Blog Page 151

The amazing singing swede !!

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Credit: http://vicki-kitchen.blogspot.co.uk
When I heard of people cooking a swede this way it sounded so bizarre I didnt think it would work but hey for 80p for a swede if it didnt work not got much to lose.
The simple answer is it works and works very well, The nickname ‘the singing swede’ apparently comes from the noise it makes in the microwave when cooking the swede its sort of whistles…very weird I know…and this is the easiest most basic thing I have ever posted I dont think it could even be called a recipe! You dont need to prick the swede or even wash it as you discard the skin.

Singing Swede
1 swede

Place swede in microwave for 15 minutes turning it over halfway through.

THAT’S IT!!

When cooked cut off the top and scrape out all the cooked swede and its done. (see picture for details)

I love that this is a super easy way to cook a vegetable no peeling, chopping, mashing its all done and I love plain swede with loads of black pepper as a side dish so enjoy and I know this is a bit of a daft post but was so pleased it worked thought worth sharing with everyone.

EDIT: For my US friends a swede is known over with you as a rutabaga I believe xx

Spiced Cabbage Soup – syn free and super speedy!

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So I was up early again this morning. My body does this sometimes, decides that it’s perfectly okay to wake at 5am! Anyway, I decided to use the time efficiently and make a soup for our lunch today using the other half of the Savoy cabbage from last night’s tea.
Spiced Cabbage Soup – syn free on all plans!
Spiced Cabbage Soup
Syn free on EE, EE SP, Red Days and Green Days
Makes about 4 bowls worth

Ingredients
– Half a head of cabbage, chopped
– One stick of celery, chopped
– One carrot, chopped
– Half a large onion, chopped
– One green pepper, chopped
– 2 cloves of garlic, finely chopped
– A pint of boiling water
– One chicken stock cube
– Carton of pasatta
– 1 tsp of dried oregano
– 1 tsp of cumin powder
– Black pepper
– Low calorie spray

Method
Spray a heavy bottomed saucepan with low cal spray and heat over a gentle heat. Add onion, celery, carrot and green pepper to the pan and cook until the veg is tender. Stir in garlic. Pour in boiling water and crumble in the stock cube. Stir in pasatta, dried oregano and cumin powder and add the cabbage to the pan. Bring to a boil and simmer for 10 minutes or so or until the cabbage and other vegetables are tender, season well with black pepper. Blitz in a food processor or with a hand blender until thick and smooth adding more water if necessary. Then serve and enjoy – I will be reheating mine later although when I tested the soup I understood why some people have soup for breakfast because it tasted very nice and I was tempted, lol! Should keep for 3 days if kept in the fridge.
credits : lollysslimmingblog

 

Amzing SW Mississippi mud pie

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Ingredients
60g low fat spread
10 reduced fat digestive biscuits
10 sheets of leaf gelatine
200ml skimmed milk
4 level tbsp cocoa powder, plus 1 tsp to dust
2 tsp coffee granules
250g quark
3 x 175g pots Muller Light Vanilla yogurt (or any free vanilla yogurt)
4 tbsp sweetener
5g milk chocolate, grated, to decorate
Leftovers can be stored in an airtight container for up to 2 days in the fridge.
Method

Preheat the oven to 190C, gas 5 and line an 18cm springform tin with non-stick baking parchment.
Melt the spread in a pan over a low heat.
Meanwhile, put the biscuits in a sealable food bag, bash into fine crumbs and tip into a bowl. Pour in the melted spread, stir well and spoon the mixture into the prepared tin to cover the base, pressing down evenly. Bake for 12-15 minutes then set aside to cool.
Meanwhile, put the gelatine sheets into a small bowl, cover with cold water and leave to soften for 5 minutes.
Mix the milk, cocoa powder and coffee granules in a jug and heat in the microwave for 2 minutes. Squeeze the excess liquid from the gelatine sheets, add the sheets to the milk and whisk until they have dissolved.
Leave to cool for 10 minutes.
Whisk the quark, yogurt, sweetener and cooled milk using a hand whisk and pour on to the biscuit base. Chill for 4 hours or until set.
Release the pie from the tin and put the pie, still on its base if necessary, on a serving plate. Sprinkle over the grated chocolate and extra cocoa and slice to serve.

Credits : goodtoknow

HOW I LOST 3 STONE IN 3 MONTHS WITH SLIMMING WORLD

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This is a video from the lovely Nikki Ryan aka fopperholic, giving her best tips from her weight journey on Slimming world.
I think it’s amazing how quick that she lost her weight. This has inspired me so much I have watched this for like 4 times and I’m amazed by how gorgeous she looks and how great her weight loss was.
I hope that helps slimmers. We all have the same books, we all have different and busy lives, please know that if this is truly important to you, you can succeed. Dream, believe, achieve. If you want the secret to losing weight, look in the mirror. (credits : Fopperholic.com)
Here’a a video showing how she lost 3 stone in 3 months with Slimming world.

Slimming World Chocolate Cake

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This recipe is made by the amazing Kate from witwitwoo Site, it’s not like eating a slab of Black Forest Gateaux, but it was chocolatey, light and airy and really hit the spot.
Ingredients:
6 eggs
1-2 teaspoons vanilla extract
70g sugar substitute (eg. Splenda)
60g cocoa powder
Method:
Preheat over to 185°C (fan)
Spray a little Frylight in a loaf tin and line with greaseproof paper

Separate the eggs and in one bowl, mix the egg whites until they form soft peaks.
In another bowl, mix the other ingredients together – the eggs yolks, Splenda, vanilla and cocoa. You may find the mixture a little stiff so it’s OK to add a little splash of water at this stage.
Fold in the egg whites, a little at a time.
Pour mixture into your tin.
Bake for 25-30 minutes.
Syns : approximately 1-2 syns per slice
Credits : http://witwitwoo.com/

Slimming World’s Baileys Cheesecake

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Who doesn’t love Baileys cheesecake? Even better who could turn down slimming world’s approved Bailey cheesecake?
Cooking and cooling time: 45-60 mins
Syns per serving: 4
Low calorie cooking spray
10 ginger biscuits
3 egg whites
4 tsp powdered gelatine
450g quark
500g fat free natural fromage frais, plus 4 tbsp, sweetened to taste, to serve
4 tbsp Baileys Irish Cream liqueur
3-4 tbsp sweetener
25g chocolate curls, to decorate (or use grated milk chocolate)
Method

1. Preheat the oven to 190°C/170°C Fan/Gas 5.
2. Spray a 20cm spring clip cake tin with low calorie cooking spray and line with baking parchment.
3. Put the biscuits in a polythene bag and crush with a rolling pin.
4. In a bowl, lightly beat 1 egg white, add the biscuit crumbs and mix well. Press evenly over the base of the cake tin and bake for 15 minutes or until firm and golden. Leave to cool.
5. Dissolve the gelatine in 4 tablespoons of boiling water.
6. Mix the quark with the fromage frais, liqueur and sweetener. Whisk the remaining egg whites until stiff peaks form, then fold into the quark
mixture along with the gelatine. Pour on to the biscuit base, smooth the top and chill for 3 hours or until set.
7. Release the cheesecake from the tin and pile the extra fromage frais into the middle. Crumble over the chocolate curls to decorate and slice to serve.

 

*Remember pregnant women and babies are advised not to eat raw or partially cooked eggs.

Amazing Baked Oats

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 Since I last posted about my Slimming World journey so far I haven’t kept my promise that I would start posting my favourite recipes. I honestly feel like this year is already flying by, its so scary, but i am going to make more of an effort to do these posts as its part of life now. So here we have it today my first ever Slimming World recipe post for a new favourite of mine, Baked Oats.
Now let me just say i cannot take the credit for this recipe. Over the last week i have seen it all over my instagram feed and this is all thanks to the inspirational consultant Phoebe Court aka @swfeebs. She was inspired by a post on another instagram fitness page and decide to food optimise the recipe for all us Slimming Worlders out there! The results…well they are absolutely amazing, this recipe has such a low syn value yet it feels like an absolute treat. I have seen so many people adding all different toppings like banana, nutella, orange, cherries etc… the options are endless. In fact I think this could also be made as a really lovely dessert!

So here is my variation of the recipe for this yummy breakfast!

 

You will need:

35g Porridge Oats (Hex B for the day)
50ml Skimmed Milk (Part of your Hex A)
1 Egg
2 x Tbsp of Sweetener
A dash of Vanilla or Almond Extract
25g Blueberries (0.5syns)
Strawberries (As many as you fancy)
Mullerlight Vanilla with Dark Chocolate Sprinkles Yogurt/Your favourite SW friendly yogurt.

Step One
Preheat your over on Gas Mark 7/200C for 10 minutes. Whilst this is preheating weigh out all the ingredients.

Step Two
Place the porridge oats, egg, sweetener and vanilla extract in a bowl. Mix well until all ingredients are properly combined. Now add your blueberries and gently mix these in.

Step Three
Transfer the mixture to an over proof dish which has good depth as it will rise. (I used a small ceramic one).

Step Four
Place in the middle of the oven and cook for approximately 25 minutes or until golden and firm to the touch.

Step Five
Bring out of the oven and let it cool for about 3 minutes. At this point you can either transfer the baked oats onto a plate or like me you can keep it inside the dish to serve.

 

Step Six
Now top your baked oats with the yogurt and strawberries. If you like you could drizzle a little honey or maple syrup on top for 1syn extra. Now grab a spoon and enjoy!
Credits :  @swfeebs page

Baked Egg Custards

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 serves 6
Free if you use your Milk as Hea
Ingredients
3 Large Eggs (ff)
400mL skimmed Milk
(From your daily allowance)
4 Heaped Tbsp sweetener
1 Teaspoon Vanilla Extract
Nutmeg

Method

 
Preheat the oven, set at 150c.
Warm the milk, whisk the eggs, vanilla & sweetener.
Pour the warm milk onto the eggs mixture, stirring as you go.
Pour into ramekins and sprinkle with nutmeg.

Use a tin with a wire tray inside, place the ramekins on it and fill the tin with boiling water until it is halfway up the ramekins.

Place on the middle shelf of the oven for 30 mins or until they are set.
Remove from the oven and leave on the tray until cool then transfer to the fridge to chill.

Enjoy.

 

Crispy Chilli Beef

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 Ingredients

  • 400g thinly sliced beef steaks
  • 1 chilli chopped finely
  • 2 cloves garlic finely chopped
  • 2 tablespoons cornflour
  • 1 head of broccoli chopped up
  • 5 spring onions sliced lengthways
  • 1 teaspoon ground ginger
  • 5 tablespoons soy sauce mixed
  • Method:- 

     

     

    Toss the meat in the cornflour until it’s evenly coated and then fry off and seal in a very hot wok sprayed with frylite
    Set the meat aside and then put the garlic and chilli in the wok making sure to scrape all the meat bits and mix well
    Add the spring onions and broccoli and then the soya sauce until it starts to bubble
    Stir in the beef and cook for a further ten minutes

    7 syns for the whole lot – serves 3

     

    Slimming World Weetabix Cake

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     #1 Ingredients:
    2 Weetabix
    110g sultanas
    150ml skimmed milk
    150ml water
    110g self-raising flour
    1 teaspoon mixed spice
    15g artificial sweetener
    1 egg, beaten

    #2 Method: