Virtually Fat -Free Falafels

Hubby is on a health kick at the moment but that doesn't mean that he doesn't get to eat delicious food.

I found this recipe in Ainsley Harriot's Low Fat Meals in Minutes. These falafels only have 5g of fat and 214 calories per serve. It's also great for a midweek meal as it only takes about 15 to 20 minutes to make. I used tinned chick peas but feel free to use the dried ones that have been soaked overnight.



The Falafes were served in a warm pita pocket with a dollop of low fat natural yoghurt.

You can find the recipe here if you want to give this a go.

Bon Appetite,
Cherrie

Turkish Selection

Tonight's meal was a feast. I made Lamb Kaftas, Baked stuffed tomatoes and cous cous salad. All three are easy to make and goes really well together. I got the recipe for the cous cous salad from Jamie Oliver's Naked Chef. The mixture of herbs I used (from our herb pot) was refreshing and gave the salad a nice lift to it. The stuffed tomatoes had a sweetness from the tomatoes which mixed with the slight saltiness from the parmesan cheese in the stuffing. As for the Kaftas, it was my first time cooking and eating one of these. I adlibed on the recipe. I added mint leaves from our garden as I know lamb and mint goes well together. It did in this recipe too.

Serve with oven warmed Turkish bread. Oh...of course no meal is complete without something from the family Nando's store. In this case, corn.



Stuffed Tomatoes

• 2 tbs bread crumbs


• 2 tbs grated parmesan cheese


• 1 garlic clove


• 2 tbs parsley


• 1 tbs olive oil


• salt


• 2 tomatoes

1. In a bowl mix all the ingredients


2. Cut a cone shape out the top of each tomato


3. Scoop out the flesh


4. Stuff the tomatoes with the mixture


5. Bake in oven for 25 - 30 mins @ 350F

Stuffed Tomatoes @ Group Recipes


Couscous Salad

• 125g couscous


• 1 red onion


• 1 clove garlic


• 1 small chilli


• 1 tomato


• 1 red pepper


• olive oil


• lemon juice


• 150 ml cold water


• 1 teaspoon red wine vinegar


• 1 handful of parsley


• splash olive oil


• salt


• pepper

1. Mix couscous, olive oil and lemon juice in a bowl.


2. Add water, stir, and leave for 15 minutes.


3. Grill pepper over naked flame until black.


4. Cover peppers with wrap when cooked, steam, then peel & chop finely. Discard seeds.


5. Mix pepper and finely chopped onion, garlic, chilli, tomato, and parsley in a bowl with the vinegar.


6. Drizzle with olive oil, season, and stir.

Kaftas

• 1 cup of finely chopped parsley


• 1/4 mint (optional)


• 1 small onion


• 1/2 kg lamb, beef, or lamb & beef mince


• salt


• pepper

1. Mix by hand the finely chopped parsley, onion & mint in a bowl with the mince


2. Season


3. Mould onto skews, 2 per person


4. Fry or BBQ for 20 minutes

Kafta @ Group Recipes


Bon Appetite
Cherrie