Chocolate vanilla torte

This looks amazing… but may reduce quantities unless having a huge party. Serves 12, 392 cals and 30g fat per portion!

 

500g dark chocolate

550g whipping cream

2 tsp vanilla extract

cocoa powder to dust

Melt the chocolate and leave to cool a little

Whisk the cream and vanilla extract until it forms soft peaks.

Stir in half the melted chocolate

Fold in the rest

Pour into a clingfilm lined round tin

Sculpt the top into waves using a knife

Chill for a few hours

Dust with cocoa

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Ginger, pecan and rum brownies

I’m chucking out my oldest Olive magazines (well shredding them for Bob) so expect a load of untested recipes I fancy trying… Thinking of doing these for my bake sale next weekend 🙂

250g plain chocolate

250g butter

5 eggs

350g dark muscovado sugar

1-2 tbsp. rum

150g plain flour

125g pecans

4 pieces stem ginger (from a jar)

 

Melt chocolate and butter together in a bowl over boiling water

Cool a little

Whisk the eggs and sugar with an electric whisk for about 5 mins until thick

Whisk in the chocolate and butter mix and the rum

Fold in the flour

Fold in the pecans and ginger

Pour into a lined greased tin

Bake for 25 mins, until a little gooey inside

Enjoy!

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Buckwheat pancakes

These are good! Based on a Good Food recipe. Could alter the spice to make savoury…

4tbsp caster sugar (actually, I forgot this!)

140g buckwheat flour

85g SR flour

2 tsp cinnamon

1 tsp bicarb

3 eggs

280ml milk, soured with lemon juice (do this 5 mins before you need it)

 

Mix together the dry ingredients

Beat in the eggs

Gradually whisk in the soured milk

Fry in spray oil- these are thicker American-style pancakes so place spoonfuls of batter in the pan, don’t try to pour it!

 

 

 

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Blueberry pancakes

We’ve been making these for years- Chris pointed out we made them a lot more when we were fatter so probably best we don’t make too many! Delicious for pancake day or weekend breakfast!

  • 200g self-raising flour
  • 1 tsp baking powder
  • 1 egg
  • 300ml milk
  • knob butter plus some for frying
  • 150g pack of blueberries

Put the dry ingredients and some salt into a bowl

Beat the egg and milk together

Add these to the dry ingredients and beat

Melt the butter and beat in

Add the blueberries

 

These are small pancakes. Place spoonfuls of batter into a pan of melted butter (and a bit of oil to stop the butter burning) and fry until bubbles appear. Then turn over

Serve alone or with maple syrup

 

Original recipe is from Good Food

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easy brownies

Chosen by Samantha from her book (Cathryn Dresser, Let’s Bake) these are way easier than my normal recipe but taste great!

125g butter

100g dark chocolate

275g caster sugar

1/2 tsp vanilla (not essential)

2 eggs, beaten

50g SR flour

25g plain flour

2 tbsp. cocoa

 

Melt the chocolate

Beat the butter, sugar and vanilla together until creamy

Add the eggs beating between additions

Add the flours and cocoa

Stir in the chocolate until all combined

Put into a lined greased tin and bake at 180 for 35-40 mins

Will form a light crust when ready but still be soft in the middle

Leave in the tin for about 20 mins before chopping

I made 16 small pieces from this

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Sweet pea and prawn pasta shells

An easy lunch dish that we always have the ingredients for! Comes from Jamie Oliver (or apparently his wife)

Serves 4

320g pasta

4 cloves garlic (or some powder)

1 fresh red chilli (or some dried)

200g frozen cooked prawns (I used 1 bag of Morrisons value, and defrosted them the night before)

200g frozen peas

1 tbsp. tomato puree

30 g cheese

1 pack cherry tomatoes, chopped in half

 

Cook the pasta

Slice the garlic and chilli and fry on a medium heat

Stir in the prawns, tomatoes, peas and tomato puree

Add a couple of cups of pasta cooking water and simmer slowly on a low heat- it should boil down a bit

Add the pasta to the sauce when cooked, and grate on the cheese

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Beetroot and feta burgers

The latest addition to the permanent collection. These are totally delicious and mega cheap. The children didn’t like them but more for us!

Based on a sliders recipe we got in our Gousto box a few months ago.

Serves 4

4 rolls (ciabatta or burger)

1 egg

1 garlic clove (or some garlic powder)

10g fresh tarragon or some dried (dried is way cheaper!)

1 tbsp. white wine vinegar (I used rice vinegar)

250g cooked beetroot (1 pack, not pickled)

2 tbsp. mayonaise

1 red onion

1 slice bread, whizzed into breadcrumbs

2 tbsp flour

 

Drain the beetroot, but keep the juice

Grate the beetroot, and then squeeze as much juice as possible out

If using fresh, chop the tarragon finely and grate the garlic

Pat the feta dry and crumble into a bowl

Add the beetroot, garlic, breadcrumbs, egg, tarragon (1/2 if using fresh) and 2tbsp flour

Season with salt/ pepper

Chop the onion and fry over a low heat for 5 mins. Add the beetroot juice and cook for another 5 mins

Split the mixture into 4 burgers and press together well

Fry the beetroot patties for 2-3 mins on each side

To make the mayonnaise sauce, combine mayonnaise, vinegar, tarragon and seasoning. You could add 2 tbsp. olive oil but I’ve decided it’s not worth the calories

 

Serve the burgers in the buns with the mayonnaise, onions and homemade chips and salad

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cocoa orange raw food bars

These are amazing- just like Nakd bars and so so so much cheaper! May be a little tricky to store and carry- reckon you’ll need to wrap in greaseproof or put in plastic containers, but these are 75p each in the shops so well worth the inconvenience! Makes 12- you have to be quite strict with portion size as they’re quite sugary anyway (albeit natural sugars- 14g) so don’t be tempted to make them bigger.

200g dates

120g ground almonds (could be cashews, but as these are more expensive and not sold ground, I’d go with almonds!)

60g raisins

20g cocoa powder

zest of a large orange and half its juice

 

Blend the first 4 ingredients together in food processor- this takes a while but keep going

Add the zest and juice of the orange and blend until combined

Push down with your fingers into a lined, greased (1 cal spray) cake tin- I used my square one

Freeze for about 20 mins so it’s firmer

Remove from freezer and cut into 12 using a sharp knife

Think they store for about a week- and don’t see why you couldn’t freeze them but need to keep them apart or they’ll stick together

So delicious! Original recipe from Sarahdietitican.com I have doubled it and added the orange (which is a good addition for both taste and texture) She reckons 123cals, 3g protein, 14g sugar 🙂 She has used the original bar’s proportions so these are essentially the same! Great for those like me who can be bothered to make their own!!!

 

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slimmers’ apple and cinnamon strudel

ingredients

  • 700g cooking apples
  • 25g sultanas
  • ½ level tsp cinnamon
  • Grated zest of 1 lemon
  • Artificial sweetener, to taste
  • Low calorie cooking spray
  • 4 x small sheets filo pastry
  • 25g low-fat spread, melted
  • 1 level tsp icing sugar, for dusting

method

  1. Peel and core the cooking apples and slice them thinly. Mix in a bowl with the sultanas, cinnamon and lemon zest. Sweeten to taste with artificial sweetener.
  2. Spray a large baking sheet with low calorie cooking spray and place a sheet of filo pastry on top. Brush very lightly with the low-fat spread and then cover with a second sheet. Repeat with the remaining two sheets, brushing with more low-fat spread.
  3. Spoon the apple filling onto the pastry lengthways, leaving the pastry uncovered at the edges. Now roll up from one long side into a cylinder, with the pastry join underneath. Pinch the ends of the cylinder to seal in the filling.
  4. Brush with the remaining melted low-fat spread and then bake in a preheated oven at 190°C/170°C Fan/Gas Mark 5 for 25-30 minutes, until the pastry is crisp and golden brown.
  5. Cool slightly before dusting with icing sugar and cutting into thin slices to serve.
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Italian savoury stuffed peaches

This appeals to me as we ate tuna on a peach for years after being served it in Belgium… on a tinned peach no less!

ingredients

  • 4 large ripe peaches
  • 2 tbsp fat-free natural fromage frais
  • 1 tbsp snipped chives
  • 8 basil leaves, shredded
  • Squeeze of lemon juice
  • Chives, to garnish
  • Paprika, for dusting

method

  1. Cut each peach in half around its middle and remove the stone. It is best to use ripe peaches at room temperature.
  2. Mix the fromage frais with the herbs and lemon juice, and spoon a little into the centre of each peach half. Garnish the stuffed peaches with some long, thin chives. Dust with paprika and enjoy.
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