Posts Tagged 'slimming world'

Foodie Friday: Spiced Apple and Plum Crumble

spicedcrumble(Serves 6)

500g Bramley apples, cored and sliced
340g plums, stoned and quartered
4 reduced-fat digestive biscuits
Juice of 1 orange and 1 tbsp finely grated orange zest
3-4 tbsp sweetener
1 level tbsp plain porridge oats
2 cinnamon sticks
1 tsp ground cinnamon
1/4 tsp ground ginger
1 clove
Fat-free natural fromage frais, to serve

1. Preheat your oven to gas 6. Lightly spray an ovenproof dish with Frylight.
2. Put the apples in a pan with the orange juice and zest, sweetener, whole cinnamon, clove and 1 tbsp water. Bring to the boil, then cover and cook over a low heat for 5 minutes. Add the plums and cook for a further 5 minutes.
3. Discard the cinnamon sticks and clove and transfer the fruit mixture to the prepared dish. Put the biscuits in a food processor with the oats and ground spices and whizz briefly to make coarse crumbs.
4. Scatter the topping over the fruit and bake for 20 minutes, or until golden and bubbling. Serve with the fromage frais.


Foodie Friday: Blackberry Meringue Roulade

meringue-roulade(Serves 8)

200g Greek yogurt
200g fresh blackberries
140g caster sugar
4 large egg whites
1 tbsp sweetener
1 level tsp cornflour
A few drops of vanilla extract
1 level tbsp icing sugar, to dust

1. Preheat your oven to gas 4. Line a 20 x 30cm Swiss roll tin with baking paper.
2. Put the egg whites in a clean glass bowl. Beat with an electric hand whisk on a medium speed until they form stiff peaks. Turn the speed up to high and add the caster sugar a spoonful at a time, continuing to beat for 3-4 seconds between each addition. When all the sugar has been added, whisk in the cornflour until stiff and glossy.
3. Using a metal palette knife, spread the meringue over the Swiss roll tin and bake for 15-20 minutes, then set aside to cool. Meanwhile, whisk together the yogurt, vanilla extract and sweetener until smooth.
4. Turn the cooled meringue out onto a sheet of foil and carefully remove the baking paper. Spread over the yogurt mixture, scatter on the blackberries and roll up the meringue lengthways. Carefully transfer to a serving plate, dust with icing sugar and cut into eight slices.

Foodie Friday: Beef and Red Wine Casserole

slow_braised_beef_in_red_wine(Serves 4)

700g stewing beef, all visible fat removed, cut into large chunks
500g passata with onions and garlic
400g baby carrots, peeled
200g chestnut mushrooms, halved
2 leeks, thickly sliced
1 large onion, roughly chopped
4 celery sticks, cut into short lengths
4 garlic cloves, finely chopped
6 tbsp tomato puree
600ml beef stock
100ml red wine
2 sprigs of fresh rosemary
A small handful of fresh flat-leaf parsley, finely chopped, to garnish

1. Place a large flameproof casserole dish sprayed with Frylight over a high heat. Stir-fry the beef for 6-8 minutes, or until browned. Transfer to a plate with a slotted spoon and set aside.
2. Remove the dish from the heat, wipe it with kitchen paper and spray with a little more Frylight. Return to the heat and add the onion, leeks, garlic, celery, carrots and rosemary. Cook for 6-8 minutes, or until softened, then return the meat to the pan.
3. Stir in the tomato puree, passata, red wine and stock. Bring to the boil, cover, turn the heat to low and cook for 2 hours.
4. Stir in the mushrooms and cook for a further 25-30 minutes, or until the beef is tender. Remove from the heat, garnish with the parsley and serve.

Push the boat out: Add 8 chopped rashers back bacon, all visible fat removed, with the onion in step 2. Double the amount of red wine too.

Foodie Friday: Cheesy Pasta Bake

pastabake(Serves 4)

450g butternut squash, peeled, deseeded and cut into large chunks
300g dried fusillini, or other short pasta shapes
2 red onions, roughly chopped
2 red peppers, deseeded and cut into bite-size pieces
2 garlic cloves, thinly sliced
120g parmesan, grated
Salt and freshly ground black pepper
A salad of lettuce, cucumber and celery dressed with lemon juice, to serve

For the cheese sauce:
3 eggs, lightly beaten
200g low-fat natural cottage cheese
150g fat-free Greek yogurt
200ml vegetable stock, at room temperature
1 tsp English mustard powder

1. Preheat your oven to gas 7. Put the squash and onions in a large roasting tin, then scatter over the garlic, spray with Frylight and season. Toss then bake for 15 minutes.
2. Add the leeks and peppers to the tin and toss again. Roast for 20 minutes, or until all the vegetables are tender and beginning to brown.
3. Meanwhile, cook the pasta according to the packet instructions and drain well. In a large bowl, mix all the sauce ingredients with 75g of the parmesan. Stir in the cooked vegetables and pasta and transfer to a medium-size ovenproof dish. Sprinkle over the remaining parmesan and bake for 10-15 minutes, or until golden. Serve with the salad.

Foodie Friday: Three-Fish Fishcakes with Tartare Sauce

fishcakestartare(Serves 4)

500g floury potatoes, such as Desiree or King Edward, peeled and cut into large chunks
170g each of skinless and boneless smoked haddock fillet, plain haddock fillet and salmon fillet
3 tbsp fat-free natural yogurt
1 egg
4 slices of wholemeal bread, whizzed in a food processor to make breadcrumbs
120g parmesan, finely grated
Freshly grated zest and juice of 1/2 unwaxed lemon
Salt and freshly ground black pepper
Frisee (or curly endive) leaves and lemon wedges, to serve

For the tartare sauce:
150g fat-free natural yogurt
2 handfuls of fresh chives, finely chopped
1 tbsp capers, drained and roughly chopped

1. Boil the potatoes for 20-25 minutes, or until tender, then drain well. Meanwhile, steam the fish for 8 minutes.
2. Mash the potatoes with the yogurt and lemon zest and juice until smooth. Flake the fish into the mash, gently stir and season. Divide into 8 and leave to cool.
3. Preheat your oven to gas 6. Beat the egg in a shallow dish with 1 tbsp water. Mix the breadcrumbs and parmesan in a second shallow dish. Shape each fish portion into a neat round and coat in the egg then the breadcrumbs.
4. Place the fishcakes on a baking tray in a single layer. Spray with Frylight and bake for 20 minutes. Turn, spray with more Frylight and cook for a further 10-15 minutes, or until golden and piping hot.
5. Mix all the sauce ingredients together and season. Serve the fishcakes with the frisee leaves, tartare sauce and lemon wedges for squeezing over.

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July 2018
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