Tuesday, 19 November 2013

Who doesn't love pizza!

I am determined to get into my LBD for Christmas, 
so, I  have been pretty good, at sticking to my 1200 calorie-a-day diet.
Who would have thought I could eat Pizza for lunch, 
but here's a quick and easy low-cal version.

This is a wholemeal, tortilla wrap spread with a couple of spoonfuls of pasta sauce. 
Topped with 2 slices of wafer thin ham, 20g half fat cheese and a few black olives.
It takes about 5 or 6 minutes to cook and then I add a little rocket as garnish.
Quick. Easy. Tasty.


Wednesday, 6 November 2013

You shall have a fishy, on a little dishy.

Sometimes, when it's wet and windy and miserable outside, I crave SALAD!!
I know,  bizarre right??
This Salmon dish is perfect for just such cravings and it's nice and light,
so you can fit in a wedge of chocolate cake for pudding ;-)

I drizzle some honey over my salmon and sprinkle on some sunflower seeds.
Then bake in the oven (180C) for about 10 mins, or until cooked through.
Place on a bed of baby leaf salad, celmentine segments and beetroot.
Drizzle with Balsamic dressing.

Saturday, 2 November 2013

Sugar Rush

Before the government adds a tax to sugar,
 I thought I'd better share this peanut brittle recipe with you.

This is SERIOUSLY good.

It's chock full of peanuts and  has a great snap
 (so it won't pull your fillings out!)

I'm not sure how long it will keep for, 
but it would make a great Xmas pressie,
in a pretty jar, tied with ribbon.

Peanut Brittle
200g caster sugar
75g brown sugar
75g golden syrup
25g butter
1/2 tsp bicarb of soda
200g peanuts 

Add the caster sugar, brown sugar and syrup to a pan with 75ml water.
Heat slowly until the sugar has dissolved.
Add the butter.
Heat to 154C on a sugar thermometer (crack stage).
This can take a while,  but don't be tempted to turn up the heat too much or it will burn. 
Stir slowly from time to time.
When it's reached temperature, take off the heat and add the bicarb. 
Stir in the peanuts - do this quickly, as it will already be starting to set.
Pour onto a sheet of greasperoof paper and level with the back of a spoon.
Leave to set. 
Once set, it's easy to break up by hand.
Store in an air tight tin, but trust me, it won't last long!