Honey and Mustard Cocktail Sausages

Honey and Mustard Glazed Cocktail Sausages

1 tbsp Honey

1 tbsp Dijion Mustard 

Combine ingredients in a bowl, add the cocktail sausages and toss.

Cook in the oven for 5 minutes to warm.

Serve.

Crispy Bacon and Mushroom Salad

Crispy Bacon and Mushroom Salad

2 Red peppers
60g Lean back bacon
4 Hard boiled eggs
Large bag mixed lettuce leaves
4 Tomatoes, sliced
60g Croutons
Mushrooms

Dressing:
4 tbsp low-fat plain yogurt
1 tbsp chopped fresh parsley
1 tsp lemon zest
Salt and black pepper


Cut peppers
Grill Bacon until crispy
Remove shell from hard boiled eggs and cut in half
Fry mushrooms and leave to cool
Arrange lettuce in bowl and add tomatoes, peppers, bacon, egg, mushrooms, and scatter with croutons

Mix together parsley, yogurt and lemon zest and season
Drizzle over salad and serve

Homemade Coleslaw

Homemade Coleslaw

• 3 tbsp reduced-fat mayonnaise
• 3 tbsp nonfat plain yogurt
• 1 tbsp Dijon mustard
• 2 tsp cider vinegar
• 1 tsp sugar

Carrot, Shredded

White cabbage, shredded

Red Onion, finely chopped

Mix all ingredients in a bowl and serve

Vegetable Lasagne

Vegetable Lasagne

2 large onions, sliced
2 garlic cloves, chopped finely
120g mushrooms
225g courgettes, sliced
225g broccoli, small florets
1 bay leaf
Thyme leaves, chopped
270g Lasagne sheets
4 tsp grated parmesan cheese
Salt and Black Pepper

Cheese Topping:
2 Eggs
4 tbsp skimmed milk
300ml low-fat plain yoghurt
100g low-fat soft cheese

Tomato Sauce:
2 onions, chopped finely
1 garlic clove
300g canned tomatoes
1 tsp honey
A large handful basil/parsley



Heat oil in a saucepan over a medium heat.  Gently fry the onions and garlic until softened  add the canned tomatoes, salt, pepper and honey.

Cook for 20 minutes and then stir in the basil and parsley.

Preheat oven to gas mark 6/200c

Heat oil in a frying pan.  Saute onions and garlic for 4 minutes, adding 2 tbsp water if they stick.

Add the mushrooms, courgettes, broccoli, herbs and seasoning.

Cook for 4 minutes with the lid on, then stir in the tomato sauce.

To make the cheese sauce

Beat the eggs, milk, yogurt and soft cheese.
Season and pour over the top of the lasagne
Sprinkle with parmesan and bake in the oven for 40 minutes until golden

Peanut Butter and Jelly Bars

Peanut Butter and Jelly Bars Adapted from DomesticFits.com

For the Crust:
1 ½ cups flour
½ tsp baking powder
¾ cup golden brown sugar
¾ cup smooth peanut butter
½ cup butter, softened
1 egg
1 tsp vanilla

Jam for filling

Combine the flour and baking powder in a small bowl or jug, set aside.

Add the peanut butter, butter and sugar in a bowl, mix until well combined. 
Add the egg and vanilla, mix well until combined.
Sprinkle with flour mixture, stir to combine.

Split the dough roughly in two, leaving more for the bottom crust.
Put one half in the freezer to chill whilst pressing the other half into a baking dish lined with parchment paper.

Cover the dough with the jam (I put the jam in the microwave to soften slightly for easier spreading)

Retrieve the remaining crust from the freezer, break into pea-sized pieces and layer over the jam filling. 

Bake in the oven at 350 degrees (gasmark 4) for 30 minutes, until the top crust starts to turn golden brown.  


Allow to cool before serving.

Brie and Sundried Tomato Dip

Brie and Sundried Tomato Dip

16oz Brie cheese
1/2 cup sun dried tomatoes, packed in oil, drained and chopped
2-3 large cloves garlic
1 tbsp thyme
1/4 tsp coarse black pepper

Remove the rind from the brie and cut into chunks
Combine the garlic, thyme and tomatoes in a large bowl.
Add the black pepper and stir to combine
Add the tomato mixture over the chunks of cheese in an oven safe dish.
Bake until Brie is all melted and bubbly (20-25 mins) 
Stirring half way through

Serve with crackers or French bread.

Savoury Shortbreads

Savoury Shortbreads From raspberricupcakes

50g crispy bacon
150g plain flour
1/4 tsp bicarb soda
1/2 tsp salt
1 1/2 tsp freshly cracked pepper
140g butter
2 tbsp white sugar
1 small egg

Sift flour, bicarb and salt.
Mix in pepper and set aside.

Beat the butter and sugar in a large mixing bowl until light and fluffy
Add egg yolk and beat to combine
Beat in the dry ingredients, then fold in chopped bacon.

Turn mixture out onto a dry worktop.  Pat dough to bring it together.

Split into two and roll into logs, about 4cm in diameter.
Wrap in cling film and refrigerate for at least an hour.

Unwrap the dough on prepared baking sheets.
Bake for 10-12 mins, or until the edges turn golden brown.

Leave to cool.