Thursday, 20 November 2014 - , , , , , , , , 0 comments

RECIPE : Roast Parsnip & Apple Skewers


These tasty parsnip and apple skewers are quick and simple to make. The sweetness of the roasted apple compliments the earthy parsnip perfectly, resulting in a delicious little side dish. They're an attractive addition to any roast meal or maybe something a little different for Christmas dinner!
The other great thing about these is that they can be made in advance and popped into the oven to heat up for 1-2 minutes before serving.

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These are Filling & Healthy and Simple Start friendly or only 2pp/approx.110kcal each.
(You can have two skewers for 3pp)
 They're a great way to enjoy low fat roast veggies too.

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YOU WILL NEED : (per 4 skewers)

300g parsnips
(roughly 3 small-medium sized)
2 medium apples
(Braeburn or Cox's work best)
1 teaspoon olive oil
black pepper
 4 bamboo skewers

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Preheat the oven to 200C/400F/Gas6


Scrub the parsnips well and leave the peel on. Chop into discs approx. 3-4mm thick.


Slice the apples into discs about 3-4mm thick. Leave the skin on and discard any pips.


Mix together in a bowl with 1 teaspoon olive oil. (I use a spray bottle to coat evenly)


Spread the slices out in an even layer on a baking tray. Roast in a preheated oven for 25-30 minutes. Check occasionally as they can burn quite easily.


Once out of the oven, sprinkle with some ground black pepper.


Thread the apple and parsnip slices alternately onto the bamboo skewers.
I love the slightly frilly appearance and all the colours and tones that appear.


Serve immediately or allow to cool to reheat at a later time. They only need 1-2 minutes in a hot oven before serving.


If you are making these for a special occasion such as Christmas, a fun way to serve them is to cut an apple in half...


...and pop the skewers into the apple so that your guests can easily help themselves.


They're almost like little Christmas trees served in this way. I can imagine two or three of these displays dotted down a long table to make a fabulous impact!
If you were feeling really flamboyant, you could even spray them with a very light dusting of edible gold colouring-wow!

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Roastiliscious.

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TIP

Try making these with additional or alternative vegetables such as beetroot, potato, sweet potato etc. 

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Saturday, 15 November 2014 - , , , , , 2 comments

SMASH & GRAB : Quick Quorn Chorizo 'Breadcrumbs'


I absolutely love chorizo!
It's a wonderful way to flavour certain dishes but it has a very high fat content so I use it sparingly.
Having two vegetarians in my household, I tend not to buy it for myself...so I was really excited to see this new product on sale from Quorn this week that we could all enjoy.


They have developed a meat free Chorizo. I've only seen this on sale in Asda but it has the same flavour and texture as their other Chorizo-style products-
Chorizo sausages
(On sale in Sainsburys)
and
Chorizo slices
(more readily available)

This vegetarian version has a lower fat content than standard chorizo and a really great flavour.

It's 3pp/107kcal for a 50g portion or 8pp/321kcal for the whole sausage.



This is a large 150g sausage that you could cook in a variety of styles in dishes.
You could cut it into chunky slices and fry for a few minutes, slice thinly and add as a pizza topping, dice and fry with onions as a base for a bolognese or chilli sauce for added flavour...or you could make my chorizo 'breadcrumbs'!


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YOU WILL NEED : (Serves 1 at 4pp/150kcal, 2 small portions at 2pp/75kcal each or 4 sprinkly portions at 1pp/38kcal each)

150g Quorn meat free Chorizo

1 teaspoon olive oil

(NOTE: You can make these 'breadcrumbs' with 50g regular chorizo too, just leave out the olive oil then it's still 4pp or 225kcal for the whole amount)

 For optimal yumminess;

1 small clove garlic
pinch chilli powder


***



Break the sausage up roughly and pop into a food processor. I have a great little tiny one which is perfect for this job. If you want to make it more garlic or chilli flavoured, add at this stage.



Pulse-blitz for a few seconds until you have 'breadcrumbs'



Heat the olive oil in a small frying pan then tip in the Chorizo 'breadcrumbs'.
Cook for 4 minutes on a medium/high heat until lovely and crispy. Stir frequently.



Weigh into your required portion sizes, then pop into small serving dishes or add to your chosen dish.



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SERVING SUGGESTIONS


Try adding quarter of the finished mixture to 30g Total yoghurt (0% or 2% fat) for a 1pp/aprox.50kcal topping for a jacket potato.

*

Sprinkle onto thick parsnip or butternut squash soup as an alternative to croutons.

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Use to top salads or celeriac mash.

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Fry with onion and garlic as a base for Bolognese or chilli con carne.

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Click HERE to go straight to it and see some of my dishes being made in the
Slice of Slim kitchen!


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Friday, 14 November 2014 - , , , , , , , 3 comments

CUPBOARD LOVE : Roquito Chilli Pepper Pearls


I'm always looking for exciting ways to spice up my recipes and these little chillies are my latest crush!
These tiny little baby peppers are adorable and although they are spicy, it's with a sweetness that counteracts the heat beautifully.
I bought these in Tesco.

They're 0pp or 20kcal for a 24g serving.

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A few sprinkled into a yoghurt-based dip adds a certain unexpected kick...


...or use to liven up the colour, texture and flavour of a salad by scattering a few on top.

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They'd be a great way to add some zest to a low fat pizza too!
(Click HERE for my SimpleStart Pizza recipe)

Thursday, 6 November 2014 - , , , , , , , 2 comments

RECIPE : Crushed Butterscotch Chocolate Discs


I was inspired to make these lovely little chocolate treats after I bought some delicious butterscotch candies at my WeightWatchers meeting the other day. 


At 2pp/97kcal for the whole box, they're a fabulous little sweet fix. They remind me of the centre of a Daim bar-one of my favourites-that creamy, almondy butterscotch flavour. So I thought it would be fun to invent a little chocolatey treat of my own.
These sweeties are only available in WeightWatchers meetings or online, so if you can't get hold of any, Werther's Originals make a great alternative.

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The finished homemade chocolate discs work out to 1pp/approx.35kcal each.

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YOU WILL NEED : (Makes 8 discs)

50g plain/milk or white chocolate
4 WeightWatchers butterscotch candies
or
2 Werther's Originals

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Put the sweets into a small freezer bag.


Using a rolling pin or heavy spoon, crush the sweets. Leave some small chunky pieces and crush some almost to a sand-like texture.


Melt the chocolate then using a teaspoon, make 8 small flat circular discs onto silicone-coated baking paper.


Using your fingers, simply scatter the crushed butterscotch equally between all 8 discs. Make sure each one has chunky pieces and fine sandy glittery sprinkles.


Allow to set completely. Try to resist putting them in the fridge as they will get condensation on them.



Once set hard, peel the discs off the baking paper and arrange on a pretty serving plate. These are delicious with a cup of coffee!


If you want to give the chocolates as a gift, these little paper loaf cases are perfect. 


The loaf cases hold 8 chocolate discs perfectly stacked on their side.


Wrap in cellophane and tie with pretty string for a professional finish.
A wonderfully easy, reasonably-priced artisan style gift!

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Discaliscious

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TIPS

Try using other flavours of WeightWatchers sweets such as Strawberries & Cream or Smooth Mint.

*

Try 6g flaked almonds or pistachios, crushed roughly.

*
Try finely sliced lemon or Orange peel.

***


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Click HERE to go straight to it and see some of my dishes being made in the
Slice of Slim kitchen!


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RECIPE : Waste-Not-Want-Not Breakfast Bars with Vanilla Topping


You might know that I've recently started making fresh vegetable and fruit juices for breakfast. I love the sense of wellbeing they give me-it's such a gentle and refreshing way to kickstart the day.


I know that there are modern juicers now which can pulp the whole fruit and veg into a smoothie type drink, but I like the purity of the fresh, thin juice despite having to use two of my propoints for it-I think it's worth it!
One thing I can't get to grips with, however, is the waste after making fresh juices. All that apple and carrot pulp going into the bin! So I racked my brains and came up with a way to use it up...
and here are my Waste-Not-Want-Not Breakfast bars!


The resulting bars are a squidgy but solid dense 'cake' type thing. They are fairly bland but come to life when spread with my Vanilla Cream cheese and Yoghurt dip and served with fresh fruit!

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At 1pp/approx.60kcal for one bar or 3pp/approx.120kcal for two, they're a really low propoint/calorie option for a filling breakfast or mid morning snack.

The vanilla topping is 0pp/approx.15kcal for 1 portion and 1pp/approx.40kcal for up to half the mixture.

NB.If you don't have a juicer, simply replace the pulp in the recipe with 1 large grated carrot and 1 grated apple. (They may take slightly longer to bake as the mixture will be more moist).

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YOU WILL NEED : (Makes 6 bars)

For the Bars;

Pulp from 2 carrots, 1 apple, 1/2 a cucumber and a stick of celery.
(Other combinations will work but there must be carrot and apple in the mixture for natural sweetness)

50g porridge oats

1 medium egg

50g 0% fat Total Greek yoghurt

1 teaspoon honey
(For SimpleStart this comes from your extra treats, for Filling&Healthy replace with a little sweetener or charge 1pp from your weekly propoint allowance for the whole batch)

1 small eating apple, grated (skin on)

1 teaspoon cinnamon

For the Topping;

30g lightest Philadelphia cream cheese
(For SimpleStart this comes from your extra treats, for Filling&Healthy leave out or charge 1pp from your weekly pp allowance for the whole pot)

100g 0% Total Greek yoghurt

1 teaspoon vanilla extract

1-2 teaspoons granular artificial sweetener

To Serve;

Fresh sliced fruit such as apple, banana

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Take the pulp out of the juicer and pop into a mixing bowl. Remove any large pieces of fruit, vegetable or peel that haven't been processed properly.


Add the porridge oats, egg, yoghurt and cinnamon. Stir well.


Grate the fresh apple on top. I keep the skin on as it just adds to the finished texture.


Mix well then divide into 6 equal portions. Using your hands, form the breakfast bar shapes and lay onto silicon coated non stick baking paper.


The bars should be a similar shape and size to a weetabix.
Bake at 200C/400F/Gas6 for 10-15 minutes then flip over and bake for another 10-15 minutes until a rich golden brown.
Leave to cool while you make the topping.


Mix the cream cheese, yoghurt, vanilla and sweetener to taste. Mix well.


Arrange the breakfast bars on a plate with the vanilla topping and some sliced fresh fruit.


Spread the bars generously with the topping before loading with fresh fruit and devouring.


Any remaining topping can be used as a delicious dip for the fruit.

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Barliscious.

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TIPS

Once cooled, the bars will keep for a couple of days in an airtight container.

*

You can toast the bars lightly in a toaster to reheat slightly before serving.

*

You could put the dip into pre-weighed portions. Half of this dip is 1pp/approx. 40kcal.

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PRINT RECIPE HERE

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Click HERE to go straight to it and see some of my dishes being made in the
Slice of Slim kitchen!


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Monday, 27 October 2014 - , , , , , , , 0 comments

HALLOWEEN!! : 'Melted' Apples


I'm a great one for devising alternative sweet treats for occasions such as Halloween and this simple low fat idea appeals to adults and children alike! 
My 'melted' apples make a delicious snack or warm dessert served on their own or with some natural yoghurt.
They look like toffee apples that have melted and gone a little wonky for Halloween...Infact, they are simply slow-baked apples in their own natural 'toffee', dusted with a light shimmer of icing sugar.
The sticks are purely for decoration as the apples are too soft to stay perched on the top. 

My 'melted' apples are 0pp/approx.55kcal each

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 YOU WILL NEED

Small eating/garden apples
1 teaspoon icing sugar



Simply wash the apples and leave whole. 
Place on a baking tray.


Make a hole in each apple. This is to insert the stick into once baked.
I used a chopstick.


Bake at 150C/300F/Gas2 for around 2 hours until the apples are really soft and the skin  has hardened but isn't burnt. Some natural syrup will leak out of the apples.


While still hot, scoop up some of the syrup and place onto the apples. This will go crisp when cooled and tastes of burnt toffee.
Place sticks into the holes in the apples.


Pop the apples carefully into cupcake cases. Dust lightly with icing sugar through a fine sieve. (A tea strainer is ideal for this). 


You'll need 1 teaspoon of icing sugar for up to about 10 apples-it only needs to be a very fine layer.


Serve slightly warm as a pudding or outside in the cold Autumnal air-you can eat them with your fingers by holding onto the stalk but take care as they are very soft!

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Sweet little apples!

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Have you seen my YouTube channel yet?
Click HERE to go straight to it and see some of my dishes being made in the
Slice of Slim kitchen!


Don't forget to subscribe then you will be automatically updated every time I make a new film.