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Monday, 23 December 2013

Sweet Pastry Case

8 oz plain flour
4 oz butter
3 oz sugar
1 large egg
drop milk

Pre heat oven to 180 degrees C.

Crumb together the butter & flour, either by hand or with a mixer.  Add the sugar.

Mix in the egg & enough milk to form soft dough.

Roll to correct size and line a 9” tin.  Fill with parchment and baking beans and cook for 20-25 minutes.

Pecan Pie

Image & recipe taken from

4oz unslated butter
4 oz golden syrup
1 tsp vanilla exctract
8 oz soft brown sugar (dark is best)
3 free-range eggs, beaten
1 pie crust (see other recipe)
10 oz pecan nuts

Pre heat oven to 180 degrees celcius

Place butter, surym, sugar & vanilla in a pan and slowly melt together.  When melted, remove from heat and allow to cool for 5-10 minutes

Add the beaten eggs into the mixture and stir well

Arrange the pecan nuts in the pie crust & pour the syrup mixture on top

Place in preheated oven and bake for 40 – 45 minutes.

Wednesday, 16 October 2013

Salted Caramel Lava Cake

3 tablespoons unsalted butter, room temperatire & devided
6 ounces dark chocolate
2 tablespoons white granulated sugar
2 large eggs
1/2 teaspooon vanilla extract
1 teaspoon large sea salt flakes + more for sprinkling
3 tablespoons all-purpose flour
4 1 inch square caramels

Preheat oven to 400 degrees Fahrenheit (200 degrees C)  Line the bottoms of two 6-ounce remekins with parchment paper & better the sides with 1 tbsp of the butter.

In a bowl set over boiling water, melt together the butter & remaining sugar until smooth. Allow to cool slightly before adding sugar, salt, vanilla & eggs.  Fold in the flour & combine until smooth.

Equally divide the batter between the two remekins.  next, gentry nuzzle two caramels into the center of each.  transfer the remekind to a baking sheet and place in the oven for 13 minutes.  Invert onto plates and serve!

** I used 4oz milk choc as its all I had, I changed ½ tbsp of the flour with cocoa to intensify the chocolate.  I also used margarine instead of butter and only a sprinkle of sea salt instead of the fill teaspoon.  I served with graham crackers and whipped cream. They were good!

Wednesday, 7 August 2013

Creamy Mushroom & Mustard Pork

4 pork chops, sliced
1 onion, sliced
1 clove garlic, crushed
250g mushrooms, sliced
1 tbsp apple cider vinegar
1  tbsp wholegrain mustard
50ml stock
100g low fat creme fraiche
handful green beens/mange tout/sugarsnap peas
spaghetti/noodles/rice to serve

Pan fry the pork in fry lite for about 2 minuted until browned.  Add the onion & garlic and cook for a further 4-5 minutes.

Add the vinegar, mustard & stock to the pan and reduce slightly.  Test the flavour of the sauce and if happy remove from heat and stir in the creme fraiche.  Season and serve with fresh veg & noodles.

Wednesday, 31 July 2013

Moroccan Chicken

Recipe & Image taken from

1 lb boneless chicke, cut into small pieces
2 tbsp lemon juice
2 tbsp olive oil
1 tsp paprika
1/2 tsp cumin, ground
1/8 tsp ginger
1/4 tsp turmaric
1/4 tsp cayenne
1/4 tsp salt
1/4 tsp pepper
2 cloves garlic, chopped

Marinate the chicken in the mixture of the remaining ingredients for at least 20 minutes to overnight.

Skewer the chicken and grill over medium high heat until cooked, about 4-5 minutes per side.

Wednesday, 24 July 2013

Slimming World Vegetable Samosas

1/2 tsp garam masala
1/2 tsp chilli powder
1/2 tsp turmaric
1/2 tsp cumin
1/2 tsp madras curry powder
1/2 tsp garlic salt
1 tsp amchoor powder
1 tsp ground coriander
1 onion, finely chopped
6 jus roll filo pastry sheets (each sheet cut into 6, 1 syn)
4 medium potatoes, peeled, cooked & mashed
110g frozen peas
1 red chilli, deseeded and chopped

Cook peas and set aside.  In a frying pan cook the curry powder, cumin, coriander, garlic salt, amchoor, turmeric, onion, potatoes & peas in some frylite.

Remove from the heat and add the red chilli & garam masala and set aside.

Heat over to 180 degrees C and line a baking tray with parchment.  Working wuickly, place 6 filo sheets on top of each other and cut in haf, then cut each half into 3 strips lengthways, giving you 36 pieces.

Lay out the pastry and spray with fry lite, place a spoonful of the mixture at the bottom of the strip and fold diagonally to enclose the ingredients and form a triangle, press down and fold again until you reach the end. Seal the ends with a dab of water.

Repeat until all the samosas are made and cook in the oven for 12-13 minutes until golden in colour.

Grilled Fish Tacos

Recipe & Image taken from

1 tablespoon fresh lime juice 
2 teaspoons canola oil 
2 garlic cloves, minced
2 teaspoons chili powder
3/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground cayenne pepper
1 pound firm white fish fillets
8 (6-inch) fat-free whole-wheat tortillas 

tomato relish

2 cups chopped tomatoes
1/4 cup sliced green onions
1 jalapeƱo chile, seeded and minced
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice
1/4 teaspoon salt

lime wedges

Combine first 8 ingredients in a bowl. Add fish; toss to coat. Cover and refrigerate 15 minutes.

Meanwhile make the relish by combining all ingredients in a bowl.

Wrap tortillas in foil. Place fish and tortillas on a grill rack coated with cooking spray. Grill fish, covered with grill lid, over medium-high heat (350° to 400°) 3 minutes on each side or until fish flakes easily with a fork.

Divide fish among tortillas; top with relish. Serve with lime wedges.

Monday, 22 July 2013

Aubergine Parmigiana

1 medium aubergine, sliced into 1cm pieces
1 tomato, sliced into 1/2 cm pieces
1 ball low fat mozarella, sliced into 1/2 cm pieces
sprinkle grated parmesan

for the sauce

1 clove garlic
1/2 can tomatoes
1/2 tsp mixed herbs
1 tbsp balsamic vinegar
1 tsp tomato puree

Pre-heat oven to 180 degrees C.  Grill the aubergines on a medium heat for 10 minutes until softened.

In the meantime, make the sauce by softening the garlic in fry lite before adding all other ingredients.  Season to taste.

When ready, start to layer the ingredients in an oven proof dish, starting with the aubergine, then tomato slices, mozzarella cheese, 1/2 the sauce & a sprinkle of Parmesan. Repeat again before backing for 15 minutes.

Thursday, 20 June 2013

Ice Cream Chocolate Fudge Sauce

Recipe & Image taken from

2/3 cup heavy cream
1/2 cup light corn syrup
1/3 cup dark brown sugar
1/4 cup dutch-process cocoa
1/4 tsp salt
6 oz dark/semisweet/bittersweet chocolate, chopped finely and divided
2 tbs unsalted butter
1 tsp vanilla

Place cream, corn syrup, cocoa, sugar, salt and 3 oz of the chopped chocolate in a small (1-1.5 qt) saucepan.  

Bring to boil over medium heat, stirring occasionally.  Reduce heat to low and keep it on a slow boil for 5 minutes, stirring every now and then.  Remove from heat.

Add the rest of the chocolate, the butter and the vanilla and stir until chocolate and butter are melted and sauce is smooth.

Cool to warm and serve over ice cream,  cake, etc.  May be stored in a tightly covered container in the refrigerator and warmed when needed.

Makes about 2 cups.

Wednesday, 19 June 2013

Cherry & Chocolate covered Ice Cream

Recipe & Image taken from

1 square carton of organic cherry ice-cream
fresh cherries (for garnish)
1/2 cup + (more for garnish) chocolate chips
cooled ganache
1/2 cup whipping cream

On a serving platter, turn ice-cream carton upside down and remove the
cardboard by cutting off the sides. return to freezer to set.

In the meantime combine 1/2 cup chocolate chips and 1/2 cup whipping cream in a
microwavable safe bowl. Microwave in 15 second increments, then stir,
repeat until smooth. Don't overcook or chocolate will burn and become

Let ganache cool until no longer warm to the touch. remove icecream from freezer and drizzle chocolate over the entire top surface (allowing it to run down the sides). top with fresh cherries and chocolate chips.

Return to the freezer to let chocolate set up (~30 minutes). slice and

serve with additional chocolate sauce and garnishes if needed.

Tuesday, 11 June 2013

Mini Lemon Tarts

Recipe & Image taken from

Vegetable-oil cooking spray
1 stick (8 tablespoons) cold unsalted butter, cut into small pieces
1/4 cup sugar
1 cup all-purpose flour, plus more for dusting
1 teaspoon freshly ground pepper
1/8 teaspoon salt
8 large egg yolks
2 tablespoons finely grated lemon zest
1 cup fresh lemon juice
2 cans (each 14 ounces) sweetened condensed milk
1/8 teaspoon salt

Make the crust: Preheat oven to 325 degrees. Coat six 4-inch and ten 3-inch round fluted tart pans with cooking spray. Place 4-inch pans on one rimmed baking sheet and 3-inch pans on another baking sheet.
With a mixer on medium-low speed, beat butter and sugar until just combined, about 30 seconds. Add flour, pepper, and salt, and beat 1 minute. Raise speed to medium-high, and beat until a dough forms, about 4 minutes.
On a lightly floured work surface, roll out dough to 1/4 inch thick. Cut out 31/4-inch circles and place in the 4-inch tart tins, pressing slightly to fill just the bottoms. Cut out 21/4-inch circles and place in 3-inch tart tins, pressing slightly to fill just the bottoms. Bake until pale golden brown, about 20 minutes. Let cool on sheets. (Leave oven on.)
Make the filling: Whisk egg yolks, lemon zest, lemon juice, condensed milk, and salt until smooth. Pour into tart pans. Bake until edges of filling are firm and slightly puffed, about 10 minutes for 3-inch tarts and 14 minutes for 4-inch tarts. Let cool. Refrigerate for 1 hour, then remove sides of tart pans (leaving the base), and refrigerate, uncovered, at least 4 hours, preferably overnight.

Friday, 7 June 2013

Cherry Margaritas

makes 4 margaritas

lime wedges
1 cup tequila
1 cup fresh cherry juice, about  1   1/2 cups of fresh cherries
1/3 cup fresh lime juice
1/2 cup Cointreau
ice cubes

On a small plate spread salt.  With lime wedges moisten rim of 6 ounce glasses.  Dip glasses into salt.   Place glasses into freezer to chill.

In a pitcher combine tequila, cherry juice, lime juice and Cointreau.  Remove glasses from freezer and serve margarita mixture over ice. Garnish with lime slices.

Chewy Chocolate Chip Cookies

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted and slightly cooled
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips

Preheat the oven to 325 degrees F (165 degrees C). Line cookie sheets with parchment paper.
Sift together the flour, baking soda and salt; set aside.
In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. If your butter was still hot when you added it your dough may be really wet at this point. Let it rest at room temperature for a couple of minutes if this is the case and then it will be cool enough to scoop into cookies.
Roll a scant half-cup of dough into a ball. Holding dough ball in fingertips of both hands, pull apart into two equal halves. Rotate halves 90 degrees and, with jagged surfaces facing up, place formed dough onto cookie sheet (Or just put a dang ball of dough on the cookie sheet!). Bake, reversing position of cookie sheets halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy (approximately 11-14 minutes). Do not overbake.

Cool cookies on sheets until able to lift without breaking. Transfer to a wire rack to cool.

White Chocolate & Macadamia Nut Cookies

Recipe & Image taken from

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 egg
1 egg yolk
1 tablespoon vanilla extract
1 1/2 cups chopped macadamia nuts
1 1/2 to 2 cups white chocolate chips

Preheat the oven to 325 degrees. Combine the flour, baking soda and salt in a small bowl then set aside. Beat together the melted butter, brown sugar, white sugar, egg, egg yolk and vanilla with a mixer until creamy.
Gradually add the flour mixture to the sugar mixture until just mixed. Stir in the macadamia nuts and white chocolate chips by hand. Drop by the spoonful onto a greased or parchment lined baking sheet.
Bake for 12-15 minutes or until the edges look golden brown. Cool on the baking sheet for at least 4-5 minutes so the cookies can set before moving to a rack.


Lemon Crumb Bars

Recipe & Image taken from

1 cup all-purpose flour
½ teaspoons salt
1 teaspoon baking powder
1 stick (1/2 cup) butter, slightly softened
1 cup brown sugar (lightly packed)
1 cup old-fashioned oats
1 can (14 ounce) sweetened condensed milk
½ cups lemon juice
zest of 1 lemon

Preheat oven to 350 degrees

Mix butter and brown sugar until well combined. Sift together flour, salt, and baking powder. Add oats and flour to butter/sugar mixture and mix to combine. Press half of oat crumb mixture into the bottom of an 8 x 11 inch pan. You can use a 9 x 13 pan; it will just be thinner.

Mix together condensed milk, lemon juice, and lemon zest. Spread onto the bottom layer of the crumb mixture. The other half of the crumb mixture mix and knead together with clean hands so that the butter that you added earlier gets incorporated then crumble on top of lemon layer but don’t press.

Bake for 20 to 25 minutes, or until golden brown.

Allow pan to sit on counter for 30 minutes after baking. Cut into squares and refrigerate for a couple of hours or until cool.

Serve cool. Makes around one dozen.

Cranberry and Pecan Brie en Croute

Recipe & Image taken from

1 sheet frozen puff pasry, thawed
18oz wheel of Brie
1/3 cup chopped pecans
1 tablespoon butter
¼ tablespoon cinnamon
¼ cup dried cranberries
¼ cup brown sugar
1 egg, beaten

Preheat oven to 375 degrees.
Soak dried cranberries in a small bowl of water for one minute so that they are not hard.
Lay thawed puff pastry sheet on a cookie sheet.
In a small saucepan, melt butter. Stir in pecans and cinnamon and toast for about 3 minutes.
Place Brie in the middle of the puff pastry.
Place pecan mixture on top of Brie.
Place brown sugar on top of pecan mixture. The heat of the pecan mixture will help melt the brown sugar.
Drain cranberries. Place them on top of brown sugar.

Bring the edges of the puff pastry up and press them together making sure to seal the dough. If you have excess dough you can cut a leaf or decoration to add to the top of the Brie.

Peanut Butter and Jelly Cupckaes

6 tablespoons (3/4 stick) unsalted butter, at room temp
1 cup smooth or crunchy peanut butter
1 1/3 cups firmly packed light brown sugar
3 large eggs
1 tablespoon vanilla extract
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup milk
strawberry or grape jelly

Preheat the oven to 350 F. Insert 24 liners into a medium cupcake pan

In a large bowl cream together the butter, peanut butter, and brown sugar with an electric mixer on medium speed until fluffy, about 3-5 minutes. Add the eggs one at a time. Beat well. Mix in the vanilla.

In a separate bowl combine the flour, baking powder, and salt.

Add the dry ingredients to creamed mixture, alternating with the milk. Mix well.

Fill the cupcake liners 2/3 full. Bake for 15-18 minutes or until toothpick inserted in the center comes out clean. Do not overbake! Cool cupcakes in the pan. Once cupcakes are cooled you can either pipe the jelly into the center using a decorating tip or just use an apple corer to take out the center of the cupcake and fill with 1-2 teaspoons of jelly. Decorate with frosting below.

Peanut Butter Frosting
3/4 cup smooth
3/4 cup (1 1/2 sticks) unsalted butter, at room temp
1 tablespoon vanilla extract
3 cups confectioners sugar, sifted
3 tablespoons milk
mini NutterButter cookies for garnish

Combine the peanut butter, butter, and vanilla in a medium bowl. Using an electric mixer beat until light and fluffy, about 1-2 minutes. Add the confectioners sugar along with the milk, and beat until well combined. Pipe frosting onto cupcakes using a decorating tip or a ziploc baggie filled with frosting with the corner cut off. Top with a teaspoon of jelly and garnish with NutterButter mini cookies.

Hawaiian Grilled Chicken

Recipe & Image taken from

3 pounds of boneless skinless chicken thighs
2 cups soy sauce (See Note; the soy sauce and water just needs to be a 1:1 ratio)
2 cups water
1 1/2 cups brown sugar
1 bunch of green onions, chopped (reserve some for garnish)
1/4 cup of a white onion, chopped
1/2 teaspoon minced garlic
1 teaspoon of sesame oil
1 (13.5 ounce) can of coconut milk

Trim chicken thighs of any visible fat. Mix soy sauce, water, brown sugar, onions, garlic, sesame oil, and coconut milk in a large bowl. Marinade chicken for at least 8 hours or overnight to make sure the flavor gets infused.
Grill chicken at a low heat so that the marinade does not burn for 5-7 minutes per side or until done. If you do not have a grill you can use a indoor grill pan.
Serve over a platter of coconut rice and garnish with green onions and a some additional soy sauce.

Coconut rice can be made by just replacing half of the water in your rice recipe with coconut milk. A trick my SIL told me! So good with just the right amount of coconut flavor.

Cookie and Cream Brownies

Recipe & Image taken from

4 ounces unsweetened chocolate; coarsely chopped
3/4 cup butter
1 ½ cups white sugar
3 eggs; lightly beaten
1 teaspoon vanilla extract
¼ teaspoon kosher salt
1 cup all-purpose flour
8 Oreo cookies, crumbled

Cookies and Cream Frosting:

1/2 cup (1 stick) butter, softened
2 ounces cream cheese, softened
2 1/2 cups powdered sugar
1 teaspoon vanilla
1 tablespoon milk
5 Oreo cookies, crumbled

Preheat oven to 350 degrees. Line an 9×9 inch baking pan with foil and spray with nonstick cooking spray.
Microwave chocolate and butter or margarine in large bowl for 3-4 minutes or until butter is melted.
Whisk mixture until chocolate is melted. Stir in sugar. Add in eggs, extract and salt. Gradually add in flour and stir until just combined. Fold in crushed Oreo cookies.
Bake for 28-32 minutes; do not over bake. These taste completely different if they are overbaked!
Remove to cooling rack.
For the frosting: Beat butter and cream cheese until fluffy with a mixer.
Add the powdered sugar slowly, mixing together until combined. Add vanilla and mix until combined.
Add milk to desired consistency. If your frosting is too thick add more milk and if it's too thin add some more powdered sugar.
Crush Oreos and fold them into the frosting.

Frost cooled brownies. Makes enough frosting for a 9X9 pan of brownies. Makes around 12 brownies.

Blueberry Croissant Bake

Recipe & Image taken from www.the-girl-who-ate-everything.vom

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
2/3 cup sugar
2 eggs
1 teaspoon vanilla
1 cup milk

Preheat oven to 350 degrees.
Place croissant pieces in a 9 inch square pan. Sprinkle with blueberries.
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.
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.
Serve warm sprinkled with powdered sugar.

Variation: Instead of baking in a square pan bake individually. Place croissant pieces evenly in 10 (1/2-cup) ramekins; sprinkle with blueberries and pour cream cheese mixture evenly over croissant pieces. Let stand 20 minutes. Bake at 350°F for 20 to 25 minutes or until set in center and golden brown.