SERVINGS:

Serves 4

INGREDIENTS:

2 cups uncooked macaroni elbows
1 onion
¼ cup Alfa One Spread
¼ cup flour
2 cups non-fat milk or oat milk
½ cup hot water
2 teaspoons chicken stock powder
1 tablespoon prepared mustard
1 cup grated low fat cheese such as edam

INSTRUCTIONS:

Cook the macaroni in boiling water to packet directions. While macaroni is cooking make the sauce. Peel the onion and chop finely. Melt the Alfa One Spread in a saucepan. Add the onion and sauté for 5 minutes or until the onion is clear. Remove from the heat and mix in the flour. Return to the heat and cook stirring until the mixture is frothy. Remove from the heat and slowly mix in the milk. Mix the hot water and stock powder together and add to the mixture, stirring until the mixture is smooth. Return to the heat and cook stirring until the mixture boils and thickens. Mix in the mustard. Drain the macaroni well and mix into the sauce. Place in an oven proof dish. Sprinkle with cheese and bake at 190 degrees C for 20 minutes or until golden and heated through.

SERVINGS

Serves 2

INGREDIENTS

1/2 teaspoon grated lime rind
¼ teaspoon garlic salt
2 skinned, boned single chicken breasts

Lime Hollandaise
1 egg yolk at room temperature
1 tablespoon freshly squeezed lime juice
3 tablespoons Alfa One Spread

INSTRUCTIONS

Mix the lime rind and garlic salt together. Sprinkle over the chicken breasts. Oil a steamer with Alfa One Oil. Place the chicken breasts in the steamer and cook over boiling water for 15 – 20  minutes  or until the juices run clear. Serve with the Lime Hollandaise spooned over.

Lime Hollandaise
Whisk the egg yolk and lime juice together in small bowl or mini food processor. Melt the Alfa One Spread until bubbling  and whisk a little at a time into the egg mixture or pour in a steady, thin stream into the food processor with the motor running. Heat in the microwave for 10 seconds on high and whisk until the hollandaise is thick and combined.

Serving Size:

Serves 6

Ingredients:

5 medium potatoes
2 tablespoons Alfa One Spread
1 onion
3 tablespoons Alfa One Spread
¼ cup flour
1½ cups oat milk
½ cup fish stock
700g mixed smoked fish eg snapper, salmon, mussels
2 tablespoons chopped fresh dill
2 tablespoons chopped parsley

Instructions:

Peel potatoes and cook in boiling salted water until tender. Drain, reserving the cooking water. Mash potatoes. Add the first measure of Alfa One Spread and enough reserved cooking water to make a moist, creamy mashed potato.

Peel onion. Melt the second measure of Alfa One Spread in a saucepan and sauté the onion for 5 minutes until clear. Remove from the heat and stir in the flour. Return to the heat and cook, stirring until frothy. Remove from the heat and slowly stir in the oat milk and fish stock. Return to the heat and cook stirring until the sauce boils and thickens.

Flake the smoked fish, removing the bones and skin. Flake the smoked salmon and add with the smoked fish to the sauce. Stir in the herbs. Pour into an ovenproof dish. Top with the mashed potato. Bake at 190 degrees C for 15 – 20 minutes or until hot and the potato is lightly golden.

Serving Size:

Serves 4-6

Ingredients:

About 12 stale slices white sandwich bread
About 1/2 cup Alfa One Spread
4 rashers middle bacon
3 tablespoons onion marmalade or tomato relish
3 eggs
3 egg whites
Salt and pepper

Instructions:

Trim the crusts from the bread. Spread each slice thickly with Alfa One Spread. Arrange bread slices spread side down in a 20cm shallow square cake tin or fluted flan tin so the bread covers the base, overlapping each piece slightly as the bread shrinks as it cooks. Cut the bread as necessary to fit the tin being used. Take the bread about 2cm up the sides of the tin. Bake at 200 degrees C for 10-15 minutes or until lightly golden.

Derind the bacon and cut off any fat. Cut bacon into pieces about 1cm wide. Scatter over bread in tin. Put teaspoons of onion marmalade over the bacon.  Break eggs into the tin, breaking the yolks. Add the egg whites. Season with salt and pepper. Cut the remaining  bread slices into triangles and arrange over the top of the egg mixture, spread side up. Bake at 190 degrees C for 25 minutes or until the bread is golden and the eggs set.

Serve hot or cold.

SERVING SIZE:

Serves 4 – 6

INGREDIENTS:

2 onions
3 cloves garlic
½ cup Alfa One Spread
1 medium eggplant
250g cottage cheese
390g can cannellini beans
250g packet fresh lasagne
400g can Italian flavoured tomatoes
1½ cups soft breadcrumbs
¼ cup Alfa One Spread

INSTRUCTIONS:

Peel the onion and chop finely. Crush, peel and chop the garlic. Trim the ends from the eggplant and discard. Cut the eggplant into 1 cm cubes. Melt the first measure of Alfa One Spread in a saucepan and sauté the onion, garlic and eggplant for 5 minutes. Remove from the heat and mix in the cottage cheese and drained beans. Cut the lasagne sheets to fit a medium sized lasagne dish. Oil the base of the dish then place a sheet of lasagne in the bottom. Spread with a layer of the bean mixture. Top with another lasagne sheet. Repeat the layers finishing with a sheet of lasagne. Pour over the tomatoes. Melt the second measure of Alfa One Spread in a frying pan. Add the breadcrumbs and cook stirring until the crumbs absorb the Alfa One Spread. Sprinkle the crumbs over the tomatoes. Bake at 180 degrees C for 25 minutes or until  the pasta is cooked.

Serve with a salad.

SERVING SUGGESTION:

Serves 4

INSTRUCTIONS:

1 onion
2 cloves garlic
¼ cup Alfa One Oil
1½ cups Arborio rice
About 6 cups boiling chicken stock
½ cup lemon juice
1 tablespoon grated lemon rind
3 tablespoons chopped fresh tarragon
250g chicken tenderloins
Lemon slices to garnish

INSTRUCTIONS:

Peel the onion and chop finely. Crush, peel and finely chop the garlic. Heat the oil in a large, deep frying pan and sauté the onion and garlic for 5 minutes until clear. Add the rice and mix to coat in the oil. Cook until the rice looks an opaque, solid white. Add the chicken stock to the pan a cup at a time, cooking, stirring until the stock has almost disappeared before adding more. After 4 cups of stock have been added, add the lemon juice and rind, tarragon and chicken. Mix in then add the remaining stock a half a cup at a time until the chicken is cooked and the risotto moist and creamy.  Serve garnished with lemon slices.

Ingredients

1 kg skinned and boned chicken thighs

1 tablespoon Alfa One Spread

2 teaspoons garam masala

1 teaspoon paprika

2 teaspoons ground coriander

¼ teaspoon chilli powder

1 teaspoon ground cardamom

1 teaspoon ground cinnamon

1 tablespoon grated root ginger

425g can tomato puree

¼ cup hot water

¼ cup Alfa One Spread

½ cup plain unsweetened yoghurt

2 tablespoons cornflour

1 tablespoon lemon juice

Salt

Instructions

Cut the chicken into quarters. Melt the first measure of Alfa One Spread in a saucepan large enough to cook all the ingredients. Add the spices and cook for 30 seconds or until the spices smell fragrant. Add the chicken and cook for a further minute making sure the spices do not burn. Add the tomato puree. Use the hot water to wash out the tomato puree can. Add to the chicken. Cover and cook over a low heat for 1 hour. Melt the second measure of Alfa One Spread. Whisk into the yoghurt with the cornflour until smooth. Mix into the chicken mixture. Bring to the boil. Reduce heat and simmer for 5 minutes. Mix in the lemon juice and season with salt.  Serve with steamed rice, garnished with fresh coriander or mint.

Serves 6