For the Chips:
3 medium russet potatoes (1 1/4 pounds)
1/4 cup extra-virgin olive oil
Pinch of cayenne pepper
For the Fish:
Olive oil cooking spray
2 3/4 cups crispy rice cereal
Kosher salt and freshly ground black pepper
3 large egg whites
1 1/2 pounds skinless, boneless Pollock (or other firm white fish), cut into 2-by-4-inch pieces
Tartar sauce and/or malt vinegar, for serving (optional)
- Position racks in the upper and lower thirds of the oven and preheat to 450 degrees F using the convection setting, if available. Place a baking sheet on one of the racks to preheat.
- Prepare the chips: Cut the potatoes into 1/4-inch-thick sticks. Toss with the olive oil and cayenne in a bowl. Carefully remove the hot baking sheet from the oven, add the potatoes and spread in an even layer. Use a rubber spatula to scrape any oil from the bowl over the potatoes. Bake on the top oven rack, turning once, until browned and crisp, 25 to 30 minutes. Season with salt.
- Meanwhile, make the fish: Set a wire rack on a baking sheet and coat with cooking spray. Lightly crush the cereal in a bowl with your fingers. Add 2 teaspoons salt, and black pepper to taste. In another bowl, whisk the egg whites and a pinch of salt until frothy.
- Dip the fish in the egg whites, then roll in the cereal crumbs to coat. Place the fish pieces on the rack (position them on their sides so that the majority of the crust is exposed) and mist with cooking spray.
- Bake the fish on the bottom oven rack until crisp and just cooked through, about 12 minutes. Season with salt and black pepper. Serve the fish and chips with tartar sauce and/or malt vinegar, if desired.
- 2 tablespoons unsalted butter
- 3/4 pound sweet or hot Italian sausage, cut into chunks
- 3/4 pound skinless, boneless chicken breasts, cut into chunks
- Kosher salt and freshly ground pepper
- 1 tablespoon all-purpose flour
- 1 small onion, chopped
- 2 Italian green frying peppers, cut into 1-inch pieces
- 3 cloves garlic, roughly chopped
- 1/2 cup dry white wine
- 3/4 cup low-sodium chicken broth
- 1/4 cup roughly chopped fresh parsley
- 2 jarred pickled cherry peppers, chopped, plus 2 tablespoons liquid
- Heat 1 tablespoon butter in a large skillet over medium-high heat. Cook the sausage until golden, about 2 minutes. Season the chicken with salt and pepper, then toss with the flour in a bowl; add to the skillet and cook until browned but not cooked through, about 3 minutes.
- Add the onion, peppers, garlic, 1/2 teaspoon salt, and pepper to taste and cook 3 minutes. Add the wine, scraping up any browned bits; bring to a boil and cook until slightly reduced, about 1 minute. Add the broth and bring to a gentle simmer. Cover and cook until the sausage and chicken are cooked through, about 5 minutes.
- Transfer the chicken, sausage and vegetables to a platter with a slotted spoon. Increase the heat to high and stir the parsley and cherry peppers and their liquid into the skillet; boil until reduced by one-third, 2 to 3 minutes. Remove from the heat and stir in the remaining 1 tablespoon butter. Pour the sauce over the chicken mixture.
- vegetable oil cooking spray for oiling
- 1 1/2 cups all purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp allspice
- 5 tbsp superfine sugar
- 2 large egg whites
- 2 rice bananas, sliced
- 3/8 cup no-soak dried dates, pitted and chopped
- 4 tbsp skim milk
- 5 tbsp maple syrup
- Preheat the oven to 400’f/200’c , spray a 1-2 cup muffin pan with vegetable oil cooking spray, or line it with 12 muffin paper liners. Sift the flour, baking powder, salt, and allspice into a mixing bowl. Add the superfine sugar and mix together.
- In a separate bowl, whisk the egg whites together, mash the sliced bananas in a separate bowl, then add them to the egg whites. Add the dates, then pour in the skim milk and maple syrup and stir together gently to mix.
- add the banana and date mixture to the flour mixture and then gently stir together until just combines. Do not over stir the batter, it is for it to be a little lumpy.
- Divide the muffin batter evenly between the 12 cups in the muffin pan or the paper liners (they should be about two-thirds full) transfer to the oven and bake for 25 minutes or until risen and golden.
- Remove the muffins from the oven and serve warm, or place them on a cooling rack and let cool.
- 1 cup reduced-fat milk
- 1 package active dry yeast
- 2 tablespoons extra-virgin olive oil, plus more for greasing
- 2 tablespoons packed light brown sugar
- 1 cup fine yellow cornmeal
- 1 1/4 cups all-purpose flour, plus more for dusting and kneading
- 1 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon cayenne pepper or paprika
- 9 reduced-fat hot dogs, halved crosswise
- 1 large egg, beaten
- 1 tablespoon black sesame seeds (optional)
- Warm the milk to about 110 degrees in a saucepan; pour into a medium bowl. Sprinkle in the yeast and let soften for about 2 minutes. Stir in the olive oil, brown sugar and cornmeal with a wooden spoon. Add the flour, salt, baking soda and cayenne pepper; stir to make a sticky dough.
- Turn the dough out onto a lightly floured surface and knead, adding more flour if needed, until smooth but still slightly tacky, about 5 minutes. Shape the dough into a ball, place in a lightly oiled bowl and cover with plastic wrap. Let rise in a warm spot until doubled in size, 45 minutes to 1 hour. Meanwhile, insert a wooden stick or small skewer into each hot dog half, about 1 inch deep; set aside.
- Preheat the oven to 450 degrees and lightly oil a large baking sheet. Turn the dough out onto a lightly floured surface; divide into 18 pieces. With your palms, roll each piece into a 10-inch length. Wrap each piece around a hot dog half, tucking and pressing the edges to seal; place on the baking sheet.
- Brush the dough-wrapped dogs with the beaten egg; sprinkle with sesame seeds, if desired. Bake until golden, 15 minutes.
- 4 cups (16 ounces) shredded pizza cheese blend or part-skim mozzarella cheese
- 1 pound bulk Ground Sausage, cooked and drained
- 2 packages (3 ounces each) sliced pepperoni, chopped
- 1 medium green pepper, finely chopped
- 1 medium sweet red pepper, finely chopped
- 1 medium onion, finely chopped
- 2 jars (14 ounces each) pizza sauce
- 32 egg roll wrappers
- Oil for frying
- Additional pizza sauce for dipping, warmed, optional
- In a large bowl, combine the cheese, sausage, pepperoni, peppers and onion. Stir in pizza sauce until combined. Place about 1/4 cup filling in the center of each egg roll wrapper. Fold bottom corner over filling; fold sides toward center over filling. Moisten remaining corner with water and roll up tightly to seal.
- In an electric skillet, heat 1 in. of oil to 375°. Fry pizza rolls for 1-2 minutes on each side or until golden brown. Drain on paper towels. Serve with additional pizza sauce if desired.
- 4 cups milk
- 4 oz/115g dark chocolate, broken into pieces
- 2 tbsp sugar
- 5 tbsp brandy
- 6 tbsp whipped cream, to decorate
- 4 tsp unsweetened cocoa, to decorate
- Pour the milk into a pan and bring to a boil, then remove from the heat. place the chocolate in a small pan and add 2 tbsp of the hot milk.
- stir over a low heat until the chocolate has melted
- stir the chocolate mixture into the remaining milk and add the sugar
- stir in the brandy and pour into 4 heatproof glasses. Top each with a swirl of whipped cream and sprinkle with a little strained cocoa.
- 2 cups all purpose flour
- 1 1/2 tsp baking powder
- 4 tbsp superfine sugar
- 1 egg
- 1 tbsp butter, melted
- 1 1/4 cups milk
- 1 eating apple
- 1 3/4 oz/50g dark chocolate chips
- chocolate sauce / maple syrup to serve
- Strain the flour and baking powder into a mixing bowl, stir in the superfine sugar, make a well in the center and add the egg and melted butter. Gradually whisk in the milk to form a smooth batter.
- Peel, core and grate the apple and stir it into the batter with the chocolate chips.
- Heat a griddle pan or heavy-based skillet over a medium heat and grease it lightly. For each crepe place about 2 tbsp of the batter on to the griddle or skillet and spread to make a 3 inch/7.5 cm circle
- cook for a few minutes until you see bubbles appear on the surface of the crepe. Turn over and cook for a further 1 minute. remove from the pan and keep warm. repeat with the remaining batter to make about 12 crepes.
- To serve, stack 2 or 3 crepes on an individual serving plate and serve them with the hot chocolate sauce or maple syrup.