Potato and Onion Gratin (Low Fat)

Ingredients
1 garlic clove
5 large baking potatoes, peeled
1 medium onion, sliced
3 tablespoons freshly grated Parmesan cheese
1 pint vegetable or chicken stock
pinch of grated nutmeg
salt and pepper

Method
1. Preheat oven to 200C - halve the garlic clove and rub over the base and sides of a large shallow gratin dish.
2. Slice the potatoesand onion very thinly and arrange a third of them in the dish - sprinkle with a third of the cheese and season with salt and pepper - pour over some of the stock to prevent the potatoes from discolouring.
3. Continue to layer potatoes, onions and cheese, then pour over the rest of the stock - sprinkle with the grated nutmeg.
4. Bake in preheated oven for about 1.5 hours until the potatoes are tender and the tops well browned.

Status
Untried - could be a tasty and healthier alternative to Gratin Dauphinoise - above serves 4 at 178Kcals per portion.

Concertina Garlic Potatoes

Ingredients
4 baking potatoes
garlic butter

Method
1. Preheat oven to 200C - slice each potato at about 5mm intervals, cutting not quite to the base so they retain their shape.
2. Spread garlic butter between each slice (alternatively cut the garlic into slivers and slip between slices).
3. Back in preheated oven for around an hour until cooked.

Status
Untried - have made in microwave but without the garlic butter - roasting in the oven should make for a crispier potato.

Chunky Apple Bake

Ingredients
450g cooking apples
75g wholemeal bread
115g cottage cheese
3 tablespoons light muscavado sugar
200ml semi-skimmed milk
1 teaspoon demerara sugar

Method
1. Preheat oven to 220C - peel and core apples, and chop into even sized pieces about 1cm across
2. Trim crusts from bread, then cut into 1cm dice.
3. Toss together the apples, bread, cottage cheese and muscavado sugar.
4. Stir in the milk, then tip the mixture into a wide ovenproof dish - sprinkle with demerara sugar.
5. Bake the puddign for 30-35 minutes or until golden brown and bubbling - serve hot.

Status
Untried - serves 4 (173Kcals per portion).

Mushroom Flan

Ingredients
225g plain flour
175g butter
2 teaspoons paprika
115g grated Parmesan cheese
1 egg, beaten with 1 tablespoon cold water
1 tablespoon Dijon mustard
Filling
25g butter
1 onion, finely chopped
350g mushrooms, chopped
1-2 garlic cloves, crushed
2 teaspoon dried mixed herbs
1 tablespoon chopped fresh parsley
50g fresh white breadcrumbs
salt and pepper
Cheese Topping
25g butter
25g plain flour
300ml milk
25g grated Parmesan cheese
75g grated Cheddar cheese
1/4 teaspoon English mustard powder
1 egg, separated

Method
1. Sift flour and rub in butter to form fine crumbs - stir in the paprika and Parmesan - bind into a pliable dough with the egg and water - knead until smooth, wrap in cling film for 30 minutes.
2. Melt the butter and soften the onion - add the mushrooms and garlic and cook for 5 minutes, stirring occasionally - increase the heat and drive off any liquid in the pan - remove from heat and stir in the dried herbs, parsley, breadcrumbs and seasoning - allow to cool.
3. Preheat the oven to 190C - roll out the pastry, and line a 9 inch flan tin, pressing the pastry well into the edges - chill for 20 minutes.
4. Melt the butter in a pan - stir in the flour and cook for 2 minutes - blend in the milk and bring to the boil to thicken, and simmer for 2-3 minutes - remove the pan from heat and stir in the cheeses, mustard powder, and egg yolk and season well - beat until smooth - whisk the egg white until it holds soft peaks and stir into the topping.
5. Assemble the flan - spread the Dijon mustard evenly over the base of the flan case, spoon in the mushroom filling and level the surface, then pour over the cheese topping - place on a hot baking tray and bake for 35 - 45 minutes until the topping is set and golden brown - serve hot.

Status
Untried

Mushroom Pizzettes

Ingredients
3 tablespoons olive oil
350g fresh mushrooms, washed and sliced
2 shallots, chopped
2 garlic cloves, finely chopped
30ml chopped fresh mixed thyme and flat leaf parsley
40g Gruyere cheese, grated
2 tablespoons grated Parmesan cheese
salt and pepper
Dough
225g strong white flour
1/2 teaspoon salt
1 teaspoon easy-blend dried yeast
150ml warm water
30ml olive oil

Method
1. Mix the flour, salt and yeast together - add the warm water and olive oil and combine until the mixture forms a soft dough.
2. Turn out the dough and knead until smooth and elastic - place in an oiled bowl, cover with cling film, and leave to rise fin a warm place for 1 hour until doubled in size
3. Preheat the oven to 220C - heat 2 tablespoon of the oil in a large pan - add the mushrooms, shallots and garlic and fry over a moderate heat until all the mushroom juices have evaporated - stir in half the herbs, season, then set aside to cool.
4. Divide the dough into four and roll out each one to a 13cm round - place well apart on two greased baking sheets - push up the dough edges to form a thin rim - brush the pizza bases with the remaining oil and top with the mushroom mixture.
5. Mix together the grated cheeses and sprinkle them over the mushroom mixture - bake for 15-20 minutes, until crisp and golden.

Status
Untried

Chicken Fricassee Forestier

Ingredients
3 chicken breasts, skinned and sliced
50g unsalted butter
1 tablespoon vegetable oil
115g unsmoked rindless streaky bacon, cut into pieces
75ml dry sherry or white wine
1 medium onion, chopped
350g assorted mushrooms, trimmed and sliced
40g plain flour
550ml chicken stock
2 teaspoons lemon juice
60ml chopped fresh parsley
salt and pepper

Method
1. Season the chicken with pepper - heat half the butter and the oil and brown the chicken and bacon - transfer to a shallow dish and pour of any excess fat.
2. Return the frying pan to the heat and brown the sediment, stirring constantly - add the sherry or wine to deglaze the pan - pour the resulting liquid over the chicken and wipe the pan clean with kitchen paper.
3. Fry the onion in the remaining butter until golden brown - add the sliced mushrooms and cook, stirring frequently, for 6-8 minutes, until their juices begin to run - stir in the flour and remove from the heat - gradually add the stock and stir until the flour is completely absorbed and the sauce is lump free.
4. Add the cooked chicken and bacon with the sherry / wine juices - return to a moderate heat and stir to thicken - simmer for 10-15 minutes to combine the flavours, add the lemon juice, chopped parsley and seasoning.
5. Serve with rice - serves 4.

Status
Untried

Mushroom and Almond Pate

Ingredients
30ml olive oil or butter
2 onions, chopped
350g mushrooms, chopped
225g ground almonds
1/2 bunch parsley, stalks removed
salt and pepper

Method
1. Saute the onions in the oil or butter until golden.
2. Add the mushrooms and continue frying until the juices start to run - season well with salt and pepper.
3. Put the fried onion and mushrooms in a blender with the juices - add the ground almonds and parsley and process until the desired consistency is achieved (smooth or slightly rough) - taste for seasoning.
4. Allow to cool - serves 4.

Status
Untried

Spiced Black-eyed Beans and Mushrooms

Ingredients
1 onion, roughly chopped
4 large garlic cloves, roughly chopped
1 inch piece of fresh ginger, roughly chopped
4 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground fennel
1 teaspoon ground turmeric
1 teaspoon chilli powder
175g can chopped tomatoes
400g can black-eyed beans, drained and rinsed
115g mushrooms, wiped and cut into bite-sized pieces
1/2 teaspoon salt
175ml warm water
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh coriander

Method
1. Puree the onion, garlic and ginger in a food blender.
2. Heat the oil over a medium heat - add the pureed ingredients and cook for 4-5 minutes - add the ground spices (cumin, coriander, fennel, turmeric and chilli powder) and stir fry for a further minute, then add the tomatoes - cook until the tomatoes are pulpy and the juice has evaporated.
3. Add the black-eyed beans, mushrooms and salt - stir well, and pour in the warm water - bring to the boil, then simmer for 8-10 minutes, stirring halfway through.
4. Stir in the fresh herbs (mint and coriander) and remove from heat - serve as a main course with indian bread, or as a side dish (serves 4).

Status
Untried

Potatoes with Spiced Spinach

Ingredients
350g new potatoes
250g spinach leaves (thawed if frozen spinach puree)
3 tablespoons olive oil
1 large onion, finely sliced
1 fresh green chilli, finely chopped
2 teaspoons garlic puree
2 teaspoons ginger puree
1 teaspoon  ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon chilli powder
1/2 teaspoon ground turmeric
200g canned chopped tomatoes
1/2 teaspoon granulated sugar
1 teaspoon salt
3 tablespoons single cream

Method
1. Boil the potatoes in their skins for 20 minutes, or until tender - drain and soak in cold water for 30 minutes - halve or quarter according to size.
2. Blanche the spinach for 2 minutes in salted water, then drain, and blend to a puree.
3. Heat 2 tablespoons of oil in a pan over a medium heat - and the onion and cook, stirring frequently, for 10-12 minutes, until well browned (reducing heat to low for last 2-3 minutes) - remove from heat and drain off excess oil, removing onions from pan.
4. Return pan to the heat, add remaining oil and fry the chilli, garlic and ginger purees, and cook over a low heat, stirring, for 2-3 minutes - add the coriander, cumin, chilli powder and turmeric and cook, stirring, for a further minutes.
5. Add the tomatoes, increase the heat to medium and add the sugar - cook stirring frequently for 5-6 minutes, until the tomatoes have reached a paste-like consistency.
6. Add the potatoes, spinach, salt and fried onions and cook, stirring for 2-3 minutes - stir in the cream and cook for 1 minutes - remove from heat and serve immediately.

Status
Untried - a sort of saag aloo?

Treacle and Apple Scones

Ingredients
225g self-raising flour
1 tablespoon caster sugar
pinch of salt
75g butter, cut into small pieces
1 desert apple, chopped
1 egg beaten
2 tablespoons treacle
75ml milk

Method
1. Sieve the flour, sugar and salt into a mixing bowl - rub in the butter until the mixture resembles fine breadcrumbs.
2. Peel, core and chop the apple - stir into the mixture.
3. Mix the beaten egg, treacle and milk - add to the dry ingredients to form a soft dough.
4. Rollout the dough to a 2cm thickness, and cut out 8 scones using a 5cm cutter.
5.  Arrange on a lightly greased baking tray and bake in a preheated over at 220C for 8-10 minutes.
6. Transfer to a wire rack and leave to cool slightly - split and serve spread with butter.

Status
Untried - sounds like an interesting twist on the scone . . .