Japanese food tends to be low in fat, and these stylish sushi rolls are no exception. Now that the ingredients are available in grocery stores, it is easy to make them yourself. You must use sushi rice, which is sticky when cooked.
Based on the Moroccan way of stewing meat with fruit, here lamb is marinated with mushrooms and herbs, then cooked slowly with dried apricots. Shredded cabbage and fresh mint enliven the couscous accompaniment.
Barley is one of the crops that farmers love, due to its short growing season and hardy nature. We should love this nutty, wholesome grain too, since it is so good for us. Serve cajun-spiced barley with extra-lean beef sausages or lamb kebabs.
Broiled slices of herbed polenta topped with a creamy, melting mixture of Gorgonzola and ricotta cheeses is a delicious dish, ideal for a tempting starter. It is served hot with a garnish of salad greens.
No trip to Spain would be complete without sampling its famous rice dish, paella. The ingredients vary from region to region, but this recipe uses white fish fillets, squid and mussels. Serve this seafood paella with crusty whole-wheat bread.
Yes, you can make creamy risotto the way they do in Italian restaurants! This risotto primavera recipe makes a delightful starter or main meal. Vegetables add vitamins A and C, and a small amount of Parmesan adds calcium, protein and a lot of flavour.
Toasting the rice, then cooking with a herb and vegetable paste before adding stock and simmering, develops and enriches the flavour of this dish. The coriander rice makes a great accompaniment to grilled or roast chicken.
A biryani consists of curried meat, poultry, fish or vegetables combined with basmati rice to make a complete meal. Here chicken curry is layered with the rice and baked, then served with a fresh cucumber raita.
Cannelloni are often filled with rich beef or veal mixtures, but this lighter version uses chicken with fresh vegetables. The chicken and ricotta cannelloni can be assembled early in the day, and left in the refrigerator until you are ready to bake them.
Tangy tamarind and lemongrass infuse a Thai-inspired sauce for tender strips of stir-fried beef and fine rice noodles. With snow peas and baby corn adding all-important vegetable balance, this is a quick and easy dish that is a meal in itself.
This version of the all-time favourite spaghetti carbonara makes use of low-fat dairy products and dry-cured ham instead of bacon to make a healthier dish with no compromise on flavour. To complete the meal, serve with a roasted tomato salad.
Here’s a new lower-fat version of a classic Bolognese, a full-flavoured meat sauce tossed with strands of spaghetti and served with Parmesan cheese. There’s less beef than in traditional recipes, but low-fat chicken livers enrich the sauce.
Pasta bows taste deliciously different when combined with an exotic dressing of fish sauce, fresh red chili and rice vinegar in a moist Asian-style chicken and pasta salad. Fresh crunchy vegetables complete this well-balanced main-course dish.
Quick to prepare, this pasta and chicken salad with basil makes an ideal midweek dinner and won’t spoil if someone is late home. Tossing the pasta with lemon juice and white wine not only adds flavour but also means that the quantity of oil can be reduced.
Puttanesca is an Italian sauce that’s hearty, spicy and rich in flavour. This version keeps in the traditional capers, anchovies and olives, but just uses fewer of them to keep down the level of fat.
This basil and walnut pesto recipe adds the extra health boost of spinach and the peppery surprise of arugula, in true heart-healthy style.
This quick and easy linguini sauce is bursting with tomatoes and olive oil’foods that will keep your heart pumping strong.
There are numerous versions of gnocchi. Here a flour-based dough of mashed squash and ricotta cheese, flavoured with sage and Parmesan cheese, is used. A colourful roasted red pepper and onion sauce completes the dish.
Introduce vegetables to old favourites for healthy family meals. This well-loved macaroni dish is delicious with mushrooms, peas and red pepper added. Using a small amount of powerful blue vein cheese adds flavour, but not too much fat.
Store-bought stuffed pasta just does not taste anything like silken-textured homemade pasta with a freshly prepared savoury filling. This mushroom ravioli in herb jus is not a convenience meal’making pasta does take time’but it is well worth it!