Thursday, 25 June 2015 - , , , 0 comments

RECIPE : Summer Berry Eton Mess


It's that balmy Summer evening, tennis-watching, soft fruit time of year! What better way to enjoy these events than with my wondrously decadent-tasting and deceptively low fat version of this sweet, tasty pretty pudding?

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Eton Mess is traditionally made with thick cream, meringue and strawberries but for my Slice Of Slim version, I've mixed crushed meringues with creamy fat free Greek yoghurt and an abundance of fragrantly perfect Summer fruits which pop magnificently on your palate to produce a simple yet satisfying end to a meal.
You could even serve it mid-afternoon instead of a cream tea!
This literally takes a few minutes to concoct and is best made just before serving unless you don't mind the meringues turning soft.

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This amazing dessert serves 4 and works out to 2pp/approx.150kcal per portion.

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YOU WILL NEED : (serves 4)

4 individual meringue nests

2 small pots (170g each)
Fage 0% fat Total Greek yoghurt

100g punnet blueberries
225g punnet fresh raspberries
1 pomegranate

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Empty the yoghurt into a large bowl.
Crush 3 of the meringue nests roughly and mix gently into the yoghurt.


Put a few berries and half the pomegranate to one side for later.


Gently mix the remaining blueberries, raspberries and half the pomegranate seeds into the yoghurt/meringue mixture.


The best way to loosen the pomegranate seeds is to halve the fruit then bash each half hard with a wooden spoon over the bowl.
If you want to avoid pink spray everywhere, pop it into a small freezer bag first-this will catch all the seeds and juice for you! Add the juice too-it will turn the Eton Mess a very pretty pale pink. Stir through gently to get a 'marbled' effect.


When you're ready to serve the pudding, crush the last meringue nest on top and scatter with the berries you put to one side earlier.


The final flourish is the addition of the jewel-like pomegranate seeds from the remaining half, decadently piled high like shimmering garnets!


If the weather allows, serve 'al-fresco' and enjoy every mouthful!

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Eat & be messy!

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Friday, 5 June 2015 - , , , 0 comments

RECIPE : Bang Bang Chicken Lettuce Cups


Bang Bang Chicken is a spicy Chinese dish that gets its name from the "bang bang" of the wooden spoon traditionally used to flatten the chicken before shredding!

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As usual, I've made up my own version of this tasty dish for you using slimmed-down ingredients. Its faff-free, simple and delicious-think of a cold chicken-satay type flavour and you're well on the way to imagining this scrumptious offering.
The thick peanutty sauce coating the chicken is balanced with fresh strips of cool cucumber and carrot and everything is then loaded into lettuce cups for a refreshing light meal.

It works out to 6pp/approx.300kcal per serving

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YOU WILL NEED : (Per serving)

For the Bang Bang Chicken

20g reduced fat peanut butter
1-2 tablespoons hot, boiled water
1/4 of a medium-hot red chilli
2 tablespoons Total 0% fat Greek yoghurt
65g cooked chicken, finely shredded/sliced
ground black pepper
1 teaspoon freshly squeezed lime juice

For the Lettuce Cups

1 gem lettuce
1 small carrot
1/3 of a cucumber

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Measure the reduced fat peanut butter into a small mixing bowl.


Add 1-2 tablespoons of hot water from the kettle to thin down the peanut butter and form a thick coating sauce.


Chop the fresh chilli finely and add to the peanut butter mixture. Make it as spicy as you like. Add more or less chilli according to your personal taste.


Add the Total yoghurt according to your personal taste-if you want the sauce less spicy and more creamy, add 2 tablespoons. If you prefer more peanut and chilli flavours, add less yoghurt. If it looks very thick, add a little cold water to thin it down. It needs to be a lovely smooth coating sauce for the chicken.


Cut the cooked chicken into very fine little strips and add it into the peanut sauce.


Cut the carrot into fine strips using a julienne peeler. Add to the chicken and peanut sauce. Mix well until everything is coated evenly. Add black pepper to taste. You could also add a little lime juice to give it a zing.


Cut the bottom off the gem lettuce. Separate the leaves and arrange on your serving plate.


Once you are happy with the flavours in the bang bang chicken mixture, dollop generously into the lettuce cups.


Finally, scatter the surface with julienned cucumber strips for a pretty and refreshing topping.


You can eat this in your fingers using the lettuce cups to act as little green crunchy wraps enclosing the creamy, spicy, peanut coated chicken.

Yum!

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Tuesday, 12 May 2015 - , , , , , 0 comments

SMASH & GRAB : 'Cream Tea'


There must have been something about the sunshine and the feel of Summer in the air this week because all of a sudden I had a craving for scones and jam and a cuppa tea in the garden!
I decided to recreate the textures and flavours of a traditional cream tea but in true Slice Of Slim style-and for 4pp/approx.180kcal per portion it hit the spot for me!
(This is around half the propoints/calories of an average fresh cream scone)

This is a no-faff 2 minute preparation time too! Simple and tasty.

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YOU WILL NEED:(Per portion)


1 crumpet
1 teaspoon strawberry jam
4 teaspoons Total Greek yoghurt
(0% or 2% fat)
 5 fresh strawberries

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Split then lightly toast the crumpet. 


Cut into four pieces and arrange on a serving plate.


Using a 1/4 teaspoon measuring spoon, dollop 1/4 teaspoon of strawberry jam on each piece of crumpet. (I promise it's all you need!)


Spread the jam roughly then dollop the yoghurt on top. Use a 1 teaspoon measure for each piece of crumpet.


Leave the yoghurt in generous piles so that it looks like cream. Total yoghurt is best for this as it is so thick and creamy so will hold its shape and isn't sour like so many natural yoghurts.


Cut the strawberries into wedges and arrange 3 slices on each piece of crumpet, nestled into the creamy yoghurt. Use the remaining strawberries to decorate the plate.


Make yourself a cup of tea then take 5 minutes to savour your amazing 'cream tea'. This really tricks the brain- the textures and flavours are just right and you will feel like you've had a decadent treat!


If you want to fill the plate and make this more substantial, cut a banana into wedges and add to the plate.

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A taste of Summer
Thursday, 9 April 2015 - , , , , , , 0 comments

RECIPE : Courgette, Mint & Feta salad in a Lime dressing


How I love a huge mound of salad!
This one was extra fun to make as I got to try out my new spiralizing gizmo! Don't worry if you don't have one of these-obviously the salad will be just as delicious if the courgette is julienned, grated or cut into thin strips.
The courgette is drenched in a beautiful limey dressing then sprinkled with crumbled feta, dried mint and some crushed pistachios to finish. It's refreshing, creamy and toasty all rolled into one!

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This works out to 3pp/approx.150kcal per portion.

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YOU WILL NEED : (Serves 4)

4 medium-large courgettes (zucchini)
1 freshly squeezed lime
1 teaspoon low salt soy sauce
1 tablespoon water
freshly ground black pepper
200g reduced fat Greek style cheese
(low fat feta)
1-2 teaspoons dried mint
8 pistachio nuts

OPTIONAL

4 teaspoons tahini paste
(Add 1pp/30kcal per portion)

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In a large mixing bowl, combine the lime juice, soy sauce, water and pepper. Taste. I sometimes add a splosh of sweetened sushi vinegar or some rice vinegar and a little sweetener-adjust to your personal preference.


If you have a spiralizer, halve the courgettes and spiralize into long strands. Otherwise, keep them whole and cut or julienne into long strips.


The gadget takes a little mastering but once it's in action it's a courgetti spaghetti machine! I made some strips that were about 1.5 metres long! Honestly!


As you complete each courgette, toss the spirals into the dressing and turn by hand to coat evenly.


Heap the dressed courgette into high mounds in 4 individual serving bowls.


Weigh out 50g low fat feta per portion and crumble roughly into each bowl.


Sprinkle with the dried mint.


Chop the pistachios finely.


Then top each salad with a quarter of the crunchy toasty nuts.


If you like, you can drizzle each one with a teaspoon of tahini. Just remember to add the extra pp/kcal if you do so!

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Limeyliscious

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Thursday, 2 April 2015 - , , , , , , , , 0 comments

SMASH & GRAB : Easter Nest Rolls


Anyone who reads my blog regularly will know that I have a very sweet tooth and that I'm always coming up with lovely low-fat goodies to help satisfy my cravings...but I thought, as a refreshing change from sweet things this Easter, I'd bring you these gorgeous, palate-cleansing cabbage rolls! They're a great way to save on carbs too-especially if you're having a few chocolatey treats.

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These fresh bright green Savoy cabbage leaves sit on the plate like little Springtime bowls filled with shredded carrot nests, low fat feta, fragrant basil leaves and a kick of sweet chilli sauce. They're so quick to make, roll up like a dream and make a crisp, fresh, filling snack for 2pp/approx.120kcal the lot!

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YOU WILL NEED : (per portion)

3 raw Savoy cabbage leaves
1 teaspoon sweet Thai chilli dipping sauce
1 carrot
50g light Greek-style cheese
(low fat feta)
basil leaves
black pepper/lemon pepper

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Arrange 3 cabbage leaves onto your serving plate. Drizzle with 1 teaspoon of sweet chilli sauce.
Savoy cabbage leaves work well for this as they are very thin and pliable and easy to digest when raw.


Using a julienne peeler or coarse grater, shred the carrot then distribute equally between the cabbage 'bowls'.


The carrot looks like a vibrant, funky nest, nestled in its cabbage container.


Next, dice the low fat Greek-style cheese into tiny cubes and pop into the carrot nests.


Finally, scatter with a few freshly torn basil leaves and season with black pepper. I'm crazy about lemon pepper at the moment-it really brings this dish to life!


Serve open like this for a vibrant touch of Springtime.


To eat, simply roll the stalk edge into the centre of the leaf...


Then bring the outer edge of the leaf to meet in the middle. If it's a large leaf, you can fold the sides in as you would a regular wrap.


You should have a lovely, neat roll that contains the filling perfectly.


Tuck in and enjoy!

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Easterliscious!

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To Ring the Changes...


Try using other ingredients as your filling...one of my favourites is houmous, warm crisp falafel and chilli sauce.
I use 2 Cauldron falafel
and 30g low fat houmous.
This works out to 6pp/approx. 250kcal

Experiment with your own combinations!

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