NEW Spring Recipes 2012

Dauphinoise Potatoes A rich and indulgent accompaniment; this traditional French dish includes thinly sliced potatoes in a creamy garlic sauce. Ingredients 800g Maris Piper potatoes, thinly sliced 1 large onion, finely sliced 2 garlic cloves, crushed 25g butter 300g Rachel’s greek style natural yogurt 200g double cream Salt and pepper Sprinkle of nutmeg Grated parmesan Serves: 4Preparation time: 20 minutesCooking time: 1 hour Method 1.Pre-heat the oven to 190°C/327°F/Gas Mark 5 and grease a gratin or a suitable ovenproof dish. 2.Peel the potatoes and place in a pan of cold water, bring to the boil, cook for approx 10 minutes until the slices are tender. Drain using a colander and leave to cool slightly. 3.Layer the potatoes with the onions and garlic into the dish and season with salt and pepper. 4.Mix the yogurt and cream together in a jug, until smooth. Pour the mixture over the potatoes, it should nearly reach the surface of the dish. 5.Sprinkle with nutmeg and parmesan and bake until golden brown and bubbling for approximately 1 hour. 6.Let the gratin rest for 10 minutes before serving and serve whilst still warm. Tip: Try this dish with a traditional Sunday roast. PER SERVING: 289kcal, Protein 4.7g, Carbs 120.3g, Fat 20.7g, Sat Fat 12.8g, Fibre 1.6g, Sugar 4.9g, Salt 0.1g COST PER SERVING: £0.72

Fish Pie This fish pie combines cod, salmon and prawns in a creamy béchamel sauce made using yogurt. The yogurt complements the fish and is lower in fat than cream, making it a good alternative. IngredientsSauce 300g cod fillet or loin, skin removed and diced570ml milk 300g salmon fillet, skin removed and diced50g butter 200g tiger prawns50g butter 1kg Maris Piper potatoes, mashed50g plain flour 250g Rachel’s greek style natural yogurt Salt and pepper Serves: 4-6Preparation time : 20 minutesCooking time: 1 hour Method 1.Pre-heat the oven to 180°C/350°F/Gas Mark 5 and grease a suitable ovenproof dish. 2.Using the milk for the sauce, add to a shallow saucepan and poach the fish, cook both sides for approximately 2 minutes. Drain and reserve the milk. 3.Take another pan and melt the butter, add the flour to make a paste. Gradually add the reserved milk, constantly stirring to make a smooth sauce. Add the yogurt and seasoning. 4.Place the cooked fish into the serving dish together with the prawns. Pour over the white sauce. 5.Top the pie with the creamy mash potato. 6.Cook for minutes until the top is golden brown. Tip: Why not try adding a little more yogurt to the mash potato, it makes it creamy and tasty! PER SERVING: 471kcal, Protein 33.2g, Carbs 36.8g, Fat 20.8g, Sat Fat 10.1g, Fibre 2.2g, Sugar 8.7g, Salt 0.2g COST PER SERVING: £2.45

Lamb Tagine with Honey Yogurt Dressing This spicy, fruity Moroccan inspired casserole is served with a cooling honey yogurt dressing. Ingredients1 tsp ground cinnamon 4 tbsp olive oil250g Rachel’s greek style honey yogurt 1.5kg boneless lamb shoulder or diced legChopped parsley 1 large onion, choppedFlaked toasted almonds 2 garlic cloves, chopped1 cinnamon stick 3 sweet potatoes, peeled and cut into chunks1tsp ground cumin 150g apricots, ready to eat, chopped500ml lamb stock 680g passata1 tsp ground coriander Serves: 6Preparation time: 20 minutes Cooking time: 2 hours Method 1.Pre-heat the oven to 180°C/350°F/Gas Mark 5. 2.Heat the oil in a flameproof casserole or a traditional tagine pot, fry the meat in batches until it colours then set aside. 3.With the remaining oil fry the onion and garlic over a low heat until softened. Add the spices. 4.Return the lamb to the casserole. Add the stock and passata and simmer. 5.Place the casserole in the oven to cook for approx 1 hour, check at regular intervals to ensure that the casserole does not dry out and add more stock or passata as required. 6.Add the sweet potato and apricots and return to the oven for another 30 minutes - 1 hour. 7.To serve, spoon over the yogurt, chopped parsley and flaked almonds. Tip: This recipe is even more delicious made the day before you plan on serving it, as the ingredients mingle and the flavours really develop. Serve with couscous or rice for a complete meal. PER SERVING: 774kcal, Protein 49.3g, Carbs 27.5g, Fat 51.1g, Sat Fat 13.7g, Fibre 3.8g, Sugar 18.0g, Salt 10.5g COST PER SERVING: £4.91

Vanilla Easter Cup Cakes Simple cup cakes, decorated with a delicious swirl of butter icing and decorated with chocolate mini eggs. IngredientsIcing 220g butter or margarine, room temperature80g unsalted butter, room temperature 220g caster sugar250g icing sugar 2 large eggs, beaten25g Rachel’s low fat vanilla yogurt 220g self raising flour, sifted 2 tbsp Rachel’s low fat vanilla yogurt Serves: 12Preparation time: 15 minutesCooking time: minutes Method 1.Pre-heat the oven to 180°C/350°F/Gas Mark 5. 2.Line a cup cake or muffin tray with paper cases. 3.Beat together the butter and caster sugar until light and fluffy. Add the eggs a little at a time. 4.Fold in the flour. 5.Spoon the mixture into the paper cases until half full. 6.Bake in the oven until golden brown and springy to touch or test using a skewer, if it comes away clean the cakes are ready. Leave them to cool on a wire rack. 7.Meanwhile prepare the icing. Begin by beating the butter and icing sugar until pale and well mixed, ideally using an electric mixer. Add the yogurt and continue to beat on medium to high speed until the icing is fluffy. The longer you beat the lighter the icing. 8.Spoon the icing into a piping bag fitted with a star piping nozzle. In a circular motion swirl the icing around each cake. 9.Decorate with mini eggs. PER SERVING: 345kcal, Protein 2.6g, Carbs 43.4g, Fat 17.7g, Sat Fat 10.9g, Fibre 1.2g, Sugar 33.5g, Salt 0.4g COST PER SERVING: £0.15

Peach & Passion Fruit Cake A fruity delicious cake made with peaches & walnuts and decorated with exotic passion fruit. IngredientsIcing 300g caster sugar200g cream cheese 3 medium eggs, beaten250g icing sugar 300ml sunflower oil100g Rachel’s fat free peach and passion fruit yogurt 200g banana, mashed 227g peach slices, tinned & roughly choppedSyrup 1tsp ground cinnamon2 passion fruits 300g plain flour150g caster sugar 1tsp bicarbonate of soda 100g walnuts, chopped 3tbsp Rachel’s fat free peach and passion fruit yogurt Serves : slices Preparation time : 15 minutes Cooking time: minutes Method 1.Pre-heat the oven to 170°C/325°F/Gas Mark 5. 2.Line and grease 3 20cm cake tins. 3.Place the sugar, eggs, oil, banana and peaches in a bowl and whisk with an electric mixer. 4.Add the cinnamon, flour, bicarbonate of soda slowly and mix until all the ingredients are incorporated. 5.Add the walnuts followed by the yogurt. 6.Pour the mixture evenly into the prepared tins and bake in the pre-heated oven for minutes, until springy to touch. Or use a skewer, if it comes out clean then the cakes are done. 7.Turn the cakes out onto a wire rack to cool. 8.Prepare the icing. Soften the cream cheese by placing it in a bowl and beat until smooth, ideally with an electric mixer then add the icing sugar and beat again. When the mixture is completely smooth, add the yogurt. 9.When the cakes are cold spread half of the icing onto two of the cakes to make the bottom layers and finally sandwich the third cake on top. 10.Chill the cakes and continue to make the syrup. Cut each passion fruit in half and scoop out the flesh and seeds. Make sure you catch all the juice. In a small saucepan heat the passion fruit pulp with the sugar and allow the mixture to come to a rolling boil. Allow to cool slightly, the syrup should thicken as it cools. Take the cake from the refrigerator and pour over the syrup allowing it to drizzle down the sides of the cake. Tip: The cakes will keep undecorated if made in advance but are best kept chilled. PER SERVING: 727kcal, Protein 7.3g, Carbs 82.8g, Fat 40.2g, Sat Fat 8.9g, Fibre 2.2g, Sugar 65.0g, Salt 0.2g COST PER SERVING: £0.47