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.

Fruit Cake

I love fruit cake so was glad when i came across the following recipe on the slimming world website.

I do need o keep an eye on it while it's cooking as mine took just over an hour to cook.

Ingredients

• 110g non-soak prunes, stoned and chopped
• 275g mixed dried fruit
• 50ml brandy or rum
• 175g plain flour
• 1 level tsp baking powder
• 50g glace cherries
• 50g mixed peel, chopped
• 1 level tsp ground cinnamon
• 1 level tsp mixed spice
• Pinch of salt
• 50g dark Muscovado sugar
• 2 eggs, beaten
• Grated zest and juice of 1 orange
• Grated zest and juice of 1 lemon

Glazed Fruit and Nut Topping

• 1 level tbsp low-sugar apricot jam
• 2 tbsp brandy
• 28 glace cherries
• 8 pecan nuts, shelled
• 12 almonds, shelled

Method

1. Put the prunes and mixed fruit in a large bowl and pour over the brandy or rum. Mix together and leave to soak for a few hours, or overnight.
2. Preheat the oven to 170°C/150°C Fan/Gas 3. Sift the flour and baking powder into a large mixing bowl and stir in the glacé cherries and mixed peel. Add the spices and salt and stir in well so that everything is lightly coated with flour.
3. Stir in the sugar and then beat in the egg with a wooden sppon. Add the soaked fruit, together with the soaking liquid, and the zest and juice of the orange and lemon. Mix well together. If the mixture is too stiff, you can thin it down with a little more lemon juice.
4. Spoon the cake mixture into a lined 18cm square tin and smooth the top of the cake. Bake in the preheated oven for about 2 hours, or until s skewer inserted in the centre of the cake comes out clean. If the cake is browning too much, cover it with some greaseproof paper while it cooks.
5. Let the cake cool in the tin, then remove and wrap in greaseproof paper and foil. Store in a cool, dry place until you are ready to decorate it with the glazed fruit and nut topping.
6. For the glazed fruit topping
   
   Put the apricot jam and brandy in a small saucepan and heat gently, stirring with a wooden spoon until well blended.
7. Brush a little of the apricot glaze lightly over the top of the cake. Arrange the cherries and nuts in an attractive pattern on top and then brush them with the remaining glaze.
8. When the topping is cold, tie a pretty festive ribbon around the sides of the cake and then store in a tin or airtight container in a cool place. The topping will stay fresh for several weeks.

cheese scones and Fruit scones

Fruit scones (4.5 syns each) Made 14

Ingredients
225g Self Raising flour

70g Margarine (dairy and soya free)

30g Caster sugar

70g Dried fruit

1 egg

Preparation
1) Put the flour in a bowl, add the margarine and rub together to form breadcrumbs.

2) Add the sugar and fruit.

3) Add the egg and stir until it binds together - if the mixture is not sticking together then add a little water.

4) Once the mixture has formed into a ball then you can either roll it out and cut into neat rounds, or alternatively break small pieces off, roll into balls and then squash a little onto a greased baking tray.

5) Cook in the oven at 200 degrees for approx 10 minutes depending on the size of your scones.  It's a good idea to check them after 7 minutes.

Cheese scones: (4 syns each)  made 16.

Ingredients

• 225g (8oz) self-raising flour
• 1 pinch salt
• 1 pinch cayenne pepper
• 1tsp baking powder
• 50g (2oz) butter, cut into cubes
• 50g (2oz) Cheddar, grated
• 75ml (3fl oz) milk

Method

1. Sift together the flour, salt, cayenne pepper and baking powder. Using your fingers, rub the butter into the flour mixture (or do this in a food processor).
2. Mix through the grated cheese. Add the milk a little at a time (you may not need all of it) and mix with a flat-bladed knife until the dough starts to come together.
3. Once you have formed a smooth dough, press it into a ball with your fingers. Pat or roll it out until it's around 1.5-2cm (¾in) thick. Cut into rounds with a 7-8cm (2½in) cutter.
4. Arrange on a baking sheet and cook in the oven for 10-15 mins at 200° (400°F, gas mark 6) until risen and golden.

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.

quorn chicken and veg curry

I used:

quorn chicken pieces

onion

pepper

tin of tomatoes

2 table spoons of korma paste

dried coriander

garam masala

dried cumin

Tomato puree

put in the slow cooker and cooked on high for a couple of hours

lentil soup

Right so when i make lentil soup I don't go with measurements I just kind of guess and it's all ways worked out fine.

so I use;

lentils
carrots
onion
stock

put all in to a pan and boil for about 45 min. I then blitz it.

chocolate torte

I made this for desert yesterday and it was yummy.

It's really easy to make. I didn't put the brandy in as I don't like alcohol. 

Ingredients

• 3 level tbsp plain flour
• 50g ground almonds
• 75g plain chocolate
• 50g cocoa
• 6 tbsp granulated artificial sweetener
• 3 egg yolks
• 1 tbsp brandy
• 4 egg whites
• ½ tsp cream of tartar
• ½ tsp icing sugar
• Fat free natural fromage frais and fruit wedges to serve (optional)

Method

1. Preheat the oven to 190°C/170°C Fan/Gas Mark 5. Lightly grease an 20cm/8in springform cake tin and line the base with greaseproof paper.
2. Sift the flour into a bowl, add the almonds and mix.
3. Finely chop the chocolate, place in another bowl with the cocoa, sweetener and 150ml boiling water and mix well. Then whisk in the egg yolks and brandy.
4. In a third bowl, whisk together the egg whites and cream of tartar until stiff, then fold in the flour mixture. Using a metal spoon fold a quarter of this into the chocolate mixture and then gently fold in the rest. Spoon the torte mixture into the prepared cake tin, level the surface and bake for 35-40 minutes.
5. Remove from the oven and leave to cool for about 10 minutes; the torte will sink on cooling. Loosen the edges with a knife, carefully remove the paper and transfer to a serving plate. Lightly dust with icing sugar and serve cut into wedges with very low fat natural fromage frais and fresh fruit wedges.

Tip: Store the torte in an airtight container to retain freshness and it will last for up to one week.

sausage and bean casserole

I'm sick of having things in the cupboard which I just keep pushing to the back so the sausage and bean casserole was made using some of those ingridents.

So I've used:

sausages,
kidney beans,
baked beans,
tomatoes,
pepper,
onion,
courgette,
carrot,
thyme,
basil,
oregano,
tomato purée
 lentils
salt and pepper,
chicken stock.

I put all the ingredients in to a roasting dish, put the lib on and cooked for about an hour and a half.