My recipe keeps the middle of the eggs a little runny so if you prefer your eggs well done, cook the eggs for a minute or two longer in the boiling water.

Indian Scotch Egg 

Makes 6 – 4sp per scotch egg

Ingredients

For the eggs

7 x free range eggs (I use Clarence Court Burford Browns)

8 x lean turkey sausages, meat removed from skins (I used Sainsbury’s own)

½ tsp each cumin powder, ground coriander, curry powder, garam masala

¼ tsp each garlic granules and onion granules

50g panko breadcrumbs mixed with 1tsp paprika

2 tbsp plain flour seasoned with a pinch of salt and pepper

To serve

Salad leaves

½ red onion, peeled and sliced soaked in 1 tbsp white wine vinegar

½ tsp cumin seeds

Juice of ½ lemon

6 tbsp fat free natural yoghurt mixed with ½ tsp of mint sauce

Method

Preheat the oven to 180c.

Pop the eggs into a saucepan of cold water. Bring the water to the boil and then reduce to a simmer for 4 minutes. Remove the eggs from the pan and place into ice water for 10 minutes (this will keep the eggs nice and runny in the middle). Once the eggs are cool, carefully peel the eggs and discard the shells.

While the eggs are cooling prepare the meat. Pop the sausage meat in a bowl and add the cumin, coriander, curry powder, garam masala, garlic and onion granules. Season with salt and pepper and combine well. Split the sausage meat into six even portions.

Next take three bowls. In one add the seasoned flour, in the next one, one beaten egg, and in the other the paprika breadcrumbs.

Take a baking tray, spray with 1kal. Put a small sheet of cling film on a chopping board.

Repeat the below process with each egg.

1. Coat the egg in flour
2. Take a portion of the sausage meat, place on the right hand side of the cling film. Cover with the left hand side of the clingfilm and then use the heel of your hand to flatten the meat so it is thin and wide enough to wrap around the egg.
3. Peel the meat away from the cling film and wrap the egg in the sausage meat (try and make sure there are no gaps)
4. Coat in the beaten egg
5. Coat in the breadcrumbs
6. Place the egg on the baking tray, spray with 1kal and repeat with the other 5 eggs.

Once all eggs are assembled, place in the oven for 25 minutes until the eggs are crisp and golden on the outside.

Serve with salad leaves, red onion (soaked in a little white wine vinegar), a sprinkle of cumin seeds, a dash of lemon juice and some minted yoghurt (mix natural yoghurt with ½ tsp of mint sauce).

Enjoy!

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Poached Eggs with Romesco Sauce, Parma Ham, Wilted Spinach 

Serves 2 = 4sp per serving (flex)

Ingredients

1 portion of my Romesco sauce (click here for the recipe if you are making from scratch) or see below

4 large eggs

1/2 tbsp white wine vinegar

2 large handful of fresh spinach

3 slices of parma ham, shredded

2 tsp light lurpack

Method

Warm the Romesco for around 1 minute in the microwave (add a little water if it has thickened when cooled too much).

Then add the spinach to a bowl, add a splash of water and cover with cling film. Pop in the microwave for 1-2 minutes until the spinach starts to wilt. Add the butter, let it melt and then toss through the spinach.

Bring a pan of water to a simmer and add the white wine vinegar. Crack one egg into a cup, swirl the water and then add one egg at a time. Poach for 3 minutes until the white is set and the yolk is still nice and runny.

To serve, pop the spinach on the plate, top with the eggs, parma ham and drizzle over the Romesco Sauce. Finish with a twist of salt and black pepper.

Enjoy!

Romesco Sauce

For the sauce (note – the sauce makes 4 portions at 3sp per portion, you only need two portions for this recipe, make the whole batch and it can be used for several days after).

300g roasted peppers (from a jar)

2 large tomatoes, cores removed and roughly chopped

1 garlic cloves, peeled and roughly chopped

20g panko breadcrumbs

20g ground almonds

1 tsp smoked paprika

Pinch of cayenne pepper

1 tbsp red wine vinegar

1 tbsp olive oil

100-150ml cold water

1 tsp salt

Ground black pepper

Method

Pop all the ingredients for the sauce (except the water) in a blender and wizz to a smooth paste. Add the water as you are going until you get a nice thick but loose consistency. Pop into a pan and warm up and then keep on a low heat while you prepare everything else.

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My last Christmas Canape (the Turkey, Brie and Cranberry Bites) required some cooking however these ones are even easier as they are assembly only! The blinis themselves are great as they come in at only 36kal for 3 blinis. That means you can top them with all sorts of lovely bits and pieces to create and overall low smartpoint treat to take along to a buffet or serve before Christmas dinner.

The blinis I bought from Sainsbury’s came in a pack of 30 so I used 15 for one type of blini and 15 for another. The recipe for the Creamy Avocado and Smoked Salmon Blinis below makes 15 blinis. Double up the recipe if you want to use the whole pack and make 30.

Creamy Avocado and Smoked Salmon Blinis

Makes 15 blinis – 1sp per blini (flex)

Ingredients 

15 cocktail blinis (I got mine in Sainsbury’s)

35g avocado flesh

35g lightest soft cheese

1 lemon

Handful of fresh coriander, finely chopped (optional – omit if you aren’t a fan of coriander)

40g smoked salmon trimmings

Sprinkle of crushed chillies

Salt and Pepper

Method

Preheat the oven to 190c.

Pop the avocado into a bowl, mash and add the creme cheese, juice of 1/4 lemon, a sprinkle of coriander (keeping the rest to dress the canapes) and a twist of salt and pepper. Mix everything together until smooth.

Pop the blinis on an oven tray and pop in the preheated oven for 4 minutes.

Remove from the oven and pop onto a plate. Top each blini with a tsp of the avocado mixture and a piece of smoked salmon. Finish each blini with a sprinkle of corainder leaf, a sprinkle of crushed chillies and drizzle over the juice of another 1/4 of the lemon.

Enjoy!

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This recipe makes 24 small parcels however if you fancy making them as a starter for Christmas Day you could make them twice the size and only make 12. They would be 4sp instead of 2sp each.

These are best served hot as, once they start to cool down, the filo pastry can go a little soft. Still delicious but the crispyness of the pastry is lovely too. If you are making for a party contribution, make them up at home and take them with you uncooked. Then quickly cook them at the party for maximum oooooo’s.

I made these and took them along to class last week and they went down a storm. They are so simple to make and feel like a real treat for only 2sp. The perfect treat to take along to any festive party to make sure you can eat and stay on track!

Turkey, Brie and Cranberry Bites

Makes 24 = 2sp each (flex)

Ingredients

150g filo pastry (from a 220g pack)

500g 2% fat turkey mince, raw

3 spring onions, finely chopped

2 cloves of garlic, finely minced

1 chicken stock cube (to be crumbled so not a stock pot)

Grating of nutmeg

1 small orange

5 tbsp cranberry sauce

100g brie, diced into 25 cubes

Salt and pepper

80g lightest lurpack

Method

Preheat the oven to 180c and line a large baking tray with baking paper.

Take a large bowl and add the turkey mince, spring onion, garlic, crumbled stock cube, a little grating of nutmeg and the zest of the small orange. Pop 4 tbsp of the cranberry sauce into the microwave for 30-40 seconds so it melts and add to the bowl. Season well with salt and black pepper. Mix everything together until well combined and pop to one side.

Lay the filo pastry out on a chopping board (one sheet on top of another) and cut all the sheets into 9 equal sized squares. You will only need 6 of the square piles so save the others for another day. Cover pastry with a tea towel (you want to work quite quickly as the filo can dry out quickly and go crispy making it difficult to work with).

Pop 80g of light butter in a bowl, microwave for 20 seconds to melt and pop on the side with a pastry brush.

Pop the brie cubes in another bowl and get ready to assemble.

Take one square of pastry, brush with a little butter, add another square on top of it to form a ‘star’ shape, brush again and then top with a third. Add a heaped tsp of the turkey filling and push a cube of brie right into it (the meat should surround the cheese to stop it spilling out the pastry when cooking). Fold the corners of the pastry in to the centre to formal a little parcel, sealing with a little more butter.

Place each parcel on the baking tray. Repeat 23 times to make 24 parcels in total. All parcels should have a little butter on top before they go in the oven.

Pop the baking tray in the oven for 15-20 minutes until the pastry goes golden, the turkey mince is cooked through and the brie has started to melt.

Finally, mix 1 tbsp cranberry sauce with the juice of the small orange. Pop in the microwave for 30 seconds to melt the cranberry sauce and stir both together to form a loose dipping sauce.

Serve hot with either the dipping sauce in the centre or drizzled over the top. Finish with a little orange zest over the top (not essential but looks pretty!).

Enjoy!

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You can buy pre made gyoza skins in Chinese or Asian supermarkets which would make the whole process below a bit less fiddly/time consuming (I will be doing this next time!). However if, like me, you didn’t have time to get your hands on any, you can always whip them up yourself! With minimal ingredients the skins are relatively simple to make and the best thing is, you can stuff them with whatever you fancy! Here I’ve gone for a classic mix of pork and prawn which turned out to be absolutely delicious. At only 6sp for a portion of 5 gyoza, you can have a little bit of what you fancy for not very many points at all!

The method below tells you how to make the gyoza without any pre prepped ingredients or special equipment however one thing I would recommend are these fab little gyoza makers. They are so cheap on eBay and make the whole process so much quicker and easier – they really make sure the edges of the gyoza are sealed tightly!

The little delights can either be served as a starter or can be served as part of a gyoza noodle soup (recipe for this bad boy also coming soon!!).

Pork and Prawn Gyoza

Makes 25 gyoza = 5 portions of 5 gyoza= 1 portion of 5 gyoza is 6sp (Flex)

Ingredients

For the gyoza skins

250g dumpling flour (or plain flour), sieved

125ml boiling water

½ salt

For the filling

100g lean pork mince (5% fat)

200g prawns, fresh or frozen (and defrosted)

2 gloves of garlic, peeled and roughly chopped

1 tbsp fresh ginger, roughly grated

2 spring onions, roughly chopped

½ tsp each Chinese 5 spice and crushed chillies

1 tbsp soy sauce

2 tbsp each fresh coriander and basil, roughly chopped

Zest of 1 lime

Method

1. Sieve the flour into a large bowl. Add the salt to the water and stir to dissolve and then gradually add the water to the flour, stirring to combine. Once combined, form the dough into a ball and then knead for around 8 minutes.

2. Cut the ball of dough in half and then, using your hands, shape each half into a chunky sausage shape. Wrap each sausage separately in cling film and then pop in the fridge for 30 minutes.

3. While the dough is resting you can make your filling. It couldn’t be easier, pop all of the filling ingredients into a food processor and blitz until you have a sausage meat like texture. Season with a little salt and black pepper. Pop in the fridge while you finish the wrappers.

Note: if you have pre made skins, you have the advantage of starting here and then skipping to step 5.

4. Take the dough out the fridge, dust the bench with a little flour and then cut each sausage into 12 (cut in half and then each half into six). Cover the dough pieces with a damp towel to stop them drying out and then, taking each piece in turn, roll into a ball with your hands and flatten by pressing with your palms. Roll out until flat and thin and then, using a round cutter (or glass), cut into rounds (you want them to be roughly the size of your palm). Collect the excess dough from the outside of the cutter as you go and combine (this will make your 25^th gyoza!). Pile the skins on a plate and top each with a little flour to stop them sticking together.

5. Now get ready to assemble the gyoza. Pop the bowl of filling next to the plate of skins. Have a small dish of water ready. Take one skin in the palm of your hand and pop a teaspoon of the mixture in the centre. Dip your finger in the water and wipe around the edge of the skin (this will help the edges to stick together).

6. Bring the edges of the skin together than then pinch ‘pleats’ along one side, pressing each pleat into the opposite side of the skin. This should seal the parcel completely. At this point, you can pop all the gyoza you aren’t eating onto a plate in a single layer and pop in the freezer for 1 hour. Then remove and bag up into separate portions and pop back in the freezer.

7. For the gyoza you are cooking right now, there are two ways you can go about it.

1. The first is to boil the gyoza for 4-5 minutes until cooked through.
2. The second is to spray a frying pan with 1kal and in batches, fry one side of the dumpling for a few minutes until golden. Once all of the gyoza are browned, add them all back to the pan, add ½ cm water to cover the base of the pan and cover with a layer of tin foil with a few holes poked in. Steam on a medium heat for 5 minutes until the filling is cooked through.

8. Serve with a small bowl of dark soy sauce and a small bowl of sriricha for dipping.

9. Enjoy!

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The portion may look small but these buns are very filling indeed and are packed with flavour. The lovely pickled salad freshens up the whole dish and the dipping sauces add that extra indulgent flavour. I eat these by tearing one bun apart and then eating each piece with a pinch of the salad and a dip in each sauce. Delicious.

I used my Chinese steamer to make these however if you don’t have one, any normal over the pan steamer will do. If you fancy investing in a bamboo one they are really quite cheap (mine were £3 each) and can be found in most Chinese supermarkets. They are a great addition to any kitchen as they can be used to steam anything you would steam in a normal steamer (veggies and what not).

Steamed Pork Buns (Char Sui Bao)

Ingredients

Makes 12 buns = 5sp per bun (Flex)

For the buns

400g self raising flour

200ml skimmed milk

Pinch of salt and sugar

12 white cupcake cases

Pinch of toasted seasame seeds (to dress at the end – optional!)

For the filling

300g extra lean pork mince

4 spring onions, finely chopped

3 cloves of garlic, peeled and finely chopped

1 inch piece of ginger, peeled and finely minced

2 tsp Chinese five spice

Pinch of chilli flakes

2 tbsp dark soy sauce

2 tbsp hoisin sauce

1 tbsp honey

Juice of 1 lime

Bunch of coriander, stems separated from leaves and both roughly chopped (leaves kept for pickled salad below)

For the pickled salad

1 courgette, peeled into strips using a Julienne peeler

1 carrot, peeled into strips using a Julienne peeler

1 red chilli, deseeded and sliced into thin strips

3 spring onions, sliced into thin strips

Handful of coriander leaves, roughly chopped

2 tbsp white wine vinegar

To serve

1/2 tbsp sriracha chilli sauce per person (0sp)

1/2 tbsp hoisin per person (1sp extra per person)

Method

In a food processor (or bowl) mix the flour, milk, salt and sugar. Remove and pop onto a floured surface and knead for a few minutes until the dough is nice and smooth. If the dough is too wet, add a little extra flour. Too dry, add a little extra milk. Roll into a long sausage sauce and split into 12 even pieces. Pop to one side.

To make the filling, add the mince to a large frying pan and fry for 4-5 minutes until it starts to brown. Add the spring onions, garlic, ginger, five spice and crushed chillies and continue to fry until the mince is cooked through. Then add the soy, hoisin, honey and lime. Reduce to a simmer and cook until the mixture is nice and sticky. Add the coriander leaves, cook for another minute and then remove from the heat. Check and adjust the seasoning to your taste.

On a floured surface, roll each piece of dough into a disc around 4 inchs in diameter (the discs should be a little thicker in the centre and thinner towards the edges). Add the filling to the centre of the bun and then fold in the edges of the bun to the centre so that they all meet at the top. Pinch to seal and then pop, seal side down into a cupcake case.

Fill a sauce pan with 2 inches of water and bring to a simmer. Arrange 6 buns inside the steamer then stack with the second steamer, arranging the second 6 buns in this. Pop the lid on, pop over the pan of water and then steam for 12 minutes.

Whilst the buns are steaming, add all of the ingredients for the pickled salad in a bowl and toss the white wine vinegar through.

Once the buns have cooked, serve with chilli sauce and hoisin sauce for dipping and the lovely pickled salad. You can even sprinkle with a few toasted seasame seeds if you fancy.

Enjoy!

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The result was amazing. Bursting with flavour and the most gorgeous texture, I was blown away with how good these were. When made with sweet potato these fishcakes are 3sp each however if you would like to make them with Butternut Squash, they would be 2sp each.

I served two fishcakes per person with a lovely light salad of mixed leaves, courgette strips, tomatoes, red onion and lemon juice, a little bowl of sweet chilli sauce (2 tsp per person is 1sp per person) and a slice of lime. Delightful!

These would be a great meal to make for those of you who have kids, just be sure to omit the chilli from the fishcake mixture!!

Ingredients 

Makes 4 Fishcakes = 3sp per fishcake (Flex)

No Count = 0sp per fishcake (when breadcrumbs are made with a toasted and blitzed brown warbie thin)

200g sweet potato, raw, peeled and cubed roughly

1 x tin of salmon (213g drained) (I used John West Wild Alaskan Salmon)

2 x spring onions, finely sliced

1 chilli, finely chopped (and deseeded if you don’t like it too hot)

2 garlic cloves, finely chopped

1 inch piece of ginger, peeled and very finely chopped (or grated)

Juice of 1/2 lime (reserve the other half of the lime to serve)

Handful of fresh coriander, finely chopped

30g plain flour, seasoned with salt and pepper

50g Panko breadcrumbs

1 egg

2 tsp of sweet chilli sauce per person (optional – add 1sp extra per person).

Method

Preheat the oven to 200c and pop in a small baking tray to warm up.

Take a saucepan, half fill with boiling water and add a little salt. Add the sweet potato and then boil for 10 minutes until nice and soft. Drain the potatoes and then mash until smooth (I used a potato ricer to achieve a lovely none lumpy finish).

Drain the salmon and then add to the potato with the spring onions, chilli, garlic, ginger, lime and coriander and combine everything together. Season to taste. Split the mixture into four and then take each 1/2 in turn and shape into a fishcake. Pop onto a plate to one side.

Take three bowls. In one add the seasoned flour, in another the panko (or normal) breadcrumbs) and in the other the egg. Then taking each fishcake in turn, coat in a light dusting of flour, then egg and then breadcrumbs. Pop on the baking tray and repeat for the rest of the fishcakes.

Spray the fishcakes with 1kal and pop in the oven for 20-30 minutes (until a nice golden brown). If the fishcakes aren’t browning how you would like, take them out the oven after 20 minutes and finish off in a frying pan with 1 tsp olive oil. This will give you the golden brown finish you are after.

Serve on top of a light salad (mixed leaves, courgette strips, tomatoes, red onion and lemon juice tossed together) with a little bowl of sweet chilli sauce (2 tsp per person is 1sp per person) and a slice of lime.

Enjoy!

The post Sweet Potato and Salmon Fishcakes – 3sp first appeared on Slimming Kitchen Secrets.

This recipe is nothing like that. It is both filling, healthy and packed with flavour. I’ve made it at two dinner parties now and no one could believe that it was essentially just a really fancy prawn cocktail!

If you don’t fancy serving the mixture stuffed in the avocado, see my pictures below for another ‘deconstructed’ serving suggestion.

In this recipe it really is worth using some really good quality, large king prawns. I used some from my recent delivery from Ocean Classics and I have to say they were delicious. So meaty and juicy!!

Prawn Stuffed Avocado (Posh Prawn Cocktail)

Serves 2 = 6sp per serving (Flex)

Ingredients

1 medium avocado, halved and destoned (mine was 140g)

½ small red onion, finely diced

½ pepper, deseeded and finely diced

¼ cucumber, finely diced

5 cherry tomatoes, quartered

¼ tsp cumin

Handful of fresh coriander, chopped

3 tbsp extra light mayo

1 tsp hot srichacha chilli sauce

1 lime

90g large King Prawns, uncooked, deshelled and deveined

2 garlic cloves, finely chopped

1 chilli, finely chopped

Handful of salad leaves

Method

In a large bowl combine the red onion, pepper, cucumber, tomatoes, ground cumin and fresh coriander. Mix everything together.  Season with salt and black pepper.

Halve your avocado, remove the stone and peel. Scoop out a little of the centre to make a large well for stuffing, chopping the spare avocado and adding to the vegetable mix above. Squeeze some lime juice over the avocado to stop it going brown.

In a smaller bowl mix the mayo with the chilli sauce and juice of ½ lime. Add most of the sauce to the vegetables and toss to coat. Reserve 2 tsp of the sauce.

Pop to one side (or in the fridge).

Then, take a large frying pan, spray with 1kal and then fry the garlic and chilli until softened but not brown. Add a little water if the pan is dry. Add the prawns and fry on a high heat for 2 minutes on each side (or until cooked through). Turn the heat off the pan.

At this point you are ready to plate up.

Take your plate and pop a handful of salad leaves on each. Top with one half of the avocado, stuff with the vegetable mix and top with the king prawns. Finish with a tsp of the dressing, a sprinkle of the garlic and chilli and a squeeze of lime.

Enjoy!

p.s if you fancy making the deconstructed version, see my pic below. I just sliced the avocado and piled everything next to it!!

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Cue me wracking my brain trying to think of easy but impressive restaurant dishes I could make tasty but low in points.

This idea popped into my head in the middle of the fish mongers as he told me there were no mussels left (this is usually my ultimate go to low sp starter recipe)! Not only is it exceptionally quick and easy to make but it’s also really low in points. It looks amazing on the plate too. Whilst I would usually think scallops were a bit pricey, I managed to get 12 decent sized scallops in their shells for £10. That’s only £2.50 a head, FAR less than what you would pay in a restaurant.

The result was lovely, the flavours work together beautifully and it really does look and feel like something you would order when out. If you want to reduce the price further you could do 2 scallops per person.

Scallops and Chorizo with a Minted Pea Puree

Serves 4 = 3sp per serving (Flex)

Ingredients

12 x scallops (large), raw and seasoned to taste with black pepper

65g chorizo, sliced (I got 4 slices per person, if you like them thicker, do 3pp)

80g peas, frozen

Handful of mint leaves, stalks removed and roughly shredded

1 tsp butter

2 spring onions, finely sliced

1 lemon, zested and then cut into quarters

Rocket leaves

Method

Pop your peas into some salted boiling water with a few sprigs of mint, cook for 5 minutes, drain and pop back into the pan. Add the butter to the peas and blitz with a hand blender (or food processor) until pureed. Add a little skimmed milk to achieve your desired consistency (I added about 25ml), a little more mint and a good pinch of lemon zest. Taste, season with salt and pepper and add more mint/lemon to your personal taste. Pop to one side.

In a large frying pan add the chorizo and fry for a few minutes until the oils release. Remove the chorizo from the pan (leaving the oil behind) and pop to one side on a plate. With the pan still hot, add the scallops and fry for 2 minutes on one side. Turn and fry for 2 minutes on the other side. Remove from the pan.

Now you have all your elements ready to plate up.

I put my pea puree into a piping bag but if you don’t have one, just use a tea spoon to arrange some little dollops around the plate. Add the chorizo and scallops onto the plate, scatter over the spring onions and finish with some more dollops of pea puree. Add a little rocket to each plate and then pour the remaining oil from the pan over the finished plates and serve each with a slice of lemon.

n.b you can also add some crushed chillies to the oil in the pan as the scallops are cooking. This will give the dish just a little kick.

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Ingredients

Serves 4 = 6sp per serving (Flex)

4 x slices of crusty bread (I used 4 x 25g slices of Tiger Loaf which are 2sp per slice)

2 tsp light spread

1 large garlic clove, peeled and crushed

1 tbsp green pesto

100g goats cheese, sliced into 1/2cm slices

4 large tomatoes, diced in a bowl and seasoned with salt and black pepper mixed with a handful of fresh basil leaves, shredded

Drizzle of balsamic glaze

Method

Pre heat the oven to 180c. Mix the garlic into the light spread until the spread is nice and soft, then spread evenly over each of the four slices of crusty bread. Pop in the oven for 5-10 minutes until the bread starts to brown nicely and the spread melts into it.

Remove from the oven and top each slice of bread with ¼ tbsp green pesto. Arrange the goat’s cheese slices evenly across the top of the pesto and then top with the tomato/basil mixture. Finish with a drizzle of balsamic glaze.

Serve on top of a few rocket leaves if you fancy, or just pop straight onto the plate.

Enjoy!

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