syn free lemon mousse

Ingredients;

• Grated rind and juice of 2 lemons
• 8 level tbsp canderel
• 3 eggs separated
• 2 tbsp hot water
• 1 sachet gelatine
• 6oz very low fat fromage frais
• 1 egg white
• pinch of salt OR cream of tartar

Method;
1. Put grated lemon rind and juice in a bowl with canderel and egg yolks.
Stand over a saucepan of simmering water and whisk until lemon in colour
(10- 15 minutes)
2. Pour hot water into a basin and sprinkle over gelatine - stand in a
saucepan of simmmering water until gelatine has dissolved.
3. Stir dissolved gelatine into lemon custard mix and leave until beginning to
set. Fold the fromage frais into the setting lemon mixture .
4. Whisk the 4 egg whites with the salt or cream of tartar until peaking and
fold the setting lemon mixture in with a metal spoon.
5. Pour into a mousse dish and refridgerate for 2 - 3 hours.
There you go - free lemon mousse - perfect for dinner parties or scoffing on
your own!

Falafels

Ingredients

• 1 onion, peeled and finely chopped
• 1 carrot, peeled and coarsely grated
• 2x 400g cans chickpeas, drained and rinsed
• 2 garlic cloves, peeled and finely chopped
• 2cm piece root ginger, peeled and finely grated
• 2 tsp ground cumin
• 1 tsp chilli powder
• 1 tsp ground coriander
• 3 tbsp very finely chopped fresh coriander
• 1 small egg
• Salt
• Low calorie cooking spray
• Paprika and fat-free natural yogurt, to serve (optional)

Method

1. Place the onion, carrot, chickpeas, garlic, ginger, cumin, chilli powder and the ground and fresh coriander in a food processor. Pulse and process for 1-2 minutes until blended but still fairly chunky in texture.
2. Transfer the mixture into a mixing bowl. Lightly beat the egg and add to the mixture. Season with salt and, using your fingers, mix thoroughly to combine. Cover and chill in the fridge for 6-8 hours to firm up and allow the flavours to develop. 
3. Preheat the oven to 200°C/180°C Fan/Gas 6. Line a large baking sheet with baking parchment and spray lightly with low calorie cooking spray. Shape the chickpea mixture into 24 bite-sized balls and place on the prepared baking sheet. Spray lightly with low calorie cooking spray and cook in the oven for 15-20 minutes until lightly golden and firm. Serve warm, sprinkled with paprika and the yogurt alongside to dip into.

Tip: If you're enjoying an Extra Easy SP day, switch the yogurt for a quick dip made with fat free natural cottage cheese and paprika.

Spanish meatballs

Ingredients

• 500g extra-lean beef mince
• Small handful of finely chopped fresh coriander
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground nutmeg
• 1 tsp ground cinnamon
• 3 garlic cloves, finely chopped
• Salt and freshly ground black pepper
• Low calorie cooking spray
• Small handful of finely chopped fresh parsley

Method

1. Put the mince, coriander, spices and garlic in a bowl. Season and mix with your fingers until well combined. Cover and chill in the fridge for 1 hour.
2. Divide the mince mixture into 20 portions and shape each one into a bite-sized ball.
3. Spray a non-stick frying pan with low calorie cooking spray and place over a medium heat. Stir-fry the meatballs for 6-8 minutes until browned and cooked through (you may need to do this in two batches), then drain on kitchen paper. Put the meatballs in a large serving dish and scatter with the parsley.
4. These meatballs are great eaten straight away or you can cool them and keep them in the fridge for up to 2 days. They’re delicious cold or thoroughly reheated.

Tandoori Marinade

Ingrediants:

Tandoori spice
Fat free yoghurt
Lemon Juice

Mix a couple of table spoons of yoghurt and lemon juice together, add a good amount of the tandoori spice.

Once all mixed add the meat of your choice and leave for at least of couple of hours before cooking.

Spicy barbeque marinade

Ingredients

• 3 garlic cloves, crushed
• ½ tsp chilli flakes
• 4 tbsp soy sauce
• 1 tbsp white wine vinegar
• ½ tsp smoked paprika
• 1 tbsp sweetener

Method

1. Put all the ingredients in a bowl and blend well together.
2. If not using the sauce immediately, store in an airtight container in the refridgerator for up to 48 hours.