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Cholesterol Month – Part 4

Healthy Heart Recipes

The final part of our Cholesterol month is all about Heart UK’s fantastic website full of heart-healthy, low-cholesterol recipe collections, which have all been reviewed by their qualified Dietetic Advisor.

Here’s 2 of my favourites….

Apple & Raspberries in a Red Wine Sauce

Preparation time: 10 minutes

Cooking time: 15 minutes

Serves: 4

Nutrition: Per serving

Ingredients

4 medium eating apples, peeled, cored and cut into wedges  

200g fresh or frozen raspberries  

1 lemon (juice only) 

30g lighter reduced fat butter 

60g light brown sugar 

1 orange  

1 cinnamon stick 

1 small glass of red wine (about 150ml)

Method

Toss the apples in lemon juice in a bowl to stop them going brown 

Melt the butter in a pan and add the sugar  

Place the apple wedges in the pan and cook gently for a few minutes turning at least once  

Break the cinnamon stick into 3-4 pieces. Add this, a couple of strips of the orange rind, the juice from the orange and the red wine to the pan.  Simmer for 5-10 minutes. 

Add the raspberries to the pan and continue to cook until all the fruit is tender.  

Remove the cinnamon and orange peel and pour into individual dishes.  Serve with a dollop of low fat crème fraiche. You could also top with granola or toasted almonds for a little crunch.

Spicy Pasta 

Preparation time: 8 minutes

Cooking time: 20 minutes

Serves: 6

Nutrition: Per serving

Ingredients

450g/1lb wholewheat penne or other pasta shape 

1 tablespoon olive oil 

1 teaspoon cumin seeds 

1 teaspoon mustard seeds 

1 large onion, chopped 

1 teaspoon garlic, chopped 

2 green chillies, finely chopped 

225g/8oz button mushrooms 

400ml/14 fl oz can of tomatoes, liquidised 

1 teaspoon garam masala 

1 teaspoon chopped coriander

Method

Cook the pasta as directed on the packet, preferably leaving it slightly undercooked. Drain well. 

Heat a large, non-stick pan .Add the oil followed by the cumin seeds, mustard seeds and onions. Cook until onions are light brown. Add the garlic, chillies and mushrooms and continue to cook for another 2 minutes. 

Add the tomatoes, bring to the boil. 

Add the garam masala and reduce the heat and simmer for 5 minutes. 

Stir in the pasta. Garnish with coriander and serve hot.

You can view more of these tasty recipes here

Of course, if you’re stuck for time or would like a treat, visit our Brasserie and let our qualified chefs cook for you. We have lots of options, including our Healthier & Lower Calorie choices from Seared Chicken Nicoise Salad and Grilled Rainbow Trout Fillet to tasty Quorn Meatballs.

Dining

Brasserie 

See you next week and see you at the Club soon,