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Macaroni Cheese

Feeding your family wholesome food on a budget can be tough, but Alpro soya has created some trusted favourite recipes with a healthy twist, that the whole family can enjoy. With Alpro soya milk, yogurt and cream alternatives, you can enjoy delicious recipes, whilst knowing you’re looking after yourself and your family.

We’re all being advised to lower our intake of saturated fat and the great news is Alpro soya milk and yogurt alternatives are naturally low in saturated fat. As well as being a great start to your day at breakfast, you can enjoy Alpro soya milk alternative when you make a delicious sauce or soup – packed with protein and fortified with calcium, it makes a great addition to any dish. Or try plain yogurt alternative for a tasty dip or topping for chilli to cool it down. Both Alpro soya plain and fruited yogurt alternatives are free from artificial sweeteners, colours and preservatives.

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For recipe images or more information on Alpro soya, contact Jayne Waterfall or Sian Bevan on 020 7388 7421 or jayne@rt-com.com / sian@rt-com.com

Macaroni Cheese

Serves 4
Cost: 78p per portion

Ingredients

300g macaroni
30g flour
30g low fat margarine
600ml Alpro soya milk alternative
150g reduced fat cheddar
30g Parmesan
70g broccoli florets
70g cauliflower florets
40g wholemeal breadcrumbs
1 pinch cayenne pepper
Salt and pepper to taste

Method

• Preheat oven to 160ºC/350ºF/Gas Mark 4.

• In a medium saucepan add the margarine and melt, remove from the heat and stir in the flour. Return to the heat and gradually add the soya milk until it is all incorporated.

• Grate the cheddar cheese and add to the sauce. Heat until the cheese has melted and the sauce has a nice thick smooth consistency. Season to taste.

• Meanwhile in a large pan of salted boiling water, cook the macaroni according to the instructions (usually 10-12mins). When the macaroni is cooked, stir into the sauce along with the cauliflower and broccoli florets. Add mixture to a medium size-baking dish.

• Mix the breadcrumbs with the grated Parmesan and the cayenne pepper and sprinkle on top of the dish. Cook for 35-40 minutes or until golden brown on top.

Traditional macaroni cheese made with traditional cheese sauce (per portion)
761 calories
32.5g fat
19.5g saturated fat

Broccoli and cauliflower macaroni cheese (per portion)
503 calories
10.5g fat
5.3g saturated fat

Cottage Pie

Serves 6
Cost: 87p per portion

Ingredients

270g lean minced beef
1 tin of puy lentils
1 clove garlic, minced
1 medium sized onion, finely diced
1 medium carrot, finely diced
1 stick of celery, finely diced
2 large sprigs of thyme
80g tomato paste
300ml of chicken stock
1 glass red wine
Couple of dashes of Worcester sauce
2 large sweet potatoes (400g)
2 large King Edward potatoes
15g low fat margarine
30ml Alpro soya milk alternative
Olive oil spray (6 pumps)
Salt and pepper to taste

Method

• Preheat oven to 200ºC/370ºF/Gas Mark 5.
• Peel and chop potatoes and add to a large pan of salted boiling water. Cook until soft and they can be pierced easily with the tip of a knife.
• Add onion, celery, garlic, carrot and thyme leaves to a large non-stick pan along with the olive oil spray. Sauté for 1-2 minutes. Add the meat and cook until brown.
• Over a moderate heat, continue cooking the mince mixture adding in the red wine first and cook for 1 minute, then add the tomato paste, chicken stock, puy lentils and a couple of dashes of Worcester sauce.
• Drain the potatoes and mash along with the margarine and soya milk, season to taste.
• Add mince mixture to a medium sized cooking dish, spread out evenly, top with the mash and fluff up with a fork.
• Cook for 20 minutes until slightly browned and crispy on top.

Traditional cottage pie
(per portion)
353 calories
18.5g fat
8.5g saturated fat

Cottage pie with a twist
(per portion)
295 calories
9.5g fat
2.3g saturated fat

Mushroom Stroganoff

Serves 2 portions as a main meal or 4 portions as an accompaniment
Cost: £2.05, based on 2 main meal portions

Ingredients
1 medium red onion, cut into strips
2 cloves of garlic, crushed
2 tbsp olive oil
500g chestnut mushrooms or mixed mushrooms, halved
500g Alpro soya plain yogurt alternative
1 tbsp creamed horseradish
Salt and ground black pepper to taste
Good handful of flat leaf parsley, roughly chopped

Method
• Gently sweat the onion and garlic in the olive oil over a gentle heat for 10 minutes until soft but not browned.
• Add the mushrooms and continue sweating for a further 10 minutes until the mushrooms are just soft.
• Stir in the plain yogurt and seasoning. Bring to a gentle simmer and serve.

Mushroom stroganoff made with crème fraiche (per portion)
551 calories
53g fat
29g saturated fat

Mushroom stroganoff made with Alpro soya alternative to yogurt (per portion)
320 calories
19.5g fat
3g saturated fat

Potatoes Dauphinoise

Serves 4
Cost: 65p per portion

Ingredients
200ml Alpro soya alternative to cream
200ml Alpro soya milk alternative
400g potatoes
2 cloves garlic
75g margarine
Nutmeg, grated
Pinch salt and ground black pepper to taste

Method
• Preheat oven to 180ºC/350ºF/Gas Mark 4.
• Thinly slice potatoes. Grease casserole dish or baking tin (about 15cm by 10cm). Crush garlic and spread around the bottom. Add potatoes in layers, seasoning as you go and add a couple of pinches of freshly grated nutmeg.
• Mix together the Alpro soya cream and milk. Pour over the potato mixture.
• Place dish in oven and bake for about 45minutes until soft inside and crispy on top.
• Serve with selection of spring vegetables.

Potatoes Dauphinoise made with dairy cream and full cream milk (per portion)
252 calories
17g fat
8.4g saturated fat

Potatoes Dauphinoise made with Alpro soya alternative to yogurt (per portion)
205 calories
11.5g fat
1.8g saturated fat

Fish and Leek Pie with Alpro soya Mash

Serves 4
Cost: £2.34 per portion

Ingredients
300g of haddock (skinless/boneless)
200g coley (skinless/boneless)
Alternatively, you could use 500g approx skinless/boneless chunky cod (instead of haddock and coley)
fillet, cut into large chunks
2 medium leeks, finely shredded
1 tbsp light and mild olive oil
225g baby spinach leaves
Ground black pepper
250g Alpro soya cream alternative

Alpro mash:
4-5 large floury potatoes (King Edwards/Maris
Piper are great) peeled
4 tbsp Alpro soya cream alternative
1 dsp low fat margarine
Ground black pepper
Generous pinch of fresh grated nutmeg

Method
• Preheat the oven to 200ºC/400ºF/Gas Mark 6.
• Place prepared fish into a medium size ovenproof dish.
• Gently sweat the shredded leek with the olive oil for 10 minutes over a very gentle heat to soften without browning. Add spinach to the pan and cook for 1-2 minutes until spinach just wilts. Season well.
• Put half the mixture around the fish. Liquidise remainder with the Alpro cream alternative to make a creamy sauce. Pour around the fish.
• Prepare the mash. Cut potato into even sized pieces and boil until tender. Drain and add remaining ingredients. Mash until smooth. Spoon onto prepared fish and spread potato out with a flat edged knife.
• Rest dish on a baking sheet and cook until the potato is golden and the sauce is bubbling around the edge of the dish.

Fish and leek pie made with dairy cream and butter (per portion)
375 calories
19.5g fat
9g saturated fat

Fish and leek pie made with Alpro soya alternative to single cream (per portion)
326 calories
11g fat
1.8g saturated fat

Bread and Butter Pudding

Serves 4
Cost: 53p per portion

Ingredients
8 thick slices white bread
50g margarine
350ml Alpro soya milk alternative
50ml Alpro soya cream alternative
2 medium eggs
1 tsp vanilla essence
1 tsp mixed spice
30g light muscovado
100g mixed raisins and sultanas
30g unrefined demerara sugar

Method
• Preheat oven to 180ºC/355ºF/Gas Mark 4.
• Cut crust from the bread and spread generously with margarine. Place in bottom of well-greased casserole dish (about 15cm by 10cm).
• Beat together all the remaining ingredients, except for the demerara and pour over the bread and margarine. Sprinkle with demerara.
• Place in a roasting pan half filled with simmering water and cook for about 30 minutes until the top is crusty and the filling still soft.

Traditional bread and butter pudding (per portion)
364 calories
14g fat
7.5g saturated fat

Bread and butter pudding made with Alpro soya (per portion)
344 calories
12g fat
2.6g saturated fat

Raspberry and Vanilla Fool

Serves 4
Cost: 72p per portion

Ingredients

500g (4 pots) Alpro soya Raspberry and Vanilla yogurt alternative
250g frozen mixed summer berries
40g unrefined golden caster sugar
26g (2 pre made) meringue nests crushed
60g (handful) fresh raspberries
Sprig of mint to garnish (optional)

Method.

• Over a gentle heat, warm the berries with the caster sugar to make a compote, pour into a bowl, set aside and allow to cool.
• When cool divide into 4 presentation glasses and top with one pot of yogurt per person.
• Garnish with some crushed meringue, a couple of fresh raspberries and a sprig of mint if desired.

Raspberry fool made with double cream (per portion)
374 calories
33.5g fat
20.8g saturated fat

Raspberry and vanilla fool (per portion)
162 calories
2.9g fat
0.5g saturated fat

Notes to editor:

For recipe images or more information on Alpro soya, contact Jayne Waterfall or Sian Bevan on 020 7388 7421 or jayne@rt-com.com / sian@rt-com.com

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