drinks · quick and easy · recipes

Pink Lemonade

1 1/2 large lemons, sliced

1 medium orange, sliced

225g fresh raspberries

10 tbsp Splenda

350ml cold water

Chilled sparkling spring water or soda water for diluting to serve.

Place all the ingredients in a large saucepan and bring to a rolling boil for 8 to 10 minutes. Use a wooden spoon or spatula to stir continuously.

Set aside to cool before straining the liquid and pressing the pulp through a metal sieve into a jug or bowl where it can be left to cool completely before being bottled.

Make sure the bottles are glass and have been sterilised, you can do this by pre-heating the oven to gas 3/160c, washing the bottles in hot soapy water and rinsing but not drying. Place them on a baking tray and heat in the oven for 10 minutes. The lids can be soaked in boiling water.

Store the bottled syrup in the fridge for up to a week, and dilute to taste with either sparkling spring water or soda water.

Goes particularly well with Gin!

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will need a little shake before use.
just needs a gentle tilt to mix it.

ice cream · pudding · quick and easy · recipes · snacks

Vanilla Cream and Summer Berry Icecream

Serves 4

4 heaping tbsp of berries, fresh or frozen

Dash of lemon juice or lemon extract

2 tbsp water

80ml double cream

2 tbsp splenda

1/4 tsp vanilla extract

1 egg yolk

Place the berries in a small saucepan with the water at heat until they are soft and can be mashed with a fork.

Remove from the heat and add the lemon, stir well and set aside to cool.

Beat the remaining ingredients with an electric hand mixer until it is thick but can still be poured.

Once cooled, divide the fruit between 4 ramekins and then pour the cream mixture over the top.

Freeze for at least 2 hours before serving.

Store covered in the freezer for up to three months.

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ice cream · pudding · quick and easy · recipes · snacks

Creamy Buttery Caramel Ice Creams

Makes 4 ice creams

100ml double cream

3 drops of Foodie Flavours Creamy Buttery Caramel flavouring, available on Amazon.

1 1/2 tbsp splenda

1 egg yolk

Use a electric hand mixer to combine all the ingredients.

If you like a little crunch to your ice cream, a crushed sugar free Werthers Original can be added to the mixture.

Beat for approximately 5 minutes or until the mixture is thick but can still be poured.

Use silicone ice cream molds (available from Amazon), small dishes or ramekins.

It will take about 2 hrs for the ice creams to freeze fully.

They can be left in the molds, inside a plastic bag or taken out and stored in a container layered with greaseproof paper to stop them sticking together.

Keep in the freezer for up to 3 months.

For other posts in this category please click on the link in pink at the top of the page.I really must remember to take the photo first next time instead of just getting stuck in!

ice cream · pudding · quick and easy · recipes · snacks

Coffee and Walnut Ice Creams

Makes 4 ice creams

100ml double cream

30ml strong coffee (I used half a tbsp of instant coffee dissolved in warm water).

1 egg yolk

2 tbsp splenda

Chopped walnuts to taste

Use a electric hand mixer to combine all the ingredients except the walnuts.

Beat for approximately 5 minutes or until the mixture is thick but can still be poured.

Use silicone ice cream molds (available from Amazon), small dishes or ramekins. Then add the chopped walnuts before placing in the freezer.

It will take about 2 hrs for the ice creams to freeze fully.

They can be left in the molds, inside a plastic bag or taken out and stored in a container layered with greaseproof paper to stop them sticking together.

Keep in the freezer for up to 3 months.

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dinner · lunch · quick and easy · recipes

Cheese and Tomato Quiche

9 inch ovenproof quiche dish.

serves 6/8

For the pastry recipe, click on the menu button above, blind bake the case for 10 minutes. Gas 4/ 350f/ 180c

200g cheddar cheese, grated
handful of cherry tomatos, halved
5 large eggs
260ml double cream
black pepper, to taste
sea salt, to taste
dried chives, to taste

Line a greased ovenproof dish with pastry and bake blind for 10 minutes.

Then add the grated cheese and place the halved tomatos on top.

Using a hand mixer, beat together the salt, pepper, eggs and cream. Pour over the cheese and sprinkle with the chives.

Bake for 30-35 minutes until the quiche is set.

Serve hot or cold. Store covered in the fridge for up to 3 days or can be frozen.

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pudding · quick and easy · recipes

Chocolate and Coconut Pud

Serves 4

200ml full fat coconut milk

1 egg, beaten

1 tsp vanilla extract

50g dark chocolate, 80% cocoa is best. Chopped into small pieces

Put the coconut milk, egg and vanilla extract into a medium sized saucepan and mix together using a hand whisk over a moderate heat.

Keep whisking while the mixture simmers gently for around 5 minutes.

Then add the chocolate. Continue to whisk whilst the chocolate melts and then carefully pour the mixture into either 4 dishes or ramekins or 1 larger serving dish.

Allow to cool before refrigerating for at least two hours before serving.

Garnish with some unsweetened shredded coconut or whipped cream.

Store covered in the fridge for up to 3 days.

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The original version of this recipe is on http://www.dietdoctor.com

dinner · lunch · quick and easy · recipes

Chicken and Coconut Curry

Serves two

Olive oil for frying

2 chicken breasts, chopped into bite sized pieces

2 large handfuls of sliced mushrooms

1/2 tsp sea salt

200ml full fat coconut milk

1 tbsp mild curry powder

1 large handful of shredded unsweetened coconut

Warm the olive oil in a large frying pan and then add the chicken. Once it has browned, add the sliced mushrooms and sea salt.
Once the mushrooms are browned, add the coconut milk and curry powder and simmer gently until the chicken is completely cooked through (there should be no pink in the middle of the pieces).
Then add the shredded coconut (save a little to garnish the curry when you serve it), and mix in well, let it soften slightly.

Serve alone or with a fresh green salad.

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cake · festive treats · pudding · recipes

Lemon and Almond Meringue Roulade

Serves 10 to 12

Meringue:

6 medium egg whites

8 tbsp Splenda

1/2 tsp almond extract

1 tsp ground arrowroot powder

50g ground almonds

Filling:

2 tbsp splenda plus extra for dusting

500ml double cream

25g flaked almonds

Lemon curd:

Finely grated zest of 1 lemon plus the juice

2 tbsp Splenda

3/4 tsp ground arrowroot powder

25g butter, chopped

1 medium egg, beaten

Preheat the oven to gas 5/190c/375f

First make the lemon curd.

With a hand whisk, beat together the zest, juice, splenda and arrowroot powder in a medium size saucepan over a gentle heat.

Then add the beaten egg and the chopped butter. Keep whisking until it thickens, then remove the pan from the heat and set aside to cool.

Next make the Meringue.

Line a 28 x 38cm baking tray with greaseproof paper.

Whisk the egg whites in a large bowl using an electric hand whisk. Keep going until they form stiff peaks.

Add the splenda, almond extract and arrowroot powder and continue to beat until it is well combined.

Gently fold in the ground almonds, take care not to knock air out of the egg whites.

With care, spread the meringue mix evenly over the baking tray. Bake on the top shelf of the oven for 13 minutes, until it is nice and golden.

Place a second sheet of greaseproof paper over the top of the meringue and carefully turn it upside down onto a cooling rack and then remove the baking tray.

Leave to cool completely.

The filling.

Using an electric hand whisk, beat together the splenda and double cream until it forms soft peaks.

Carefully peel the greaseproof paper off the meringue, then gently spread the lemon curd with a palette knife and then the cream over it, leaving a gap along the edge of both short sides and along one of the long sides.

Sprinkle over the flaked almonds, but keep some of the almonds for the top of the roulade.

Have to hand a plate large enough to fit the roulade on and then begin rolling it up.

Start with the long side with the gap at the edge, closest too you. Finish by rolling it onto the plate.

Sprinkle the remaining almonds onto the top and dust with splenda.

Cut into slices to serve.

Store in a airtight container in the fridge for up to three days.

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cake · easter · festive treats · pudding · quick and easy · recipes · snacks

Spiced Buns

Makes 8

150g ground almonds

5 tbsp psyllium husk

2 tsp baking powder

1/2 tsp sea salt

3 tsp mixed spice

3 tbsp Splenda

60g dried barberries

2 tsp cider vinegar

225ml boiling water

3 egg whites

Preheat the oven to gas 4 /350f/ 175c

Line a large baking tray with greaseproof paper.

Mix all the dry ingredients together in a large bowl with a fork.

Bring the water to the boil and add it, along with the cider vinegar and egg whites to the dry ingredients whilst beating with a hand mixer for about 30 seconds.

Don’t overmix the dough.

Grease your hands with a little butter and divide the dough into 8 evenly sized, rounded pieces and place on the baking tray.

Bake on the lower shelf of the oven for 50 minutes, the buns are cooked when they sound hollow when the bottoms are tapped.

Serve toasted with lashings of butter.

Store in an airtight container for up to 3 days. Can also be frozen.

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biscuits and cookies · pudding · quick and easy · recipes · snacks

Double Chocolate Cookies

Makes 8 large cookies

75g butter, room temperature and chopped

8 tbsp splenda

1 tsp vanilla extract

1 large egg

150g ground almonds

50g cocoa powder

1/2 tsp baking powder

1 tsp bicarbonate of soda

20g dark chocolate chips

Preheat the oven to gas 3/160c/325f and line a large baking tray with greaseproof paper.

Cream together the butter, splenda and vanilla extract, then add the egg and combine well.

In a separate bowl mix together the ground almonds, cocoa powder, baking powder and bicarbonate of soda and then add to the butter and combine well.

Fold the chocolate chips into the cookie mixture with a spoon and then divide into 8 balls. Gently press down and flatten each one onto the baking tray, make sure to leave a gap between them.

Bake for 15 to 20 minutes. Allow to cool before storing in an airtight container for up to 4 days.

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