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!

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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.

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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.

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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

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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!

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Greenbeantastic

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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.

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

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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

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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
220C/425F/Gas7
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.

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Heavenly and saintly all at the same time!

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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)

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 The Lemon Meringue Hearts


YOU WILL NEED:
(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

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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.

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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
(3sp/2pp/80kcal)


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

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

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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!

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PRINT RECIPE HERE

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