When I first picked up this book and started flicking through the recipes to see what might catch my eye, I failed to notice “100 slimming home style recipes” noted on the front cover. The fact that these are calorie reduced meals did not detract me from exploring this book; the types of meals here are things I might make everyday – healthy home cooking choices. What a great book! I hope you find some, new favourites here too.
Pinch of Nom by Kate Allinson and Kay Featherstone is published by Bluebird, RRP $39.99 and is available in all good bookstores.
Prep time: 10 mins | Cooking time: 15 mins | 151 KCAL per serving
“Yes, you read correctly: samosas! Making a simple swap from pastry to tortilla wrap instantly brings down the calories. Filled with fresh ingredient, you’ll be reaching for these time and time again for fakeaway nights (served with our Super Simple Chicken Curry on page 58), or just as a snack.” p. 224
V F GF (use GF wraps)
2 medium potatoes, peeled and cut into 1 cm (½ in) dice
75g frozen peas
Low-calorie cooking spray
½ onion, diced
1 garlic clove, crushed
1 tsp grated root ginger
Generous pinch of chilli powder
½ tsp ground coriander
¼ tsp ground cumin
¼ tsp ground turmeric
½ tsp garam masala
Juice of ½ lemon
3 low-calorie tortilla wraps, cut in half
1 egg, beaten
Fresh coriander, to serve (optional)
Cook the diced potatoes in a pan of boiling salted water for 5 minutes, then drain. Cook the peas in boiling salted water and drain.
Preheat the oven to 200°C (fan 180°C/gas mark 6) and line a baking tray with some greaseproof paper or baking parchment.
Spray a pan with some low-calorie cooking spray and place over a medium heat. Add the onion, garlic and ginger and cook for 3 – 4 minutes until softened but not browned, then add the spices and cook for another minute. Stir in the cooked potato and mash it slightly with a fork or the back of a spoon before adding the uncooked spinach, lemon juice and peas. Add a pinch of salt and stir.
Brush the edges of the halved wraps with the beaten egg. Fold each half into a cone shape and seal the edge, leaving the top open to add the filling.
Divide the filling equally between the wraps, being careful not to over-fill them. If you do, you will not be able to seal them properly.
Brush the open end of the wraps with some more beaten egg, leave for 30–40 seconds, until it becomes tacky, then press the edges together firmly. You can use a fork to do this, but be careful not to rip the wrap. Arrange the samosas on the tray.
Brush each samosa with plenty of beaten egg, make sure the edges are sealed, then place in the oven for 10 minutes, or until they are golden brown.
Remove from the oven and serve warm. You can also allow to cool, wrap in baking parchment and freeze for another day.