Microwave Clootie Dumpling

Hello,

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.

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!

Microwave Clootie Dumpling

Serves 8-10

Ingredients:
1 tbsp cinnamon
1 tbsp mixed spice
1 tbsp ground ginger
1 tbsp ground nutmeg
3/4 cup sugar
1 tbsp golden syrup
6oz butter or margarine
1 lb mixed dried fruit
8 oz plain flour
1 tsp bicarbonate of soda
2 eggs, beaten

Method:
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.

Remove from the heat and stir in the flour and bicarbonate of soda, mix well.  Add the eggs then mix well again.

Pour the mixture into the prepared bowl.  DO NOT COVER.  Cook on high in the microwave for approx 15 minutes.

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!

That's all for now but I'll be back again soon with more recipes to share.

Hugs,
Shona xx

Salted Chocolate Fudge

Hello!

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!

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!

Salted Chocolate Fudge

Makes 60 cubes

Ingredients:
400g milk chocolate, chopped
1 x 397g tin Carnation Caramel
25g salted butter
1/2 tsp sea-salt flakes, crushed
100g icing sugar, sifted

Method:
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.

Pour into the prepared tin, level the surface and cool.  Chill for at least one hour, or overnight, until set.

Cut into 60 cubes.  Keep chilled in an airtight container for up to 2 weeks.


Ah well back to work again tomorrow, it's been a blast!

Hugs, Shona xx

Vanilla Cupcakes

Hello,

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!

So back to my cupcakes - I have used a Mary Berry Vanilla Cupcake Recipe you can find the original here and given them a Pudsey Bear makeover with yellow buttercream and coloured chocolate bean spots!

Vanilla Cupcakes

Makes 12

Ingredients

• 175 g butter (at room temperature), cut into large pieces
• 175 g self-raising flour
• 175 g caster sugar
• 1/2 tbsp baking powder
• 1/2 tbsp vanilla extract
• 175 g butter (at room temperature), cut into lare pieces
• 1/2 tbsp vanilla extract
• 2-3 tbsp milk
• 350 g icing sugar, sifted
• Yellow gel edible colouring
• 3 large eggs
• Chocolate beans, to decorate

Method

• Preheat the oven to 180°C/gas mark 4. Line a 12-hole muffin tin with paper cupcake or muffin cases.
• 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.
• Bake for 20 to 25 minutes, or until the cakes are well risen and firm on top. Transfer to a wire rack to cool.
• 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.
• 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.
• Pipe swirls of the icing on top of each cupcake. Scatter with the chocolate beans, to decorate.

More information

Recipe, Mary Berry’s Cookery Course by Mary Berry (DK)

That's all from me tonight it's been a long day!

Hugs, Shona xx

Nando's Inspired Syn Free Spicy Rice

Hello again,

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 found this recipe on Pinterest and it originally came from a blog called Slimming World Survival it's perfect served with the Piri-piri Chicken recipe I posted!  The recipe makes 2 portions but it's easy enough to double the quantities for 4.

Nando's Inspired Syn Free Spicy Rice

Serves 2

Syn Free on Slimming World

Ingredients:

150g Rice of your choice
500 - 600ml of Water
2 Chicken stock cubes
1/2 an onion - finely chopped
1/2 finely chopped red pepper
A handful of frozen peas
1 green chilli or chilli of your choice deseeded and finely chopped
Chilli power - depending how spicy you like it
1 tsp Cumin
1 tsp Paprika
1/2 tsp Turmeric
Frylight

Method:

1. On a medium heat spray a pan with some frylight and dry fry the rice for 3-4 minutes, stirring frequently.
2. 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.
3. 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!
4. In a separate pan sprayed with fry light, add the onion, red pepper, frozen peas, green chilli, crushed chicken stock cube, cumin and paprika.
5. Once everything is cooked add to the rice and stir thoroughly.

That's all from me tonight it's definitely bed o'clock!

Hugs,

Shona xx

Piri-piri Chicken

Good evening,

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!

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 here.

Piri-piri Chicken

Serves 4

Syn Free on Slimming World

Ingredients:
1 red onion, cut into 8 wedges
Low calorie cooking oil spray
4 skinless chicken breasts
1 each red and yellow pepper, cut into strips
Large handful fresh coriander or parsley, roughly chopped
For the Piri-piri sauce:
1 red onion, roughly chopped
2 garlic cloves, roughly chopped
1 red chilli, deseeded and chopped
1/2 tsp smoked paprika
Juice of 1 lemon
1 tbsp white wine vinegar
1 tbsp worcestershire sauce

Method:
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.

Meanwhile, make the sauce.  Put all the ingredients into a blender with some seasoning and whizz until smooth.  Set aside.

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.

Cook for 25-30 mins or until the chicken is cooked through.  Garnish with the coriander or parsley and serve.

Remember to link over to my take on Nando's Inspired Syn Free Spicy Rice for the perfect accompaniment.

Hugs,
Shona xx

Minestrone Soup

Hi there,

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!

Minestrone Soup

Serves 6-8

Syn Free on Slimming World

Ingredients:
Low calorie spray oil
4 bacon medallions, chopped,
2 onions, chopped
1 x 450g pack ready diced carrot & swede mix
100g french/green beans cut into short lengths
250g brussels sprouts or savoy cabbage, shredded
2 medium potatoes, diced
2 cloves garlic, crushed
2 tsp dried basil
2 tbsp tomato puree
2 x 400g can chopped tomatoes
1.2 litres ham stock
50g spaghetti broken into short lengths
2 x 420g can baked beans in tomato sauce
salt, pepper and artificial sweetener to taste

Method:
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.

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!!!

Hugs,
Shona xx

Bacon, Leek & Mushroom Crustless Quiche

Hi there,

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.

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 Pinch of Nom 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

Bacon, Leek & Mushroom Crustless Quiche

Serves 4-6

1/4 - 1/6 Healthy Extra A per portion

Ingredients:
Low calorie cooking oil spray
1 leek, sliced
6 medallions of bacon, chopped
250g chestnut mushrooms, sliced
1 tsp dried chives
12 eggs
3 tbsp quark
Salt & freshly ground black pepper
40g reduced fat cheddar cheese, grated

Method:
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.

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.

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.

Serve warm with Slimming World chips and veggies or even better the next day cold with a salad.

This recipe could be adapted for lots of different flavours.  I think my next one might involve some Slimming World sausages - watch this space!

That's all from me tonight.

Hugs, Shona xx