Having had half a packet of blinis left to use, I thought I would throw together another quick and easy canape recipe for over the festive period. This one is just as easy as the last!! Beetroot and goat’s cheese are a classic pairing and, added to a little bit of beetroot houmous, they make a lovely bite sized treat (they lasted less than an hour in my house!).
Over the next couple of days lots of us will be hitting the supermarkets to do our ‘big Christmas shop’. Now if you, like me, want to prepare yourself to avoid the temptation of all the high point foods on the Christmas table, try and pop a few ingredients into the trolley so you can make yourself a low point option which still feels like a treat.
Week two of my festive canapes are these little beauty’s that I came up with whilst racking my brain for a lighter, lower sausage roll option. These little bites are the perfect replacement. Meaty with a little sweetness and the goo of lovely cheese they really hit the spot for a bargain of 2sp.
Nasi Goreng literally translates as ‘fried rice’ in Indonesia. This delightful dish is a great option if you are looking for something really straight forward, quick and tasty. I’ve just used a shop bought paste here as it’s not too many points and is a lovely flavour. I haven’t added any extra chilli as it already has a nice kick but you can always add some crushed chillies at the end if you like things really hot! I will also be posting a recipe with my own paste but since lots of you are asking for this recipe to make this week, I thought I best not keep you all waiting! I got my paste in Tesco but I know lots of other supermarkets do their own version too.
Having rejoined classes and now going along on a weekly basis, I’m always interested to see what the topic for discussion will be on the night. In my class in last week of November we spent some time discussing ways in which to tackle to Christmas season, and in particular, parties full of the foods we know won’t get us to where we want to be.
I was watching Saturday kitchen last weekend and watched as one of the chefs made the most delightful looking salad out of julienne celeriac. My mouth was watering as they plated up the dish and it was at that point that it struck me, I don’t think I’ve ever cooked or even tasted celeriac. I decided then and there that I was going to pick some up to start experimenting with it.
We often treat ourselves to a nice rump steak if we go for a big Aldi shop (they are such good value) and so I’m always looking at new, quick and easy sauces I can whip together to add to the finished dish.
The sauce was inspired by a dressing I had on a steak salad when visiting the ‘big smoke’. I got home and the next day set to work with my blender trying to work out what was in the dressing and how I could adapt it for us Weight Watchers.
Much to my family’s disappointment, I’m just not a fan of Shepherd’s or Cottage Pie. Nothing to do with the taste or flavour, I just can’t handle the texture of mince with mashed potato for some reason! Keep to make a nice, wintery and warming meal this weekend, I decided to put a bit of a twist on the regular Cottage pie by replacing the traditional beef mince with some chunky beef stewing steak and turning the whole thing into more of a Steak and Ale pie vibe. The addition of the stilton to the mash is wonderful, it adds a lovely tang to what is a smooth and comforting pie topper. If you aren’t keen on blue cheese, simply leave this out. If you do, the points are 10sp per portion.
Whenever I go shopping I always buy butternut squash in one form or another. Whether it be pre spiralised, in a lasagne sheet, or in its natural giant form I just like the idea of having a 0sp carb in the house, just in case. For that reason, I always seem to have a whole butternut squash in the cupboard! This week, with the weather getting ever more wintery and cold, I just fancied a nice warming soup for lunch and so I thought it was about time I used up some of my squash stash.
I get lots of requests for slow cooker recipes so, with Autumn in full swing and winter on its way, I thought it was about time I got another on the go. I love a good ragu….rich, meaty and divine smelling, it makes the most wonderful dinner when added to a good pasta. Continue reading