Balsamic Pork Loins

These were very tender

• 4 pork loins
• ¼ cup olive oil
• 1 1/2 tbsp grainy mustard, I used Dijon Wholegrain Mustard
• ¼ cup balsamic vinegar
• 1 tbsp dry or fresh rosemary, coarsely chopped
• salt and pepper to taste
• 
  

1. Add all the ingredients (minus pork) to a bowl and mix until the mixture begins to emulsify.
2. Add the pork loins to the same casserole dish you'll use to bake them and pour the marinade over the pork. Make sure you rub all it all over them. Cover with plastic wrap and refrigerate for at least 1 hour to overnight. You could prepare these the night before and bake them when you come home from work.
3. Preheat oven to Gas 4 Fan 150.
4. Remove plastic wrap from casserole dish and bake them for about 45 minutes to 1 hour or until done.

Recipe from http://www.jocooks.com/

Turkey Supreme

Traditional use for left-over turkey done in a white sauce served over rice.  I added some sliced left-over mushrooms just before serving. This makes enough for 4 so will freeze half.

1/4 cup butter
1/4 cup flour

1 cup chicken broth (I used Oxo)
1 cup milk
1 small can cream of chicken soup (I used WW)
1/4 teaspoon salt
1/4 teaspoon pepper
3-4 cups turkey pieces
½ medium onion finely chopped

1 stalk celery finely chopped
1/2 cup frozen green peas

1 tbsp Dry Sherry

1.    Melt the butter over low heat in a saucepan.  Add the onion and fry till soft. Add the flour and stir until the butter and flour make a paste.

2.    Add the broth and milk a little at a time stirring until smooth.  Slowly pour the soup into the pan, stirring as you go.  Add celery, sherry, salt and pepper.

3.    Cook the white sauce until it is bubbly and thickened, stirring often.  Add the turkey and green peas and cook for 10 minutes.  If sauce is too thick thin with more milk. Serve over the steamed rice.

Egg Custard Tart

Made 2/3 of this mix in my split pie tin; as it cooked alongside the Bakewell Tart I did pre-cook the custard in the microwave until it thickened slightly before adding on to the pastry. Then cooked both for 25 minutes.

·         1 unbaked pie shell

·         3 large eggs

·         1/2 cup of sugar

·         1/2 teaspoon of salt

·         1/2 teaspoon of nutmeg

·         2-2/3 cups of milk

·         1 teaspoon pure vanilla extract

1.       Pre-heat the oven to 350 degrees. Beat your eggs slightly, then add sugar, salt, nutmeg, and milk. Beat well and pour into the unbaked pie shell. Bake for 35 to 40 minutes. Remove from oven and cool. Sprinkle the top of pie with fresh ground nutmeg and serve.

Bakewell Tart

Made 1/2 of this mix in my split pie tin

·         3 heaped tbsps of raspberry jam

·         100g castor sugar

·         100g icing sugar

·         120g ground almonds

·         50g semolina

·         3 med eggs

·         A few drops of almond essence

·         3 heaped tbsp slivered almonds
·         Unbaked pie shell

1. Mix together the almonds, semolina and both sugars.

2. Whisk the eggs with the almond essence and add to the almond mixture, stirring well.

3. Spread the raspberry jam over the pastry base.

4. Pour in the almond mixture and spread evenly.

5. Sprinkle with the slivered almonds then bake at 200C for approx 25-30 mins, till firm.

6. Allow to cool completely then sprinkle with a little icing or sugar.

Banana Cupcakes

Makes 10 cakes; my icing was a little soft but I did manage to pipe

   

115 g (4 oz) Light butter

115 g (4 oz) reduced sugar

2 eggs, Medium

115 g (4 oz) self-raising flour

1 ripe banana, mashed

-Icing-

55 g (2 oz) Light butter

225 g icing sugar sieved

1 tsp vanilla essence

Banana chips or popping candy to decorate

Preheat oven to 180°C, 160°C fan, Gas mark 4.

Place all the ingredients in a mixing bowl and beat with a wooden spoon 2–3 minutes until well mixed. Place dessertspoons of the mixture in 10 paper cases or greased bun tins.

Bake for around 16-20 minutes until soft and springy to touch. 

Cool on a wire tray.Mix icing ingredients together and then spread or pipe over the cakes. 

Decorate with banana chips or popping candy.

Blueberry Applesauce Muffins

I used home made applesauce (2 eating apples to 1 cooker)

Makes 12 muffins

1 1/2 cups all purpose flour

3/4 cup sugar

1 teaspoon kosher salt

2 teaspoons baking powder

1/4 cup vegetable oil

1/4 cup applesauce

1 large egg

1/3 cup whole milk

1 teaspoon vanilla extract

1 cup blueberries

1. Preheat the oven to 350 degrees F. Prepare 12 cups in a muffin tin and set aside.

2. Whisk together the vegetable oil, applesauce, egg, milk, and vanilla and set aside.

3. Stir together the flour, sugar, and salt and slowly fold it into the wet ingredients. Toss the blueberries with a little flour and fold into the batter as well.

4. Fill the prepared tins and bake for 15 to 20 minutes, or until the tops spring back lightly when touched. Remove to a wire rack to cool completely.

Rosti Casserole with Ham

Had some left-over ham and cheese from making the Cuban Sliders and this turned out OK. For 2 of us I made individual rostis but you can double the recipe and make the casserole.

2 medium potatoes peeled

Low calorie oil spray

½ medium white onion, finely chopped

3 slices ham diced

1/3 cup low-fat Greek-style yogurt

1 tsp dijon mustard

2 ounces grated Emmental Cheese (or substitute Gruyere)

pinch salt

½ teaspoon fresh ground black pepper

1.    Fill a large pot halfway with water and bring to a boil. Add potatoes and boil them for 10 minutes. Remove potatoes from pot and cool them in the fridge or cold water for at least two hours or as long as overnight. Once cooled grate them into a large bowl using the large holes in a cheese grater.

2.    Melt oil in a medium skillet over medium-low heat. Add onions and cook for 5 minutes, until translucent. Add ham and cook, stirring, for 2 minutes. Scrape the mixture into the bowl with the potatoes.

3.    Preheat oven to Fan 160 / Gas 5. Add yogurt, mustard, cheese, salt and pepper to the bowl with the potatoes, ham and onions. Toss gently to combine.

4.    Spread potato mixture evenly into a baking dish (about 13 x 9–inch) coated with cooking spray or lightly oiled. Bake for 30 minutes. Turn the heat up to broil and cook for 4-5 minutes longer, checking every minute, until the top is lightly browned. Alternatively make into patties and place on greased baking tray for 25-30 minutes

Norwegian Apple Cake

Had 9 cooking apples from my brother so this is the first apple item. I substituted ground almonds for the toasted ones and added an extra egg. Picture from original recipe as my cake is going into the deep freeze.

1 Egg
2 Tbs Milk

1/2 Cup (100g) Castor sugar

1 Tsp Pure vanilla extract

1 Tsp Baking powder
1 Tsp Ground cinnamon

1/3 Tsp Allspice

1 Cup All-purpose flour

50g Chopped almonds toasted

3 Medium-sized tart apples

1. Preheat the oven to 180° C (350° F), line a 18cm (7-inch) spring form cake pan with baking paper and then butter it.

2. Peel, core, and dice the apples.

3. Stir all the ingredients together (the mixture will be similar to that of muffins).

4. Spread into the pan.

5. Bake for 50-60 minutes, or until browned and a toothpick inserted in the center comes out clean.

6. After 1 minutes, run delicately a knife along the side of cake to loosen, then remove from the side of spring form pan.
7. Place a cooling rack upside down over the cake. Turn rack and cake over. Remove the bottom as well as the baking paper of the spring form pan. Place back on the rack.
8. Cool completely before serving.

Cuban Sliders

These were a real success but I did not add the minced onion:)

·         12 pack of snack rolls

·         1 package of 12 slices ham lunch meat

·         1 package of 6 slices of swiss cheese halved

·         Horseradish sauce

·         dill pickles

Dijon Spread

·         1 tablespoon minced onion

·         2oz of melted butter

·         1 tbsp brown sugar

·         1 tablespoons dijon mustard

·         2 tsp poppy seeds (optional)

INSTRUCTIONS

1.      Preheat oven to 325 degrees Gas 5

2.      Grease 9x13 baking pan

3.      Cut the rolls in half removing the top and placing the bottom of the rolls in the baking pan and spreading with horseradish sauce. Layer the meat, cheese, and pickles. Place the top of the rolls on top.

Dijon Spread

1.      Whisk together the butter and the dijon mustard. Add in the minced onion and stir. With a spoon pour the dijon spread over the top of the rolls and re-frigerate for a couple of hours.

2.      Cover the sliders with foil and bake for 15 minutes.

3.      Remove the foil and continue to bake for an additional 10 minutes or until the rolls are a toasted brown.

4.       Cut the sliders and remove from the baking pan. Enjoy!

Jaffa Slice

A combination of 2 recipes - Slimming World Orange Cake and The Giant Jaffa

For the Cake
2 eggs, separated
25g/1oz golden caster sugar
75g/2 1/2oz self-raising flour
1 tsp baking powder
1 tbsp finely grated orange zest
juice of 1 oranges
Apricot Jam
40g Dark Chocolate
3 tsp greek yogurt
Orange Jelly

1. Preheat the oven to 190°C/Gas 5. Line a loaf cake tin with non-stick baking parchment.

2. Place the egg yolks, caster sugar, sweetener, self-raising flour, baking powder and orange zest and juice in a bowl and whisk until thick and pale.

3. In a separate bowl, whisk the egg whites until softly peaked then fold them into the egg yolk mixture. Spoon this mixture into the prepared cake tin and cook in the oven for 25-30 minutes or until the cake is risen and firm to the touch. Leave to cool.

4. Cover the loaf tin with cling filn

5. Make up the jelly with 1/2 pint liquid and leave to cool in the loaf tin

6. Cut the cake in half; spread thinly with apricot jam and place the jelly in the middle

7. Melt the chocolate and mix with the yogurt; spread on the orange slice

Moussaka with Courgette & Mushrooms

Instead of aubergine the moussaka has mushrooms and courgette - very tasty; this amount serves 2.

200 g Lean Beef Mince
100 g button mushrooms sliced
1/2 courgette sliced or chopped
1/2 tin chopped tomatoes (I used some of my frozen ones)
2 tbsp tomato ketchup
2 tsp worcester sauce
pinch of garlic granules
1/4 pint stock (I used a Beef oxo )
1 large potato
1/2 Egg
3 tbsp zero fat Greek yogurt
50 g grated cheese (I used cheddar & mozzarella)

1. Thinly slice the potato and boil in salted water for 10 minutes
2. Season the mince with salt, pepper and garlic and fry till brown
3. Add the tomatoes, ketchup, worcester sauce and stock and cook for 5 minutes
4. Add the mushrooms and courgette and cook for 5 minutes
5. If sauce is too thin thicken with gravy granules
6. Place meat in oven proof dish and top with drained potatoes
7. Mix beaten egg, yogurt, cheese and place on top of potato
8. Cook in oven Gas 5 Fan 160 for 25-30 minutes till top nice and brown

Recipe adapted from WeightLossResources (WLR)

Pickled Onions

You know Christmas is coming as soon as you do these. In the shops around 20th October as we always did pickling in half-term week:)

3 lb Onions (Topped, tailed & skinned)

2 pints water to 2 tbsp Salt

1.   Leave to soak overnight > 18-24 hours

2.   Rinse and place in sterilised jars with handful of pickling spice and malt vinegar

Cream Scones

Only 3 ingredients and smell good :)

• 1 1/2 cups of self raising flour
• 1/2 cup of thickened cream
• 1/2 cup of lemonade (like Sprite)

1. Preheat oven to 200 °C (400 °F).
2. Place flour in a large mixing bowl.
3. Add cream and lemonade and mix to combine.
4. Turn the mixture out onto a well-floured board and knead with extra flour until smooth (mixture is very sticky initially).
5. Use your hand to flatten the scone dough out to about 2 -3 cm (1 inch) thick and then cut into rounds with floured scone cutter (Makes around 10)
6. Place scones onto a lined baking tray so that they are just touching and then bake for 15 to 20 minutes.
7. Scones are cooked when they are golden brown

Cheats Rum Babas

Based on John Torodes easy rum baba - was very moorish :) I tried to cut down on the sugar in the rum syrup and just used 50g dark brown and some arrowroot to thicken.

For the rum syrup:

·         150 g sugar

·         150 ml dark rum

Chantilly cream:

·         200 ml double cream

·         1 tsp vanilla essence

·         2 tbsp caster sugar

6 PLAIN doughnuts

1. For the rum syrup: Put the sugar and 750ml water in a pan over heat, stirring regularly. Once the sugar has dissolved, add the rum. 

2. For the chantilly cream: In a bowl, mix the cream with the caster sugar and the vanilla. Whisk together until the consistency reaches soft peaks. 

3. For the doughnuts: Drop the doughnuts into the hot syrup and using tongs, turn them so that they absorb the liquid. Place the doughnuts on a plate. Drizzle the rum syrup over the top (you can thicken with arrowroot if preferred) and use two spoons to form the cream into 2-3 dollops to place on top. Decorate with fruit and serve. 

Chicken in Pear Cider

I did this in my slow cooker for 6 hours and added the pear slices cooked in sugar and butter about 1 hour before serving with the cream just poured on top. Quite a different flavour from chicken cooked in apple cider. This amount made plenty for 6.

•          4 chicken breasts cut in pieces
•          2 cups pear cider
•          1 cup chicken stock
•          3 tbsp tomato sauce
•          1 medium leek OR Onion, chopped
•          1-2 pears sliced
•          12 sprays 1cal sunflower oil
•          3 tablespoons light cream
•          ¼ cup flour
•          Tsp marjoram
•          1 bay leaf
•          salt + ground black pepper

1.     Dust the chicken in the flour and marjoram.

2.     Heat the oil in a large skillet and sear the chicken pieces for a few minutes on each side until they are golden brown.

3.     Transfer the chicken to a medium-sized pot then fry the onion or leek and pear slices

4.     Deglaze the skillet with half of the cider (1 cup) and stock. Let it simmer for a minute then add it to the chicken with the rest of the cider, leek, pear, tomato sauce and bay leaf.

5.     Simmer on low heat, half-covered for 2 hours, stirring occasionally.

6.     Add the cream. If you want the sauce to be thicker, low-boil until the sauce reduces.

7.     Throw on some chopped parsley or chives.