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Ingredients

390g can chickpeas, drained and rinsed

1 garlic clove, crushed

4 tbsp extra-virgin olive oil

squeeze lemon juice

2 roasted, deseeded red pepper, chopped (from a jar is fine)

small handful chopped fresh coriander

toasted pitta bread, to serve

Place the chickpeas in a food processor with the garlic, olive oil, lemon juice, red peppers and coriander. Blitz to a paste. Season to taste. Serve in a bowl with toasted pitta breads.

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Ingredients

5 tsp rapeseed oil

1 shallot, finely chopped

5 medium egg

85g green lentil (drained weight from a 400g can)

225g extra lean pork mince (less than 5% fat)

2 tsp finely chopped sage

3 tsp finely snipped chive

½ tsp dry mustard powder

good pinch of grated nutmeg

1 tbsp plain flour

25g panko crumbs (Japanese breadcrumbs)

1. Heat 1 tsp of the oil in a small non-stick frying pan. Tip in the shallot and fry for a few mins until softened. Transfer to a plate and set aside to cool. (No need to wash the pan, you can use it later.)

2. Meanwhile, put 4 of the eggs in a medium pan, covering well with cold water. Bring to the boil – as the water starts to bubble, set the timer and boil for 5 mins. When cooked, pour off the boiling water and cool the eggs under cold water to stop them from cooking further. Mash the lentils well in a medium bowl with the back of a fork, then stir in the pork mince, sage, 2 tsp of the chives, the mustard, nutmeg, cooled shallots, a pinch of salt and a generous grating of black pepper. Peel the shells from the eggs and pat dry with kitchen paper.

3. Divide the meat mix evenly into 4. Tip the flour onto a plate and roll in each egg to coat, tapping off any excess. Pat down a quarter of the meat mix on the work surface to a 12-13 cm circle, using the rest of the flour to keep it from sticking. Cup the circle in your hand and place one of the eggs in the centre. With both hands, pat, press and ease the meat mix around the egg until it is completely and evenly covered. Seal really well so there is no join, then pat and roll it into a good shape on the floured surface. Repeat with the rest of the meat mix and cooked eggs.

4. Mix the panko crumbs on a large plate with the remaining chives. Beat the remaining egg on a plate, brush some all over each coated egg (you won’t use it all), then roll the eggs in the panko crumbs, patting them on to stick. Lay the eggs on a baking parchment-lined baking tray and chill for 20-25 mins (but not overnight). Heat oven to 190C/170C fan/gas 5.

5. Heat 2 tsp of the remaining oil in the pan you used for the shallot. When quite hot (it is hot enough when a few panko crumbs dropped in sizzle immediately and start to brown), put in 2 of the Scotch eggs and roll in the oil to coat them well. Set the timer for 2 mins, then fry, turning often, to brown all over. You are just browning, not fully cooking the eggs at this stage, so don’t overcook or the coating may start to split. Transfer to the lined baking tray and repeat with the remaining eggs, lowering the heat slightly if the pan gets too hot.

6. Bake the Scotch eggs for 12 mins. Remove and lay them on kitchen paper to drain and leave to cool slightly. Halve the Scotch eggs using a sharp knife and serve slightly warm or cold. Best eaten the same day or, when cold, can be stored overnight in the fridge in an airtight container.

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Ingredients

½ wholemeal pitta bread

25g cooked skinless chicken breast

¼ cucumber, cut into chunks

4 cherry tomatoes, halved

Fill the pitta half with the chicken breast, cucumber and cherry tomatoes.

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Ingredients
1 1/2 cups freshly squeezed orange juice (4 oranges)
1 tablespoon freshly squeezed lime juice
1 cup strawberries, tops removed, and cut in 1/2
1 to 1 1/2 ripe bananas

Directions
Watch how to make this recipe.
Combine the orange juice, lime juice, strawberries, and banana in a blender and process until smooth. Refrigerate until cold.

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Roast Beef and Horseradish Cream on Pear

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Roast Beef and Horseradish Cream on Pear

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Mix together 1 tablespoon low-fat sour cream and 1 teaspoon prepared horseradish. Dividing evenly, top ½ sliced pear with 3 slices deli roast beef, the horseradish cream, and fresh herbs (such as chervil, parsley, or tarragon).

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Ingredients

2 tablespoons butter

10 ounce marshmallows

1/4 teaspoon kosher salt

1/4 teaspoon vanilla extract

6 cups rice cereal

Cooking spray

1/2 cup chopped toasted pecans

Preparation

Melt butter over medium-low heat; cook melted butter 3 minutes or until browned. Add marshmallows; stir and cook until melted. Add kosher salt and vanilla to melted marshmallows; stir well. Add cereal; toss well to combine. Press into a 13 x 9-inch pan coated with cooking spray; sprinkle evenly with pecans.

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Ingredients

1 1/4 cups quick-cooking oats

1 cup ancient-grain cereal blend (such as Cheerios + Ancient Grains)

1/4 cup unsweetened shredded coconut

1/4 cup chopped unsalted pistachios

1/2 teaspoon vanilla extract

1/4 teaspoon kosher salt

1/3 cup creamy peanut butter

1/3 cup honey

1/4 cup chopped pitted dates

Cooking spray

Preparation
1. Combine first 6 ingredients (through salt) in a large bowl.

2. Combine peanut butter, honey, and dates in a saucepan over medium heat. Cook 3 minutes or until peanut butter melts, stirring frequently.

3. Pour peanut butter mixture over oat mixture; stir well to combine. Spread mixture into an 8-inch square baking pan coated with cooking spray; press firmly to form a compact, even layer. Place pan in freezer for 10 minutes. Remove from freezer, and cut into 12 bars.

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Ingredients:
1 cup blueberries
1 cup non-fat Greek Yogurt

Directions:
1. Place blueberries and Greek yogurt in two separate bowls. Place a piece a parchment paper on a large baking sheet.

2. Drop each blueberry into Greek yogurt with a spoon, swirl around to coat and place on the parchment paper. Repeat until all blueberries are covered.

3. Freeze for an hour or more, then enjoy as you please.

Flavor Options:
1. Add 1 tablespoon of Peanut Butter Powder to Greek yogurt.
2. Add 1 tablespoon of honey to Greek yogurt.
3. Add 1 tablespoon of lemon juice to Greek yogurt.

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A multigrain cracker with part-skim ricotta and honey.

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A multigrain cracker with part-skim ricotta and honey.

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http://www.myrecipes.com/recipe/chewy-caramel-apple-cookies

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3 cups old-fashioned oats

2 cups quick oats

1 cup chopped pecans (or sliced almonds or sunflower seeds)
1/2 cup toasted wheat germ

1/4 cup maple syrup

2 tablespoons Mazola® Corn Oil

2 tablespoons pure vanilla extract

4 teaspoons ground Saigon cinnamon

1/2 teaspoon ground nutmeg

1 cup dried cranberries (or raisins or other dried fruit)

Combine old fashioned oats, quick oats, pecans and wheat germ in a large bowl. Combine maple syrup, oil, vanilla, cinnamon and nutmeg in a small bowl. Pour over oat mixture, stirring to coat. Spread mixture evenly on greased baking sheet.
Bake at 300 degrees F for 50 to 60 minutes, stirring every 15 minutes, until oats are toasted.
Remove from oven and stir in dried fruit. Cool in pan on wire rack. Store in airtight container.
Serving suggestion: To make yogurt parfaits, layer 6 ounces vanilla yogurt, 1/2 cup mixed fresh or frozen fruit and 1/4 cup granola.

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200g mixed nuts
40 ml olive oil
a little salt
10 ml chopped fresh rosemary
5 ml chopped dried chillies
Put the nuts, oil and salt in a bowl. Chop the fresh rosemary and dried chillies and add to the bowl. Cut the ingredients, then pour onto a baking tray. Bake at 180 C for 15 to 20 minutes, shaking once. Pour the nuts onto kitchen paper and then into a dish. Serve warm.

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2 medium tomatoes, chopped
2-3 basil leaves
40 ml extra virgin olive oil
salt, pepper
4 slices of good white bread
1 clove of garlic, peeled
Chop the tomatoes and mozzarella and put them in a bowl. Add the basil, oil, salt and pepper. Stir, then leave for 20 minutes to an hour. Toast the bread until golden brown, then put on a plate. Cut the garlic clove in half and rub over each piece of toast. Put a quarter of the tomato mixture on each slice and serve.