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Tuesday, 13 November 2012

Slimming World Pulled Pork

Image & recipe taken from http://group.slimmingworld.com

In a small bowl, mix passata, Worcestershire sauce, balsamic vinegar, mustard powder, garlic, sweetener and seasoning. Transfer to a small pan and simmer for 15 minutes, or until the sauce thickens.

Meanwhile, trim and remove all visible fat from the pork and sear all sides in a hot frying pan sprayed with low calorie cooking spray. Transfer to a roasting tin lined with aluminium foil and pour the sauce over the pork making sure all the meat is covered. Cover with the foil and bake on 160°C for 4-5 hours.

Remove the pork from the oven and place on a cutting board. Allow the meat to cool for approximately 15 minutes, then shred into bite-sized pieces using two forks.


Thursday, 8 November 2012

Cinder Toffee

200g caster sugar
4 tbsp golden syrup
1 tbsp bicarbonate of soda

Line a 20cm square tin with baking parchment.

Place the sugar & syrup in a large pan and mix together.  Place on a medium heat and slowly bring up to the boil, simmer the caramel until it darkens slightly.  Never stir the caramel once its on the heat.

When the caramel is the desired colour, remove it from the heat and quickly stir in the bicarb.  The mixture with froth up a lot.

Pour the mixture into the prepared tin and allow to cool at room temperature for 30 minutes before cutting into squares.

Monday, 5 November 2012

Plum & Almond Crumble

For the fruit layer:

800g ripe plums, stoned & quartered
50g demerera Sugar
1 tbsp plain flour

For the crumble layer

150g ground almonds
150g salted butter (room temperature)
150g demerera sugar

Pre-heat oven to 180 degrees C (fan oven)

Place the plums in a pudding dish and cover with the sugar & flour.

Mix together the crumble mix by hand or in an electric mixer being sure not to over mix.  Place mixture on top of the fruit layer and sprinkle a bit of extra sugar on top.

Bake in the oven for 40 minutes.

** I actually made this with light muscovado sugar and the crumble wasn't as 'crumbly' as it should have been! Still absolutely delicious though!

Thursday, 1 November 2012

Slow Cooker Bacon Wrapped BBQ & Apple Chicken


Recipe & image taken from http://www.closetcooking.com

2 small boneless skinless chicken breasts
4 slices bacon
1/2 cup BBQ sauce (homemade or store bought)
2 large apples, peeled and cut into small pieces
2 tablespoons lemon juice


Wrap each chicken breast in 2 slices of bacon and place in a slow cooker.
Mix the BBQ sauce, apples and lemon juice and pour it over the chicken.

Cook on low for 8 hours.