Potato Salad with Watercress and a Low Fat Dressing

Potato Salad with Watercress and a Low Fat Dressing

450g Small New Potatoes ( Salad Pots or Jersey’s halved)

1 Bunch Watercress( buy a packet washed and ready to use)

200g Cherry Tomatoes ( Grow your own!!) - halved

2 Tbsp Pumpkin Seeds

125g Feta - cubed

3 Tbsp Low Fat Fromage Frais

1 Tbsp Cider Vinegar

1 Tsp Soft Brown Sugar

Salt & Paprika

1. Cook the Potatoes in lightly salted water until soft, drain and leave to cool

2. Toss together the Potatoes, Tomatoes and Watercress

3. Shake together the Fromage Frais, Vinegar, Sugar, Salt and Paprika and

    pour over the Salad just before serving.

Beansagne

1 tbsp Olive Oil                                              

1 Onion chopped       

2 Cloves garlic – crushed                              

225g Button Mushrooms – sliced

400g Tin Baked Beans                                  

2 tbsp Ketchup

3 tbsp Soy Sauce                                          

Pinch of Chilli Powder

Sheets of No precook Lasagne sheets         

20g Flour

1 ½ tbsp Butter                                              

300 ml Milk

175g Cheddar – grated

1. Warm the oil and sauté off the onion and garlic (without colour) Add Mushrooms and cook till soft – add beans, ketchup, soy sauce, chilli, and season.
2. Layer mixture with lasagne sheets in an ovenproof dish.
3. Mix together the flour, butter and milk and bring to the boil – stirring all the time. 
4. Add half the cheese and melt it into the sauce. Top the Lasagne and sprinkle with the remaining cheese.
5. Bake in a moderate oven for 35 – 40 minutes Gas 5 – 190C – 375F. 
6. Good nutritious stuff and serve with a crisp and crunchy salad, and crusty bread.    

Brandy Baskets filled with Creamed Marscapone, Chocolate and Ginger 

2 pieces of Ginger from a Jar of preserved Ginger (chopped)

2 Tbsp of the Syrup

3 Tbsp Dark Rum ( Brandy, Sherry, or liqueur)

100g Dark Chocolate ( grated)

125g Marscapone Cheese

Brandy Baskets ( 4) make your own or buy from the supermarket

1) Mix together the Ginger, Syrup, Rum and Chocoalate

2) Add the Marscapone and mix together. Refrigerate so that it stiffens.

3) Scoop into the Brandy Baskets and serve. Decorate with some fresh Mint Leaves.

Why not add a few Raspberries or other Summer Fruits