Quick Free Recipes

4 trifle sponge biscuits
1 x 227g can sliced peaches
50g sugar
2 tsps lemon juice
150ml white wine
300ml double cream
2 egg whites
grated nutmeg (optional)

A free peach dessert recipe which is sure to impress. Simply arrange the sponge biscuits in the bases of four serving glasses. Drain off the fruit juice and simmer the peaches in a small pan with the sugar, lemon juice and wine until nice and soft. Puree the peaches then chill in the fridge. Whip the cream stiffly then whip in the peach puree. Next whisk the egg whites and fold in the peach mixture and spoon into each of the glasses. Chill the desserts until ready and top with grated nutmeg if liked.

1 small tin of evaporated milk
1 tbsp pure lemon juice
1/2 packed lime jelly

Boil the evaporated milk in the unopened tin for 15 mins, let it cool then open. Make up the jelly with 1/4 pint boiling water only, leave in a cool place. To thicken slightly, whisk the evaporated milk till it doubles in volume, add lemon juice. Whisk jelly and carefully combine the milk with it. Let it set then serve. Simple.

500g cooked diced turkey
2 tbsp medium curry powder
1 large onion (finely chopped)
3/4 pint chicken broth
2 tbsp lemon juice
1 small can crushed pineapple (keep juice)
1/2 tsp ground ginger
4 tbsp butter
hot cooked rice

In a large frying pan melt the butter, add the curry powder and stir for approx 2 minutes. Next add onions and keep stirring until onions are golden and soft. Add flour, ginger, broth and pineapple, stir well. Heat the ingredients till they boil, then simmer for around 5 minutes. Add cooked turkey and simmer for a further 10 minutes until all heated well. Finally just before serving, stir in lemon juice. Place hot cooked rice on a plate and serve the tasty turkey curry on the side. Quick and delicious!

2 carrots (peeled & cubed)
1 gherkin (cubed)
2 stalks fresh celery (cubed)
1 green apple (cored & cubed)
1 tomato (sliced)
6 tbsp low fat mayonnaise
1 tsp dry mustard
1/2 tsp mild curry powder
2 tbsp skimmed milk
1 tbsp lemon juice
6oz thawed frozen peas
pinch of parsley

Put mayonnaise in a small bowl, stir in curry powder, mustard and lemon juice, mixing well. Place chopped vegetables, peas and apple in another larger bowl, add the mayonnaise mixture, stir well to cover ingredients. Chill for approx 25 mins. Serve when ready and garnish with sliced tomatoes and pinch of parsley. Scrummy.

400g vine tomatoes (chopped)
2tbsps chopped fresh coriander
1/2 fresh small red chilli (chopped finely)
5 spring onions (chopped finely)
1 tbsp lemon juice
pinch of caster sugar

To make this quick free tasty tomato salad recipe simply place the chopped vine tomatoes in a large bowl, add the coriander and spring onions. In a small bowl mix together the lemon juice, chilli and caster sugar, mix well, then pour over the tomato coriander and onions in the serving bowl. Give it all a good stir again. Serve at once or chill in the refrigerator till needed.

1/2 fresh cucumber
2 tablespoons of Greek-style yogurt
1 handful of shredded fresh mint
salt and pepper
lemon juice

Finely slice the cucumber as thin as possible and place in a bowl. Next add the shredded fresh mint, Greek-style yogurt and salt and pepper to the bowl and finish off with a good squeeze of lemon juice. Mix well. Refrigerate until ready to serve. Enjoy!

4 large lettuce leaves
2 large apples (peeled and cubed)
2 stalks of celery (diced)
1 good handful of raisins
1 tablespoon of low fat mayonnaise
1 tablespoon of lemon juice

Combine all ingredients (except for the lettuce leaves) in a large bowl. Place in the fridge until ready to serve. When ready to serve, place lettuce leave on each plate and spoon mixture on. Great as a side dish.

198g (7oz) can of tuna in oil, drained
8 fresh ripe tomatoes
5 tbsp low-fat mayonnaise
3 drops Tabasco sauce
1 tbsp stuffed olives, chopped
2 tsp lemon juice
8 small sprigs fresh parsley
salt and pepper

Slice the tops off all tomatoes (keep the tops to one side). Scoop out the seeds from the tomatoes and discard. Season inside the tomatoes with the salt and pepper. In a bowl mix together the mayonnaise, stuffed olives, tuna, lemon juice and Tabasco sauce, mix well. Next divide tuna mixture between each of the tomatoes cases and fill each one well. Place the lids back on the tomatoes, press down gently to hold together. Garnish each tomato with parsley on the top. These are great served with any salad or can be eaten just by themselves. Fast and simple.

1 large fresh lettuce (shredded)
500gms cooked chicken (shredded)
25gms seeded green olives (sliced)
2 tbsps fresh dill (chopped)
60ml lemon juice
80ml olive oil
salt and pepper

To make this quick free chicken salad recipe, place the olives, onions and dill, chicken and lettuce in a large serving dish, mix together. To make the dressing, get a small bowl, add the olive oil, lemon juice, salt and ground pepper and mix well. When ready to serve the chicken salad pour the dressing over it and toss gently. Serve with tasty crusty bread if you wish. Enjoy!

4 large chicken legs
2 tbsp tandoori mix
1 tbsp lemon juice
2 tbsp olive oil
200ml (7fl oz) low fat natural yoghurt
1 red pepper (seeded & cubed)
100gms (4oz) French beans
225gms (8oz) long grain rice
25gms (1oz) low fat butter

Firstly mix together the lemon, tandoori mix, oil and yoghurt. Make slits in each leg, coat with the marinade, cover and chill for 2 hrs.
Preheat oven to gas mark 6 / 200C / 400F. Put chicken in a shallow baking tin and cook for 30-40 mins or until the juices run clear. Boil rice for 10-15mins add pepper and cook for a further 5 mins. Cook beans until tender, melt butter in a frying pan and saute beans for 3 mins. Serve
the chicken with beans on a bed of rice. Enjoy.