with salad.

(Serves 4)

Sweet Potato Bhuna Masala

Put those back-of-the-cupboard spices to good usein this vegetarian curry recipe.

Ingredients:

• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 1 teaspoon cardamom pods
• 1 tablespoon vegetable oil
• 1 red onion, sliced
• 2 garlic cloves, sliced
• 2.5 centimeter piece ginger, chopped
• 1 teaspoon curry powder
• 1 teaspoon chilli powder
• cinnamon stick
• 200 grams fresh tomatoes, chopped
• 150 milliliters coconut milk
• 100 milliliters white wine
• 450 grams sweet potato, diced
• 200 grams fresh or frozen peas
• To serve
• basmati rice
• naan bread
• mango chutney

Directions:

Place the cumin, coriander and cardamon in a frying pan over a medium heat and toast for two minutes. Grind the spices in a pestle and mortar to a fine powder. Heat the vegetable oil in a large frying pan over a low heat. Cook the onion for 18-20 minutes, or until golden-brown and caramelised. Add the garlic, ginger, ground spices, curry powder, chilli powder and cinnamon stick to the onions and cook for a further five minutes. Add the tomatoes, coconut milk, white wine and sweet potatoes and cook for 15-20 minutes, or until the potatoes are tender. Add the peas five minutes before the end.

(Serves 4)

Quick Paella with Hot-smoked Salmon

Ingredients:

• 1 tablespoon olive oil
• 1 onion, sliced
• 1 clove garlic, crushed
• 110 grams chorizo
• 1 teaspoon smoked paprika
• 300 grams long grain rice
• 1 liter hot chicken stock
• 200 grams frozen peas
• 3 tablespoons flat leaf parsley, chopped
• 250 grams hot-smoked salmon fillet, skinned and flaked
• 1 lemon, cut into wedges
• sea salt and freshly ground black pepper

Directions:

Heat the oil in a heavy-based frying pan and cook the onion and garlic for five minutes, stirring regularly. Add the chorizo and fry until it releases its oil, then stir in the smoked paprika and rice. Keep stirring until the rice is coated in oil before pouring in the stock. Bring to the boil and simmer for 15 minutes.. Add salt and pepper, to taste. Stir through the parsley, flakes of salmon and garnish with the lemon wedges. Serve immediately.

(Serves --)

Slimming World's Burger and Chips

Ingredients:

• For the chips:
• 4 large baking potatoes, peeled and cut into 1cm/½in chips
• Sea salt and freshly ground black pepper
• Low-calorie cooking spray
• For the salsa:
• 3 ripe plum tomatoes, finely chopped
• 1 garlic clove, peeled and finely chopped
• ½ small onion, peeled and finely chopped
• 1 teaspoon artificial sweetener
• 57 milliliters water
• 1-2 teaspoon Worcestershire sauce
• 1-2 drops Tabasco sauce
• For the burgers:
• 794 grams extra lean minced beef
• 8 tablespoons very finely chopped shallots
• 4 teaspoons Worcestershire sauce
• 4 cloves garlic, peeled and crushed
• 4 wholemeal roll
• To serve:
• 4 lettuce leaves
• 4 slices tomato
• Grated carrot
• Shredded red cabbage

Directions:

1. Preheat the oven to 240ºC/gas 9. Place the chips in a pan of lightly salted boiling water for 3-4 mins. Drain well on kitchen paper and leave to dry for about 10 mins. Return the chips to the dry pan, cover with a lid and shake to ‘rough-up’ the edges of the chips. Transfer to a non-stick roasting tin, spray with low-calorie cooking spray and bake for 20-25 mins, turning occasionally. Meanwhile place all the salsa ingredients in a small saucepan and bring to the boil. Reduce the heat to low and cook gently for 4-5 mins. Remove from the heat and allow to cool to room temperature. To make the burgers: Place the minced beef, shallots, Worcestershire sauce and garlic in a bowl and, using your hands, combine thoroughly. Season well, divide into four and shape into flat burgers. Spray the burgers with low-calorie cooking spray, place under a hot grill and cook for 5-6 mins on each side or until cooked to your liking. Remove and keep warm. To assemble the burgers: Split the rolls in half and place a lettuce leaf and a tomato slice on top of each base. Top with a burger and some of the salsa, and serve immediately with the chips and some grated carrot and shredded red cabbage. Syns per serving: Free* on Extra Easy (When following the Slimming World diet you are allowed 15 syns per day)

2. *add 6 Syns if not using wholemeal roll as a Healthy Extra

(Serves 4)

Slimming World Spicy Vegetable Chilli

Ingredients:

• Low calorie oil spray
• 200 grams Quorn mince
• 1 red onion, peeled, halved and thinly sliced
• 2 red chillies, deseeded and finely chopped or sliced
• 2 garlic cloves, peeled and crushed
• 1 teaspoon ground ginger
• 2 teaspoons ground coriander
• 2 teaspoons cumin seeds, crushed
• 1 carrot, peeled and cut into 1cm (1-2in) dice
• 2 sticks celery, cut into 1cm (1-2in) dice
• 1 can chopped tomatoes
• 2 cans red kidney beans, rinsed and drained
• Salt and freshly ground black pepper
• Large handful of coriander leaves, chopped
• For the guacamole
• 1 ripe avocado, stoned, peeled and cut into 1cm (1-2in) diced
• 1 red onion, peeled and finely diced
• 2 plum tomatoes, finely diced
• 1 red chilli, finely chopped
• 2 limes, juiced
• Small handful of coriander leaves, finely chopped
• To serve
• Very low-fat natural fromage frais

Directions:

Spray a large, non-stick frying pan with oil and place over a medium heat. Add the Quorn, onion, chilies, garlic, ginger, ground coriander, carrot and celery and stir-fry for 4-5 minutes. Add the tomatoes and beans, season well and bring to the boil. Reduce the heat and cook gently for 25-30 minutes, stirring often. Meanwhile make the guacamole. Mix all the ingredients together in a small bowl, season well and set aside until needed. Remove the Quorn mixture from the heat, stir in the chopped coriander and serve immediately, garnished with a little fromage frais and accompanied by the guacamole. Syns per serving (When following the Slimming World diet you are allowed 15 syns per day) Original: 3½ Green: 13½

(Serves 4)

Chorizo, Butter Bean and Tomato Stew

Ingredients:

• 2 tablespoons olive oil
• 1 pinch cumin seeds
• 2 cloves garlic
• 2 onions
• 200 grams chorizo sausage
• 2 large tins of tomatoes
• 400 grams roasted pepper
• 1 teaspoon paprika
• 800 grams butter beans (tinned)
• 1 tablespoon fresh coriander
• 150 grams basmati rice, uncooked

Directions:

Cook rice as per packet instructions. Use a large pan and add olive oil. Add cumin and cook for 2 mins until it smells fragrant.Add garlic and onion, reduce the heat and cover. When the onions have softened around 5 mins, remove the lid, add the chorizo and turn the heat up, stirring continuously. Once chorizo begins to crisp, lower the heat to medium and add tomotoes, red peppers (you can buy these ready roasted in jars), paprika and butter beans. Season with salt and pepper. Simmer for 10 mins then add coriander just before serving.

(Serves --)