Doner kebab with garlic sauce SERVES 4
INGREDIENTS FOR THE DONER
500g beef mince (10% fat)
1 beef stock pot
2 tsp ground cumin
1 tsp dried oregano
2 tsp paprika
2 tsp garlic granules
½ tsp bicarbonate of soda
FOR THE GARLIC MINT SAUCE
130g 0% fat Greek yoghurt
20g light mayonnaise
2 tbsp mint sauce
1 tbsp garlic purée
Salt and ground black pepper
TO SERVE 4 pitta breads
Shredded lettuce or cabbage
Sliced red onion Low-sugar sweet chilli sauce
Lemon wedges
METHOD
■ Preheat your oven to 200°C/ 180°C fan/gas mark 6. Add the doner ingredients to a bowl and mix until combined.
■ Line a loaf tin with foil (so there is enough to fold over the top) and add the doner mixture. Press it down into the tin into a meatloaf shape. Wrap the foil tightly over the top to encase the mixture, then bake for 35-40 minutes until the meat is cooked through.
■ While the meat is resting, mix the garlic mint sauce ingredients together in a bowl.
■ Using a sharp knife, slice the doner meat into thin strips, then pack it into the pitta breads with the garlic mint sauce, lettuce and/or cabbage, onion and sweet chilli sauce. Serve with lemon wedges.
Biscoff cheesecake MAKES 2
INGREDIENTS
150g 0% fat Greek yoghurt
80g light cream cheese
40g Biscoff spread, melted
15g vanilla protein powder
image [https://cdn.magzter.com/1583506613/1737436879/articles/cAOK_mNw21737457869679/1277118177.jpg]
6 Biscoff biscuits, crushed into fine crumbs
15g light butter, melted
METHOD
■ In a small bowl, mix together the yoghurt, cream cheese, 30g of the melted Biscoff spread and the protein powder. Give it a good stir, for a minute or two, until it’s smooth and creamy.
■ In another bowl, combine the Biscoff biscuit crumbs with the melted butter, then divide between 2 small ramekins. Use the back of a spoon to press the crumbs down to form the base of the cheesecakes.
■ Top the biscuit bases with your cheesecake mixture, smooth it down, then swi...
INGREDIENTS FOR THE DONER
500g beef mince (10% fat)
1 beef stock pot
2 tsp ground cumin
1 tsp dried oregano
2 tsp paprika
2 tsp garlic granules
½ tsp bicarbonate of soda
FOR THE GARLIC MINT SAUCE
130g 0% fat Greek yoghurt
20g light mayonnaise
2 tbsp mint sauce
1 tbsp garlic purée
Salt and ground black pepper
TO SERVE 4 pitta breads
Shredded lettuce or cabbage
Sliced red onion Low-sugar sweet chilli sauce
Lemon wedges
METHOD
■ Preheat your oven to 200°C/ 180°C fan/gas mark 6. Add the doner ingredients to a bowl and mix until combined.
■ Line a loaf tin with foil (so there is enough to fold over the top) and add the doner mixture. Press it down into the tin into a meatloaf shape. Wrap the foil tightly over the top to encase the mixture, then bake for 35-40 minutes until the meat is cooked through.
■ While the meat is resting, mix the garlic mint sauce ingredients together in a bowl.
■ Using a sharp knife, slice the doner meat into thin strips, then pack it into the pitta breads with the garlic mint sauce, lettuce and/or cabbage, onion and sweet chilli sauce. Serve with lemon wedges.
Biscoff cheesecake MAKES 2
INGREDIENTS
150g 0% fat Greek yoghurt
80g light cream cheese
40g Biscoff spread, melted
15g vanilla protein powder
image [https://cdn.magzter.com/1583506613/1737436879/articles/cAOK_mNw21737457869679/1277118177.jpg]
6 Biscoff biscuits, crushed into fine crumbs
15g light butter, melted
METHOD
■ In a small bowl, mix together the yoghurt, cream cheese, 30g of the melted Biscoff spread and the protein powder. Give it a good stir, for a minute or two, until it’s smooth and creamy.
■ In another bowl, combine the Biscoff biscuit crumbs with the melted butter, then divide between 2 small ramekins. Use the back of a spoon to press the crumbs down to form the base of the cheesecakes.
■ Top the biscuit bases with your cheesecake mixture, smooth it down, then swi...
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New UK (Digital) - 1 Issue, January 27, 2025