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Privacy NoticeWhat we eat makes a difference to our blood pressure levels and our overall health. And one lesson the health professionals are very clear about is the fact that eating too much salt is a major cause of high blood pressure. Often it’s hidden in the foods we buy, which makes it hard to know for sure just how much we’re consuming. Of course you can simply stop adding salt to your cooking, but if you prefer your food with the added flavour of salt, why not try an alternative, such as LoSalt? It has 66% less sodium than regular salt and is used in all four of these tasty recipes which are easy enough to rustle up as a quick weeknight option,,, Quick pork stroganoff Serves 4
Quick Pork Stroganoff is an easy recipe to make when you’re short on time
(Image: LoSalt (uk.losalt.com))
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Ingredients 1 tbsp oil 1 onion, sliced 400g pork fillet, cut into thin strips 2 tsp smoked paprika 200g mushrooms, sliced 1 clove garlic, crushed 150g low-fat soured cream 75ml water ¾ tsp LoSalt 500g fresh tagliatelle Method Heat the oil in a frying pan. Fry the onion and pork for 5 minutes. Add the paprika, mushrooms and garlic and fry for a further 5 minutes. Stir in the soured cream, water and LoSalt. Bring to the boil. Meanwhile, cook the tagliatelle in a pan of boiling water for 3-4 minutes, drain, and serve with the stroganoff. Shakshuka Serves 4
Shakshuka is bursting with flavour and can be cooked to serve four diners
(Image: LoSalt (uk.losalt.com))
Ingredients 1 tbsp oil 1 bunch spring onions, cut into 1cm slices 1 yellow pepper, sliced 1 tsp ground cumin 1 tsp smoked paprika 2 tsp harissa paste 150g cherry tomatoes, halved 400g can chopped tomatoes 100ml water ½ tsp LoSalt 2 tbsp chopped coriander 4 medium eggs Method Preheat the oven to 200°C/180°C fan/gas mark 6. Heat the oil in a large ovenproof frying pan. Fry the spring onions and pepper for 4-5 minutes. Stir in the spices, harissa and tomatoes and cook for 1-2 minutes. Add the tomatoes, water and LoSalt. Simmer for 5 minutes. Stir in ¾ of the coriander. Make 4 wells in the sauce, evenly spaced apart, and crack an egg into each. Bake for 7-8 minutes or until the white has just set and yolks are still slightly runny. Serve sprinkled with the remaining coriander. Thai red chicken curry Serves 4
Thai Red Chicken Curry can be served with rice, depending on your taste
(Image: LoSalt (uk.losalt.com))
Ingredients 1 tbsp oil 500g chicken thigh fillets, cut into small chunks 1 onion, chopped 1 tbsp Thai red curry paste 400ml reduced-fat coconut milk 100ml water 1 tsp Thai fish sauce 100g frozen peas 235g pak choi, thickly sliced Juice of 1 lime ¼ tsp LoSalt 2 tbsp coriander, roughly chopped For the rice 250g jasmine rice ½ tsp LoSalt Method Heat the oil in a large frying pan. Fry the chicken and onion for 5 minutes, add the curry paste and cook for a further minute. Add the coconut milk, water and fish sauce to the pan and simmer for 8-10 minutes. Meanwhile, cook the rice in boiling water with the LoSalt for 10-12 minutes until tender. Drain. Stir the peas and the white parts of the pak choi into the sauce and cook for 2-3 minutes. Add the green parts of the pak choi for the last minute or until it’s wilted. Off the heat, stir in the lime juice, LoSalt and most of the coriander. Serve with rice and sprinkle on the remaining coriander. Vietnamese-style omelette Serves 2
Vietnamese Style Omelette can be made in five simple steps
(Image: LoSalt (uk.losalt.com))
Ingredients 6 medium eggs, beaten 2 spring onions, finely sliced 1 tbsp coriander, chopped ¼ tsp LoSalt ¼ tsp Thai fish sauce 1 tbsp oil Filling 1 tbsp oil 1 red pepper, thinly sliced 6 spring onions, shredded 100g bean sprouts 4 sprigs coriander, leaves picked 3 sprigs mint, leaves picked Method Mix the eggs, spring onions, coriander, LoSalt and fish sauce in a small bowl. Heat half the oil in a 25cm nonstick frying pan and pour in half the mixture. Move the pan so the mixture covers the base and cook gently for 2 minutes or until the egg has just set. Remove the omelette from the pan and place on a plate. Repeat the process. Using the same pan, heat the tablespoon of oil for the filling and fry the pepper and spring onions for 4 minutes. Add the bean sprouts for the last minute. Stir in the herbs. Divide the mixture between the omelettes, fold over and serve. For more information, see uk.losalt.comStory SavedYou can find this story in  My Bookmarks.Or by navigating to the user icon in the top right.Follow OK! MagazineFacebookTwitterCommentMore OnFood
