drinks · quick and easy · recipes

Lemon and Ginger syrup

4 lemons, roughly sliced

1 tsp ground ginger

10 tbsp splenda

350 ml cold water

Place all the ingredients into a large saucepan and bring to a rolling boil for around 8 to 10 minutes.

Strain through a metal sieve and allow to cool before decanting into a clean glass bottle.

Store in the fridge.

Dilute with chilled sparkling water for a refreshing summer drink (and a dash of Gin if you are so inclined!).

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.

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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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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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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cake · pudding · quick and easy · recipes · snacks

Spicy Chai and Coconut Cake

Serves 8 to 10

100g butter, melted

300ml can of coconut milk, shake well.

4 large eggs

2 tsp vanilla extract

8 tbsp Splenda

5 tbsp coconut flour

1+1/2 tsp baking powder

75g dessicated coconut

2 tsp ground ginger

2 tsp ground cinnamon

1/4 tsp nutmeg

1/4 ground cloves

1 tsp ground cardomom

Preheat the oven to gas 4/ 180c/350 f

Line a 9 inch wide, 3 inch deep cake tin with greaseproof paper.

In a large bowl, beat together the melted butter, eggs, vanilla extract and coconut milk with a electric hand mixer.

In a separate bowl mix all the remaining dry ingredients thoroughly with a fork, ensure there are no lumps in the coconut flour.

Add the dry mixture to the wet and combine well with the hand mixer. Then pour the batter into the cake tin and bake for 40/45 minutes. Test to see if it cooked by inserting a skewer into the centre, if it comes out clean it is done.

Serve with your favourite hot drink and a good book!

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

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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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