Booster Breakfasts

Serves 6

Ingredients

1T Oat2T Oat Bran1 t Cranberries ¼ t Cinnamon*Soak in water overnight

1 Apple (small), grated2T Fat free Natural Yoghurt *To Serve

Method

1. Combine all the top ingredients together and allow soaking over night.2. The next day add the grated apple and yoghurt and stir it through

Bircher Muesli

CaloriesAllocations

3002 starch½ fruit ½ milk

Brave Brunches*Image: http://postmarriedbliss.wordpress.com/

Prep time: 60mins Serves 4

Ingredients

500g Leeks, washed and roughly chopped3ml Salt750g Floury potatoes, peeled and cubed30g Butter30g Plain flour150ml Warm milk50ml Cream3ml Ground nutmeg10g Fresh Sage, finely chopped2ml Freshly ground black pepper150g Mature cheddar cheese, grated2 Eggs, beaten20g Butter (for mashed potato)50ml Milk (for mashed potato) Salt and freshly ground black pepper

Potato and Leek Pie

Method

1. Cook leeks in boiling salted water for 8-10 mins, until almost tender. Drain thoroughly, reserving the stock. Cook the potatoes in boiling salted water for 20-25 mins until tender and drain.2. While the vegetables are cooking, make the sauce: melt butter gently in a small saucepan, sprinkle in the flour and stir over low heat for 2 mins until butter begins to brown. Remove from the heat and gradually stir in the milk and cream, then return to the heat and simmer and stirring until thick and smooth.3. Measure out 100ml of the leek stock; stir gradually into white sauce. Bring back to the boil stirring constantly, then add the nutmeg, sage and season to taste. Remove the pan from the heat. Allow to cool and stir in the beaten egg. Pre-Heat the oven to 190°C.4. Slice one-third of potatoes, stir them gently into the leeks & turn into the base of a greased 1L/2 pint ovenproof dish. Pour on the sauce; turn vegetables with a fork, to coat thoroughly.5. Add remaining butter and milk to the rest of the potatoes, season then mash them until smooth. Beat in half the cheese with a wooden spoon. Taste and adjust seasoning. Spread the mashed potato over the vegetables, then sprinkle on the rest of the cheese. Stand the dish on a baking sheet and bake in the oven for 20 - 25 mins, or until the cheese is golden brown. Serve hot.

Lavish Lunches

Method

1. Heat the oil in a large saucepan and fry the onion, celery and leeks until glossy.2. Add peas, mint and stock and bring to the boil, reduce the heat and simmer. 3. Cook for approximately 30mins. 4. Mash the peas slightly to make a thick soup, add and salt and pepper to taste. 5. Fry the Russian sausage slices in a little oil until crisp and add to the soup just before serving.

Prep time: 45mins Serves 4

Ingredients

20ml Canola oil1 Large onion, finely chopped1 Celery stalk, finely chopped1 Leek, Finely chopped400g Tinned peas, drained30g Fresh mint, finely chopped 1l Chicken or vegetable stockSalt and freshly ground black pepper to taste

To Serve3 Russian sausages, sliced into rings (optional)

Fresh Minted Pea Soup

Sultry Snacks*Image: http://mamaguru.com/

Lime, Basil and Cherry Tomato Sorbet

Prep time: 20mins + 2hrs to set Serves 4

Ingredients

250ml Water250ml White sugar 200g Ripe cherry tomatoes, finely chopped4 Fresh limes, zested150ml Fresh lime juice 100g Fresh basil leaves, blanched and pureed

Method

1. Place the water and sugar in a pan, bring to a boil, and simmer for 4 minutes with the cherry tomatoes and lime zest. 2. Remove from the heat, and allow to cool for a while. Add the lime juice and basil puree. Mix well and leave to infuse for a while. 3. Pass it through a coarse sieve and pour into a plastic tub or earthenware dish and place in the freezer.4. The sorbet should take approximately 2 hours to set. 5. Stir sorbet every 30 minutes. Serve it in a glass on its own as a refreshing starter or dessert.

Dishy Dinners*Image: http://recipesinaction.files.wordpress.com/

Curried Apricot Chicken

Prep time: 120mins incl. marinating time Serves 4 - 6

Ingredients

5 Chicken thighs5 Chicken drum sticks1 Cup chicken stock60ml Smooth apricot jam1t mild curry paste1t garam masala1t crushed garlic60g Dried soft apricots, chopped100g Baby onions, quartered20g Fresh coriander leaves, roughly choppedSalt and pepper to taste

Method

1. In a bowl whisk together the chicken stock, apricot jam and curry powder.2. Add the chicken pieces, apricots and onions to the apricot marinade you have just whisked up, marinate for 1 hour. 3. Heat your oven to 180 Celsius and place the chicken pieces in an oven proof dish or roasting pan and then pour over the remaining marinade. Place in the oven for 30 - 40 minutes until roasted and brown on top.4. Serve with cous cous and seasonal vegetables.

Sweet Somethings*Image: http://www.wallpaperpimper.com/

Cherry Ricotta Cheesecake

Makes 1 large Cheesecake

Ingredients

500g Ricotta cheese 125g Sour cream

125g Low fat smooth cream cheese 3 Large eggs

150g Cup of sugar 60g Flour

5ml Vanilla extract½ Lemon zest

2ml Salt2 Cherries5ml Honey

5ml Lemon juice2ml Unflavored gelatin

5ml Warm water

Method

1. Preheat oven to 180 degrees Celsius. Coat a 9-inch spring form pan with cooking spray.2. Place ricotta in a food processor and process until smooth and creamy. Add sour cream, cream cheese, eggs, sugar, flour, vanilla, lemon zest and salt. Process until well blended. 3. Pour into the prepared pan and bake until the center is just set, for about 50 minutes. Transfer to a wire rack to cool, then cover and chill in the refrigerator for 3 hours. 4. Put the cherries, honey and lemon juice in a medium saucepan and bring to a boil.5. Remove the pan from the heat. In a small bowl stir the gelatin in the warm water until dissolved then stir the dissolved gelatin into the cherry mixture. Cover and chill in the refrigerator for 3 hours, stirring once or twice, until the mixture is thickened but not yet formed to the pan. 6. After the 3 hours chilling, top the cheesecake with the cherry mixture and then serve.

Freshly Baked*Image: http://4.bp.blogspot.com/

Carrot Cake

Prep time: 20minsCooking time: 45mins

Ingredients

350g Flour1½ t Baking powder1½ t Bicarbonate of Soda1½ t Cinnamon½ t All Spice1 t Salt525ml Sunflower oil650g Brown sugar6 Large eggs450g Grated Raw Carrots1 Banana mashed250ml Chopped Walnuts1/2 Cup Rehydrated mashed dates/prunes

Icing

Icing sugarCream Cheese Vanilla essence Orange rindLemon Juice

Method

1. Beat eggs until fluffy.2. Gradually add all the sugar.3. Slowly add oil.4. Mix in the mashed banana, dates/prunes and walnuts, mix well.5. Place beater on 1 and fold in all the dry sieved ingredients.6. Lastly add the grated carrots.7. Bake in a greased chiffon tin at 180 degrees Celsius until cake is baked (+/- 45 minutes).

Liquid OasisImage *http://www.essen-und-trinken.de/

Gluhwein

Makes 750ml

Ingredients

1 750ml Bottle of red wine (shiraz is good)2 Stick cinnamon8 Whole cloves2 Cardamon pods, squashed ½ Lemon, rind – cut into thick strips½ Orange, rind – cut into thick strips45ml Brown sugar60ml Brandy

Method

1. Break cinnamon sticks into three or four pieces. 2. Mix wine, spices and sugar in a pot and heat gently. 3. Simmer for 20 minutes and then remove from the heat and allow to stand for 30 minutes.4. Taste and adjust the sugar. Strain the mixture to remove the spices.5. Add the Brandy and stir through6. Serve warm