who likes a low fat dessert thats tasty ???

I DO !! this one was goooooooood !!

This is a FROZEN STRAWBERRY MERINGUE CAKE

Ingredients:                                                              For the Coulis:
low fat cooking spray                                              200g Strawberries (chopped finely)
150g amaretti biscuits (crushed)                             1 tbs Icing Sugar
50g low fat spread, melted
2 egg whites
60g caster sugar
250g ripe strawberries (chopped finely)
1 tbs lemon juice 
1 tsp vanilla extract

You need a springform 9 inch tin for this one lined with baking paper

Spray the lined tray with cooking spray
mix together the biscuits with the low fat spread in a bowl and push into the bottom of the tray
Stick in the fridge until needed
put your egg whites and whisk until stiff peaks form (you need a very very clean bowl)
add the sugar a little at a time and whisk to mix it in
fold in the strawbs, lemon juice and vanilla
spoon mixture on top and  spread out evenly with a spatula or palette knife
freeze for 3 hours 
make the coulis by blitzing the strawberries and sugar in a blender (you can sieve it if you want it pip free but i left them in)
remove from freezer 20 minutes before serving
slice and serve with drizzled coulis
if you slice this pud into 8 pieces each slice is only 4 weight watchers pro points
and an 8th is a fairly big slice  - yummy "healthy" pud !! :)

lovely leeks and homegrown too

These leeks are so simple yet so delicious ... 5 ingredients in total. 

leeks           veg stock cube             water                butter             wine 

melt the butter in the pan (quite a big lump but really you can use what you need - butter is key though i dont think low fat spray would produce the same flavour, cut up your leeks, (I used 4 medium leeks - they shrink no end) keep stirring the leeks on a low heat, then the star ingredient: the wine, this added a gorgeous undertone to these buttery leeks ... I had a small glass full left in the bottle and i used that, crumble in the stock cube and simmer. I added water as need, a little at a time depending on how dry your leeks are getting,  and i cooked until the leeks were softnened! mmmm mmm I served these with sausage and mash, but literally i think they'd go with any roast meet or anything. 

cute cupcakes ...

I had lots of fun with these :)
Sorry I haven't blogged in a while. Living with the in-laws and not doing a lot of my own cooking.

Enjoy these photos of my lemon curd cupcakes. I had so much fun trying out my first attempt at icing and making flowers and stuff ... It was a lovely activity. I got one of those icing syringes as a birthday gift and had to try it out. Plus my mother in -law is a master cake decorator and showed me how to do the little flowers and let me into the secrets of her cake decorating box. (i have never seen so many different colours of food colouring.

spinach and sweet potato curry ....

this curry is so delicious ... creamy and an absolutly beautiful taste.

It's really easy to make as well ... here's the recipe,

2 sweet potatoes (cubed)
200g spinach (roughly chopped)
400g coconut milk ( I use the low fat stuff)
1 onion
madras curry paste ( i use about 2 tbsps but its up to you)

the easy steps:
- fry the chopped onions
- add the paste and cook for two minutes
- pour in coconut milk and sweet potatoes and simmer for 10 minutes until soft
- stir through spinach until wilted

i served this with a low fat tikka masala and rice, poppadums and naan ... it was a bit of a feast. It was a lovely evening with good food and good friends ... i forgot to take a photo ... so my lovely friend Alex took one the next day with the left overs she took home !! :)

Mojito anyone ?

Mojito cheesecake ... for the brother in law who loves his mojitos.

Sorry i haven't blogged in a while ... it's been a combo of moving house and the old weight watchers ... I'm actually going to the class now so i have to be really good !!

Heres the recipe ... all i'd say on this one is you don't really need to be a fan of mojitos ... but you do need a sweet tooth!And you need time ... it takes a while ... but it' not difficult ... the work is simple and quick it's just a waiting game ... I'd suggest that you bake this the day before and let it cool overnight.

Ingredients:

900g cream cheese

1.5 cups of sugar
3 tbsp flour
4 large eggs
1/4 cup of lime juice (i used bottled)
2 oz rum
5 oz evaporated milk
1 or 2 teaspoons of dried mint leaves (chopped finely)
115g mascapone
75g fromage frais
(the mascapone and fromage frais make a topping which could be left out if you felt that was too much)
a lime for decoration (optional)
digestives + butter for base (i cant remember the quantitiies - look on line for a base recipe)
Method: 

Preheat oven to 250degrees
crush your biscuits, and mix with melted butter, then press into tin
Mix together the cream cheese, sugar and flour until very smooth
Add eggs one at a time
Add rum, lime juice and condensed milk mix together well and add mint, stirring until evenly spread
Pour into prepared pan (i use a spring loaded tin)
Bake on 250 for 15 minutes and then turn down to 130 for a full hour
(I actually baked mine in my mums gas oven and the temperature was gas 8 and then needed to turn it down to 1/4 but my mums cooker doesn't go that low so i put it on gas mark 1)
Leave to cool completly nd then refrigerate before serving ... it's a bit of a long process ... 
To make the topping all you do is mix the mascapone and the fromage frais until really well combined and spread over the cooled cheesecake. 

chocca mocha caramel cake

This was a great cake ... not weight watchers ... but truly delicious ... I don't think i need say anything else ;)

Cake Ingredients:

1+1/2 tsp fresh ground coffee/ 2 tsp instant coffee
2 tbsp cocoa
175g butter, softened
175g caster sugar
2 eggs
2 tbsp golden syrup
200g self raising flour
4 tbsp milk
100g chocolate caramel bars (broken into pieces)

Icing:
100g chocolate caramel bar
50g butter
2 tbsp milk
100g icing sugar

Instructions ...

Preheat the oven to 180 degrees
Line your cake tin
Mix the coffee, cocoa and 2 tablespoons of hot water into a smooth paste
Place all cake ingredients except the chocolate caramel bars into a large bowl (including coffee paste) and beat until smooth
Add the pieces of caramel bar and stir in
Pour into the prepared tin and bake for 50-60 minutes
Cool on a wire rack

For the icing:

Heat the caramel bar gently with the butter and milk until smooth (stir continuously)
Remove from the heat and stir in the icing sugar
Leave to cool then transfer to serving dish
Spread the icing over the cooled cake

And .... enjoy !! :)

roasted pepper and garlic fougasse and garlic and herb fougasse

Mmmm mmmm mmm ... I am loving this fougasse !! It's amazing and looks awesome to present to friends ... and whats more it looks like you've put a lot more effort into it than you have !! :) 

I got Tim to make the dough for me ... it's just the same dough recipe as before ... bread dough recipe

So here's what i did: roasted pepper and garlic fougasse

Ingredients:

1/2 ready prepared dough (see link above for recipe)
1/2 yellow pepper
1/2 red pepper
1 small spring onion
2 cloves of garlic
a few glugs of olive oil
1/2 teaspoon of oregano

Do this prep whilst your dough is rising.

chop the peppers to centimeter square pieces .... and dice the spring onions,
peel the garlic cloves and cut into 6 pieces,
put this in an oven dish and slow roast on about 150 degrees for 40 mins stirring half way through.

When your dough is ready take about half the pepper mix and knead into the dough ... then roll it out onto a lightly oiled tray and puch the rest of the pepper mix in with your fingers.

roasted pepper and garlic fougasse

garlic and herb fougasse

garlic and herb fougasse:

all you need for this one is...

1/2 of the prepared dough (as above)
2 cloves of garlic
1 tsp of thyme
1 tsp marjoram
2 tsp worth of fresh basil leaves (ripped up with you hands)
1 tbs of grated cheese

It's very simple again ...

knead your herbs into the dough, and roll out onto a lightly oiled tray
chop your garlic cloves into small chunks and push them in across the dough
take very small ammounts of cheese and push them in as well

there you go it's ready for baking