Thursday, 26 February 2015 - , , , , 0 comments

RECIPE : Vegetarian 'Meatball' Lasagne

This is a delicious alternative to a regular lasagne and is simple to make.
The veggie 'meatballs' ensure that the recipe stays low fat. 

My  Vegetarian 'Meatball' Lasagne makes 8 portions at 7pp/approx.340kcal per portion or 6 portions at 10pp/approx.450kcal 


YOU WILL NEED: (Serves 6 or 8)

A large oblong oven-proof dish

9 dried lasagne sheets
(no need to pre-cook)

Vegetarian 'Meatball' sauce
(see below)

Bechamel sauce
(see below)

25g grated cheddar


Prepare both sauces and pre-heat the oven to 200C/400F/Gas6

Vegetarian 'meatball' tomato sauce

1 teaspoon olive oil
1 onion, finely diced
2 cloves crushed garlic
300g pack of Quorn Swedish Style balls (You'll find these in the frozen section in the supermarket)
1 jar (700g) thick passata
1 cup water
1 bay leaf
A few leaves fresh basil
Black pepper


Fry the onion and garlic in the olive oil until soft. Add the Quorn 'meatballs' and fry until lightly browned.
Add the passata, water, bay leaf and seasoning. Cook for around 10 minutes.
Place to one side until needed.


Bechamel sauce

1 litre unsweetened soya/skimmed milk
8 tablespoons cornflour
200g lightest philadelphia
white pepper/black pepper to taste
garlic granules to taste


Measure out the milk. While cold, add the cornflour. Stir well.

Cook on high in the microwave in 2-3 minute bursts, stirring in between until the mixture has come to the boil and thickened enough to coat the back of the spoon.
If you prefer, you can cook in a pan on the hob, stirring occasionally until thick.

Add the philadelphia and beat until it is thoroughly mixed in with no lumps. This is your beautiful, thick, glossy sauce. Season quite generously with pepper and garlic granules to give it a subtle flavour. Don't worry if it is a little bland.
Use straight away or cool and refrigerate until you need it.


To assemble the lasagne;

Pop a little bechamel sauce just to cover the base of an oven-proof dish.
Place 3 sheets of dried lasagne in the dish then put 3 'meatballs' on each.

Add half the tomato sauce and then generously drizzle with bechamel saving plenty for the next layers.

 There are approximately 18-20 'meatballs in the 300g packet, so this allows for a minimum of 9 per layer. If you have any extras, simply dot them in. This won't affect the overall propoint value.


Next, add 3 more sheets of lasagne.

Then make another identical layer of 'meatballs' and bechamel sauce. Use up all of the tomato sauce, but save a generous amount of bechamel for the top layer.
Make sure you remove the bay leaf!


Now add the last 3 sheets of lasagne.

Pour on the remaining bechamel to form a generous, thick layer to cover everything well.
It's important when using dried lasagne sheets to have plenty of sauce and therefore moisture so that the finished lasagne is beautifully cooked and not dried out.


Grate the cheddar on top.

Cover with foil then bake for 30 minutes at 200C/400F/Gas6.
Uncover and cook for a further 15-20 minutes until brown, bubbly and crispy on top.


Cut into 6-8 equal servings.

Serve simply with a fresh, green salad.


Fake Meatball heaven!



Friday, 20 February 2015 - , 0 comments


I've known about tahini all my life, but only recently started using it virtually on a daily basis as an ingredient for salad dressings and dips- I'm a little bit addicted!

Tahini is a paste made from sesame seeds. 
Its relatively high levels of calcium and protein make it a useful addition to vegetarian and vegan diets.
Compared to peanut butter, tahini has higher levels of fibre and calcium and lower levels of sugar and saturated fats. Its flavour is slightly more bitter than peanut butter but when added as an ingredient to recipes it gives a unique and delicious flavour and texture.

Even though it's rich and quite calorific,it's really nutritious and one teaspoonful at 1pp/33kcal is all you need!


When you first open the jar, you have to give it a really thorough stir as it's very oily on the top.

So, how do I use tahini?

Mixed simply with lemon juice, Greek yoghurt and black pepper with a little water, I make a delicious dipping sauce for falafel, an accompaniment to fish or grilled meats etc.

Click HERE for the recipe.


Mixed with Yoghurt, capers and vinegar it makes a fabulous salad dressing.

Click HERE for the recipe.


Once you are used to the flavour, you may like it simply drizzled straight from the jar over certain foods;

I like it with ham and avocado..

Or feta and cucumber with some simple salad leaves.


A little added to houmous gives a slightly more nutty flavour and richer texture.


You can even mix it with chocolate to make a sweet/salted kind of flavour- you could mix a teaspoon of tahini with some Chocshot or drinking chocolate into my frozen banana icecream base for an intensely interesting dessert!

Click HERE for the basic banana icecream base recipe.


Thursday, 12 February 2015 - , , , , , , , , 0 comments

RECIPE : Box of Choccy Fruits

A few weeks ago, just after Christmas, you may recall that I suggested saving empty plastic chocolate boxes for this years Valentine's Day idea!
This makes a gorgeous little gift for any occasion or is fabulous to serve with coffee after dinner with friends too. 
We had a Ferrero Rocher box hanging around and these are just perfect for my choccy fruit idea.


Here's a great comparison for Ferrero Rocher chocolate is 2pp/73kcal...the whole box of 15 comes to 31pp/1095kcal. 
My whole box of choccy fruits is 5pp/approx. 220kcal!



1 empty Ferrero Rocher box
(15 choccy size)

15 petit four cases
5 strawberries
5 pieces chewy dried banana
5 soft dried apricots
22g chocolate
(plain, milk or white)


Fill the spaces in the chocolate box with petit four cases. Select even-sized fruits.

Melt the chocolate over hot water or in the microwave until a runny consistency.

Half-dip all the fruits and leave to set on greaseproof parchment.

Any remaining chocolate can be flicked over the fruits in a random style using a teaspoon. It looks messy at this stage, but really professional once set!

Once thoroughly set
(around 45 minutes to an hour),
arrange the fruit in lines in the box.

The finished fruits look so appealing and professional!

This is one box of chocolates you don't have to feel guilty about devouring...and if you're feeling generous, there's plenty to share too!



Wednesday, 4 February 2015 - , , , , , , 1 comments

RECIPE : Overnight Soakie Cinnamon & Banana Oats served with Honey

I've heard so much recently about oats that you prepare with yoghurt and fruit and leave to soak overnight so that you wake up to a delicious brekkie. I thought that it sounded like a really simple, filling and yummy I've come up with my own Slice Of Slim 'Soakie Oats' version....I'm hooked!
This has to be the easiest breakfast on the planet.
My first attempt uses cinnamon, raisins and banana with honey but there are so many variations you could make depending on your personal preferences, seasonality or just what you have in the fridge!


My Soakie Oats work out to 6pp/approx.350kcal per portion plus an extra 1pp/22kcal for the optional honey


YOU WILL NEED : (per portion)

30g porridge oats
(I like the chunky ones)
15g raisins
150ml soya/skimmed milk
1/2 teaspoon cinnamon
1 teaspoon artificial sweetener
1 banana
60g low fat Greek yoghurt
(I used Total 2% or 0% fat)


To Serve (Optional)
1 teaspoon runny honey


Take a small preserving jar and pop the oats in the base. You could recycle a jam jar if you don't have a posh one!

Scatter the raisins on top.

Cover the oats and raisins with the skimmed or soya milk. Add the cinnamon and sweetener. You could replace the sweetener with a teaspoon of honey if you prefer, just remember to add the pp/kcal accordingly.

Slice the banana on the top.

Stick the jar onto your scales and top with 60g yoghurt. You could use a flavoured low fat yoghurt here if you prefer-just adjust the pp/kcal if necessary.

No need to stir at this stage-just screw the lid on...

...and stick it in the fridge overnight to do its funky stuff!

In the morning, remove the lid and give the contents a really good mix. You'll find soft, cinnamon oats, fat swelled raisins, sweet banana and creamy yoghurt combining to form a delicious breakfast feast.

Serve straight from the jar with some honey on the side.

One teaspoon of honey drizzled on the top really adds to the comforting and delicious experience! You could also add a few seeds or chopped nuts at this stage-just remember to add any extra pp/kcal.




YOUTUBE CHANNEL : Vegetable Curry with Cauliflower Rice & Raita sponsored by FAGE Total Greek Yoghurt

My latest film has just gone live on the Slice Of Slim YouTube channel!
I'm extremely grateful to the lovely people at FAGE Total Greek Yoghurt as they sponsored both this film and another I'm launching soon. This enabled me to produce the quality of film I wanted to make by working with a talented young film maker, Jake Bishop, and of course, gives me the opportunity to share my love of this delicious product with you.


My famous zero propoint curry is so popular on the blog, I thought you might enjoy seeing it come to life "fresh from the Slice Of Slim kitchen". I have lots of queries about how to make cauliflower rice too, so I thought you might like to see one of my methods. You can blitz it in a food processor if you can't be bothered to grate it-but I think it looks much more like rice if you do!


So, here's the link-enjoy!

click HERE for the film

Thursday, 22 January 2015 - , , , , , 0 comments

RECIPE : Chicken, Pear & Feta Toasted Stack with Wasabi Total Greek Yoghurt

Here is the second of my fabulous ideas using Total Greek Yoghurt on a "Love My Lunch" theme!


Hopefully, my recipe will inspire you to come up with your own delicious ideas using Total Greek Yoghurt and then you are in with a chance of winning some fabulous prizes!
All you have to do is think of which simple ingredients you can add to Total+ to make an extraordinary dish- then pop your idea onto Twitter, Facebook or Instagram ALWAYS using the hashtag #TryTotal to get your idea noticed!
There are prizes every day, every week and monthly from now to the end of February...ranging from coolbags, monthly supply of Total, cookery books, Magimix blenders and one overall winner of an iphone 6 worth £539!

For detailed competition info, click HERE for the link.


So, back to my delicious recipe! This is a Total + 5 idea as I've mixed wasabi paste and Nigella seeds into Total yoghurt to make a hot, fragrant condiment. Then, I've layered up a toasted wrap with chicken, pear and Greek light salad cheese (based on low fat Feta)to make an enormous stacked sarnie! It will feed one very hungry person or two as a light snack.


YOU WILL NEED : (Serves 1-2 people)

9pp/approx.398kcal for 1 portion
or 5pp/199kcal per portion
if shared between 2


1 Square Wrap
(I use the Warburtons one at 4pp/159kcal)

100g Total 0% Greek Yoghurt
 wasabi paste (to your personal taste)
2 teaspoons Nigella seeds

50g cooked chicken, sliced
1 red pear, cored and sliced (skin on)
30g Greek light salad cheese

rocket leaves


Cut the wrap into 4 pieces and toast. Don't worry if it curls slightly as this adds to the presentation!

Add the wasabi paste and 1 teaspoon Nigella seeds into the Total Greek Yoghurt. I put around 2-3cms of wasabi from the tube but add to your personal preference. Mix well.

Place the first piece of toasted wrap onto your serving plate and dollop with 1/4 of the yoghurt mixture.

Add some rocket or salad leaves of your choice before placing the second piece of toasted wrap on top.

Spread with another quarter of the Total Greek Yoghurt mixture.

Add half the chicken and pear with crumbled cheese to this layer, saving half the ingredients for the next layer.

Repeat so that you have another layer of toasted wrap, chicken, pear and cheese. Save a slice of chicken and pear for the top. Allow some of the crumbled cheese to fall onto the plate in random scatters.

Top the final piece of toasted wrap with the remaining Total Greek Yoghurt mixture, a couple of rocket leaves and a little chicken and pear. Finally scatter the stack with some Nigella seeds allowing some to fall onto the plate.

This is one monumental sandwich but is easier to eat than you might imagine... the layers can easily be separated again to be enjoyed.


Totally Wasabiliscious!



Please note; All my opinions are my own however this blog post has been sponsored as it is part of a promotional campaign with TOTAL yoghurt