cake · pudding · quick and easy · recipes · snacks

Berry and Lemon loaf cake

50ml vegetable or sunflower oil

200g ground almonds

1 tsp baking powder

5 tbsp Splenda

2 medium eggs

200ml sour cream

2 tsp vanilla extract

Finely grated zest of 2 lemons

150g blueberries or strawberries

Pre heat the oven to gas 4/180c (160c for a fan oven)

Grease and line a 900g loaf tin.

In a large bowl mix together with a fork the ground almonds, baking powder, Splenda and a pinch of salt.

Add all the remaining ingredients except for the blueberries / strawberries.

Whisk together with the fork until just combined, then gently fold in the berries except for a small handful.

Pour the batter into the tin and scatter the remaining berries on top.

Bake for 1 hour until golden brown and a knife comes out clean.

Serve with clotted cream.

Store in an airtight container, can also be frozen.

The original version of this recipe is in the July 2021 edition of Country Living magazine.

pudding · quick and easy · recipes · snacks

Apple Danish Fingers

Makes 10 fingers

You will need a batch of the Fathead Dough, I used the unsweetened version because the apple filling is sweet and I think the plain dough makes a nicer contrast. Click on the menu button above for the recipe.

20g unsalted butter, melted

100g ground almonds

100g cream cheese

1 egg

4 tbsp splenda

70g apple, grated

2/3 drops Foodie Flavours apple flavouring

Ground cinnamon to taste

Preheat the oven to gas 3/325f/170c and line a large baking tray with greaseproof paper.

Roll out the Fathead dough between 2 sheets of greaseproof paper into a large rectangle. For a neat Danish trim the edges.

Melt the butter in a microwaveable bowl and then add all the remaining ingredients and mix together until well combined with a electric hand mixer.

Place the filling in the centre of the dough. And then fold the edges over to make a sealed rectangle.
Transer it carefully onto the baking tray and bake on the top shelf of the oven for 15 to 20 minutes.

Turn the tray around halfway through to ensure the pastry is evenly coloured and cooked.

Allow to cool before slicing into fingers.

Store in a airtight container in the fridge for up to 3 days, can also be frozen.

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dinner · lunch · quick and easy · recipes

Chicken and Bacon Salad with Cajun Mayonnaise

This is an individual portion, increase ingredients as necessary.

4 rashers of smoked streaky bacon

4 slices of roast chicken

Butter for frying

2 handfuls of rocket leaves

6 cherry tomatoes

1 stick of celery, chopped

1 tbsp mayonnaise

1/4 tsp Schwarts Cajun seasoning

In a dish, mix together the seasoning and the mayonnaise.

Place the rocket on a plate and sprinkle on the tomatoes and celery.

Next fry the bacon, crispy is best for this. Once it is done remove from the pan and keep warm whilst you fry the chicken slices. Use the bacon grease for this as it adds more flavour.

Once the chicken is ready, place it and the bacon on top of the salad and then dollop on the mayonnaise.

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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

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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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 · pudding · quick and easy · recipes · snacks

Coconut Cake

Serves 8 to 10

120g butter, room temperature and chopped

6 to 8 tbsp splenda, according to taste

100g dessicated coconut, unsweetened

3 large eggs

10 tbsp double cream OR canned coconut milk

1 + 1/2 tsp baking powder

5 tbsp coconut flour

Preheat the oven to gas 3/170c/ 325f

Line a large loaf tin with greaseproof paper.

Beat together the butter and splenda with an electric hand whisk, then add the eggs, cream and dessicated coconut, combine well.

Mix the baking powder into the coconut flour with a fork. Ensure there are no lumps in the flour. Add the coconut flour to the wet mixture and combine well into a smooth batter.

Pour into the loaf tin and bake for 50/55 minutes or until a skewer inserted in the middle of the cake comes out clean.

Store in an airtight container for up to 4 days. Can also be frozen.

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