Monday, 27 February 2017 - , , , , , , , , 0 comments

RECIPE : Creamy Smoked Haddock & Leek Pancakes topped with Chorizo ‘Breadcrumbs’



It's easy to forget how delicious savoury pancakes can be. One of my favourite flavour combinations is smoked haddock and leek with chorizo, so I decided to combine all three ingredients with some WeightWatchers thick cream to make an amazing creamy filling for these pancakes. I've blitzed the chorizo into tiny 'breadcrumbs' and fried them until crispy to make a fabulous sprinkle topping.

This recipe works out to 10sp/9pp/approx 400kcal per serving
(for 2 filled pancakes)

***

RECIPE : Serves 4
(2 pancakes per serving)

For the pancakes; 

125g plain flour
1 medium egg
125ml skimmed milk


For the Filling;

3 medium leeks
400g smoked haddock fillets, skin removed
4 tablespoons skimmed milk
120g Weight Watchers West Country Thick Cream
1 teaspoon wholegrain mustard
fresh dill
black pepper
1 tablespoon cornflour mixed with a little cold water

For the Chorizo ‘Breadcrumbs’;

80g chorizo sausage, diced

***


Make the pancake batter by sifting the flour. Make a well and add the egg. Whisk together, gradually adding the milk until you have a smooth batter.
Make 8 small-medium pancakes in a hot pan using low fat cooking spray.


Slice the leeks finely and fry gently for around 10 minutes in a little low fat cooking spray until soft.
Cut the smoked haddock into small cubes. Add to the leeks with 4 tablespoons skimmed milk. Pop a lid on the pan and poach gently for about 5 minutes until the fish is cooked.


While the fish is cooking, pop the chorizo into a food processor and blitz until it resembles fine breadcrumbs. Fry in a pan with no added oil until crispy.


When the fish is cooked, add the Weight Watchers cream, wholegrain mustard and a few sprigs of dill. Season to taste with black pepper. Add the cornflour to thicken the sauce. Mix very gently so that the fish doesn’t break up too much.


Serve by adding the creamy fish sauce into the warm pancakes and sprinkle with chorizo breadcrumbs before rolling up. Allow 2 filled pancakes per person.

***

Savour the flavour.

***








Wednesday, 8 February 2017 - , , , , , , , , 0 comments

RECIPE : Houmous


Houmous has to be one of my favourite 'go to' foods for snacking and light meals-it's so tasty and nutritious too.
For some reason I've always preferred shop-bought but now I've perfected my own recipe I realise it's so much nicer if you make your own! It's cheaper too and makes a large quantity so goes much further than an expensive supermarket pot. 
It is the easiest thing in the world to make as long as you have some form of food processor...in 2 minutes you have this impressive pot of wonder!

***

My recipe works out to 18sp/approx.680kcal for the WHOLE amount. This will easily serve 8 people as a dip working out to 2sp/approx.85kcal per portion. 
(You could weigh the whole amount then divide into individual ramekins for accurate portioning).

***

YOU WILL NEED: 

 1 carton organic chickpeas
(230g drained weight-keep the water)

(I used the Tesco variety. I find for a few pence more the organic chickpeas taste less sour and are larger, but you can use any regular tin of chickpeas)

2 tablespoons tahini

Juice of 1 lemon

1 tablespoon garlic puree

2 teaspoons olive oil

black pepper to taste

***


Drain the chickpeas and keep the water on one side-you may like to add a little at the end to adjust the texture/ consistency of the houmous.
Pop the chickpeas into the food processor with the tahini.

The water from chickpeas is known as aquafaba. This is a useful ingredient in vegan recipes as it can be used as a replacement for egg whites for coating foods before covering in breadcrumbs, or even whisked to make vegan meringues!


Add the juice of a whole lemon.


Add the garlic puree and black pepper.


Once all the ingredients are in the food processor, pulse-blend until the houmous is your desired consistency. I like mine really smooth but you could leave it quite coarse.


Have a taste. This is really important-you might prefer yours more lemony, or with a little more tahini or garlic...just remember to add any extra smartpoints/calories if you do this.

Add the olive oil, blitz again then mix in a little of the chickpea water if required, mixing thoroughly until it is just how you like it.


Serve with vast amounts of carrot and cucumber sticks!


Try serving with tortilla chips-just add the neccessary smartpoints/kcal.

***

TIPS
Just remember, you could add fresh garlic, herbs, or any flavourings you really like. Experiment with curry powder, chilli and lime, fresh coriander, add beetroot for a vibrant pink houmous!

*

SERVING SUGGESTION


One of my favourite meals is to serve the houmous with falafel and pita bread;

Simply toast a pita bread(4sp),load with 4 tablespoons houmous (2sp),spinach leaves, 2 hot,crispy Cauldron falafel (2sp each)
2 teaspoons tahini (2sp)and a drizzle of sriracha chilli sauce.
Completely amazing!

***

Houmous Happiness

***


Friday, 25 November 2016 - , , , , , , , , , 3 comments

RECIPE : Parsnip & Lemon Soup with Apple Vermicelli


This time of year we're all looking for interesting new flavours for our staple soups. My parsnip and lemon combo is completely delicious - thick, warming and refreshing all at the same time! The apple vermicelli adds a sweet crunch which really compliments the thick richness of the parsnip. The lemon adds a gentle tang.

It's perfect for a NoCount/Filling & Healthy day and also only 3sp/2pp/approx 130kcal per serving.


You could turn this into a really show-stopping dish by topping the soup with a Roast Parsnip & Apple Skewer
(Click HERE for recipe)
This would make a really fabulous starter for Christmas day and adds another 3sp/2pp/approx.110kcal per portion or is suitable for a NoCount/Filling & Healthy day.

***

YOU WILL NEED : (Serves 4)

400g parsnips
2 medium onions
1 clove garlic
3 low salt Oxo cubes
(chicken or vegetable)
1.5 litres water
juice of 1 lemon
black pepper to taste

To serve:

30g Total 0% fat Greek yoghurt thinned with
2 teaspoons water
2 eating apples
sumac

optional; Roast Parsnip & Apple skewers

***


Chop the onion, garlic and parsnip. Add the water to the pan and bring to the boil.
Add the Oxo cubes and cook for around 30-40 minutes until the parsnip is very soft.
Blitz using a hand blender until you have a beautiful silky-smooth soup.


Add black pepper and the juice of up to one lemon according to your personal taste.


When ready to serve, peel the apples and cut into thin strips of 'vermicelli' using a julienne peeler or spiralizer. Make the strips as long as possible.


Mix the yoghurt with the water to thin until it is the consistency of single cream.


Pour the soup into serving bowls.
Gently spoon 5 or 6 blobs of the yoghurt onto the surface of the soup.


Using a bamboo skewer or cocktail stick, 'drag' the yoghurt mixture around in a circular motion to make an appealing design.


I trace it around three or four times to produce this pretty whispy effect.


Put a generous handful of the apple vermicelli in the centre then sprinkle with sumac for a spectacular finish.


If using the roasted parnip and apple skewers, lay the stick suspended over the soup as the crowning glory to this presentation.


Each recipient then pulls the contents of their skewer off their own stick and drops it into the hot soup to warm and soften, soaking up the delicious flavours.

***

Specsoupular!

***


***

Thursday, 10 November 2016 - , , , , , , , 6 comments

RECIPE : Sausage Wrap Rolls


Here's a lovely simple idea...nothing too taxing, simple ingredients and a delicious and filling breakfast or snack idea.
This is a low-fat way to enjoy a sausage-roll type snack without all the pastry. Succulent, herby, griddled sausages are encased in a crisp, toasted, condiment-lined shell.

These workout to 2sp/2pp/approx.110kcal each

***

You Will Need : (for 4 sausage rolls)

4 Reduced Fat Sausages
or vegetarian sausages

(My calculations are based on Weight Watchers sausages. If you use a different brand or vegetarian option, please check the propoint/calorie values.

 1 Warburtons Square Wrap

2 teaspoons Tomato Ketchup
1 teaspoon mustard

To Serve;
2 teaspoons Brown Sauce

NB. I have allowed for condiments in my calculations. If you use any more, you will need to charge for the sp/pp/calories.

***



Cook the sausages in a little Frylight oil in a griddle pan, turning every few minutes to ensure an even colour. Make sure they are cooked through thoroughly- around 15 minutes.



Cut the wrap into 4 equal pieces.



Pop half a teaspoon of ketchup and a dot of mustard on each piece of wrap.



Spread with the back of a teaspoon.



Check that the sausages are fully cooked.



Take each quarter wrap and place a cooked sausage at one end.



Place on a clean, flat surface and roll the wrap really tight to encase the sausage.



Handle carefully and place the sausage wrap roll 'seam-side-down' into the hot pan. Press firmly. This will help to 'seal' the edge.



Repeat with all the ingredients. Once sealed, turn every few minutes until you have a beautifully even, toasted finish.



Serve with 1/2 teaspoon brown sauce per wrap to dip into....



...or as a breakfast dish with some 0pp griddled veggies, such as giant mushrooms and cherry tomatoes, to make it more filling.

***

A deliciously perfect snack!

***

PRINT RECIPE HERE

Saturday, 5 November 2016 - , , , , , , 4 comments

RECIPE : Marshmallow 'Sparklers'


Bonfire Night has crept up on me!
Its such a colourful, fun celebration, I wanted to make a simple treat that reflected all the gorgeous vibrant colours of the night.

***

 Just because you may be losing or maintaining weight, there's no need to miss out on fun traditions. Sometimes we simply have to find low-fat ways of incorporating some treats so that we can enjoy ourselves just like everyone else.
These will appeal to kids and adults, young and old, Weight Watcher or not. They're a chocolatey, gooey treat but won't break the Smartpoints bank! I thought they would also lend themselves to being easily consumed outside in the freezing night air without having to remove your gloves. Always a good thing on a chilly, November night.

***

These gorgeous Marshmallow 'Sparklers' are 1sp/1pp/approx.50kcal each.

***

You Will Need:

8 Marshmallows
10g Plain chocolate
2 teaspoons sugar sprinkles
Bamboo skewers

***

These really need no explanation...
Simply melt the chocolate. Pop the marshmallows onto bamboo skewers. Dunk the top of the marshmallows into the chocolate...straight into some sprinkles, then leave to set in glasses, a jug or a vase.



If you don't have any bamboo skewers, these look equally gorgeous in tiny petit-four cases. I like to use hundreds & thousands and sugar strands to add some variety, colour and texture to these fun little treats.

***

Wishing you a fun, safe Bonfire Night.
Whoosh! Bang! Squidge! 

***

UPDATE!



These also look gorgeous in tiny little petit four cases on sticks. I stuck them into a base made of florists polystyrene for a fab display.

***


There's now a fabulous tutorial on my YouTube channel to show you how to make this recipe step-by-step!

Click HERE to see it.



Don't forget to subscribe to the channel then you will be automatically updated every time there's a new film fresh from the Slice of Slim kitchen!
Friday, 28 October 2016 - , , , , , , , 0 comments

HALLOWEEN!! : Transforming Trick-or-Treaterpillars



Here's my crazy Halloween idea for this year!

*

These tantalising tangerines look just like miniature Halloween pumpkins.
However...once untied and unrolled, they magically TRANSFORM into evil little edible bugs!
They are a
TRICK and a TREAT
all rolled into one! 

Great fun and easy to make with the kids and each one is only
4sp/3pp/approx.150kcal

***

YOU WILL NEED :
(Makes 4 Trick-or-Treaterpillars)

4 tangerines
20g plain chocolate
20g white chocolate



4 tablespoons sugar sprinkles 
(I used these orange & black Halloween ones)



12 white micro marshmallows



2 liquorice laces cut into short strips
(either strawberry or black-I cut the black ones from liquorice pinwheels)

***




Start by gently slicing through the peel of the tangerines about 1/3 of the way down the fruits. Try not to cut the flesh.



Take off the top section of peel and discard.



Repeat on the other side then make one cut through the peel so that you can open it up between 2 segments.



Leaving the strip of peel attached, gently separate each segment so that they sit in a pleasing line.



Roll the fruit back up then melt the chocolate. Pop the sugar sprinkles in a small dish.



Holding the tangerine together firmly, coat the exposed fruit with melted chocolate using a teaspoon.



Dunk straight into the sprinkles.



Repeat on the other end of the fruit, then immediately unfurl onto greaseproof paper to set. Repeat with the rest of the tangerines.
This recipe gives you enough chocolate to make 2 dark and 2 white bugs.
Make sure you have a little chocolate left for final decorations.



Cut the marshmallows into tiny pointed 'teeth' using scissors.



Using a teaspoon, coat the front of the first segment of each fruit with chocolate.
This will become the face of the Trick-or-Treaterpillar.



Make 2 dark chocolate and 2 white chocolate faces. Before the chocolate sets, press the marshmallow 'teeth' along the edge.



Make 2 blobs for eyes. Use white chocolate on the dark faces and dark chocolate on the white.



Using the end of a skewer or a cocktail stick, blob a contrasting colour of chocolate to make the eyes come to life.



Don't worry about making them too perfect-they look more comical if they're a bit wonky!




To make legs, simply dip one end of the liquorice strips into melted chocolate.



Wedge the legs into the base of the segments of the tangerine.
Arrange in pairs down the body of the bug. Make about 4 pairs per bug.



When you have finished decorating, pop them  onto greaseproof paper.
To use up the remaining chocolate, randomly 'flick' it in all directions from a teaspoon over the bodies of the bugs. The higher you hold the spoon, the finer the lines will be.
Pop into the fridge for about 20-30 minutes to set firmly.



Once set, roll the bugs back up. Secure the gap with a little masking or washi tape.



Tie with a piece of rustic string to finish.



Arrange on your serving dish.



As each person takes their bug, they perform their own trick by untying the 'pumpkin'...



...and letting the cheeky
Trick-or Treaterpillars
loose before scoffing! 

***

Happy Halloween!

***

PRINT RECIPE HERE