1、Lime & chilli pitta crisps

Enjoy a low-fat snack with Lime & chilli pitta crisps

Lime & chilli pitta crisps recipe

Ingredients

  • 2 pitta breads
  • 1 tsp oil
  • lime zest
  • ½ tsp chilli flakes

Method

Tear 2 pitta breads into crisp-size pieces and brush with 1 tsp oil.
  • Sprinkle with lime zest and 1⁄2 tsp chilli flakes.
  • Bake for 10 mins until crisp. Sprinkle with salt if you like.

  • https://www.truecookbook.com/recipe/lime-chilli-pitta-crisps-1452/

    2、Corn & green bean cakes with avocado & chilli jam

    Vegetarian fritters made with sweetcorn, spring onions and beans, served with chilli and coriander avocado and a sweet dipping sauce
    Corn & green bean cakes with avocado & chilli jam recipe

    Ingredients

    • 400g sweetcorn kernels, boiled, then drained (or use 2 x 198g cans)
    • 4 spring onions, chopped
    • 50g green bean, chopped into 1cm pieces
    • 1 red chilli (deseeded if you don't like it too hot), finely chopped
    • large handful coriander leaves
    • 100g self-raising flour
    • 2 large eggs, beaten
    • 85ml milk
    • 2 small avocados, diced
    • juice of 1 lime
    • 2 tbsp vegetable oil
    • 250g jar Tracklemans chilli jam

    Method

    1. Put the sweetcorn, spring onions, beans, half of the chilli and coriander, the flour, eggs, milk and seasoning in a large bowl. Mix together, then set aside. Mix the avocado with the remaining chilli and coriander, the lime juice and some seasoning, then set aside.
    2. Heat 1 tbsp of the oil in a large non-stick frying pan. Spoon in 6 mounds of the corn mixture, a little spaced apart. When browned on the underside, turn over and cook for a further 1-2 mins, then transfer to a plate lined with kitchen paper to keep warm. Repeat with the remaining batter. Serve the cakes with the avocado salsa and chilli jam.

    3、Courgette, mint, ricotta & chilli salad

    This light salad works as a side dish or main meal- get your grill really hot for perfectly charred courgettes
    Courgette, mint, ricotta & chilli salad recipe

    Ingredients

    • 4 courgettes, sliced 2-3mm thick lengthways
    • 3 tbsp olive oil
    • ½ tbsp red wine vinegar
    • 1½ red chillies, finely chopped
    • large handful mint, finely chopped
    • small knob of butter
    • 2 tbsp pine nut
    • 2 handfuls rocket leaves
    • 100g ricotta

    Method

    1. Heat a griddle pan to medium. Put the courgette slices in a bowl and toss with 1½ tbsp of the oil. Griddle for 3-4 mins on each side – you’ll need to do this in batches – then transfer to a clean bowl. (See below left for griddling tips.)
    2. Mix together the remaining oil, the vinegar, most of the chilli and mint, and some seasoning, then pour over the courgettes and leave to marinate.
    3. Meanwhile, heat the butter in a small pan until foaming, then add the pine nuts. Cook over a low heat until nicely browned, then drain on kitchen paper.
    4. To assemble the salad, toss the rocket and most of the pine nuts with the courgettes. Divide among plates or pile onto a serving dish. Break the ricotta into chunks and dot over the salad, then scatter the remaining chilli, mint and pine nuts on top.

    4、Edamame & chilli dip with crudités

    Party food doesn't have to be fattening. Dip in to this fresh, healthy snack as many times as you like
    Edamame & chilli dip with crudités recipe

    Ingredients

    Method

    1. Cook the soya beans in boiling salted water for 4 mins. Drain and cool under cold running water. Blitz with the yogurt, chopped red chilli, lime juice and crushed garlic clove until smooth. Fold in the finely chopped red onion and a handful chopped coriander. Serve with halved radishes and sticks of carrots, celery and peppers. The dip will keep covered in the fridge for up to 3 days.

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