Slimming World Style Southern Fried Chicken

Ingrediants:

Mini Chicken Fillets
2 Beatan Egg
Instant Potato
Spice Mix (I used Schwartz perfect season all seasoning mix)

Mix the spice mix and instant potato together, Beat the egg in another bowl.
Place the chicken in the egg and the roll in the potato mix and place on a baking tray.
repeat and then cook on 200 degree's until crispy.

apple tarts

I had some left over pastry and stewed apple in the freezer so deceided to make these apple tarts.  I made 12 and put brown sugar on top and six and marzipan on the other six and cooked for about 20 mins.

bacon, tomato and pasta

This is really easy to make and syn free.

I used:

pasta,
tin of tomatoes
bacon
garlic
basil
chilli flakes
mushrooms
pepper
onion.


cook the pasta how you normally would.

Fry, onion, garlic, mushrooms, pepper and bacon together. once cooked, add the tin of tomatoes, basil and chilli flakes.

once all cooked add to pasta

bakewell bites

Ingredients

• 2 eggs
• 6 tbsp artificial sweetener
• 25g low-fat margarine
• 113g glacé cherries
• 60g self-raising flour
• 6-7 drops almond essence
• 4 level tsp icing sugar
• a drop of pink food colouring

Method

1. Preheat the oven to 180°C/160°C Fan/Gas 4. Line 16 mini-muffin tins with paper cases. In a bowl, whisk together the eggs, artificial sweetener and low-fat margarine until thick and frothy. Finely chop the glacé cherries and add most of them to the bowl with the flour and 3-4 drops of almond essence and mix.
2. Spoon the mixture into the paper cases and bake for 15-20 minutes until firm and golden. Leave to cool.
3. Meanwhile, mix together the icing sugar, remaining almond essence, pink food colouring and a few drops of water to make a smooth paste.
4. Top the Bakewell bites with a few chopped glacé cherries and drizzle over the almond icing.

Tip: Replace the cherries with 75g finely chopped banana for a deliciously tasty alternative - and reduce the Syns to 1½ per cake bite.

This recipe is not suitable for home freezing.

marshmallows

                                     

INGREDIENTS

• 9 sheets sheets leaf gelatine
• 450 g sugar
• 1 tbsp liquid glucose
• 200 ml water
• 2 large egg whites
• 1 tsp vanilla extract
• icing sugar
• cornflour
• strawberries, to serve

METHOD

1. Lightly oil a shallow baking tray, about 30 x 20cm and dust it with sieved icing sugar and cornflour.

2. Soak the gelatine in 140ml cold water. 

3. Put the sugar, glucose and water into a heavy-based pan. Bring to the boil and continue cooking for about 12-15 minutes until the mixture reaches 127C on a sugar thermometer. 

4. When the syrup is up to temperature, carefully slide in the softened gelatine sheets and their soaking water. The syrup will bubble up so take care not to burn yourself. Pour the syrup into a metal jug. 

5. Whisk the egg whites until stiff, preferably with an electric whisk in a mixing bowl. Continue whisking while pouring in the hot syrup from the jug. The mixture will become shiny and start to thicken. Add the vanilla extract and continue whisking for about 5-10 minutes, until the mixture is stiff and thick enough to hold its shape on the whisk. 

6. Spoon the mixture into the prepared tin and smooth with a wet palette knife if necessary. 

7. Leave for at least 1 hour to set. 

8. Dust the work surface with icing sugar and cornflour. Loosen the marshmallow around the sides of the tray with a palette knife, and then turn it out on to the dusted surface. Cut into squares and roll in the sugar and cornflour. Leave to dry a little on a wire rack. 

9. To serve: carefully place the marshmallows onto skewers, alternating with hulled strawberries. 

10. Store the marshmallows in an airtight container. 

tomato and pepper soup

Ok for this soup I used:

Tomatoes
onion
pepper
garlic
basil
oregano
stock

I roasted the tomotes, onion, pepper, galric, basil and oregano. Once roasted I blitzed with hand blender then added the stock.