Monday, 8 February 2016 - , , , , , , 2 comments

RECIPE : Banana, Marshmallow & Cinnamon Pancakes with White Chocolate Drizzle


In my book, if you're going to have pancakes, you need a whole stack. 
Just because we are following a weight loss plan, or maintaining our weight, there is no reason why we can't enjoy a fabulous dessert like this one. I've just applied some of my Slice-of-Slim magic to make it all possible.

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My stack of 8 pancakes, filled and drizzled with white chocolate sauce is only 8sp/6pp/approx.250kcal per portion.
You can have a half portion for 4sp/3pp but somehow it's just not the same!

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I've added a banana to my pancake mix to sweeten and make it go further, plus a few sugar-free marshmallows for extra sweetness and decadence. Then, I've mixed extra light cream cheese to some melted white chocolate to create a white chocolate drizzle you will dream about!

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You Will Need : (For 4 servings)

For The Pancakes:

1 Medium Banana
6 Sugar Free Marshmallows
1 Medium Egg
125g Self-Raising Flour
1/2 Teaspoon Cinnamon



300ml Alpro Light Soya Milk with Vanilla
(Or Semi-Skimmed Milk)

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For the White Chocolate Drizzle:

40g White Chocolate
30g Extra Light Philadelphia
A small amount of Soya Milk/Skimmed Milk

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To Serve:

Raspberries
Blueberries
1 Teaspoon Icing Sugar

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The Pancakes



Start by blending the banana with the marshmallows in a food processor. The banana should look creamy. Don't worry if small chunks of marshmallow are visible.



Add the egg, sifted flour and cinnamon.
Mix well.



Leaving the food processor switched on, slowly pour the milk into the mixture until you have a lovely batter.



The trick with making pancakes is to organise your workspace. Heat a medium frying pan, mist with some Frylight Oil. Create an area of kitchen paper to place the cooked pancakes onto and have your batter at the ready.



Once the pan is really hot, dollop the mixture  using a measuring tablespoon to make the pancakes. I make 4 at a time to prevent overlapping and risk of them burning.



As soon as bubbles appear on the surface, flip them over using a spatula. (Look at those blobs of marshmallow!) Work quickly as they cook in 20-30 seconds.



They should have a beautiful golden colour.



The second side only needs 10-20 seconds. Once cooked, transfer to the kitchen roll. Mist the pan with Frylight Oil and repeat the process until you have made 32 pancakes. You can pop them on a plate covered with foil in a low oven to keep warm, or reheat in the microwave for a few seconds when you are ready to serve.

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The White Chocolate Drizzle



Melt the white chocolate.



Add the extra light Philadelphia, mix well then heat gently for a few seconds.
(You can do this in a microwave but watch carefully).



Add a tiny amount of Soya milk/skimmed milk to loosen the sauce.
It needs to be thick but 'drizzleable'.

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Assembling The Dessert

Now for the exciting part!



Choose a pretty dessert plate. Make a stack of 8 warm pancakes in the centre. I like them uneven and haphazard as it gives
a homemade, wonky appeal.



Using an apple corer, cut a hole through the centre of the pancakes.



Dot the little offcuts of pancake around the plate and fill the central tube with 1/2 a tablespoon of white chocolate drizzle.



Pop 3 or 4 blueberries into the filled tube. Don't worry if the sauce oozes out.



Decorate the rest of the pancake stack and the plate with raspberries and more blueberries.



Using another 1/2 a tablespoon of the sauce, drizzle randomly all over the fruits and around the plate.



Top with a light dusting of icing sugar for a spectacular finish.
(Click HERE for details of Twist and Sprinkle Icing Sugar).



Close your eyes, tuck in and remember that low fat eating has nothing to do with deprivation!

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Pancake Paradise in White Chocolate Heaven.

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PRINT RECIPE HERE

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TIP



You can make the pancakes and the sauce in advance. Reheat gently before assembling.
You can even freeze the pancakes
for up to 1 month.
Saturday, 6 February 2016 - , , , 0 comments

RECIPE : Spring Green Rolls


These fabulous Spring green rolls are such a wonderful snack or light meal...packed full of nutritious, fresh ingredients while the outer cabbage casing saves on the carbs contained in a rice paper or bread wrap.

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I've been influenced by all the oriental foods I love best-these are really a fusion of Chinese Spring rolls, Thai Summer rolls and Japanese sushi!
I've filled these particular rolls with avocado, prawns and thin vegetable strips...but once you've mastered the amazingly simple steaming method I've discovered for the cabbage leaves, you can put any filling you like inside-have fun experimenting!

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They work out to 5sp/approx.136kcal per portion-including the dips

YOU WILL NEED : (per portion)

Spring green leaves
(either 2 large or 4 small)

50g or 1/2 a small avocado

1/2 a lemon

8 individual cooked king prawns

1 carrot julienned into thin strips

1 spring onion, finely shredded

fresh coriander or basil leaves
black/garlic pepper

For the dips;

1 tablespoon chilli sauce
(This is the hot Chinese sauce. If you use Thai sweet chilli sauce add 1sp/27kcal)

1 heaped teaspoon peanut flour
or
1 level teaspoon reduced fat peanut butter

1 teaspoon warm boiled water

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Select 2 large or 4 small Spring green leaves.


VERY CAREFULLY, one leaf at a time, hold each leaf by the end of its stalk and steam on both sides for a few seconds by holding over the steam from a boiling kettle spout.
I've been doing some research on YouTube, so I can't claim this method to be mine, but as long as you are really cautious, this is the easiest way to steam the Spring green leaves.
It just makes the leaves a vibrant fresh green colour and softens them beautifully, making them more flexible for rolling.
It also takes away the thick, raw crunchiness of the leaf and makes it more digestible.


Use a clean tea towel or some kitchen paper to gently blot the excess moisture off the leaves.


Flip each leaf over, stalk-side up and gently slice the tough part of the stalk away using a sharp knife.


This trims away the excess bulk and makes the leaves much easier to roll.


Take the first leaf and place on a flat surface,  stalk-side-up. Add some sliced avocado. Squeeze with lemon juice to add flavour and stop it browning.


Next add some julienned strips of carrot and finely shredded Spring onion.
Add fresh herbs-coriander or basil work well.


Top with prawns and season with freshly ground black pepper or garlic pepper.


Now fold the stalk end over into the centre of the wrap.


Fold the opposite side in to slightly overlap.


Keeping everything as tight as possible, roll up, packing any stray ingredients in as you do so.


You should end up with this perfectly pleasing wrap roll! Pop it seam-side down so it doesn't unroll and repeat with each leaf until you've used all the ingredients.


Using either peanut flour or reduced fat peanut butter, mix with a little warm, boiled water until you have a lovely dipping sauce consistency.
Pop into a tiny serving dish.
Put the chilli sauce into a separate tiny serving dish.


Arrange each Spring green roll on a serving plate with both sauces and a wedge of lemon.


If you're feeling confident and a bit 'showy' you can cut each roll in half using a serrated knife.
(A bread knife is perfect for this)


Not only does this reveal the beautiful colours of the filling inside, it also looks like sushi and visually doubles the portion size!


Dip into the sauces and enjoy!
I'm completely obsessed with these at the moment-I'll be trying all sorts of fillings including houmous & falafel and chicken, spinach, pesto & pine nuts-the list is endless!

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Roll up! Roll up! 

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Sunday, 31 January 2016 - , , 0 comments

RECIPE : Chicken, Mustard & Garlic Meatballs with Courgetti Spaghetti


This is a fabulously easy and tasty little dish, economical on Smartpoints and calories too!

I've made my own meatballs by skinning Heck chicken sausages, then mixing in some mustard and garlic to boost the flavours...then some finely ground porridge oats to add texture and firmness to these tasty morsels. A heap of courgetti spaghetti, some tomato puree and a light sprinkling of parmesan to finish and you'll be in Italian heaven!

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Now, I know that Heck have a huge range of products; sausages, burgers, meatballs etc....but I've never seen the full range in a supermarket near me....so there's no reason why we can't make our own meatballs out of their magically low fat/gluten-free chicken sausages. Obviously, feel free to make this dish from any sausages you like-just recalculate your smartpoints/calories accordingly.

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This recipe works out to 5sp/approx.175kcal per portion

YOU WILL NEED : (Serves 2)

4 Heck chicken Italia sausages
(or equivalent of your choice)
2 teaspoons Dijon mustard
2 teaspoons garlic puree
20g porridge oats
1 teaspoon avocado/olive oil

4 medium courgettes, spiralised/julienned
2 tablespoons tomato puree
(try the flavoured one with basil or chilli)
1 teaspoon dried mixed herbs

2 teaspoons Parmesan cheese, grated 
Freshly ground black pepper

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Cut the end off the sausages and squeeze the sausage meat into a mixing bowl.
Discard the skins.


Add the garlic puree and Dijon mustard to the mixture.


Blitz the porridge oats in a small food processor and add to the sausage mixture. This adds some texture and makes it much easier to form into meatballs-otherwise they are very slippery!


Blend everything very well together using a fork.


Using a teaspoon measure for accuracy, form tiny meatballs-roll them into shape in the palm of your hands. This recipe should make around 8-9 meatballs per portion, so 16-18 in total.


Heat up the oil in a large pan and fry the meatballs, turning regularly for 10-15 minutes.


The aim is for a lovely crispy golden coating on all sides.


Once the meatballs are almost cooked, pile the courgette strips on top of the meatballs-all in the same pan. I'm lucky enough to have a spiralizer, but you can use an inexpensive julienne peeler to achieve lovely thin strips of courgette instead.
(You can even buy courgetti spaghetti in some supermarkets)


The heat from the pan will start to cook and soften the courgette and some water will be released from it which will form the basis of your sauce...after a couple of minutes, add the tomato puree and the dried herbs.


Stir gently, blending the tomato puree into the courgette liquid and mix everything together.


The sauce will form-it's quite liquidy but I like it like this. You can always pour some of the excess water off before you add the tomato puree if you prefer it a bit thicker.


Once everything is piping hot and the meatballs are cooked right through, serve into 2 dishes. Share the meatballs equally between the 2 portions and sprinkle with grated Parmesan for the perfect Italian finish. A good grind of black pepper wouldn't go amiss either.

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Meatball magic on a plate!

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TIPS

Try ringing the changes by adding chopped spring onion or fresh herbs such as basil or coriander into the sausage meat.

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Try substituting the tomato puree
for pesto sauce 
(This adds an extra 1sp/75kcal per portion)

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You could add 20g (raw weight) vermicelli per person to make this dish even more filling.
This adds an extra 2sp/60kcal per portion.


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