Day 37 to 42...

MIA again.... I've had a terrible week, one that I don't really want to repeat in a hurry. I've not eaten much and when I did it wasn't necessarily the healthiest of choices!  I've had my weigh in and surprise surprise, I've not lost anything this week.... could have been worse tho, I could have gained!

Flowering arranging for the over 60's...

I know, I know I'm no where near that! I accompanied my mum, this was my effort... not much patience or an eye for detail but the flowers were a lovely gift so I did my best!



In between the horrible bits, they were some good bits.... the sun has shone, I had to get out my summer clothes, carefully selected the shorts that didn't fit last year and said a little prayer.... not only did they fit, I found £30 quid in the back pocket... Yay!!!

Food when enjoyed was of the BBQ variety.... marinated mint and garlic lamb steaks with steamed seasonal greens and roasted cherry tomatoes.  I've done a bit of pre Easter baking but apart from the odd melting moment I've left it alone.  We've got a week left of Lent and I intend to carry on with P1.  I have a great blow out Easter meal planned with family... nothing too heavy on the wheat front, lots of veggie dishes and the biggest piece of lamb you can imagine, I do have a bottle of chilled Chablis waiting for me tho..... well without getting all religious on you, it is the biggest festival in our calendar!!!

Wheat Free Yorkshire Puddings!

I am well known for my huge Yorkshire puddings, made the Pampered Chef way they never fail to rise. So when I was asked if I had ever tried wheat free ones using the same Pampered Chef recipe, I was up for the challenge.  I used Dove's wheat free flour with pretty good results!

I followed my trusted Pampered Chef recipe.

1 cup of Plain flour

1 cup of Milk

2 eggs

Salt and Pepper

Cooked them in the Pampered Chef 6 cup muffin pan at 220c for 30 minutes and  here are the results...

 

Although not a patch on the wheat variety which a huge, these ones rose quite well considering they were wheat free. they were nicely browned and because of cooking them in the stoneware they stayed nice and crisp and not at all greasy! Not sure if you know this but with stoneware we don't preheat and once the pan is seasoned we don't need to oil or greasy it....just cook!!

With my regular puds, I tend to cook them 30 minutes for those in the family who like them stodgy, and 35 minutes for the second batch for those like me who prefer them to be light, fluffy and airy. I don't think these ones would have managed another 5 minutes in the oven as they were nice a crispy on the outside but I felt a little heavy  and doughy for my taste, so next time I will add a teaspoon of baking powder and see if that helps lift them to light and fluffy. Although with a dinner and gravy these would be perfect just the way they are. 

Do let me know if you try this recipe, especially if you edit it in anyway, I can then pass it on...

The Village Bakery Organic Christmas Treats!

I got sent some fabby organic Christmas Goodies the other day.

 A lovely Christmas pud

...and 4 deep filled mince pies.

I was really surprised by the quality of these mince pies; I don't usually buy them as I’m a homemade girlie but seen as these were among other things, wheat free I was interested!

Thick crumbly 'pasty' with a sugared topping. I didn't think this would go down well, I’m not a sugar topping type person, but it really helped with the overall pastryness (yes, that is a word!!!...well it is now!) It was crispy with a melt in the mouth deliciousness just like regular pastry. I was very very surprised as in my experience of wheat free pastry is like cardboard. Not this one...yummo!

My first bite revealed a centre packed to the brim with moist tasty filling! Rich, spicy and moreish...:-( I am ashamed to say that I ate the whole packet of 4 in one day!

The only downside to these is they are not real pastry, they lack that buttery crumbly pasty texture but with a wheat intolerance that gives me jip if I scoff down the real ones these are (IMHO) the best on the market! If you’re a mince pie lover but have to follow a gluten free, wheat free, dairy free or vegetarian diet you will love these!

I’ll be placing my order with Able and Cole before Christmas, you can too by clicking here

As for the Christmas pudding, I'll pop back and tell you about that later. With Paul working away I haven't had chance to try it. After eating ALL 4 mince pies, I'm sure I'm going to love the pudding too...don't really think I should eat it all to myself, so will wait until he gets home and share it. I'm sure you'll appreciate two reviews instead of the one...now where's that white sauce recipe???

Dottoressa's Chocolate Muffins

Stiffly whipped egg whites - make sure your bowl is super clean otherwise they will stay flat!

Step 2 - Mix the almonds, egg yolks, cocoa, sweetener* and optional

vanilla and cinnamon together in a bowl



Ready for the oven in my floral silicone cupcake pan

My individual IPD friendly chocolate cake with Crème fraîche and a frozen raspberry


A rather larger individual chocolate cake dessert!!!

The recipe belongs to Amanda from her Cake & Biscuit Diet website while this one was the chocolate muffin recipe, I prefer the Moist chocolate Muffins as the texture is more cake like, moist AND chocolate-y....what more do you need from a IPD friendly dessert??

Great for Diabetics and wheat free people too!!!!

* I used 'sweetness &; Light' sugar alternative and it was great, no aftertaste at all!

Pampered Chef Flapjacks

Can't decide...


Which photo to post...



So you've got them all!!!!

Flapjacks are going down too well in my house at the moment. They are just so easy to make and if the truth be known, I'm feeling a bit flash at how well they turn out EVERYTIME!!! I know its all in the stoneware and measure-all cup but shhhhh don't tell the family!!! The secret of good flapjacks is, I believe, in the golden syrup, if you put too much in you won't get your teeth through them, if you put to little in your flapjack will fall into your lap before you can get it near your mouth!!! What's t' do??? Get yourself a measure all cup and put the correct amount of gloopiness into your flapjack!!!

I've posted on this before, so here's the link should you want to get hooked on making them!

My Pampered Chef Flapjack Recipe can be found by clicking on this link!

Please note: In the interest of kids teeth and the generally unhealthiness of sugar, you can cut it down by half in this recipe and they still turn out top notch!!!

Dottoressa Moist Muffins

Following the thread in the IPD forum, I took a fancy at making these. They are the chocolate and courgette moist muffins and they were just that! Moist with a great sponge cake like texture. The only thing I really didn't like was the after taste of the sweetener. I used splenda and its really not nice, I'm going to try a different brand. Does anyone have any good recommendations?

I made them in my pampered chef floral silicone pan which is great, they popped out with no trouble and looked so cute. I served these with whipped double cream but I could still taste the sweetener!! I'm not put off though, the texture was spot on, just need to sort out that aftertaste.

Moist Chocolate Muffins

Makes 12 at 1.2 grams carbohydrate and 119 calories

Ingredients:

• 100 grams ground almonds
• 100 grams courgettes (zucchini), peeled and grated
• 6 eggs, separated
• 30 grams cocoa
• sweetener*
• vanilla (optional)
• cinnamon (optional)
• 12.5 grams butter, melted

Method:

The secret ingredient in these muffins is courgette, but don't worry, you can't taste it. (Make you sure you squeeze excess moisture from them before using in the recipe.)

Mix the almonds, courgette (zucchini), egg yolks, cocoa, sweetener* and optional vanilla and cinnamon together in a bowl. Whisk the egg whites in a very clean glass bowl until they are stiff. Fold the whisked egg whites into the almond and egg yolk mixture. Brush 12 silicon muffin cases with melted butter. Divide the mixture evenly between them and bake at 175ºC until risen and firm.

(Try 24 Splenda tablets dissolved in a little warm water, but adjust to your taste.)

Salmon & Dill Mini Quiche

These were delicious!!! I made them in my pampered chef deluxe mini muffin pan. I used a block of ready made puff pastry and lined the tin using the mini tart shaper then I added small pieces of smoked salmon and finely chopped dill. Mixing 4 eggs, a small pot of double cream with salt and pepper in a classic batter bowl, I poured it into the pastry lined tins. Baking them for 12-15minutes was just enough to cook the pastry and brown the tops. I loved these warm but were just as nice once they had cooled.

To make them wheat free or IPD friendly I made them without the pastry and they were just as nice, like little crustless quiches, ideal with a salad for a light lunch or do what I did and pop 6 into lunch box and used them as snacks while at work!

Low Carb Cooking doesn't have to be a drag

Just because we follow a low carb diet, it doesn't mean I have to cook seperate meals. We still share a meal with the family. Here is one of our favourites. Now I'm going to have to apologise in advance, my camera isn't behaving itself, I'm not sure if someone (not mentioning any names Jo-Jo!!!) has been fiddling with it but its not as clear as they have been!!!

A nice medium rare steak with chips

Chips to the left & celeriac to the right.

Both were put on the stoneware, spritzed with oil and roasted together until brown and crisp (about 20-20mins on 200c)

Served with a simple salad and homemade garlic mayonnaise

Evenly cooked Flapjacks

1 cup Butter. (roughly 8oz!!!)
1 cup Demerara Sugar.
6 tablespoons Golden Syrup.
4 cups porridge Oats.
¾ cup of flavouring. (I use my favourite muesli but you could add dried fruit)

1. Preheat oven to 180c degrees.
2. Measure dry ingredients using the Easy Read Measuring Cups.
3. Use the kitchen spritzer to lightly oil a medium bar pan
4. Melt butter in a 2.8l pan and stir in the sugar and syrup. (use Measure-All Cup to weigh the golden syrup)
5. Add the oats and flavourings and stir well.
6. Using the large spreader press mixture evenly over the greased medium bar pan and smooth over.
7. Bake for 20 mins.
8. Cool for 15 minutes and score into bars with the pizza cutter.
9. When completely cool turn out.

*Medium bar pan cooks everything evenly, no more burnt edges and soggy middles!*Recipe is made easy by measuring in cups