Tag: cranberry christmas flapjack recipe

Low-fat sweet & sour pork

Goodtoknow TV

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Chinese takeaways are a real treat but this tasty low-fat version of an old favourite makes a great dinner any day of the week. Try Woman’s Weekly’s healthier sweet and sour pork.

  • Serves: 4

  • Costs: Cheap as chips

That’s goodtoknow

Woman’s Weekly cookery editor Sue McMahon suggests cutting the tendons and trimming the fat from the pork before using it. If you want a hotter sauce, add garlic and chillies

Ingredients

  • 2tsp vegetable oil
  • 350g (12oz) piece of pork fillet, cut into chunks
  • 1 onion, peeled and cut into wedges, leaves pulled apart
  • 1 red or green pepper, deseeded and cut into chunks
  • Thumb-sized piece of fresh root ginger, peeled and finely sliced
  • 1 cinnamon stick or 1tsp ground cinnamon
  • 227g can pineapple rings in natural syrup (140g drained weight – reserve the syrup), each ring cut into 8 pieces
  • 230g can plum tomatoes
  • 1tbsp tomato ketchup
  • 1tbsp vinegar, or more, to taste
  • ½ chicken stock cube
  • 1tsp flour or cornflour
  • About 2tbsp soy sauce, to taste

To serve:

  • 200g (7oz) dried egg noodles
  • 2 small heads pak choi, leaves separated and large ones chopped

Method

  1. Heat the oil in a large pan and fry the pork for about 5 mins until browned on both sides. Take it out of the pan and set aside.
  2. Add the onion, pepper, ginger and cinnamon to the pan and fry for 5 minutes. Add the pineapple, 3tbsp of the pineapple’s syrup, and the tomatoes, ketchup, vinegar, stock cube and 150ml (¼ pint) water. Bring to the boil, and then simmer for 10 mins to let the sauce thicken.
  3. Put the pork back in the pan and simmer for another 5 mins. Mix the flour, or cornflour, with the rest of the syrup to make a paste, add to the pan and stir until thickened. Add the soy sauce, and more vinegar if needed, to taste.
  4. Cook the noodles according to pack instructions, adding the pak choi to wilt. Serve with the sweet and sour pork. (Not suitable for freezing).

By Feature: Kate Moseley. Photos: Chris Alack. Stylist: Sue Radcliffe

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Nutritional information per portion

  • Calories 381(kcal)
  • Fat 9.5g
  • Saturates 3.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Christmas-spiced flapjacks

Goodtoknow TV

Free & easy recipe video: Watch new how-to recipe videos with goodtoknow and Woman’s Weekly see all videos >

Flapjacks are a great mid-morning snack that gives you lots of slow-release energy to help keep you full up until lunch. These flapjacks are really healthy as they contain no butter and if you use honey, only natural sugar. By adding some extra spices and dried cranberries, you can give your usual flapjacks a Christmas twist. The mixed seeds also give the flapjacks a nice crunch. You could make these tasty flapjacks as a quick and inexpensive Christmas food gift, or use them to give yourself fuel ready for Christmas shopping!

  • Makes: 16

  • Prep time: 15 mins

  • Cooking time: 20 mins

  • Total time: 35 mins

  • Skill level: Easy peasy

  • Costs: Mid-price

That’s goodtoknow

Flapjacks keep really well. Once cut and cooled, store in a tin for up to two weeks.

Ingredients

  • 320g porridge oats
  • 80g mixed seeds (any combination of sesame, sunflower, pumpkin, hemp or linseeds)
  • 40g dried cranberries
  • 40g dried figs, chopped with scissors
  • 80g raisins
  • 1/2 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp mixed spice
  • 100ml sunflower oil
  • 185ml honey or golden syrup

Method

  1. Preheat the oven to 180°C/350°F/Fan 160°C/Gas Mark 4 and line a 20x25cm tin with greaseproof paper.
  2. Put all of the dry ingredients into a large bowl and mix well.
  3. Measure the sunflower oil and honey or golden syrup into a measuring jug. Warm in the microwave for 30 seconds before pouring over the dry ingredients. Stir well to combine.
  4. Pour the mixture into the tin and press down well, neatening off the edge if it doesn’t quite reach the end of the tin.
  5. Bake in the oven for 20 minutes until the oats are golden. Leave to cool in the tin before turning out and cutting into 16 squares.

By Jolene Lynch

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Today’s poll

What’s your budget to spend on food and drink for Christmas this year?

  • £151+ 23%
  • £101-£150 16%
  • £71-£100 11%
  • £51-£70 10%
  • £31-£50 12%
  • Less than £30 10%
  • I don’t know yet 7%
  • I’m not setting a budget 11%

Thanks, your vote has been counted!

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