how to make natural low-fat menu in home

LOW-FAT CHRISTMAS STYLE
Just about all of the recipes in the collection can be put together in one way or another to form a celebration feast- it depends on the nature of the celebration and the tastes and habits of your friends and family. Here are a few suggestions: I’m sure that you will have fun thinking up your own festive combinations.

Christmas menu
Christmas turkey tactics
Turkey are lean bird and are usually roasted with plenty of butter to keep them moist. Slipping mushrooms or onion slices under the breast skin and roasting in foil is one way to keep a turkey moist without resorting to butter or other added fats, but there are other options too, should you want to adapt your own favourite roasted turkey recipe to a low-fat version.
1. Avoid pre-basted turkeys, they contain added fat.
2. The breast meat dries out very quickly, keep it moist by roasting breast down for a while, then on one side, then the other. Finish breast up so that the breast skin can turn golden brown.
3. Baste the turkey with non- fat stock or a combination of stock and white wine, white vermouth or brandy, instead of a buttery mixture. When the turkey is breast up and as it should be, yet not quite done, drape the bird with dampened buttermuslin and baste through the cloth.
4. Slice a few onions into the roasting dish along with the turkey. Add a few carrots and some chopped red peppers and whole garlic cloves too if you like them. When the turkey is done, strain the juices, de-fat them, simmer briefly with more stock and wine, then puree the juices with the roasted vegetables and push through a sieve to make a rich gravy.
5. When the turkey is done, de-fat the pan juices and use with extra stock if necessary to finish the gravy.
Christmas Cracker Sausage rolls or Turnovers
1 packet of frozen filo pastry, thawed overnight in the refrigerator
1 egg or 1 egg white, lightly beaten
Sausage filling pan souteed
Oil water spray
1. Preheat the oven to 200℃/400℉/gas mark 6
2. Unwrap and unroll the filo. Put a piece of clingfilm on your work surface. Put the stack of filo (a packet will probably contain about 12 sheet) on the clingfilm and cover well with another piece of clingfilm ( the pastry will dry out quickly if left uncovered).
3. One at time, remove a single sheet of filo, and spread it flat. Lightly brush it with beaten egg white, leaving a 2.5 cm (1 in) border all around. Spread 1 t able–spoon of the filling in a strip where the egg wash begins at the right –hand short edge. Roll the pastry in a cylinder, from right to left, around the filling. Crimp and twist the ends to form a Christmas cracker shape. Don’t wrap too tightly, because the filling will expand in the baking. Put seam side down, on to a non-stick baking tray that you have lightly misted with oil spray. Mist the top of the cracker lightly with oil spray. Repeat until the filo is used up.
4. Bake in the preheated oven for 10-15 minutes until golden brown, sizzling and puffe. Check once during baking: shake the tray and if any seem to be sticking, loosen with a fish slice or palette knife and change their position.

bonus tips today
Raw Snack Vegetables :
· Carrots – the best of all raw veg : blazingly orange, heavenly crunchy, sweet and full of good nourishment.
· Beetroot – if you can find small raw beetroot ( they are easier than ever to find these days), peel them and cut them into bite-sized chunks. I think you’ll be surprised and pleased by their sweet and earthy crunch. Pair them with carrot stick and grilled red pepper spread for stunning Technicolor snack.
· Cabbage- white and red. Cut small cabbages into chunks so that you can see their fascinating and unique inner whorls and swirls.
· Celery-A dieter’s cliché, surely but still raw celery is delicious especially when it’s young, seasonal and local. Celery sticks and blue cheese dip.
· Baby corn cobs- adorable little mini sweet corn on the cob, eaten cob and all. They add a lovely yellow to your colourful crudite array and are great with dips.
· Cherry tomatoes- planahead with tomatoes. The small variety usually have bags of real tomato flavour, but you must think ahead. Buy them before you plan to use them and let them sit, loosely covered or undercovered on the counter for a few days-even a week- so that the flavour can develop. Or ripen them in a bag with a banana.
· Cucumber - best peeled cut in half lengthwise and then seeded (scrape out the seeded with a teespoon, leaving two boot shapes), than into sticks.
· Courgettes - small ones are tender and sweet eaten raw. No need to peel- the skins are tender as can be.
· Fennel - it looks like bulbous celery and has a haunting anise freshness. One of my favourite, raw or cooked, fennel adds a unique dimension to a crudite selection.
· Peppers – I wouldn’t enjoy cooking half so much without red peppers ( yellow and orange ones too)- their colour, sweetness, texture and amazing versatility and brilliant nutritional profile make them invaluable in the kitchen of anyone who craves excitement and colour in their low-fat cooking. To achieve maximum satisfaction from peppers, peel them first: cut the peppers into their natural sections and peel with an ordinary vegetables peeler. This results in a raw, crisp peppers – just right for salads and for stir- frying or sautéing.
· Radishes (and mooli) – crisp, scarlet, peppery little radishes, in seasons served with just a little salt, some crusty bread and perhaps some herbed, drained yogurt are as good a snack, light lunch or first course as you are likely to have anywhere. A mooli is simply a large radish: cut it into sticks and add to the crudités.
· Sugar snap peas – sweet, green and more of a crunch when raw than mangetout.
· Turnips- buy tiny white ones in seasons, peel and cut into sticks. They are sweet and peppery: lovely for crudités.

Low-fat snack
Popcorn – Wonderful stuff. Buy plain popcorn kernels (not microwave popcorn, which contain fat) and store in the freezer. The final popped product will be much fluffier than that made from unfrozen kernels. Invest in a hot-air corn-popper, so you can pop the corn with no fat or oil. It is a great luxury to have the real fresh, hot, fluffy-crunchy thing on tap whenever you want it, and it can easily take the place of more destructive snacking. Popcorn improves any film that you choose to watch at home. Cinema popcorn is not a great low-fat bargain –it too much oil. Sneak in your own ; no one should be forced to watch a popcorn-less movie.
Crisp – so called lower-fat crisps are still far too fatty for a proper low-fat regime- read the labels next time you shop. But you can make your own, quite easily from potatoes, pitta bread or corn tortillas. Tortillas crisps and pitta crisp will keep for weeks in an airtight tin; potato crisps should be eaten on the day are made. Eat these crisps on their own.
Cereal – Crunchy, bite sized no-added-fat cereal makes wonderful crisp type snack. I’m devoted to bite sized shredded wheat on their own, with dips, covered in dark chocolate or even as soup croutons. Have a good trawl through the cereal aisle next time you go supermarket shopping, read labels so that you can avoid added fat and take a fewhome for snack purposes. I’ve heard rumours that some people actually eat these products all mushed up with milk and sugar, but to my mind their strength is in their crisp-textured nibble factor.
Rich cakes- more and more types of rice cakes, large and small, are appearing these days-some, imported from America are flavoured with strawberry, almond and blueberry and come in savoury versions as well. They are virtually fat-free and very good indeed. Look for other American fat-free imports in up-market groceries ; pretzels, tortilla chips and flavoured crisps flatbreads

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