This simple potato salad recipe is one of our favourite summer recipes to make. Whether it’s for a BBQ or just as a side dish for your evening meal, this potato salad is very simple healthy recipe to make and is a must have this summer!
We always try and pick recipes from the internet that we believe have some of the best flavours and tastes to offer you! We also pick some based on how easy they are to make, and this potato salad recipe is a great example of that. This Tesco Real Food potato salad is full of fantastic flavours and is a healthy option as a side dish for your main meal or BBQ! Including freshly chopped parsley, mint and basil, and freshly cooked potatoes, all combined together with low fat yoghurt and mayonnaise, this recipe takes no longer than 25 minutes to make, so it can be rustled up even at short notice.
- 750g of potatoes
- 2 tbsp of low fat Greek yoghurt
- 3 tbsp of reduced fat mayonnaise
- 85g of watercress
- Chopped Parsley
- Chopped Mint
- Chopped Basil
- 3 sprigs of mint
Step 1- Chop the potatoes up if you want to. Fill a saucepan with water and bring to the boil. Add the potatoes along with a pinch of salt and the mint sprigs. Allow the potatoes to cook for 20 minutes until they start to soften.
Step 2- Once you are happy the potatoes are cooked, drain them and remove the mint sprigs.
Step 3-In a separate mixing bowl, add the parsley, mint and basil, along with the yoghurt and mayonnaise. Season to taste.
Step 4-Take the watercress and blanch it for no more than 15 to 20 seconds in boiling water, before allowing it to cool.
Step 5- Add the potatoes to the yoghurt, mayonnaise and herb mix followed by the watercress. Serve in a large glass bowl .
Source: Tesco Real Food
Our final low fat recipe for the month comes in the form of these delicious oven baked fish and chips. They can be prepared and cooked in under and hour, so what are you waiting for, give it a go at home!
Fish and Chips are one of the classic British dishes and it is easy to see why! However this version puts a twist on the classic dish. This version is low fat fish and chips and the reason is because it is oven baked rather fried. The fish comes with a delicious breadcrumb topping, made up of parsley, lemon zest and fresh breadcrumbs, and the chips are made of floury potatoes so they are a lot lighter than your regular potatoes. So if you love fish and chips and want to try these oven baked fish and chips at home, take a look at this delicious recipe from BBC Good Food.
- 880g of floury potatoes
- 4 sustainable white fish fillets, roughly 140g each
- 50g of fresh breadcrumbs
- The zest of 1 lemon
- 2 tbsp of chopped parsley
- 2 tbsp of olive oil
- 200g cherry tomatoes
Step 1-Preheat your oven to 220 degrees celcius/200 degrees in a fan oven/Gas Mark 7. Cut the potatoes in to chips, and pat them, dry using kitchen paper. Lay the chips on a baking tray in a single layer before covering with half of the olive oil, and seasoning with salt.
Step 2-Cook the chips for 40 minutes in total until they start to turn a golden brown colour. Turn the chips after 20 minutes to ensure they are evenly cooked.
Step 3-In a bowl, mix the breadcrumbs, lemon zest and parsley then season to your own taste with sea salt and black pepper. Once well mixed, top each fish fillet with some of the mixture and add the remaining olive oil.
Step 4- Place the fish fillets in a roasting tin and put them in the oven along with the chips for the final 10 minutes that the chips will need to cook. That’s it, the oven baked fish and chips is finished!
Source: BBC Good Food
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If you want a deliciously healthy and very fast meal for you and your family, these grilled lemon chicken kebabs are perfect! They can be prepared and cooked in under 30 minutes, which is perfect for when the family return home from work and school
The next instalment of our low fat recipes are these grilled lemon chicken kebabs with a side of gremolata. These kebabs may see simple, which they indeed are when it comes to preparation, but they are also bursting with flavour! The refreshing zest of the lemon is backed up by the sweet taste of the white wine vinegar and the fresh parsley. So if you are keen on trying a low fat recipe this month, and want something easy and tasty to ease you in, these grilled lemon chicken kebabs are perfect. Enjoy!
Photo by kae71463 (view original)
- 2 chicken breasts
- The juice of 1 lemon
- 1 teaspoon of grated lemon zest
- 3 thick slices of lemon, quartered
- 55ml olive oil
- 1 clove of garlic, peeled and crushed
- 1 dessertspoon of chopped oregano
- 1 teaspoon of white wine vinegar
- 2 bay leaves torn in half
- Salt and black pepper for seasoning
For the Gremolata
- 1 garlic clove, peeled and chopped
- 1 teaspoon of lemon zest, grated
- 1 tablespoon of fresh parsley,chopped
Step 1-Preheat your grill at least 10 minutes before you plan to use it. Slice each chicken breast in to 5 rather chunky pieces, then place them in a mixing bowl with the lemon juice and the zest of the lemon, as well as the oregano, olive oil, garlic, white wine vinegar and as much of the salt and pepper as you want. Leave to marinate for as long as you want.
Step 2-Then start assembling the kebabs by threading half a bay leaf on to a skewer, followed by a quarter slice of lemon, then a piece of chicken. Repeat this until you have used all 5 pieces of chicken. Finish the end of the kebab with another half bay lead and another quarter slice of lemon. Ensure nothing will be able to fall off the kebab.
Step 3-Repeat with the other kebabs, and once finished, place them on a grill pan with a rack for 10 minutes before flipping them over and cooking for another 10 minutes on the other side. You will need to baste the kebabs when they are cooking, so have the remaining marinade ready. You will know the kebabs are done once they start to crisp at the edges.
Step 4-For the gremolata, combine the freshly chopped parsley, the lemon zest and the chopped garlic in another bowl. Once the kebabs are done, place them somewhere to keep warm.
Step 5-Take any remaining marinade plus the juices from the kebabs and put them in a saucepan. Reduce for a few minutes until it is the consistency of a syrup. Pour this on to the kebabs as well as the gremolata, and that’s it, all done! Now enjoy these deliciously healthy grilled lemon chicken kebabs.
Source: Delia Online
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The second low fat recipe that we have chosen again comes from the great people at BBC Good Food in the form of these low fat banana and blueberry muffins! We will have more low fat recipes coming over the next few weeks, so keep an eye out on the British Bakeware recipe board, as well as Twitter, Facebook, Google+ and Pinterest!
You may wonder how muffins can be low fat, well these delicious banana and blueberry muffins will certainly surprise you! They are made from porridge oats and use buttermilk as a low fat alternative to yoghurt or normal full fat milk. The combination of flavours from the bananas and blueberries is perfect, and the crunch from the porridge oats tops off a perfect healthy treat for you, your friends and family! So if you have been looking for recipes for low fat muffins, give these a try and you will not be disappointed!
- 300g Self-Raising Flour
- 1 tsp of Bicarbonate of Soda
- 100g of light muscovado sugar
- 2 bananas
- 150g of bluberries
- 2 egg whites
- 50g porridge oats, plus 1 extra tbsp. for topping
- 284ml of buttermilk
- 5 tbsp of olive oil
Step 1-Preheat your oven to 180 degrees celcius/160 degrees for a fan oven/gas mark 4. Line a 12 cup muffin tin with paper muffin cases. Then add the flour and bicarbonate of soda to a mixing bowl and place to one side. Take 1 tbsp of the muscovado sugar and put it to one side, then mix the rest of the sugar with flour and the porridge oats, making a well in the centre of the mixture.
Step 2-In another bowl, break up the bananas and mash them until completely smooth. Once you have done this, add the 2 egg whites, the 5 tbsp of olive oil and the buttermilk to the banana until it starts to combine.
Step 3-Pour the liquid mixture in to the well you created in the sugar, flour and porridge oats mixture and stir in quickly. The mixture may look like it needs further mixing, but don’t overdo it. Add the blueberries and give it one final stir to ensure the blueberries are evenly spread out.
Step 4-Split the mixture evenly among the 12 cups in the muffin tray, and sprinkle each cup with a bit of the remaining porridge oats and muscovado sugar.
Step 5-Bake the muffins for around 20 minutes until they have fully risen and have turned a dark golden brown colour. Allow to cool for 5 to 10 minutes before serving. That’s it, these deliciously simple low fat banana and blueberry muffins are ready to enjoy!
Source:BBC Good Food
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After the festive period, you are probably feeling like everyone else when it comes to wanting to cut down on the amount of food we have had! This doesn’t mean that you have to stop eating what you want to however, as this low fat carrot cake recipe demonstrates!
Here at British Bakeware, we want to help fill your head with easy low fat recipes that are just as delicious as all of the food you had over Christmas! This low fat carrot cake is a simple recipe, and can be cooked in under 45 minutes! The cake is deliciously moist and the low fat cream cheese topping will complement the sweet taste of the carrots perfectly! So why not try this if you are looking to be a bit healthier this January, and keep an eye out for more easy low fat recipes in the coming weeks!
- 2 large eggs
- 60g granulated sugar
- 50ml olive oil
- 130g of plain flour
- 10g baking powder
- 2 tbsp ground cinnamon
- 1 tsp ground all spice
- 3 grated large carrots
- 100g raisins or sultanas
- 2 tsp of lemon juice
- A pinch of salt
For the Cream Cheese Topping
- 200g of mascarpone cheese
- 20g of unsalted butter
- 30g of icing sugar
- The rind of 1 lemon
Step 1-Preheat your oven to 180 degrees celcius. Add the 2 large eggs, the granulated sugar and the olive oil to a mixing bowl and beat together.
Step 2-Once the above ingredients have been mixed together, sift in the flour, baking powder, cinnamon and all spice in to the mixing bowl and mix together well
Step 3-To the mixing bowl, add the grated carrots, raisins (or sultanas if you have chosen them), the lemon juice and salt before mixing together again.
Step 4-Once you are satisfied that the ingredients are well mixed, transfer the mixture to a cake tin and bake in your oven for around 30 to 40 minutes. You know the cake is done when you can place a skewer in the middle and it comes out completely dry. Leave for 5 minutes before removing it from the cake tin to cool.
Step 5-To start the cream cheese topping, put the mascarpone cheese, unsalted butter, icing sugar and lemon rind in to a bowl and beat until the mixture is smooth! Spread the cream cheese topping over the cake and place in the fridge for at least 5 hours or so before serving.
Source:BBC Good Food
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