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.

 

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.

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!

Meat Free Monday

We do try to have at least one vegetarian meal a week, and Mondays work for us.
I'm usually at home doing the laundry and the general after-weekend clean up - so an afternoon in the kitchen suits me perfectly.
Having a meat free dish is not only healthy, but can work out economical too.

This Lentil & Vegetable Curry is made with red lentils, butternut squash, carrots and green beans.
It's really packed with flavour and has a lovely fresh, chilli hit.
The recipe is from  Hairy Bikers Great Curries

Love Your Mummy!

Don't you just love Pinterest?
I found these cute little 'Mummy Dogs' on there,
and they are so easy to make.

All you need is a tin of hotdogs, a shortcrust pastry sheet and a little mustard.
Cut the pastry sheet into thin strips and just wrap around each hotdog. 
Push open the pastry a little at the top, for the 'face'. 
Place on a greased baking tray and brush with a little beaten egg.
Bake as per your pastry instructions.
(Mine took about 30mins at 170C)
Use a toothpick to dot on a little mustard, for the 'eyes'.
 

Comfort Pudding

Nothing ends an Autumn meal quite like a Blackberry & Apple Crumble

 - it's a real crowd pleaser.
Here's one I made at the weekend.
Despite 'not wanting' any, my dd managed to eat a big bowl full after dinner and much to 
Mr. Kiss' annoyance, she even ate the leftovers for breakfast the next day!

Heat the oven to 180C/160 Fan.
Peel and core 3 eating apples and 2 Bramleys - slice thickly.
Put the apples in a pan with 2tsp cinnamon, 100g demerara sugar and a splash of water.
Cook slowly, until the apples are beginning to soften, but still retain their shape.
Place the apples in an ovenproof dish. Scatter over the blackberries.

You can jazz up your crumble topping with dried fruits or nuts, 
but I usually just stick to a simple, oaty mix.

100g plain flour  
50g porridge oats   
75g butter    
100g brown sugar

Put everything in a food processor and blitz a few times, until it looks, well...crumbly!! 
You don't want a really fine crumb.
(You can do this by hand if you have to).
Scatter the crumble mix over the fruit, covering it completely.
Bake in your preheated oven for 40 mins.
Keep your eye on the crumble near the end of the cooking time,
so that the topping doesn't burn.

Serve with custard, cream, or ice-cream.

Autumn Fruits

Here's another first for me.

I had never cooked figs before, but they were simply delicious

in this very easy Autumn fruit salad

Oven 180C / 160C Fan.
4 figs,  halved.   4 plums, halved and stoned
Place the fruit in an ovenproof dish and scatter with about 80g brown sugar. 
Pour over 200ml red wine.
Cook for approx 45mins.
You want the fruit to be soft, but still have a little shape to it.
Take out of the oven and allow to cool for 10mins.
Before serving, sprinkle with 40g walnuts.
Serve with a dollop of fresh cream, or mascarpone, or my favourite,  vanilla custard.

You can use other fruits in this too - whatever you have to hand really. 
Peaches, pears, nectarines or apricots would work well.
And you can substitute the walnuts for almonds.