RECIPE : Aubergine 'Caviar'

This delicious, soft, pungent aubergine dip, (also known as Baba Ghanoush), originates from the Middle East. There are many, many variations of this dish. It can be easily modified and adapted to your personal taste by adding various spices or fresh chopped herbs, diced onion or tomato.
I like to keep mine very simple by adding purely lemon juice, garlic and olive oil. As this is a Slice-of-Slim version, I have reduced the oil to a minimum, so the WHOLE amount (enough for 2 generous portions), is only 2sp/1pp/approx.260kcal.
(You will need to charge 1sp/1pp if you eat half this amount).


You Will Need: (For 2 portions)

2 aubergines
2 cloves garlic, crushed
Juice of 1 or 2 lemons
1 teaspoon olive oil
Black pepper


Place the aubergines on a baking tray (prick a few times with a fork otherwise they can explode!) Bake for 50-60 minutes at 200 degrees centigrade.

When they come out of the oven, they look like they have 'capsized'. They are shrunken and very soft. Allow to cool before handling.

Slice open the aubergines and scoop out the soft, baked filling with a spoon. The reason this dish is sometimes called 'caviar' is because the seeds resemble tiny eggs.

Pop the aubergine flesh into a bowl and add the crushed garlic, a measured teaspoon of olive oil and the lemon juice to taste. Mash with a fork to blend everything together. Season with black pepper.
If you want it to have a smoky flavour, add some smoked paprika. Freshly chopped parsley or coriander enhances this dip too.

Put into a serving bowl and garnish with fresh herbs.

If you have some spare smartpoints/propoints, I highly recommend serving this with some pita bread, bread sticks or a Warburtons Squareish wrap which has been cut into square 'crackers', sprayed with Frylight oil and baked for 12-15 minutes. One wrap makes enough for 2 people at 2sp/2pp/80kcal per portion.
Otherwise, serve with a selection of raw vegetables.


This may be known as "Poor man's caviar", but it tastes a million dollars to me!


Saturday, 9 July 2016 - , , , , 0 comments

RECIPE : Bang Bang Chicken Lettuce Cups

Bang Bang Chicken is a spicy Chinese dish that gets its name from the "bang bang" of the wooden spoon traditionally used to flatten the chicken before shredding!


As usual, I've made up my own version of this tasty dish for you using slimmed-down ingredients. Its faff-free, simple and delicious-think of a cold chicken-satay type flavour and you're well on the way to imagining this scrumptious offering.
The thick peanutty sauce coating the chicken is balanced with fresh strips of cool cucumber and carrot and everything is then loaded into lettuce cups for a refreshing light meal.

It works out to 5sp/6pp/approx.300kcal per serving


YOU WILL NEED : (Per serving)

For the Bang Bang Chicken

20g reduced fat peanut butter
1-2 tablespoons hot, boiled water
1/4 of a medium-hot red chilli
2 tablespoons Total 0% fat Greek yoghurt
65g cooked chicken, finely shredded/sliced
ground black pepper
1 teaspoon freshly squeezed lime juice

For the Lettuce Cups

1 gem lettuce
1 small carrot
1/3 of a cucumber


Measure the reduced fat peanut butter into a small mixing bowl.

Add 1-2 tablespoons of hot water from the kettle to thin down the peanut butter and form a thick coating sauce.

Chop the fresh chilli finely and add to the peanut butter mixture. Make it as spicy as you like. Add more or less chilli according to your personal taste.

Add the Total yoghurt according to your personal taste-if you want the sauce less spicy and more creamy, add 2 tablespoons. If you prefer more peanut and chilli flavours, add less yoghurt. If it looks very thick, add a little cold water to thin it down. It needs to be a lovely smooth coating sauce for the chicken.

Cut the cooked chicken into very fine little strips and add it into the peanut sauce.

Cut the carrot into fine strips using a julienne peeler. Add to the chicken and peanut sauce. Mix well until everything is coated evenly. Add black pepper to taste. You could also add a little lime juice to give it a zing.

Cut the bottom off the gem lettuce. Separate the leaves and arrange on your serving plate.

Once you are happy with the flavours in the bang bang chicken mixture, dollop generously into the lettuce cups.

Finally, scatter the surface with julienned cucumber strips for a pretty and refreshing topping.

You can eat this in your fingers using the lettuce cups to act as little green crunchy wraps enclosing the creamy, spicy, peanut coated chicken.