Monday, 9 November 2015 - , , , , 0 comments

RECIPE : Sweetcorn & Celeriac Fritters with Apple & Horseradish Yoghurt

These delicious fritters are yummy in their own right or make a fantastic accompaniment to a main meal such as chicken, sausages, salmon or even tinned tuna. The sweet toastiness of the corn mixed with the soft potato-like celeriac combine to form tasty little fritters. The apple and horseradish yoghurt on top give a little sweet/tangy kick which will dance on your tongue.


These work out to 1pp/approx.45kcal each
(This includes the yoghurt topping)


YOU WILL NEED : (makes approx. 12 fritters)

1 small celeriac
2 large cloves garlic
2 eggs
freshly ground black pepper
200g tinned sweetcorn 
(no sugar added)

2 teaspoons cooking oil
(rapeseed, olive or coconut)

For the yoghurt topping;

4 tablespoons 0% fat Total Greek yoghurt
1 teaspoon white horseradish sauce
1 small apple, grated


Wash the celeriac thoroughly, then cut off the ugly gnarly skin.

Chop into chunky pieces then put into a microwaveable bowl or saucepan with the peeled cloves of garlic. Cover with boiling water.
Microwave on high for 10 minutes or boil until soft.
Drain thoroughly.

Use a potato masher to crush the cooked celeriac and garlic. I quite like to leave a little texture, so it can be roughly mashed.

You will find that mashing the celeriac releases quite a bit of water, so place into a sieve and squash down with a spoon to drain as much of the water off as possible.

Place the drained celeriac mash into a mixing bowl together with the eggs, sweetcorn and black pepper to taste. Mix well.

Heat the oil in a frying pan, then dollop a generous dessertspoon of mixture into the hot oil. Cook for around 1 minute then gently turn using a fish slice. These are quite delicate and are prone to falling apart-so I call them 'rustic' at this stage!
Cook in batches until you have 12 beautifully golden fritters.
You can make these in advance and reheat in a medium oven for 10 minutes if you need to.


To make the topping;

Simply combine the yoghurt, horseradish and grated apple (I leave the skin on for texture). Mix well.


To serve, place the fritters on a bed of rocket leaves and dollop each one with a teaspoon of the yoghurt mixture.

I love these served simply with some tinned tuna as a light lunch-delicious!
(Obviously remember to add the propoints/calories for any accompaniments)




Thursday, 15 October 2015 - , , 0 comments

RECIPE : Cauliflower 'Steak' & Aubergine 'Chips'

This nifty little dish is perfect for these cold Winter days, especially if you've reached the end of the day with limited propoints left but you're craving a filling, hot meal.
My veggie 'steak & chips' Slice Of Slim-style will really hit the spot.

The WHOLE meal is only 1pp/approx.130kcal per portion!

The cauliflower steaks are gently cooked in an onion stock to infuse them with flavour before being chargrilled to give them colour and a crisp edging. The aubergine chips are also chargrilled in a little soy sauce to enhance their colour and give them a zing!
Served with lashings of onion gravy to finish you'll be amazed how satisfying and tasty this meal is.


YOU WILL NEED : (Serves 2)

1 teaspoon cooking oil
(coconut, olive or rapeseed)
1 chopped onion
1 crushed clove garlic
1 low salt stock cube
(I use either veggie or chicken oxo cubes)
500ml hot water
4 chunky slices of cauliflower
1 aubergine
2 teaspoons low salt soy sauce
1 teaspoon cornflour


In a large frying pan, fry the chopped onion and crushed garlic in half a teaspoon of oil until soft. I used coconut oil as it added a richness to this dish and is a really healthy oil for frying.
Add the stock cube, one teaspoon soy sauce and the water. Stir well then place the cauliflower steaks into the pan.
Allow the cauliflower to simmer gently in the stock for 5 minutes on each side.

Once the cauliflower is just soft, heat the remaining half a teaspoon of oil in a griddle pan, take the cauliflower steaks out of the onion stock and pop on to sizzle and sear. You want them to catch slightly at the edges to form a beautifully chargrilled finish. Flip over after a few minutes to brown both sides.
Keep the onion stock for later.

Cut the aubergine into chunky chips. Splash with soy sauce and place on the chargrill with the cauliflower. Turn regularly to get an even finish. All the vegetables should cook in about 10 minutes.

While the vegetables are chargrilling, mix the cornflour with a little cold water then add to the onion stock. Bring to the boil to thicken. This is your gravy.

Serve with a fresh salad or some steamed vegetables to add some vibrant colour to the plate.







For an extra 1pp/22kcal per portion, drizzle with 2 tablespoons extra light mayo.

Sunday, 20 September 2015 - , 2 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.


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.