HOMECOOKING WITH TERESA

  This is a lovely frittata that it is easy to make and it only takes 30 minutes to cook. It is fantastic to have it for lunch with a side salad, or you can serve it as a starter for dinner. This time, I used hot smoked salmon instead because I had it in the fridge and needed to be used. It is delicious!! Ingredients 12 spears asparagus (preferably thin stemmed), trimmed 8 eggs 3 Tbsp chopped dill 200g smoked salmon, cut into strips 50g grated parmesan Method Preheat oven to 150C. Line a 20cm square cake tin with baking paper. Bring a large saucepan of water to the boil, add the asparagus and cook until just tender. Drain and rinse under cold water, then cut into 1cm lengths. Whisk together the eggs and dill in a bowl. Season then stir in the asparagus and smoked salmon.  Pour into the prepared tin. Sprinkle with grated parmesan.  Bake for 25 minutes or until just set. Remove from the oven and allow to cool.  Cut into pieces and serve with a green salad. Serves 4 1 SERVE = 1 1/2 units

  This is a very delicious spread that can be served on top of wholemeal bread or as a dip with sliced vegetables and grilled pita bread. I used it on top of Soybean & Linseed Sourdough Vienna and added some mixed salad leaves I had in the fridge. It  was delicious.  Ingredients 1 x 425g tin tuna, drained 100g reduced-fat ricotta 1 clove garlic, crushed 1/2 small red onion, finely chopped 1 Tbsp lemon juice 1 tsp Worcestershire sauce Method Combine all the ingredients in a food processor and process until smooth. Season to taste. Serve with crispbread or bread from your daily allowance, as a dip with vegetable sticks , or use as a sandwich filling with salad. Serves 4 1 SERVE = 1 unit protein 1/2 unit dairy * 1 unit vegetables with serving suggestion