1. The following recipes are Low fat recipes.

2. Swiss Roll: Fatless sponge Ingredients: 2 Eggs 50g Caster Sugar 50g Self Raising Flour 2-3 tbsp Jam Extra Sugar for Rolling Equipment: Swiss Roll Tray Large Glass Bowl Electric Whisk Table Spoon Palette Knife Method: 1.Pre-heat oven 200°C/Gas 6, Place the shelf at the top of the oven 2.Line a Swiss roll tin, 18cm x 30cm with greaseproof paper, sieve the flour onto a plate 3.Whisk the eggs and sugar until thick and leave a trail. Gently fold in the flour using a metal spoon. Pour mixture into the tin 4.Bake for 8 – 10 minutes until golden brown and firm. Do not overcook or it will break when you try and roll it up 5.While the cake is baking, spread the extra sugar over a piece of greaseproof paper. 6.When the Swiss roll is cooked tip it on to the sugared paper, peel off the lining paper. Trim the edges off. 7.Spread the jam quickly, and then roll it up, using the paper to help you. Cool on the wire rack

3. Chinese Stir Fry Ingredients: 1 portion of Egg Noodles 1 tablespoon Oil 1 tablespoon Soy Sauce Selection of 4 Vegetables i.e. Carrot, Beansprouts, Corn, Cabbage, French Beans, Cauliflower, Broccoli, Peppers etc. Equipment: Saucepan Sharp Knife Chopping Board Wok Wooden Spoon Method: 1.Boil enough water to cover the noodles. When water is boiling add the noodles and cook for the required time 2.Prepare the vegetables 3.Drain the noodles in a colander 4.Put oil in the wok. Add the vegetables and fry on a medium heat for three minutes. Add the soy sauce 5.Stir in the noodles 6.Place in a container

4. Sweet & Sour Chicken Ingredients: 75 g chicken ½ tbsp Oil 1/2 Onion 1/2 pepper 1 tbsp puree, 1 tbsp ketchup, 1 tbsp soy sauce, 1 tsp corn flour & 1 tbsp vinegar in cup Some pineapple chunks Equipment: Chopping Board Saucepan Wooden Spoon Sharp Knife Plate Teaspoon Can opener Method: 1.Peel, wash onion, put in saucepan add chicken 2.Dice pepper and leave on chopping board 3.Fry chicken 4.Open can of pineapples, drain juice & add contents of white cup 5.Top up with cold water to make 250ml liquid 6.When chicken is cooked add pineapples & pepper 7.Fry for 3 minutes then add liquid 8.Simmer for 10 minutes 9.Wash up

5. Golden Vegetable Soup: Ingredients: 1/2 Potato 1/2 Carrot/Parsnip 300ml Water 1/2 Leek 1/2 Vegetable Stock Cube Salt/Pepper 1/2 Onion ½ tbsp Chopped Parsley Equipment: Saucepan Chopping Board Sharp Knife Peeler Teaspoon Jug Wooden Spoon Plate Method: 1.Peel and wash all the vegetables 2.Dice the vegetables into small pieces. Fry the vegetables in the oil for 4 – 5 minutes on a medium heat. 3.Add the water, stock cube and seasoning. Bring to the boil, turn down heat and simmer until all the vegetables are cooked. 4.If the soup is too thin add flour and water to blended together and cook for 2 minutes. Notes: Most vegetables you choose will need to be diced Any sauces, tinned tomatoes, herbs, spices, purees or pastes will be added with the water

6. The Following are dishes that can be adapted to make them more healthy by either: adding more ingredients Taking some ingredients out Swapping ingredients for a healthier option i.e. low fat cheese.

7. Macaroni Cheese Ingredients 25g plain flour 25g margarine 150 ml milk 25g cheese Pinch of mustard Equipment Saucepan Hand whisk Wooden spoon Measuring jug Knife Table spoon Method 1.Put the margarine, flour and milk in a sauce pan. 2.On medium heat place saucepan on hob & stir using hand whisk until sauce thickens. 3.Turn off hob, cut cheese & add to sauce. Keep stirring. 4.Add mustard & extra ingredients. 5.Stir in pasta pour all contents into foil container. 6.Sprinkle with breadcrumbs. Place in grill until golden brown.

8. Chili con Carne 200 g minced beef 1 onion 1 large tin red kidney beans 2 Tbsp cooking oil 1 green or red pepper 1 beef stock cube 1 400g tin chopped tomatoes 2 tsp chilli powder 150 g long grain rice Peel and chop onion and pepper Put cooking oil in a pan and gently fry the onion and pepper. Add the mince meat and fry until for 5 minutes until cooked through Add the tomatoes, chili powder and stock cube. Add the red kidney beans Bring to the boil, cover and leave to simmer for 15 – 20 minutes Meanwhile cook the rice for 15 minutes in a pan with plenty of hot, salted water

9. SPAGHETTI BOLOGNESE 2 Tbsp oil1 onion 1 garlic clove1 tsp mixed herbs ¼ tsp cayenne pepper350g minced meat 400g chopped tomatoes1 tsp Worcestershire sauce 400ml beef/vegetable stock2 Tbsp red wine (optional) Salt and black pepper400g spaghetti  Heat the oil in a pan and add the onion and garlic and cook over a low heat. Stir in the herbs and cayenne and cook for 2-3 minutes.  Add the minced beef and cook gently for 5 minutes, stirring frequently.  Stir in the tomatoes, Worcestershire sauce, stock and red wine.  Bring to the boil and simmer for 20 – 30 minutes.  Season with salt and pepper.  Cook the pasta in a large pan of boiling, slated water until cooked ‘al dente’. Drain and place in a dish.  Place the sauce on the top.

10. Tuna and Broccoli Bake Ingredients 1 large potato 1 onion 50g cheese 12.5g plain flour Seasoning 125ml milk 12.5g Margarine 50g tuna 50g broccoli Method Preheat oven to gas 6 or 200C Cut the broccoli into florets Place the potato in a pan and cover with water. Bring to the boil and cook for 10 minutes add the broccoli for the last two minutes Slice the onion julienne. Grate cheese Measure margarine, flour, milk and seasoning into a small pot Drain potatoes and leave to cook slightly Cook sauce, stirring all the time until it thickens and boils for 1 minute Add ¾ of the cheese to the sauce and stir. Layer potato and onion, tuna and broccoli in to casserole dish. Pour the sauce over potatoes and onion. Sprinkle the cheese over the dish and place on baking tray Bake for 20 minutes until golden brown Wash dishes and tidy up!

11. Moussaka 1 Tbsp oil 1 tsp oregano 1 onion, chopped 200g minced meat 1 aubergine (optional) 1 courgette (optional) 1 x 400g can chopped tomatoes 1 Tbsp tomato puree 1 stock cube 1 large potato 50 g grated cheese 50ml whole milk 1 small carton plain yoghurt Salt and black pepper 1 egg  Heat the oven to 180°C  Heat the oil in a frying pan  Fry the oregano and onion on a low heat for about 5 minutes. Add aubergine or courgette (if using)  Stir in the meat and cook for 10 minutes until browned  Stir in the tomatoes and puree into the meat mixture and crumble the stock in. Stir well and season with salt & pepper. Simmer for 15 minutes  Meanwhile, cook the potatoes in lightly salted water for 10 minutes. Drain and when cool enough cut in to thin slices  Layer the meat and potatoes in a shallow ovenproof dish. Make sure a potato layer is on the top  Mix the cheese, milk, yoghurt and egg together. Season with salt and pepper  Pour over the top of the other ingredients and cook for 30 - 40 minutes or until golden brown.  Serve with crusty bread and a green salad

12. Layered Pasta Bake 400 g. tinned chopped tomatoes 75 g. tomato puree 100 ml. water 1 tsp. dried or fresh thyme 1 clove garlic salt and pepper 175 g. penne or fusilli pasta 1 small onion 2 large mushrooms 1 Tbsp. Oil 25 g. cheddar, grated fresh basil to garnish Cook the pasta in a large pan of boiling salted water. Drain and set aside. In a medium saucepan simmer the tomatoes, tomato puree and water with the thyme and garlic. When the sauce has thickened season to taste. Mix in the pasta In a frying pan sauté the onion and mushrooms in the oil for 2 – 3 minutes. Spread half the pasta mixture into a large baking dish and layer the mushroom mixture over the top. Cover with the rest of the pasta mixture. Sprinkle with cheese and bake at 180º / gas no. 5 for 20 minutes. Serve hot sprinkled with fresh basil.