Ditch the diet and swap your pre-wedding menu for Slimming World’s gloriously satisfying and wickedly tasty menu for May!
The countdown to the summer is ON! Get in step and in shape with these three delicious additions to your pre-wedding menu from Slimming World…
Onion and sweet potato bhajis
Serves 4 (makes 16)
Ready in 50 minutes
Ingredients
2 large onions, halved and thinly sliced
1 medium sweet potato, peeled and coarsely grated
50g gram flour
1 tsp lemon juice
2 tsp cumin seeds, lightly crushed
1 tsp black mustard seeds
1 tsp turmeric
1 tbsp coriander seeds, crushed
½ red chilli, deseeded and chopped, plus sliced
Chilli to garnish
1 tbsp finely chopped fresh coriander
2 small eggs, lightly beaten*
Salt and freshly ground black pepper
Low-calorie cooking spray
For the mint raita
2 large handfuls of fresh mint, plus finely chopped
Fresh mint to garnish
1cm piece of ginger, peeled and grated
2 garlic cloves, crushed
1 green chilli, deseeded and roughly chopped
Juice of 2 lemons
A pinch of sweetener
250g fat free natural yogurt
Put the onions, sweet potato, gram flour, lemon juice, spices, chilli, fresh coriander and eggs in a mixing bowl. Mix well, season with salt and leave to stand for 15 minutes. Meanwhile, make the raita. Put all the raita ingredients into a food processor and blend until fairly smooth. Season to taste and chill until you’re ready to serve. Preheat the oven to 220°C/fan 200°C/gas 7 and line a baking sheet with baking parchment. Using your fingers, mix the sweet potato mixture again to combine thoroughly. Spoon 16 equal-sized dollops on to the baking sheet, spray with low-calorie cooking spray and bake for 15-20 minutes or until golden. Scatter the extra mint over the bhajis and raita to serve.
Asparagus and red onion crustless quiche
Serves 4
Ready in 50 minutes
Ingredients
Low-calorie cooking spray
2 garlic cloves, finely chopped
2 large red onions, finely chopped
Salt and freshly ground black pepper
400g asparagus tips
8 large eggs*
300g low-fat natural cottage cheese
Small handful of chopped fresh tarragon
Preheat the oven to 190°C/fan 170°C/gas 5. Spray a large non-stick frying pan with low-calorie cooking spray and place over a medium heat. Add the garlic and onions, season to taste and cook for 4-5 minutes or until softened. Spoon the onion mixture into a 23cm flan dish. Meanwhile, cook the asparagus tips in lightly salted boiling water for 2-3 minutes then drain well. Mix the eggs, cottage cheese and tarragon in a bowl and spoon over the onion mixture. Top the quiche with the asparagus tips and bake for 30-35 minutes or until just set and lightly browned. Serve warm with plenty of salad.
Coconut rice pudding with mango and lime
Serves 4
Ready in 30 minutes, plus standing
Ingredients
200ml reduced-fat coconut milk
450ml skimmed milk
2 level tbsp sweetener granules
100g dried short-grain or pudding rice
2 ripe mangoes, peeled, stoned and diced (or use 300g prepared mango)
Finely grated zest and juice of 1 lime
Put the coconut milk, milk, sweetener and rice into a saucepan and bring to the boil over a high heat. Reduce the heat to low and simmer for 25-30 minutes or until the rice is tender and the mixture is thick and creamy, stirring regularly to make sure it doesn’t form a skin and isn’t catching on the pan. Remove from the heat, cover the pan and leave to stand for 10 minutes. Meanwhile, mix the mango with the lime juice. Divide the rice pudding between bowls and top with the mango and lime zest – it’s delicious served warm or cold.
Our thanks for these tasty little treats from slimmingworld.com
Images: Gareth Morgans
*Pregnant women, the elderly, babies and toddlers are advised to choose eggs showing the British Lion stamp if eating raw or partially cooked eggs.
