Easter - eggs, bunnies and more!

Easter is one of my favourite holidays.  I love the traditions that go with it, the food (naturally),  family and friends getting together and sharing time eating, chatting and playing.  Easter eggs started off as birds eggs being painted and traditionally were rolled.  More exotic eggs were given as gifts between members of the Russian royal family which had been created by the famous jeweller Faberge.  Whilst I can't quite stretch - as much as I would like to - to the most exquisite bejewelled gifts, chocolate eggs will do us just fine!

 

As a family we decorate the shells of hardboiled eggs and make an Easter tree on the Easter weekend, then after Easter Monday lunch we find a suitable hill and roll the eggs.  To determine the winner you need to see whose egg goes the furthest, survives the most number of rolls or is rolled between two posts or pegs.  Of course, the Easter Bunny has to come and visit and, weather dependent, hide the eggs for the Easter Egg Hunt in the garden or house.

Easter is a Christian celebration and you can learn more about the traditions in the UK from this wonderful site, by Mandy Barrow, British Life and Culture. 

 Low fat - easy to make and scrummy!

  Low fat recipe - Hot Crossed Buns

recipe by: www.caloriecount.about.com

Ingredients

• 1 pkg dried yeast
• 1/4 cup sugar
• 1/2 tsp dried cinnamon
• 3/4 cup warmed skimmed milk
• 2 cups plain flour
• 1/2 tsp salt
• 1/2 tsp all spice
• 2 tbsp canola oil / low fat margarine
• 1 egg, beaten
• 1/2 cup raisins
  

Paste for Crosses

• 2 tbsp plain flour
• 2 tbsp water
• 1 tbsp sugar

Glaze

• 1 tbsp hot water
• 1 tbsp sugar
• 1/4 tsp all spice
  

Directions

1. In Small Batter Bowl, combine yeast with 1 tbsp sugar and warmed skim milk. Stir until yeast and sugar are totally dissolved. Cover and stand in a warm place for 10 minutes, until bubbly.
2. In another bowl, combine remaining sugar with flour, salt and spices. Rub in margarine, then include the yeast and milk mixture, egg and raisins. Using Small Mix n Scraper mix well, cover the bowl and let mixture rise for 30 miutes in a warm place. Transfer to a floured surface and knead until smooth.  This mix is quite wet so you may need some additional flour.
3. Divide the dough into 8 pieces and knead pieces into round shapes. Place buns into a well-greased 8" square cake tin. Let rise in a warm place for 10 minutes.
4. Paste for crosses: Mix flour water and sugar. Transfer to a plastic bag, cut the corner and make the crosses. Bake in oven for 15-20minuts at 410F.
5. Glaze: mix all the ingredients in a Small Micro Cooker. Cover over a low heat until dissolved, or place in microwave for 30 seconds on high- stir well. Until the sugar has dissolved while buns are still hot, using the Chefs Silicone Basting Brush, glaze the baked buns.

Makes 8

Cooks tip:  If you double the ingredients you can still use just 1 egg

Simnel Muffins

Simnel Muffins

I found this recipe on the The English Kitchen blog - it's a lovely one and my tummy's rumbling just reading the ingredients!  Can't wait to do my Easter baking as friends are coming to stay and I love entertaining.

Makes 12

Like the cake except that they are smaller. Light and fruity with a surprising nugget of marzipan baked in the centre of each.

For the cakes:

• 250g of mixed dried fruit (1 2/3 cup)
• Grated zest and juice of one medium orange
• 175g unsalted butter, softened (3/4 cup)
• 175g golden caster sugar (14 1/2 tbs)
• 3 large free range eggs, beaten
• 300g of self raising flour (2 1/2 cup)
• 1 tsp mixed spice (see recipe in side bar on right hand side)
• 1/2 tsp freshly grated nutmeg
• 5 tbs milk
• 175g of marzipan (a scant half pound)

For the decoration:

• 200g icing sugar, sifted (1 3/4 cup)
• 2 tbs orange juice for mixing
• Sugar eggs or mini eggs

Measure the fruit in the Classic Batter Bowl.
Using the Microplane Zester zest the orange and juice it into a Prep Bowl using the Citrus Press.
Stir in the orange zest and juice. Microwave for one minute. Let stand until cool.

Preheat the oven to 180*C/350*F/ gas mark 4. Line a 12 cup medium muffin tin with paper liners. Set aside.

Measure all the cake ingredients into a large Stainless Mixing Bowl.  Using the Stainless Whisk, beat together until light and fluffy, (about 3 to 5 minutes).
Using the Small Mix n Scraper, stir in the fruit, mixing it in well.

Fill the muffin tins halfway with the batter.
Pinch off 12 equal pieces of Marzipan.  Roll each into a ball and then flatten them slightly. Place these discs over the muffin batter in the pans. Top with the remaining batter.
Bake for 25 to 30 minutes until golden brown, well risen and firm to the touch.
Remove to a Stackable Cooling Rack to cool.

In the Small Batter Bowl, with the Stainless Mini Whisk beat together the icing sugar and orange juice to make a smooth icing which is thick enough to coat the back of a wooden spoon.
Drizzle over top of the muffins and top each with a few eggs to decorate.
Allow to set before serving.

Week 4 - My personal butter mountain!

It seems like forever since I've been focussing on lettuce and tomatoes - however, it's only four weeks (and to be honest I've only really been focussed for a week!) Other colourful food wrappings are so distracting.... It doesn't have to be like that with recipes like the one below for Cheese and Potato Scones

I can find any excuse when it comes to scrummy food, even make up a few innovative new ones!  Emotional eating, happy eating, sad eating, social eating, anti-social eating, taste testing, recipe innovating, not sure the kids will like it  - you get the general idea?  I need to have a stern word with myself - "Get a grip girl!"  Ok ready to climb back in the saddle! (Oh exercise, well that's a whole new blog topic!)

I'm one of those pictorial thinkers; you can pick us out in conversation from comments we make like "I see what you're thinking!" or "I clearly see the way forward..."   So, true to form, I decided that a visual was required to keep me on track - not of my curviness; not of a whale nor an eclipse; not even of a before and after of the last very successful - albeit I've lost the plot to maintain it and rediscovered my passion for bread - diet. I hate that word, reframe it..... quick...... - healthy eating regime!  No, this visual had to be hard hitting - thought provoking.  This visual needed to be able to be manipulated as I progressed.  This visual needed to be a mountain..... of butter!!

There is one amazing person at the fat-club who is now literally a full person less than she was 16 months ago - she's lost a whopping 8 stone!  Wow - that's an inspiration in itself... If she can do it, I don't see why I can't melt the butter I have to!  Wish me luck, I'm heading for the cous-cous!

CHEESE & POTATO SCONES

100g Smash Potato granules (orignal only)
3 Eggs
1 large tub of Fat Free Cottage Cheese
Salt/pepper
Then you can add any vegetables you would like e.g peppers, onions, chives or chillies.

• Oven onto 220 or gas mark 6
• Blitz cottage cheese, add the rest of the ingredients and add the vegetables. 
• Shape into scone size pieces and flatten to inch deep. bake in oven on baking tray till golden brown. 
• You can also use this as a pizza base. Bake the pizza base first and then top with your topping, if you want you can have cheese as a healthy extra if you have it available on your day.
  Free on Green and extra easy* 

 *(as long as you use your superfree food with it) 

Cookie Monster!

Cookies galore...

Sweet or savoury it doesn't matter - with a twist, and a twist, and a twist you've got a plate full of scrummy cookies..... so easy with the Cookie Press, it's child's play!  Great job Imogen.

All Occasion Cookies

300g butter – softened

10ml or 2tsp vanilla extract or almond extract

115g icing sugar

350g plain flour

Method:

• Preheat oven to 180oC / 350oF / gas 4
• Cut butter into 1” chunks and place is ClassicBatter Bowl – soften in microwave (DO NOT COMPLETELY MELT.)
• Allow butter to stand and continue to soften for 1 – 2mins.
• Using Stainless Whisk, whist butter until smooth, creamy consistency which is pourable.
• Add vanilla or almond extract and icing sugar, whisk until smooth.
• Add flour and mix with Bamboo Spoon.
• Fill Cookie Press fitted with your favourite disk.
• Press dough onto Baking Stone.
• Bake for 13 – 15 mins or until lightly golden.
• Cool cookies for 3 mins on stone, then remove to Stackable Cooling Rack using Mini Serving Spatula.

Makes approx 48 cookies.

Decorate cookies.   

Dip into melted chocolate, sandwich two together with jam or butter cream.   

Add sprinkles etc.

Ice using either the Easy Accent Decorator or the Decorator Bottle Set.

Mother Knows Best!

Granny's jam pan!

When I was a little girl I used to pretend to be on TV presenting a cooking programme!  Strange how things turn out as, ironically, that's just what I do for a living - although not on TV.....  I would sit at the kitchen table and "present" to my mum whilst she prepared dinner.  Whilst she said she was a "boring" cook I would redefine that to be a "plain" cook.  A skill in itself is to be able to assemble a tasty meal from - what appear to be - bits of this and that left in the larder. 

I enjoy cooking with my kids and hope that I can pass on some of my Granny's wisdom and that of my mum.  In fact, only today I was looking for a recipe when I came across an old recipe collection - I had forgotten it was there.  To my delight on the inside cover my mother's name before she married and a wide selection of recipes ranging from war-time favourites including Mock Cream and Apple Dumplings through to more modern additions of how to cook spaghetti!

Lists of the amounts of sugar required for jam making and sauces traditionally served with meats alongside meats and poutlry in season, including Hare, Partridge, Grouse and English Plover.  Fantastic!

Inspired by my memories of my childhood and mums kitchen I made marmalade!

Beautiful, sunny, happy day - I love days like this...

Sheila's Saville Orange Marmalade

Seville oranges as required. 12 is a good number and makes about 10lbs when finished.
To each pound of fruit allow 2 pints water.  Weigh again when cooked and cut up and allow 1 lb of sugar to 1lb  of fruit and water.

Method:

• Wipe and weigh oranges.
• Put them into a preserving pan with the water.
• Cover the fruit with a large place, to keep them under the water and boil them for 11/2 hours.
• Leave until next day in the water then remove oranges from liquid.
• Cut into quarters, scrape out the pulp, soft pith and rub through a sieve.
• Boil pips in a saucepan with 1 pint water until reduced to about half.  Add to this whatever pulp is left after rubbing through the sieve.
• Strain it off and add to the water in which the oranges were boiled.
• Add sieved pulp and peel cut into thin strips.
• Weigh and add sugar and cook slowly until dissolved, then bring to a rolling boil.
• Boil until it will jelly when cold, keeping it stirred and when nearly ready remove any scum that may be on top.

Tip:  An easy way is to weigh preserving pan or bowl and weigh liquid in it, then add sugar accordingly.

Carol's version:

Method:

• On Large Grooved Cutting Board, quarter oranges using Utility Knife, remove fruit pulp and chop. 
• Place skins to one side.
• Put pulp in bowl and seperate out pips - place pips in Small Batter Bowl.
• Take half the skins and cut into thin strips - add to fruit pulp.
• Cover pips with water.  Leave everything overnight.
• Weigh fruit and allow 2 pints of water per 1 lb of fruit. Add 1 lb sugar per 1 lb fruit.
• Strain pips and gather all jelly and strained liquid - use this in your liquid allowance.
• Put fruit, sugar and liquid into preserving pan.
• Add juice of 2 lemons.
• Bring to boil, stirring and then allow to bubble well (rolling boil)

Tip:

Push the cooled liquid with your finger and it should wrinkle

• To test if setting point has been reached, chill a plate in the fridge or freezer, drop a small amount of liquid on it and when cold push the liquid with your finger - if it wrinkles then it is ready, if not boil for longer!

Hot liquid = hot jars!

• Warm jars in oven and then ladle warm marmalade in - if you use a jam funnel it makes it easier.

Grow it, cook it - enjoy it!

Freshly picked, freshly cooked - fantastic!

One of my happiest childhood memories was being sent out into the garden with a pan to pick the vegetables for dinner. I loved the idea of my kids doing the same and now give over whatever space I can in the garden to grow fruit, vegetables and herbs. I can remember years ago asking the kids what we should grow and they said peas and chips!!!

It really doesn't matter what sized garden you have, or just the space for a few tubs, you can grow fresh veggies or fruit easily. Over the years I've grown potatoes in bin liners, brocolli in large plant pots and salad leaves in window boxes - where there's a will, there's a way!

Spring has sprung and the veggie plot is ready for planting - cleared, dug over, well tilled and the soil is lovely and crumbly as it has been conditioned during the past two years with potatoes. Well, chips aside, this year we've got a busy planting schedule.


This years vegetable plot will contain:

Broad beans
Purple sprouting broccoli
Calabrese
Peas
Sprouts
Carrots
Beetroot
Red onions
Garlic
Leeks
Raddish
Beetroot
Lettuce

Tubs and grow bags :

French beans
Courgettes
Peppers
Tomatoes
Herbs

Fruit

Raspberries
Gooseberries
Redcurrants
Blackcurrants
Rhubarb

Sun Dried Tomato and Basil Muffins

The weather forecast isn't too bad for the weekend so why not take Mum out for a picnic on Mothering Sunday?  This savoury muffin treat is delicious either hot or cold - it's guaranteed to raise a smile!  Served with something chilled and fizzy, and a huge cuddle, even better.....

Ingredients: 

• Vegetable Oil (for lightly oiling stoneware muffin pan)
• 85 g/3 oz sun-dried tomatoes, packed in oil; drained and chopped
• 60 ml/4 tbsp fresh basil; finely chopped
• 300 g/10 1/2 oz plain flour
• 20 ml/4 tsp baking powder
• 1.25 ml/1/4 tsp freshly ground black pepper
• 85 g/3oz fresh Parmesan cheese; finely grated, using Course Microplane Grater
• 85 g/3 oz butter; melted
• 250 ml/9 fl oz milk
• 2 large eggs; beaten

Method:

1.   Preheat oven to 200 degrees C/400 F/Gas 6.  Lightly spray cups of stoneware muffin pan with vegetable oil using Kitchen Spritzer; set aside.  Drain tomatoes on absorbent kitchen paper.  Chop tomatoes and basil using Utility Knife; set aside.

2.   Combine flour, baking powder and pepper in Classic Batter Bowl; stir in tomatoes and basil, using Small Mix N Scraper.  Add grated cheese to bowl; stir to mix.

3.   Place butter in Large Micro Cooker.  Microwave on high 40-50 seconds or until melted. Whisk butter, milk and eggs in Small BatterBowl; gently stir into flour mixture.

4.   Spoon mixture into prepared Stoneware Muffin Pan using LargeScoop, dividing mixture evenly between each cup.  Bake 20-25 minutes or until risen and golden brown. Cool slightly; serve warm.  Makes 12 muffins.

If using Deluxe Mini Muffin Pan, do not oil cups, and use Small Scoop.

(Thank you to bbcgoodfood.com for this recipe)

 

Week 2 - weigh in, or weigh out?!

This week has been an adventure - I have been on a roller-coaster ride with work - Express Cooking Demo at the weekend as part of a Roadshow (I was so nervous and wanted it to be so right!)  Life - how was I going to create extra hours in the day to fit everything in!  Kids - activities, activities, activities..... and the thing that suffers is my food.  I don't know about you, but I go into reactive, snatch and grab mode!   I guess it's what we all do all the time.

Instead of the lovely healthy food I enjoy when I'm on the run I grab the first thing that comes to hand - crisps, cake, pasties .... and go .... not a good week although it only started to go wrong on Friday, then continued on Saturday and by Sunday, well I had given up and enjoyed some chocolate too!

So with a plan formulating I stepped on the scales in fear of putting all that "butter" back on.  To my delight that hadn't happened so, joy in my heart, I skipped back to the fridge for a no fat yogurt to celebrate!

What's your top tip for healthy food on the go?

Here's a really tasty and quick stir-fry supper dish.

Chilli Beef Noodles

Serves: 4

For Slimming World followers there are these Syns per serving:
FREE FREE* (*Add 6 Syns if not using steak as a Healthy Extra)

ingredients

• 12oz/340g sirloin steak, all visible fat removed
• 1 tbsp soy sauce
• ½ tsp crushed dried chillies
• ½ red, yellow and green pepper
• 1 carrot
• 300g pack dried egg noodles

method

1. Prepare the stir-fry ingredients: on the Cutting Board cut the steak into strips using the Utility Knife, place in a Classic Batter Bowl with the soy sauce and crushed chillies and marinate in the fridge for at least 10 minutes
2. Slice the peppers and carrot; cook the noodles according to packet instructions, drain and set aside.
3. Heat the Stir-fry Skillet and stir-fry in soy sauce and chillies for 2-3 minutes. Add the peppers and carrot and continue frying until softened. Add the noodles, heat through and serve.

Tip: You can replace the steak with the same weight of pork without changing the Syns on any choice.

This recipe is not suitable for home freezing.

Pampered Chef Spring Roadshow 2012

Terrified!  Why, when I've done almost 600 Cooking Shows during the past 8 years, was doing a demo infront of 150 of my peers different? Well, that's just it isn't it?  All 150 of them know what I should be doing so I have to do it well - no, just good isn't good enought for me, nothing less than brilliant would do!

Introduction, recipe and wrap-up in 30 minutes - ok that's do-able; pushing it - but do-able!  Recipe choice, hmmm a tricky one;  no cooking facilities and ingredients need to survive in a cooler bag for most of the day and still look presenatable (thank goodness it's not likely to be eaten after that amount of time out of the fridge!)

In a flash of culinary inspiration - no-cook pizza sprang to mind!  Easy... cook base in advance - chop, assemble and grate it's done (that is meant to be grate - as in cheese) but, even if I say so myself, it was a  great success!!!! 

A good old Pampered Chef favourite fitted the bill - chilled fresh croissant dough forms a crust and bakes to perfection with Athenian style toppings adding a cool twist to this tasty appetizer - perfect!

Cool Athenian Wedges

• 1 packet (240 g) chilled fresh ready to bake dough for six croissants
• 1 packet (200 g) full fat soft cheese, softened
• 1½ tsp mayonnaise
• 2 tbsp green or Italian basil pesto
• 1 clove garlic, pressed
• 4 sundried tomatoes, drained and finely chopped
• 4 tbsp chopped green pepper
• 50 g/1 ¾ oz pitted black olives, sliced
• 25 g/1 oz fresh Parmesan cheese, grated
• 2 tbsp fresh parsley or basil leaves, minced

1.      Preheat oven to 200°C/400°F/Gas 6. Unroll croissant dough and divide into triangles. Arrange triangles in a circle on Medium Round Stone with narrow ends toward centre. Using lightly floured Baker’s Roller, roll dough to form 30 cm/12-in circle; press to seal perforations. Bake 12-15 minutes or until light golden brown. Cool completely.

2.      In Classic Batter Bowl, combine soft cheese, mayonnaise, pesto and garlic pressed with Garlic Press; mix well.  Spread soft cheese mixture evenly over top of crust. Finely chop sundried tomatoes using Utility Knife. Chop green pepper using Food Chopper. Slice black olives with Egg Slicer Plus.

3.       Sprinkle tomatoes, green pepper and olives over soft cheese mixture. Grate cheese over top using Fine Microplane Grater. Mince parsley using Manual Food Processor or Crinkle Cutter. Sprinkle over top. Cut into wedges using Pizza Cutter; serve using Mini-ServingSpatula.

Serves 4 as a meal
Serves 8 as an appetizer
Serves 20 as a canape

  .

Berry hearts

Sunday afternoons are meant to be lazy, leisurely events... A cup of tea in the sunshine and these attractive - and very simple to make -  Berry Hearts make me think of long summer days and the delicious juicy fresh flavours that are so abundant!  Once again this recipe is from Debbie at Slimming World and is absolutely scrummy!

Serves: 4

Syns per serving:   5.5 Syns on Extra Easy, Green or Red

Ingredients 

100g/3½oz puff pastry
100g/3½oz fat free natural fromage frais
57g/2oz quark
2 tbsp artificial sweetener
a few drops of rose water
340g/12oz mixed berries
icing sugar to dust

• Preheat the oven to 220°C/425°F/Gas 7. 
• Divide the pastry into 4 equal portions and using the Baker's Roller, roll each one to make a 4-5in square. 
• Cut a heart shape from each pastry square and place on a Rectangle Stone.
• With a sharp Utility Knife score a border, about  ¼ - ½ inch from the edge of each heart. 
• Bake in the oven for 12-15 minutes until the pastry has risen and is slightly golden. 
• Remove from the oven and place on the Stackable Cooling Rack to cool, push down the centres of the hearts gently to make a case for the filling.
• Place fromage frais, quark and sweetener into Classic Batter Bowl and using the Double Balloon Whisk beat them together.
• Measure the Rose Water using the Adjustable Measuring Spoons and add to fromage frais mixture.
• Using the Easy Accent Decorator pipe mixture onto the bases of each heart. 
• Top with the berries and serve dusted with a little icing sugar (use the Flour/Sugar Shaker to do this for ease).

Chef's tip: Prepare the pastry case and the creamy filling in advance, and then assemble when you are ready to serve.

Strawberry Fromage Fraise Cheesecake

Even though this is a scrummy weekend recipe is not as wicked as it looks!

Debbie from Slimming World was kind enough to share this recipe with me.  It contains 6 Syns per serving in Red, Green or Extra Easy! (Is that some sort of secret language?)

  

Serves: 8

113g/4oz ginger nut biscuits
28g/1oz butter, melted
1 sachet + 2 level tsp gelatine
5 tbsp boiling water
227g/8oz strawberries
340g/12oz Quark (skimmed milk soft cheese)
227g/8oz fat-free natural fromage frais
Artificial sweetener, to taste
Strawberries, for decoration

Method

• Using the Food Chopper, crush the biscuits with a and then mix in the melted butter. Press evenly over the base of a 20 cm/8 in Springform Pan and pop into the fridge to chill while you make the filling.
• Dissolve the gelatine in the boiling water, stirring it well, and then leave it until it is cool.
• Meanwhile, purée the strawberries quickly in the Manual Food Processor or mash roughly using the Mix n Masher – the purée should have some texture and not be too liquid.
• In a bowl, beat together the Quark and fromage frais and, using the Small Mix n Scraper, fold in the puréed strawberries and the cooled gelatine, mixing well. Sweeten to taste with artificial sweetener.
• Spoon the cheesecake mixture over the chilled biscuit base and chill in the refrigerator until set (about 1 hour).
• Serve sliced, decorated with strawberries.

Slimming World Tip:   

• You could save 1½ Syns per serving by mixing the crushed ginger nuts with a beaten egg white instead of using butter. However, it would have to be baked in a moderate oven for 10 minutes and then cooled before adding the cheesecake mixture.
• Agar agar can be used instead of gelatine if preferred.

Kids Chuck and Bung Veggie Curry

OK, so yesterday I was Wonder Woman! 


School run without hiccups; packed lunches remembered, ironing done, Jeremy Kyle watched (it makes me realise how good my life it compared to those muppets!), hoovered and found out when tickets for the local JLS concert are going on sale!  That was all completed just in time for 11am coffee!!


Kids in from school - my son announced "I only want fruit and vegetables for tea Mummy!" OK - like the idea, but I bet I'd choose the wrong ones.....  I suggested the children collected the veggies together they wanted to eat - to my amazement this was the result!

Vegetable Curry - we call it a Chuck and Bung dish (you chuck it all in a pan and bung it on the stove!)

Any veg you want to use - we chucked together:  Onion, Carrots, Broccoli, Mushrooms, Pepper, French Beans, Asparagas, Tomatoes, Spinach, Celery, Root ginger, Garlic
Other things we bunged in:  Dessicated coconut, Sultanas, Garam Masala, Chilli powder, Turmeric, Curry powder, Chopped tomatoes, Tomato paste, Honey
Optional:  Double cream or Natural Yoghurt

What we did:

On Cutting Board, chop onion using Chefs Knife, place in Stir-fry Skillet. 
With Food Chopper chop ginger and then crush garlic using Garlic Press - add to pan.  Toss in a couple of handfuls of dessicated coconut and saute.  Stir occasionally using Small Mix n Scraper until coconut is toasted (I wish you could smell this it's so good!)  If you need to 'hide' vegetables, the Food Chopper is a great tool to use (sneeky Mummy - I did with the Spinach!)

Add rest of chopped vegetables, chopped tomatoes, tomato paste, honey and sultanas.  Combine and bring to the boil.

Measure spices using Adjustable Measuring Spoons.  For the rice use the fabulous Rice Cooker (I use it for everything and rice!!! More to follow on that in later posts...)  Measure 1 250ml Prep Bowl of rice and add 1.5 - 2 Prep Bowls of water.  Microwave as per rice packet instructions.  The insert in the lid of the Rice Cooker catches all the starch and leaves you with perfect results - every time!

Vanilla Muffins

Ingredients:

• Oil or meled butter for greasing
• 280g plain white flour (up to 50% can be swapped out for plain wholemeal flour)
• 1 tbsp baking powder
• ½ bicarbonate of soda if using buttermilk or yoghurt
• 1/8 tsp salt
• 115g sugar (brown or white)
• 2 medium eggs
• 9 fl oz milk (can substitute buttermilk, yogurt, sour cream, cream, coconut milk, fruit juice or fruit puree)
• 6 tbsp sunflower oil or 85g butter, melted and cooled
• 1 tsp vanilla extract

Method:

Preheat the  oven to 200oC or 400oF or Gas mark 6.

Grease 12 cup muffin pan or Muffin Pan and line with paper cases

Sift together flour, baking powder and salt into 4lt Stainless Mixing bowl.

Stir in  sugar.

In Classic Batter Bowls. beat together eggs, milk and oil.

Make well in dry ingredients and pour in liquid ingredients

Gently stir together until just combined using Silicone Scraper – it’s important not to overmix

Put a generous Large Scoop of batter into each well of the prepared muffin pan

Bake for 20 minutes until well risen, goldlen and firm to the touch

Leave to cool for 5 minutes and transfer to Stackable Cooling Rack

When muffins cold, split and spoon in some jam or icing if desired and dust with icing sugar.

(If icing required, put cream cheese and butter in a bowl and sift in icing sugar

Beat together until light and fluffy

Chill until ready to serve.)

Weight for it!

I have joked over the years that I liked my pregnant shape so much I've hung onto it! Pre-surgery a few years ago I shed the pounds and then following some, let's call them "life events", I lived on gin and chocolate for a while..... not the best nutritional value, but great for the soul!

I can see the sea from my house, I don't feel that obliterating the sun when I hit the beach later in the year with a larger than necessary posterior would be good for the tourist trade. What do I do? Who do I see? Who do I call? Fat busters....

Some people give up chocolate, fizzy drinks and icecream for Lent - I gave up procrastination!

Picking up the phone gingerly, I spoke to the "consultant" - encouraged, as she promised there would be no public humiliation or stoning, I grasped the metaphorical nettle (which apparently is full of iron and no calories!) Last week I edged through the door into a room full of every dress size imaginable and to my suprise the atmosphere was buzzing with enthusiasm; I headed for the scales..... to my suprise - and shear delight - they didn't break!

To protect their anonimity my weigh-ins will remain private and personal, however, I am thrilled to report that today, several packets of butter less than I was last week, I will continue my journey.

Come join me on my adventure in recipes!

Healthy Lyonaisse Potatoes

• 5 medium sized potatoes
• 2 onions
• Large pot low fat natural yogurt
• 1/4pt semi skimmed milk
• Paprika

Peel potatoes and onions using Simple Slicer or Ultimate Mandoline slice to desired thickness.

Starting with potato, alternate layers of potato and onions in a Stoneware Mini Baker.

In a Small Batter Bowl beat together 1/2 - 3/4 of a tub of low fat natural yogurt with as much milk from the allowance as necessary to give the consistency of double cream.

Pour slowly over layered vegetables.

Sprinkle a little Paprika over the top and then bake at about 200oC for 40 - 50 minutes or until potato slices are thoroughly cooked and the cooked dish is golden.

Healthy Lyonaisse Potatoes

• 5 medium sized potatoes
• 2 onions
• Large pot low fat natural yogurt
• 1/4pt semi skimmed milk
• Paprika

Peel potatoes and onions using Simple Slicer or Ultimate Mandoline slice to desired thickness.





Starting with potato, alternate layers of potato and onions in a Stoneware Mini Baker.



In a Small Batter Bowl beat together 1/2 - 3/4 of a tub of low fat natural yogurt with as much milk from the allowance as necessary to give the consistency of double cream.
Pour slowly over layered vegetables.




Sprinkle a little Paprika over the top and then bake at about 200oC for 40 - 50 minutes or until potato slices are thoroughly cooked and the cooked dish is golden.

Yorkshire Puddings and Posh Alternatives!

Sunday lunch just isn't the same without Yorkshire Puds - this recipe is a favourite as it always works!  Cooked from cold, yes that's right - cold, in a stoneware muffin pan with just a spritz of oil these are a low fat, healthy variation to the traditional "heat beef dripping until you see a blue haze, " method.  No more smoke alarms ringing, mascara melting or steamed up glasses when you open the oven door!
Leave the cooked Yorkshires on the side for a few minutes and simply lift them out of the well-seasoned muffin pan.  A winner from every angle (and they are crisp, with a soft bottom - nothing better!!!!!!)

Yorkshire Puddings

• Plain flour
• 3 eggs
• Splash cold water
• Milk 

Preheat oven to 220oC / 210oC fan

Measure 1 small Prep Bowl (250ml) of flour and put in Classic Batter Bowl

Crack eggs into Prep Bowl and top up with cold water add to Batter Bowl

Measure 1 Prep Bowl of milk

Whisk well using Stainless Whisk until batter is smooth

Using Kitchen Spritzer, spray a little oil into each cup of the 12 Cup Muffin Pan

Evenly divide batter between cups (stone should be cold – no need to preheat).    

Bake for 20 – 30 minutes

Posh Puds!  -  These make a tasty alternative and can be served as a snack or picnic item (warm or cold) in their own right.

Italian

To standard ingredients add 2 cloves of crushed garlic (Garlic Press), measure 1 – 2 tsp Italian dried herbs  using the Adjustable Measuring Spoons and whisk.  Once batter in muffin pan grate the parmessan with the Fine Microplane Grater and dump a good amount of grated cheese on each prior to cooking.

British Beef!

Use the Food Chopper to finely chop some roast beef.  Mix a little with horseradish and cream – divide batter into muffin pan and drop a teaspoon of beef mixture into centre of each one prior to cooking.

Ham and Mustard

Mix a little finely chopped ham with grainy mustard – divide batter into muffin pan and drop a teaspoon of beef mixture into centre of each one prior to cooking.

Sunshine mix!

Mix a little finely chopped sundried tomato, yellow pepper, basil and olives  – divide batter into muffin pan and drop a teaspoon of mixture into centre of each one prior to cooking.

Sweet Treats!

Autumn Glory

Cook traditional Yorkshire Puds but serve as a dessert.  Peel and chop apples and place in Rice Cooker, add 1 tablespoon water and cook on high until soft.  Mash to smooth sauce using Mix n Masher – place a slit in the top of the pud and spoon in some hot sweetened apple sauce and sprinkle over some cinnamon sugar. 

Yorkshire Profiteroles

Cook traditional Yorkshire Puds but serve cold filled with whipped cream (use Double Balloon Whisk to whip the cream and Easy Accent Decorator to fill with cream).  Melt chocolate in Prep Bowl or Double Boiler and drizzle over stacked profiteroles. 

As we say here in Yorkshire,  "They're grand, lass!"