4 large potatoes
1 red capsicum
150g diced bacon
1 Tbsp. oil
1 head of broccoli
2 1/2 Tbsp. flour (G)
2-2 1/2 cups milk (L)
1/3 cup grated cheese (L)
1 tin of sweet corn
1. Preheat oven to 220°C.
2. Wrap potatoes in foil and put in the oven.
3. Slice leek, deseed and slice capsicum and cook with bacon in oil in a pan until leek and capsicum are soft.
4. Cut broccoli into florets and steam for 8 minutes.
5. Mix flour and milk in a jug. Add mixture to the leek, capsicum and bacon and let thicken. Stir in the cheese.
6. After about an hour, potatoes should be cooked. To check, stick a skewer into the potato, which should feel soft. Once cooked take potatoes out of oven.
7. Unwrap foil, score a cross on top of the potato. Squeeze sides of the potato.
8. Add the broccoli to the sauce, drain the sweet corn and add to sauce and stir.
9. To serve, place the potatoes on plates and pour sauce over them.
TIP: For a vegetarian alternative, serve potato with small trays of corn, diced tomatoes, shallots, asparagus, baked beans, avocado, shredded cheese and light sourcream.
1 tin of chickpeas
1 tin red kidney beans
250g frozen corn
1 tub sour cream light (L)
1 sachet taco seasoning
2/3 cup grated cheese (L)
2/3 tin olives
1 loaf of bread/corn chips or rice crackers
Rinse kidney beansand chickpeas well and blend in a blender.
Spread the bean mash over the bottom of a dish.
Peel and mash avocado, juice the lemon and mix with avocado. Spread this on top of bean mash. Add a layer of corn.
Mix the taco seasoning into the sour cream and spread over the corn.
Chop tomatoes into small pieces sprinkle over the sourcream. Sprinkle over the cheese and top with the olives.
Serve with bread, corn chips or rice crackers.
TIP: This dish can be served in the centre of the table for a group, or in individual dishes.