Recipe: Quick & Easy Massaman curry

This is a really quick meal that looks impressive and smells amazing. The recipe calls for Thai Massaman paste, which I found in Asda for about £1. If you can’t find it/don’t like it/want to change it for whatever reason, you could easily substitute red, green or yellow pastes. The Massaman paste is only 3pp per 100g, so if you use something else, remember to check the points (though you may get away with less than 100g depending on personal taste). This was fairly hot, so if you’d rather it was a little cooler, just add less curry paste.

Total propoints per recipe:43
Propoints per serving: 11
Serves: 4

What you need:
400g of lean pork fillets
4 spring onions
1 bell pepper
2 cloves of garlic
3 nests of egg noodles
1 chicken or vegetable stock cube
1/2 tin (200ml) of reduced fat coconut milk
100g thai massaman paste

What to do:
1. Put a pan of water on to boil for the noodles.

2. Slice the pork and pepper – long thin strips or small chunks are perfect. Add the pepper to a frying pan and fry on a medium-high heat for 3-4 minutes. Increase the heat and add the pork. Slice the spring onions and garlic, and add to the pan after 5-6 minutes. Add the thai paste at the same time, and stir for a few minutes until everything is covered.

3. Make the stock cube up to 200ml, and add both the stock and coconut milk to the pan. Bring to the boil and then simmer for 6 minutes while you cook the noodles.

4. Rinse the noodles with cold water and allow to drain. Turn the curry heat up to high for a few minutes to allow it to thicken a little.

5. Add the noodles to the curry once the sauce is as thick you’d like, stir through until the noodles are both covered in sauce and hot again, and divide between four bowls.

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Recipe: easy cottage pie

This one is just a super simple student meal I make for myself and my partner, especially on a cold day! It’s basically the shepherd’s pie my mum cooks, with beef mince as it’s both cheaper and lower points. I usually serve this with lots of vegetables, gravy and yorkshire.

Total propoints per recipe: 20
Propoints per serving: 10

What you need:
250g beef mince
1 onion
2 carrots
400g potato, chopped
Dash of milk
Dash of Worcester sauce

What to do:
1. Dry fry mince with finely chopped onion and carrots.

2. Put potatoes on to boil in a different pan.

3. When the mince has browned add half pint of stock and a dash of Worcester sauce. If you don’t have any, a spoonful of tomato purée can be used instead.

4. Bring mince to the boil, then simmer for half an hour.

5. Once potatoes are soft mash them and leave to cool.

6. Spoon mince into a dish and top with potato. Fork potato lightly to give textured surface. Cook in the oven at 200 degrees for 30 minutes.

Recipe: Baileys chocolate cheesecake

This recipe is an edit of this message board recipe found online.

Total propoints per recipe: 37
Propoints per serving: 6

What you need:
6 Chocolate HobNobs (milk or dark)
2 sheet(s) Gelatine, Fine Leaf
50 ml Milk, Skimmed
2 shots of Baileys (50ml total)
50ml light whipped cream (we used morrisons eat smart)
100 g Extra Light philadelphia
100 g philadelphia With Cadbury
20g Flora Light Spread
1/2 tsp Vanilla Extract
1 tsp Honey

What to do:
1. Grease or line a round baking tin

2. Melt the flora on the hob and add crushed biscuits, stirring until chocolate has melted. Press into base and chill.

3. Cut gelatine into small pieces using scissors and cover with milk for 10 minutes. Hold bowl above simmering water to melt gelatine, but avoid letting the bowl touch the water. Stir until gelatine melts.

4. In a bowl mix both cheeses with vanilla and honey. Add gelatine mixture, beat until smooth and add Baileys.

5. Whip cream in seperate bowl and fold through Baileys mixture. Pour onto base and chill for at least 2 hours.