Make Two Choices Every Day

Unlimited - Within Reason

Ingredients: 1 onion chopped. 2 sticks celery chopped. 1 Tsp Olive oil. 1/2 pint red lentils. 15 fl oz water. 1 x 400g tin chopped tomatoes. 1 x 300g tin butter beans. Mild curry powder to taste, approx 1 desert spoon. salt and pepper. Parsley

Method: Fry the onion and celery until soft. Add the spices and cook for a minute or so, add the lentils and cook for another minute. Add the water and tomatoes and season to taste. Cook for 20 minutes or until lentils are tender. Add butter beans and cook for a further 5 mins.

Chop the parsley and stir into the soup before serving.

Ingredients:
300g quark
1 lemon, grate rind and juice
3 medium eggs, separated
4 tablespoons powdered artificial sweetener.


Directions:
Preheat oven to 180°C / 350°F / Gas Mark 4.

Beat the Quark in a bowl to make it smooth and creamy.
Add lemon rind and juice, egg yolks and 2 tbsp of powdered sweetener. Share between 4 small heatproof dishes or ramekins. Stand on a baking sheet and bake for 10 minutes.

Meanwhile, whip egg whites in a grease-free bowl until they hold their shape. Whisk in remaining powdered sweetener.

Remove desserts from oven and put meringue mixture on top. Return to oven to bake for 5 more minutes, until golden brown.

Tesco were selling off their Nectarines at only 10p each. Mmmm!! I love stewed fruit.

When cooking nectarines please be aware they don't break up like plums. Just cut them up into smallish chunks. As it's so much bother please don't attempt to remove the stones. Do not add water.

Set the pan and contents on a very low heat, the fruit will slowly give off juice. Leave until the fruit is simmering nicely then turn off heat.

When cool add Splenda to taste.

Use a big lidded pan. Exact timings are not given as this fruit won't spoil if cooked for too long.