Low Sodium/Salt Recipes

Preparation Time 5 minutesCooking Time 1 hourIngredients       1. 2 largish potatoes       2. A 400g tin of baked beans  - low sodium       3. Grated Salt Skip cheese       4. Side salad of your choiceMethod Preheat the oven to 350°F or 180°C and bake the potatoes, wrapped in foil, for about an hour. Test they are tender with a skewer. Alternatively, wrap potatoes in cling wrap and cook on high in a microwave for about 5 minutes until tender. When potatoes are nearly ready, heat the tinned baked beans. When cooked, place the potatoes on serving...

Ingredients 2 medium brown onions, chopped finely 2 cloves of garlic, chopped 1 tablespoon Sultanas 1 cup water 1 kilogram of diced trim lamb Ghee or Olive Oil 2 tablespoons of Herbies Korma Curry spice blend 6 tablespoons of ground almonds 2 cups of natural plain yoghurt ¼ teaspoon of saffron threads (can be omitted as add colour only) 1 tablespoon of fresh coriander leaves to garnish Method If you are using saffron, soak it in a tablespoon of warm water. In an oven proof pan (which has a lid), cook onions and garlic in the olive oil until onions...

  Sweet Cous Cous, Orange & Pinenuts(Serves 4 to 6) Preparation Time 20 min  Ingredients 1 cup Wholemeal Cous Cous 11/2 tablespoons of The Spice Trading Company's Dreamy Carrot & Nutmeg Spice Blend 1 tablespoon Sultanas 1 1/4 cup boiling water Ghee or Olive Oil 1/2 Red Capsicum 1/2 Green Capsicum 1/2 Yellow Capsicum 2 small Oranges 100 gms Pinenuts Method In a large bowl combine cous cous with Dreamy Carrot Spice Blend and Sultanas. Stir in the boiling water and cover. Stand 6 minutes and fluff with a fork. In a saucepan heat 1 tablespoon of ghee or olive...

Preparation Time 20 minCooking Time 15 minTotal Time 35 min Serves 4 to 6 Ingredients 40 grams (1/2 Packet) of Saucy Spice Chicken/Seafood Laksa Spices 600 gm chicken (cut into bite size pieces) or (If making seafood laksa) 2 pieces of white fish and 2 cups of green prawns or mixed seafood. 1 Litre chicken stock (Salt Skip or Stock Merchant) 2 x 440ml cans of coconut milk 1 bunch spring onions (sliced) 200 gm tofu, cut into 2cm cubes 4 tbsp peanut oil 200 gms mung bean sprouts (optional) 1 tbsp lemon juice 2 tsp brown sugar 220gms thin...

Preparation Time 10 minCooking Time 20 minTotal Time 30 minIngredients 1 sachet Perky Pumpkin & Chilli spice mix 1 brown onion - finely chopped 20g unsalted butter 500g pumpkin peeled cut into small pieces 1 carrot cut into small pieces 500g water, adjust to taste 1tbsp vegetable stock 30g thickened cream 2 pinches black pepper, to taste Fresh basil leaves, to garnish Instructions Saute onion in the butter until translucent, about 3 minutes Add pumpkin, carrot, Perky Pumpkin & Chilli spice mix, water and vegetable stock and cook until vegetables are tender, about 20 minutes Remove from heat and blend until smooth...