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Welcome to this site about recipes and food. I hope you will enjoy your visit and find lots of recipes and tips that you can use. We have a wide variety of recipes and ideas for you. To start this site of, we have a few healthy low fat recipes for you. Low fat cooking can be easy and tasty as these recipes will prove. Enjoy!



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Vegetable Soup Recipe


Ingredients for this recipe:

  • 4 Carrots
  • 2 Turnips
  • 2 Tablespoons butter
  • 1/2 Cup fat free milk
  • 1 Tablespoon flour
  • 2 Teaspoons sugar
  • 3 Small leeks
  • 2 Tomatoes
  • 2 Potatoes
  • 6 Cups of water
  • Salt, pepper and nutmeg.

Method for this recipe:


  1. Chop vegetables very finely with a food processor.
  2. Add the water and boil until tender.
  3. Pure in a food processor (be careful of the heat and do it in stages, a little bit at a time.)
  4. Return to the saucepan and bring to the boil.
  5. Stir in the flour mixed with the milk.
  6. Add butter salt and pepper to taste.
  7. Add a few gratings of nutmeg.
  8. Boil for about 5 minutes.
  9. A teaspoon of Marmite will improve the taste of the soup.


CHICKEN AND COCONUT SOUP RECIPE (Serves 4 to 6)

 

Ingredients for this recipe:

 

  • 3 cups coconut milk
  • 2 cups chicken stock
  • 4 lemon grass stalks, bruised and chopped
  • 1 inch section galangal, thinly sliced
  • 10 black peppercorns, crushed
  • 10 kaffir lime leaves, torn
  • 11 oz boneless chicken, cut into thin slices
  • 4 oz button mushrooms
  • 2 oz baby sweetcorn
  • 4 tbsp lime juice
  • 3 tbsp fish sauce

Garnish:

 

  • 2 fresh chilies, seeded and chopped
  • Chopped spring onions
  • Coriander leaves

Method for this recipe:


  1. Bring coconut and chicken stock to the boil.
  2. Add lemon grass, galangal, peppercorns and half the kaffir lime leaves. Reduce the heat and simmer gently for 10 minutes.
  3. Strain the stock into a clean pan.
  4. Return to the heat, and then add the chicken, button mushrooms and baby sweetcorn.
  5. Simmer for 5-7 minutes or until the chicken is cooked.
  6. Stir in the lime juice, fish sauce to taste and the rest of the lime leaves.
  7. Garnish. Serve hot with Cheese and Onion herb sticks*

                                            

CHEESE AND ONION HERB STICKS RECIPE (2 sticks – 4-6 Servings)


Ingredients for this recipe:

 

  • 1 ¼ cups warm water                
  • 1 tsp dried yeast
  • Pinch of sugar
  • 1 tbsp sunflower oil
  • 1 red onion, finely chopped
  • 4 cups strong white flour
  • 1 tsp salt
  • 1 tsp dry mustard
  • 3 tbsp. chopped fresh herbs, such as thyme, parsley, marjoram or sage
  • ¾ cup grated reduced fat Cheddar cheese

 

Method for this recipe:


  1. Put water in a jug. Sprinkle the yeast on top.
  2. Add the sugar, mix well and leave for 10 minutes.
  3. Heat the oil in a small frying pan and fry the onion until it is well colored.
  4. Stir the flour, salt and mustard into a mixing bowl, and then add the herbs.
  5. Set aside 2 tbsp of the Cheddar cheese.
  6. Stir the rest into the flour mixture and make a well in the centre.
  7. Add the yeast mixture with the fried onions and oil; then gradually incorporate the flour mixture and mix to a soft dough, adding extra water if necessary.
  8. Turn the dough onto a floured surface and kneed for 5 minutes until smooth and elastic.

  1. Return to the clean bowl, cover with a damp dish towel and leave in a warm place to rise for about 2 hours until doubled in bulk.
  2. Lightly grease two baking sheets.
  3. Turn the dough onto a floured surface, knead briefly, then divide the mixture in half and roll each piece into a 12inch long stick.
  4. Place each stick on a baking sheet and make diagonal cuts along the top.
  5. Sprinkle each stick with the reserved cheese.
  6. Cover and leave for 30 minutes until well risen.
  7. Preheat the oven to 220 deg. C, 425 deg. F,Gas 7.
  8. Bake the sticks for 25 minutes or until they sound hollow when tapped underneath.

                                                 

                                   

POPPY SEED ROLLS RECIPE (makes 12)


Ingredients for this recipe:


  • 1 ¼ cups warm skimmed milk
  • 1 tsp dried yeast
  • Pinch of sugar
  • 4 cups strong white flour
  • 1 tsp salt
  • 1 egg, lightly beaten

For the topping


  • 1 egg beaten
  • Poppy seeds

Method for this recipe:


  1. Put half the warm milk in a small bowl.
  2. Sprinkle the yeast on top.
  3. Add the sugar, mix well and leave for 30 minutes.
  4. Sift the flour and salt into a mixing bowl.
  5. Make a well in the centre and
  6. Pour in the yeast mixture and the egg.
  7. Gradually incorporate the flour, adding enough of the remaining milk to mix to soft dough.
  8. Turn the dough on to a floured surface and knead for 5 minutes until smooth and elastic.
  9. Return to the clean bowl, cover with a damp dish towel and leave in a warm place to rise for about 1 hour until doubled in bulk.
  10. Place the rolls on the prepared baking sheets, cover loosely with a large plastic bag (ballooning it to trap the air inside) and leave to stand in a warm place until the rolls have risen well.
  11. Preheat the oven to 220deg.C/425deg.F/Gas 7.
  12. Glaze the rolls with beaten egg, sprinkle with poppy seeds and bake for 12-15 minutes until golden brown.
  13. Transfer to a wire rack to cool.


OLIVE AND OREGANO BREAD RECIPE (serves 8-10)




Ingredients for this recipe:


  • 1 ¼ cups warm water
  • 1 tsp dried yeast
  • Pinch of sugar
  • 1 tbsp olive oil
  • 1 onion, chopped
  • 4 cups strong white flour
  • 1 tsp salt
  • ¼ tsp black pepper
  • 1/3 cup stoned black olives, roughly chopped
  • 1 tbsp black olive paste
  • 1 tbsp chopped fresh oregano
  • 1 tbsp chopped fresh parsley

 

Method for this recipe:

 

  1. Put half the warm water in a jug.
  2. Sprinkle the yeast on top.
  3. Add the sugar, mix well and leave to stand for 10 minutes.
  4. Heat the olive oil in a small frying pan and fry the onion gently until golden brown.
  5. Sift the flour into a mixing bowl with the salt and pepper.
  6. Make a well in the centre.
  7. Add the yeast mixture, the fried onion (with the oil), the olives, olive paste, herbs and remaining water.
  8. Gradually incorporate the flour and mix to a soft dough, adding a little extra water if necessary.
  9. Turn the dough on to a floured surface and knead for 5 minutes until smooth and elastic.

  1. Place in a mixing bowl, cover with a damp dish towel and leave in a warm place to rise for about 2 hours until the dough has doubled in bulk.
  2. Lightly grease a baking sheet.
  3. Turn the dough onto a floured surface and knead again for a few minutes.
  4. Shape into a 20cm/8in round and place on the prepared baking sheet. Using a large sharp knife, make criss-cross cuts over the top.
  5. Cover and leave in a warm place for 30 minutes until well risen.
  6. Preheat the oven to Gas 7.
  7. Dust the loaf with a little flour.
  8. Bake for 10 minutes, and then lower the oven temperature to gas 6. Bake for 20 minutes more, or until the loaf sounds hollow when tapped underneath.
  9. Transfer to a wire rack an allow to cool slightly before serving.

                                             

                              


Enjoy your low fat cooking with these low fat recipes.




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