That’s Entertainment
Twice baked herby potatoes
Takes 10 minutes to prepare,
1 hour to cook
10 ½ POINTS values per recipe
155 calories per serving
Serves 4
These are great as a side dish for grilled meat or fish.
4 x 175 g (6 oz) baking potatoes
3 tablespoons snipped chives
2 tablespoons freshly chopped parsley
4 tablespoons low fat soft cheese
salt and freshly ground black pepper
1
Preheat the oven to Gas Mark 5/190°C/ fan oven 170°C. Place the potatoes
on a baking tray and cook for 45 minutes until tender.
2 Remove from the oven, halve and scoop out the soft potato inside. Mix
together with the chives, parsley, and soft cheese. Season
3 Refill the potato skins and return to the oven for 15 minutes to heat
through.
Tip You can prepare these potatoes ahead of time.
Follow the recipe to step 3, refilling the skins, cool, cover and chill
until required. Heat through in the oven for 25 minutes until hot.
Tapas Plates
Takes 15 minutes + 1 hour marinating
12 POINTS values per recipe
171 calories per serving
Serves 4
Spanish tapas typically consists of lots of little dishes. These are easily
assemble and can be prepared in advance and then thrown together
at the last minute.
100 g (4 oz) chorizo, cut into 12 pieces
4 slices Serrano ham
for the marinated olives
12 black olives in brine, drained, stoned and halved
1 teaspoon olive oil
1 tablespoon orange juice
½ teaspoon cumin seeds
for the marinated artichokes
1 x 400 g can artichokes in water, drained
zest and juice 1 lemon
1 teaspoon dried oregano
for the dip
4 tablespoons fat free fromage frais
1 garlic clove, crushed
1 tablespoon finely chopped parsely
1 Combine all the ingredients for the marinated olives, cover and set
aside for 1 hour.
2 Combine all the ingredients for the marinated artichokes, cover and
set aside for 1 hour.
3 To make the dip, combine all the ingredients, cover and chill until
required.
4 Heat a small non-stick frying pan and dry fry the chorizo pieces for
2-3 minutes until beginning to colour.
5 Place the tapas, including the chorizo and Serrano ham, on individual
serving plates or bowls. Place the dip on the side for dipping and let
people help themselves.
Tips You can marinate the olives and artichokes overnight in the fridge
if preferred. Buy your chorizo sausage at the deli counter, instead of ready
sliced, so that you can cut it into pieces.
Vegetable purées
These are a different way to serve vegetables. Some of the more starchy ones, such as parsnip or sweet potato, make a great low POINTS value substitute for potatoes. Follow the general method below for each version, stirring in any flavouring with the salt and pepper.
General method for purees
Takes 20 minutes
1 Bring a large lidded pan of water to the boil
and add the vegetables. Cover and simmer for
15 minutes until tender. Drain well, then mash.
2 Cool slightly before stirring in the yoghurt,
milk or fromage frais, according to thei recipe
and then add the herbs and seasoning according
to the recipe.
Parsnip
4 POINTS values per recipe
135 calories per serving
Serves 2
400 g (14 oz) parsnips, peeled and
chopped
25 g (1 oz) virtually fat free fromage
frais
salt and freshly ground black pepper
Tips The puree should have a slightly softer
consistency than mashed potato. You can puree in
the food processor or of you prefer or with a hand
blender.
Try adding 1-2 teaspoons of orange or lemon zest
with the seasoning for extra flavour and no additional
POINTS values.
Sweet potato and caraway
5 ½ POINTS values per recipe
185
calories per serving
Serves 2
400 g (14 oz) sweet potatoes, peeled and cut
into chunks
25 g (1 oz) low fat plain yoghurt
2 teaspoons caraway seeds,
dry fried for 1-2 minutes until popping
salt and freshly ground black pepper
Carrot and coriander ½ POINTS values per recipe
45 calories
per serving
Serves 2
300 g (10 ½ oz) carrots, peeled and cut into chunks
25 g (1 oz) 0% fat Greek yoghurt
2 tablespoons freshly chopped coriander
salt and freshly ground black pepper
Brussels sprouts and parsley
½ POINTS values per recipe
70 calories per serving
Serves 2
300 g (10 ½ oz) Brussels sprouts, trimmed
and halved
3 tablespoons skimmed milk
2 tablespoons freshly chopped parsley
salt and freshly ground black pepper
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