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Our Recipe Club held every Monday night at 7.15pm in the Rachel Fowler Centre, Melksham is proving very popular.

Each week a recipe from our new recipe collection is prepared and tasted by the members who comment on the taste and appearance of the recipe. Fat, carbohydrate contents and alternative methods are discussed before we vote them into the next edition of our recipe book.

Some of the latest winners are as follows:

Sweet Potato Stacks makes 16 - Unit FREE
2 large sweet potatoes or 4 small100g Philadelphia Light Cheese, 3 rashers of grilled bacon chopped.
Parsley to garnish. 1 tbsp. oil

Step 1 Peel and slice the large sweet potato into 8 discs, place on an oiled tray and bake in the oven
( 200C/ Gas 6)for 30 minutes until crisp and golden.
Allow to cool.
Step 2 Top each disc with Philly and chopped bacon, garnish with parsley or watercress.

Bobotie - Lightly Curried Serves 6, each serving 3 units.
2 tbsp. oil, 1 large onion, finely sliced, 1 clove garlic, crushed, 1 tbsp. mild curry paste, 675g/1lb 8oz lean minced lamb, 400g/14oz chopped tomatoes, 1 tbsp. flour, 300ml/ ½pint stock, 2 tbsp. tomato puree,75g/3oz no soak apricots, sliced,
50g/2oz flaked almonds, toasted, salt & pepper. Preheat an oven 190C/375c/Gas 5.
For the topping:
Pot of reduced fat Elmlea, 2 eggs lightly beaten.

Step 1 Brown the lamb, onions and garlic in a heavy pan for 5 - 6 minutes. Drain the fat.
Step 2 Add the flour, stir well, add the stock, tomatoes & curry paste, stir well and cook for 5 minutes, add the apricots, and the almonds, stir and cook for 5 minutes. Spoon into an oven - proof dish.
Step 3 Mix the Elmlea with the beaten eggs and pour evenly over the mince. Bake for 35minutes until top is set & golden. Remove 5 minutes before serving. Serve with Saffron rice - 6 units, and salad.

Lower fat Dauphinois serves 8 - 4 units per serving plus low fat option
2lb/1 kilo old potatoes, peeled, pre cooked for 5 minutes and sliced.
Choose a waxy potato for this not Maris Piper or King Edwards.
1X 300ml Elmlea Light Double cream,
1 clove of garlic, peeled & crushed,
pinch of grated nutmeg,
50g low fat grated cheese,
large piece of tin foil to cover the dish,
Pre heated oven 180 C/350 F/ Gas 4

Step 1 Mix together the Elmlea, garlic and nutmeg.
Step 2 Layer the sliced potato in a shallow gratin dish, pour over the cream mixture and top with the grated cheese. Seal with the tin foil and place in the oven for 45 minutes.
Step 3 Remove the foil and place under a hot grill to brown the top.


Shapes encourage a healthy eating approach to weight loss and every eating plan and recipe includes the best choice of easy foods, home made or from the supermarket, making the choices simple and not expensive.

The programme is also available By Post/Internet if you can’t make class
Tel: Heather on 01380 828372 or log onto www.shapesslimming.co.uk