Sunday, 20 September 2015 - , 0 comments

CUPBOARD LOVE : Laughing Cow Mini Cravings

It's so funny how things go around in circles....when I was a little girl with a packed lunch, this is just how I remember Laughing Cow Cheese! So when I saw these pretty little cubes recently, I had a nostalgic feeling about them and thought I'd give them a go.

Of course, it's about 40 years on now, so they've funked up the packaging somewhat- It's not the most exciting cheese on earth, but I love these little jewel-like offerings. They are really pleasing to open...

...they tear open perfectly without squashing the soft cheese inside.

There's a great selection of flavours ranging through smoked cheese, blue cheese, 3 cheese, smoked ham, cheddar and my personal favourite-garlic and herb.

They are 14kcal per cube so you can have three for 1pp.


Thursday, 10 September 2015 - 0 comments

Hot Off The Press! NEWS: CHRISTMAS CAPERS! 19th November 2015

The Old School is an award-winning Bed & Breakfast set in an Area of Outstanding Natural Beauty in the North Cotswolds.
Once the village school, this Victorian house offers the perfect venue (and very few school rules!) for our jam-packed timetable designed to take the fear out of entertaining over the Festive season.

On Thursday 19th November 2015
we'll be running the first of our exciting Food Adventures.


Are you up for some Christmas Capers?

 Soak up 24 hours of easy, inspirational recipe ideas with time to relax in a unique and wonderful place...

...Enjoy watching Janey's enthusiasm for her deliciously creative dishes presented in her relaxed, chatty style...
...a million miles away from a stuffy old classroom!...

...Tuck into everything she makes for lunch and dinner served in the old school dining hall...not a dinner lady in sight!...

...Following a good night's sleep in this luxurious 5 star Gold B&B, start the day with Wendy's inspirational breakfast.

At the end of the morning, sneak all those great ideas home to nonchalantly pull out of your satchel to make your very own Christmas food fest! 


A bit more about us;

Wendy Veale

As well as being the proud owner of The Old School, Wendy is a member of The Guild of Food Writers. Whether it be styling food for books and TV, working on trends and innovation for well-known brands and retailers or writing recipes and food features, it is obvious that food plays a major part in Wendy's life...she even talks about it on local BBC radio!
Her attention to detail ensures that you will have a welcoming and comfortable stay in her beautiful accommodation.

Janey Green

Janey is the face behind the well-loved food blog, Slice Of Slim. She is a food writer, innovator and former columnist for WeightWatchers magazine. Janey's aim is to create delicious and inspiring dishes that are healthy too. She will show you clever swaps and substitutions for some of the rich ingredients we tend to use traditionally at Christmas time, but with no compromise on flavour. So you can be sure the food you prepare for your loved ones is nutritious and heart-healthy but looks and tastes really indulgent. They'll never know!


The Price

We have room for 8 people to take part in our Christmas Capers experience.

The price is £225 per person.
(This includes all meals and accommodation)

Prices are based on single room occupancy, so if you want to buddy up with a friend and don't mind sharing a super kingsize bed, we'll give you a discount!

There are 4 luxurious bedrooms at The Old School with extra local accommodation if required, so places are strictly on a first-come-first-served basis.


For enquiries or to make a booking please contact Wendy at The Old School via email;
Tuesday, 8 September 2015 - , 0 comments

CUPBOARD LOVE : Sainsbury's Flatbreads

I'm really loving these flatbreads at the moment. They're somewhere between a pita and a naan...squishy, toast-able and yummy!

My local Sainsburys stock the white and brown variety but I believe you can buy a seeded one too.
They're 97kcal per flatbread/3pp each.
You can have two for 5pp


I tend to pop them in the toaster still folded so that one side is crisp and the inside is soft. Delicious with a salad...

...or if you want to be a little more 'cheffy', simply unfold and top with salad for a bruscetta-type light meal!

Click HERE for the recipe


Wednesday, 26 August 2015 - , , , , , , , , , 0 comments

SMASH & GRAB : Fresh Salad Bruschetta

I'm on a 'back to basics' campaign at the moment! I could make a million excuses, but basically I've gained a few pounds recently by being a little slapdash with my weighing and tracking. For someone like me who has no natural stop button when it comes to food, this is why the WeightWatchers system works so well for me. If you follow it by the book and do 'what it says on the tin' it really is possible to lose or maintain your weight effectively. That's my preferred method-but if you find that counting calories or another system suits you better just decide which one you're going to use and stick with it.

The only stumbling block is mindset! Why our brains play these tricks on us I do not know....but for me, the turning point was putting on a brand new suit I bought a few months ago which fitted like a dream....and even with half a stone gain, it just didn't fit properly any more!
So after an honest chat with myself and asking a couple of WeightWatcher buddies of mine for some moral support, I'm back in the zone!

 It's so important to make new and refreshing dishes when we've been feeling a little stagnant- time to remind our bodies that food can be yummy and delicious but still help us to achieve our goals! I make a point of no negative words like 'guilt' or 'naughty' or 'bad' when I'm in one of these phases...maybe I went a little 'off-piste' for a while but I'm back on it now and raring to go! It's amazing how quickly you can see results once you're back on track...and that only helps to propel a positive mindset and the incentive to continue.


Fresh Salad Bruschetta 5pp/approx.200kcal

So...back to this gorgeous little bruschetta. I ate mine for breakfast, but its a lovely light lunch or starter too.

YOU WILL NEED : (per bruschetta)

1 flatbread
(like a folded pita bread but more squidgy. I buy mine in Sainburys-they're 3pp/98kcal each or two for 5pp)

Click HERE for my Cupboard Love review

3 tomatoes
1/4 of a cucumber

50g reduced fat salad cheese (feta style)
black pepper/herbs/nigella seeds

Simply toast the flatbread.
(leave it folded to toast)

Unfold, then pop the toasted side on the plate leaving the bready side upwards.

Dice the tomatoes and cucumber.
Heap onto the bread.

Crumble the cheese and sprinkle randomly on top.

Finally sprinkle with dried herbs/nigella seeds/black pepper-what ever you have.




Thursday, 23 July 2015 - , , , , , 2 comments

RECIPE : Chocolate 'Truffles'

These delicious morsels are so easy to make, nutritious and very chocolate truffle-like even though they are basically made with dried fruits and nuts. A sweet 'fix' without the sugar or butter! Best of all there is NO cooking involved at all!


They work out to 1pp/approx 60kcal each or 3pp for two.


YOU WILL NEED: (Recipe makes approx.16)

50g cashew nuts
50g raisins
100g dried dates
1 tablespoon Choc Shot
(I used the Orange Spice flavour, you could try original chocolate or coconut)
Click HERE for Choc Shot review)

20g cocoa powder/pollenta/rice flour/fine biscuit crumbs for coating

dried rose petals to decorate


Simply combine the cashew nuts, raisins and dates in a food processor. Blitz until finely chopped.

The mixture will be quite grainy until you add the Choc Shot. This is the magic ingredient that will combine it into a paste-like consistency and give the 'truffles' a rich chocolate flavour.

Blitz for a few seconds to bring the mixture together.

Using a half-tablespoon, roll each measure into a ball. The mixture is quite sticky.

Roll in the coating of your choice. I tried pollenta but I prefer cocoa as they look like authentic truffles coated in this fine chocolatey dusting.
The mixture should make around 16 'truffles' if you measure accurately.

Pop onto a plate and chill if possible for a couple of hours to harden them up a little.

Pop into miniature petit four cases. You can decorate with a few dried rose petals, chopped nuts or just leave plain and simple.




Friday, 10 July 2015 - , , , , 0 comments

RECIPE : Teriyaki Mackerel Salad

If it's possible to have a crush on a salad this is my latest love!
Sometimes, I discover something I haven't tasted before and realise other ingredients I use all the time will fuse perfectly with it...and this is where magic happens in the Slice Of Slim kitchen!

I just happened to pick up this Mackerel in Teriyaki sauce in Tesco the other day. It's 66p a tin, so a very reasonable ingredient as a 125g tin is enough for two people. When I tasted it, I realised that these rich marinated morsels of meaty fish would combine perfectly with bitter rocket leaves, long strands of cucumber in sweet vinegar and a drizzle of nutty tahini on top-a fusion of Japanese and Greek-who'd have thought it?
If you can't find the mackerel in your local shop, I suppose you could marinade your own tinned mackerel in some teriyaki sauce for a few hours to recreate this ingredient.


This salad works out to 5pp/approx.230kcal per portion


YOU WILL NEED : (Serves 2)

rocket leaves

1 cucumber

juice of 1 lime

1 tablespoon rice wine vinegar
(the sweet sushi one -otherwise use a little artificial sweetener with any white wine vinegar)

125g tin mackerel in teriyaki sauce

2 teaspoons tahini

2 teaspoons nigella seeds

black pepper


Mix lime juice with the sweet vinegar in a large mixing bowl.

Make long strips of cucumber using a julienne peeler (or spiralizer if you're lucky enough to have one!). Mix well into the vinegar by hand to coat thoroughly.

Add large handfuls of rocket leaves to 2 serving bowls then share the marinated cucumber equally. Twist and pile the strands into generous mounds in the centre of the rocket. Pour over any remaining vinegar.

Using a fork, divide the mackerel evenly between the 2 portions. I like fairly chunky pieces of the fish...its surprisingly meaty-almost reminds me of Chinese duck! Dollop any remaining Teriyaki sauce over the salad.

Using a teaspoon for accuracy, drizzle tahini over the top in a swirling action.
Scatter with nigella seeds and a generous grind of black pepper to finish.




You could ring the changes with this sweet chilli variety for a more Chinese or Thai flavour.


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?


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.


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


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


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!


Eat & be messy!