Samosas
MAKES 6
2 medium potatoes, peeled and cut
into 1cm (½in) dice
75g (2¾oz) frozen peas
low-calorie cooking spray
½ an onion, peeled, diced
1 garlic clove, peeled, crushedTom at o & p opp y
seed mini loavesMAKES 121 tsp grated root ginger
a generous pinch of chilli powder
½ tsp ground coriander
½ tsp ground cumin
½ tsp ground turmeric
½ tsp garam masala
30g (1oz) spinach
juice of ½ a lemon
sea salt
3 low-calorie tortilla wraps, cut in half
1 free-range egg, beaten
fresh coriander, to serve (optional)1 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.
2 Preheat the oven to 200°C/Gas Mark
6 and line a baking tray with some
greaseproof paper or baking parchment.
3 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.
4 Brush the edges of the halved wrapswith the beaten egg. Fold each half into
a cone shape and seal the edge, leaving
the top open to add the filling.
5 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.
6 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.
7 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 ser ve
warm. You can also allow to cool, wrap in
baking parchment and freeze them.Taken from Pinch of
Nom: 100 Slimming,
Home-style Recipes
by Kate Allinson and
Kay Featherstone,
published by Bluebird
(Hardback £20; eBook
£16.99). The Pinch of
Nom Food Planner is
als o ou t now! ( £ 9. 9 9).
Photos: Mike English. 250g (9oz) strong plain white flour,
plus extra for dusting
1 tsp salt
2 tsp caster sugar
1 tsp paprika
2 tsp poppy seeds, plus extra for
sprinkling
1 tsp fast-action yeast
150ml (5fl oz) warm water
2 tbsp tomato purée
a little vegetable oil, for greasing1 Mix together the flour, salt, sugar,
paprika and poppy seeds in a large
bowl. Stir in the fast-action yeast.
2 Combine the water and tomato purée
thoroughly. Add to the flour mixture and
use your hands to bring the mixture
together to form a soft dough.
3 Dust a work surface with a little flour.Turn the dough onto this and knead for
8-10 minutes until smooth and elastic. Put
the ball of dough into a lightly greased
bowl and cover with clingfilm. Leave in a
warm, draught-free place for about an
hour, or until roughly doubled in size.
4 Turn out the dough and knead lightly
for a few seconds. Cut into 12 even-
sized pieces and form into sausage-
shaped rolls.
5 Lightly grease the compartments in
the mould with a little vegetable oil.
Place the rolls in the mould and brush
the surface with a little water, then
sprinkle the extra poppy seeds on top.
Leave in a warm, draught-free place
until roughly doubled in size.
6 Preheat the oven to 210°C/Gas Mark- Bake the rolls for 12-15 minutes until
risen and cooked.
By Lakeland (blog.lakeland.co.uk)92 baking heaven SEPTEMBER WWW.FOODHEAVENMAG.COM