Kellogg's - "Bran New Idea" Book

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Mushroom and Bacon Pizza

Cooking time: 25 minutes Pre-heat oven to 220°C (425°F) Gas Mark 7. Yield: 3 servings

  • ½oz Fresh yeast 14g
  • ½ fl oz Warm water 100 ml
  • 7oz Plain flour 200g
  • 2oz All-Bran Cereal 50g
  • ¼oz Sugar 7g
  • 2oz Low calorie fat 50g
  • 1Egg (beaten) 1
  • ½ teasp Salt ½ x 5 ml sp
  • 4½ oz Tomato puree 125g
  • 1½ teasp Oregano 1½ x 5 ml sp
  • 4oz Mushrooms 100g
  • 2oz Bacon 50g
  • 2oz Edam cheese 50g

Lightly grease a baking tray 9½"" x 13½" (24 x 34 cms). Cream the yeast with a little of the lukewarm water. Gradually add all the water. Sift the flour into a bowl, make a well in the centre and pour in the yeast liquid and sugar. Sprinkle a little of the flour over the liquid and leave to stand in a warm place for 15 minutes until frothy. Melt the low calorie fat, stir the beaten egg, All-Bran and salt into it, then add to yeast liquid.

Gradually mix all the flour and knead the dough until it is smooth and springy (about 5-10 minutes).
Cover and leave to stand in a warm place for 30 minutes. Cut the bacon and mushrooms into slices. Lightly knead the dough, then roll out on a floured board and line the baking tray. Spread the tomato puree over the dough and sprinkle with the oregano. Arrange the cheese, bacon and mushrooms over the top and leave to stand in a warm place for 15 minutes. Bake in hot oven 220°C (425°F) GasMark 7 for 25 minutes and serve hot.

Spaghetti Bolognese

Cooking time: 25-30 minutes, Yield: 3 servings

  • 2 tbsp Oil 2 x 15 ml sp
  • 1 Onion (chopped) 1
  • 2 oz Mushrooms (sliced) 50g
  • 2 tbsp Tomato puree 2 x 15 ml sp
  • 1 teasp Oregano 1 x5 ml sp
  • 1 clove Garlic (crushed) 1
  • ¼ Green pepper (chopped) ¼
  • ½ pint Stock 300 ml
  • 2oz All-Bran Cereal or Bran Buds Cereal 50g
  • Salt and Pepper
  • 6oz Spaghetti 150g

Put the oil, chopped onion, mushrooms, tomato puree, oregano, garlic and green pepper into a frying pan and fry for a few minutes. Stir in the stock and All-Bran or Bran Buds, season, cover and simmer for 25-30 minutes.

(If sauce gets too thick add a little more stock).
Cook the spaghetti as instructed on packet and serve with Bolognese Sauce.