Family baking

S A V O U R Y C A R R O T C U P C A K E S

Makes 12 freeze undecorated cupcakes Takes 40 mins Cost per serve 21p

250g plain flour 2 tsp baking powder 100g reduced-fat salad cheese, crumbled 250g (about 3) carrots, scrubbed and grated 3 spring onions, sliced 3 large eggs 150g low-fat natural yogurt 3 tbsp sunflower oil For the topping 1 tsp caster sugar 1 tsp white wine vinegar 1 medium carrot (about 80g), scrubbed and peeled into 5cm ribbons 180g reduced-fat cream cheese 50g low-fat natural yogurt ½ tsp Marmite or yeast extract 5g fresh chives, snipped (optional)

1 Preheat the oven to gas 4, 180°C, fan 160°C. Line a 12-hole muffin tin with paper cases. 2 Mix the flour and baking powder in a large bowl. Stir in the salad cheese, grated carrot and spring onions. In a separate bowl, beat the eggs with the yogurt and oil until combined; pour into the bowl with the dry ingredients. Gently mix. 3 Divide between the paper cases, then bake for 20 mins until risen and springy to the touch. Allow the cakes to cool for 5 mins, then place on a wire rack to cool completely. 4 Meanwhile, mix the sugar and vinegar in a bowl and add the carrot ribbons. Set aside for 15 mins. 5 Mix the cream cheese, yogurt and Marmite to make a spreadable mixture. Spoon over the muffins and top with the pickled carrot ribbons and chives, if using.

Each cupcake contains

Energy Fat Saturates

Sugars Salt 788kJ 188kcal 8g 3g 5g 0.5g 9% 12% 14% 5% 8%

of the reference intake. See page 105. Carbohydrate 21g Protein 8g Fibre 2g Rich in vitamin A; source of protein

C H E E S E & S P R I N G O N I O N G A L E T T E S

Makes 4 Takes 45 mins plus 30 mins chilling Cost per serve 99p

200g wholemeal plain flour 80g white plain flour, plus extra for dusting 5 tbsp olive oil 125g low-fat natural yogurt For the filling 100g bunch spring onions, trimmed 220g baby spinach 100g mangetout, trimmed and halved lengthways 1 egg, beaten 125g 50% reduced-fat mature cheese, grated

1 Mix the flours in a mixing bowl. Make a well in the centre, add 4 tbsp oil and the yogurt and use a table knife to mix. Add 2-3 tbsp water, 1 tbsp at a time, to bring everything together in a soft dough, taking care not to overwork. Wrap in clingfilm and pop in the fridge for 30 mins. 2 Meanwhile, make the filling. Cut half the spring onions into 10cm pieces; set aside. Slice the remaining onions. Put the spinach in a colander and pour over a kettleful of boiling water to wilt. Set aside for 2 mins, then squeeze out the excess liquid. Heat ½ tbsp oil in a frying pan over a medium heat and fry the sliced spring onions and mangetout for 5 mins. Transfer to a bowl and mix with the spinach, egg and cheese. 3 Preheat the oven to gas 6, 200°C, fan 180°C. Divide the pastry into 4, then roll out each piece on a lightly floured surface to roughly a 20cm circle. Arrange on 2 large, lined baking sheets (don’t worry if they overlap a little). Spread the filling in the middle of the pastry circles, leaving a 3-4cm border. Top with the reserved spring onion pieces. 4 Fold the pastry border over the edges of the filling to hold in place, then brush with the remaining oil. Bake for 18-20 mins until the pastry is golden and cooked through. Serve warm or make up to 1 day in advance and store in the fridge.

Each galette contains

Energy Fat Saturates

Sugars Salt 2366kJ 564kcal 27g 6g 5g 0.8g 28% 38% 32% 5% 13%

of the reference intake. See page 105. Carbohydrate 60g Protein 24g Fibre 8g