Slimming World Ferrero Rocher

Makes 18

1 syn each

INGREDIENTS

5 scan bran / rye bread / original ryvita
3 tbsp nutella
2 tbsp golden syrup

1. Put scan bran in a bowl add a bit of water, crumble in to small bits
2. Stir in nutella and syrup
3. Spoon in to 18 cake cases (ball shapes)
4. Put in fridge for an hour

Kayaks Dubrovnik

White chocolate, strawberry and ginger cheesecake

SERVES 6
READY IN ABOUT 35 minutes + 1-2 hours setting time
SYNS PER SERVING 4 / 5 with normal butter

6 ginger snaps
2 tbsp low fat-spread, suitable for baking / 2 tbsp normal butter
2 large eggs
2 x 250g pots quark
5 tbsp Splenda
1 low-calorie instant white chocolate drink sachet
Fat-free natural yoghurt (optional)
250g fresh strawberries, hulled and sliced, plus a few to decorate

1. Preheat your oven to 180C/Gas 4. Whizz the ginger snaps in a food processor. Melt the spread in a small pan over a low heat and stir in the biscuit crumbs. Press the crumbs into a 6in/15c round, non-stick baking tin.
2. Whisk the eggs with the quark, splenda and chocolate powder, adding a few tbsp of fat-free yoghurt to loosen the mixture if necessary. Pour in the tin and cook for 20-25 minutes, or until set. Allow to cool.
3. Make up the jelly according to the packet instructions and let it cool. Arrange the strawberries on top of the cheesecake. Pour the cooled jelly over the strawberries and refridgerate until set (about 1-2 hours). Remove the tin and place the cheesecake on a serving plate. Decorate wit a few sliced strawberries and serve.

Food Diary 23/2/10

Thursday
Scrambled Eggs with wholemeal toast (HEb)
Banana
Pear, 2 oranges
Lettuce, tomato, red pepper, sweetcorn, boiled egg, grated carrot, apple, ham and 42g (half fat) grated cheese (HEa)
Special Fried Rice: Onion, mushroom, garlic, ginger, peppers, ham, boil in bag rice, frylight, soy sauce
Bag of crisps = 5 syns
Half Curly Wurly = 3 syns

Friday
Porridge with 1 ryvita wholegrain (HEb) little bit of milk
Banana
Pear
Chicken curry with rice = 1 syns
2 oranges
1/2 curly wurly = 3 syns
Baked Potato with 0 syn chilli con carne and 42g half fat cheese (HEa)
Salad = red pepper, lettuce, tomato, apple, cheese (?syns)
Ryvita = 2 syns
Plum
Advantage crisps = 5 syns

Saturday
Porridge with milk & splenda.
Ryvita wholemeal
Bacon, scrambled egg, frylight and half slice 50:50 toast = 2.5 syns
Fried rice: ham, pepper, onion, peas, sweetcorn
Singapore Chow Mein - less oil, no prawn crackers = Anything up to 12.5 syns

Sunday
Omelette, ham, tomato, mushroom
Savory rice with ham
Bacon Cheese (42g HEa) Burgers, Wholemeal bap (HEb) with salad = lettuce & tomato
1 tbsp tomato ketchup = 1 syn
White chocolate, strawberry and ginger cheesecake = 5syns

 

Monday

Porridge with milk and splenda (HEb & HEa)
Banana
Pear
Plum and Orange
Burger with letuce & tomato = 6 syns
Tomato ketchup = 1 syn
Bike
Home made Ferroro Rosher. Each = 4 syn
Syn free total white chocolate
Spicy Rissol (1 syn) with marrowfat bigga peas
Baked potato
Cheesecake = 3 syns
Total = 15 syns

Tuesday
Orange, pear, plum, kiwi, apple, strawberry fruit salad
Chicken burger with bap (HEb)
Fruit salad: strawberry, pear, plum, grapes, kiwi, banana
Chicken Burger 1 syn
Wholemeal bap (HEb) with lettuce, tomato and red pepper
1 tsp low fat mayo 1 syn
3 Ferroro Rosher = 2.5 syns
BIKE
Gammon, baked potato + cheese (HEa), carrots, bigga peas and sweetcorn
GYM

Wednesday
Porridge (HEb) with milk (HEa)
Banana
Plum + grapes
Chicken Biriyani = 1.5 syns
1 sandwich = 10.5 syns
Synfree quiche = yoghurt, egg, tomato, peppers, potato
Carbonara with mushrooms & petit pois = 2 syns
Pear
Ferrero Rocher = 1 syn
White chocolate dessert

Spanish Orange Cake

Serves 8-12

3.5 - 5.5 syns per portion

INGREDIENTS

For the cake
4 eggs, separated
50g/2oz golden caster sugar
5 tbsp artificial sweetener
150g/5oz self-raising flour
1 tsp baking powder
2 tbsp finely grated orange zest
juice of 2 oranges

For the syrup
zest of 2 oranges, finely grated into long strips
juice of 2 oranges
1 tbsp arrowroot
4 tbsp artificial sweetener

To serve
fresh raspberries
long strips of grated orange zest

METHODS

1. Preheat the oven to 190°C/Gas 5. Line a 20cm/8in cake tin with non-stick baking parchment.

2. Place the egg yolks, caster sugar, sweetener, self-raising flour, baking powder and orange zest and juice in a bowl and whisk until thick and pale.

3. In a separate bowl, whisk the egg whites until softly peaked then fold them into the egg yolk mixture. Spoon this mixture into the prepared cake tin and cook in the oven for 25-30 minutes or until the cake is risen and firm to the touch. Leave to cool.

4. Meanwhile place all the syrup ingredients in a saucepan with 90ml/3fl oz of water and bring to the boil, whisking constantly. When it starts to thicken, remove from the heat.

5. Drizzle the syrup over the cake and decorate with raspberries and grated orange zest. Cut into wedges to serve.

Korcula Island

Food Diary 17/02/2011

Thursday
2 Weetabix (HEb) with milk (HEa) and sweetner
1/2 Banana
Handful of grapes
Pasta Carbonara with mushroom and peas
Conferance Pear
Shepherds pie with mixed vegetables = 2 syns
1 Mandarins
Curly Wurly = 6 syns



Friday
Scrambled eggs (2) with wholemeal toast HEb
2 mandarins
Shepherds pie (cheese HEa) 1.5
Fruit : Grapes, Pink Lady Apple, Pear
Slice crusty bread = 4
Carbonara 2
Tayto Advantage 5
Grapes and mandarin
Total = 12.5 syns

Saturday
2 Weetabix (HEb) with milk (HEa)
Special Fried Rice - peas, ham, mushroom, peppers, rice, egg, soy sauce, olive oil = 6 syns
BIKE
Pear
1/3 slice wheaten & slice cheese = 3 syns
Steak, Syn Free Chips with Mushrooms, Green Beans & Onions
2 mandarins & grapes

Sunday

Fry: bacon, mushrooms, scrambled eggs and wholemeal toast (HEb)

28g cheese (HEa)

Pear, oranges, grapes

Mixed peppers

Roast peppered ham, roast potatoes with mixed vegetables

Spanish Orange Cake/8 = 5.5 syns

http://www.slimmingworld.com/recipes/spanish-orange-cake.aspx

Monday

Scrambled Egg with wholemeal toast (HEb)

2 oranges

Peppers snack

Cross Trainer 15 minutes = 120kcals
Baked Potato with 28g cheese (HEa)
Extra cheese = 6syns

Grapes + Kiwi
Mullerlight yoghurt

Stew Irish Stew

Pear
Orange Cake = 5 syns
Herbal Tea

Tuesday

Omelette with ham, tomato & cheese (HEa)
Salad: Ham, lettuce, tomato, apple, pear
Grated Cheese = 1.5 syns
Wheaten = 3 syns
1/2 slice of crusty roll = 1 syn

Kelloggs Fibre Plus Bar (HEb)

Lamb and butternut squash thai curry with rice = 3.5 syns

Boiled Cake = 6 syns

Kiwi - Oranges - Grapes

Home made doritos

Wednesday

Apples, 2 Oranges, Kiwi

2 Alpen Light Bars

Mullerlight

Lamb Curry = 3.5 syns

Baked Potato with cheese (HEa)

Orange and Kiwi

GYM

Shepherds Pie

Makes 8 Portions

EE= 2syns per portion

450g swede
450g potato
A small handfull of fresh parsley
2 tbsp very low fat natural yogurt
salt and freshly ground black pepper
Fry light
1 onion
2 carrots
2 garlic cloves
400/500g extra-lean minced beef
1 tbsp tomato puree = 0.5 syns
1 tbsp corn flour = 3.5 syns
400ml beef stock
2 tbsp Worchestershire sauce
1 bay leaf
1 tsp dried oregano
1 egg

Method

1. Preheat the oven to 220c/Gas 7.

2. Peel the swede and cut into chunks. Boil until tender and then drain and mash until smooth. Chop the parsley and stir into the mash with the yogurt and seasoning to taste.

3. Fry off the onion, add the mince, fry until brown before adding the carrots. Cook on a gentle heat for 20 minutes.

4. Add the garlic, tomato and cornflour increase the heat and cook for a few minutes. Add the stock, Worchestershire sauce and bay leaf. Simmer and cook out (30-45 minutes).

5. Transfer the mixture into one large, or four individual, pie dishes and top with the swede mixture. Beat the egg, brush over the top and bake for 15-20 minutes until slightly golden.

Philadelphia Carbonara

Serves 3

EE = 2 syns per portion

Ingredients

• 300 g spaghetti
• 3 rashers bacon cut into stripes
• 90 g Philadelphia Light / Light Garlic and Herbs (28g = 2syns) = 6syns
• 1 egg yolks
• 1 stalks flat parsley leaves picked and chopped
• 150 ml vegetable stock
• Peas
• Button Mushrooms

Instructions

Cook the pasta according to the pack instructions. While it’s cooking fry the bacon pieces in a large pan, add the veg stock and simmer for a few minutes till the liquid is reduced by half.

Beat together the Philly and the egg yolks in a separate bowl. Once the pasta is cooked, drain it and return it to the hot pan, add the bacon and stir through, add the philly and egg mixture and stir through well to combine everything.

Divide between 3 bowls scatter with the parsley and a few shavings of parmesan

Thai Lamb, Butternut Squash and Lime Curry

Serves 4
EE = 7 syns per portion

Ingredients
Spray oil
1 onion, sliced
1 pack of traditionally reared lamb steaks (325g total) cut into bitesized chunks
1 medium butternut squash, peeled and cubed
100g thai red curry paste
400ml tin light coconut milk
400ml chicken/vegetable stock
150g pot of natural fat free yoghurt
28g basil leaves, shredded
28g coriander leaves, shredded
zest and juice of 1 lime

Step 1: Spray oil in large pan, cook onion over medium heat for 8-10 minutes to soften. Transfer to plate and brown the lamb a few cubes at a time.

Step 2. Return onion and lamb and add butternut squash. Stir and cover. Simmer for 10 minutes, take lid off and cook for 5 minutes till juices have evaporated.

Step 3. Stir in curry paste and cook. Cook stirring for 30seconds.

Step 4. Pour in coconut milk, salt and stock. Bring to the boil. Reduce and simmer uncovered for 30 minutes. Check if meat is tender.

*At this stage you can freeze the product or keep refridgerated for up to 2 days*

Step 5. Stir in yoghurt, basil, coriander and lime zest and juice. Simmer for a minute before serving.

Serve on a bed of rice

BOOT CAMP 9/2/11 Food Diary

Saturday
Light fry: frylight, lean bacon (visible fat removed), 2 eggs, mushrooms, slice of wholemeal toast (HEb)
Pint miwadi
Tayto advantage 5 syns

Tomatos with garlic

red pepper
extra lean mince
fat free bacon
28g cheese (HEa)

spaghetti

chocolate cake 10 syns

Sunday

Weetabix (HEb)
250ml milk (HEa)

Sweetner

banana

Roast beef chunk (no fat)

Soup

Spaghetti

Meatballs

Sauce
Low fat soft scoop = 4.5
Curly Wurly less than 1/2 = 2.5
7 syns

Monday
Scrambled egg + toast (HEb)
banana
Soup
300g of olives with garlic = 3
Cheese (HEa)
Thai Lamb & Butternut Squash with Lime = 7
Rice
Fruit
10 syns
Tuesday
Breakfast omelette = 2 bacon (fat removed) 3 eggs, mushrooms, tomato, 28g cheese (HEa)
Soup
71g soft apricots
Rice
Lamb thai butternut squash curry = 7 syns
Tayto Advantage = 5
12 syns
Wednesday
Omelette = tomato, bacon & 28g cheese (HEa)
Plum
Mandarin
Rice with coca cola chicken
Mixed berries with sweetner
Chicken Biriyani = 1.5syns
Fanta Zero
HEb = Kelogs fibre plus

Chicken Biriyani

CHICKEN BIRIYANI

Serves 4 : 1.5syns EE

300g basmati rice

Frylight

1 large onion , finely sliced

1 bay leaf

3 cardamom pods

small cinnamon stick

1 tsp turmeric

4 skinless chicken breasts, cut into large chunks

4 tbsp curry paste (we used Patak's balti paste)) 5 syns

850ml chicken stock

chopped coriander and toasted flaked almonds to serve

Method

1. Soak the rice in warm water, then wash in cold until the water runs clear. Heat butter in a saucepan and cook the onions with the bay leaf and other whole spices for 10 mins. Sprinkle in the turmeric, then add chicken and curry paste and cook until aromatic.
2. Stir the rice into the pan with the raisins, then pour over the stock. Place a tight-fitting lid on the pan and bring to a hard boil, then lower the heat to a minimum and cook the rice for another 5 mins. Turn off the heat and leave for 10 mins. Stir well, mixing through half the coriander. To serve, scatter over the rest of the coriander and the almonds.