Blueberry Croissant Puff

This has turned out very nice and moist about 8 servings; 7 WW points per serving.

• 3 large croissants, cut up (about 5 to 5 1/2 cups)
• 1 cup fresh or frozen blueberries
• 1 package (8 oz.) cream cheese, softened
• 3 tbsp sugar
• 2 eggs
• 2 teaspoon vanilla
• 1 cup milk

1.   Preheat oven to 350 degrees Fan 160.

2.   Place croissant pieces in a 9 inch square pan. Sprinkle with blueberries.

3.   Beat cream cheese, sugar, eggs and vanilla in medium bowl with electric mixer until well blended. Gradually add milk, beating well after each addition. Pour evenly over croissant pieces. Let stand 20 minutes.

4.   Bake at 350°F for 35 to 40 minutes or until set in center and golden brown. You may want to cover it with foil for the last 10 minutes if the tops are getting too browned.

5.   Serve warm sprinkled with powdered sugar.

Lamb Hot Pot

This can be made ahead and cooked for the 2 hours; then put back in the oven to reheat and crisp the top. I mix some Bisto granules with the stock so that it is not too runny. Recipe below is for 4 people so I adjusted quantities and made up for 6

4 Lamb Steaks

2 small sweet potatoes

2 leeks

4 carrots

40g red lentils

2 large potatoes sliced for top

1 pint Veggie Oxo
1 tbsp Bisto Granules to thicken

Thyme & Rosemary

Chop the sweet potatoes, Slice Carrots, Slice Leeks, Cut lamb into pieces

Add small amount of oil to the Wok (or frying pan) and fry leeks till soft, add to casserole dish

Sprinkle lamb with rosemary and fry till slightly brown add to casserole dish

Add carrots and chopped potatoes to casserole dish, season with salt & pepper

Make up Oxo cube and add to casserole dish, sprinkle casserole with red lentils and bisto granules

Peel and slice potatoes; cover casserole with slices

Sprinkle thyme on top (optional)

Cover casserole and bake for 2 hours at Gas Mark 4

Dish can now be left till required

Uncover and bake at Gas Mark 6 for 20-30 minutes or till potatoes browned on top

Creamy Roasted Squash Soup

A modified version of a soup from WW serves 2

1 medium Onion  

1 whole (small) Butternut Squash  

2 clove(s) Garlic

1 cube Oxo Vegetable stock   

1 tbsp Fat Free Natural Yogurt  

1 tbsp Semi Skimmed Milk

1. Cut off skin and pips from squash and chop into cubes 
2. Quarter Onion 
3. Remove skin from garlic 
4. Roast all veggies on silicon mat for 30 minutes on high heat until squash is slightly brown 
5. Remove any really burnt pieces (I took out the onion)
6. Make stock cube up to 1 pint and cook squash with salt & pepper until really tender 
7. Allow liquid to cool 
8. Liquidize with 1 tbsp of yogurt and milk 
9. Reheat and serve

1 WW Point per serving

Mushroom Boats

This is a definite buffet favorite that my sister Linda makes :)

For 16 boats you need

8 slices of toast buttered - cut into 2 pieces minus crusts
4 hard boiled eggs
16 medium sized mushrooms
8 heaped tsp of sandwich spread

Bake mushrooms in milk covered with foil until tender
Slice each egg to get at least 4 slices of white with a hole in
Chop rest of egg pieces in a bowl and mix with some sandwich spread

Assemble boat:
- White egg slice in center
- 3 blobs of egg and sandwich mix across boat
- Mushroom stalk as funnel
- Mushroom halves each end

Ellen's Salmon Pate

My aunt gave me this lovely recipe for Salmon Pate - I replace the oil with another tbsp of sherry

7 1/2 oz tin Salmon (remove bones)
4 oz softened butter
Juice 1/2 lemon
1 tbsp Sherry
1 tbsp Olive Oil
1 small chopped onion

Blend everything with salt & pepper
Chill overnight

Sugar & Mustard crusted Ham

Normally cook this for Christmas eve. Delia does a similar recipe but cooks the gammon in coke.

Unsmoked gammon joint (about 3 lb) - I normally soak overnight in water to remove some salt

Boil for about 1 hour 15 minutes (my mum used to do 15 mins per lb plus 15 plus 15 if joint is cold)

Allow to cool then remove skin and criss-cross fat

Rub 2 tbsp demera sugar mixed with 2 tsp dry mustard into the skin

Bake on a high oven for 10 minutes

Alternative glaze

• • 4 tablespoons apricot preserves/jam
  • 250ml apple juice
  • 50g brown sugar
  • 50ml white wine vinegar

Ann's Curried Chicken & Rice

Super recipe that I had from my sister-in-law over 20 years ago

6 oz long grain rice
8 tbsp mayonnaise - I used light
1-2 tbsp curry paste - I used 4 tsp Pataks Tikka Marsala
Little grated orange rind
Black pepper
4 rings canned pineapple
8 oz cooked chicken - I had about 10 oz left from last Sundays joint

Cook the rice in boiling water till tender then rinse under cold water and let cool completely
Place half round a dish as a border
Shred the chicken into pieces
Finely chop 2 pineapple rings
Mix all ingredients well together
Place in center of border and decorate with a little more orange rind and the other 2 pineapple rings
Chill till required