Tag Archives: Recipes

Slimming World Scan Bran Curly Wurly Cake

So, this version of Scan Bran Curly Wurly Cake is a great standby for when I just have to have cake. It’s not quite the real thing, but it’s as close as I can get without blowing the syns.

Serves 8 in theory. In reality, it tends to be 2 at most.

Syns 12 for the whole cake – or 6 if you’re counting the Scanbran as a HexB

Time About 40 minutes

Ingredients
One full sized Curly Wurly
One sachet Options (or other low cal hot choc)
Two eggs
4 Scan Bran biscuits
2 tbsp granulated sweetener

Method
Pre-heat the oven to 200c (180c for a fan oven / Gas Mark 6)

Put the scan bran into a smallish bowl and add around 500mls boiling water.
Scan Bran Curly Wurly Cake (3)

Give it about five minutes and you should have softened scan bran. Pour off any excess water, give it a stir and you should have something like this:
Scan Bran Curly Wurly Cake (4)Power through. Honestly. It does get better.

Beat both of the eggs and add the softened scan bran. Stir to combine.

Cut the Curly Wurly up into small pieces and add to the mix.
Scan Bran Curly Wurly Cake (5)

Pop into a cake tin or ovenproof dish (I use a silicone cake pan, which is perfect and doesn’t need any extra greaseproofing).
Scan Bran Curly Wurly Cake (6)

Cook until the cake’s just starting to come away from the sides (35 to 40 minutes).
Scan Bran Curly Wurly Cake (7)

When it’s cold (if you can wait that long) serve with a bit of fruit for extra sweetness.
Scan Bran Curly Wurly Cake (1)

Slimming World Lasagne Recipe

This Slimming World Lasagne recipe is adapted from the one on the official Slimming World website.  I’ve made a couple of tweaks to it, but it’s still very straightforward.

Serves 4
Syns 1 1/2 per serving
(Also uses 120g – 4 HexAs – of cheddar; add 6 syns to each portion if you’d rather syn it)
TIme 40 minutes, plus 30 – 40 minutes in the oven.

Ingredients
400g extra lean minced beef
1 red pepper, deseeded and cut into small pieces
1 courgette, cut into small pieces
400g mushrooms, chopped
2 onions, chopped into small pieces
4 garlic cloves, peeled and chopped or crushed finely
400g can chopped tomatoes
400g passata
3 tsp italian herbs
Frylight
500g fat free natural yogurt
2 eggs
120g grated cheddar (used as 4 x HexA)
1/2 teaspoon nutmeg
Salt and pepper
12 sheets dried lasagne
4 level tbsp grated parmesan

Method

1 – Using a very large frying pan or wok, fry the minced beef, red pepper, courgettes, mushrooms, onions and garlic over a high heat for 6 – 8 minutes.

Lasagne 1

2 – Beat the eggs, and carefully stir in the yogurt. Add the cheddar and nutmeg to this mixture and stir to combine.

Lasagne 2

3 – Preheat the oven to 200c / Gas mark 6 (only do this if you’re planning to eat straight away – skip this step if you’re making the lasagne to heat later).

4 – Add the tinned tomatoes, passata and dried herbs and cook for 15 minutes, stirring frequently.

Lasagne 3

5 – Spray a large lasagne dish with frylight.  Spread half the mince mixture across the base of the dish.  Add layer of lasagne sheets, followed by half the yogurt and cheese mixture.

6 – Add a second layer of mince, then the rest of the lasagne sheets and the remaining yogurt and cheese mixture.

7 – Sprinkle the parmesan over the top.

8 – Cook in the oven for 25 – 30 minutes (up to 45 minutes if cooking from cold) or until the top is golden. Serve hot with Slimming World chips or salad.

Lasagne

(Huge apologies for my shocking food photography. I’m working on it!).

A Few New Slimming World Finds

I’ve started following some great Slimming World bloggers, and other people seem to be organised enough to take and post pics of everything they eat.  I’m nowhere near efficient enough for that; I do try and take pics for instagram, but I’m often halfway through dinner before I realise I’ve not done a picture.

So here’s just a quick selection of some of my favourite finds this week.

(And as I’m writing this, I’ve just remembered that I’ve forgotten to include the new Turkish Delight mullers – they’re gorgeous!).

Collage

Alien Jelly (the big picture) is inspired by an Instagram post this week.  It’s a sugar free lime jelly with a vanilla and choc sprinkles muller light.

Make up the jelly with half a pint of water, stir in the muller light (don’t worry – it looks very strange at first). I added a drop of green food colouring to make it even brighter, but that’s not really necessary!  I divided the mix into three pots, so that’s just half a syn each.

Prepared Fruit is a bit of an indulgence, I know. But it’s always so lovely and is a really simple way of getting some superfrees with zero hassle.  Asda are doing 2 boxes for £3, so I’m having a couple each week.

The strange blob in the middle is a bit of leftover mix from making a Slimming World Curried Rice Loaf.  I’d included some extra veg and an extra egg when which meant there was a bit too much for the loaf tin. So this is the mixture that was left over, cooked in a cake tin.  I’ve no idea what I’d call it, but it was lovely.

And the two little coffee jars were recommended by our Slimming World consultant this week.  I’ve had some of the hazlenut one today and it’s gorgeous.

I’m getting loads of ideas from the bloggers, tweeters and instagrammars all following Slimming World.  It’s great to see Slimming World ideas throughout the week and not just in class.

Kedgeree Slimming World Recipe

I came up with this Kedgeree Slimming World recipe after a couple of attempts with ordinary versions I found online.  This one’s straightforward, fairly quick and fills the kitchen with a gorgeous smell from the spices.

Perfect for a slow Sunday brunch when you have time for something special.

Serves 1 or 2
Syns Syn free if using the milk as a HexA
Time 40 minutes

Ingredients
Frylight
1 large onion
1 tsp ground coriander
1 tsp ground turmeric
2 tsp curry powder
250ml semi skimmed milk
110ml water
120g brown rice
200g smoked haddock
2 or 3 eggs
Handful of frozen petit pois

Method

1 – Chop the onion finely and fry in frylight until softened but not coloured.

2 – Add the coriander, turmeric and curry powder, stir well and cook for a further three minutes.

3 – Add the rice, milk and water and simmer the mix with the lid on the pan for 20-30 minutes (leave the lid on and the rice will absorb all of the liquid).

With 10 minutes left to go:

4 – Boil the eggs for eight minutes.

5 – Boil the petit pois for five minutes and drain.

6 – Cook the haddock.  I use a covered dish and microwave for three minutes.

7 – Peel the eggs and chop into four to six pieces each.

8 – Once the rice has absorbed the liquid, add the eggs, petit pois and haddock.

9 – Stir to combine and serve straightaway.

Kedgeree 2

Eggy Bread – Slimming World Style

I’m a great fan of Eggy Bread (we used to call it Gypsy Toast).  Like many old favourites, a couple of tweaks makes it a great fit with Slimming World.

I love this on weekend mornings with a few grilled mushrooms and a couple of plum tomatoes.

Serves 1
Syns Syn free if using the bread as a HexB
Time 20 minutes

Ingredients
60g wholemeal bread (HexB)
2 eggs
Salt and pepper
Fry Light

 

 

 

Method

1 – Beat the eggs lightly with salt and pepper to taste.

2- Dip the bread into the egg mix, allowing time for the bread to absorb lots of egg.

3- Spray a frying pan with fry light and heat till hot.

4 – Add the bread slices.

5 – Fry for a few minutes until lightly browned.

6 – Turn and cook the other side.

7 – Serve immediately.

Simples!