tag:blogger.com,1999:blog-46494347950379042272024-02-20T10:38:11.831+00:00Homecooked by HamillI've decided to make a blog to document recipes I have on scraps of paper and saved in various places online such as Pinterest and BBC Good Food to save time and keep everything in one place. My 11 year old daughter also wanted me to write down my recipes so she can cook them when she's older! These recipes in the main are not my own inventions just ones I enjoy cooking and I will credit the source where it is known.Shona Hamillhttp://www.blogger.com/profile/04313142053648893722noreply@blogger.comBlogger42125tag:blogger.com,1999:blog-4649434795037904227.post-57224158968183265422017-03-25T23:32:00.001+00:002017-03-25T23:32:20.911+00:00Spiced Beef & Squash StewHello,<br />
<br />
I've just popped on to add a fab recipe I cut out of a magazine (either Take a Break or That's Life) and tried last week. If I don't blog it I will probably lose it and I would definitely like to cook it again!<br />
<br />
We are having a great weekend, we went out for a lovely High Tea tonight as an early Mother's Day treat as Sundays aren't great for us with Iona's dancing commitments. We then came home and watched a movie together and I'm looking forward to a chilled out day tomorrow! What I'm not looking forward to so much is losing an hour tonight due to the clocks going forward for British Summer Time, woe is me, what can I say I love my bed!<br />
<br />
Ok, Back to my recipe. This was something we all really enjoyed so I'll definitely be making it again. We served it with rice and extra veggies but I think it would also work well with couscous. On Slimming World it's Syn Free if you change the vegetable oil to low cal spray oil.<br />
<br />
<div style="text-align: center;">
<img alt="Image may contain: 1 person, food" height="400" src="https://scontent.flhr4-2.fna.fbcdn.net/v/t1.0-9/17362025_1263742613681392_2334382591310129298_n.jpg?oh=f16d326826e25f4006b4449c836dfd90&oe=5963DE4B" width="400" /></div>
<br />
<b>Spiced Beef & Squash Stew</b><br />
<br />
Serves 4<br />
<br />
<u>Ingredients:</u><br />
3 tbsp vegetable oil (I swapped this for low-cal olive oil spray)<br />
750g/1lb 10oz braising steak, cubed<br />
1 onion, thinly sliced<br />
1 red pepper, deseeded and chopped<br />
3 garlic cloves, finely chopped<br />
1 green chilli, finely chopped<br />
1 tbsp ras el hanout, plus 2 tsp extra (or use a moroccan spice blend or harissa)<br />
900ml/1.5 pint hot chicken stock<br />
400g can chopped tomatoes<br />
500g/1lb 2oz butternut squash, peeled, deseeded and chopped<br />
400g can chickpeas, drained and rinsed<br />
1/2 tsp chilli powder<br />
50g/2oz baby spinach<br />
<br />
<u>Method:</u><br />
Heat 1 tbsp of oil in a large heavy based pan over a high heat and brown the steak in 2 batches, for around 5 mins per batch. Transfer to a plate and set aside. Return the pan to a medium heat, add another tbsp oil and fry the onion and pepper for 5 mins. Add the garlic, chilli and ras el hanout. Fry for 1 min or until fragrant.<br />
<br />
Return the steak to the pan with the stock, tomatoes and 150ml/1/4 pint water. Bring to the boil, cover and turn the heat down to low. Simmer, stirring occasionally, for 1 hour 30 mins.<br />
<br />
Add the squash, cover and simmer for a further 25 to 30 mins, until both the steak and squash are tender. Meanwhile, heat the remaining oil in a large pan over a high heat and cook the chickpeas for 1 min. Turn the heat down to medium and cook for a further 5 mins, stirring often, until the chickpeas are toasted and golden. Stir in the remaining ras el hanout and the chilli powder. Cook for 1 min or until fragrant.<br />
<br />
Stir the spinach into the stew and spoon over the spiced, toasted chickpeas.<br />
<br />
Serve with rice or couscous.<br />
<br />
Enjoy!<br />
<br />
<br />Shona Hamillhttp://www.blogger.com/profile/04313142053648893722noreply@blogger.com0tag:blogger.com,1999:blog-4649434795037904227.post-64619281886858015302017-03-04T22:48:00.001+00:002017-03-04T22:48:18.041+00:00Linguine with Smoked SalmonGood evening,<br />
<br />
It's been a wee while since I blogged a recipe so here goes! This recipe was chosen by my daughter for tea tonight. She's getting to the stage that she enjoys helping with the cooking (although maybe not the tidying and washing up so much!) and I'm not so nervous about letting her loose with sharp knives and hot pans! The recipe is adapted from my Prima Quick & Easy Cook Book and I'm ashamed to say I've never made a recipe out of it before this one but I'm sure now we've got into it there will be more!<br />
<br />
As the recipe uses low-fat soft cheese there's not much in the way of 'syns' so it's suitable if you're following the Slimming World plan and comes in at around 3.5 syns per portion (for the soft cheese and wine).<br />
<br />
<br />
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<br />
<br />
<br />
<b><span style="font-size: large;">Linguine with Smoked Salmon</span></b><br />
<b><span style="font-size: large;"><br /></span></b>
<b><span style="font-size: large;">Serves 4</span></b><br />
<b><u><br /></u></b>
<b><u>Ingredients:</u></b><br />
125g/4oz low-fat soft cheese (I used Tesco)<br />
175g/6oz smoked salmon trimmings<br />
4 tbsp dry white wine<br />
1 tsp lemon juice<br />
1 tbsp chopped fresh dill<br />
350g/12oz mixed mangetout and broccoli (cut into tiny florets)<br />
300g/10oz dried linguine<br />
sprigs of fresh dill to garnish<br />
<br />
<b><u>Method:</u></b><br />
Boil the pasta in salted water according to packet instructions. Drain and set aside.<br />
<br />
Meanwhile, put the soft cheese, 50g/2oz smoked salmon, wine amd lemon juice into a blender and process until smooth.<br />
<br />
Transfer the blended salmon mixture into a small saucepan and heat through very gently, do not allow to boil. Season to taste with salt and ground black pepper. Stir in the chopped dill and remaining salmon.<br />
<br />
Cook the mangetout and broccoli in a pan of salted water for 5 minutes until just cooked. Drain and add to the pasta. Combine the salmon sauce with the pasta and vegetables, carefully folding together. Serve immediately and garnish with sprigs of fresh dill.<br />
<br />
<br />
<br />
<br />
<br />Shona Hamillhttp://www.blogger.com/profile/04313142053648893722noreply@blogger.com0tag:blogger.com,1999:blog-4649434795037904227.post-50291640351117398362017-01-05T08:00:00.000+00:002017-01-05T08:00:29.956+00:00Easy Coronation Chicken and Rice SaladHello,<br />
<br />
Here's a very quick and easy lunch recipe for a Coronation Chicken and Rice Salad I heard about from my Slimming World group leader and managed to find on the internet <a href="http://monkeypieface.blogspot.co.uk/2014/02/coronation-chicken.html?m=1">here</a>. It uses a couple of unexpected ingredients that might put some people off but honestly give it a go because it's really tasty. Serve it with plenty of speed salad veg. It's also fab as a baked potato filling for a more substantial meal.<br />
<br />
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<br /><b>Coronation Chicken and Rice Salad</b></h3>
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<b>Serves 2</b></div>
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<b><br /></b></div>
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<b>Zero Syns </b></div>
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<span style="background-color: white;"><br /></span></div>
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<span style="background-color: white;"><b><u>Ingredients</u></b><br />• 1pk Batchelors Savoury Rice mild curry flavour<br />• 1pk Morrisons Savers cooked curried chicken slices (or any other Syn-free cooked chicken slices)<br />• 1tbsp mild curry powder<br />• 1 pot Mullerlight mandarin yogurt</span></div>
<div dir="ltr" style="color: #323232; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.84px;">
<span style="background-color: white;"><b><u>Method</u></b><br />1. Cook the rice according to the packet instructions and allow to cool.</span></div>
<div dir="ltr" style="color: #323232; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.84px;">
<span style="background-color: white;">2. Chop the chicken into small pieces. Add to the rice with the curry powder and yogurt and mix well. Chill until ready to serve.</span></div>
<br />
This is a brilliant, quick to make packed lunch recipe that I will make again and again.<br />
<br />
Hugs,<br />
Shona xx<br />
<br />
<br />
<br />Shona Hamillhttp://www.blogger.com/profile/04313142053648893722noreply@blogger.com0tag:blogger.com,1999:blog-4649434795037904227.post-9541077696787066332017-01-04T00:32:00.001+00:002017-01-04T00:32:51.986+00:00Slimming World Tomato SoupHi there,<br />
<br />
Just popping on my blog very quickly to share a fab recipe for Tomato Soup which I made for lunch today. I first heard about the recipe on our Slimming World Facebook Group Page so I searched it up and found it on Pinterest. I would link back to the recipe here but the pinned link doesn't take you to the right place 😞<br />
<br />
The recipe says it's just like Heinz cream of tomato soup - it isn't! But if you don't think of it as being like Heinz and and enjoy it in it's own right it's actually quite tasty! It is also really quick and simple to make and uses cheap store cupboard ingredients you'll probably already have.<br />
<br />
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<h3>
<br /><b>Slimming World Tomato Soup</b></h3>
<b><br /></b>
<b>Serves 4</b><br />
<b><br /></b>
<b>Zero Syns</b><br />
<br />
<u>Ingredients:</u><br />
1 x tin baked beans<br />
2 x tin chopped tomatoes<br />
1 x tin carrots, drained<br />
3 x pickled onions<br />
1 vegetable (or chicken) stock cube<br />
1/2 pint boiling water<br />
<br />
<u>Method:</u><br />
Place all ingredients in a large pan, bring to the boil, cover and simmer for 15 mins. Blend until smooth and add seasoning if liked.<br />
<br />
It really is that simple! I like to make a big batch of it and freeze individual portions for packed lunches to take to work.<br />
<br />
Talking of work I'm off to bed as tomorrow is my first day back after new year - wish me luck!<br />
<br />
Hugs,<br />
Shona xx<br />
<br />
<br />Shona Hamillhttp://www.blogger.com/profile/04313142053648893722noreply@blogger.com0tag:blogger.com,1999:blog-4649434795037904227.post-40425524015522631822017-01-03T08:00:00.000+00:002017-01-03T08:00:18.245+00:00Saag AlooGood morning,<br />
<br />
This is the last day of my holidays so I'm trying to get caught up with blogging recipes before normal 'life' resumes and I don't have the time to blog!<br />
<br />
This is another recipe I made for our curry night a wee while back and it was amazing, really tasty and also really filling. It's another Slimming World recipe this time from my Fakeaway recipe book and the good news is that it has no Syns!<br />
<br />
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<h3 style="clear: both; text-align: left;">
<b>Saag Aloo</b></h3>
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<b><br /></b></div>
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<b>Serves 4</b></div>
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<b><br /></b></div>
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<b>Zero Syns</b></div>
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<br /></div>
<h2 style="box-sizing: border-box; color: #921515; font-family: "Sorts Mill Goudy", Georgia, Times, "Times New Roman", serif; font-size: 1.75em; font-stretch: normal; font-weight: normal; line-height: 1.5; margin-bottom: 0.65em; margin-top: 0.325em; text-align: left;">
<span style="background-color: white;">ingredients</span></h2>
<ul style="box-sizing: border-box; color: #222222; font-family: sans-serif; text-align: center;">
<li itemprop="ingredients" style="box-sizing: border-box; font-family: Arial, sans-serif; font-size: 0.875em; font-stretch: normal; line-height: 1.6; margin-bottom: 0.65em; text-align: left;"><span style="background-color: white;">1kg potatoes, peeled and cut into 2cm cubes</span></li>
<li itemprop="ingredients" style="box-sizing: border-box; font-family: Arial, sans-serif; font-size: 0.875em; font-stretch: normal; line-height: 1.6; margin-bottom: 0.65em; text-align: left;"><span style="background-color: white;">Low calorie cooking spray</span></li>
<li itemprop="ingredients" style="box-sizing: border-box; font-family: Arial, sans-serif; font-size: 0.875em; font-stretch: normal; line-height: 1.6; margin-bottom: 0.65em; text-align: left;"><span style="background-color: white;">1 red onion, thinly sliced</span></li>
<li itemprop="ingredients" style="box-sizing: border-box; font-family: Arial, sans-serif; font-size: 0.875em; font-stretch: normal; line-height: 1.6; margin-bottom: 0.65em; text-align: left;"><span style="background-color: white;">2 garlic cloves, crushed</span></li>
<li itemprop="ingredients" style="box-sizing: border-box; font-family: Arial, sans-serif; font-size: 0.875em; font-stretch: normal; line-height: 1.6; margin-bottom: 0.65em; text-align: left;"><span style="background-color: white;">1cm piece of root ginger, peeled and grated</span></li>
<li itemprop="ingredients" style="box-sizing: border-box; font-family: Arial, sans-serif; font-size: 0.875em; font-stretch: normal; line-height: 1.6; margin-bottom: 0.65em; text-align: left;"><span style="background-color: white;">2 tsp cumin seeds</span></li>
<li itemprop="ingredients" style="box-sizing: border-box; font-family: Arial, sans-serif; font-size: 0.875em; font-stretch: normal; line-height: 1.6; margin-bottom: 0.65em; text-align: left;"><span style="background-color: white;">2 tsp black mustard seeds</span></li>
<li itemprop="ingredients" style="box-sizing: border-box; font-family: Arial, sans-serif; font-size: 0.875em; font-stretch: normal; line-height: 1.6; margin-bottom: 0.65em; text-align: left;"><span style="background-color: white;">2 red peppers, deseeded and cut into small pieces</span></li>
<li itemprop="ingredients" style="box-sizing: border-box; font-family: Arial, sans-serif; font-size: 0.875em; font-stretch: normal; line-height: 1.6; margin-bottom: 0.65em; text-align: left;"><span style="background-color: white;">1 tsp ground cumin</span></li>
<li itemprop="ingredients" style="box-sizing: border-box; font-family: Arial, sans-serif; font-size: 0.875em; font-stretch: normal; line-height: 1.6; margin-bottom: 0.65em; text-align: left;"><span style="background-color: white;">1 tsp ground coriander</span></li>
<li itemprop="ingredients" style="box-sizing: border-box; font-family: Arial, sans-serif; font-size: 0.875em; font-stretch: normal; line-height: 1.6; margin-bottom: 0.65em; text-align: left;"><span style="background-color: white;">½ tsp turmeric</span></li>
<li itemprop="ingredients" style="box-sizing: border-box; font-family: Arial, sans-serif; font-size: 0.875em; font-stretch: normal; line-height: 1.6; margin-bottom: 0.65em; text-align: left;"><span style="background-color: white;">½ tsp garam masala</span></li>
<li itemprop="ingredients" style="box-sizing: border-box; font-family: Arial, sans-serif; font-size: 0.875em; font-stretch: normal; line-height: 1.6; margin-bottom: 0.65em; text-align: left;"><span style="background-color: white;">½ tsp chilli powder</span></li>
<li itemprop="ingredients" style="box-sizing: border-box; font-family: Arial, sans-serif; font-size: 0.875em; font-stretch: normal; line-height: 1.6; margin-bottom: 0.65em; text-align: left;"><span style="background-color: white;">Salt and freshly ground black pepper</span></li>
<li itemprop="ingredients" style="box-sizing: border-box; font-family: Arial, sans-serif; font-size: 0.875em; font-stretch: normal; line-height: 1.6; margin-bottom: 0.65em; text-align: left;"><span style="background-color: white;">200ml boiling vegetable stock</span></li>
<li itemprop="ingredients" style="box-sizing: border-box; font-family: Arial, sans-serif; font-size: 0.875em; font-stretch: normal; line-height: 1.6; margin-bottom: 0.65em; text-align: left;"><span style="background-color: white;">Large bag baby leaf spinach, roughly chopped</span></li>
<li itemprop="ingredients" style="box-sizing: border-box; font-family: Arial, sans-serif; font-size: 0.875em; font-stretch: normal; line-height: 1.6; margin-bottom: 0.65em; text-align: left;"><span style="background-color: white;">Small handful of finely chopped fresh coriander, to garnish (optional)</span></li>
<li itemprop="ingredients" style="box-sizing: border-box; font-family: Arial, sans-serif; font-size: 0.875em; font-stretch: normal; line-height: 1.6; margin-bottom: 0.65em; text-align: left;"><span style="background-color: white;">Red chilli, deseeded and finely sliced, to garnish (optional)</span></li>
</ul>
<h2 style="box-sizing: border-box; color: #921515; font-family: "Sorts Mill Goudy", Georgia, Times, "Times New Roman", serif; font-size: 1.75em; font-stretch: normal; font-weight: normal; line-height: 1.5; margin-bottom: 0.65em; margin-top: 0.325em; text-align: left;">
<span style="background-color: white;">method</span></h2>
<ol class="recipe-instructions" itemprop="recipeInstructions" style="box-sizing: border-box; color: #222222; font-family: sans-serif; margin-left: -16px; text-align: center;">
<li style="box-sizing: border-box; font-family: Arial, sans-serif; font-size: 0.875em; font-stretch: normal; line-height: 1.6; margin-bottom: 0.65em; text-align: left;"><span style="background-color: white;">Cook the potatoes in a large saucepan of lightly salted boiling water for 10 minutes or until just tender. Drain thoroughly and set aside.</span></li>
<li style="box-sizing: border-box; font-family: Arial, sans-serif; font-size: 0.875em; font-stretch: normal; line-height: 1.6; margin-bottom: 0.65em; text-align: left;"><span style="background-color: white;">Spray a non-stick wok or frying pan with low calorie cooking spray and place over a medium-high heat. Add the red onion, garlic, ginger, cumin seeds and mustard seeds and stir-fry for 1-2 minutes. Add the potatoes and peppers and stir-fry for 6-8 minutes or until lightly browned.</span></li>
<li style="box-sizing: border-box; font-family: Arial, sans-serif; font-size: 0.875em; font-stretch: normal; line-height: 1.6; margin-bottom: 0.65em; text-align: left;"><span style="background-color: white;">Turn the heat to low and add the ground cumin, ground coriander, turmeric, garam masala and chilli powder. Season well and cook for a further 1-2 minutes.</span></li>
<li style="box-sizing: border-box; font-family: Arial, sans-serif; font-size: 0.875em; font-stretch: normal; line-height: 1.6; margin-bottom: 0.65em; text-align: left;"><span style="background-color: white;">Stir in the stock and bring the mixture to a boil. Turn the heat to medium, cover and cook for 5-6 minutes. Remove from the heat, stir in the spinach and let it wilt into the potato mixture. Season well and scatter over the coriander and chilli, if using.</span></li>
</ol>
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<span style="background-color: white; color: #222222; font-family: sans-serif; text-align: center;">- See more at: http://www.slimmingworld.co.uk/recipes/saag-aloo.aspx#sthash.NRBtN1rM.dpuf</span></div>
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<span style="background-color: white; color: #222222; font-family: sans-serif; text-align: center;">I'll be back later to share some more recipes.</span></div>
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<span style="background-color: white; color: #222222; font-family: sans-serif; text-align: center;">Hugs,</span></div>
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<span style="background-color: white; color: #222222; font-family: sans-serif; text-align: center;">Shona xx</span></div>
<br />Shona Hamillhttp://www.blogger.com/profile/04313142053648893722noreply@blogger.com0tag:blogger.com,1999:blog-4649434795037904227.post-49759464844249404122017-01-03T00:19:00.002+00:002017-01-03T00:19:50.388+00:00Chicken and Mango KormaI promise this is the last post from me tonight!!!<br />
<br />
I'm back to blog the recipe I cooked for our dinner this evening. It's a Slimming World recipe from a calendar that came free with one of their magazines. I've struggled to keep on plan these last few weeks. Not just with Christmas and New Year but we've also done a lot of entertaining these last few weeks and also not having much time to plan and cook healthy meals. I first cooked this recipe a few months back when we had friends over for a curry evening and my daughter enjoyed it so much she asked me to make it again.<br />
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The syns in the recipe are because the mango has been cooked. I looked at the recipe several times wondering where the syns were until the penny dropped lol!<br />
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Anyway, even my husband who likes his curries hot enjoyed this recipe so I'm sure you will too.<br />
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<b>Chicken and Mango Korma</b></h3>
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<b>Serves 4</b></div>
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<b>1.5 Syns per serving</b></div>
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<b><u>Ingredients:</u></b></div>
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2 onions, 1 quartered, 1 chopped</div>
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2 garlic cloves, peeled</div>
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50g root ginger, peeled and roughly chopped</div>
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2 tbsp korma curry powder (I used Schwartz)</div>
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low calorie cooking oil spray</div>
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4 chicken breasts, cut into bite sized pieces</div>
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400ml chicken stock</div>
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200g peeled and stoned mango, cubed</div>
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1/4 tsp sweetener (I used Stevia)</div>
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150g fat-free Greek-style yogurt</div>
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1 tbsp coriander, finely chopped</div>
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Boiled basmati rice and lime wedges to serve</div>
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<b><u>Method:</u></b></div>
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Put the quartered onion, garlic, ginger and curry powder in a food processor and blitz to a paste. Spray a large frying pan with spray oil and fry the chopped onion until soft. Add the paste and cook for 2-3 mins until bubbling and fragrant.</div>
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Stir in the chicken, stock, mango and sweetener then cover and simmer for 10 minutes or until the chicken is cooked through.</div>
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Remove from the heat and stir in the yogurt and coriander. Serve with rice and lime wedges for squeezing over.</div>
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It's a very simple dish but also fragrant and tasty. Definitely one I will keep coming back to.</div>
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Hugs,</div>
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Shona xx</div>
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<br />Shona Hamillhttp://www.blogger.com/profile/04313142053648893722noreply@blogger.com0tag:blogger.com,1999:blog-4649434795037904227.post-42000422506345080572017-01-02T22:49:00.002+00:002017-01-02T22:49:58.594+00:00Chocolate Candy Cane Cup CakesHello,<br />
<br />
I'm back with a recipe for Chocolate Candy Cane Cup Cakes that I made for the Christmas Fayre at my daughter's school a few weeks back. My husband helped me put these together - this was his venture into baking but he thoroughly enjoyed it! The recipe started life as a Mint chocolate cupcakes recipe at <a href="http://www.goodtoknow.co.uk/recipes/538353/mint-chocolate-cupcakes#TLu06EoobfsKkjyF.32">goodtoknow.co.uk</a> and I've tweaked it slightly. I found the mini candy canes in my local branch of Home Bargains but if you can't find them you could use something else suitably festive, a sprinkling of crushed Mint Aero chocolate or chopped Mint Matchmakers would work well too!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnA89FstLlPBochtpbHMhjBC94LZngvxIHtBEXr34SmDb4EHe7vPGPpeHFlcJa9ASjAiBpEqKuPd2xvZlpyL-H7U_rNo92lUDR5IVoU0zKBHr_YxXV4Byh6mr7yRgrL0PYeezdZsL8MXxL/s1600/DSC_0440.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnA89FstLlPBochtpbHMhjBC94LZngvxIHtBEXr34SmDb4EHe7vPGPpeHFlcJa9ASjAiBpEqKuPd2xvZlpyL-H7U_rNo92lUDR5IVoU0zKBHr_YxXV4Byh6mr7yRgrL0PYeezdZsL8MXxL/s400/DSC_0440.JPG" width="223" /></a></div>
<h3>
<b><br /></b><b>Chocolate Candy Cane Cup Cakes</b></h3>
<b><br /></b>
<b>Makes 12</b><br />
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<span style="font-size: large;">Ingredients</span></h2>
<strong style="background-color: white; color: #373737; display: inline-block; font-family: open_sanssemibold, Arial, sans-serif; font-size: 17px;">For the cakes:</strong><br />
<ul style="background-color: white; clear: left; color: #888888; font-family: open_sansregular, Arial, sans-serif; font-size: 13px; list-style-image: initial; list-style-position: initial; margin: 10px 0px 15px; padding: 0px 0px 0px 21px;">
<li class="ingredient" itemprop="ingredients" style="color: #373737; font-size: 16px; margin: 0px 0px 15px; padding: 0px;">150g butter, softened</li>
<li class="ingredient" itemprop="ingredients" style="color: #373737; font-size: 16px; margin: 0px 0px 15px; padding: 0px;">150g light muscovado sugar</li>
<li class="ingredient" itemprop="ingredients" style="color: #373737; font-size: 16px; margin: 0px 0px 15px; padding: 0px;">3 eggs, beaten</li>
<li class="ingredient" itemprop="ingredients" style="color: #373737; font-size: 16px; margin: 0px 0px 15px; padding: 0px;">115g self-raising flour, sifted</li>
<li class="ingredient" itemprop="ingredients" style="color: #373737; font-size: 16px; margin: 0px 0px 15px; padding: 0px;">35g cocoa powder, sifted</li>
<li class="ingredient" itemprop="ingredients" style="color: #373737; font-size: 16px; margin: 0px 0px 15px; padding: 0px;">1/2tsp baking powder</li>
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<strong style="display: inline-block; font-family: open_sanssemibold, Arial, sans-serif; font-size: 17px; margin-bottom: 0px;">For the icing:</strong></div>
<ul id="yui_3_3_0_3_148339379166716" style="background-color: white; clear: left; color: #888888; font-family: open_sansregular, Arial, sans-serif; font-size: 13px; list-style-image: initial; list-style-position: initial; margin: 10px 0px 15px; padding: 0px 0px 0px 21px;">
<li class="ingredient" id="yui_3_3_0_3_148339379166715" itemprop="ingredients" style="color: #373737; font-size: 16px; margin: 0px 0px 15px; padding: 0px;">50g butter, softened</li>
<li class="ingredient" itemprop="ingredients" style="color: #373737; font-size: 16px; margin: 0px 0px 15px; padding: 0px;">200g icing sugar</li>
<li class="ingredient" id="yui_3_3_0_3_148339379166720" itemprop="ingredients" style="color: #373737; font-size: 16px; margin: 0px 0px 15px; padding: 0px;">Few drops peppermint extract</li>
<li class="ingredient" id="yui_3_3_0_3_148339379166719" itemprop="ingredients" style="color: #373737; font-size: 16px; margin: 0px 0px 15px; padding: 0px;">Mini candy canes, to decorate</li>
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<h2 class="method" style="background-color: white; color: #373737; font-family: arvoregular, "Times New Roman", serif; font-weight: normal; margin: 0px; padding: 0px 0px 15px;">
<span style="font-size: large;">Method</span></h2>
<div class="instructions" id="yui_3_3_0_3_148339379166725" style="background-color: white; margin: 0px; padding: 0px 0px 0px 30px;">
<ol id="yui_3_3_0_3_148339379166724" style="color: #471d08; counter-reset: li 0; font-family: open_sansregular, Arial, sans-serif; font-size: 17px; list-style: none; margin: 0px; padding: 0px;">
<li class="instructions" itemprop="recipeinstructions" style="color: #373737; font-size: 18px; line-height: 1.5; margin: 0px; padding: 4px 8px 8px; position: relative;">Preheat the oven to 180°C/160°C Fan/Gas Mark 4. Line a cupcake tin with large paper cupcake cases.</li>
<li class="instructions" itemprop="recipeinstructions" style="color: #373737; font-size: 18px; line-height: 1.5; margin: 0px; padding: 4px 8px 8px; position: relative;">Place the butter and muscovado sugar in a mixing bowl and beat until light and fluffy.</li>
<li class="instructions" itemprop="recipeinstructions" style="color: #373737; font-size: 18px; line-height: 1.5; margin: 0px; padding: 4px 8px 8px; position: relative;">Gradually add the beaten egg, a little at a time, until smooth. Using a large metal spoon fold in the flour, cocoa, and baking powder. Divide the mixture between the cake cases.</li>
<li class="instructions" itemprop="recipeinstructions" style="color: #373737; font-size: 18px; line-height: 1.5; margin: 0px; padding: 4px 8px 8px; position: relative;">Bake for 20-25 mins until risen and just firm to the touch. Allow to cool on a wire rack.</li>
<li class="instructions" id="yui_3_3_0_3_148339379166723" itemprop="recipeinstructions" style="color: #373737; font-size: 18px; line-height: 1.5; margin: 0px; padding: 4px 8px 8px; position: relative;">To make the icing; Beat the butter with 1-2 tsp boiling water and the icing sugar to make a smooth soft consistency. Add peppermint extract to taste. Pipe or swirl onto the cupcakes and decorate with the mini candy canes.</li>
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These cup cakes look pretty impressive but they really aren't much work. I think I'm starting to get a bit of a cup cake obsession and hubby bought me a fab Tala piping set as part of my Christmas present so he obviously enjoyed making them too!</div>
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Hugs,</div>
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Shona xx</div>
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Shona Hamillhttp://www.blogger.com/profile/04313142053648893722noreply@blogger.com0tag:blogger.com,1999:blog-4649434795037904227.post-50607319216818700962017-01-02T22:48:00.002+00:002017-01-02T23:36:17.897+00:00Microwave Clootie DumplingHello,<br />
<br />
Wishing you all a happy new year, lets hope 2017 is a good one for us all. It's been a while since I last blogged as things were a bit manic over the festivities but I've been doing loads of cooking and baking (although sadly sometimes forgetting to take photographs) so I will post up my recipes as and when I can.<br />
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Tonight's recipe is for Clootie Dumpling made in the microwave and it was kindly given to me by one of our neighbours. If you're not Scottish you might not have heard of a clootie dumpling before - it's a traditional recipe for a steamed rich fruit pudding. It's a bit like a Christmas Pudding but not as dark and maybe a bit spicier. The term 'clootie' means a rag of cloth as the pudding was traditionally cooked in a muslin cloth. Traditionally it would have taken several hours to cook but thankfully my recipe takes only 15 mins in the microwave! We had this for pudding yesterday served with a dollop of brandy cream. Definitely not Slimming World friendly 😂but a wee New Years Day treat!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk7b_lQvrmK6SPF_E1AT3NYvxm9vXnvMQ67J158u03Bpey3wVq5SKXHyC2WYtQYYTZVgollxJb_EFIp-nxpcVrt1pYLTCIJ1lcc1GEHRSV0NMthNBl82O9E2bq4fAh1dpQVtt8Ud3ZjgOn/s1600/Clootie+Dumpling.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk7b_lQvrmK6SPF_E1AT3NYvxm9vXnvMQ67J158u03Bpey3wVq5SKXHyC2WYtQYYTZVgollxJb_EFIp-nxpcVrt1pYLTCIJ1lcc1GEHRSV0NMthNBl82O9E2bq4fAh1dpQVtt8Ud3ZjgOn/s400/Clootie+Dumpling.jpg" width="296" /></a></div>
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<h3>
<b><br /></b><b>Microwave Clootie Dumpling</b></h3>
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<b>Serves 8-10</b><br />
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<b><u>Ingredients:</u></b><br />
1 tbsp cinnamon<br />
1 tbsp mixed spice<br />
1 tbsp ground ginger<br />
1 tbsp ground nutmeg<br />
3/4 cup sugar<br />
1 tbsp golden syrup<br />
6oz butter or margarine<br />
1 lb mixed dried fruit<br />
8 oz plain flour<br />
1 tsp bicarbonate of soda<br />
2 eggs, beaten<br />
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<b><u>Method:</u></b><br />
Line a 3 pint plastic microwavable bowl with cling film then put aside. Put the spices, sugar, syrup, butter or margarine and mixed dried fruit in a large pan along with 1/2 pint of water. Bring to the boil, stirring, then simmer for 1 minute.<br />
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Remove from the heat and stir in the flour and bicarbonate of soda, mix well. Add the eggs then mix well again. <br />
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Pour the mixture into the prepared bowl. DO NOT COVER. Cook on high in the microwave for approx 15 minutes.<br />
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That's it simples and beats having to steam it for 5+ hours! I love the smell of all the spices while it's cooking!<br />
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That's all for now but I'll be back again soon with more recipes to share.<br />
<br />
Hugs,<br />
Shona xx<br />
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<br />Shona Hamillhttp://www.blogger.com/profile/04313142053648893722noreply@blogger.com0tag:blogger.com,1999:blog-4649434795037904227.post-15118503262721909812016-11-20T23:30:00.001+00:002016-11-20T23:30:28.672+00:00Salted Chocolate Fudge<i>Hello!</i><br />
<i><br /></i>
<i>Wow it's been a really busy weekend! Daughter Iona came back from Glasgow early Saturday afternoon then we did a bit shopping and since my Zumba night out was cancelled we just had a nice chillaxed evening. Today Iona had extra cheer practice in the morning followed by carol singing with her performing arts school, lunch out, Christmas shopping and then 3 hours of dancing. I'm exhausted and I was just the taxi!</i><br />
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<i>Ok, my recipe today is another I made for the Children in Need bake sale - Salted Chocolate Fudge! I'm usually a bit wary of making anything like this as another similar experiment trying to make Baileys Fudge in the microwave went horribly wrong lol. Anyway, this recipe from Tesco magazine seemed to be more or less foolproof so I decided to give it a go! I took some to work too and everyone loved it so confectionary success at last!</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD6yY7E337791_SGvn9CCHRGNEAcnPRHZJNx6g65rAhUqBxM3-ePAjyixVSvwb3E9lXqVAOr2aqO5nmzgzED1anatn1gV5w-ruEIv-Eg1djjh-WS6ormvkxzuOwKsD9xXS-kIoDVORQHDe/s1600/Choc+Fudge.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="220" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD6yY7E337791_SGvn9CCHRGNEAcnPRHZJNx6g65rAhUqBxM3-ePAjyixVSvwb3E9lXqVAOr2aqO5nmzgzED1anatn1gV5w-ruEIv-Eg1djjh-WS6ormvkxzuOwKsD9xXS-kIoDVORQHDe/s400/Choc+Fudge.jpg" width="400" /></a></div>
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<h3>
<b>Salted Chocolate Fudge</b></h3>
<b><br /></b>
<b>Makes 60 cubes</b><br />
<b><br /></b>
<u><b>Ingredients:</b></u><br />
400g milk chocolate, chopped<br />
1 x 397g tin Carnation Caramel<br />
25g salted butter<br />
1/2 tsp sea-salt flakes, crushed<br />
100g icing sugar, sifted<br />
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<u><b>Method:</b></u><br />
Line a 20x20 cm square tin with non-stick baking paper. Put all the ingredients except for the icing sugar into a pan. Heat gently, stirring often, until the mixture is smooth. Do not allow to boil. Remove from the heat and beat in the icing sugar.<br />
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Pour into the prepared tin, level the surface and cool. Chill for at least one hour, or overnight, until set.<br />
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Cut into 60 cubes. Keep chilled in an airtight container for up to 2 weeks.<br />
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<i><br /></i>
<i>Ah well back to work again tomorrow, it's been a blast!</i><br />
<i><br /></i>
<i>Hugs, Shona xx</i><br />
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<br />Shona Hamillhttp://www.blogger.com/profile/04313142053648893722noreply@blogger.com0tag:blogger.com,1999:blog-4649434795037904227.post-43468270347877601252016-11-18T23:00:00.002+00:002016-11-18T23:00:26.956+00:00Vanilla Cupcakes<i>Hello,</i><br />
<i><br /></i>
<i>A late post from me tonight to share some cupcakes I made for the Children in Need bake sale at my daughter's school yesterday! Rather excitingly she is in Glasgow tonight having taken part in the children's choir in the live show. Here she is at rehearsal earlier which was shown on Reporting Scotland, she is wearing the number 36 top!</i><br />
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<i>So back to my cupcakes - I have used a Mary Berry Vanilla Cupcake Recipe you can find the original <a href="http://www.redonline.co.uk/food/recipes/mary-berry-vanilla-cupcakes">here</a> and given them a Pudsey Bear makeover with yellow buttercream and coloured chocolate bean spots!</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkplO16h1YjT4ERhw0JhFW4KwtuyrqbxQ-il0Nt2d4_rXuT8cQ0A-a7dNKoP04OADmHPIxeV1IsFm9sCS9ENbn4uWkYNQTUt4J9TZ24xQK0oPjxf8vGVFmhlH8nZp7MX9bAQ5IhHi5UxjX/s1600/Cupcakes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkplO16h1YjT4ERhw0JhFW4KwtuyrqbxQ-il0Nt2d4_rXuT8cQ0A-a7dNKoP04OADmHPIxeV1IsFm9sCS9ENbn4uWkYNQTUt4J9TZ24xQK0oPjxf8vGVFmhlH8nZp7MX9bAQ5IhHi5UxjX/s640/Cupcakes.jpg" width="352" /></a></div>
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<h3 style="clear: both; text-align: left;">
<b>Vanilla Cupcakes</b><b><br /></b><b><br /></b></h3>
<h3 style="clear: both; text-align: left;">
<b>Makes 12</b></h3>
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<div class="recipe" style="-webkit-text-stroke-width: 0px; background-color: white; border: 0px; box-sizing: border-box; font-stretch: inherit; font-variant-caps: normal; font-variant-ligatures: normal; font-variant-numeric: inherit; font-weight: normal; letter-spacing: normal; line-height: inherit; margin: 0px; orphans: 2; padding: 0px; text-align: start; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; widows: 2; word-spacing: 0px;">
<div class="ingredients" style="border: 0px; box-sizing: border-box; color: #888888; float: left; font-family: inherit; font-size: 16px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px 30px 0px 0px; vertical-align: baseline; width: 260.813px;">
<h2 class="ingredients open" style="background-color: transparent; background-image: none; background-position: right center; background-repeat: no-repeat; border: none; box-sizing: border-box; color: #333333; cursor: default; float: left; font-family: proximanova-semibold, arial, verdana, sans-serif; font-size: 1.25em; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.2em; margin: 0px 0px 20px; padding: 0px; vertical-align: baseline; width: 230.813px;">
Ingredients</h2>
<div class="ingredients--contents" style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: 16px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; height: auto; line-height: inherit; margin: 0px; padding: 0px 0px 37px; vertical-align: baseline; width: 230.813px;">
<ul style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: 16px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style: none; margin: 0px; padding: 0px; vertical-align: baseline;">
<li style="border-bottom: 0px; border-image: initial; border-left: 0px; border-right: 0px; border-top: none; box-sizing: border-box; font-family: inherit; font-size: 16px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 5px 0px; vertical-align: baseline;">175 g butter (at room temperature), cut into large pieces</li>
<li style="border-bottom-color: initial; border-bottom-style: initial; border-image: initial; border-left-color: initial; border-left-style: initial; border-right-color: initial; border-right-style: initial; border-top-color: rgb(204, 204, 204); border-top-style: dotted; border-width: 1px 0px 0px; box-sizing: border-box; font-family: inherit; font-size: 16px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 5px 0px; vertical-align: baseline;">175 g self-raising flour</li>
<li style="border-bottom-color: initial; border-bottom-style: initial; border-image: initial; border-left-color: initial; border-left-style: initial; border-right-color: initial; border-right-style: initial; border-top-color: rgb(204, 204, 204); border-top-style: dotted; border-width: 1px 0px 0px; box-sizing: border-box; font-family: inherit; font-size: 16px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 5px 0px; vertical-align: baseline;">175 g caster sugar</li>
<li style="border-bottom-color: initial; border-bottom-style: initial; border-image: initial; border-left-color: initial; border-left-style: initial; border-right-color: initial; border-right-style: initial; border-top-color: rgb(204, 204, 204); border-top-style: dotted; border-width: 1px 0px 0px; box-sizing: border-box; font-family: inherit; font-size: 16px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 5px 0px; vertical-align: baseline;">1/2 tbsp baking powder</li>
<li style="border-bottom-color: initial; border-bottom-style: initial; border-image: initial; border-left-color: initial; border-left-style: initial; border-right-color: initial; border-right-style: initial; border-top-color: rgb(204, 204, 204); border-top-style: dotted; border-width: 1px 0px 0px; box-sizing: border-box; font-family: inherit; font-size: 16px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 5px 0px; vertical-align: baseline;">1/2 tbsp vanilla extract</li>
<li style="border-bottom-color: initial; border-bottom-style: initial; border-image: initial; border-left-color: initial; border-left-style: initial; border-right-color: initial; border-right-style: initial; border-top-color: rgb(204, 204, 204); border-top-style: dotted; border-width: 1px 0px 0px; box-sizing: border-box; font-family: inherit; font-size: 16px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 5px 0px; vertical-align: baseline;">175 g butter (at room temperature), cut into lare pieces</li>
<li style="border-bottom-color: initial; border-bottom-style: initial; border-image: initial; border-left-color: initial; border-left-style: initial; border-right-color: initial; border-right-style: initial; border-top-color: rgb(204, 204, 204); border-top-style: dotted; border-width: 1px 0px 0px; box-sizing: border-box; font-family: inherit; font-size: 16px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 5px 0px; vertical-align: baseline;">1/2 tbsp vanilla extract</li>
<li style="border-bottom-color: initial; border-bottom-style: initial; border-image: initial; border-left-color: initial; border-left-style: initial; border-right-color: initial; border-right-style: initial; border-top-color: rgb(204, 204, 204); border-top-style: dotted; border-width: 1px 0px 0px; box-sizing: border-box; font-family: inherit; font-size: 16px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 5px 0px; vertical-align: baseline;">2-3 tbsp milk</li>
<li style="border-bottom-color: initial; border-bottom-style: initial; border-image: initial; border-left-color: initial; border-left-style: initial; border-right-color: initial; border-right-style: initial; border-top-color: rgb(204, 204, 204); border-top-style: dotted; border-width: 1px 0px 0px; box-sizing: border-box; font-family: inherit; font-size: 16px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 5px 0px; vertical-align: baseline;">350 g icing sugar, sifted</li>
<li style="border-bottom-color: initial; border-bottom-style: initial; border-image: initial; border-left-color: initial; border-left-style: initial; border-right-color: initial; border-right-style: initial; border-top-color: rgb(204, 204, 204); border-top-style: dotted; border-width: 1px 0px 0px; box-sizing: border-box; font-family: inherit; font-size: 16px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 5px 0px; vertical-align: baseline;">Yellow gel edible colouring</li>
<li style="border-bottom-color: initial; border-bottom-style: initial; border-image: initial; border-left-color: initial; border-left-style: initial; border-right-color: initial; border-right-style: initial; border-top-color: rgb(204, 204, 204); border-top-style: dotted; border-width: 1px 0px 0px; box-sizing: border-box; font-family: inherit; font-size: 16px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 5px 0px; vertical-align: baseline;">3 large eggs</li>
<li style="border-bottom-color: initial; border-bottom-style: initial; border-image: initial; border-left-color: initial; border-left-style: initial; border-right-color: initial; border-right-style: initial; border-top-color: rgb(204, 204, 204); border-top-style: dotted; border-width: 1px 0px 0px; box-sizing: border-box; font-family: inherit; font-size: 16px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 5px 0px; vertical-align: baseline;">Chocolate beans, to decorate</li>
</ul>
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<div class="method" style="border: 0px; box-sizing: border-box; color: #888888; float: left; font-family: inherit; font-size: 16px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline; width: 374.016px;">
<h2 class="method open" style="background-color: transparent; background-image: none; background-position: right center; background-repeat: no-repeat; border: none; box-sizing: border-box; color: #333333; cursor: default; float: left; font-family: proximanova-semibold, arial, verdana, sans-serif; font-size: 1.25em; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.2em; margin: 0px 0px 20px; padding: 0px; vertical-align: baseline; width: 374.016px;">
Method</h2>
<div class="method--contents" style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: 16px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; height: auto; line-height: inherit; margin: 0px; padding: 0px 0px 37px; vertical-align: baseline;">
<ul style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: 16px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style: disc; margin: 0px; padding: 0px; vertical-align: baseline;">
<li style="border: 0px; box-sizing: border-box; color: black; font-family: proximanova-semibold, arial, verdana, sans-serif; font-size: 1em; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.5em; list-style-position: inside; list-style-type: decimal; margin: 0px 0px 10px; padding: 0px; vertical-align: baseline;"><span style="border: 0px; box-sizing: border-box; color: #666666; font-family: proximanova-regular, arial, verdana, sans-serif; font-size: 1em; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.5em; margin: 0px; padding: 0px; vertical-align: baseline;">Preheat the oven to 180°C/gas mark 4. Line a 12-hole muffin tin with paper cupcake or muffin cases.</span></li>
<li style="border: 0px; box-sizing: border-box; color: black; font-family: proximanova-semibold, arial, verdana, sans-serif; font-size: 1em; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.5em; list-style-position: inside; list-style-type: decimal; margin: 0px 0px 10px; padding: 0px; vertical-align: baseline;"><span style="border: 0px; box-sizing: border-box; color: #666666; font-family: proximanova-regular, arial, verdana, sans-serif; font-size: 1em; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.5em; margin: 0px; padding: 0px; vertical-align: baseline;">Put all the cake ingredients into a large bowl and beat with an electric hand whisk or a wooden spoon until smooth and evenly mixed. Divide the mixture evenly between the paper cases.</span></li>
<li style="border: 0px; box-sizing: border-box; color: black; font-family: proximanova-semibold, arial, verdana, sans-serif; font-size: 1em; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.5em; list-style-position: inside; list-style-type: decimal; margin: 0px 0px 10px; padding: 0px; vertical-align: baseline;"><span style="border: 0px; box-sizing: border-box; color: #666666; font-family: proximanova-regular, arial, verdana, sans-serif; font-size: 1em; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.5em; margin: 0px; padding: 0px; vertical-align: baseline;">Bake for 20 to 25 minutes, or until the cakes are well risen and firm on top. Transfer to a wire rack to cool.</span></li>
<li style="border: 0px; box-sizing: border-box; color: black; font-family: proximanova-semibold, arial, verdana, sans-serif; font-size: 1em; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.5em; list-style-position: inside; list-style-type: decimal; margin: 0px 0px 10px; padding: 0px; vertical-align: baseline;"><span style="border: 0px; box-sizing: border-box; color: #666666; font-family: proximanova-regular, arial, verdana, sans-serif; font-size: 1em; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.5em; margin: 0px; padding: 0px; vertical-align: baseline;">Meanwhile, make the icing. Put the butter, vanilla extract, two tablespoons of the milk, and half the icing sugar in a large bowl and beat until smooth. Beat in the remaining icing sugar, and pour in the rest of the milk if needed to make the icing the right consistency.</span></li>
<li style="border: 0px; box-sizing: border-box; color: black; font-family: proximanova-semibold, arial, verdana, sans-serif; font-size: 1em; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.5em; list-style-position: inside; list-style-type: decimal; margin: 0px 0px 10px; padding: 0px; vertical-align: baseline;"><span style="border: 0px; box-sizing: border-box; color: #666666; font-family: proximanova-regular, arial, verdana, sans-serif; font-size: 1em; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.5em; margin: 0px; padding: 0px; vertical-align: baseline;">Colour the icing yellow with the edible colouring. Carefully spoon this into a piping bag fitted with a star nozzle. Twist the end of the bag to seal the icing in.</span></li>
<li style="border: 0px; box-sizing: border-box; color: black; font-family: proximanova-semibold, arial, verdana, sans-serif; font-size: 1em; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.5em; list-style-position: inside; list-style-type: decimal; margin: 0px 0px 10px; padding: 0px; vertical-align: baseline;"><span style="border: 0px; box-sizing: border-box; color: #666666; font-family: proximanova-regular, arial, verdana, sans-serif; font-size: 1em; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.5em; margin: 0px; padding: 0px; vertical-align: baseline;">Pipe swirls of the icing on top of each cupcake. Scatter with the chocolate beans, to decorate.</span></li>
</ul>
</div>
</div>
<div class="more-info" style="border: 0px; box-sizing: border-box; float: left; font-stretch: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline; width: 641.172px;">
<h2 style="background-color: transparent; background-image: url("/assets/images/generic/icons/closed.svg"); background-position: right center; background-repeat: no-repeat; border-bottom-color: initial; border-bottom-style: initial; border-image: initial; border-left-color: initial; border-left-style: initial; border-right-color: initial; border-right-style: initial; border-top-color: rgb(229, 229, 229); border-top-style: solid; border-width: 1px 0px 0px; box-sizing: border-box; color: #333333; cursor: pointer; font-family: proximanova-semibold, arial, verdana, sans-serif; font-size: 1.25em; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.2em; margin: 0px; padding: 24px 35px 24px 0px; vertical-align: baseline; width: 641.172px;">
More information</h2>
<div style="border: 0px; box-sizing: border-box; font-stretch: inherit; font-variant: inherit; font-weight: inherit; height: auto; line-height: inherit; margin: 0px; padding: 0px 0px 37px; vertical-align: baseline;">
<div style="border: 0px; box-sizing: border-box; color: #888888; font-family: proximanova-regular, arial, verdana, sans-serif; font-size: 1em; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.5em; margin: 0px; padding: 0px; vertical-align: baseline;">
Recipe, Mary Berry’s Cookery Course by Mary Berry (<a href="http://dk.com/" style="border: 0px; box-sizing: border-box; color: #e6032a; cursor: pointer; font-family: inherit; font-size: 16px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: none; padding: 0px; text-decoration: none; vertical-align: baseline;">DK</a>)</div>
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<i><br /></i></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><i>That's all from me tonight it's been a long day!</i></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><i><br /></i></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><i>Hugs, Shona xx</i></span></div>
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<br />Shona Hamillhttp://www.blogger.com/profile/04313142053648893722noreply@blogger.com0tag:blogger.com,1999:blog-4649434795037904227.post-14884187694469151082016-11-15T00:18:00.001+00:002016-11-15T00:20:37.462+00:00Nando's Inspired Syn Free Spicy Rice<i>Hello again,</i><br />
<i><br /></i>
<i>I'm back briefly with the other half of tonight's dinner - Nando's Inspired Syn Free Spicy Rice! I have had this before at Nando's but it was ages ago and I can't remember how close it was to this recipe but in any case it's very tasty and best of all it's Syn Free!</i><br />
<i><br /></i>
<i>I found this recipe on Pinterest and it originally came from a blog called <a href="http://www.slimmingworldsurvival.com/blog/nandos-inspired-syn-free-spicy-rice">Slimming World Survival</a> it's perfect served with the <a href="http://homecookedbyhamill.blogspot.co.uk/2016/11/piri-piri-chicken.html">Piri-piri Chicken</a> recipe I posted! The recipe makes 2 portions but it's easy enough to double the quantities for 4.</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj-X9iTBgG4_fkugp8BdUBpt-iYmNK5LVyBZYj4yaU1ruJ7QiuPLifG-1KEmmVQO1z9wSp9pAdFw0YYnwxUjxx-OyDrMqiDDrmxVMKHJbsqcabSEf-KelMKxXOVHwvPaJPw4mrfey3AFVk/s1600/Piri+piri.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj-X9iTBgG4_fkugp8BdUBpt-iYmNK5LVyBZYj4yaU1ruJ7QiuPLifG-1KEmmVQO1z9wSp9pAdFw0YYnwxUjxx-OyDrMqiDDrmxVMKHJbsqcabSEf-KelMKxXOVHwvPaJPw4mrfey3AFVk/s400/Piri+piri.jpg" width="327" /></a></div>
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<b><br /></b><b>Nando's Inspired Syn Free Spicy Rice</b></h3>
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<b>Serves 2</b></div>
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<b><br /></b></div>
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<b>Syn Free on Slimming World</b></div>
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<b>Ingredients:</b></h3>
<div style="background-color: white; color: #170c0c; font-family: "Walter Turncoat"; font-size: 16px; line-height: 1.6em; margin-bottom: 1em;">
150g Rice of your choice<br />
500 - 600ml of Water<br />
2 Chicken stock cubes<br />
1/2 an onion - finely chopped<br />
1/2 finely chopped red pepper<br />
A handful of frozen peas<br />
1 green chilli or chilli of your choice deseeded and finely chopped<br />
Chilli power - depending how spicy you like it<br />
1 tsp Cumin<br />
1 tsp Paprika<br />
1/2 tsp Turmeric<br />
Frylight</div>
<h4 style="background-color: white; color: #222222; font-family: futura-pt; font-size: 21px; font-weight: 400; letter-spacing: 1px; line-height: 1.2em; margin: 0.75em 0px; text-rendering: optimizeLegibility;">
<strong>Method:</strong></h4>
<ol style="background-color: white; color: #170c0c; font-family: "Walter Turncoat"; font-size: 16px; line-height: 1.6em; margin: 1em 0px; padding: 0px 0px 0px 40px;">
<li>On a medium heat spray a pan with some frylight and dry fry the rice for 3-4 minutes, stirring frequently.</li>
<li>Once the rice starts to brown slightly, Add some water, (just the bare minimum to cover the rice) chilli power, crush chicken stock cube and turmeric.</li>
<li>Bring to the boil and then simmer gently until the rice is fully cooked and all the water has been absorbed. Stir often to avoid it sticking to the pan!</li>
<li>In a separate pan sprayed with fry light, add the onion, red pepper, frozen peas, green chilli, crushed chicken stock cube, cumin and paprika.</li>
<li>Once everything is cooked add to the rice and stir thoroughly.</li>
</ol>
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<span style="color: #170c0c; font-family: "walter turncoat";">That's all from me tonight it's definitely bed o'clock!</span></div>
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<span style="color: #170c0c; font-family: "walter turncoat";"><br /></span></div>
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<span style="color: #170c0c; font-family: "walter turncoat";">Hugs,</span></div>
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<span style="color: #170c0c; font-family: "walter turncoat";">Shona xx</span></div>
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<br />Shona Hamillhttp://www.blogger.com/profile/04313142053648893722noreply@blogger.com0tag:blogger.com,1999:blog-4649434795037904227.post-7575694965793240842016-11-15T00:18:00.000+00:002016-11-15T00:18:55.360+00:00Piri-piri Chicken<i>Good evening,</i><br />
<i><br /></i>
<i>I've been feeling a little Mondayish today. Probably because I didn't get much of a chance to relax over the weekend. Still, the thought of what I was making for dinner tonight got me through the day lol!</i><br />
<i><br /></i>
<i>So, tonight's recipe is Piri-piri chicken. The recipe is from Prima magazine and the only thing I've changed is that I've used low calorie spray cooking oil instead of normal olive oil. I served it with 'Nando's Inspired' syn free spicy rice which you can link to <a href="http://homecookedbyhamill.blogspot.co.uk/2016/11/nandos-inspired-syn-free-spicy-rice.html">here</a>.</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkvyTjjINJLqMFuTpesiTu09BwnFAHXjaPJNfD0aCL5SlLedZgc_ekEqHlM-2vca8cra03SknQUmCLNayVVZhBGnsswxkdv9EbNvdP8BjPJ_ipLCwS7oU7XueqHQZTLL_-VVv5Mrk6LpuR/s1600/Piri+piri.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkvyTjjINJLqMFuTpesiTu09BwnFAHXjaPJNfD0aCL5SlLedZgc_ekEqHlM-2vca8cra03SknQUmCLNayVVZhBGnsswxkdv9EbNvdP8BjPJ_ipLCwS7oU7XueqHQZTLL_-VVv5Mrk6LpuR/s400/Piri+piri.jpg" width="327" /></a></div>
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<h3>
<b>Piri-piri Chicken</b></h3>
<b>Serves 4</b><br />
<b><br /></b>
<b>Syn Free on Slimming World</b><br />
<br />
<b><u>Ingredients:</u></b><br />
1 red onion, cut into 8 wedges<br />
Low calorie cooking oil spray<br />
4 skinless chicken breasts<br />
1 each red and yellow pepper, cut into strips<br />
Large handful fresh coriander or parsley, roughly chopped<br />
<b><u>For the Piri-piri sauce:</u></b><br />
1 red onion, roughly chopped<br />
2 garlic cloves, roughly chopped<br />
1 red chilli, deseeded and chopped<br />
1/2 tsp smoked paprika<br />
Juice of 1 lemon<br />
1 tbsp white wine vinegar<br />
1 tbsp worcestershire sauce<br />
<br />
<b><u>Method:</u></b><br />
Preheat the oven to 200C. Put onions in an ovenproof dish (large enough to hold the chicken in a single layer), add toss through with some spray oil. Roast in the oven for 15 mins. <br />
<br />
Meanwhile, make the sauce. Put all the ingredients into a blender with some seasoning and whizz until smooth. Set aside.<br />
<br />
Slash the top of each chicken breast. Take the dish with the onions out of the oven and carefully add the chicken, sauce and peppers. Toss everything together to mix, then arrange the chicken, cut side up, in the dish.<br />
<br />
Cook for 25-30 mins or until the chicken is cooked through. Garnish with the coriander or parsley and serve.<br />
<br />
<i>Remember to link over to my take on Nando's Inspired Syn Free Spicy Rice for the perfect accompaniment.</i><br />
<i><br /></i>
<i>Hugs,</i><br />
<i>Shona xx</i><br />
<br />
<br />
<br />
<br />Shona Hamillhttp://www.blogger.com/profile/04313142053648893722noreply@blogger.com0tag:blogger.com,1999:blog-4649434795037904227.post-84299428654594429982016-11-13T13:41:00.001+00:002016-11-13T13:41:01.838+00:00Minestrone Soup<i>Hi there,</i><br />
<i><br /></i>
<i>It's a dark, wet day here in the North of Scotland so perfect weather for a warming bowl of soup. Today's recipe is for Minestrone Soup, it's one I've made for a number of years and originally came from a magazine although I can't remember which one, I've now even lost the piece of paper I had it written on! It's also a brilliant recipe for Slimming World as it has lots of 'speed' veg and protein from the bacon and beans, and is very filling!</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEh59U3MjOO0xw92uvfjMwxiCrr_ACp2ZtoeZl874dPQClyScKHD_b-5VcrqltheUEGJxiEyBuJ0u6_BQOzyjQEo_q3-HPsM5lhJfbSapkZxzfwt3cpNQklvkAhgnBhbyIqQP0fa3d8yiI/s1600/IMG_20161113_132728.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="367" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEh59U3MjOO0xw92uvfjMwxiCrr_ACp2ZtoeZl874dPQClyScKHD_b-5VcrqltheUEGJxiEyBuJ0u6_BQOzyjQEo_q3-HPsM5lhJfbSapkZxzfwt3cpNQklvkAhgnBhbyIqQP0fa3d8yiI/s400/IMG_20161113_132728.JPG" width="400" /></a></div>
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<h3>
<b>Minestrone S</b><b>oup</b></h3>
<b>Serves 6-8</b><br />
<b><br /></b>
<b>Syn Free on Slimming World</b><br />
<br />
<u><b>Ingredients:</b></u><br />
Low calorie spray oil<br />
4 bacon medallions, chopped,<br />
2 onions, chopped<br />
1 x 450g pack ready diced carrot & swede mix<br />
100g french/green beans cut into short lengths<br />
250g brussels sprouts or savoy cabbage, shredded<br />
2 medium potatoes, diced<br />
2 cloves garlic, crushed<br />
2 tsp dried basil<br />
2 tbsp tomato puree<br />
2 x 400g can chopped tomatoes<br />
1.2 litres ham stock<br />
50g spaghetti broken into short lengths<br />
2 x 420g can baked beans in tomato sauce<br />
salt, pepper and artificial sweetener to taste<br />
<br />
<b><u>Method:</u></b><br />
Heat the spray oil in a large pan and add the bacon and onion. Cook for around 5 mins until the onions are starting to soften and the bacon is beginning to brown. Add the carrot & swede, french beans, brussels sprouts or cabbage, potatoes and garlic and cook for another 5 mins stilling frequently. Add the basil, tomato puree, chopped tomatoes and stock. Bring to the boil and simmer for 20 mins until the vegetables are tender. Add the spaghetti and baked beans and continue to cook for another 10-15 mins until the pasta is cooked. Season to taste with salt, pepper and a little artificial sweetener to take the sharpness off all the tomatoes.<br />
<br />
<i>This keeps in the fridge for a few days, and also freezes well, and is great for a lunchtime meal. I've just had 2 bowls of it!!!</i><br />
<i><br /></i>
<i>Hugs,</i><br />
<i>Shona xx</i><br />
<br />
<br />
<br />
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<br />Shona Hamillhttp://www.blogger.com/profile/04313142053648893722noreply@blogger.com0tag:blogger.com,1999:blog-4649434795037904227.post-49726208056163002022016-11-09T22:35:00.001+00:002016-11-09T22:35:10.204+00:00Bacon, Leek & Mushroom Crustless QuicheHi there,<br />
<br />
I'm not long back from my first time going to a craft club. I really enjoyed having 2.5 hours to myself to craft. I took 2 images to colour and my whole collection of Promarkers as well as the baby blanket I'm knitting. I will definitely go back again. <br />
<br />
Today's recipe is one I made for lunch for myself and my husband today. I'm sure it will do us tomorrow too if it lasts that long! I tried out a similar recipe last week for our Slimming World 'Taster Night' but using Smoked Salmon & Asparagus and following a recipe from <a href="http://pinchofnom.com/recipes/syn-free-smoked-salmon-and-broccoli-quiche-slimming-world/">Pinch of Nom</a> and it went down very well. This time I've changed up the flavours and gone larger mainly because the only size of silicone cake mould I could find was a large square one and my first attempt was a little flat. I've used a little bit of reduced fat cheese in the recipe but feel free to leave it out if you don't want to use any of your Healthy Extra A<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBqo3dXfLiUtxz8TUbI6WWpvqD86adekRD00BfocGfcfK_Z7ruLxEmdARfoqIBA-iInYjKeOATBcrIE9tFD9yeTnlyq6CyyB03jo24wsVjmxK0KDixJfCzrF-Vwo5T5wjdqQMpx8IG5exR/s1600/Crustless+quiche.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="271" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBqo3dXfLiUtxz8TUbI6WWpvqD86adekRD00BfocGfcfK_Z7ruLxEmdARfoqIBA-iInYjKeOATBcrIE9tFD9yeTnlyq6CyyB03jo24wsVjmxK0KDixJfCzrF-Vwo5T5wjdqQMpx8IG5exR/s400/Crustless+quiche.jpg" width="400" /></a></div>
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<h3>
<b><br /></b><b>Bacon, Leek & Mushroom Crustless Quiche</b></h3>
<b><br /></b>
<b>Serves 4-6</b><br />
<b><br /></b>
<b>1/4 - 1/6 Healthy Extra A per portion</b><br />
<b><br /></b>
<u><b>Ingredients:</b></u><br />
Low calorie cooking oil spray<br />
1 leek, sliced<br />
6 medallions of bacon, chopped<br />
250g chestnut mushrooms, sliced<br />
1 tsp dried chives<br />
12 eggs<br />
3 tbsp quark<br />
Salt & freshly ground black pepper<br />
40g reduced fat cheddar cheese, grated<br />
<br />
<u><b>Method:</b></u><br />
Heat the spray oil in a frying pan, add the leek and bacon until the leek is soft and the bacon is turning golden. Add the mushrooms and cook for another 5 mins or so until they have softened. Add the chives.<br />
<br />
Meanwhile, beat the eggs and quark together and season well. Spray an ovenproof silicone cake mould with a little spray oil then place the leek, bacon and mushroom mixture on the bottom. Top with the egg and quark mixture then sprinkle over the grated cheese.<br />
<br />
Bake in a preheated oven at 190c for 35 mins. Leave to cool in the mould then transfer to a plate or chopping board to cut up to protect your mould.<br />
<br />
Serve warm with Slimming World chips and veggies or even better the next day cold with a salad.<br />
<br />
This recipe could be adapted for lots of different flavours. I think my next one might involve some Slimming World sausages - watch this space!<br />
<br />
That's all from me tonight.<br />
<br />
Hugs, Shona xx<br />
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<br />Shona Hamillhttp://www.blogger.com/profile/04313142053648893722noreply@blogger.com0tag:blogger.com,1999:blog-4649434795037904227.post-46195971595027997182016-11-09T00:40:00.003+00:002016-11-09T00:40:57.068+00:00Fish PieHi there<br />
<br />
It's a little late but I'm here with the recipe for the fish pie I made this evening. I'm loving the idea of comfort food right now - it must be the weather! This recipe is one I made up myself to fit the Slimming World 'food optimising' plan. A word of warning though make sure the dish you use is big enough. Mine spilled over the top, thank goodness I put a baking sheet underneath it!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvKb7VbZNkHucityP_wwivl6w6tFlUU4RPzdcOleNgWVBT0HvCWr-vfJT9GY0UrB0dz3X2lEps8oSjPmHekAqJEBv22SThrK4AydBY_us-EpzhrdZGIVEcbA7zZFZJ6_26MFoiuswEcUZP/s1600/Fish+Pie+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvKb7VbZNkHucityP_wwivl6w6tFlUU4RPzdcOleNgWVBT0HvCWr-vfJT9GY0UrB0dz3X2lEps8oSjPmHekAqJEBv22SThrK4AydBY_us-EpzhrdZGIVEcbA7zZFZJ6_26MFoiuswEcUZP/s1600/Fish+Pie+1.jpg" /></a></div>
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<b>Fish Pie</b></h3>
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<b><br /></b></div>
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<b>Serves 4</b></div>
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<b><br /></b></div>
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<b>2.5 Syns & a Healthy Extra A per Portion</b></div>
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<u><b><br /></b></u></div>
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<u><b>Ingredients:</b></u></div>
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1 x pack fish pie mix containing salmon, smoked and white fish (I used Tesco)</div>
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200g raw king prawns (without shells)</div>
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150g frozen spinach</div>
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2 x pack Schwartz white sauce mix</div>
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600ml 1% fat milk</div>
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80g reduced fat cheddar cheese, grated</div>
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Large pinch of saffron</div>
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1.3 kg potatoes (suitable for mashing), peeled and cut into chunks</div>
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Salt & freshly ground black pepper</div>
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<u><b><br /></b></u></div>
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<u><b>Method:</b></u></div>
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Place the fish and prawns on a microwavable plate and cover with cling film. Cut a couple of small vents into the cling film then microwave on full power for 3-4 mins until fish and prawns are just cooked. Set aside. </div>
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Meanwhile boil the spinach in lightly salted water for 5-6 mins then drain thoroughly, squeezing out as much liquid as possible. In another pan make up the white sauce with the milk and cook according to the packet instructions. Off the heat add the saffron and all but a small handful of the cheese as well as seasoning. Place the fish, prawns and spinach in a large ovenproof dish then pour over the sauce. </div>
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Meanwile boil the potatoes in salted water until tender then drain and mash really well ( I didn't add any butter or milk to them). Place on top of the fish mixture then rough up with a fork so it will go crispy in the oven. Sprinkle over the remaining cheese then bake in a preheated oven at 200C for 30-40 minutes until the top is golden brown and everything is cooked through.</div>
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Serve with as much veggies as you like.</div>
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I'm off to bed now as I am back to work in the morning :(</div>
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Take care,</div>
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Shona xx</div>
<br />Shona Hamillhttp://www.blogger.com/profile/04313142053648893722noreply@blogger.com0tag:blogger.com,1999:blog-4649434795037904227.post-89023330652629729442016-11-08T14:42:00.001+00:002016-11-08T14:42:25.616+00:00StoviesHello!<br />
<br />
Blah my four day weekend is coming to an end and it's back to work tomorrow for me but at least it will be a short week! Today I'm blogging last night's tea which was a Scottish classic - Stovies!<br />
<br />
This is the first time I've made it since I started Slimming World but it's coming to that time of year that you need a bit of comfort food. I got to thinking I could quite easily adapt my usual recipe to be a little more SW friendly. As there's only onions in the way of 'Speed' veggies you'd probably be best to serve this with extra veggies or have some fresh fruit for afters.<br />
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<h3 style="clear: both; text-align: left;">
<b>Stovies</b></h3>
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<b><br /></b></div>
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<b>Serves 4</b></div>
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<b><br /></b></div>
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<b>Approx 1.5 syns per serving</b></div>
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<b><br /></b></div>
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<b><u>Ingredients:</u></b></div>
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Low calorie spray oil (I used sunflower)</div>
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3 small onions, halved and finely sliced</div>
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1.5 kg white potatoes, cut into small chunks</div>
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300g leftover roast beef (more if you have it)</div>
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1 x pack schwartz classic roast beef gravy mix (4.5 syns)</div>
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200ml beef stock</div>
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Salt & Freshly Ground Black Pepper</div>
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<br /></div>
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<b><u>Method:</u></b></div>
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Heat the spray oil in a large heavy bottomed pan and fry the onions until beginning to brown. Add a little water if they start to stick. Add the potatoes and cook until starting to soften, stirring frequently. Add the beef, gravy and stock and cook with the lid on until the potatoes are tender, stirring regularly. Use a potato masher to break up some of the larger potato chunks. Season to taste and serve with oatcakes if liked for extra syns.</div>
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That's all from me just now. I'll be back later with my fish pie recipe!</div>
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<br /></div>
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Hugs,</div>
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Shona x</div>
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<br />Shona Hamillhttp://www.blogger.com/profile/04313142053648893722noreply@blogger.com0tag:blogger.com,1999:blog-4649434795037904227.post-6405946671420116312016-11-06T22:47:00.000+00:002016-11-06T22:47:29.511+00:00Beetroot & Potato BoulangereGood evening<br />
<br />
Tonight's recipe is one I came across when I was looking for ideas to use up some cooked beetroot I won in a Slimming World raffle prize. I had intended making a soup of some kind but this caught my eye! I decided to make it tonight to accompany our Sunday roast beef as a change from our usual roasties and it was delicious! Original recipe from <a href="http://poppyandthebees.com/blushing-beetroot-potato-boulangere/">Poppy & The Bees</a> via Pinterest and tweaked by me. If you want to make it Syn free substitute the wine for more stock.<br />
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<h3>
<b>Beetroot & Potato Boulangere</b></h3>
<br />
<b>Serves 4</b><br />
<b><br /></b>
<b>1.5 Syns per Serving</b><br />
<br />
<b><u>Ingredients:</u></b><br />
Low calorie olive oil spray oil<br />
1 x pack of vacuum packed cooked beetroot, sliced finely<br />
5-6 white potatoes, sliced finely (I used Maris Piper)<br />
2 small onions, halved and finely sliced<br />
1/4 tsp dried sage<br />
1/2 tsp dried thyme<br />
125ml white wine<br />
200ml vegetable stock<br />
Salt & Freshly Ground Black Pepper<br />
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Preheat the oven to 220C. Spray a shallow ovenproof dish with the spray oil then layer up the beetroot, potato and onion slices. Doing this vertically looks pretty and also the veg cooks more evenly. Sprinkle over the herbs. Combine the wine and stock and pour over the vegetables. Season well. Cover the dish with foil to make a 'lid' and place in the pre heated oven for 40-45 mins until the vegetables are cooked through. Remove the foil from the dish and return to the oven uncovered for another 15-20 mins until golden and the vegetables are beginning to crisp. Remove from the oven and allow to stand for around 10 mins before serving.<br />
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That's all for now, enjoy the week ahead.<br />
<br />
Shona xx<br />
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<br />Shona Hamillhttp://www.blogger.com/profile/04313142053648893722noreply@blogger.com0tag:blogger.com,1999:blog-4649434795037904227.post-26345070046692587262016-11-04T20:42:00.001+00:002016-11-04T20:42:10.325+00:00Mushy Pea Curry!Good evening,<br />
<br />
Another Slimming World inspired recipe tonight! This one has a couple of 'hidden' ingredients lol. The recipe was passed on by one of the lovely members at my SW group when we had a taster night earlier in the week, she made us taste it before she told us what was in it! Sadly, I had a wee 1lb gain this week so 2st 13.5lb total weight loss to date but I'm back on track and having a good week so far!<br />
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Slimming World Inspired Chicken Curry with Mushy Peas</div>
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Serves 4 (with leftover sauce)</div>
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Free on Slimming World</div>
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Ingredients:</div>
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Cooking oil spray (I used sunflower)</div>
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4 chicken breasts, cubed</div>
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125g mushrooms, roughly chopped</div>
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2 tbsp frozen peas</div>
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2 x 300g can mushy peas</div>
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1 x 425g can baked beans in tomato sauce</div>
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1 x 400g can chopped tomatoes</div>
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2 tbsp mild curry powder (or to taste)</div>
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1/2 tsp chilli powder</div>
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Salt & pepper to taste</div>
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Fry the chicken in the spray oil until cooked all over and just starting to brown, add the mushrooms and cook for a few more minutes until beginning to soften. Add the frozen peas to the chicken and mushrooms. Meanwhile, combine the remaining ingredients in a large bowl and puree with a stick blender until everything is blitzed and has a thick but quite smooth consistency.</div>
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Add about half the sauce mixture to the chicken, mushrooms and peas and cook until bubbling and cooked throughout.</div>
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Serve with plain boiled rice.</div>
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The leftover sauce would be fab heated up and served with Slimming World chips!</div>
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Have a great weekend folks!</div>
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Hugs,</div>
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Shona xx</div>
<br />Shona Hamillhttp://www.blogger.com/profile/04313142053648893722noreply@blogger.com0tag:blogger.com,1999:blog-4649434795037904227.post-1390575760065250192016-10-22T22:09:00.001+01:002016-10-23T09:06:49.179+01:00I'm back - with Slimming World Friendly Lasagne!Good evening,<br />
<br />
I can't believe it's almost a year since I last blogged a recipe on here! I have decided to resurrect Homecooked by Hamill although a lot of my recipes will now be tailored towards Slimming World as I am following their plan. I have had a very successful journey with them so far losing 2 stone 13 lb since I started mid May! I still have quite a way to go but I'm in it for the long haul! Don't worry there will still be some non Slimming World recipes along the way!<br />
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Ok on to my Lasagne! This recipe came about as I didn't fancy making any of the lasagne recipes I'd seen online or in Slimming World magazines, recipe books, etc. Most of them contain quark and/or fromage frais and I'm not keen on either. In the past pre SW I'd often used packet white sauce mixes for a quick hack when making mac & cheese or lasagne so I calculated the syns in a packet to see if they would be a viable option and thankfully they are!<br />
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Lasagne</div>
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Serves 4</div>
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2.5 Syns & 1 x Healthy Extra A on Slimming World</div>
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Ingredients:</div>
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6-9 dried no pre cook lasagne sheets (depending on the size of your dish)</div>
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500g minced beef (5% or less fat)</div>
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2 smoked bacon medallions, chopped </div>
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1 large onion, chopped</div>
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1 carrot, finely chopped</div>
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1 stick celery, finely chopped</div>
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2 cloves garlic, crushed</div>
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250g chestnut mushrooms, chopped</div>
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1 tbsp tomato puree</div>
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500g carton passata</div>
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1 white wine stock pot</div>
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1/2 tsp dried basil</div>
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1/2 tsp dried parsley</div>
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1/2 tsp dried oregano</div>
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1/4 tsp ground mace</div>
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pinch of sweetener</div>
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salt & freshly ground pepper</div>
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2 x 25g sachets Schwartz white sauce mix</div>
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600ml 1% fat milk</div>
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80g reduced fat cheddar cheese, grated</div>
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Method:</div>
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Place the minced beef, bacon, onions, carrot and celery in a shallow, lidded saucepan (without the lid at this stage) and cook until starting to brown all over, approx 15 mins, stirring frequently.</div>
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Add the garlic and mushrooms and cook for a further 5 mins, stirring frequently. Add the tomato puree, passata, stock pot, herbs, mace, sweetener and seasoning and mix thoroughly. Bring to a gentle simmer and cook with the lid on for around 20 mins stirring occasionally.</div>
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Meanwhile combine the milk with the sachets of sauce mix in another pan and cook according to the packet instructions. </div>
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Assemble the lasagne in a large square or rectangular oven proof dish starting with a small drizzle of the white sauce then a layer of lasagne sheets followed by a layer of the mince mixture and another drizzle of white sauce. Repeat the layers then add a final layer of lasange sheets and top with the rest of the white sauce and the grated cheese.</div>
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Bake at 200C for approx 40 mins but this will depend on the dish you've used and your oven so check it frequently and cook it for longer if needed. it should be nicely browned and a little bit crispy on the top. </div>
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Hope you enjoy it as much as we do!</div>
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Shona x</div>
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<br />Shona Hamillhttp://www.blogger.com/profile/04313142053648893722noreply@blogger.com0tag:blogger.com,1999:blog-4649434795037904227.post-87058808589043014742015-10-31T09:00:00.000+00:002015-10-31T09:00:03.107+00:00Pumpkin PieAnd hello again,<br />
<br />
Happy Halloween! The pumpkin season is well and truly upon us so what better way to celebrate with a slice of pumpkin pie. I've been wanting to make this for ages and with the help of a can of Libby's Pumkin Puree it was really simple to make. This recipe is from their website. <br />
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<b><span style="font-size: large;">Pumpkin Pie</span></b><br />
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<b><u>Ingredients</u></b><br />
<span class="ingredient" style="background-color: #ffffcc; font-family: HelveticaNeue-Light, 'Helvetica Neue Light', 'Helvetica Neue', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 16px; line-height: 20px;">3/4 cup granulated sugar</span><br style="background-color: #ffffcc; font-family: HelveticaNeue-Light, 'Helvetica Neue Light', 'Helvetica Neue', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 16px; line-height: 20px;" /><span class="ingredient" style="background-color: #ffffcc; font-family: HelveticaNeue-Light, 'Helvetica Neue Light', 'Helvetica Neue', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 16px; line-height: 20px;">1 teaspoon ground cinnamon</span><br style="background-color: #ffffcc; font-family: HelveticaNeue-Light, 'Helvetica Neue Light', 'Helvetica Neue', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 16px; line-height: 20px;" /><span class="ingredient" style="background-color: #ffffcc; font-family: HelveticaNeue-Light, 'Helvetica Neue Light', 'Helvetica Neue', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 16px; line-height: 20px;">1/2 teaspoon salt</span><br style="background-color: #ffffcc; font-family: HelveticaNeue-Light, 'Helvetica Neue Light', 'Helvetica Neue', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 16px; line-height: 20px;" /><span class="ingredient" style="background-color: #ffffcc; font-family: HelveticaNeue-Light, 'Helvetica Neue Light', 'Helvetica Neue', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 16px; line-height: 20px;">1/2 teaspoon ground ginger</span><br style="background-color: #ffffcc; font-family: HelveticaNeue-Light, 'Helvetica Neue Light', 'Helvetica Neue', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 16px; line-height: 20px;" /><span class="ingredient" style="background-color: #ffffcc; font-family: HelveticaNeue-Light, 'Helvetica Neue Light', 'Helvetica Neue', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 16px; line-height: 20px;">1/4 teaspoon ground cloves</span><br style="background-color: #ffffcc; font-family: HelveticaNeue-Light, 'Helvetica Neue Light', 'Helvetica Neue', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 16px; line-height: 20px;" /><span class="ingredient" style="background-color: #ffffcc; font-family: HelveticaNeue-Light, 'Helvetica Neue Light', 'Helvetica Neue', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 16px; line-height: 20px;">2 large eggs</span><br style="background-color: #ffffcc; font-family: HelveticaNeue-Light, 'Helvetica Neue Light', 'Helvetica Neue', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 16px; line-height: 20px;" /><span class="ingredient" style="background-color: #ffffcc; font-family: HelveticaNeue-Light, 'Helvetica Neue Light', 'Helvetica Neue', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 16px; line-height: 20px;">1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin</span><br style="background-color: #ffffcc; font-family: HelveticaNeue-Light, 'Helvetica Neue Light', 'Helvetica Neue', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 16px; line-height: 20px;" /><span class="ingredient" style="background-color: #ffffcc; font-family: HelveticaNeue-Light, 'Helvetica Neue Light', 'Helvetica Neue', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 16px; line-height: 20px;">1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk</span><br style="background-color: #ffffcc; font-family: HelveticaNeue-Light, 'Helvetica Neue Light', 'Helvetica Neue', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 16px; line-height: 20px;" /><span class="ingredient" style="background-color: #ffffcc; font-family: HelveticaNeue-Light, 'Helvetica Neue Light', 'Helvetica Neue', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 16px; line-height: 20px;">1 unbaked 9-inch (4-cup volume) deep-dish pie shell</span><br style="background-color: #ffffcc; font-family: HelveticaNeue-Light, 'Helvetica Neue Light', 'Helvetica Neue', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 16px; line-height: 20px;" /><span class="ingredient" style="background-color: #ffffcc; font-family: HelveticaNeue-Light, 'Helvetica Neue Light', 'Helvetica Neue', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 16px; line-height: 20px;">Whipped cream (optional)</span><br />
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<div class="instructions" style="color: #772222; font-family: HelveticaNeue-Light, 'Helvetica Neue Light', 'Helvetica Neue', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 16px; line-height: 20px;">
<b><u>Method</u></b></div>
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MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.POUR into pie shell.<br />
BAKE in preheated 425°F. oven for 15 minutes. Reduce temperature to 350°F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.<br />
Cooks Note: 1-3/4 teaspoons pumpkin spice may be substituted for the cinnamon, ginger and cloves; however, the taste will be slightly different. Do not freeze, as this will cause the crust to separate from the filling.<br />
FOR 2 SHALLOW PIES: substitute two 9-inch (2-cup volume) pie shells. Bake in preheated 425°F. oven for 15 minutes. Reduce temperature to 350°F.; bake for 20 to 30 minutes or until pies test done.<br />
FOR HIGH ALTITUDE BAKING (3,500 to 6,000 ft.): Deep-dish pie - extend second bake time to 55 to 60 minutes. Shallow pies - no change.<br />
Estimated Times: Preparation - 15 minutes; Cooking - 55 minutes; Cooling Time - 2 hours cooling.<br />
© 2009 and ®/™ Société des Produits Nestlé S.A., Vevey, Switzerland, used with permission.<br />
Submitted by: LIBBY'S® Pumpkin<br />
Nutrient data provided by COOKS.com.</div>
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Servings: 8 (136.68g per serving)Nutrition (per serving): 253 calories, 12.35g total fat, 4.3g saturated fat, 152.3mg potassium, 32.82g carbohydrates, 19.6g sugar, 2.7g fiber, 5.9g protein, 58.5mg cholesterol, 318.8mg sodium, 1.2mg iron, 24.7mcg folate, 118mg phosphorus, 6696.84IU Vitamin A, 0.15mcg Vitamin B12, 1.33mg Vitamin C, 42.86IU Vitamin D.</div>
<span class="ingredient" style="background-color: #ffffcc; font-family: HelveticaNeue-Light, 'Helvetica Neue Light', 'Helvetica Neue', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 16px; line-height: 20px;"><br /></span>Shona Hamillhttp://www.blogger.com/profile/04313142053648893722noreply@blogger.com0tag:blogger.com,1999:blog-4649434795037904227.post-45538007463198658662015-10-23T08:00:00.000+01:002015-10-23T08:00:00.280+01:00Eton Mess CakeGood morning,<br />
<br />
Just sharing a cake I made a few months back. It was absolutely delicious one of the best cakes I've ever made and best of all it wasn't too tricky. I made it to serve at the Strawberry Tea held at a nearby sheltered housing complex and I'm happy to say everyone really enjoyed it. The recipe is another winner from BBC Good Food!<br />
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Eton Mess Cake </h2>
<u>
Ingredients</u><br />
<div class="ingredient-lists separator-serated tab-content" style="background-color: white; border-left-color: rgb(234, 234, 234); border-right-color: rgb(234, 234, 234); border-style: solid solid none; border-top-color: rgb(234, 234, 234); border-width: 1px 1px 0px; box-sizing: border-box; color: #333333; font-family: 'Helvetica Neue', Helvetica, Arial; padding: 13.4688px; position: relative;">
<div class="view view-recipe-views view-id-recipe_views view-display-id-ingredients view-dom-id-2933ded3bdb1e7498d46695ad0058724" style="box-sizing: border-box;">
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<ul class="unstyled" style="box-sizing: border-box; font-size: 1rem; line-height: 1.125rem; list-style: none; margin: 0px; padding: 0px;">
<li class="" itemprop="ingredients" style="background: rgb(241, 247, 247); box-sizing: border-box; line-height: 1.375rem; padding: 6px 10px;">175g unsalted butter</li>
<li class="" itemprop="ingredients" style="box-sizing: border-box; line-height: 1.375rem; padding: 6px 10px;">5 tbsp double cream, from a 300ml pot</li>
<li class="" itemprop="ingredients" style="background: rgb(241, 247, 247); box-sizing: border-box; line-height: 1.375rem; padding: 6px 10px;">1 tsp <a class="glossary-link" href="http://www.bbcgoodfood.com/glossary/vanilla" style="border-bottom-color: rgb(51, 51, 51); border-bottom-style: dotted; border-bottom-width: 1px; box-sizing: border-box; color: #333333; cursor: pointer; text-decoration: none;">vanilla</a> paste or extract</li>
<li class="" itemprop="ingredients" style="box-sizing: border-box; line-height: 1.375rem; padding: 6px 10px;">225g plain <a class="glossary-link" href="http://www.bbcgoodfood.com/glossary/flour" style="border-bottom-color: rgb(51, 51, 51); border-bottom-style: dotted; border-bottom-width: 1px; box-sizing: border-box; color: #333333; cursor: pointer; text-decoration: none;">flour</a></li>
<li class="" itemprop="ingredients" style="background: rgb(241, 247, 247); box-sizing: border-box; line-height: 1.375rem; padding: 6px 10px;">100g ground <a class="glossary-link" href="http://www.bbcgoodfood.com/glossary/almond" style="border-bottom-color: rgb(51, 51, 51); border-bottom-style: dotted; border-bottom-width: 1px; box-sizing: border-box; color: #333333; cursor: pointer; text-decoration: none;">almonds</a></li>
<li class="" itemprop="ingredients" style="box-sizing: border-box; line-height: 1.375rem; padding: 6px 10px;">1 tsp <a class="glossary-link" href="http://www.bbcgoodfood.com/glossary/baking-powder" style="border-bottom-color: rgb(51, 51, 51); border-bottom-style: dotted; border-bottom-width: 1px; box-sizing: border-box; color: #333333; cursor: pointer; text-decoration: none;">baking powder</a></li>
<li class="" itemprop="ingredients" style="background: rgb(241, 247, 247); box-sizing: border-box; line-height: 1.375rem; padding: 6px 10px;">200g golden caster sugar</li>
<li class="" itemprop="ingredients" style="box-sizing: border-box; line-height: 1.375rem; padding: 6px 10px;">5 large <a class="glossary-link" href="http://www.bbcgoodfood.com/glossary/egg" style="border-bottom-color: rgb(51, 51, 51); border-bottom-style: dotted; border-bottom-width: 1px; box-sizing: border-box; color: #333333; cursor: pointer; text-decoration: none;">eggs</a>, at room temperature</li>
<li class="" itemprop="ingredients" style="background: rgb(241, 247, 247); box-sizing: border-box; line-height: 1.375rem; padding: 6px 10px;">400g <a class="glossary-link" href="http://www.bbcgoodfood.com/glossary/strawberry" style="border-bottom-color: rgb(51, 51, 51); border-bottom-style: dotted; border-bottom-width: 1px; box-sizing: border-box; color: #333333; cursor: pointer; text-decoration: none;">strawberries</a>,½ roughly chopped, ½ finely sliced</li>
<li class="" itemprop="ingredients" style="box-sizing: border-box; line-height: 1.375rem; padding: 6px 10px;">4 meringues nests (50g/2oz), very roughly broken up</li>
<li class="" itemprop="ingredients" style="background: rgb(241, 247, 247); box-sizing: border-box; line-height: 1.375rem; margin-bottom: 0px !important; padding: 6px 10px;">a little icing sugar, to serve</li>
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Method</u><br />
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<li class="separator separator-solid-grayoffwhite first" itemprop="recipeInstructions" style="border-bottom-color: rgb(240, 242, 235); border-bottom-style: solid; border-bottom-width: 1px; box-sizing: border-box; font-size: 1.4375rem; font-weight: 700; line-height: 1.2; list-style: decimal inside; margin: 0px 0px 20px; padding: 0px 0px 20px;"><span style="box-sizing: border-box; font-size: 1rem; font-weight: normal; margin-right: 2px;">Grease a deep, 20 x 30cm traybake or roasting tin, then line with parchment. Heat oven to 160C/140C fan/gas 3. Melt the butter, take off the heat and stir in the cream and the<a class="glossary-link" href="http://www.bbcgoodfood.com/glossary/vanilla" style="border-bottom-color: rgb(51, 51, 51); border-bottom-style: dotted; border-bottom-width: 1px; box-sizing: border-box; color: #333333; cursor: pointer; text-decoration: none;">vanilla</a>. Mix the <a class="glossary-link" href="http://www.bbcgoodfood.com/glossary/flour" style="border-bottom-color: rgb(51, 51, 51); border-bottom-style: dotted; border-bottom-width: 1px; box-sizing: border-box; color: #333333; cursor: pointer; text-decoration: none;">flour</a>, <a class="glossary-link" href="http://www.bbcgoodfood.com/glossary/almond" style="border-bottom-color: rgb(51, 51, 51); border-bottom-style: dotted; border-bottom-width: 1px; box-sizing: border-box; color: #333333; cursor: pointer; text-decoration: none;">almonds</a>, <a class="glossary-link" href="http://www.bbcgoodfood.com/glossary/baking-powder" style="border-bottom-color: rgb(51, 51, 51); border-bottom-style: dotted; border-bottom-width: 1px; box-sizing: border-box; color: #333333; cursor: pointer; text-decoration: none;">baking powder</a>and ¼ tsp fine salt and set aside for later.</span></li>
<li class="separator separator-solid-grayoffwhite" itemprop="recipeInstructions" style="border-bottom-color: rgb(240, 242, 235); border-bottom-style: solid; border-bottom-width: 1px; box-sizing: border-box; font-size: 1.4375rem; font-weight: 700; line-height: 1.2; list-style: decimal inside; margin: 0px 0px 20px; padding: 0px 0px 20px;"><span style="box-sizing: border-box; font-size: 1rem; font-weight: normal; margin-right: 2px;">Put the caster sugar and <a class="glossary-link" href="http://www.bbcgoodfood.com/glossary/egg" style="border-bottom-color: rgb(51, 51, 51); border-bottom-style: dotted; border-bottom-width: 1px; box-sizing: border-box; color: #333333; cursor: pointer; text-decoration: none;">eggs</a> into a large bowl, and <a class="glossary-link" href="http://www.bbcgoodfood.com/glossary/whisk" style="border-bottom-color: rgb(51, 51, 51); border-bottom-style: dotted; border-bottom-width: 1px; box-sizing: border-box; color: #333333; cursor: pointer; text-decoration: none;">whisk</a> with electric beaters until very thick and foamy, about 5 mins. Pour in the butter mix, whisk briefly, then add the flour mix and whisk briefly again until even. Stir in the chopped <a class="glossary-link" href="http://www.bbcgoodfood.com/glossary/strawberry" style="border-bottom-color: rgb(51, 51, 51); border-bottom-style: dotted; border-bottom-width: 1px; box-sizing: border-box; color: #333333; cursor: pointer; text-decoration: none;">strawberries</a>, then pour the batter into the tin and level the top.</span></li>
<li class="separator separator-solid-grayoffwhite last" itemprop="recipeInstructions" style="background: none 0px 0px repeat scroll transparent; border-bottom-color: rgb(240, 242, 235); border-bottom-style: solid; border-bottom-width: 1px; box-sizing: border-box; font-size: 1.4375rem; font-weight: 700; line-height: 1.2; list-style: decimal inside; margin-bottom: 0px !important; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding: 0px 0px 20px;"><span style="box-sizing: border-box; font-size: 1rem; font-weight: normal; margin-right: 2px;">Scatter the sliced strawberries and meringue over the cake, then bake for 40-45 mins until risen, golden and a skewer comes out clean. Cool for 20 mins in the tin, then transfer the cake to a rack. Just before serving, dust with a little icing sugar. Enjoy with the rest of the double cream, whipped if you like.</span></li>
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<span style="box-sizing: border-box; font-size: 0.875rem;"></span></div>
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Recipe from Good Food magazine, <a class="text-style-alt" href="http://www.bbcgoodfood.com/search/recipes/date/1306882800" style="box-sizing: border-box; color: #447d75; cursor: pointer; text-decoration: none;">June 2011</a></div>
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<br />Shona Hamillhttp://www.blogger.com/profile/04313142053648893722noreply@blogger.com0tag:blogger.com,1999:blog-4649434795037904227.post-89358116137341699822015-10-22T08:00:00.000+01:002016-11-04T20:53:03.586+00:00Blueberry & Pretzel CookiesHello again,<br />
<br />
Here's another bluberry recipe I road tested to use up some of our crop. This time it's a cookie recipe and I have to say they were delicious, especailly when still warm! The recipe is from BBC Good Food.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEuwxTxyu80x2b8jquZgrzKMh2sxJFPOdKlsSGoHEBceuoS1Vu1OMEpMQ2kdQQkAP_uwLw7OKCWKVKfydCYinE0ysBd2yVhORO5uo13peiuHrLtY6WpEi7vIIWEeCkusDa2l43I8nM7u8d/s1600/Pretzel+cookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEuwxTxyu80x2b8jquZgrzKMh2sxJFPOdKlsSGoHEBceuoS1Vu1OMEpMQ2kdQQkAP_uwLw7OKCWKVKfydCYinE0ysBd2yVhORO5uo13peiuHrLtY6WpEi7vIIWEeCkusDa2l43I8nM7u8d/s400/Pretzel+cookies.jpg" width="220" /></a></div>
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<b><span style="font-size: large;">Blueberry & Pretzel Cookies</span></b></div>
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Ingredients</h2>
<div class="ingredient-lists separator-serated tab-content" style="background-color: white; border-left-color: rgb(234, 234, 234); border-right-color: rgb(234, 234, 234); border-style: solid solid none; border-top-color: rgb(234, 234, 234); border-width: 1px 1px 0px; box-sizing: border-box; color: #333333; font-family: 'Helvetica Neue', Helvetica, Arial; padding: 13.4688px; position: relative;">
<div class="view view-recipe-views view-id-recipe_views view-display-id-ingredients view-dom-id-846f13944bdaa8fc5dcae468e766d79e" style="box-sizing: border-box;">
<div class="view-content" style="box-sizing: border-box;">
<ul class="unstyled" style="box-sizing: border-box; font-size: 1rem; line-height: 1.125rem; list-style: none; margin: 0px; padding: 0px;">
<li class="" itemprop="ingredients" style="background: rgb(241, 247, 247); box-sizing: border-box; line-height: 1.375rem; padding: 6px 10px;">175g butter, softened</li>
<li class="" itemprop="ingredients" style="box-sizing: border-box; line-height: 1.375rem; padding: 6px 10px;">200g light soft brown sugar</li>
<li class="" itemprop="ingredients" style="background: rgb(241, 247, 247); box-sizing: border-box; line-height: 1.375rem; padding: 6px 10px;">100g golden caster sugar</li>
<li class="" itemprop="ingredients" style="box-sizing: border-box; line-height: 1.375rem; padding: 6px 10px;">1 tbsp <a class="glossary-link" href="http://www.bbcgoodfood.com/glossary/vanilla" style="border-bottom-color: rgb(51, 51, 51); border-bottom-style: dotted; border-bottom-width: 1px; box-sizing: border-box; color: #333333; cursor: pointer; text-decoration: none;">vanilla</a> extract</li>
<li class="" itemprop="ingredients" style="background: rgb(241, 247, 247); box-sizing: border-box; line-height: 1.375rem; padding: 6px 10px;">1 large <a class="glossary-link" href="http://www.bbcgoodfood.com/glossary/egg" style="border-bottom-color: rgb(51, 51, 51); border-bottom-style: dotted; border-bottom-width: 1px; box-sizing: border-box; color: #333333; cursor: pointer; text-decoration: none;">egg</a></li>
<li class="" itemprop="ingredients" style="box-sizing: border-box; line-height: 1.375rem; padding: 6px 10px;">250g plain <a class="glossary-link" href="http://www.bbcgoodfood.com/glossary/flour" style="border-bottom-color: rgb(51, 51, 51); border-bottom-style: dotted; border-bottom-width: 1px; box-sizing: border-box; color: #333333; cursor: pointer; text-decoration: none;">flour</a></li>
<li class="" itemprop="ingredients" style="background: rgb(241, 247, 247); box-sizing: border-box; line-height: 1.375rem; padding: 6px 10px;">½ tsp <a class="glossary-link" href="http://www.bbcgoodfood.com/glossary/bicarbonate-soda" style="border-bottom-color: rgb(51, 51, 51); border-bottom-style: dotted; border-bottom-width: 1px; box-sizing: border-box; color: #333333; cursor: pointer; text-decoration: none;">bicarbonate of soda</a></li>
<li class="" itemprop="ingredients" style="box-sizing: border-box; line-height: 1.375rem; padding: 6px 10px;">200g blueberries</li>
<li class="" itemprop="ingredients" style="background: rgb(241, 247, 247); box-sizing: border-box; line-height: 1.375rem; padding: 6px 10px;">50g small salted pretzels, broken into chunky pieces</li>
<li class="" itemprop="ingredients" style="box-sizing: border-box; line-height: 1.375rem; margin-bottom: 0px !important; padding: 6px 10px;">100g white chocolate chunks</li>
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Method</h2>
<div style="box-sizing: border-box; font-size: 15px; line-height: 22.5px;">
<div class="field field-name-body field-type-text-with-summary field-label-hidden" style="box-sizing: border-box;">
<div class="field-items" style="box-sizing: border-box;">
<div class="field-item even" style="box-sizing: border-box;">
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<li class="separator separator-solid-grayoffwhite first" itemprop="recipeInstructions" style="border-bottom-color: rgb(240, 242, 235); border-bottom-style: solid; border-bottom-width: 1px; box-sizing: border-box; font-size: 1.4375rem; font-weight: 700; line-height: 1.2; list-style: decimal inside; margin: 0px 0px 20px; padding: 0px 0px 20px;"><span style="box-sizing: border-box; font-size: 1rem; font-weight: normal; margin-right: 2px;">Heat oven to 190C/170C fan/gas 5. Line 2 baking trays with baking parchment. Tip the butter, sugars and <a class="glossary-link" href="http://www.bbcgoodfood.com/glossary/vanilla" style="border-bottom-color: rgb(51, 51, 51); border-bottom-style: dotted; border-bottom-width: 1px; box-sizing: border-box; color: #333333; cursor: pointer; text-decoration: none;">vanilla</a> into a bowl. Beat with a hand-held electric <a class="glossary-link" href="http://www.bbcgoodfood.com/glossary/whisk" style="border-bottom-color: rgb(51, 51, 51); border-bottom-style: dotted; border-bottom-width: 1px; box-sizing: border-box; color: #333333; cursor: pointer; text-decoration: none;">whisk</a> until pale and fluffy. Add the <a class="glossary-link" href="http://www.bbcgoodfood.com/glossary/egg" style="border-bottom-color: rgb(51, 51, 51); border-bottom-style: dotted; border-bottom-width: 1px; box-sizing: border-box; color: #333333; cursor: pointer; text-decoration: none;">egg</a> and beat again. Tip the <a class="glossary-link" href="http://www.bbcgoodfood.com/glossary/flour" style="border-bottom-color: rgb(51, 51, 51); border-bottom-style: dotted; border-bottom-width: 1px; box-sizing: border-box; color: #333333; cursor: pointer; text-decoration: none;">flour</a>, bicarb and a pinch of salt into the bowl, and use a spatula to mix together. Add the blueberries, pretzel pieces and chocolate chunks, and mix again until everything is combined.</span></li>
<li class="separator separator-solid-grayoffwhite" itemprop="recipeInstructions" style="border-bottom-color: rgb(240, 242, 235); border-bottom-style: solid; border-bottom-width: 1px; box-sizing: border-box; font-size: 1.4375rem; font-weight: 700; line-height: 1.2; list-style: decimal inside; margin: 0px 0px 20px; padding: 0px 0px 20px;"><span style="box-sizing: border-box; font-size: 1rem; font-weight: normal; margin-right: 2px;">Scoop golf-ball-sized mounds of cookie dough onto the baking trays, making sure you leave plenty of space between each one. (You should fit 4-6 cookies on each tray, so you’ll have to bake in batches to make the total 20 cookies.) Can be frozen at this point – simply defrost in the fridge before baking. Bake for 18 mins, swapping the trays around halfway through.</span></li>
<li class="separator separator-solid-grayoffwhite last" itemprop="recipeInstructions" style="background: none 0px 0px repeat scroll transparent; border-bottom-color: rgb(240, 242, 235); border-bottom-style: solid; border-bottom-width: 1px; box-sizing: border-box; font-size: 1.4375rem; font-weight: 700; line-height: 1.2; list-style: decimal inside; margin-bottom: 0px !important; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding: 0px 0px 20px;"><span style="box-sizing: border-box; font-size: 1rem; font-weight: normal; margin-right: 2px;">Remove the trays from the oven and leave to cool for 10 mins before transferring to a wire rack, then bake the second batch. Continue until all the cookies are baked. Will keep in a cookie jar for up to 1 week.</span></li>
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<span style="box-sizing: border-box; font-size: 0.875rem;"></span></div>
<div class="copy-right part-publication turquoise text-style-alt" id="part-publication" style="border-bottom-color: rgb(240, 242, 235); border-bottom-style: solid; border-bottom-width: 1px; box-sizing: border-box; color: #59a399; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 15px; font-style: italic; line-height: 22.5px; margin-bottom: 20px; padding-bottom: 20px;">
<div style="box-sizing: border-box; color: #333333; font-size: 0.875rem; line-height: 1.5; padding-bottom: 0px;">
Recipe from Good Food magazine, <a class="text-style-alt" href="http://www.bbcgoodfood.com/search/recipes/date/1372633200" style="box-sizing: border-box; color: #447d75; cursor: pointer; text-decoration: none;">July 2013</a></div>
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<br />Shona Hamillhttp://www.blogger.com/profile/04313142053648893722noreply@blogger.com0tag:blogger.com,1999:blog-4649434795037904227.post-55120182629949746602015-10-21T14:56:00.001+01:002016-11-04T20:56:42.809+00:00Blueberry ClafoutisHello,<br />
<br />
Been ages since I've been on here but I wanted to record a recipe I made recently before I lose the clipping! We got a fantastic crop of blueberries this year, even better than last year so I've been trying out different recipes with them!<br />
<br />
This recipe is one I took from my Aunt's Chat magazine<br />
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<b>Blueberry Clafoutis</b></h2>
Serves 4<br />
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<b><u>Ingredients</u></b><br />
1 tbsp butter and 2 tbsp sugar to line dish<br />
200g blueberries<br />
100g plain flour<br />
pinch salt<br />
75g caster sugar<br />
1 lemon, grated rind only<br />
3 medium eggs<br />
1 egg yolk<br />
1 tsp vanilla extract<br />
150ml milk<br />
150ml double cream<br />
Sifted icing sugar to decorate<br />
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<b><u>Method</u></b><br />
Preheat oven to 180C/Gas 4 and butter a 1.5 litre ovenproof dish. Sprinkle with sugar to line then add blueberries.<br />
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Mix flour, salt, sugar and lemon rind together in a bowl. Whisk in the eggs, egg yolk, vanilla, then gradually whisk in the milk and cream to make a smooth batter. <br />
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Pour over the blueberries and bake for 30-40 mins until golden, risen and puffed up around the edges and set in the middle. <br />
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Dust generously with icing sugar and serve immediately.<br />
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<br />Shona Hamillhttp://www.blogger.com/profile/04313142053648893722noreply@blogger.com0tag:blogger.com,1999:blog-4649434795037904227.post-19543121817840095722015-02-17T17:36:00.000+00:002015-02-17T17:36:33.022+00:00Meatballs Alla NormaYay! I'm back again! <br />
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This time I'm sharing a recipe I've made a couple of times now and it's delicious. This time I left out the fennel seeds from the recipe and we enjoyed it more, but I'll leave that up to you. The recipe has been taken from my Save With Jamie recipe book by Jamie Oliver. The book recipe includes polenta but I prefer to serve it with tagliatelle.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh-pyaJLFG_hVZ9mImWXLV-2tXckSWItM88kjIrehnEGrShBGjn3pcMVEDYR9asl7lgQ8nDsSQHTceBmim9psxxV03pfJN1efpWPQF_9eXgJazt9jY-vnbWQf1DNCMDWnZ7HDZpx-rknKw/s1600/Meatballs+A+La+Norma.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh-pyaJLFG_hVZ9mImWXLV-2tXckSWItM88kjIrehnEGrShBGjn3pcMVEDYR9asl7lgQ8nDsSQHTceBmim9psxxV03pfJN1efpWPQF_9eXgJazt9jY-vnbWQf1DNCMDWnZ7HDZpx-rknKw/s1600/Meatballs+A+La+Norma.JPG" height="277" width="400" /></a></div>
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<b><span style="font-size: large;">Meatballs Alla Norma</span></b></div>
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<b>Serves 4</b></div>
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<b><u>Ingredients:</u></b></div>
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1 large aubergine</div>
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1/2 bunch fresh flat leaf parsley</div>
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400g minced beef</div>
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1 tbsp fennel seeds</div>
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olive oil</div>
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1 clove garlic</div>
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2 tbsp sweet chilli sauce</div>
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2 tbsp balsamic vinegar</div>
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1 x 400g tin chopped tomatoes</div>
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Salt & freshly ground black pepper</div>
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<b><u>Method:</u></b></div>
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Dice the aubergine into 1cm cubes then season well with salt and leave for 15 mins. Meanwhile, finely chop the parsley and put into a bowl with the beef. Mix together by hand then roll into 20 or so evenly sized balls. Scatter the fennel seeds on a plate and roll the meatballs in them so they stick. Put them in the fridge until needed. </div>
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Take handfuls of aubergine and squeeze out the excess salty liquid. Heat oil in a pan and cook the aubergine for about 10 mins until golden, stirring occasionally. Crush the garlic and add to the pan along with the sweet chilli sauce and balsamic vinegar. Tip in the tomatoes and a splash of water. Simmer for around 10 mins or until thickened. </div>
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Meanwhile, heat some more olive oil in a separate pan and brown the meatballs until they are cooked through. Season the sauce to taste then toss through the meatballs. Serve with tagliatelle or polenta with some grated parmesan. </div>
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<br />Shona Hamillhttp://www.blogger.com/profile/04313142053648893722noreply@blogger.com0tag:blogger.com,1999:blog-4649434795037904227.post-67361226765272797252015-02-08T14:13:00.000+00:002015-02-08T14:13:41.218+00:00Kedgeree<br />
Good morning!<br />
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It's been a while since I last posted anything on here but here I am today with a recipe I cooked last night and hopefully I will now be posting a bit more regularly again. <br />
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Today's recipe is one I've had for ages, in fact so long I've forgotten where I got it but it would more than likely have been from a magazine. Over the years I've adapted it a little and added eggs and peas. Please excuse the photo, I got a bit carried away and almost forgot to take one so the presentation isn't great oops!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6s4P5251LRUCwyJATqwtmbzfCUiYDap578Y7aCcIhTrR6H-3Vaw8dMefbB0H8gYCqaUi1ATG82VkRGx0wSJ4-0jhXTXf8oiDbiDQ1aph-uD_CkChYIkHeGE7e9WgIGojC-Ust2urvHwNs/s1600/Kedgeree.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6s4P5251LRUCwyJATqwtmbzfCUiYDap578Y7aCcIhTrR6H-3Vaw8dMefbB0H8gYCqaUi1ATG82VkRGx0wSJ4-0jhXTXf8oiDbiDQ1aph-uD_CkChYIkHeGE7e9WgIGojC-Ust2urvHwNs/s1600/Kedgeree.JPG" height="240" width="320" /></a></div>
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<br />
<span style="font-size: large;"><b>Kedgeree</b></span><br />
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Serves 4-5<br />
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<u><b>Ingredients:</b></u><br />
<u><b><br /></b></u>
350g/12 oz long grain rice<br />
700g/1.5 lb smoked haddock fillets<br />
1 tbsp oil<br />
knob of butter<br />
1 onion, finely chopped<br />
1.5 tbsp mild curry powder<br />
0.5 tsp cayenne pepper<br />
2 tbsp frozen peas, defrosted<br />
150 ml/0.25 pint double cream<br />
2 tbsp fresh parsley, chopped<br />
2 eggs, hardboiled and chopped<br />
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<u><b>Method:</b></u><br />
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Add rice to a large pan of boiling, salted water and simmer for 10-12 mins or until rice is just cooked. Drain and set aside. Meanwhile, place fish in a large frying pan and cover with cold water. Bring to the boil and simmer for 4-5 mins or until fish flakes easily. Remove fish from the pan, flake with a fork and set aside. Both of these stages can be done in advance.<br />
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Heat the oil and butter in a large frying pan, add onion, curry powder and cayenne pepper and cook for 7-8 minutes over a lowish heat until the onions are softened and caramelised. Add the rice and peas to the pan and heat through over a low heat. Add the fish, cream, parsley and eggs. Stir through the rice and heat through thoroughly. Season well and serve immediately. Garnish with extra parsley.<br />
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Another way of serving this is to leave out the hardboiled eggs and serve a lightly poached egg on top of each of the portions.<br />
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We usually have this as a main meal but it would be just as good for brunch.<br />
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That's all from me at the moment.<br />
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Shona xx<br />
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<u><br /></u>Shona Hamillhttp://www.blogger.com/profile/04313142053648893722noreply@blogger.com0