Introduction

It is possible to adapt your own favourite recipes so that they are lower in saturated fat by using less oil and less high fat food than those stated in the recipe.

Cream is replaced with low fat fromage frais.

The use of herbs will improve the flavour of many low-fat recipes and are easy to grow in your own garden and are available in supermarkets

Dried herbs are also very good to use; here are some ideas on their uses: -

Lemon balm Summer drinks, jam and salad dressings.

Bay Marinades, savoury dishes, rich stock and rice.

Borage Candied flowers, punches and salads.

Tansy Meats, eggs, salads, pancakes and cakes.

Chives Salads, soups, cottage cheese and eggs.

Basil Tomatoes, egg and meat dishes.

Comfrey Alternative to spinach, use like celery.

Chervil Add to soups, spinach and all egg dishes.

Dill Fish dishes, yoghurt and sauces.

Thyme Roast meat, poultry and bouquet garni.

Fennel Fish dishes, meats and dressings for salads.

Rosemary All meat, casseroles, fish, rice and egg dishes.

Mint Sauces, jellies, summer drinks and mixed herbs

Parsley Casseroles, soups, salads, bouquet garni and fish dishes

Marjoram Stuffing, egg dishes, cheese dishes, meat & casseroles.

Tarragon Meat dishes, salads, egg and cheese dishes.

Sage Rich meats, chicken stuffing, salads, game sausages andcheeses.

Garlic Fish, meat, vegetables, salads, flans, sauces & pasta dishes.

Savoury Pork, meat, game and bean and lentil soups.

Salad Burnet Salads, fruit cups, punches and summer wine.Please see the main chapter on herbs and spices. which is re-printed by kind permission of Schwartz Herbs and Spices.)

Introduction

The Nutritional Consultancy

HeartCare Healthy Eating Hints

Adapting Your Own Recipes

Five a Day - Vitamins

Conversion Charts

Healthy Life Style Recipes

Starters

Main Courses

Desserts

Herbs & Spices