Viennese Whirls

A classic, rich, crisp, beautifully piped biscuits.

Makes 12

For the jam

200g raspberries

250g jam sugar

For the biscuits

250g very soft unsalted butter

50g icing sugar

225g plain flour

25g cornflour

For the filling

100g unsalted butter, softened

200g icing sugar, plus extra for dusting

½ tsp vanilla extract

3 baking sheets, lined with baking paper, a 4 cm round cutter, a piping bag. A medium star nozzle

For the jam, place the raspberries in a small deep-sided saucepan and crush them with a masher. Add the sugar and bring to the boil over a low heat until the sugar has melted. Increase the heat and boil for 4 minutes. Remove from the heat and carefully pour into a shallow container. Leave to cool and chill to set.

For the biscuits, preheat the oven to 190C/Fan 170C/Gas 5. Line 3 baking sheets with non-stick baking parchment and using a 4cm round cutter as a guide, draw 8 circles on each sheet of paper, spaced well apart. Turn the paper over so the pencil marks are underneath.

Measure the butter and icing sugar into a bowl and beat well until pale and fluffy. Sieve in the flour and cornflour and beat well, until thoroughly mixed.

Spoon the mixture into a piping bag fitted with a medium star nozzle. Pipe 24 swirled rounds (not rosettes), inside the circles on the baking sheets.

Bake in the centre of the oven for 13-15 minutes, until a pale golden-brown colour. Cool on the baking tray for 5 minutes then transfer to a cooling rack to cool and harden.

For the filling, measure the butter into a bowl and sift the icing sugar on top. Add the vanilla extract and beat with a wooden spoon or an electric whisk until very light and smooth. Spoon into a piping bag fitted with a large star nozzle.

Spoon a little jam onto the flat side of 12 of the biscuits and place jam-side up on a cooling rack. Pipe the buttercream over the jam and sandwich with the remaining biscuits. Dust with icing sugar to decorate.

Onion Bhajis

Onion Bhajis

OK not the bhajis we are used to from the local takeaway or restaurant but an acceptable Slimming World friendly substitute.

This recipe is completely free on Slimming World.  The recipe is for 12, but I made smaller ones to take to a taster session and it made about 20.

2 large onions, sliced
2 eggs beaten
1 sweet potato, grated
1 tbsp curry powder (or to taste)
1 tbsp turmeric
1 tsp chilli flakes (leave these out if you prefer a milder bhaji)
salt and pepper

Preheat your oven to Gas 4/180ºC
Mix all the ingredients except the spray oil together.
Line a baking tray with parchment paper.
Using your hands, mould balls of the mixture and put on the tray.
Bake for approx 20 minutes until browning. leave to cool slightly before serving.

Note:  When it comes to moulding into balls, this didn't really happen.  I made little piles of the mixture and had doubts as to whether they would stick together, but they did.

Give them a go.  Nice as a snack with some minty yogurt to dip into, or have them with a home-made curry.

Greek Beef Stew with Orzo Pasta

Greek Beef Stew with Orzo Pasta

A Slimming World Recipe.  Very tasty, will make this again. Could use lamb instead of beef.

Serves 4

2 onions thinly sliced
500g lean beef steak, fat removed and cut into chunks
400g can cherry tomatoes
2 tbsp tomato puree
400g cherry tomatoes
8 cloves
1 cinnamon stick
3 bay leaves
8 peppercorns
1 tsp sweetener
200ml beef stock
200g orzo pasta
salt and pepper
1 tbsp fresh parsley chopped (optonal)

Spray a large non-stick casserole pan with low calorie cooking spray and place over a medium heat. Add the onion and beef and stir-fry for 5-6 minutes, until the meat is browned. 
Add the tomatoes, cherry tomatoes, tomato purée, spices, sweetener, bay leaves and stock and bring to the boil. Reduce the heat to low then cover and simmer for 35-40 minutes or until the meat is tender.

Preheat the oven to 200°C/180°C Fan/Gas 6. Remove the cinnamon stick, add the orzo pasta, mix well, season and transfer to the oven for 25 minutes.

Notes:  I added some oregano.

Potato Chip-crusted Magic Bars

Potato Chip-crusted Magic Bars

Found this recipe on Epicurious.com  I was intrigued by the use of “potato chips” (crisps to us Brits) in the base.

1 x 10oz bag plain salted crisps. (2 x 150g) preferably not thick cut

3 tbsp flour

4 tbsp butter (melted)

1 x 14 oz (390g) sweetened condensed milk

1 x 12 oz bag chocolate chips (about 240g)

1 cup coconut flakes, preferably unsweetened

1 cup salted smoked almonds or nut of your choice.  ( I used blanched almonds), roughly chopped

Preheat the oven to Gas 4/180ºC

Line a 9” x 13” baking tin with parchment paper so it overhangs the sides. (This helps to get it out of the tin)

In a food processor, pulse the crisps with the flour (I forgot the flour and it didn’t seem to make any difference) until they form fine breadcrumbs. Add the melted butter and pulse until the crisps are evenly moistened and finely chopped.

Press the mixture into the baking tin and bake for 15 minutes until the crust is dry and very lightly browned. Let the whole thing cool.

Pour the condensed milk over the crust and top the pan gently to form an even layer.  Scatter over the chocolate chips, coconut and nuts and press gently into the milk with the back of a spoon.

Bake for approximately 25 minutes until the coconut is toasted and the condensed milk is lightly browned at the edges.  Transfer to a wire rack and let it cool in the tin.

When the bar is cool, use the paper to remove it from the tin.  Cut into squares and serve.

The bars can be wrapped in foil and kept for 3 days at room temp. They can also but wrapped in plastic and frozen.

Notes:

The condensed milk I used didn’t specify whether it was sweetened.  It was sweet enough though, so any will do.

Peanut Butter & Jelly Streusel Muffins

Peanut Butter & Jelly Streusel Muffins

Came across this recipe on the Food52 website and just had to try them. 

The rolled oats in the mix seem to give the muffins a bit of “body” so they are quite filling.

The recipe was to make 12 but I only got 10 large muffins from it. I was using a standard muffin tin, not the one you would use to make butterfly cakes.

Makes 10-12

1¾ cup plain flour

1 cup old-fashioned rolled oats

½ cup dark brown sugar

1 tsp baking powder

1 pinch salt

1 cup milk

4 tbsp butter, melted

1 egg, beaten

1 tsp vanilla extract

½ cup raspberry jam

For the streusel topping:

¼ cup flour

⅓ cup old-fashioned rolled oats

⅓ cup peanut butter, (chunky or smooth)

2 tbsp dark brown sugar

1 tbsp butter

Pre-heat the oven to Gas 4/180ºC

For the muffins, mix the flour, oats, brown sugar, baking powder and salt.

Mix together the milk, butter, egg and vanilla extract.

Mix the wet into the dry ingredients, quickly and gently until the flour is mixed in, but don’t overmix or your muffins will be dense.

In a separate bowl, mix the streusel toppings and gently mix with your fingers to form a crumbly mixture.

Butter the muffin pans or use muffin cases.  Spoon the batter into the cases.  (The recipe said almost to the top but mine were large muffin cases and they were only half full in 10. Maybe it was supposed to be butterfly cake sized muffins?)

Spoon a generous dollop (yes that is a scientific term) of raspberry jam on top of the batter and top with about a tbsp. of the streusel mix.

Bake 20-25 minutes.  They are done when  they are just turning golden brown and a skewer inserted into the middle comes out clean.

Raspberry Dark Chocolate and Banana Bread

Raspberry Dark Chocolate and Banana Bread

This recipe is from www.recipeboy.com

Don’t be put off by the American style of this recipe.  It’s delicious and easy to make. You can buy a set of cup measures cheaply. If you are in any doubt about the ingredients, google always helps.

2 cups all purpose flour (plain flour)

¾ tsp baking soda (bicarbonate of soda)

½ tsp salt

1 cup granulated sugar

4 tbsp (½ stick) unsalted butter at room temperature

2 large eggs

1½ cups mashed ripe banana (approx. 3 bananas)

⅓ cup plain low fat yogurt (I used buttermilk as I had it in)

1 tsp vanilla extract

1 cup dark chocolate chips or chunks (this was about 120g)

1 cup halved raspberries, (keep a few for the top of the cake) tossed in 1 tbsp plain flour.

Preheat the oven to 350ºF/180ºC/Gas 4.  Spray a 9” x 5” loaf pan (2lb loaf tin) with cooking spray or line with baking parchment.

In a medium bowl, whisk the flour, baking soda and salt or less messy, sieve them.

In a separate large bowl, beat the sugar and butter until well blended,  Add the eggs, one at  a time, beating well after each addition.  Add the banana, yogurt and vanilla and beat once more. Gently fold in the flour mixture until just mixed. Stir in the chocolate chunks/chips (keep a few for the top if you want).  Now gently stir in the raspberries and flour.

Spoon the batter into the prepared tin.  Bake for 50-60 minutes until golden and a skewer inserted into the centre comes out clean. Cool for 15 minutes in the tin on a wire rack then remove the cake from the pan and cool completely on a wire rack.

Tips from the recipe creator:

Don’t used frozen or washed raspberries, they will add too much moisture.

If the top browns too quickly cover with foil.

Chicken and Chorizo Jambalaya

Chicken and Chorizo Jambalaya

From the BBC Good Food website. 

Serves 4

1 tbsp olive oil

2 chicken breasts, skinless and boneless, chopped

1 onion, diced

1 red pepper, thinly sliced

2 garlic cloves crushed

75g chorizo, sliced

1 tbsp Cajun seasoning

250g long grain rice

400g can chopped tomatoes

350ml chicken stock

Heat the oil in a large frying pan with a lid and brown the chicken for 5-8 minutes until golden.  Remove and set aside. Tip in the onion and cook for 3-4 minutes until soft.  Add the pepper, garlic, chorizo and Cajun seasoning and cook for another 5 minutes.

Stir in the chicken and the rice.  Add the tomatoes and stock.  Cover and simmer for 20-25 minutes until the rice is tender.

Notes:

This dish is quick and very tasty, we’ve had it a couple of times now.  Nothing to stop you adding prawns or other seafood to it or other types of meat/sausage.  Enjoy.

Tamborine Chicken

Tamborine Chicken

From the BBC Good Food website

A nice, quick dish which is great with a salad but would be nice cut up and done in wraps or sandwiches.

Serves 4

4 boneless chicken breasts, skin on (I used skinless)

1 tsp black peppercorns

3cm chunk fresh root ginger, peeled

1 clove garlic

1 tbsp soy sauce

Zest and juice of 2 limes, plus lime wedges to serve if you want

Slash each chicken breast 3 times and put into a shallow dish.  Crush the peppercorns in a mortar. Finely grate the ginger and crush the garlic.  Mix all together with the soy sauce and lime zest and juice. 

Pour over the chicken and leave to marinate for at least 10 minutes or up to 24 hours.

Line a grill rack with foil and lightly brush with oil. Lay the chicken on the foil and curl the edges of the foil to catch the juices. Grill for 6-8 minutes then turn over and cook for a further 6-8 minutes.

If cooking on a barbecue cooking time will be similar but make sure the coals are not fiercely hot and check the chicken is properly cooked through before serving.

Transfer to a serving dish and pour over any cooking juices.  Serve with the lime wedges.

Notes: I cooked these wrapped in foil in the oven for about 15 -20 minutes, with the marinade and it worked well.

Banana Cake

Banana Cake

A recipe from www.foodandwine.com

Vegetable oil cooking spray

4 tbsp unsalted butter, softened

¾ cup light brown sugar

½ cup low fat (1.5%) buttermilk

2 large eggs

2 large egg whites

2 large overripe bananas plus 1 large ripe banana

2 tsp finely grated lemon zest

2 tbsp fresh lemon juice

2 cups cake flour (SR flour)

1½ tsp baking soda (baking powder)

1 tbsp granulated sugar

Preheat the oven to 350ºC/180ºC Gas 4.  Lightly spray a 8” x 12” baking dish with cooking spray (or line with baking parchment)

In a large bowl, beat the butter until creamy, beat in the brown sugar and then beat in the buttermilk. Beat in the whole eggs and egg whites.

Mash the 2 overripe bananas, this should give 1 cup of puree. Halve the ripe banana and cut crosswise into ½” chunks.  Add it to the puree.  Stir in the lemon zest and juice.

Gently fold the banana mixture into the batter and then fold in the flour and baking soda until no white streaks remain.  Spoon the batter into the prepared dish and sprinkle the top with granulated sugar.

Bake for about 30 minutes until golden and the top springs back when lightly pressed in the centre.  Let the cake cool completely in the pan before cutting into pieces.

Notes: you could use demerara sugar instead of the granulated to sprinkle on the top.  It would be nice with other fruit added or spice such as cinnamon.

Philadelphia Chicken and Bacon Pasta

Philadelphia Chicken and Bacon Pasta

An adaption of a recipe in an advert in Olive magazine July 2016

Serves 4

4 skinless chicken breasts
thyme and rosemary, 2 sprigs each
50g bacon, chopped
300g pasta
150g frozen peas
1 tbsp olive oil (I used ½ tbsp)
butter (optional)
120g sweet chilli Philadelphia light
juice of ½ lemon

Lay the chicken breasts between sheets of parchment or cling film and bash with a rolling pin until half as thick.  Sprinkle with chopped herbs and season.

Dry fry the bacon until crispy and set aside.  Cook the pasta according to the instructions on the pack. When it has only 2 minutes left to cook, add the peas.

Meanwhile, heat the oil with a knob of butter and fry the chicken breasts for 2-3 minutes on each side until cooked through.

Save a ladle of pasta cooking water and drain the peas and pasta.  Stir in the Philadelphia, bacon and lemon juice using pasta water if required, to make a sauce.

Divide the pasta between 4 bowls, slice the chicken and serve on top of the pasta. Top with more Philadelphia if desired.

Notes: For Slimming World. The original recipe used pancetta, but I used bacon instead.  I didn't use butter and reduced the oil to ½ tbsp (3syns). Philadelphia light with sweet chilli is 2 syns per 25g so 12 syns for the recipe.
Altogether 15 syns for the lot.

Texas Cornbread

Texas Cornbread

Another favourite from the Hairy Bikers Mum Knows Best book.  I have made it but no photo!

This is a meal in itself, served with salad or vegetables.

Serves 6-8

150g yellow cornmeal
½ tsp bicarbonate of soda
1 tsp salt
240 ml buttermilk
1 x 400g can creamed corn
2 large eggs
50g butter

Filling
1tsp vegetable oil
450g lean minced beef
2 onions peeled and chopped
225g cheddar cheese grated
50g jalapeno peppers chopped

Preheat the oven to Gas 4/180ºC

In a large bowl, mix the cornmeal with the bicarb and salt.  Add the buttermilk, creamed corn and eggs and beat until smooth.  Set aside.

Put the butter into a large baking dish and place in the oven to heat up.

To make the filling, heat the oil and lightly brown the minced beef and onions.

Pour half the batter into the baking dish, sprinkle on the browned beef, onions, cheese and jalapenos and top with the remaining batter.

Bake for 45-50 minutes until golden.

Harissa Vegetable and Jumbo Couscous

Harissa Vegetable and Jumbo Couscous

Another delicious recipe from the Hairy Bikers Fast Food book.
I had this with the Spiced Roasted Chicken with Minty Yogurt sauce from another of their books "Mums know best" also on this blog.

Serves 4

1 tsp oil

2 red onions, sliced into wedges

2 red peppers, deseeded and cut into strips

2 large courgettes, cut thinly on the diagonal

zest on 1 lemon

1 tsp cumin seeds

1tbsp tomato puree

1 tbsp harissa paste 

100ml hot vegetable stock

12 cherry tomatoes, halved

Couscous

500ml vegetable stock or water

100g jumbo couscous

200g salad leaves

squeeze of lemon juice

handful of mint leaves

handful of parsley leaves

salt and pepper

Heat the oil in a large frying pan (I used a wok).  Add the onions and peppers and fry overe high heat for 5 minutes.  Add the courgettes and cook for another couple of minutes.

Add the lemon zest and cumin seeds.  Whisk the tomato puree, harissa and 100ml stock and pour over the veg in the pan.  Turn down the heat and simmer for another 5 minutes until the veg are softened but still have a bit of bite.

Whilst the veg are cooking, pour the 500ml stock or water into a pan and add the couscous.  Season with salt and pepper.  Bring to the boil and cover the pan.  Turn down the heat and simmer for 6-8 minutes until the couscous has plumped up annd is tender.  Remove  from the heat and drain.

Add the tomatoes to the pan of veg, cover the pan and leave them to soften for a further minute.

Mix the couscous with the salad leaves, then add the vegetables and their dressing.  Squeeze a little lemon juice over and sprinkle liberally with the mint and parsley.

For Slimming World:  3 syns in the whole lot. (2 for oil and 1 for harissa) I managed to serve 5 out of it.  

Spicy Roasted Chicken with Minty Sauce

Spicy Roasted Chicken with Minty Sauce 

Another from the Hairy Bikers Mum Knows Best book. Quick to make and so tasty, either hot or col, so make plenty, you can take it for your lunch the next day!

Serves 4-6

1kg chicken thighs, skinned/washed and drained 
4cm piece of root ginger, peeled and finely chopped
juice of 1/2 a lemon
1 1/2 tsp salt
1tsp ground peppercorns and coriander seeds
1tsp paprika
1/2 tsp garam masala1 
1/2 tsp whole cumin seed 
oil for greasing tin

Minty yogurt sauce

500ml plain yogurt
2dsrtsp ready made mint sauce 

Wash and dry the chicken thughs and make 3 slits in each one with a sharp knife. Place the chicken in a bowl and add the ginger, lemon juice, salt and spices. Mix well and leave to marinate for 10 mins.

Preheat the oven to 220 degrees. Oil a roasting tin and add the marinated chicken, spreading it out evenly and roast for 45 mins.

To make minty yogurt sauce, add the mint sauce to the yogurt and mix well. Serve the sauce chilled with the hot chicken.

Curried Salmon

Curried Salmon

Another fab recipe from the same lady who did the Spicy Roasted Chicken.  I wasn't too sure about currying salmon to begin with, but it was really good.
The amounts below would serve about 6 people, maybe more.
Heat the oil and fry the lovage seeds (if you have them) until almost black. Add the cumin and fry for 5 seconds. Add the remaining 4 cloves of chopped garlic until slightly golden. Add the fish and cook on medium heat moving the fish around by moving the pan until oil begins to separate from spices. Add the hot water and bring to the boil. Simmer for 2 mins. Add the chopped coriander, remove from heat and serve.



1kg Salmon Steaks/Salmon Fillet, cut into big chunks.

Spice Mix

2 ½ tsp Salt
1 tsp Ground peppercorns and coriander seeds
1 tsp Paprika
½ tsp Garam Masala
2 tsp Cumin seeds
2 tsp Lovage seeds 
½ tsp flaked red chillies 
2 tsp Turmeric
5 cloves Garlic, chopped finely
1 ½ in. Ginger, finely chopped
Small tin of chopped tomatoes
2 fresh tomatoes
1 or 2 green chili – deseeded and chopped 

Tarka Mix

4 cloves Garlic, chopped finely
1 tsp lovage seeds
1 tsp cumin seeds
3 Tbs vegetable oil
1 cup of freshly boiled water
Garnish
½ bunch of chopped coriander

Cut salmon into large chunks, place in a bowl. Add all the spice mix to the fish as well as 5 cloves of garlic and ginger. Gently toss the fish to cover with spices, then add the 4 cloves of chopped garlic, ginger, tomatoes, sliced tomatoes and chilies. Again toss gently to mix all the ingredients together. Leave aside for 10 mins.

Lemon Drizzle Cake

Lemon Drizzle cake 

Quick to make and very popular, I've made it many times.......why haven't I taken it's photo? Another recipe from the Hairy Bikers Mum Knows Best book

Serves 10
2 small unwaxed lemons, well scrubbed
275g granulated sugar
175g unsalted butter, softened, plus extra for greasing the tin
200g self-raising flour
½ tsp baking powder
3 large free-range eggs

Preheat the oven to 180'C/fan 160'C/Gas 4. 

Line the base of a 900g (2lb) non-stick loaf tin with baking parchment and butter the tin well. 

Finely grate the zest of the lemons. Put 175g of the sugar in a food processor with the butter, flour, baking powder, eggs and lemon zest and blend on the pulse setting until the mixture is just combined and has a thick, smooth texture.

Spoon the cake batter into the prepared tin and level the surface. Bake for 35 minutes or until well risen and pale golden brown. Remove from the oven and cool in the tin for 5 minutes. Squeeze one of the lemons to get about 3 tablespoons of juice and mix this with the remaining 100g of granulated sugar.

Turn the cake out onto a wire rack set about a tray or plate. Remove the baking parchment and gently turn the cake the right way up. Make about 50 deep holes in the top of the cake with a skewer.

Slowly and gradually, spoon over half the lemon sugar, allowing it to thoroughly coat the top of the cake and drizzle down the sides. Leave the cake to stand for 5 minutes, then do the same with the remaining lemon sugar. Leave to set for at least an hour or until the sugar and lemon has crystallised. Serve the cake in thick slices with a nice cup of tea.

Crumpets

Crumpets

Another great cookbook from the Hairy ones, this time recipes from families all over the UK, handed down through the generations. 

Try the recipe from this book, they are delicious.  I have made them, but failed to photograph them. Need to make them again then!

• 350ml whole milk
• 225g strong white flour
• 125g plain flour
• 1 x 7g sachet fast-action dried yeast
• ½ tsp fine sea salt
• 1 tsp caster sugar
• 1 level tsp bicarbonate of soda
• 150ml/5¼fl oz warm water
• butter, for greasing, plus extra to serve
• Warm the milk in a saucepan very gently until tepid.
• Sift the flours into a large bowl and stir in the yeast, salt and sugar until well-combined. Make a well in the centre of the mixture and stir in the warm milk. Beat well with a wooden spoon for 3-4 minutes, or until the batter is thick and elastic. Cover the bowl with cling film and set aside in a warm place for an hour, or until the batter has doubled in size.
• When the batter has risen, mix the bicarbonate of soda with the warm water, and beat the mixture into the batter for a couple of minutes. Set aside to rest in a warm place for a further 30 minutes. By this time the mixture should have risen and be covered with tiny bubbles.
• Heat a flat griddle pan or large heavy-based non-stick frying pan over a medium-high heat. Generously butter the insides of four crumpet rings or 9cm/3½in chefs' rings and place them onto the griddle or into the frying pan. Warm the rings for a minute or two.
• Using a dessertspoon, drop three large spoonfuls of the crumpet batter into each ring. It should come around 1.5cm/½in up the sides of each ring, but no more. Cook for 9-12 minutes, or until lots of tiny bubbles have risen to the surface and burst and the tops look dry and set.
• Carefully lift off the rings - it shouldn't be too difficult as the crumpets will ease back from the sides when they are ready. (Use an oven glove and take care as the crumpet rings will be hot.) Flip the crumpets over with a spatula and cook on the other side for a further two minutes, or until golden-brown. You can keep these crumpets warm while the remaining batter is prepared, or serve immediately spread with lots of butter.
• Cook the remaining crumpets in exactly the same way as the first, washing and buttering the rings well before re-using. The crumpets can also be cooled and then toasted.

Baked Fish with Green and White Beans

Baked Fish with Green and White Beans

A lovely quick dish from the Hairy Dieters Fast Food, works best with a thick piece of fish.

Serves 4

4 x 150g thick white fish fillets
200g green beans, trimmed and halved
1 tbsp olive oil
1 small red onion, sliced into crescents
2 garlic cloves finely chopped
grated zest of 1 lemon
100g cherry tomatoes, halved
2 x 400g cans cannellini beans, drained and rinsed
bunch of basil, leaves torn
salt and pepper

Preheat oven to 200ºC/Gas 6.  Line a baking tray with baking parchment, put the fish fillets on the tray and season with salt and pepper.

Bring a kettle of water to the boil.  Pour the water into a pan and add the green beans.  Cook for 3-4 minutes until they are just done. Drain and set aside.

While the beans are cooking, make the sauce.  Heat the olive oil in a large pan and add the onion, cooking gently over a medium heat for a few minutes.  Add the garlic and lemon zest (keep a little zest for decoration) and cook for another minute.

Put the fish in the oven and bake for 12-15 minutes.

While the fish is cooking, finish the sauce.  Add the tomatoes, green beans and cannellini beans to the pan with the onion and garlic, Season with salt and pepper.  Cook gently for a few minutes to heat through and the tomatoes have started to soften and release their juices.

Once the fish is cooked, serve with the beans, liberally sprinkled with basil and some lemon zest. A little squeeze of lemon juice is lovely over it.

I served with some broccoli.

For Slimming World, 6 syns for the oil so 1½ syns per serving.  Or use spray oil.  I only used ½ tbsp for 3 of us so 1 syn per serving.


Note:  It has been commented that 2 x 400g tins beans is too much for this recipe.  I made the recipe with 2 tins and it was fine, but then I like beans.  I didn't serve this with any other carbs though.  If you feel 2 tins is a it much, feel free to use just one.

Chicken Livers Escabeche Style

Chicken Livers Escabeche Style

Escabeche is a sort of warm pickle popular in Latin America.  This dish, from the Hairy Dieters Fast Food captures those flavours.

Serves 4

2 tsp oil
2 red onions, cut into thin wedges
2 red peppers deseeded and sliced
2 garlic cloves, finely chopped
400g chicken livers, trimmed
1 tbsp sherry or red wine vinegar
dash of Tabasco or other chilli sauce
½ tsp runny honey
1 tbsp tomato puree
100ml chicken stock
fresh parsley

Heat 1 tsp oil in a large, lidded frying pan and add the onion and peppers.  Cook over high heat for a couple of minutes then add a splash of water, cover the pan and turn down the heat.  Leave to cook for 5 minutes.

Add the garlic and cook for a further minute, then remove the veg and set aside.

Add the remaining oil and turn the heat up high.  Add the chicken livers and cook for 2 mins on each side then add the veg back to the pan.

Whisk the sherry vinegar, Tabasco, honey, tomato puree and chicken stock together in a small bowl and pour over the livers.  Leave to simmer for a few minutes to make sure the livers are cooked.

Sprinkle with plenty of parsley and serve.

I served with white and wild rice.

For Slimming World 4 syns for oil and ½ for honey., so 1 syn per serving.  Use spray oil if you prefer.

Mincemeat Crumble Slice

Mincemeat Crumble Slice

As Christmas neared, the Plum Crumble Slice took on a new flavour.  Using sweet mincemeat instead of plums.

A lovely change to the standard mince pie.

250g pack butter, very cold
225g caster sugar
300g ground almonds
140g plain flour, plus 25g
2 eggs
1 tsp cinnamon
1 tsp baking powder
sweet mincemeat
50g flaked almonds

Heat oven to Gas 4/180ºC. Grease and line with baking parchment a 20cm x 30cm baking tin.

Put the butter, sugar and almonds into a food processor, pulse until it resembles fine breadcrumbs. Remove half of it and set it aside.

Add 140g flour to the processor and whizz until it forms a dough. Tip into the tin and press down with the back of a spoon.  Bake for 15-20 minutes until golden. Leave to cool for 10 minutes.

To make the filling, put the butter sugar mix that you set aside earlier into the processor saving a few tbsp for the topping. Add the eggs, cinnamon and baking powder and whizz to a soft batter.  If making the mincemeat version here, spread the mincemeat over the base and then top with this batter.

Bake for 20 minutes then sprinkle with the remaining crumble mix and the flaked almonds.  Cook for another 20 minutes until golden. Leave to cool in the tin before slicing.

Dandelion and Burdock Cake

Dandelion and Burdock Cake

Now I'd be fibbing if I took credit for this cake.  My son made it from this recipe.

It's by Simon Rimmer from the programme "Something for the Weekend"

    225g / 8oz Plain Flour225g / 8oz Caster Sugar1 tsp Bircarbonate of Soda100g / 3 ½ oz Mini Marshmallows65g /2 ¼ fl oz Vegetable Oil3 tbsp Cocoa Powder200ml / 7fl oz Dandelion and Burdock drink100g / 3 ½ fl oz Buttermilk 2 Free Range Eggs
Icing
 65g / 2 ¼ oz Unsalted Butter1 ½ tbsp Cocoa Powder50ml / 1 ¾ fl oz Dandelion and Burdock Drink150g / 5 ¼ oz icing sugar100g / 3 ½ oz chopped pecans

Preheat the oven to 180ºC/Gas 4. Grease and line a 30cm/12in baking tin.

    Sift the flour, sugar and bicarbonate of soda into a bowl, then add the marshmallows.

Meanwhile, heat the butter, oil, cocoa powder and dandelion and burdock in a saucepan until boiling.

Pour the butter mixture onto the dry ingredients and mix until well combined. Mix in the buttermilk and eggs.

Pour the cake batter into the cake tin and bake for 45-60 minutes, or until the sides of the cake are coming away from the sides of the cake tin and a skewer inserted into the centre of the cake comes out clean. Remove the cake from the oven and set aside to cool for 10 minutes.

Meanwhile, for the icing, heat the butter, cocoa powder and dandelion and burdock in a saucepan until boiling. Sift in the icing sugar and mix until well combined. Stir in the chopped pecans.Spread the icing over the cake and set aside to cool completely.