Vege Fritters - 37 pro points

I made these for dinner last night - and had leftovers for lunch. My husband loved them!

1 onion peeled and roughly chopped into 4-6 pieces
1 carrot, likewise
1 capsicum (bell pepper) chopped into large pieces (deseeded)
1 courgette chopped into 4-6 pieces
2 cloves of garlic peeled
1 cup sweet corn kernels (4 pro points)
handful of frozen peas (1 pro points)
1 1/2 cups chickpea flour (20 pro points)
salt
pepper
1 teaspoon cumin
2 teaspoons turmeric
1/2 teaspoon chilli powder
Water to mix
oil for frying (12 pro points - approx)

Put the onion, carrot, capsicum, courgette and garlic into a food processor and blend until finely chopped. (Or you can grate the carrot and courgette and finely chop the rest.)

Add to a large bowl with remaining ingredients.  Add enough water to make a loose batter.

Heat oil in a pan and fry spoonfuls of the mix until golden underneath, then turn and cook the other side. Makes about 28-30 - plenty for 4 people.

Serve with a lettuce salad.

You can change the vegetables for anything you like. Cauliflower, mushrooms, fresh chilli, pumpkin, potato, sweet potato (kumara), spring onions, anything! It's easy to extend out for more people and delicious any way you eat it.

Serve with yoghurt mixed with mint and diced cucumber if you like. Or chutney would also be great. Make it yours.

Pea Soup - Pro Points 33

This soup reminds me of winter days; rain on the window, fire in the hearth, and family close to me.

1 cup yellow split peas (17 pro points)
1/2 cup red lentils (7 pro points)
10 cups of water
2 large onions
2-3 sticks celery
2 carrots
2 cloves garlic
1 bat leaf
thyme, oregano, allspice
25 gm butter (5 pro points)
1/4 cup flour (4 pro points)
milk, water or vege stock to thin
salt and pepper

Bring peas, lentils and water to the boil in a large pot. Add onions, celery, carrots and garlic.
Adds herbs and spice listed, in quantities to suit your taste, or leave them out if you don't have them.
Simmer mixture until peas are mushy, then blend or push through a sieve.

Melt butter in clean saucepan, then add flour and cook together for about 2 minutes.
Add about a cup of the soup puree, stir until combined, then add another cup, stir until combined, then add remaining puree.

Bring to the boil and simmer for 5-7 minutes.

This mixture will be very thick, and at this stage is suitable for storing in the fridge or freezer.

When ready to serve, thin with a little milk, water or vegetable stock. Bring to the boil, taste and season.

Serve hot with croutons or toast.

Impossible Pie

Impossible because it froms it’s own pastry crust - sort of. 
Easy and delicious.



3 cups of milk (12 pro points)
2/3 cup of flour (9 pro points)
five eggs (10 pro points)
100gm of tasty cheese grated (10 pro points)
any assortment of veges you have including a oniony thing such as spring, red, chives, and some parsley - eg: finely chopped onion, chopped broccoli florets, grated carrot and courgette, grated potato or kumara, diced capsicum, etc. (pro points on some like potato and kumara  - check your book)
Pre-heat oven to 180oC
Mix the flour and milk up with a whisk then whisk in the eggs, then the veges and bit of pepper and salt and then put in a greased dish.
Sprinkle some extra cheese on top.
Bake for approx 40 mintutes or until the middle is puffed and golden on top.

Vegetable Lasagne - serves 6-8 total pro-points 47

2 red or yellow capsicums sliced into quarters - seeds etc removed
2 courgettes sliced long-ways into strips (or aubergine)
1 large kumara peeled and sliced into 1cm slices (4 pro points)
3 teaspoons of olive oil (3 pro points)
2 cups field or Swiss brown mushrooms
1/2 packet (about 200g) fresh spinach, chopped (or use frozen)
1 onion, chopped
1 carrot, peeled and chopped
2 celery stalks, chopped
2 cloves garlic, chopped
1/2 cup red wine (4 pro points)
2 x 400g cans chopped tomatoes
2 tablespoons tomato paste
1/2 teaspoon paprika
2 tablespoons chopped fresh herbs of your choice (basil, oregano, rosemary are good)
2 cups cottage cheese (12 pro points)
1/2 cup low-fat milk (2 pro points)
1/2 cup freshly grated parmesan (6 pro points)
instant lasagne sheets (12 pro points)
Extra cheese (grated) for sprinkling on top (cheddar or parmesan) (4 pro points)
Preheat the oven to 180°C. Lightly brush the kumara, courgette and capsicum with oil and roast for 15 -20 min until soft.  remove and allow to cool a bit.
Heat the oil in a large pan and gently fry the onion, carrot, celery and garlic until soft but not browned. Add the mushrooms and continue to cook gently. Add the tomatoes, tomato paste, wine, herbs and spices. Simmer for about 20 minutes, until the vegetables are soft and the liquid in the sauce has reduced by a third.
While the tomato sauce is cooking, make the cheese sauce. Blend the cottage cheese until smooth, then add the parmesan and the milk. Blend until you have a smooth, creamy sauce.
Add the spinach leaves to the tomato sauce, stir in and cook a few minutes until wilted (or thawed if using frozen).
In a deep oven dish, place a third of the tomato mixture. Follow with a layer of pasta, a layer of tomato, a layer of cheese and some of the roasted vegetables. Repeat the layering, finishing with the cheese. Sprinkle the extra cheese over the top of the lasagne and place in the oven.
Cook for 30-40 minutes. Let stand for 5 minutes before serving with a green salad and bread rolls.