Tasty Tomato Potatoes

Baked potatoes filled with a delicious tomato, onion and cheese filling. Mmmmm.

Time 35 mins
Serves 4

Baking potatoes 4
Butter 25g (1oz)
Tomatoes 4, skinned and finely chopped
Spring onions 6, trimmed and sliced
Cheddar cheese 175g (6oz), grated
Double Gloucester cheese 50g (2oz), grated
Eggs 2, beaten

1 Preheat the oven the 200°C/400°F/Gas 6. Cook the potatoes in the microwave for 5 minutes. Then bake in the oven for 30-40 minutes.

2 Melt butter in a small pan, add tomatoes and onions and cook for 5 minutes until softened, stirring, until most liquid has evaporated.

3 Mix cheese and eggs together, add to pan and stir continuously over a low heat until thickened.

4 Split open each baked potato and top with cheese mixture.

Find more scrumptious recipes in the Dairy Cookbooks.

One pan pasta for one

A delicious and nutritious one-pan pasta meal for one that takes just 30 minutes to prepare and cook.

Taken from Clever Cooking for One or Two, Dairy Cookbook.

Preparation time 5 minutes
Cooking time 25 minutes
Calories per portion 620 Kcal
Fat per portion 19g
of which saturated 3.8g

Serves 1

Oil 1 tbsp
Skinless chicken breast fillet 1 (approximately 200g (7oz)), chopped
Courgette 1 small, trimmed and roughly chopped
Red pepper 1 small, deseeded and sliced
Garlic 1 clove, peeled and crushed, optional
Chopped tomatoes 227g can
Boiling water 150ml (1/4 pint)
Pasta shapes 50g (2oz)
Pesto sauce 1 tbsp
Salt and freshly ground black pepper

1 Heat the oil in a medium-sized saucepan and add the chicken breast. Cook the chicken for 1–2 minutes, turning it occasionally, then add the courgette and red pepper, and the garlic, if using. Cook over a medium heat for 5–7 minutes, until the vegetables have softened, stirring regularly.

2 Add the canned tomatoes and boiling water and bring the mixture to the boil. Add the pasta to the pan and cook over a medium heat for about 15 minutes or until the pasta is tender. Stir the mixture occasionally, particularly as it starts to thicken, so that it does not catch and burn on the base of the pan.

3 Stir in the pesto sauce and season to taste before serving with green salad or crusty bread.

Cook’s tip
If the sauce starts to thicken too much, then add a little boiling water. Different pastas absorb different amounts of liquid, which is why it may be necessary to add more water.

Shopper’s tip
Any pasta shape can be used in this recipe, but it works particularly well with trottole or spirals.

Taken from Clever Cooking for One or Two, Dairy Cookbook
http://dairydiary.co.uk/cookbook.html

Quick Prawn Wraps recipe

Make your own lunchbox. Healthier, tastier and fresher wraps – and much less hassle than you might think.

Preparation time 30 minutes
Calories per wrap 310 Kcal
Fat per wrap 11g
of which saturated 4.1g

Makes 4 wraps
Light soft cream cheese 200g (7oz)
Snipped chives 3 tbsp
Peeled prawns 175g (6oz), thawed if frozen
Tabasco sauce to taste
Tortillas 4
Large plum tomatoes 3, quartered, deseeded and cut into thin strips lengthways
Rocket leaves 50g (2oz)
Watercress 50g (2oz) (trimmed weight)

1 Put the cream cheese into a bowl and mix with a fork until softened. Add the chives and prawns, season to taste with Tabasco sauce – approximately 3–4 drops – and then mix together gently.

2 Dividing the cheese mixture evenly, spread it over each tortilla. Then sprinkle each one equally with the tomato strips.

3 Scatter the rocket leaves and watercress over the tomatoes, and then roll up each tortilla tightly. Wrap each tortilla in a paper napkin and serve immediately.

Find more scrumptious recipes in the Dairy Cookbooks.