Category: Recipes

Creme Egg Cookie Cups

My colleague showed me a picture of the most delicious looking cookies on Friday, and I couldn’t resist giving them a try. I found a recipe online, but it was on an American site and required a bit of adapting. For those wondering, it’s here:

Mine looked a bit more ‘rustic’ than these, but they tasted yummy! Perfect for Easter, but maybe not for your diabetic aunt, these are very sweet!

1 box Betty Crocker cookie mix (mine needed an egg and some vegetable oil to mix)
85g Golden Syrup
25g Butter
190g Icing sugar
1tsp Vanilla Extract
Yellow food colouring

Mix up the cookie mix as per the packet instructions (or make your own if you’re feeling adventurous!


Put a heaped dessert spoon into each muffin tray.


Bake in the oven according to the pack instructions.

While they’re still hot, push them down in the middle to create a cup (I used the back of an ice cream scoop to do this).


Leave them to cool, but while they’re cooling, make up the filling. Wait until they’re quite cool to try and take them out of the tray or they’ll be too soft.

Add the syrup, butter and vanilla and mix to a paste in a mixer.

Gradually add the icing sugar in, mixing constantly. By the end, mine was still quite dry, so I added a little splash of milk to make it easier to spoon out. You may not need to do this, but see how it goes.

Split off about a quarter of the mixture and mix with the yellow food colouring.


Add a teaspoon of the white icing to almost fill each of the cups.

Use a clean teaspoon to make a little divot in the top, and drop in half a teaspoon of the yellow.


Leave it for about half an hour for the icing mixture to stiffen up (if you can resist for that long, Cameron couldn’t!)



Recipe: Sweet Potato and Sweetcorn Soup

On our bank holiday day out to Skipton in the typical English bank holiday weather of drizzle, drizzle and more drizzle, we escaped the rain into WH Smiths for a while. I was browsing through the cook books and I saw the Biggest Loser cookbook (linked in to the TV programme). The TV programme is kind of a guilty pleasure for me, and the book seemed to have some good recipes in, so I thought I’d buy it. At £13 it wasn’t that bad, until I noticed a discount sticker knocking it down to £6.50. Then it scanned through the till at a fiver, which made my day!

My first recipe to try is for my lunches at work this week, a sweet potato and sweetcorn soup. The quantity of sweet potato didn’t seem like much (one medium/small potato), but when blended up, it made a lovely thick consistency. It doesn’t look that appetising in colour, but it sure is tasty! I think it would be easy to vary the spices too, swap the chilli for curry flavourings to make a completely different soup.

Sweet Potato and Sweetcorn Soup

(Serves 3)
2 teaspoons olive oil
1 red onion, finely chopped
1 garlic clove, finely chopped
Half a small red chilli, very finely chopped (optional, but tasty)
1 medium sweet potato (about 250g), peeled and chopped into small chunks
700ml vegetable stock (I used one Knorr Vegetable stock pot)
1 can of sweetcorn (mine was 260g drained weight)
Salt and black pepper to taste

1. Heat the oil in a large pan over a medium heat. Fry the onions for about 5 minutes (until softened), making sure to stir so it doesn’t stick. Add the garlic and chilli and cook for another minute or so.

2. Add the sweet potato and stir the pieces in the onion mixture. Add enough stock to cover the vegetables and simmer for 10 minutes.

3. Add the sweetcorn and the remaining stock and cook for a further 5 minutes, until all the vegetables are soft.

4. Add a little salt and pepper (to taste), then whizz in a food processor until smooth.

Nutritional Information (per serving)
Calories: 200
Carbs: 33g
Fat: 6g
Protein: 5g
Sugar: 9g
Fibre: 7g

Recipe: Sausage and Vegetable Pasta Bake

If you’ve read my earlier post, you’ll know that I’ve decided that for the time being I’m going to have meal replacement shakes for breakfast and tea. Which means that I need something really tasty for lunch, and I didn’t really want anything processed. So I had a bit of a walk round Morrisons earlier and threw some stuff in my trolley with the idea of making a pasta bake. It turned out great, six portions of healthy pasta bake at about 500 calories per serving. I’ll just need to remember to get one out of the freezer each morning!

Nutritional Info (serves 6)
480 calories, 71g carbs, 9g fat, 26g protein, 10g sugar, 693mg sodium

8 Morrisons NuMe Cumberland Sausages
500g Wholewheat Fusilli pasta
1 jar Chicken Tonight Spanish Chicken sauce
300g Trimmed Leeks
2 red onions
1 red pepper
1 green pepper
1 yellow pepper
3 orange tomatoes
150g button mushrooms
1 tbsp Rapeseed oil

Heat the oil in a pan and fry the sausages for five to ten minutes, add the onions and cook for five more. Gradually add the peppers, then the leeks, mushrooms and tomatoes.

The sausages have a low fat content so they’ll break up while you’re stirring the veg, this is a good thing! Cook the veg for 10-15 minutes in total and then stir in the sauce. Cook for five minutes to heat the sauce and coat the veg thoroughly and then remove from the heat.

While this is cooking, cook the pasta according to packet instructions (about ten minutes in boiling water).

Mix both pans together and stir thoroughly before serving. If you’re freezing it like I am, split between six containers and rest the lids gently on top until cooled, then store in the freezer.

I was originally going to sprinkle some mozzarella cheese on top and bake in the oven for ten minutes, but I decided not to for re-heating reasons. If I was going to eat it straight away, I’d give it a try!

Recipe: Fisherman’s Pie with Leeky Mash

(A Hairy Bikers Recipe). Serves 4.

For the filling
1 medium head of broccoli, cut into small florets
350g thick white fish fillets (I used Basa fillets)
150g smoked fish fillets (I used smoked Basa fillets)
400ml semi-skimmed milk
4 tbsp cornflour
4 tbsp cold water
150g cooked, peeled prawns
salt and pepper to taste

For the mash
600g floury potatoes (such as King Edwards or Maris Pipers)
20g butter
2 medium leeks (trimmed and cut into slices)
3 tbsp semi-skimmed milk
salt and pepper to taste

Peel the potatoes and cut into 4cm chunks. Put the potatoes in a large saucepan and cover them with cold water. Bring the water to the boil, then reduce the heat and simmer for 18-20 minutes until the potatoes are tender.

Meanwhile, melt the butter in a non-stick frying pan and fry the leeks for 5 minutes until softened but not coloured, stirring often. Drain the potatoes, then tip them back into the pan and mash with the milk and seasoning until smooth. Stir in the leeks and set aside.

Preheat the over to Gas mark 7/Fan 200 degrees. Cook the broccoli in boiling water for 2 minutes, then drain in a sieve under running water until cold. Set aside.

Cut the fish fillets into chunks of about 3cm and set aside. Pour the 400ml of milk into a large non-stick saucepan and bring it to a gentle simmer. Mix the cornflour and water together in a small bowl until smooth, then pour it into the warm milk. Bring to a gentle simmer and cook over a low heat for 2-3 minutes, stirring constantly with a wooden spoon until the sauce is thick. Season with salt and lots of pepper.

Add the fish pieces to the sauce and cook for 2 minutes, stirring only occasionally so the fish doesn’t break up too much. Add the prawns and broccoli to the mixture and stir gently until evenly combined.

Spoon the fish mixture into a 1.5 litre shallow ovenproof dish. Top with the leaky mash mixture, starting around the edge of the dish and working your way into the middle. Place the dish on a baking tray and cook in the oven for 35-40 minutes until lightly browned, bubbling and hot throughout.

Calories: 460
Carbs: 42g
Fat: 12g
Protein: 32g
Sugar: 7g
Sodium: 397mg

Recipe: Chicken and Rice Bake

BWt1j8wIIAAlGep.jpg-largeIngredients (for two)
4 chicken thighs or 2 chicken breasts
4 rashers of bacon
125g rice
1 onion
1 tbsp olive oil
1 garlic clove
1/2 tsp turmeric
250ml chicken stock (I use one knorr stock pot in 250ml water)
Salt and pepper to taste

Wrap the chicken in bacon and secure with a cocktail stick. Alternatively (if using breast), dice the chicken and chop the bacon. Heat the oil in an ovenproof pan. Brown the chicken over a high heat for five minutes, then remove the chicken from the pan.

Add the rice to the pan and cook on a low heat, stirring constantly for one minute. Add the onion (uncooked), garlic, turmeric, stock, salt and pepper and stir well. Arrange the chicken over the rice and press down gently.

Cover with foil, and then put the lid on the pan. Bake in a preheated oven at 180 (Gas Mark 4) for 50 minutes.

Nutritional Information
Calories: 559
Carbs: 70g
Fat: 14g
Protein: 38g
Sugar: 5g
Sodium: 1,225mg

Recipe: Sticky Five Spice Gammon

It’s been a long time since I did any cooking, but since I finished work an hour early on Friday, I thought I might as well try out one of my food pins from Pinterest.

The original recipe that I found on Pinterest had egg noodles, but we had none in the house so I used rice instead. I forgot to take pictures though, so the picture is from the original website. The recipe also stated that the sauce should turn into a glaze. I think I used a larger orange than the original recipe so I had a lot more liquid. If this happens to you, mix some cornstarch with hot water and add to the pan at the end of step 4. Cook for 5 more minutes or until the sauce thickens.

Sticky Five Spice Gammon

Serves 4
Prep time 30 minutes
Cook time 15 minutes
Total time 45 minutes
Meal type Main Dish
Region Chinese


  • 4 Medium gammon steaks (cut into bite sized pieces)
  • 2 teaspoons five spice powder
  • 1 tablespoon olive oil
  • 2 red chillies (deseeded and finely sliced)
  • 1 Medium orange (zest and juice)
  • 1 tablespoon clear (runny) honey
  • 100ml chicken stock (I used an oxo cube made up with 100ml water)
  • 2 tablespoons dark soy sauce
  • 1 Medium red pepper (sliced)
  • 2 Medium onions (diced)
  • 300g long grain rice

Nutritional Information

Calories: 629
Carbs: 67g
Fat: 22g
Protein: 43g
Sugar: 13g
Salt: 1,398mg


1. Add oil to a large frying pan and heat.
2. Fry onions and peppers until soft.
3. Sprinkle five spice powder over gammon and add gammon to pan with onions and peppers. Fry for around 2-3 minutes.
4. Add the soy sauce, honey, chillies, orange zest and juice and stock and simmer for 4-5 minutes until the sauce is thickened.
5. Serve with the rice cooked according to packet instructions.

Recipe: Cauliflower Base Pizza

We used to eat pizza every saturday, but since we started our diet, it’s just too high in calories. I stumbled upon this recipe which uses cauliflower as the base instead of dough. We were both a bit dubious if it would actually work, but it tasted delicious, and was extremely filling! Grating the cauliflower took quite a while, but it was all worth it in the end! I think next time I make it, I’ll add more peri-peri to the base to give it more of a kick.

Cauliflower Base Pizza

Serves 2
Prep time 20 minutes
Cook time 30 minutes
Total time 50 minutes


  • 325g Cauliflower
  • 125g Light Mozzarella Cheese
  • 1 Egg
  • 1/2 teaspoon Garlic Salt
  • 1 teaspoon Peri-Peri Sprinkles
  • 56g Low Fat Cheddar Cheese
  • 110g Pasta Sauce
  • 1 Pepper
  • 150g Mushrooms
  • 1 Onion


1. Grate cauliflower using largest hole on the grater. Cook in the microwave for 7 minutes. Leave to cool for a while so the egg isn't cooked in the next step.
2. Finely chop the mozzarella cheese and mix with the cauliflower. Add the egg, garlic salt and peri-peri sprinkles and mix thoroughly to combine.
3. Spread onto a baking tray and form into pizza shape. The base may be a bit flexible once cooked, so it is best to line the baking tray with a non-stick sheet before cooking.
4. Bake in the oven for 15 minutes at 160 degrees (fan oven).
5. While baking, slice the peppers, mushrooms and onions then cook in the microwave. Peppers and mushrooms will take 1 minute each, the onions will take about 2.
6. Remove the base from the oven, cover with pasta sauce and arrange the toppings. Sprinkle with grated cheddar cheese and cook for another 5 minutes.
7. Serve and enjoy.

Nutritional Information

Calories: 302
Carbs: 20g
Fat: 14g
Protein: 39g
Sugar: 7g
Sodium: 377mg

Recipe: Chicken with Garlic Mushrooms and Orzo

We found this recipe for Spaghetti and garlic mushrooms on, but adapted it to make it into a full meal by adding fried chicken breast.  Our favourite pasta at the moment is Orzo, a pasta which has the shape of rice, so we used that instead of spaghetti. Delicious, low calorie and extremely quick to make!

Chicken with Garlic Mushrooms and Orzo

Serves 4
Prep time 5 minutes
Cook time 15 minutes
Total time 20 minutes
Website Skinny Taste


  • 340g Button Mushrooms (Sliced)
  • 4 cloves Garlic (Crushed and Chopped)
  • 125ml White Wine
  • 450g Chicken Breast (Cubed)
  • 2 Oxo Chicken Stock Cubes
  • 6 leaves Herbs (e.g. basil) (Chopped)
  • 25g Wholemeal Flour
  • 160g Orzo (Dry weight)
  • 1.5 teaspoons Olive Oil
  • Salt and Pepper (to taste)

Nutritional Information

Calories: 418
Carbs: 46g
Fat: 8g
Protein: 36g
Sugar: 3g
Sodium: 397mg


1. Cook pasta in a large pot of salted boiling water according to instructions. While cooking, follow the rest of the instructions.
2. Coat chicken strips in flour and fry in a little olive oil. Keep warm in oven.
3. Heat oil in a medium saute pan over a medium heat.
4. Add the garlic and red pepper flakes and cook until soft, about 1 minute.
5. Add the sliced mushrooms and saute for about 2 minutes.
6. Before draining the pasta, reserve a small portion of the water (1/4 cup) in case it is needed later.
7. Add white wine and cook for another three minutes.
8. Drain pasta and toss with mushrooms, herbs and pepper.
9. If pasta is too dry, add a little of the water that was saved earlier.
10. Serve with grated hard cheese (e.g. parmesan) if desired.

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