Beetroot and feta burgers

The latest addition to the permanent collection. These are totally delicious and mega cheap. The children didn’t like them but more for us!

Based on a sliders recipe we got in our Gousto box a few months ago.

Serves 4

4 rolls (ciabatta or burger)

1 egg

1 garlic clove (or some garlic powder)

10g fresh tarragon or some dried (dried is way cheaper!)

1 tbsp. white wine vinegar (I used rice vinegar)

250g cooked beetroot (1 pack, not pickled)

2 tbsp. mayonaise

1 red onion

1 slice bread, whizzed into breadcrumbs

2 tbsp flour


Drain the beetroot, but keep the juice

Grate the beetroot, and then squeeze as much juice as possible out

If using fresh, chop the tarragon finely and grate the garlic

Pat the feta dry and crumble into a bowl

Add the beetroot, garlic, breadcrumbs, egg, tarragon (1/2 if using fresh) and 2tbsp flour

Season with salt/ pepper

Chop the onion and fry over a low heat for 5 mins. Add the beetroot juice and cook for another 5 mins

Split the mixture into 4 burgers and press together well

Fry the beetroot patties for 2-3 mins on each side

To make the mayonnaise sauce, combine mayonnaise, vinegar, tarragon and seasoning. You could add 2 tbsp. olive oil but I’ve decided it’s not worth the calories


Serve the burgers in the buns with the mayonnaise, onions and homemade chips and salad

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cocoa orange raw food bars

These are amazing- just like Nakd bars and so so so much cheaper! May be a little tricky to store and carry- reckon you’ll need to wrap in greaseproof or put in plastic containers, but these are 75p each in the shops so well worth the inconvenience! Makes 12- you have to be quite strict with portion size as they’re quite sugary anyway (albeit natural sugars- 14g) so don’t be tempted to make them bigger.

200g dates

120g ground almonds (could be cashews, but as these are more expensive and not sold ground, I’d go with almonds!)

60g raisins

20g cocoa powder

zest of a large orange and half its juice


Blend the first 4 ingredients together in food processor- this takes a while but keep going

Add the zest and juice of the orange and blend until combined

Push down with your fingers into a lined, greased (1 cal spray) cake tin- I used my square one

Freeze for about 20 mins so it’s firmer

Remove from freezer and cut into 12 using a sharp knife

Think they store for about a week- and don’t see why you couldn’t freeze them but need to keep them apart or they’ll stick together

So delicious! Original recipe from I have doubled it and added the orange (which is a good addition for both taste and texture) She reckons 123cals, 3g protein, 14g sugar 🙂 She has used the original bar’s proportions so these are essentially the same! Great for those like me who can be bothered to make their own!!!


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slimmers’ apple and cinnamon strudel


  • 700g cooking apples
  • 25g sultanas
  • ½ level tsp cinnamon
  • Grated zest of 1 lemon
  • Artificial sweetener, to taste
  • Low calorie cooking spray
  • 4 x small sheets filo pastry
  • 25g low-fat spread, melted
  • 1 level tsp icing sugar, for dusting


  1. Peel and core the cooking apples and slice them thinly. Mix in a bowl with the sultanas, cinnamon and lemon zest. Sweeten to taste with artificial sweetener.
  2. Spray a large baking sheet with low calorie cooking spray and place a sheet of filo pastry on top. Brush very lightly with the low-fat spread and then cover with a second sheet. Repeat with the remaining two sheets, brushing with more low-fat spread.
  3. Spoon the apple filling onto the pastry lengthways, leaving the pastry uncovered at the edges. Now roll up from one long side into a cylinder, with the pastry join underneath. Pinch the ends of the cylinder to seal in the filling.
  4. Brush with the remaining melted low-fat spread and then bake in a preheated oven at 190°C/170°C Fan/Gas Mark 5 for 25-30 minutes, until the pastry is crisp and golden brown.
  5. Cool slightly before dusting with icing sugar and cutting into thin slices to serve.
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Italian savoury stuffed peaches

This appeals to me as we ate tuna on a peach for years after being served it in Belgium… on a tinned peach no less!


  • 4 large ripe peaches
  • 2 tbsp fat-free natural fromage frais
  • 1 tbsp snipped chives
  • 8 basil leaves, shredded
  • Squeeze of lemon juice
  • Chives, to garnish
  • Paprika, for dusting


  1. Cut each peach in half around its middle and remove the stone. It is best to use ripe peaches at room temperature.
  2. Mix the fromage frais with the herbs and lemon juice, and spoon a little into the centre of each peach half. Garnish the stuffed peaches with some long, thin chives. Dust with paprika and enjoy.
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Slimmers’ korma


  • 1 onion, roughly chopped
  • 2 garlic cloves, roughly chopped
  • 2cm piece of root ginger, peeled and roughly chopped
  • 4 tbsp korma curry powder
  • low calorie cooking spray
  • 6 chicken breasts, cut into bite-sized pieces
  • 500ml boiling chicken stock
  • A pinch of sweetener
  • 150g fat-free natural Greek yogurt, whisked
  • salt and freshly ground black pepper
  • Small handful of finely chopped fresh mint or coriander


  1. Put the onion, garlic and ginger in a small food processor and blend to a paste. Spray a wide, non-stick frying pan with low calorie cooking spray and place over a medium heat. Add the onion paste and stir fry for 5 minutes, then stir in the korma powder and cook for a further 2 minutes or until aromatic.
  2. Stir in the chicken and add the stock and sweetener. Mix well, cover and simmer for 10-12 minutes or until the chicken is cooked through.
  3. Remove the pan from the heat, stir in the yogurt and season to taste. Scatter over the mint or coriander and serve hot with basmati rice.
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slimmers’ doner kebab

What an awesome idea!


  • Low calorie cooking spray
  • 1 onion, finely chopped
  • 3 garlic cloves, crushed
  • 500g lean beef mince (5% fat or less)
  • ½ tsp ground ginger
  • 1 tsp ground cumin
  • ¼ tsp cinnamon
  • 1 tsp paprika
  • 1 egg, lightly beaten
  • 1 tbsp dried mixed herbs or dried parsley
  • Salt and freshly ground black pepper
  • A few iceberg lettuce leaves, shredded
  • ½ red onion, sliced
  • 4 tomatoes, sliced
  • 4 large bottled gherkins in vinegar, drained and sliced
  • Lemon wedges, to serve


  1. Spray a large, heavy based non-stick saucepan with low calorie cooking spray and place over a low heat. Add the onion and cook for 12-15 minutes, stirring occasionally, until softened and lightly browned.
  2. Transfer the onion to a food processor and add the garlic, beef, ginger, cumin, cinnamon, paprika, egg and dried mixed herbs. Season well and blend until fairly smooth. Turn out into a bowl.
  3. Spoon the mixture into a non-stick loaf tin (it should fill to a little over halfway up the tin) and pat down. Cover and chill for 4 hours or overnight if time permits.
  4. When you”re ready to cook, preheat the oven to 180°C/160°C Fan/Gas 4.
  5. Cover the loaf tin with foil and bake for 1 hour 20 minutes. Remove from the oven and drain off any liquid, then return to the oven, uncovered, for 10-12 minutes. Leave the tin to rest for 12-15 minutes, then remove the doner meat and slice thinly.
  6. Divide the lettuce, red onion, tomatoes and gherkins between plates. Top with the sliced doner meat and serve with lemon wedges to squeeze over.
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slimmers’ duck pancakes

Fab idea, not sure if it’s too much effort!


  • Low-calorie cooking spray
  • Salt and freshly ground black pepper
  • 4 skinless duck breast fillets, cut into thin strips
  • 1 cucumber, halved, deseeded and cut into thin matchsticks
  • 6 spring onions, finely sliced lengthways

For the hoisin sauce:

  • Juice of 1 orange
  • 50ml vegetable stock
  • 2 garlic cloves, crushed
  • 1 tbsp finely grated fresh root ginger
  • 1 tbsp cider vinegar
  • 5 tbsp dark soy sauce
  • ½ tsp Chinese five-spice powder
  • 1 level tbsp sweet chilli sauce
  • ½ tsp dried red chilli flakes
  • 2 tbsp tomato purée

For the pancakes:

  • 8 large British lion eggs, beaten
  • 30g plain flour


  1. For the hoisin sauce, put all the ingredients in a small pan, place over a medium heat and bring to the boil. Turn the heat to very low, whisk and simmer for 3-5 minutes until thick and dark. Remove and set aside.
  2. Meanwhile, to make the pancakes, place the eggs in a large measuring jug and sift over the flour. Whisk until smooth and add a pinch of salt.
  3. Spray a 15cm pan with low-calorie cooking spray and place over a high heat. When hot, pour in an eighth of the batter, tilting the pan to spread. Cook for 1-2 minutes, or until lightly browned underneath. Flip over and cook for a further 1-2 minutes. Transfer to a lined baking sheet, cover with another sheet of baking paper and keep warm while you cook the rest.
  4. Spray a large pan or wok with low-calorie cooking spray and place
    over a high heat. Season the duck and stir-fry for 3-4 minutes, or until cooked through. Add the hoisin sauce and stir for about 1 minute
    until the duck is thickly coated. Transfer to a warmed dish.
  5. Serve the pancakes (2 per serving), dividing the duck between them
    and topping with the cucumber and spring onions. Roll or fold the
    pancakes before eating, if you like.
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slimmers’ sesame prawn toast

I have to try this!!!


  • 2½ cm piece fresh root ginger
  • 1 garlic clove
  • 1 egg
  • 200g cooked peeled prawns
  • 2 level tsp cornflour
  • ¼ tsp Chinese five-spice powder
  • ¼ tsp salt
  • 4 slices of wholemeal bread from an 800g medium sized loaf
  • 2 level tbsp sesame seeds
  • Low calorie cooking spray


  1. Prepare the ingredients: peel and grate the ginger, peel and finely chop the garlic and whisk the egg until light and frothy.
  2. Place the prawns, ginger and garlic in a food processor and whizz until finely minced. Stir in the egg, cornflour, Chinese five-spice powder and salt and mix well.
  3. Remove the crusts from the bread and spread the mixture on top. Sprinkle over the sesame seeds and press them firmly into the bread with your fingers. Cut each slice into four triangles.
  4. Heat some low calorie cooking spray in a pan. Add the bread, prawn side down, and cook for 2 minutes until golden, then turn over and cook on the other side. Serve immediately.
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Thai green chicken curry (slimmers’)


  • 200ml light coconut milk
  • 600ml chicken stock
  • 100g coriander leaves and stalks, finely chopped, plus extra sprigs to garnish
  • Low calorie oil spray (less than one calorie per spray)
  • 1 level tbsp Thai green curry paste
  • 2 green chillies, deseeded and finely chopped
  • 800g skinless chicken thigh fillets, cut into bite-sized pieces
  • 6 fresh or dried kaffir lime leaves
  • 2 tbsp Thai fish sauce (nam pla)
  • 1 tbsp sweetener
  • 200g baby aubergines, cut into bite-sized pieces
  • 200g green beans, trimmed
  • Juice of 1 lime, plus extra wedges to serve
  • Red chilli slivers, to garnish


  1. Place the coconut milk, half of the stock and the chopped coriander in a blender or food processor and blend until well mixed. Strain the mixture using a fine sieve and discard the coriander.
  2. Spray a large wok or saucepan with low calorie oil spray, add the green curry paste and green chillies and stir-fry over a high heat for 2-3 minutes.
  3. Stir in the chicken and cook for 5 minutes or until the chicken is lightly browned.
  4. Stir in the coconut milk mixture, the remaining stock, lime leaves, Thai fish sauce, sweetener and aubergines. Simmer uncovered for 15-20 minutes, stirring occasionally.
  5. Add the green beans and continue to simmer for 2-3 minutes.
  6. Remove the pan from the heat and stir in the lime juice. Serve garnished with coriander sprigs and red chilli slivers.
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Chip shop curry sauce (slimmers’)


  • Low calorie cooking spray
  • 1 onion, peeled and finely chopped
  • 2 garlic cloves, peeled and crushed
  • 1cm piece root ginger, peeled and finely grated
  • 1 tbsp curry powder
  • 400g can chopped tomatoes
  • 60ml vegetable stock
  • 2 tbsp sweetener
  • 50g fat free natural fromage frais
  • 1 tbsp of freshly chopped coriander
  • 1 tbsp of freshly chopped mint


  1. Spray a pan with low calorie cooking spray and place over a medium heat. Add the onion and garlic and cook until soft. Add the ginger and cook for 1-2 minutes, then add the curry powder and cook for a further 1-2 minutes.
  2. Add the tomatoes, stock and sweetener and bring to the boil. Reduce the heat and simmer for 12-15 minutes.
  3. Transfer the sauce to a food processor and blend until smooth. Return to the pan, add the fromage frais, coriander and mint and gently heat through before serving (do not boil or the fromage frais will curdle).
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