We all love a takeaway treat, but are we unknowingly piling in extra calories, unwanted fats and sugars by ordering out? Probably.
Here we re create our favourite fast food items with all the flavour of your favourite Friday night treat, without the hidden extras.
These Fakeaway recipes are sure to be a crowd pleaser when the family gathers around the table this weekend….
Fakeaway Recipes – Fakeaway Double Big Mac
- Burger Bun (two bases needed)
- 200g Low Fat Beef Mince
- Iceberg Lettuce
- Eatlean Cheese Slices x2
- Sliced Pickle
- 1/4 Onion
- 1TSP Mayonaise
- 1TSP Mustard
- 1TSP White Wine Vinegar
- 1.5 TSP Onion Powder
- 1/2 TSP Garlic Powder
- 1/2 TSP Paprika
Add 1tsp of onion powder to the mince and season well, dividing into four even amounts and shape into burger patties.
Pop the burgers into a frying pan in a little oil and cook through
To make your burger sauce add the mayo, mustard, white wine vinegar, onion powder, garlic powder and paprika to a bowl and mix together well
To assemble your burger start with the base of the bun, add the sauce, a little onion, the gherkins, the lettuce and top with two of the burgers with the cheese slice on top, repeat again and then top with the lid of the bun
Fakeaway Recipes – Fakeaway Sloppy Giuseppe Pizza
In todays Fakeaway we take on a supermarket favourite…the Pizza Express Sloppy Giuseppe pizza, and make it a lower calorie, lower fat fakeaway sloppy giuseppo pizza!
- 1x Eatlean Pizza Kit (From that you will need 2/3 tbsp Passata, 1x LoDough Base, 100g Grated Protein Cheese)
- 1 TSP Chilli Flakes
- 100g Low Fat Beef Mince
- 1/2 Green Pepper
- 1/2 Red Onion
Take your LoDough base and spread a thin layer of passata across the base
Sprinkle over the fried red onion, followed by the green pepper and browned beef
Add a tsp of chilli flakes and then top with the Grated Protein Cheese
Pop into the oven at 180 degrees and bake for 15 minutes until the cheese has melted and browned
Fakeaway Recipes – Fakeaway Sausage Bean & Cheese Melt
We all know how easy and tempting it is to fall into one of your favourite bakeries when those food cravings hit! We’ve taken a winter favourite – the Greggs Sausage Bean & Cheese Melt and created a healthier alternative – plus you can make these in batches and freeze in advance so when hunger hits, pop one out the freezer and into the oven to cook through.
- 75g WW Low fat baked beans
- 75g Light puff pastry
- 1/2 Heck Chicken Italia Sausage
- 30g Protein Cheese
- (Milk or egg for glazing)
Cut the pastry sheets into two squares roughly 15cm by 15cm
Pop one square onto a baking sheet and then add the cooked and chopped sausage, the baked beans and the cheese
Run a little milk around the edge of the square and then pop the second pastry square on top
Press around the outside of the square with a fork, and then wash the pastry with a little more milk
Pop into the oven at 180 degrees and bake for 25/30 minutes or until crispy and golden, then serve and enjoy!
Fakeaway Recipes – Tenderstem® broccoli and butternut squash satay curry.
15 mins prep. 50 mins cooking. Serves 4
- 200g Tenderstem®, trimmed
- 600g butternut squash (roughly ½ of a large squash), peeled and chopped
- 1 tbsp coconut oil
- 2 garlic cloves, finely chopped
- 1 red chilli, finely chopped
- 3 tbsp red thai curry paste
- 400ml full fat coconut milk
- 1 tbsp smooth peanut butter
- 1 lime, juiced
- Coriander, to serve
- Dry roasted peanuts, to serve
Start by preparing all of the ingredients as above.
Heat the oil over a medium heat, add the onion and soften for 10 minutes. Add the garlic, chilli and curry paste, stir and cook for 2 minutes more.
Add the squash, peanut butter and coconut milk with 250ml water and stir everything together. Turn down the heat to low, put the lid on and simmer for 30 – 35 minutes, until the squash is soft but still holding its shape. Stir every so often and add a little more water if needed.
Add the Tenderstem® and continue to simmer for a further 5 – 8 minutes, until tender but still with some bite.
Finish with with the lime juice and seasoning to taste. Garnish with peanuts and coriander, serve with rice or naan bread.
Fakeaway Recipes – Spring Veg Pizza
This simple thin-based pizza is the perfect meal for movie night. Use whatever veg you have to hand but be sure to cut them up small so they cook through.
Proper prep time 30 minutes Cooking time 20 minutes. Serves/makes 2 large portions
- 1 cup gram flour
- 1 cup water
- 1/2t salt
- 300g passata
- 1T nutritional yeast
- 1 garlic clove
- A handful of basil leaves
- 1/2 fennel bulb
- A few asparagus
- 1 leek
- 1 courgette
- A few mushrooms
- Olive oil
- Preheat the oven to 200c/390f/GM6. In a jug, mix the flour, water and salt with a fork. Leave to rest for five minutes.
- Put a baking sheet on a large baking tray. Pour the batter onto the paper in a round pizza shape. Put the base into the oven, for 10-15 minutes, whilst you prepare the toppings.
- Mix the passata with the nutritional yeast. Finely grate the garlic into the passata, tear the basil, add that too.
- Using a peeler shred the fennel, just a handful will suffice and put it into a large bowl.
- Chop 2 inches off the bottom end of the asparagus and discard. Roughly chop the remaining asparagus at a diagonal angle. Add to the bowl. Finely slice the leek, add to the bowl. Cut the top and bottom off the courgettes.
- Using a peeler, peel in wide thin ribbons, add to the bowl.
- Finely slice the mushrooms but do not put these into the bowl yet. Add a splash of olive oil and a dash of salt to the bowl. Using your hands, mix well and massage the oil into the veg. Now add the mushrooms and mix just a little.
- Take your base out of the oven if you haven’t already. Turn the oven up to 240c. Top with the passata. Use however much you want, some people like a lot and some people like a little, it’s up to you. Top with the veg.
- Put the pizza on the top shelf of the oven. Bake for around 10 minutes until the veg is starting to brown and the pizza is piping hot.
Fakeaway Recipes – Black Bean & Watercress Burger (VEGAN)
Serves 4 Prep time: 20 minutes. Cooking time: 20 minutes
- 2 x 400g tins black beans
- 1 small sweet potato, baked in its jacket until soft
- 1 small onion, diced
- 1 red pepper, deseeded and diced
- 2 cloves garlic, finely chopped
- 2 red chillies, deseeded and finely chopped (optional)
- 50g tinned sweetcorn, drained
- 90g fresh breadcrumbs (roughly 3 slices)
- 30g watercress, chopped
- 1 heaped tsp smoked paprika
- Vegetable oil for frying
- Salt and pepper
- 4 x burger buns (dairy and egg free)
- 2 x ripe avocados (optional)
- Tomato relish or other sauce of your choice
- Take a large frying pan and place it over a medium heat. Add in a splash of oil. When the oil is hot, toss in the onion, red pepper and garlic along with a pinch of salt and the chopped red chillies if using. Stir-fry for roughly three minutes then tip into a bowl and allow to cool.
- Drain the black beans in a colander and rinse with cold water until it runs clear. Line a tray with a tea towel and tip the beans into the tray, patting the top dry with another tea towel to remove as much water as possible. Place half of the beans into a large bowl and mash well with a fork.
- Cut the softened sweet potato in half before scooping out the flesh and adding to the bowl along with the remaining black beans. Add in the onion and pepper mix, sweetcorn, breadcrumbs, paprika and watercress and use your hands to combine everything thoroughly. Season the mix to taste with salt and pepper.
- Form four large patties and leave to chill in the fridge for at least half an hour before cooking.
- Pre-heat the oven to 180°C. Wipe out the frying pan you used for the onion and pepper mix and return to a medium heat. Add a splash of oil into the pan. Once the oil is hot use a spatula or slice to carefully place each burger patty into the pan. Fry for 2-3 minutes on each side before placing into the oven for 10 minutes or until piping hot throughout.
- Remove the patties from the oven and leave to rest for a minute while you prepare the buns. Slice the buns in half and toast (either under the grill or in the toaster). Slice the avocado. Place a burger on the bottom of each bun, then top with avocado slices and a good dollop of tomato relish or other sauce. Serve and enjoy! You could also top the burgers with a variety of other fillings including sliced tomatoes, fresh watercress or sliced red onions.
- 1 can of Tarantella Plum Tomatoes
- 1/2 white onion (diced)
- Handful of fresh coriander
- Juice of 1/2 lime
- 1/2 a jalapeno (sliced) / roughly 4 slices
- 2 garlic cloves (crushed)
- 1/2 teaspoon of salt
- Pinch of pepper
- 1 tablespoon of maple syrup
- 4 tortilla wraps
- 2 tablespoons of extra virgin olive oil
Preheat oven to 180c and line 3 baking trays with baking paper. Cut 4 horizontal lines into each wrap, then cut those lines into triangles. These are your nachos. Scatter them on the baking trays and brush with the olive oil. Season with salt and. place the trays in the oven for approximately 8-10 minutes. Meanwhile prepare the salsa by draining the tomatoes from the can and placing them in a blender along with the diced onion, fresh coriander, lime juice, jalapeno slices, crushed garlic, salt, pepper and maple syrup. Blend until you reach your desired salsa consistency.
Allow the nachos to cool slightly before serving alongside the salsa. Enjoy!
- 340g self-raising flour
- 300g natural yoghurt (or dairy free alternative)
- 1/2 teaspoon of salt
- 1 tablespoon of extra virgin olive oil
- 250g Tarantella Passata
- 30g Tarantella Tomato Puree
- 1 teaspoon of Italian seasoning
- 1 green pepper (thinly sliced)
- 1 red pepper (thinly sliced)
- 1 red onion (thinly sliced)
- 150g mushrooms (sliced)
- 2 tablespoons of balsamic vinegar
- 50g feta (or dairy free alternative)
- Handful of fresh rocket
- Balsamic glaze
- Chilli flakes (optional)
Preheat oven to 180c and line two large baking trays with parchment paper.
First in a large saucepan on a medium heat add a drizzle of oil along with the sliced peppers, onion and mushrooms. Cook for a few minutes before adding the balsamic vinegar.
Meanwhile in a bowl combine the yoghurt, self-raising flour and salt until a ball of dough forms. If it’s too sticky add some more flour. If it’s too dry add some more yoghurt.
Sprinkle some flour onto the work surface and place the dough on it. Cut it into two and using a rolling pin roll them out into two pizza shapes. Place them on the baking trays, drizzle on the olive oil and rub it in. Bake in the oven for 10 minutes. Whilst the bases and vegetables are cooking in a bowl combine the passata, tomato puree and Italian seasoning.
Spread the tomato mixture onto the bases and top with the vegetables. Crumble the feta on top and place back in the oven for 15 minutes. Serve with fresh rocket, a drizzle of balsamic glaze and some chilli flakes should you wish.