Some like it hot...

I've wanted to come up with a pro points friendly, dairy free and very easy version of chicken tikka masala for some time - but with a reluctance to use coconut milk because it is quite pointy (even the light version) and soya allergies in the family, my options were limited. I eventually decided to give it a go using rice milk, and came up with this recipe after a fair amount of Internet research. This makes two portions of 5pp each - I served it with miracle rice and tortilla wraps that I'd cut into rounds and dry fried to make them a little bit puffed up and toasty. Be warned that it is VERY hot - cut down on the chilli powder if that's not your thing.

INGREDIENTS

360g chicken breast pieces
2 opinions, chopped
2 peppers, cut into chunks
125ml rice milk
2 tblspns mango sauce (sugar free)
1 tin chopped tomatoes
2 tablespoons tomato purée
5 cubes of frozen crushed garlic
1 cube frozen chopped ginger
2 tspns hot chilli powder
2 tspns dried coriander
2 tspns cumin
1 tspn turmeric
1 tspn paprika
1 tsp garam masala
0.5tsp black pepper
Seeds of 4 cardamom pods
Pinch cinnamon
100ml water
Fresh coriander


Combine all the spices, garlic, and ginger and add a little water until a paste forms. Marinate the chicken in the paste for about an hour. In an actifry or a wok, fry the onions and pepper in frylight until they begin to soften, then add the chicken and continue to fry until it cooks through. Add the tinned tomatoes, tomato purée, water and mango sauce and cook until the liquid begins to evaporate. Finally add the rice milk and chopped coriander and cook until the mixture has thickened to the desired consistency,

April stodge...

Well this recipe was partly inspired by the fact that I accidentally purchased an extra 4 bags of cooking apples for Pesach, and partly by the fact that this unseasonal, freezing weather is making me crave classic, wintery dishes. I decided to try my hand at lightening up traditional apple kugel - I baked these in muffin tins; the recipe makes 10 at 2pp each.

INGREDIENTS

3 cooking apples, peeled, cored and chopped
50g flour
5oz low fat spread, melted
8g Splenda
1 tsp baking powder

Mix together the flour, eggs, Splenda and spread to make the batter. Stir in the chopped apples and spoon into the muffin cases. Bake at 180' for approximately 25 minutes (but check after 15).