Low fat macaroni cheese recipe

macaroni cheese

Hi all,

I recently posted that I was having low fat macaroni cheese for lunch and was asked a couple of times for the recipe.  Here it is!

Low fat macaroni cheese

Serves 4, vegetarian and can be frozen.

300g dried macaroni
Oil spray
1 red onion, finely chopped
2 garlic cloves, finely chopped
1 roasted red pepper in brine from a jar, finely chopped
1 courgette, grated
400ml vegetable stock
4 tbsp tomato puree
200g fat free cottage cheese
1 tsp mustard powder, mixed with 1 tsp water
2 eggs, lightly beaten
160g reduced fat Cheddar
Salt and pepper

1. Preheat your oven to 200°C/gas mark 6. Cook the macaroni according to the packet instructions, drain well and tip into a wide mixing bowl.
2. Meanwhile, place a large frying pan sprayed with oil over a high heat. Add the onion, garlic, red pepper and courgette and cook, stirring, for 2-3 minutes. Add to the macaroni.
3. Put the stock, tomato puree, cottage cheese, mustard and eggs in a jug and whisk until smooth. Pour this over the macaroni mixture, then stir in ¾ of the Cheddar. Season and stir well.
4. Transfer to a shallow, ovenproof dish. Sprinkle over the remaining Cheddar and bake for 15 – 20 minutes, or until bubbling and golden. Allow to rest for a few minutes, then serve with a salad.

SW mac cheese recipe

I’d like to say that this recipe is all of my own making, but it isn’t.  I follow Slimming World (successfully!) and it’s one of theirs.  It quickly turned into a favourite – it makes four generous servings and can be eaten perfectly well chilled (although it’s much nicer warm!) and can be frozen for a month once it’s cooked.

A good substitute for the courgette is sliced leek; grated courgette also works well in other meals, like curry or shepherd’s pie if you’re looking to include sneaky veg into kids’ meals…

Enjoy!

Split pea and cumin soup

This split pea and cumin soup is a warming, comforting lunch. Enjoy!

Split pea and cumin soup

Serves 4

Ingredients

1 tbsp olive oil

1 onion, peeled and chopped

1 clove garlic, crushed

1 tsp cumin seeds

100g carrots, peeled and chopped

1 stick celery, chopped

150g yellow split peas

850ml vegetable stock

125ml buttermilk

1 tbsp lemon juice

Salt & freshly ground black pepper

Fresh coriander to garnish

Method

1 Heat the oil, add the onion, garlic, cumin seeds, carrot and celery and sauté gently for 5 minutes. Stir in the split peas and cook for 2 minutes.

2 Add the stock, bring to the boil and then simmer for 35-40 minutes until the peas are tender. Allow to cool slightly then purée in a food processor or blender and return to the pan.

3 Add the buttermilk and lemon juice and season to taste. Heat through gently, but avoid boiling. Garnish with fresh coriander and serve with garlic bread.

© The Vegetarian Society

Scrumptious Dairy-Free Cheesecake

Emma is famous for her cheesecakes, but until now they have included dairy products, perhaps this scrumptious dairy-free cheesecake may change that?

Dairy-free cheesecake

Serves 6

Ingredients

50g vegetable/soya margarine
175g digestive biscuits
275g soya ‘cream cheese’ eg. Tofutti creamy original
½ lemon, grated rind & juice
50g icing sugar
Thin slices of lemon, to decorate

Method

1 For the base: Melt the margarine in a large saucepan, crush the biscuits then add to the pan.

2 Mix thoroughly then using the back of a spoon press into a lined, greased 8” flan tin. Refrigerate.

3 For the topping: Put the soya ‘cheese’ into a bowl with the lemon juice, rind and icing sugar.

4 Stir vigorously and spoon onto the chilled base.

5 Decorate with lemon slices and chill for a further ½ hour. Carefully remove flan case then indulge!

An Unstuffed recipe
© The Vegetarian Society

New lines added to the shop!

Since opening on 3rd January, we’ve been adding all sorts of exciting new products, usually based on what our customers are asking us for.  WP_20150119_17_05_34_Pro

We have VBites on offer at the moment – buy 2 items and get the third free!

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With the weather continuing to be really cold, we have a good range of soups and meals in cans, ready for you to heat up quickly – we also have a lovely range of teas and coffees.

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Come and see us today and see what delights we can provide for you!

Veggie Sausage Casserole

This warming Veggie Sausage Casserole is perfect for the winter months.

There are many different veggie sausages on the market – just find a brand you like and use it for this casserole.  Hornett Wholefoods has V-Bites and Linda McCartney sausages available to add to your casserole today!

Serves 4

Ingredients

675g potatoes, peeled and cubed
2 tbsp vegetable oil
1 medium onion, chopped
2 cloves garlic, chopped
1 bay leaf
2 tsp dried thyme
1 cooking apple, cored and cubed
450g carrots, sliced
1 packet veggie sausages
275g chopped, tinned tomatoes
300ml vegetable stock
1 tbsp tomato puree
Salt and pepper, to taste

Method

1 Put the potatoes into a pan of water and boil for 5 minutes (they need to be part-cooked only and still quite firm). Keep on one side.

2 Heat the oil in a large pan and fry the onion for 2 minutes. Add the garlic, bay leaf and thyme and fry for a further 2 minutes.

3 Add the apple, carrots and sausages and fry gently until the sausages are cooked.

4 Add the tomatoes, stock, tomato puree and potatoes. Bring to the boil and then simmer for about 15 minutes until the vegetables are cooked. Remember to remove the bay leaf before serving.

5 Season with salt and pepper and serve with crusty bread.

© The Vegetarian Society #unstuffed

Hummus

Whether you prefer it smooth or chunky, this heavenly hummus is the perfect dip for carrots and celery. It’s quick and easy too, just like sharing a photo of yours using #Unstuffed on Facebook and Twitter!

Bowl of fresh hummus dip with pita bread slices

Ingredients

1 can chickpeas, drained

30g Sukrin Sesame Flour (or tahini if unavailable)

Juice of half a lemon

1 tbsp water

2 tbsp extra virgin olive oil or avocado oil

½ tsp smoked paprika

1 clove garlic, crushed

Sea salt, to taste

Method

1 Simply place everything in a small food blender and whizz, or crush everything up in a large pestle and mortar to keep it really chunky.

2 Add more or less of any of the flavourings to your taste.

29Visit our shop at 48 Midland Road Wellingborough for more fantastic food ideas…

We are open Monday to Saturday from 9:00am to 5:30pm

Telephone 01933 741798

Kidney Bean Burgers

Here’s today’s Unstuffed recipe – perfect if you’ve got a spare tin of kidney beans in the cupboard. These Kidney Bean Burgers are great with green salad in a wholemeal bread bun.

Kidney Bean Burgers

Preparation time: 20 minutes
Cooking time: 15 minutes
Makes 5 or 6 burgers

Ingredients

1 tin (410g) kidney beans, washed, drained and mashed
2 tomatoes, finely chopped
1 clove garlic, crushed
2 heaped tsp mixed herbs
115g breadcrumbs
50g semolina
1 tbsp soy sauce
1 tbsp lemon juice

Method

1 Mix together the beans, tomatoes, garlic and herbs in a large bowl.

2 Add the breadcrumbs and semolina. Mix well.

3 Add soy sauce and lemon juice. If necessary add a tablespoon of water to increase moisture (but don’t be tempted to add any more!).

4 Shape into burgers.

5 Lightly fry until browned.

© The Vegetarian Society

4Visit our shop at 48 Midland Road Wellingborough for more fantastic food ideas…

We are open Monday to Saturday from 9:00am to 5:30pm

Telephone 01933 741798