Summer Berry Pudding

I used a jelly instead of the gelatine and non-frozen fruit with a madeira cake

1kg frozen strawberries

150g golden caster sugar

3 gelatine leaves

400g brioche loaf OR Maderia Cake

200g raspberries

150g blueberries

Cream OR crème fraîche, to serve

 

Tip the strawberries, sugar and 100ml water into a pan set over a medium heat. Cook, stirring, for about 30 mins, or until jammy. Tip the cooked strawberries into a sieve over a bowl and leave to drain.

Soak the gelatine leaves in cold water until soft, about 5 mins. Put the drained strawberry juice into a pan (you’ll need about 500ml – top it up with a splash of water if needed) and heat until just simmering. Remove from the heat. Squeeze any excess water from the gelatine, then stir into the warmed juice until completely dissolved.

 Line a 900g loaf tin with cling film. Remove the crust from the brioche loaf, then slice the loaf lengthways into long pieces to fit the tin.

Soak a brioche slice in the strawberry jelly, then use it to line the bottom of the tin. Spoon over some of the raspberries, blueberries and the cooked strawberries, then a drizzle of the jelly. Repeat with the remaining brioche slices, berries, cooked strawberries and jelly until the tin is filled, finishing with a layer of brioche. Cover with cling film, then press down firmly. Chill the pudding for at least 4 hrs, or ideally overnight.

To serve, carefully remove from the tin, cut into slices and serve with the crème fraîche on the side.

Lemon Sponge Pie

 This was lovely and tangy

·         2 eggs separate, yolks from whites, separated

·         Juice & zest from 2 lemons

·         1/4 cup milk

·         4 Tbsp sugar

·         1/3 cup flour

·         1 pie crust

1.           If using a pre-made crust, thaw before using.

2.            Beat egg whites in a large mixer bowl until stiff peaks form but not dry, set aside.

3.            Beat egg yolks, add the lemon juice and milk and beat until well incorporated. Add sugar, flour and salt; beat until smooth.

4.            Fold lemon mixture into egg whites, making sure that there are no lumps of egg white left in batter or white streaks.

5.           Pour into pastry-lined pie plate sitting on top of a baking sheet. Bake until golden brown, 45 to 50 minutes. Cool the pie down completely and refrigerate for a couple hours to let the filling set.

Nutrition Serving: 6servings | Calories: 307kcal | Carbohydrates: 54g

Apple & Blackberry Shortcake

 Had this warm with clotted cream - yummy

• 1 1/2 cups SR flour
• 3 medium tart apples
• 6 ounces blackberries
• 1/2 cup granulated sugar
• light brown sugar for dusting
• 4 ounces unsalted butter, softened
• 1 large egg

 Preheat the oven to Gas 5 / Fan 160. Grease and line a loaf tin.

1.            Peel the apples and remove the cores. Slice the apples into small cubes around 1 to 1½ inches in size. Cover the apples with water and cook till softened.

2.            Slice any large blackberries in half so that your whole berries and berry pieces are all about 1 to 1½ inches in size.

3.            Cream granulated sugar and butter into a large bowl, and stir in the egg, stirring to fully incorporate them with the butter and sugar. Beat in the flour.

4.            Make the shortcake in a ball and split in two. Roll each half out to fit the loaf tin. Place bottom in loaf tin and spoon apples and blackberries on top. Then cover with other half.

5.            Sprinkle demera sugar on top. Bake the cake for 30-45 minutes. The top of the cake should be golden brown with a few cracks, and a knife inserted in the center should come out clean. Move the pan to a cooling rack and let the cake cool completely.

Cherry Bakewell Muffins

 These turned out well.

•              130 g ground almonds

•              200 g gluten free self raising flour

•              100 g golden caster sugar

•              1 teaspoon baking powder

•              2 medium eggs

•              250 ml milk plus 1 tsp almond flavouring

•              50 ml vegetable oil

•              150 g glace cherries (plus extra for topping)

•              120 g grated marzipan

•              100 g icing sugar

Instructions

1.            Pre heat your oven to 180°C and add 12 muffin cases to a 12 hole muffin tin tray.

2.            In a large bowl combine your ground almonds, golden caster sugar, self raising flour and baking powder.

3.            In a separate bowl whisk together your eggs and non dairy milk. Gradually pour this wet mixture into your dry ingredients and then add your vegetable oil and mix well.

4.            Grate your marzipan into the mixture and fold in your chopped cherries (leaving around 6 for decoration).

5.            Pour the mixture into your muffin cases (around 3/4 full) and bake in the oven for around 20 minutes (until golden brown and an inserted skewer comes out clean).

6.            Leave to cool. Once cool mix your icing sugar with water and drizzle over your muffins. Add your remaining chopped glace cherries to decorate.

Cinnamon Swirl Cheesecake

I used shortbread biscuits for the base.

Made in a Loaf tin - very tasty

Crust:

1.5 cups of graham cracker crumbs
6 tablespoons of butter (melted)
1/4 cup of light brown sugar
1/2 teaspoon of salt

Filling:
2 eggs (at room temperature)
16 ounces of cream cheese (softened)
1/2 cup of sour cream (at room temperature)
3/4 cup of granulated sugar
2 teaspoons of vanilla extract

Cinnamon Swirl:
1 cup dark brown sugar
6 tablespoons butter, melted
1 teaspoon cinnamon
1/4 cup all-purpose flour

Instructions:

1. Preheat the oven to 350°F (175°C).

2. In a medium-sized bowl, combine the melted butter, graham cracker crumbs, 1/4 cup brown sugar, and salt. Mix until it forms a cohesive mixture.

3. Firmly press the mixture into the bottom of an 8-inch square baking dish.

4. Bake the crust for 8 minutes, then set it aside to cool.

5. Lower the oven temperature to 325°F (160°C).

6. In a blender, blend the softened cream cheese, granulated sugar, and vanilla extract

7. Add the sour cream to the mixture and blend again until it becomes smooth.

8. Gradually add the room-temperature eggs one at a time, blending between each addition to ensure a smooth consistency. Set the mixture aside.

9. In a medium-sized bowl, mix together the melted butter, dark brown sugar, cinnamon, and all-purpose flour until you get a smooth and uniform cinnamon swirl mixture.

10. Pour half of the cheesecake filling over the cooled crust in the baking dish.  Carefully drop spoonfuls of the cinnamon swirl mixture onto the filling, then gently swirl them together using a knife.

11. Pour the remaining cheesecake filling over the swirled layer.  Add the remaining cinnamon swirl mixture on top and gently swirl it once again.

12. Bake the cheesecake for about 35 minutes. Allow the cheesecake to cool, then refrigerate it for at least 2 hours until it becomes firm.

SW Crustless sausage quiche

Really tasty had warm with baked beans. I used mushrooms instead of peppers and chopped the sausages up.

·         Low-calorie cooking spray

·         1/2 large onion, finely sliced

·         2 peppers, any colour, deseeded and sliced (or sub with tomatoes, mushrooms, spinach)

·         4 Slimming World sausages, defrosted

·         3 medium eggs

·         75g fat-free natural cottage cheese

·         1 tsp dried mixed herbs

·         25g reduced-fat mature Cheddar, grated

 

1.     Heat your oven to 180°C/fan 160°C/gas 4.

2.     Spray a large, non-stick frying pan with low-calorie cooking spray and put it over a medium-high heat. Tip in the onion and peppers, season lightly and fry for 8-10 minutes, until soft and starting to colour – add 1-2 tbsp water if they start to dry out. Remove from the pan and set aside.

3.     Wipe out the pan, then cook the sausages over a medium-high heat for 10 minutes, until browned all over. At the same time, mix together the eggs, cottage cheese, herbs, half the Cheddar and a twist of black pepper.

4.     Put the onion, peppers and sausages in a 23cm, round ovenproof dish (if you’re using a loose-bottom baking tin, line it with foil and spray with low-calorie cooking spray). Tip in the egg mixture, then evenly scatter over the remaining Cheddar and bake for 20-25 minutes, until just set. Divide between 2 plates and serve with a large salad. This can also be enjoyed cold.

Bara Brith

 Very nice with butter

Ingredients

·         400 g Dried Mixed Fruit

·         300 ml Hot Tea

·         100 g Soft Dark Brown Sugar

·         2 tsp Mixed Spice

·         1 tbsp Black Treacle

·         250 g Self-raising Flour

·         1 Free-range Egg (beaten)

Instructions

1.             In a large bowl, place your dried mixed fruit, hot tea and sugar. Once the tea cools, cover and leave the fruit to soak up the tea and sugar over night.

2.             The next day, pre-heat your oven to 180°c (160°c for fan assisted ovens or Gas Mark 4). Line a 2lb loaf tin with grease proof paper and set aside.

3.             Sift the flour and mixed spice into the bowl of soaked mixed fruit. Add the [beaten] egg, treacle and mix everything together until well combined.

4.             Pour the mixture into your lined loaf tin, spreading to the corners. Bake in your pre-heated oven for about 50 minutes - 1 hour, until dry on top and a skewer inserted comes out clean.

5.             Once cool, remove from the tin but keep the greaseproof paper lining on. Bara Brith is best enjoyed after a couple of days kept in an air tight container, sliced with a spread of butter/margarine.

 

Salmon Chowder

 A nice change for eating salmon (serves 2)

unsalted butter

1/2 onion, finely chopped

1 medium carrot, chopped

1 corn on  the cob (cooked and shredded)

1 medium potatoes, peeled and chopped into ½-inch cubes (about 400 g) (14 oz)

1 litres fish stock

1 salmon fillet, skinned and cut into 1-inch cubes

double cream (heavy cream)

Tbsp dill

Salt and pepper to taste

Melt the butter in a large, heavy-bottomed pot and saute the onion for 7-8 minutes over medium heat until it softens.

Add the carrot and potatoes to the pot, then cover them with the fish stock. Continue to cook for 10 minutes until the potatoes are almost fork-tender.

Add the corn, salmon chunks and double cream to the pot and simmer for 3-4 minutes, until the salmon is cooked through.

Stir in the dill and simmer for another minute.

Hungarian Mushroom Soup

 Very tasty - I made half this amount for 2 servings

4 tablespoons unsalted butter

1 yellow onion chopped

2 lbs. cremini or white button mushrooms sliced (save a few for later)

2 tablespoons chopped fresh dill or 2 teaspoons dried dill

1 tablespoon Hungarian sweet paprika

3 cups vegetable broth or chicken broth

1 tablespoon soy sauce low sodium

1 cup milk (preferably whole milk at room temperature

sour cream for garnish

Kosher salt and freshly ground black pepper to taste

 

Melt the butter in a Dutch Oven or soup pot over medium high heat. Add the onions and mushrooms and cook until the onions are soft and the mushrooms are browned.

Reduce the heat to low.  Add the dill and paprika cooking for 1 minute while stirring constantly.

Slowly stir in the vegetable broth and soy sauce. Simmer gently for about 10-15 minutes.

Remove from the heat and add the milk. Season with kosher salt and fresh ground black pepper to taste. Whizz to a smooth consistency.

Add in some chopped mushrooms and reheat for 5 minutes.

Serve promptly garnished with chopped fresh parsley and a dollop of sour cream.

Smoked haddock dauphinoise

 A very tasty dish, this amount serves 2

2 Baking potatoes, peeled and sliced as thinly as possible

200ml double cream / Milk

1 tsp thyme leaves

Spinach

1/2 chopped onion

15g parmesan, finely grated

2 skinless smoked haddock, cut into thin pieces

small knob of butter, for the dish

 

STEP 1

Put the potatoes and onion in a pan of cold, salted water and bring to the boil, then turn off the heat. Drain well. Tip the potatoes back into the pan and pour over the cream/milk, then add the thyme, spinach, parmesan and the haddock. Season and gently mix everything together.

STEP 2

Butter a medium-sized gratin dish, then tip in the potato mixture. Scatter with more parmesan or cheddar.

STEP 3

Heat the oven to 190C/170C fan/gas 5. Bake for 30-35 mins until golden and bubbling around the edges.

Kcal    545     carbs  39g

Turmeric Chicken Soup

 Very nice a subtle different flavour from the turmeric and coconut milk. I made with already cooked shredded chicken.

Tbsp olive oil

1 medium onion, diced

1 large leek, white and light green parts only, halved lengthwise, and thinly sliced

3 large carrots, thinly sliced

3 stalks celery, thinly sliced

3 cloves garlic, chopped

1 teaspoon turmeric

1 teaspoon poultry seasoning

6 cups chicken broth

1 13.5 ounce can coconut milk

1 1/4 pounds boneless skinless thighs or breasts

frozen peas (optional)

salt & pepper to taste

 

Cook onions, leeks, carrots, and celery. Heat olive oil over medium heat in a large soup pot. Add onions, leeks, carrots, celery, and 1 teaspoon kosher salt and sauté, stirring occasionally, until leeks are soft and starting to caramelize, for 14-16 minutes.

Add aromatics. Add chopped garlic, turmeric, and poultry seasoning and continue to sauté for another 2-3 minutes, stirring frequently, until spices and garlic are fragrant.

Add broth, coconut milk, and chicken. Add broth and raw chicken to the pot, scraping up any stuck-on bits, and bring to a simmer. Make sure the chicken is submerged beneath the broth and partially cover. Simmer on low until the chicken is cooked through and veggies are tender – about 15-20 minutes.

Shred chicken and add remaining soup ingredients. Take off the lid from the soup and remove the chicken to a cutting board to cool slightly. Cut into bite sized pieces or shred using two forks. Return chicken to the pot along with frozen peas (if using) and fresh parsley. Bring back to a slow simmer and allow chicken to warm through and peas to cook – just until bright green and soft.