This recipe is great for Dessert, Snack. Serves 8.

Ingredients

4 large free-range eggs
275g caster sugar
3 tsp vanilla extract
200ml olive oil plus extra for greasing tin
200ml Pauls Zymil Low Fat Milk Lactose Free Milk
350g self-raising flour
2 tsp baking powder

Method

1. Preheat oven to 180C.
2. Lightly oil and line tin with baking paper.
3. In a large bowl whisk together the eggs, sugar and vanilla until really thick.
4. Gently stir in the olive oil and Pauls Zymil Low Fat Milk Lactose Free Milk.
5. Sieve over the flour and baking powder and gently fold in. Spoon mixture into tin.
6. Bake for 35-40 minutes or until skewer comes out clean.
7. Allow to cool slightly and transfer to cooling rack to cool completely. Split and fill with favourite filling.

Variation

Follow steps 1-5. Divide mixture between two small baking tins and bake for 25-30 minutes or until skewer comes out clean. Once cool, spread filling over the top of one cake and sandwich the other cake on top.

Nutritional analysis per serve (not including filling)

A serve of Birthday Sponge Cake is:

A source of fibre
Nut free
Lactose free

This recipe is great for Dessert. Serves 6.

Ingredients

12 slices raisin bread, crusts removed
1 x 810g canned apricot halves, with juice reserved
1/4 cup brown sugar
4 eggs, lightly beaten
2 cups (500ml) Pauls Zymil Low Fat Milk

Method

1. Cut each slice of bread into 6 triangles.
2. Layer bread into 6 lightly greased individual ramekins and add apricots. Sprinkle with brown sugar.
3. Combine eggs, milk and apricot juice and pour evenly over the bread. Stand for 5 minutes.
4. Bake at 180C for 25-30 minutes. Stand puddings for 10 minutes before serving.

Nutritional analysis per serve

A serve of Apricot Bread and Butter Pudding is:

Low in fat
Low in saturated fat
A good source of fibre
Low in sodium
Nut free
Lactose free

This recipe is great for Dessert. Serves 4.

Ingredients

1/4 cup custard powder
2 tbsp caster sugar
2 cups (500ml) Pauls Zymil Low Fat Milk
200g mixed frozen berries, thawed and juice reserved
12 sponge finger biscuits

Method

1. Combine custard powder, sugar and 1 tbsp of milk in a saucepan and stir until smooth.
2. Gradually stir in the remaining milk and stir over medium heat until thickened. Allow to cool slightly.
3. Arrange three sponge finger biscuits in each of the four serving bowls or glasses.
4. Drizzle with reserved berry juice and spoon half the berries onto the biscuits.
5. Top evenly with custard and finish with the remaining berries.

Nutritional analysis per serve

A serve of Individual Berry Trifles is:

Low in fat
Low in saturated fat
A source of fibre
Low in sodium

This recipe is great for Lunch, Snack. Serves 4-6.

Ingredients

100g chorizo sausage sliced*
1/2 red capsicum, cut into wedges
1/2 red onion, sliced into wedges
300g chat potatoes, cooked until just tender, then halved
4 eggs
1/2 cup (125ml) Pauls Zymil Low Fat Milk
1/2 cup chopped flat leaf parsley
salt and freshly ground black pepper, to taste
handful chopped parsley, (extra for serving)

Method

1. Place chorizo, capsicum and onion in a deep, 20cm diameter frying pan over low heat and cook for 4-5 minutes until softened.
2. Toss through potatoes then spread the mixture evenly over the bottom of the pan.
3. Whisk together eggs, milk, parsley and seasonings and pour over the chorizo mixture. Cover and cook over low heat for 15-20 minutes, until almost set.
4. Place omelette under a pre-heated grill for 2-3 minutes until golden and set. Allow to stand for 2-3 minutes.
5. To serve, loosen omelette from the sides of the pan and invert onto a plate. Cut into wedges, sprinkle with freshly ground black pepper and extra chopped parsley. Serve with fresh bread or salad.

*If you’re gluten intolerant please check the sausage’s label to ensure that it doesn’t contain wheat or gluten

Nutritional analysis per serve (not including sides)

A serve of Chorizo and Capsicum Spanish Omelette is:

A source of fibre
Gluten free
Nut free
Lactose free

This recipe is great for Lunch, Dinner. Serves 4.

Ingredients for the chicken korma

15ml (1 tbsp) sunflower oil
1 onion, finely sliced
2 large garlic cloves, crushed
3 tsp ground turmeric
3 tsp ground coriander
2 tsp ground cumin
1 small cinnamon stick
2 bay leaves
4 boneless, skinless, free-range chicken breasts, cut into 5cm/2in chunks
115g red lentils
400ml salt-reduced chicken stock
300ml Pauls Zymil Low Fat Milk
50ml coconut cream
100g fresh spinach leaves, washed, shredded

Ingredients for the tomato and chilli relish

200g baby plum tomatoes, quartered
2 red chillies, deseeded and finely chopped
pinch sugar
15ml (1tbsp) olive oil
squeeze lemon juice

Method

1. Heat the oil in a non-stick pan. Add the onions and cook gently for 10 minutes until softened. Stir in the garlic and cook for a further minute.
2. Add the turmeric, coriander, cumin, cinnamon and bay leaves and cook for 1 minute.
3. Add the chicken and toss in the spice mix. Cook for 1 minute.
4. Stir in the lentils and pour in the stock and milk and bring to the boil.
5. Stir in the coconut cream, turn heat down and gently simmer for 20 minutes.
6. Meanwhile, make the relish by combining all the ingredients together, season and spoon into a serving bowl.
7. Add the spinach to the chicken korma and cook for 1 minute. Season to taste.
8. Serve the chicken korma with warm chapattis or rice and the fresh tomato and chilli relish and steamed vegetables

Nutritional analysis per serve (Chicken and Spinach Korma not including sides)

A serve of Chicken and Spinach Korma is:

Very high in fibre
Low in sodium
Gluten free
Nut free
Lactose free

Nutritional analysis per serve (Tomato and Chilli Relish)

A serve of Tomato and Chilli Relish is:

Very low in sodium
Gluten free
Nut free
Lactose free

This recipe is great for Lunch, Dinner. Serves 6.

Ingredients for the meat sauce

30ml (2 tbsp) olive oil
1 large onion, chopped
450g good quality beef mince
1 garlic clove, crushed
2 tbsp fresh thyme leaves or oregano
1 x 400g can chopped tomatoes
1 tbsp sundried tomato paste
150ml red wine

Ingredients for the cheese sauce

30ml (2 tbsp) olive oil
2 tbsp plain flour
350ml Pauls Zymil Low Fat Milk
100g hard yellow cheese, grated
6 fresh or dried gluten-free lasagne pasta sheets

Method

1. Heat oil in a large pan over medium heat. Add onion and fry for 5 minutes until softened.
2. Add the garlic and beef mince and fry for a further 3-4 minutes, until the mince is lightly browned.
3. Stir in the thyme or oregano, tomatoes, tomato paste and wine. Season well, cover and simmer for 30 minutes. Remove the lid and simmer for a further 10 minutes.
4. Meanwhile, preheat the oven to 180°C.
5. To make the cheese sauce, heat the oil in a saucepan and stir in the flour. Cook out for 1 minute.
6. Over a medium heat, whisk in milk and cook for 5 minutes, stirring occasionally, until the sauce is smooth. Stir in 3/4 of the grated cheese and season to taste.
7. Pour half the cooked meat sauce into the base of a large oven proof dish. Cover with 3 sheets of lasagne. Pour over the remaining meat sauce and top with the remaining lasagne sheets. Pour over the cheese sauce and scatter over the remaining cheese.
8. Transfer the lasagne to the oven for 30 minutes until browned and bubbling hot.
9. Serve with a green salad.

Nutritional analysis per serve (not including green salad)

A serve of Beef Lasagne is:

A good source of fibre
Low in sodium
Nut free