tag:blogger.com,1999:blog-85765211650803842982024-03-14T06:03:22.111+00:00Forest RoseThis is a place for me to record all the fun parts of my life - cooking, weight loss, recipes, crafting projects and reviews of the things I have enjoyedMori Rosehttp://www.blogger.com/profile/14379341739230932100noreply@blogger.comBlogger60125tag:blogger.com,1999:blog-8576521165080384298.post-75690410340949371442014-04-12T11:29:00.000+01:002014-04-12T11:29:43.548+01:00Creamy Turkey and Mushroom Pasta - 14ppYou may have guessed from reading any of my recipes that I am a fan of turkey mince; not only is it usually cheaper but it has a lower fat content (and a lower pro point count) than beef or pork mince. Win win! The meal works out at <b>14pp</b> per serving.<br />
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In this recipe I like the contrast of the creamy sauce against the sourness of the gherkins.<br />
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<u style="font-weight: bold;">Ingredients</u> (Serves 2)<br />
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250g turkey mince<br />
1 large (or 2 small), roughly chopped<br />
3 small boxes mushrooms, roughly chopped (I used a combination of closed cup, shitake and oyster)<br />
1 clove of garlic, minced<br />
120g wholewheat spaghetti<br />
30g low fat spread<br />
1 tablespoon plain flour<br />
250ml skimmed milk<br />
salt and pepper<br />
1 tsp dried oregano<br />
broccoli to serve<br />
8 gherkins<br />
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Weight Watchers notes - pro points per serving are as follows: 125g turkey mince - 4pp, 60g wholewheat pasta - 5pp, 125ml skimmed milk - 1pp, half tblsp flour - 1pp, 15g low fat spread - 3pp (total <b>14pp</b>).<br />
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<b><u>Method</u></b><br />
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1. Heat half of the spread in a large pan and add the mushrooms, onion and garlic. Cook until they are all softened, stirring often to prevent burning. (I used a lid to generate a little steam too). Add the turkey and cook the meat through; season with salt, pepper and oregano.<br />
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2. Make a white sauce with the remaining spread, flour and milk. Heat the spread and flour together to create a roux and gradually add the milk a little at a time, stirring continuously to cook out the flour and to allow it to thicken. If it doesn't get very thick don't worry - it's a pasta sauce.<br />
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3. Meanwhile, cook your pasta and your broccoli in boiling water.<br />
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4. Combine the turkey/mushroom with the white sauce and simmer until it's your desired consistency.<br />
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5. To serve, top the pasta and turkey mixture with chopped gherkins for a contrast in temperature, texture and flavour - they really do make this dish!<br />
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<br />Mori Rosehttp://www.blogger.com/profile/14379341739230932100noreply@blogger.com0tag:blogger.com,1999:blog-8576521165080384298.post-36698182091195340332013-01-27T16:42:00.000+00:002013-01-27T16:42:32.192+00:00Beef Casserole with Garlic Bread - 19pp (Weight Watchers Friendly Recipe)This is most definitely a weekend dish for me - not only is it higher in weight watchers pro points at <b>19pp per serving</b> than I would normally splurge on an evening meal, but it takes a little while in the oven. It could be tweaked easily enough, by reducing the number of slices of garlic bread used to top it (the casserole underneath is actually only 7pp!). I tend to use a few weeklies on my meals at the weekend though, so the extra garlic bread was a special treat.<br />
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<u style="font-weight: bold;">Ingredients</u> (Serves 2)</div>
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300g lean stewing steak</div>
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1 tin chopped tomatoes</div>
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1 tablespoon tomato puree</div>
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1 tin flageolet beans</div>
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1 onion, sliced</div>
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1 red pepper, diced<br />
2 carrots, diced<br />
2 sticks of celery, diced</div>
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2 cloves of garlic</div>
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1 small french stick (240g)</div>
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60g I Can't Believe It's Not Butter Light (ICBINBL)</div>
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Calorie controlled cooking spray</div>
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Salt and Pepper</div>
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1/4 tsp dried rosemary<br />
1/4 tsp chilli flakes<br />
1 tespoon oregano</div>
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1 beef stock cube<br />
100ml water</div>
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Preheat the oven to 180ºC</div>
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Weight Watchers Notes - pro points per serving - beef - 4pp, flageolet beans - 3pp, 120g french stick - 9pp, 30g ICBINBL - 3pp</div>
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<b><u>Method</u></b></div>
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1. Using a casserole dish that can be used on the hob and in the oven, soften the onion, carrot and celery with some calorie controlled cooking spray and, once softened, add half of the garlic to the pan. Stir fry for 1 minute. </div>
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2. Add the beef and crumbled stock cube and brown/seal the meat. </div>
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3. Add the water, drained flageolet beans, the tin of tomatoes, rosemary, chilli, half the oregano and salt and pepper to taste. Stir in the tomato puree. </div>
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4. Cover and transfer the dish to the preheated oven. Give this at least 2 hours (3 if you can spare it) to get the meat nice and tender. Check occasionally and in order to keep a nice thick consistency either remove the lid to allow water to evaporate or add a little water if it starts to dry out, as necessary. </div>
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5. Once the casserole is cooked, split it between two individual sized oven dishes (or you can leave it as it is and add the garlic bread but it will be difficult to serve). </div>
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6. Add the remaining garlic to the ICBINBL and combine so that the garlic is well distributed. Add the remaining oregano and season to taste. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBuBFUCqTl8G4yQHcq5bMq_FZCBaMd49vVk1oqT8YONyWChUOqjsoP3hjpbIt9BUGXRnmsFhB75E4vo6XI33B8up6IUJQePMUu9qmTkX1alA5fRkgte8g0oE0OVCdXkaCJ_zb4WQickgA/s1600/photo+3+%25281%2529.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBuBFUCqTl8G4yQHcq5bMq_FZCBaMd49vVk1oqT8YONyWChUOqjsoP3hjpbIt9BUGXRnmsFhB75E4vo6XI33B8up6IUJQePMUu9qmTkX1alA5fRkgte8g0oE0OVCdXkaCJ_zb4WQickgA/s320/photo+3+%25281%2529.JPG" width="239" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzqFNvYEDSucTIaIEcAQtHR1PDBbIMLE84XvrMQMeSrWh1qXggVHmrJxR3XBVd-w2XSGb27sqVw17J4Txso0dgZB0AihVJAy8l1sD7oN3LAaJqQYIyxxzpjQd8oDJO6B4wBN3UHNR7XcA/s1600/photo+4+%25281%2529.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzqFNvYEDSucTIaIEcAQtHR1PDBbIMLE84XvrMQMeSrWh1qXggVHmrJxR3XBVd-w2XSGb27sqVw17J4Txso0dgZB0AihVJAy8l1sD7oN3LAaJqQYIyxxzpjQd8oDJO6B4wBN3UHNR7XcA/s320/photo+4+%25281%2529.JPG" width="239" /></a><br />
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7. Slice the french stick into an even number of slices and spread the slices with the garlic butter on one side. </div>
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8. Lay the garlic bread over the top of the meat (as you would top a shepherds pie with mash) and return the dishes to the oven for 10 minutes or until the garlic butter has melted into the bread and started to crisp up.<br />
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Mori Rosehttp://www.blogger.com/profile/14379341739230932100noreply@blogger.com1tag:blogger.com,1999:blog-8576521165080384298.post-81881981763733575642013-01-23T21:17:00.000+00:002013-01-23T21:17:11.323+00:00Feta Spaghetti - 13pp - Weight Watchers Friendly RecipeAnother quick and simply evening meal for a busy weekday. It has a taste of the Mediterranean with lovely salty feta cheese and olives and the opportunity to get a fair few of your 5 a day in too :) Working out at <b>13pp</b> it's an easy one to fit in to a daily plan.<br />
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<u style="font-weight: bold;">Ingredients</u> (Serves 2)<br />
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200g Low Fat Salad Cheese/Feta<br />
120g dried wholewheat spaghetti<br />
40g I Can't Believe It's Not Butter Light (ICBINBL)<br />
30 olives (stoned)<br />
1 bag rocket, baby spinach and watercress<br />
1 pack cherry tomatoes on the vine, sliced in half<br />
Half an aubergine, diced very small<br />
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Weight Watchers Prop Points Per Serving - 13pp - 100g low fat salad cheese - 5pp, 60g dried weight wholewheat pasta - 5pp, 15 olives - 1pp, 20g ICBINBL - 2pp<br />
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<b><u>Method</u></b><br />
<b><u><br /></u></b>
1. Cook your pasta according to the packet instructions in salted boiling water.<br />
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2. Whilst the pasta is cooking, dice the feta and place into a large mixing bowl with the olives and half of the bag of salad.<br />
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3. In a frying pan melt half the ICBINBL and soften the cherry tomatoes and cubes of aubergine. Once they are softened, add the remaining half bag of spinach, rocket and watercress to wilt (I had to do this in 2 batches).<br />
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4. Once cooked, drain the pasta and melt the remaining ICBINBL over the hot pasta, stirring so it's all coated.<br />
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5. Combine the warm vegetables and pasta with the cold feta and olives and it's ready to serve. I found this didn't need any additional salt, although I did crack some fresh black pepper over it before serving.<br />
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<br />Mori Rosehttp://www.blogger.com/profile/14379341739230932100noreply@blogger.com0tag:blogger.com,1999:blog-8576521165080384298.post-87915704005735526462013-01-22T22:03:00.000+00:002013-01-22T22:03:33.038+00:00Fish Pie - 15pp (Weight Watchers Friendly Recipe)I quite often buy ready made fish pies - for 2 reasons; firstly, my husband doesn't like fish so I only eat one portion at a time and secondly, although I like the taste of fish, I'm not too keen on the smell when I cook it from scratch. Nonetheless, I thought I would give it a go. The fish pie I usually buy works out to 12pp, to make a slightly bigger one from scratch at <b>15pp per portion</b> is not bad as far as I'm concerned! It was really creamy too which was a bonus.<br />
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The recipe makes two portions and will feed me for 2 days :)<br />
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<u style="font-weight: bold;">Ingredients</u> (Serves 2)<br />
300g mixed fish pieces - cod, smoked haddock and salmon (I used a bag of frozen fish pie mix)<br />
100g cooked king prawns<br />
400g frozen carrot, swede and mashed potato (you could, of course, make your own mash and point accordingly)<br />
500ml skimmed milk<br />
180g Philadelphia Extra Light<br />
30g Parmesan Cheese<br />
Frozen Spinach (I used 4 blocks)<br />
Salt, Pepper, Oregano<br />
1 teaspoon cornflour<br />
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Preheat the oven to 180ºC<br />
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Weight Watchers Notes - points per serving are as follows: Fish - 4pp, prawns - 1pp, 200g carrot, swede and potato mash - 4pp, 90g Phili EL - 3pp, 100ml skimmed milk - 1pp (some of the milk in the recipe is discarded), 15g parmesan - 2pp, 1/2 tsp cornflour - 0pp. Total <b>15pp</b><br />
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<b><u>Method</u></b><br />
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1. Make up your mash according to the packet instructions. Once warmed, I added a teaspoon of wholegrain mustard, though I'm not sure it's technically a good match for fish.. I just like it!<br />
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2. Gently heat 500ml skimmed milk in a pan and poach the fish and prawns until the fish is cooked though and flaking. Drain the fish but retain 200ml of the fish infused milk. Spread the fish evenly between two oven dishes.<br />
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3. Return 200ml of the fish infused milk to a pan and add the philadelphia; whisk. In a small bowl combine the cornflour with a tablespoon of the milk/cheese mixture. Once combined, add this to the pan to thicken the sauce. Add 20g parmesan, salt, pepper and some oregano to taste and combine.<br />
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4. Add a few blocks of frozen spinach to the fish and pour over the sauce, dividing equally between the two oven dishes. Top with the mashed potato and finish each dish off with an additional 5g parmesan cheese (1 tsp) sprinkled over the top.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZLcK961oFEzJ51M4bm8CgVJHFAiwz-zednnW9paDQcysRmBtKxF81Rv_l0_79Y3Ef5mH47DmerSYL4i7FtPxEIgu_d1eA8ESdQtgq_INXhRczJJ4hQiaeQMI0OsZsAjbAYMRarxHr_Ag/s1600/photo+5+%25281%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZLcK961oFEzJ51M4bm8CgVJHFAiwz-zednnW9paDQcysRmBtKxF81Rv_l0_79Y3Ef5mH47DmerSYL4i7FtPxEIgu_d1eA8ESdQtgq_INXhRczJJ4hQiaeQMI0OsZsAjbAYMRarxHr_Ag/s200/photo+5+%25281%2529.JPG" width="200" /></a><br />
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5. Put the pies in the oven for around 15 minutes or until golden brown.<br />
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NB. I made two and kept one for the following day. I covered the dish and stored it in the fridge and then put it in the oven for around 30 minutes, just to make sure it was heated through the next day.<br />
<br />Mori Rosehttp://www.blogger.com/profile/14379341739230932100noreply@blogger.com0tag:blogger.com,1999:blog-8576521165080384298.post-63014088606772286192013-01-21T20:39:00.000+00:002013-01-21T20:39:26.571+00:00Easy Breakfast Omelette - 4pp (Weight Watchers Friendly Recipe)<div class="separator" style="clear: both; text-align: left;">
This is nice for a change at breakfast whether you have a little more time, want to up your protein or just fancy something savoury. It's also low in pro point at only <b>4pp</b> per serving so will use no more of your daily allowance than a bowl of cereal :)</div>
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<u style="font-weight: bold;">Ingredients</u> (Serves 1)<br />
<br />
2 medium eggs<br />
1 tomato<br />
3 mushrooms<br />
handful of parsley<br />
salt and pepper<br />
<br />
<b><u>Method</u></b><br />
<b><u><br /></u></b>
Chop the tomatoes, mushrooms and parsley and combine these with two beaten eggs in a bowl. Add your salt and pepper at this stage to season from the inside out.<br />
<br />
In order to cook the omelette, I spritz a small frying pan with calorie controlled cooking spray, add the mixture and cover with a lid. Once it has started to firm up, I add a little water to edge of the pan and replace the lid - the steam created cooks the top of the omelette whilst the flame cooks from the bottom. It's hard to sitr/flip this one as it has so much additional filling within the egg so I have found this to be the best method.<br />
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The only pp are in the eggs - 4pp :)Mori Rosehttp://www.blogger.com/profile/14379341739230932100noreply@blogger.com0tag:blogger.com,1999:blog-8576521165080384298.post-75005894759540880582013-01-20T18:03:00.001+00:002013-01-20T18:03:47.669+00:00Special K Cracker Crisps Review<div class="separator" style="clear: both; text-align: left;">
The Special K Cracker Crisps caught my eye in the supermarket the other day as they were on offer - 2 for one, or half price or something. I bought a box of the Sweet Chilli flavour and a box of the Sour Cream and Onion flavour instead of my usual Quavers or French Fries (both of which are 2pp per bag on the weight watchers plan). I weighed out 20g which was an equivalent 2pp and you will see it filled a small dessert bowl - I thought the amount of crisps for 2pp was pleasing. </div>
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I have to say, however, I was a little disappointed (and I think the name is somewhat misleading!)... they're neither crackers (which to my mind would mean of a biscuit like texture) nor 'crisps'. They are a little like Velvet Crunch in texture - a whole lot of air and 'softer' than something like a quaver (I presume because they are made with tapioca starch). I'm not a fan, although I know a lot of people like this texture, in which case I think they'd be a good buy - for me it just feels a bit too fake in my mouth...<br />
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In terms of flavour, the sweet chilli definitely wins over the sour cream. I think they also come in salt and balsamic vinegar or something - I find balsamic vinegar crisps are never quite as nice as I hope, so I tend to avoid them.<br />
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The sweet chilli was nicely spicy, leaving a warmth in your mouth without being too hot. The sour cream were nice enough, but I doubt I'll ever finish the box.<br />
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I won't be buying them again simply as there are plenty of normal crisps (as in, not marketed as 'diet' food) which are similar in calories and much more satisfying.Mori Rosehttp://www.blogger.com/profile/14379341739230932100noreply@blogger.com0tag:blogger.com,1999:blog-8576521165080384298.post-40470274862990804622013-01-19T13:57:00.001+00:002013-01-19T13:57:59.858+00:00Creamy Garlic Prawns with Avocado - 7pp (Weight Watchers Friendly Recipe)I still have some of the fiery warmth of the chilli on my tongue from this dish - a quick and easy lunch dish for 7pp.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVHfGfdT7b73KLX0xQGMN2WtUCteH5qwQl2pk8Xpcm9ZKgPsmx3D9zfR4T6GjabXGvALOQss5GlsfLP9e4ajNIrK9LScb85g5tnPA_4iNIkWM80o64-ZSloXt8Njz6Ill0hEJo7CbF518/s1600/photo+(10).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVHfGfdT7b73KLX0xQGMN2WtUCteH5qwQl2pk8Xpcm9ZKgPsmx3D9zfR4T6GjabXGvALOQss5GlsfLP9e4ajNIrK9LScb85g5tnPA_4iNIkWM80o64-ZSloXt8Njz6Ill0hEJo7CbF518/s320/photo+(10).JPG" width="239" /></a></div>
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<br />
<b><u>Ingredients</u></b><br />
80g Avocado, cut into pieces (4pp)<br />
50g cooked King Prawns (1pp)<br />
1 Tablespoon Philadelphia Extra Light (1pp)<br />
10g I Can't Believe It's Not Butter Light (1pp) (ICBINBL)<br />
1 clove of garlic<br />
1/4 tsp crushed chillies<br />
<br />
<b><u>Method</u></b><br />
<b><u><br /></u></b>
Finely dice the garlic and add it to a frying pan on medium heat with the ICBINBL and the chilli. Fry softly and once starting to smell really good and garlicky add the prawns and stir fry. Add the Phili Extra Light (I also added a few drops of water, just to loosen the cream cheese) and stir to combine and coat the prawns in the spicy garlic sauce.<br />
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Combine the cooked prawns with the avocado and serve! Yum!Mori Rosehttp://www.blogger.com/profile/14379341739230932100noreply@blogger.com0tag:blogger.com,1999:blog-8576521165080384298.post-64420590229625782702013-01-17T21:00:00.000+00:002013-01-17T21:03:37.351+00:00Epcot Food and Wine Festival Review - DessertsMy last stop of the evening (you can see from the picture that it was pretty dark by now) was the Desserts and Champagne booth. I opted for the trio of desserts. I think this was only around $3-4, perhaps $3.50 which I thought was good value for three tasters.<br />
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From top to bottom, the desserts were:<br />
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Lemon Custard with Bluberry compote. This was like lemon curd, with some crispy crunchy bits - tart and mouthwatering.<br />
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Dark Chocolate Mousse with Chilli and Salted Caramel. This was a good chocolate mousse - I missed the salt and only got a very slight hint of chilli though. Then again, I eat dark chocolate with chilli regularly as a treat (a square of lindt chilli chocolate is only 1pp on weight watchers - yay!) so perhaps I was just used to the flavours. I did hear someone in the queue remarking at what an awful idea chilli and chocolate was.<br />
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Yogurt Panna Cotta with Orange Cake. I enjoyed this (I will never complain about pannacotta!). The cake was more just sweet cake, rather than particularly orange flavoured and there was a nice fruit jelly type topping with rounded it off.<br />
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Review: good value for money and definitely worth going for the trio rather than individual desserts, just to try them all out. Very well presented and pretty too - I'd eat it in the day next time so I could admire the presentation a little more!!Mori Rosehttp://www.blogger.com/profile/14379341739230932100noreply@blogger.com0tag:blogger.com,1999:blog-8576521165080384298.post-50394114383792845922013-01-15T20:27:00.000+00:002013-01-15T20:28:09.686+00:00How to make Roasted Vegetables - 0pp (Weight Watchers Friendly Recipe)<div class="separator" style="clear: both; text-align: left;">
Roasted vegetables are an easy and delicious addition to most meals. Most often I serve mine with oven baked chicken and creamy cous cous (recipe to follow) or I serve them with low fat sausages, yorkshires and gravy. Really, they can go with anything!! This method means the veggies remain at 0pp. </div>
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<b><u>Suitable Vegetables</u></b><br />
Red Onion<br />
Courgette<br />
Aubergine<br />
Peppers<br />
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The above four are my standard and will also be on my baking tray for a 'roasted vegetables' meal. There are, however, loads of things you can add in addition. A few of my favourites are:<br />
<br />
Cherry tomatoes<br />
Beetroot<br />
Carrots<br />
Butternut Squash<br />
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<b><u>Method</u></b><br />
Chop your vegetables into large<br />
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<br />Mori Rosehttp://www.blogger.com/profile/14379341739230932100noreply@blogger.com0tag:blogger.com,1999:blog-8576521165080384298.post-58652802702176900642013-01-14T21:24:00.000+00:002013-01-14T21:24:36.143+00:00Moussaka Style Turkey - 14pp<div class="separator" style="clear: both; text-align: left;">
My auntie had a part after Christmas with a wonderful moussaka. I don't like lamb so I was a little cautious, however, when I asked her she said that she had made it with turkey mince as it was lower in fat! It was absolutely delicious and I'm not sure I've done justice to her recipe by making it a weight watchers style recipe (real moussaka seems to have lots of cheese and white sauce and oil!) but my version was still pretty good. My recipe works out at <b>14pp</b> per portion. </div>
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<u style="font-weight: bold;">Ingredients</u> (Makes 2 individual moussakas)<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj90PPjdiVhBkVoBpxyBfUAGP28ln4k2dW_NgL2ZIqOMr7dx0-TmfcClvUCYoI-pwgOvZQ69ouGrmgRSaOYdtdFRGs_JpJC6iivRhPXtnJ7r2hfa6zmlrvZh1cWh-ubgzH0aOpsVOyZUYA/s1600/photo.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj90PPjdiVhBkVoBpxyBfUAGP28ln4k2dW_NgL2ZIqOMr7dx0-TmfcClvUCYoI-pwgOvZQ69ouGrmgRSaOYdtdFRGs_JpJC6iivRhPXtnJ7r2hfa6zmlrvZh1cWh-ubgzH0aOpsVOyZUYA/s320/photo.JPG" width="320" /></a>250g minced turkey<br />
500g potatoes<br />
80g 50% reduced fat grated cheese<br />
1/2 carton tomato passata<br />
20g I Can't Believe It's Not Butter Light (or other very low fat spread)<br />
1 tablespoon plain flour<br />
1 chicken stock cube<br />
6 mushrooms<br />
1 large onion<br />
2 cloves of garlic<br />
1 aubergine<br />
1 teaspoon cinnamon (I would start with half a teaspoon and add more if you think it's needed - mine was a bit old and not as strong in flavour as new cinnamon!!)<br />
1 teaspoon dried oregano<br />
Salt and Pepper<br />
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(You'll have to excuse my photo - I used up a leek and could only get a few baby aubergines - I thought I'd substitute a courgette, but didn't actually need it!)<br />
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Weight Watchers Notes: Pro points per serving are as follows: 125g turkey mince - 4pp, 250g potatoes - 5pp, 40g 50% fat cheese - 3pp, 10g low fat 'butter' - 1pp, halfa tablespoon of flour - 1pp; totals <b>14pp</b><br />
<b><br /></b>
<b><u>Method</u></b><br />
<b><u><br /></u></b>
1. Thickly slice your potatoes and boil them in salted water until they are cooked but still firm. Once cooked, drain.<br />
<br />
2. Thickly slice your aubergine and soften in a pan or on a griddle. You can do this with heat alone and without oil - just keep an eye on it so it doesn't burn; heat both sides. Set the softened slices to one side.<br />
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3. Make your 'moussaka filling' next. Roughly chop the onion and mushrooms and soften with the finely chopped garlic. Once soft, add the turkey mince and cook thoroughly. Once the meat is cooked through, add the passata, cinnamon and oregano. Season to taste. Set the mixture to one side.<br />
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4. Next up is the "white sauce". This is in brackets because I made mine without milk in order to try and keep the pp down. If you have a few spare points I would suggest using milk instead of stock as it was a little salty.<br />
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Gently melt the butter in a small pan, stir in the flour to form a paste. Keep stirring for a little while to cook the flour through and then gradually add the liquid (either the stock made up with hot water (190ml) or milk), stirring all the way. After each little bit of liquid is added allow it to thicken before adding more.<br />
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5. Now it's time to make up our individual moussaka. You could, of course, make a large one and serve it on plates - I just wanted to save on washing up and I served them in the oven dishes!!<br />
<br />
First spread a thin layer of the tomato mix on the bottom of the oven dish. Top with a layer of potatoes, followed by a layer of aubergine slices. Next pour around half the 'white sauce' over the aubergine. Add a second layer of meat/tomato mix, the remainder of the 'white sauce' and the grated cheese.<br />
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6. Bake in the oven for around 20 minutes, or until the cheese has melted and serve.<br />
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Mori Rosehttp://www.blogger.com/profile/14379341739230932100noreply@blogger.com0tag:blogger.com,1999:blog-8576521165080384298.post-18540769437847184172013-01-13T19:12:00.000+00:002013-01-13T19:12:12.837+00:00M&S Cod Rogan Balti ReviewI was totally sucked in by the marketing on this occasion. Every time I saw the M&S advert for their fuller for longer range recently, I wanted the cod rogan balti...<br />
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I happened to be near an M&S yesterday and I knew I was out today with little time to cook, so I treated myself.<br />
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Using the NSVs on the package I worked it out to be 9 pro points on weight watchers which is pretty good for a main meal.<br />
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I really enjoyed it - there were two fairly large pieces of nice flaky fish; not dried out by the oven cooking as they were sandwiched between moister elements. There was a layer of spinach over a layer of tomato and lentil curry and it was topped with crispy onion and potato topping.<br />
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I really thought the topping would be my favourite bit - don't get me wrong; it was good, just not the best bit! It was nice and crispy (one of the textures I love and really miss when dieting) and it was flavourful but the highlight was the tomato and lentil curry underneath. It was slightly tangy, mildly warming and just generally tasty.<br />
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Overall a good dish and whilst it's on offer (2 for £6) I would get one every now and again. I might try to replicate it though just so I can bulk it out with slightly more veg (and perhaps I'll try it with chicken for my fish hating husband!!).<br />
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<br />Mori Rosehttp://www.blogger.com/profile/14379341739230932100noreply@blogger.com0tag:blogger.com,1999:blog-8576521165080384298.post-20058785441205045252013-01-12T21:07:00.000+00:002013-01-12T21:07:59.436+00:00Chicken Curry with Rice - 10pp (Weight Watchers Friendly Recipe)This recipe is for a really tasty chicken curry - it's tomato based so there are very few points in the curry itself. I always serve it with a little side salad and some mango chutney (Add 1pp extra for a tablespoon of mango chutney!). It's a big old serving though - if you prefer a smaller portion, don't add the extra pepper. This is a VERY points friendly dinner at just <b>10pp</b> for the whole meal - it helps me avoid indian takeaways, which are usually closer to 30pp just for a curry!!<br />
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<u style="font-weight: bold;">Ingredients</u> (Serves 2)<br />
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1 Large onion, sliced thinly<br />
1 Red Pepper, diced<br />
1 Green Pepper, diced<br />
1 red chilli (deseeded if you want less heat), finely chopped<br />
2 garlic cloves, finely chopped<br />
2 tsp ginger, finely chopped<br />
1 tin chopped tomatoes<br />
330ml water<br />
2 medium chicken breasts, cut into bite sized pieces<br />
3 tsps ground coriander<br />
1.5 tsp ground cumin<br />
1.5 tsp tumeric<br />
1 tsp garam masala powder<br />
1tsp salt<br />
calorie controlled cooking spray<br />
120g (dried weight) wholegrain basmati rice<br />
Half a mango, diced<br />
6 inches cucumber, diced<br />
small bunch of fresh mint leaves, finely chopped<br />
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Weight Watchers Notes - the pro points per serving are as follows: Chicken breast: 4pp, Spices: 1pp, Rice: 5pp (6pp if you use white rice) totalling <b>10pp</b><br />
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<b><u>Method</u></b><br />
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1. Heat a large pan (I actually use my casserole dish) and spritz with calorie controlled cooking spray. Add the onion to the pan, along with half of the salt, cover and soften. The salt, combined with putting a lid on the pan should mean the onions release their moisture - allowing cooking without oil.<br />
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2. Once softened, add the garlic, ginger and chilli and stir for about 2 minutes<br />
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3. Add the dried spices and the rest of the salt and keep stirring continuously for 1 minute to allow the spices to heat up and release their oils - do not allow them to burn; this will result in a very bitter curry!<br />
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4. Once the pan is smelling very fragrant, add the water and tinned tomatoes and combine. It should turn a more orangey shade of red.<br />
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5. Add the chicken and simmer until the chicken is cooked through and the sauce has thickened a little.<br />
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6. Once the chicken is cooked through, add the diced peppers for around 5 minutes. You want them to be heated up but it's nice if they still have a little bite to them, rather than being soggy. Keep cooking the curry until some of the water has evaporated and it's nice and thick.<br />
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7. Whilst the chicken is cooking (ie, between step 5 and 6) I usually make a little side salad - this bulks the meal out with for veg without extra points but also adds something cool and refreshing to balance the spice of the curry sauce. All you need to do is combine the mango (trust me on the fruit thing.. think mango chutney), cucumber and mint. I also cook my rice at this stage.<br />
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8. To serve, make a bed of rice and pile on the curry and salad. I also serve with mango chutney for an extra 1pp.<br />
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<br />Mori Rosehttp://www.blogger.com/profile/14379341739230932100noreply@blogger.com0tag:blogger.com,1999:blog-8576521165080384298.post-92031885346394948972013-01-10T15:30:00.000+00:002013-01-10T15:30:52.347+00:00Pizza Pie - 14pp (Weight Watchers Friendly Recipe)<div class="separator" style="clear: both; text-align: left;">
Both pizza and pastry are some of the things I miss being able to eat without thinking about it. I have created a pizza pie - 14pp for half the pie (or 7pp for a quarter which could be served with salad and some BNS chips perhaps for a smaller meal). It's yummy and ticks the pizza box without being crazy in points and because it has filling, rather than topping, it fills you up more than a pizza would too :)</div>
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<b><u>Ingredients</u> </b>(Makes 1 pie to serve 2 or 4)</div>
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1 pack pizza base mix (and water as directed by your packet)</div>
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240g wafer thin ham</div>
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1 box mushrooms, sliced</div>
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1 large onion, sliced</div>
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4 tomatoes, roughly chopped</div>
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1 bag baby spinach</div>
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calorie controlled cooking spray</div>
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oregano</div>
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salt and pepper</div>
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140g 50% reduced fat grated cheese</div>
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Preheat oven to 200ºC (or as directed by your pizza base mix pack)</div>
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Weight Watchers notes: points per half a pie are as follows: pizza base mix - 6pp, 120g ham - 3pp, 70g 50% reduced fat cheese - 5pp</div>
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<b><u>Method</u></b></div>
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1. Spritz your spring form pie tin with calorie controlled cooking spray. </div>
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2. Make up your pizza base mix according to the instructions (leave out any optional oil or add points to your recipe accordingly) and after kneading split it into a large portion (around 3/4 of the mix) and a small one (around 1/4). </div>
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3. Roll out the large portion of dough as thinly as you can. This took me a little while as I was using a large spring form tin to cook my pie. Once it's big enough, lay it into the tin and let it fall into shape (pushing it is likely to cause ripping). Leave this in a warm place whilst you cook the filling (although note it's unlikely to rise much, if at all, due to the thinness of the dough - this is fine!)</div>
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4. Add the onion and mushroom to a large pan with a little cooking spray and soften (you could also add garlic). Add the chopped tomatoes and simmer until it has a sauce-like consistency. Add salt, pepper and dried oregano to taste (I usually also add a splash of Worcestershire sauce). Continue cooking until it is really thick - too much moisture will give a soggy pie.<br />
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5. Wilt or steam your spinach leaves in another pan. Once these are wilted, place them in a clean tea towel and squeeze out as much liquid as you can (be careful - this will be hot).<br />
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6. Now that are components are ready, it's time to layer up the pie. Start with a layer of ham - cover the base and allow the slices to curl up the side of the pie, overlapping as you go. I used half my ham for this stage. Follow the ham with the tomato sauce, spinach and about half of the cheese. Then add another layer of ham and the rest of the cheese.<br />
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7. Roll out the remaining dough to form the lid and place this on top of the filling, folding the existing sides into the middle and over the top. Use a little water as 'glue' to stick the sides to the lid and add a few slits in the top with a sharp knife to allow steam to escape. Spritz with a little calorie controlled spray and sprinkle lightly with salt. Put the pie in the oven for around 25 minutes or until the crust has turned golden brown.<br />
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8. Remove from the oven, allow to cool for a few minutes and then remove from the spring form tin before slicing and serving. Yum!<br />
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<br />Mori Rosehttp://www.blogger.com/profile/14379341739230932100noreply@blogger.com0tag:blogger.com,1999:blog-8576521165080384298.post-52604475597371585162013-01-09T14:58:00.002+00:002013-01-09T14:59:08.771+00:00How to Make Butternut Squash Chips (BNS Chips) - 0ppButternut Squash (commonly abbreviated to BNS in the weight watchers community) is a firm type of squash which has 0pp. I remember first joining weight watchers and having to google "what is BNS".. I also had no idea what to do with them!<br />
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Some members use 0pp soups to keep them full and satisfied when their dailies and weeklies have run out. Others, like me, use BNS chips! You can also make some lovely creamy feeling soups out of them, but that's for another day.<br />
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Now, don't be fooled.. they don't actually taste like chips. Even the texture is slightly off. But once you've had them a few times you might learn to love them; I cover mine in vinegar and salt to trick my brain though! I tend to do them as a snack where no amount of water will fill me up and I feel like I've eaten enough fruit, where I fancy something savoury or as a nice accompaniment to a ready meal on the odd occasion I have one. </div>
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<b><u>Ingredients</u></b></div>
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Butternut Squash</div>
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Calorie Controlled Cooking Spray</div>
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Salt and Vinegar</div>
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Preheat the oven to 200ºC</div>
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<b><u>Method</u></b></div>
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1. Peel your BNS. I tend to use half at a time - in these pictures I used the 'neck' end and you get more chip-like chips. If you're using the bulbous end, you need to scoop out the middle including the seeds and pith as well as peeling the squash. This will make wedge style chips. </div>
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2. Cut your peeled squash into the desired size and shape. I mimic the size of thick cut oven chips. Lay these out onto a baking tray which has been lightly spritzed with calorie controlled cooking spray. You need to have space between each chip for them to cook properly. </div>
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3. Place them in a preheated oven for around 40 minutes or until they start to catch. I like a bit of blackness around the edges of mine. They won't go crispy or crunchy but will retain their shape even when soft and cooked. </div>
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4. To serve, simply top with salt and vinegar</div>
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Mori Rosehttp://www.blogger.com/profile/14379341739230932100noreply@blogger.com0tag:blogger.com,1999:blog-8576521165080384298.post-53163193058412626212013-01-09T14:39:00.001+00:002013-01-09T14:39:42.892+00:00Sorry!!I have hardly posted at all since New Year - I must apologise. I decided to have a spring clean (for spring clean read "empty every single box, drawer, cupboard and bag into the middle of the sitting room and reorganise from there").<br />
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It has taken me over a week to get it sorted but finally I feel like my life is organised. I actually enjoyed doing my kitchen cupboards, but then the fun factor kinda ran out. Everything in my kitchen is now super accessible though (and I've even thrown out the tins of food that were out of date.. why did I ever buy tinned carrots?!).<br />
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During the week of tidying I have kept to pp pretty well - I used my weeklies for a take away curry last weekend (although I have a low pro point curry recipe to share soon) and this week I have managed not to dip into my weeklies too much, just a few here and there for maltesers so I'm hoping for a good loss. My next aim is to start putting some exercise back into my life as I haven't done anything more than walk around the supermarket since before Christmas!<br />
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So there is my apology - lots of good recipes coming up over the next few days though, enjoy!Mori Rosehttp://www.blogger.com/profile/14379341739230932100noreply@blogger.com0tag:blogger.com,1999:blog-8576521165080384298.post-1817057867605451792013-01-07T22:21:00.000+00:002013-01-07T22:31:56.019+00:00Epcot Food and Wine Festival Review - BelgiumI had a Belgian Waffle next (which I shared with my husband.. oh so romatic!). It was yummy and small. I feel like my reviews have been kinda negative since Argentina (which, let's face it, was only the second review.. oh dear!). Literally, the size was the only let down here.<br />
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Review: There's not much to say here.. it was a waffle (sweet, light, fresh and warm) with cool whipped cream and fruit compote. The fruit had good big chunks of fruit in and was pleasantly sweet and sticky. My only complaint was that I wanted more for my money!!Mori Rosehttp://www.blogger.com/profile/14379341739230932100noreply@blogger.com0tag:blogger.com,1999:blog-8576521165080384298.post-87070459154848365312013-01-01T20:28:00.001+00:002013-01-01T20:28:45.254+00:00New Years Resolutions - Tips for new Weight WatchersI am starting weight watchers again. I say starting again because I have been a bit rubbish for the past few weeks with Christmas etc so I'm going back to basics. I'm guessing there will be some new starters and some returning weight watchers like me so I thought I'd share some things that have been helpful to me in the past.<br />
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1. Empty your cupboards (and the fridge/freezer... Hiding places?) of all the food you won't want around to tempt you as you start tracking. I know we're all taught not to waste food, but honestly putting more weight on or making yourself miserable because you know it's there and you can't have it is worse. The first time I did this two years ago I filled a bin liner. This week it will be limited to half a packet of cookies!<br />
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2. Buy some digital kitchen scales. They don't have to be official weight watchers ones, but you do need to weigh everything you eat. I bet what you think is 30g of healthy cereal is actually more. You might eat very healthily but just be eating more than you thought - try pouring a bowl of cereal and weighing it.. Guessing is not an option!<br />
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3. Plan and shop for at least your first week. If you're going back to basics or just getting started out and working your way through the plan it can take longer to sort an evening meal out than normal... Coming home one night and having nothing in the fridge or planned for dinner is a 1 way ticket to "I can't be bothered to cook, let's just get take away". Yes, it will take a long time the first time you do this but I promise it gets easier and as you get used to the plan and the pp of your favourite foods/meals.<br />
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4. Don't take too much on. It's probably unrealistic to say you'll start weight watchers and join the gym (going three nights a week of course) and start a new skin care regime etc etc all atone. You're not a superhero - I know it's new year and the temptation is to use this one chance to sort everything out, but if you try to take too much on it will be much more difficult and you're more likely to fail. Sort out your eating first, just concentrate on tracking and pointing for a month or so. Then add in some extra exercise when you're on top of everything - it'll be much easier to stick to if you only have one challenge at a time!<br />
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5. Don't stress out. We're human - we eat cake, we stay the same weight one week, gain a bit the next and lose weight another week. As long as the overall trend is down, don't beat yourself up and don't put too much pressure on yourself to lose weight too quickly... It'll happen if you just stick at it.<br />
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6. Last but not least, be honest to yourself. If you had a chip or two off your OH's plate, it's fine AS LONG AS YOU TRACK IT. Earn an activity point if it took you over, but don't just pretend it didn't exist!<br />
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Now to practice what I preach... Happy New Year!Mori Rosehttp://www.blogger.com/profile/14379341739230932100noreply@blogger.com0tag:blogger.com,1999:blog-8576521165080384298.post-55353993282195920542012-12-30T17:38:00.000+00:002012-12-30T17:40:27.730+00:00Epcot Food and Wine Festival Review - Hops & BarleyI decided to be brave on my next stop and to try lobster. There were two options on the menu - one was lobster claw and the other a lobster roll. I asked one of the cast members which they would recommend on the basis that I had never tried lobster before and I was told that the lobster claw was cold, so I should try the lobster roll.<br />
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I remember reading about snack credits on the Disney dining plan before I went and someone saying that the cost of the roll was over $6 as counted as a snack credit. Therefore, I think this was probably one of the more expensive tasters I tried. There was a fair old amount of lobster there though, so, for the lobster lover - it's probably not a bad price!<br />
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Review: Now to my review.. the roll was amazing. Warm, slightly crispy on the outside and soft on the inside with really tasty herbs atop. The lobster was cold though. And stringy. But not altogether unpleasant in flavour. For a first time lobster try, I did manage to eat it all... but I forced the last bit down. This is no reflection at all on the lobster itself or the cooking. I just don't think I liked it. I don't know if you ever eat lobster warm, but I think that'd be better! I guess for catering though, it probably goes very tough if overcooked?Mori Rosehttp://www.blogger.com/profile/14379341739230932100noreply@blogger.com0tag:blogger.com,1999:blog-8576521165080384298.post-17224092047446525432012-12-29T21:20:00.000+00:002012-12-29T21:21:45.288+00:00Epcot Food and Wine Festival Review - Japan<div class="separator" style="clear: both; text-align: left;">
I had read about kakigori all over the internet before our trip to Disneyworld (I had done many searches, such as "top ten Disney snacks") and kakigori had consistently come up on posts and articles all over the web. Having never heard of it (and being a bit of a Japan fan) I had made a mental note to try this on our honeymoon and there was no better time than during our tour of Epcot's Food and Wine Festival. </div>
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My sweet tooth had not been satisfied by the cannoli from Italy (see my previous blog post as to why) and so we stopped for a rainbow kakigori. </div>
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Kakigori is shaved ice, flavoured with sweet syrups. It comes in tangerine, melon and cherry or a combination of all three - rainbow. Obviously, we opted for rainbow. </div>
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I had expected a more snow like texture, which melted almost immediately on your tongue. I guess I should have realised that (a) that would be hard to make and (b) the syrup would just have melted the 'snow'. This was more like a hard slushy. The flavours were good - unique almost (particularly as everything else in the US, and actually, from Japan, is usually grape flavour!).<br />
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I shared this though, purely because it was a little too cold. We had a nice sit down on a bench and watched the two Epcot Cast Members for Japan bow and welcome every single person who passed by. They really made you smile as they never appeared to get fed up of their job (although surely, they were).<br />
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Now technically, the kakigori isn't really a Food and Wine Festival Review because it's at a permanent Japan kiosk, so I'd better throw in a review of the chicken sushi I had from the special stand.<br />
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I love the idea of sushi.. it's practical, tasty, healthy (usually) and cute ^_^<br />
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I don't, however, eat raw fish. In the past I have opted for meat or vegetable options when sampling, but these are generally fairly limited so I was pleased to see a chicken option at Epcot.<br />
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As you can see from the picture, there was a cute little nori handhold which made it easy to pick up and eat and (for a piece of sushi) it was a generous size. This was my second favourite snack of the whole day (second only to the beef from Argentina).<br />
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Review: Good texture with super sticky rice, easy to eat and extremely tasty. The creamy sauce (which I would suspect is more American than Japanese...) was also a nice addition.Mori Rosehttp://www.blogger.com/profile/14379341739230932100noreply@blogger.com0tag:blogger.com,1999:blog-8576521165080384298.post-68122030016605009232012-12-28T18:09:00.000+00:002012-12-28T18:10:43.129+00:00Epcot Food and Wine Festival Review - CheeseFrom the cheese stall at the Epcot Food and Wine Festival, I plumped for the cheese fondue. This was a little pot of cheese dip and some bread (I would guess this was a sourdough bread). Unfortunately, it was at this point that I stopped taking photographs of my receipts (Doh!) and therefore, I have no idea how much this cost.<br />
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I know that most of this went in the bin.<br />
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I was expecting creamy, unctuous gloopy cheese. What I was got was hot wine with a smidgen of cheese in it. Now, perhaps that's actually what cheese fondue is supposed to be like (I've never actually tried it before) but it's not how I would have invented it, if I was going to invent it.<br />
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The bread was nice (with little salt crystals on top) but once I'd eaten the bread with a little of the sauce on it, the rest of the cheese, sadly, went into the bin.<br />
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Review: Not to my taste but if you're a fan of hot wine - go for it!!Mori Rosehttp://www.blogger.com/profile/14379341739230932100noreply@blogger.com0tag:blogger.com,1999:blog-8576521165080384298.post-1233375958617986602012-12-27T12:08:00.000+00:002012-12-27T12:10:05.340+00:00Epcot Food and Wine Festival Review - Italy<div class="separator" style="clear: both; text-align: left;">
In Italy (which had not been one of my "planned stops" at the Epcot Food and Wine Festival), I decided that after all the meat, spice, cheese and bread it was time for a little something sweet. The cannoli at the Italy kiosk caught my eye. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik6RhRWIGPAkxiIEYxkGqeCMoZVCXikdeOUGWXRUUnXPS9-vk5Sp0YA6vXG2hUcLjhmR7Xenweu4OGbSfpsjjdziBt19Ax8uOpuLZ0CamfNsndDyusbSXn-DaWjYBZCnll91oEDWmr5wA/s1600/Epcot+-+Cannoli.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik6RhRWIGPAkxiIEYxkGqeCMoZVCXikdeOUGWXRUUnXPS9-vk5Sp0YA6vXG2hUcLjhmR7Xenweu4OGbSfpsjjdziBt19Ax8uOpuLZ0CamfNsndDyusbSXn-DaWjYBZCnll91oEDWmr5wA/s320/Epcot+-+Cannoli.JPG" width="320" /></a></div>
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I tried to get the receipt this time but the wind was blowing (Hurricane Sandy was along the coast so the whole of Florida was a little chilly. I'm not complaining - just thankful that it didn't hit, but it explains why the picture has a vertical receipt in it!!). No prices for you there then...<br />
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The cannoli was a pastry 'shell' which was covered in chocolate and filled with what I would guess was cream cheese (perhaps ricotta or something). The filling also had dried fruit strewn throughout it, which added a welcome bit of sweetness.<br />
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I was not expecting there to be any chocolate. It didn't add a lot of flavour, surprisingly, and it took away from what I was anticipating to be a delicate pastry texture - instead it was just kinda hard! It was nice, but I was willing to give half of it to my husband, which considering the tiny size, speaks for itself.<br />
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Review: It was a little bland and the texture was not as delicate as I would have liked. I would like to try (what I would consider) a proper cannoli at some point in the future before I write this off completely though!Mori Rosehttp://www.blogger.com/profile/14379341739230932100noreply@blogger.com0tag:blogger.com,1999:blog-8576521165080384298.post-46020428600693579742012-12-26T20:00:00.000+00:002012-12-26T20:04:43.973+00:00How to Make Chocolate 'Shards'<div class="separator" style="clear: both; text-align: left;">
In my case, I'm not sure 'shards' is quite the right term - it was my intention to do this, but in the end (as I was making these as Christmas presents for 24 people!) I wanted to make sure everyone got to try each flavour, so I cut them into rather boring squares!! I would have preferred to have just snapped the blocks up into pretty shards but it just wasn't practical!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCy1snk_0MJK22H5LVQhysCdM9nRhjnaspUILg_VS8Vg3-T3YJYFAeRA_dwl6Vw1dWf9eVxPCZ14mLqgCrK1mdPCHSflILugXAqK2Jh71lF2BKWzZNLKKbPzer7Cy0f4AiwaDnWrnL4ng/s1600/chocolate+7.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCy1snk_0MJK22H5LVQhysCdM9nRhjnaspUILg_VS8Vg3-T3YJYFAeRA_dwl6Vw1dWf9eVxPCZ14mLqgCrK1mdPCHSflILugXAqK2Jh71lF2BKWzZNLKKbPzer7Cy0f4AiwaDnWrnL4ng/s320/chocolate+7.JPG" width="239" /></a></div>
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<b><u>What You'll Need</u></b></div>
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Chocolate (I used milk, plain and dark in varying quantities - most of my trays had around 500g chocolate in total)</div>
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Sprinkly Bits of your choice - think dried fruit, nuts, you could use sweets - I added some chilli flakes</div>
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Baking Tray</div>
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Greaseproof paper</div>
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A means to melt chocolate (double boiler or microwave)</div>
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Spoon</div>
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Fridge</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs7_seY3_Bgzz3WyD7ImbE1az_Q7JJ4c_DcuQnpfilU1m-U8Zb9L3E9IfPbiz4lH7Eb4QM6mokotzKbhmpUE8dBR43wZxDTyUdkfdKFrYHUDcSI-DgHyBZnz1ck1eftEVuel_H6BMPA8o/s1600/chocolate+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs7_seY3_Bgzz3WyD7ImbE1az_Q7JJ4c_DcuQnpfilU1m-U8Zb9L3E9IfPbiz4lH7Eb4QM6mokotzKbhmpUE8dBR43wZxDTyUdkfdKFrYHUDcSI-DgHyBZnz1ck1eftEVuel_H6BMPA8o/s320/chocolate+1.JPG" width="320" /></a></div>
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<b><u>Method</u></b><br />
Line a baking tray with greaseproof paper<br />
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Melt your chocolate (melt each colour separately).<br />
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If you're using the microwave, do this in 30 second blasts - burnt chocolate is NOT good.. If over a double boiler, make sure you don't get water in the chocolate and don't let the water boil. In both cases, it's good practice to remove the chocolate from the heat before it's 100% melted - if you stir the last few lumps, they will melt with the heat from the bowl/melted chocolate and you avoid over heating which causes all sorts of problems.<br />
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Next, pour your main chocolate (in my case, the milk chocolate) onto the baking tray and use your spoon to spread this evenly over the tray.<br />
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Add your secondary flavour chocolate (in the below picture, this was white) on top - I put it all down the centre as I was only using two colours. Where I used three flavours, I made stripes all over the place.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyqnYGun4YHR9Fz4kX3Iz5k22SjK8UzQezp8MiyWy-AiwDDUVQBdh_Mwnc_Vv9qwAu3hxjHxNk5ZOhTcG6Zr3Vq74VxwxYmuaAqAEqLQI00vb1TADR-0XDnL99t0Vhl62Mg0Me_UXM1sI/s1600/chocolate+5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyqnYGun4YHR9Fz4kX3Iz5k22SjK8UzQezp8MiyWy-AiwDDUVQBdh_Mwnc_Vv9qwAu3hxjHxNk5ZOhTcG6Zr3Vq74VxwxYmuaAqAEqLQI00vb1TADR-0XDnL99t0Vhl62Mg0Me_UXM1sI/s320/chocolate+5.JPG" width="320" /></a></div>
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Use your spoon to make swirls in the melted chocolate and to marble the two colours up. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBXSnZ76dw7BmpfztDW2WXkZFvs2tTYp4-JWKzXDCK5oqtHtUr55FNdyogUnn_8JfwkVDcwbtTNS9QFTi0PlZDzEZ-RO-S4Zfyz5DBuF1u5oGSucSpqemZIzYhAwFaLtYSu8RiA4cHaNc/s1600/chocolate+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBXSnZ76dw7BmpfztDW2WXkZFvs2tTYp4-JWKzXDCK5oqtHtUr55FNdyogUnn_8JfwkVDcwbtTNS9QFTi0PlZDzEZ-RO-S4Zfyz5DBuF1u5oGSucSpqemZIzYhAwFaLtYSu8RiA4cHaNc/s320/chocolate+3.JPG" width="320" /></a></div>
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Next, add any sprinkly bits to the top that you want - in these pictures, I used macadamia nuts and dried cranberries to give it a Christmas feel and some colour and crunch. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv20oGXClgssnMDVpUIyo4lwAvATwEDysor2K9yEtXqDHeco70FrobjRi1_e5XMI1_gCIbEBJlR63hxDzRcPdQD9hmuhC4Cnxgnd97aPDW-ZfT5ryqzeT-EcAPsZV1Q7YgPHNrgiNeXAw/s1600/chocolate+4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv20oGXClgssnMDVpUIyo4lwAvATwEDysor2K9yEtXqDHeco70FrobjRi1_e5XMI1_gCIbEBJlR63hxDzRcPdQD9hmuhC4Cnxgnd97aPDW-ZfT5ryqzeT-EcAPsZV1Q7YgPHNrgiNeXAw/s320/chocolate+4.JPG" width="239" /></a></div>
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Put the tray into the fridge to set. If you're making random shards, simply remove it once hard and break it into pieces. If you're being more orderly like me, remove it from the fridge when it is solid, but not rock hard and use a sharp knife to cut it into piece before returning to the fridge to harden up before wrapping.<br />
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In terms of flavour combinations, there are lots you could try. I did the following:<br />
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Milk and Dark Chocolate with Chilli flakes<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4O7jCaG6Jku9WH21uOYPe1GNLc6rGGrGOdG-66w3WzboZI51_KoTqi2GDVwQi-DRY72Ye5XJLq3szwBaKn8Xmfl1fBU7pWujjzPkVbSyUsz2m_q9-Egg1NwOxTIDY4PqFDJ5vzENoD8U/s1600/chocolate+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4O7jCaG6Jku9WH21uOYPe1GNLc6rGGrGOdG-66w3WzboZI51_KoTqi2GDVwQi-DRY72Ye5XJLq3szwBaKn8Xmfl1fBU7pWujjzPkVbSyUsz2m_q9-Egg1NwOxTIDY4PqFDJ5vzENoD8U/s320/chocolate+2.JPG" width="239" /></a></div>
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Milk, White and Dark chocolate on it's own (see below) along with a Milk, White and Dark Chocolate with chopped dried tropical fruit and coconut.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGleMdMAW2V7enn9z6vHNgvkYLXuffVoP68Kga0F3VUuBjMGMpmHAFU3c-p45lcxu-kdFQlmtftnDABQdz5zYsbzqoJJXqQOniTGQsJ7yB62uLEU4mwIPf4VDGbHhG-lfemFaMMPzz2ow/s1600/chocolate+6.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGleMdMAW2V7enn9z6vHNgvkYLXuffVoP68Kga0F3VUuBjMGMpmHAFU3c-p45lcxu-kdFQlmtftnDABQdz5zYsbzqoJJXqQOniTGQsJ7yB62uLEU4mwIPf4VDGbHhG-lfemFaMMPzz2ow/s320/chocolate+6.JPG" width="239" /></a></div>
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To package these up, simply wrap in cellophane or put into sandwich type bags and tie with a pretty ribbon.Mori Rosehttp://www.blogger.com/profile/14379341739230932100noreply@blogger.com0tag:blogger.com,1999:blog-8576521165080384298.post-49259535798917457512012-12-25T18:08:00.001+00:002012-12-26T20:05:08.960+00:00Merry ChristmasMerry Christmas!!<br />
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Surprisingly I have not had to do any cooking today... I did spend the whole of yesterday making marshmallows and cookies (which have gone down very well as gifts today). The rest will go as get gifts tomorrow :)<br />
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So, no cooking or crafting to blog about - just wishing a Merry Christmas to anyone who happens to read today. Enjoy yourself!Mori Rosehttp://www.blogger.com/profile/14379341739230932100noreply@blogger.com0tag:blogger.com,1999:blog-8576521165080384298.post-28803300795327050262012-12-24T18:41:00.000+00:002012-12-24T18:41:58.906+00:00Easy Embossed Christmas Card Design<div class="separator" style="clear: both; text-align: left;">
So, if you've read any of my other posts (and particularly my Christmas card posts) you will see that I spent a long time making some of my cards. So long, that I actually nearly missed the last post before Christmas. For that reason, the balance of my cards had to be a simpler design and, actually, these turned out to be my favourites. There's something about embossing using embossing powder that is particularly satisfying and I think it gives a really nice finish. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtXHqaF3gLrgnj2MbIo8yYnNMa22oQ9cHZ3lPu-BaMD7UAm0bxCL3O-W-Rrg8FPb-tkzyeOMDnZL45kI01b1ecH43NNw5bC3szwqkp86VKXjXn2GGpckvQHxrernX5epcFhH9AM-U3lbA/s1600/emboss+4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtXHqaF3gLrgnj2MbIo8yYnNMa22oQ9cHZ3lPu-BaMD7UAm0bxCL3O-W-Rrg8FPb-tkzyeOMDnZL45kI01b1ecH43NNw5bC3szwqkp86VKXjXn2GGpckvQHxrernX5epcFhH9AM-U3lbA/s320/emboss+4.JPG" width="239" /></a></div>
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<b><u>What You'll Need</u></b></div>
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<b><u><br /></u></b></div>
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Card Blanks</div>
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Individual Letter Stamps</div>
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A Clear Acrylic Printing Block</div>
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At least 2 colours of embossing powder</div>
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Clear Embossing stamp 'ink' (I use a versamark watermark stamp pad)</div>
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A heat gun</div>
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<b><u>Method</u></b></div>
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<b><u><br /></u></b></div>
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Using your letter stamps, make a square spelling out the word "Christmas" over 3 lines - I used a combination of capitals and small letters.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_0w7hsRGCX1z3a4hMnmUCrLQZE4Cj7zCFonj6eaE6n49L9_TZ0nUZsxcHD60EL4WR1Y2JpdTE9VM9u1zTl3lQ6dfIqHOgYZXAAor3lIFLBNuOUTt4kSc5VfSkhpWxCVpAX2eEfUjxI9I/s1600/emboss+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_0w7hsRGCX1z3a4hMnmUCrLQZE4Cj7zCFonj6eaE6n49L9_TZ0nUZsxcHD60EL4WR1Y2JpdTE9VM9u1zTl3lQ6dfIqHOgYZXAAor3lIFLBNuOUTt4kSc5VfSkhpWxCVpAX2eEfUjxI9I/s320/emboss+1.JPG" width="239" /></a></div>
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Next. remove every other letter so you're left with "C r s m s" as below. Use this to stamp your watermark 'ink' onto the card black and use your powder and heat gun to emboss the first five letters. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp-FBjNw2qo-T1RMRSTYOi-1VoRpVb0JlTFsoZUKKzhcMOpMUXfKl8vmGZctxpZ7PyDr-qQf96637TgHDiEf8RmnFPGZG2_HLjKtZBuySJw-LkDRFZ0kgzWGzNhzCxEVXStJWHUqqHeIk/s1600/emboss+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp-FBjNw2qo-T1RMRSTYOi-1VoRpVb0JlTFsoZUKKzhcMOpMUXfKl8vmGZctxpZ7PyDr-qQf96637TgHDiEf8RmnFPGZG2_HLjKtZBuySJw-LkDRFZ0kgzWGzNhzCxEVXStJWHUqqHeIk/s320/emboss+2.JPG" width="239" /></a></div>
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Once you've done the required number of cards to this stage (I would recommend doing them all to this stage, rather than one at a time!) add back in your other letters (h,i,s and a) and remove the ones you've already stamped so that you're left with "h i t a".<br />
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Ink your stamps up and line it up on the card inbetween the letters that you've already embossed as shown below. Use your second colour of embossing powder to complete those letters and hey presto, an easy embossed Christmas card design. Very simple yet effective.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjvNvD6PzdWNPoQMwKGzR_FB7jpyaGB1R0n9IxiS1IEg7q3QYsIVMfggZ7oMZgVA0NXQAJ_W8E8vJJkndvKe1Ih_ta-Bh-NVli2skgOt7IZEbA4Ck0xRSHd46oWd3ibR0W44-IIxRCo7g/s1600/emboss+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjvNvD6PzdWNPoQMwKGzR_FB7jpyaGB1R0n9IxiS1IEg7q3QYsIVMfggZ7oMZgVA0NXQAJ_W8E8vJJkndvKe1Ih_ta-Bh-NVli2skgOt7IZEbA4Ck0xRSHd46oWd3ibR0W44-IIxRCo7g/s320/emboss+3.JPG" width="239" /></a></div>
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As you can see, I did these in a range of different colour combinations - red and green glitter, metallic silver and black, some gold etc. They're really pretty and I was very happy with them :)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtSuXufY8Se-gvOjUfRXyYGc9McKZveIpmAmZ4E2KCtrgkD2YWXxdYeSIRBJVlGbuzgYbaZZ2ia4lAYh-wtFczb2o8qfcQKr0zO62kGzV1X2G8sR1RuZ30YhStFAeIvVw3RI3KhHsiDQI/s1600/emboss+8.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtSuXufY8Se-gvOjUfRXyYGc9McKZveIpmAmZ4E2KCtrgkD2YWXxdYeSIRBJVlGbuzgYbaZZ2ia4lAYh-wtFczb2o8qfcQKr0zO62kGzV1X2G8sR1RuZ30YhStFAeIvVw3RI3KhHsiDQI/s320/emboss+8.JPG" width="320" /></a></div>
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<br />Mori Rosehttp://www.blogger.com/profile/14379341739230932100noreply@blogger.com0tag:blogger.com,1999:blog-8576521165080384298.post-33932803825169631332012-12-23T21:19:00.001+00:002012-12-23T21:19:10.481+00:00Easy Cheese BiscuitsI am making cheese biscuits as part of my mini Christmas hamper style gifts this year. These are so easy to make and sooo yummy (my brother specifically requests them every Christmas). This year I am doing real little bite sized biscuits, but you could make less in a larger size with this recipe.<br />
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<u style="font-weight: bold;">Ingredients</u> (makes around 60 small biscuits)<br />
250g mature cheese (I used around 2/3 normal cheese and 1/3 low fat cheese)<br />
250g butter<br />
250g plain flour<br />
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<b>Optional Ingredients</b> (to add some pizazz!)<br />
Dried Oregano<br />
Paprika<br />
Black Pepper<br />
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Preheat the oven to 180ºC<br />
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<b><u>Method</u></b><br />
This is one of the recipes I get the food processor out for, even if it's a bit of a nightmare to clean. The reason being I hate grating. I also have hot hands which aren't good for pastry.<br />
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First off, grate all the cheese and the butter.<br />
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Combine the grated cheese and butter with the flour in a large bowl and return to the food processor.<br />
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This is where to decide whether you want plain cheese biscuits (which are delicious) or flavoured ones. I made two lots of mixture - one as plain cheese and the second with 2 teaspoons of dried oregano and some black pepper added at this stage. This will flavour from the inside.<br />
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Combine the ingredients until it starts clunking around in the processor (or to phrase it normally, until it forms large breadcrumbs of dough!!).<br />
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Remove from the food processor and use your hands to bring the mixture together. This should be very easy and should be done in around 20 seconds - don't knead too much or let it get hot; just combine.<br />
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Divide the dough into 3 equal lumps and roll each into a long sausage. Put the sausage on a baking tray or plate and once all the dough is rolled, put these in the fridge to chill for at least 30 minutes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5uo3u1Pe8Vrj41QdjgeKhC9UhYUkzDEg-UWgTcbj1ikXj3SoItUvVWWbC3VCH3fuHRUpJfMUtqG6eR0t8Ox7CQ0A0fTonHQxDCU7BNK2TTfFqeDyknTn3SIseKjJ052CZCElJ6CnwLqc/s1600/cheese+biscs+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5uo3u1Pe8Vrj41QdjgeKhC9UhYUkzDEg-UWgTcbj1ikXj3SoItUvVWWbC3VCH3fuHRUpJfMUtqG6eR0t8Ox7CQ0A0fTonHQxDCU7BNK2TTfFqeDyknTn3SIseKjJ052CZCElJ6CnwLqc/s320/cheese+biscs+1.JPG" width="239" /></a></div>
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You will see from my picture I made the recipe twice so I have 6 sausages - you will have 3.<br />
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Once chilled, remove from the fridge and using a very sharp knife, slice each sausage into discs. I aim to get 30 discs or so from each sausage. Lay the discs onto some greaseproof paper on a baking tray and oven cook for around 12-14 minutes. Keep an eye on them though, sometimes they need longer, sometimes less. Just remove them before they burn!! They will be fairly soft when they're still hot so leave them to cool for a minute or two on the tray before moving them onto a wire cooling rack.<br />
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If you want to make, say half plain and half flavoured biscuits without making two separate doughs it's still easy. Once the discs are on the tray ready to go into the oven, simply sprinkle with your flavouring of choice - I'm using some paprika on mine for the lovely colour :)Mori Rosehttp://www.blogger.com/profile/14379341739230932100noreply@blogger.com0