NEW Spring Recipes

2012

Dauphinoise Potatoes A rich and indulgent accompaniment; this traditional French dish includes thinly sliced potatoes in a creamy garlic sauce.

Ingredients800g Maris Piper potatoes, thinly sliced1 large onion, finely sliced2 garlic cloves, crushed25g butter300g Rachel’s greek style natural yogurt200g double creamSalt and pepperSprinkle of nutmegGrated parmesan

Serves: 4 Preparation time: 20 minutes Cooking time: 1 hour

Method1.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 0.1gCOST PER SERVING: £0.72

Fish PieThis 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 .

Ingredients Sauce300g cod fillet or loin, skin removed and diced 570ml milk300g salmon fillet, skin removed and diced 50g butter200g tiger prawns 50g butter1kg Maris Piper potatoes, mashed 50g plain flour

250g Rachel’s greek style natural yogurtSalt and pepper

Serves: 4-6 Preparation time : 20 minutes Cooking time: 1 hour

Method1.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 40-50 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 0.2gCOST PER SERVING: £2.45

Lamb Tagine with Honey Yogurt DressingThis spicy, fruity Moroccan inspired casserole is served with a cooling honey yogurt dressing.

Ingredients 1 tsp ground cinnamon4 tbsp olive oil 250g Rachel’s greek style honey yogurt1.5kg boneless lamb shoulder or diced leg Chopped parsley1 large onion, chopped Flaked toasted almonds2 garlic cloves, chopped 1 cinnamon stick3 sweet potatoes, peeled and cut into chunks 1tsp ground cumin150g apricots, ready to eat, chopped 500ml lamb stock680g passata 1 tsp ground coriander

Serves: 6 Preparation time: 20 minutes Cooking time: 2 hours

Method1.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 10.5gCOST PER SERVING: £4.91

Vanilla Easter Cup CakesSimple cup cakes, decorated with a delicious swirl of butter icing and decorated with chocolate mini eggs.

Ingredients Icing220g butter or margarine, room temperature 80g unsalted butter, room temperature220g caster sugar 250g icing sugar2 large eggs, beaten 25g Rachel’s low fat vanilla yogurt220g self raising flour, sifted2 tbsp Rachel’s low fat vanilla yogurt

Serves: 12 Preparation time: 15 minutes Cooking time: 20-25 minutes

Method1.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 0.4gCOST PER SERVING: £0.15

Peach & Passion Fruit CakeA fruity delicious cake made with peaches & walnuts and decorated with exotic passion fruit.

Ingredients Icing300g caster sugar 200g cream cheese3 medium eggs, beaten 250g icing sugar300ml sunflower oil 100g Rachel’s fat free peach and passion fruit yogurt200g banana, mashed227g peach slices, tinned & roughly chopped Syrup1tsp ground cinnamon 2 passion fruits300g plain flour 150g caster sugar1tsp bicarbonate of soda100g walnuts, chopped3tbsp Rachel’s fat free peach and passion fruit yogurt

Serves : 10-12 slices Preparation time : 15 minutes Cooking time: 20-25 minutes

Method1.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 20-25 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 0.2gCOST PER SERVING: £0.47