Bombay Potatoes

Ingredients

2 lb Potatoes
1 tsp Mustard Seeds
1 tsp Turmeric
1 tsp ground Coriander
1 tsp Garam Masala
Half tsp ground Cumin
1 tsp Chilli powder
1 tsp grated Ginger
1 tbsp Coriander leaf
3 Tomatoes
350ml/12 fl oz Vegetable Stock
1 tbsp Oil
Salt and freshly ground Black Pepper

Method

Peel and grate the ginger, roughly chop the coriander leaf and the tomatoes, peel the potatoes and dice into small cubes.

Take a frying pan or wok and add the oil, heat the oil until hot and add the mustard seeds, if the oil is hot enough the mustard seeds will pop. Then add the turmeric, ground coriander, garam masala, ground cumin, chilli, ginger to release all the flavour from the spices.

Add the diced potato to the pan and toss to cover the potatoes in the spice mix, add the vegetable stock and gently simmer so that the potatoes cook through, 10 - 15 minutes or until tender.

When the potatoes are cooked through, add the chopped tomatoes and fresh coriander, stir and then season with the salt and pepper to your preferred taste.

Sin Value - Green Day - 6 sins for the tbsp Oil.

Mallorcan Tumbet

I've never been to Mallorca but it is a place I would love to visit.

This is a recipe I found, which in its original form isn't slimming as there's lots of olive oil involved, one recipe used half a cup!!! but I've attempted to make a SW version.

Tumbet is a national dish that is a mixture of ratatouille (tomato/vegetable sauce) and Spanish omellete (layers of potato). It has been described as a 'vegetable pie'. I've made this a couple of times and its tasty, be careful not too leave to long or it can get a bit dry, if it does just make extra sauce.

Ingredients

1 large Aubergine (also known as Eggplant)
1lb Potatoes (Maris Piper are best recommended)
1 large Red Pepper (two medium will do)
1 tin chopped Tomatoes
2 cloves Garlic
1 onion
2 shallots
Fry Light Spray
1 tspn mixed herbs (optional I added them as I like a lot of flavour)
1 tspn dried Oregano
Salt and freshly ground Black Pepper

Preparation

For the sauce, peel and roughly chop the onion, peel and finely chop the shallots. Peel and finely slice the garlic cloves. Place the chopped onion and shallots, sliced garlic, herbs/oregano and tomatoes into a pan, cover and simmer for about 1o to 15 mins. Add Salt and pepper as required.

Peel the potatoes and thinly slice, take the aubergine and also thinly slice into roughly 1 to 1.5 cm rounds. Cut the Red Pepper into strips, discarding the core and seeds.

Take out a frying pan and spray with fry light, fry the potatoes slices turning so that each side is done. You may have to do this in batches depending on the size of your frying pan.

Take out a baking dish, I have a square one but any will do. Arrange the potato into layers on the bottom of the baking dish and season with salt and black pepper. Place to one side.

Spray the frying pan with fry light again, fry the sliced aubergine so that both sides are done. Add the aubergine to the baking dish by layering the aubergine on top of the potato slices, again season with salt and black pepper.

For the last time, spray the frying pan with fry light and fry the Red Pepper strips. Once they are done, add the pepper strips to the baking dish by layering the pepper strips on top of the aubergine.

Preheat the oven to 180C/Gas Mark 4, take the pan of sauce and spoon the tomato sauce over the top of the vegetables in the baking dish. Bake in the oven for 20 minutes until the sauce is hot and bubbling.

Allow to cool slightly so that you don't burn yourself. Serve as a starter, side dish or as a meal in itself as I did with a lovely summer salad, bread (healthy extra) and a lovely glass of red wine from my sins.

Sins per serving:

I could say FREE on a green day but with the amount of fry light sprays I guess half a syn would be honest.

Cheesy Mashed Potato

Ingredients

1lb Potatoes (any variety suitable for boiling and mashing)
40g Low Fat Cheese (healthy extra)
1tbspn Very Low Fat Fromage Frais
Mustard Powder (half a teaspoon)
Salt and Black Pepper as required.

Preparation

Peel the potatoes and cut into large cube size pieces.

Place the potatoes into a saucepan, cover with water. Bring to the boil and then simmer until soft.

Once the potatoes are cooked, drain the water from the potatoes and leave covered to one side.

Pre heat the grill.

Take the pan of potatoes and add the fromage frais, half the cheese and the mustard powder. Mash all the ingredients together, making sure that the potatoes have no lumps.

Add salt and black pepper to preferred taste.

Take a shallow heatproof dish and pour in the mashed mixture, smooth it out so that it covers the dish. Sprinke the remaining half of the cheese over the top of the mixture evenly.

Place the dish under the grill and wait until the cheese melts.

Serve immediately as a side dish.

Sin value per serving:

Free on a green day (if using healthy extra)

Cheesy Potato Bake

Ingredients

1lbs/453g Potatoes
1 large Onions
1 and half tbspns fresh Parsley
40g low fat cheese (use as a Healthy Extra)
1 Tomato

Preparation

Peel the onion and potatoes, slice the potatoes, onions and tomato, chop the parsley and grate the cheese.

In a saucepan add the sliced onions and potatoes, fill with water until the potatoes are covered and bring to the boil. Simmer so that you part boil the slice potatoes and the onions for about 20 minutes and then drain.

Preheat the oven to 180 degrees C/356 degrees F/Gas Mark 4.

Take a baking dish and layer the potatoes, onions and half the grated cheese. When you have finished layering, sprinkle the remaining cheese on the top.

Place in the oven for 10 minutes, take out of the oven and layer the tomato slices on top, place back in the oven for a further 20 minutes or until the cheese is golden and the potatoes are soft.

Leave to cool slightly, sprinkle over the fresh chopped parsley and serve.

Sin value per serving:

Green Day - FREE (if using cheese as an A Section/Healthy extra)

Chips

Ingredients

2lb/908g medium sized Maris Piper potatoes
Fry Light
Salt and vinegar

Preparation

Peel the potatos and slice lengthways into thick rectangular chips.

Take a large saucepan, fill with water and add a pinch of salt, bring the water to the boil. Add the chips to the boiling water, lower the heat slightly and cook for about 10 minutes.

Preheat the oven 240 degrees C/475 degrees F/Gas mark 9.

Drain the chips and leave them to cool for a further 10 minutes.

Place a lid on the saucepan and shake the pan to 'rough up' the chips, this gives the chips a nice texture.

Spray a baking tray with Fry Light and place the 'roughened' chips onto the tray, bake the chips in the oven,turning occasionally. The chips should bake for 20 - 25 minutes or until thoroughly cooked and golden brown.

Season with salt and vinegar and serve.

Sin value per serving:

Green Day - FREE
Red Day - 8 syns

Roast Potatoes with garlic

Ingredients

500g new Potatoes
4 Garlic Cloves (not peeled)
Fry Light
Salt and freshly ground black Pepper

Preparation

In a saucepan, place the new potatoes and cover with water, bring to the boil and continue boiling for 5 minutes.

Preheat the oven 240 degrees C/475 degrees F/Gas mark 9.

Spray a baking tray or oven dish with Fry Light, drain the potatoes and place in the tray/dish.

Spray the potatoes with Fry Light, add salt and freshly ground black pepper and roast for about 15 minutes. Add the garlic cloves and roast for a further 20 minutes, or until the potatoes are golden in colour.

Sin value per serving:

Green Day - FREE

Spanish Omelette

Ingredients

10.5oz/300g new Potatoes
3.5oz/100g frozen Peas
6 large free range Eggs
4 Spring Onions
1 Red Pepper
Fry Light
Salt and freshly ground Black Pepper

Preparation

Chop the spring onions, deseed and dice the red pepper, boil and drain the frozen peas, boil the potatoes until nearly tender and drain then cut up into cube size pieces.

Spray a frying pan with Fry Light and on a medium heat, cook the spring onions and red peppers until they are tender. Increase the heat and add the potatoes, cook for about 2-3 minutes, add the peas and stir to mix thoroughly.

Preheat the grill and in a bowl. beat the six eggs and season with the salt and pepper to preferred taste. Pour the beaten eggsover the top of potato mixture in the frying pan, lower the heat and do not stir.

When almost cooked, place the frying pan under the grill and cooked until set, or until golden.

Cut into wedges (like you cut pizza) and serve with a large green salad, can be eaten hot or cold.

Sin value per serving:

Green Day - FREE

Baked Potato with Beans

Ingredients

Large Baking Potato
Tin of baked beans
Salt and freshly ground black pepper

Preparation

Microwave the potato or bake in the oven for the manufacturers recommended time.

Microwave or heat the baked beans in saucepan.

When the potato is cooked, split with a nice and pour over the baked beans, if required season with salt and pepper

Sin value per serving:

Green Day - FREE

Ham and Baby New Potato Salad

Ingredients

1lb 12oz/794g baby new Potatoes
2 red Apples
2 Celery sticks
6 Spring onions
12oz/340g lean Ham
200g very low fat natural Fromage Frais
4 tbspns Hellmans Extra Light Mayonnaise
1 tspn mustard powder
6 tbspns of finely chopped fresh dill
Salt and freshly ground Black Pepper

Preparation

Boil the potatoes for 15-20 minutes until just tender, drain, place in a bowl, set aside and allow to cool.

Core and dice the apples, trim and slice the celery and the spring onions, remove any fat and dice the ham. Place the apples, celery, spring onions and diced ham into the bowl containing the potatoes.

In a seperate bowl, place the fromage frais, add the mayonnaise and the mustard powder, mix thoroughly. Stir in the chopped dill and season to preffered taste, spoon over the potato mix and serve.

This is enough for 4 servings

Sin value per serving:

Green Day - 1 Sin (add 6 sins if using Ham as Healthy Extra)
Red Day - 1 Sin (add 6 sins if using potato as Heathy Extra)

Syn Free Cheese, Chicken n Chip Bake

Ingredients

2lb/908g Potatoes
2 Red Peppers
1lb/454g Chicken Breasts
2 Garlic Cloves
4oz/113g Cheddar Cheese (use as a healthy extra)
Fry Light
4 Eggs
Chopped fresh parsley
1 tspn dried mixed herbs
Salt and freshly ground Black Pepper

Preparation

Peel the potatoes and cut into chips, deseed and slice the peppers, remove any skin and cut the chicken breasts into strips, peel and finely chop the garlic and grate the cheese.

Preheat the oven to 220 degrees C/425 degrees F/ Gas mark 7.

Parboil the potatoes for 5-6 minutes drain and place into a shallow ovenproof dish, spray with Fry Light and season well.

Add the peppers, garlic, chicken and herbs to the chips and combine. Make for wells in the mixture and break an egg into each one. Sprinkle over the cheese and bake for 20 minutes or until the eggs are set and the chips are golden.

Sprinkle the parsley over the top and serve onto 4 warmed plates.

Sin value per serving:

Green Day - FREE (add 6 sins if not using the chicken as a Healthy Extra, add a further 6 sins if not using the cheese as a Healthy Extra/A section)

Syn Free Tasty Hash Browns

Ingredients

80z/227g Potato
1 Green Chilli
1 Egg
2 tbspns chopped fresh Coriander
Salt and freshly ground Black Pepper
Fry Light
Quorn Sausages
Baked beans

Preparation

Peel and grate the potato, then squeeze in kitchen roll to remove any excess water, deseed and chop your green chilli and beat your egg.

Preheat your oven to 220 degrees C/425 degrees F.

In a bowl mix the potato, chopped green chilli, 1 tspn of fresh coriander and your beaten egg. Take out a baking sheet or tray and spray it with Fry Light, on it place two 4 inch/10cm metal cooking ring or pastry cutters. Divide the mixture between the two rings. Press down so that the hash brown are compact and remove the rings.

Place the baking sheet/tray with the circular hash brown i n the oven for 25 minutes or until thoroughly cooked and golden brown.

Serve with as many quorn sausages as you fancy and as many baked beans as you can eat.

Garnish with the last tspn of fresh coriander and enjoy.

Sins per serving:

Green Day - Sin FREE