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Tuesday, 21 July 2015

Egg yolk cookies

I was in the middle of making these whilst attempting my Dad to start Slimming World. #irony

This is not a SW friendly recipe (unless you count the syns)!

I made a pavlova on the weekend and I'd saved the yolks as I can't stand waste. I'd left them in the fridge uncovered so they were drying out a little but they mixed in fine. I'd also been given a previously melted chocolate bar which I chopped up for the chocolate chips. The recipe would probably work with 2 medium whole eggs too but haven't tried that so don't quote me on it!

Normally I'd freeze around half the dough (in ready to bake balls) but I was baking cookies for an end of term party - the staff will definitely eat them! Maybe they should be called 'Thanks for everything cookies'!

I used my Kenwood but you could make this by hand with a bit of elbow grease.

If you want a darker more chocolatey cookie, increase the cocoa and reduce the flour accordingly (up to 260g flour/50g cocoa). You could always use dark chocolate chips, or even white chocolate and no cocoa.

Ingredients
250g butter
300g sugar
2tbsp treacle
1tsp vanilla essence
4 egg yolks
300g plain flour
10g cocoa
1tsp bicarbonate of soda
1/2tsp salt
190g chocolate chips

Method
Cream the butter, sugar, vanilla essence and treacle together until light and fluffy.

Beat in the egg yolks.

Mix the remaining ingredients together in a separate bowl (not the chocolate).

Gradually add the dry ingredients to the butter mixture until it combines into a soft dough.

Add the chocolate and mix on a slow speed until the chocolate's evenly mixed.

Chill for about half an hour to make the dough easier to handle.

Use a dessert spoon to measure out the dough and shape into a ball - you should get around 48 dsp sized balls.

Bake in a hot oven - about 180°C - for 10-15mins until just starting to colour around the edges. (Leave them for too long and they won't be chewy.)

No idea how long they keep for - not likely to be any left by the end of the day though!

Monday, 20 July 2015

Lasagne

This recipe sounds a bit weird but I promise you, it works. The texture of the topping is good and the eggs stabilise the yoghurt so it won't curdle.

250g fat free natural yogurt
2 eggs
120g parmesan, grated
12 lasagne sheets
1 portion of lentil bolognese

Layer the lasagne sheets with your bolognese mixture.
Whisk the eggs into the yoghurt and pour over the top.
Evenly sprinkle the parmesan over the top.

Bake in a hot oven (180°C, fan 160°C) until golden all over. I took mine out before it was completely golden as I'm going to freeze it and cook from frozen on holiday.

Serves 4

1 x Healthy extra A and 1.5 syns per portion (use fry light in the lentil bolognese recipe for syn free option).

Lentil bolognese

We're going on holiday to sunny Yorkshire soon, and I was all set to order some posh  ready meals, until I reminded myself of the prices. Wow!

So, after 2 days of a massive Slimming World Fail, I thought I'd make a few homemade meals to freeze and reheat once we're there.

I love Jack Munroe's lentil bolognese recipe and this is my version.

I'd say mine serves about 4, depending on what you use it for (pasta/pizza topping, lasagna filling etc).

Slimming world followers - 1.5 syns per portion or syn free if you use fry light.

Lentil bolognese
1 onion
3 - 4 garlic cloves
2 carrots
3 mushroom stalks from flat mushrooms
3 beetroot tops
1tbsp oil
1tbsp chopped rosemary
1 veg stock cube
1 tsp marmite
1 tin chopped tomatoes
1 tin water
150g red lentils

Method
Grate all vegetables in a food processor.
Heat the oil and add the vegetables.
Stir until they are softened - don't over cook.
Add the tomatoes and tin of water.
Add the lentils and stir well.
Add the herbs, stock cube and marmite.
Stir regularly.
Cook on a low heat until lentils are soft.
Season with salt and pepper to taste.