Strawberry Smoothie

• 55g (2 oz) strawberries
• 100ml (4 fl oz) Flora pro.activ milk drink
• 50ml (2 fl oz) Flora pro.activ Strawberry Low Fat Yoghurt
• Runny honey, to taste
• Handful of ice

• Place all the ingredients in a liquidiser and blend together. Pour into tall glasses and serve immediately.

Pesto & Parmesan Crusted Salmon

• 4 x 150g (5 oz) boneless salmon fillets
• For the crust
• 70g (2 oz) fresh white breadcrumbs
• 1 tablespoon pesto Verdi
• 2 teaspoon freshly grated Parmesan cheese
• 1 tablespoon Flora spread, melted

• Preheat oven to 200 , 400H, Gas 6 and line a baking sheet with non-stick baking parchment. Place salmon fillets on it.
• Combine all crust ingredients in a bowl and spoon crumb mix evenly over the salmon pieces and press down lightly.
• Bake in oven for 15-20 minutes until salmon is cooked.
• Serve with oven roasted vegetables and potatoes.

Spiced Haddock and Prawn Risotto

• 15g ( oz) Flora spread
• 1 leek, sliced and rinsed
• teaspoon turmeric
• 1 teaspoon medium curry powder
• 225g (8oz) arborio rice
• 600ml (1 pint) hot fish stock
• 300ml ( pint) Flora pro.activ milk drink
• 225g (8oz) smoked haddock
• 150g pack peeled prawns
• 15g pack fresh parsley, chopped

• Melt the Flora spread and gently saut the leek until soft but not browned.
• Add the turmeric, curry powder and rice and stir well.
• Pour in 2 ladles of hot stock and stir. Leave to simmer gently stirring occasionally until the stock has almost been absorbed. Add more stock and carry on cooking.
• Meanwhile gently poach the haddock in the Flora milk until just cooked. Remove fish from the pan, remove skin and flake.
• When the stock is used up for the risotto, add the milk from the fish and carry on cooking, stirring occasionally until the rice is tender and creamy.
• Stir in the haddock and prawns, heat through and serve sprinkled with fresh parsley.

Glazed Orange & Basil Chicken
with Baked Squash and Wilted Spinach

• Chicken Marinade
• 15g ( oz) fresh chopped basil
• Grated zest of 2 oranges
• 1 teaspoon Dijon mustard
• A little salt and black pepper
• 15g ( oz) Flora spread
• 4 small, skinless, boneless chicken breasts

• Squash
• 3 small gem squashes
• 25g (1 oz) Flora 59% vegetable fat spread, melted

• Spinach
• 15g ( oz) Flora spread
• 1 bag baby spinach, washed

• For the marinade, mix all the ingredients together except for the chicken, in a shallow dish. Add the chicken to the marinade and coat well. Cover and chill for 1 hour.
• Cut the squashes into 1.25 cm ( inch) slices, brush with melted spread and bake in pre-heated oven 180, 350H, Gas 4 for 45-50 minutes until tender.
• Meanwhile place the chicken onto a baking tray and spoon any marinade on top. Place under a medium hot grill and cook for 15 - 20 minutes, turning once, until chicken is golden brown and glazed.
• For the spinach, heat the spread in a non-stick saucepan, add the spinach, cover and cook for 2 - 3 minutes shaking often.
• To serve, place squash rings on 4 dinner plates, place a chicken breast on each plate and spoon the spinach beside it.

Lemon & Courgette Pasta

• 40g (1 oz) Flora spread
• 4 cloves garlic, chopped
• 1 green chilli, chopped, optional
• 900g (2 lb) courgettes, grated
• Zest and juice of 1 lemon
• 25g (1 oz) pinenuts
• 350g (12 oz) wholewheat pasta
• 40g (1 oz) Parmesan cheese, grated
• Black pepper

• Heat the Flora spread and add the garlic, chilli and courgettes. Cook gently for 12-15 minutes.
• Meanwhile cook the pasta according to packet directions.
• Drain the pasta and mix with the courgettes, the cheese and black pepper.
• Serve immediately with a crispy salad.

Apple spiced muffins

• 175g (6oz) oatmeal
• 1 teaspoon bicarbonate of soda
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 175g (6oz) wholewheat flour
• 470g jar apple puree
• 1 eating apple, diced
• 4 egg whites, lightly beaten
• 200ml (7 fl oz) honey
• 200g (7 oz) raisins
• 150ml natural yoghurt
• Flora Cooking for greasing.

• Sieve dry ingredients into a large mixing bowl. Add apple puree, diced apple, egg whites, honey, raisins and yoghurt. Stir gently until all the flour is incorporated.
• Pour batter into 12 greased muffin tins.
• Bake in pre-heated oven 180, 350H, Gas 4 for 25 minutes or until lightly browned. Serve warm or cold

Pear and Orange Fool

• 450g (1 lb) pears, peeled and cored
• 1 tablespoon clear honey
• Zest and juice of 1 orange
• 250g tub virtually fat free Quark
• Almond tuiles, to serve

• Cut pears into 2.5cm (1 inch) chunks and place in saucepan with honey and orange zest and juice. Simmer until soft and cool.
• Place fruit in food processor with the quark and pulse gently to mix. Spoon into serving dishes and serve with almond tuiles.

Fishy Jacket Potatoes

• 4 baking potatoes, scrubbed
• 25g (1oz) Flora Spread
• 85g (3oz) can sardines (or tuna) in tomato sauce
• 85g (3oz) Cheddar Cheese, grated
• 1 teaspoon sesame seeds
  

1. Bake potatoes in preheated oven at 200 C, 400 F, Gas No 6 for 1 - 1 hours until soft.
2. Halve potatoes and scoop out insides. Mash with Flora spread, sardines (or tuna) and 2/3 of cheese.
3. Pile back into the potato skins. Sprinkle with remaining cheese mixed with sesame seeds.
4. Return to the oven for 15-20 minutes.

Breakfast Flapjack

• 85g (3oz) mixed nuts e.g. walnuts, almonds, pecans, roughly chopped
• 200g (7oz) rolled oats
• 85g (3oz) self raising flour
• 40g (1.5 oz) dried cranberries
• 70g (2.5 oz) Demerara sugar
• 115g (4 oz) Flora Spread (Original or Buttery), melted with
• 3 tablespoons golden syrup
• 2 bananas, mashed
• 1 egg
• 25g (1oz) sunflower & sesame seed mix
  

1. Pre-heat oven to 180C, 350F, Gas 4.
2. Place all dry ingredients in a mixing bowl.
3. Stir in the Flora spread and syrup with the bananas and egg.
4. Mix well and spoon into a greased shallow 22cm (9 inch) tin.
5. Smooth the surface and sprinkle with the seeds.
6. Bake this in an oven for 20 minutes or until cooked.
7. Mark into 12 slices whilst still warm.

Per serving: 242kcals, fat 11.9g of which saturates 2.3g, Salt (based on sodium) 0.5g