Potato Scones

Ingredients

400g Floury potatoes (e.g. Maris Piper)

80g Plain flour

1/4 teaspoon (heaped) baking powder

2 knobs of butter

Salt and pepper (to taste)

Method

1. Cut the potatoes into small chunks and cook in boiling salted water until tender. Drain, allow to cool, then return them to empty pan and lightly mash with the flour. 

2. Add seasoning (chives; grated cheese, etc.) a knob of butter and the baking powder, and mash some more.

3. Divide mixture into 4 patties about 2cm thick, and dust with flour.

4. Fry over a medium heat, for about 10 minutes, until golden brown on both sides.

Status

Had for tea - forgot the baking powder but still turned out ok - think will be nice with cheese!

Spinach and Ricotta Gnocchi

Ingredients - Gnocchi
1 tablespoon olive oil
500g spinach leaves
225g ricotta cheese
115g parmesan or pecorino cheese, grated
2 eggs, lightly beaten
55g plain flour
Pinch of nutmeg
Salt and pepper

Ingredients - Sauce
2 tablespoons olive oil
2 shallots, finely chopped
1 carrot, peeled and finely diced
2 garlic cloves, crushed
800g canned chopped tomatoes
1 tablespoon tomato puree
6 fresh basil leaves

Method
1. Cook spinach in oil for 1-2 minutes until just wilted - drain, leave to cool, squeeze out as much water as possible
2. Finely chop spinach, add ricotta cheese, half the parmesan, the eggs and flour - mix well - season to taste with salt, pepper and nutmeg - chill for at least an hour
3. Meanwhile make sauce - fry shallots, carrot and garlic for 3-4 minutes until soft - add tomatoes and tomato puree, and bring to the boil - simmer uncovered for 10-15 minutes until sauce is reduced and thickened - season to taste and add basil leaves
4. Shape dessertspoonfuls of the gnocchi with floured hands into small balls
5. Bring a saucepan of water to a simmer - carefully add the gnocchi in small batches and cook gently for 2-3 minutes until they rise to the surface - transfer to a warm serving dish to keep warm
6. Serve the gnocchi with the sauce poured over the top - sprinkle with parmesan

Status
Looks tasty!

Caramelized Onion Tart

Ingredients
Shortcrust pastry
100g unsalted butter
600g onions, thinly sliced
2 eggs
100ml double cream
100g grated Gruyere cheese
100g coarsely grated Parmesan
Salt and pepper

Method
1. Blind bake a 20cm pastry case
2. Fry onions in butter for 30 minutes until well-browned and caramelised
3. Preheat oven to 190C / 375F
4. Beat eggs, stir in cream and season to taste - add gruyere cheese and mix well - stir in cooked onions
5. Pour egg and onion mixture into the pastry case - sprinkle with parmesan - bake in preheated oven for 15-20 minutes until filling has set and is beginning to brown - rest for 10 minutes before serving - can be served cold

Status
A rich recipe - looks yummy though!

Sweet Potato and Apple Soup

Ingredients
1 tablespoon butter
3 leeks, thinly sliced
1 large carrot, thinly sliced
600g sweet potatoes, peeled and diced
2 large bramley apples, peeled and diced
2 pints water
Pinch of nutmeg
225ml apple juice
225ml single cream
Salt and pepper

Method
1. Saute leeks in butter until soft - add carrot, sweet potatoes, apples and water - season with salt, pepper and nutmeg - bring to the boil, then simmer for 20 minutes until vegetables are very tender
2. Allow to cool slightly, then blend until smooth - return to pan, add the apple juice and simmer until heated through
3. Stir in cream and continue simmering for about 5 minutes until heated through - serve

Status
Tried parsnip and apple soup before now - this should be just as nice (plus some people don't like parsnips!)

Potato Fritters

Ingredients
55g wholemeal flour
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon chilli powder
1/2 teaspoon turmeric
1/4 teaspoon salt
1 egg
3 tablespoons milk
350g potatoes, peeled
1-2 garlic cloves, crushed
4 spring onions, chopped
55g sweetcorn

Method
1. Mix flour, spices and salt - add egg and milk to form a fairly thick batter - stir in the garlic, spring onion and sweetcorn
2. Coarsely grate the potatoes, rinse well, drain and squeeze dry - stir into the batter mix
3. Shallow-fry a few tablespoons of the mix at a time, until golden brown and cook through - drain and serve

Status
Love potatoes - this looks tasty!

Potato and Leek Ramekins

Ingredients
225g potato, mashed
1 small leek
3 tablespoons milk
Salt and pepper
Pinch of nutmeg
1 egg yolk
15g butter
1 teaspoon poppy seeds

Method
1. Finely chop white part of leek, and slice green part into very thin 4cm long strips
2. Put white leek in a medium bowl with the milk and cook until soft
3. Cook potato and mash with leek and milk, season with salt, pepper and nutmeg and stir in egg yolk
4. Spoon into buttered ramekins and cook in microwave for c.2 minutes or until firm to the touch - leave to stand
5. Meanwhile cook the strips of green leek with the poppy seeds in the butter - season with salt and pepper
6. Turn ramekins out onto a serving plate and spoon over the leek mixture - microwave for 1-2 minutes if necessary to heat through

Status
Posh mash - what more could you ask for . . .

Middle Eastern Meatballs with Aubergine and Tomato

Ingredients
2 medium aubergines (c.450g), sliced
Salt and pepper
450g boneless lamb, minced
2 thick slices of crustless white bread
1 small onion
2 teaspoons ground cumin
450g chopped tomatoes
1 tablespoon tomato puree
450ml chicken stock
1/2 teaspoon ground allspice

Method
1. Salt aubergine layered in a colander - weigh down with a plate and leave for 30 minutes to draw out moisture - drain, rinse, and dry well - then fry for 4-5 minutes until soft
2. Mince lamb, and then put through a food processor with the fried aubergines, bread and onion - mix this with cumin and seasoning - then chill for 30 minutes until firm
3. Meanwhile, make a tomato sauce from the tomatoes, tomato puree, stock and allspice - bring to the boil and simmer
4. With floured hands, form the meat mixture into 30 walnut-sized balls - chill for 30 minutes to firm - then fry until browned on all sides then drain
5. Add drained meatballs to the tomato sauce - cover and simmer gently for 30 minutes ensuring that the meatballs are saturated in the sauce - taste sauce and adjust seasoning as necessary

Status
Worth a try I think!

Wholewheat Spinach Pancakes

Ingredients
175g fresh spinach
100g wholewheat flour
Salt and pepper
150ml milk
150ml water
1 egg beaten

Method
1. Cook spinach for 5 minutes until tender - drain well and chop finely
2. Make a pancake batter from other ingredients and add spinach.
3. Cook pancakes - serve with a savoury filling

Status
Not tried yet - might try with canned spinach.

Lentil Croquettes

Ingredients
225g split red lentils
2 celery sticks, finely chopped
1 onion, finely chopped
1-2 garlic cloves, crushed
600ml water
2 teaspoons garam masala
1 egg beaten
Salt and pepper
2 tablespoons wholewheat flour (to coat)
1 teaspoon paprika
1 teaspoon ground turmeric
4 tablespoons vegetable oil

Method
1.  Bring lentils, celery, onion, garlic, water and garam masala to the boil - then simmer gently for 30 minutes or until lentils are tender and have absorbed all the liquid (stirring frequently)
2. Remove from heat, leave to cool for a few minutes then beat in egg and season to taste - turn out on a plate and spread evenly, then chill for 30 minutes to firm mixture
3. With floured hands form mixture into 8 triangular croquette shapes - coat in flour mixed with paprika and turmeric - chill again for 30 minutes
4. Fry in oil for 10 minutes until crisp and golden on both sides - drain and serve hot

Status
A cookery book refugee - liked the look of this one - can be frozen at stage 3.

Corn and Pepper Bake

Ingredients
2 leeks, chopped
1 red pepper, chopped
400g frozen sweetcorn, thawed and drained
Ground black pepper
4 eggs
1 teaspoon English mustard
600ml semi-skimmed milk
1/2 teaspoon Tabasco sauce
1/2 teaspoon Worcestershire sauce

Method
1. Preheat oven to 180C / 350F
2. Fry leeks, pepper and corn for 5 minutes - season with pepper - pour mixture into a baking dish
3. Beat together eggs, mustard, milk, and sauces - pour over sweetcorn mix
4. Bake in a hot bain-marie for 35-40 minutes (until a knife comes out clean)

Status
Interesting looking GI diet dish.

Per portion (makes 6): 148 kcal; 8g fat; 2.5g sat fat; 9g carbohydrate

Mediterranean Carrot Mezza

Ingredients
10 medium carrots
2 slices wholegrain bread (crumbed)
12 dried apricots, finely diced
1 tablespoon sultanas, chopped
4 spring onions, finely diced
3 tablespoons pine nuts
1 teaspoon chilli flakes
2 teaspoons grated orange zest
1 egg
3 tablespoons chopped mint
Salt and pepper

Method
1. Steam / roughly mash half the carrots / grate the rest - combine with other ingredients and knead well - mixture should be soft and slightly damp
2. Mould mixture into 24 small patties - dry fry in a little oil until brown on both sides
3. Serve with a dip

Status
Yet another GI diet snack - again looks good!

Per 6 cakes: 264 kcal; 10g fat; 1.2g sat fat; 40g carbohydrate

Falafel

Ingredients
250g dried chickpeas (soak overnight / drain well)
1 garlic clove
Handful of parsley
Handful of coriander
2 tablespoons chopped mint
1/2 onion, roughly chopped
1/4 teaspoon cayenne pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground black pepper
1/2 teaspoon baking powder
1/2 teaspoon ground coriander

Method
1. Blend all ingredients in a food processor to make a shapeable mix
2. Shape into 24 small patties and fry in a little oil until golden brown on both sides.

Status
Another GI diet offering - must try this one!

Per 4 falafel: 135 kcal; 7g fat; 0.7g sat fat; 13g carbohydrate

Wholegrain Soda Bread

Ingredients
500g wholegrain brown flour
1 teaspoon salt
1 1/2 teaspoons bicarbonate of soda
1 teaspoon caster sugar
350ml skimmed milk OR 425ml low-fat natural yoghurt

Method
1. Preheat oven to 230C / 450F
2. Stir dry ingredients together - make a well in the centre and add milk / yoghurt
3. Mix to form a soft (but not sticky) dough - add more milk or flour if necessary - knead just enough to form a neat ball
4. For bread - form dough into a round 4cm deep and cut a deep cross on the surface - bake for 15 minutes, then reduce heat to 200C / 400F for a further 25-30 minutes
For rolls - cut dough into 16 pieces - bake for c.20 minutes at the higher temperature

Status
Another GI diet friendly recipe that looked interesting.

Per wedge / 2 rolls: 108 kcal; 1g fat; 0.1g sat fat; 22g carbohydrate