Monday, 29 February 2016 - , 1 comments

CUPBOARD LOVE : Co-Op Super Seeded Cod Fillets

As you know, I'm happy to use convenience foods from time to time, especially on days when I'm time-short.
I have to say we are a little bit addicted to these Super Seeded Cod Fillets from the Co-Op in the Slice Of Slim house!


They work out to 9sp/318kcal per 150g fillet and are extremely economical, working out to £1.25 a portion if you buy the 2 for £5 deal. The portion is large and so tasty-coated in delicious breadcrumbs and jam-packed with a wonderful selection of seeds which become crisp and toasted on baking.

I serve mine with an oven-baked jacket potato and my amazing Garlicky Lemony Green Beans
(Click HERE for the recipe)
You can't really go wrong!

Economical, tasty and nutritious.

Wednesday, 24 February 2016 - , , , 0 comments

RECIPE : Garlicky Lemony Green Beans

If you like green beans, try my garlicky lemony version-it takes them into another league!
I cook and blanch them lightly first so that they still have a bite to them, then toss them in hot olive oil flavoured with garlic paste, lemon juice and black pepper. Then they're lightly pan-fried so that the flavours are completely infused into the beans-they're absolutely amazing!

I usually serve mine as an accompaniment to a simple meal like griddled fish and a jacket potato-they just add a zing that brings the plate to life.


The beans work out to 1sp/70kcal per serving 

YOU WILL NEED: (Serves 2)

170g bag trimmed fine green beans
1 teaspoon olive oil
2 teaspoons garlic puree
(See HERE for review)
juice of 1/4 of a lemon
black pepper


Simply pierce the bag containing the beans in a few places and microwave for 2 minutes. Alternatively, steam or boil the beans for
2-3 minutes in a pan of boiling water
on the hob.

Tip into a colander and rinse under plenty of cold water. This stops the cooking process and keeps the beans a vibrant green colour.

Heat the oil, garlic paste, lemon juice and black pepper in a small frying pan.

Tip the drained beans into the hot garlicky, lemony oil and mix well to coat evenly.

Cook on a medium heat for about 6-8 minutes turning frequently until they just start to 'catch' in places. They still need to have a good bite to them so don't let them go soggy.

Serve as an accompaniment to your chosen main meal and wait for the zesty flavours to dance on your tongue!




Tuesday, 16 February 2016 - , , , 0 comments

RECIPE : Smoked Haddock & Leek Pie

This is a fish pie with a difference!
It contains the perfect combination of creamy smoked haddock and leeks topped with a celeriac and garlic cheesy mash. Not only do these ingredients make a winning combination-they are so economical on Smartpoints it's hard to believe!
If you haven't tried celeriac before, please try this method using garlic and yoghurt added into the mash-it's a delicious alternative to potato without all the carbs but with all the soft, silky textures we look for in a comforting dish.


This fish pie works out to 2sp/168kcal per portion


YOU WILL NEED : (Serves 4)

2 leeks
1 tablespoon skimmed or soya milk
1 teaspoon dried mixed herbs
2 medium courgettes
4 medium fillets smoked haddock (100g each)
60g lightest Philadelphia cream cheese

1 large celeriac
2 cloves garlic
100g Total 0% fat Greek yoghurt
black pepper
20g cheddar


Preheat the oven to 220C/425F/Gas7

Slice the leeks and fry in a little frylight oil until soft. Add the milk to the pan.

Spiralize, julienne or slice the courgettes and add to the pan with the dried herbs.

Turn off the heat then add the smoked haddock cut into chunky pieces. Stir in the lightest cream cheese. 
This is the base of your fish pie.

Pop the haddock and leek mixture into a large oven proof dish.

To make the celeriac and garlic mash, peel and chop the celeriac into chunks. Add the peeled garlic cloves-these add sweetness and take the slightly sour taste of the celeriac away once cooked. Either put in a bowl or pan, cover with water and microwave or boil for around 10 minutes or until the celeriac is really soft.
Drain well and add the yoghurt.

Puree using a hand blender or food processor until you have a really smooth silky mash.
Season with lots of freshly ground black pepper.

Dot the celeriac mash onto the fish mixture. I find this is the easiest way to distribute the mash evenly.

Once the surface is covered with the mash, take a knife and gently smooth out the mash until it evenly covers the whole surface of the fish.

Grate the cheddar finely and sprinkle an even layer over the surface of the mash.

Put the dish into a preheated oven
for 35-40 minutes until the top is golden and the fish thoroughly cooked.

Don't worry if the underneath has produced a little liquid-it's delicious and the mash soon absorbs it.
Serve in warm bowls on its own or with a green salad.


Heavenly and saintly all at the same time!


Thursday, 11 February 2016 - , , , , , , , 2 comments

VALENTINE'S DAY: Lemon Meringue & Pistachio Hearts Sharing Dessert

This beautiful Valentine's Day sharing dessert platter is a real feast for the eyes!
I've made oversized heart-shaped meringues flavoured with lemon, rippled with pink and dotted with chopped pistachio nuts.
Crispy on the outside and gooey on the inside-perfect for this occasion!
This is such a fun, romantic dessert as you could decorate each others' plates or just have fun chatting while you add your own favourite toppings to your meringue heart.

The meringues work out to 8sp/7pp/approx.220kcal per portion. If you are a little short of propoints, you could halve this mixture and make smaller hearts for 4sp/3pp/approx.110kcal each but I love the oversized decadence of these.

I've chosen to serve my meringue hearts with this wonderful array of finely diced tropical fruits which combine to make a 0sp/0pp exotic fruit salsa…and some sweet treats too just to add a little more decadence!
My daughter bought me this amazing serving dish for Christmas and I've been desperate to use it-but you could serve all these little toppings in mismatched bowls or vintage tea cups and sugar bowls for a gorgeous romantic look!

The toppings shown here add another 4sp/3pp/115kcal per portion to the dessert, but you could tailor-make it to your personal taste/allowance.
(Calorie counters need to add a further 150kcal per portion for the fruit too)


 The Lemon Meringue Hearts

(Makes 2 generous hearts/4 medium hearts)

2 egg whites
100g caster sugar
zest of an unwaxed lemon

pink food colouring
10 pistachio nuts, chopped


Whisk the egg whites until firm. Add the caster sugar one tablespoon at a time, whisking well to dissolve the sugar. Finally, stir in the lemon zest. This gives the meringue an incredible flavour.

Divide the mixture in half. Dollop onto baking parchment on a baking tray. Shape into 2 large elongated hearts. You could pipe the mixture but I always prefer to shape it like this with a knife for a more rustic, artisan finish.

Have some pink food colouring, a cocktail stick and the chopped pistachios to hand. I just love this colour combination of the pink and green together.

Dot the hearts with food colouring, then swirl it around randomly using a cocktail stick until you have your finished design.

It's really simple and lovely to do- it creates a kind of marbled effect.

Sprinkle with the chopped pistachios then bake at 160C/325F/Gas 3 for 10 minutes. Turn the oven down to 140C/275F/Gas 1 and bake for a further 30-40 minutes if you want it slightly gooey inside. If you want a crisp meringue, turn the oven off and leave to cool in the oven for an hour or two.


The Toppings

YOU WILL NEED : (serves 2)
Please feel free to invent your own toppings!

1/4 fresh pineapple
mixed with 1 passion fruit

1/2 a mango
mixed with some chopped fresh mint

1/2 a papaya
mixed with juice of 1/2 a lime

pomegranate seeds

10g mini marshmallows (2sp/1pp/40kcal)

1/2 a WeightWatchers Belgian Chocolate mousse stirred to make a dipping consistency

1 box mini smarties (4sp/2pp/80kcal)

1/3 Muller Light yoghurt (1sp/1pp/30kcal)
(I used Turkish Delight flavour)


To serve, arrange all the elements onto a large platter and decorate with fresh mint. This is a real show stopper!

Pile on those toppings to your heart's desire!




Here's a link to my YouTube film to show you the marbling technique!
Click HERE
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.


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!


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
1 level teaspoon reduced fat peanut butter

1 teaspoon warm boiled water


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!


Roll up! Roll up!